Ala Badun Recipe


Ingredients

450 g potatoes
225 g onion
1 tsp salt
1/4 tsp turmeric
1 tsp chilli powder i teaspoon paprika
100 ml oil sprig curry leaves
1/2 tsp ground mustard
1 cm cinnamon stick
1 tsp lime juice


Directions

Boil the potatoes, peel and cut into bite size pieces Slice the onion.
Place the potato in a bowl and and add the salt, turmeric, chilli
powder and paprika powder Heat the oil and when hot add the curry
leaves followed by the onion, mustard and cinnamon stick Fry until
the onions are a golden brown, then add the potato and keep tossing
with the onion until browned and heated through. Discard the cinnamon
stick and sprinkle the lime juice on top just prior to serving. From
"A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0


Servings: 1 servings

 

 

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Categories: Beverage; Chili; Vegetable


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Academics have proved the existence of recipes far back into distant history, certainly as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.

As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans made use of many different spices and herbs, including many that are still in use today such as bay, rue and asafoetida.

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By the arrival of the twentieth century, cookbooks are highly popular mostly as a result of better eduction, increased leisure time and having more money to spend.

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We hope you enjoy this Ala Badun recipe.

 


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