Aloo Dam Recipe


Ingredients

3 tbsp oil
1 bay leaf
1 onion
1/2 tsp ginger
1/2 tsp garlic
1/2 tsp cumin seeds
1/2 tsp garlic
1/2 tsp cumin seeds
1/4 tsp turmeric
1 1/2 tsp chili powder
2/3 tsp yogurt
1/4 tsp salt
2 tsp coriander powder
1 lb potatoes
1 tomato
1 capsicum


Directions

Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and
garlic and fry for another minute. Add mustard and cumin seeds. The
potatoes should be sliced, and the tomatoes and capsicum cut up. Add
these, mix well, and cook for 4-5 minutes, continuously stirring.
Sprinkle with turmeric, coriander and chili powder. Beat the yogurt
and blend into a smooth mixture. Add yogurt and salt. Mix gently,
cover and cook for about 10 minutes on low heat.

Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU


Servings: 6 servings

 

 

Aloo Dam Recipe brought to you by Recipe Ideas


Categories: Asian; Indian


The History of Recipes

It is possible to trace the history of `recipes` back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. However, generally, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.

The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated.

Later, there are a couple of interesting cookery books which date from the 1300s ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are not about the indian food that is served today, but instead recipes for the types of meals on the menus of the rich and wealthy people of those days.

During the following few hundred years, the wealthy families of the West tried to serve the most exotic banquets, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy.

By the time we get to the 1900s, cooking books were increasing in popularity mostly due to better eduction, leisure time and a general increase in wealth.

The arrival of television brought us celebrity chefs and the accompanying recipe books.

And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on this site.

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We hope you enjoy this Aloo Dam recipe.

 


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