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 quite feasible to prove the history of transcribed cooking instructions far back into the distant past, in fact as far back into history as pharonic Egypt, and maybe further still. However, generally, these ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to experts is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. He also describes how the Romans used many spices, including many that are still in use today for example thyme, rue and dill. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from Arab cooking, including basil and coriander. These new spices and herbs led to a torrent in manuscripts on food, many of which are now in private cookery archives. By the advent of the twentieth century, cook books were in great demand, mostly due to more people being able to read, people having more leisure time and disposable income. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Aloo Dam recipe.
