Ingredients
5 tbsp oil
1 pinch mustard seeds
2 each green chiles, seeded & - chopped
2 lb cabbage, finely shredded
1/4 tsp turmeric
1 tsp salt
1 pinch sugar
3/4 cup coconut, fresh, grated
2 1/2 tsp dry mustard
2 tbsp water
Directions
Heat oil in a large skillet & fry mustard seeds until they begin to
pop. Add chiles, cabbage & turmeric & cook gently for about 5
minutes. Cover & cook until the cabbage is tender.
Mix the dry mustard with the water to make a paste. Add the paste
along with the remaining ingredients to the skillet. Cook, stirring,
until the liquid has almost been absorbed. Serve with boiled rice or
bread.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Servings: 4 servings
Cabbage With Coconut Recipe brought to you by Recipe Ideas
Categories: Cabbage; Fruit; Vegetable
The History of Recipes
Written recipes as an idea can be observed far back into distant history, in fact as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these early cookbooks were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in the Sumerian language 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 wonderful and blissful. Much later, in Roman times a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef describes how the Roman chefs were skilled in the use of a wide range of herbs and spices, including many that are still in use today like basil, rue and dill. Continuing our culinary historical journey, we find some books which were published in the fourteenth century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that is popular today, but instead descriptions of the types of meals cooked for the rich and powerful of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like parsley and basil. These new foods and tastes caused an increase in recipe manuscripts, many of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and wealthy strove to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cookbooks are greatly in demand as a result of better eduction, people having increased spare time and a general increase in wealth. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Cabbage With Coconut recipe.
