Ingredients
2 tbsp mustard oil
1/2 tsp black mustard seeds
1 tsp green chile, seeded & minced
1/2 tsp turmeric
2 cup butternut squash, cooked & - mashed
1/2 tsp salt
3 tbsp lime juice
1 rice, cooked
1 green chile, slivered
Directions
Heat oil over low heat & fry the mustard seeds. As
soon as the seds start to pop, add chile & turmeric.
Stir a few times. Add squash & salt. Fry for 2
minutes, stirring often. Remove from heat. Blend in
lime juice. Serve a small amount over plain boiled
rice garnished with slivered green chiles.
Bharti Kirchner, "The Healthy Cuisine of India:
Recipes from the Bengal Region"
Servings: 4 servings
Kumror Bhate Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these ancient recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to food historians is a collection of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into appetizers, entrees and desserts, a very modern way of dining. Aspicius also tells us how the ancient cooks were skilled in the use of many different aromatic flavours, including many that are still in use today such as basil, fennel and dill. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cooking, including spices like coriander, parsley, and rosemary. These new culinary innovations led to an outbreak in cookery books, most of which are now in private cookery archives. During the succeeding few centuries, the rich and powerful families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipes could command a high salary. Notwithstanding that, it was during the 1800s the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Kumror Bhate recipe.
