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 possible to follow the history of written recipes far back into the distant past, at least as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to academics are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times used many aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. For the centuries that followed, the upper classes competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections were at a premium. Even so, it was during the 1800s that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books are in great demand, mostly due to more people being able to read, people having increased spare time and having more disposable income. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Kumror Bhate recipe.
