Ingredients
1 stephen ceideburg
4 medium potatoes, peeled
1/2 tsp turmeric
1 tbsp corn oil
1 tbsp chana dal
1 tbsp urad dal
2 dried red chiles, broken into piece, s by hand
2 tsp mustard seeds
1 one-inch cube fresh ginger, peeled, and minced
2 fresh green chiles, minced
1 large onion, thinly sliced
1 salt to taste
1 tsp fresh lemon juice
Directions
Cut potatoes into 2-inch cubes, boil until tender and drain. Add half
the turmeric and mash lightly with a large fork. It should still be
quite chunky. Keep warm.
Heat oil in a medium saucepan or skillet until hot. Turn heat to
golden, add ginger and fresh green chiles. Stir for 3 minutes.
Add sliced onion, salt and remaining turmeric. Cook until onion is
soft and transparent. Add a few drops of water if mixture looks too
dry. Add to potatoes and mix well. Add lemon juice. Serve warm.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain
View. From the San Jose Mercury News, 6/9/93.
Servings: 6 servings
Potato & Onion Koora Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to prove the history of recipes far back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, mostly, these old records were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts are a few clay tablets in ancient Sumerian describing the baking 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 exhilarated. During Roman times 25BC a roman called Apicius created some scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and afters, a style of dining still practiced today. This early Roman chef tells us how the Romans were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Closer to modern times, we find a couple of recipe books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are not about the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the nobility of the period. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for a torrent in manuscripts on food, many of which still exist in academic collections. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Potato & Onion Koora recipe.
