Ingredients
1 onion, halved and thinly - sliced
125 ml vegetable stock
3 cl garlic, chopped
1 1 inch piece of ginger root, - chop, ped
2 tbsp hot curry powder
25 g creamed coconut, chopped
2 tbsp spicy chutney (eg mango)
1 tbsp sugar (omit if chutney is - very sw, eet)
350 g small new potatoes, sliced
125 ml water
1 salt and pepper to taste
Directions
NOTE: The yield given is for serving as part of an Indian meal with
other dishes. If serving just with rice or bread will serve less
people.
CONVERSION: 25g = 1 oz
: 350g = 12 oz
: 125 ml = 1/4 pint (UK) = 5 fl oz = 1/2 cup
ABBREVIATIONS: cl = clove
tb = tablespoon Mix the curry powder with just enough
water to form a stiff paste. Set aside while you do the onions...
Put the onion in a large pan (NOT non-stick!) with about 1/2 inch of
stock. Cover, bring to the boil and boil, covered, for 5 minutes,
stirring occasionally and adding a little more stock if needed.
Remove the lid and boil off the liquid, stirring constantly. Let the
bottom of the pan go quite brown then pour in a splash of stock or
water and stir and scrape up the brown residue. Boil off the liquid
again and repeat, about 3 or 4 times in all until the onions are
browned and toasty-smelling. Don't EVER let it go BLACK though!
Now you have browned your onions nicely, add the garlic, ginger and a
little more liquid if necessary; and stir and cook for 30 seconds.
Stir in the curry powder mixture, and more liquid if necessary; cook,
stirring, for 5 minutes to get the rawness out of the spices. Don't
let it get too dry.
Add everything else; bring to the boil, cover and simmer for about 15
minutes, stirring occasionally, until potatoes are done to your
liking. Adjust the seasoning with salt and black pepper if required.
Recipe adapted from some women's magazine many years ago by Kate Pugh
Servings: 3 servings
Potato Pathia (Vegan) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced back into antiquity, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these old recipes were just basic pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also recounts how the Romans were skilled in the use of many herbs and spices, including many that are still in use today for example basil, fennel and dill. As our culinary historical trip moves to more modern times there are two interesting cookery books dating from the fourteenth century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich and powerful of that period. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including basil and rosemary. The introduction of these new foods and spices caused an increase in recipe manuscripts, most of which are kept safe in academic collections. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Potato Pathia (Vegan) recipe.
