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
It is actually possible to trace the history of written cooking instructions back into history, at least as far as the ancient Egyptians, and quite possibly further than that. In practice though, these, old recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to historians are a few stone tablets in ancient Sumerian which show 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 those who drank it feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. He also describes how the Romans made use of many different herbs, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including rosemary and coriander. The introduction of these new culinary ideas led to an increase in cookery books, many of which are kept safe in private collections. During the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most exotic meals, and as a result the best cooks and their recipe collections were much in demand. However, it was during the nineteenth century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing the recipes of their peers. By the advent of the 1900s, recipe publications are in high demand, mostly due to increased literacy, people having increased free time and having more money. The revolution that is television brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Potato Pathia (Vegan) recipe.
