Ingredients
4 to 5 medium sized potatoes
1 any type of potato other
1 than the baking ones will
1 do
1 bunch fenugreek greens or a small
1 bn spinach+dried fenugreek
1 leaves
1 few mustard seeds
1 pinch asafoetida (optional, but it
1 really adds to the flavor
1 here)
1 cayenne/chili powder
1 pinch turmeric
1 salt
1 small pinch of sugar
1 your favorite liquid for
1 sauteeing(water or vegetable
1 broth)
Directions
Boil and cube the potatoes. Wash the greens, shred into fine strands
and set aside. Heat a good non-stick pan and add the mustard seeds.
As soon as they start spluttering, add the asafetida, fry for a
couple of seconds and then ad the cayenne/chili powder and turmeric
and continue sauteeing adding a bit of liquid if it sticks. If dried
fenugreek leaves are used, crush them a bit and add at this point.
Add the cubed potatoes, salt and sugar and reduce the flame to
medium. Saute potatoes without adding any more liquid till a nice
crust forms around them. Now start adding the shredded greens, a
little at a time. Continue sauteeing till all the liquid is absorbed
and the greens are a l wilted. Serve with chapatis(the types that are
roasted on an open flame, call d phulkas) or with steamed rice and
dhal.
> (For those who are wondering, fenugreek has a 'spicy' taste most >
similar to the effect of cumin - it makes the food spicier without >
adding a particular taste of its own. *Not* spicy as in capsicum... >
just a vague idea that the food is spicy. (How *do* you describe the
> taste of a new food???))
Well, it is not very spicy as long as you use small quantities of
fenugreek. You will be surprised at how strongly bitter the spice is
if you use it in larger amounts. I could post my recipe for curry
powder using fenugreek if anybody wants it, I generally use this
powder to make a spicy lentil stew called 'sambhar'.
Posted by nalini@Rational.COM (Nalini Ganapati) to the Fatfree Digest
[Volume 14 Issue 6] Jan. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Potatoes With Fenugreek Leaves Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into distant history, certainly as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cook books were just primitive pictorial recipes for meal preparation.
In fact, the oldest recipe in existence, according to food historians are a few ancient tablets in Sumerian which describe 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 people feel `wonderful`. Later on, there were a couple of recipe books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of food enjoyed by the rich and wealthy people of those days. For the centuries that followed, the upper-class families of the West competed to serve the most exotic meals, and as a consequence, the best chefs and their recipes could command a high salary. Even so, it was during the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes to allow everyone to enjoy them. The introduction of the TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Potatoes With Fenugreek Leaves recipe.
