Ingredients
BON APPETIT 8/94
4 large red-skinned potatoes, peeled cut into 1/2-inch
2 tbsp vegetable oil
1 large onion, finely chopped
2 jalapeno chilies, seed; chop
1 tbsp mustard seeds
1 tbsp cumin seeds
3 cup low-fat (not nonfat) plain
1 yogurt
1 english hothouse cucumber cut into, 1/2 cubes
3 large tomatoes, seed; 1/2 pieces
1 fresh cilantro leaves
Directions
Cook potatoes in large pot of boiling salted water until just tender,
about 8 minutes. Drain potatoes well. Transfer potatoes to large
bowl and cool.
Heat vegetable oil in heavy medium skillet over high heat. Add chopped
onion and stir until beginning to brown, about 4 minutes. Add chopped
jalapeno chilies and stir until beginning to soften, about 1 minute.
Add mustard seds and cumin seeds and stir until aromatic, about 30
seconds. Immediately pour onion mixture over potatoes and stir to
coat. Mix in lowfat yogurt, cucumber and tomatoes. Season riata to
taste with salt and pepper. Cover tightly and refrigerate until well
chilled, at least 2 hours. Garnish raita with fresh cilantro leaves
and serve. MM Norma Wrenn
Servings: 6 servings
Potato~ Cucumber & Tomato Raita Recipe brought to you by Recipe Ideas
Categories: Cucumber; Tomato; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked way back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these early recipes were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few clay tablets in ancient Sumerian describing 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 anyone who drank it feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the ancient Romans were skilled in the use of a good variety of aromatic flavors, including some familiar names such as thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including spices such as basil and coriander. The introduction of these new foods and spices led to an outbreak in recipe publications, some of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and because of this chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cookery publications are starting to become popular as a result of higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Potato~ Cucumber & Tomato Raita recipe.
