Ingredients
2 cup tomatoes, chopped
1 1/2 cup green peas
1/4 cup yogurt
4 tsp minced garlic
4 tsp minced ginger root
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 salt
1/4 tsp ground turmeric
2 tbsp canola oil
1 cup finely diced onion
2 green chiles
2 sticks cinnamon
16 black peppercorns
2 tsp cumin seeds
3 cup water, about
3/4 lb potatoes, cut into l6 pieces
1/4 cup cilantro, finely chopped
2 cup basmati rice, washed and dra
Directions
Hi Everyone: I really like "one pot" recipes and this one from the LA
Times, issued 3/l2/92 really fits that for me. Now, if I could just
get rid of the "pot" I carry around my waist, we would be in business!
:) :) This recipe is by Fatima Lakhani, author of "Indian Recipes for
a Healthy Heart." Combine tomatoes, peas, yogurt, garlic, ginger,
coriander, cumin, garam masala, l/2 tsp. salt, and turmeric in bowl.
Heat canola oil in large saucepan. Add onion, green chiles, cinnamon
sticks, peppercorns and cumin seeds and saute until onion starts to
turn golden. Add tomato mixture and stir. Cover and cook over medium
heat l0 minutes, stirring occasionally. Add water, remaining 3/4
tsp. salt, potatoes and cilantro. Stir well, cover and bring to boil.
Add rice, stir gently and cook, covered, until almost all the water
has been absorbed, about l0 minutes. Reduce heat to low and cook l0
to l5 minutes, or until rice is tender.
Servings: 8 servings
Peas Pilav Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into distant history, in truth as far back into history as the early Egyptians, and maybe further still. Having said that, in the main part, these old records were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are some ancient 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 making anyone who tried it feel exhilarated and blissful. Much later, in Roman times a roman called Apicius assembled a number of documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like basil, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new foods and spices caused an outbreak in books on cooking, the majority of which are now in private collections. When we get to the twentieth century, cookery publications were increasing in popularity due to more people being able to read, people having more spare time and disposable income. The TV revolution brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Peas Pilav recipe.
