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
It is possible to follow the history of meal recipes back into ancient history, in fact as far into history as early Egypt, and maybe even further. Interesting though that is, generally, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to experts are some stone 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 having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he tells us how the ancient Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices such as rosemary and coriander. The introduction of these new culinary ideas prompted an outbreak in publications on food, most of which still exist in private collections. The arrival of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Peas Pilav recipe.
