Ingredients
3 tbsp ghee
1 tbsp minced ginger root
2 green chilies, minced
1/2 tbsp whole cumin seeds
1 tsp black mustard seeds
1/4 tsp asafetida
2 medium tomatoes, chopped
1 1/2 lb potatoes, cubed
1 tsp turmeric
1 tbsp coriander
1 1/4 cup water
1 1/2 cup fresh or frozen peas
1 tsp salt
3 tbsp fresh coriander, chopped
Directions
Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard
seeds. Fry for a few seconds & add asafetida. A few seconds later
add the tomatoes & fry for 3 minutes. Add the potatoes, turmeric,
coriander & water. Bring to a boil, reduce heat, cover & simmer for
15 minutes. Add the peas, salt & half the chopped coriander. Continue
to cook, partially covered, till the potatoes are soft. Garnish with
the rest of the coriander & serve.
Servings: 6 servings
Potato & Pea Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
We can read the history of `recipes` way back into the distant past, certainly as far back into history as the Egyptians, and possibly even further than that. Having said that, in the main part, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which recount 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 drinkers feel wonderful. Later on, in Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he describes how the cooks of Roman times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and dill. Later on, there are a couple of recipe books from the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of meals eaten by the nobility of those days. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, such as basil and coriander. These new foods and spices caused an explosion in publications on food, most of which are now in private cookery archives. For the next few years, the powerful families of Wesstern Europe competed to serve the best banquets, and as a consequence, cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe books are highly popular due to more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Potato & Pea Stew recipe.
