Ingredients
2 1/2 cup plain yogurt
1/4 cup half-and-half
1 tsp salt
1/4 tsp black pepper
2 cup boiled, diced potatoes
1 tsp cumin powder
2 tbsp fresh chopped coriander or cilantro
1 green chili, sliced (opt)
Directions
Mix the yogurt, half-and-half, salt and black pepper in a blender for
20-30 seconds. In a bowl, mix the diced potatoes with the yogurt
mixture. Garnish with the cumin powder, coriander and green chili.
Chill for about 30 minutes before serving.
Servings: 4 servings
Potato Raita Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Recipes as a concept can be found way back into history, certainly as far back as early Egypt, and maybe further still. Having said that, these, ancient cook books were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount 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 wonderful. Progressing into Roman times 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Additionally, he informs us how the Romans were skilled in the use of a wide range of herbs, including many that are still in use today for example thyme, fennel and asafoetida. Continuing our culinary historical journey, there were two interesting books which appeared in the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that appears on menues today, but instead recipes for the types of meals cooked for the rich people of those days. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, including parsley, basil and rosemary. These new culinary innovations prompted an eruption in books on cookery, some of which are now in private libraries. Over the succeeding few centuries, the rich and powerful families of Europe competed with each other to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes of the day. When we get to the twentieth century, cookery publications are in high demand, mostly as a result of better eduction, more leisure time and being a little richer. The TV revolution brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Potato Raita recipe.
