Ingredients
6 medium potatoes
5 tbsp vegetable oil
1/8 tsp ground asafetida or 1/8 inch lump a, safetida
1/2 tsp whole cumin seeds
2 1/2 tsp whole black mustard seeds
1 dried red peppers (1-3)
1 medium onion-coarsely chopped
1/2 tsp ground turmeric
1 1/4 tsp salt
1 tsp garam masala
2 tbsp lemon juice
Directions
Boil potatoes in their jackets. Peel them and mash coarsely with
a fork or hand masher.
Heat the oil in a 10-12 inch skillet over medium heat. When hot,
first put in it the asafetida; after it has sizzled for a few
seconds, add the cumin and mustard seeds; then in 10 seconds or so,
the red pepper(s). Use 1 for mildly hot, 3 for very hot. When pepper
changes color (1 to 5 seconds), put in the chopped onions and
turmeric. After the onions have cooked 3 to 5 minutes and turned
brown at the edges, put in the mashed potatoes, salt, garam masala
and lemon juice. Fry, stirring and mixing, for 5 to 7 minutes.
To serve: Place in a warm dish and serve with Indian bread or
remove whole red pepper and serve as an appetizer on top of Melba
rounds.
: An Invitation to Indian Cooking by Madhur Jaffrey
: uploaded by Diane Lazarus
Note 1: the Indian name of this dish is Pyazwale Sookhe Aloo. Note 2:
use a salt-substitute instead of salt Note 3: I've made this without
the asafetida because I don't know where
to find it.
Servings: 6 servings
Potatoes With Onions Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Historians have traced the existance of recipes far back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, these, ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language describing the making 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. During Roman times around 25BC a roman called Apicius created a few documents describing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also recounts how the Romans made use of many herbs, including a few that will be familiar to modern cooks for example thyme, fennel and dill. As our culinary historical trip moves on a few more years there were some recipe books published in the fourteenth century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that is popular today, but instead recipes for the types of food eaten by the nobility of the time. In the fifteenth century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including spices like basil and rosemary. The introduction of these new foods and spices created an explosion in cookery books, many of which are now in private collections. Over the following few hundred years, the upper classes competed with each other to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes of the day. By the arrival of the 20th century, cookery books are in great demand, as a result of higher levels of literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Potatoes With Onions recipe.
