Things we wouldn't be without:
A GOOD garlic press (Lakeland link: here's one)
A GOOD small grater (for ginger) such as this one from Lakeland ('A')
Pans : We use Circulon kit. Debenhams has always been good for this.
A good thick wooden chopping board.
Anti-pong candles from "Price's". Lakeland sell them.
(We have a Lakeland shop near by, if you hadn't guessed)
Sweet potato and mushroom shak
A mild (slightly spiced) shak, with sweet potato, mushrooms, onion, garlic and ginger.
1 Sweet potato - large
1 handfull of mushrooms, sliced
1 medium onion, medium chopped (1cmx1cm bits)
2 green peppers, cut into chunks
1 large green chilli (ie medium spice)
2 teaspoons cumin seeds
6cm piece of cinamon bark
Salt (during cooking) to taste
2 teaspoons Cumin & corriander powder
1/2 teaspoon garam masala
Tomato sauce (up to two eggcup fulls - see below)
3 tablespoons of good quality vegetable oil.
Heat the oil in a large frying pan or wok-type thing, and add the cumin seeds, cloves and cinamon. The cumin will start to colour. When it does, add the onions and pepper and chilli and fry off until the onion starts to turn translucent.
Add the sweet potato, garlic and ginger, mixing into the rest of the mix. Salt the mix. Put lid on pan, and turn down the heat. You're looking to sweat everything off, then allow the potato to colour. Keep an eye on this - stir every now and then. When many of the pieces of potato have coloured add some of the water until there's about 2cm coming up the side of the pan. Add some tomato sauce (your preference of how much). Stir together & cover again. This will finish cooking the sweet potato.
When sweet potato is cooked, add the powders and mix in well.
Cook out for a couple of minutes, not stirring too much as the potato will start to break up.
Season to taste & serve with rice.
Green chilli(s) - depending upon how brave you are
10-15 Curry leaves
1/2 teaspoons Mustard seeds
1 teaspoon cumin seeds
5cm piece of cinamon bark
1/2 teaspoon tumeric
Chopped onion (optional)
Oil for frying
Salt to taste
Heat oil in a large pan and add mustard seeds, cumin seeds, cinamon bark, cloves. (Add onion if appropriate). When starting to colour, add curry leaves and tumeric and cook for 1 minute. Add the rice, and quickly (AND CAREFULLY) mix everything together so that all the rice takes on a slight yellow colour of the tumeric. Keep stiring for 5 minutes to make sure the rice is warmed through (if appropriate) and all mixed together. Season to taste.