Cakes are welcome, whatever you like!
Here's my current favorite recipe:
Aloo Gobi
Type: Vegetarian/Indian
Suitable as starter, main course or side-dish, adjust qty as necessary.
Serves: 4 as a main dish
Notes:
My own recipe for a well loved anglo-indian classic found in the curry-houses of England. An Indian cook would use ghee (clarified butter) instead of oil, but I prefer to use olive oil for health reasons. I find this level of chilli makes a medium hot dish, so adjust the quantity as required.
You can use a pestle & mortar or a coffee grinder to grind spices (wash it well afterwards though, or your coffee will taste very odd). Don't use a blender with nylon blades though, it won't be able to cope. Most spices can be purchased ready-ground.
Serve with plain rice or bread, or make a smaller quantity to accompany a meat curry.
Ingredients:
4 large potatoes
1/2 head of cauliflower (cut into florets)
1 large onion (chopped finely)
2 large tomatoes (cut into quarters)
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp chilli powder/cayenne (adjust according to taste)
1/4 tsp ground fennel seed
1/4 tsp ground fenugreek seed
1/4 tsp ground ginger
Oil for cooking
Method:
Peel potatoes and cut into large chunks. Boil in water for 10 minutes until beginning to soften, then drain.
Mix the spices together, and add enough cold water to mix to a thick paste. In a heavy pan or skillet heat 1 tablespoon of oil and add spice paste. Cook on a gentle heat until spices are sizzling, but be careful not to burn.
Add the chopped onion, and fry until onion is golden. Add cauliflower and potatoes - stir to coat with spices. Add a little water (about 200ml/8fl.oz.) and place the tomato quarters on top.
Cover pan and simmer on a low heat for about 20 minutes. Keep an eye on the water in the pan - you don't want much left at the end of cooking time, but add more during cooking if necessary to prevent burning.
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Time is an illusion. Lunchtime doubly so.
Epona of The Laughing Hyenas