Spicy food,
but not overly spicy has been one of my favourite food from a very young age. I
like the spiciness to be just a tad spicy but not overly until it affected the
whole of your taste bud and you need to fan yourself to keep cool or by
drinking a lot of water. My husband and son, Jonathan also enjoys lightly
spiced food and meals though not so often.
My favourite blends of spices to use
for stir fried vegetable are actually just a few ingredients, mostly, ground
turmeric, garam masala of your liking I
like ground coriander, ginger and chilli, powdered garlic or freshly peeled, a
bit of cooking oil a handful of cardamom seed and some vegetables of your
choices, I like Broccoli, cauliflower and green peas with some diced potatoes and tomatoes. The cooking process is very simple, just heat
your wok with a tablespoon of oil, fry the sliced or powdered garlic together
with the rest of the ground spices and throw in all the vegetables to stir fry
until all are coated with the spices, add a dash of seasoning salt and simmer
with a little water until tender but still crunchy. Dished it out onto a bowl
or plate and enjoy the dish with rice or bread.
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| curry Potatoes and Peas |
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| Stir Fry Broccoli and Tomatoes |
