SWEETCORN PAKORA

1 tin cream style corn

1 med onion chopped

1 tomato chopped

2 green chilli's chopped

2 tbsp yoghut

salt to taste

coriander leaves

1 cup chana flour

oil to fry

Combine all of the above in a bowl, using a spoon place ball size amounts into the oil and fry until cooked.

it's as simple as that!!!!

EASY SWEETCORN SOUP

1 tin cream style corn

1 tin coconut milk

1 tin water (using the same tin as above)

1 block chicken stock

1 med onion chopped finely

1/4 lb of chicken fillet chopped into tiny cubes

1 tbsp ghee

1 or 2 chopped green chilli's (optional)

salt/pepper to taste.

Heat ghee and add onions, soften a little then add chicken and cook well, add all the rest of ingredients except for salt as the chicken stock may have salt so taste it and then add is required. cook for about 10 min and have with fresh bread.

MINCE KABAB

1 lb lamb mince

1 bunch spring onion chopped

1 fresh tomato chopped finely

1 egg

2 slices of bread wet and crumbed

2 tbsp yoghurt

1 tsp salt

1 tsp cumin seeds

1 tsp dhanya powder

1 tsp chilli powder

1/2 tsp turmeric

1 tsp crushed garlic

2 tbsp chana flour

2 tbsp millet/bajra flour (the gray looking one)

coriander leaves 

oil to fry

Combine all of the above together and heat oil, using either a tbsp or your fingers place a small ball amount into the oil and fry keeping the oil at high heat at first when putting the mixture in and then lowering the heat so it can cook through turning occasionally. Once brown in colour take out and drain on the kitchen towel. 

Creamy spiced potato and spinach curry

1. 750g small new potatoes, quartered
2. 2 tbsp  oil
3. 1 large onion, finely chopped
4. 2 large garlic cloves, finely chopped
5. 1 tsp black mustard seeds
6. ½ tsp ground turmeric
7. ½ tsp ground cumin
8. 1 tsp ground coriander
9. 1 tsp garam masala
10. ½-1 tsp chilli flakes, according to taste
11. 30g butter
12. 250g full-fat Greek yogurt
13. 3cm piece of fresh ginger, grated
14. 200g baby leaf spinach
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1. 1. Parboil the potatoes in salted boiling water for 8-10 minutes until just tender. Drain, then prick with a fork to roughen the edges.
2. 2. Heat the oil in a large sauté pan over a medium heat. Add the onion and a pinch of salt, then cook for 15 minutes, stirring, until golden. Add the garlic and spices, then cook, stirring, for 1 minute. Add the butter and potatoes, then stir to coat. Cook for 10 minutes, stirring occasionally so the spices don’t catch and burn.
3. 3. Spoon the yogurt into a bowl, add the ginger, then season. Stir into the pan with a splash of water and heat gently for 5 minutes until the potatoes are tender and the sauce
4. is thickened. Season to taste.
5. 4. Put the spinach in a colander and pour freshly boiled water over it, then refresh under cold water and squeeze dry. Stir through the curry.
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Cauliflower and coconut dhal 

1. 1 small  cut cauliflower
2. 1 tbsp  oil
3. 1 tsp  chilli powder
4. 300g pack moong dhal or chana dhal can be used
5. 2 tbsp coconut cream (can use powder and dissolve in warm water)
6. salt to taste
7. 1/4 tsp turmeric 
8. pinch of garam masala
9. 1 tsp crushed garlic
10. coriander leaves
11. Serve with warm naan bread, if you like.

1. Heat oil in a deep frying pan over a medium-high heat. Add the cauliflower, garlic, salt, chilli powder, turmeric and garam masala and cook for 3-4 minutes, until lightly browned in places. Add the washed dhal a half cup water, cover, turn the heat to low and cook gently for 10 minutes or until the cauliflower is just tender and the dhal is cooked. Add the coconut cream and a few chopped fresh tomato's and simmer for 5 min. garnish with coriander.

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MASALA FISH

1 packet cod or haddock fish fillets

2 med onions

1 tin tomato crushed

2 tsp chilli powder

2 tsp dhanya powder

1 tsp cumin seeds

1/2 tsp turmeric

2 tsp crushed garlic

1/2 cup oil

salt to taste

coriander leaves

fried chips

Mix tomato, garlic, chilli powder, dhanya, cumin, turmeric and salt together in a bowl, wash and cut fish into half. In a large non stick frying pan heat oil and dip the fish into the masala and add to hot oil to cook. Only place enough fish that covers the pan so if all the fish doesn't fit don't worry you can fry those when the other fish is done. Once all the fish is cook take out of the oil and leave aside. In the same oil fry your chopped onions until brown add the masala (tomato mixture) and cook until you see the oil surfaces then place each fish carefully in the masala, garish with fried chips and coriander. Eat with roti/naan or even rice, it's totally up to you.

TUNA MUNCH

1 tin tuna (oil or salt water drained out)

1 small onion chopped finely

1 small fresh tomato chopped finely

salt/pepper to taste

green chillis finely chopped (optional)

1 tbsp oil

generous amount of coriander leaves again finely chopped

In a non stick pan with oil fry onion until slightly cooked, add tomato, salt/pepper and green chilli (only put if children are not eating this tuna) cook for a minute, add the tuna and mix well so all tuna chunks are broken down, mix in the coriander leaves.

you can have this filling with anything you like hot or cold such as:

sandwich filler

pasta

jacket potato

omelette filler

add to smash potato to make tune cakes

roti roll

puff pastry filler

well ladies the list can go on, you just need to use your imagination, it may not look great but the taste if so nice, go on give it a try.