Chilli Paneer

1 pack paneer cut into cubes.

1 tsp cruched garlic

1 tsp crushed ginger

salt to taste

colourful peppers chopped

spring onion chopped

1or 2 tsp chilli sauce

2 tbsp soy sauce

2 tbsp sweet and sour sauce

2 tbsp plum sauce

1 tbsp corn flour (optional)

Marinate the paneer in then make the sauce using garlic, ginger, salt and all four sauces. Fry the marinated paneer in a frying pan using about 2 tbsp of oil and set aside. In the same pan add another 2 tbsp of oil and stir fry the onion and veg, add the fried paneer and toss in with the veg, pour the sauce and cook a further few min. This will be a little fry but if you wish to make it saucy then dilute the corn flour in 1/2 mug water and add to the paneer and cook a few min.

Stuffed Paratha

Make normal paratha dough which will make about 8.

Skin, chop and boil about 8 large potato's

2 or 3 crushed green chilli

salt to taste

1/2 finely chopped tiny pepper (any colour or use more then one colour)

1/4 cup sweetcorn

1 bunch spring onion, chopped finely

hand full of chopped coriander leaves

3/4 block of grated cheese (optional)

Mash the over boiled potato's using the back of a fork, add the rest of the ingredients even cheese if u wish to use. The picture above is with cheese filling but not all of my family like cheese so I do half with and half without. Mix altogether using your hands, once well combined make tennis ball size ball out of them and leave aside.

Taking your normal amount of dough roll out the paratha about the size of a saucer, place the potato mixture in the middle and gather the dough upwards as if you are sealing the ball. Then roll out like normal but using one way directions only and very slowly or the filling will push out. As you roll rotate the paratha. The thickness of the paratha should look double to the normal plain one you make.

In a non stick frying pan slightly cook the paratha without any oil/ghee, cook just enough on both sides that the dough looks semi-cooked, put aside and continue with the rest. The advantage of doing it this way is that when you do fry them they will be less oily a also what you don't use you can freeze.

To fry add either oil or ghee which ever you wish and cook both sides until golden brown in colour, don't over cook it or the cheese will come out, don't forget the mixture is already cooked and the paratha is also half cooked. Enjoy.........

Corn Style Chicken

1 lb boneless chicken cut into chunks
1 tin cream style corn
1 tin chopped tomato
3 tbsp oil
2 med onion's sliced
4 green chilli's whole
1 tsp salt
1/4 tsp turmeric
1 1/2 chilli powder
chopped coriander leaves
2 tsp crushed garlic 
1/4 of each green and red pepper cut into chunks

Heat oil and fry onion's until lightly brown, add tomato tin. garlic. salt, turmeric, chilli's and chilli powder and cook for a while then add chicken, cook until chicken is nearly done then add peppers and the cream style corn cook until well cooked. Garnish with coriander leaves and serve with rice or bread.

Spinach and Sweet Potato Curry

300g veg stock

750g sweet potato chopped

1 onion sliced

250g fresh baby spinach

2 fresh garlic sliced

1 fresh red chilli sliced

1 tsp dhanya powder

1/2 tin plus tomato chopped

salt/pepper to taste 

3 tbsp oil

In a pan add sweet potato to the stock with onion and boil for a few min then simmer, add spinach and the rest of the ingredient and cook until sweet potato is tender. serve with rice.

Maaria's Cinnamon and Ginger Cookies

This is a really easy recipe to do with your kid's my daughter Maaria made them all on her own.

3 oz margarine

3 oz caster sugar

3 oz light brown sugar

1 med egg

6 oz plain flour (or wheat free flour)

1/2 tsp baking powder

4 oz milk or plain chocolate drops

1 tsp cinnamon powder

1 tsp ginger powder

All you do is combine all the ingredients into a large mixing bowl using a wooden spoon  making sure all the flour is mixed in well. on a baking dish lined with grease proof paper spoon drop (this will depend on how big or small you want your cookies) the mixture leaving enough space between each one and bake for 10 min on 180 degrees or 350F.

HAVE FUN!!!!!!!!

Savory Puffs 

Ready rolled puff pastry cut into 12 squares

1 beaten egg

grated cheese

fresh chopped tomato

chopped green/red pepper

sweetcorn

salt/pepper to taste

green chilli's if desired

dried parsley

Brush your cut squares with the egg, then basically add your topping in the center of the square like as if you are making a pizza, last add grated cheese, sprinkle some dried parsley and bake in the oven for 15 min or until golden brown. Great for kid's lunch boxes or a quick snack.

Shepherds Pie

1 lb mince either chicken, lamb or beef (washed and drained)
2 large onions chopped small
1 tin tomato chopped
2 tsp garlic crushed

6 large peeled potato's

1/4 tsp turmeric

2 tsp chilli powder (can reduce to 1 if too hot for kid's)

A handful of carrot's and pea's

3 tbsp oil

First boil the potato's, try to over boil them as this will make it easy to mash and I find chopping them first and then boiling is quicker and easier. While the potato's are boiling in another pan fry onion's in the oil until golden brown then add tomato and all spices and cook until all tomato lumps have dissolved then add mince and cook until water has disappeared, add veg and cook for a further few min. (if using fresh veg then cook a little longer) Once potato's are boiled drain for a few min, using a fork mash all the potato's add salt to taste and generous amounts of butter and mix well until smooth. layer your mince into a oven dish then the mash and again a few nobs of butter and finely sprinkle with parsley and bake for 30 min and then just brown under the grill. serve with salad.

Peanut Butter cookies

wheat free

1 cup peanut butter

1 cup caster sugar

1 med egg

chocolate chips about a hand full

All you do is mix the four ingredients together until well combined, make small balls and place them on a greased baking dish, once all done using a fork press lightly on each ball and then bake for 15-20 min depending on the oven.

POTATO SOUP

1 small chicken fillet cut into cubes

4 med to large potatos peeled and cut into chunks

1 cube chicken stock

1 med onion chopped into chunks

1 tbsp of butter

salt/pepper to taste

parsley

1 pint water

Heat butter and add onions, cook for a while then add all the rest of the ingredients except for the water, cook until chicken is cooked then add water and cook for a further 10 min. Once done using an electric blender blend the soup until all becomes smooth, sprinkle some parsley and enjoy with fresh bread.