Nangi Cook Book for the Volunteers

TABLE OF CONTENTS

1 RICE

2 DAAL

3 CHAPATIS AND NAN

4 RICE PUDDING      

5 ROBIN SHIELD'S CAKE

6 PANCAKES

7 POTATO CAKES

8 RED PASTA SAUCE

9 EGG DROP SOUP

10 VEGETABLE SOUP

11 POTATO SOUP

12 GREEN PASTA SAUCE

13 MOMOS

14 MOMO FILLING - POTATO

15 MOMO FILLING - VEGETABLE

16 BANNOCK FROM CANADA

17 MERINGUE

18 YELLOW ICING

19 VEGGIE BURGERS

20 VEGGIE BURGER BUNS

21 PIZZA

22 QUICHE

23 POT PIES

24 TIBETAN COOKIES

25 APPLE PIE

26 SAMOSAS

27 ALFRED'S BREAD FROM BELGIUM

28 CANADIAN PUMPKIN SOUP

29 PASTA CUSTARD

30 PAMELA'S PORRIDGE COOKIES

31 POTATO BREAD

32 CAKE WITH POTATO

33 POTATO CUTLETS

34 KANE'S VEGETABLE KOFTA

35 KANE'S POTATO CABBAGE DRY CURRY

36 MR. MATT'S FRIED RICE

37 PUMPKIN CURRY

38 PUMPKIN COOKIES

39MILAN'S SLOVAKIAN POTATO PANCAKES

40 POTATO CHOWDER

41 SHISHNU

42PHILIPPA'S HOUMOUS

43 ISRAELI GARROSET

44 PHIL'S GADO GADO

45 PHIL'S SPAGHETTI BAKE

46PHIL'S SINGAPORE NOODLES

47 LENTIL SOUP

48 TAL'S SHAKSHOUKA

1 RICE

• 1 cup rice (rinsed)

• 2 cups water

Throw into pressure cooker or well sealed pot for approx. 20 mins. makes 2-3 nepali size servings.

2 DAAL  3-4 servings

• 1 cup daal (can soak if desired)

• 2-3 cups water (less for thick, more for thin)

• 2-3 spoonfuls of oil

• 3 cloves garlic or 3 small onions finely chopped.

• 1 level spoonful of  turmeric

• 1 or 2 spoonfuls of salt

• 2-3 heaping spoonfuls of cumin seeds

• any other you like

• 5 small tomatoes

• 2 small chilies

Heat oil in pressure cooker and add garlic/onion. After a minute add the daal, fry for another minute and then add water and spices.  Cover and cook on med. heat for 20-25 minutes.

Can also throw all ingredients in at once and cook.

Can ALSO cooks daal and then add spices/cooked onion/garlic after.

3. CHAPATIS AND NAN

• 2.5 cups flour

• 1 cup water

• pinch of salt

• 4 spoonfuls of sugar

• oil

Mix dry ingredients in a bowl, then add the water.  knead thoroughly for at least 5-10 minutes, adding more flour as necessary.  Dough should be soft but not sticky (adding oil makes it more manageable). Let sit for 10-15 mins, knead again and divide into small balls. Roll out balls as thin as possible.  Place dough on hot skillet and cook until bread gets puffy bubbles and brown spots on both sides.

Can also make with flour, water, baking powder and salt.  Cooks quickly

4. RICE PUDDING

• leftover cooked rice

• enough water to cover rice in pot

• 2-3 spoonfuls of sugar for approx. 1-2 cups rice

• 1/2 -1 spoonful cinnamon and/or cardamom

• 3-4 spoonfuls milk powder or more

put rice and water in a pot and heat until boiling. add spice and sugar and let simmer for 3-4 minutes.  Turn off heat and add milk powder.  Can eat hot or cold, also good with raisins.

5. ROBIN SHIELD'S "VERY RESPECTABLE" CAKE        

• 3 eggs

• 1/2 cup oil

• 1 cup sugar

• 1 big tsp baking powder

• 1 tsp cinnamon

• 1/2 cup water

• 2.5 cups flour

• optional:

• toffee from Krishna's shop

• hot chocolate powder

• few spoonfuls of jam

Mix wet ingredients and sugar and cinnamon in a bowl, and dry ingred. in another.  Combine and stir.  Pour into 2 pans and bake in oven for 30 mins to 1 hour.

 Icing:

• 2 cups water

• 1 cup sugar

• hot chocolate powder

• cinnamon

Mix all ingredients and boil until it thickens into a syrup. can add coconut balls if you've got em.

6 PANCAKES           

• 2 cups flour

• 1/2 tsp baking powder

• 1-2 eggs

• 3-4 spoonfuls of sugar or more

• 2 cups of water or milk

• options:

• milk powder, cinnamon, chocolate powder, jam, finely chopped fruit

  Mix eggs and sugar in one bowl, dry ingred. in another.  Combine and add water.  Fry up!

7 POTATO CAKES            (makes 12-15 cakes)

• 5-6 potatoes, boiled and mashed

• salt and pepper and sugar and soy sauce

• 1 onion and garlic, finely chopped

• flour

• options:  chopped and boiled green veg, cheese, milk powder

  mix mashed potatoes, and onion and spices to taste. Add enough flour to make mix reasonably easy to mold with your hands.  divide into small patties and dry fry on skillet until each side is browned.  Also nice if fried in oil.

Can also make batter from crushed butter cookies ( one pack) and roll patties in this then fry with oil. Can also make small potato balls to add to soup

8 RED PASTA SAUCE (tomato)

• 6-10 tomatoes, cubed

• 1-2 cloves garlic, 1 onion chopped

• 2 tsp basil

• salt, pepper, sugar to taste

• oil

fry onion and garlic with a little oil, then add tomatoes.  once tomatoes are liquefying add spices.  let simmer until tomatoes are mushy and then thickened into a nice red sauce.  can be stored in a jar.

9 EGG DROP SOUP

• one package of RARA noodles

• 2.5 cups water

• 1 egg

• few handfuls of chopped greens (sak, spinach, cabbage etc)

Boil water, noodle seasoning and greens in pot.  While boiling, scramble egg in a bowl and drop spoonfuls into boiling soup base. Let cook for a minute or so, then add noodles.  Cook til noodles are done. 

10. VEGETABLE SOUP

• oil

• 2 onions and clove garlic chopped

• salt and pepper and sugar to taste

• soy sauce

• 1/2 tsp turmeric

• 1-2 spoonfuls of cumin seeds

• few tomatoes, chopped

• any veggies on hand

• 1/3 cup flour for thickener - optional

• 4-5 cups water

In a  pot, stir fry oil, onion, garlic, sugar, spices.  Add tomatoes and any green veg, plus a little water.  let simmer for a few minutes.  then add the rest of the water and veg. add flour for thickener and cook as long as you like

11. POTATO SOUP

• 2-3 onions

• 2 cloves garlic

• 6-8 potatoes, peeled and cubed

• salt and pepper

• pinch of curry powder and cumin seeds

• 1/2 cup milk powder

• flour for thickener

• 4 cups water

  boil water with 1 spoonful of salt and then add potato.  While potatoes cook sauté onion, garlic and spices for a few minutes then add to potatoes.  Cover and boil until chunks are soft, then mush slightly with a big spoon.  add flour as thickener and then milk powder.

12 GREEN PASTA SAUCE            (sak)

• 1 clove garlic

• 1-2 spoonfuls basil

• 1 plateful chopped sak or other leafy green veg

• water

• 3-4 spoonfuls of milk powder

• salt and pepper

• flour for thickener

In a saucepan fry garlic in a little oil, then add basil.  after a minute add chopped greens and enough water for them to simmer comfortably.  add salt and pepper and let simmer for 10 minutes or so, then add milk powder and enough flour to thicken into sauce.  If too liquidy keep cooking till it thickens.

13 MOMOS

•   1/2 kg flour

• 1 cup water or more

• 1tsp baking powder

•  any prepared filling (see next recipe)

mix flour and baking powder in bowl, add water slowly and squeeze together with hands until flour is completely absorbed. Knead for 5 minutes (don't skip this).  cover with wet cloth and set aside for at least 5 minutes.  Knead again and roll into a long thin log shape about 2 fingers round.  cut dough into pieces, each about 2 fingers wide. roll each piece into a ball. Roll each ball into a round flat shape (make middle thicker).  Place one tsp of filling in center of dough and wrap it from edge to edge to create momo shape.  boil water in steamer, steam momos for about 15 minutes. serve with soy sauce and chilies.

14. MOMO POTATO FILLING

• 2 or 3 potatoes

• 1 tsp finely chopped onion

• 1 tsp finely chopped garlic

• 1 tsp finely chopped ginger

• 1 tsp salt

• 1/8 tsp black pepper

• 4 tablespoons oil

Boil potatoes until cooked.  Peel skins.  Smash potatoes and then add oil, garlic, ginger, salt and pepper.  mix well.

15. MOMO VEGETABLE FILLING

• 1/4 head of cabbage

• 1 large carrot

• 1 large onion

• 1 tsp each finely chopped garlic and ginger

• 1 tsp salt

• 1/8 tsp black pepper

• 3 tablespoons oil

  chop all veggies finely, mix together.  add rest.

  16 BANNOCK

  Amounts are approximate!

• 2 or 3 big scoops, 2 handed, of flour

• 2 handfuls of baking powder

• 1 or 2 spoonfuls salt

• 1/6-1/4 ghee (a packet of ghee = approx a handful)

• water

  Mix flour, salt and baking powder.  Make an indentation in the flour. Melt the ghee. ( the Inuit use lard/Crisco or vegetable shortening - oil is not the same).  pour melted ghee into indentation. mix well.  slowly add water until dough is slightly sticky.  divide in 2 and knead the dough for a long time until smooth and not sticky - about 5 minutes. on stovetop melt ghee (or add oil), then flatten bread onto pan.  Flip when light and brown.  This mix should make 2 breads.

17 MERINGUE

  for the sweet tooth- but lots of work!!!

• 3 egg whites

• dash of salt (1/2 tsp)

• lots of sugar (about 1 cup)

  mix all ingred. together.  Use a fork to "batter" and mix the ingred.  Mix until thick and white. (this takes a long time) to know when it's ready, lift the fork - the "liquid" should go off the fork and land like a ribbon.  Put oven at low heat.  oil a pan (thicker is better).  Cook in oven for 30-45 mins.  Take out, let stand to cool, then scrape off the pan.

  Note- see next recipe for what to do with egg yolks.

18 YELLOW ICING

• 3 egg yolks

• 1 cup sugar

  similar to meringue.  mix sugar and egg yolk with a fork.  Beat for a very long time, until light yellow and thick.  When ready, the icing will fall like a ribbon.  Eat icing with a spoon or on a cake.

OR  use the egg yolks in a soup  or egg fried rice…

19 VEGGIE BURGERS      

  Good for leftovers, especially daal,  potatoes and tarkari. approx. recipe - use what you've got!

• 2 cups thick daal

• 1 cup grated cheese or more

• 1 cup chopped sak or more

• chopped onions and garlic

• a few chopped tomatoes

• cooked and mashed potatoes

• salt, cumin, pepper and any other spices.

• flour as needed

  Mix ingred. together in saucepan and cook for a while, at least until the cheese is well melted and the mixture thickens somewhat. If thin add flour to thicken.  Spoon batter onto a pan, cook with or without oil until well browned.

20 VEGGIE BURGER BUNS

  use the NAN recipe (number 3) and add another spoonful or 2 of baking powder. plus one egg.  Make into circular patties about 1/2 cm thick and cook on a pan like chapatis or nan.  the extra egg makes them a little fluffier.

21 PIZZA

  Dough:  use the nan recipe, only roll the edges of the dough in to make a crust.  cook halfway on a skillet, then place on a plate and set aside. 

  Filling: plenty of options here - red pasta sauce if you have it, with cheese on top or a cream sauce can be made by sautéing cheese, milk powder, onions, garlic, sak etc.

  Put the sauce on the half-cooked dough and cook in the oven until the cheese is melted.

22 QUICHE   

  dough: nan recipe, minus the sugar.  Also fine without baking powder.  make one big circle, dough about 1 cm thick and fit into greased pan.  set aside.

  filling:

• plateful of chopped greens

• 4 eggs

• 1 cup grated cheese if you have it

• 1/2 cup milk powder

• 1-2 cups water

• salt and pepper

• optional - fried/boiled onions or garlic

  mix all wet ingred. together well and pour into the pan with the dough. and cook in oven about 45 minutes.

23 POT PIES

  dough:  use same dough recipe as quiche, only double

  filling: can use potato soup recipe (only make it a bit thicker) or any number of cooked vegetable combinations.  Pre-cook the filling then put in pan like quiche, cover with a second crust and bake for about 45 minutes.

24 TIBETAN BREAD/COOKIES

• 1/2 kg flour

• 2 tbsp white sugar

• 2 tbsp brown sugar or honey or jam

• 2 eggs

• 8 tbsp water

• 8 tbsp oil

•  1/2 kg oil for frying

sift flour and divide in half into 2 mixing bowls.  In a separate bowl, mix 2 tbsp white sugar, 1 egg, 4 tbsp water and 4 tbsp oil - mix well.  In another separate bowl, mix 2 tbsps brown sugar, 1 egg, 4 tbsp water and 4 tbsp oil - mix well.  Add to other flour bowl and mix with hands.  You will now have two separate dough mixtures. Place each on tabletop and knead for 1 minute. Cover and set aside for five minutes. Divide each dough ball in half. Take a half of each, shape into  a ball and then press together.  Roll out dough into a round thin shape - one side of dough will be white sugar and one side brown sugar.  Roll up dough into a log shape and then cut thin disk shapes.  You will see the colourful swirl pattern in each disk.  Deep fry for 2 minutes.

25 APPLE PIE

  Crust:

•   1-1.5 cups flour

• 1 spoonful baking powder

• 1/4 tsp salt

• 1/3 - 1/2 cup water

  Mix ingredients and knead like chapatti dough. Divide into two equal parts and roll into large circles, big enough to line a plate.  Once you fit the bottom dough in, place the plate over a burner for just a couple of minutes, until small bubbles form on the bottom.  Then set aside. 

  filling:

•   1/2 kilo apples, peeled and sliced

• juice from one small lemon

• 1 spoonful ground cinnamon

• 1/4 - 1/3 cup sugar

  mix spices and apples and put them inside crust.  Cover with the remaining circle of dough.  Cook for 45 minutes to 1 hour in the oven.

Note- save the apples peels: put in water with sugar and cinnamon and boil for apple cider

  26 SAMOSAS

  Dough:

use chapatti/nan recipe, roll into circles and cut in half.  use one half per samosa.

  Filling:

there are many possibilities, but here is a basic recipe:

•   1-2 cups mashed potatoes

• 1/2 plate of finely chopped greens

• 1-2 tbsp chopped garlic and/or onion

• 1 tbsp chopped ginger

• 1 tsp turmeric

• 1/2 tsp curry powder

• 2-3 tbsp cumin seeds

•  salt to taste

  Best to sauté the ginger/garlic/onion, spices and the greens until greens are limp.  Then mix with mashed potatoes.  Filling can then be spooned onto dough half-circles.  Seal all edges when folding.  Deep fry until golden brown. 

27 ALFRED'S BREAD FROM BELGIUM

•   5 cups flour

• 21 grams of yeast

• 1 beige plastic bowlful of warm water  -umm, maybe 2.5 cups?

• pinch of salt

• can add some sugar to avoid a yeasty taste

  mix the ingredients. Knead the dough for 15-30 minutes. you may have to modify the dough with flour or water until it's not too sticky.

Roll into balls and lay 6 or 7 on one plate.  Make 2 plates.  Let the dough rise for 20 minutes.  While it is rising keep it covered.  Preheat oven, bake for 30-40 minutes.

28 CANADIAN PUMPKIN SOUP, EH!

• 1/2 pumpkin (must get as gift)

• 1/2 cup milk powder

• 3 cups water or more

• pinch of salt

• ginger and garlic to taste

•  pinch of oil

  cube the pumpkin and boil until soft.  Once soft, drain and mash with a fork until texture of mashed potatoes.  Mix milk powder and water, then stir in with mashed pumpkin over low heat.  In separate pan fry ginger and garlic (onions are also an option).  Add to soup. add salt. enjoy!

can also be eaten over rice.

29 PASTA CUSTARD (makes enough for a crowd)

•   6 cups water

• 1 cup milk powder

• 250 grams pasta, preferably shells or spiral

• 1 cup of custard powder

• 1/2 cup sugar or to your taste

  Boil water. Add milk powder, boil some more.  Add pasta, boil until cooked.  Add custard powder. When it thickens, then add sugar.  Stir and let sit to thicken more.  serve hot or cold. 

can also add cinnamon  or raisins.

  30 PAMELA'S PORRIDGE COOKIES

  We didn’t measure, so use your discretion - the amounts are made up!

•   1/2 package of porridge

• 1 cup sugar

• 1/4 cup vegetable oil

• 1/2 cup milk powder

• 1-2 cups flour

• some water

• 2 eggs

• a bit of honey

  melt oil/ghee. Beat eggs and add sugar to them.  Then add oil - mix. Add porridge, flour, water, milk powder.  Mix until you get a cookie dough consistency.  Make balls and put on plate in oven.  Cook for 15 minutes or so. also good with raisins and cinnamon

31/32  POTATO BREAD/POTATO CAKE

  If you have a lot of potatoes and don't want them to go bad then use Robin Shield's Cake recipe but substitute 1 cup of  flour with potato. 

Peel and boil the potatoes (about 10 small ones), then mash with fork .  Follow cake recipe.  can also add a bit of honey.

  The potato bread is purely theoretical, meaning it's never been made in Nangi!  The same rule of substitution should apply when following Alfred's bread recipe. 

   33 POTATO CUTLETS

•   5 large potatoes

• salt

• chili powder (optional)

• cumin (optional)

• 2 chopped onions

• milk

• 1 egg beaten

  Pressure cook the potatoes for 10-15 minutes. Peel and mash potatoes. Can use a steel cup for mashing. Add salt  and chili powder. Can add some milk but don't get it too soggy. Separately heat oil and fry onion until slightly soft.  Add cumin seeds. Turn off heat.  Add ingred. to mashed potatoes.  Mix thoroughly.  Preheat about 1/2 inch of oil in pan.  Form potatoes into patties, then dip patties into bowl of beaten egg to coat. Fry, remove when golden brown.

34 VEGETABLE KOFTA

•   1 cup grated cauliflower

• 1 large grated onion

• 1 cup flour

• 1.5 tsp salt

• 1.5 tsp turmeric

• 1 tsp each cumin powder, coriander powder

• pinch of chili powder

• pinch of black pepper

• oil for deep frying

• alternate spices to taste - try curry powder

  Add all ingredients in a  deep bowl, mix.  Roll into balls 20-30 mm wide.  The consistency should be sticky enough to stick only a little to your hands when rolling - wet hands for ease.  Sit balls in a little flour to prevent sticking together.  Deep fry till golden brown. Serve on own or with pasta or rice and red pasta sauce or dal.

  note - best cooked in cast iron pan

35 KANE'S CABBAGE POTATO DRY CURRY

•   2 cups 1cm thick cut cabbage

• 5 medium potatoes cut thin

• 1.5 tsp turmeric

• 1 tsp chili powder

• 2 tsp salt

• 1 tsp each cumin seeds, black mustard seeds

• 3 tbsps oil

Fry cumin and mustard seeds in oil till crackling.  Add sliced potatoes, ry for 2 minutes.  Add half a cup of water.  Cover, cook till almost done and add spices except salt.  Add cabbage.  Cover and cook till done - maybe 5 minutes.  Add salt when ready.

note - may stick so stir regularly.

Can also add cauliflower or broccoli when potatoes are half done.

36 MISTAH MATT'S FRIED RICE

•   3/4 pot of leftover rice (or whatever)

• 2 small onions thickly sliced

• lots of garlic and ginger (to taste)

• available veggies

• 2 eggs

• masala spices or cumin or mustard seeds or ALL

• soy sauce, chili/sweet sauce if you have it, or

• chili powder, peanut butter, lemon or lime if available.

  Boil or steam chunky veggies first (or use leftovers). Beat eggs.  Heat oil in a HOT wok.  Make omelette with spices and eggs. take out, cut up.  Get all veggies and onions etc ready to go, then heat up wok again with oil and throw in all the rice.  Break up and fry.  Throw in ginger, garlic and onions.  Stir fry. add veggies, salt, soy sauce, chili sauce.  Taste and adjust sauces.   add peanut butter and sprinkle lemon/lime.  Serve!

37 PUMPKIN CURRY

•   1/2 pumpkin, chopped and peeled

• 1 can coconut milk (can use 1 tbsp coconut oil mixed with one cup water.  If there's no coconut, use milk powder and water)

• 1 or 2 onions

• crushed and chopped garlic

• cumin, coriander, masala, chili powder

• cook up some rice with turmeric powder to go with the curry

  Saute onions, garlic and spices in a bit of oil.  Add coconut/milk and pumpkin.  Boil and simmer until pumpkin is soft. Can also add chickpeas.

38 PUMPKIN COOKIES

•   1/2 cup oil

• 1 cup sugar

• 2 cups mashed boiled pumpkin

• 1 egg

• 2 cups flour

• 1 tsp baking soda

• 1 or 2 tsp cinnamon

  Cream pumpkin, sugar and oil.  Add egg and stir.  Mix flour and baking soda together and then add to wet mixture.  Mix thoroughly.  bake in oven until edible.

39 MILAN'S POTATO PANCAKES

•   in gredients:  good mood, joy in heart, passion for cooking

• 5 big potatoes

• garlic, as much as you want

• 3 onions

• 2 eggs

• oil

• 5-10 spoons of flour

• salt, marjoram, black pepper

Take a deep breath, fill your heart with love and peace

Grate peeled potatoes and garlic and onion.  Add flour and egg and spices.  Mix everything in a bowl.  Fry little patties in oil.  When edges become brown and crunchy flip. 

Can also use oats instead of potatoes, and grated carrots or pumpkin

For oat pancakes - soak oats with hot water, use sugar, flour, 2 eggs, cinnamon.

40 POTATO CHOWDER

•   4 potatoes

• cauliflower

• 1 onion

• milk powder

  Scrub potatoes clean and peel. Save the peels!

Boil 1 potato and the peels in a pot of water until the potato is soft in the middle.  Scoop out the cooked potato and set it aside.  Strain the potato peels out of the boiled water and keep the potato water.  Discard peels.  Dice the 3 other potatoes and the cauliflower and onion and simmer in the potato water.  Add 2 tsp of milk powder.  Mash the cooked potato.  When veggies are nearly cooked add the mashed potato and stir. (will thicken soup)

You can add whatever spices you like, maybe garlic and small amount of chili.

41 TAL'S SHISHNU  (stinging nettle)

  Pick the nettle carefully, you can use scissors or make some out of bamboo with a split at one end.  You can find shishnu all over the village, just ask.  Pick mainly new leaves at the top of the bush.  Boil the nettles up, minus big stalks or branches.  Sting will disappear. Keep on simmer, now star squashing in the pot.  The locals keep squashing until they get a slimy consistency, you can stop before it hits this stage.  Tasty on it's own or can add garlic, salt, spices like cumin, turmeric.  It's a good accompaniment to dahl bhat, omlettes, or strained to make a pesto type ingredient for pasta.

  Note - can also dry it first and then cook, which seem to get rid of the sliminess.  But take care where you dry it!

42 PHILIPPA'S HOUMOUS

• chickpeas, soaked overnight

• finely chopped garlic - lots

• oil

• water

• salt

• cumin

• lemon if available

  Pressure cook chickpeas until very soft.  Mash up with other ingredients in mortar and pestle.  Vary quantities to taste. Should be creamy and tangy.  Serve with anything!

43 IRAELI GARROSET  (sweet apple stuff)

• apple

• tselam spice - ask locals for it, then dry fry briefly before grinding in mortar and pestle. It is also a great accompaniment for dahl bhat, or any meal.

• honey

• raisins chopped small.

  Dry roast tselam and crush.  Grate apple and mix with all ingredients.  Enjoy!

This is traditionally for Passover seder but tastes good and can be used for sweet topping on bread

44 PHIL'S GADO GADO SAUCE

•   about 2 tbsps peanut butter

• milk powder solution

• garlic

• ginger

• chili/chili sauce

• soy sauce

• seasonings

  Fry up garlic, ginger, seasoning first, set aside.   Heat up milk, take off heat and add peanut butter, set aside to thicken.  Then add spice mix.  Use over veggies, rice etc.

45 PHIL'S SPAGHETTI BAKE

•   Left over pasta

• Cheese if you've got it

  Fry pasta in hot oil on one side for quite some time (don’t mix) till it becomes a solid base.  Flip, cook the other side.  Add cheese to the top, put on lid so it "bakes" and cheese melts.

  Can vary by adding tomatoes, onions, egg, spinach…

46 SINGAPORE NOODLES (again by Phil!)

•   Cooked spaghetti

• sag (spinach)

• eggs

• onions

• garlic

• whatever veggies you have

  Spice the cooked spaghetti with various spices - cumin, turmeric, masala

Start frying the onion in big wok, add veg, push to side, scramble egg in middle.  Mix all together, serve

  Can also use leftover shishnu.

47 LENTIL SOUP

• garlic

• onions

•  soaked lentils

•  soup stock cube/seasoning

• spices - cumin, chili

  Fry onion in oil, add lentils and fry for a bit, add garlic and spices.  Add water with stock cube.  Boil, then simmer until reduced and thick.

  Can also add potatoes, peas, any veggie…

48 SHAKSHOUKA

• chopped tomatoes - fresh or canned

• chopped onions

• eggs

• spices - salt, pepper, cumin

make a thick gravy by frying tomatoes and onion in oil.  Spice it up!  Drop eggs in, cover and allow to cook.

Can also use chili, garlic, available veggies.