Broken Wheat and Vegetables

    * 1 Cup broken wheat
    * 1/2 cup each of carrots/cauliflower/peas.  Chop the carrots and cauliflower in small bits
    * 2 1/2 Cup water
    * Salt, pepper, and ground cumin or chilli

In a thick bottomed pan roast the broken wheat on slow flame with a spoon of oil till it starts turning brown.  In another pan (non-stick), lightly stir fry the vegetables with a small spoonful of oil for 5 minutes.
When the wheat starts turning brown add the water, stir and cover the pan and leave to cook on a slow flame for 3 minutes.  Then add the vegetables, salt, pepper and a pinch of red chilli pepper or cumin if you like.
Stir, cover and continue cooking on a slow flame till the water dries up but dish should be moist.
Serve hot.

Beetroot and carrot curry

    * 1 pound carrot
    * 1 pound beetroot
    * 1 tsp whole coriander seed
    * 1 cm off a cinnamon quill
    * 1/2 tsp Sechuan red pepper (optional)
    * a pinch of chili powder
    * a pinch of curry leaves (if you can get them)
    * sunflower oil

Roughly grind all the spices together in a spice grinder or a mortar.
Dice the carrot and the beetroot.
Heat the sunflower in a heavy bottom pan and add the spices. Stir for 30 seconds, then add the carrot and beetroot together. Stir for 2 minutes, then add a cup of water and the curry leaves, cover and cook on low heat for 20 minutes, stirring occasionally.
Serve with red rice.

Barley with Shitake mushrooms

    * 1 pound barley
    * 50 g dried Shitake mushrooms
    * 3 tbsp sunflower oil
    * a bunch of spring onions, chopped
    * Freshly grated ginger to taste
    * 1/4 cup organic soy sauce (Tamari or soyu)

Cook the barley in boiling water for an hour. Drain (keep the water, it makes a lovely soup) and put aside.
Soak the Shitake mushroom in warm water for 30 minutes, then drain (put the water aside, you'll need some later, and use the rest for a soup).
In a large wok, heat the sunflower oil and add the spring onions. Stir for a minute, then add the ginger, the Shitake mushrooms, 1/4 of a cup of water from the Shitake mushrooms and the soy sauce. Cook on medium heat for 5 minutes, then add the barley, stir well and serve immediately.

Thai style potato curry

    * 2 pounds potatoes
    * 1 tin  coconut milk
    * 1 tin chopped tomatoes
    * amchoor (dry mango powder) or if not available, the juice of 2 limes or lemons
    * 1 or 2 fresh green chillies, chopped  or a pinch of chilli powder (optional)
    * one piece of fresh ginger root
    * one onion
    * Fresh lemongrass (if available)

Peel and wash the potatoes and cut them into dices.
Chop the onion finely and fry in sunflower oil on medium heat until golden brown. Add the grated ginger, the lemon grass, chopped finely and the chopped chillies and fry for another minutes, stirring constantly, then add the potatoes, the coconut milk, the amchoor or lime juice, the tin of tomatoes and if needed water to cover. Bring to the boil then lower the heat and leave to stew for 35 minutes on low heat, stirring occasionally. Serve with freshly cooked rice.

Green Lentils with Spinach and Ginger

Bring to a boil in a pan of water with 8 oz green lentils , picked over, washed and drained. Cook for 40 minutes, then strain
In a large wok or pot, heat a few tablespoons of olive oil, put in 2 tablespoons of grated ginger and 2 or more squashed cloves of garlic and (if you like it hot) one or two chopped small green chillies.
Stir fry for a few seconds, then add one pound of fresh or frozen leaf spinach. Stir and cook until spinach is wilted.
Add lentils and 2 tablespoons of salt and cook gently for 15 to 20 minutes. Add black pepper, lemon or lime juice to taste, and serve immediately on a bed of brown rice.

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