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APPLE AND POTATO BHAJEE
2 tbsp oil a pinch of fenugreek seeds (about 8-10 seeds) 1/4 stp mustard seeds 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1 tsp coriander seeds, roasted and lightly crushed 2 green chilies, chopped 4-5 spring onions, including the green part thinly sliced 2 potatoes, boiled, peeled and cut into 2 cm cubes 3 cooking apples cored and cut into 2cm cubes 1 large tomato, deseeded and diced sugar and lemon juice to taste. 1 tbsp chopped fresh coriander salt
Method:
Heat the oil in a wok or large frying pan until hazy. Add the fenugreek seeds and then after 10 seconds or so add the cumin and crushed coriander seeds and saute for a minute. Add the spring onions and saute for 2 minutes, then add the potatoes and apples and toss lightly until well mixed. Add the tomato and cook for 2-3 minutes, tossing. Serve immediately.

Recipe Variation: At the last minute, throw in about 100g blanched French beans, cut into tiny pieces. They will add crunch to the dish as well as making it look even brighter. Enjoy
1/2 cup yogurt 2 tsp ground cumin 2 tbsp chopped mint 1 tbsp honey combine and serve
Bake pumpkin in oil and salt make cous cous with stock, butter etc as per directions toss all the ingredients together. ENJOY!