Cooking Recipe #1: Chick Pea and Corn Salad

Ingredients:
1 can of ready to eat chick peas or garbanzo beans
1 small packet of frozen corn
½ a can of tamarind paste (available in the Indian or ethnic foods store or section of your grocery store)
Coarsely ground red chilies
Coarsely ground and roasted cumin seeds
Salt
Finely chopped tomatoes
Finely chopped onions
Finely chopped cilantro

Method:

Drain the water and empty the chick peas in to a pan. Add the corn and tamarind water (by mixing the tamarind paste in to hot water). If the brand of tamarind you choose has seeds in it, throw them away. Add the spices and cover the pan for around 10 minutes. Let it simmer. When the corn is cooked, garnish with the veggies and serve hot or cold.

Cooking Recipe #2: Spicy Hot Potatoes

4 large potatoes
Lemon juice
Curry leaves
Whole red chilies (long or round)
Mustard seeds
Cumin seeds
Salt
Finely chopped cilantro
Chunks of jalapeno (optional)
4 tbsp. canola oil

Method:

Boil the potatoes. Let them cool and then cut them on to medium sized chunks. In a pan, add some canola oil and fry the red chilies until they are dark. Add the other spices and curry leaves with a little water (be careful as it may splatter) and let it simmer for around 7 minutes. Now add the potato chunks and lemon juice and stir until the potatoes are well coated with all the spices. Garnish with the cilantro and jalapeño.

Cooking Recipe #3: Leftover Chicken Sandwiches

Ingredients:

Left over fried roasted or any kind of chicken
Cream cheese
Mustard powder or paste
Mayonnaise
Brown and white bread
Salt
Coarsely ground black pepper

Method:

De-bone and wash off any sauce or spices from the left over chicken. Cut or shred in to smaller pieces and put in a hand help blender with a little of the cream cheese, mayo, salt, pepper and mustard. Taste as to how tangy or sweet or spicy you would like it to be.
Grind to a paste and spread on white and brown bread cut the sandwiches in to fours and alternate them on the serving dish so that it resembles a checkerboard. a simple cooking recipe that costs very little when you use leftovers!
Cooking Recipe #4: Easy Pineapples and Cream

Ingredients:
1 tub of Cool Whip
1 can of pineapple chunks
1 packet of pineapple flavored jello
Colored sugar for decorating

Let Cool Whip thaw in the refrigerator for five hours. Open a can of pineapple and using its syrup plus water, make the pineapple jello as per the instructions on the pack. Let it cool but keep on stirring so that it doesn’t set. Blot the pineapple chunks on kitchen towels.

Then using a spoon or an electric beater, mix the jello into the cream. Add the pineapple chunks and let it chill over night. Decorate with remaining chunks and some colored sugar.

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