SPINACH ROLLS RECIPE
1 bunch spinach washed and cleaned.
Neatly slice out the middle vein, leaving the leaf whole
½ kg cooked chicken filling of choice
1 egg whisked with salt and fine red chillies

Method
Lay all spinach leaves flat. Brush with egg mixture. Place 1 tblsp or more of chicken filling on each leaf, depending on the size of the leaf. Roll each leaf closed like a spring roll, making sure all the sides are closed. At the end pierce it close with a clove. Place all spinach rolls in a pot and steam on low for 15 to 20 minutes until the colour of the leaves change. Lightly brush both sides with olive oil and fry for just a minute on each side. Serve hot with puri and chutney.

VAARA BHAJI RICE
1 onion chopped
1 tsp jeeru
6 cloves garlic
5 whole dry red chillies
1 tsp salt
3 large tomatoes
Make vagaar with onion, jeeru and ghee. Add a sliced garlic and red chillies. Once braised add cubed tomato with salt and cook for a while, add chopped bhaji to this and cook till done. Meanwhile soak rice in boiling water, add to tomato mixture and steam on low heat, make vagaar and pour over…serve with tomato chutney.
Tomato chutney
Boil 3 tomatoes, magimix and add finely chopped onion, green dhana and mint leaves.

CREAM SPINACH
1 bunch spinach
1 onion chopped
1 green chilli
3 cloves garlic
1 tsp salt
1 tbl brown sugar
1/2 cup cream
Braise onions, green chilli, garlic, salt, pepper and sugar. Add finely chopped spinach and cook till water is burnt out, lastly add cream and cook till thick. Serve as a side dish.

CABBAGE ROLLS ALSO KNOWN AS OUMENS ONDER DIE KOMBERS
Frikkadels. Half kg mince itsp salt. 1 tsp black pepper 1 tsp dry dhana. 2 tab green masala 1 onion grated 1 egg chopped greens. 3 slices bread soaked in water. Drain water frm bread and onion. Add everything 2 mince and form balls. Take a cbbage and remove the leaves and soak in boiling water till soft once soft drain on cloth. Wrap small balls of frikkadels around leaves. In a pot pack the cabbage parcels. Cube 1 onion 1 tomato about 7 cloves of garlic sliced. Salt and white pepper. Put blobs of butter and steam slowly. Garnish with greens. Enjoy with hot rotis