BUTTER BEANS
1 tin butter beans
1 onion chopped
1 tsp jeeru
1/2 tsp arad
1 tsp salt
1 tsp fine dhana
1 tbl ginger garlic masala
1/2 tsp mustard seeds
2 tomatoes (grated or liquidized)
Make vagaar with onion, jeeru, mustard seeds and oil. When done braise masala and spices then add tomato and cook till done, add butter beans and cook till sauce thickens

BAKE BEANS AND DUMPLINGS
1/2 kg chicken fillet (cubed)
1 onion cubed
1 tbl red ginger garlic masala
1 tsp jeeru
1 tsp red chillies
1 tsp arad
1 tsp salt
1 tsp dry dhana
3 tomatoes (grated)
Make vagaar with jeeru and oil, when done add masala and spices and braise thereafter add chicken fillet and cook till done, add tomatoes and cook further, add bake beans and about 1 cup water and leave to simmer on low.

Dumplings
3 cups self raising flour
Salt and pepper to taste
1 tbl ghee
A good sprinkle of parsley
make dough with cold water and a tbl spoon full of dough into bake beans, once all dough has been added, close lid and steam on low for about 20 min, try not to open pot lid till done.

TUNA AKNI
2 cups rice (boiled)
1 tin tuna
1 onion chopped
1 tsp jeeru
5 tbl ghee/oil
Few curry leaves and green chillies
1 tsp salt
1 tsp dry dhana
1/2 tsp arad
2 tbl ginger garlic masala
3 tomatoes (grated)
3 potatoes ( cubed in big pieces and fried)
Make onion vagaar with jeeru and oil, braise masalas then add tomatoes and cook till done, add tuna and mix well. Put some rice in a pot add tuna mixture with potatoes and top with remaining rice, add water and steam, serve with sour milk.

TIN FISH FRIKKADELS
1 large tin fish
1 onion grated (water squeezed out)
1 egg
2 slices bread ( soaked in water and drained)
1 tsp salt
1/2 tsp arad
1 tsp dry dhana
1 tsp green masala
1/2 tsp red masala
Chopped green dhana and spring onions
Open fish, clean and add to a dish without sauce, add rest of ingredients and form into frikkadels, fry in oil quickly and serve with mash potato and spaghetti.

COURTESY KHATIJA EBRAHIM