Halvah tahina

230 grams tahini
190 grams powdered sugar
190 grams powdered milk
1/2 tsp vanilla or kewra
1 cup chopped pistachio, used as needed (you might not need all of it)
A bit of oil for coating the insides of the container you'll put halwah tahina in

Home qeema

Make it the usual way I use sliced onions after adding them inoil add qeema in hot oil chopped green chilies milled pepper adrak lehsan haldi aliitle red pepper cook when nearly done add tomatoes when ready sliced capsicum fresh coriander

Hummus

200g/7oz canned chickpeas

- 2 tbsp lemon juice or more

- 2 garlic cloves, crushed

- 1 tsp ground cumin

- Salt

- 100ml/3½fl oz tahini (sesame seed paste) optional

- 4 tbsp water

- 2 tbsp extra virgin olive oil

- 1 tsp paprika

Samosa Pinwheels

Ingredients:

Filling

600g mashed  potatoes, boiled in their jackets and allowed to cool

4 tbsp vegetable oil

1 medium-sized onion, peeled and finely chopped

150g shelled peas

1 tbsp finely grated peeled fresh ginger

1 hot green chilli, finely chopped (remove the seeds if you are nervous)

3 tbsp finely chopped fresh coriander

3 tbsp water

11/2 tsp salt - or to taste

1 tsp garam masala

1 tsp ground roasted coriander seeds

1 tsp ground roasted cumin seeds

14 tsp cayenne pepper

2 tbsp lemon juice

vegetable oil for deep frying. optional

Dough

120g plain flour

1/2 tsp salt

2 1/2 tbsp vegetable oil, plus a bit more

3 tbsp water, or a bit more

Also needed

3 tablespoons all purpose flour (maida or plain flour)
1/4  cup water
Oil to fry

Method

Dough

Sift the flour and salt into a bowl. Add the 4 tablespoons of vegetable oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons of

water - or a tiny bit more -and gather the dough into a stiff ball.

Filling

Peel the potatoes and cut them into 0.5cm dice. Heat 4 tablespoons of oil in a large frying pan. When hot, put in the onions. Stir and fry them until they start to brown at the edges. Add the peas, ginger, chilli, fresh coriander, and 3 tablespoons of water. Cover, lower the heat and simmer until the (fresh) peas are cooked. Stir every now and then and add a little more water if the mixture seems to be drying out.

Add the diced potatoes, salt, coriander, garam masala, roasted cumin, cayenne and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice, as you may want more of both. Turn off the heat and allow to cool.

Making Pinwheels

1. Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.
2. Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.
3. Spread half of the filling evenly over the rolled dough, pressing gently.
4. Roll the sheet gently, but firmly until a log forms. Use a little water to seal the end of the sheet, rolling the log approximately 6-7 times.
5. Using a sharp knife, slice the log into ½ inch thick pieces, making about 14 -16 pinwheels. Press each pinwheel lightly in a baking sheet. If you find it difficult to cut the logs, chill the logs in the fridge or freezer for 20-30 minutes and cut once the log has firmed up.
6. Repeat with the second sheet, making about 30 pinwheels.
7. Heat oil in a frying pan to medium high heat. Dip them in the batter one at a time and drop them into the oil. Fry till both sides are golden, tossing occasionally. If made in batches of 7, each batch will take about 5-6 minutes to crisp. 

Serve with imli ki chutney or ketchup.

Alternatively, the pinwheel can be brushed with oil and baked at 180 degree C for about 20-25 minutes.