Ingredients

• Ingredients 3 handfuls of Pawa (rice flakes) Less than 1/2 a tin of sweetcorn (Makai) – about 120g 1 fresh chilli Less than 1 tablespoon of oil – sunflower, olive, canola or rapeseed oil 1/2 teaspoon of mustard seeds 2 sweet neem Leaves 1 pinch of asafetida (hing) Less than a 1/4 teaspoon of cumin seeds (jiru) 1 handful of red skin peanut kernels 1 pinch of turmeric Salt to taste 1 drizzle of lemon juice 1 handful of freshly chopped coriander

Preparation

• Preparation This recipe serves 1 Method Wash 3 handfuls of Pawa (rice flakes) in warm water – do this once or twice but not for long Leave it in a strainer until you need it, so that the water drains away In a pan, add the oil, mustard seeds, jiru and hing Add the peanut kernels Add 2 sweet neem leaves Put the lid on the pan and wait until the seeds begin to pop Add the chilli – ensure that you taste the chilli first so that you can amend how much you put in according to how spicy the chilli is Open a can of sweetcorn and drain the water Add the sweetcorn to the pan and mix Add salt to taste Add the turmeric Let it cook until the corn is softer (about 5 minutes) Add the Pawa and lemon juice and mix After about 5 minutes add the chopped coriander and mix Serve and enjoy after a couple of minutes