A few basic (and healthy) recipes

I have a really simple 5-powder mix of spices that I use for most non-gravy vegetable dishes:

Ingredients:
Salt: 2 spoons
Chilli Powder: 3 to 3.5 spoons
Coriander Powder: 2 spoons
Turmeric Powder: 0.5 spoon
Asafoetida: 0.5 spoon

Method:
Mix any proportion of this, and store in an airtight container. When in a hurry, heat some oil in a pan, add frozen vegetables of your choice (either mixed or individual like okra), add some water (if need be), and cover with lid, after giving a stir. The dish is ready to eat in a few minutes. To be served with rice or breads.


Paprika/Chilli Hoummous
Ingredients:
Half a can boiled chickpeas
Olive oil: 2 spoons
Tahini paste: 3 spoons
Lemon juice (freshly squeezed): 3 spoons
Paprika/Chilli powder: 0.5 spoon
Garlic: 1 clove, chopped
Salt: a pinch
Water

Method:
Use a blender to grind the chickpeas with tahini, garlic, paprika/chilli powder, water and salt. Then, add the olive oil and lemon juice, and blend for a few more seconds. Store in an airtight container in the fridge for upto a week.

I do the following for a quick-fix sandwich:
Heat some oil in a pan, throw in 2 spoons of the above spice-mix, then add frozen mixed sliced peppers. Leave it on the hob for 5 minutes. Spread some hoummous on slices of wholemeal bread, add the peppers, cover with another slice of bread, and slice through. Beats any shop-bought sandwich...as far as I know! You always have the option of adding lettuce leaves.


Spinach side-dish:
Ingredients:
Oil: 1 spoon
Dried red chillies: 4-5
Mustard seeds: 1 spoon
Cumin seeds: 1 spoon
Cumin powder: 1 spoon
Asafoetida: a pinch
Salt: to taste
Frozen Spinach
Water

Method:
Heat oil in a pan, add mustard seeds and wait until they pop. Throw in the broken red chillies, and asafoetida. Give it a stir, then add the spinach and cumin seeds. Wait for the frozen spinach to start wilting. Then, add the salt, cumin powder, and water. You can add some cooked lentils, but these are optional. Leave on the hob for a good 5-7 minutes, and when the leaves wilt completely, they are ready to eat. For a bit of crunch, try adding some dry roasted nuts.