Beatrice Graux's savoury crepes

250g Buckwheat flour
3 eggs
50g melted butter
500ml.milk
A pinch of salt

Blend all above together and leave to rest for an hour
In the meantime, precook the vegetables of your choice separately so crepes can be individualised.a
 Example, onions, mushrooms, tomatoes, peppers.

Heat crepe pan on medium heat. Add small amount of butter.
Use a ladle to drop batter thinly onto the crepe pan.
Turn over when cooked.
Line crepe with sprinkling of cheese.
Place vegetables in the middle .
Cook for a little while. Fold and serve.

Frozen peas shak

1 bowl frozen peas . Try not to use petit pois . Or use mixture of petit pois and garden peas.
You could also use frozen mix veg or peas and sweetcorn mix
One medium tomato finely chopped.
2 teaspoons oil
1 teaspoon passatta. Freeze the rest thinly  in ice cube tray and put in zip lock for future use
Salt, masalas - mustard seeds, cumin seeds, turmeric , corriander/cumin mix powder, red chilli powder

Defrost peas by putting in boiling water.
Heat the oil in a pan. Once warm add a couple of cumin seeds to check oil is ready. Add a small pinch of mustard seeds. When they crackle add small pinch of cumin seeds . Add the chopped tomatoes.
Allow the to tomatoes to cook till soft.
Add the passatta. Add salt, tiny bit of turmeric, cumin/corriander powder ( about one teaspoon) , chilli powder to taste. Saute all this until the masals mix well with the tomatoes. Traditionally, the oil would separate from the tomatoes but since we are not being generous with oil, this may not happen.
Add the drained  peas. Mix. Cover for 3/4 minutes , garnish with corriander if you wish and enjoy.

steamed muthiya. Madhu's version

3 tablespoons cooked rice
6 tablespoons Besan
3 tablespoons wheat or Ragi flour
1 tablespoon coarse semolina
1 tablespoon millet flour.
1 or 2 tablespoon oil
6 tablespoons grated veg of your choice but include starchy vegetables like courgette or potato.
I use cabbage carrots and courrgettes, spinach , corriander etc or you can use frozen veg
Masalas of your choice. Salt, turmeric, chilli powder, green chillis, ginger, a teaspoon sesame seeds. Lemon juice ( jayma)

I put rice in the microwave with water to get them really mushy/well cooked and no or very little water remains
Mix all the dry ingredients including vegetables.
Add oil and mix . The mixture should resemble bread crumbs but not a lot of flour will be seen. If you see a lot of flour add some more vegetables.
Take the rice and use this to bind the mixture.  You shouldn't need to use any water but if it is too dry sprinkle a little water at a time.
Grease your palms and steamer. Shape the mixture and steam for 15/20 minutes.
Enjoy with chutney, sauce, salsa ,or yoghurt.

For tempering

Once cool, you can cut them in large rounds and temper.
Put 2 teaspoons of oil in a pan. Once warm add mustard seeds and wait till they crackle.
Add cumin seeds, curry leaves and sesame seeds. Add the muthiya and saute on an op en pan. We like them crispy so we saute for a while.Garnish with corriander and dessicated coconut..
Enjoy with yoghurt or masala tea.