Mutton Qaurma

Couscous- for Kids

Kids-Cook: Couscous
1 1/2 cup Water
1/3 cup Raisins
1 tsp Salt
1 cup Couscous
1 tbsp Butter


Measure water, raisins and salt into saucepan; bring
to boil. Stir in couscous and butter; cover and remove
from heat. Let stand for 5 minutes; fluff with fork.

Serve curried vegetables on top for a delicious dinner. 

Deviled Eggs

Ingredients

• 6 eggs
• 1 teaspoon white vinegar
• 1 tablespoon mayonnaise
• 1/4 teaspoon prepared mustard
• salt and pepper to taste
• 1 teaspoon paprika
• 2 leaves of lettuce

• Directions

  1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
  2. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  3. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Kung Pao Chicken

1   INGREDIENTS

·        
Chicken breast 3

·        
Plain flour 1 tsp

·        
Corn flour 2 tbsp

·        
Salt according to taste

·        
Vinegar 2 tbsp

·        
Oil as required

·        
Peanuts 1/2 cup

·        
Cashew nut (kaju) 1/2 cup

·        
Sesame oil (til) 1 tsp

·        
Garlic-paste 1 tbsp

·        
Onion 1

·        
Ketchup 1 cup

·        
Stock (yakhni) 1/4 cup

·        
Red pepper (grinded) 1/2 tsp

·        
Thai chili 3-4

2   COOKING DIRECTIONS

1.    
Take plain four and corn flour in a bowl, mix them.

2.    
Add vinegar, salt and soy sauce and mix well.

3.    
Now marinate the chicken breasts in this.

4.    
Leave for 4-5 hours.

5.    
Then, deep fry the chicken pieces.

6.    
Now add cashew nuts and peanuts in oil, fry them.

7.    
Take another pan, add 3 tbsp oil.

8.    
Add warm sesame oil, garlic and onion.

9.    
Fry them all, and then add ketchup, stock and salt.

10. 
Also add red pepper and Thai chili.

11. 
Add 1 tbsp of corn flour to thicken the sauce.

12. 
Now add fried chicken, peanuts and cashew nuts in this sauce.

13. 
Serve it hot.

Crisp Chicken Bites

Ingredients

• 4 boneless chicken breast fillets
• 6 tbsp red pesto
• 3 large handfuls breadcrumbs , frsh or dried (about 300g/10oz)
• olive oil

1. Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
2. Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
3. To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.

Using pesto adds flavour and means you don't have to faff about dipping the chicken in flour and egg before coating with crumbs.

Spiced carrot & lentil soup

A delicious, spicy soup, packed full of iron and low fat to boot. It's ready in under half an hour.

Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots , washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1l hot vegetable stock (from a cube is fine)
• 125ml milk
• plain yogurt and naan bread, to serve

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Almond Cake

• This moist-textured cake is best the day after it is made. Serve with whipped cream or fruit, perhaps a berry compote.

  Ingredients

  • 5 egg whites (at room temperature)
  • pinch of salt
  • 75g/3oz caster sugar
  • 175g/6oz ground almonds
  • 1 orange, zest only, grated
  • 25g/1oz slivered almonds

    Preparation method

    1. Preheat the oven to 190C/375F/Gas 5.
    2. Grease and line a 20cm/8in springform cake tin.
       Watch recipe0:33 mins
    3. Whisk the egg whites with the salt until they stand in soft peaks. Whisking constantly, add the sugar a little at a time. Continue whisking until the mixture is firm, shiny and very thick.
    4. Fold in the ground almonds, orange zest , with a metal spoon. Pour the mixture into the cake tin and sprinkle the slivered almonds over the top.
       Watch recipe1:02 mins
    5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
    6. Allow to stand in the tin for 10 minutes, then loosen, turn out and leave to cool on a wire rack.