Cocoa Fried Chicken

Ingredients

• 2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 2 cups all-purpose flour for coating
• 1 teaspoon cocoa powder
• 1 egg, beaten
• 2 cups seasoned dry bread crumbs
• 3 tablespoons olive oil

Directions

1. Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
2. In a large skillet heat oil over medium high heat. Shallow fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Enjoy!

Nutritional Information

Amount Per Serving Calories: 653 | Total Fat: 14.5g | Cholesterol: 148mg

Baked BBQ Fried Chicken

Ingredients

• 3 pounds skinless, boneless chicken breast halves - cut into strips
• 3 eggs
• 1 cup water
• 1/2 cup milk
• 2 tablespoons salt
• 2 tablespoons black pepper
• 6 cups all-purpose flour
• 1/4 cup salt
• 5 teaspoons black pepper
• 2 tablespoons minced garlic
• 2 tablespoons dry mesquite flavored seasoning mix
• 4 cups oil for frying, or as needed
• 1 teaspoon butter
• 1 (12 ounce) bottle barbecue sauce

Directions

1. In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
2. Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
3. Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
4. Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

Nutritional Information

Amount Per Serving Calories: 568 | Total Fat: 20g | Cholesterol: 119mg

Garlic Chicken Fried Chicken

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Meatloaf with Fried Onions and Ranch Seasoning

Ingredients

• 1 1/2 pounds ground beef
• 2 eggs, beaten
• 1/4 cup ketchup
• 3/4 cup herb-seasoned dry bread stuffing mix
• 1/2 (1 ounce) package dry Ranch-style dressing mix
• 1 (6 ounce) can French-fried onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions.
3. Shape into loaf and fit into 9 x 5 inch loaf pan.
4. Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.

Nutritional Information

Amount Per Serving Calories: 669 | Total Fat: 46.7g | Cholesterol: 168mg

Meatloaf With A Bite

Ingredients

• 1 pound ground beef
• 1 1/2 cups medium salsa
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded Monterey Jack cheese
• 1 egg
• 1 cup crushed saltine crackers

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan.
3. Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear.

Nutritional Information

Amount Per Serving Calories: 352 | Total Fat: 25.1g | Cholesterol: 107mg

Honey and Nut Ice Cream

Ingredients

• 2 ounces hazelnuts
• 4 1/2 ounces bittersweet chocolate, chopped
• 4 eggs, separated
• 1/2 cup honey
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
3. Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
4. Line a 8x8 inch dish with foil.
5. In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan.
6. Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

Rocky Road Ice Cream

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 2 cups heavy cream
• 1 cup light cream
• 1 tablespoon vanilla extract
• 1/2 cup chopped pecans
• 1 cup miniature marshmallows

Directions

1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
2. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

Very Chocolate Ice Cream

Ingredients

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutritional Information

Amount Per Serving Calories: 352 | Total Fat: 26.7g | Cholesterol: 161mg

Cake Batter Ice Cream

Ingredients

• 1 cup milk
• 1/2 cup white sugar
• 2 egg yolks, beaten
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 3/4 cup white cake mix, sifted

Directions

1. Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutritional Information

Amount Per Serving Calories: 378 | Total Fat: 31.6g | Cholesterol: 180mg

Apple Pie

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Apple Crisp

Ingredients

• 2 medium tart apples, peeled and sliced
• 2 tablespoons water
• 3 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold butter

Directions

1. Place apples in two greased 10-oz. custard cups; sprinkle with water. In a bowl, combine the flour, sugar and cinnamon. cut in butter until mixture is crumbly. Sprinkle over apples. Bake, uncovered, at 350 degrees F for 30-35 minutes or until tender. Serve warm.

Green Tomasto Cake Recipe

Ingredients

• 4 cups chopped green tomatoes
• 1 tablespoon salt
• 1/2 cup butter
• 2 cups white sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Directions

1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
3. Cream butter and sugar. Add eggs and beat until creamy.
4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
5. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
6. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Nutritional Information

Amount Per Serving Calories: 176 | Total Fat: 6.1g | Cholesterol: 28mg

Green Chillie Cheese Ball

Ingredients

• 4 large Anaheim chile peppers
• 1 1/2 pounds shredded pepper jack cheese
• 2 (8 ounce) packages cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups finely chopped pecans

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
2. Combine the chopped peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.
3. Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.

Nutritional Information

Amount Per Serving Calories: 293 | Total Fat: 26.7g | Cholesterol: 61mg

Double cherry semi freddo

INGREDIENTS:
* 1kg cherries , stones removed
* 400ml double cream
* 100g icing sugar
* 4 eggs , separated
* wafers , to serve (optional)

METHOD:
1. Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
2. Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.
3. Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.
4. Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.

Vegetarian Chilli

Prep time: 60 minutes

Ingredients:

• ¾ c. onion, chopped
• 3 cloves garlic, minced
• 1 tsp. olive oil
• 2 tbsp. chili powder
• ½ tsp. basil
• ½ tsp. oregano
• ½ tsp. cumin
• 1½ c. zucchini, chopped finely
• ½ c. yellow squash, chopped finely
• 1 c. carrots, finely chopped
• 42 oz. canned tomatoes, diced
• 1 can (16 oz.) light red kidney beans, undrained
• 2 cans (16 oz. cans) dark red kidney beans, drained
• 8 oz. soy cheddar cheese

Utensils:

• oven (you'll need help from your adult assistant)
• knife (you'll need help from your adult assistant)
• large stockpot
• measuring spoons

Directions:

1. In a large stockpot, sauté onion and garlic in olive oil. Cook until soft (several minutes).
2. Add chili powder, basil, oregano, and cumin to the stockpot and mix.
3. Stir in zucchini, squash, and carrots and blend well. Cook for 1 to 2 minutes over low heat, stirring occasionally.
4. Add tomatoes and kidney beans.
5. Bring to a boil. Reduce heat and simmer for 45 minutes or until thick.
6. Before serving, add 1 oz. of soy cheddar cheese to each serving of chili.

Serves: 8

Serving size: 1 c. of chili and 1 oz. of cheese

Nutritional analysis (per serving):
270 calories
19 g protein
4 g fat
0 g sat. fat
43 g carbohydrate
13 g fiber
0 mg cholesterol
1,111 mg sodium
482 mg calcium
3.2 mg iron

Incredible Edible Veggie Bowls

Prep time: about 10 minutes

Ingredients:

• 1 green, yellow, or red pepper, washed
• 1 bunch of celery, washed
• 1 carrot, washed and peeled
• your favorite salad dressing

Utensils:

• knife (you'll need help from your adult assistant)
• cutting board

Directions:

1. Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside. Now you have two pieces. One will be your pepper-shaped bowl.
2. Cut the other half of the pepper into skinny slices.
3. Cut the carrot into skinny sticks about 4" long.
4. Cut celery into skinny sticks so each one is about 4" long.
5. Put a little salad dressing in the bottom of your pepper bowl.
6. Put celery sticks, carrot sticks, and pepper slices into the pepper bowl.
7. Now you've got a portable veggie treat! You can pull out the veggies and eat them with a little dressing. Then when you're finished with the veggies, it's time to eat the bowl!

Serves: 1

Serving size: 1 veggie bowl

Nutritional analysis (per serving):
93 calories
3 g protein
1 g fat
22 g carbohydrate
4 g fiber
0 mg cholesterol
98 mg sodium
71 mg calcium
0.7 mg iron

Lean Green Pita Dippers

Prep time: 10 minutes

What you need:

• 4 whole-wheat pitas
• 1 cup fat-free plain Greek yogurt
• ½ cup fresh or frozen spinach
• ¼ of cucumber, sliced
• pinch of salt
• ½ teaspoon black pepper

Equipment needed:

• Food processor or blender
• Knife
• Baking sheet

What to do:

1. Preheat oven to 400° F.
2. Have an adult help you with this step: Place yogurt, spinach, cucumber, salt, and pepper into food processor or blender. Process until smooth, about 1 minute.
3. Place dip into a bowl and refrigerate until chips are done.
4. Cut pitas into 8 wedges.
5. Arrange pita wedges on a baking sheet in a single layer.
6. Spray with cooking spray and sprinkle lightly with garlic powder.
7. Bake for 5 minutes or until light golden brown and crispy.
8. Use the pita wedges to scoop up the yogurt dip!

How much does this recipe make?

• 4 servings

Spinach Salad

Prep time: 20 minutes

Ingredients:

• 6 c. fresh spinach, torn in bite-size pieces
• ½ c. mandarin oranges
• 1 c. strawberries, sliced
• 4 oz. soy blue cheese crumbles
• ¼ c. cashews

Dressing:

• 3 tbsp. red wine vinegar
• 3 tbsp. orange juice
• 1½ tbsp. canola oil
• ¼ tsp. dry mustard
• 1/3 tsp. poppy seeds

Utensils:

• knife (you'll need help from your adult assistant)

Directions:

1. Mix dressing ingredients and refrigerate.
2. Mix the fruit and spinach together.
3. Pour dressing over salad and mix well to coat evenly.
4. Divide salad among 4 plates (about 2 cups each plate).
5. Sprinkle cashews and soy blue cheese over the top of each salad plate.

Serves: 4

Serving size: about 2 cups

Nutritional analysis (per serving):
220 calories
11 g protein
12 g fat
3 g sat. fat
24 g carbohydrate
2 g fiber
66 mg cholesterol
507 mg sodium
276 mg calcium
3.9 mg iron

Chicken Satay

Although not originating in Thailand, chicken with satay sauce has become identified with the Thai cuisine.

• 4 skinless and boneless chicken fillets
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 red onion, finely chopped
• 1 stalk lemon grass, thinly sliced
• ½" root ginger, grated
• 1 garlic clove, finely chopped
• ½ teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons dark soy sauce
• Oil

Rinse and pat dry chicken fillets. Slice chicken into pieces about ¼" thick.

Dry roast the coriander seeds in a thick-based pan for a minute or 2, shaking all the time. Don't let them burn! Grind to a powder with a mortar and pestle.

Place in a bowl with the cumin, turmeric, onion, lemon grass, ginger, garlic, salt and sugar. Mix in the chicken pieces, making sure they're all coated and then cover and set aside for 8 hours or overnight.

When ready to cook, soak bamboo skewers in water for about 20 minutes to stop them burning under the grill.

Thread the chicken on the skewers, brush with oil and cook until done - for 10-20 minutes depending on thickness of chicken pieces. Serve with peanut sauce.

Pad Thai

• 8 oz vermicelli noodles
• 1 tablespoon oil
• 3 garlic cloves, finely chopped
• 2 cups green cabbage, very finely chopped
• 1 carrot, cut in thin julienne strips
• 2 eggs, beaten
• 3 cups bean sprouts
• 2 onions, finely chopped
• 2 tablespoons coriander, finely chopped
• 2 tablespoons peanuts, roughly chopped

Sauce

• 3 tablespoons fish sauce
• 3 tablespoons tomato ketchup
• 2 tablespoons water
• 2 tablespoons molasses
• 2 tablespoons soy sauce
• 1 teaspoon sugar

Put noodles to soak in hot water for 20 minutes. Meanwhile, make the sauce. Combine all the ingredients and stir well. Set aside. If you don't have molasses or treacle, use dark brown sugar.

Heat the oil in a wok and stir fry the garlic, carrot and cabbage for 5 minutes. Push the vegetables to the side of the pan while you stir in and scramble the eggs.

Drain the noodles and add to the wok with the sauce. Stir fry for about 3 minutes or until the noodles are soft. Add the spring onions and most of the bean sprouts. Stir to heat through.

Serve garnished with the remaining bean sprouts, coriander and peanuts.

Japanese Noodles With Vegetables and Grilled Chicken

Japanese favourite main dish is Japanese noodles with vegetables and grilled chicken. To make this for 2 you will need

• 2 chicken breasts that has been skinned and halved
• 1/2 a cup of finely shredded carrot
• 1/2 a cup of snow peas that have been blanched in boiling water for approximately 1 1/2 minutes
• 7 ounces of dried thin wheat noodles
• 1/2 a cup of cucumber that has been thinly sliced

Sauce

To make the sauce you will need

• 1/4 cup of chicken broth
• 1/4 teaspoon of sugar
• 1/4 cup of soy sauce
• A tablespoon of sake
• A tablespoon of sliced scallion greens
• 1/4 cup of mirin(sweet wine)

First, using a ridged grill pan heated to a fairly high heat and that has been lightly oiled, take the chicken meat and cook, having first added a pinch of salt and pepper, for approximately 10 minutes on each side, or until they are cooked through. Once cooked take the chicken breasts and place on a cutting board, allowing them to cool down.

Next take the wheat noodles and boil for approximately 5 minutes, before draining all excess liquid and rinsing them under cold water. Next divide the noodles between the 2 plates and place the carrot, sow peas and cucumber around them. Once the chicken has cooled cut it into thin slices and add to the plates. The sauce can either be used for drizzling over the plates or as a dip.

Mushroom Biryani

• 1½ cups basmati rice
• ¾lb button mushrooms
• 1" root ginger, peeled and grated
• 5 garlic cloves, finely chopped
• 2 tomatoes
• ½ cup yogurt
• ¼ cup milk, skimmed preferably
• Pinch saffron
• 1 bay leaf
• 4 cloves
• 2 green and 2 black cardamons
• 1" piece cinnamon stick
• 1 blade of mace
• 1 teaspoon salt
• 2 onions, finely chopped
• 2 teaspoons chilli powder
• 1 teaspoon ground coriander
• ½ teaspoon black peppercorns, crushed
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• Handful coriander leaves, finely chopped
• Handful mint leaves, finely chopped

After washing it, put the rice to soak in cold water for at least half an hour.

Quarter the mushrooms. Make a paste of the ginger and garlic using a pestle and mortar. Whiz the tomatoes in a liquidiser. Whisk the yogurt until very smooth. Warm the milk and put the saffron to soak in it.

Put about 4 cups of water in a large saucepan and bring to the boil. Add the bay leaf, cloves, cardamom, cinnamon, mace and salt. Drain the rice and add it to the pan of boiling water. Cook for about 8 minutes until the rice is almost done. Drain.

Heat some oil in a frying pan and add the onions. Stir fry until translucent. Add the garlic and ginger paste and stir-fry for 1 minute. Add the chilli, coriander, peppercorns, cumin and turmeric and stir. Add the pureed tomatoes and continue cooking for 2-3 minutes.

Add the yogurt, garam masala and half of the coriander and mint leaves. Stir and cook for 2 minutes. Add the mushrooms and more salt to taste. Stir and cook for 2-3 minutes.

Alternate rice and mushrooms layers along with the remaining coriander and mint leaves and the saffron milk in a dish with a tight-fitting lid. Finish with a layer of rice.

Place the dish in a pre-heated oven, 170oC, gas mark 3, for 10-15 minutes. When hot, serve with raita and chutney.

• For a meat biryani, replace the mushrooms with cubed chicken or lamb. Saute the meat with the garlic and ginger paste for 5-10 minutes, depending on the meat used. It should be about half-cooked before you start adding the other ingredients.

Jeera Pilau

• 1 cup basmati rice
• 2 cups water
• 1½ teaspoons cumin seed
• 1 tablespoon oil
• Pinch salt
• 2 bay leaves
• 2 cloves
• 5 black peppercorns
• 1 cardamon pod

Wash the rice in several changes of cold water then leave it to soak in fresh water for 30 minutes.

Heat the oil in a saucepan and add the cumin, bay leaves, cloves, peppercorns and cardamom. Stir fry gently until they start spluttering. Add the drained rice and salt to taste and mix well. Add the water. Bring to the boil, cover and leave to simmer until the water is absorbed and the rice is cooked (about 10 minutes).

Serve as an accompaniment.