• Chicken and Pineapple Noodles
• Chicken Pulao
• Potato and Mutton Curry
• Red Lentil Soup
• Vegetable Pulao

Chicken and Pineapple Noodles

(Serves 4)

Ingredients

• 200 g boneless chicken, sliced
• 750 g noodles
• 150 g pineapple, sliced
• 1/4 tsp chilli flakes
• 100 g button mushrooms, sliced
• 75g pitted black olives
• 1 tsp of garlic, chopped
• 1 tbsp olive oil
• 1 tsp soya sauce
• 1 tsp lemon juice
• Salt to season

Method

1. Boil noodles according to the packet's instructions.
2. In a wok, brown the garlic with the chicken pieces, cook for 2-3 minutes.
3. Add the mushrooms and cook for another 5 minutes covered on low to medium heat.
4. Add olives, pineapple, chilli flakes, soya sauce, and lemon juice and mix thoroughly.
5. Add boiled noodles and season with salt. Mix and cook on high heat for 2 minutes.

Chicken Pulao

(Serves 4)

Ingredients

• 1 cup basmati rice, long grain
• 250 g chicken, boneless, cubes
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 tbsp yoghurt
• 1 clove garlic, crushed
• 2 tbsp oil
• ½ tsp whole cumin
• 6-7 whole black pepper
• 4-5 cloves
• 1 inch cinnamon stick
• 2 tsp salt
• Chilli powder to taste

Method

1. Wash and soak rice in water for ½ an hour.
2. In a medium size pot, brown the onion in the oil, add garlic and chicken pieces. Cook for 2-3 minutes and then add tomatoes, mix and cook for another 2 minutes.
3. Add the yoghurt and mix, cover and cook for 5 minutes on a medium heat.
4. Add the soaked rice, and dried spices to the mixture, mix thoroughly. Add boiling water so that the rice is covered with 6 cm of water. Cover and cook for 15-20 minutes on a low to medium heat.
5. Open the lid and mix rice with a flat spatula like spoon. Cover again and cook for another 10 minutes on a very low heat. Serve with yoghurt and fresh salad.

Potato and Mutton Curry

(Serves 4)

Ingredients

• 500 g mutton, cut in to cubes
• 2 medium potatoes, peeled and cut in to quarters
• 2 small onions, peeled and chopped
• 2 medium tomatoes, chopped
• 1 – 2 tbsp vegetable oil
• 2 – 3 cloves of garlic, crushed
• 1tsp ginger, chopped
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp cumin powder
• ¼ tsp ground turmeric
• 1 – 1.5 cups of boiling water

Method

1. Fry the onion and garlic in the oil over a low heat for 5 minutes.
2. Add in the mutton, tomatoes, spices and 1 cup of boiling water. Cover and cook for 25 minutes.
3. Add the potatoes and ginger (if needed, ½ cup of boiling water), cover and continue to cook until the potatoes are soft.
4. Serve with boiled rice, naan, pitta or chappati. Sprinkle with freshly chopped coriander, if desired.

Red Lentil Soup

(Serves 4)

Ingredients

• 250 g red lentils, washed , soaked in water
• ¼ tsp ground turmeric
• ½ tsp whole cumin
• ¼ tsp salt
• ¼ tsp chilli powder
• 1 – 2 tbsp of butter or any other fat

• 1 – 2 tsp of crushed garlic

Method

1. Cover lentils with 2 – 3 cups of water, add dried spices and cook on a very low heat for 40 – 50 minutes.
2. In another non stick pan, fry cumin and garlic for 30 seconds and add to the soup.
3. Mix thoroughly.
4. Serve with boiled rice, naan, pitta, bread.

Vegetable Pulao

(Serves 4)

Ingredients

• 1 cup Basmati rice, long grain
• 1 medium potato, cubed
• 2 medium carrots, cubed
• 200 g frozen peas
• 1 medium onion, chopped
• 1 – 2 tbsp vegetable oil
• ½ tsp cumin seeds
• 5-6 whole black pepper
• 4-5 dried cloves
• 1 heaped tsp salt
• Ground Black pepper to taste

Method

1. Wash the rice and soak it in water for ½ an hour.
2. In a medium size pot, fry onions in oil until they are golden in colour.
3. Add all the vegetables and 1 cup of water and cook for 5 minutes, covered on medium heat.
4. Now add rice and dried spices to it. Mix well and add water if needed (the rice should be covered with ½ an inch of water above it). Cover it tightly and cook for 15 - 20 minutes on a medium heat.
5. Mix the rice and vegetables with a flat spatula, cook for another 10 minutes on very low heat with the lid on.
6. Serve with yoghurt and green salad.

Jewelled couscous

Ingredients

• 1 litre vegetable stock
• 600g couscous
• Zest of 2 lemons (plus juice of 1)
• 100ml extra virgin olive oil
• 20 g blanched flaked almonds, toasted
• 20g ready-to-eat dried apricots, chopped
• 20g sultanas or raisins
• 2 tbsp flat leaf parsley, chopped
• 2 tbsp coriander, chopped
• sea salt and freshly ground black pepper for seasoning

Method

1. Heat the stock in a large pan. Once it has boiled, remove from the heat and pour in the couscous in a thin, steady stream. Stir in the lemon zest, and set aside for 2 minutes, until the grains have swelled and absorbed all the liquid.
2. Return the couscous to the heat, add the olive oil and cook gently for about 5 minutes, stirring with a long pronged fork to fluff up the grains. Take the pan off the heat.
3. Stir in the almonds, apricots, sultanas and raisins, followed by the parsley and coriander. Season to taste and serve.

Stuffed Aubergines

Ingredients

• 2 medium aubergines
• 50ml olive oil
• 2 medium onions, peeled and cut lengthways
• 1 tsp cumin seeds
• 4 whole cloves garlic, peeled and chopped
• 4 tomatoes, coarsely chopped
• 1 tbsp tomato purée
• 1 tbsp coarsely ground black pepper
• ½ tsp salt
• 40 g flat leaf parsley, finely chopped
• 300 ml hot water

Method

1. Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge.
2. Heat the oil and sauté the onions and scooped out aubergine flesh together for about 5 minutes.
3. Add the cumin seeds, garlic, tomatoes, tomato purée, pepper and salt and simmer for a few minutes.
4. Spoon the mixture into the aubergine 'shells'.
5. Place the aubergines into an ovenproof dish and carefully pour round the hot water.
6. Cover with foil and bake at 200°C/gm 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
7. Sprinkle with parsley and serve.