Welcome to Cook: 30.
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I'm Jeremy Dixon
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from the Revive Cafes
in Auckland, New Zealand.
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And also I wrote the
Revive Cafe cookbooks
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and today, I want
to share with you,
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how you can create delicious
cafe meals in your own home,
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using lots of whole
foods and whole grains,
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so you can have lots
more energy and vitality.
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Cook: 30 food is all about
using these great whole foods.
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We're gonna use great
protein sources like beans,
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lintels and nuts,
lots of whole grains,
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like brown rice and
quinoa, fresh produce
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and fruit and vegetables
and tying it all together
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with lovely herbs and spices
and international flavors.
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And the best part
about Cook: 30 food is
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you do not have to spend hours
slaving away in the kitchen.
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In just 30
minutes, I'm gonna show you,
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how you can make a cafe style
nutritious meal for your family
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and it would taste amazing.
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On the menu today, we
have a Not butter chicken,
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which is a healthy
version of an Indian favorite.
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We're gonna be serving this
on freshly cooked brown rice,
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we have an
amazingly colorful broccoli,
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almond and cranberry
salad. On the side we have
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some cauliflower
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and onion pakoras and of course,
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the Indian favorite
sweet, to finish off,
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a healthy mango lassi.
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Now creating a deliciously
healthy meal on 30 minutes,
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does not happen by accident.
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And a few little
steps in a planning process
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can really make
your cooking experience,
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much quicker and
far more enjoyable.
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I've got the table
set here with the dishes
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we're gonna be
using for the meal today.
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In our fridge we got
lots of fresh produce
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that we can use
straight away, on the stove top,
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I've got all my pots and
pans that I'm gonna be using,
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chopping board here
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ready to go with the sharp knife
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and really nice
clear work space.
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We've got a blender
sitting there ready to go
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and we've got a pantry
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stocked full of great
whole food ingredients
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that we can use in our cooking.
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So the first
thing we need to do is,
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start with the cooking thing
that's gonna take the longest
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and that is generally the rice.
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Today, I've got some
nice multi-grain rice
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that we're gonna cook
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and the recipe for this
is same as the normal rice.
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I'll just turn the
gas on, on to high,
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so we're gonna
use two cups of rice,
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to four cups of water
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and this two to one
ratio is what we generally use
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for most rice
and quinoa cooking,
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two cups of rice,
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I've already
pre-boiled the water.
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So first thing when
you come home from working,
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you want to do a
meal, put the kettle on
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and make sure you
have some boiling water
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available to cook your meal.
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So we go with four cups total
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and we gonna be using
the absorption method,
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which means we put the
lid on and we don't stir it,
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we don't want to interrupt
all the little steam holes
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to come through
and cook the rice.
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So when that comes to boil,
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we just turn it down
to a very low temperature
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and then let it
just keep cooking
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and take around
25 minutes to cook.
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Now the next job is, we
want to start the curry,
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the Not butter chicken
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and this is a
really good favorite hotpot
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we have in my cafes.
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It's generally an Indian dish
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that's full of lot
of chicken and cream
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and food colorings and things
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that aren't
really that good for you.
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So I created this
really nice healthy version.
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Now the first thing
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you want to do
with any kind of curry
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is start with a good base
of onions, garlic, ginger.
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So we're gonna chop
it, chop the onions up,
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they don't need to be
super fine but just fine enough
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so they cook reasonably quickly.
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Most challenging part
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always seems to be
getting this skin off,
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when we test new
people to work at Revive,
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we have a-- what we call
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the onion test and we time them,
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how long it takes
them to chop up 40 pounds
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or twenty kilos of
onions, that's a good indicator,
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to see if a person is
gonna be quick in the kitchen.
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Probably not
something you need at home
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because it probably take
you a while to go through that
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"I'm out of onions."
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So there we go, in the
pan, we put the gas on that one
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on high to begin
with, the onions in,
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so it's one large onion,
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I'm gonna use one table spoon
of oil and in terms of oil,
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there is a lot of
debate about what oils to use.
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My favorite ones are
cooking rather rice bran oil
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or grape seed or
coconut oil and also olive oil
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we generally don't
want to cook too much,
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you want to keep them
as for cold applications.
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I'm gonna add
two cloves of garlic.
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I'm just gonna put them
in the garlic press here
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and just push it through.
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If you got a good
strong garlic press
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you don't need to skin them,
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they would just
put it out, like that.
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That will save a lot of
time because you can spend
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a lot of time with the garlic,
trying to get the skin off.
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Also got some
ginger puree, again,
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a great ingredient you
want to have in your pantry.
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You can use fresh ginger,
if you want and chop it up
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but some of these ginger,
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these purees are
actually really nice,
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and don't have too
many niceties in them.
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So just put a good
tablespoon in there.
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Give it a mix around.
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And this will take
around about five minutes
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to just start to
mingle and become clear
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and then we'll
start to add our spices
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and other ingredients.
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And the next two
jobs we need to do
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is cook some
broccoli, for the broccoli salad
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and some
cauliflowers for pakoras.
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So we want to get that
underway nice and early,
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so when we come to
finalize those dishes,
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we don't have to
worry about cooking them.
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So in the fridge we've got some
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fantastic
broccoli and cauliflower
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and we just gonna
need to dissect this
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and before we do
the rice is bubbling,
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so I'm just
gonna turn that down,
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just so it's just on
a very, very low setting
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and then it will
just keep cooking.
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So make sure it's
nice and low cooking
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happily there for the
next 20 or so minutes.
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So we're gonna cook
the cauliflower first
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because this takes longest
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and we need around
three cups of cauliflower.
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So we're just gonna dice this
up into just common florets,
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probably bite size
pieces is what we want.
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This is about
three cups cut up here.
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I'll just put the jug
on, just for a few seconds,
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just to get our back up
to boiling temperature again
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and turn on the pot.
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So in a few seconds,
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when we want to put on
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the broccoli
and the cauliflower,
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we got boiling
hot pan ready to go.
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We're also gonna chop up
some broccoli and same again,
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just a nice bite size,
pieces for the broccoli,
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almond and cranberry salad.
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So just chop up the
florets off and some of them
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will need to be
cut through the middle.
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Here we go
that's about four cups
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or two kind of
medium size ready to go,
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I can hear the jug boiling.
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Put some boiling
water on the pot,
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Got it nice and hot ready to go.
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I just turn that down a bit,
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it seems to be
going nice and hot
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and I'm gonna put the
cauliflower in the bottom.
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Cauliflower will take around
about five minutes to cook,
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so put them in the bottom
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and I'm gonna put
the broccoli on top
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and I'm gonna kind of cook these
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in the same pot to save time,
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to same water, to same dishes,
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and also we've
only got four hobs,
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and we're gonna need them all,
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so it's quite good to economize.
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Put the
cauliflower in the bottom
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and then we're gonna
put the broccoli on top.
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Now the broccoli
would take around
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about 30 seconds to a minute,
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so we want to make sure
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we remember in
about a minute's time
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to make sure we
fish that broccoli out.
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Put the lid on so it steams
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and we'll come back
and check that shortly.
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We've made a great
start in this meal today,
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the rice is on
cooking away nicely,
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the onions are
nearly caramelized,
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ready to complete the curry,
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the broccoli
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and the
cauliflower cooking away,
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nearly ready to go.
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So a lot of the
important jobs are done.
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We now gonna
launch into the curry
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and see if we can finish that
in a next couple of minutes.
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So the onions are
nice and soft and tender
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and very, very sweet.
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So we need to add some spices,
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so the three spices that
go together fantastically,
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a cumin, so a
tablespoon of cumin,
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tablespoon of turmeric for color
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and a tablespoon of coriander.
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We're also gonna
add half a teaspoon of--
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sorry a quarter
teaspoon of cinnamon,
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just for a little
bit of extra Indianess.
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And we're gonna add
little bit of chili powder,
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probably I want
to add a little--
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use a little spoon to do this.
00:10:00.83\00:10:02.16
So probably about
half of a teaspoon,
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just give a little
bit of a kick and again,
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if you don't like
anything hot don't put it in
00:10:06.00\00:10:07.84
or just start with a little bit.
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You can always add more later
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but it's harder
to take it out later,
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actually it's impossible.
00:10:13.84\00:10:15.98
So we're gonna stir these
spices around for a couple of--
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probably about 30
seconds to a minute
00:10:18.58\00:10:20.08
just to activate
all the lovely flavors,
00:10:20.12\00:10:23.18
Let just turn
this up a little bit,
00:10:23.22\00:10:25.82
and this will just bring
out all the lovely flavors,
00:10:25.85\00:10:27.46
while this happening,
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I can see the
broccoli is pretty much done.
00:10:28.86\00:10:31.39
So we're gonna flush
this out into a colander,
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only takes a couple a minutes--
00:10:35.70\00:10:37.10
couple of seconds.
00:10:37.13\00:10:38.47
So the broccoli is
lovely and grainy and crispy
00:11:08.83\00:11:11.33
and important fact
to learn is to make sure
00:11:11.37\00:11:13.37
you put under
cold water straightaway
00:11:13.40\00:11:16.60
and this means that
broccoli will stop cooking,
00:11:16.64\00:11:19.77
and it'll retain
its nice green color.
00:11:19.81\00:11:22.88
So give it a good spray around.
00:11:22.91\00:11:25.45
Now that makes
sure it's cooled down,
00:11:28.72\00:11:31.35
it's not cooking.
00:11:31.39\00:11:32.72
Here we go, and we're just
gonna set on the bench there
00:11:36.29\00:11:38.89
and we're gonna come back
to that in a couple of minutes
00:11:38.93\00:11:40.70
when we do the broccoli salad.
00:11:40.73\00:11:43.03
Meanwhile the cauliflower,
we'll just put the lid on there
00:11:43.06\00:11:45.37
and let that cook for
another couple of minutes,
00:11:45.40\00:11:47.74
and now all that
spices are starting to hum,
00:11:47.77\00:11:49.84
you can just smell
that awesome aroma.
00:11:49.87\00:11:53.78
So we need to add some tomatoes,
00:11:53.81\00:11:57.11
chopped tomatoes
00:11:57.15\00:11:58.48
or I actually found
some crushed tomatoes.
00:11:58.51\00:12:00.98
Crushed tomatoes are often good
00:12:01.02\00:12:02.35
because they are just like
00:12:02.38\00:12:04.15
a whole kind of
slurry of tomatoes,
00:12:04.19\00:12:06.15
whereas chopped tomatoes
00:12:06.19\00:12:07.52
can't just be
chunked to tomatoes
00:12:07.56\00:12:09.09
with kind of a watery juice.
00:12:09.12\00:12:11.09
So if you do
have chopped tomatoes
00:12:11.13\00:12:13.06
even whole tomatoes in a can,
00:12:13.09\00:12:14.73
you can just blend them
around with the stick blender
00:12:14.76\00:12:16.16
for couple of seconds
00:12:16.20\00:12:18.03
just to make them
like crushed tomatoes.
00:12:18.07\00:12:20.44
Here we go, stir that around,
00:12:27.81\00:12:33.92
you want to make
sure that tomatoes are in
00:12:33.95\00:12:35.35
before the spices start to burn.
00:12:35.38\00:12:37.22
Look at that, it smells amazing.
00:12:41.32\00:12:43.36
Just checking our
recipe what's coming in next.
00:12:46.33\00:12:48.36
Okay, we gonna
use, not butter chicken,
00:12:48.40\00:12:51.43
we're gonna have kind
of a chicken substitute.
00:12:51.47\00:12:54.30
So I'm gonna go for some tofu.
00:12:54.34\00:12:57.24
Now I know you're
thinking tofu, boring bland,
00:12:57.27\00:12:59.44
don't give me anymore
tofu, there's a real neat trick
00:12:59.47\00:13:01.74
you can do to make tofu
little bit more interesting.
00:13:01.78\00:13:04.55
I mean, tofu is
bland by nature but it is--
00:13:04.58\00:13:08.28
carries flavors
through very well.
00:13:08.32\00:13:10.45
We'll just turn this
down a little bit to low
00:13:10.49\00:13:13.15
and what I've done is
00:13:13.19\00:13:14.52
I've actually
taken enough of the tofu
00:13:14.56\00:13:15.89
and it's just
your regular firm tofu
00:13:15.92\00:13:17.36
that you can buy
from the super market.
00:13:17.39\00:13:19.16
Put it in the
freezer for a day or two
00:13:19.19\00:13:21.03
and all the ice crystals
change the texture of it
00:13:21.06\00:13:24.37
and it suddenly
become kind of more
00:13:24.40\00:13:26.17
I suppose chicken like
and it's lots more rougher
00:13:26.20\00:13:28.50
and kind of fish
like and it's just like
00:13:28.54\00:13:30.54
another interesting
texture to use tofu for.
00:13:30.57\00:13:33.31
So before you
put them in freezer
00:13:33.34\00:13:34.68
actually you drain it,
that is just so you don't,
00:13:34.71\00:13:36.31
you know, put
this big block of ice,
00:13:36.34\00:13:38.35
so a day or two in the freezer,
00:13:38.38\00:13:39.98
take it out and put
in the fridge for a day
00:13:40.02\00:13:41.35
to make sure it's soft,
00:13:41.38\00:13:42.72
and then you
can just chop it up.
00:13:42.75\00:13:44.55
So we've got the--
00:13:44.59\00:13:46.42
you see the
lovely texture there,
00:13:46.45\00:13:47.82
it's just nice and
something different
00:13:47.86\00:13:49.76
than the normal very flat
00:13:49.79\00:13:51.39
and soggy texture
you expect with tofu.
00:13:51.43\00:13:54.56
so we're just gonna
chop this into little strips
00:13:54.60\00:13:57.83
and again chopping
multiple layers at a time
00:13:57.87\00:13:59.80
will save you a lots of time.
00:13:59.83\00:14:03.14
And I'm gonna put
them into the curry,
00:14:03.17\00:14:04.51
there is a little
bit of water there
00:14:04.54\00:14:05.87
just squeeze it out
00:14:05.91\00:14:07.24
you don't need to
get all of it out.
00:14:07.28\00:14:09.28
And there it would
soak up that lovely tomato
00:14:09.31\00:14:12.31
and Indian spices flavor.
00:14:12.35\00:14:15.78
Give it a stir around.
00:14:15.82\00:14:17.15
I need to add some more
ingredients to this dish.
00:14:21.02\00:14:23.59
We need to add some salt.
00:14:23.63\00:14:26.36
So we need to have
one teaspoon of salt,
00:14:26.39\00:14:28.50
just turn it up a little bit.
00:14:32.17\00:14:35.17
And we need to have some honey,
00:14:35.20\00:14:37.51
just a little bit of sweetener.
00:14:37.54\00:14:39.81
I'm gonna add two
tablespoons of honey,
00:14:39.84\00:14:42.74
just to sweeten
it up a little bit,
00:14:42.78\00:14:44.15
just a nice healthy
sweetener rather using sugar.
00:14:44.18\00:14:47.35
My cafes, we
actually make a date puree up,
00:14:47.38\00:14:49.22
so there's many different
healthy ways to sweeten,
00:14:49.25\00:14:52.02
sweeten dishes,
if you want to do.
00:14:52.05\00:14:54.16
Tomatoes are generally quite
bitter and acidic by nature,
00:14:54.19\00:14:56.62
so they generally
usually need a little sweetening
00:14:56.66\00:14:58.76
even in a savory dish.
00:14:58.79\00:15:00.13
So I think that's
just about everything.
00:15:03.57\00:15:05.73
Now we just need to
add the coconut cream,
00:15:05.77\00:15:08.04
which is a great cream to add,
00:15:08.07\00:15:10.71
you could make your
almond cream or cashew cream,
00:15:10.74\00:15:14.38
and there is lots of
things you can use on tofu
00:15:14.41\00:15:16.44
but we wouldn't use tofu cream,
00:15:16.48\00:15:18.55
so just gonna use half a can,
00:15:18.58\00:15:20.02
this is 400 ml can,
00:15:20.05\00:15:21.38
so we're gonna use
about 200ml of this.
00:15:21.42\00:15:25.32
We'll just give it a bit
of a stir to make sure it--
00:15:25.35\00:15:27.99
sometimes there can be
cream on top and water below,
00:15:28.02\00:15:32.89
so we just
gonna stir it through,
00:15:32.93\00:15:34.26
when you see
that's heated through,
00:15:34.30\00:15:36.23
pour it over.
00:15:36.26\00:15:38.83
It's half a can, stir it through
00:15:38.87\00:15:41.97
and this dish is
basically finished.
00:15:42.00\00:15:44.91
So we're just gonna let
it sit on the stove here
00:15:44.94\00:15:46.61
in its own warmth just to
kind of let the flavors mingle
00:15:46.64\00:15:49.21
and finish kind of a
little bit of cooking,
00:15:49.24\00:15:51.15
we don't want to boil it
with the coconut cream in it
00:15:51.18\00:15:53.62
and all we're gonna
need to do at the end
00:15:53.65\00:15:54.98
is just add a little
bit of cilantro on top
00:15:55.02\00:15:56.35
to garnish it,
00:15:56.38\00:15:57.72
and you've got your
pretty much a nice, healthy,
00:15:57.75\00:15:59.95
not butter
chicken, all finished.
00:15:59.99\00:16:04.23
So the cauliflower is now done.
00:16:04.26\00:16:07.06
So we just drain
that through the colander,
00:16:07.10\00:16:10.17
and again, we don't
want this to keep cooking
00:16:13.03\00:16:14.37
and become mushy,
00:16:14.40\00:16:15.74
so we're just going
to-- just drain that,
00:16:15.77\00:16:21.04
and just let that sitting
on the bench with the broccoli,
00:16:21.08\00:16:23.28
I'm gonna come back
to that shortly as well.
00:16:23.31\00:16:27.32
If you've just joined
us, we're halfway through
00:16:27.35\00:16:29.25
making delicious
meal in under 30 minutes.
00:16:29.28\00:16:32.49
Today we're making a
Not butter chicken curry,
00:16:32.52\00:16:35.42
a healthy version of
this great Indian treat,
00:16:35.46\00:16:38.19
we're gonna serving it
on freshly cooked brown rice
00:16:38.23\00:16:41.16
with the broccoli,
almond and cranberry salad.
00:16:41.20\00:16:44.50
We're gonna have alongside
cauliflower and onion pakoras,
00:16:44.53\00:16:47.90
and of course, to finish
with a lovely Indian drink,
00:16:47.94\00:16:50.61
a healthy mango lassi.
00:16:50.64\00:16:53.84
Okay, we need
to put the broccoli
00:16:53.88\00:16:55.21
to get salad together.
00:16:55.24\00:16:56.58
We've have done
all the hard work,
00:16:56.61\00:16:57.95
we've cooked the broccoli
00:16:57.98\00:16:59.31
so we're just
gonna put the broccoli
00:16:59.35\00:17:00.68
into a nice wooden
bowl or some kind of a bowl
00:17:00.72\00:17:02.05
you want to serve from
00:17:02.08\00:17:03.42
and we're just gonna throw
00:17:03.45\00:17:04.79
just a little bit
00:17:04.82\00:17:06.15
swig of olive oil
over the top of it,
00:17:06.19\00:17:08.32
a pinch of salt, just to give
a little bit of something extra
00:17:08.36\00:17:12.56
and we're just gonna
put some dried cranberries,
00:17:12.59\00:17:17.27
and some slivered almonds.
Now, how easy is that salad,
00:17:17.30\00:17:21.97
ready for the table and
done in a very short time.
00:17:22.00\00:17:26.94
Pakoras are a great
little Indian dish with a fry
00:17:26.98\00:17:29.91
little bits of vegetables
in this great chickpea batter.
00:17:29.94\00:17:32.65
Unfortunately, it's usually
full of fat and deep fried.
00:17:32.68\00:17:35.68
So here's a great
healthy alternative.
00:17:35.72\00:17:37.99
So first thing we're
gonna do is make the batter.
00:17:38.02\00:17:40.12
We've got some chickpea flour
00:17:40.16\00:17:42.46
or can be called garbanzo flour
or besan flour or China flour.
00:17:42.49\00:17:46.76
So don't be confused
00:17:46.80\00:17:48.13
by all the
different names you get,
00:17:48.16\00:17:49.66
so we're gonna
have one cup of this,
00:17:49.70\00:17:53.03
one cup of this,
and one cup of water,
00:17:53.07\00:17:58.21
we just gonna
start with the little
00:17:58.24\00:17:59.57
when we stir chickpea
flour just so it doesn't get--
00:17:59.61\00:18:01.84
get too lumpy.
00:18:04.61\00:18:08.02
So it's quite easy
as a recipe to remember,
00:18:08.05\00:18:09.45
one cup of each.
00:18:09.48\00:18:10.82
Put the rest of the water in.
00:18:20.36\00:18:23.80
We're also gonna
add some turmeric,
00:18:23.83\00:18:25.73
so half a teaspoon of turmeric,
00:18:25.77\00:18:28.47
give it a nice yellow color
00:18:28.50\00:18:31.47
and we're gonna
add some coriander
00:18:31.51\00:18:34.98
and we've got one tablespoon.
00:18:35.01\00:18:38.11
So we're using a lots of
these great Indian spices today.
00:18:38.15\00:18:42.22
And we're also
gonna add some salt
00:18:42.25\00:18:44.45
and a half teaspoon of salt
00:18:44.49\00:18:48.09
and I think that's everything,
00:18:48.12\00:18:49.89
oh, two cloves of garlic,
00:18:49.92\00:18:51.73
just grab two cloves of garlic,
00:18:51.76\00:18:53.19
put them in a garlic press,
00:18:53.23\00:18:54.66
look at that it
saved us lots of time,
00:18:58.67\00:19:01.50
and then just
stir it up together,
00:19:01.54\00:19:02.87
oh, sorry, we need some honey,
00:19:02.90\00:19:04.24
tablespoon of honey as well,
00:19:04.27\00:19:05.94
just a bit of sweetness
to take off the bitterness
00:19:05.97\00:19:07.94
that sometimes come
with some of these spices,
00:19:07.98\00:19:11.78
just gonna mix this
up into the lovely batter
00:19:11.81\00:19:14.82
that we're gonna use.
00:19:14.85\00:19:16.75
It's a little bit
runny at the moment,
00:19:16.79\00:19:18.12
I might just add
a little bit more,
00:19:18.15\00:19:20.29
flour, just to make it
00:19:20.32\00:19:23.36
so it's the
appropriate batter texture.
00:19:23.39\00:19:26.33
With all these kind
of batters and flour
00:19:26.36\00:19:28.16
some of them are
finer and courser
00:19:28.20\00:19:29.53
and they all react differently,
00:19:29.56\00:19:30.90
so you need to just see how,
00:19:30.93\00:19:34.40
add a little bit
more here and there,
00:19:34.44\00:19:37.11
so it's the right consistency.
00:19:37.14\00:19:38.54
So it's gonna
stick to our vegetables.
00:19:38.57\00:19:40.14
Okay, another
lovely thick batter there,
00:20:18.85\00:20:21.05
so it's just ready,
00:20:21.08\00:20:22.42
so I'm just gonna
coat the vegetables,
00:20:22.45\00:20:24.12
it's kind of runny
00:20:24.15\00:20:25.49
but it's not gonna be too runny.
00:20:25.52\00:20:27.49
So we're gonna
chop up half an onion.
00:20:27.52\00:20:29.99
So chop it this way,
00:20:30.03\00:20:32.66
so we just want to
have some half moons,
00:20:32.69\00:20:35.66
and chop them kind
of reasonably medium.
00:20:35.70\00:20:38.77
I'm gonna fry these up as well.
00:20:38.80\00:20:40.47
So the onions
and the cauliflower
00:20:44.07\00:20:51.11
that we prepared beforehand,
we're thinking ahead.
00:20:51.15\00:20:54.52
So we know what's coming up.
00:20:54.55\00:20:56.48
I'm just gonna mix
these up with a spoon,
00:20:56.52\00:20:58.22
and just give
them a light coating
00:21:01.66\00:21:02.99
and while we're doing
that we'll just turn oven on,
00:21:03.02\00:21:04.46
so we just got
hot pan ready to go,
00:21:04.49\00:21:08.53
and just coat these.
00:21:08.56\00:21:09.90
Okay, we're gonna put
00:21:31.59\00:21:32.92
two tablespoons
of oil in the pan
00:21:32.95\00:21:35.92
and normally you'll be putting
gallons in with deep frying,
00:21:35.96\00:21:38.86
but we need just a little
bit just for shallow frying.
00:21:38.89\00:21:42.06
We just gonna pour
this in and when you put in
00:21:42.10\00:21:44.43
make sure you don't tip
the whole juice in as well,
00:21:44.47\00:21:46.80
we just want
individual components to go in.
00:21:46.84\00:21:49.57
And that will just take
00:21:56.58\00:21:57.91
a couple of
minutes just to fry up
00:21:57.95\00:21:59.28
and then we'll give
them a little bit flip
00:21:59.31\00:22:01.68
and you've got this
lovely chickpea spicy coating
00:22:01.72\00:22:05.39
and that will
crisping up nicely.
00:22:05.42\00:22:08.76
So now we want to
bring the heat to full
00:22:08.79\00:22:13.43
and then we will come
back to those shortly.
00:22:13.46\00:22:14.83
Everything is
progressing really, really well.
00:22:18.03\00:22:20.60
The broccoli
salad is all finished,
00:22:20.64\00:22:23.00
the Not butter
chicken is finished.
00:22:23.04\00:22:24.94
The pakoras are
sizzling away nicely.
00:22:24.97\00:22:27.81
The brown rice
is nearly finished
00:22:27.84\00:22:29.34
it will be a
couple more minutes,
00:22:29.38\00:22:31.08
so now it's a
great time to get in
00:22:31.11\00:22:32.51
and make the
delicious mango lassi.
00:22:32.55\00:22:35.98
So we're gonna go to
the fridge and get some milk
00:22:36.02\00:22:38.42
and I quite like almond milk
00:22:38.45\00:22:39.79
but you can use
any milk that you want.
00:22:39.82\00:22:42.26
Also we gonna use
some frozen mango chunks
00:22:42.29\00:22:45.26
and these are fantastic way
00:22:45.29\00:22:46.90
of getting mango
when it's out of season
00:22:46.93\00:22:49.10
and because they
are nice and frozen,
00:22:49.13\00:22:50.50
that means they give
00:22:50.53\00:22:51.87
a really nice smooth
texture in the smoothie.
00:22:51.90\00:22:54.80
So we want about
three cups of mango chunks,
00:22:54.84\00:22:56.87
and we want milk,
that round about two cups,
00:23:03.21\00:23:09.22
take a lid off like it
comes out little bit better,
00:23:09.25\00:23:12.62
two cups of that.
00:23:12.65\00:23:14.49
We're gonna add two
tablespoons of honey,
00:23:14.52\00:23:19.76
just to give it
a bit of sweetness.
00:23:19.79\00:23:21.26
And we gonna
add two ripe bananas
00:23:25.93\00:23:28.80
and just normal
bananas are great here,
00:23:28.84\00:23:30.34
so just put two bananas in,
00:23:30.37\00:23:33.84
into the blender
and get it going.
00:23:33.88\00:23:37.45
While that's going away,
00:23:41.95\00:23:43.28
we'll give that
pakoras little bit of stir,
00:23:43.32\00:23:45.65
they like to stick together
00:23:45.69\00:23:47.02
so just give them a
bit of a mingle around,
00:23:47.06\00:23:50.23
so they don't burn,
00:23:50.26\00:23:52.13
just to set
right all the batter.
00:23:52.16\00:23:55.00
They're coming on nicely,
00:23:55.03\00:23:56.36
they're browning up beautifully,
00:23:56.40\00:23:58.53
I'll just turn the
heat down a little bit,
00:23:58.57\00:23:59.90
Probably don't-- too hard.
00:23:59.93\00:24:03.00
And will turn in shortly.
00:24:03.04\00:24:06.07
So it's coming along well.
00:24:06.11\00:24:07.78
Back to the smoothie
00:24:07.81\00:24:11.25
and that's just
looking fantastic.
00:24:11.28\00:24:14.05
So I'm gonna use some
glasses from the table,
00:24:14.08\00:24:15.55
and we'll fill these up,
so they are ready to serve.
00:24:19.25\00:24:22.02
It's nice when you use
00:24:28.80\00:24:30.40
some nice big goblets like this,
00:24:30.43\00:24:31.77
they always present
really, really well.
00:24:31.80\00:24:35.40
Hardest part is not getting
any drips spilling down side.
00:24:35.44\00:24:38.41
And they just make
an excellent dessert.
00:24:41.01\00:24:42.34
So mango lassi is a great drink
00:24:42.38\00:24:44.18
but often
there's lot of colorings
00:24:44.21\00:24:45.91
and flavorings
and sugar and yogurt.
00:24:45.95\00:24:48.62
So this is a great
healthy alternative,
00:24:48.65\00:24:50.35
just using natural fruit.
00:24:50.39\00:24:52.79
Just a little bit of garnish,
00:24:52.82\00:24:54.16
just to make a
little bit more exciting,
00:24:54.19\00:24:55.52
just a little bit
of sprinkle of nutmeg,
00:24:55.56\00:24:58.16
just to give that
little special touch
00:24:58.19\00:25:02.36
and that is ready to go.
00:25:02.40\00:25:04.67
Back to the pakoras,
they just need a little turn,
00:25:04.70\00:25:09.77
and they are
coming on, look at that.
00:25:09.80\00:25:11.74
So as you can see the
batter just kind of coating them
00:25:11.77\00:25:14.64
and they just
really nice crunchy,
00:25:14.68\00:25:16.51
the onions kind of
softening up a little bit,
00:25:16.54\00:25:19.25
that's just a
lovely sweet treat.
00:25:19.28\00:25:21.15
We're gonna serve that in a bowl
00:25:21.18\00:25:23.49
with little bit of
some sweet chili sauce
00:25:23.52\00:25:25.79
and some
cilantro on top as well.
00:25:25.82\00:25:28.32
So the rice is now
done as you can see,
00:25:28.36\00:25:31.93
I'll just get a spoon
and just look at the bottom,
00:25:31.96\00:25:35.96
this way it's just
a-- just tilt it back
00:25:36.00\00:25:39.93
and just have a look down
and you can see the other--
00:25:39.97\00:25:42.74
there's actually no
water in the bottom there.
00:25:42.77\00:25:46.17
So it's pretty much
done, it's nice and soft,
00:25:46.21\00:25:48.44
we're just give
it a try, beautiful,
00:25:48.48\00:25:51.35
sometimes it needs
little few little extra minutes,
00:25:51.38\00:25:53.08
just to sit there and mingle.
00:25:53.11\00:25:55.15
I'm gonna serve that in nice
white dish, just grab a spoon,
00:25:55.18\00:26:02.49
as you can see this
beautiful wild rice,
00:26:02.52\00:26:04.69
it's mainly brown
rice but just a few slicks
00:26:04.73\00:26:07.30
of other wild rice in there.
00:26:07.33\00:26:13.57
And we'll just put it in
the bowl, just like that.
00:26:13.60\00:26:17.97
We'll probably garnish
it with a parsley later,
00:26:20.04\00:26:23.38
just to make it look little
bit more interesting as well.
00:26:23.41\00:26:27.48
There we go.
00:26:32.32\00:26:33.66
And there we have a delicious,
00:26:36.56\00:26:38.43
nutritious Indian
meal in 30 minutes.
00:26:38.46\00:26:41.90
We have the
amazing Not butter chicken,
00:26:41.93\00:26:43.90
a delicious
healthy Indian favorite,
00:26:43.93\00:26:46.37
served on freshly
cooked brown and wild rice.
00:26:46.40\00:26:49.34
We have the broccoli,
almond and cranberry salad.
00:26:49.37\00:26:52.41
So quick to make
00:26:52.44\00:26:54.08
and the
cauliflowers and onion pakoras,
00:26:54.11\00:26:57.11
and of course, to finish
off with the mango lassi.
00:26:57.15\00:27:01.05
Well, today, I'm joined
here with my lovely wife Verity
00:27:01.08\00:27:03.45
and she's actually
worn an Indian dress.
00:27:03.49\00:27:05.05
What are you wearing?
00:27:05.09\00:27:06.42
I think you
pronounce it kurta. A kurta?
00:27:06.45\00:27:08.56
Yeah, it was
given to me by Dina,
00:27:08.59\00:27:10.43
a friend of ours who
brought it home from India.
00:27:10.46\00:27:12.59
Excellent. Yeah.
00:27:12.63\00:27:13.96
It's great. We're
about to start dinner.
00:27:14.00\00:27:15.83
But thank you for
joining me today for Cook: 30.
00:27:15.86\00:27:18.23
I hope you've picked
up some great skills,
00:27:18.27\00:27:20.44
recipes and techniques,
so you can give your family
00:27:20.47\00:27:22.87
healthy nutritious meals
in 30 minutes, let's eat.
00:27:22.90\00:27:27.51
All right, thanks, darling.
00:27:27.54\00:27:30.25