Welcome to Cook 30. I'm Jeremy
Dixon from the Revive Cafes
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I also wrote the Revive
Cafe cookbooks. And today
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I'm going to share with you how
you can make a Cafe style meal
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in just 30 minutes. Cook 30
food is all about using healthy
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ingredients and fast.
We're going to use whole grains
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plant based protein all tied
together with herbs and spices
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and use lots of
fresh fruit and vegetables.
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On the menu today we
have a gourmet dhal combo
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We have tadka dhal with
chick peas on lemon herb rice
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We have a seedy sprinkle and
a fresh cucumber and dill salad
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and to finish it off a delicious
Cambodia banana fritters
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Now if you want to cook meals
quickly you need to be prepared
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before you start. We've
got a clear work surface here
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good chopping board, sharp
knife. We've got a pot on the
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stove, the water is
boiled ready for the rice
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and we've got ingredients in the
fridge, on the bench ready to go
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Makes life a lot easier. So
let's click on where the fingers
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take the longest and
that is cooking the brown rice
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So quick lesson in cooking brown
rice. First turn the pot on
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to get it up to temperature.
So we're going to use a standard
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recipe for rice
which works every time.
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And it's best to use long grain
rice. It ends up being a lot
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softer and quicker cooking.
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So we're going to start with one
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cup of rice. There's more
than a cup so I won't use quite
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all the cup and we're going
to use two cups of boiling water
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nearly boiling water and so
this recipe works really well
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One cup of rice
to two cups of water.
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And two rules which you
may have heard from me before
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for cooking rice.
Number 1, Do not stir the rice
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The rice will develop steam
holes which actually cook it
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so you don't want to stir it
and stir those so the rice won't
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cook evenly and properly.
And the second rule is Lid On
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We want the moisture in the
water to go into the rice to
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to make it soft, not
evaporate off the top.
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So once it's boiling turn
in down to like a very light
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bubbling kind of heat and let
it go and in about 25 minutes
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to 30 minutes it will be ready.
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Okay, next job is we
want to get the dhal underway.
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So we'll start this pan going
and we're going to start with a
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good dhal base which is your
standard onions, garlic, ginger
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So just get an onion and
chop it up as finely as you can
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you don't need to be
too fussy or chiffy about it
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and try and
economize on your cuts.
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This is the fastest
way I like to cut them
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We're going to start
with a little bit of oil
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and we're not deep frying
here so it's just a splash
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under probably, about a teaspoon
to about 2 teaspoons full, so no
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big lugs or deep frying in oil
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And the next
ingredient is a bit of garlic
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Garlic and ginger are somethings
that go really well in dishes
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and you usually don't taste
a garlicky or ginger flavor
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it just adds a lovely body
of flavor that brings out other
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flavors and it makes
everything taste really lovely.
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The quickest way is to put
the garlic in the garlic press
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and then squeeze
it through like that.
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Just do that
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And we've got some ginger
puree two tablespoons of this
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This is available at
most supermarkets. One and two
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and which is a great little
product. You could chop your own
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ginger if you wanted to
but I think this is excellent.
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However, never ever buy garlic
processed in these kind of
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containers. I don't know
what they put in it but it's not
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garlic. Make sure you use garlic
fresh but ginger is ok to use
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in these kind of tubes.
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We'll stir that
around, I'll turn that down
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and we just want the onion,
garlic and ginger just to mingle
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around and become soft until
the flavors come out of them.
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Smells so good.
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Second job done. Now we're
just going to do the salad.
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We've got a cucumber salad
and I'm going to make this in a
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dish, in a bowl. I'm
going to start with your average
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telegraph cucumber or whatever
they call them in your country
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Chop off the ends and
we're just going to uh
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get rid of some of these onions
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it's not good to share
ingredients between dishes
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Just slice it lengthwise
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like that and then we can
slice it lengthwise that way
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This is just a good fast
way of getting diced cucumber
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Kind of reasonably
small but not obsessively so.
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Just like that.
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And we're going to
just cut through here
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with the knife, make
sure you're rolling it
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rocking it backward and forward
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and that makes nice
diced cucumbers in no time
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So it's the main ingredient
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One of my favorite herbs is dill
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I found it at the supermarket.
You can't always get it but
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when you can it's just beautiful
if you can't find dill you could
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probably use mint or cilantro
but dill is a really nice
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herb to use. So we'll just
pick that out, about that much
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I see a few black
bits here, pick that out
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and we're just
going to chop it up finely
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and put it in there.
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Make sure you leave little
bit in the container for later
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we'll use it as
garnish at the end.
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So just take up
all the dill at once
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I'm just going to
add a little bit of salt,
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probably about a
1/4 of a teaspoon
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and some lemon juice.
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This kind of works
really well with this
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Let's give the
onions a bit of a stir there
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You can see the rice
is bubbling away nicely
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If in doubt just add lemon juice
it's such a universal ingredient
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Just going to pour it through
my fingers to catch the pips
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The naughty ones jumped in there
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Where are they? Come on.
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Come on, you don't
belong in this salad.
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You're not invited.
There we go, got them.
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Don't want lemon pips in there.
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And tie it
together with some yogurt.
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So I just got some coconut
yogurt. You can get soy yogurt
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It's a good dairy free
yogurt that we'll stir through
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Choose whatever yogurt is your
favorite one. Try to eat one
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that's not too sweet.
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This will add lot of creaminess
to it so probably about 1/2 cup
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we're going to stir it around.
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And we'll let it sit
for the next 1/2 hour or so
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We've probably
20 minutes left now.
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And it will kind of
soak up all that lemon juice
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and the dill flavor and it will
be really, really flavorsome
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when we come to eat. It's just
a nice little salad on the side
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that will just go really
well with the dhal and I kind of
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think of Middle Eastern Food,
they generally have a lot of hot
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things like a dhal,
our dhal won't be hot
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but next to it you have some
thing cold, a kind of balance
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it off I suppose. So leave
it to the side and come back
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near the end and plate it up
when it's all soaked through.
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There are three spices that
go together really, really well.
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And that is cumin,
coriander and turmeric.
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And they're a great base
for any Middle Eastern or Indian
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food that's like a dhal. So
we're going to put 2 teaspoons
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of each to the dhal. So
two teaspoons of coriander
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two teaspoons of turmeric which
gives a lovely color as well
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and two teaspoons of cumin.
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Now we just need to kind of
activate these so the flavors
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come out. So we're
going to stir them around
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with the onion mix which is now
nice and soft for 10-20 seconds
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just sort of till you can start
to smell all the lovely flavors
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come out of them
which is just lovely.
00:09:12.21\00:09:15.02
So then we're actually going
to make the base of the dhal
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we're going to be
using a yellow dhal
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not to confuse these with split
peas. So we're going to use one
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cup of these. So
I'll measure these out.
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One cup. You can use red lentils
as well. Virtually any lentil
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but red or yellow are the best.
I'm using the yellow lentil
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they kind of have quite a nice
creamy consistency when cooked
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One cup of lentils to
three and a half cups of water
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So this is nearly
boiling from before.
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I'll just measure this out. You
may want to adjust your water
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while cooking if your
lentils seem to be different
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but using this as a
starting point to get you going.
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If it's too much water just
cook it for a little bit longer
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the water will keep escaping.
If it's not enough just add some
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as a later time. So this will
just mingle around and after
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about 20 minutes or so these
lentils will become really soft
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Now we don't want to
add salt at this stage
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if we do add salt it
inhibits the lentils ability to
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cook and become soft. So
we add salt right at the end.
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So it's just bubbling,
it's just come to bubbling now
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and that should help that.
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Okay, now we're going
to start with the dessert.
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And we've got these Cambodian
fritters. While I was in
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Cambodia two years ago I was
in the market and this girl was
00:10:41.90\00:10:46.27
selling these yummy banana
fritters. I tried one and they
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are really, really delicious.
So I thought it might be a
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little bit healthier if the
same kind of process applies
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to make it from
chick pea flour and bananas
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and a few other ingredients to
hold them together. It's really
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really easy and I'll
show you how they work now.
00:10:58.55\00:11:01.02
So I've just got the pan here
on, we're just warming the pan
00:11:01.06\00:11:03.99
slightly so when we get ready
to cook them the pan is hot
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and ready to go. We don't have
to spend 5 minutes waiting for
00:11:08.00\00:11:10.77
pan to warm up. So the first
ingredient, believe it or not,
00:11:10.80\00:11:15.34
is chickpea flour. It's
also called garbanzo bean flour
00:11:15.37\00:11:21.24
a really nice flour to use. I
use it for any kind of fritters
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it sticks together without
needing eggs which is fantastic
00:11:24.18\00:11:26.88
So we're going to be using
one cup. I better measure this
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better get a cup measure
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Normally I don't measure things
but for this kinda baking thing
00:11:35.76\00:11:37.79
it actually pays to. So
we'll start with one cup
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of chick pea flour
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and we're going to use, we
need about one cup of water
00:11:45.77\00:11:49.64
but you probably want to
start with about a half cup
00:11:49.67\00:11:51.87
and get it stirring. If you
throw all the water in at once
00:11:51.91\00:11:54.44
it can become really lumpy and
hard to get good consistency,
00:11:54.48\00:11:59.15
you kind of want to stir it
into a paste, get rid of all the
00:11:59.18\00:12:01.82
floury bits, and
then you can... like that,
00:12:01.85\00:12:07.39
then add the rest of,
the other half cup of water
00:12:07.42\00:12:13.70
and stir it around like that.
00:12:16.90\00:12:18.33
Eventually it will become a
nice consistent, even paste.
00:12:22.90\00:12:27.64
There we go. To it
we'll add some bananas.
00:12:38.72\00:12:42.26
So I'm just going to use
the chopping board for this
00:12:43.02\00:12:44.83
I'll get three
bananas. The riper the better.
00:12:44.86\00:12:47.96
And we're going to mash these
up to put in. We don't want
00:12:49.06\00:12:52.73
them completely mashed but
enough so they stick together
00:12:52.77\00:12:55.70
as a fritter.
So just grab a fork
00:12:55.74\00:13:00.11
Here we go. I'm
just going to mash them
00:13:04.71\00:13:08.02
just like that
00:13:08.05\00:13:12.19
Nothing too special
00:13:12.22\00:13:17.09
Make them into mashy bits
00:13:17.73\00:13:20.20
Put that in there
with the chickpea flour
00:13:25.30\00:13:27.90
There's a lot of
sweetness in here
00:13:27.94\00:13:30.24
and a lot of
banana flavor obviously.
00:13:30.27\00:13:33.91
And just to give it a little
bit of crunch we're going to add
00:13:37.95\00:13:40.08
some slivered almonds. It gives
a lovely kind of extra, you know
00:13:40.12\00:13:45.52
when you bite there's a
little bit of crunchiness there
00:13:45.55\00:13:47.39
just really nice so it
makes it a little extra special
00:13:47.42\00:13:50.39
Can't remember if the ones I
had in Cambodia had these, but
00:13:50.43\00:13:52.86
I just added them and
I make a really nice mix
00:13:52.89\00:13:56.46
and as you can see the bananas
are a good binding ingredient
00:13:56.50\00:13:58.80
as well. This makes a
really nice fritter kind of mix.
00:13:58.83\00:14:03.97
So just stir it up well
00:14:05.11\00:14:07.08
And another thing to make
it special is to add a bit of
00:14:08.38\00:14:10.61
lemon zest which adds
another interesting dynamic
00:14:10.65\00:14:13.75
Wherever you can you
want to be constantly adding
00:14:14.85\00:14:17.09
I'm right handed so I better use
the right. You want to be using
00:14:17.12\00:14:21.49
as many interesting flavors
and ingredients as you can
00:14:21.52\00:14:24.93
I'm going to zest some of
this and you don't need much
00:14:28.86\00:14:32.37
to make it zesty. And what you
are actually getting out of the
00:14:32.40\00:14:35.77
lemon skin is the lemon oil, so
you can actually add lemon oil
00:14:35.80\00:14:39.27
it will probably
do a very similar job.
00:14:39.31\00:14:40.91
Here we go, just scoop that in.
00:14:42.71\00:14:45.38
Add a pinch of salt
00:14:49.48\00:14:51.75
Not enough to make it savory
but it just kinda brings out
00:14:51.79\00:14:54.32
the flavors a little bit.
00:14:54.36\00:14:57.23
And these are now
ready to go in the pan.
00:14:57.86\00:15:01.56
Have I missed anything?
00:15:02.06\00:15:03.67
Don't think so, a
little bit of honey.
00:15:04.47\00:15:05.87
Just put a little bit
of honey about a tablespoon
00:15:05.90\00:15:08.74
just to help the
banana a little bit.
00:15:08.77\00:15:10.91
You might need to put
a few more bananas out
00:15:10.94\00:15:12.71
all that sweet
00:15:17.91\00:15:19.41
Got a hot pan here
00:15:20.62\00:15:21.95
What I'm looking for basically
is when I put my hand on the pan
00:15:23.18\00:15:25.35
you want to put your hand
about this far above the surface
00:15:25.39\00:15:27.42
and it should feel pretty warm
so that's a kind of a good way
00:15:27.46\00:15:31.73
of determining whether
your pan is hot enough.
00:15:31.76\00:15:33.33
So I will turn it
up just a little bit
00:15:33.36\00:15:35.13
So I'm going to start
with a little bit of oil
00:15:35.86\00:15:38.83
Now we're not deep frying,
we're putting just a touch in
00:15:38.87\00:15:42.50
Lot of people think frying they
think basically make an inch
00:15:42.54\00:15:46.41
thick deep worth of oil.
This is just a little touch
00:15:46.44\00:15:49.78
just to help it not stick and
give it a little bit of flavor
00:15:49.81\00:15:52.71
And what we do it just
put them in here like this.
00:15:53.28\00:15:55.68
I'm going to start with doing
4. I'll just turn this up a bit.
00:16:01.09\00:16:03.46
And they should start to sizzle
00:16:08.66\00:16:10.77
So you kinda want to do smaller
batches, you don't want to
00:16:12.97\00:16:15.27
put too much and
make them overcrowded.
00:16:15.30\00:16:17.11
So for now we'll
do just four per pan
00:16:17.84\00:16:19.94
Here we go.
00:16:24.25\00:16:26.18
That will take a couple of
minutes per side, like that.
00:16:26.21\00:16:30.39
While that is going I'll tell
you a story about my first day
00:16:31.35\00:16:34.62
opening my Cafe. 2004, February
14 which was Valentine's Day
00:16:34.66\00:16:41.36
I was so engrossed with
doing my Cafe I didn't even know
00:16:41.40\00:16:45.20
it was Valentine's
Day. Sorry to my wife.
00:16:45.23\00:16:47.57
Basically I walked down
the street. It was 7 o'clock
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it was a dark morning,
opened my Cafe for business
00:16:50.04\00:16:55.78
I remember sitting at the
counter full of anticipation
00:16:55.81\00:16:58.15
I had just spent three
months renovating, getting menus
00:16:58.18\00:17:02.18
hiring staff and creating this
Cafe, finally after many delays
00:17:02.22\00:17:06.86
this was the opening
day of my new venture.
00:17:06.89\00:17:10.16
I thought, wow, this is the
most exciting moment of my life
00:17:10.19\00:17:13.83
opening the Cafe. So I thought
ok, let's see how this goes
00:17:13.86\00:17:17.20
I opened up, 7 o'clock. Opened
the doors, stood behind the
00:17:17.23\00:17:20.24
counter grinning and looking
forward to this new experience
00:17:20.27\00:17:23.44
that was about to begin.
And few minutes later someone
00:17:23.47\00:17:27.54
trotted up the stairs and said
Hi, I'd like a coffee please
00:17:27.58\00:17:30.21
And since it was a healthy
cafe I didn't sell any coffee.
00:17:30.25\00:17:33.82
So I said sorry I don't
have any coffee. So the person
00:17:33.85\00:17:36.28
walked out of the Cafe
never to be seen again.
00:17:36.32\00:17:39.32
Second customer comes along,
bounds up the stairs and said
00:17:39.35\00:17:43.22
I'd like a latte, thanks. I
said sorry, we don't do coffees
00:17:43.26\00:17:45.89
by now I'd had time to think
of a sales pitch so I said, Look
00:17:45.93\00:17:48.20
we've got some healthy,
delicious smoothies instead
00:17:48.23\00:17:51.20
and would you like
to try one of those.
00:17:51.23\00:17:53.54
And the person clearly needed
a caffeine fix, said no, no
00:17:53.57\00:17:58.44
I'd like to have coffee instead.
00:17:58.47\00:18:00.21
So they left, never to return.
00:18:00.24\00:18:02.48
Third person bounds up the stair
Hi I'd like a short black thanks
00:18:02.51\00:18:07.28
And I said to them, look
sorry I don't have any coffee
00:18:07.32\00:18:10.95
I was about to go into
my spiel about the smoothie
00:18:10.99\00:18:14.09
and they said, what? Are
you some kind of a religious nut
00:18:14.12\00:18:16.76
or something? And turned around
in anger and stormed out of the
00:18:16.79\00:18:19.39
Cafe never to be seen again. And
that was my first 3 customers.
00:18:19.43\00:18:23.37
And my new big
adventure of owning my Cafe.
00:18:23.40\00:18:27.00
And I thought, Oh no this
is terrible. Fortunately it was
00:18:27.04\00:18:29.84
better than that. It improved
We got some menu items on lunch
00:18:29.87\00:18:33.01
became a big thing for us
and before long we got to this
00:18:33.04\00:18:35.81
stage. Actually I remember the
first day we were serving lunch
00:18:35.84\00:18:38.81
and we were serving our customer
tender rounds and a queue had
00:18:38.85\00:18:44.05
appeared all the way down
the Cafe, down the stairs and at
00:18:44.09\00:18:46.92
the front of the restaurant down
the street queuing up for this
00:18:46.96\00:18:49.62
healthy,
vegetarian plant based food.
00:18:49.66\00:18:52.06
And a shiver went down my spine
thinking wow this is really cool
00:18:52.09\00:18:55.53
This new adventure has begun,
people actually like this kind
00:18:55.56\00:18:57.93
of food. So it was
very, very exciting.
00:18:57.97\00:19:00.07
Anyway, back to the fritters.
00:19:00.10\00:19:02.60
Let's see how
these guys are going.
00:19:02.64\00:19:04.47
Let's have a look
under here. Yes, look at this
00:19:04.51\00:19:06.51
they're ready to turn.
00:19:06.54\00:19:08.48
Look at that. Who said that
you need eggs to do fritters.
00:19:08.51\00:19:13.62
Here we go, these are looking
good. So a couple minutes
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on each side we'll
come back to those shortly.
00:19:17.35\00:19:19.25
I'm just going to add a
little more water to the dhal
00:19:19.29\00:19:21.76
You kind of want the dhal to
be having water over it most of
00:19:21.79\00:19:25.89
the time that it's cooking.
So just add a little bit more
00:19:25.93\00:19:28.70
to make sure it's under water.
00:19:28.73\00:19:30.67
Great. I'm going to come back
to it and do more fritters later
00:19:32.83\00:19:36.30
If you've just joined us on
Cook 30, we're making a gourmet
00:19:40.28\00:19:43.55
dhal combo. We have a Tadka dal
with chick peas on lemon herb
00:19:43.58\00:19:48.82
rice with a seedy sprinkle. We
have a fresh cucumber and dill
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salad and to finish it off a
Cambodian banana fritters, Mm mm
00:19:53.82\00:20:00.13
It's going on really well.
We want to do a seed mix now
00:20:00.16\00:20:03.00
which is really a nice
addition to go over the dhal.
00:20:03.03\00:20:05.33
I've got a hot pan here. I'm
just going to throw a few nuts
00:20:05.37\00:20:08.14
and seeds. Not very complicated
at all. You probably want round
00:20:08.17\00:20:11.81
about a cup in total so probably
round about a 1/4 cup of
00:20:11.84\00:20:15.78
cashew nuts, we've got some
pumpkin seed, sunflower seeds
00:20:15.81\00:20:21.15
whatever your favorite
nuts are just sprinkle them in
00:20:21.18\00:20:24.59
Fennel seeds give an amazing,
really nice interesting taste,
00:20:24.62\00:20:30.76
so put not so many of
those in. And some sesame seeds
00:20:30.79\00:20:34.26
So we're going to dry fry
these just to unlock some of the
00:20:34.30\00:20:38.23
flavors. You've just got to
make sure they don't burn. So
00:20:38.27\00:20:41.77
we've got quite a reasonably hot
pan, let's turn that up a bit
00:20:41.80\00:20:44.87
And these will take just about
a couple of minutes and then
00:20:46.04\00:20:48.71
it gets nice and fragrant
and just a nice addition to have
00:20:48.74\00:20:52.71
for the dhal. So speaking of
dhal I think this is ready to go
00:20:52.75\00:20:56.38
I'll just taste a little
bit. Somehow dhals are different
00:20:56.42\00:20:59.45
This one is just nice
and soft. It is ready to go.
00:20:59.49\00:21:03.59
So you want to add the chick
peas. Garbanzo beans or chick
00:21:03.63\00:21:08.76
peas are the same. We're just
going to open a can of these
00:21:08.80\00:21:12.57
See if you can cook your
own and freeze them if you want
00:21:12.60\00:21:16.27
but it's really
convenient if you have a can.
00:21:16.30\00:21:18.74
And they're really
inexpensive these days.
00:21:18.77\00:21:21.94
And we're going to put
a little coconut milk in.
00:21:21.98\00:21:24.45
You can make your own cashew
milk or other style of cream
00:21:24.48\00:21:29.25
But coconut milk is a kind
of soft nice thing, kind of an
00:21:29.28\00:21:31.92
Indian and Middle
Eastern ingredient.
00:21:31.95\00:21:34.72
So you want
probably about 1/2 a can..
00:21:34.76\00:21:37.26
And you want to add some salt.
00:21:37.29\00:21:39.09
So probably about
1/2 teaspoon of salt.
00:21:39.13\00:21:41.76
And a bit of honey for sweetness
00:21:44.53\00:21:47.00
About a tablespoon
00:21:47.04\00:21:48.37
And stir it around and that's
pretty much the dhal is ready
00:21:48.40\00:21:53.31
Turn it off, you don't want to
cook after you've put the cream
00:21:53.34\00:21:56.24
cause it can kind of splits.
So just turn the gas off.
00:21:56.28\00:22:00.02
This may take a few more minutes
it may kind of thicken up
00:22:00.98\00:22:04.15
and be really, really delicious.
Look at that, all those flavors
00:22:04.19\00:22:07.79
It's a very simple dhal but just
nice and flavorsome very warming
00:22:07.82\00:22:11.19
especially in the winter.
00:22:11.23\00:22:12.89
And we'll kind of top
it off with coriander.
00:22:13.96\00:22:16.46
Let's see how
these guys are going.
00:22:18.83\00:22:21.00
Just a little bit more I think.
00:22:21.04\00:22:23.27
We've got a bit of greenery
to go in here. So we're going to
00:22:23.30\00:22:26.37
add some frozen peas. It
just adds a nice bit of color
00:22:26.41\00:22:31.45
So we will put those in there.
And just stir them around.
00:22:32.81\00:22:37.39
Now these are frozen, we're
not going to cook them at first
00:22:37.42\00:22:40.32
the heat of this will cook it.
00:22:40.36\00:22:41.72
They just need to
be lightly defrosted.
00:22:41.76\00:22:43.63
If you overcook peas they start
going a horrible brown color.
00:22:43.66\00:22:47.53
So that's pretty
much ready to go.
00:22:48.53\00:22:50.87
So let's get into the rice.
00:22:50.90\00:22:53.40
I think this is ready to go now.
00:22:53.44\00:22:55.90
Get a nice rustic wooden bowl
00:22:56.57\00:22:58.37
So we're just going to spoon
in some of this rice into here
00:22:59.04\00:23:02.94
As you can see there are little
dents in there so just kind of
00:23:04.25\00:23:08.05
fluff it up and
we'll tip it into the bowl.
00:23:08.08\00:23:13.02
So normally you might just
serve it with rice like this and
00:23:13.05\00:23:15.92
it's perfectly acceptable
but it's much more fun
00:23:15.96\00:23:19.56
Oh there's a bit
stuck on the bottom
00:23:19.59\00:23:21.13
We don't have much there anyway.
To add a few other ingredients,
00:23:21.16\00:23:25.17
so we're going to be
adding some oh, lemon of course
00:23:25.20\00:23:28.94
cause it's lemony rice. We're
going to zest some lemon in
00:23:28.97\00:23:34.14
Any kind of a small
grater setting does this.
00:23:35.48\00:23:38.91
You don't need much at all.
00:23:39.71\00:23:42.18
Like that and the most important
part is all those lovely herbs
00:23:47.79\00:23:52.59
so we're going to go with some
mint, that's the central part
00:23:52.63\00:24:00.27
of it so I've got some mint. So
I'm going to chop up some mint
00:24:00.30\00:24:04.34
Get the fresher stuff it will
be fine as long as it's not dark
00:24:04.37\00:24:08.28
or brown. So that's some mint.
And then we've got some parsley
00:24:08.31\00:24:14.48
some Italian Parsley. Just to
chop up as well. Just as lovely
00:24:14.52\00:24:18.35
fresh herbs make a
massive difference to the rice
00:24:18.39\00:24:22.92
And we'll add some cilantro
as well. We're going to use the
00:24:22.96\00:24:28.03
stalk this time
from our previous recipes
00:24:28.06\00:24:31.23
Even the stalky bits that come
off the end of the cilantro are
00:24:31.27\00:24:34.80
really nice as well. So just
put that in and mix it around
00:24:34.84\00:24:37.81
Just a touch of salt,
just a touch of olive oil
00:24:37.84\00:24:42.44
just mix it up and it's
a lovely base for the dhal.
00:24:42.48\00:24:47.45
So I'll just another
batch of fritters in the break
00:24:47.98\00:24:50.15
and we'll come back and
plate it at the table shortly.
00:24:50.19\00:24:53.76
So I've added some
honey and some sliced almonds
00:24:55.49\00:24:58.63
over the top of these
Cambodian banana fritters
00:24:58.66\00:25:00.90
They look just
amazing, can't wait to try them.
00:25:00.93\00:25:03.60
And the tadka dal is just simple
00:25:03.63\00:25:05.43
So we start with a bit of rice
00:25:05.47\00:25:07.44
It's lovely herbed rice
with all those flavors in there.
00:25:07.47\00:25:10.91
You know that's
going to taste good.
00:25:11.77\00:25:13.38
And the dhal with the chick peas
I've also put a bit of cilantro
00:25:13.41\00:25:16.98
and sweet chili sauce and a
bit bit of leftover coconut milk
00:25:17.01\00:25:19.78
just to garnish it and
make it look pretty as well.
00:25:19.81\00:25:21.72
So make sure you
focus on the garnishes.
00:25:21.75\00:25:23.89
And we're going to top it
off with this lovely seed mix
00:25:24.45\00:25:27.19
and nut mix, this
adds another dimension.
00:25:27.66\00:25:31.49
And of course something
cold to go with this as well
00:25:31.53\00:25:33.83
this wonderful cucumber and dill
flavors go really, really well.
00:25:33.86\00:25:40.44
So I hope you've
learned some thing today.
00:25:40.47\00:25:42.20
I hope you've enjoyed those
foods. Make sure you go healthy.
00:25:42.24\00:25:44.91
You'll feel so much
better with these whole foods.
00:25:44.94\00:25:47.28
Thank you for
joining me today on Cook 30.
00:25:47.31\00:25:49.74
And I look forward
to seeing you next time.
00:25:49.78\00:25:53.42