Funfetti Cookies

Nothing says ‘celebration’ like rainbow sprinkles! These simple sugar cookies are a fun addition to any party spread and are especially likely to be a hit with the kids.

The recipe is quick. The cookies only take about 10 minutes in the oven.  They will look undercooked and very soft. That’s ok – they will continue to bake as you let them cool on the cookie sheet.

Ingredients
  Unsalted butter, softened ¼ cup (2oz/60g)
  Caster sugar ½ cup
  Egg 1, at room temperature
  Plain flour ¾ cup
  Baking powder ½ tsp
  Baking soda ½ tsp
  Rainbow sprinkles ¼ cup

Method
1. Add the butter, sugar and vanilla to a large mixing bowl, and beat on ‘high’ with an electric beater for about one minute. 
2. Add the egg and beat until well mixed. Sift in the flour, baking powder, baking soda and salt and stir with a metal or wooden spoon. 
3. Add the sprinkles and stir to combine. Take heaped teaspoons of the cookie dough and roll into balls. Place the cookie dough balls (you should have about 20) in a plate or tray, and refrigerate for two to three hours.
4. Preheat the oven to 180°C (350°F). Bake the cookies for nine to 10 minutes. 
5. Remove them from the oven and leave to cool on the baking tray for five to 10 minutes. Then place on a wire rack to cool completely.

The cookie dough can be made up to two to three days in advance. Store it in the refrigerator until you’re ready to bake. The more time it has to chill, the better.

Makes approximately 20 cookies.

Haleem

Haleem is said to be one of the original “generosity dishes”, meaning it was always prepared with the intention of sharing with others



Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.

Ingredients
  1 cup wheat
  ¼ cup white maash (urud) dal
  ¼ cup 1 tbsp barley
  ¼ cup moong dal
  ¼ cup masoor dal
  ¼ cup basmati rice
  1 cup channa dal
  ½ to ¾ cup oil
  2 ½ lbs preferably boneless veal or beef stew (without fat), mutton and chicken can be used as well
  1 ½ cup beef or chicken stock
  1 ½ heaped tablespoon red chilli powder (increase or decrease according to taste if needed)
  2 to 3 tablespoons ginger garlic paste,
  1 tablespoon heaped coriander powder
  1 ½ teaspoon level turmeric powder
  1 ½ large onions sliced for frying
  Salt to taste

Ingredients for sealed pot cooking
  1 level teaspoon garam masala powder
  ¼ teaspoon nutmeg powder
  ¼ teaspoon mace powder
  ½ teaspoon black cumin
  ½ teaspoon green, cardamom powder

Ingredients for Garnish or served on the side
  Lemon wedges
  chopped cilantro and green chillies
  fried onions
  julienned ginger
  chaat masala
  yoghurt and naan.

Method
1. Wash and soak all seven grains for 6 to 8 hours. 
2. In a pan, fry onions until golden-brown, adding meat, ginger, garlic, chilli powder, turmeric, coriander powder, stock and salt. Cook until korma is tender.
3. In a large separate pot, boil pre-soaked grains until tender, approximately for 2 to 2 ½ hours.
4. Eyeball the water quantity (for boiling and cooking) depending on the required consistency and thickness of the haleem.
5. Once boiled, put grains in blender and blend roughly, pouring the blended grains back in the pot for cooking.
6. Repeat the blending process with the meat korma, pouring the roughly blended korma into the cooking grains.
7. Mix thoroughly on low to medium flame, stirring constantly.
8. Cook and stir until the correct consistency, tasting for salt and chilli content. The haleem must be well blended.
9. Now add sealed-pot ingredients and mix well. Seal the pot and let steam for a few minutes.
10. Garnish and serve with a side of naan - Enjoy.

Lemon Chicken Soup

Ingredients
Chicken ( boneless ) - 500 gm (Thighs)
Onion - 1
Rice ( cooked ) - 1/2 cup
Spinach - a small bunch
Coriander leaves - a few
Oregano ( dried ) - 1 tsp
Lemon juice - 1/4 cup
Pepper powder - 1/4 tsp
Salt to taste
Olive oil - 1/4 cup

Method
1. Cut spinach, onion finely.
2. Heat oil in a large pan.
3. Add onion and fry for a few minutes.
4. Add chicken, rice, oregano, 4 cups of water, cover with a lid and cook.
5. When contents start boiling, switch off the stove.
6. When contents are warm, remove chicken and cut into small pieces.
7. Blend the contents and cook on a low flame.
8. Add spinach and cook.
9. When spinach is cooked, add coriander leaves, pepper powder, salt and switch off the stove.
10. Add lime juice and mix well.  

Brain Masala

Ingredients 
1 cow or goat brain 
1/2 tsp haldi powder 
1 medium sized onion sliced 
3 tbs.oil 
1/2 tsp chili powder 
1/2 tsp garlic paste 
1/2 tsp ginger paste 
2 tbs yogurt 
1/2 tsp garam masala powder 
Chopped fresh dhuniya leaves 
and slices of ginger for garnish
salt to taste

Method
- First boil the brain with 1tsp of salt and 1/4 tsp of haldi till it becomes firm. Drain and clean and devein it.Cut into coarse pieces. 
- In a pot take the oil and saute the onion till light brown.
- Add the salt,chili powder, haldi, ginger and garlic paste. 
- Mix well. Add the yogurt and make mix well. Add the brain pieces and cover and cook on medium heat till brain becomes soft.and the oil rises above the spices. 
- Add the garam masala powder. 
- Garnish with fresh chopped dhuniya and ginger. 
- Serve hot with naan or chapati. 

Fish Kabab

A healthy yet tasty snack. The kababs are prepared with fish mix with spices.


Ingredients

    2 pounds of Salmon Fish (Or any fish of your choice)
    ¼ cup of Onion (sliced)
    10 Red Chillies (Lal Mirchain) (grounded)
    1 tsp. Garlic Paste (Pisa Lehsan)
    1 tsp. Ginger Paste (Pisi Adrak)
    1 tsp. Garam Masala Powder
    Salt (to taste)
    ½ cup Plain Yogurt
    Cooking Oil (for shallow frying)

Method

Fry the sliced onions in oil and remove. Drain the excess oil in paper towels and set aside.

Clean the fish and cut them into small pieces. Rub them with 1-tsp salt, garlic paste and 2 tablespoons of plain yogurt . Then wash thoroughly. Marinate them with Remaining plain yogurt , ginger paste, garam masala powder , ground chilies, salt and fried onions for an hour.

Soak the wooden skewers in water for some time and take them out. Then skew the marinated fish in it.

Brush oil on the fish pieces and grill them until brown. Brush the remaining marinade half way through the cooking.

Take them off the skewers and serve hot with toothpick inserted on them.

Nimbu Pani

    Summer brings memories of hot days and tall cold drinks. This one is a classic. Loved in the US as pure simple "Lemonade".  Nimbu Pani is the Pakistan version of the same. It is although made with limes instead.

Ingredients
    1 1/2 cups of Lime Juice or Juice of 12 Limes
    Note : One lime yields about 2 tablespoons of lime juice
    1 cup Sugar
    1 teaspoon Salt

   

Method

Mix all of the above well. Add 1 cup water and mix well. Makes concentrate. Keep for 1 hour.

    To make i glass of Nimbu Pani : Take 1/4th cup of the concentrate and add just enough water to taste. Top with ice. Enjoy cold.

MATTHA

Ingredients

1 cup yogurt
1 1/2 cups water
salt to taste
1/2 tsp cumin seeds
thinly sliced pieces of ginger (optional)
1 tsp fresh coriander leaves, finely chopped
1 tsp fresh mint leaves, finely chopped

Method

Whisk yoghurt, water and salt together. Cover and chill.
Heat a pan. Add cumin seeds and roast till they become aromatic. Pound coarsely with a rolling pin or pestle. Add to buttermilk along with ginger and chopped herbs. Allow flavors to blend for about five minutes and serve.

APPLE PIE

Ingredients
200 gms butter
250 gms flour
1 tsp salt
Water to knead into dough

Filling
½ kg apples (thickly sliced)
2 eggs
100 gms sugar
30 gms butter
Pinch of salt

Method
Mix the butter, flour, and salt; add water and knead into dough. Leave the dough in the fridge for half an hour then roll it out and spread in the greased base sides of a loose bottom pan. Save some of the dough for garnish. Now layer the pan with the apple slices until it is three quarters full. Blend the eggs, salt, butter and sugar to make a smooth mixture and pour this on the apples. Use the leftover dough to make strips and cover the top in a crisscross pattern. Bake for 20 minutes on 350 Centigrade. Serve cool with ice-cream.

Tip: Add a pinch of cinnamon powder to the filling for added flavour.

Vegetable Cones

Ingredients
3 boiled potatoes
- 5 french beans
- 1/2 cup boiled green peas
- 1 carrot
- 10 cauliflowerettes
- 1 capsicum
- 1 big onion
- 1" piece ginger
- 1 tsp chilli powder
- salt to taste
- oil for deep frying

FOR FILLING
- 10 whole fried cashewnuts
- 1tbsp chopped walnuts
- 1/2 tsp  raisins
- 12 small cubes paneer

TO COAT
- 3tbsp plain flour
- 1tbsp corn flour
- 4tbsps breadcrumbs

TO GARNISH
- A few lettuce leaves
- Sliced onions
- Sliced cucumber
- Sliced tomatoes
- Par boiled beetroot slices(optional).

Method
1. Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflower into small pieces.
2. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisins and paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well.

Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lettuce leaves and decorate with the sliced onions, tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce.

Indian noodle payasam

Ingredients
    30g butter
    100g raw cashews
    90g (1/2 cup) sultanas
    1/2 tsp cardamom seeds
    Pinch of saffron threads
    500ml (2 cups) milk
    55g (1/4 cup) caster sugar
    50g rice vermicelli noodles (Lion brand), broken into small strands
   
Method
    Melt butter in a large saucepan over medium heat. Add cashews and sultanas and cook, stirring, for 2-3 minutes or until cashews are toasted. Add the cardamom seeds and saffron and cook, stirring, for 30 seconds or until fragrant.

    Add milk and sugar and bring to the boil. Add noodles and reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes or until noodles are just tender. Cook, uncovered, stirring occasionally, for a further 10 minutes or until sauce thickens. Remove from heat.

    Spoon payasam among bowls.

Pan-Fried Trout

Ingredients

    4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
    1 1/2 cups bread crumbs
    1 clove garlic, smashed
    2 tablespoons finely chopped flat-leaf parsley
    2 tablespoons finely chopped fresh oregano leaves
    Pinch crushed red pepper flakes
    3 lemons, juiced and 1 lemon, zested and reserved
    Kosher salt
    1/2 cup Dijon mustard
    oil

Method

In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.

In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.

Preheat the oven to 250 degrees F.

Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.

When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve. 

Bucatini with garlic prawns

Ingredients

    350g bucatini or other long pasta
    2 tbs oil
    3 garlic cloves, finely chopped
    20 green tiger prawns, peeled (tails intact)
    500ml tomato passata (sieved tomatoes - see note)
    Pinch of sugar
    Basil leaves, to garnish (torn if large)


Method

    Cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) of the cooking liquid. Return pasta to pan (off heat) with the reserved liquid and toss.

    Meanwhile, heat the oil in a deep frypan over medium heat. Add garlic and stir for 20 seconds or until fragrant. Add prawns stir for 2 minutes or until beginning to colour. Add the passata and bring to the boil, then reduce heat to low and simmer for 5 minutes until thickened. Season sauce to taste with sugar, salt and pepper.

    Divide pasta among bowls and top with prawns. Serve scattered with basil.

COOKING TIPS - Frying

    Heat the oil thoroughly before adding seasonings or vegetables.
    Fry the seasonings until they change color, to get full flavour of seasonings.
    If masala sticks to the pan that shows quantity of fat included is not enough.
    Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
    When coconut is used in grinding masala, do not fry for a longer time.
    If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
    Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
    Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
    To make pooris more crispy add a little rice flour to the wheat flour while kneading.
    Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
    Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
    Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
    When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

General Tsao's Chicken

Ingredients
     1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes4 cups vegetable oil for frying
     1 egg
     1 teaspoon salt
     1 teaspoon white sugar
     1 pinch white pepper
     1 cup cornstarch
     2 tablespoons vegetable oil
     3 tablespoons chopped green onion
     1 clove garlic, minced
     6 dried whole red chilies
     1 strip orange zest
     1/2 cup white sugar
     1/4 teaspoon ground ginger
     3 tablespoons chicken broth
     1 tablespoon rice vinegar
     1/4 cup soy sauce
     2 teaspoons sesame oil
     2 tablespoons peanut oil
     2 teaspoons cornstarch
     1/4 cup water

Method
   1. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
   2. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
   3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
   4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
   5. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Chinese Chicken Wings

Ingredients
     2 cups soy sauce
     2 cups brown sugar
     2 tablespoons garlic powder
     5 pounds chicken wings, split and tips discarded

Method
   1. Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
   2. Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
   3. Preheat an oven to 350 degrees F (175 degrees C).
   4. Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
   5. Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Tiny Pizzas

Ingredients

    1 standard-sized bagel, cut in half
    tomato sauce
    shredded mozzarella cheese
    seasonings like oregano, basil, and pepper
    toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
   
Utensils

    oven (you'll need help from your adult assistant)
    knife (you'll need help from your adult assistant)
    baking sheet

Method

   1. Preheat the oven to 325° F.
   2. Spread tomato sauce on each bagel half.
   3. Sprinkle the shredded cheese all over the tomato sauce on each half.
   4. Add your favorite toppings.
   5. Put a light sprinkling of seasonings on each half.
   6. Put your bagel halves on the baking sheet.
   7. Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
   8. Let cool for a minute, then enjoy your tiny pizzas!

Sweet and Sour Chicken

Ingredients
     4 tbsps Peanut oil, divided
     1 lb. chicken breast, sliced thinly
     1 c. sliced celery
     1 c. Chinese cabbage, chopped
     1 med. onion, diced
     1-2 carrots, shredded
     1 red, yellow or green pepper, diced
     1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
     1 clove garlic, minced

Sauce
     1/3 c. rice wine vinegar
     1/2 c. brown sugar
     Salt, pepper to taste
     1/4 tsp. dried ginger
     1/2 c. ketchup
     Pinch of garlic powder
     1 c. chicken stock
     2 tbsp. cornstarch

Method
   1. Have all ingredients chopped and ready to go.
   2. In a deep skillet or wok, heat 2 tbsps. oil over high heat.
   3. Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl.
   4. Add 2 tbsps. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes).
   5. Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
   6. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
   7. Serve over hot cooked white rice.

Classic Jam Tarts

Ingredients

        Cooking spray
        3-pack of disposable mini muffin pans
        1/4 cup seedless jam (we put 1/2 cup in our bottle for easier squeezing)
        Plastic squeeze bottle (available in the candy-making aisle of craft stores)
        2-inch-diameter round cookie cutter or a cup of similar size
        Unbaked piecrust (we used Pillsbury Refrigerated Pie Crusts)

Method

        Step 1 Heat the oven to 350°. Generously grease the muffin pans. Then spoon the jam into the plastic squeeze bottle.

        Cut the dough into 36 circles. Press one circle into each cup of the muffin pans and pinch to fit.

        Squeeze a small amount of jam (roughly 1/4 teaspoon) into each cup. Bake the tarts until golden brown, about 15 minutes. Set the tarts on a rack to cool, about 45 minutes.

Butterfly Banana Cupcake

Ingredients

        FOR THE CUPCAKES:
        2 teaspoons baking powder
    2 cups all-purpose flour
        1/4 teaspoon salt
        1/2 cup butter, at room temperature
        1-1/3 cups sugar
        2 eggs
        1 teaspoon vanilla extract
        3/4 cup milk
        2 ripe bananas
        Assorted decorations: decorators' icing, gumdrops, string
       
    FOR THE FROSTING:
        3 cups confectioners' sugar
        1 8-ounce package cream cheese
        1 teaspoon vanilla extract
        Food coloring

Method

Heat the oven to 375 degrees and line a 12-cup muffin tin with baking cups. Use a dry measuring cup to measure the flour, then pour it into a small mixing bowl. Stir the baking powder and salt into the flour and set aside. (Tip: To measure flour precisely, your child should hold the full cup over her canister of flour and use the flat edge of a knife to level off the flour.)

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and stir in the vanilla extract. Add the flour and milk alternately, beginning and ending with the flour mixture, stirring well after each addition. Peel the bananas, place them in a separate small bowl, and have your child use a fork to mash them until smooth. Measure out 1 cup of mashed banana. Fold it into the cupcake batter until thoroughly combined.

Fill each muffin cup three quarters full. (You will have some excess batter.) Wipe off any spills with a paper towel. Bake the cupcakes for 20 to 25 minutes or until a knife inserted in the middle of one comes out clean. Cool in the muffin tin for 15 minutes and then transfer the cupcakes to a plate.

COOKING TIPS - Cutting & Peeling

    Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
    Peel vegetables as thinly as possible to preserve the minerals and vitamins.
    Soak potatoes and eggplant after cutting, to avoid discoloration.
    If you boil vegetables in water, do not throw the water, keep it to make gravies.
    To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
    Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
    Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
    After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
    Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
    Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
    Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
    Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
    Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.