Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000006B
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00:01 If you've just joined us on Cook:30 for kids,
00:03 we're having so much fun here in the kitchen. 00:06 We have Loyola and Braden, all the way from Tennessee, 00:09 and on the menu today we have... 00:12 Indian lentil and spinach dal with brown rice and peas. 00:16 And for dessert we have pineapple and coconut lassi. 00:22 This is gonna be such an amazingly delicious meal 00:24 all the way from India, 00:25 with lots of Indian flavors and ingredients. 00:28 So now we're gonna just do the lassi. 00:30 And lassi is kind of like a, 00:31 think of it as an Indian smoothie. 00:34 So we're gonna use some great ingredients here. 00:36 So could you go to the fridge and get the bananas, 00:39 sorry the freezer. 00:40 Okay. 00:41 So we're gonna start this with some frozen banana 00:44 and if you ever got spare bananas left over, 00:46 a really good thing to do is actually chop them up. 00:48 Oh, the freezer is the other door. 00:50 At the top there. 00:52 Bananas are really great frozen for smoothies or lassis. 00:55 They add like a such a lovely creamy 00:56 sweet kind of flavor to things. 00:58 We got the bananas. 00:59 Well, excellent. Thank you very much. 01:02 And look at that, so those bananas are frozen, 01:05 so basically take the skin off first 01:06 or they're really, really hard to get into. 01:08 And as you can see 01:10 we got little, we got a little bit tight, 01:14 so it's three bananas in here. 01:15 And we wanna about one and half bananas, 01:18 so that's probably about two. 01:20 You gonna put probably half of those bananas in there. 01:23 Put half of those bananas in there. 01:25 Oh, okay. 01:26 Which is one and half bananas, so not all of them. 01:28 And here we have some pineapple chunks, 01:30 so you could use whole pineapple if you have it. 01:33 So mango, a lassi is often mango based, 01:35 we gonna do a pineapple one. 01:37 So this involves bananas, it's the half way. 01:39 Perfect and if you want to put this, 01:42 plus pineapple in as well, 01:43 so just got some pineapple chunks here. 01:46 And what does it say on the front? 01:48 Pineapple chunks in 100 % pineapple juice. 01:51 Exactly, so you can get pineapple chunks 01:53 that are in sugary syrup. 01:55 Nah, you don't want those, 01:56 you want to start with some just juice. 01:58 So if you wanna pour that in there, 02:00 into the blender. 02:03 Oops. Lovely. 02:07 And we're also gonna use 02:08 a really good Indian ingredient, 02:10 makes things taste lovely 02:11 and that is coconut cream, 02:13 so it's something you can get from these supermarkets 02:15 in this little baby cans, 02:16 so if you wanna, see if you can open 02:17 that can of coconut cream. 02:20 Put there. That will be great. 02:22 I see that the turmeric is made the spoon 02:25 and the cutting board yellow. 02:26 You're right, look at that. 02:28 Turmeric is a really amazing spice 02:30 and it makes things really lovely yellow color, 02:32 but you're right, look at that, 02:33 the spoon's all yellow, the board's all yellow, 02:35 it gets everywhere. 02:37 So you'll be very careful when using turmeric 02:39 but it has a really nice flavor, nice color. 02:41 Okay, how is the coconut going? 02:43 Look at that, little baby can is being opened. 02:46 Brilliant. 02:48 Oops, so flick out the lid, 02:49 we don't want the lid going in the blender. 02:53 Lovely, so coconut cream 02:55 is a really lovely ingredient to use. 02:57 Just pop it on the board if you like. 03:00 Taste good. 03:01 Lovely, don't dip that finger back in anything, 03:04 so yeah, now pour that in. 03:06 That goes there. 03:08 Yeah, pick it up and pour it in. 03:09 You want me to put these diced tomatoes into these? 03:12 Yes, we do, gets there very shortly, 03:14 you're starting with your tomatoes, 03:16 that's great, great thinking ahead there, Braden. 03:18 We always think that what's coming up next. 03:20 So look at that, you got that lovely pineapple, 03:24 frozen banana and the... 03:27 What else is in there? Coconut cream. 03:29 So you know that is going to taste good, don't you? 03:32 Yeah. 03:34 So put it on there if you can find the lid somewhere. 03:35 Oh, there it is. 03:36 And get the blender started. 03:38 Are you ready? 03:40 Three, two, one, go. 03:43 Oh-oh! 03:45 Here's the blender going, it's amazing. 03:49 Before you mix it in, 03:51 I thought I'll show you something first. 03:53 And you press stop, 03:55 more, need a little bit more, keep going. 03:57 So as you can see over here, 03:59 this dal is really, really thick. 04:01 I mean, look at that, look how thick it's got. 04:03 It looked like a soup before, but it gets really thick 04:06 and it's really, that looks beautiful and lovely 04:08 and creamy doesn't it? 04:09 Might need a little bit more, 04:11 I think it's still lumpy dish there. 04:13 So give that a stir, 04:14 so stirring that can of tomatoes 04:16 and then we'll put some honey in, 04:19 you can use agave or you can use date puree. 04:23 So we put two tablespoons of honey like that. 04:29 Brilliant. 04:31 I think it's nearly ready, let's stop. 04:35 How is it looking? 04:37 Oh, look how creamy and thick and smooth that is. 04:40 Does that look yummy? Mm-hmm. 04:42 It does, so we're gonna pour in some glasses. 04:44 I'll see in there. 04:45 So see if you can pour into the glasses 04:47 without touching the sides, that's your challenge. 04:50 Oh, boy. 04:52 Give it your big shot, it's not the end of the world 04:54 if you don't so go for it, pour it in. 04:56 Now see if you can divide it evenly between the four glasses 04:59 and we'll finish these things here. 05:00 Lovely, look at that. 05:02 It's a lovely thick texture, isn't it? 05:05 Okay, so if you gonna open one of these cans, 05:07 we gonna put some coconut cream in the curry as well. 05:13 And we put in some salt 05:14 so we want half a teaspoon of salt, 05:15 I'll put that in. 05:20 And this will just give us some salt. 05:23 You don't put salt in before you cook lentil, salt, 05:25 if you put salt in before you cook lentils, 05:27 they don't, it's they find it very hard to cook, 05:28 so you always add salt after you have cooked lintels. 05:33 Lovely, look at that cream. 05:35 So it gives lovely creaminess, keep pouring the whole lot, 05:38 it's just a baby little can. 05:40 And give that a good stir around. 05:42 Oh, look at that, you didn't touch any sides. 05:44 Oh, there's little one here, no one saw that today. 05:47 Lovely, very cool, what's it taste like? 05:49 It's amazing. 05:51 Cool, and that... Bananas. 05:52 Bananas, yeah, bananas and pineapple and coconut 05:55 and we're gonna garnish it, we gonna put some of these on, 05:56 so just throw a couple of berries on as well. 05:59 Can I do three each? 06:00 Three each sounds like a great number. 06:02 When you're putting things in on food, 06:04 generally odd numbers are the best, 06:07 so three, five, seven, generally best. 06:09 If you can see, just put another one 06:11 and no one will notice. Okay. 06:12 Cover the other one, lovely, excellent 06:14 and I'm just gonna put 06:15 some little mint leaves on to garnish, 06:18 I'll put them in here. 06:19 If you, the color green is the best thing 06:22 to garnish food to make it look amazing, 06:24 so I'll just find three nice lovely little mint leaves. 06:29 If in doubt, use green, 06:32 and these will just look great. 06:35 So this is a very easy smoothie you can make at home. 06:37 We already put the salt into the... 06:40 Yes, I did it before, so thanks for checking with it. 06:43 Doesn't it look lovely and creamy? 06:44 That's great. 06:46 Tada look at that, um, brilliant. 06:49 Those look amazing smoothies, don't they? 06:50 If you wanna, we'll put some mint leaves on 06:53 and then we can put those on the table. 06:56 Here we go, two more mint leaves just like that. 06:58 Smells like coconut. That's great. 07:00 And if you wanna carry them really gently 07:02 because you don't want them to kind of wobble 07:03 and kind of get marks at the sides, 07:05 if you gonna go and put them on the table 07:06 that would be wonderful, 07:08 you would probably take two at a time. 07:09 Excellent, lovely. 07:11 You got to be careful with the finished product. 07:12 Okay, if you can grab some spinach from the freezer, 07:15 this looks really, really good. 07:16 But again adding green to any dish 07:18 makes things look great, 07:20 so we have got a pack of frozen spinach, 07:24 see if you can open it. 07:25 Is there a open thing on there somewhere? 07:28 I think we might have to use a sharp knife. 07:29 Oh, careful. 07:32 Nope. 07:34 I'll give it a go, just give a little bit of a cut there, 07:36 there you go. 07:37 So put about half of spinach in, 07:39 so we want around about two cups of spinach in there, 07:42 and this won't need to be heated much, 07:43 it just needs warm through so it's not so ice and crusty. 07:45 All right and tidy. 07:46 Excellent, brilliant, beautiful. 07:48 You put spare on the table 07:50 just in case we want to bring it later, 07:51 we got a spare one, there's three of us, 07:52 so I'm sure someone want to be spilling. 07:54 Or can't be spilling. 07:56 Don't just spill it. 07:57 Okay, give it a good stir, stir it around, stir it in. 08:01 You might put a little bit more actually in, 08:03 in fact pour that about two cups in total. 08:06 It's looking great, 08:08 so it's coming along really, really, really well. 08:11 Now that while you're stirring that, 08:12 we have also got the rice, and we use brown rice. 08:15 One thing I forgot to tell you before, 08:16 we'll just have a look at here 08:17 just check it's okay to pick up, 08:19 there we go, 08:21 so that's rice, we use some brown rice as well. 08:25 So brown rice and black rice, 08:26 so use a little bit of a mixture, 08:28 so you can do that which makes it taste really good. 08:32 Now what we gonna do is we just gonna spoon this off, 08:34 oh, all the water is gone 08:36 and we just gonna spoon this into this bowl. 08:38 See the rice is lovely, pretty isn't it, 08:40 with all the different colors in there, 08:41 so you can buy mixed rice. 08:42 Well if you just got brown rice 08:44 you can just add two table spoons of black rice 08:46 or red rice, 08:47 just to mix it up so it's not just so plainly colored. 08:50 Let's gonna get a bit of a towel here, 08:51 'cause this pot is hot 08:53 and we just gonna pour into here, 08:57 this lovely wooden rustic serving dish, 08:59 we gonna use this, 09:01 probably it's a bit overcooked here. 09:04 You generally want to take it off 09:05 when the water runs out, 09:08 get some green peas, lovely. 09:11 And you gonna tip about half of that packet in there, 09:13 we're gonna mix up so we might have to. 09:15 Can you open it there 09:16 or I'll give it bit of a knife, through there. 09:19 Pour it in, pour half of those in, 09:21 see wanna round about two cups. 09:24 Oh, should I pour in the cups? 09:26 No, I just need you, so half would be right, 09:27 you can be very approximate with this kind of dishes, 09:29 when you're doing things like baking 09:30 it's more important to be accurate. 09:32 Oop. Oop, perfect. 09:33 And give it a bit of stir around, 09:34 now those, those peas will not need cooking at all, 09:38 they just need warm through, so give it a good stir, 09:40 go in deep, go underneath. 09:43 Lift it all up, yeah that's great, 09:44 yeah, aggressively through that's wonderful. 09:47 So those peas just need warm through 09:48 and that warm rice, 09:49 that hot rice will be just enough. 09:51 And instead of serving with just normal rice 09:53 adding the peas just adds a lovely mushiness, 09:55 a lovely freshness, a lovely greenness, 09:57 so make it taste just a little bit more special. 10:01 It also looks a little bit more special. 10:02 Exactly, and that's really important, 10:04 so everything looks special, 10:05 just take those little extra moments 10:07 to make things look special. 10:08 That's great, give it a stir around. 10:10 Now look at this dal, how does that look? 10:11 Good. 10:13 So that started out like a watery looking soupy thing, 10:15 and now it looks like 10:17 a beautiful green colorful dish to have. 10:20 And to finish it off we gonna just use some cilantro. 10:23 Cilantro is a great, got great herb to use 10:27 and we just gonna chop this up 10:29 and just sprinkle it over the top. 10:30 Or would I put it on here? 10:31 Yeah, we just put a little, a little lump here 10:33 that can go just on the table just like that, 10:34 it's ready to go. 10:36 So throw it on the table. 10:37 Brilliant. 10:39 And we just gonna chop up some of this. 10:42 Does that go in the dal? 10:43 And it just goes in there as a garnish in that dish. 10:46 You don't want me to mix it up? 10:47 No, just leave it on top as a garnish 10:49 and that is really served just like that, 10:51 and an Indian meal is now finished. 10:53 Well done, guys. |
Revised 2017-07-06