uk registered charity number 1157547 indian registered ... us... · and red chilli powder and set...

UK registered charity number 1157547

Indian registered charity number 14019P

FRIDAY CHICKEN CURRYOnce a week on Friday the Future Hope children eat chicken in the homes. This curry goes best with the local rice but Basmati Rice would be a real

treat! We recommend to eat mixed vegetable fry and/or a fresh tomato, cucumber and onion salad on the side.

METHOD

Marinate the chicken with ginger, garlic, tomatoes, turmeric,

and red chilli powder and set aside for 30 minutes.

Heat the oil in a large deep pan till very hot.

Fry the onions and remove from the pan.

Add cloves, cinnamon, bay leaves, cardamom to the oil and

fry slightly.

Add the marinated chicken and cook the ingredients until

slightly done.

Add the fried onions.

Add the curd and cook again stirring as much as possible, if

you need to add water, it should not be more than 1/2 cup.

Cover the pan and cook on a low heat for about 45 minutes.

INGREDIENTS

(for 8-10 servings)

100 ml oil (you can reduce this but watch out that the chicken does not get too dry)

1 kg chicken pieces (without skin)

2-3 tomatoes, cut into quarters

2 large onions finely cut

10-12 cloves of garlic paste (you can reduce this to taste)

1 tablespoon of grated ginger root

3 whole cloves

3 cardamom pods, bashed to release flavour

Small piece of cinnamon stick

2 bay leaves

1/ 2 tablespoon turmeric

2 tablespoons curd

1 teaspoon red chilli powder

Salt, to taste



MIXED VEGETABLE FRYThis dish is usually made with three different vegetables, although one of the three is often potato.

Combinations that work well in this recipe, in addition to potato, are beetroot and kohl rabi, carrot and green

beans, or cauliflower and green beans.

INGREDIENTS

(for 8-10 servings)

100 ml oil

1 small onion, chopped

½ - 1 dried whole red chilli

A pinch of nigella seeds (kalonji)

1/2 teaspoon turmeric

1 kg vegetables, cut into matchsticks

approximately 4 cm long x 1cm wide

METHOD

Heat the oil in a large frying pan.

Add the nigella seeds, red chilli, turmeric and

chopped onion. Mix and fry for a few minutes.

Add all the vegetables and a sprinkling of salt. Stir

well so that the vegetables are lightly coated in oil.

Now cover the pan and cook on a low heat till the

vegetables are cooked. This could take 45 minutes

or even 1 hour.



ALOO DUMThis is one of the favourite dishes of the Future Hope children and often prepared by the children themselves for Sunday

breakfast! We recommend you eat this as a meal with Cholar Dal, Chapattis and Tomato Chutney.

INGREDIENTS ( for 8-10 servings)

50 ml vegetable or sunflower oil

5 teaspoons ginger and garlic paste – which

you can buy or you can make using 5 garlic

cloves and 8cms of ginger root

200 g onion, made into a paste

1.5 kg small round new potatoes, such as

Charlotte

3 large tomatoes, chopped

250 g garden peas, fresh or frozen

½ - 1 ½ teaspoons red chilli powder

1 teaspoon turmeric

1 tablespoon cumin powder

Fresh coriander leaves to decorate

METHOD

Boil the potatoes in salted water till firm. Drain and, once

cool, remove the skins.

Heat the oil in a large saucepan and fry the boiled

potatoes slightly, then take them out of the oil and keep

aside.

Add the ginger/garlic paste to the oil, and immediately

turn the heat down.

Add the onion paste and stir well.

Add the red chilli powder, turmeric, cumin and chopped

tomatoes, and stir again.

Keep stirring and cook till the mixture turns a brownish

red.

Now add the peas and the potatoes and heat well.

Garnish with coriander leaves before serving.



TOMATO CHUTNEYINGREDIENTS

1 kg tomatoes, the smaller the better, cut in quarters

100 g sugar

Pinch panchphoran (or black mustard seeds, your

choice)

1 dried whole red chilli

2 teaspoons salt

1 tablespoon vegetable or sunflower oil

METHOD

Heat the oil until it is really hot.

Add the panchphoran (or mustard seeds) and red chilli. Fry till brown.

Add tomatoes and salt, and stir.

Bring to the boil then turn down the heat. Cover the pan and cook gently for 10 minutes, stirring occasionally.

Add sugar and stir well. Cook for another 10 minutes, covered, but stirring occasionally.



CHOLAR DAL

METHOD

Boil the dal and set aside. Add the turmeric to the dal when

boiling (if you are using a pressure cooker it should take 3-5

minutes)

Heat the oil and add cumin seeds, dried chillies and bay leaves

and stir till light brown

Add the ginger paste, tomatoes and sugar and fry all ingredients

well

Add dal and bring to boil preferably on low flame

When cooked add ghee, garam masala and salt to taste and

cook for 2-3 minutes

Serve with chapattis or luchis (fried chapattis)

INGREDIENTS

(enough for 10 people, if eaten as a main course)

750 grams cholar dal

3 tablespoons cooking oil (you can also use olive oil)

1/2 teaspoon cumin seeds

2-3 dried red chillies

1/2 teaspoon turmeric

2 bay leaves

1 tablespoon ginger paste

2 small tomatoes chopped

2 teaspoons sugar and salt to taste

1 tablespoon ghee or butter (optional)

A pinch garam masala

There are many varieties of dal; it is a good source of protein in the Indian

diet and more or less eaten with every meal. Cholar dal is a thick dal that is

often made for celebrations in Bengal and eaten with chapattis or luchis.

Our cooks often add little bits of coconut in to the dal once it is cooked,

which makes it even more delicious.



CHAPATTI (ROTI)Chapattis are enjoyed by the Future Hope children with a thick Cholar Dal, Aloo Dum and delicious sweet Tomato Chutney. We

advise to serve a tomato, onion and cucumber salad on the side.

INGREDIENTS

(enough for 15 chapattis)

500 g atta, or chapatti flour

1 tablespoon of salt

240 ml luke warm water

METHOD

Put the flour and salt into a large bowl.

Gradually add the water, using a knife to stir the water into the flour.

Once the flour starts forming clumps, use your hands and knead it into

a soft elastic dough. If it feels too stiff, add more water. If too sticky,

add more flour.

Now form the dough into small balls the size of an egg.

Then, using a rolling pin, roll each ball into a thin round (1-2 mm thick,

diameter 10-15 cm).

Cook the roti in a pre-heated dry flat-bottomed frying pan. Cook the

first side quickly then turn over and cook the second side until it puffs

up. Finally turn over and finish cooking the first side.

If you really want to see the chapatti them up, use the authentic way

and hold the chapatti over the gas flame for just a few seconds.



FRESH SALAD METHOD

Chop all the vegetables and the onion into small

pieces, the smaller the tastier! and put it in a bowl.

Sprinkle lime juice and finely cut coriander leaves on

the top and add salt and black pepper to taste.

INGREDIENTS

(for 8-10 servings)

500 g sweet tomatoes

1 large cucumber

1 large red onion

A small bunch of fresh coriander leaves

Juice of 1 or 2 limes

Salt and black pepper to taste

Optional, add carrots and beetroot

When children first come to Future Hope they are

often sick, malnourished and prone to disease. A

healthy, nourishing diet is essential to combat illness

and we encourage the children to eat plenty of fresh,

seasonal fruit and vegetables for vitamins and iron.



BIRTHDAY PAYESH Payesh is a sweet Bengali dish and is cooked

for special celebrations. The Future Hope

children eat this on birthdays as a special treat.

METHOD

Poor the milk in a deep and heavy bottomed saucepan and the tej pata and

cardamom. Now gently warm the milk and very gradually bring it to the boil. This

might take 40 minutes with the aim to reduce the milk. While this is going on,

wash the rice thoroughly and drain.

Once the milk has started to boil, add the rice and stir to prevent it from sticking

to the bottom of the pan.

Simmer very gently, stirring regularly. It will take about an hour by which time the

rice will be well cooked and it will start to appear above the surface of the milk.

When the rice is cooked, add the sugar and stir well. Cook gently for a further 10

minutes.

Taste and add more sugar if necessary.

Finally add the sultanas and/or cashew nuts if you are using them. The payesh

will still be quite liquid but it will thicken up as it cools. You can eat the pudding

hot or cold.

INGREDIENTS

(for 10 servings, allow about 90 mins cooking

time

2 litre full fat milk

150 g sugar

200 g gobindo bhog or other short grain rice

4 bay leaves (tej pata)

4 cardamom pods, bruised to release flavour

100 g sultanas (optional)

100 g cashew nuts (optional)

uk registered charity number 1157547 indian registered ... us... · and red chilli powder and set...

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