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Easy Indian SuperMeals – Veggie Korma (V)

With just THREE weeks to go until Easy Indian SuperMeals for babies, toddlers and the family is released, I’ll be sharing an exclusive recipe from the book with you each week until RELEASE DAY! (Mon 8th Sept).

The first recipe is my Veggie Korma recipe. This recipe was much loved by Aaliyah in the early stages of weaning when she was just 7 months old. It’s so easy to cook and you can freeze the remaining servings for a later stage. Yum! It’s a very flavoursome meal and is perfect for introducing subtle, new flavours into your little one’s diet. As mentioned it’s suitable for weaning babies from 7 months and up.

veggie korma in book

Veggie Korma (V)

I love this recipe! It’s simple, nutritious and includes the subtle and naturally sweet taste of the exotic coconut. Not widely accepted as a SuperFood just yet due to its fat content; coconuts are antioxidant, anti-viral, anti-bacterial, anti-fungal (great for nappy rash protection) and boost energy and immune system function. Equally coconuts are rich in fibre, vitamins and minerals. With all of these health benefits and more, coconuts are definitely SuperFoods in my opinion.

Veggie Korma

Total preparation and cooking time: 30mins
Suitable for freezing
Makes 4 servings

 

1 tbsp olive oil
1 tomato – washed, deseeded, grated
Pinch of ground turmeric
Pinch of ground cumin
¼ tsp minced garlic
1 medium white potato – washed, peeled, cubed
2 tbsp unsweetened desiccated coconut
200ml (7fl oz) of water
1 medium carrot – peeled, washed, chopped
40g (1½oz) peas – frozen, washed

 

Heat the oil in a pot and add the tomato, turmeric, cumin, garlic and stir-fry for 1-2mins. Add the potato, coconut and water. Stir and bring to the boil. Simmer (covered) on low heat for 15-20mins until tender. Then mash and set aside.

Whilst the potato is boiling, steam the carrot and peas in either a steamer or in the microwave by placing them in a microwavable dish and adding 2 tablespoons of water. Cover the dish with either a lid (leaving a small vent) or cling film (piercing a few holes), and steam on high for 1-1½mins. Drain and add to the mashed potato. Further mash or blend as necessary using a pulse motion. Serve to baby warm.

 

Hardcover front cover
Recipe extract from Easy Indian SuperMeals for babies, toddlers and the family by Zainab Jagot Ahmed. Due for release on Mon 8th Sept and is available for pre-order now from Amazon.co.uk.

Recommended by Prima Baby & Pregnancy Magazine and Mother & Baby.

 

Easy Indian SuperMeals in Mother and Baby!

OMG OMG OMG! I had to blog about this one. This really is the cherry on top of the cake for me! My Big and Small Kofta Curry recipe along with my new book Easy Indian SuperMeals for babies, toddlers and the family has been featured in Mother & Baby!

Give the recipe a go today. The small koftas on their own make for a great finger food. Alternatively puree the small koftas with some curry sauce for less experienced chewers.

 

Mother & Baby Kofta Curry

 

 

Hardcover front cover
Pre-order Easy Indian SuperMeals for babies, toddlers and the family from Amazon.co.uk today. Due for release on Mon 8th September.

 

Matter Paneer (V)

Well yesterday was definitely an experience I won’t forget! My first LIVE cooking appearance on the BBC. It was a nervy experience but simultaneously FANTASTIC; I had a great time!

BBC Radio Leics Interview

I was invited to appear on Rupal Rajani’s show on BBC Radio Leicester and was asked to prepare two recipes from my forthcoming book – Easy Indian SuperMeals for babies, toddlers and the family. Rupal requested her favourite meal – Matter Paneer, followed by a sweet dessert – Gajar Halwa.

My yummy Gajar Halwa recipe is sugar-less so is suitable for babies from 7 months and up. You can find the recipe here. And my Matter Paneer recipe is a delicious family meal suitable for children from one year and up.

Both recipes are very SIMPLE and only take between 20-30mins to cook – this includes preparation time! I however, had slightly less time to cook both recipes on the show as we got started 15 minutes later than what I was told, and I had to cook on an electric cooker! YIKES!!

Anyway, I got my head down, peeling and chopping carrots, chopping tomatoes, lightly frying the paneer all whilst being interviewed. ‘The hubby’ even got in on the action. Imagine his surprise when he got a microphone pointed in his face. HAHA… priceless!

It was a tall order but I managed to prepare both dishes with 10 minutes to spare. There were plenty of willing tasters at the BBC too who sampled both recipes. And the verdict – well there was plenty of ‘umm this tastes delicious’ comments flying around the kitchen which I was very pleased about, and within 10 minutes all the food had disappeared. My first LIVE COOKING SUCCESS!

For those of you who didn’t manage to tune in, you can read some tweet highlights below, along with the Matter Paneer recipe I cooked yesterday for you to try.

twitter feed

 


Matter Paneer (V)

A South Asian vegetarian classic, matter (peas) and paneer, a commonly used unsalted full- fat Indian cottage cheese. Once only available in specialist Indian grocers, is now readily available at most supermarkets. Paneer is protein-rich and an excellent source of calcium, essential for building strong teeth and bones.

Matter Paneer

Total preparation and cooking time: 20mins
Serves a family of four
Suitable for freezing

225g (8oz) paneer – cubed
50ml (2fl oz) olive oil
1 tsp cumin seeds
1 tsp minced garlic
3 tomatoes – washed, chopped
1⁄4 tsp ground turmeric
100ml (31⁄2fl oz) of water
1 tbsp tomato puree
225g (8oz) peas – frozen, washed
Salt to taste (optional)
Red chilli powder to taste (optional)

Drizzle olive oil in a large non-stick frying pan and lightly fry the paneer on medium-low heat until the cubes turn golden. Remove from the pan, place on a paper towel and set aside.

Using the same frying pan, add the 50ml of oil, cumin seeds, garlic and stir-fry on medium- low heat. When they begin to splutter add the tomatoes and stir-fry for 2-3mins. Then add the turmeric, water, tomato puree and allow the sauce to simmer on medium heat for a few minutes until the sauce thickens.

Once cooked, add the paneer, peas, stir and simmer for 2-3mins until the peas are tender, stirring occasionally.

Remove a serving for your little one and set aside. Then add salt and red chilli powder to the main pot and stir. Return to the heat for a further 1-2mins to lightly cook the chilli if you wish. Serve with roti.

 

Hardcover front cover
Recipe extract from Easy Indian SuperMeals for babies, toddlers and the family by Zainab Jagot Ahmed. Due for release on Mon 8th Sept and is available for pre-order now from Amazon.co.uk.

Simple Chicken Paella

chicken paellaAaliyah is a massive fan of chicken and rice. When I say chicken and rice, I mean chicken curry with rice. It’s her staple. I know if I’m serving this up for dinner, there will be no complaints – no little fussy pointy fingers coming out – ‘mummy what’s that?’, she’ll gobble it down and will have a full satisfied little belly. Not just Aaliyah’s though – the hubby’s too.

Whilst this is great, I’m not overly keen on feeding Aaliyah the same meals; I don’t want her to get ‘comfortable’ with what she knows. I’m trying my best to keep meals interesting for her so I decided to cook up a variation of chicken and rice.

Introducing my BIG FAT FAMILY PAELLA! This is delicious! It includes two of Aaliyah’s favourite ingredients – chicken and rice, but it’s a totally different cuisine. And the fact that paella’s are so bright and colourful is really appealing to kids. I’m not going to lie – this does create some extra washing but it is totally worth it.

Aaliyah’s verdict – well initially she looked at her bowl and said ‘where’s the REAL chicken and rice’ but as you know Aaliyah is not a fussy eater; she’ll happily try new things. She ate, scoffed and loved! Another one to add to the list!

Chicken Paella 2
Total preparation and cooking time: 35-40mins
Serves family of 4

 

425g (15oz) white basmati rice
1 litre (1¾ pints) chicken stock – reduced salt variety
½ tsp ground turmeric
Pinch of saffron
30ml (1fl oz) vegetable oil
700g (1lb 9oz) chicken breast fillets – skinless, boneless, cubed
6 cloves of garlic – peeled, minced
Salt to taste (optional)
¼ tsp ground black pepper
2 chillies – red and green (optional) – stems chopped, pounded to paste
2 bell peppers (green and red) – washed, deseeded, chopped
Fresh coriander (cilantro) or parsley for garnish – chopped

 

Add the rice, stock, turmeric, saffron and oil to a large pot and stir. Bring to the boil and simmer (covered) on low heat for 10-12mins until the rice is tender.

Whilst the rice is cooking, stir-fry the chicken cubes with garlic, salt to taste (if you wish), black pepper and chillies (if you like a little heat). Stir-fry until tender and set aside.

Finally, grill the peppers on a griddle pan for a few minutes to give them a lovely smoky flavour. I like to do this at the same time as stir-frying the chicken to save time.

Combine everything and garnish with a little chopped parsley or coriander. Serve immediately.

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