Devagi Sanmugam - Fun with Asian Food: A Kids Cookbook

Indian dance has been around for over 2,000 years and the dances are based on themes from India's rich culture.
Put the shelled pistachio nuts in a small plastic bag and break the nuts into small pieces using a rolling pin. Put to one side. Wash the strawberries and remove their leaves and crowns. Set 4 strawberries aside and slice the rest. Divide the washed mint into 4 small sprigs.

How about a Papaya Lassi 10 oz (300 g) ripe papaya
2 tablespoons rolled oats
1/2 packet silken tofu (4oz/125 g)
1 1/2 cups (375 ml) plain yogurt
3 tablespoons honey or sugar
15 ice cubes
Cut the papaya in half. Scoop out the seeds and discard. Scoop out the papaya flesh and cut into cubes. Process all ingredients in a blender for 5 minutes. Place the sliced strawberries, tofu, yogurt, ice cubes and honey or sugar in a blender. Pour the mixture into glasses and sprinkle each one with the crushed pistachios. Pour the mixture into glasses and sprinkle each one with the crushed pistachios.

Decorate each glass with 1 slit strawberry and a mint sprig. Serve with a straw. Some more great flavors to try! Flesh of 1 ripe mango 2 tablespoons blanched almonds 1/4 teaspoon ground cardamom or cinnamon (optional) 1/2 packet silken tofu (4oz/125 g) 1 1/2 cups (375 ml) plain yogurt 3 tablespoons honey or sugar 15 ice cubes See the Filipino mango pudding recipe at page 27 for guidance as to how to cut the mango. Process all ingredients in a blender for 5 minutes. 2 ripe bananas 2 tablespoons shelled unsalted pistachio nuts 1/2 packet silken tofu (4 oz/125 g) 1 1/2 cups (375 ml) plain yogurt 3 tablespoons honey or sugar 15 ice cubes Peel the bananas and shell the pistachios. Crush the shelled pistachios.

Process all ingredients in a blender for 5 minutes.

Singapore Chicken Rise
Meatballs These rice balls, the size of table tennis or golf balls, are an enjoyable variation on a popular Singapore dish called chicken rice. Originally brought to Singapore by Chinese immigrants this dish is a delicious combination of chicken and rice and served with a specially made chili sauce Instead of chicken, try using drained canned tuna. Max is wearing traditional clogs and a Chinese shirt with Chinese buttons Ingredients 1 1/2 cups(10oz/300g) uncooked rice 1 1/2 teaspoons salt 2 cups (500 ml) boiling water 3 cloves garlic, minced 2 spring onions 1 small carrot, grated 10 oz (300 g) ground chicken 1 tablespoon soy sauce teaspoon sesame oil teaspoons cornstarch teaspoon sugar 5 or 6 lettuce or cabbage leaves (optional) Steamed Dishes Bamboo baskets are used in Singapore to steam dishes, but any steamer can be used. In a bowl, wash the rice with water until the water runs clear. Then cover the rice with water and let it soak for about 1 hour.

Drain the rice with a sieve. Place the rice into a bowl. Add 1 teaspoon of salt and carefully pour boiling water over the rice. Set aside to cool. Strain in a sieve. Using a cutting board, peel the garlic cloves and finely mince with a knife.

Wash and cut the spring onions into small pieces. Put the garlic and spring onions in a large mixing bowl. Wash, peel and grate the carrot. Put the grated carrot in the same mixing bowl as the garlic and spring onions. Place the ground chicken, soy sauce, sesame oil, cornstarch, sugar and the remaining 1/2 teaspoon of salt into the mixing bowl.