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The Indian Weekender, 07 May 2021

Weekly Kiwi-Indian publication printed and distributed free every Friday in Auckland, New Zealand

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<strong>The</strong> <strong>Indian</strong> <strong>Weekender</strong> Friday, <strong>May</strong> 7, <strong>2021</strong><br />

FEATURES 17<br />

SNACKS FOR LUNCH BOX<br />

QUINOA POHA<br />

INGREDIENTS:<br />

• 1/2cup - quinoa, white<br />

• 1tbsp - oil<br />

• 3tbsp - peanuts<br />

• 1tbsp - oil<br />

• 1tsp - mustard seeds<br />

• 6 - curry leaves<br />

• 1 - onion, large<br />

• 2 - green chillies<br />

• 1 - potato, medium and boiled<br />

• 1/2tsp - red chilli powder<br />

• 1/4tsp - sugar<br />

• 1/2tsp - salt or according to taste<br />

• 3/4tsp - turmeric powder<br />

• 1/2tsp - coriander powder<br />

• 1 - lemon<br />

• 2tbsp - fresh coriander, chopped<br />

METHOD:<br />

• Rinse the quinoa in a mesh sieve<br />

until the water runs clear; it<br />

removes the bitter coating on the<br />

quinoa beads and set aside.<br />

• Cook quinoa according to the<br />

instructions on the packet and set<br />

aside for later use.<br />

• Heat 1 tablespoon of oil in a heavy<br />

GREEN CHUTNEY<br />

INGREDIENTS:<br />

• 2cups - coriander leaves<br />

• 1cup - mint leaves<br />

• 4-6 - green chilies<br />

• 1tsp - cumin seeds<br />

• 3 - garlic cloves<br />

• 1inch - ginger<br />

• 2 - lemons<br />

• 1tsp - salt or according to taste<br />

base frypan over medium flame.<br />

• Add peanuts and fry until golden<br />

in colour; transfer them onto a<br />

plate and set aside.<br />

• In the same frypan add 1<br />

tablespoon of oil over medium<br />

flame.<br />

• Add mustard seeds and curry<br />

leaves; let them splatter.<br />

• Add peeled, washed and chopped<br />

onions and sauté until translucent.<br />

• Add washed and chopped green<br />

chillies and sauté for a minute.<br />

• Add diced potato followed by red<br />

chilli powder, sugar, salt, turmeric<br />

powder and coriander powder,<br />

mix everything together until well<br />

combined.<br />

• Add quinoa and peanuts followed<br />

by 1 tablespoon of water and give<br />

a good mix.<br />

• Cover and leave it on low flame<br />

for 2 minutes, stirring in between.<br />

• Squeeze lemon and mix well.<br />

• Sprinkle chopped fresh coriander<br />

on top.<br />

• Serve - 2<br />

METHOD:<br />

• Blend washed coriander and mint<br />

leaves in a blender.<br />

• Add washed green chillies, cumin<br />

seeds, garlic cloves and ginger.<br />

• Squeeze lemon; add salt and<br />

water; blend everything together<br />

into a fine paste.<br />

• Transfer into a bowl, cover and<br />

set aside for later use.<br />

POHA<br />

INGREDIENTS:<br />

11/2cups - poha, thick ( flattened<br />

rice )<br />

• 1tbsp - oil<br />

• 4tbsp - peanuts<br />

• 1tbsp - oil<br />

• 1pinch - asafoetida<br />

• 8 - curry leaves<br />

• 3/4tsp - mustard seeds<br />

• 1tsp - cumin seeds<br />

• 1 - onion, large<br />

• 2-3 - green chillies<br />

• 1 - potato, medium and boiled<br />

• ¼tsp - turmeric powder<br />

• 1/2tsp - sugar<br />

• 1tsp - salt or according to taste<br />

• 1 - lemon<br />

• 1/2cup - fresh coriander leaves<br />

METHOD:<br />

• Place poha in a strainer; rinse<br />

it under runny water while<br />

spreading it with the fork and<br />

quickly remove ( while rinsing it<br />

spread poha using your hand or<br />

fork, drain it properly; make sure<br />

you don’t keep it under water for<br />

too long otherwise it will become<br />

mushy ) and let it drain.<br />

Besan Ka<br />

Cheela<br />

INGREDIENTS:<br />

• 1cup - gram flour ( besan )<br />

• 1 - onion, small<br />

• 1-2 - green chillies<br />

• 1tsp - red chilli powder<br />

• 1tsp - caram seeds ( ajwain )<br />

• 11/2tsp - salt or according to taste<br />

• 2tbsp coriander chopped<br />

• 1cup - water<br />

• 2tbsp - oil for frying<br />

METHOD:<br />

• Place gram flour into a medium<br />

size bowl.<br />

• Peel, wash and chop onion and<br />

green chillies; add them to the<br />

gram flour.<br />

• Add red chilli powder, caram<br />

seeds, salt and chopped coriander,<br />

TIP: Mint chutney can be kept for a<br />

week in the fridge and for 1 month in<br />

the freezer.<br />

• Run your fingers through poha<br />

to break the lumps and press few<br />

between your thumb and finger<br />

to check if they are soft; if they<br />

are still not soft them rinse them<br />

under running water again.<br />

• Drain properly and keep aside.<br />

• Heat 1 tablespoon of oil in a<br />

heavy base frypan over medium<br />

flame.<br />

• Add peanuts and fry until golden<br />

in colour; transfer them onto a<br />

plate and set aside.<br />

• In the same frypan add another 1<br />

tablespoon of oil.<br />

• Add asafoetida, curry leaves,<br />

mustard seeds and cumin seeds;<br />

mix well with the fork.<br />

• Add water in tablespoons and<br />

keep mixing while adding the<br />

water ( the batter should not be<br />

very thin, it should be of thick<br />

pouring consistency ).<br />

when the seeds start to splatter.<br />

• Add peeled, washed and chopped<br />

onions and sauté until translucent.<br />

• Add washed and chopped green<br />

chillies and sauté for a minute.<br />

• Lower the flame and add diced<br />

potato and peanuts, mix well.<br />

• Sprinkle turmeric powder, sugar<br />

and salt, mix well again.<br />

• Add poha, mix everything until<br />

well combined.<br />

• Cover and let simmer for 1-2<br />

minutes on low flame for<br />

everything to get infused.<br />

• Squeeze lemon on top.<br />

• Spread fresh chopped coriander.<br />

• Serve - 2<br />

• Cover and leave it to rest for 15-<br />

20 minutes.<br />

• Heat a tbsp or so of oil in a heavy<br />

base frying pan over medium<br />

flame.<br />

• Keeping the flame high pour<br />

some batter in the centre of the<br />

frying pan, spreading it out a little<br />

like a pan cake.<br />

• Lower the flame and let cook till<br />

the edges are little brown and can<br />

be lifted easily.<br />

• Dribble a little oil around it,<br />

turning the pan so the oil goes<br />

under the pan cake ( cheela ).<br />

• Flip it over to cook slightly on the<br />

other side.<br />

• Serve hot with a green chutney.<br />

• FOR LUNCH BOX; spread<br />

chutney all over the cheela; roll it,<br />

then wrap it in the foil.<br />

• TIP: you can prepare cheela a<br />

night before and refrigerate.<br />

• Serves - 2<br />

TIP OF THE WEEK<br />

Left over roti from the night before can also be used again for the lunch<br />

box. Spread 1 teaspoon of oil on the hot tawa.<br />

Break an egg on the tawa; spread it with the fork then place the roti on top<br />

of the egg and press slightly with the flat spatula for the egg to stick to the<br />

roti. <strong>The</strong>n flip it over and cook the other side of the roti for few seconds and<br />

remove it from the tawa. Place roti with the egg side on the top in the plate.<br />

Spread anything leftover from the night before; roll it and pack it for the<br />

lunch box. Or just spread the chutney and roll it.<br />

Three Home remedies to deal with dry cough while home quarantining with COVID 19<br />

Dry cough causing discomfort? Here are<br />

3 effective home remedies you should<br />

try to soothe the sore throat.<br />

One of the early symptoms of the Covid-19<br />

virus is a dry cough. For the unversed, dry<br />

cough a kind of cough that does not produce<br />

mucus or phlegm. It is when the throat feels<br />

dry, scratchy, sore and rough. One could even<br />

experience a tickling sensation in the throat<br />

which makes gulping or swallowing extremely<br />

difficult. Finding relief with a dry cough<br />

can be difficult. <strong>The</strong>re are various different<br />

medical reasons that could be the cause behind<br />

the dry cough including Covid-19. Medication<br />

prescribed by a health professional need to<br />

be taken, there are a few home remedies that<br />

could help soothe it.<br />

Honey<br />

Honey is filled with anti-bacterial and antifungal<br />

properties that help soothe the dry and<br />

sore throat. It is filled with antioxidants that<br />

aid healing. Mixing 2 tablespoons of honey<br />

with hot water can help relax the sore throat.<br />

Make sure to drink this concoction twice a day<br />

for improved results.<br />

Ginger<br />

In Ayurveda, ginger is considered as a great<br />

remedy to a lot of medical conditions including<br />

dry cough. Its medicinal properties help reduce<br />

inflammation and its anti-bacterial properties<br />

help protect the body against different kinds of<br />

viruses, Drinking hot ginger and clove tea can<br />

help soothe the roughness and helps soothe the<br />

irritated throat.<br />

Saltwater gargles<br />

Salt helps with killing the bacteria and<br />

loosening the mucus caught in the throat.<br />

Gargling with warm salt water will not provide<br />

immediate relief but will help kill the bacteria<br />

in the long run.<br />

It is an old-age therapy that still seems<br />

to work just fine. Add one tablespoon of<br />

salt in one cup of hot water and gargle for<br />

20 seconds 3 times a day and you’ll see the<br />

difference yourself!

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