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The Indian Weekender - Kiwi-Indian Hall of Fame Special - 07 October 2022

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44<br />

FEATURES<br />

Friday, 7 <strong>October</strong>, <strong>2022</strong><br />

ALOO PARATHA<br />

Read online www.iwk.co.nz<br />

ORANGE JUICE<br />

Fruit Platter<br />

INGREDIENTS:<br />

• 2 - granny smith apples<br />

• 1bunch - red or green<br />

seedless grapes<br />

• 2 - kiwis<br />

• ½ - watermelon<br />

• 1 - pint blueberries<br />

• ½ - pint blackberries<br />

• 1 - pint strawberries<br />

• 1 - pint raspberries<br />

• ½cup - pomegranate seeds<br />

• Strawberry yoghurt<br />

• Chocolate dip<br />

METHOD:<br />

• Gently rinse and dry all fruit.<br />

• To prepare the apples,<br />

quarter them, remove the<br />

core from each quarter by<br />

slicing it out diagonally, and<br />

then slice each quarter into<br />

four or five slices ( Granny<br />

Smith apples don’t brown<br />

quickly, so you can do this<br />

in advance without worrying<br />

about it ).<br />

• To prepare the grapes,<br />

remove the stems to form<br />

little bundles <strong>of</strong> 5 to 10<br />

grapes.<br />

• To prepare the kiwis, peel<br />

<strong>of</strong>f the skin with a vegetable<br />

peeler.<br />

• Slice kiwis crosswise into<br />

rounds.<br />

• To prepare the watermelon,<br />

place the half watermelon<br />

cut side down and cut it into<br />

four quarters. Slice each<br />

quarter crosswise<br />

i n t o<br />

triangular slices.<br />

• To prepare the strawberries,<br />

either leave whole if they’re<br />

smaller or remove leaves and<br />

cut into halves or quarters if<br />

they’re large.<br />

ARRANGE THE FRUITS:<br />

• Take a serving plate.<br />

• Start with the larger fruits.<br />

• Place a stack <strong>of</strong> watermelon<br />

slices on one side <strong>of</strong> the<br />

platter and another one<br />

somewhere across the<br />

platter.<br />

• Begin filling in spaces on<br />

the platter with bunches<br />

<strong>of</strong> grapes and handfuls <strong>of</strong><br />

berries.<br />

• Work in layers, filling in gaps<br />

where you see them, and<br />

aiming for an abundant,<br />

almost overflowing look.<br />

• Sprinkle pomegranate seeds<br />

on top as garnishing.<br />

• Serve with strawberry<br />

yoghurt and chocolate dip in<br />

the bowl on the side ( tastes<br />

very nice with yoghurt or dip<br />

as a dessert in the end ).<br />

• TIP: Aim for a rainbow <strong>of</strong><br />

colours or a variety <strong>of</strong><br />

colours within a particular<br />

palette.<br />

• You certainly don’t have to<br />

use the exact fruits listed<br />

here to make a gorgeous<br />

fruit plate.<br />

INGREDIENTS:<br />

• 2cups - atta ( wheat flour )<br />

• 1/4cup - warm water<br />

FOR FILLING<br />

• 4 - potatoes, medium and<br />

boiled<br />

• 1 - onion, large and chopped<br />

• 2-3 - green chillies, chopped<br />

• 1/2tsp - red chilli powder<br />

• 1tsp - dry mango powder<br />

• 2tsp - ginger, fresh grated<br />

• 1tsp - salt or according to<br />

taste<br />

• 1/2cup - coriander, fresh<br />

and chopped<br />

• Oil for basting<br />

METHOD:<br />

• Take flour in a large bowl,<br />

slowly add water and using<br />

your hand, mix flour with<br />

water until you have a s<strong>of</strong>t<br />

non stick dough ( knead it<br />

for about 4-5 minutes or<br />

until the mixture has formed<br />

a smooth dough ).<br />

• Cover the dough with a damp<br />

tea towel and leave it to rest<br />

for at least 15 minutes.<br />

FOR FILLING:<br />

• In a large mixing bowl,<br />

place boiled potatoes with<br />

onions, green chillies, red<br />

chilli powder, mango powder,<br />

grated ginger, salt and fresh<br />

chopped coriander.<br />

• Using a fork mash<br />

and mix all the ingredients<br />

together. Cover and keep<br />

aside.<br />

TO ASSEMBLE:<br />

• Preheat tawa or heavy base<br />

Egg Bhuji<br />

INGREDIENTS:<br />

• 6 - eggs<br />

• 2 - onion, medium<br />

• 1 - tomato, large<br />

• 2- green chillies<br />

• 1/2tsp - red chilli powder<br />

• 1/4tsp - turmeric powder<br />

• 1tsp - salt or according to<br />

taste<br />

• 1tbsp - oil<br />

• Fresh coriander<br />

METHOD:<br />

• Break the eggs into a<br />

medium bowl.<br />

• Using the fork, whisk the<br />

eggs well and set aside.<br />

• Heat oil in a heavy base fry<br />

pan over medium flame.<br />

• Peel, wash and chop<br />

onions then add them to<br />

the oil and fry until light<br />

brown in colour.<br />

• Add washed and chopped<br />

green chillies, sauté for<br />

flat pan over medium flame.<br />

• Divide the dough into equal<br />

size balls.<br />

• Dust the clean counter or<br />

rolling board with flour.<br />

• Roll a dough ball between<br />

your hands until its smooth<br />

and without cracks.<br />

• Using the rolling pin, flatten<br />

the ball into a 12cm round<br />

circle.<br />

• Take 1 tablespoon <strong>of</strong> potato<br />

mixture and spoon it into<br />

the centre <strong>of</strong> the dough to<br />

form a pouch then press the<br />

edges together tightly to<br />

close. Once sealed, press the<br />

dough ball ( filled with potato<br />

mixture ) down gently with<br />

the rolling pin, and again roll<br />

out into a 15 -16cm in circle<br />

into paratha.<br />

• Place the paratha onto the<br />

hot tawa or pan.<br />

• Once the top surface <strong>of</strong> the<br />

paratha starts to dry out, flip<br />

it over using a spatula.<br />

• <strong>The</strong>n using a spoon spread 1<br />

tablespoon <strong>of</strong> oil thoroughly<br />

on the paratha and flip it<br />

over.<br />

• Now spread 1 tablespoon <strong>of</strong><br />

oil on the to facing surface<br />

<strong>of</strong> the paratha and flip it<br />

over again. Cook until both<br />

the sides are golden- brown<br />

in colour. Repeat with the<br />

other dough balls, making<br />

them into parathas.<br />

Serve hot with the dollop <strong>of</strong><br />

butter on top. Mango pickle and<br />

mint raita on the side.<br />

• Serves - 4<br />

few seconds.<br />

• Add washed and<br />

chopped tomato,<br />

sauté for a<br />

minute or until<br />

the tomatoes<br />

are s<strong>of</strong>t.<br />

• Add red chilli<br />

powder,<br />

turmeric<br />

powder and<br />

salt, mix well<br />

with a splash<br />

<strong>of</strong> water.<br />

• Add eggs and<br />

cook for 2-4<br />

minutes over<br />

medium flame,<br />

scrambling the<br />

eggs.<br />

• Garnish with fresh<br />

chopped coriander.<br />

• Serve with plain<br />

paratha and a cup <strong>of</strong> tea.<br />

• Serves - 4<br />

INGREDIENTS:<br />

• ½cup - water<br />

• 4 - medium oranges, peeled<br />

and deseeded<br />

• 1½cup - ice cubes<br />

METHOD:<br />

• Place all ingredients into the<br />

blender.<br />

• Start the blender on its<br />

lowest speed, then quickly<br />

increase to its highest speed.<br />

• Blend for 1 minute or until<br />

desired consistency is<br />

reached. Serve immediately.<br />

TIP: Try plain orange juice with<br />

pineapple, it tastes very good.<br />

For recipe variation, add 1/2<br />

cup <strong>of</strong> fresh pineapple with<br />

orange juice. Double this recipe<br />

and reserve in the refrigerator<br />

to have during the week.<br />

MINT RAITA<br />

INGREDIENTS:<br />

• 11/2cup - mint leaves, fresh<br />

• 2 - green chillies<br />

• 1cup - yoghurt<br />

• tsp - dry mango powder<br />

• Salt to taste<br />

METHOD:<br />

• Wash mint leaves and green<br />

chillies.<br />

• Grind them into a paste and<br />

keep aside.<br />

• Tip yoghurt into a medium<br />

size serving bowl, whisk a<br />

little then add the mint paste<br />

and mix well.Add mango<br />

powder and salt and mix well<br />

again with the fork.<br />

• Serve.

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