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.