The Indian Weekender, 10 March 2023

18 FEATURE
Friday, 10 March, 2023
ALOO PARATHA
Read online www.iwk.co.nz
ORANGE JUICE
Fruit platter
INGREDIENTS:
• 2 - granny smith apples
• 1bunch - red or green
seedless grapes
• 2 - kiwis
• ½ - watermelon
• 1 - pint blueberries
• ½ - pint blackberries
• 1 - pint strawberries
• 1 - pint raspberries
• ½cup - pomegranate seeds
• Strawberry yoghurt
• Chocolate dip
METHOD:
• Gently rinse and dry all fruit.
• To prepare the apples,
quarter them, remove the
core from each quarter by
slicing it out diagonally, and
then slice each quarter into
four or five slices ( Granny
Smith apples don’t brown
quickly, so you can do this
in advance without worrying
about it ).
• To prepare the grapes,
remove the stems to form
little bundles of 5 to 10
grapes.
• To prepare the kiwis, peel
off the skin with a vegetable
peeler.
• Slice kiwis crosswise into
rounds.
• To prepare the watermelon,
place the half watermelon
cut side down and cut it into
four quarters. Slice each
quarter crosswise
i n t o
triangular slices.
• To prepare the strawberries,
either leave whole if they’re
smaller or remove leaves and
cut into halves or quarters if
they’re large.
• ARRANGE THE FRUITS:
• Take a serving plate.
• Start with the larger fruits.
• Place a stack of watermelon
slices on one side of the
platter and another one
somewhere across the
platter.
• Begin filling in spaces on
the platter with bunches
of grapes and handfuls of
berries.
• Work in layers, filling in gaps
where you see them, and
aiming for an abundant,
almost overflowing look.
• Sprinkle pomegranate seeds
on top as garnishing.
• Serve with strawberry
yoghurt and chocolate dip in
the bowl on the side ( tastes
very nice with yoghurt or dip
as a dessert in the end ).
• TIP: Aim for a rainbow of
colours or a variety of
colours within a particular
palette.
• You certainly don’t have to
use the exact fruits listed
here to make a gorgeous
fruit plate.
INGREDIENTS:
• 2cups - atta ( wheat flour )
• 1/4cup - warm water
• FOR FILLING
• 4 - potatoes, medium and boiled
• 1 - onion, large and chopped
• 2-3 - green chillies, chopped
• 1/2tsp - red chilli powder
• 1tsp - dry mango powder
• 2tsp - ginger, fresh grated
• 1tsp - salt or according to taste
• 1/2cup - coriander, fresh and
chopped
• Oil for basting
METHOD:
• Take flour in a large bowl, slowly
add water and using your hand,
mix flour with water until you
have a soft non stick dough
(knead it for about 4-5 minutes
or until the mixture has formed
a smooth dough).
• Cover the dough with a damp
tea towel and leave it to rest for
at least 15 minutes.
FOR FILLING:
• In a large mixing bowl, place
boiled potatoes with onions,
green chillies, red chilli powder,
mango powder, grated ginger,
salt and fresh chopped
coriander.
• Using a fork mash and mix all
the ingredients together. Cover
and keep aside.
TO ASSEMBLE:
• Preheat tawa or heavy base flat
pan over medium flame.
Egg bhurji
• Divide the dough into equal size
balls.
• Dust the clean counter or rolling
board with flour.
• Roll a dough ball between your
hands until its smooth and
without cracks.
• Using the rolling pin, flatten the
ball into a 12cm round circle.
• Take 1 tablespoon of potato
mixture and spoon it into the
centre of the dough to form
a pouch then press the edges
together tightly to close.
• Once sealed, press the dough
ball (filled with potato mixture)
down gently with the rollingpin,
and again roll out into a 15
-16cm in circle into paratha.
• Place the paratha onto the hot
tawa or pan.
• Once the top surface of the
paratha starts to dry out, flip it
over using a spatula.
• Then using a spoon spread 1
tablespoon of oil thoroughly on
the paratha and flip it over.
• Now spread 1 tablespoon of oil
on the to facing surface of the
paratha and flip it over again.
Cook until both the sides are
golden- brown in colour.
Repeat with the other dough
balls, making them into parathas.
Serve hot with the dollop of
butter on top.
Mango pickle and mint raita on
the side.
Serves - 4
INGREDIENTS:
• ½cup - water
• 4 - medium oranges, peeled
and deseeded
• 1½cup - ice cubes
METHOD:
• Place all ingredients into the
blender.
• Start the blender on its
lowest speed, then quickly
increase to its highest speed.
• Blend for 1 minute or until
desired consistency is
reached. Serve immediately.
• TIP: Try plain orange juice
with pineapple, it tastes very
good.
For recipe variation, add 1/2
cup of fresh pineapple with
orange juice. Double this recipe
and reserve in the refrigerator
to have during the week.
MINT RAITA
INGREDIENTS:
• 11/2cup - mint leaves, fresh
• 2 - green chillies
• 1cup - yoghurt
• tsp - dry mango powder
• Salt to taste
METHOD:
• Wash mint leaves and green
chillies.
• Grind them into a paste and
keep aside.
• Tip yoghurt into a medium
size serving bowl, whisk a
little then add the mint paste
and mix well.
• Add mango powder and salt
and mix well again with the
fork.
• Serve.
INGREDIENTS:
• 6 - eggs
• 2 - onion, medium
• 1 - tomato, large
• 2- green chillies
• 1/2tsp - red chilli powder
• 1/4tsp - turmeric powder
• 1tsp - salt or according to taste
• 1tbsp - oil
• Fresh coriander
METHOD:
• Break the eggs into a medium bowl.
• Using the fork, whisk the eggs well and set aside.
• Heat oil in a heavy base fry pan over medium
flame.
• Peel, wash and chop onions then add them to the
oil and fry until light brown in colour.
• Add washed and chopped green chillies, sauté for
few seconds.
• Add washed and chopped tomato, sauté for a
minute or until the tomatoes are soft.
• Add red chilli powder, turmeric powder and salt,
mix well with a splash of water.
• Add eggs and cook for 2-4 minutes over medium
flame, scrambling the eggs.
• Garnish with fresh chopped coriander.
• Serve with plain paratha and a cup of tea.
• Serves - 4