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

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44 FEATURES Friday, 7 October, 2022 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 Egg Bhuji 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 flat pan over medium flame. • 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 rolling pin, 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 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 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.
Read online www.iwk.co.nz Friday, 7 October, 2022 FEATURES 45 Festival of Lights 8 - 9 October Aotea Square For more information visit aucklandnz.com/diwali
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The Indian Weekender - Kiwi-Indian Hall of Fame Special - 07 October 2022

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