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Post 2021-06-02

Post provides a comprehensive package of news, views and entertainment for the family, championing the interests of the Indian community and keeping readers fully informed and in touch with their roots, religions and culture.

Country:
South Africa
Language:
English
Publisher:
Independent Media Pty Ltd
Frequency:
Weekly
$0.69
$17.67
52 Issues

in this issue

1 min
delightful mince, peas and potato curry

500g lamb mince 3 potatoes, cubed ½ cup frozen peas 2 tbs olive oil 1 chopped onion ginger and garlic paste 2 large cinnamon sticks 1 tsp elachi powder or 3 cardamom pods 1 tsp cumin powder 2 tbs curry powder 1 tsp chilli powder 1 tsp coriander powder 1 tsp turmeric ½ cup tomato purée salt to taste 6 curry leaves 5 mint leaves ½ cup water Fry the onions with the cinnamon sticks in the oil until they are translucent. Add the cardamom, ginger and garlic paste, curry leaves, half the mint leaves and the remaining dry spices. Let it cook down for a minute and stir continuously. Add the tomatoes and salt. Mix thoroughly. Add the mince. Once the mince is combined, cook for 7 minutes on…

1 min
warm chicken, corn and chickpea open wraps

4 cubed chicken breasts 1 tbs butter ½ a cup of sweetcorn 1 can chickpeas ½ an onion salt and pepper to taste 1 tsp of red chillies flakes 1 diced red pepper ½ tsp cumin powder 1 pinch of paprika powder 2 tsp of ginger and garlic paste 4 flour wraps or tortillas ½ cup sour cream or plain yoghurt juice from ½ a lemon fresh coriander to garnish Sauté the chopped onion in the butter until golden. Add the ginger paste, the cubed chicken and the dry spices. When the chicken is halfway cooked, add in the chickpeas and sweetcorn and warm through until the chicken is fully cooked. Heat the wraps on a grill until warm. To assemble the wraps, spread the base with some yoghurt, then…

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1 min
aubergine parmigiana

2 large aubergines/brinjals 1 tbs butter 1 onion, peeled and chopped 1 clove of garlic, puréed ½ cup fresh cream 2/4 ripe tomatoes, puréed salt to taste freshly ground black pepper 1 large handful fresh basil 3 large handfuls Parmesan, freshly grated 2 handfuls Cheddar handful of mushrooms (optional) 150g Mozzarella In a pan, melt the butter. Fry the onion until brown. Add the mushrooms (optional), the tomato purée, the cream and the Cheddar. Season with salt and pepper. Set the sauce aside. In a baking dish, layer with a small quantity of the sauce, then a thin scattering of Parmesan and Cheddar, followed by a single layer of aubergine. Repeat these layers until all the ingredients have been used. Finish with a little sauce and a sprinkling of…

1 min
tomato soup with parmesan crumble

2 tbs unsalted butter 1 tsp crushed garlic ½ large onion, cut into large wedges 1 can tomatoes (whole peeled or crushed) 1½ cups water ½ tsp fine sea salt, or more to taste cream a handful of basil leaves Melt the butter over medium heat. Add the onion wedges and sauté with the garlic. Add the tomatoes, water and half a teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 20 minutes. Stir occasionally and add additional salt as needed. Add the basil and blend the soup. Season to taste. The soup does not need to be smooth. Grate the Parmesan using the fine and large side of the grater. Place on grease-proof paper and grill for 4 minutes. Cool and crumble over the soup. Serve…

1 min
peri-peri chicken and prawns

a handful of chillies. It depends on how hot you want it. I used a cup of mixed chillies – red, green, Thai and jalapeños ½ an onion 2 tbs red wine vinegar 2 garlic cloves ½ red pepper ½ tomato dry herbs, thyme and oregano 1 tsp of salt 1 tsp cayenne pepper peri-peri paste (the one you made) ½ tsp honey 2 tbs olive oil salt and pepper to taste chicken, cut in quarters with the skin on 1 whole lemon, sliced in half 12 prawns Blend the onions, garlic, chillies, olive oil, vinegar, red pepper, tomatoes, juice of half the lemon, honey and seasoning in a food processor. It is best if the paste is done a day in advance. Spread over the chicken on both…

1 min
comforting paneer matar

2 tbs butter 1 tsp jeera or cumin seeds 1 onion, finely chopped 1 tsp ginger and garlic paste 3 tomatoes, finely chopped 1 tsp red chilli powder 1 tbs coriander powder ½ tsp turmeric powder ½ cup Greek yoghurt or fresh double cream ¾ tsp garam masala 250g paneer, cut into cubes ¾ cup green peas fresh coriander to garnish salt to taste Melt the butter in a pan. Add the cumin seeds. Once they start to pop, add the onions and the ginger and garlic paste. Fry the onions for a few minutes until translucent. Add the salt and the remaining spices. Add the tomatoes. Stir. Close the pot and cook for 5 to 7 minutes until the tomatoes are cooked through. Turn off the heat. Slowly…