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Post 2021-09-01

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
mushroom parathas

8 parathas (homemade or store bought) 250g portabellini mushrooms, sliced 1 tbs curry powder 1 cup peas, fresh or frozen ½ cup fresh coriander, roughly chopped ½ cup spring onions, finely sliced 1 fresh chilli, seeds removed and diced 200g Mozzarella cheese, grated salt and pepper, to taste ghee or olive oil, for cooking Heat a spoonful of ghee or a drizzle of olive oil in a frying pan. Cook mushrooms with curry powder and season. Once they are golden brown, set aside. Blanch peas in boiling water. Drain and place in a large bowl. Mash peas roughly using a fork. Add the coriander, spring onion, fresh chilli and Mozzarella cheese. Mix and season. Stir through the mushrooms. Cook parathas according to the package instructions. Once lightly golden brown…

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1 min
double mushroom breyani

2 shallots, thinly sliced 1 cup oil, for frying 250g white button mushrooms 2 tsp garam masala 1 tsp turmeric 1 tbs ginger, grated 1 tsp garlic, grated ½ cup fresh coriander, finely chopped 1 tbs lemon juice 1/3 cup Greek-style yoghurt 2 cups white rice 3 tbs ghee 1 large onion, sliced into half moons 1 tbs breyani spice mix (or garam masala) 1 tsp brown mustard seeds 1 cinnamon stick 5 whole green cardamom pods 250g portabellini mushrooms, sliced salt and pepper, to taste Place the oil in a small saucepan. Fry the shallots until they are golden brown. Season with salt and cool. Slice the white button mushrooms in half. Whisk together and season the garam masala, turmeric, ginger, garlic, coriander, lemon juice and…

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1 min
silky mushroom and coconut curry

2 tbs ghee 1 tsp brown mustard seeds 1 tsp garam masala ½ tsp chilli powder 12 curry leaves 5 cardamom pods 2 tsp ground coriander 1 tsp turmeric 2 onions, sliced into half moons 2 cloves garlic, grated 700ml passata/tomato purée 1 tin coconut milk 8 medium potatoes, cut into cubes 2 tbs ghee 400g button or portabellini mushrooms, sliced in half 2 tsp garam masala salt and pepper, to taste In a large pot, over medium heat, add the ghee and bloom all the spices until fragrant. Add the onions and cook until soft. Add the garlic and cook for a minute. Stir in the tomato purée and coconut milk. Bring to a simmer. Add the potatoes and simmer on low heat with the lid on for…

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1 min
spiced mushroom and lentil cakes

Lentil cakes: 1 tbs curry powder 1 medium onion, diced 4 cloves garlic, minced 400g portabello mushrooms, chopped 1 cup brown lentils 2 cups cooked sweet potato (from about 6 baby sweet potatoes) 1 large egg ½ cup fresh coriander, roughly chopped 1 cup chickpea flour (or wheat flour) salt and pepper to taste olive oil vegetable oil, for frying Raita: 1 cup Greek-style yoghurt ¼ cup diced cucumber, seeds removed 1 tbs fresh mint, chopped 1 tbs fresh coriander, chopped 1 tbs fresh chilli, minced 1 tbs lemon juice ¼ tbs ground cumin salt and pepper, to taste Whisk all the ingredients in a bowl. Season well and set aside in the fridge. lentil cakes: Rub the sweet potatoes with olive oil and a pinch of…

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1 min
curried mushroom naan pizza

4 naan breads 1 whole head of garlic 250g portabellini or button mushrooms, sliced 1 tin crushed tomatoes 4 tsp curry powder 300g Mozzarella cheese 2 fresh chillies, sliced olive oil or ghee, for cooking salt and pepper, to taste diced tomato and onion, for serving fresh coriander, for serving Preheat the oven to 180˚C. Slice off the top third of the head of garlic. Place on a square of tinfoil. Drizzle with a little olive oil and season with salt. Wrap up the garlic tightly and place in the oven for an hour. Then remove the garlic from the oven and squeeze the roasted cloves out of their skin. Heat a drizzle of olive oil in a frying pan and fry the mushrooms with 2 tsp curry powder.…

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1 min
mushroom, pea and potato samoosas

250g portabellini or button mushrooms, finely chopped ½ onion, finely diced 1 tbs Cape Malay-style curry powder 2 cloves garlic, grated 1 tbs ginger, grated 1 fresh chilli, seeded and minced ½ cup fresh or frozen peas 2 tbs fresh coriander 2 tsp fresh lemon juice 2 medium potatoes, boiled, peeled and roughly mashed salt and pepper to taste 500g samoosa pur/pastry ½ cup flour oil for frying Dipping sauce: ½ cup mint leaves ¼ cup fresh coriander ½ small tomato ¼ small onion 2 tbs plain yoghurt 1 tbs lemon juice 1 tsp sugar pinch of sea salt water as needed Blend together all the ingredients until smooth. Add enough cold water to mix to a smooth and saucy consistency. Set aside in the fridge. SAMOOSAS:…

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