Post2024-09-11的目錄

Post|2024-09-11

Chicken Karhai

1.2 kg chicken portions, skinned 100ml butter/oil mixed 12.5ml ginger/garlic paste 3 dry chillies 125ml yoghurt 2 sprig curry leaf 2 green chillies, spit 2 onions, sliced and fried golden brown in oil 3 tomatoes, grated 7.5 ml Kashmiri chilli powder 7.5 ml roasted and ground coriander 5ml garam masala 2ml turmeric powder 2.5 ml freshly milled black pepper salt to taste 1 each red and green pepper, cut into squares and sautéed chopped coriander to garnish Whole spices 4 each of cloves, cardamoms and cinnamon sticks Combine the fried onions, dry chillies and ginger/garlic paste in a food processor and blend to a paste. Melt the butter in a heavy-based pan and fry the whole spices for 10 seconds. Add the onion paste and stir-fry until aromatic. Add the…

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Post|2024-09-11

Pongasadhum (Sweetrice)

½ cup of white or basmati rice ¼ tsp salt 125g butter 2 cups milk (you may need more since it thickens as it cools) 4 tbs sugar ½ tsp elachi 1 tsp ground cardamom 2 tbs nibbed almonds and/or raisins pinch of saffron, optional Wash and boil the rice with just enough water to cover it. Add the salt and stir so it does not stick in the pot. Add a little more water if needed. When the rice is cooked and mushy, add the butter and stir, then add the milk and stir. Lower the heat and allow to simmer. Add sugar and stir. Add the elachi, cardamom, almonds and/or raisins. If too thick, add more milk and stir well. You can add a pinch of saffron, which…

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Post|2024-09-11

The Indian community are not the problem: They are part of the solution

TWO remarkable documents define the nature of the South African society we are trying to bring about. The most recent is the Constitution of the Republic of South Africa Act No 1098 of 1996. The other is the Freedom Charter adopted at the Congress of the People held in Kliptown on June 25, 1955. A profound thread binds these two documents together. Both share the view that SA belongs to all who live in it. It is not possible to tell the story of South Africa’s struggle against colonialism and apartheid without including the significant contribution of the Natal Indian Congress (NIC) and the Transvaal Indian Congress (TIC). Any history that does not include their role will remain fatally flawed. As part of celebrating the NIC’s 130th anniversary, I shall…

having former India wicketkeeper- batter Dinesh Karthik play in the third season of the tournament is a very exciting prospect, said Graeme Smith, league commissioner of the SA20. Karthik will be the first Indian player to play in the SA20 when he represents Paarl Royals in the third season of the competition, which begins on January 9. “We’ve said from the start we want to be a highly competitive league. We have seen our South African group of players get stronger every year. We have some world-class players and we want to grow that. “But the opportunity to bring international talent of the likes of Dinesh Kartik to play in our tournament is something we’re very excited about,” said Smith, the former South Africa captain. “You can see Ben Stokes,…

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Post|2024-09-11

Dry Vermicelli

500ml vermicelli, crushed 75g butter 50ml desiccated coconut 2 sticks cinnamon 375ml boiling water 100ml sugar, or to taste 5ml elachi powder 2.5ml rose water a few strands of saffron steeped in 15ml boiling water 25ml slivered almonds, toasted 12.5ml pistachios, toasted Melt the butter in a non-stick frying pan. Add the cinnamon sticks and vermicelli. Fry until golden brown. Add the coconut and stir until aromatic. Remove from the heat, and add the boiling water and sugar. Stir on a low heat until the vermicelli is soft. Add the elachi, rose water and saffron water. Lastly, add the toasted nuts.…

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Post|2024-09-11

Understanding the utensils at the heart of our heritage

DISTANT but distinct. The clatter of brass cooking utensils and stainless-steel dishes being taken out of the cupboard gently pierce my dreamy state. I’m about to be part of another dream: This time standing upright in the kitchen with my grandmother and mum; giving life to the dreams of ancestors, that wherever we are, we must uphold our traditions of food and culture and above all, cook with love and respect. I savour these childhood memories more as an adult, because I truly cannot match the unmistakable style and taste of cooking of my mother and late grandmother. Back then, I never really understood all the fuss about cooking utensils. Later, it dawned on me that it was more than just utensils – it encompassed the stories shared while cooking,…

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Post|2024-09-11

Bengali Rasmalai

2 litres milk elachi cinnamon sticks sugar honey condensed milk lemon juice (from one lemon) star anise saffron Boil the milk with the elachi and cinnamon sticks. Add the sugar, honey and condensed milk to your liking. As it comes to the boil, add lemon juice for the mixture to curdle. Strain with a muslin cloth and allow to cool. Knead the mixture a few times and roll into discs. Place the discs in syrup. I added star anise, elachi and cinnamon to boil in water. Sauce for the rasmalai Boil one-litre full cream milk. Add honey, condensed milk, powdered elachi and saffron. Allow to thicken naturally. When the milk mixture is cool, pour over the cooled rasmalai. Add toasted almonds. I added jaggery. Place in the fridge to cool.…

FORMULA One’s star designer Adrian Newey will join Aston Martin on March 1 next year as Managing Technical Partner and will also become a shareholder in the Silverstone-based team, they announced yesterday (Tuesday). Newey, 65, said in May he was leaving champions Red Bull in search of new challenges. The 2025 season is due to start on March 16 with the Australian Grand Prix in Melbourne and is the last championship before the sport enters a new engine era and major rules revamp in 2026. Cars designed by the Briton have won 25 drivers’ and constructors’ championships for Williams, McLaren and Red Bull. His 2023 Red Bull was the most dominant car in the sport’s history with 21 wins from 22 races. Newey was sought also by rival teams, including…

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Post|2024-09-11

Tips to navigate the course on a rainy day

GOLFING in the rain can be challenging, but with the right mindset and techniques, you can adapt and even thrive in wet conditions. Here are some tips to help you navigate the course on a rainy day: Firstly, gripping the club is of all importance. Use lighter grip pressure to prevent slipping, and consider using clubs with more loft to combat the increased resistance. Play your ball position slightly back in your stance to reduce spin and prevent skidding. It will also allow you to make ball first contact instead of too much of the wet ground. Slow down your swing to maintain control and balance. Swinging too hard will cause a loss of stability through the shot. User a wider stance for set up. Wearing waterproof clothing, gloves, and…

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