Food, Glorious Food

Indian food is different from rest of the world – the flavours, taste, aroma and cooking methods. It has been refined over the thousands of years, passing on from generation to generation – each adding to its own special ingredient.

Be it North India or South India, spices are used generously – it is the spices and special herbs that add to its exquisite flavours that make it stand out from foods of other cultures.

Here in New Zealand, it had received another unique touch – that of the Indians who have lived in Fiji for more than 100 years – adding their own Pacific flavour cultivated from having lived with the indigenous population for so long.

These have come from New Zealand Indians who want to share it with you.
If you have a recipe you think will interest other, please send to sandesh.co.nz editor

Murku  (savoury snack)
2 cups rice flour
3/4 cup urd flour
75g soften butter
1/2 tspn hing or garlic powder
1 tablespoon jeera
1 tablespoon caraway seeds
3-4 tablespoons til or seasame seeds
salt to taste
chilli powder to taste (optional)
vegetable oil for frying (approx 500ml)
 
Add all the dry ingredients together in a large mixing bowl. Rub in butter into dry ingredients until well mixed. Make a soft dough with cool water.

Heat vegetable oil in large fry pan, at low to medium heat. Place small amounts of dough into murku seive (available at most Indian spice shops) and press into oil into small round swirls. Fry until golden brown and remove into absorbent paper.

- Rita Krishnamurthi

Onion Rice
Ingredients
Two cups rice (cooked)
One large onion, sliced
Two-three cloves of garlic, chopped
Handful coriander (dhania) chopped
2 tbsp oil.
10 curry leaves
One tsp mustard seeds (sarso)
Half lemon
Salt, pepper to taste

Method
Heat oil in a pan, add onions, mustard seeds, curry leaves and stir until onions and garlic turn golden brown.

Turn heat low, add rice and mix well. Add salt and pepper, and turn stove off. Now add coriander, and lemon juice, mix well. Serve hot.

Can be eaten on its own, or with any vegetable or meat dish.

- Arvind Kumar