Food | SUTRA Magazine | Page 3
Sunday, 25 March, 2018


Understand your potatoes


Cooking with confidence Orange denotes Mondial, Fabula and BP13 potato cultivars, which are classified as waxy. These are great potatoes for baking, roasting and boiling, because they stay firm and keep their shape. They are also excellent in salads and create that South African marvel, ‘slap’ chips. They are not suitable for microwaving or mashing. Yellow is representative of BP1, ... Read More »

A Life Lover’s Guide to Wellness


Ancient wisdom – Today’s fuel Yoga, an ancient, well thought system can be used not only for healing, relaxation and general wellbeing but can help to reboot the body’s natural energetic flows too. I am often amazed at how actors, celebrities and the rest of the west have adopted yoga into their daily routines, a practice that has a history ... Read More »

The history of naan


  Naan is a staple accompaniment to hot meals in Central and South Asia, including Afghanistan, Pakistan, Iran, Uzbekistan, India, Tadjikistan and the surrounding region. The first recorded history of naan can be found in the notes of Amir Kushrau (1300 AD) as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan ... Read More »

Muskaan Cooking Demo

Muskaan brings together women from the Indian expatriate community as well as South African Indians living in this country for generations. It provides them a platform for meaningful social and community service and serves as a filament of bonding for them. To form and foster a strong and relevant women’s body that is capable of participating and making serious contributions ... Read More »

Hot & Spicy Corn Puffs


  Makes about 35 puffs. Ingredients • 2 corn cobs • 3 tblsp coriander leaves, chopped • 6 spring onions, finely chopped • 1 red cayenne chilli, seeded & finely chopped • 1 large egg (70g +) • 2 tsp ground cumin seeds • ½ tsp ground coriander seeds • 1 cup plain flour • 1 tsp salt • Pepper ... Read More »



There is also the theory that the Europeans sailed the seas towards what they called ‘spice islands.’ Their aim was to obtain the spices abundant in Africa, India and Southeast Asia on one side, and the Caribbean and Latin America on the other, in order to flavour up their otherwise bland food. Some of these sailors liked to carry their ... Read More »



Physics is an exacting science and it is true that one has to have a passion for the subject in order to become a successful physicist. It is precisely this quest for excellence in the experience of their patrons that physicist and now restauranteur, Dr. Sabi Sabharwal of New Delhi, India, together with his Italian wife, Elana, have infused into ... Read More »

Mung Dhal with Vegetables


  Mung Dhal with Vegetables Ingredients: • 1/2 cup mung dhal (split mung beans) • 4 cups water • 1/4 cup diced carrot • 1/8 cup diced parsnips • 1/8 cup diced white daikon • 1/4 cup diced asparagus (tops and tender stalks) • 1/4 tsp turmeric • 1 tsp cumin seed • 1/2 tsp minced fresh ginger • 1 tsp ... Read More »

Spiced Cauliflower


  Spiced Cauliflower Ingredients: • 2 cups small fl orets of caulifl ower • 4 tbsps pure water • 1 tsp minced ginger • 1 tsp whole cumin seed • 1/4 tsp turmeric • 1/4 tsp sweet paprika • 1/4 tsp ground cumin • 1/4 tsp ground coriander • Rock salt to taste (optional) • 2 tbsps ghee • 1 tsp ... Read More »

Diwali Recipe-Badam Phirni Recipe


Ingredients 12 nos. Almonds 4 tablespoons Rice flour 21/2 cups Milk 5 tablespoons Sugar 8 strands Saffron 1 teaspoon Cardamom powder Method Blanch and grind the almonds to a fine paste with 1/2-cup milk. Mix together the ground almond paste and rice flour and keep aside. Bring the milk to a boil. Add the sugar and stir till the sugar ... Read More »