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. The main role of his ministry is to ensure the smooth functioning of the day to day working in the biggest city in coordination with the Auckland Council. He said there is no big budget or laws or levers to pull and his role is to ensure that everyone is working in the same direction for the betterment of the city. On being asked about the plans of general amnesty scheme by the government for the overstayers in the country he said its certainly on the cards though he can’t give a specific time frame for it, but he hoped it should happen before the elections in October. About the new migrant workers exploitation, Minister was critical of some unscrupulous employers who are still abusing the new migrant employees and not fulfilling their accreditation conditions, but he said his government has a zero-tolerance policy for such elements. Government is keeping an eye over such dodgy employers and if they repeatedly fail to comply with their accreditation conditions, their accreditation licence will be cancelled. He said this kind of small number of rogue elements exist in every society and they need to be dealt with firmly as per the laws.
METHOD
Take a open vessel with good diameter.Add the marinated chicken to it and cook till you get all masalas cooked well with chicken.
Take another pan and add ghee with onions and all whole masalas mix till golden brown.
Add this to the chicken and cover for 15-20 mins till chicken gets tender.
Add boiled rice to it with saffron threads soaked in milk.
Now gently mix them add fresh coriander and serve with onion raita.
Keep the potatoes for boiling start the curry tomato cream sauce. In a large heavy bottomed pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, fenugreek leaves and salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
Now add the onion and tomato mixture to a blender and blend until smooth,Pour the creamy mixture back into the pot and add the coconut milk, reserving ~1/4 cup back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside.
Keep the potatoes for boiling start the curry tomato cream sauce. In a large heavy bottomed pot add the onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, fenugreek leaves and salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
Now add the onion and tomato mixture to a blender and blend until smooth,Pour the creamy mixture back into the pot and add the coconut milk, reserving ~1/4 cup back to serve and crush the methi in your fingers and add to the pot. Mix together and cover the pot and set aside.
Jackfruit blends well with yellow moong dal and hot chapathy – by Shivani Arora, (Shivani is a well known Auckland based entrepreneur and a restaurateur)
Enjoy eating as a healthy dessert. – by Shivani Arora, (Shivani is a well known Auckland based entrepreneur and a restaurateur)
Enjoy the Rainbow summer salad this summer with this cold salad and u can relish with garlic bread a glass of wine too.
By Shivani Arora, (Shivani is a well known Auckland based entrepreneur and a restaurateur)
Culinary delight with Shivani – Dahi Vada Chat
Open near the Sandringham and Balmoral road intersection, Calimero pizza and pasta kitchen has been serving the community with love since 1992, and they have only gone bigger and better since then. The kitchen has its main branch at St. Heliers, and now has a second branch right at the heart of Sandringham since July last year.
This very versatile curry paste can be used not only for vegan/vegetarian food but can be put in curries using brussel sprouts, cabbage, okra, yams and so much more as well as family favourites like butter chicken, korma, vindaloo and tikka masala, also wraps!
Businesses can operate with defined, separated areas. The 100 person (10 for Auckland) maximum applies per area, as long as intermingling in common spaces, like entrances, exits and toilets, can be prevented.
EFSA is closely monitoring the situation regarding the outbreak of coronavirus disease (COVID-19) that is affecting a large number of countries across the globe. There is currently no evidence that food is a likely source or route of transmission of the virus.
Food companies the world over are capitalizing on the growing low-carb, gluten-free trends by using vegetables like cauliflower to replace flour, rice and other simple carbohydrates.
