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Tupperware Preview AUS : October Preview
Preparation time: 25 minutes Makes: 250ml each dip Ingredients Cool Yoghurt & Cucumber Dip 1⁄2 cup mint leaves, pack loosely 1⁄2 cup coriander leaves, pack loosely 3⁄4 cup thick & creamy or strained1 plain yoghurt 1 Lebanese cucumber, deseed2 and finely dice 1⁄2 tsp salt Spicy Fresh Tomato Relish 1⁄4 brown onion 2 cm piece long red chilli, or to taste 2 tbs ghee or vegetable oil 1 tsp yellow mustard seeds 1 tbs finely grated ginger 1⁄2 tsp turmeric 1⁄2 tsp ground cumin 1⁄2 tsp salt 1 1⁄2 cups fresh tomato, deseed2 and finely dice 1 tbs coriander leaves, roughly chopped Method 1. Process onion and chilli in the Smooth Chopper with the blade attachment until finely chopped. 2. Heat ghee or oil in small frying pan over medium heat. Add mustard seeds and fry until popped. Add onion and chilli and ginger and fry until onion is soft. Stir in turmeric, cumin and salt and fry for a further 30 seconds. 3. Combine hot spice mix and tomatoes in Smooth Chopper with the paddle attachment. Stir through fresh coriander and transfer to Condiment Companion. To serve Serve freshly made dips with warm naan, roti or roti jaal. USE THESE WITH EASE Bake 2 Basics Measuring Cups Universal SeriesTM Utility Knife TupperChef TM Spatula Medium Kitchen Notes 1 Strain yoghurt through clean muslin (or unused Chux cloth) overnight in fridge. This prevents the dip from being too wet. 2 Deseeding the cucumber and tomatoes also helps to prevent dips from being too wet. Method 1. Process mint and coriander leaves in the Smooth ChopperTM with the blade attachment until finely chopped. 2. Add other ingredients to the Smooth Chopper and combine, then transfer to the Condiment Companion. COOL & SPICY INDIAN DIPS
Tupperware September 2013
October Gift Giving