Jummah Lunch Gallery - Naqiyah Mayat

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JUMMAH LUNCH

Photo gallery of the Jummah Lunch event held on 13th March,2020

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She’s first and foremost a woman with a vision, love and passion for luxury and carrying this through everything she does. As a Creative Entrepreneur, Author and Mum – ask her for tips and more!

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The Beginning; Indian Recipes From My Home. Page 8

The Beginning; Indian Recipes From My Home. Page 89 and Page 96.
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It's almost time to wrap up 2020 but not without first taking you back on some of your earliest memories as a child. Well at least, some of mine.
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I'll always have some recollection of having these packed for lunch; Butter Beans Roti Wraps, wrapped in tinned foil and placed neatly into Tupperware. This, ironically, was also one of the first meals that I learnt how to cook, and one that our son cooked all by himself by following the recipe in my book.
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I especially love any leftovers rolled into roti, and served with a cup of sweetened tea. It does seem like I enjoy any curry with tea on the side. It really is a part of my DNA.
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For this evenings post in the Wrap it Up (2020) series, I wanted to share what a huge part of my home and family these simple yet satisfying meals are. They are easy, inexpensive and convenient.
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Do you remember taking left-over curry sandwiches or roti wraps to school as a child?

The Beginning; Indian Recipes From My Home. Page 1

The Beginning; Indian Recipes From My Home. Page 107 and Page 207.
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A few days ago, I shared a recommended serving-suggestion using the recipe for Lamb Kebabs from my book. Using the same recipe, you can transform the kebab mixture into Lamb Paratas for a light lunch, or as a starter to a meat-heavy dinner.
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I'm inclined to finding ways to elevate ingredients or meals. I also love the versatility of a Kebab mixture, not to mention that the Parata recipe in my book can be used in one of 2 ways.
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I really want to demonstrate the value of how recipes can be adapted, and how much value one can get from a singular book if applied appropriately.
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There are 3 steps to this recipe:
1. Cook the Kebab mixture in butter and allow to cool.
2. Prepare the Parata dough and use a small pot lid to shape. You should get 10 to 12 rotis out, which yield 5 to 6 completed Paratas.
3. Fill one side of the Parata with the cooled, cooked mince, top with cheese, mayonnaise and chilli sauce and cover with the second Parata.
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The Paratas need to be pressed all along the sides and toasted in a non-stick pan. Drizzle butter once complete.
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Serve with chilli sauce.

The Beginning; Indian Recipes From My Home. Page 4

The Beginning; Indian Recipes From My Home. Page 43.
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If you'd like to attempt making your own Paneer, I've shared a recipe in my book. Alternatively, purchase a block (they're freezer-suitable).
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Paneer has a mild and milky flavour. I've drawn inspiration from a few sources on Pinterest and I've found that adding the black salt, chaat masala and kasuri Methi elevates the somewhat flat flavour of the paneer. Im tempted to add Amchur powder on the next attempt to really add more of an authentic flavour to this Wrap.
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Paneer Marinade
500g of paneer, cut into 1.5cm cubes
1 tsp ground coriander powder
1 heaped tsp ground garlic
1 heaped tsp ground ginger
1 tsp red chilli powder
Half a tsp ground black pepper
Half a tsp black salt
Half a tsp salt
3 tbsp thick yogurt
1 tbsp freshly chopped mint
1 tbsp freshly chopped coriander
Half a tsp garam masala
Half a tsp tumeric
1 tsp kasuri methi
2 tbsp ghee
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Red Onion
Half a sliced red onion
1 tbsp lime juice
Half a tsp Chaat masala
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Mint, Coriander and Coconut Sauce
A handful of fresh mint
A handful of fresh coriander
Half a tsp ground cumin
2 tbsp desiccated coconut
1 tsp salt
1 tsp ground garlic
1 tsp sugar
1 pepperdew
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Additional
Half each: red, green and yellow pepper, thinly sliced
2 tbsp butter
Freshly chopped coriander
Store-bought frozen parata
Lettuce
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Step 1: Marinate the paneer and set aside.
Step 2: Sprinkle lime juice and chaat over the onion.
Step 3: Blitz all ingredients for the Mint Chutney
Step 4: Lightly fry the peppers in butter for 3 to 4 minutes. Add the Marinated paneer and toss on high until browned and slightly crispy. Toss chopped coriander in.
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To assemble:
Toast the Parata.
Add lettuce.
Lightly spoon the Mint Chutney over.
Top with the Red Onion and chaat mix.
Top with the Paneer and Pepper mix.
Roll and serve.

The Beginning; Indian Recipes From My Home. Page 8

The Beginning; Indian Recipes From My Home, Page 4

The Beginning; Indian Recipes From My Home, Page 49 and Page 96.
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I've shared the recipe for Red Masala Chicken previously on my feed, and it's available to view on my website (link in Bio). I've never shared how versatile the marinade is; using chicken fillet, this dish can be transformed into Roti Wraps for light lunches or a casual dinner. Cut the fillet into strips and cook as per instructions in my book. Lightly garnish with chopped coriander once done.
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I suggest rolling the roti slightly thicker than usual. This helps to prevent the roti from cracking and it's easier to roll. I usually marinate the chicken a day in advance to allow the flavours to develop. I suggest making the roti just before serving to retain its freshness.
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To layer, add:
Roti
A smear of mayonnaise
A light drizzle of tomato sauce
A light smear of Maggi Chilli sauce, or similar
Cubed cucumber
Cubed tomato
Finely chopped lettuce
Cooked chicken strips
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Roll up and cut down the middle.
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The Beginning is available to purchase via the link in my Bio or all stockists across SA.

The Beginning; Indian Recipes From My Home. Page 2

© 2020 Naqiyah Mayat

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