Sizzling recipes keep boss on the boil
7 October 2016
CrestClean franchisees have been sending their favourite recipes to managing director Grant McLauchlan as inspiration and support.
First to step up to the plate was Tauranga’s Pinakin Patel, who is sharing some of his family’s favourite vegetarian recipes and backing the fundraiser.
In Pinakin’s home the tradition to sit cross-legged on the floor during mealtimes.
“It’s great to be able to be involved and give our support in this way and share the sorts of food we eat as a family. Good luck to Grant, I’m sure he’ll do well on the night!”
And this weekend other CrestClean personnel are rising to the challenge by taking selfies of their favourite meals and sending their recipes for inclusion on the company’s websites and Facebook pages.
Grant has been delighted with the response.
“When I travel the country I am inundated with requests from our franchisees to come and join them for dinner to share their local cuisine.
“This is a chance to share all these recipes that they are fondly wanting me to enjoy on my travels.
“To get these authentic recipes from the many different countries our personnel are from will be fantastic,” he said.
Pinakin and his family are originally from the Gujarat region of India, 450km north of Bombay. The typical Gujarati thali consists of roti, dal or kadhi, rice, and shaak/sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Lapsi, cauliflower with peas and Gujarati dal are family favourites in the Patel home.
LAPSI
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 10
Ingredients:
1½ cups of cracked wheat
4 cups of water
1½ cups brown sugar
5 tablespoons ghee
4 cloves
½ teaspoon ground cardamom
Method
Melt ghee in a large saucepan. Add cracked wheat and gently fry until golden brown.
Add water and slowly bring to the boil, stirring occasionally.
When the water has nearly gone, turn off the heat, cover with a lid and leave for 20 minutes.
Add the sugar, cloves, and ground cardamom gently heat and thoroughly mix in.