You searched for: karamu (Maori - Engelska)

he nara, he hapirone, he karamu, he hinamona, me nga rakau parakihe katoa; he maira, he aroe, me nga mea nui katoa o nga kinaki kakara
spikenard and saffron; calamus and cinnamon, with all trees of frankincense; myrrh and aloes, with all the chief spices:

taria ngatahi te paraoa, te tote, te houra tunutunu me te paura karamu. patupatua nga hua ki te hanumi ringaringa ka taapirihia te paura huka ka uru pai. taapirihia he paraoa paraoa ka pai te pokepoke, ka hanga he chappathi penei i te paraoa pokepoke. taupokina ki te kakahu haukū ka noho mo te haora kotahi. wehea te paraoa pokepoke kia rite ki te rahi o te aho matotoru, tapahia te tapatoru ahua ka tapahia kia hohonu te puku. whakawerahia te hinu ki roto i te ipu me te parai hohonu kia parauri koura noa i te wera iti. tuhia ki nga taora pepa ka waiho kia whakamatao rawa. ka taea e koe te penapena i te ai
sift together flour, salt, baking soda and cardamom powder. beat eggs with a hand blender and add powdered sugar and mix well. add sifted flour and then knead very well and make a chappathi like dough. cover with damp cloth and keep aside for one hour. divide dough in to equal sized thick strips, cut the triangle shape and make one deep cut in the centre. heat the oil in a pan and deep fry till golden brown on medium heat. drain on paper towels and let it cool completely. you can store in ai