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Mutton curry with farata

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Mauritian food 😍😍😍

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Rice, fried lady finger, mixed vegetables with potatoes, saute meat and lentil.

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Canned fish curry with eggplant

Can be accompanied by rice or roti.

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Pickled vegetables

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Dholl puri with Kheer

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Fish Biryani perfect for dinner!

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Spiced brown chickpea snack locally call “gram bouilli”. I remember the days when I used to buy this snack at school...

SPICED BOILED BROWN CHICKPEA RECIPE HIGH PROTEIN VEGAN SNACK

Ingredients (5-6 servings) 1 cup [200g brown chickpeas (yield 450g boiled) 5-6 green chilies (adjust to taste) 10-12 fresh curry leaves (or 2-3 bay leaves depending on size) 1 teaspoon sweet paprika 1/4 teaspoon fenugreek seeds (or 1 teaspoon black mustard seeds) 1 small onion (about 1/4 cup sliced, adjust to taste) 1-2 tablespoons coconut oil (vegetable oil or any cooking oil is good too) Salt to taste Chopped coriander leaves for garnish (optional)

Soak the brown chickpeas overnight or for at least 8 hours. Once soaked, drain the water and rinse. Place chickpeas in a deep pan, cover with fresh water so that water is just covering the chickpeas. Cover the pan and boil until chickpeas are soft (30-40 minutes). You may need to lift the cover and remove the froth from time to time to avoid the liquid from boiling over. Add water if it dries out. Once boiled, drain and save the chickpea liquid for other recipes. Keep chickpeas aside.  In a skillet or fry pan, heat 1-2 tablespoons oil on medium heat. Add the onions and fry for 1-2 minutes. Add the chilies followed by the fenugreek seeds, paprika and curry leaves. Allow to cook for 1 – 2 minutes to release the aroma but do not let it burn. Next add the chickpeas. Stir and cook for 3 – 4 minutes. Add salt to taste. Turn off heat. Serve warm or at room temperature. You may garnish with some coriander leaves (or cilantro) to serve.

For more information follow me on Tumblr.

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7 curry with puri never too late to eat...

Yummy!! 

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Pudding corn

Ingredients:

-300g of corn powder

-1cup caster sugar

-5tablespoon milk powder

-1tablespoon crushed almonds

-1/2 cup cardamon powder

-650ml of water

-1/2 tsp vanilla extract

Topping:

Coconut powder or dried grapes.

Preparation:

Rinse the corn, drain. In a saucepan, pour 600ml of water, add corn, let stand 10min. In the meantime, soak the dried grapes in a sufficient amount of water to cover them, for 5min. Drain and reserve. In 50ml of water, dilute the milk powder. Add all the ingredients in the saucepan except the coconut powder and cook over high heat. Stirring constantly for 20min. Lower the heat, continue to cook, stirring until the pudding comes off the edges of the pan. Pour in a dish, butter and sprinkle the coconut, let cool.

Try it, you’ll see, it’s easy to do and tasty!

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Salted fish with raw mangoes

Ingredients:

-4 raw mangoes

-1 onion

-green chillies

-salted fish

-oil

-salt

Preparation:

Grate the raw mango ,cut onions and green chillies. Fry the salted fish and put it in a plate to be cold then in the oil where you fried the fish put the onions and the chillies, fry a little bit then add the mangoes in it while stirring. Then make the fish into little pieces and add in the mangoes and let it cook slowly without forgetting to add salt.

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DHALL PITA

INGREDIENTS:

150 g of dhall

1 medium onion, thinly sliced

1 clove of garlic, minced

1 teaspoon of ground ginger

1 tomato, coarsely chopped

3 tablespoons of turmeric

2 tablespoons of cumin

1 teaspoon of chopped parsley

1 teaspoon of chopped thyme

Salt

Some branches of coriander, chopped

For the dough:

250 g of flour

1 teaspoon of salt

1 tablespoon of oil

Water

PREPARATION:

Heat a large pot with a tablespoon of oil and brown the onions, garlic and ginger powder. Add the tomatoes and stir. Wash the dhall and add it to the mixture and stir for 2 to 3 minutes, add the turmeric and cumin and mix well. Cook for 3 minutes then add water (about 4 glasses ), salt, thyme and parsley and cook for 45 minutes covered.

For the dough, you can find dry pasta for Dhall Pita in some shops but you can also do it yourself : Mix the flour with the salt, oil and add water little by little until you have a soft dough. Let it rest for 30 minutes. Divide the dough into small parts and spread them as if you are making faratas then cut it in the shape of your choice (triangle, square, etc.)

When the dhall is cooked add to broth the pieces of pasta and cook for 20 minutes more, stirring occasionally.

Serve the Dhall Pita sprinkled with chopped coriander and serve with grilled tomato chutney or salted fish chutney. Enjoy!