The following recipe is a vegetable pickle which originates From my native country, the Island of Mauritian. This is a hit for almost every main course served in Mauritius. The following one is my mother’s authentic recipe. The only change I brought to it is the olive oil. But if you want to use sunflower oil or any vegetable oil you are free to. It is very easy to prepare and taste so good.
Half a cabbage shreaded
2 big or 3 medium carrots peeled and julienned
200grms green bean sliced thinly
3 cloves of garlic crushed
1 tbsp turmeric powder
1 & 1/2 tbsp mustard powder
1/2 cup of extra Virgin olive oil, or grape seed oil ( or any vegetable oil you have on hand)
Green chillis cut into small pieces (optional)
1. Fill a cooking pot with water and some salt and put on high heat allow to boil.
2. Once the water is boiling turn off the heat and throw In the veggies.
3. Let the veggies soak in the hot water for 2-3mins. Then immediately after that transfer them in a sieve and let cold tap water run over them to stop the cooking process.
4. Cover a large tray with a clean kitchen towel. Squeeze with your hand little by little all the water from the veggies and spread them on the tray over the kitchen towel. Allow them to completely dry out for at least 3 hours.
5. After 3 hours,in another bowl( preferably a steel one so that it does not stain when adding turmeric) add turmeric, mustard, garlic and oil. Mix Well and throw in the veggies and keep on mixing by adding salt at the same time to taste.
6. Add the green chillis and mix well.
7. Keep In the refrigerator in an airtight container.
8. This pickle can be eaten on bread, with rice dishes, flat bread, naan etc etc.
During the Ramadan period one of the most famous food In my native country the Island of Mauritius is the ultimate mauritian naan. There are so many sellers which came to sell to people from door to door, we always eat a piece of it for Imsak(sehri). Here In Europe we get large varieties of naan but not our Mauritius one, especially from where we live. This has motivated me to start making my own. Therefore, I came up with a recipe which taste much like the origin one.
375grms white bread flour
375grms plain white flour
3 tbsp active dry yeast
30ml lukewarm milk
75grms melted butter
25grms melted clarified butter(ghee)
1 tbsp sugar
1/2 tsp salt
Dry seeds to spread on top
Optional: mince meat filling for keema naan
Grated cheese for cheese naan( preferably cheddar)
1. In a large bowl combine the two flours.
2. Add In salt and sugar. Mix Well
3. Add In yeast mix well
4. Make a Well In the center, add In melted butter, ghee, egg and milk.
5. Combine everything together if you feel that some more liquid is needed then add
some warm water very little at a time, so that you do not end up with a sticky dough.
6. Transfer the dough to your counter surface and knead for a good 10-12mins
7. You should end up with a soft ball.
8. Greased a bowl and transfer The dough .
9. Cover with a clean kitchen towel allow to rest In a warm place until double In size.
10. Once double In size divide into 4 equal parts
11. Roll each one into a rectangular shape and spread some room temperature butter all over
12. Roll into a rope and make a spiral shape.
13. Note that for cheese or keema naan , once you spread the butter , sprinkle with cheese or
meat before rolling.
14. Allow to rise for further 30mins then brush with eggwash( 1 egg yolk with some milk)
sprinkle sesame seeds poppyseeds etc.
15. Bake In preheated oven 200°c for 20mins.
16. Once out of the oven brush with melted butter and serve.
Today I’m sharing a Mauritian salsa recipe made with homemade lemon preserved ( I Will share the lemon preserved recipe in another post). This salsa is bitter sweet which goes so well with fish menu. The best thing is that it is so easy and yet so delicious
2 preserved lemons
1/2 tsp mustard powder
1/4 tsp turmeric powder
1 tsp packed brown sugar
1 tbsp olive oil
1 green chilli
salt to taste
blend everything together and serve
Today’s recipe is an indian sweet “carrot halwa” I am going to make it the Way my mother prepares it, since I am not from India Maybe the recipe Will not be totally the same. Its mostly a Mauritian recipe.
1 kg grated carrots
1 1/4 L full cream milk
1 canned of sweet condense milk
2 cinnamon sticks
3 cardamom pods
1 tsp cardamom powder
Pinch of salt
Pinch of nutmeg
2 tbsp ghee ( clarified butter)
Pistachio, almond, hazelnut or any nuts you want to decorate
1. Put the carrots in a heavy bottom pan together with the 1 1/4 litre of milk with
cardamom pods, nutmeg and cinnamon sticks and allow to boil on high heat for 20mins or
until carrots soften and starts to reduce stirring each 10mins.
2. Reduce heat to medium and continue to Cook.
3. After around 15 more minutes of cooking add the sweet condense milk stir and
continue to cook stirring constantly until all liquid evaporate. Taste it. If you want it
sweeter then add some sugar. Keep on cooking.
4. Add the ghee and keep stirring.
5. The halwa is done when completely dries out. Switch off the heat. Add the
cardamom powder and nuts mix well. Serve hot or cold.
Today I am going to share another Mauritian recipe, but this time its a snack which Ive grown up eating. Its “cheese stick” Known as “baguette fromage” in Mauritius. This snack is sold in small plastic bag in almost every shop. When I was a kid my mother didn’t like me buying that so often. Therefore, she decided To prepare it herself at home: a healthier version without any food preservatives. Ever since I moved to Europe I often prepare it. At times I use it as an appetiser with cream cheese dip or hummus.
250grms all purpose flour
125grms melted butter
1/4 tsp salt
100grms grated cheddar cheese
Water to make a soft but not sticky dough
Sunflower oil for trying.
- Mix all the dry Ingredients together
- Add butter mix well
- Add water slowly continue mixing To form a soft dough. Do not add too much water, the dough Will become sticky.
- Wrap the dough in cling film and allow it to rest for 30mins
- After 30mins remove the plastic wrap cut the dough into two roll each one 1/4 inch thick
- Cut the rolled out dough into strips of 5-6 cm long
- Heat oil in a frying pan.
- Fry the cheese stick over medium heat until lightly golden brown.
- Drain on paper towel. Store in airtight container . Voilà so easy and yummy. Serve with any dipping sauce of your choice.
Biryani is a very popular dish around the world. It originated from India and Pakistan. There, they have so many different ways of preparing it. In my native country the Island of Mauritius this dish is being prepared in almost every household. Let me explain how dish travelled so far and reached us. Some of our ancestors came from India and they brought with them their culture, lifestyle and culinary skills. In Mauritius the recipes have been transformed into our Mauritian culinary style. That’s why we have some recipes like biryani, curry, naan, etc in common with India and Pakistan
2 chicken thights each cut into half
1 chicken breast cut into 4 pieces
4 cup of basmati Rice
4 large potatoes peeled cut into half rub with salt and fry on low heat until well cooked
4 large onions slice thinly and fry until golden brown
2 large onion puree in blender
2 plain yogurt pot
2 tbsp ginger garlic paste
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
1 1/2 tbsp of garam masala
1 tbsp cumin powder
1 tsp curcuma powder
1/2 tsp of saffron boil in 1 cup of milk or water
Salt to taste
Clarified butter (Ghee)
Spices for Rice : 1 tbsp cumin seeds, 3 cardamom pods, 3 cloves, 2 cinnamon stick
Serve 3-4 people
- Marinate chicken with salt pepper and lemon juice (overnight or minimum 1hr)
- In your ‘faitout’ add chicken, yogurt, puree onion, coriander and mint leaves, garam masala cumin powder, curcuma, salt to taste and a handful of fried onion mix well
- Arranged the fried potatoes over the chicken then add 1/2 cup of water and a little saffron milk.
- Add in 1 tbsp of clarified butter over the marinate
- Wash basmati rice and soak for around 20mins
- In the meantime fill a large pot with water, add salt to make the water salty enough, add the rice spices and allow the water to boil
- Once water is boiling add the rice and let it cooked 1/4 way around 2-3mins remove around 1/4 of the rice spread over the chicken, add some saffron milk and fried onion
- When rice is half way cooked remove 1/2 of the remaining rice and layer over the previous rice. Repeat the same process with fried onion and saffron milk and this time spread over 2 tbsp oil
- When the rest of the Rice is fully cooked drain the water and layer it over the already layered Rice. Add the remaining saffron milk and fried onion.
- Add 1 tbsp ghee and cover tightly with the faitout lid
- Cook on High Heat for around 20mins
- After that reduce flame to very low cook for another 30mins
- Let the biryani rest for 15-20mins before serving.
- serve with chutney, tomato salsa, cucumber and carrot salad and pickles
Haleem is a soup which is made of dry beans and meat. Haleem is well known in India but also in our Mauritius Island. The following recipe Will be based on a mauritian one.
1 Lb of meat with bones cut into pieces
1 cup of lentil
1 cup of split red lentil
1 cup of split gram pulses also known as chana dhal
1 cup of fine bulgur wheat
1 big onion chopped finely
4 medium onion sliced and fried in some vegetable oil with 1 tbsp of clarified butter
3 tbsp garam masala
1 full tbsp cumin powder
1/2 tbsp coriander seeds powder
1 tsp turmeric powder
1 tbsp ginger and garlic paste
3 large tomatoes puree in blender
1 tsp whole cumin seeds
2 cinnamon sticks
3 cardamom pods
salt and pepper
- Mix all the dry pulse except for the bulgur in a bowl wash them twice and cover them with water allowing them to soak for 2 hours at least.
- Soak the bulgur in 5 cups of water.
- Cook the meat with some salt and water either in a pressure cooker or a stew pot. Note that in a stew pot it Will take longer like around 1 1/2 hour depending on the kind of meat but it will be tastier than meat cooked in pressure cooker.
- Once pulses are well soaked they will double in size. You can either cook them in pressure cooker by adding some salt and some more water. It will take around 20mins to cook fully. Or if you don’t have a pressure cooker you can cook them in a pot proceeding the same way as for pressure cooker.
- Boil the bulgur with the water in which it has been soak. Once the bulgur is cooked you will noticed that it has absorbed all the water and has become a bit translucent. Remove from Heat.
- In a large cooking pot put 3 tbsp cooking oil and add the whole cumin, cinnamon stick, cardamom pot, cloves, add the chopped onion cooked until onion becomes translucent.
- Add the meat and ginger garlic paste,some salt and pepper allow it cook for around 2mins.
- Now start adding the spices into the meat: the garam masala, cumin powder, coriander powder and turmeric powder. Mix well and Cook for further 5mins.
- After 5mins add the tomatoes puree and let it Cook for 5 more minutes
- in the meantime prepare the pulses some like To blend the pulses in a blender to make a puree and some like To put it just the Way after it has been cooked in pressure cooker. As for me I prefer To blend 3/4 and let the 1/4 remain like that.
- Now add the pulses and the cooked bulgur To the meat with 4 To 5 cups of water depending on how thick or thin you want it. Adjust the taste and let it cooked for 20-30mins.
- chopped some fresh coriander leaves and some fresh Spring onions
- when ready to serve pour in bowls sprinkle with fried onions, coriander and Spring onion.