Special Holiday season: Indian Inspired Roasted Chicken (No oven)

Holidays season are here and what’s next? Some good food, music, clothing and family gatherings. I know roasted chicken is always the holiday season’s signed dish 😀 I have not used a whole chicken for this dish because I was not expecting much guests. 

Here it is the perfect Indian roasted Chicken for your holiday table! The mainstream always go for a western roasted chicken which is equally good but if you are seeking to make a different and more spicy chicken, then this is a dish for you to add on your menu lists. 

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Servings: 5-6
Ingredients:

  • 10 pieces of either chicken breasts or legs 
  • 3 tbsp of Ginger and Garlic paste
  • 1 tbsp of Garam masala
  • 1 tbsp of Cinnamon powder
  • 1/2 tsp of Cloves powder
  • 1 tbsp of Coriander powder
  • 1/2 tbsp of Cumin powder
  • 1 tbsp of Honey
  • 1 tbsp of Tandoori powder (optional)
  • 2 tbsp of red chilli powder (preferably Kashmiri red)
  • 1 tbsp of Paprika powder
  • 1 tbsp of soften butter (at room temperature)
  • 1 cup of Coriander, roughly chopped
  • 1/2 cup of Tomato puree
  • 1 tbsp of Lemon juice
  • Vegetable oil
  • Salt and Pepper

Preparations:

1. In a large tray, mix all the spices together. Add the chicken pieces and blend together, make sure that the spices enter the crevices. Set aside and allow to rest for 30 minutes or 1 hour.

2. Preheat some vegetable oil in a pressure cooker. Pour the tomato puree and season with salt and pepper. Allow the tomato sauce to simmer for 2 to 3 minutes on medium heat.

3. Add the chicken pieces and some more additional roughly chopped coriander. Cook until 4 to 5 whistles on medium heat. 

4. Once the chicken pieces are cooked, place them on a non-stick grill pan for less than 1 minute on each side.

5. Set the chicken pieces in a platter and garnish with lemon wedges and onions. Serve with rice or baguettes.

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Special Holiday season: Baked Prawns and Cheesy Pasta

Pasta pasta… who does not love pasta… we all do if we know how to cook different dishes with Pasta. Not many ingredients are required but if you cook pasta, you can’t just eat it without cheese. Pasta and cheese they are the ideal couple 🙂 haha….. I love baked pasta filled with a seafood blend, creamy sauce, cheese and the smell of freshly sprinkled herbs. A COMPLETE MEAL!!!!! 

I serve mine with some homemade green chillies & garlic and lemon paste. Give yours a try, it is such an easy recipe. After the Noodles, I call the Pasta a second reason to eat with a fork at home because in our little island Mauritius most of the people eat with a spoon. Hahahahahaha 

NOTE: I have not added salt in this recipe because the cheese already contains much of it and while you boil or cook your prawns and mushrooms just add your desired amount of salt. 

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Servings: 4-5 
Ingredients:

  • 1 packet of Pasta, boiled and cooked
  • 500g of Prawns, without shells and cooked
  • Mushrooms, finely chopped and cooked
  • Beans, cooked
  • 1/2 cup of Cheddar cheese, grated
  • 1/2 cup of Mozarella cheese, grated
  • 1/4 cup of Parmeasan cheese, grated
  • 1 cup of fresh cooking cream (I use Elle & Vire brand)
  • 2 tbsp of Tomato puree
  • 1 tsp of  Garlic paste
  • 1 tsp of Paprika powder
  • Coriander and Parsley leaves, finely chopped

Preparations:

1. In a baking tray, mix the tomato puree together with the cooked pasta, prawns, mushrooms and beans. Set aside. Meanwhile preheat your oven to 180 C. 

2. In a pan, pour the fresh cooking cream , together with the papripa powder and garlic paste and simmer for 5minutes on low heat. Stove off and add the parmeasan. Mix well so that the cheese incorporates with the sauce. Cover the lid so that the cheese melts. 

3. Pour the creamy sauce onto the pasta and combine together. Sprinkle on top with cheddar and mozarella cheese and pepper. Bake for 5-8 minutes.

4. Garnish with finely chopped coriander and parsley leaves. 

Mauritius Fish Vindaye 

A classic dish in Mauritius island, often served into baguettes for beach outings with family. THE EASIEST AND TASTIEST RECIPE TO HAVE FOR YOUR BEACH TRIP!  Ofcourse you can also cook this dish anytime your heart desire for a quick easy lunch or dinner at home as well.

You can ofcourse use any fish you prefer, needless to add that in Mauritius this recipe is done with Tuna or Mahi-Mahi (Dorado) fish. I always use Mahi-Mahi (Dorado) fish because the flesh is soft and more delicious, however Tuna fish goes perfectly as well. 

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Servings: 5-6
Ingredients to marinade the fish:

  • 600g of Tuna or Mahi-Mahi (Dorado) fish, cut into really small chunks
  • 2 tbsp Garlic and Ginger paste
  • Salt and Pepper

Ingredients for the Vindaye curry:

  • 1/2 tbsp Mustard seeds, crushed into paste
  • 3 tbsp of Vindaye Spices (I have used Steward Lazzat brand)
  • 2 tbsp  Turmeric powder
  • 1 tbsp of Garlic paste
  • 2 to 3 green Chillies, cut into half, seeded and soaked into 1/4 cup of vinegar
  • 1/2 tsp of chilli flakes
  • 3 to 4 medium Onions, cut into huge half-moon chunks
  • 1/4 cup of water
  • Vegetable oil

Preparations:

1. Marinade the fish with the ingredients to marinade the fish. Allow to rest for a few minutes. Deep fry the fish chunks into vegetable oil until golden brown and fully cooked onto medium heat.  

2. In a bowl, mix mustard seeds paste, vindaye spices, turmeric powder, garlic paste, chilli flakes, 1/4 cup of vinegar and 1/4 cup of water. Mix together. 

3.  In a large pan, heat vegetable oil. Pour the paste and cook for 5 minutes on medium heat. Add the cooked fish chunks, cook for another 2 to 3 minutes. The onions and green chillies go in for an additional 2 to 3 minutes, lid covered on. The onions should not be fully cooked, you should still feel its crunchiness while eating. 

4.  Stove off and serve with rice or baguettes. 

Mauritius Gato Oignons “Fried Onions Cakes”

“Mauritius Gato Oignons” is an inspired fritter dish from the Indian culture, best coined in India as “Onion bhajis”. In Mauritius, this recipe is a great introduction towards Indian food but the recipe has been slightly altered here. In India, chickpeas are introduced into the batter but in Mauritius it’s not the case.

I have decided to share the Mauritius and especially me and my mother’s version of making this delicious pungent onion fritters. Best to be accompanied with a good chai “tea” and Mauritius Tomato and Chilli Chutney.

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Servings: 15

Ingredients:

  • 1 cup of self-rising flour
  • 2 large onions, cut into round slices
  • 1 egg (Optional)
  • 2 tsp of yellow food coloring powder
  • a pinchful of thyme leaves
  • coriander leaves, finely chopped
  • 3 Spring onions, finely chopped
  • 15 cl of water
  • 3 tsps of salt and pepper (Quantity depends based as per your preferences)
  • Vegetable oil

Preparations:

1. In a large bowl, add the flour, egg and water. Mix well together with the help of a spatula.

2. Add yellow food coloring powder, thyme leaves, coriander, spring onions and salt. Combine everything together. Meanwhile preheat a deep bottomed pan with vegetable oil.

3. Dip each onion slice into the batter and add gently in hot oil. Continue doing this for 6-7 slices while frying for each batches. Fry till golden and crisp on medium heat for 4 minutes.

Mauritius Tomato and Chillli Chutney

A mainstream in the Mauritius culture! The best accompaniment the island people enjoy having with oily snacks, mauritius food, vegetable briani , pasta and even chinese soups. At my place it’s the ideal chutney we have when fried rice (riz frite) is cooked. 

Note: You can also add coriander leaves into the chutney, it then called Chatini Cotomilli (Coriander Chutney) in Mauritius.

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Ingredients:

  • 4 tomatoes, cut into chunks with the seeds removed
  • 1 red chilli (quantity based as er your preferences)
  • 5-6 garlic cloves, peeled
  • 5 cl of water 
  • Salt

Preparations:

1. Blend all the ingredients, except the salt into your blender. Pour into a bowl and add salt. Mix everything well with a spoon. 

Bouillon Chinoise Meefoon and Teokon/Tofu (Chinese Soup with rice vermicelli & Teokon/Tofu)

Cooler days call for warming soup and with this winter, we need a soup packed with great ingredients and flavors.  In Mauritius, Chinese soups are often accompanied with plenty of ingredients, now I know there are various types of chinese soups.

This recipe is simply my version of cooking a fabulous bowl of Mauritius Chinese Soup with rice vermicelli (Meefoon). I know chinese soups often involve Chicken carcass but I have chosen to skip that part, but you can choose to use chicken stock as well.  When I head into any Chinese restaurants, the soup is a must as a starter, filled in a small bowl. At home, this recipe has a great accompaniment and in many other Mauritius cuisines and that amazing accompaniment is Mauritius Tomato and Chilli Chutney “Chatini Pomme d’amour“. Pour 2 to 3 spoons of that chutney into the Chinese Soup and the taste goes beyond heaven 🙂

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Servings: 10

Ingredients:

  • 1 packet of Meefoon (Rice Vermicelli), soaked in water for 30 minutes
  • 2 large steamed Teokon/Tofu, cut into pieces of cubes.
  • 15-20 pieces of Fish balls, soaked in water 30 minutes prior to cooking preparations
  • 2 bunch of bredes Tompouce (Pak-Choy leaves and stem), washed and soaked into water
  • 2 small can of Corn (425 grams), cut into your desired shapes
  • 10 pieces of whole chinese black Mushrooms Shiitake, soaked in water overnight and cut into slices
  • 15 pieces of black cloud ear Mushrooms (optional), soaked in water overnight or 4 hours prior to cooking preparations
  • 4 eggs
  • 8 garlic cloves, grated
  • 2 tbsp of oyster sauce
  • 2 tbsp of fish sauce
  • 1  tsp of mushrooms flavoured soy sauce
  • 1 tsp of soy sauce
  • 2 Maggi cubes
  • 3 litres of water (Optional – you can also use Chicken Stock instead of water)
  • 2 tbsp of vegetable oil (Quantity based as per your preferences)
  • Salt and pepper

Preparations:

1. In a small bowl, mix all the sauces with 5cl of water and 1 tsp of grated garlic. Allow to rest.

2. Preheat a bottomed pot with vegetable oil and add 1 tsp of grated garlic on medium heat. Once the garlic starts sizzling, add the black mushrooms siitake and mix well for 2 minutes simply to add flavor to the mushrooms.

3. After 2 minutes, remove the mushrooms and add the remaining grated garlic, 3 litres of water or (chicken stock if you are not using water) alongside the soaked meefoon (rice vermicelli) and black cloud ear mushrooms. Pour the mixed sauces and cook for 5 minutes, lid half covered.

4. Add the fish balls and corns. Cook for another 3 minutes.

5. The bredes tompouce (pak-choy leaves and stem) and steamed Teokon/Tofu pieces go into the pot 2 minutes before the soup is fully cooked. Season with salt and pepper (quantity based as per your preferences). Stove off and crack-open each eggs one by one into the hot water soup then cover the lid.

Chocolate Cake

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I am loving this Chocolate Cake, always been my favorite cake ever! I have been searching and exploring the web for the best chocolate cake and I never found. This recipe has been inspired from my best friend and it’s the best I have baked so far. If you try baking a cake and end up with disappointments, still DON’T GIVE UP! Baking is not on my favorite lists as well but with much efforts and emotions you can bake a wonder. This recipe is really simple, I have not used milk nor baking powder and yet the cake is still so moist and decadent. Since I had strawberries, I have used them on the ganache as toppings. You choose how you want to decorate your toppings.

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Ingredients:

For the Cake:

  • 250g self-rising flour
  • 250g butter
  • 50g cocoa powder
  • 200g sugar
  • 4 eggs

For the Ganache:

  • 1/2 cup of unsweetened chocolate chips

Preparations:

For the Cake:

  1. Combine butter and granulated sugar together until creamy consistent is obtained.
  2. Add eggs one by one and blend together into the butter and sugar.
  3. The flour and cocoa powder go in, mix well together until smooth.
  4. Grease your baking mould with butter and pour the batter.
  5. Bake in preheated oven for 180 C for 30 minutes.

For the ganache:

  1. Once the cake has cooled down, melt chocolate chips into a pan for 30 seconds until creamy and softened.
  2. Spread the ganache on the cake and garnish on top with strawberries or anything else you prefer.

 

 

Mauritius Bouillon Poisson (Fish Stew) with bredes mouroum (moringa leaves)

Mauritius Bouillon Poisson (Fish Stew), the preferred traditional seafood dish in our little tropical island. Always accompanied with rice and chatini coco (coconut chutney). Cooked in so many kitchens in Mauritius 🙂 The nostalgic moment of fishing fresh fishes from the beach with the family returns back when the smell of that delicious bouillon (stew) is spread in the kitchen.

The best medicine in a bowl. Bredes Mouroum (Moringa leaves) have many health benefits, they can cure and prevent diseases such as diabetes, heart diseases, anemia, digestive disorders, skin, respiratory and many more diseases.

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Servings: 7

Ingredients:

  • 6-7 small whole parrot fishes
  • Bunch of bredes mouroum (Moringa leaves)
  • 1.5 Litre – 2 Litre of water
  • Parsley leaves
  • 1 tsp of vinegar
  • 1/2 tsp of cinnamon powder
  • 1/2 tsp of lime juice
  • 1 cup flour

Spices:

  • 6-8 garlic cloves
  • 1 tsp ginger paste
  • 2 large onions, cut into chunks
  • 4 tomatoes, cut into chunks
  • 4 large tbsp can tomato puree
  • 1 branch curry leaves (15 curry leaves)
  • 1 small bunch coriander leaves

 

Preparations:

For the fishes:

  1. Mix into a bowl the vinegar, lime juice and cinnamon powder, add the fishes into the mixture. Season with salt and pepper.
  2. In another bowl, coat into flour the fishes. Shake off any excess.
  3. Meanwhile in a frying pan, add vegetable oil and fry the fishes for around 8-10 minutes until golden brown in color.

For the spices:

  1. Blend all the ingredients into the list of spices.
  2. In a large bottomed pot, preheat 1 tbsp of vegetable oil and pour the blended spices into the pot. Let it cook on medium heat for 7 -8 minutes, lid covered on.
  3. Pour the water into the pot, combine well with the spices. Allow them to simmer for another 5 minutes, lid covered on.
  4. Add the cooked fishes into the pot and cover the lid for 5 minutes.
  5. The bredes mouroum or moringa leaves go in for 1 -2 minutes. Stove off.
  6. Garnish on top with parsley leaves. You can serve with rice and Mauritius Chatini coco (Coconut Chutney).

Chicken with prunes 

“Famous in the Mauritian cuisine and served with rice, some sprinkle of fried onions and parsley then the creamy sauce of the Chicken with prunes gets even more scrumptious”.

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This recipe is really undemanding interms of spices and can instantly change the usual taste of chicken with prunes and cooking cream. Let me take you over the so simple requiring ingredients.

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Servings: 10 

Ingredients:
Liste A:

  • 2 large yellow onions, crushed into a paste
  • 1 large red onion, sliced and fried
  • 8 tomatoes, crushed into a paste
  • 2 green whole chillies
  • 2 tsp of cumin powder
  • 3 cinnamon sticks
  • 15cl of water
  • Vegetable oil
  • Salt and Pepper

Liste B:

  • 10 pieces of Chicken (you can use chicken breasts and drumsticks)
  • 20 pieces of prunes (quantity will be based as per your preferences)
  • 6 large tsps of cooking cream, mixed in 10cl of water (I have used Nestle cooking cream, you can use anything you prefer)
  • 2 tsp of turmeric powder
  • Salt

Preparations:

1) Marinate the chicken pieces with salt, pepper and turmeric powder.

2) Heat a pan with vegetable oil, once ready add the cumin powder, yellow onions paste and tomato paste. Let simmer for 2minutes on medium-high heat.

3) Add the green chillies and cinnamon sticks. Allow to cook for 1 minute, then pour the 15cl of water. Allow to simmer for 4 minutes on medium heat.

4) Add to the sauce, the chicken pieces and half of the fried red onion slices goes in for 20 minutes with lid on (constantly mix the chicken with the sauce within the 20minutes).

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5) The cooking cream mixed with 10cl of water is ready to blend in with the chicken and sauce for another 15 minutes on medium heat, lid on.

6) The sauce smells yummy now, add the prunes and cook for 10 minutes on low heat, lid on.

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Voila foodies, food is ready! Sprinkle some fresh parsley and the remaining fried onions. Get your rice ready on your plate and bon appétit.

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Squid Curry

Hello foodies

SQUID CURRY is the menu, a splash of Indian fusion with seafood! It is totally delicious and full of flavor. The coconut milk adds another blend to the squid curry. As far as I know Squid Curry are famous amongst the South Indian in India. In our small island Mauritius, squids are offered in different type of recipes; crispy squid and black bean squid.

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Servings: 5-6
Ingredients:

  • 400 gms Squid
  • 5 tomatoes, crushed into a paste
  • 2 onions, peeled
  • 2 green chillies
  • Fresh thyme (quantity based as per your preferences)
  • 6 curry leaves
  • 2 bay leaves
  • 2 tsp of mint paste (Optional)
  • 1/2 tsp of ginger paste
  • 2 tsp of garlic paste
  • 4 tsp of curry powder
  • 1 tsp of garam masala
  • 2 tsp of cumin powder
  • 2 tsp of coriander powder
  • 1/2 tsp of Paprika (Optional because I have not used chilli powder)
  • 1 tsp of mustard seeds (soaked in water for 1hour)
  • 3 tsp of turmeric powder
  • 5 cl of coconut milk
  • Vegetable oil
  • Salt and pepper

Preparations
1. Preheat a non-stick pan with 3 tbsp of vegetable oil and add the peeled onion.

2. Once onion develops into light brown color, add the thyme, curry and bay leaves, plus the mustard seeds. Cook for 1 minute, lid covered.
3. At this stage, add the cumin and coriander powder, paprika, ginger and garlic paste, garam masala and turmeric powder. Mix everything together and pour the water in which the mustard seeds have been soaked). Cover and let it simmer for 3mins on medium heat.
4. The crushed tomato is ready to go in with the spices, alongside 4 cl of water. Cook for another 5 minutes, lid covered on until a consistent paste is achieved.
5. Add the squids into the curry paste, lid on for 7-8 minutes on medium-low heat
6. Here goes the coconut milk into the calamari curry for another 5 minutes, the off goes the flame.

Squid curry is done ! 🙂 Sprinkle on top some fresh coriander leaves and a touch of coconut milk for a beautiful decoration.

You can serve this spicy and savoring curry with some rice or naan (Indian bread) and some pickles

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