Chicken cauliflower rougaille

 

Serving four to six

 

Ingredients

4 chicken legs-cut into two

2 cup whole tomato purée (canned whole tomatoes)

6 fresh tomatoes

1  large  onion chopped

1 table spoon ginger and garlic

1/2 cup of water

Oil to cook

Coriander leaves finely chopped for garnishing

 6-8 curry leaves

150 gram cauliflower - cut as you wish

Salt to taste 

Methods

Heat a frying or cooking pan
Add oil and let heat for 2-4 minutes on medium flame
Then add chopped onion, ginger and garlic paste, cut fresh tomato
Stir and mix ingredients well
Add tomato purée and let cook with little salt for 5 minutes on low flame
Add chicken cuts plus water, stir well and allow to cook for 25-30 minutes on low  flame
Once chicken is cooked add cauliflower and let it half cook for another 10 minutes
Then put chopped chili and stir well
Let cook for 5 minutes on low flame
Turn off the flame
Garnish with coriander leaves

Serving  suggestion
Serves hot with plain rice, salad, bread along with some black lentils soup or just as it is

Rice with milk (Kheer-jawa-Pongul)

 

 

For more than 5-6 servings

Ingredients
2 cup rice
385 gram condense milk
4 table spoon milk powder
5 cup of water
1 cup chopped almond
1/2 cup raisins -dry grapes
3 table spoon of ghee
4-6 cardamom pod

Method

Soak rice overnight
Drain it and wash it in clean water

Heat a cooking pan on medium flame
Add ghee and let melt
Put cardamom and 1/2 cup almond and let fry till lightly golden
Pour water and rice
let cook for 25-30 minutes until rice is cooked and water level have reduced to more than half
Stir frequently to check cooking point
basically this will avoid burning
Verify if rice have become very tender and add milk powder and mix well
Add on dry grapes and the rest of almond and let cook on low flame till water have reduce
Check if the mixture start sticking in the bottom of your cooking pan-this mean its ready

You can top it with a teaspoon of ghee if you wish

Serving suggestion: serves hot as a dessert or even with pouri-which is a little Mauritian fried flour bread............
Ah that's lovely

Chicken in cinammon sauce

Serving 3 to 4 persons

500 gram chicken breast- cut into small pieces
1 onion chopped
4 crushed garlic flakes
2-3 gloves
1/4 teaspoon glove powder
1 piece cinnamon stick- around 8-10 cm long
1 teaspoon cinnamon  powder
1 cup of water-for gravy
Salt and pepper to taste
2 table spoon oil
Mint leaves for garnishing

Methods

In a bowl put the chicken, half of the garlic, glove powder and cinnamon powder And salt
Mix well and let marinate for an hour

Heat a cooking pan on medium flame and oil
Add onion and garlic let fry till golden
Put gloves and cinnamon stick
Then add chicken mixture and water
Mix well
Let cook for 15-20 minutes-until you have a thick gravy

Turn off the flame and garnish with mint leaves

Serving suggestions:
Serves hot
serves with bread or any chili paste

Fried egg rougaille

 

Serving four

 

Ingredients

4 eggs ( fried) -please see in my blog ;)

1 1/2 cup whole tomato purée (canned whole tomatoes)

2 fresh tomatoes

1  medium  onion chopped

1 table spoon ginger and garlic

Oil to cook

Coriander leaves finely chopped for garnishing

 4-5 curry leaves

Salt to taste 

Methods

Heat a frying or cooking pan
Add oil and let heat for 2-4 minutes on medium flame
Then add chopped onion, ginger and garlic paste, cut fresh tomato
Stir and mix ingredients well
Add tomato purée and let cook with little salt for 5-8 minutes on low flame
Add fried eggs
Then put chopped chili and stir well
Let cook for 5-8 minutes on low flame
Turn off the flame
Garnish with coriander leaves

Serving  suggestion
Serves hot with plain rice, salad, bread along with some black lentils soup and any vegetables, pickles

Lamb shoulder curry

Serving 2-3 persons

Ingredients

500 gram lamb shoulder- cut into pieces
1 onion chopped
3 small potatoes- cut into halves
3-5 curry leaves
1 teaspoon ginger and garlic paste
1 table spoon curry powder
1 pinch of whole black pepper
1 pinch of mustard seeds
1 pinch fenugreek seeds
2 cups of water for gravy
Salt to taste
2 table spoon if oil for cooking
1 large tomato chopped
Coriander leaved for topping

Methods
Heat a cooking pan on low flame, add oil
Once heated add onion, curry leaves, ginger and garlic paste and allow to cook for 2 minutes
And then add spices-mustard,fenugreek,pepper and curry powder with half cup of water
Stir the ingredients and let cook for 5 minutes on medium flame
Then add chopped lamb shoulder and potatoes
Mix well and add the rest of water
Add salt to taste and cover the cooking pan and allow to cook for 20 to 30 minutes till potato is well cooked and lamb as well
Once potatoes are cooked add chopped tomatoes
And allow to cook for another 5 minutes
Turn off heat and spread over chopped coriander leaves

Serving suggestion: serves hit with rice, farata and salads...
Enjoy....

Semolina Balls

Ingredients
 1 cup semolina
2 1/2 cup water
1/4 cup sugar
1 table spoon ghee
1/2 cup coconut powder
2-3 cardamom pod
1/4 cup chopped almond

Some more coconut powder for topping

Methods
In a pan heat ghee on medium flame
Once ghee is melted, add almond chopped, cardamom pod and let fry until slightly golden
Then pour water and sugar, let come to boiling pont ,.
Add coconut powder and stir for 5 minutes
Add semolina little by little
Keep on stirring till everything is well mixed
Once water level have reduce completely and you see semolina start sticking at the bottom of cooking pan, remove from heat and let aside for 5-8 minutes

Suggestions: you might serve it as it is
Or
With the help of your hand take small quantity of cooked semolina. Mold into small or medium hand size balls( for the ball to be well set you should do it, till the semolina is still hot)
Spread over coconut powder and serve

Chilli Paste with Orange

Ingredients

10-15 green chilli
1/2 orange ( seedless & cut it into small pieces)
2 garlic flakes
1 table spoon yoghurt without sugar
1 pinch sugar
Salt to taste

Methods
In a grinder- mixer put all ingredients apart from salt
Grind until it become a fine paste
Add salt according to your taste
Ready to use

Note: best to use once but you can still refrigerate to use later
Can use with snacks, rice or accompany any kind of pasta