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

Home made sponge cake

Servings 4-5 persons

Ingredients
3 eggs
75 g sugar
75 g flour
2-3 drops of vanilla essence
1 table spoon jam

Canned fruit to top up and whipping cream

Methods
Preheat oven at 350 degree
In a large bowl sift flour
Break the eggs into a mixing bowl and whisk lightly
Add the sugar and whisk over a saucepan of boiling water until the mixture is frothy and fluffy,( the bottom of the bowl, should not touch the boiling water)
Remove the bowl from the sauce pan and whisk until the trail left by the whisk lasts for 3-4 seconds
Sift the flour again little by little on the surface of the above mixture
Folds in the flour very lightly with a metal spoon until it is mixed into a foam

Then grease a tin and pour the mixture
Bake for about 30 minutes
Check the centre to verify cooking

Then let the cake cool down
Cut into two (circles)
Put the jam on one circle and top with other circle of sponge cake
You may decorate it or simple add on some canned fruit and a cream of your choice

Vermicelli in milk

 

This recipe is normally used as a dessert for many occasion but need to serve hot 

 

Ingredients

 

2 cup of  Grilled vermicelli (break it into smaller pieces)

1-2 liter milk (liquid milk)

4 table spoon milk powder

1 cup of water

1/2 cup sugar

1/2 cup chopped Almond

4-5 cardamom pod

1 tea spoon ghee

 

Methods

In deep cooking pan  heat ghee and add chopped almond, cardamom.

 Let it roast for one minute and pour liquid milk.

Allow to boil for 5 minutes on low flame and add milk powder and sugar.

Add water and allow to boil for 5 minutes.

Put grilled vermicelli and allow to cook in milk until it becomes soft and tender.

It normally takes around 10 minutes to cook on medium flame.

 

Serves hot and topped with almond

 

 

 

 

 

Spinach Chicken Linguine

Serves 2-3 persons

Ingredients:

250 gram Boil Linguine-(pasta)
150 gram Chicken breast
2 tea spoon turmeric powder
100 gram spinach-Canned or boiled
1 medium size onion-finely hopped
1/2 cup chopped mushroom
1 chopped tomato
1 cup of fresh cream
2 table spoon of butter
1 tea spoon dry thyme
1 tea spoon ginger and garlic paste
Salt to taste
Powdered paprika for topping

Steps:

Heat a pan on medium flame
Melt butter and add chicken meat
Let cook until golden
After 5 to 8 minutes add chopped onions, mushroom, ginger and garlic paste

Stir till ingredients are well mixed with chicken
Add spinach leaves
Then add a cup of fresh cream and turmeric powder
Leave to cook for 10 minutes on low flames
Stir occasionally

Finally add the boil linguine
Add dry thyme and mix together and allow to cook together for 5 to 8 minutes
Top with paprika powder and chopped tomato

Serve hot  with a sauce or chilli paste

Lima Bean curry

Servings 4-6 persons

Ingredients

1 1/2 cups Lima bean- soak in hot water for 4-5 hours
3 cup of water
1 big potato cut into large cubes
1 medium onion chopped
1 table spoon ginger garlic paste
5-6 curry leaves
2 tomatoes chopped
1 1/2 table spoon curry powder
1 pinch mustard seeds
1 pinch fenugreek seeds
1 pinch cumin seeds
Salt to taste
3 table spoon of oil for cooking
Chopped coriander leaves for garnishing

Methods
Heat a pressure a pressure cooker on high flame
Add oil and let heat for 1 minute
Put onion,ginger & garlic paste, curry leaves and let fry until slightly golden
Then add curry powder, cumin, mustard and fenugreek seeds and 1/2 cup of water and stir thoroughly
Leaves to cook for 6-8 minutes until you see the mixture start boiling
Then add the rest if water, Lima beans, potatoes and salt
Close the lid and let cook for 20 minutes on medium flame
After 20 minutes lower the flame, open the lid and add tomato chopped and mixed well.
Leave to cook for 8 minutes on low flame and garnish with coriander leaves


Serving suggestion: served hot with plain rice, farata and you may serve along salads and any other veg and non veg curries

Semolina cake-vegetarian

 

 

 This semolina cake is ideal for vegetarian or any one.... You can bake it for any occasion and decorate it according to your will..

It can easily be served for tea time or party time

Enjoy the experience...................

 

Ingredients

2 cup semolina

1/2 cup self raising flour

1/2 cup milk powder

1 cup sugar

1 cup nature yoghurt

3 1/2 table spoon butter/margarine

2 table spoon baking powder

1/2 cup desiccated coconut

1 table spoon vanilla essence

1 1/4 cup water

 

 

 Methods

In a large bowl add sugar, yogurt and butter; beat with an electrical blender until it becomes homogeneous.

Then add all dry ingredients plus the water and beat until all ingredients are well mixed..beat for around 10-15 minutes on high speed

 

Heat your oven at 180

Grease a cake baking mold and pour the mixture in it

Allow to cook for 30-45 minutes

Please at 30 minute verify the cake centre with a knife or a fork, if nothing is stuck, this means its ready............

Let cool down for 15 minute on a rack

Remove from mold and you may serve

 

Or Else if you wish to decorate it for any occasion please wait for at least 6-8 hours before whipping

 

Cheesy Rice

For 2 - 4 persons

Ingredients

4 cups of cooked plain rice
1/4 cup carrots cut into cubes
1/4 cup green peas
1/4 cup canned maize
1/4 cup dry mushroom-soak in water
1/4 cup chopped parsley
1/4 cup chopped coriander leaves
1 large onion chopped finely
1 table spoon garlic paste
1/2 cup fresh cream
1 1/2 cup grated cheddar cheese
Salt and pepper  to taste
2 table spoon of butter for cooking

Methods

Heat a cooking pan on medium flame
Add butter and let melt
Then put onion and garlic paste and fresh cream
Let fry for 2 minutes in the butter, then add all vegetables and let cook for 5-8 minutes, stirring continuously.
Add 1/2 cup of cheese in the mixture and let melt
Then you may add rice, parsley and coriander leaves
Mix well until all ingredients are well mixed with rice
Lower the heat and add 1 cup of cheese and mix well, let cook on slow flame for 8 -10 minutes-stir continuously to avoid sticking and burning

Remove from heat and garnish with grated cheese of your choice and as much as you wish

Serves hot with: chutney, sauces or any sautéed non vegetarian recipe

Believe me its simply yummy

Dholl and Bringals

Commonly known as dall bringel in Mauritius. A mixture of spices, herbs, vegetable and pulses.
This curry is normally a dish which you surely find in some weddings or at home for any occasion.
It is accompanied with plain rice and other spicy dishes.

Serving 4-5 persons

Ingredients
1 cup yellow split peas
3 cups of water
6-8 curry leaves
1 table spoon curry powder
1/2 table spoon ginger garlic paste
1 medium onion chopped
2 tomatoes chopped
2 small bringals cut into big cubes

Semolina Pudding

Ingredients

200 gram semolina

1 table spoon ghee

50 gram sugar

2 pinch yellow food colour-powder

100 gram chopped almonds

1 tea spoon cardamom powder

5 cup of water

coconut powder for garnishing

Methods

Heat a cooking pan on medium flame
Add ghee and let melt
Then chopped almond and let fry for 2-3 minutes
Add water and sugar, cardamom powder and food colour
Let water come to boiling point, then add semolina little by little by stirring continuously
Keep in stirring, allowing semolina to mix with ingredients and cook properly
Once water dries up and you see semolina sticking at the bottom, turn of the heat
 Grease a glass recipient or a mold and pour the cooked semolina in it
Garnish with almonds crushed and coconut powder
Leave to cool for 15-30 minutes
And serves

Chicken Fried Noodle

Serving 2

Ingredients
500 gram fresh noodles
1/4 cup garlic sauce
4 grated flake-garlic
150 gram grated carrot
150 gram grated cabbage finely cut into stripes
300  gram chicken breast cut into small pieces-fried
2 large fried eggs cut into stripes
12 fried prawns
1 cup chopped spring onions cut
1/2 cup coriander leaves chopped
5-10 table spoon (approximately-depending on your taste) soy sauce
1 table spoon fish sauce
2 table spoon oyster sauce
3 table spoon of oil

Methods
In a large bowl pour fresh noodles
Add Fish sauce and oyster sauce
Mix well and keep aside

Heat a large wok on medium flame
Once heated add oil
Then add grated garlic and cabbage, carrots, fried chicken, half of the spring onion, half coriander leaves and stir fry (5-8 minutes on high flame)
Then add the garlic sauce and the noodles
Mix well and  add soy sauce and let fry for another 5-10 minutes on low flame
Stir and mix constantly-to avoid burning and proper cooking
Slow sown the flame then add the spring onion and coriander leaves-leave a little for garnishing

Remove from heat and separate into two on plates
Garnish with 6 prawns in each plate
Top with fried eggs strips
Garnish with coriander leaves


Serves hot with chili sauce or chutney

Potato in a thin batter-Gateau Pomme De Terre

 

Ingredients

Around 15-20 slice of potatoes

1 cup of plain flour

1/2 cup of gram flour

2 pinch of yellow food colour powder

2 -3 pinch of salt to taste

1 cup of water

1/2 Cup coriander leaves or spring onion chopped

Oil for frying

 

 

Methods

For the batter

In a bowl pour all dry ingredients

Add water little by little until the mixture becomes homogenous

it should be a ribbon clear thin batter

Then add coriander leaves or spring onion

 

Frying

 

Heat a deep frying pan on medium flame and pour oil

Then dip potatoes slice in the batter

 Put to fry one by one

You can have a maximum of 3-4 slice to fry at a time

Let fry for 2-4 minutes until it looks crispy and fried

 

Place on tissue paper after frying to absorb extra oil

 

Serves hot with a coriander or tomatoes chutney

 

 Potato cut into slice

 Slice in batter

 coated potato with batter

 

Fried potato in a nice coat

Gateau dupain

 

 

In Mauritius there is a variety of food.  "Gateau Dupain" bread in a batter, is a much love recipe on the Island.  IT can be found on street stalls or can be made at home.  Serves with a delicious tomatoes  or coriander  chutney... Many people  loves to have it with a cup of tea or any beverage.

 

Ingredients

Around 15-20 slice of bread

1 cup of plain flour

1/2 cup of gram flour

2 pinch of yellow food colour powder

2 -3 pinch of salt to taste

3/4 cup of water

1/2 Cup coriander leaves or spring onion chopped

Oil for frying

 

 

Methods

For the batter

In a bowl pour all dry ingredients

Add water little by little until the mixture becomes homogenous

Then add coriander leaves or spring onion

 

Frying

 

Heat a deep frying pan on medium flame and pour oil

Then dip bread slice in the batter one by one

 Put to fry one by one

You can have a maximum of 3-4 slice to fry at a time

Leaving enough place to turn the bread for frying

Let fry for 2 minutes then you turn the bread, to fry the other sides

When you see the coat changes colour it means it is ready

 

Pictures step wise

Slice of bread

Thin batter

 Coriander leaves in batter

Dip bread in the batter

 Coat both sides

 

 Bread coated in batter frying

 

Chicken Macaroni Fried

For 3-4 persons

Ingredients
500 grams Cooked macaroni
250 grams chicken breast( cut into cubes and fried)
1 cup grated carrots
1 cup cabbage cut into fine slice
1 table spoon garlic paste
1 medium onion chopped
2 table spoon oyster sauce
1 table spoon fish sauce
6-8 table spoon dark soy sauce
Salt to taste
4 table spoon for frying
1/2 cup mix corriander chopped and spring onion

Methods
Heat a large wok on medium flame
Add garlic paste and onion chopped, stir fry for 1-2 minutes
Then add all vegetables and fry until vegetable becomes tender
While stirring continuously add fried chicken breast and mix with other ingredients
Add oyster and fish sauce, mix well
Then pour cooked-boil macaroni
Mix well so that vegetables and chicken are well spread over the macaroni
Add soy sauce and chopped coriander and spring onions
Let fry for 5 minutes while stirring continuously
Remove from heat, add salt if needed

Serves hot with a chilli paste

Sesame Balls-Gateau gingeli

Ingredients

2 cup self raising flour

1/2 cup milk powder 

1/4 cup sugar

2 table spoon butter/margarine

1 cup water

2 table spoon sesame seeds

Oil for frying

Methods 

A picture of the various steps

Servings: 25-30 balls

Method

In bowl add flour, milk powder, sugar & butter and rub with your hand until everything is well mixed

Then add 1 table spoon of sesame and add water while mixing with your hand until you get a nice soft dough

Leave aside for ten minutes

In a bowl put a little 1/4 cup water and add the sesame seeds left 

Let soak for five minutes 

Then drain water

Leave aside 

Make small balls with your hand ,lets say the size if marble or little bigger

Cost the balls with wet sesame seeds

Heat oil in a deep frying pan on medium flame

Then put 5-6 balls to fry ( fry for 4-5 minutes but you have to turn the balls slowly to avoid burning and for proper cooking all found)

Repeat till all of them are fried

After frying leave to cool a little and can serve 

Serving suggestion with a good cup of tea

Chicken Curry

Serving 3-4

Ingredients
500 gram mix chicken cuts
200 gram potato cut into large cubes
4-5 curry leaves
1 medium onion chopped
1 1/2 table spoon curry powder
1 teaspoon garlic and ginger paste
1 ping fenugreek seeds
1 pinch mustard seeds
2 cups water
Salt to taste
Coriander for garnishing

Methods
In a deep cooking pan heat oil on medium flame
Add onions,ginger garlic paste and curry leaves
Let fry for 1-3 minutes without burning it
Add chicken and potato cuts with salt, stir well and add one cup of water and cover with a lid
Allow to cook for 10 minutes and then pour curry powder and tomatoes
Mix well and add the other 1 glass if water
Let cook on medium flame for 10-15 minutes until both potatoes and chicken are well cooked
If you wish some more gravy add a little water and let cook for another 5 minutes
Turn off the heat and garnish with coriander leaves


Serving suggestion
Serves hot with plain rice, farata , bread or naan.... Do not forget some salads with it

Crispy Lemon Fish Fry

Serving 2-4

Ingredients
2 (500 gram) large fish fillet
1 lemon cut into 2
1/2 teaspoon garlic paste
1/2 cup Seasoning flour
1 cup bread crumbs
Salt to taste
Oil for frying

Method
Cut the fish fillet into 2
Marinate it for 15-20 minutes with garlic, pinch if salt
And press half lemon on it and mix the ingredients well

Then in a plate mix seasoning flour and bread crumbs
Place one piece of fish on it and cover it with bread crumbs and seasoning flour in both sides
Press the fish well on the powdered mixture so as it coat it well

Hear oil in a frying pan and fry fry fish until golden on both sides on medium flame
Once fried (10 minutes maximum or less)
Place on a plate and press the other half lemon on it

Serves hot with dipping sauce and fries

Black Lentils Soup

For 4-6 person

Ingredients
1 cup black lentils
3 cup water
1 medium size onion chopped
1 table spoon ginger garlic paste
1 cup grated carrot
2-3 thyme branch
2 tomatoes cut into cubes
1 small dry red chilli
2 table spoon oil
Salt to taste

Methods
Heat a pressure cooker on medium flame
Pour oil and let heat
Then add onion, ginger garlic paste, thyme & tomatoes
Mix well and let change colour for 1-2 minutes
Add water, lentils, grated carrot and salt; close the lid and let simmer for 10-15 minutes
Turn off the heat and open the lid slowly to avoid burning from vapor
Then finally add red dry chilli cut into small parts

Serving suggestion
Serves hot as a soup, with bread
 or
you can top plain rice with it and any other curry
It's great hot and accompanied

Beverage Float

Ingredients
3/4 Glass any beverage of your choice
3 Table spoon vanilla ice cream
1 straw to decorate

Method
In a glass pour 3/4 full chill beverage of your choice
Then top it with vanilla ice cream slowly( this will help the ice cream to float)

Put your straw and here you go for a new experiment ;))
Serves chill

Lamb Kalia

Ingredients:

5 tablespoon of spices Kalia ( see note)
1 1/2 kg Lamb cut into pieces ( it can be pure meat or lamb shoulder)
1tablespoon garlic
1 cup plain yoghurt
1 small cinnamon stick
2-3 cardamom pods
2-3 whole cloves
2 tablespoon of lemon juice
750 grams potatoes cut into cubes mixed with yellow food colour and deep fry
4 tablespoon of oil
1 cup of warm milk
3 tablespoon of ghee
1 cup of fried onions, cut into round shapes
Green chillies
Chopped coriander and mint leaves

Method:

Marinate Lamb with spice kalia, ginger paste & garlic, lemon juice and milk for 3-4 hours
Heat oil and ghee, add sliced onions braised a little
Add cinnamon, cardamom and cloves, stir and add marinated chicken; enough water and cook until tender
Add in fried onions, fried potatoes until well cooked
Add in yoghurt and stir, add enough water and simmer for few minutes
Garnish with green chillies, coriander and mint leaves chopped

Serve with white rice, bread or naan, accompanied with cucumber and green salad

 Note: cinnamon, cloves, cardamom and cumin

sauteed chicken rice in butter

Serving 4 persons

Ingredients

6 cups of cooked white rice
2 cups mixed frozen vegetables
400 gr chicken breast ( fried in butter)
4 boiled eggs( cut into slice)
1 cup chopped parsley
1/2 cup chopped corriander leaves
6-8 table spoon of salted butter
1 table spoon garlic paste
1 large onion cut into slices
Salt to taste

Method
In a deep cooking/ frying pan or large wok heat butter on medium flame
Add garlic paste and onion let fry till lightly golden
Then add frozen vegetables and chicken, mix well till everything is well mixed with butter
Leave to cook for 5-8 minutes till frozen vegetable becomes tender
Then add parsley and add rice little by little until all white cooked rice us well mixed
Finally add chopped corriander leaves and turn off heat
Add little salt to taste

If desired you can add 1 more table spoon of butter as it is still hot!!
Place in a plate and dress with one whole sliced egg on each plate(4 plates)

Serves hot with green salads or any chutney of your taste

Gateau bannane-banana batter fries

Ingredients

3 ripe bananas

10 table spoon of self raising flour

1 pinch of ani seeds

1 table spoon sugar 

Methods

Mash the bananas into a pure and add sugar

Add ani seeds and flour

You mix them well with your hand until it becomes homogeneous

It will be a thick batter

Heat oil in a deep frying pan on medium flame

Once heated with the help of a teaspoon take the batter and pour slowly in the hot oil or you can use your hand and take little quantity and shape a rough ball and deep fry

Let it fry until golden to all sides 

Turn several times to avoid burning 

Note: it change colour very quickly so you have to lower the flame if needed

Serving suggestion: serves hot or cold with a nice cup if tea or coffee

It is mostly tea time snack

Garlic bread

Ingredients

1 French loaf (long to about 30-35 cm)

2 table spoon salted butter

1 teaspoon garlic paste

3-4 table spoon parsley finely chopped

1 branch of thyme

Methods
In a bowl mix all ingredients
Make a nice creamy butter by mixing quickly for more than 5 minutes

Leave aside

Then cut the bread into slice without cutting the bottom part of the bread

Then butter each slice delicately with the mixture

See to it that every slice have been buttered on one side only

Use a large piece of aluminum foil and wrap the bread, covering all surface

Heat oven at 180 degree and let the garlic bread cook for 5-7 minutes

Turn it constantly to avoid burning!!!

Ready to eat hot 

Rasgoola

Ingredients
For the balls

4 cups milk powder
2 table spoon margarine
1 pinch cardamom powder
2 cups mashed bread ( take a bread, dip in water, press hard to take out water once it is well soaked  and use a spoon or a masher to make a paste with the bread)

For the syrup
2 cups of sugar
3 cups of water
4-5 cardamom pod

Methods
For the syrup
In a pan add all ingredients for syrup and let boil on high flame for 15 minutes until it becomes a thick syrup.
Leave to cool aside

For the balls
In a bowl pour bread mash and margarine/butter mix well until it becomes homogeneous
Then add the cardamom powder
Add milk powder little by little until you able to handle the mixture
At the point you have already put all the milk powder you should be able to have soft dough
That is you are able to make small balls with it and keep aside


Frying
In a deep frying pan heat oil on medium flame
Once oil is heated add balls for frying , turn them several times to allow cooking and avoid burning
When you see the balls are fried and golden brown its ready

Then take out from oil and pour in the thick syrup
You may leave it in the syrup if you a sweet lover
Or else you may take it out from syrup and place a separate plate

Its ready to serve as a dessert
(note the mashed bread method is tested one, I have done it so many times and believe me the rasgoola never failed)

Baby Colada

Serving 4-5 persons

Ingredients
3 cup pineapple juice
2 cup fresh cream
1/2 cup water
1 1/2 cup crushed ice
1 cup pineapple cut into cubes
1 table spoon sugar

Methods

In a mixer blender pour all ingredients and blend on high speed for 5-10 minutes
Once you see pineapple are totally crushed you may serve your baby colada chill
Its best when you serve it immediately
You can decorate your glass with a piece of pineapple peeled or unpeeled and a nice straw

Kids and adults love it as cocktail ;)

Potato Curry

Ingredients
 500 gram potatoes (each potatoes cut into half and then quarterly)
1 medium onion cut into cubes
1 1/2 table spoon of curry powder
3-4 curry leaves
1 tomato cut into small cubes
1/2 table  ginger and garlic paste
1 pinch mustard seeds
1 pinch fenugreek seeds
4 table spoon of oil for cooking
3/4 to 1  cup of water for cooking
Salt to taste
coriander leaves for garnishing

Methods
In a deep cooking pan heat oil and add onion on medium flame
Let it fry lightly
Then add curry leaves, ginger and garlic paste
Let the curry leaves fry a little in the oil( 1 minutes or so)
Then pour water and cut potatoes  plus salt
Allow the potato to half cook , then add curry powder and let it cook until potatoes becomes tender
Check if there is enough water for it to cook, if not add a little more
Once the potatoes is tender add chopped tomatoes, mustard and fenugreek seeds
Mix well and let cook on low flame until the tomato is cooked
For those who like gravy- you may add 1/2 cup of water and mix well. leave to cook for another five minutes.

Turn off heat once you see both potatoes and tomatoes are well cooked
Garnish with coriander leaves

Serving suggestion: serves hot with plain rice, puri, bread or farata