Wednesday, July 17, 2013

Tandoori Chicken and paneer Quesadillas

An indian touch to the mexican dish ! Great combination.


4 Tortillas sheets
2 cups of chicken breast marinated in tandoori spices and grilled in the oven 
1 medium size onion sliced
1 cup of cheddar cheese or any other cheese of your choice such as Mozzarella 
1/2 cup paneer cut into cubes 
1/4 cup of plain yoghurt
2 tbs of mayonnaise 
salt and pepper
2 tsp of lemon juice
chopped green chillies 
chopped coriander leaves
4 tbs of oil


Slice grilled tandoori chicken breasts and set aside 
Mix yoghurt / Mayonnaise/ Salt / Pepper / green chillies / lemon juice 
Spread this mixture on half of tortillas 
Add chicken slices and onions
Add paneer if using 
Add Cheddar Cheese / Mozzarella cheese 
Add coriander leaves
Fold tortillas in half
Heat a tbs or 2 of oil in a non stick pan or flat griddle 
Place tortilla sheet and press firmly with a spoon 
Allow to toast until golden brown 
Flip and Grill on the other side.

Serve hot with the spicy yoghurt sauce 

Falooda Mousse

I absolutely love the delicate flavour of rose water. Inspired by the indian rose syrup drink Falooda, I came up with a mousse that was reminiscent of that flavour- A Falooda mousse. Light and airy with the delicate , sweet aroma of Rose water.


1 Can of evaporated milk (Carnation brand used )- Chilled in the refrigerator preferably overnight
2 Tbs Gelatine powder (Halal Gelatin available in most Arabic / Mediterranean stores)
Little bit of water about 3 tbs to mix gelatine powder
2/3 cup of sugar
2 Tbs of Rose water or a few drops of Rose extract
Few drops of red food colouring
Chopped pistachios
Shredded red colour agar agar for decoration (optional)


Open can of evaporated milk and whisk in a bowl until extremely frothy and thick
Gradually add sugar and continue to whisk
Add water to gelatine power  and microwave on high for 20 -25 seconds- Mix well until there are no granules left
Now add the gelatine powder to the whipped evaporated milk mixture and continue to whisk
Pour in serving dishes of your choice (Individuals or one medium sized )
Leave to set in the refrigerator for at least 2 hours or more
Add shredded agar agar and pistachios before serving

Use almond flavour and green food colouring instead of rose flavour 
Mango puree can also be added to the carnation milk for a mango mousse 

Down Memory Lane

I came across one of my most treasured items recently , my hand-written recipe copy book which I started when I was 16 years old ! As I went through the pages , I could not believe that I actually hand wrote recipes as I came across anything interesting . It brought back such beautiful and sweet memories and also self realization that cooking has always been part of who I am, my real passion. I still am fascinated by new recipes and try to innovate in my kitchen. I believe true passion never dies .....I feel blessed that I am able to share this love with all of you !

Sunday, July 14, 2013

Gateau Arouille - Mauritian Taro Fritters

These taro fritters are loved by all Mauritians , they are extremely popular. Taro is a root vegetable which is used in different ways. They are normally accompanied by a spicy chutney or hot sauce. This appetizer originated in the Chinese community of Mauritius. However, today they are enjoyed by all. I remember the ritual of buying these taro fritters in the morning, piping hot from our favourite vendor during my student life at Loreto Convent of Port-Louis. Sweet memories !


1 medium sized Taro root vegetable (easily available at Asian stores in Canada)
1 tsp finely grated ginger
2 tbs of sugar
1 tbs of black bean sauce
4 tbs of arrowroot powder or Cornstarch
Oil for deep frying


Peel and shred Taro finely
Add all the ingredients and mix thoroughly
Heat oil in a pan
Make small golf sized balls with taro mix
Fry in oil on medium heat until golden brown
Serve hot with a spicy sauce

Fry on medium heat only - If oil is too hot , taro fritters will turn brown fast and remain uncooked inside  (It does take longer to fry )
Substitute the black bean sauce with salt if preferred
Some taro roots have more moisture than others, adjust amount of arrowroot powder / cornstarch accordingly
When forming the balls with the shredded taro , they should come together into a compact ball easily
Do not add water !

Corn and Shrimp fritters

Great appetizer to be enjoyed with some Sirachan hot sauce on any day !


2 cups all purpose flour
1 tbs instant yeast
1 medium can sweet corn
1/2 cup of cream of corn
1 1/2 cups of shrimps chopped in small pieces
1 tsp of finely chopped scotch bonnet pepper
1/2 cup of green onions finely chopped
2 cloves of garlic finely chopped
1 tbs of fish sauce (optional)
salt and pepper to taste
1/2 cup of warm water
Oil to Fry


Add yeast to flour and mix with warm water until it becomes a thick batter
Add all other ingredients and mix well
Allow to rest and double in volume in a warm place
Batter should not be too thin but rather thick . However should still fall off fairly easily from a spoon
If batter is too thick add a little bit more water but not too much
Heat oil in pan
Pour a tablespoon of batter in oil at a time
Fry on medium-high heat until golden brown
Place on a plate with paper towel
Serve hot with Sirachan chilli sauce


Add light soya sauce instead of fish sauce
Use green chillies or Jalapenos instead of scotch bonnet pepper
Chicken can certainly be substituted for the shrimps (have the same amount of small cubes of cooked chicken breasts)

Spring salad with blue cheese and honey mustard dressing

This salad is perfect for spring or any time of the year ! Can be accompanied by a nice roast beef or filet mignon.


 Half  pack of Arugula and half pack baby spinach
 1 handful of pecans nuts
 1- 2 Bosc pears sliced
 Few pieces of blue cheese according to taste (omit completely if blue cheese is not to your liking )
 1 tbs honey to toast the walnuts

1/4 cup of olive oil
Juice from half a lemon
1tbs of honey
1 tsp dijon mustard
Salt to taste


Wash and drain greens
Toast pecans with a tbs of honey in a pan on low heat - set aside to cool
Whisk all ingredients for dressing and keep in the fridge until ready to serve
Arrange mixed greens on a plate
Add pecans , sliced pears and blue cheese
Drizzle with dressing
Enjoy !

Replace blue cheese with goat cheese 
Bosc pear (brown skin pear ) is best for this salad as it's dry and crisp
Increase the dressing amount and keep in a tight lid container in the fridge for later use

Thursday, July 11, 2013

Les crêpes salées

French style crêpes is very popular in Mauritius, these are eaten more like a snack in the afternoon. You can make both savoury and sweet crêpes. The recipe will be pretty much the same except that you will need to add sugar to the sweet version (for the same amount add 4 tbs of sugar instead of the salt and herb).
The crêpes featured here are savoury with lots of green onions and thymes and served with a coriander and green chilli chutney.


2 cups of all purpose white flour sifted
3 eggs
1 3/4 cups of milk
salt to taste
yellow food colouring - a pinch
1/4 cup of chopped green onions
a few thyme sprigs
2-3 tbs melted butter for the pan


Add flour , salt and food colouring to a big bowl
Whisk eggs and milk together
Add liquid to flour
Whisk thoroughly and add all the herbs
Allow to rest for at least half an hour
If batter is too thick and does not fall off spoon easily add a little bit more milk
Heat a non stick flat bottom pan
Brush with butter
Using a ladle , pour batter in pan and swirl around so that the whole surface of the pan is coated
Wait for 30 seconds or so
Flip crepes around and cook for another 10-20
Remove from pan and serve hot

Batter needs to be fairly fluid
DO NOT flip until you are certain the bottom has cooked through- it will start detaching off the pan easily . This is when you can flip