Merveilles

Merveilles is a favorite , this deep fried, crisp bread is served with hot sauce or coriander chutneys. You still find the vendors on the beaches or the street of the Capital district Port-Louis selling these marvellously light and crispy goodies .


INGREDIENTS

2 Cups of all purpose flour
3 tbsp of oil or ghee
Salt to taste
Sufficient water to make a dough
Oil for frying

METHOD

Sieve flour
Add salt , oil or ghee and sufficient water to make a dough
Dough should not be too hard nor too soft
Let it rest for 15 mins
Divide into smaller portions
Roll out as thinly as possible into a disc and prick the surface with a fork
The above step is very important so that the "merveilles" don't puff up while frying
Heat oil and fry the "merveilles" until crisp and golden in colour
Serve with coriander chutney or hot sauce

Coconut Lagan

A Mauritian delicacy, Coconut Lagan is a rich and decadent sweet. Can be eaten as a dessert or with tea in the afternoon. The sweet fragrance of cardamom and the rich aroma of semolina roasting in ghee make it irresistible .


INGREDIENTS :

1 1/4 cups of Freshly grated coconut or desiccated coconut if fresh is not available
2 1/4 cups of milk
1/4 cup of semolina
1 1/2 tablespoons of ghee or butter
3 eggs
1 can of condensed milk
1 can of Nestle thick cream (small can of 155 g)
1 tsp of cardamom powder
3 tablespoons of slivered almonds


METHOD :

Preheat oven to 350 degrees F and grease a shallow baking dish
Add milk to coconut and let stand for 5 minutes (if fresh grated coconut is used make sure you press to get out all moisture first)
Braise semolina in ghee until light brown in colour and add the coconut milk mixture
Bring to a boil and cook until thick by stirring constantly and making sure it is free of moisture (this could take around 10 mins - Important to use a heavy bottom pan or a non stick one )
Allow this mixture to cool down
Now add the beaten eggs and the cardamom powder
Add the condensed milk and Mix well
Lastly add the cream and fold in the mixture without over beating
Sprinkle the slivered almonds on top and bake in the oven for 30 to 45 mins or until light brown on top
Allow to cool and cut into squares or diamond shapes

*If Nestle thick cream is not available you may substitute with the same quantity of khoya or ricotta cheese *

Onion Pakoras

Easy to make and perfect on cold , snowy or rainy days with a cup of tea. Lovely combination !

INGREDIENTS

1 large yellow onion sliced
2 Cups of besan or chickpea flour (available in both regular and ethnic stores )
1 tsp of garam masala
2 green chillies finely chopped
1 tsp of coriander powder
1/2 sugar
2 tbs of lemon juice
Salt to taste
Oil for deep frying


METHOD

Marinate onion in lemon juice, salt , coriander powder , garam masala powder and sugar - Allow to rest for 10 mins
Add green chillies and besan and slowly add around a 1/4 cup of water to make a thick batter
Adjust salt
Heat oil in pan
Deep fry spoonfuls of pakoras until golden brown
Serve hot with hot sauce / Chutneys

Kalia de poulet - Chicken Kalia

The blend of sweet and spicy spices make this a rich dish that is usually served on special occasions such as Eid , the muslim festival . It can be accompanied with basmati rice, bread or naan and usually a carrot salad. This is chicken Kalia as I remember my grandmother making it .

INGREDIENTS

1 kg chicken legs and thighs
1/2 kg potatoes peeled and fried
1 cup of golden fried onions
1 tsp of spanish saffron soaked in a little bit of warm milk
1/4 cup of coriander leaves chopped
1/4 cup of mint leaves chopped
2-3 green chillies
1/3 cup of ginger garlic paste
1/4 cup of crushed onion
1 cup of full fat yoghurt
2 tbs of roasted ground cumin seeds
1 tbs of garam masala
1/2 tsp cardamom powder
1/2 tsp nutmeg powder
2 sticks of cinnamon
6 eggs boiled and peeled
salt to taste
4-5 tbs oil
1/2 cup of warm water


METHOD

Marinate chicken with ginger garlic paste, salt and yoghurt overnight
Add all other dry spices including cinnamon sticks , mint leaves, coriander leaves , green chillies , onion paste and 3/4 of fried onions
Mix until all chicken pieces are well covered with spices, herbs and yoghurt and allow to rest another 30 mins or so
Heat oil in a pan
Add marinated chicken and fry for 5 mins
Add potatoes and water
Mix well and cook covered on low heat for 20 mins
Add eggs and saffron milk and cook uncovered for another 10 mins
Kalia is done once oil starts to separate from the gravy which should be thickened by that time
Add rest of fried onions and serve hot


TIP :
Before frying potatoes add salt and a little bit of yellow food colouring - This will give the potatoes and nice golden colour in the kalia

Poulet Croustillant - Crispy chicken Mauritian style

INGREDIENTS

4 Chicken breasts cut in long thin strips
1 tbs crushed garlic
1 tsp white pepper powder
2 tbs light soya sauce
1 tsp oyster sauce
2 eggs lightly beaten
1 cup of corn starch (or cornflour )
Oil for deep frying


METHOD

Clean and pat dry chicken strips
Add Crushed garlic , pepper powder , soya sauce , oyster sauce and eggs
Marinate for 2 hours
Place cornstarch in a Ziploc bag and add marinated chicken strips (This can also be done in a big bowl with a cover)
Shake bag so that chicken pieces are well coated with corn flour
Heat oil in a pan until medium hot
Fry chicken strips until golden brown
Serve with hot sauce

Korean BBQ Beef

INGREDIENTS :

1 lb of beef sliced thinly
1 tbs of crushed garlic
1 tsp of Red chilli powder
2 tbs of dark soya sauce
1 tbs of brown sugar
salt and pepper to taste
1/2 cup of green onions sliced roughly
1 tbs of sesame oil
sesame seeds (optional)


METHOD

Marinade beef with all the ingredients and refrigerate overnight
Heat grill and place beef and cook until brown
A flat griddle can also be used
Serve with salad or over rice

OPTIONAL
Add toasted sesame seeds on top

Gâteaux Bananes - Sweet Banana Fritters

Another popular one from Mauritius - A very ingenious way to use over-riped bananas if you are tired of the usual banana bread. Popular with afternoon tea or simply as a warm dessert with cream .

INGREDIENTS :

3 Ripe Bananas

5- 6 tablespoons of sugar

1 1/2 cup of flour 

1 egg lightly beaten 

1/3 cup of milk 

1 tsp of vanilla extract 

Oil for deep frying

METHOD :

• Mash bananas leaving a few chunks
• Mix in flour , beaten egg , milk sugar and vanilla 
• If batter is too thick add a little bit more milk to get the right consistency which should fall off spoon easily but not overly liquid 
• Heat oil in pan on medium heat 
• Add spoonfuls of banana batter in oil
• Fry until golden brown
• Set on paper towel
• Add icing sugar on top or serve hot with cream