2011-08-27

Mauritian Food!

Chick Peas Pancakes

Date: 2011-08-27
Chefs: Pamela
Quantity: 4

Ingredients
2 cups Chick-pea (Besan) flour
1 tsp ajwain seeds
1 pinch salt
½ tsp Hing/Asafoetida
1 tsp cumin powder
1 bunch fresh coriander leaves
Oil for frying
Water for batter

Optional: Green chillies

Variations: Add Spinach or any other vegetable

Cooking
Make batter by mixing all the ingredients with water until you get a smooth batter.
Heat oil on medium/high heat in a non-stick large pancake pan.
Spread batter and allow batter to dry before flipping the pancake.
Cook on the other side for about a minute.
Repeat for the rest of the pancakes and serve hot.


Coconut Chutney

Date: 2011-08-27
Chefs: Pamela
Quantity: 5

Ingredients
1 packet of Frozen Grated Coconut (about 200g)
A bunch of mint leaves
2 T tamarind paste
Curry leaves
Salt, to taste
Little water, if necessary

Optional: Green chillies

Cooking
Put all ingredients in a food processor and mix well.
Serve cold.


Watercress and Potatoes

Date: 2011-08-27
Chefs: Pamela
Quantity: 5

Ingredients
2 packets of watercress
4 potatoes
Salt
Oil
Fresh Thyme

Optional: Green chillies

Cooking
Cooking Instructions
Heat oil. Add thyme.
Add potatoes. Stir.
Add a little water and cover.
When potatoes are nearly cooked, add watercress.
Cover and turn heat off.
Serve hot.


Rougaille

Date: 2011-08-27
Chefs: Pamela
Quantity: 5

Ingredients
5-6 Tomatoes
1 small piece of ginger
1 bunch of spring onions
Little fresh thyme
Little fresh parsley
Little sugar, to taste
Salt, to taste
2 T Oil

Optional: Green chillies

Cooking
Heat oil. Add thyme and parsley. Add ginger and roast a little.
Add tomatoes and leave to cook for about 5-10 min.
Add spring onions. Stir and cook for 5 min.
Add sugar and salt to taste.
Serve hot.


Flan au Caramel

Date: 2011-08-27
Chefs: Pamela
Quantity: 5

Ingredients
100g sugar and Little water for caramel
1 can evaporated milk
1 can condensed milk
Milk and/or water until total liquid used is 1.5 litres
Sugar, to taste
10g agar-agar
1 T corn flour
Vanilla essence

Variations: Add Coconut milk / Cream

Cooking
Make caramel by dissolving sugar in little water and heat without stirring. Caramel is formed at 170 degrees Celsius.
Put in mould and tilt to the sides until the sides are covered with caramel. Put aside.
Dissolve agar-agar and corn flour in a little cold liquid.
Heat the rest of the liquid. Add sugar, to taste.
Add mixture of agar-agar and corn flour and stir until mixture thickens and starts to boil.
Turn off heat and pour in caramel-coated mould.
Refrigerate for at least 2 hours.
Unmold (heating the pan) and serve cold.




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