Recipe Chicken, cheese and potato souffles

INGREDIENTS
1 Cup boiled mashed Potatoes
½ Cup cooked shredded boneless Chicken (cooked in water with garlic and pepper)
½ Cup mixture of grated Cheddar & Mozzarella Cheese
Salt & Pepper to taste
1 teaspoon mixed dry Italian herbs

2 Eggs beaten
1 Cup of breadcrumbs
Oil to deep fry


METHOD
1. In a bowl add boiled potatoes, boneless chicken, cheese, herbs, salt, pepper and mix well
2. Heat oil in a wok
3. Beat egg in a bowl
4. In another bowl place the breadcrumbs
5. Make balls with the mixture, wet your hands with a few drops of water if you need to make a ball
6. Dip the ball in the egg and then dip it in the crumbs
7. Next dip in the egg again and in the crumbs
8. Once again, Third time dip in the egg and then crumbs
9. Add to hot oil and fry till golden brown

Recipe Fish & sweetcorn croquettes

¬ In a large pan add water, peeled and halved onion, few cloves of garlic, a piece of peeled ginger, bay leaves, whole black pepper cloves, dried coriander, peeled, cumin, diced peeled potatoes, fish and a few table spoons of oil.

¬ Boil till Fish and potatoes are cooked.

¬ Remove fish n potatoes.

¬Mass potatoes and shred fish to small pieces

¬Add boiled soft sweetcorn

¬Combine all n season with salt

¬Make along oblong shapes

¬Cover and refrigerate for 2 hours

¬After refrigeration, Remove and coat in beaten egg then breadcrumbs, repeat process 3 times.

¬Deep fry in hot oil

Tuna Sub Recipe

INGREDIENTS
1 Baguette
1 Can Tuna
1 tablespoon melted butter
½ Cup Grated Cheddar Cheese
½ Cup Mozzarella Cheese
1 tablespoon Oregano
1 teaspoon Freshly Ground Pepper
Salt to taste

DIRECTIONS
1. Slice French bread diagonally into thick slices
2. Lightly butter with melted butter
3. Drain the can of tuna till no liquid is left in it
4. In a bowl add tuna, salt, pepper, oregano and combine well
5. In another bowl mix together the cheddar n mozzarella cheese
6. Spread tuna onto the slice
7. Top with cheese mixture
8. Place under a hot grill till cheese is melted
9. Serve immediately

Balti Chicken

Ingredients 1 kg chicken cut into 11\2 inch pieces 1 teaspoon black pepper 1 inch cinnamon stick 2-3 - black cardamoms 2 - bay leaves 1 large onion, thickly sliced 1\2 kilogram tomatoes, chopped 6-7 - green chillies 2 tablespoons ginger, finely chopped 2 tablespoon garlic paste 1 teaspoon red chili powder 1 teaspoon salt 1\2 cup oil



 Method


Place the chicken, black pepper, cinnamon, cardamom and bay leaf in a large pot. Add enough water to make the chicken tender. Heat oil in a shallow frying pan or karahi. Add onions and stirring frequently fry for 5 minutes or until soft. Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton. While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate. Garnish with coriander leaves, diagonally cut green chilies and thin Julienne's ginger. Serve hot with Nan.

Kabab in red sauce

Ingredients (serves 4)
1 cup Basic tomato sauce
 250g beef mince
 1 small bell pepper
 1 small onion black pepper to taste
 2/3 cup finely grated parmesan cheese
Cooked pasta, to serve


 Method

Make Basic tomato sauce.
Meanwhile, combine mince, bell pepper, half the parmesan, and salt and pepper in a bowl.
Mix to combine. Roll heaped teaspoons of mixture into 40 balls.
Add meatballs to the sauce for the last 10 minutes of cooking time.
Cook for 10 to 15 minutes or until thickened and meatballs are cooked through.
Serve with pasta. Top with remaining parmesan.

Mango Juice

Ingredients
 250 gms Mango
 1/2 Lemon
 100 gms Sugar
150 ml Water Mint Leaves to Garnish

 Preparation
1. Boil the water & sugar until the sugar is dissolved. Leave it to cool to form a syrup.
 2. Peel the mango and chop it finely.
3. Put the mango pieces in a blender, squeeze the lemon juice in aswell, add the syrup and blend together until the mango is liquidized.
 4. Chill in the fridge until you are ready to serve.
5. Serve cold with a sprig of mint to decorate.

Omelette with Greens

Ingredients
Butter -5 – grams
Chopped coriander – 1 – springs
Chopped onion – 10 – grams
 Chopped tomato – 10 – grams
 Eggs – 4
Green chillies – 5 – grams
Pepper to taste Salt to taste


 Method
 Beat the eggs & mix all the ingredients.
 Pour over a hot griddle with butter or oil, flip over cook for few more min serve hot.

Chicken Malai

Ingredients
500 gms. chicken (cut into pieces)
 1 cup cornflour
 1 tsp. garlic paste
 2 tbsp. curd
 2 cups ghee
 1 plastic bag
 1 tsp. ginger paste
1 tsp lemon juice
1 tblsp vinegar
 1 tsp. black pepper
 Salt to taste.

 Method
 Soak the chicken pieces in curd, salt, vinegar, ginger and garlic for 12 to 16 hours.
 Put cornflour in the bag with little salt and black pepper.
 Add pieces of chicken removed from the marinade
Shake the bag well with chicken, cornflour, salt and pepper in it.
Heat the ghee to a high temperature in a deep pan.
 Then gradually lower few pieces of chicken and fry them golden brown on a very strong fire.
 For frying the second lot of chicken pieces the fat should be heated again to a high temperature.
 Serve it hot with green salad

Puris

Ingredients:

1/2 lb white flour

4 tablespoons vegetable oil

200 ml water

vegetable oil for frying



Method:

Blend the flour with the vegetable oil. Add water gradually and work into dough until a uniform consistency is obtained.

Allow the dough to rest for 30 minutes.

Break dough into small pieces and roll into dough balls. the size of a ping pong ball. Dip into vegetable oil. Then flatten each dough ball with a rolling pin.


Add enough oil to cover whole surface of pan. Heat oil in a pan over medium heat. Place each poori into pan and fry one at a time. As soon as poori expands, turn over and immediately remove from pan. Drain.

Baguette Fromage

Ingredients:

1 cup flour

6 portions of la vache qui rit

1/2 cup cold water

pinch of salt



Sieve the flour and the salt.
Mix vache qui rit with the flour and salt. Gradually add water and mix well into a smooth pastry. Roll pastry into sheets. Cut into thin strip. Place 10 to 12 cheese sticks in the pan. Fry slowly on a low flame. Wait till they are light brown. Drain and place on absorbent kitchen paper. When cold, put them in a tight fittinglid tin. Enjoy.

Gateau Arouille

Ingredients:

500 grams arouilles (yam) (peeled and grated)
spring onions finely chopped
1 small onion
2 slices of white bread
1/2 teaspoon sugar
1 teaspoon freshly crushed ginger
5 tablespoons corn flour
salt to taste
vegetable oil for frying
2 spring onions finely chopped
1 lt oil


Method:

Combine grated arouilles (yam) and all the other ingredients.
Make small balls.
Heat oil in deep frying pan over medium heat.
Drop one ball by one ball into the oil and fry until golden brown.
Drain on kitchen paper towels and serve immediately.

Rougaille chevrette la riviere.

Ingredients:

250 grams red tomatoes

125 grams red chillies

250 grams small dried prawns (chevrettes la riviere)

1 small onion finely chopped

1 tablespoon crushed garlic

10 tablespoons vegetable oil

salt to taste


Roughly chop the red chillies ,the onion, tomatoes. Finely blend in a food processor.


Prepare the prawns: Remove any loose shells or impurities. Soak in water to remove excess salt.

Add the prawns to the tomatoes, chilies and onion. Blend very roughly (3 seconds approx).

Heat the oil. Add garlic. Then add the paste. Add salt per taste. Cook over very low heat for approx 15 mins.

Eat with bread or with rice, dhal and brede malbar :)

Enjoy.

Achard légumes

Ingredients:

500 grams finely sliced cabbage,

500 grams carrots cut into matchsticks,

500 grams French beans finely sliced lengthwise,

1 medium cauliflower, separated into small pieces,

3 tablespoons black mustard seeds,

2 tablespoons crushed garlic,

1 tablespoon turmeric powder,

sliced green chillies,

20 tablespoons of vegetable oil,

4 large onions finely chopped,

2 tablespoons white vinegar,

Salt to taste.



Method:
Was and dry out vegetables in the sun for 2 days.

Blend mustard seeds, turmeric powder with garlic and a little water.(You can use pickle masala as well, if you use Steward Lazzat, caution about the salt, as it's quite salty)

Heat oil, add the mustard/garlic/turmeric paste and some salt over VERY low heat.

Add vegetables and green chillies, mix well until well coated. Remove from heat.

Allow to cool and stir in the vinegar.

Place in dry jars and store in refrigerator.

Khowse

½ chicken cut into +- 10 pieces

1 onion sliced

2 Tbsp ghee1 cinnamon stick

1 cardamom pod

2 cloves

½ tsp ginger garlic

1 tsp chilli powder

½ tsp coriander cumin powder

¼ tsp tumeric

Salt to taste

¼ cup water

1 Tbsp chana flour

1 ½ litres milk

2 cups of coconut milk

1 Tbsp chopped coriander leaves/ spring onion

1 Tbsp crushed chillies

1 box 250g spaghetti

Samoosa or spring roll pastry

Cut into thin pieces.

Fry onion, cinnamon, cardamom and cloves in ghee until onion gets soft.

Marinate chicken with the following:

Ginger garlic

chilli powder

coriander cumin powder

tumeric

Salt

Braise well, lower heat and cook until chicken is tender.

Mix chana flour and water and add to chicken. Braise for 1-2 minutes.

Stir in milk or coconut milk and simmer for 10 – 15 minutes.

Garnish with coriander leaves

Deep fry pastry strips until golden brown and crispy.

Roast the crushed chillies in a pan until brown in colour.

Serve in individual bowls:

Place spaghetti in bowl

Pour soup over

Garnish with fried crispy strips

Zulfi"s Mince Loaf

A special thanks to Naseema Khan for this recipe. A great one!!!!

1 KG MUTTON MINCE OR CHICKEN MINCE

1 TBLSP GINGER GARLIC PASTE

1 TBLSP FRESHLY GROUND GREEN CHILLIES

1 TBLSP OF WHOLE DHANA SEEDS CRUSHED

1 TBLSP OF WHOLE JEERA SEEDS CRUSHED

1 TSP WHOLE BLACK PEPPERS CRUSHED

1 TBLSP SALT

1 TBLSP BAKING POWDER

2 SLICES SOAKED BREAD IN WATER (SQUEEZE WATER OUT)

2 EGGS BEATEN UP

1 CUP JUNGLE OATS

HANDFUL OF GREEN DHANIA LEAVES & LITTLE CHOPPED SHALLOT

HALF CHOPPED GREEN YELLOW OR RED PEPPERS

METHOD :

MIX ALL OF ABOVE TO THE MINCE.

GREASE A LOAF PAN WITH 2 TBLSP OIL PAT THE MIXTURE IN IT

BAKE FOR 1 HOUR AT 180 DEGREES

WHEN DONE COOL PLACE ON PLATTER BRUSH TOP WITH ANY RED CHUTNEY SPRINKLE WITH SIMBA CHIPS CRUSHED ON TOP

SERVE WITH GREEN SALAD

Poulet Roussi/ Fried chicken with herbs

Ingredients:

3 chicken breasts
1 tsp ginger/garlic
3 tblsp oil
1 tsp salt
2 tsp thyme (dried)
2 grated onions
3 tblsp fried onions
pinch of chilli powder


Preparation:

Wash chicken breasts after deboning and splitting open. Divide in halves.
Put the oil in pressure cooker, add the grated onions and just as they turn into a
lovely pink colour add all the other ingredients.

Add a little water, close lid and simmer over low heat for 10 mins or till chicken is done.

Kitchree

1 cup rice
1 cup dal moong or red lentils
5 to 6 cups water
2 ½ teaspoonfuls salt
1 tablespoonful ghee
1 ½ teaspoonfuls garam-masala
1 cup chicken kheema



POR 4 OR 5 PEOPLE. Sort, wash and soak the rice for a few minutes. Put the
water on to boil in a large, heavy aluminium saucepan. Put in the drained
rice, and salt bring to the boil and then turn heat very low. Cook for 20
minutes, then add the well-washed and drained pulses. Mix slightly. and
keep cooking (covered) on a very low heat for another 15 minutes. By then
the rice and pulses should be quite tender, but not overcooked. If the rice is
inclined to stick, put the saucepan (covered) in the oven (Regular 3-4) to
finish off the cooking. If, however, the kitchree has too much fluid, let
it remain on the heat (uncovered) with the heat slightly higher.
When cooked, the kitchree should have the consistency of thick porridge,
but the rice and pulses should not be crushed.
Heat the ghee in a small frying pan, add garam-masala and the onions, pour this onto the kitchree. It can be kept hot in a very low oven.

Kheer

2 ½ pints of milk (preferably fullcream)
½ teacupful (2 ½ oz.) rice
I teacupful (7 oz.) Sugar
2 dozen almonds
I tablespoonful sultanas.
I teaspoonful crushed cardamom seeds or grated nutmeg
I tablespoonfuls rosewater

FOR 5 OR 6 PEOPLE. Pour the milk into a large, thick aluminum saucepan, and
bring to the boil. Then add the well-washed rice, mix with a large spoon,
and keep boiling on medium heat _ an hour, stirring frequently and scraping
from sides and bottom to prevent sticking. Then add sugar, well-washed
sultanas, blanched and thinly-sliced almonds, and the crushed cardamom seeds
or grated nutmeg. At this stage, the kheer may be put in a moderate oven for
about 30 minutes to become brown on the top; but in Mauritius, after adding the
sugar, sultanas, etc., we keep boiling gently until the right consistency is
obtained. This does not take more than 15 minutes. Then the kheer is
transferred into a dish, and when slightly cold add the rosewater and mix!

Jarda

I teacupful basmati rice
I teacupful sugar
2 teacupful hot water
I tablespoonful set butter-fat
2 tablespoonfuls sultanas
2 tablespoonfuls finely sliced mixed nuts
I teaspoonful cardamom seeds or nutmeg

FOR 4 PEOPLE. Sort, wash and soak the rice for at least 10 minutes. Mix
sugar and water together, and keep this thin syrup in a jug. Heat the
butter-fat in a heavy aluminium saucepan, and fry the well-drained rice in
it very gently for a few minutes. Warm the syrup, and add this and the
well-washed sultanas, together with the peeled and sliced nuts and the
cardamom seeds (whole) or the grated nutmeg. Bring to the boil, then turn
heat very low. At this stage it is better to put the saucepan (covered) in
the oven for I hour IS minutes, on Regula 4. When ready, the rice should be
well cooked, but not broken or sticking together.

As its quality often varies, some rice may take a little. less water in the
syrup, and the cooking time may also be slightly varied. Many people mix a
teaspoonful of diluted saffron while the rice is cooking, to colour it and
give it fragrance.

Halwa suji

I have tried many halwa suji recipes, but this one is the best ever... As far as my sis and I are concerned... I am sure you will agree too :)


Ingredients:
2 ½ tablespoonfuls (4 oz.) set butter fat
4 oz. semolina
6 oz. sugar
2 oz. milk
10 oz. water
2 tablespoonfuls sultanas
2 tablespoonfuls sliced almonds
1 ½ teaspoonfuls crushed cardamom seeds or grated nuts
A pinched of saffron

For 4 people.
Mix the sugar, saffron, milk and water, and boil for a few minutes; then pour this hot syrup into a jug. Melt the butter-fat in a large saucepan or deep frying pan, mix in the semolina and fry very slowly for about 10 minutes, stirring all the time. When the butter begins to separate from the semolina, and the mixture is a golden colour it is time to pour in the syrup. Add the will-washed sultanas, and boil quickly until all superfluous liquid has dried off, stirring all the time with a large spoon; this should not take more than 10 to 15 minutes. Pour the halva into a shallow pyrex or china dish, and decorate it with thinly sliced almonds and cardamom seeds or nutmeg. Instead of all sugar, I have used 4 oz. sugar and 1 ½ tablespoonfuls honey. After it is ready, it can be kept hot in a covered dish in a very low oven for an hour or so. It can be re-heated, which should be done very slowly, so that the halva does not become too stiff.