Khima Briani

Everyone knows Briani in Mauritius and it's one of the star food in Mauritius!!!!
This recipe is a bit different as I used Kheema ( minced mutton) for the biryani.
500 gr mutton mince
1 cup chana dal
1 cup parboiled rice
8 onions
1/4 tsp turmeric
1/2 cup yoghurt
1 tsp pounded red chillies
2 whole green chillies
1/2 tsp cummin/coriander powder
3 potatoes cut in halves
1/2 tsp saffron
1/4 cup tomato juice grated or pureed- I use fresh ones
1 tsp salt
1 tsp ginger/garlic
1/2 cup ghee and oil
4 cardamoms
2 sticks Cinnamon
3 Cloves

Braise mince with ginger/garlic, salt, pounded chillies and cummin/coriander powder. When dry remove from stove and cool. Add yoghurt, saffron, tomato juice and whole cummin. Add cardamoms, cinnamon and cloves.
Fry onions in ghee/oil. Remove when golden colour, drain from the ghee and when cool crush with the back with a spoon and add to mince. ( Save a little for decoration on top of rice)
Fry potatoes in the same ghee and oil. Remove.
Place a first layer of mince in the deckchi or utensil. Then place the potatoes, then the dal. Lastly add the rice.
Decorate with fried onions, and sprinkle rest of ghee and 5 tblsp of cold water and simmer for 30 mins.
Serve with piments confits!!!! ;)

Mauritian Fried rice

Mauritian Fried rice

Ingredients:

1 bunch spring onion
5 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked basmati rice
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
300 gr chicken fillet

Preparation:
Wash and finely chop the spring onion. Lightly beat the eggs with the salt and pepper.

Cut the chicken fillet into half centimetre cubes. Season with salt, pepper and fish sauce (1 teaspoon) to taste.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Shred the carrots and fry them in 1 tablespoon of oil. Remove the carrots and clean out the pan.

Fry the chicken pieces until thoroughly cooked and light golden in colour. Flavour the chicken by adding 1 teaspoon of oil towards the end. Remove chicken pieces, allow oil to drain off and put aside.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart. Stir in the soy sauce oyster sauce.

When the rice is heated through, add the scrambled egg and chicken into the pan. Mix thoroughly. Stir in the spring onion. Serve hot with garlic sauce and chilli sauce.

Can be served with sweet and sour prawns.

Prawn Curry

Prawn Curry

Ingredients:

1 lb. (450g) prepared prawns

1 onion, skinned and sliced

4 cloves of garlic

2 red chillis

2 tbsps. ground coriander

1 tsp salt

4 tblsp cooking oil

1 cup water

pinch of ground cummin

1 tsp turmeric

1/s tsp ginger


Cooking Instructions:

Heat cooking oil in a pan and add the sliced onion

Fry the onion until a golden brown then add the prawns and continue cooking until the prawns are browned

Sprinkle the salt over the prawns then add the spice ingredients and mix

Pour water over the prawn mixture

Simmer the prawns until tender.

Garnish with a spring of coriander.

Dal

Dal :

Whole chana dal 200 Grams

Water 500 ML

1/2 Teaspoon Turmeric powder

1/2 Teaspoon Chili powder

2 Chopped Green Chili

3 tablespoons of Ghee

2 chopped onion

1 Teaspoon Ginger Paste

1 Teaspoon Garlic Paste

Salt to taste



Method of preparation:

Cook dal in pressure cooker with turmeric for 45 minutes.

Heat ghee in a pan & fry chopped onions till golden.

Add ginger garlic paste & green chilies.

Add boiled dal & cook for 2 minutes.

Add butter & chopped coriander on the top.

Serve hot with rice

Pound Cake

Pound Cake

1 1/2 cups butter
2 1/2 cups sugar
3 tsp. baking powder
2 tsp. vanilla
6 eggs
3 cups flour
3/4 cup milk

Preheat oven to 350. Grease and flour cake pans.
Mix all ingredients together, and beat for 25 minutes.
Bake in 350 oven for 1 1/4 hours. Cake is done when middle springs back when lightly touched.

Carrot Halwa

Carrot Halwa
This halwa can be served hot or cold, and should keep for three or four days. It is not only delicious, but it is considered good nourishing food.


2 pints milk
¾ lb. carrots
1 teacup (6 ½ oz.) sugar
1 tablespoonful golden syrup
2 tablespoonfuls (3 oz.) set butter-fat
2 dozen or more almond nuts
1 teaspoonful crushed cardamon seeds or nutmeg
1 tablespoonful sultanas


For 6 people.
Boil the milk in a large heavy aluminium saucepan. Scrape (not peel), wash and grate the carrots, and put them in the milk. Cook this on medium heat for just over an hour, stirring frequently with a large spoon to prevent sticking; the mixture by then should be fairly thick. Add sugar, syrup, sultanas and the butter-fat; pour the mixture into a deep aluminium frying pan, and keep boiling gently until the mixture begins to solidify, stirring frequently.When the halva is of deep orange colour, and has the desired consistency, it should be taken off the heat, spread on the well buttered pyrex or china dish and decorate with the peeled and sliced almonds and the crushed cardamon seeds or nutmeg.

Apple and leaf lift-off

1 apple


150g/5oz white grapes


Small handful of fresh coriander(cilantro),


Stalks included25g/1oz watercress


15ml/z tbsp lime juice

1. Using a sharp knife, quarter the apple, removing the core if you like. Using a juice extractor, juice the apple and grapes, followed by the coriander and the watercress or rocket.
2. Add the lime juice to the fruit and the herb mixture and stir well. Pour the mixture into a tall glass and serve immediately for maximum flavour.