Mauritian hakien recipe. Chinese Mauritian spring rolls recipe. Mauritian street food recipes. Recette de Hakien Mauricienne.

G and I were watching Mauritian Food Safari (click for video) on TV one day when, all of a sudden, he pointed out "Hey, that looks like the Indian snack that they sell in Malaysia!". True enough, after taking a closer look, I was amused to see the familiar deep-fried lentil snack (which we call "Magelek", although that does not translate to "chilli cakes") on Australian television. And no wonder, these chilli cakes were apparently introduced by the Mauritian Indians. The only noticeable difference was that the Mauritian version was round like golf balls, whereas Magelek is shaped like a flying saucer (or something like that). These are one of my favourite snacks that I can eat for breakfast, tea or any time of the day. In Malaysia, you can get them at the Pasar Malam (night markets) or even buy frozen ones that you can deep-fry yourself. They are made from yellow split peas or dhall, and are mixed through with curry leaves, cumin and chillies. If you don't have curry leaves, you can just use coriander leaves, which is the Mauritian version. Magalek / Gateaux Piments (Chilli Cakes) Ingredients 250g yellow split peas 1 sprig curry leaves 2 tbsp coriander leaves, chopped 1/2 onion, chopped (optional) 2-3 red chillies, chopped 1 tsp cumin seeds (or substitute with ground cumin) 1 tsp salt (or to taste) Dash of pepper Vegetable oil for frying Method Soak the split peas overnight. Transfer to a colander and leave to drain well for an hour, shaking the water off occasionally. Place in a blender or food processor, and process until most of it is finely chopped. Pour out into a large bowl and add the rest of the ingredients. Mix well. Heat up sufficient vegetable oil in a wok/pan for deep-frying. Using a large spoon, scoop the mixture into the palm of your hand to form mounds the size of golf balls. Compress them between both palms of your hand, then gently drop the patties/balls into the hot oil. Repeat with the rest of the mixture. Deep-fry them until golden brown and crisp. Drain on absorbent kitchen paper. Serve hot or warm as a snack or for parties and picnics.

An authentic taste of Mauritius with a detailed rougaille recipe. Learn how to make traditional Mauritian rougaille (rougaille mauricien) and savor the flavors of this classic fish rougaille dish. Perfect for food enthusiasts seeking an authentic culinary experience.

One of the great Creole cuisines, Mauritian food is a combination of native African, French, Chinese and Indian, with many dishes created that are unique to the island of Mauritius. Indian curries, breads and pickles are cooked alongside slow-braised European daubes and stir-fried noodles from China, all using locally available ingredients. Read more

How to make Mauritian achard légumes which is a flavoursome vegetable pickle. It’s the perfect summer side dish that brings plenty of veggies into your meal (Vegan). Achard légumes recette mauricienne.

Craving a Mauritian Napolitaine cookie but not in Mauritius? No worries! Here's an easy Mauritian Napolitaine recipe. Put on your aprons and bake some delicious Napolitaine cookies with us!

Oundé - Mauritian semolina balls that are packed full of Middle Eastern flavors. A must try local sweet treat! Healthy and simply delicious!

Beef rissoles are delicious, savoury pastries; perfect for picnics. Our family recipe is quick and easy to make, and easily adapted for endless variety.

Who doesn’t love the fragrant aromas of Masala spice? My love for spices are getting stronger and stronger day by day. I am definitely very fond of a good Curry and what is more delightful than a t…

Who ever in Mauritius has never tasted to these? :) "Paté Thon" is a must appetizer in Mauritian Cuisine.. Easy to make and re...

Taro fritters / Mauritian gato arouille recipe. Mauritian street food recipe. Recettes de cuisine Mauricienne. Recette de gateau arouille.

I would like to think that every Mauritian child's favourite cake is banana tart [the Mauritian version] but many of them, as they grow up get fed up with it. I must say I am one of these children! Ah yes, I remember, especially since I live nearby one of the 'best bakery' shop in the country, I used to have lots of banana tarts. And as the years went by, I had enough of them. I only recently had banana tarts when my sister-in-law made them, but if I have to recall when I last had one before that, I'd probably have to do a mind-wash and jump to my childhood! I made these little cuties the first time today, and wow, they were so easy! You'll notice that I got so excited by their appearance that I took nasty pictures of them, one of them showing the edge of the baking sheet. But that's no problem right? As long as they look cute and delicious who cares about the picture? Actually I do! Ah yes, again I had a hard time waiting for the tarts to cool down..torture I say! Happy Baking! Equipment: Kitchen Scale Measuring Spoons 10 Mini Tart Shells Oven Stove Food Processor (if you have one, else you can use your hands) Ingredients: 180g of all-purpose flour 125g of cold unsalted butter (should absolutely be cold) cold water as needed, just a little bit, about 3-4 tablespoons 7-8 ripe bananas (medium-sized) 2 tbsp of sugar (make that 3 if you have a sweet tooth) Milk for glazing (for a vegan recipe use soy milk) Method: If you are using a food processor, make sure that you place the bowl in the refrigerator atleast half an hour before. In the bowl of your food processor, process the flour and the butter until the mixture crumbles. Otherwise use your hand to mix the flour and the butter until it forms a crumbly mixture. Now, add the water, just a little bit of it, you don't want a too smooth dough. Mix until combined. Don't overwork the dough. Cover with cling film and refrigerate for 30-60 minutes. In the meanwhile, peel the bananas, mix in sugar and cook on high heat. Cook until just a little brown. Baking will continue the process of cooking the bananas. Remove from heat and set aside. At this point, remove the dough from the refrigerator and flatten to 1/4 inch thick with a rolling pin on a work surface. Using a cookie cutter or the rim of a glass, cut the dough to the desired diameter to line the tart shells. [I used a 3.6" diameter dish] Use a spatula to lift the dough if it sticks to the work surface. Line the tart shells with the cut dough, gently press alongside the rim to cut off the excess dough. Repeat for the other tart shells. Preheat oven to 200˚C/392˚F. Butter the tart shells. You can now either fill the tart shells with 1 heaped tablespoon of the cooked bananas, or chill them for another 10-15 minutes [which I did] and then fill with the cooked bananas. At present, combine the remaining pastry and roll to 1/4 inch thick using a rolling pin. Using a knife cut the uneven sides, the remaining dough will be rectangular in shape. Then use your knife to cut the dough lengthwise, the width of the strips should be around 1 cm. Either make a lattice like I have or just cover with the strips however you like it. Glaze with milk. Cook for 20-30 minutes or until golden brown. [Baking time will depend on the thickness of your dough] Happy Eating! Tip: If you're making a larger banana tart, using say a 8" pan, to make the lattice, you can press a cooling rack onto the dough to make even sized strips for the lattice. To make the lattice, I've used 7 strips per tart shell, you might use 8 or more. Or even less. Start by placing 4 lattice vertically, or that could be 3 vertical and then 4 horizontal. But in the photo it's 4 vertical so Im gonna go with that. Carefully press the 4 vertical strips' one end firmly. Remove the excess. And let the other ends overhang. Place 1 latice horizontal just like in the photo below. I find it easier to let it overlap the 1st vertical strip (starting from right). Then I let it pass under the second strip. Of course you will have to lift every other strip for that. Now, let the strip overlap the 3rd vertical strip and let it pass under the last vertical one. Fix the end by pressing firmly onto the edge of the tart shell. Remove the excess. Place a 2nd horizontal strip. At this point you want it to pass under the 1st vertical strip and over the 2nd vertical one. Repeat with another horizontal strip and drumrolls, you're done!

Mauritian Fried Noodles (Mine Frite Special) Who has ever been to Mauritius and never tried this so typical dish?? ...

Mauritian gateau piment recipe. Mauritian chilli fritters recipe. Recette gateau piment. Homemade gateau piment. Gato piment mauricien.

Mauritius is a beautiful island nation in the Indian Ocean and considered part of Africa. Its neighbors are: Madagascar, to the west, Reunion Island, to the southwest and the Seychelles, to the north. Mauritius also

Mauritius was first settled in the 1638 by the Dutch, in the year 1715 it was overtaken by the French and later, by the British. However, Mauritius finally celebrated its first Independence day on the 12th of March 1968. Today, Mauritius is celebrating its 45th Independence Day! Coincidentally, it is also rejoicing its 21st Republic Day! Every year, there is the flag-hoisting ceremony held at Champ-De-Mars, and this year, the Chief Guest was the President of India, Mr Pranab Mukherjee. On the eve of the Independence Day, school and college [high school] students are released early after having celebrated the Independence Day at their respective school. On this day, small bricks of juice and French/Mauritian pastries are distributed to the students. My favourite cake to pick was the Puit D'amour. The Puit D'amour consist of pie crust with a sort of crème patissière on top. And yes with a glacée cherry for the finish! Equipment: Measuring Scale Measuring Cups Measuring Spoons Oven Cling Film Food Processor / hands (if you dont have one) Mini Tart Shells Beans (optional) Cookie Cutter Ingredients: 1. For the Pie Crust: 1¾ cups of all-purpose flour ½ cup cake flour 1/4 tsp of baking powder 226g of cold unsalted butter, cubed 2 tbsp of cold water 2. For the Filling: 2 egg yolks 40g of sugar 25g of flour 1½ tbsp of corn flour 1 cup of milk 1/2 vanilla pod, split lengthwise 1/4 cup of heavy cream 3. For the Finish: Glacees Cherries Dessicated Coconut - desired Method: Begin by making the pie crust. If you are using a food processor, refrigerate the bowl for 20-30 minutes. Combine the flour, baking powder and cubed butter together, in the bowl of the food processor. If you are using your hands, rub the butter into the well-mixed flour/baking powder mixture. DO NOT KNEAD. Do not over process/mix. You should obtain a slightly powdery butter mixture. Add the 2 tbsp of cold water. Form a soft ball. Using a rolling pin or the palm of your hands, flatten the dough. Wrap in cling film and let refrigerate until firm. [Mine did not take long, about 20 minutes, however it might take upto 1 hour for yours to firm up.] Roll the refrigerated dough into a 1/2 inch thickness. Use a cookie cutter to cut the dough. Fit cut dough into tart shells. Trim excess dough along edges. Refrigerate for another half hour. Meanwhile, make the crème patissière by first combining the egg yolks and sugar. Whisk well, until pale yellow (not to much). Add the flour and the corn flour together. And pour into egg/sugar mixture. Mix until a smooth paste is obtained. Boil the milk with the vanilla bean. Slowly add the milk to the egg mixture. Make sure you keep whisking, so as not to cook the eggs. Pour the mixture back into the saucepan, and continue to simmer on medium heat while continuously whisking. When the mixture starts to set and becomes thick enough not to be able to whisk, remove from the heat. Pour into a bowl and cover with plastic wrap. Set aside. Preheat oven to 350˚F/180˚C. Take the tart shells from the refrigerator. Use a fork to prick the centre and bottom edges of dough. At this point if you don't want the crust to rise too much, pour some beans into the tart shells. You can skip this part if you want. Bake for half an hour or until brown enough. Whisk the heavy cream into soft peaks. And mix well with the crème patissière to get rid of lumps. Allow cooling and then remove crust from shells. Pour the light crème patissière into the prebaked tart shells. Sprinkle the dessicated coconut and top with half a glacee cherry! Happy Independence Day!

Cannelle et Cardamome a blog about Mauritian cuisine and beyond.

Chicken Kalia, is a chicken curry from Mauritius that is prepared with yoghurt and lots of spices. Don’t hold back on the spices, even if some some of the quantities might seem rather a lot.

A collection of traditional and authentic Mauritian recipes passed down through generations. This book highlights the diversity of culinary traditions that shape the classic Mauritian food landscape and provides detailed instructions on how to prepare each recipe. Focusing on the subtle and distinctive flavors typical of Mauritius's staple meals, alongside the rich and aromatic seasonings commonly used in daily cooking, this cookbook is designed to inspire home cooks and food enthusiasts alike.

It’s Thaipusam Cavadee today and I am very happy to be among the lucky ones to enjoy the lazy morning of a public holiday. I was not feeling that lazy afterall as I got up early enough for so…

Recipe of the Puit d'amour, a sweet mauritian cream tart

It’s been a while since I’ve had a request from one of my readers. This particular one was a happy coincidence as I had recently come across a new recipe for tewka. I must admit that I …

Recette du Haleem, une délicieuse et consistante soupe indienne pour se tenir chaud quand le temps est froid.

Du Pain Frire is a popular street food snack in Mauritius and translates literally to “Fried Bread”. Essentially a crunchy fried bread in batter it is often dipped in a gorgeous chatini a.k.a a chu…

Je partage avec vous une recette très simple aujourd'hui : le vindaye de thon mauricien. Ma maman prépare ce plat tellement bien qu'on en redemande toujours ! On peut le préparer avec un autre poisson à chair ferme sans problème ou encore de la pieuvre...

Recipe of the Feuilleté au custard, a classic mauritian dessert with a good vanillia taste best eaten with a hot tea cup.

One of the classic french pastries you are sure to find in all boulangeries and pâtisseries in Mauritius, the Feuilleté au Custard is a recipe I have been asked for several times by my fellow reade…

This is a Middle Eastern dish and the quintessential salad: fresh, crispy, colorful and full of flavor.