The so famous Mauritian Lima Beans Curry (Masala Gros Pois)! :) This dish is among one of the base food in the Mauritian Cuisine.. ...

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.

Cassava Pudding or Poudine Manioc like we call it here in Mauritius, is a well appreciated 'snack' during breakfast time or on its own! Usually you would find hawkers selling them, but nowadays they are becoming as scarce as hen's teeth!! Why, then, not try making yours yourself?! This is my take on the recipe, actually the recipe credit goes to my Sister-In-Law, she is an awesome cook!! Alternatively, you can steam the pudding instead of microwaving! It will take about 15 minutes! Have fun at making this delicious treat!! Equipment: Rectangular pan Microwave or Steamer Kitchen Scale Measuring cup/spoons Ingredients: 200g of grated cassava (manioc) 80g of sugar 85ml of milk 1/4 cup of dessicated coconut 1/2 tsp of vanilla extract butter for greasing Method: In a bowl, mix all the ingredients, except for the dessicated coconut. Grease pan with butter. Pour the mixture into the pan. Microwave on high, for 10-15 minutes or until a glutinous mass is obtained. Allow cooling and cut the pudding into squares. Roll the squares in the dessicated coconut and let coat evenly! Happy Snack-Ing!

With its roots in Europe, the spicy, aromatic chicken daube is both a comforting home-cooked dish and a true one-pot wonder.

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…

Bring the world to your kitchen with SBS Food. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, video tutorials and blogs.

If you asked me to go back to 10-12 years ago and recollect which dessert my mom was an expert at, it would be the Flan au Caramel hands down! On Sundays when she would ask me to get a heavy stone from the garden, I knew what was waiting for me! Or what I would eagerly be waiting for! What? You ask me what is the stone for? Good question! At the time, she would cook the flan in a pressure cooker, and to seal the pan with the custard very tightly, when roast strings would fail, she would place a heavy stone on top of the lid! She's brilliant! I know! She made me fall in love with her Flan au Caramel! Yes, I would wait until every second Sundays to be able to have the best bite of heaven! Well, I maybe exaggerating on being crazy about a simple dessert like Flan, but would you believe me if I told you that last Sunday I made this, and had all of the 6 ramekins, all of them, by myself? Yes I did! I love flan this much! Especially this Flan au Caramel!! I would be more than happy if you would try this out and share your experience with me! I await you readers!! Equipment: Measuring Cups Measuring Spoons Measuring Beaker Small Saucepan Blender (Optional) Or Whisk Pressure Cooker or Bain Marie or Oven 6 Ramekins Deep Baking Pan (if using oven) Ingredients: 1. For the Caramel 1/3 Cup of Sugar 2 Tbsp of Water 2. For the Flan 500ml of Milk (See Note) 1/4 Cup of Sugar 1/2 Tsp of Custard Powder (Optional) 3 Eggs 1 Tsp of Vanilla Extract Method: Have 6 ramekins ready on your counter. Set a small saucepan on low heat and add the sugar and the water to make the caramel. Do not stir the caramel, and please do not use any metal spoon! Turn off the heat when the caramel turns deep golden in colour. Carefully pour equal portions of the caramel into the ramekins. Swirl the ramekin, to evenly coat the bottom with caramel. Let stand for 5 minutes. Meanwhile prepare the flan. Preheat your oven to 150˚C / 302˚F Combine the custard powder with a little milk. (Helps in better dissolution) Mix well and then add the mixture to the rest of the milk. Combine the milk mixture with all the other ingredients in a blender and give it a whizz. Strain for air bubbles and equally divide the mixture into the ramekins. Place the ramekins in a deep baking pan (a roast pan will do) and pour water up to 2/3 way of the ramekins. Transfer the baking pan into the oven and bake for 60 minutes or until a knife inserted in the centre comes out clean. Slowly and carefully remove the ramekins from the baking pan and allow to cool to room temperature before popping them in the refrigerator for atleast 2 hours. Yesssss! It's as easy as that ! Note: I use milk powder whenever a recipe calls for milk. So for this one, I made the milk thicker than usual. It gives the flan a richer milky consistency. If you're using liquid milk bought in cartons or gallons, and if you have milk powder (if you don't, go ask the neighbour!!!), I will suggest you add 1-2 Tablespoons to get a slightly thicker consistency. The traditional Mauritian flan is usually cooked in a bain marie or in the pressure cooker. The thing with these methods of cooking is that the water ends up boiling which causes the big holes around the flan. That is exactly why I prefer baking my flan. If you're not after an aesthetic look go ahead with the former methods.

akien is a particularly distinctive dish in Mauritius, mainly made by people of HChinese origin. From what I have been able to gather, it is a dish of Hakka Chinese origin, an unusual variety of what is commonly known as spring rolls, made even more interesting by the fact that the traditional version does not use wrappers at all. Instead, the filling is shaped into a log, then dipped in batter before being fried for the first time, then again coated in a thinner batter before being fried again. This double coating and frying results in a final product with an exceptional crunch on the outside with a juicy, crunchy and very flavourful filling on the inside.

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

Today am taking you all to an another dream destination of many, yes my today's post is from Mauritius. Mauritius cuisine is a real mix of French, Chinese and Indian cuisine,however this cuisine is very much influenced by our Indian cuisine. While googling about this Mauritian cuisine, i was surprised to see that their most popular dishes are always prepared with an Indian touch. Am running this week's blogging marathon with Cook by capital as theme. Hence i picked the alphabetic letter 'P', after Paris and Prague, i couldnt stop myself to pick Port Louis, the capital of Mauritius. Port Louis, is very much known for their street foods. And i picked one of the most known and popular drink which quite common in Central Market in Port Louis. And this drink is easily available anywhere in the island. Inspired by Indian Falooda which calls for rose syrip, basil seeds, vermicelli, sweetened milk and icecream, this Alouda is almost like this Indian drink but this drink includes agar agar. Alouda can be a delicious dessert to indulge after a meal though its consider as a drink for hot summer days. Usually rose syrup, strawberry syrup or mint syrup are used for flavoring this chilled milk drink. Milk and sweetened condensed milk are the two key ingredients for making this ultimate drink. This drink is definitely a must to give a try. You cant escape from this drink if you walk down in the streets of Port Louis. A prefect thristy quencher which makes your tummy full as the agar agar makes more satisfying. Recipe Source: Here 3cups Milk 1/2cup Sweetened condensed milk 2tbsp Basil seeds 1/4cup Agar agar Rose syrup or strawberry syrup (as per need) Soak the basil seeds in enough water. Bring a cup of water to boil, add the agar agar sticks and cook until they gets well dissolved. Transfer this to a plate and let it cool completely. Once cooled, break the agar agar with a fork as small pieces, keep aside. Bring boil the milk, sweetened condensed milk as bit thick milk. Let it completely, arrange it in fridge. While serving, drop a tablespoon of rose syrup or strawberry syrup to a tall glass. Top it with chilled sweetened milk, drop a generous amount of agar agar and top it with basil seeds. Serve chilled. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95

Translated to an upside-down bowl the 'magic' bowl is layered with a fried egg, Mauritian stir fry and rice

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 …

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!

Mauritian curries, although a direct descendent from India, have their own unique taste. For instance, there is typically more garlic and ginger and less tomatoes in a Mauritian curry.

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

And if you aren't in Mauritius and your sweet tooth demands a Napolitaine cookie or two, here is an easy recipe. Get your aprons on and make some Mauritian Napolitaine cookies with us!

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!

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

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!

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.

Get-togethers: Selina Periampillai inherited her love of Mauritian food from her parents, and now she's passing it on to her family

Poudine Mais is a Mauritian dessert made with corn meal. For this month’s Daring Cook’s challenge, Rachael of Pizzarossa challenged the cooks to try out recipes using corn meal. Sh…

After all those Diwali sweets, I’m sure you must have a craving for something light, something crisp… something salty! Here’s a simple recipe for a popular Mauritian snack, the ga…

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…

This is my first post and want to start with some sweet to add on my blog. Everyones all time favourite Suji Halwa is a very quick and easy dessert to make. It is made on auspicious occasions like …

Today, I want to share with you this classic Mauritian recipe, locally called poudine dipain, that is, bread pudding. This recipe actually goes a long long way back to when the few hard-earned rupees meant a lot to families, and as such they would not afford making wastage of food. And this is how they came up with this recipe using stale bread. Creative they were, weren't they? Of course, if you do not have stale bread, you can always use fresh bread but I prefer the former. Happy Bread Puddi-Ing! Equipment: Kitchen Scale Measuring Spoons Stove Pressure Cooking 6 x 2 inches round cake pan Aluminium foil or use a pan/bowl with a fitted lid Ingredients: 200g of bread 50g of sugar 1 tbsp of butter, softened 1 tsp of vanilla essence 150g of milk powder 50g of sugar [for the caramel] 1 tbsp of water Method: Allow the bread to soak in water for 30 minutes or until the bread completely absorbs the water. Extract the maximum of water from the bread and place in another bowl. Now, combine the bread, the milk, the vanilla essence and the sugar using your hands. Finally add the butter and mix well. Add the sugar and the water to the cake pan, simmer on low heat. When the sugar starts to coat the bottom of the pan and is brown, remove the pan from heat. Swirl the pan to coat the edges. Add the bread mixture to the cake pan. Cover the pan with aluminium foil or with a fitted lid if you have one. Place the pan in a pressure cooker, with water half-filled to the pan. Let cook for 50 to 60 minutes (long time eh?) or until a knife inserted in the centre comes out clean. Allow to cool before removing the pan from the pressure cooker. Invert the pan onto a plate and cut in slices. Happy Eating! Optional: You can add 3 tbsp of sultanas [soak in water for 30 minutes prior to adding to the bread mixture] You can also add about 1/2 tsp of lemon zest/orange zest.

My latest travel assignment in photos: a week exploring Mauritius' food and drink.

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

Cannelle et Cardamome a blog about Mauritian cuisine and beyond.

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

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

Janmashtami is the celebration of Lord Krishna’s birth which takes place at midnight as Krishna is said to have made his divine appearance at that time in the village of Vrindavan thousands o…

Recipe of the Chicken cotelettes a great Mauritian gadgak and a classic of wedding buffets and other family gatherings