Delicious Mauritius · From the world to Mauritius · Uncategorized

Bruschetta à la Mauricienne! Recette

Imaginez une tranche de baguette croquante, grillée avec de l'huile d'olive extra vierge et de l'ail sur laquelle repose un mélange frais de tomates, d'oignons, de coriandre (feuilles de coriandre), de menthe et de morceaux de, OUI! le fameux 'Gato Pima'! Ça donne l'eau à la bouche, n'est-ce pas? Cela fait un moment que j'ai… Continue reading Bruschetta à la Mauricienne! Recette

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From the world to Mauritius · Naivedyam - Sacred Food · The South Indian Series · Uncategorized

Trois recettes de riz Pour L’été!

À l'île Maurice, deux choses sont si typique de notre île et de l'été, les mangues et la noix de coco. Alors, en pensant aux plats spéciale été, ces préparations de riz de l'Inde me sont venues en tète. Voyons comment ils sont fait.

From the world to Mauritius · Naivedyam - Sacred Food

Rava Kesari à l’ananas! Festival Special

When we talk of festivals we talk of merry, of joy, of happiness, of sharing, but mostly of sweets! In a couple of days, Mauritius will be in full celebration of Ugaadi, the Telugu New Year and Gudi Padwa, the Marathi New Year; this got me motivated to share with you a piece of culinary… Continue reading Rava Kesari à l’ananas! Festival Special

Delicious Mauritius · From the world to Mauritius · The South Indian Series · Uncategorized

Three Rices For The Season

Rice is undeniably the Mauritian staple but too often eaten the same way and simply used to accompany currys and other dishes. Why not combine rice with seasonal produce and very local elements and get our palates all 'summery'? Why not mix green mangoes, coconut, and to cool it off, some curd with rice? Sounds interesting? Here are three rices, very famous in South India, that could very well be Mauritian by all means and make way on those summer meal tables. They are made with ingredients readily available here and very easy to prepare. I propose you three rices for the season, summer. The three rices can be eaten together in small portions each in a same meal, or consumed individually and accompanied by countless dishes. Enjoy!

From the world to Mauritius · The South Indian Series · Uncategorized

Dosai, Dosa etc…The South Indian Series

If we are going to delve into South Indian food, I suppose the Dosai would be a beffiting point of entry. The Dosai is simply a sort of pancake made with a fermented batter of lentils (Urad Dal a.k.a black gram) and rice (generally raw rice). The lentils and rice are left to soak for 5 to 6 hours, then ground to a paste.

From the world to Mauritius · Uncategorized

The Mauritian ‘Sept Cari’ – A Journey of Tradition and Adaptation

Basically a spread consisting of several vegetable preparations served on fresh plantain leaves along with hot rice, the 'sept cari' as it is in Mauritius, goes beyond the actual meal itself, it the sum-up of a journey of culinary traditions right from Southern India to the festive tables of a vibrant islander Indian Diaspora.