Archive for category Fiji Indian

Fried Rice (Fiji Indian Style)

This recipe of fried rice below is different from the Chinese Fried Rice. This fried rice is usually made with the leftover rice to make the meal interesting. Its adding some flavor to the leftover boring rice, to make food more tastier.

 

Ingredients for making Fiji Indian Style Fried Rice:

  1. Leftover cooked rice (enough to serve approximately 2 people)
  2. Garlic and Ginger Paste 1 tsp
  3. Salt to taste
  4. Oil/Ghee or Butter 2 tbsp
  5. 1 Onion

Method for making Fiji Indian Style Fried Rice:

  1. Separate the grains of rice (it should not be sticking to each other).
  1. Cut the onion into long thin slices.
  2. Heat the Oil.
  3. Add Onion and Garlic in hot oil and stir.
  4. When Onion starts to get light brown, add the Rice.
  5. Sprinkle Salt and stir.
  6. Cook this for about 3 to 5 minutes and serve with Curry.

I like this rice with dhal, chutney and some side dishes. I have seen some people adding few seeds of Sarso and Jeera in step 4.

 

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Masala Chicken Curry

Masala Chicken Curry (Fiji Type)

Masala Chicken Curry (Fiji Type)

Ingredients:

  1. Chicken No 10
  2. 1 cup Oil
  3. Sarso (mustard seeds)1/2 tsp
  4. Jeera (cumin seeds)1/2 tsp
  5. Methi (fumagreek seeds) 6 seeds
  6. Garlic paste 2 tbsp
  7. Ginger paste 1 tbsp
  8. Onion  1 sliced
  9. Curry Leaves 5 -8 leaves
  10. Salt to taste
  11. Chillies pounded
  12. 1 1/2 Tsp Haldi
  13. 3 tsp Masala
  14. 3 cardamom (Partially grounded)
  15. 1 inch Cinnamon stick (grounded)
  16. Chicken Masala (if you have) 1 tsp

Method:

  1. Cut the chicken in bite size pieces.
  2. Cut the onion into half, lengthwise, and cut it into long thin slices.
  3. Heat oil and splatter in sarao, Jeera, and methi.
  4. When it slightly changes color, add onion, garlic,  curry leaves, cardamom and cinnamon and stir for a few seconds.
  5. Add the chicken and stir, add salt, pounded chillies, tumeric and masala and mix well.
  6. Add 1 cup water and cook till all water is evaporated and masala looks separate from oil.
  7. Serve with dal, rice and chutney.
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Lakri Methai

Lakdi mithai, Lakadi mithai

Ingredients:

  1. 2 cups Flour (All Purpose or maida) 400 grams
  2. Elachi/ Cardamon 10 pods pounded
  3. White Sesame Seeds 1 tablespoon
  4. 2 to 3 tbsp Ghee
  5. Pinch of salt
  6. Cool Water
  7. 1 litre Oil for frying

For Syrup

  1. 500 grams sugar
  2. 250 millilitres of water

Method:

  1. Shift the flour well.
  2. Add Cardamon , salt and Ghee to the Flour.
  3. Mix the flour well and rub the flour with the palm of your hand for 10 to 15 minutes.
  4. Add the Sesame seeds and mix well.
  5. Pour water and make a stiff dough.
  6. Break the large dough into smaller egg size dough.
  7. Roll the dough with a rolling pin and cut it into lakri methai shape.
  8. Heat oil and fry the lakri methai.
  9. When all the lakri methai is fried, make syrup by adding the water and sugar together and boiling. Note that we need to keep stirring while making the syrup. It should be thick 3 stringed syrup.
  10. Pour the hot syrup over the fried lakri methai and mix well.
  11. Let it cool and store it in an airtight container.
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Jalebi

Ingredients:

  1.  Maida Flour/ All-Purpose Flour (500 g)
  2. 1 tsp Baking Powder
  3. 1 cup plain Yoghurt
  4. 1 drop Vanilla essence
  5. 2 drops of food colouring
  6. 2 cups ghee for frying (can also use cooking oil)
  7. 4 cardamon pods
  8. Water

Ingredients for Syrup:

  1. 2 cups Water
  2. 2 cups Sugar

Method:

  1. Sieve the flour and mix the baking powder.
  2. Add yoghurt and cardamon to the flour.
  3. Make a batter by adding water.
  4. Cover the batter and set aside for fermenting for a few hours.
  5. Add Vanilla and food colouring to the batter.
  6. Mix the batter well.
  7. Add Sugar and Water in a pot and boil it to make syrup.
  8. Heat oil or ghee in a frypan.
  9. Fill the batter in a kitchen funnel or piping bag and pour it in hot ghee.
  10. Fry both sides of Jalebi on medium heat till crisp.
  11. Pour the hot fried jalebies in syrup to make it sweet. Let it soak the syrup for few minutes.
  12. Remove from syrup and serve. Fresh Jalebies will be nice and crisp.

Note:

  1. If you do not have a kitchen funnel or piping bag than you can use a plastic bag. Make a small hole in a plastic bag, pour the batter in that bag and squeeze it out.
  2. Keep your hand or finger on the exit hole of the bag to prevent it dropping all over the cooking surface.
  3. Pour the batter through the bag hole in  circular motion, starting from a smaller circle and going to larger.
  4. Colour is optional.
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Soot Drink

Ingredients:

  1. 1/4 tsp Turmeric
  2. 3 cups milk
  3. 1/4 tsp Ginger powder
  4. 1 inch long ginger crushed
  5. Sugar to taste
  6. 1 tbsp fenugreek seeds
  7. 2 tbsp Ghee

Method:

  1. Heat ghee in a pot.
  2. Splatter in funugreek seeds and fry it till brownish.
  3. Pour in the milk.
  4. Add all the other ingredients.
  5. Simmer for a few seconds after it starts boiling.
  6. Serve hot.

Notes:

Soot can also be spelt as sot, sort, sont, soont, saunt, sonth.

This recipe is an authentic Fiji Indian ayuverdic drink, handed down to us from generations to generation through our ancestors. This drink is prepared for the new mums to boost the supply of breast milk.

Its is proven that the following ingredients does boost breast milk but its side effects are not tested.

  1. Ginger
  2. Turmeric
  3. Funugreek seeds
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khichidi

Ingredients:

  1. 1 cup Moong dal
  2. 1/4 Cup Toor Dal
  3. 1 Carrot
  4. 2 Tomatoes
  5. 1 Potato
  6. Garlic Paste 1/2 tsp
  7. Ginger Paste 1/4 tsp
  8. 1/2 Onion sliced
  9. Tumeric 1 tsp
  10. Salt to taste
  11. Sarso 1/4 tsp
  12. Jeera 1/4 tsp
  13. 2 cups Rice
  14. 4 1/2 cups water
  15. Ghee 2 tbsp
  16. Curry leaves (few pieces) (aka tespata)

Method:

  1. Soak Moong dal and Toor dal in hot water for about 10 minutes or till you prepare other items.
  2. Use a vegetable peeler to take off the skin from carrot and potato, Rinse it and cut it into small pieces.
  3. Rinse the Tomatoes and Cut it into pieces.
  4. Rinse the rice and keep it aside.
  5. Heat ghee in a pressure cooker.
  6. Add Sarso and a few pieces of onion, when sarso starts to pop, add Jeera, curry leaves, garlic paste and ginger paste.
  7. When onion starts to get brown, add all the other ingredients and stir well.
  8. Close the lid and let it cook.

Note:

  1. I use Hawkins Futura pressure cooker, I stitch it off when the whistle starts to blow at a consistent pace. And the food inside cooks while the pressure escapes from inside.
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    Radish Salad

    Ingredients:

    1. 1 white coloured Radish

    Method:

    1. Wash the radish.
    2. Use a food peeler to take off a thin layer of skin off the radish.
    3. Cut the radish into pieces, the size of your pointer finger.
    4. Put the radish in a bowl and serve raw with food such as dal and rice etc.
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    Chicken Curry in Soya Sauce

    Ingredients:

    1. 1 kg chicken chopped in bite size pieces
    2. 1 tsp garlic paste
    3. 1 tsp ginger paste
    4. 1/4 capsicum (optional) cut into pieces
    5. 1 – 2 cups mixed vegetable
    6. 1 onion cut in round shape
    7. oil 2 tbsp
    8. Salt
    9. Dark Soy/soya sauce
    10. 2 medium sized potatoes peeled and cut in 2 cm cubes

    Method:

    1. Heat oil and add garlic, ginger and onions, and stirr. Fry this till light brown.
    2. Add the chicken, capsicum, mixed vegetables and potatoes and cook.
    3. When potatoes are tender, add the soy sauce for desired colour and salt to taste.
    4. Cook for 3 to 5 minutes and serve with rice.

    Notes

    1. If you do not have mixed vegetables, than you can add 1 or 2 chopped carrots and/or 1 cup green peas seeds.
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    Giblet Curry

    Ingredients:

    1. 1 pack 500 grams Giblet
    2. Coriander Powder 1 tbsp (masala)
    3. Turmeric Powder 1/2 tbsp
    4. Garlic paste 1 tsp
    5. Fresh Green chillies chopped
    6. Ginger paste 1/2 tsp
    7. Oil 4 tbsp
    8. 1 Onion chopped lengthwise
    9. Salt
    10. Fumagreek seeds 5 pieces
    11. Cumin seeds 1/4tsp
    12. Mustard seeds 1/4 tsp
    13. Curry leaves 1 stock

    Method:

    1. Defrost the Giblet if it is frozen.
    2. Rinse the Giblet,  cut it on a chopping board into small pieces (approximately 1 1/2 cm cubes).
    3. Heat oil and splatter in fumagreek seeds, cumin seeds and mustard seeds.
    4. After a few seconds, add a few pieces of onion, chopped chillies and curry leaves, garlic paste and ginger paste. Keep stirring and dont let it burn.
    5. When onion and garlic is light brown, add turmeric and coriander powder.
    6. Add the chopped Giblet and salt. Mix well.
    7. Fry this well on medium heat till cooked.
    8. Serve this with dal and rice or other food.
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    Liver Curry

    Ingredients:

    1. 1 pack 500 grams Liver
    2. Coriander Powder 1 tbsp (masala)
    3. Turmeric Powder 1/2 tbsp
    4. Garlic paste 1 tsp
    5. Fresh Green chillies chopped
    6. Ginger paste 1/2 tsp
    7. Oil 4 tbsp
    8. 1 Onion chopped lengthwise
    9. Salt
    10. Fumagreek seeds 5 pieces
    11. Cumin seeds 1/4tsp
    12. Mustard seeds 1/4 tsp
    13. Curry leaves 1 stock

    Method:

    1. Defrost the liver if it is frozen.
    2. Rinse the liver,  cut it on a chopping board into small pieces (approximately 1 1/2 cm cubes).
    3. Heat oil and splatter in fumagreek seeds, cumin seeds and mustard seeds.
    4. After a few seconds, add a few pieces of onion, chopped chillies and curry leaves, garlic paste and ginger paste. Keep stirring and dont let it burn.
    5. When onion and garlic is light brown, add turmeric and coriander powder.
    6. Add the chopped liver and salt. Mix well.
    7. Fry this well on medium heat till cooked.
    8. Serve this with dal and rice or other food.
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