Posts Tagged Fresh

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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Aloo Matar Baigan Curry

Ingredients:

  1. 1/2 cup pea
  2. 2 medium sized potatoes
  3. 2 eggplants
  4. 1 carrot
  5. water
  6. Tumeric
  7. Tomatoes 1 to 3
  8. Garlic paste 2tbsp
  9. Ginger paste 1/2 tbsp
  10. Salt
  11. 1 Onion
  12. Masala
  13. Sarso
  14. Jeera
  15. Methi
  16. Curry leaves
  17. Corinder leaves
  18. Oil 2-3 tbsp

Method:

  1. Soak the peas overnight (or soak it for 8 to 12 hours) if it is dried and preserved one. If you have the fresh peas/matar than you need to take off the skin and rinse it.
  2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
  3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
  4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
  5. Wash the tomatoes and cut it into small pieces.
  6. Take off the onion skin and cut it into into thin pieces lengthwise.
  7. Wash the coriander leaves and chop it into small pieces.
  8. Heat oil and splatter in jeera, methi and sarso.
  9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
  10. Fry this till garlic turns light brown.
  11. Add the peas/matar, potatoes and eggplant.
  12. Add salt, tumeric and masala and mix well.
  13. Add 2 to 4 cups of water and salt
  14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
  15. Sprinkle the coriander leaves on top.
  16. Serve with rice, roti and chutney.

Notes:

  • The Hindi name/translation for this legume peas is matar.
  • Dried and preserved matar/peas can be use or the fresh ones can be used. I would prefer to use the fresh ones.
  • The amount of water used in this recipe depends on how soupy you would prefer the curry to be. If you prefer to eat it with rice than you will need more soup, if you wish to eat with roti than pouring less water is better.
  • Carrots, eggplants, tomatoes and coriander leaves are optional, you can even cook this curry without any of these.
  • The name of this recipe is Aloo Matar Baigan Curry, Aloo means potato, matar means peas, and Baigan means Eggplant.
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Banana curry

Ingredients:

  1. 3 matured unripe bananas
  2. Garlic paste
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Coconut milk
  10. Tomatoes

Method

  1. Peel the banana cut the pieces into small cubes.
  2. Heat oil and splatter in methi.
  3. Let methi get brown, add a few pieces of onion and jeera.
  4. Add garlic, ginger and curry leaves when onion starts to get brown.
  5. Fry garlic till it is brown and add  Banana pieces and salt.
  6. Add 1/4 cup of water.
  7. When  Banana pieces start to get tender, add Tomatoes and cook for a few minutes.
  8. Add Coconut cream and simmer for few minutes.
  9. Fiji Indian style Banana Curry Recipe is ready
  10. Serve with other food. Yummy with roti or rice.
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Breadfruit Curry in Coconut Milk

Ingredients:

  1. 1 breadfruit
  2. Garlic
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Coconut milk
  10. Tomatoes

Method:

  1. Cut the breadfruit into lenghtwise pieces.
  2. Using a knife, take off the skin and the inside layer.
  3. Wash breadfruit and cut the pieces into small cubes.
  4. Heat oil and splatter in methi.
  5. Let methi get brown, add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add  Breadfruit pieces and salt.
  8. Add 1/4 cup of water.
  9. When  Breadfruit pieces start to get tender, add Tomatoes and cook for a few minutes.
  10. Add Coconut cream and simmer for few minutes.
  11. Fiji Indian style Breadfruit Curry in Coconut Milk Recipe is ready
  12. Serve with other food. Yummy with roti or rice.
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Maggi Noodles in Vegetables

Ingredients

  1. 1 packet maggi noodles
  2. 1/4  capsicum
  3. 1 clove garlic paste
  4. 1/4 of an eggplant
  5. 1/4 of a carrot
  6. 2 long beans
  7. 1/4 onion
  8. 2 tbsp butter

Method

  1. Use a vegetable peeler to take off the skin of the carrot, wash the carrot and cut it into small pieces.
  2. Take off the onion skin with a knife and cut it into small cubes.
  3. Wash the capsicum, eggplant and beans, cut it into small pieces.
  4. Soak the maggi noodles in hot water for 2 minutes and drain out all the water.
  5. Heat butter and add garlic, eggplant and carrots, fry this till tender.
  6. Add beans and capsicum, stirr for 2 minutes and add maggi noodles and sprinkle the noodles flavour.
  7. Cook for 2 minutes and serve hot on a bed of lettuce.
  8. Fiji Indian style Maggi Noodles Recipe in Vegetables is ready.

Note:

  • If you do not have any one of the above mentioned vegetable you can still make this dish.
  • If you do not like the maggi noodles flavour than you can add salt instead.
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Mint/ Peppermint Tea (Pudina tea)

Ingredients:

  1. 6 mint/peppermint leaves
  2. 1 cup hot water
  3. 2 teaspoon sugar

Method:

  1. Get 6 fresh peppermint leaves and wash it and put it in the mug.
  2. Add sugar in the mug.
  3. Pour boiling water in that mug.
  4. Mix well and drink it.
  5. Its a very refreshing drink, its also known as fresh herbal tea.
  6. This recipe is Fiji Indian style.
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Boil Breadfruit

Ingredients:

  1. 1 fresh large green breadfruit
  2. Salt 1 tablespoon
  3. Water

Method:

  1. Use a knife to take off a thin layer of breadfruit skin.
  2. Cut it into half lengthwise and take off the innermost layer.
  3. Put the remaining breadfruit in a pot and fill it with water till all the breadfruit is covered under water.
  4. Add salt, cover it and put it over the fire to boil.
  5. Cook till breadfruit is tender.
  6. Fiji Indian style Boiled Breadfruit Recipe is ready.
  7. Serve with soup or you can fry it.

Note:

This can be used as a substitute for potatoes to make dishes.

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Paw-Paw Curry

Ingredients:

  1. 1 Paw-Paw (slightly ripe)
  2. Jeera
  3. Methi
  4. Sarso
  5. Garlic Paste 1tbsp
  6. Masala
  7. Curry leaves
  8. Tumeric
  9. 1/4 Onion sliced lengthwise
  10. Salt
  11. Chillies (Optional)
  12. Oil

Method:

  1. Use a knife to take off a thin layer of paw-paw skin.
  2. Cut it into half lengthwise and scoop off all the seeds from inside.
  3. Cut these into thin small pieces.
  4. Heat oil and splatter in jeera, methi and sarso.
  5. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  6. Add masala and tumeric. Stirr and add pawpaw.
  7. Add salt and cook till pawpaw is tender.
  8. Serve with rice or roti and chutney or with other food.
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Sajan Bahji in Coconut Flesh

Ingredients:

  1. 1 bundle sajan bhaji
  2. 1 onion sliced length wise
  3. Garlic paste 1tbsp
  4. Jeera
  5. Oil
  6. Salt
  7. Chillies
  8. Grated Coconut 1/4 cup

Method:

  1. Separate the leaves from the stock.
  2. Wash the leaves and drain out all water.
  3. Cut it into small pieces.
  4. Finely grate coconut.
  5. Heat oil and add jeera, onion and garlic paste.
  6. When onion starts to get light brown, add the sajan bhaji, salt and baking powder.
  7. When sajan bhaji is half cooked, add the grated coconut flesh.
  8. Fry this till tender.
  9. Drain out any excess oil.
  10. Serve with roti or other food.

Tips:

  • Coconut flesh should be 1/4 quantity of bhaji. Because when sajan is cooked, it shrinks.
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Pumkin Curry

Ingredients:

  1. Pumkin (1 kg chopped)
  2. Jeera 1/4 tsp
  3. Methi 3 -5 seeds
  4. Sarso 1/4 tsp
  5. Garlic 1 tbsp
  6. Salt
  7. Onion 1/4
  8. Oil 3 tbsp
  9. Chillies
  10. Lemon juice 1tbsp

Method:

  1. Cut the pumkin lengthwise pieces and take out all the seeds and a thin layer from inside.
  2. Take off the skin.
  3. Wash the pieces and cut it into small pieces.
  4. Cut the onion into slices lengthwise.
  5. Heat oil and splatter in jeera, methi and sarso.
  6. When it starts to get slightly brown, add garlic, curry leaves and onion.
  7. Fry this till garlic turns light brown.
  8. Add the pumkin  and salt.
  9. Cook till its tender and add lemon juice.
  10. Drain out any excess oil.
  11. Serve with rice, roti and chutney
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