Sunday 23 July 2017

[Mauritian Cuisine] Gateau Piment (Mauritian Gato Pima Recipe) Chilli cakes | Split Pea Fritters



Mauritian Gato Pima
This is one of the most authentic snacks from Mauritius and the Mascarene Islands (Mauritius, Reunion Island and Rodrigues Island).It is also known as Bonbon Piment in Reunion Island or split pea fritters. Gato or gateau means cake in Mauritian Creole and Piment means Chili. Although the name, it has nothing to do with chili or spicy cakes. It is in fact made of split peas or Dhal petit pois in Creole. Together with Roti (Mauritian Paratha), it is one of the most famous street food in Mauritius. It is often sold on the streets for Rs2 Mauritian Rupees (or 15 pieces for $1, which is quite inexpensiveJ).They can be eaten as a snack, with bread and butter or in curry)
The Gato Piment dough can be prepared and freeze for future use but freshly blend dhal will of course taste better. Split peas have to be soaked for at least 8 hours or overnight. Here is the recipe in 8 steps:
Ingredients
Split Peas
Chopped dry chili
Chopped spring onion
½ table spoon of baking soda (Bicarbonate of Soda)
Salt
Oil for cooking

Cooking Method:
1, Wash and soak dhal if possible all night
2, Drain split peas and blend until you have a fine dough
3, Add chopped dry chili and spring onions
4, Add ½ table spoon of baking soda (Bicarbonate of Soda)
5, Stir with ½ table spoon of salt
6, Heat up oil over hot to medium temperature in a frying pan (Fritters have to be fully submerge in oil)
7, Shape mixture into small balls and deep fry
8, when the fritters turn into a brownish color, drain oil and put on absorbent paper
Steps 1 to 5 can be prepared and then freeze for future use.


As mentioned earlier freshly made Gato Piment can also be turned into Gato Piment curry. We will do a video next time I prepare some tasty Gato Piment

Friday 21 July 2017

[Mauritian Cuisine] Soft Roti Recipe (Cook in 3 Mins)| Mauritian FlatBread





Mauritian Roti is a white flour based flatbread very popular in Mauritius. Actually the Mauritian Roti is a different word for what is called Paratha in India. In Mauritius Paratha or Farata is a naan like bread. Mauritian Roti is very effortless to prepare and cook. It takes about 10 minutes to have them on the table. Roti is usually eaten by Muslims during the Ramadan fasting period for the early morning meal (Sehri).Nevertheless; Roti is also consumed largely as street and fast food in Mauritius. It is often sold with peas and tomato sauce on the street for Rs12 (Mauritian Rupees) or about US $0.40 Euro 0.35.It is so famous these days that we have chains of Roti kiosks in Mauritius. Here is the recipe for making homemade roti in 14 simple steps:

(Most of the street based roti are sold in round shape compare to what is shown in the video. Square shape roti do taste better and is softer than circle roti)
Ingredients:
4 Cup of White flour
1.5 table spoon of Salt
Cooking oil
Warm water
1 table spoon of Milk powder

Cooking Method:
1, Mix 1.5 table spoon of salt to 4 cups of white flour
2, Add 1 table spoon of milk powder
3, Add ¼ cup of cooking oil
4, Pour warm water gradually and mix (preferably with your hands) until you have a non sticky dough
5, Knead the dough until it becomes soft and pliable
6, Formulate sphere balls with the dough with your hand (about 5 CM Diameter)
7, Roll the balls into a flat round circle and coat with cooking oil
8, Shape into a square by bringing 1 point on the edge to the middle and repeat on the opposite sides (Refer to video timing 02:00 to 02:45)
9, Roll again to make a flat almost square shape roti
10, Heat the flat disc shape pan on medium temperature
11, Lay uncooked roti on the pan and let cook for about 30 minutes
12, Turn to the other sides and apply oil
13, Repeat step 12 for other side
14, let cook until brown bears* spots appear on both sides (*Forgive me, I am typing this in Alaska, bears are still on my mind)
As mentioned earlier, steps 8 and 9 are optional but do make the roti softer.

Rotis can be accompanied with peas, beans, tomato sauce, pumpkin sautéed, vegetable curry or just with butter and a hot Mauritian tea.

Tuesday 18 July 2017

[Mauritian Cuisine]Sweet Vermicelli Recipe | Recette Vermicelle sec et doux a la Mauricienne

Vermicelli

Vermicelli also known as is a sweet dish of Asian origin. It may be cooked dried as shown in our video on this page or even in milk. It is common in Mauritius to prepare vermicelli both dry and with milk on the occasion of Eid Ul Fitr (Muslim festival) celebrations after Ramadan fasting month. On that day, Muslims will share freshly made vermicelli with their friends and neighborhood that may not be following the same faith. That’s the beauty of my paradise island. The secret about delicious vermicelli is the right amount of ingredients while preparing specially the amount of water. Less water than required will not be sufficient for cooking and hence make it hard and extra water will definitely make it overcooked and sticky.
Ingredients
Vermicelli
700 mL Water
6 table spoons of Sugar
3 table spoons of Butter
Cardamoms
Coconut powder
Raisins
Cinnamon
Chopped almonds (Optional)
Food color (yellow)

Directions:
1, Dissolve 6 table spoons of sugar in 700mL of water (keep aside)
2, in a heating pan, melt 3 table spoons of butter
3, Add cardamoms, raisins and cinnamon
4, Add little bit of food color to the water mixture (Step 1) and pour into melted butter and spices
5, while syrup is boiling, rinse vermicelli (once) and pour in boiling liquid
6, Stir and let cook for about 3-4 minutes until water is dried
7, switch off heat and sprinkle coconut powder
Some ingredients like coconut powder, chopped almonds and raisins are according to your preference and optional.
Amount of sugar on the list is for a medium sweet vermicelli preparation. Please adjust quantity (of sugar) according to your taste.

Conservation

It is important that vermicelli is kept in the fridge after 8 hours to avoid spoiling but it is preferable to be eaten right after preparation with a hot cup of tea or coffee.

Mauritian FoodStyle

Mauritian Foodstyle As I travel to over 35 countries around the world, I see the difference in food variation, timing and style. From r...