There is a profound spiritual science behind offering food. Hindu traditions propound that deities do not physically partake of the food, but rather absorb the 'Praana' (vital life force) of the items the food offering is made of. At Puja time, when the deity is invoked, specific rituals are done to transfer that Praana to the deity as it hovers around the Murthi (consecrated image of a deity) in astral form.
heavenly flavour of fresh ginger infused in boiling water with green chilis, turmeric, tomatoes and fresh coriander, tempered with some cumin seeds and peppercorn and sealed with a good splash of lemon juice - believe me, it is divine.
We all love something sweet, don't we? Here is my take on a delicious vermicelli kheer, enhanced with the royal flavour of rose and embellished with the crunchy texture and delicious flavours of nuts.
If Mauritius was a dish, wouldn't it be the #briani #biryani #briyani? Bringing so many spices, vegetables, rice and condiments together to create an outburst of flavours that pleases the eyes, the nose, the mouth and somehow the mind - it provides comfort, warmth and an unmatched beautiful feeling of satisfaction. It is so much diversity into one dish, creating a splendid medley.
Perfectly cooked vegetables mixed with the goodness of coconut and curd and tempered with spices - the Avial is culinary bliss.
Taste is a very distinct and memorable part of Mauritian weddings. The time to indulge and be merry. An orgy of flavours painted with the colours of tradition. This series is a peep into wedding kitchens, what they reveal and what comes out of them.
well just imagine semi-ripe mangoes cooked to soft perfection in sugar and a spice blend, then tempered with curry leaves, mustard seeds and dried red chilli. Tempting isn't it?
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
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.
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!