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!
Once upon a time, a small village of ancient South India was plagued by a voracious and angry disease. The villagers tried all sorts of remedies to chase the deadly epidemic away, all in vain. They finally turned to the Goddess, the patron Goddess of the village, the mother, the saviour of all. So intense was… Continue reading Canjee, Kanji, Conjee…recipe
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.
Imagine a crunchy slice of baguette, toasted with extra virgin olive oil and garlic on which rests a fresh melange of tomatoes, onions, cilantro (coriander leaves), mint, and bits of, YES! the famous 'Gato Pima'! Sounds good, doesn't it?
Crunchy on the outside and deeply soft on the inside, the spicy and distinctly flavourful 'Gato Pima' is by default the most famous and prized snack of Mauritius.
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.