tag:blogger.com,1999:blog-21313124604237736992024-02-07T11:43:07.329+01:00Sundaram Spices Roche CarriSundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2131312460423773699.post-70586076050167981822016-02-23T14:56:00.000+01:002016-02-23T14:56:25.553+01:00Lazy Eggplant & Roasted Red Pepper PastaSo, the other day I was craving some yummy sauce-licious pasta and then came across this recipe by Lee. This recipes contains most of my favorite ingredients : eggplant, tomato, basil and cream. Such a dreamy combination. The result was exactly what I envisioned in my mind : a rich creamy sauce, huge pasta and loads of parmesan. And to top it all, it was super easy and fast to make.<br />
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<div class="MsoNormal" style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span lang="EN-US" style="font-size: large;">Lazy Eggplant & Roasted Red Pepper Pasta</span></div>
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<span lang="EN-US" style="font-size: large;">(Serves 2)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVM3KcwcQdiIQUORQkYvWxX5VAE0u4Sf9UbaZGWyga073bz2QRCBwGiSrUfpN5dCFVRSEfc6TF0QrUP4VUVA-dJDarTfbQ-GCL-DgE9_8rOCRWGimDzIMmhleZwubQ0nop6h7gEJcNL4/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVM3KcwcQdiIQUORQkYvWxX5VAE0u4Sf9UbaZGWyga073bz2QRCBwGiSrUfpN5dCFVRSEfc6TF0QrUP4VUVA-dJDarTfbQ-GCL-DgE9_8rOCRWGimDzIMmhleZwubQ0nop6h7gEJcNL4/s1600/photo+2.JPG" width="290" /></a></div>
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List of ingredients</div>
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<i><span lang="EN-US" style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">You will need: </span></span></i></div>
<ul style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<li><span lang="EN-US" style="font-size: small;">350g of Pasta Of Your Choice (I Prefer big fat ones like the one pictured or Penne)</span></li>
<li><span lang="EN-US" style="font-size: small;">Half of a medium Eggplant, cut into small dices</span></li>
<li><span lang="EN-US" style="font-size: small;">1 small onion or shallot, chopped</span></li>
<li><span lang="EN-US" style="font-size: small;">2 garlic cloves, chopped</span></li>
<li><span lang="EN-US" style="font-size: small;">1 jar of roasted bell
pepper, drained</span></li>
<li><span lang="EN-US" style="font-size: small;">1/2 cup Cream</span></li>
<li><span lang="EN-US" style="font-size: small;">2 small chilies (optional)</span></li>
<li><span lang="EN-US" style="font-size: small;">Chopped fresh Basil (to taste)</span></li>
<li><span lang="EN-US" style="font-size: small;">1/2 cup water or chicken broth</span></li>
<li><span lang="EN-US" style="font-size: small;">Shaved or grated Parmesan</span></li>
<li><span lang="EN-US" style="font-size: small;">2 tsp of Olive oil</span></li>
<li><span lang="EN-US" style="font-size: small;">Salt and
Pepper to taste</span></li>
</ul>
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<i><span lang="EN-US" style="font-size: small;">Steps:</span></i></div>
<ul style="color: #666666;">
<li><span lang="EN-US" style="font-size: small;">Heat the oil in a skillet. Add the chopped onion/shallot and garlic and sauté for 3 minutes. </span></li>
<li><span lang="EN-US" style="font-size: small;">Then add
the chilies and drained bell peppers and cook for another 5 minutes. </span></li>
<li><span lang="EN-US" style="font-size: small;">Remove from heat and transfer the content to a blender. Purée until you get a paste (I like my sauce with some pepper chunks in it).</span></li>
<li><span lang="EN-US" style="font-size: small;">Warm the same skillet and some oil. Put in the chopped eggplant and season with salt and pepper. Cook for about 10 minutes.</span></li>
<li><span lang="EN-US" style="font-size: small;">Meanwhile, cook the pasta according to package directions. </span></li>
<li><span lang="EN-US" style="font-size: small;">Remove the eggplant from
heat and keep.</span></li>
<li><span lang="EN-US" style="font-size: small;">Transfer the roasted pepper sauce onto the skillet with the water and warm it over low heat. Stir in the eggplant and let it cook for another 8 minutes until bubbles start forming. Season with salt and pepper. </span></li>
<li><span lang="EN-US" style="font-size: small;">Finally fold in the cream and chopped basil and mix well. </span></li>
<li><span lang="EN-US" style="font-size: small;">Drain the pasta and add it to the skillet. Stir to coat the pasta.</span></li>
<li><span lang="EN-US" style="font-size: small;">Sprinkle with some grated or shaved parmesan and fresh basil and serve hot.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrU9Kgj97wBffphUEkUO7u-P3cQ2Uc1yIyMvGBN2f9fdTBx6BGCALrnAGjU0PlpzxUXNtkwmQtAavgnig_3qVurd8rVxdTG6Cn-tJWsGStP4ScIySjvGhNiivSOXsjdJm5Z7yTpBLIxA/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrU9Kgj97wBffphUEkUO7u-P3cQ2Uc1yIyMvGBN2f9fdTBx6BGCALrnAGjU0PlpzxUXNtkwmQtAavgnig_3qVurd8rVxdTG6Cn-tJWsGStP4ScIySjvGhNiivSOXsjdJm5Z7yTpBLIxA/s1600/photo+5.JPG" width="400" /></a></div>
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<span lang="EN-US"><span style="color: #999999; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="font-family: "calibri" , sans-serif;"><span style="font-size: 11pt; line-height: 115%;">PS. I don't know how these big pasta twirls are called so if any of you know the name, please tell me. I am starting to make a fun pasta shape collection and this is my </span></span><span style="line-height: 17px;">first</span><span style="font-family: "calibri" , sans-serif;"><span style="font-size: 11pt; line-height: 115%;"> proud addition. I hope you enjoy making and eating this as much as I did. Bon appétit les zamis !</span></span></span>
</span>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0tag:blogger.com,1999:blog-2131312460423773699.post-80656400618789539142012-06-18T17:17:00.000+02:002012-06-18T17:32:50.013+02:00Bol Renversé<div style="color: #666666;">
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<span style="font-size: small;"><b><span lang="EN-US" style="font-weight: normal;">Bol renversé</span></b></span><span lang="EN-US" style="font-size: small;">, literally meaning Upside Down
Bowl, is very a popular <b><span style="font-weight: normal;">Mauritian dish</span></b>. Although it definitely has Chinese
origins, it doesn’t exist in authentic Chinese cuisine. I like to think that it
is a hybrid dish that Chinese immigrants came up with by applying their cooking
technique to local ingredients.</span><br />
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<span lang="EN-US" style="font-size: small;">I LOVE bol
renversé. </span><br />
<br />
<span lang="EN-US" style="font-size: small;">Like love to death. I make it on special occasions such as the
Independence Day or for Christmas dinners (not very traditional) but everyone
loves it. One of the reasons, I like it so much is also because it is very easy
to prepare and very versatile ingredient-wise. You can add any vegetables you
have at hand and any meat of your choice. I usually prepare bol renversé with
chicken and shrimp but I decided to pimp my bol renversé this time by
substituting the meat to chicken sausage. It was a really fast and easy dinner
fix.</span><br />
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<span lang="EN-US" style="font-size: small;">Look at my
picture. Should I say more?</span></div>
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<span lang="EN-US" style="font-size: large;">Bol
Renversé</span></div>
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<div style="text-align: center;">
<span lang="EN-US" style="font-size: large;">(Serves 2)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrY2Y8NWCT99zWOPi9rz1Cs4joxnW4VNkBGuArDI0qZaBTa3OI5RootRx5pgWB4KtaRCRXgVE_iAMVXxHWbgF5YPRMWE2FKtcIh1kaHtsj5_63pnxZng4eGsvq4x_91FUS-nboQ2C3Up8/s1600/428571_10150881348057870_1597994800_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrY2Y8NWCT99zWOPi9rz1Cs4joxnW4VNkBGuArDI0qZaBTa3OI5RootRx5pgWB4KtaRCRXgVE_iAMVXxHWbgF5YPRMWE2FKtcIh1kaHtsj5_63pnxZng4eGsvq4x_91FUS-nboQ2C3Up8/s320/428571_10150881348057870_1597994800_n.jpg" width="320" /></a></div>
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<i><span lang="EN-US" style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">You will need: </span></span></i></div>
<ul style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<li><span lang="EN-US" style="font-size: small;">6 small
chicken sausages, diced or sliced thickly</span></li>
<li><span lang="EN-US" style="font-size: small;">1 big
onion, diced in quarters</span></li>
<li><span lang="EN-US" style="font-size: small;">I small can
of corn (maize)</span></li>
<li><span lang="EN-US" style="font-size: small;">1 bell
pepper, sliced lengthwise</span></li>
<li><span lang="EN-US" style="font-size: small;">1 Carrot,
sliced</span></li>
<li><span lang="EN-US" style="font-size: small;">2 garlic
cloves, crushed</span></li>
<li><span lang="EN-US" style="font-size: small;">3 tbsp
Oyster sauce</span></li>
<li><span lang="EN-US" style="font-size: small;">1 tbsp
maizena (cornflour)</span></li>
<li><span lang="EN-US" style="font-size: small;">4 tbsp Soy
Sauce</span></li>
<li><span lang="EN-US" style="font-size: small;">½ cup water</span></li>
<li><span lang="EN-US" style="font-size: small;">1 tbsp
white wine (optional)</span></li>
<li><span lang="EN-US" style="font-size: small;">4 tbsp oil</span></li>
<li><span lang="EN-US" style="font-size: small;">Salt and
Pepper to taste</span></li>
<li><span lang="EN-US" style="font-size: small;">2 cups
cooked basmati rice </span></li>
</ul>
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<div style="color: #660000; font-family: Georgia,"Times New Roman",serif;">
<i><span lang="EN-US" style="font-size: small;">Steps:</span></i></div>
<ul style="color: #666666;">
<li><span lang="EN-US" style="font-size: small;">Heat wok
over medium heat and add the 2 tbsp of oil.<br />
Add the crushed garlic followed by the sausage and the carrot. Stir-fry until half-cooked.
</span></li>
<li><span lang="EN-US" style="font-size: small;">Then add
the diced onion and bell pepper and cook until tender. </span></li>
<li><span lang="EN-US" style="font-size: small;">Lastly, add
the corn and the wine and stir-fry for about 2-3 minutes.</span></li>
<li><span lang="EN-US" style="font-size: small;">In a glass,
mix the oyster sauce, cornflour, water and soy sauce to form a sauce.</span></li>
<li><span lang="EN-US" style="font-size: small;">Pour this
sauce over the sausage/vegetable mixtures and let it cook a few minutes until
the sauce thicken (less than 5 mins).</span></li>
<li><span lang="EN-US" style="font-size: small;">Remove from
heat and keep.</span></li>
<li><span lang="EN-US" style="font-size: small;">Heat a pan
with some oil and fry the egg with a pinch of salt.</span></li>
<li><span lang="EN-US" style="font-size: small;">When
cooked, transfer the fried egg to a small deep bowl, add the sausage/veggies
mix and some sauce and cover with basmati rice. Cover with a flat dish. Flip
the bowl over and tada! Your yummylicious bol renversé is ready.</span></li>
<li><span lang="EN-US" style="font-size: small;"> </span></li>
</ul>
</div>
<span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"><span style="color: #999999; font-family: Georgia,"Times New Roman",serif; font-size: small;">Enjoy hot with a hot <i>chatini pomme d’amour</i> (tomato salsa).</span>
<br style="mso-special-character: line-break;" />
</span>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0tag:blogger.com,1999:blog-2131312460423773699.post-84326473089618359142012-06-09T19:27:00.000+02:002012-06-18T17:22:05.496+02:00Quick Dinner Idea - Shrimp Pesto Pasta<span style="color: #999999; font-family: Georgia,'Times New Roman',serif;"></span><span style="color: #999999; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mauritius - June 9, 2012</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Yesterday, after a loooong day driving around for work deliveries, I just wanted to come home
and unwind. Only the parents were away for the weekend and that meant no steaming dinner
waiting on the table. Tough luck! I thought long hard at my options:
heat up a frozen pizza or come up with a really fast dinner. After a quick tour
in the pantry I decided on my all-time favorite pasta: the Tagliatelle. </span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I discovered this yummy variation when I was visiting my sister in Paris. As all Mauritians, I am undoubtedly a great fan of macaroni (my mom used to make it veggie-style on Fridays) and spaghetti. But tagliatelle is so much easier and fun to cook with (it cooks faster than spaghetti) and I usually recommend getting it fresh. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Anyway, I chose to whip up some quick creamy pesto tagliatelle for dinner to reward myself for another great productive day.</span></span></div>
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<div style="text-align: center;">
<div style="color: #999999; font-family: Georgia, serif; font-size: 16px;">
<span style="color: #660000; font-family: georgia; font-size: 21px;">Creamy Shrimp Pesto Pasta<br />(Serves 4)</span></div>
<div style="color: #999999; font-family: Georgia, serif; font-size: 16px;">
<span style="color: #660000; font-family: georgia; font-size: 21px;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFS56HRzJmErRRqnn7En9z1rVDrffpQbyTJW6JYc674-R49cpKrwlrIzVRcoJjSlGhwoicffMfFMFF7j98OTFUZ762fMcYWFNi-ViushWol_qAMCRvz6AgbvOLdXxL4P0rRogfI0-3pg/s1600/photo(1).JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<span style="font-family: Georgia,'Times New Roman',serif;"><span style="color: #660000; font-style: italic;">You will need:</span></span><br />
<ul style="color: #999999;"><span style="font-family: Georgia,'Times New Roman',serif;">
<li style="color: #666666;">500g tagliatelle pasta</li>
<li style="color: #666666;">500g large shrimp, peeled and deveined</li>
<li style="color: #666666;">75g Pesto</li>
<li style="color: #666666;">1 tbsp butter</li>
<li style="color: #666666;">3 garlic pods, crushed</li>
<li style="color: #666666;">Small handful parsley, chopped</li>
<li style="color: #666666;">Grated Parmesan cheese ( Kraft works too : )</li>
<li style="color: #666666;">1/2 cup heavy cream (optional)</li>
<li style="color: #666666;">Salt & Pepper</li>
<li><span style="color: #666666;">Garam Masala (2 pinches)</span><br /> </li>
</span></ul>
<span style="font-family: Georgia,'Times New Roman',serif;">
</span><br />
<div style="color: #660000;">
<i><span style="font-family: Georgia,'Times New Roman',serif;">Steps:</span></i></div>
<ul style="color: #666666;">
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Bring a large pot of lightly salted water to a boil. Add tagliatelle pasta, and cook until al dente; drain.</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a pan, heat butter and add the crushed garlic. Stir in the chopped
parsley, followed closely by the shrimps. Season with salt and pepper
and cook for about 5 mins, until they turn pink. Reserve.</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pour the
pesto in a large saucepan and heat for 2 mins. Ass the cream.</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Turn off heat and add
the shrimps and tagliatelle. Mix thoroughly. Season again if need be. </span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Sprinkle with Parmesan cheese (or Kraft) and Garam Masala and serve hot!</span></span><span style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></li>
</ul>
<div>
<div style="color: #666666;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I added some cream to the pasta to have a more consistent sauce but you can omit it if you don't have any at hand.</span></span></div>
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<span style="color: #999999; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Try this recipe for a romantic quick dinner. It works wonders!</span></span><span style="color: #999999; font-family: Georgia,'Times New Roman',serif;"><span style="color: #999999; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0Maurice-20.348404 57.552152-22.253909999999998 55.025296499999996 -18.442898 60.0790075tag:blogger.com,1999:blog-2131312460423773699.post-5663416958131328872012-06-07T16:29:00.001+02:002012-06-18T17:22:25.089+02:00Stuffed Eggplant Mauritian style<div style="color: #666666;">
<span style="font-family: Georgia,'Times New Roman',serif; font-size: small;">Paris - June 7, 2012</span></div>
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<br /></div>
<div style="color: #666666;">
<span style="font-family: Georgia,'Times New Roman',serif;">Rainy days like today make me crave for comfort foods. </span><span style="font-family: Georgia,'Times New Roman',serif;">Except that it's been over a year since I have been to Mauritius and I am out of goodies. I know that they do sell some Mauritian goodies in Paris, at Strasbourg St Denis but I never go there. I just find it outrageous to pay 5€ for a Phoenix beer when it's worth 3 times less back home. Yes, I am cheap :)</span></div>
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<span style="font-family: Georgia,'Times New Roman',serif;"><br /></span></div>
<div style="color: #666666;">
<span style="font-family: Georgia,'Times New Roman',serif;">Anywho, so I got out of work and I rummaged through my pantry looking for yummy <i>corn mutton</i> or <i>mine apollo</i> (instant noodles) but nothing so I came up with my own comfort food sample with the ingredients I had at hand namely eggplant (LOVE eggplant) and chicken. You can substitute the chicken for minced lamb for an even more amazing variation.</span></div>
<div style="color: #666666;">
<span style="font-family: Georgia,'Times New Roman',serif;">Now most of you here know my obsession for stuffed food. Eggplant, bell peppers, tomatoes, you name it. I adapted this recipe from<a href="http://www.foodnetwork.com/recipes/michael-chiarello/moms-stuffed-eggplant-recipe/index.html"> Michael Chiarello</a>. It's really easy and oh so good!</span></div>
<span style="color: #999999;"><br /></span><br />
<div style="text-align: center;">
<div style="color: #999999; font-family: Georgia, serif; font-size: 16px;">
<span style="color: #660000; font-family: georgia; font-size: 21px;">Stuffed Eggplant<br />(Serves 2)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFS56HRzJmErRRqnn7En9z1rVDrffpQbyTJW6JYc674-R49cpKrwlrIzVRcoJjSlGhwoicffMfFMFF7j98OTFUZ762fMcYWFNi-ViushWol_qAMCRvz6AgbvOLdXxL4P0rRogfI0-3pg/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFS56HRzJmErRRqnn7En9z1rVDrffpQbyTJW6JYc674-R49cpKrwlrIzVRcoJjSlGhwoicffMfFMFF7j98OTFUZ762fMcYWFNi-ViushWol_qAMCRvz6AgbvOLdXxL4P0rRogfI0-3pg/s320/photo(1).JPG" width="320" /></a></div>
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<span style="color: #660000; font-family: georgia;"><span style="font-size: 21px;"><br /></span></span></div>
<span style="font-family: Georgia,'Times New Roman',serif;"><span style="color: #660000; font-style: italic;">You will need:</span><span style="color: black;"></span></span><br />
<ul style="color: #666666;"><span style="font-family: Georgia,'Times New Roman',serif;">
<li>1 large eggplant</li>
<li>1 chicken breast (diced into tiny pieces)</li>
<li>1 big onion, small diced</li>
<li>3 twigs of Thyme</li>
<li>2 cloves garlic, crushed</li>
<li>2 tsp virgin oil</li>
<li>1 green chili (optional)</li>
<li>1 chopped tomato</li>
<li>1 egg</li>
<li>1/4 cup breadcrumbs</li>
<li>1 cup Grated Cheese (cheddar, emmental, mozzarella)</li>
<li>Salt and Pepper to taste</li>
<li>1/4 cup water</li>
<li>1 teaspoon of Sundaram Spices Garam Masala</li>
<li>1/2 teaspoon paprika (optional)</li>
</span></ul>
<span style="font-family: Georgia,'Times New Roman',serif;">
</span><br />
<div style="color: #660000;">
<i><span style="font-family: Georgia,'Times New Roman',serif;">Steps:</span></i></div>
<div style="color: #999999;">
</div>
<ul style="color: #666666;">
<li><span style="font-family: Georgia,'Times New Roman',serif;">Cut the eggplant in half and let sit in salted water for 15 mins (it removes the bitterness).</span></li>
<li><span style="font-family: Georgia,'Times New Roman',serif;">Preheat the oven at 180°C for 10 mins.
</span></li>
<li><span style="font-family: Georgia,'Times New Roman',serif;">Scoop out the center, leaving enought flesh on the sides for the skin to hold its shape when baked. Coat the skin evenly with some olive oil (apply the oil in your hands and rub it on the eggplant' skin so that it doesn't get burnt). Chop the scooped out flesh.</span></li>
<li><span style="font-family: Georgia,'Times New Roman',serif;">In a deep ovenproof dish, put a dash of olive oil and the water. Put the empty eggplant halves (skin down) and cook in the oven for 15 mins or until tender.</span></li>
<li><span style="font-family: Georgia,'Times New Roman',serif;">In the meanwhile, season the tiny diced chicken with the garlic, salt and pepper. In a pan, put the rest of the oilve oil and allow the chicken to cook for 15 mins. Add the chopped eggplant flesh, the thyme, diced onion, chili, paprika and tomato. Season with salt and pepper. Mix and let it simmer until the eggplant is fully cooked (approx. 15-20 mins).</span></li>
<li><span style="font-family: Georgia,'Times New Roman',serif;">Turn off the heat. Add the egg, cheese (keep some on the side for the topping) and garam masala. Mix well.</span></li>
<li><span style="font-family: Georgia,'Times New Roman',serif;">Fill the scooped-out eggplants with this mixture. Top with breadcrumbs and cheese.</span></li>
<li><span style="font-family: Georgia,'Times New Roman',serif;">Place them back in the oven-proof dish (without the water) and cook for 25 mins in the preheated oven.</span></li>
<li><span style="font-family: Georgia,'Times New Roman',serif;">Let cool briefly and serve with tomato salsa and bread.</span></li>
</ul>
<div style="color: #666666;">
<span style="font-family: Georgia,'Times New Roman',serif;">Enjoy!</span></div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0Paris, France48.856614 2.352221948.773036 2.1942934 48.940192 2.5101504tag:blogger.com,1999:blog-2131312460423773699.post-12492705430873345072012-04-13T17:37:00.012+02:002012-06-18T17:22:51.147+02:00Bruschetta's the answer to everything!<div style="color: #666666; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: small; text-align: left;">Everyday when I get back from work, I swear to skip the frozen pizza, McDonalds or Picard frozen foods. I look forward to making delicous soups, salads and entrées and even cute cupcakes on occasions. Except that after going through the 45-min ride in the Parisian metro (hello homeless guy, zombie office workers and punk kids), a 20-min waiting line at the cash register in the Monoprix and 3 flight of stairs (I know this is not really a valid complaint to some but I wear heels, OKAY? :), I give up. I put it off to the next day... to </span><span style="font-size: small; text-align: left;">skip the frozen pizza, Mc Donalds or Picard frozen foods but then... You get the picture.</span></div>
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<span style="font-size: small;">So</span><span style="font-size: small;"> yesterday, after an exceptionally long day at work , I found that I </span><span style="font-size: small;">only had a handful of ingredients in my fridge for a quick meal; some tomatoes, garlic, fresh basil, mozzarella and bread. And then, I had an epiphany. What else but to make one's own bruschetta and indulge in a lavish homemade treat... all under 15 mins. That's when Bruschetta came on top of my list of quick, easy, and delicious fix!</span></div>
<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify;">
<span style="color: #999999; font-size: 100%;"><br /></span></div>
<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
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<div style="color: #999999; font-style: normal; text-align: center;">
<span style="font-size: 100%;"><span style="color: #660000; font-family: georgia; font-size: 21px;">Bruschetta <br />(Serves 2 - 3 per person) </span></span></div>
<div style="color: #999999; font-style: normal; text-align: center;">
<span style="font-size: 100%;"><span style="color: #660000; font-family: georgia; font-size: 21px;"><br /></span></span></div>
<div style="font-style: normal; text-align: center;">
<span style="font-size: 100%;"><span style="font-family: georgia; font-size: 21px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQizH6__pwVX8pxtrjKAIqAimT2HZ3TivoSJvsseqSFi0i_R_wnhT8HKFEVAhCHm-fHB5pZUwTjUVyX4Td7R7qA3Ol6ptjGwbIpYjHdpyq7BDsg8eeIjOTe5K34BSMNbeH8Y8jZQksWM/s1600/photo.jpg" style="font-family: Georgia, serif; font-size: 16px; text-align: left;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5732377219386439634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQizH6__pwVX8pxtrjKAIqAimT2HZ3TivoSJvsseqSFi0i_R_wnhT8HKFEVAhCHm-fHB5pZUwTjUVyX4Td7R7qA3Ol6ptjGwbIpYjHdpyq7BDsg8eeIjOTe5K34BSMNbeH8Y8jZQksWM/s320/photo.jpg" style="cursor: pointer; display: block; height: 261px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></a></span></span></div>
<span style="font-size: 100%;"><span style="color: #660000; font-style: italic;">You will need:</span><span style="color: black;"></span></span><br />
<ul style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 100%;">
<li style="font-style: normal;"><span style="font-size: small;">A baguette cut in thin slices (or slices of any toasted bread)</span></li>
<li style="font-style: normal;"><span style="font-size: small;">2 diced tomatoes</span></li>
<li><span style="font-size: small;">2 tsp of Fresh minced or frozen basil </span></li>
<li style="font-style: normal;"><span style="font-size: small;">400g of Fresh mozarella (sliced)</span></li>
<li style="font-style: normal;"><span style="font-size: small;">1 Garlic crushed (optional)</span></li>
<li style="font-style: normal;"><span style="font-size: small;">A drop of high quality Olive oil</span></li>
<li style="font-style: normal;"><span style="font-size: small;">Salt and pepper to taste</span></li>
</span></ul>
<span style="font-size: 100%;">
<div style="color: #660000; font-family: Georgia,"Times New Roman",serif; font-style: normal;">
<span style="font-size: small;"><i>Steps:</i></span></div>
<ul style="color: #999999; font-style: normal;">
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Preheat the oven at 180°C for 10 mins.</span></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Mix the tomatoes, basil and</span><span style="font-size: small;"> olive oil. Season with salt and pepper.</span></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cut the mozarella in long thin slices.</span></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">For garlic lovers, rub the bread with some garlic. If you don't like the strong taste, omit this step.</span></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cover the bread with mozzarella slices.</span></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Put in oven until the cheese melts.</span></li>
<li><span style="color: #666666; font-family: Georgia,"Times New Roman",serif; font-size: small;">Take out, lay tomato mix over the melted cheeseand enjoy!</span><span style="font-size: 100%;"> </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5QyQne1X4ULwzDdDeMXTC3gjDV3AshmFZllm3ACKj8tvClSKo3f4udMK1NZJ_UHWAtge_t7LWNmcX2_C47MWc3fdrBzW94oNuC-whm6ibcxKsdagvi2tIcbFBtlf56IkCwZcjQF5Q2g/s1600/photo-2.jpg" style="font-family: 'Times New Roman'; font-size: medium;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5732377553010049746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5QyQne1X4ULwzDdDeMXTC3gjDV3AshmFZllm3ACKj8tvClSKo3f4udMK1NZJ_UHWAtge_t7LWNmcX2_C47MWc3fdrBzW94oNuC-whm6ibcxKsdagvi2tIcbFBtlf56IkCwZcjQF5Q2g/s320/photo-2.jpg" style="cursor: pointer; display: block; height: 320px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 281px;" /></a></div>
<div style="color: #666666;">
Fast, easy and TASTY!</div>
</span></div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0tag:blogger.com,1999:blog-2131312460423773699.post-81241205428365789742011-08-05T21:50:00.000+02:002012-06-18T17:24:03.125+02:00The cure of homesickness<div style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">I love Halim.
<br />
<br />The steaming hot bowl of spice and meat. The crunchy baguette dipped in the thick soup. The tangy taste of lemon juice and chili paste.
<br />
<br />MOUTH-WATERING!!
<br />
<br />I never thought I knew how to prepare Halim. The list of ingredients was unfamiliar and long. It was always somebody's specialty ; an aunt or a cousin and it seemed a really tough challenge to try to make a Halim as good as them. I always insist for my mom to make it when I visit or my aunt when I'm in France but being by myself in the US and having a sudden craving for home, I had to improvise. Thankfully, I brought back some </span><span style="font-size: small; font-style: italic;">Epices pour Halim</span><span style="font-size: small;"> from my trip last month and so I logged on to </span><span style="font-size: small; font-style: italic;">sundaramspices.com</span><span style="font-size: small;"> to follow the recipe.</span>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJwRnnJ2GcNHHEknT7StSBZx6YQPw4H7tNxwZpraRkwQHOirExd4sYJV-oDgGzjU31JEuTjDLrIfwA8QZTIzsmdSG4gSC2bTNHfTMrp5zrPfDlJNPhuSsWB5E-Cgvkt6vXaEiXj1WcRQ/s1600/HalimNEW.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5637513525642156386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJwRnnJ2GcNHHEknT7StSBZx6YQPw4H7tNxwZpraRkwQHOirExd4sYJV-oDgGzjU31JEuTjDLrIfwA8QZTIzsmdSG4gSC2bTNHfTMrp5zrPfDlJNPhuSsWB5E-Cgvkt6vXaEiXj1WcRQ/s320/HalimNEW.jpg" style="cursor: hand; cursor: pointer; display: block; height: 288px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
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<div style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">I actually customized the recipe with tips learned from my dad when my mom was making Halim. He told me to blend the roots of the coriander to give the soup a richer taste. I couldn't manage to find the roots but I used a lot of coriander leaves and that seemed to do the job. Now, I know that this is not the most traditional Halim recipe but it was really good and above all, very easy to prepare.</span><span style="font-size: small;"> </span><span style="font-size: small;">I, for one, know that the next time I miss home, I can make my own steaming Halim and curl up in front of family photos.</span>
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<span style="color: #660000; font-family: georgia; font-size: 130%;"><span style="color: #660000;">Halim</span> <span style="color: #660000;">
<br />(Serves 6) </span></span><span style="color: #660000; font-family: georgia; font-size: 130%;">
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFU3g9fSmaVVJ0fXSzR21j6LWOQ7aH87BaV1QGD-ZqA6awevWaznfXBR72Uv8_2dvT2U-mQSAPF_QxNqKhoqjWWSSLV2RbgKJ4ilizpYTN7QgBHrqeFr_LkVOFoUW9C7DOhWT8CqIx4bA/s1600/halim.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5637512723435812258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFU3g9fSmaVVJ0fXSzR21j6LWOQ7aH87BaV1QGD-ZqA6awevWaznfXBR72Uv8_2dvT2U-mQSAPF_QxNqKhoqjWWSSLV2RbgKJ4ilizpYTN7QgBHrqeFr_LkVOFoUW9C7DOhWT8CqIx4bA/s320/halim.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="color: #660000; font-size: small; font-style: italic;">You will need:</span> </div>
<ul style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<li><span style="font-size: small;">20g </span><span style="font-size: small; font-style: italic;">Sundaram Epices pour Halim</span></li>
<li><span style="font-size: small;">3 tsp</span><span style="font-size: small; font-style: italic;"> Kashmiri Chili (optional)
</span></li>
<li><span style="font-size: small;">1.5 lbs Lamb
</span></li>
<li><span style="font-size: small;">1/2 Cup Barley (Du Blé Concassé)</span></li>
<li><span style="font-size: small;">5 tbsp of Oil</span></li>
<li><span style="font-size: small;">125g Yellow Split Peas (Dholl)</span></li>
<li><span style="font-size: small;">50g Red Lentils</span></li>
<li><span style="font-size: small;">2 Big Onions, chopped.
</span></li>
<li><span style="font-size: small;">5 Garlic cloves</span></li>
<li><span style="font-size: small;">2 tsp Ginger & Garlic paste</span></li>
<li><span style="font-size: small;">2 bunches fresh coriander</span></li>
<li><span style="font-size: small;">Chopped Spring onion
</span></li>
<li><span style="font-size: small;">1 tomato</span></li>
<li><span style="font-size: small;">Salt to taste</span></li>
<li><span style="font-size: small;">Water</span></li>
</ul>
<div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: left;">
<i>Steps:</i></div>
<div style="color: #999999; text-align: left;">
</div>
<ul style="color: #666666; font-family: Georgia,"Times New Roman",serif; text-align: left;">
<li>Wash and soak the lentils, split peas and barley together with 4 cups of water for 2 hours.</li>
<li>Cut the lamb into medium-sized cubes then wash them thoroughly (I let them soak in water, lemon juice and 2 tsp of garlic paste for an hour so as to get rid of the odor of wild game. I have found that the lamb here is quite different than the one we get back home and soaking them in the acid juice takes out some of that smell. But this is optional).
</li>
<li> Drain the pulses and put them to cook with enough water (the water should not fill more than 3/4 of the pressure cooker) and 2 tsp salt for 15-20 min.
</li>
<li> In a blender, mix together 1 bunch of roughly chopped coriander, the tomato, 1 onion, 5 garlic cloves and keep aside.</li>
<li>Heat the oil. Stir in the rest of the chopped onion and ginger & garlic paste. Add the <span style="font-style: italic;">Sundaram Epices pour Halim</span>, <span style="font-style: italic;">Kashmiri Chili</span> and 3 tbsp of the blended mix and let cook for 5 minutes on high heat. Drain the meat and add to the pan. Mix thoroughly and season with salt and pepper. Lower the heat and add the rest of the blended mix. Simmer until meat is tender (approx. 20-25 mins - depending on the meat). By this time, your kitchen should be filled with a heavenly smell.</li>
<li>Lastly, pour in the boiled pulses and taste. Add more salt if needed and let boil for another 10 minutes.</li>
<li>Sprinkle the Halim with chopped coriander and spring onions. Serve hot with sliced baguette, lemon juice and chili paste.</li>
<li>Close your eyes and picture yourself back in our paradise island.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9pUJW-HykF6H3E26S0RV_F_DwBeouelMYo3o1U_bip_BVJsl1LILDzyZ-GDwXmLlL2b1gmHeZ3orzWrsp-qtMPoJzgP5Gj3u8Akz4_QnPl6LDh1Fx50c_VYfSXzuNYLKFmIYPw20KWQ/s1600/DSCN2535.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5637513238191774114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9pUJW-HykF6H3E26S0RV_F_DwBeouelMYo3o1U_bip_BVJsl1LILDzyZ-GDwXmLlL2b1gmHeZ3orzWrsp-qtMPoJzgP5Gj3u8Akz4_QnPl6LDh1Fx50c_VYfSXzuNYLKFmIYPw20KWQ/s320/DSCN2535.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
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<span style="color: #999999;"><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Enjoy!!
</span></span>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0tag:blogger.com,1999:blog-2131312460423773699.post-64981609153357411082011-04-11T21:01:00.001+02:002012-06-18T17:25:22.138+02:00Who said that careme* foods are boring?<div class="recipeTitle" style="text-align: center;">
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<div style="color: #666666; font-family: Georgia,"Times New Roman",serif; text-align: left;">
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">This period (April 8 to 17) is a very special one for Tamil Mauritians as fasting for Cavadee has started. The Sittirai Cavadee is celebrated to honor the God Muruga. As I am not home to participate in the festivities, I wanted to contribute in my own way. This recipe is a delight for vegetarians and a change from the traditional vegetable curries. I adapted it from one of my favorite food blogger (B. Peltre) and made this with an original Mauritian twist.</span></div>
<div style="text-align: left;">
<div style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br />Enjoy!!</span></div>
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<div class="MsoNormal" style="color: #663300; font-family: georgia; text-align: center;">
<span style="font-size: large;">A twist on Couscous and Vegetables</span></div>
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<span style="font-size: large;">(4 big servings)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBPeiytE0v7IHZ-N7hDfvQh7F90wBGqX2Xy3SV8q5mJGinhaN_aGg0kN35eJekAyvYp4N0qPiFKBDpyKRVWX38WXEr7tzxuifRaqhmPnKbfxvCPL1cp5IpcRXAAgdvRUnVYPHDFQXlnE/s1600/DSCF1308.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5594411724095656898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBPeiytE0v7IHZ-N7hDfvQh7F90wBGqX2Xy3SV8q5mJGinhaN_aGg0kN35eJekAyvYp4N0qPiFKBDpyKRVWX38WXEr7tzxuifRaqhmPnKbfxvCPL1cp5IpcRXAAgdvRUnVYPHDFQXlnE/s320/DSCF1308.JPG" style="cursor: hand; cursor: pointer; height: 240px; width: 320px;" /></a></div>
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<div class="MsoNormal" style="color: #663300; font-family: georgia; text-align: left;">
<i><span style="font-size: 100%;">You will need:</span></i></div>
<div style="text-align: left;">
</div>
</div>
<ul style="color: #999999; font-family: Georgia,"Times New Roman",serif; text-align: left;">
<li style="color: #666666;">About 1/3 cup dry couscous per person, so 1 + 1/3 cup for 4 people</li>
<li style="color: #666666;"> 2 small zucchinis (courgettes)</li>
<li style="color: #666666;"> 1 red onion</li>
<li style="color: #666666;"> 1 tablespoon thyme, chopped</li>
<li style="color: #666666;"> 1 tablespoon parsley, chopped</li>
<li style="color: #666666;"> 1 inch fresh ginger root</li>
<li style="color: #666666;">Olive oil</li>
<li style="color: #666666;">1 Red Bell pepper</li>
<li style="color: #666666;">1 carrot</li>
<li style="color: #666666;">Sliced olives</li>
<li style="color: #666666;">3 garlic cloves, thinly chopped</li>
<li style="color: #666666;">Water or Vegetable Stock</li>
<li style="color: #666666;">1 teaspoon Garam Masala</li>
<li><span style="color: #666666;">1/2 teaspoon Kashmiri Chili</span></li>
</ul>
<div style="color: #999999; font-family: Georgia,"Times New Roman",serif; text-align: left;">
</div>
<div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: left;">
<i>Steps:</i></div>
<div style="color: #999999; font-family: Georgia,"Times New Roman",serif; text-align: left;">
</div>
<ul style="color: #666666; font-family: Georgia,"Times New Roman",serif; text-align: left;">
<li>Preheat your oven at 300 F or 150 C.</li>
<li> Chop the red bell peppers.</li>
<li> Grate the ginger.</li>
<li>Mix the couscous with the ginger and the bell pepper.</li>
<li>Season with salt and pepper. </li>
<li>Put the couscous in a large ramekin. Set aside.</li>
<li>Boil the water for the couscous (I usually add as much water as there is couscous) and keep it warm.</li>
<li>Wash the carrots and the zucchinis (courgettes) and slice them thinly. Season with chopped garlic, Garam Masala, Kashmiri Chili, salt and pepper.</li>
<li>Slice the red onion thinly.</li>
<li>Layer them on top of the couscous, upright and close together (zucchini, carrot, onion and repeat)</li>
<li>Add the thyme, parsley and sliced olives between the layers.</li>
<li>Pour a dash of olive oil.</li>
<li>Pour the hot water.</li>
<li>Place in the oven for about 1 hour 30 mins. Check to make sure it stays moist (add more water if necessary.)</li>
</ul>
<span style="color: #999999;"><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">This couscous can also be eaten as a side dish with non-vegetarian main courses. The secret of its success is to make sure that it stays moist so don't hesitate to add more water or olive oil.</span><br style="color: #666666; font-family: Georgia,"Times New Roman",serif;" /><br style="color: #666666; font-family: Georgia,"Times New Roman",serif;" /><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Accompanied by a chatini pomme d'amour (tomato salsa) and a cucumber raita, it is simply delicious!!</span><br style="color: #666666; font-family: Georgia,"Times New Roman",serif;" /><br style="color: #666666; font-family: Georgia,"Times New Roman",serif;" /><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Happy Cavadee to all devotees around the world!</span><br style="color: #666666; font-family: Georgia,"Times New Roman",serif;" /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5Yo0X6Xy8w9YURmybnu3FVgTm40qwDWpMykGJXUiUnlu7wpeYnOBvl1fk4iaOJ2pNsn1LYreixRWpefL9_Nzre4V9vqU4RxUci_HFx7xOBR_1Ra9fxr2NHPcChPW79dWzKtBa1XwBao/s1600/DSCF1310.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5594412395573905410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5Yo0X6Xy8w9YURmybnu3FVgTm40qwDWpMykGJXUiUnlu7wpeYnOBvl1fk4iaOJ2pNsn1LYreixRWpefL9_Nzre4V9vqU4RxUci_HFx7xOBR_1Ra9fxr2NHPcChPW79dWzKtBa1XwBao/s320/DSCF1310.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="color: #999999;"><br /><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">careme* - fasting</span><br /><br /></span>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com2tag:blogger.com,1999:blog-2131312460423773699.post-84250885784598278422011-03-03T18:32:00.000+01:002012-06-18T17:26:28.057+02:00Tandoori Chicken is the bomb<div style="text-align: center;">
<span style="font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_N0JtL4ZLclsYONQX4bBfTRYni4DUy4kP7Tm7B-WtQ8ltttxpJFdLQlvHhsmDxA31nV_2Ux6NncKmyGKcVURXV_3n-7VLBOaKT7-eTYf9sYSx7g2-4md64HvcS3E6d3WOWwQlrkP7P9A/s1600/20533_318354612869_781272869_3290672_705411_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-weight: bold;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5579958711200530018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_N0JtL4ZLclsYONQX4bBfTRYni4DUy4kP7Tm7B-WtQ8ltttxpJFdLQlvHhsmDxA31nV_2Ux6NncKmyGKcVURXV_3n-7VLBOaKT7-eTYf9sYSx7g2-4md64HvcS3E6d3WOWwQlrkP7P9A/s320/20533_318354612869_781272869_3290672_705411_n.jpg" style="cursor: pointer; height: 240px; width: 320px;" /></a></span></div>
<span style="color: #666666; font-size: 100%;"><br /></span><span style="color: #999999; font-size: 100%;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Today was a beautiful sunny day. Summer is surely creeping up on us. Its funny how time runs by us so fast. In the blink of an eye, you find yourself being superwoman </span></span></span></span></span><span style="color: #999999; font-size: 100%;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"> in 2011</span></span></span></span></span><span style="color: #999999; font-size: 100%;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"><span style="color: #666666;">. It’s hard but when you get home after a long day (usually after fighting with a lot of other people), the only balm to your soul is a good homemade chicken tandoori. If this is the reward then… World bring it on!!</span></span></span></span></span></span><br />
<div>
<div class="MsoNormal" style="color: #663300; font-family: georgia; text-align: center;">
<span style="font-size: large;">Tandoori Chicken</span></div>
<span style="color: #999999; font-size: large;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: black; font-family: Georgia,serif;"></span></span></span></span></span></span><br />
<div class="MsoNormal" face="georgia" style="color: #660000; text-align: center;">
<span style="font-size: large;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia,serif;">(2 servings)</span></span></span></span></span></span></div>
<span style="color: #999999; font-size: 100%;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: black; font-family: Georgia,serif;"></span></span></span></span></span></span><br />
<div class="MsoNormal">
<span style="color: #999999; font-size: 100%;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: black; font-family: Georgia,serif;"><o:p></o:p></span></span></span></span></span></span></div>
<span style="color: #999999; font-size: 100%;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: black; font-family: Georgia,serif;">
<div class="MsoNormal" style="color: #663300; font-family: georgia;">
<i>You will need:</i></div>
<div class="MsoNormal" style="color: #663300; font-family: georgia;">
</div>
<ul style="color: #666666;">
<li><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">20g Sundaram Epices pour Tandoori (Tandoori Spices)</span></span></li>
<li><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">1 cup of Natural yogurt</span></span></li>
<li><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Juice of 1 fresh lemon</span></span></li>
<li><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">2 Tsp of Ginger and garlic paste</span></span></li>
<li><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">4 Chicken thighs</span></span></li>
<li><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span">Salt according to taste</span></span></li>
</ul>
<div class="MsoNormal" face="georgia" style="color: #663300;">
<i><span class="Apple-style-span" style="font-family: georgia;">Steps:</span></i></div>
</span><ul style="color: #666666;">
<li><span style="font-size: small;">Prick the flesh of the chicken all over with a fork. Using a sharp knife, cut slashes in the chicken to allow the marinade to penetrate well. Place the chicken in a large, shallow dish.</span></li>
<li><span style="font-size: small;">To prepare the marinade: Mix the Sundaram Epices pour Tandoori (Tandoori spices), lemon juice, garlic and ginger paste and salt (according to taste) into a smooth paste with a little water. Add in the yogurt and mix well.</span></li>
<li><span style="font-size: small;">Smear this marinade all over the chicken and rub it into the slashes, turning the chicken over several times. Cover and refrigerate for 8 hours or overnight (Do not marinate for longer than 2 days).</span></li>
<li><span style="font-size: small;">Remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking.</span></li>
<li><span style="font-size: small;">Take the chicken from the bowl, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and sear quickly (sealing in the juices) then grill until brown on both sides for about 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife. Do not overcook or the chicken will dry out.</span></li>
<li><span style="font-size: small;">If you don't have a grill you can also bake the chicken. Preheat the oven to 450F or 200C. Place the chicken on a rack over a dish (to collect the juices and not end up with a greasy dirty oven like me), brush or spray with oil, and cook, turning once, 25 to 30 minutes until the chicken is cooked.</span></li>
</ul>
<span style="font-size: small;"><br style="color: #666666;" /></span><span style="font-size: small;"><span style="color: #666666;">Serve with sprigs of cilantro, a hearty salad and a piece of baguette.</span><br style="color: #666666;" /><br style="color: #666666;" /><span style="color: #666666;">You can also use this recipe for barbecue as a substitute for pork chops or beef. It can be accompanied by any BBQ side dish (pasta, rice, potato salad) with relish.</span><br style="color: #666666;" /><br style="color: #666666;" /><span style="color: #666666;">Let your imagination run wild foodies!!</span></span></span></span></span></span></span></div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0tag:blogger.com,1999:blog-2131312460423773699.post-3482540002844514732010-04-13T09:41:00.000+02:002012-06-18T17:27:31.087+02:00Stuffed bell peppers<div style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Today was a cold rainy Monday..again.. It's funny how this post sounds a lot like my previous one. I guess, I tend to turn to comfort food when it's cold and rainy :)</span><span style="font-size: small;"> </span><span style="font-size: small;">Anyway, I bought these beautiful bell peppers on Sunday and was trying to figure out what to do with them since I have never really used them integrally in a dish.</span></div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5x7TKGTqhMcGD7i9eq-VAwz9T_-pKOWLR7fLMnyczdMUaiO9Cp1n9lP769pxRycyyxPQ6z7CgvSKesJcP5dK5yECr-u0yt-2HN3ea4dlCgiXsgXKJ-MkouASXBGAomeeS_qwnws34M-0/s1600/red-bell-peppers.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5459525316482422802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5x7TKGTqhMcGD7i9eq-VAwz9T_-pKOWLR7fLMnyczdMUaiO9Cp1n9lP769pxRycyyxPQ6z7CgvSKesJcP5dK5yECr-u0yt-2HN3ea4dlCgiXsgXKJ-MkouASXBGAomeeS_qwnws34M-0/s320/red-bell-peppers.jpg" style="cursor: pointer; height: 274px; width: 320px;" /></a></div>
<div style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<br />Usually, in Mauritian cuisine, we tend to use bell peppers in stir-fry and that's about it. So, for a change I thought about making an all-time American favorite - stuffed bell peppers. For this recipe, I used ground turkey but feel free to use ground lamb or chicken cut into tiny pieces.<br />I used a basic rougaille for the fillings; easy but delicious.</div>
<br />
<div class="MsoNormal" style="color: #660000; font-family: georgia; text-align: center;">
<span style="font-size: large;">Easy Stuffed Bell Peppers</span></div>
<div class="MsoNormal" style="color: #660000; font-family: georgia; text-align: center;">
<span style="font-size: large;">(2-4 servings)</span></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="color: #663300; font-family: georgia;">
<i><span style="font-size: 100%;">You will need:</span></i></div>
<ul style="color: #999999;">
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">4 big peppers (any color you want)</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">1 lb ground turkey</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 1 medium Onion, chopped</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 2 Tsp Ginger and Garlic paste</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 1 chili</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">3 sprigs of Thyme</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 1/2 can (medium) Crushed Tomato</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">5-6 white mushrooms (or 1/2 can), chopped</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">2 Tsp Sundaram Garam masala</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">2 Tbsp Oil</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Breadcrumbs (Optional)</li>
<li><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Grated Cheese (Optional)</span></li>
</ul>
<div class="MsoNormal" style="color: #663300; font-family: georgia;">
<i>Steps:</i></div>
<ul style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
<li><b style="font-weight: normal;">Cut off the heads of the peppers and remove the seeds carefully. Wash the peppers and steam them, cut side up, for 10 minutes. An alternative to steaming the peppers is to put them in the microwave on high for 3-4 mins or until they are tender.</b><b></b><b><br /></b></li>
<li>Wash the pepper heads, remove the twigs and chop them into tiny dices. <b style="font-weight: normal;"><br /></b></li>
<li>In a pot, heat up the oil and prepare the rougaille; add the chopped onion, thyme, chili, ginger and garlic paste and tomato sauce. Simmer for 5 mins then add in the ground turkey.</li>
<li>Season with salt and pepper and cook for 15 mins. Add the mushroom and pepper, mix and cook on medium heat till all the water evaporates.</li>
<li>In the meantime, start pre-heating the oven at 350F (180 C) for 10 minutes.</li>
<li>As the rougaille takes up a thick consistency, adjust seasoning and sprinkle with garam masala. Mix and take off heat. </li>
<li>Stuff the peppers generously with the fillings and top with breadcrumbs.</li>
<li>Bake at 350 F (180 C) for 20 minutes then add the grated cheese ( I used mozzarella but Cheddar/Kraft will work just fine) and let it melt for a few minutes. Serve immediately.</li>
</ul>
<div style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
Stuffed peppers can be eaten with anything; bread, salad, pasta, mashed potatoes, rice... I paired mine with a plain red cabbage salad for a light dinner.<br /><br />Believe me, it was as yummy as it looks.</div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1RXZ1TyLJC5FND5cy-nyW9FjRKzgN7wzcCX7jxP7A5RYnNgPuhDWHMsmE8vWIb2mjzLcmEHmOTumhv9EVqtJSfVBzN2JgmvVeJVwZ8hdvG_SHz9T4mzCw-mQJdFdANe7pDaxyq4q8Fg/s1600/DSCF1510.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5459533089215082626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1RXZ1TyLJC5FND5cy-nyW9FjRKzgN7wzcCX7jxP7A5RYnNgPuhDWHMsmE8vWIb2mjzLcmEHmOTumhv9EVqtJSfVBzN2JgmvVeJVwZ8hdvG_SHz9T4mzCw-mQJdFdANe7pDaxyq4q8Fg/s320/DSCF1510.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></div>
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<div style="color: #666666; font-family: Georgia,"Times New Roman",serif;">
From a rainy Monday to another Happy Monday!!</div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0tag:blogger.com,1999:blog-2131312460423773699.post-23319010716053358522010-03-23T01:56:00.000+01:002012-06-18T17:28:41.955+02:00Kalia Poulet (Chicken Kalia)<div style="text-align: center;">
<div style="color: #666666; font-family: Georgia,"Times New Roman",serif; text-align: left;">
<br />Mondays are supposed to be good days.<br /><br />Today is the start of a new week and we're back an hour again (daylight savings time kicked in!). What was supposed to be a beautiful sunny spring Monday turned out to be a gloomy, cloudy, I-don't-feel-like-doing-anything day. Yet, I still dragged myself out of bed and spent all day feeling cold and dreary. Days like these remind me of the times, Yoginee and I would come back late from after-school tuitions (lecons) and were hungry as hell. We would smell the rich aroma of Mom's cooking and rush up the stairs screaming how hungry we were. Yes! Days like these bring back good memories so I decided to indulge into some comfort food myself. Now mind you, cooking a Kalia Poulet on a weekday is a treat but hey, I had a crappy Monday, I deserve it!</div>
<div style="color: #999999; text-align: left;">
<br /></div>
<span style="color: #666666;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDTYkX_6QMbg09-6z82JfBl8PBRfbOGrMfyDgf4GPZj_1pt_E_vPqrGmYP6V5ipHP1iy8B9anl_7PfIW5DNjbpmkmecGlHqxcOJ-G42ZYd10FFABdjKCz5oZM83VFU_PA6-hSwEvQFHc/s1600-h/DSCF1377.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5451741325816909538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDTYkX_6QMbg09-6z82JfBl8PBRfbOGrMfyDgf4GPZj_1pt_E_vPqrGmYP6V5ipHP1iy8B9anl_7PfIW5DNjbpmkmecGlHqxcOJ-G42ZYd10FFABdjKCz5oZM83VFU_PA6-hSwEvQFHc/s320/DSCF1377.JPG" style="cursor: pointer; height: 232px; width: 320px;" /></a></div>
<br />
<div class="MsoNormal" face="georgia" style="color: #663300; text-align: left;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: georgia; text-align: center;">
<span style="font-size: large;">Chicken Kalia</span></div>
<div class="MsoNormal" style="color: #660000; font-family: georgia; text-align: center;">
<span style="font-size: large;">(2-3 servings)</span></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="color: #663300; font-family: georgia;">
<i><span style="font-size: 100%;">You will need:</span></i></div>
<ul style="color: #999999;">
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">5 Chicken thighs (or 3/4 kg Chicken, cut into reasonably large pieces)</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">3 Medium potatoes (peeled and quartered)</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 2 big Onions, sliced in discs</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 1 big Onion, grounded into a paste</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 2 tsps Ginger and Garlic paste</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 1/2 bunch Mint leaves, chopped</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 1 bunch fresh cilantro (coriander), chopped</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 3-4 Tbsp Sundaram Epices pour Briani</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> 1 cup Plain Yoghurt</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> Green Peas, frozen or canned</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">1 cup Oil for frying</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> <o:p></o:p>2 tsp melted Ghee</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">2 Green Chillies (optional)</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">3-4 Saffron strands</li>
<li><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">2 cups Water</span></li>
</ul>
<br />
<div class="MsoNormal" style="color: #663300; font-family: georgia;">
<i>Steps:</i></div>
<ul>
<li><span style="font-family: Symbol;"><span style="font-family: "; font-size: 7pt;"> </span></span><span style="color: #999999; font-family: Georgia,"Times New Roman",serif;">Infuse the saffron strands in 3 Tbsp of hot water and keep.</span><b style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><br /></b></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"><b style="font-weight: normal;">Season the potato quarters with salt and half the saffron infusion (for coloring) and deep-fry in hot oil for 5-10 mins</b><b><span style="font-weight: normal;"> (They have to be half-cooked). In the same oil, fry </span></b>the sliced onions till golden brown and reserve.<b><span style="font-weight: normal;"></span></b></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">In a large stockpot, <b style="font-weight: normal;">mix all the following ingredients together: the chicken pieces, Sundaram Epices pour <b>Briani, </b>fried potato quarters, yoghurt, mint and coriander, ginger & garlic paste, ground onion paste, </b><b style="font-weight: normal;">ghee, saffron, 2 cups of water</b><b style="font-weight: normal;"> and the chillies (optional). Mix carefully and season. Cover and leave to rest for 30 minutes.</b></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> Cook on high heat until you begin to see bubbles break through the surface.</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Turn heat down to medium low and simmer for 30 mins until you obtain a rich gravy. The potatoes should be soft and squishy.</li>
<li style="color: #666666;"><span style="color: #666666; font-family: Symbol;"> </span><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Serve hot with plain basmati rice and tomato salad (Chatini pomme d'amour).</span></li>
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Kalia is a variation of the traditional briani. It asks for the same ingredients except that you add the half-cooked rice before starting the cooking process. The good thing about cooking a kalia or a briani is the heavenly smell that takes over the house. My neighbor (whom I barely know, let alone talk) came over and asked what I was cooking. I was stunned.</div>
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I think she is just a wee bit nosy.</div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com1tag:blogger.com,1999:blog-2131312460423773699.post-17430401900818982012010-02-23T09:55:00.000+01:002012-06-18T17:29:55.746+02:00Home-made Chicken stock<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGb2j3kdNJXwtlOzNG8QyGip4D_FebYPUotb25OM_kMatszvwelgshMFFE_tfbXcyMjKRKYZ7L4Vi37JNI_x-Vv_skmMZjXS8DdhHd19sDRemQX3P-Ndofz9pS7abIL29sF0_Uk_4Vub0/s1600-h/Homemade-Chicken-Stock1-460x345.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441362643546106738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGb2j3kdNJXwtlOzNG8QyGip4D_FebYPUotb25OM_kMatszvwelgshMFFE_tfbXcyMjKRKYZ7L4Vi37JNI_x-Vv_skmMZjXS8DdhHd19sDRemQX3P-Ndofz9pS7abIL29sF0_Uk_4Vub0/s320/Homemade-Chicken-Stock1-460x345.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
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<span style="font-size: large;">Chicken stock</span></div>
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<span style="font-size: large;">(Yields around 5 cups)</span></div>
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<i><span style="font-size: 100%;">You will need:</span></i></div>
<ul style="color: #666666;">
<li><span style="font-family: Georgia,"Times New Roman",serif;">1-2 lbs chicken carcass</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1 onion, quartered</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1 carrot, peeled and cut into half</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1 rib celery, cut into half</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1 small leek, white part only, cut in 1/2 lengthwise</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 2 sprigs fresh thyme (2 brins)</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 4 sprigs fresh parsley with stems</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 2 bay leaves (optional)</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1/2 Clove garlic, peeled.</li>
<li style="font-family: Georgia,"Times New Roman",serif;"> 1 litre cold water <o:p></o:p></li>
</ul>
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<i>Steps:</i></div>
<ul>
<li><span style="font-family: Symbol;"><span style="font-family: "; font-size: 7pt;"> </span></span><span style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Place all ingredients in a stockpot.</span></li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> Cook on high heat until you begin to see bubbles break through the surface of the liquid.</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;">Turn heat down to medium low so that stock maintains low, gentle simmer.</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> Skim the scum from the stock with a spoon from time to time.</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> Simmer uncovered for around 2 hours or more if possible (no longer than 6 hours though). The vegetables and chicken should be submerged at all times. Add hot water if necessary.</li>
<li style="color: #666666; font-family: Georgia,"Times New Roman",serif;"> Strain stock and discard all the ingredients.</li>
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The stock can be stored for up to 3 months in the freezer. You can use it as a base for soups and sauces. It can even be used as an alternative for water when cooking rice for a different, smokier flavor.</div>
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<o:p></o:p></div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0tag:blogger.com,1999:blog-2131312460423773699.post-52325012212222802872010-02-23T09:41:00.000+01:002012-06-18T17:31:05.084+02:00Bouillon Crabe recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX1YIXdWxa8MK5lbtZs95jR9sr6iz3haDFL9XMZ8P1BRRmbgBbX1U744mFFdhdICo-Jqvpm526iGFHNSiKQwTCvgY9H_-B3E582tX3DMe-F3c3A7yxPkKxEIdrAix_V0YLIDc5aIbjjQ/s1600-h/soupe+crabe.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441363035107762642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX1YIXdWxa8MK5lbtZs95jR9sr6iz3haDFL9XMZ8P1BRRmbgBbX1U744mFFdhdICo-Jqvpm526iGFHNSiKQwTCvgY9H_-B3E582tX3DMe-F3c3A7yxPkKxEIdrAix_V0YLIDc5aIbjjQ/s320/soupe+crabe.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
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<span style="color: #999999; font-family: times new roman; font-size: 100%;"><span style="color: #666666;"><span style="color: #999999; font-family: georgia;">The recipe is super simple.</span>
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<br /><span style="color: #660000; font-family: Georgia,"Times New Roman",serif; font-size: large; font-weight: bold;">Bouillon crabe</span></span><span style="color: #660000; font-family: Georgia,"Times New Roman",serif; font-size: large;">
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<span style="font-size: 100%;"><span style="color: #660000; font-family: Georgia,"Times New Roman",serif; font-size: large;">For 2-4 people (depending on your hangover!)</span>
</span></div>
<span style="color: #999999; font-family: times new roman; font-size: 100%;">
<br /><span style="color: #663300;"><i><span style="font-family: georgia;">You will need:</span></i>
</span></span><br />
<ul style="color: #666666; font-family: georgia;">
<li><span style="font-size: 100%;">4 crabs (I used King crabs)</span></li>
<li><span style="font-size: 100%;">4 tomatoes</span></li>
<li><span style="font-size: 100%;">2 Tsp oil</span></li>
<li><span style="font-size: 100%;">1 onion, sliced</span></li>
<li><span style="font-size: 100%;">1 Tbsp chopped thyme</span></li>
<li><span style="font-size: 100%;">Green chilies, finely chopped (according to taste)</span></li>
<li><span style="font-size: 100%;">1 Tsp Ginger and Garlic paste</span></li>
<li><span style="font-size: 100%;">2 Cups Chicken stock</span></li>
<li><span style="font-size: 100%;">1 Cup water</span></li>
<li><span style="font-size: 100%;">Salt and Pepper</span></li>
<li><span style="font-size: 100%;">A bunch of fresh Coriander, chopped (Cilantro)</span></li>
</ul>
<span style="color: #999999; font-family: times new roman; font-size: 100%;"><span style="color: #663300;"><span style="font-family: georgia;">
<br /><i>Steps:</i></span>
</span></span><br />
<ul style="color: #666666; font-family: georgia;">
<li><span style="font-size: 100%;">Clean up the crabs and separate into pieces. Season with salt and pepper.</span></li>
<li><span style="font-size: 100%;">Heat the oil in a big pot and make a rougaille – Put in the onions, chopped thyme,ginger and garlic paste and chilies. Mix well then add the tomatoes and season with salt.</span></li>
<li><span style="font-size: 100%;">Simmer for 5-10 minutes then add half of the chopped coriander, the water and the chicken stock.</span></li>
<li><span style="font-size: 100%;">Bring to a boil then dump the crab pieces into the bouillon and let it cook for 5 mins. Check the seasoning and add more salt if necessary. Cover and boil for 10 more minutes.</span></li>
<li><span style="font-size: 100%;">The crabs are cooked when they get a reddish orange hue. Take off the heat.</span></li>
<li><span style="font-size: 100%;">Garnish with coriander and the bouillon is ready à être déguster.</span></li>
</ul>
<span style="color: #999999; font-family: times new roman; font-size: 100%;"><span style="color: #663300;">
<br /><i style="color: #660000;"><span style="font-family: georgia;">A couple of quick tips about this recipe:</span></i></span>
<br />
<br /><span style="color: #999999; font-family: georgia;">First, the crabs cook quicker than you would think so monitor them as soon as they turn red else the crab meat will be overcooked and will float. Since the “meat” is pretty sparse in the crab, you would not want that.</span><span style="color: #666666;">
</span><br style="color: #666666;" />
<br style="color: #666666;" /><span style="color: #999999; font-family: georgia;">Secondly, this soup can be made rather quickly. The ingredients are very basic but the key to a successful bouillon is a good chicken stock. If you can’t get it ready-made, you can make some of your own. See recipe in the next post. And the best thing about it is that you can always re-use the stock to make other goodies such as bouillon boulettes or a “Mauritian” risotto. </span>
</span>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com1tag:blogger.com,1999:blog-2131312460423773699.post-43451093745417730982010-02-22T10:44:00.000+01:002012-06-18T17:31:28.681+02:00A little bit of sunshine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBlVzjSwfDP2UbYSjTu9t78LQ-VugLQolwBrIXqtpEcQX4bSW6zV4TXw7f7RJ5cY5n-_0DIbWPXU8fdzDhwEBC1iSNuOcVsE_6rzLrIemgzQxekgTo9TPFfrc7P89hJDXEHm2ydmFFLw/s1600-h/DSC01364.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441005479069307458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBlVzjSwfDP2UbYSjTu9t78LQ-VugLQolwBrIXqtpEcQX4bSW6zV4TXw7f7RJ5cY5n-_0DIbWPXU8fdzDhwEBC1iSNuOcVsE_6rzLrIemgzQxekgTo9TPFfrc7P89hJDXEHm2ydmFFLw/s320/DSC01364.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<span style="font-size: small;">We drove to Belle-Mare beach yesterday. The weather was glorious, inspite of the impending cyclone on Rodrigues. The beach was really quiet, too quiet for a sunny sunday afternoon..We just had time to take in the magnificent scenery...and a few drinks..and there were already a few more cars coming in..In any case, we went into the warm blue lagoon...exquisite..I had forgotten how relaxing that was..There were some nice quirky waves who teased us as we showed off our best swimming moves!lol..The weather darkened and we were sprinkled with a light shower...It was enough to make most of the others head back..It just lasted about five minutes..and the sun was back again...We stayed through..breathing in the fresh air and crunching on nice pineapple chunks with tamarind sauce and ground red chillies..yummy!!!It was a great afternoon...For all of you guys out there, here's a little bit of sun, sea and sand to warm you in the cold and to comfort your nostalgic souls.</span></div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0tag:blogger.com,1999:blog-2131312460423773699.post-6573733143227842022010-02-19T12:47:00.001+01:002012-06-18T17:31:37.316+02:00Bouillon Crab / Crab soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOrLOkxlZqPZoNbY7hNKN1cpUd7MeXtxqya2u3WSOr8VE9Tgw9-JpJSdZwmxATe2CE9ekU57MMyoN30vbdrR_N6OzEfmugQq1nlHRr0KeDIHu9PWXFWNgQJYcY7W7Kt755TZuocg4YMg/s1600-h/soupe+crabe.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5439920724931858210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOrLOkxlZqPZoNbY7hNKN1cpUd7MeXtxqya2u3WSOr8VE9Tgw9-JpJSdZwmxATe2CE9ekU57MMyoN30vbdrR_N6OzEfmugQq1nlHRr0KeDIHu9PWXFWNgQJYcY7W7Kt755TZuocg4YMg/s320/soupe+crabe.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><link href="file:///C:/Users/Yovadee/AppData/Local/Temp/msoclip1/01/clip_filelist.xml" rel="File-List"></link><style>
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Okay, so a couple of days back, I posted this beautiful picture of the yummy typical Mauritian crab soup that I made and received tons of comments about it. I know there are a lot of you guys out there who are far from home and who would love to just get a taste of a good “bouillon crabe.” So, I will be sharing the secret of my delicious “bouillon crabe” fait maison with you soon. I hope you will appreciate it.</div>
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<span style="font-family: georgia;">A bientot!</span>
</div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com1tag:blogger.com,1999:blog-2131312460423773699.post-62024193864651969462010-02-19T12:20:00.000+01:002012-06-18T17:32:23.479+02:00Salad Ourite / Mauritian Octopus Salad<span style="font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZUOUpM7SK408ON9DT9SsDfwptpfuoBGOz7whA53trhHQOLcdNYPdEqEfSPs4WmON5CgwEgfgwa44ikzXILFEsQiTOdah2h1pmgDCmebs4_kohIlzhSSET7uuVFh8tTrp74LDmjf_gQI/s1600-h/pic_about_05.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5439920167587451378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZUOUpM7SK408ON9DT9SsDfwptpfuoBGOz7whA53trhHQOLcdNYPdEqEfSPs4WmON5CgwEgfgwa44ikzXILFEsQiTOdah2h1pmgDCmebs4_kohIlzhSSET7uuVFh8tTrp74LDmjf_gQI/s320/pic_about_05.jpg" style="cursor: pointer; display: block; height: 270px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
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<span style="font-size: large;">Salade Ourite / Mauritian Octopus Salad</span></div>
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<span style="font-size: large;">For 4-6 people (Appetizer portions)</span></div>
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<i><span style="font-size: 100%;">You will need:</span></i></div>
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<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: small;">3 baby octopuses (approx. 2 lbs each)</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: small;">Juice from 1/2 lemon and the zest </span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: small;">2 Tsp olive oil</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: small;">1 medium tomato, cut into thin wedges</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: small;">1 onion, sliced</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: small;">2 Green chilies, finely chopped</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: small;">Salt and Pepper</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: small;">Fresh Coriander for garnish</span></li>
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<i><span style="color: #663300; font-size: 100%;">Steps:</span></i></div>
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<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">Rinse octopus in cold water, drain completely and place in a large pot.</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">Add 1 Tsp of salt and enough water to cover. Bring to a boil.</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">Lower heat and simmer for about 25-30 mins until the octopus become pinkish in color and slightly tender.</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">Remove from the heat and set aside. Cut the flesh, along with the head, into bite-size chunks.</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">Place them in a large salad bowl. Toss in the sliced onion, olive oil, tomato wedges, and chopped green chilies.</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">Season the salad with salt and pepper and finally add in the finely chopped lemon zest and the lemon juice.</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">Mix well and leave to rest for at least half an hour before serving.</span></li>
<li class="MsoNormal" style="font-family: georgia;"><span style="font-size: 100%;">Garnish with fresh coriander leaves and serve. </span></li>
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<i><span style="color: #663300; font-size: 100%;">Bon appetit!!</span></i><span style="font-size: 100%;"><i>
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<span style="font-size: 100%;"><span style="font-size: 100%;">In Mauritius, Octopus is a seasonal find so sometimes you get a lot of them on the market and at other times less. This recipe is mostly generic. You can adjust the ingredients listed to your quantity of octopus.</span> The most important thing is to boil it and season it properly so that it can be stripped of any unpleasant odor. The rest is to make the salad, have a drink and enjoy!!</span></div>
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<span style="font-size: 100%;"> </span></div>Sundaram Spices Roche Carrihttp://www.blogger.com/profile/07878163574150431450noreply@blogger.com0