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Sneh's Indo-Fijian Recipes

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Recipes featured on this page -
(simply CLICK on the links below)

  • 5. Kheer (Indian Rice Pudding) & Sonth (for new mothers)


RECIPES ON PAGE TWO


  • 1. Daal & Kadhi
  • 2. Coriander and Tomato Chutney
  • 3. Pumpkin Curry
  • 4. Lauki and Yoghurt Curry
  • 5. Mango Pickle & Mango Kuchla
  • 6. Baigan Chokha
  • 7. Potato Curry {Bhaji]
  • 8. Tamarind Chutney
  • 9. Fish in Coconut Milk with Daruka
  • 10. Fijian Coconut Pudding
  • 11. Garam Masala & palau (Pulao) Masala
  • 12. Bhajia
  • 13. Chai
  • 14. Lemon Sirka
  • 15. Coconut sweet
  • 16. Suji Ladoo
  • 17. Gulgula
  • 18. Gulab Jamun
  • 19. Matar (Fried Green Peas)
  • 20. Eggplant and Potato Curry (no masala)
  • 21. Peda
  • 22. Rau Rau
  • 23. Canadian Dishes
Click HERE FOR RECIPES ON PAGE TWO


These are my own creations.
They work very well for me
I hope they do for you!




1.CHICKEN CURRY



Ingredients:

1 whole chicken
1 small onion - chopped
4 cloves of garlic - minced
3 small chilis - minced
ginger - 1/4 inch
salt to taste
2 tablespoons of olive oil
tumeric - 1/2 tspn.
cumin powder or seeds - 1/2 tspn.
mustard seeds - 1/2 tspn.
fenugreek seeds - 1/4 tspn.
cinnamon stick - 1
cloves - 6
cardamon - 4
curry powder or paste - 2 tspns.
curry leaves - 6
1 tomato - chopped
water or chicken stock - if needed
green coriander - for garnish

Method:

Chop chicken to bite size pieces, set aside.
In a medium size pot, heat up olive oil,
add onions, seeds, cinnamon stick and curry leaves.
Stir and cook for a minute, then add the minced garlic
together with tumeric and curry powder/paste.
Stir and cook for a minute. Lastly add chicken and salt.
Stir and cover. Reduce heat to medium.
Stir every 10 minutes or so. After 15 minutes add tomato.
If the chicken sticks to the pan,
add a little water or stock.
Chicken should be done in 40 minutes.
Garnish with chopped green coriander. Serve with rice.
Serves 5 or 6 people.
Chicken could be sustituted for duck or goat curry.
Goat takes a longer time to cook...at least an hour.
Seeds could be found in East/West Indian stores. Enjoy!

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2. CAULIFLOWER AND CANNED SALMON



Ingredients:

1 small cauliflower - chopped into bite size pieces
1 can salmon
1/2 onion - chopped
3 cloves of garlic - chopped
2 chilis - chopped
cumin seeds - 1/2 tspn
mustard seeds - 1/2 tspn
tumeric - 1/2 tspn.
curry powder or paste - 1 tspn.
salt to taste
olive oil - 1 tblspn.
curry leaves - 6
tomato - 1, chopped
water - if needed

Method:
Heat oil in a medium pot. Add onion, garlic, seeds
and curry leaves. Stir. Add tumeric and curry powder
or paste. Stir. Add cauliflower, chili and salt.
Cook for 5 minutes. Add a little water
if it sticks to the pan.
After 10 minutes add salmon and tomato.
Dish takes approximately 25 minutes to cook.
Serve with rice, roti or pita bread.
Serves 6 to 7 people.

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3. SEHNA



Ingredients:

10 taro leaves (washed)
1/2 cup uradh dhal (soaked overnight)
1/2 onion (optional)
Juice of 1 lime
3 chillies
3 cloves garlic
1 tspn. salt
water, estimate

Method:

1. Grind dhal
2. Add lime juice and salt
3. Make a paste of garlic, onion
and chillies and add to ground dhal
4. Add some water to make it moist, like a paste
5. Smear dhal paste on the wrong side of a taro leaf.
Take another leaf, put paste on and
place the second leaf
on top of the first one. Repeat spreading the paste
on every single leaf until
about 5 leaves are done
6. Roll up tightly, plastering loose
ends with the dhal paste
7. Tie with a string and steam
for about 30 to 40 minutes
8. Remove string, cut into 1/2 inch slices
and deep fry in oil a couple of minutes on each side
or until slightly golden in colour.

Note: Serve with any chutney.
It can also be served without frying.
Can be coated with rice flour and then fried.


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4. RAITA and LASSI



Raita

Ingredients

2 cups light sour cream or yoghurt
1 cucumber - grated
1 carrot - grated
1 clove of garlic - minced
1 fresh chili - minced
1 tspn cumin seeds - toasted and ground
salt to taste

Method

Mix all together and serve as a condiment
with any curry dish.

Lassi (mango and yoghurt drink)

Ingredients:

Mango pulp from 2 ripe mangoes
1 cup plain yoghurt
Half cup of water
Sugar to taste
4 ice cubes

Method:

Process all in a blender
Makes 1 tall glass.

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5. Kheer (Indian Rice Pudding) & Sonth (for new mothers)



Kheer

Ingredients

1 litre milk
2 cups water
1 cup short grain rice OR 1/2 cup rice and 1/2 sago
2 cardamon seeds (crushed)
pinch of ground nutmeg
1 tblspn. sultanas
3/4 cup sugar
1 tblspn. ghee (clarified butter)
6 almonds (blanched, toasted and chopped)
3 cloves


Method

a) Cook rice in water, until most of the water
is absorbed and rice is mushy.
b) Add milk, cook further, stirring frequently.
c) Add almonds, sultanas and sugar.
The kheer should be of custard consistency.
If too thick, add more milk.
d) Remove from heat, add crushed cardamon
and ground nutmeg. Mix well.
e) Heat ghee in a small pan. Add cloves.
When the cloves start
to bulge or pop, remove from heat.
Add both, the ghee and the cloves
to the kheer and mix well.Serves 6

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Sonth

Ingredients:

Methi (fenugreek) - 6 seeds
Ghee (clarified butter) - 1 teaspoon
Ginger powder or freshly grated - a quarter teaspoon
Milk - 1 cup
Sugar to taste
Method:

Fry methi in ghee for a few seconds, add ginger
powder or freshly grated and fry a further few
seconds. Add milk and sugar. Sonth is ready as
soon as milk is heated up. Stir and serve.


6.Vakalolo



Ingredients:

4 cups freshly grated casava
1 cup freshly grated coconut
1/4 inch freshly grated ginger
1 cup sugar
6 cloves (optional)

Other Items:

Banana leaves or foil paper (for wrapping) Steamer

Method:

Mix all 5 ingredients together.
Divide into 4 equal parts.
Wrap in leaves or foil and steam for 40 minutes.
Unwrap and serve. Serves 4.

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7. Coconut Chutney



Ingredients:

2 cups freshly grated coconut
1 cup chopped fresh coriander leaves
3 tbsp. lemon juice
1 tbsp. chopped fresh ginger
1 green chili (optional)
salt to taste

Method:

Blend all ingredients together.
Serve with rice/roti and curry.
Can be refrigerated for a couple of weeks.

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8. Jalebi, Lakadi & Burfi (Barfi)



Jalebi

Ingredients:

1 and a 1/2 cup self raising flour
1 cup plain yoghurt
1 tblspn. vanilla essence
1 tspn. food colouring
3 cardamon pods - crushed
water for batter
2 cups ghee for frying

Syrup:

2 cups water
2 cups sugar

Method:

a) Mix together flour, yoghurt
and cardamon in a dish.
b) Add enough water to make a batter.
c) Cover and set aside for 4 hours.
d) Add vanilla and food colouring
to the batter, mix well.
e) Make a syrup by boiling water and sugar.
f) Warm up ghee.
g) Take a piping bag or a kitchen funnel
and fill mixture in. Keep finger over funnel/bag end
to prevent dripping.
h) Release over hot ghee in spirals.
i) Cook both sides on medium heat.
j) Remove from ghee and
transfer to warm syrup.
k) Let jalebies soak for a couple of minutes,
remove and serve.

Lakadi

Ingredients

2 cups flour
2 tspns. ground cardamon
1/4 tspn. ground pepper
cold water to make dough
(should be stiffer than roti dough)
1 bottle oil
2 and a half cups sugar - set aside for later
1 cup water - set aside for later

Method:

Add cardamon and pepper to flour. Mix well.
Then add a third of a cup
of oil in flour.
Rub with fingers until it resembles
bread crumbs or near enough.
Add cold water to flour and knead
to a stiff dough consistency for 8 minutes.
Apply a little oil at the end for smoothness.
Knead another minute.
Take a manageable ball of dough and roll
out using a rolling pin (roti thickness).
Cut into thin strips approx. 2 inches long.
Repeat this process until all the dough
is rolled out and cut.
Spread strips separately on a greased tray(s).
Heat oil to 350 degrees Fahrenheit
and fry lakadis until light brown and crispy.
Set aside.
Boil sugar and water until syrup consistency.
(This could be done simultaneously on another
burner while frying lakadis)
Add syrup to fried lakadi.
Mix all together very well.
Let stand for half an hour. Enjoy!

Burfi (Barfi)

Ingredients:

3 cups powdered milk 2 tsp. baking soda
one and a half cups sugar 2 tbsp. ghee
1 cup water 2 tsp. powdered cardamom
food colouring (optional)
Method:

Mix together milk, baking soda and cardamon,
then rub in ghee. Prepare a thick syrup
with the water and sugar by boiling about 15 minutes.
Test the syrup by adding a drop into
cold water, if a ball forms the syrup is ready.
Add the syrup to the milk mixture and blend quickly
until smooth. Pour the mixture into a greased tray
and let cool. If you want colouring add it to
the mixture right before pouring onto the tray.

Excerpted from: http://www.fofiji.org/cookbook-PDF.pdf

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9. Alu Bhindi (Okra and Potato) Curry



Ingredients:

4 cups of chopped okra
1 cup of chopped potato
1/2 tspn. cumin seeds
1/2 tspn. mustard seeds
1/2 an onion - chopped
3 cloves of garlic - chopped
6 curry leaves (tejpatti)
1 or 2 chillies - chopped
2 tblspns. of olive oil
salt to taste
Non-stick wok

Method:

a) Heat up oil.
b) Add onions, garlic, curry leaves and seeds.
c) Let fry for a couple of minutes.
d) Add okra and potatoes.
e) Add chillies and salt.
f) Stir well and cook covered
on low heat for 40 minutes.
g) Every 5 minutes or so give a stir.
h) Serve with roti or pita.

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10. Roti

1 cup white flour
1 cup brown flour (wheatmeal or any other)
Hot water (enough to make a dough)
1 teaspoon oil (optional)

Other items needed:
Tava or fry pan
Extra oil for brushing the tava
Rolling pin
Wooden board for rolling roti
Extra flour for rolling roti

Method:

In a medium or large size bowl add both flours.
Mix together. Add hot water little by little
and mix with a fork until you have a soft dough.
Knead dough for 6 to 8 minutes until it is smooth.
Add a teaspoon of oil if it sticks to your palm
and continue kneading for a minute more.

Set an Indian tava or any other cast iron
frying pan to heat over a medium/low flame
until the tava heats up.

Divide dough in 8 or 12 balls depending
on the size you want. Using a little dry flour
roll out the first ball until it is
about 6 to 8 inches in diameter.
Pick up rolled dough gently into the palm
of your hand and slap it on to the freshly greased hot tava.
Let it cook on low/medium heat for about a minute.
Flip it over with a spatula. Let it cook for a further minute
making sure that roti is not sticking to the tava.
Move around roti on the tava gently
to prevent it from sticking.
After a minute or two flip the roti again.
Cook for a further minute.
This time the roti may puff up. Take off tava after a minute.
Transfer to a large napkin.
Fold napkin over roti to keep it soft.
Continue cooking other rotis in the same fashion
until all are done and keep piling cooked rotis
one on top of the other in the same napkin.

Serve with curry. Will stay good on counter top
for a couple of days. Could be frozen,
wrapped in a napkin in a plastic bag
and warmed up in a microwave before serving.

White Snapper in Tomato Sauce



3 white snappers, cleaned and cut in three pieces
1 small onion - chopped
4 cloves of garlic - crushed
1 teaspoon of fresh ginger - minced
2 tablespoons of olive oil
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
1 teaspoon of fenugreek seeds
6 curry leaves
2 teaspoons curry powder or paste - store bought
Half a teaspoon of tumeric
1 cup of crushed tomato
salt and pepper to taste
2 cups water
1 small lime or lemon, squeezed
Half a cup of fresh coriander leaves,
washed and chopped for garnish

Method:

Bring snappers to boil in 2 cups of water
under minimum heat for 7 minutes. Set aside.
Meanwhile heat up oil in a bigger pot.
Add onion, garlic, ginger, cumin,
mustard, fenugreek and curry leaves.
Stir and cook for about 3 minutes.
Then add tumeric and curry
powder or paste. Stir.
Add crushed tomato and stir for a minute.
Add fish with the water to the main pot.
Mix all together gently.
Try not to flake the fish.
Add salt and pepper. Cook for 5 minutes.
Add fresh coriander and cook for a further minute.
Lastly add lemon/lime juice.
Serve with rice and a chutney of your choice.


Potato/Eggplant/Greenpeas


Ingredients

Dry peas - Half a cup
4 potatoes - peeled and cubed
2 eggplants - cubed
2 tomatoes - chopped
1 onion - chopped
4 garlic cloves - chopped
grated fresh ginger - 1 teaspoon
4 green chilies - chopped
Curry leaves - 4
Store bought curry powder or paste - 2 teaspoons
Tumeric - quarter teaspoon
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds - Half teaspoon
Salt to taste
Cooking oil - 2 tablespoons
coriander leaves - quarter cup, washed and chopped

Method

Soak green peas overnight. Boil until tender.
Set Aside. Fry onion, garlic, ginger,
chilies, curry leaves, cumin, mustard and fenugreek seeds
together for approximately two minutes.
Add tumeric, curry powder and stir
a minute further. Add potatoes, eggplant,
peas and tomato. Add salt to taste.
Stir and let cook on minimum heat for 35 minutes
or until potatoes are tender.
Lastly add coriander leaves and stir.
Serve with roti or rice and
raita.



Chicken Palau (Pulao)


Ingredients

1 whole chicken (cut in curry pieces)
oil 4 tablespoons
1 onion, chopped
5 cloves of garlic, chopped
curry leaves - 6
cumin seeds (jeera) 1 teaspoon
mustard seeds (sarson) - 1 teaspoon
fenugreek seeds (methi) - 1/2 teaspoon
cardamon pods - 3
Cloves - 3
cinnamon stick - 1 small piece
Palau masala or garam masala - 2 teaspoons
3 chilies - chopped
salt to taste

For rice

water - 6 cups
rice - 3 cups, washed and drained well
ghee or oil 3 tablespoons
1 onion
cardamon pods - 3
cloves - 3
cinnamon stick - 1 small piece
1/4 chopped fresh coriander leaves (dhania)

Method

Heat up a fairly large pot,
add oil, then onion, garlic, curry leaves,
cumin, mustard, fenugreek, cardamon,
cloves and cinnamon stick.
Cook for stir for approximately 5 minutes.
You may add a little more oil if it sticks to pan.
Add palau masala or garam masala and chili.
Stir for a minute then add chicken.
Stir for a couple of minutes. Add salt.
Let cook for 45 minutes on slow/medium heat.
Add 1/4 cup water if it sticks.
On another burner heat up ghee [clarfied butter].
Add onion, cardamon, cloves and cinnamon.
Add rice and fry for approximately 5 minutes.
You may add a little oil if it sticks to pan.
Add water and let cook for ten minutes.
Add cooked chicken.
Stir all together and let cook for a
further 10 to 15 minutes on low heat
without opening lid.
Lastly add coriander,
stir and switch off burner.
Adjust salt. Serve and enjoy.




Kathar or Green Jackfruit


Ingredients

2 cans of Green Jackfruit
1 onion, chopped
4 pieces of garlic, chopped
2 small chillies, chopped
Half a teaspoon jeera or cumin seeds
Half a teaspoon of sarson or mustard seeds
10 seeds of methi or fenugreek seeds
2 tablespoons of curry paste or masala
Half a teaspoon of haldi or tumeric
3 tablespoons of oil
extra oil
Half a cup water
Salt to taste
Method:

Chop jackfruit to small pieces. Heat up pan, add
oil, onion, garlic and the 3 seeds. Fry for a
minute or two until colour changes. Add tumeric
and curry paste or masala. Fry another minute.
Add jackfruit, chili and salt. Fry all another
minute. Put lid on and let cook 15 minutes.
At intervals, stir. Add extra oil or water if it
sticks to the pan. Do not cook more than 20
minutes. Feeds 4 or 5.




Bara


Ingredients:

Half a cup of uradh dhal, soaked overnight
3 chillies, chopped
3 cloves garlic, minced
One teaspoon cumin seeds
One teaspoon haldi or tumeric powder
salt to taste
Quarter teaspoon baking powder
One sprig curry leaves (tejpatti)
Quarter cup fresh coriander (dhania leaves), washed and chopped
One cup oil.

Method:

Grind dhal, add baking powder, garlic, chili,
coriander leaves, tejpatti, haldi and salt. Mix all up.
Dry roast cumin seeds in fry pan until colour changes,
crush and add to mixture.
Shape into balls about the size of a cherry
and flatten in between palms of hands.
Fry in hot oil until golden brown on both sides.
Enjoy as is or with tamarind chutney.




Roat (for Pooja)


Ingredients:

White atta, 2 cups
sugar, 3/4 cup
sultanas 1/4 cup
carnation milk a cup or less
water (estimate)
ghee for frying

Method:

Add sugar and sultanas to atta
Make dough using milk first and water second (if needed)
Knead dough (should be hard)
Divide into several balls, smaller than the size of roti ball
Roll out the first ball until it is the size and thickness
of a small pita bread, 5 or 6 inches in diameter.
Fry in ghee, minimum heat until light brown in colour.
Flip and cook the other side.




murku


Ingredients

1 and 1/2 cups rice flour
1/2 cup besan
salt to taste
1/2 tspn jeera 1/2 tspn ajwain
1/2 tspn chili powder
water (estimate)
oil for frying

Method

Mix flour, besan, salt, jeera, ajwain and chili powder together.
Add water in small quantities and knead into
soft dough, like roti atta.
Place some dough in murku maker using one star attachment.
Drop into hot oil carefully forming into spirals.
Fry until light brown. Drain on paper towel.
Enjoy.




Payasam (Dessert)


Ingredients

3 tblspns ghee
1 cup moong dhal, no skin, washed
1/2 cup sago, washed
4 cups hot water (you may need more)
1 can coconut milk
1 can condensed milk
1 tspn vanilla
2 tblspns sultanas
6 cardamon pods, peeled and crushed
1/4 tspn nutmeg, grated
1/4 cup chopped almonds, no skin

Method:

Heat ghee in medium sized pot.
Fry dhal on low heat for about 5 minutes.
Keep stirring. Add sago and hot water
and cook until soft. Add coconut milk,
condensed milk, vanilla, sultanas,
cardamon, nutmeg and almonds.
Add more hot water if needed.
Bring to a boil. Simmer for 7 minutes.
Note: Almonds can be quickly skinned
by soaking in hot water for 5 minutes.




Sev


Ingredients

1 cup besan
teaspoon haldi
salt to taste
teaspoon chili powder
teaspoon garlic powder
teaspoon jeera (heated and crushed)
teaspoon ajwain (heated and crushed)
water, estimate
oil for frying
Sev making machine

Method

Mix the first 7 ingredients together.
Add water to form a dough (texture of toothpaste).
Place some dough in sev maker using the appropriate attachment.
Drop into hot oil carefully.
Fry until light brown. Drain on paper towel.
Break into pieces. Enjoy.



Chicken Liver Curry
(and/or Chicken Giblet Curry)

Ingredients:

1 packet liver and/or Giblet, washed and chopped
1/2 onion, chopped
4 cloves garlic, chopped
2 small chilies, chopped
1/4 teaspoon haldi
3 teaspoons curry powder
1/2 a teaspoon each, jeera, sarso and methi
salt to taste
1/4 cup chopped dhania leaves
1/4 cup oil
water, estimate

Method:

Add oil to pan. Fry onion, garlic, chili,
jeera, sarso and methi all together.
When onion changes colour, add haldi.
Stir. Add curry powder. Stir.
Add chicken giblet and salt. Stir.
Turn heat to low and cook for approximately half-an-hour
adding 1/4 cup of water a couple of times,
if it sticks to the pan.
Add chicken liver and cook further 20 minutes
and until water dries up.
Adjust salt. Lastly add dhania leaves and serve.
Tilt the pot and drain excess oil.

Note: Chicken liver or giblet can be cooked without
curry powder. Just add remaining ingredients. Seasonings
will have to be adjusted. Liver takes 20 minutes to cook and
giblet may take a good half an hour to 45 minutes.
Chicken liver or giblet can be cooked separately using
the above mentioned seasonings. Use less seasoning.
Cooking time will vary.

Warning: Liver and giblet are organ meats and contain
cholesterol. It is not advisable to consume organ meat on
a regular basis. Too much cholesterol in the blood can eventually
clog the arteries and lead to heart disease over time.
If arteries become blocked, heart attack or stroke can follow.



Khichdi

Ingredients:

1 cup rice
1/2 cup dhal
Haldi, tspn
Potato, 1 peeled and cubed (1 inch square) (optional)
Onion, 1/2 chopped
Garlic cloves, 3 chopped
Chili, 1 chopped
Jeera, 1/4 tspn
Sarso. 1/4 tspn
Salt to taste, less than 2 tspns
Tej patti, 6
Ghee 3 tablespoons
Water estimate, about 5 cups, more or less

Method:

Put 3 cups of water in pot. Put washed dhal in.
Add salt and haldi. Let cook with lid off and
discard any upcoming froth. At this stage add potato,
if using. Add water if needed. When half cooked,
add washed rice to pot. Add more water to cover rice.
Put lid on and let cook until rice is done.
Stir from time to time. Add water if needed.
When done, rice should be mushy. The cooking time
should be approximately 45 minutes to an hour
varying on the type of dhal you are using.
Taste and adjust salt.
Lastly, heat up ghee in another pot
and fry onion, garlic, chili, jeera,
sarso and tej patti until colour changes
to medium brown. Add to khichdi. Stir well.
Enjoy with your favourite pickle or chutney.
Note: Some people cook rice and dhal together.
You can try this method should you wish.

More recipes to come!



Coconut Gujia

Ingredients:

Filling:
1 cup grated coconut
Two pinches of crushed pepper
Three pinches of crushed cardamon
1/4 cup chopped almonds
1/4 cup sugar
1/4 tspn cinnamon powder
2 tblspns sultanas (optional)
3 tblspns ghee
extra oil or ghee for frying

Pastry:
1 cup flour
1/3 cup ghee
oil for frying
cold water - estimate

Method for filling:
Heat ghee, add coconut, pepper, cardamon, almonds,
sugar, cinnamon powder and sultanas (if using).
Stir well. Taste and adjust sugar or seasoning if needed.
Fry till light brown in colour. Set aside to cool.

Method for Pastry:
Rub ghee into flour. Mix to a stiff dough by adding
a little water at a time. Knead well by adding a little ghee.
Dough must be stiff and smooth.

Take a little dough and roll into rounds of 2 and a half inches
in diameter. Fill with two teaspoons of coconut mixture in the
centre of each round. Fold in half, damp the edges and press together
with a fork or use a gujia mould. Fry in oil or ghee. Enjoy!


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Email: fijirecipes@hotmail.com