Sneh's Indo-Fijian Recipes
Page 2

Recipes featured on this page 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 [Potato Bhaji] 8. Tamarind Chutney 9. Fish in Lolo 10. Fijian Coconut Pudding 11. Garam Masala & Pilau (Pulao) Masala 12. Bhajia 13. Chai 14. Canadian Dishes ~~~~~~~~~~~~~~~~~~~~~~~~~ RECIPES ON PAGE ONE 1. Chicken Curry 2. Cauliflower and Canned Salmon 3. Sehna 4. Raita & Lassi 5. Kheer (Indian Rice Pudding) & Sonth (for new mothers) 6. Vakalolo 7. Coconut Chutney 8. Jalebi, Lakadi & Barfi (Burfi) 9. Alu Bhindi (Okra and Potato) Curry 10. Roti 11. White Snapper in Tomato Sauce 12. Potato/Eggplant/Greenpeas 13. Chicken Pilau (Pulao) 14. Kathar or Green Jackfruit Click HERE For RECIPES ON PAGE ONE These are my own creations. They work very well for me I hope they do for you!

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1. DAAL & KADHI

Daal

Ingredients:

1 cup yellow split peas
4 cups of water
salt to taste
1/2 tspn. tumeric powder
1 small egg plant - chopped
1/2 tomato - chopped
1/4 inch ginger)
1 cloves garlic ) minced
1/4 onion )
hot pepper - to taste

For Tempering (forun)

1/4 onion
1 clove garlic
1/2 tspn. cumin seeds
1/2 tspn. mustard seeds
curry leaves - approx. 6
1 tblspn. oive oil (or any other)

Method:

In a medium size pot, put in daal & water
and bring to boil on medium heat
without lid on.
(It may froth up and overflow if lid is on)
Add salt, tumeric, egg plant,
hot pepper, tomato and the minced ingredients.
Cook on medium heat, uncovered
for 30 minutes then place lid on.
Add more water if needed.
Cook until daal becomes mushy and soft.
Cooked daal should have a thick
soup consistency. Lastly cook forun
in oil in a small pot,
on medium heat until seeds crackle
and onions get slightly browned.
Add forun in daal and stir.
Serve with rice and any chutney.
Serves 3 or 4 people.

Kadhi

Ingredients

4 cups yellow split peas, soaked overnight
½ teaspoon jeera
½ teaspoon sarso
¼ teaspoon methi
1 onion, chopped
4 pieces garlic, chopped
chili to taste, chopped
¼ inch ginger, chopped
a few tej patti
½ teaspoon haldi
2 teaspoons masala
salt to taste
3 tablespoons oil
1 and a half cups buttermilk
¼ cup dhania leaves, chopped
4 or 5 cups water
1 dozen *fulori (*recipe in the bottom)

Method

Grind daal. Take 2 cups ground daal. Set aside.
Heat up oil. Fry onion, garlic, ginger,
chili, sarso, methi, jeera,
tej patti, haldi and masala.
Stir and cook all together until colour changes.
Add ground daal and salt.
Cook on very low heat for about 10 minutes.
If it sticks, add little water.
Add 4 cups of water and cook a further 10 minutes.
If it becomes too thick, add more water.
Add buttermilk and cook further 5 minutes.
Add *fulori. Lastly add dhania leaves
and turn off heat. Serve with rice.

*Fulori

Take 1 cup ground daal. Mix in salt to taste,
2 small chillies; 3 small pieces garlic, chopped;
little ginger, chopped; 1 onion, chopped;
½ teaspoon jeera; ¼ teaspoon haldi
and little chopped dhania leaves.
Mix all together well and fry a teaspoon
at a time in hot oil until slightly browned.
Add about a dozen fuloris to kadhi.
Freeze left over ground daal for another day.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~

2. CORIANDER LEAVES AND TOMATO CHUTNEY

Ingredients:

1/2 bunch coriander leaves -
(about 15 stems) washed and chopped)
1 large ripe tomato - chopped
1/4 onion - chopped
1/2 clove garlic
hot pepper and salt to taste

Electric blender

Method:

Put tomato in blender first, pulse until broken up.
Put in leaves 1 tablespoon at a time, pulse
Lastly put in the onion, garlic, hot pepper,
salt and blend all together until mushy.
Serve a tablespoon of chutney with any curry
and rice or roti.

~~~~~~~~~~~~~~~~~~~~~~~~~~~



3. PUMPKIN CURRY

4 or 5 cups peeled, chopped pumpkin
1 small onion - chopped
3 cloves of garlic - chopped
1/2 teaspoon cumin seeds (geera)
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
hot pepper - to taste
6 curry leaves
1/2 teaspoon tumeric
1 teaspoon curry paste or powder
salt to taste
3 teaspoons olive oil
1/2 cup of water - if needed
1/4 washed, chopped coriander leaves for garnish

Method:

Heat up a medium size pot on stove top.
Add oil, then onion, garlic,
curry leaves and seeds.
Stir for a minute or two.
Add tumeric and curry paste/powder.
Stir. Add pumpkin, hot pepper and salt.
Stir. Put lid on and let sweat for 5 or 7 minutes.
You may see liquid released from the pumpkin.
If this happens, let pumpkin cook in its own liquid
or if liquid is not released add
1/2 a cup of water. Let cook
for 20 minutes or so stirring
from time to time. When pumpkin is cooked,
it should look mushy. Lastly add coriander leaves
and stir. Serve with rice or roti.
Serves 4 to 5 people.

~~~~~~~~~~~~~~~~~~~~~~~~~~~



4. Lauki and Yoghurt Curry

3 cups skinned, chopped lauki (hard seeds removed)
2 tablespoons olive oil
1/2 cup plain yoghurt
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder or paste
1/2 teaspoon tumeric
6 curry leaves
2 cloves of garlic - chopped
1/2 onion - chopped
hot pepper - to taste
salt - to taste
1/2 cup water or a little more

Method

In a medium size pot, heat up oil.
Add onion, garlic, curry leaves, seeds
and stir for a minute.
Add tumeric and curry powder/paste.
Add lauki and stir for a minute or so.
Add hot pepper, water and salt.
Let cook on medium heat for 10 minutes.
Add more water, if needed.
Continue cooking another 10 minutes.
Add yoghurt. Let cook further 10 or 15 minutes
or until consistency of lauki changes
from hard to soft.
Serve with rice or roti
and chutney of any kind.

~~~~~~~~~~~~~~~~~~~~~~~~~~~



5. Mango Pickle & Mango Kuchla

A. Mango Pickle - Fiji Style

Ingredients:

8-10 green mangoes (seeds removed) - cut into wedges,
salted and dried in sun for 2 days.
garam masala - 1/4 cup (store bought or your own)
methi - 1 tspn (roasted)
mangrael - 1 tspn (roasted) (small black seeds)
geera - 1 tspn (roasted)
garlic and chili (minced) - to taste
mustard oil - enough to cover mangoes in jar
salt - to taste

Method:

Heat up mustard oil. Let cool.
Place dried mangoes in a large basin.
Mix in all the rest of the ingredients except oil.
Place in air tight jar. Add oil until mangoes are covered.
Pickles are ready to serve after a couple of weeks.
Jar may be taken out in the sun once a week.
Take lid off while in the sun and cover with a towel.

B. Mango Kuchla

Ingredients:

4 unripe or half ripe mangoes
1 teaspoon jeera or cumin, roasted and ground
Quarter teaspoon ajwain, roasted and ground
4 pieces of garlic, minced
3 chilies, minced
Quarter teaspoon tumeric or haldi
1 teaspoon masala
salt to taste
oil, 3 tablespoons, mustard oil preferred,
heated and cooled
cloth for straining
clean jar for storing
Method:

Peel and chop mangoes by knife. Discard stones.
Place in food processor and mince.
Tie minced mangoes in cloth and squeeze until no
more water drops.
Spread out in the sun for 3 to 4 hours.
Empty contents in a basin.
Mix in salt, jeera, ajwain, garlic, haldi,
masala, chili and oil. Taste and adjust seasoning.
Mix well and place in a clean jar.
Store in fridge.
~~~~~~~~~~~~~~~~~~~~~~~~~~~



6. Baigan Chokha

3 large eggplants - washed and halved lenthwise, skin on
2 medium sized tomatoes - halved
3 cloves of garlic
1 onion - halved
little oil to brush
salt and pepper to taste
3 fresh green chilies
1/2 cup freshly chopped coriander leaves (dhania)

Method:

Take a cookie sheet, place foil on it and brush with oil.
Place eggplant and tomatoes face down on sheet.
Wrap onion and garlic in a separate piece of foil
and place on sheet. Roast in a 375 degree oven
for one and a quarter hours. Remove from oven,
let cool a little and then scrape flesh out
of eggplant and place in a dish. Discard skin.
Finally chop tomatoes, onion, garlic and chilies.
Add to eggplant. Add salt, pepper and coriander leaves.
Mix together. Serve with roti.

~~~~~~~~~~~~~~~~~~~~~~~~~~~



7. Potato Curry [also known as Potato Bhaji in India]

4 potatoes - peeled and chopped
1/4 tsp. mustard seeds
1/4 tsp.geera or cumin seeds
1/4 ts. fenugreek seeds
1 onion cut into slices
2 green chillies - chopped
3 cloves of garlic - chopped
grated fresh ginger - 1/2 tsp.
some curry leaves
3 sprigs of coriander leaves - washed and chopped
1 teaspoon curry powder or paste
1//4 tsp. tumeric
1 tomato - chopped
salt to taste
olive oil - 1 tablespoon
hot water - 2 cups
Method:

Add oil in pan, then add onion, garlic
, ginger, chili, curry leaves
and seeds altogether. Stir for 2 minutes,
add tumeric and curry powder or paste
and stir another minute. Add potatoes and tomato.
Fry for a minute.
Add water and let cook until potatoes are soft.
Lastly garnish with chopped coriander leaves.
Serve with rice or roti and chutney
or pickle on the side.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

8. Tamarind Chutney



tamarind - 1 packet
water - 5 cups
salt - 4 tablespoons
sugar - 1 ½ cups
fresh chili - 6 to 10
garlic - 1 head
fresh ginger - 1 inch
grated coconut - ½ cup (optional)
masala (curry powder) of your choice
3 tablespoons
tumeric - 1 teaspoon
cumin seeds - 2 teaspoons
mustard seeds - 2 teaspoons
oil - ½ cup

Method

Soak tamarind in water for several hours
or overnight. Next day mash
tamarind in water by hand.
This will take a while,
approximately 15 minutes.
In a large holed stainer,
strain mashed tamarind. Discard seeds
and pulp. Conserve juice.

Mash chili, garlic and ginger together.
Set aside. Put a large pot
on medium heat and add oil.
Add cumin and mustard seeds in hot oil.
Immediately add crushed garlic mixture.
Fry a minute then add tumeric
and masala. Let cook another minute.
Now add strained tamarind. Add salt and sugar.
Cook on medium heat for
approximately 45 minutes to one hour.
If using coconut, roast grated coconut
in a separate frying pan until light brown.
Add to tamarind chutney. Cook another ten minutes.
Chutney should be now ready.
Yield - approximately 4 cups.
Cool, bottle and refrigerate.

Note: This recipe is only a guideline.
You may have to add salt or sugar
to your taste while cooking.
Do not be disappointed if it doesn't come out
great in your first trial.
Adjust seasoning in your next trial.

~~~~~~~~~~~~~~~~~~~~~~~~~~~


9. Fish in Lolo

Ingredients

2 snappers or any other
(cleaned and cut in four pieces)
salt to taste
curry powder - 2 teaspoons
ground cumin - 1 teaspoon
onion - 1 chopped
curry leaves - about 6
garlic - 3 or 4 chopped
hot pepper - 2 chopped
fresh ginger - 1/4 inch - chopped
cilantro or coriander leaves
(1/4 cup - washed and chopped)
oil - ½ cup
1 can coconut milk - low fat
(or use fresh coconut 1 or 2)

Method

Fry fish in a little oil for 5 minutes
on each side, set aside.
In a medium size pot heat up 3 tablespoons oil
(take same oil that you used to fry the fish)
Fry onion, garlic, ginger, curry leaves
and spices for a couple of minutes.
Add the fish, hot pepper and salt
Cook for 5 minutes on low heat (lid on)
Add coconut milk and cilantro
Cook for a further 5 minutes
just until milk heats up
Keep close watch as milk can
boil over if unattended
Enjoy with rice or cassava/dalo


10. Fijian Coconut Pudding

sugar 2 cups
coconut milk 2 cups
(grate coconut, add water and sqeeze)
or buy a can of coconut milk.
flour 3 cups (you may not use all)
baking soda 1 tspn.
baking powder 2 tspns.
vanilla few drops
oil or butter for greasing pot

Method:

Put sugar in a pot and heat up until sugar melts.
Place pot in kitchen sink and from a distance
pour coconut milk.
It will splatter. You will see lumps forming.
Return to stove top and heat up
until lumps melted.
Remove and cool.
Mix baking soda and powder to flour.
Add enough flour to the cooled mixture
to make a batter (pancake batter consistency).
Add vanilla drops.
Grease a pot with oil or butter.
Add flour mixture to pot.
Cover tightly. Place in steamer.
Steam for approximately 1 to 2 hours.
Serve and enjoy.
A large pot can be a substitute for a steamer

11. Garam Masala & Pilau (Pulao) Masala



A. Garam Masala

3 tablespoons coriander (dhania)
½ teaspoon cumin (geera)
½ teaspoon mustard (sarson)
½ teaspoon fenugreek (methi)
½ teaspoon fennel seeds
2 cardamon (elachi)
2 cloves (lawang)
1/4 inch cinnamon stick
½ star anise

Method

Dry roast in a fry pan over low heat
until colour changes. (Approx. 4- 5 minutes).
Grind in coffee grinder and preserve
in an air tight bottle. Enjoy!

B. Pilau (Pulao) Masala

Ingredients:

Half a cup of cardamon (unpeeled)
Half a cup of cinnamon sticks
(broken in little pieces)
Quarter cup of cloves

Method:

Dry roast in a fry pan for 5 mintues, grind in a
coffee grinder, strain and store in an air tight
jar. Use as needed. (No need to peel the
cardamon, just grind really well and strain)

12. Bhajia



1 cup besan (chick pea flour)
1 cup plain flour
1 teaspoon baking powder
< teaspoon tumeric
1 onion, finely chopped
3 cloves of garlic, finely chopped
2 green chillies, finely chopped
1 cup cabbage or spinach, finely chopped
salt to taste
1 teaspoon cumin seeds
1 teaspoon ajwain seeds
water (enough to make a dropping batter)
oil for frying, approximately 2 cups
Method:

Mix together first 4 dry ingredients.
Dry roast cumin and ajwain together
in a fry pan until the colour changes
a few shades darker then crush using a rolling pin.
Add to dry ingredients. Add cabbage, onion, garlic, chili, salt.
Add water a little at time until dropping consistency.
Mix well. Deep fry spoonfuls until golden brown.
Drain on paper towel. Serve with raita or tamarind chutney. Enjoy!

13. Chai



Ingredients:

6 cups water
6 cardamon pods
6 cloves
1 teaspoon roughly chopped fresh ginger
2 or 3 tea bags
cream
sugar
strainer

Method:

Add cardamon, cloves and ginger to water.
Bring to boil. Reduce heat and simmer for 5 minutes.
Add tea bags. Simmer another 2 minutes.
Let sit 2 minutes. Stir, strain and serve with
cream and sugar. Serves six.

More Recipes to Come