Cusinie of Month of May (Fijian Indian) - Page 2

LEMON TEA

Water – 4 cups

Lemon leaves – 5/6

Sugar

METHOD

Add leaves to 4 cups of water.

Boil till colour is faint green.

Add sugar while serving [again depending on taste]

Ingredients

• 2 tbsp. oil 1/4 tsp. ground cloves
• 2 onions, chopped 1 tsp. freshly ground black pepper
• 1 tsp. (3cloves) crushed garlic 1 tbsp. chopped fresh basil or parsley or coriander leaves
• 2 lbs.(4 cups) taro leaves, or spinach 4 cups chicken or vegetable stock or broth
• salt to taste 1/4 tsp. crushed chili or chili sauce
• 2 cups coconut cream
  

Directions:

• Clean and chop the taro leaves (pull the stalk out of the leaf and try to remove the central thick veins, then pinch off the tip of the leaf before chopping )
  
• In a heavy saucepan cook onions and garlic in oil until soft.
  
• Add all remaining ingredients except for cup coconut cream, and cook for 30 minutes. Puree in batches in a food processor or blender until smooth. Reheat before serving.
• Add a swirl of the reserved coconut cream to each bowl of soup. (Chopped ham or small cooked shrimp can be added if desired.)

Ingredients

• 1/2 kg (1lb) minced meat
• 1 cup grated raw cassava
• 1 onion, finely chopped
• 2 teaspoon salt
• 1/4 cup chopped green leaves
• Oil

Directions

1. Mix all the ingredients except the oil. 2. Form mixture into a long roll, put into a greased baking tin and brush roll with oil. Or wrap rolled mixture in oiled foil and put into greased baking tin. 3. Bake in a slow oven (300 degree Fahrenheit or 150 degree celcius) for 1 & 1/2 hours. Note: Instead of baking the cassava meatloaf may be wrapped in banana leaves and steamed.

Wow

Mamta jaanu you wrote so much Fijian Indian recipes

I will have my recipe part posted by tonight😃

you sure did post some lovely dishes which are really amazing n yummy😳

the recipes look lovely mamta! 😃

thankoo 😛 ..will be back! 😊

Sweet Potato Bread

Makes 1 loaf

Instructions

175g/6oz Sweet Potato, peeled and coarsely grated

100g/4oz Plain Flour

240ml/8fl.oz. Evaporated Milk

100g/4oz Sugar

2 teasp Baking Powder

The grated rind from 1 Lemon

Instructions

1. Preheat the oven to 190C, 375F, and grease a loaf tin/bakepan.

2. Place all the ingredients in a large mixing bowl and mix thoroughly.

3. Transfer to the greased loaf tin and bake for about 40 minutes. Remove from the tin and cool on a wire rack.

Ingredients:

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

Method:

Grind dhal. Add lime juice and salt. Make a paste of garlic, onion and chilies and add to ground dhal. 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 leave until about 5 leaves are done. Roll up tightly, plastering loose ends with the dhal paste. Tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.

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

Casava Pudding (Vakalolo)

Serves 4.

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.

TIN FISH CURRY

Ingredients

2 cloves garlic, chopped
4 tablespoon oil
1 "knob" of fresh ginger, grated
1 whole onion sliced
Half a teaspoon of ground turmeric (haldi)
Half teaspoon cumin seed (jeera)
1 teaspoon mustard seed (sarso)
1 (flat) teaspoon garam masala
1 tin mackerel natural/tomato sauce or 2 tins of tuna (skipjack, in oil)
• Chilli pods - depends on your taste and the type of chilli

NOTE: you can get tin fish from any Fiji Indian Store. They come in Nautral Oil & Tomato Sauce Flavor.

In a frying pan over a good flame, add the oil. In this, fry the garlic and ginger together with the cumin and mustard seed, until the mustard starts to pop.

Add the onion and fry a little longer until the onion is soft. Add some water or some more oil if necessary to stop the mixture sticking.

Add the turmeric, garam masala and tomato (if you are using tomato tin fish) and allow it to form a paste. Add the tins of fish, the chilli, and cook until heated through. Salt to taste (depending on the saltiness of the fish used).

Like most curries, it helps to develop the flavour if left for a few hours before consumption, but this is essentially fast food. Gourmet fare it is not. Even so it is a famous and authentic taste of Fiji, where tinned fish (especially mackerel) is not a substitute for reef-fish, but is seen as a culinary item in its own right, with its own distinct flavour.

Lentil and Potato Curry

A very delicious curry that tastes great topped with coconut chutney. All spices and seeds are easily found in a large supermarket.

Ingredients

2 Tbsp olive oil
1 small onion, chopped
tsp turmeric
tsp cumin
tsp mustard seeds
tsp fenugreek seeds
1 cinnamon stick
6 cloves
4 cardamom

4 cloves of garlic, minced
3 small chillies, minced
1 tsp freshly grated ginger
2 tsp curry powder
1 cup dry lentils
2 potatoes, peeled and chopped
salt to taste
1 tomato, chopped
3 cups water

Directions

In a medium size pot, heat the olive oil then add the onions, cumin, mustard seeds, fenugreek seeds, cinnamon, cloves, and cardamom. Cook over medium heat, stirring for one minute. Add the minced garlic, tumeric, chillies, ginger and curry powder. Stir and cook for another minute. Add the lentils, potatoes, salt and water. Stir and cover. Simmer for 30-40 minutes, until the lentils and potatoes are both tender, adding water if necessary. Add tomatoes and cook for 10 minutes more. Serve with rice.

Lakadi Metai

Ingredients:
2 cups flour
2 tspns. ground cardamon
2 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!

Ingredients
* 4 medium cassava
* 1 & half cups of coconut cream
* 1 medium onion
* 1/2 cup finely chopped cassava leaves

Directions
1. Peel, wash and cut cassava into small pieces.
2. boil until cooked pour out the water and remove the stringy part of the cassava.
3. Pound the cooked cassava with small amount of coconut cream until the mixture is moist and forms into a dough.
4. heat coconut cream in a pot, add chopped onions and cassava leaves.
5. On a chopping-board, divide dough into equal portions.
6. Roll dough into 3 & half inch (9cm) squares witha rolling pin. Spoon coconut mixture into cassava squares and then roll.



Ingredients
* 2 1/2 cups all-purpose flour
* 1 cup sugar
* 1 cup sour cream
* 1 cup honey
* 2 eggs
* 2 tablespoons vegetable oil
* 1 teaspoon baking soda
* 1 1/2 teaspoons pumpkin pie spice
* 2 tablespoons sliced almonds

Directions

Preheat the oven to 350 degrees F. Coat two 9" x 5" loaf pans with nonstick cooking spray.
In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter equally into the loaf pans and sprinkle each with the almonds (see Note).

Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.

NOTE: It helps the almonds stay on top of the cakes if you sprinkle them on the cake tops halfway through the baking, rather than at the beginning.


Ingredients
* 1 cup butter
* 2 cups sugar
* 2 teaspoons vanilla
* 3 eggs
* 4 cups flour
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F. Lightly grease a cookie sheet.

Cream butter and sugar together until light and fluffy. Add vanilla. Beat in eggs, one at a time, beating well after each addition.

Sift together flour, baking soda and cream of tartar, then beat into creamed mixture.

Divide the dough into 3 or 4 portions and roll them out, one at a time, on a lightly floured board to a thickness of 1/4-inch. Cut with a cookie cutter and transfer cutouts to a greased cookie sheet. Bake at 350 degrees F. until lightly browned -- no longer than 10 minutes.

Ingredients
* 1 cup unsweetened apple butter
* 1 kiwi fruit, peeled and sliced
* 6 large strawberries, sliced
* 1 apple or pear, peeled, cored, and thinly sliced
* 1/4 teaspoon cinnamon

Directions
Spread apple butter over pita bread. Arrange slices of fruit on top of apple butter. Sprinkle with cinnamon. Serve as is or heat in 350-degree oven for 15 minutes and serve warm.

Serves 4

Ingredients
* 1tbsp cornflour or cassava flour
* 1/2 cup sugar
* 1/4 cup cold water
* 3/4 cup brown sugar
* 2 tbsp. butter or margarine
* 2 & 1/2 tbsp. lemon juice or lime juice

Directions
1. combine sugar and corn flour or cassava or cornflour and add cold water to make a paste.
2. Gradually stir mixture into boiling water, and continue stirring until mixture thickens.
3. Remove from heat and add butter or margarine and lemon juice.
4. serve hot over mango brown betty or stemed pudding