Mauritian recipes- Vegs

1. Kichri

A traditional Indian dish, rice, carrots, lentils and yellow split pea are cooked together and flavoured with a blend of spices.

Ingredients

1. 2 cups rice
2. 1/2 cup lentils
3. 1/4 cup yellow split pea dholl
4. 1 cup carrot, roughly chopped
5. 1 tablespoon thyme leaves
6. 3-4 curry leaves
7. 1/4 teaspoon mustard seed
8. 1 tablespoon garlic paste
9. 1 tablespoon ginger paste
10. 1 small onion, finely sliced
11. 1 teaspoon turmeric powder
12. 1 teaspoon cumin powder
13. 1 teaspoon curry powder
14. 2 tablespoons oil
15. Salt
16. Water

Instructions

1. Combine the rice, carrots, lentils and yellow split pea dholl and pressure cook for about 10 minutes by adding a little water
2. In a pan heat 2 tablespoons oil
3. Add the mustard seeds, sliced onions, thyme and curry leaves and stir fry for 2-3 minutes
4. Add the turmeric cumin and curry powder and the ginger and garlic paste
5. Add a little water and cook for 4-5 minutes
6. Pour this mixture into the pressure cooked rice and dholls
7. Add water according to preferred consistency and season with salt
8. Allow to simmer for 5-8 minutes
9. Serve with grilled tomato chutney

2. Cucumber, Carrot and Mango Salad

Julienned cucumber, mango and carrot are combined with onions, chilli, vinegar, olive oil and seasoning to make a crunchy, colourful and refreshing salad.

Ingredients

1. 1 large cucumber
2. 1 medium carrot
3. 1 green mango
4. 1 small red onion, finely sliced
5. 1 small green chili (optional), chopped
6. 1 teaspoon finely chopped coriander leaves
7. 1 tablespoon vinegar
8. 1 tablespoon olive oil
9. Salt
10. Pepper

Instructions

1. Peel and wash cucumber, carrot and mango
2. Pat dry with a paper towel
3. Finely grate cucumber, carrot and mango
4. In a bowl combine grated cucumber, carrot, mango, sliced onion and chilli
5. Add the vinegar, olive oil, salt and pepper to taste

3. Green Papaya Salad

Green papaya is julienned and mixed with a salad dressing made up of vinegar, sugar, salt and pepper and garnished with coriander leaves.

Ingredients

1. 1 small green papaya
2. 1 small red onion
3. 1 small green or red chili (Optional)
4. 2 tablespoon white vinegar
5. A pinch of sugar
6. 1 tablespoon finely chopped coriander leaves
7. Pepper
8. Salt

Instructions

1. Peel and wash the green papaya
2. Cut the papaya and the red onion into juliennes
3. Chop the green chili
4. In a bowl combine the grated papaya, onion and finely diced chili
5. Add the vinegar, a pinch of sugar, salt and pepper
6. Mix well and garnish with coriander leaves
7. Serve as an accompaniment to main dishes or as a starter

4. Bittergourd Salad

Bittergourd has many health benefits and can be consumed raw. This salad is a very easy to make and can be prepared in no time with simple ingredients.

Ingredients

1. 2 medium size bitter gourd
2. 1 small red onion
3. 1 small green chili
4. 1 teaspoon lemon juice
5. Salt
6. Pepper

Instructions

1. Season the bitter gourd with salt and allow to rest for 1 hour
2. Finely slice the bitter gourd in round shape
3. Finely chop the onion and green chili
4. In a large bowl combine all the ingredients and season to taste
5. Serve as an accompaniment to any dish

5.Lima Beans Stew

Softened lima beans, carrots and potatoes are simmered in a light gravy made with onions, thyme, ginger, garlic and tomatoes.

Ingredients

1. 400 grams lima beans (gros pois)
2. 2 potatoes cut into quarters
3. 2 carrots, sliced into round shapes
4. 2 tomatoes, crushed
5. 1 small onion , sliced
6. 1 teaspoon garlic paste
7. 1 teaspoon ginger paste
8. 2 tablespoon thyme leaves
9. 1/2 cup of coriander leaves
10. 1/2 cup of spring onion
11. 1 tablespoon oil

Instructions

1. Soak the lima beans overnight
2. Wash and pressure cook by adding a little salt
3. Heat the oil in a pan
4. Add the sliced onion and thyme leaves and stir fry for 2-3 minutes
5. Add the potatoes, carrots, crushed tomatoes, garlic and ginger paste and a little water
6. Stir well, cover and cook on medium heat by constantly checking and adding more water if required
7. Cook until potatoes and carrots are almost done
8. Add the lima beans and season with salt
9. Allow to simmer for about 8-10 minutes
10. Turn off the heat and garnish with finely chopped coriander leaves and spring onion

6. Vegetarian Briyani

Alternating layers of basmati rice and a spicy mix of cauliflower, yoghurt, carrots, green beans, potatoes, soybeans are cooked together.

Ingredients

1. 4 cups basmati rice
2. 4 cardamon
3. 2 cloves
4. 1 cinnamon stick
5. 1 1/2 tablespoon briyani spices mix (easily available in grocery stores)
6. 5 onions, finely sliced
7. 5 potatoes, cut into quarters
8. 3 large carrots, cut lenghtwise
9. 1 cup soya
10. 1 cup green peas
11. 2 cups green beans, cut lengthwise
12. 1 tablespoon ginger paste
13. 1 tablespoon garlic paste
14. 3 tablespoons plain yogurt
15. 1/2 cup finely chopped mint
16. 1 cup finely chopped coriander leaves
17. 1/2 teaspoon orange food color
18. 1 teaspoon ghee (clarified butter)
19. Oil for frying
20. Water
21. Salt

Instructions

For the rice

1. Wash rice and soak in water for 30 minutes
2. Bring water to boil in a pot and as it starts boiling add 4 cardamon, 2 cloves and the cinnamon stick
3. Add the rice and a little salt
4. Cook until 3/4 done

For the vegetables

1. Season the carrots, green beans, cauliflower, soya with salt separately
2. For the potatoes while seasoning with salt add a pinch of food color
3. Heat oil in a frying pan
4. First fry the onions, as they turn to a light golden color remove and put aside
5. Then fry the potatoes, cook till they turn to a light golden color, remove and put aside
6. Similarly fry the soya and as they turn to a light brown color, remove and put aside
7. Fry the cauliflower for 3-5 minutes, remove and put aside
8. In the same pan fry the carrots for 3-5 minutes, remove and put aside
9. Fry the green beans for 3-5 minutes, remove and put aside

For the final assembly

1. In a large bowl, combine all the vegetables i.e potatoes, carrots, green beans, cauliflower and soya
2. Add ginger, garlic paste, yogurt, half of the fried onions, briyani spices and salt
3. Mix well
4. Use an oven proof large utensil that has a cover to assemble the briyani
5. Add 1 teaspoon ghee at the bottom of the utensil
6. Mix 1/2 teaspoon of orange food color with some water
7. First start with a layer of rice, then add a layer of half of the mixed vegetables, sprinkle with some food color then add a little fried onion, peas chopped coriander and mint leaves
8. Add a last layer of the rice, some peas, fried onions, food color, chopped coriander and mint leaves
9. Add some water in the bowl which was previously used to mix the vegetables
10. With the help of a spoon make some holes in the utensil at different places and pour some of the water
11. Put the lid and cook in a preheated oven on 350^◦F for 30 minutes
12. To serve the briyani, remove the layers little by little in a separate bowl
13. Mix well by taking extra care not to mash vegetables