Nankatai 


These are melt in mouth Indian style cookies.  You can store them in an airtight container. They can last for days. In our house they are usually eaten within a few days.

I have childhood memories when my mum used to bake them. The whole house used to smell  of a sweet welcoming cardamon fragrance.

It is usually accompanied by a lovely cup of tea. 

They are so easy and quick to make. My little boy loves to dunk it in warm milk. 

Ingredients l:

200gm unsalted butter

2 cups of all purpose or plain flour

3/4 cup gram or besan flour

1/4 cup  semolina

1 cup of caster sugar 

5-6 cardamom 

1 tsp baking powder

1/4 tsp bicarbonate soda

Method

Preheat oven at 180 degrees

Leave butter at room temperature to soften for at least 30-45 minutes

Use a coffee or spice grinder- powder sugar along with cardamon

Mix all other dry ingredients together

Cream butter along with powdered sugar  until light and fluffy

Then add dry mixture slowly until they all come together


Make small balls and flatten.

Put then on a baking sheet in parchment paper or grease proof paper

Please bear in mind that they  expand in oven

So try to space them apart


You can either make a star on top or sprinkle some nuts  before baking 

Bake for about 15-20 min.  It does not need to go brown just as the edges are lightly brown take it out

Enjoy with a nice cuppa

Please let me know if you try it 

Advertisements

Fried chicken( poulet frit)


Another family favourite. As a child , I remember mum making this dish at least once a week. 

We usually eat it with boiled rice and lentils or dhall. A nice pickle on the side always add a bit of a kick. My little boy likes it with dhall and rice. My husband is not a big fan of rice. So he normally has chips and salad with his. It is very easy and simple to make with only a few ingredients.  I prefer chicken on bone as it taste better. You can use boneless chicken if you want

Ingredients 

1 kg chicken leg and thigh in bone

2 Tblsp of ginger/ garlic paste

1 Tblsp ground pepper

1 tsp paprika

1 tsp tandoori masala powder (optional)

4-5 shallots finely chopped or 2 large onions

2 Tblsp oil

Salt to taste

Instructions 

First marinate chicken with ginger / garlic paste, pepper , paprika , salt and tandoori masala for 15-30 min. 

Heat oil in a large frying pan or skillet

Add chicken and brown both sides 


Then add the onions and cover. Reduce heat on low


Let it simmer in low to medium heat until the onions are soft and caramelised. Make sure chicken is cooked .

Serve and enjoy

Mauritian napolitaine 

 


These ‘melt in mouth’ delicacies can be found in most bakeries in Mauritius.

They also very popular at weddings, birthdays and other parties. The tradional one are usually pink round ones. However there are different variation in the icing these days for different events.  Continue reading

Chicken lollipop 

img_4045Another family favourite. It takes a while to skin the wings and shape them.  However it is always a pleasure seeing my little boy holding the lollipop and eating them. All the effort always pays out.

Continue reading

Chicken Briani 

image

 

I thought I will post my little boy favourite. It is also one of the Mauritius nation favourite dishes.  You can also add boiled egg  or peas in it if you like.

Continue reading