Archive | March, 2011

Welcome to the New Mauri Stores recipe blog!

30 Mar

The new Blog of Mauristores is up and running! stay tuned for our delicious Mauritian dishes.



30 Mar


.2 tablespoons oil
.1 tablespoon ghee
.750g meat with bones
.1 big onion
.5 cloves garlic
.1 teaspoon grated ginger
.3 tablespoons Lazzat halim spices
(available from
.60g coarsely gorund wheat
.80g black lentils/or chana dhall
.1/2 tsp tumeric powder
.1 tbsp roasted cumin
.chopped corrainder and mint leaves
.chopped shallot and green chillis
.The juice of 1 lemon

1.Heat oil ghee and brown onions till crisp.Drain and keep aside
2.In the same add meat pieces and salt.Mix well & allow to brown
3.Add the ground paste and stir fry  for 10 mins
4.Transfer mixture to pressure cooker with lentils or dhall wheat,powdered ingredients and cumin.
Add a little more water.Mix well and cover till meat,dhall/lentils are soft.
5.Add coriander and mint leaves and simmer,add more water if soup is too thick.
6.Serve immediately in small bowls with lemon juice,chopped shallot and green chillis,sprinkled over.

Chicken Curry (Mauritian Style)

25 Mar


1 tablespoon tumeric powder

1 teaspoon corriander powder

1/2 teaspoon chilli powder

1/4 teaspoon cinnamon powder

1 teaspoon ginger/garlic mixture

2 tablespoon  Dodo Curry Powder

1kg chicken (cut into pieces)

1 big onion sliced

2 chopped tomatos

Curry leaves

Chopped corriander


1.Mix together powdered ingredients and make into a paste with some water.Fold in ginger/garlic mixture

2.Season chicken pieces with salt and pepper and fry in oil till light brown.Remove and keep aside

3.In about 3 tablespoons of the same oil,fry onion till it becomes transparent.Add curry paste and stir fry mixture until it leaves the sides of the pan.

4.Put in tomatoes and curry leaves and some salt.Mix well and cook until gravy thickens.

5.Then add chicken and half a glass of water.Mix well,cover and simmer till chicken is tender.

6.Remove from heat and sprinkle with chopped corriander leaves.

7.Serve hot with rice.

Sit back and enjoy with a selection of traditional sega music (Harbour Vibes CD Compilation) and think of paradise !!!!!!!!!!


8 Mar


2 1/2 cups milk 6 cups cold water
1/2 cup Dowlut Syrup (*Rose, Tamarain, Strawberry, Almond flavour )
1-2 tbs granulated sugar
2 tbs tukmarya
1 sachet [5g] agar agar
1 tsp vanilla or almond extract
Ice cubes, to serve
• Dissolve agar agar strips in 1/2 cup water in a medium saucepan.

• Bring to the boil and add 2tsp syrup or sugar to mixture.

• Remove from heat and pour in another bowl or mould.

• Allow to cool and set at room temperature or in the fridge.

• Once set, coarsely grate agar agar or cut into small chunks.

• Reserve. clean tukmarya seeds..

• After cleaning, soak in 1/2 cup warm water for about 30 minutes or until seeds swell up and stick together as one big slimy mass.

• Prepare milk and water

• Add Dowlut  syrup, sugar and vanilla/almond. Stir until well combined.

• The commonly used syrups are strawberry and almond . You can find these flavours from the range of our store products at

•  leave milk in fridge until it is nicely chilled.

• Be careful not to keep milk near meat or spices as it can easily pick up odours from neighhbouring foods in the fridge.

• To serve, place 4-5 ice cubes at the bottom of a high ball glass.

• Add 1 tbs grated agar agar and 1 tbs soaked tukmaryal seeds.

• Pour the chilled milk over and serve right away.

Some people like to thicken their alouda with a scoop of vanilla ice cream or some evaporated milk. You might need to adjust sugar content accordingly. If you make large

amounts it’s a good idea to store milk, agar agar and tukmaryal seeds in fridge in separate containers and mix them just before serving.

*Available to purchase at