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Banana Chips

18 Sep


.6 Green Banana Chips

.Salt to taste

.A pinch of yellow colouring or tumeric powder

.1/2 teaspoon chilli powder

.1 teaspoon cumin powder

.Oil for frying


1.Peel Bananas and cut into small thin rounds or fine strips.

2.Add all other ingredients to banana chips and mix well.

3.Deep fry in batches in very hot oil until crisp and golden brown.

4.When cool,store in an airtight container.



Welcome to the New Mauri Stores recipe blog!

25 Aug

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

Gato Zamberique (Sweet Mung Bean Balls)

25 Aug


*250g flour

*2 tablespoons sugar

*1/2 teaspoon baking powder

*1 glass water (approx)


*250g green mung bean (zemberique)

*3 tablespoons sugar

*100g grated coconut

*1/4 teaspoon cardamon powder

*Oil for deep frying


1.Make a thick batter with the flour,sugar,baking powder,and glass of water.Set aside.

2.Boil the mung bean in half litre of water and cook until just tender (not mushy)

3.Drain and grind the mung grains (keep them to a coarse consistancy)

4.Put grinded mung bean in a bowl with all other ingredients.Mix well and shape into small balls.

5.Dip balls in batter and deep-fry them in hot oil until golden brown.

6.Drain well before serving and enjoy with a hot cup of Bois Cherie tea!!!!!!!!!!!

Coconut Chutney

28 Jun


>A quarter coconut

>1/2 teaspoon tamarind


>2 Green Chillis

>1 tbsp chopped mint leaves and corriander leaves (chopped)

>2 cloves garlic


1) Remove the brown outer skin from the coconut and grill the white flesh.Cut into small pieces.

2)Take all ingredients including the coconut flesh and grind to a fine paste.

3)Add a few drops of water to loosen mixture.

4)Serve with rice and bouillion cresson.(boiled water cress)

You may replace the tamarind and mint leaves with grilled peanuts ie traditional salted peanuts,(pistache sale) available on our store page.

Banana Tartlets

20 May


250g plain flour (sifted)
50g soft margarine.
10 ripe bananas.
4tbsp sugar.
Cold water to mix.
12 ring cake tin.


1.Rub margarine into sifted flower.

2. Add cold water to form a dough.

3.Leave dough aside to stand.

4.Mix sugar with bananas and cook over a low heat (stirring continuosly)

5.Once the mixture is dark brown.Allow to cool.

6.Roll out pastry thinly and line them in the pastry tin,cutting off the trimmings.(Remember to grease the tin well)

7.Fill case with banana mixture

8.Roll the rest of the pastry trimmings into strips,to make a criss cross pattern on each tart.

9.Brush the tartlets with milk.

10.Bake in a pre-heated oven (200 c/Gas mark 4) for 20 minutes

Enjoy with hot cup of Mauritian Bois Cherie Tea!!!

Fish Vindaiye (serves 5)

24 Apr


*5 fish slices

*salt, pepper, oil

**2 tablespoons mustard seeds

*2 or 3 dried chillies (cut into pieces)

*4 cloves garlic

**1 table spoon turmeric powder

*2 big onions (chopped)

*3 green chillies (slit)

**2 tablespoons vinegar

** = These ingredients can be replaced using Lazzat Vindaiye spice purchased at


1) Season fish with salt and pepper and fry in hot oil. Drain and keep aside.

2) Grind to a paste with about 2 tablespoons water, the mustard seeds, garlic and dried chillies. Add to the mixture, the turmeric and keep inside.

3) Heat about 5 to 6 tablespoons of the oil used for frying the fish. Fry the onions for 30 seconds only, then add the ground mixture, the green chillies and some salt and stir-fry for 1 or 2 minutes.

4) Remove from heat amd stir vinegar.

5) Add fried fish and coat each piece well with the cooked mixture.

6) When cool, serve with bread.

Note: (1) Fish Vindaiye can be stored in the fridge for 3 to 4 days and is eaten cold. Do not re-heat this dish. (2) The onion can be added at the last moment after being soaked in the vinegar.

Variations: (1) Instead of fish, use octopus or squid, cut into small pieces and fried in some oil. (2) Potatoes boiled in their jackets first, then peeled, cut and fried in some oil can be prepared in the same way. (3) Fry the onions with half a teaspoon of fenugreek seeds.

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.


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

Pickled Vegetables (Achard de Legumes)

31 Jul


.125g finely shredded cabbage
.125g fine carrots thinly cut
.125g french beans sliced finely
.2tbsp mustard seeds
.4 cloves garlic
.3 dried chillies
.7/8 tbsp oil
.2 onions coarsely chopped
.1 tbsp Medin vinegar
.3 green chillies (slit)
.1 tbsp Lazzat Masala

1.Blanche veg in salted water and remove after 2 mins or until they are slightly cooked and still crispy.
Drain well and keep aside to dry out.

2.Crush mustard seeds,garlic and chillis,and lazzat masala with a little water and make into a paste.

3.Heat oil and fry onions for 30 seconds.Add the ground paste and some salt.Stir fry for 1 minute.Add vegetables and green chillies.Mix well
and remove from heat.

4.When cool stir in vinegar

5.Serve with bread.

Store well in the fridge.