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Bara - Fiji Style | How to Make Bara

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 Ingredients 1 cup yellow split peas (muttar ke dal or channa dal) 4-5 garlic cloves 1 medium onion 1-2 chili peppers (adjust to preference)  handful of cilantro - about 1/4 cup chopped Sprig of curry leaves 1 teaspoon whole cumin seeds 1 teaspoon roasted cumin powder 1 teaspoon baking powder 1/4 teaspoon turmeric  1/2 teaspoon Fiji/garam masala 1/2 teaspoon paprika or chili powder (optional) 1/8 teaspoon asafetida (hing) 1 Tablespoon plain flour (only if your mix doesn't bind well) Oil for frying  Method  Soak split peas for a minimum of 6 hours or overnight. Rewash thoroughly before grinding in a food processor.  Grind split peas in small batches until fine and grainy - not a paste On the last batch, add garlic, onion, chili peppers, cilantro, salt, and cumin seeds. Grind to same consistency.  In a big bowl, add the split peas you just grinned along with all of the other ingredients except the oil for frying. Mix well Heat oil in a pan on medium heat. With wet hands, take 1 table

Boondi Laddu Fiji Style | Boondi Ladoo | Boondi Ke Ladoo

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  Ingredients Batter: 2 cups gram flour (besan) sifted  1-1.5 cups milk/water Oil for frying  Syrup:  1.5 sugar (adjust to taste)  3/4 cup water  1/2 tsp cardamom (ellaichi)  Pinch of saffron (optional) Method:  Coming soon! Watch video below until then :) 

Vegan Milk Barfi - Fiji Style

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One of the hardest items to "veganize" are all milk dishes and milk barfi from Fiji is just that. Its basically milk and sugar. I have been on a quest to make a vegan version of the barfi because my daughter cannot have milk due to an allergy and I am so happy with the results of this version! It has the same mouth-feel and the taste is very close! You don't really taste the coconut flavor too much and the flour helps mellow out the flavors and soak up some of the extra oil that coconut milk powder tends to create. I've used the same techinque as the classic Fiji Style Milk Barfi  and it works with this mix. I really hope you give this one a try, even if you aren't vegan :)  Ingredients 1 lb (454 grams) Coconut Milk Powder  1 cup All Purpose Flour  1-2 tsp cardamom powder (ellaichi)  [adjust as needed] For Syrup:  1.5-2 cups sugar [adjust as needed] 1 cup water  Sprinkles for decorations  Method Add flour to a pan over medium-low heat. Dry roast for 3 to 4 minutes

Fiji Masala | Homemade Masala

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Masala is a special blend of spices that is ground into powder to spice up curries and many other dishes. Each family has their own "twist" and secret recipe. Our recipe isn't a secret, but it is delicious! Of course, you can adjust this to your taste. Omit what you want and add whatever you like. This is a "guide" for homemade Fiji style masala. I hope you enjoy this! Ingredients: 2 Tbsp coriander seeds (dhania) 1 Tbsp cumin seeds (jeera) 1 Tbsp mace (javentri) 1/2 Tbsp carom seeds (ajwain) 1/2 Tbsp fenugreek seeds (methi) 1/2 Tbsp black peppercorns (gol mirch) 1/2 Tbsp mustard seeds (sarso) 1/2 Tbsp fennel seeds (saunf) 1/2 Tbsp whole cardamoms (ellachi) 1/2 Tbsp cloves (lawang) 2 whole star-anise  2 sticks of cinnamon (dalchinni) 2-5 dry red chilies (sookha mircha) 6-8 sprigs of dry curry leaves (karipilli/tejpatti)* (if you have it)  Method Dry roast all spices in a heavy bottom pan on medium heat until they become aromatic. Let spices dry completely Grind t

Cassava Cake Fiji Style With Custard Topping Option

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Ingredients: Cassava cake: 2 cups grated cassava/yucca 1 cup (8 fl. oz) coconut cream 1/2 cup dark brown sugar 1 tsp freshly grated ginger 1/2 tsp freshly grated nutmeg pinch of salt 1 egg yolk* (optional) Custard Topping: 2 egg yolks 1/2 cup coconut cream 4 oz of coconut condensed milk (or regular condensed milk) 1/4 tsp freshly grated nutmeg pinch of salt Method: Preheat an oven to 375 degrees Fahrenheit. Grease a 9 inch baking pan and line with parchment paper. Whisk the cassava, coconut cream, dark brown sugar, ginger, nutmeg, pinch of salt and egg yolk (if using) together in a bowl until thoroughly combined.  Pour mixture into the greased baking pan and bake for 30 minutes.   Meanwhile, prepare the custard topping. Add all of the ingredients into a mixing bowl and whisk until very well combined.  Once the cassava cake is slightly browned and cooked, remove from the oven and add custard topping.  Bake for an additional 15 minutes or until the cust

Pumpkin Pie with Pumpkin Spice Strudel Topping

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Ingredients: 1 9 inch unbaked refrigerated pie crust [ this one is dairy free] 15 oz (1 can) pumpkin puree 1 can (11-14 oz) sweetened condensed milk [for dairy free, use coconut condensed milk] 2 large eggs 2 tsp pumpkin pie spice 1/2 tsp salt Strudel: 1/2 cup all-purpose flour 1/3 cup packed brown sugar 1/2 cup cold butter, cubed 1/2 cup Walnuts, chopped 1 tsp pumpkin pie spice Method: Preheat oven to 425 degrees Fahrenheit. Line your pie pan with refrigerated pie crust and prick the bottom of the crust with a fork multiple times. Bake for 10 minutes. Remove once baked and let cool.  Reduce oven at 375 degrees Fahrenheit. In a medium bowl, whisk pumpkin, sweetened condensed milk, eggs, spices and salt until smooth. Pour into baked crust. In a separate bowl, whisk together flour, brown sugar and pumpkin pie spice. Cut in butter until crumbly. Stir in walnuts. Sprinkle over pie filling generously. Bake for 30-40 minutes or until a knife/skewer inserted in the

Homemade Pumpkin Pie Spice

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Ingredients 3 tsp (or 1 tbsp)  ground cinnamon 2 tsp ground ginger 1 1/2 tsp ground nutmeg  1/2 tsp ground cloves 1/2 tsp ground allspice Method: In a small bowl, mix all ingredients with a whisk until thoroughly combined.  Store in an airtight container. If you do not have the ground version of these spices, I recommend getting the whole spices and dry roasting them for a few minutes. Grind each spice separately and then measure them out.