Simply Blissful Living - Taste of Fiji

Ingredients: For the Dal:   ½ cup yellow lentils (split yellow peas) ½ cup masoor dal (red lentils) 4-6 cups water (adjust for desired consistency) ¼ cup onion, finely chopped 3-4 garlic cloves, minced 2 chopped green chilies (adjust to taste) ½ teaspoon turmeric powder 1 teaspoon salt (or to taste) 1 large tomato, chopped 1 tablespoon ghee (optional, for richness) 1 cup chopped spinach or amaranth greens Chopped cilantro (to taste, optional) For the Tadka (Tempering): 2 tablespoons ghee or oil 1 tablespoon chopped onion 1 teaspoon cumin seeds 1 teaspoon mustard seeds (optional) 1-2 garlic cloves, sliced thinly 1-2 dried red chilies 1 sprig curry leaves (optional but recommended) ½ teaspoon turmeric powder ½ teaspoon red chili powder ½ teaspoon garam masala or Fiji masala ¼ teaspoon asafetida (hing) Handful of fresh cilantro, chopped (for garnish) Lemon wedges (for serving) Instructions: Step 1: Prepare the Lentils Rinse both yellow lentils and masoor dal thoroughly under cold wa...

If you’re craving a quick chutney that’s full of flavor, this Fiji-style tomato chutney using canned tomatoes is the perfect dish. It’s simple, quick, and pairs wonderfully with a variety of meals. Here's how to make it: Ingredients: 1 can (28 ounces) of crushed or whole tomatoes 1 tablespoon oil (vegetable or olive oil works well) 1 large onion, thinly sliced (about 2 cups) 1 tablespoon crushed garlic (8-10 cloves) 1-2 chilies, chopped or crushed (adjust based on your spice preference) 1 teaspoon cumin seeds 1 teaspoon mustard seeds (optional) 1/2 teaspoon fenugreek seeds (optional) A few sprigs of curry leaves (fresh or dried) 1 teaspoon turmeric powder 2 teaspoons Fiji or Garam masala 2 teaspoons sugar (or a splash of vinegar, based on your taste) Salt to taste A handful of fresh cilantro, chopped (optional, for garnish) Instructions: Prep the tomatoes:  Pour the canned tomatoes into a bowl. If you’re using whole tomatoes, crush them gently with your hands or a potato masher. If...

Ingredients: For the Crust: 1 ½ cups all-purpose flour ½ cup sugar 4 tbsp butter, softened ½ tsp baking powder ¼ tsp baking soda 2 eggs ⅛ tsp salt For the Vanilla Custard Filling: 3 ½ cups milk ½ cup sugar Pinch of salt ½ cup custard powder 1 tbsp vanilla extract For the Condensed Milk Topping: 6-8 oz condensed milk Zest of 1 lemon 3-4 tbsp lemon juice Instructions: 1. Prepare the Crust: Preheat your oven to  350°F (180°C) . In a mixing bowl, whisk together the  flour, baking powder, and baking soda . Set aside. In another bowl, mix the  softened butter, eggs, sugar, and salt  until smooth and well combined, ensuring there are no butter lumps. Gradually add the wet ingredients into the dry ingredients, mixing until fully incorporated. The dough will be sticky. Grease an  8x8-inch square baking pan  and spread the dough evenly using a spatula or wet hands. Prick the bottom of the dough with a fork to prevent excessive puffing. Bake for  10-15 minutes ...

Ingredients: 2 lbs (1 kg) boneless, skinless chicken thighs, cut into 2-inch pieces 2 tbsp oil (any neutral oil) 1 tsp cumin seeds 2 cups sliced onions (about 1 large onion; reserve a few slices for later) 1 tsp chili powder (adjust to taste) 5-7 green chilies, halved and sliced (reserve some for garnish) 2 tbsp crushed garlic (about 6-7 cloves) 2 medium potatoes, peeled and cut into 1-2 inch cubes 1 cup tomato sauce or purée (fresh or canned) 1 tsp freshly ground black pepper Salt to taste 1/4 cup water (if needed for consistency) Fresh cilantro or sliced peppers for garnish (optional) Instructions: Heat oil:  In a heavy-bottom pan over medium heat, add oil. Once hot, add cumin seeds and let them sizzle for a few seconds until aromatic. Sauté onions:  Add sliced onions (reserving some for later) and cook until soft and translucent, about 3 minutes. Add spices:  Stir in sliced chilies, chili powder, and crushed garlic. Cook for about 1 minute until fragrant.  (Reserv...