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...

 Ingredients: 1.5 lb lamb cubed into 1 inch pieces (bone in or boneless) 1 large onion sliced (about 2 cups) 10 garlic cloves, crushed 1 inch ginger, crushed  hot chili peppers to taste, crushed 4-6 shishito peppers, sliced (you can use any other mild pepper/bell pepper) 2-3 dry chili peppers * (optional) 1 tablespoon dark soy sauce 2 tablespoon light soy sauce (low sodium) 1 tablespoon oyster sauce  2 tablespoon oil (any neutral oil is fine) 1 teaspoon garam masala* (optional but recommended) 1 tablespoon chili sauce* (optional but highly recommended) salt to taste  garlic chives/scallions/green onions to garnish  water as needed  Method:  Add oil into a pan or pot over medium heat. Add half of the sliced onions and sauté until golden brown. Lower heat if needed to ensure that onions are not burned.  Add shishito peppers (or any peppers you desire), dry chili peppers, crushed garlic, crushed ginger, and crushed chili peppers and sauté for 2 minut...

If you love these sweet and crunchy "french fry sticks" as my daughter calls them, but have difficulty with the sugar syrup, then this recipe is for you. Not only is this route easier, but its a no-fail method that anyone can try!  Ingredients: 2 cups all purpose flour 3 Tablespoon ghee (use vegan butter to make it vegan) 3 Tablespoon powdered sugar/icing sugar  1/2 teaspoon salt 1 teaspoon cardamom powder (ellaichi) 1/2-1 cup of luke warm water oil for frying          Sugar  Coating: 3 Tablespoons powdered sugar (adjust to taste)  Method: In a large bowl, mix flour and powdered sugar until well combined.  Add ghee 1 tablespoon at a time and rub into flour using your palms. The mix will easily clump together when pressed into a ball but will break apart easily too.  Add salt and spices to flour mixture and mix well. Slowly add water, a little at a time and make a stiff dough. Knead for few minutes and let it rest covered with a...

Let me start off by saying that this laddo is to die for! It is melt in your mouth goodness and everyone in my family, especially my 2 year old, loves it! The binding agent for this laddu is ghee (clarified butter). I have shared another sooji laddu recipe  on my blog, which uses condensed milk in addition to ghee to help with binding. These are both great and very tasty, however, this one is finer sooji and combined with the sugar and milk, its divine. This DOES NOT hold up well to extreme hot temperatures. I remember a friend of mine made these during our summer (100*F) to take to the temple and by the time she arrived, the whole batch had lost its form and melted in the container. So if its hot out, use the condensed milk recipe as it will not loose its form. But DO give this recipe a try at least once! You too will love it as much as we do, I promise!  Ingredients: 1 cup fine Semolina/Sooji 3/4 cup full fat powdered milk  1/2 cup icing/powdered sugar 1-2 tsp ground ca...