Serves: 8

Ingredients

• 300g dhal (Yellow Split Peas)
• 3 shallots
• 1tsp garlic paste
• 5 green/red chillies [add more or less to taste]
• 50g coriander leaves
• 50g spring onions
• 1tsp powdered cumin
• Oil [enough for deep frying]
  
• Salt to taste

Preparation

1. Soak dhal overnight [at least 5hours].
2. Drain and grind finely.
3. Dice the shallots.
4. Slice the chillies.
5. Cut green coriander and the spring onion finely.
6. Mix everything with the ground dhal including cumin and salt.
7. Make small balls from the mixture.

Cooking

1. Warm some oil on medium heat in a frying pan.
2. Dip the balls, turning them around every now and then to give them a uniform colour.
3. Once they turn golden brown, they are ready. NOTE: If they turn brown too quickly, it means that the oil is too hot. Reduce the heat, else, the inside will remain uncooked.
4. Remove and allow to cool on a plate lined with kitchen paper to absorb excess oil.

Serving

• Eat warm on its own.
• Serve with tomato chutney / salsa dips.
• Crush and serve in sandwich with some butter.

Other Possibilities

• During preparation at step 6, you can add chilli powered to add some extra flavour.
• When they are done, you can dip in hot curry sauce for 30min and serve warm with rice.
• Or you can dip them in rougail.
• As ingredient, you can use ginger-garlic paste instead of ginger paste to add some tang to it.
  

SUGGESTIONS: Have you tried this recipe? Did you like it? Do you have any suggestions to make it better? Do you know any extra ingredient(s) which will enhance its flavour? If so… please do add a comment and tell us about it. Thanks a lot.

Serves: 6

Ingredients:

• 200 g carrots
• 200g cabbage
• 200g French beans (haricot)
• 1 big onion
• 4 cloves garlic or 1tbsp garlic paste
• 50g ginger or 1tbsp ginger paste
• 5 green chillies
• 1tsp black mustard seeds
• 1tsp turmeric powder (saffron)
• 10tbsp Vegetable Oil [ preferably mustard oil ]
• 2tbsp Vinegar
• Salt

Preparation

1. Peel and then cut carrots into matchsticks.
2. Finely slice the cabbage.
3. Cut the French beans lengthwise.
4. Finely chop the onion.
5. Crush/dice the garlic cloves and the ginger.
6. De-seed and cut the chillies lengthwise.

Cooking

1. Blanch the carrots, cabbage, French beans. Then allow to dry.
2. Blend mustard seeds, turmeric powder and ginger with garlic and a little water to make a thick paste.
3. Heat the oil in a frying pan and fry the onion for 30seconds or until it become translucent.
4. Then, add the mustard/turmeric/ginger/garlic paste and some salt. Stir fry for one minute until cooked.
5. Add the blanched vegetables (carrots, cabbage, French beans) and stir fry them for 2 minutes without breaking them ensuring that they are well coated with the paste.
6. Remove from heat and set aside to cool.
7. When it reaches room temperature, add the vinegar and stir.
8. Store in refrigerator.

Serving

• Enjoy as appetizer.
• Serve with rice.
  
• In white bread rolls.
• As accompaniment in a dish.

Other Possibilities

Some people like to add these some extra vegetables which are:

• 200g cauliflower separated into small flowerets.

While cooking add them at step 1.

Note

• This recipe taste better when it is prepared and kept in the fridge for one whole day.
• Some people allow the vegetable to dry in the sun for half a day after blanching. This extracts maximum water from the vegetables, making it tastes better and lasts longer. (up to three weeks in the refrigerator)

SUGGESTIONS: Have you tried this recipe? Did you like it? Do you have any suggestions to make it better? Do you know any extra ingredient(s) which will enhance its flavour? If so… please do add a comment and tell us about it. Thanks a lot.

Background:
‘Rougail’ is a West Indies dish ,which has its roots in Tamil Naidu. The word ‘rougail’is derived from the tamil word ‘urugai’. In fact this dish is a blend of both the West Indies & Tamil cuisine!

Serves: 4

Ingredients:

• 1 can Tomato in sauce [Plum or Diced] or 6 medium Tomatoes.
• 1 medium Onion.
• 1 clove Garlic or 1 tsp Garlic paste.
• 5g Ginger [approx 1cm] or 1 tps Ginger paste.
• 2 Chillies cut lengthwise. [Add more/less to taste]
• 10 stalks of fresh Coriander.
• 3 stalks of Thyme.
• Oil
• Salt

Preparation:

1. Dice the tomatoes.
2. Chop the onion into fine even pieces.
3. Dice the garlic and the ginger.
4. Cut the chillies length-wise.
5. Break the coriander stalks broadly.
6. Remove as much the leaves of the thyme as possible from the stalks. Keep the leaves, discard the stalks.

Cooking:

1. Heat the oil on medium heat in a frying pan.
2. Fry the onion, garlic, ginger and chillies for 2-3minutes until the diced onions become translucent.
3. Add the tomatoes, thyme and salt.
4. Increase heat level from medium to medium-hot.
5. Cook for 5-6 minutes, stirring every 1 minute.

Serving:

• Sprinkle coriander on top.
• Main dish: serve with rice.
• Snack: serve with bread.

Other possibilities:

Some people like to add an extra to the rougail to make it richer or to make it tastes better.
You can add:

• eggs [boiled or fried]
• sausage
• meat/chicken
• soya chunks
• peas
• seafood [fish, crab, octopus]

Before you add any of theses, cook/prepare them before hand and keep them aside.
While cooking the rougaille, add them at step 3.

SUGGESTIONS: Have you tried this recipe? Did you like it? Do you have any suggestions to make it better? Do you know any extra ingredient(s) which will enhance its flavour? If so… please do add a comment and tell us about it. Thanks a lot.