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Easy Pan Fried Barramundi Fillets (Australian Style)

Ingredients:

• 2 Barramundi Fillets
• 1/2 Cup Plain Flour
• 1/2 Tsp Garlic Powder
• Salt To Taste
• 1/4 Tsp Black Pepper • Oil for cooking

Method:

1) Take the barramundi fillets, sprinkle some garlic powder and salt on both sides of the fish fillets and rub it well.
2) Take your flour, add the remaining garlic powder , pinch of salt and black pepper and give it a quick mix.
3) Take one fish fillet at a time a coat it well with the seasoned flour mixture . Repeat this with the remaining fish fillet.
4) To cook the fish fillets, take a non - stick frypan, put it on medium heat, add some oil and heat it .
5) When the oil gets hot, add the fish fillets skin side down , put a lid on and cook it for 3 minutes.
6) After 3 minutes, turn them over, put the lid on and cook it for another 3 minutes.
7) Now turn the fillets on its side and cook it for 1 minute without the lid.
8) After 1 minute, turn the fish fillet over on its opposite side and cook it for 1 minute .
9) Take them out, shake the excess oil off and drain them on some paper towel.
10) Enjoy with some hot chips or salad.

Easy Roat / Rote Recipe (Fiji Style) (Lord Hanuman Offering / Prasad)

Ingredients:

• 1 Cup Plain flour
• 2 Tbsp Sultanas
• 2 Tbsp Melted Ghee
• 3 Tbsp Raw Sugar ( Or According To Taste)
• 5 Tbsp Full Cream Milk ( Or Carnation Milk)
• 1 Cup Ghee For Frying

Method:

1) Soak sultanas in water for 5 minutes to stop them from bursting while frying.
2) Take your flour, add 2 tablespoons of ghee and mix it well. It should look like breadcrumbs.
3) Add sugar and sultanas and mix it well.
4) First, add 2 tablespoons of milk and start mixing. Then, add another 2 tablespoons of milk and continue mixing. At this stage the dough should start coming together. Now add 1 tablespoon of milk and need it to a smooth dough. The dough should not be sticky. Do not add all the milk at once, the amount of milk depends on how plump the sultanas have become and the type of flour used as well. You might use little bit less or more milk than I have used.
5) Divide the dough into 2 equal size pieces. Take one piece at a time and roll it into a ball, flatten it slightly , put it in the dish and repeat this with the remaining dough.
6) Now take a piece of cling wrap or glad wrap and spread it evenly on your bench top.
7) Take one dough at a time, put it on the plastic wrap and flatten it into a round shape.
8) Repeat this with the remaining dough.
9) To fry the roat, take a fry-pan, add ghee and heat it on low heat until the ghee gets hot.
10) Add roat one at a time and fry it for 5 minutes moving it from side to side or until you get a light brown colour and the roat is cooked through.
11) Turn it over and cook it for a further 5 minutes, moving it from side to side.
12) Take it out, shake the excess ghee off and drain it on some paper towel.
13) Repeat this with the remaining dough.
Enjoy.

Easy Cookies & Cream Ice Cream

Ingredients:

• 1 Packet Oreo Biscuits
• 600 ml Thickened Cream
• 1 Can Condense Milk
• 1 Tsp Vanilla Extract

Utensils:

• Container With a Lid
• Zip Lock or Snap Bag
• Spatula
• Rolling Pin
• Chilled Bowl
• Electric Beater
• A Piece Of Plastic Wrap

Method:

1) Chill your bowl and beaters in the freezer for 20 minutes.
2) Take your zip lock bag, add your biscuits, close the bag and use a rolling pin and roughly crush them and put them aside.
3) Take your chilled bowl, add cream and beat them with your electric beater until it starts to thicken up and you get stiff peaks.
4) Add condense milk and vanilla extract. Scrape the sides of the bowl using a spatula and beat them until combine. Scrape the sides of the bowl again.
5) Now add crushed biscuits and use a spatula to just fold them in.
6) Pour the cream mixture into your container and smooth it with a spatula.
7) Cover the top of the cream with a plastic wrap, put a lid on and freeze it for 5 to 6 hours or over night to set.
Enjoy on its own or with your favourite chocolate topping.

Easy Potato And Pea Curry/ Aloo Matar Curry Fiji Style:

Ingredients:

• 5 Medium Potatoes Chopped And Cooked in the microwave for 6 minutes
• 2 Cups Fresh Or Frozen Peas
• 1 Large Onion Chopped
• 1 Tsp Chilli Powder or Fresh Chillies
• 1 Pinch Asafoetida or Hing
• Salt To Taste
• 3 Tbsp curry Powder
• 1 Tsp Turmeric
• Curry Leaves
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Mustard Seeds
• 4 Cloves Grated Garlic
• 1 Can Diced Tomatoes or 2 Large Tomatoes Chopped
• Oil For Cooking
• Hot Water

Method:

1) Take a pan, put it on medium heat, add 3 tablespoons of oil and heat it for 1 minute.
2) When the oil gets hot, add onions, give it a mix and cook it for 2 - 3 minutes or until the onions are translucent. Add asafoetida or hing and give it a mix.
3) Add curry leaves , cumin and mustard seeds, give it a mix and cook it for 30 seconds.
4) Add cooked potatoes, peas, curry powder, turmeric, chilli powder or fresh chillies and 1 teaspoon of salt, give it a mix and cook it for 1 minute.
5) After 1 minute add enough hot water to cover up the vegetables, give it a mix and bring it to a boil.
6) When it starts to boil, put a lid on leaving a small gap for the steam to escape and cook it for 20 minutes stirring it twice during cooking.
7) After 20 minutes, add tomatoes and garlic and mix it well. Taste your salt, put the lid on and continue cooking for a further 10 minutes.
8) After 10 minutes, give it a mix and taste your salt again .Turn the heat of and garnish it with some fresh or frozen coriander leaves.
9) Potatoes and pea curry is ready.
10) Enjoy it with rice, poori or roti.

How to Freeze Coriander Leaves: https://youtu.be/jN3kzETowjM

Easy Gujiya Recipe: (Fiji Style Diwali Recipe)

Filling:
• 1 Cup Chopped Mixed Fruit & Nuts
• 1/2 Cup White Sugar (Raw Sugar Or Powdered Sugar)
• 1/2 Cup Semolina (Sooji)
• 1/2 Cup Shredded Coconut ( Desiccated Coconut Or Fresh Coconut)
• 5 Cardamom Pods Crushed
• 4 Tsp Melted Ghee

Pastry:
• 1 Cup Plain Flour
• 1/4 Cup Warm Milk ( Or 1/4 Cup Water)
• 2 Tbsp Melted Ghee
• Pinch Of Salt

Extras:
• Oil For Frying
• Rolling Pin
• Rolling Board
• Extra Flour For Dusting

Method:

1) To make the Filling, take a non - stick frypan, put it on medium heat, add 1 teaspoon ghee and heat it for 30 seconds.
2) After 30 seconds, add semolina , fry it for 3 minutes and take it out in a big dish.
3) Put the frypan again on low heat , add 2 teaspoon of ghee and heat it for 30 seconds. After 30 seconds, add coconut and fry it for 1 minute or until you get a light brown colour and add to the dish with the semolina.
4) Put the frypan back on low heat , add 1 teaspoon ghee and heat it for 30 seconds. After 30 seconds, add chopped fruit and nuts and fry it for 1 minute and add it to the dish with the rest of the ingredients.
5) Add crushed cardamom and sugar and mix it well. Put it aside to cool while we make the pastry.
6) Take a big dish, add flour and salt and give it a quick mix. Now add the melted ghee and mix it well.
7) Add milk little by little to make a soft dough. Take little bit of ghee in your palm and knead the dough to make it smooth. Put the dough on the rolling board and roll it into a log.
8) Break the log into small portions to make small pooris. Take each little dough piece, make it into a ball, flatten it slightly and put it in the dish. Repeat this with the remaining dough pieces.
9) Take one flatten dough at a time and roll it into a poori and put it aside. If for some reason your dough sticks, use a little pinch of dry flour. Repeat with the remaining dough.
10) Take one rolled dough at a time in you palm, dip your fingers in the water and rub the edges of the dough half way. Put one tablespoon of filling in the middle, get the two edges together starting in the middle and press it together to seal. Do this all around the edges to seal. Put the Gujiya on the rolling board, pinch the edges and turn it over and press it down. Do this from one corner to the next. Repeat this until you have made up all the gujiya and put it aside.
11) To fry the gujiya, take a wok or frypan, put it om medium to low heat and heat up some oil. When the oil gets hot , add a few gujiya's at a time and fry them for 4 - 5 minutes or until you gets a light golden brown colour. Take them out on some paper towel.
12) Cool them down and enjoy. Tip:
• Left over gujiya can be stored in a sealed container at room temperature or in the fridge
• Left over filling can also be kept in a sealed container in the fridge for up to 2 weeks.

How To Freeze Capsicum/Peppers

1. Take your capsicum (red, yellow, green)
2. Wash it well, cut it in half and remove all the seeds and membranes.
3. Rinse it well under water, getting rid off any excess water.
4. Slice it as thin or as thick as you like or into any shape you like.
5. Pack them into freezer bags and freeze it for months.

Easy Best Instant Tasty Jalebi Recipe (No Yeast)/ Indian Crispy Fried Noodle in Syrup (Fiji Style)

Ingredients:

Jalebi Batter:

• 1 Cup Plain Flour
• 1/2 Cup water
• 1/2 Cup Yoghurt
• 1/4 tsp yellow food colouring (or you can use red or orange food colour)
• 2 Tbsp Corn Flour ( or Rice Flour)
• 1 Tsp Baking Powder

Sugar Syrup:

• 2 Cups White Sugar ( or you can use Brown Sugar or Raw Sugar)
• 1 Cup Water
• 1/4 Tsp rose water ( optional)
• 1 Tbsp lemon Juice ( to stop the syrup from crystalizing)

Cooking Jalebi:

• Squeezable bottle or sauce bottle or piping bag
• Oil for Frying

Method:

1) To make the jalebi batter, take your plain flour, add baking powder, and corn flour ( corn starch) and give it a mix using a whisk.
2) Now add yoghurt to the flour mixture and mix it well. Add water little by little and make a smooth lump free batter.
3) Add yellow food colouring and continue mixing until the batter is smooth and all the lump is gone .Your batter should be similar to a thick pancake batter.
4) Cover the batter and let it rest while we make our sugar syrup. (for best results let the batter rest for at least 30 minutes.
5) To make the sugar syrup, put a pan on high heat, add sugar and water and stir it constantly until the sugar is dissolved and bring it to a boil. When it starts to boil, lower the heat to medium and simmer it for 7 minutes.
6) After 7 minutes ,start checking the thread consistency .Continue cooking till it reaches 1 thread consistency. To check the thread consistency, dip the spoon in the syrup ,wait for a few seconds for the syrup to cool slightly, touch the syrup with your fore finger and thumb and pull it apart, a small thread should form. If this happens, it means that the syrup is ready, so add the lemon juice and rose water, give it a mix and turn the heat off and put it aside.
7) To fry the jalebi, put a wok or fry pan on medium heat and heat some oil.
8) While waiting for the oil to heat up, fill the jalebi batter in a squeezable bottle or any sauce bottle or a piping bag.
9) When the oil gets hot, squeeze the jalebi batter in a circular pattern or spiral . Cook 3 to 4 jalebi at a time depending on the size of the wok or fry pan without over crowding.
10) Fry the jalebis for 2 - 3 minutes until crispy turning them regulaly so it can cook evenly .
11) Take them out of the oil using a pair of thongs, shaking off any excess oil and dip them in the warm sugar syrup for about 10 - 15 seconds on each side, shake off the excess syrup and put them on a plate.
12) Repeat this process till you have finished making up all the jalebi.
13) Enjoy.

Tips:

• If you a using brown sugar or raw sugar or your sugar is not clear, add about 3 tablespoon of milk when the syrup starts boiling. All the scum will float on the top which can be removed using a strainer.
Left over batter can be kept in the fridge and used within 3 days.