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{PrerrnaMirchi}
PrerrnaMirchi
Mauritius
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98 comments
Comments feed for this article
October 27, 2010 at 5:35 pm
Reena
Hello
Your site is very interesting, rich and helpful.
I’m actually looking for the receipt of the mauritian ‘piow’
Would appreciate if you could help.
Thks
Reena
November 1, 2010 at 1:59 pm
prerrnamirchi
Thank you reena! Unfortunately I do not have a recipe for our local ‘piow’ as I’ve never thought of making them at home before. Will post it on the blog if I come across a good one.
November 15, 2011 at 3:22 am
Trish
Type in the recipe for Char Siu Bao in google, if i’m not mistaken, that’s the actual name for the piows sold in Mauritius 🙂
November 16, 2011 at 3:12 pm
prerrnamirchi
They don’t seem to be the same to me though 😦
April 20, 2016 at 10:49 am
heena
Hi, your website is amazing. Thank you. Since becoming a stay at home mum, I have started to take real pleasure in cooking and baking with my little girl. I was wondering if you knew where I could buy fondant icing in mauritius? Thank you, Heena
April 22, 2016 at 7:19 pm
prerrnamirchi
Thank you Heena! You can get fondant icing from specialty pastry shops like Nuznai in Belle Rose or La Boutique Gourmande, Garden Village Complex, Curepipe. Happy baking with ur lil one 🙂
December 15, 2010 at 3:04 am
Sandra
Hi Prerrna! Your website is so nice and the pictures are great! Just wondering if you could share the recipe for the biscuit champagne. It looks so nice I wanna try make them.
Cheers
Sandra.
December 15, 2010 at 3:47 am
prerrnamirchi
Hi Sandra! You’re in luck, I just made Biscuit Champagne yesterday 🙂 They will be the forthcoming post on my blog so keep checking for updates. Tc.
March 30, 2011 at 5:53 pm
Vanes
Hi
Your website is great, I’m looking for the recipe of the “Gateau carré rouge with grated coconut” that is found in all bakeries in Mauritius. Was wondering if you could help.
Thanks
April 1, 2011 at 7:45 am
nawsheen
Can u plz provide me with the recipe of ‘massepain gruau’ thx
May 11, 2011 at 12:41 am
Ti Jean
Hello PrerrnaM,
Ur blog is really awesome!!!!! Do you happen to have a recipe for Nankathai?
Thank You!!!
October 28, 2011 at 5:05 pm
kathleen
Hi Prerrna, loved your dholl puri recipe…too bad, i tried my hand at another recipe before i came across yours…it helped me realised where i had gone wrong with my culinary approach. i’ve done mine too think and also i used too much flour when i rolled them…they didn’t puff either whilst cooking.lol..thanks for the tips…i will give it a try asap. Could you give some further advice about the ‘tawa’, please? I’m not sure i can get one of those here. could there be an alternative? is there something i need to know about the temperature for instance? from what i’ve gathered the tawa is thin and is a good heat conductor? during our holiday in Mauritius, i’ve been ‘taught’ how to do it, but it’s less obvious when you do it on your own…i had almost given up until my last craving and my husband pestering me about dholl puris…lol…anyway, i love your website. it brings back good memories. could you advise me on the sauces used to accompany them and their recipes if you have any? i’m looking forward to hear from you. See ya!!!
November 15, 2011 at 3:20 am
Trish
Hi Prerrna, I tried your banana tart recipe and I have to say it’s delish! I just seem to have a problem all the time, once the tart is made, it’s too crumbly. It’s not too bad when it’s one big tart but I wanted to make mini versions of it and although the taste was perfect, you could hardly touch it and it just ended in crumbs in your hands. Am I doing something wrong with the dough?
Thanks for your great recipes 🙂
November 16, 2011 at 3:11 pm
prerrnamirchi
Hi Trish I’m sorry to hear that you’ve been having trouble with the dough. Maybe you could add 1-2 teaspoons milk to the dough and chill it for at least 15 minutes before baking. Hope this helps to make your tart crust less crumbly.
January 13, 2012 at 9:29 pm
Hanny
Hi I like all your recipes and tried a few – I now live in Canada and would like to obtain a telegu recipe called “palkai”. Would very much appreciate it. Thanks
Hanny
April 30, 2012 at 1:41 pm
Pat
Hi, for your Nazook, where’s the almonds in the filling? I don’t see it in your ingredient list, but in the pictures, looks like more than butter and sugar? Is there cinnamon in there too?
April 30, 2012 at 6:47 pm
prerrnamirchi
Hi Pat I did use almonds in my nazook [about 150g ground almonds for half of the provided recipe] but did not include them in my ingredient list since I posted the original recipe for the Daring Bakers April 2012 challenge.
June 7, 2012 at 12:32 pm
reshma
idli recipe I want to know
June 7, 2012 at 2:15 pm
prerrnamirchi
Hi Reshma, idli is one of my favourites as well and I plan to post the recipe as soon as I buy my idli mould.
August 19, 2012 at 1:44 pm
isabelle naudeer
hi reshma i have a very delicious sweet idli recipe hope you will like it.give me your email address i will send it to you,kisses
August 13, 2012 at 7:59 pm
isabelle naudeer
Ur recipes are rily great thanks for sharing
October 19, 2012 at 4:55 pm
sharmila
Hi, am a big fan of heaven on spoon. Am looking for “soutalfine” recipe. If you have the recipe can you pls share it. Thanks and wish you well!
October 19, 2012 at 8:10 pm
prerrnamirchi
thanks sharmila. i have been looking for this recipe for quite a long time but no success so far 😦 will definitely post after i get satisfactory results in my own kitchen; until then keep track of the latest recipes. cheers!
November 11, 2012 at 7:05 pm
Patrice
Like your site. Please keep up the good incentive and maintain the oven warm
I live in Suriname and over here the staple diet is Cassava.
So can you please forward me the recipe of Quatre Quatre Manioc if you do have it.
Regards
Patrice
November 11, 2012 at 8:33 pm
prerrnamirchi
Hello Patrice I will try to post the recipe for kat kat manioc soon after diwali. Do subscribe to the blog to receive regular updates. Cheers!
December 2, 2012 at 10:58 am
Nash
Hi Prerrna, I stumbled on your blog whilst searching for poutou! I am so pleasantly surprised and very impressed by your blog…..well done!! I am about to make the orange and poppyseed cake…my orange is bubbling away in the hot water… I can’t wait to tuck into the cake this afternoon with a nice Mauritian cuppa!!! Vive l’ile maurice!!
December 2, 2012 at 1:21 pm
prerrnamirchi
thank you nash! The orange poppyseed cake is a great choice; I hope u like it as much as I do!
December 7, 2012 at 1:43 pm
aradhna
hi. i love all your recipes but i would like to know how to make eggless puit d’amour coz i’m a vegetarian. thanks
December 7, 2012 at 5:44 pm
prerrnamirchi
hello aradhna i’d suggest that u use cornflour based custard powder lightened with whipping cream instead of the regular egg-based custard for the filling. The crust has no eggs so I hope u’d have no problem with that one 🙂
January 1, 2013 at 3:30 pm
Alveena Pakeeroo
HI !
Happy New Year!I wanted to thank u for all ur wonderful recipes!have tried many during my holidays!n i visit ur site every time am online!had great sucess with ur cake recipes!
keep it going!
thanks
January 2, 2013 at 6:23 am
prerrnamirchi
thnx alveena! u made my day 😉
January 22, 2013 at 5:12 am
Natacha
Hi there,
do you have a recipe for khaja ?I’ve browse among your recipes but couldn’t find any …
Thanks
January 22, 2013 at 5:49 pm
prerrnamirchi
Hi Natacha, the recipe for khaja is not yet up; will mail it to u if i dnt post it soon. Happy baking!
January 29, 2013 at 5:58 pm
Husie30
Hi there,
I tried the Genoise and it does turn gooood. But it is a bit sugary…. Have i been wrong somewhr?
I love yr websites. Gooood. We are mauritian n ur recipes contains ingredients which r readily available. I ve been foreigners site, bt the problem we dont have those ingredients n thus dont turn good.
Thanks again
Muaaaahh
February 4, 2013 at 9:57 pm
prerrnamirchi
Hello, I dnt think this genoise is excessively sweet, the sponge uses only 1/2 cup sugar for 2/3 cup flour. It’s difficult for me to say where u went wrong; maybe u’ll get it right on a 2nd attempt. Cheers!
February 5, 2013 at 5:24 pm
Husie30
Hiya,
absolutely it was not excessively sweet, just little bit because i used it for my triffle n i can say the sponge cake does not sponge though kept in fridge.
can u please give me ze measurement of 1/2 cup sugar in terms of gramm. because we have so many cups avaialble…
Thanks Again
Yes i will definitely try again…. no doubt…….
February 6, 2013 at 1:45 am
prerrnamirchi
1/2 cup granulated white sugar would roughly be equal to 100g. For more conversion charts, please refer to: http://www.joyofbaking.com/sugar.html
February 5, 2013 at 5:25 pm
Husie30
sorry, i meant to say does remain Sponge though kept in fridge…oooopsss
February 5, 2013 at 5:48 pm
Husie30
Hi Natacha,
Dont u have recipe for Pasta?
February 12, 2013 at 2:18 am
Nargis Ramdin
I really enjoy reading your blog and love all your recipes. I am tempted to try some of your recipes but most of them use cup measurements if possible could you also include metric measurements in your recipes, As in the uk our cup measurements are smaller then US cup measurements.
Thank you
February 14, 2013 at 5:54 pm
prerrnamirchi
Hi Nargis, will try some cup to gram conversions in the future but I’m lazy and find it easier to measure by volume 😉
April 13, 2013 at 5:51 am
kai
Hi , i would like to have the recipe of the famous cake ‘Gateau Carre rouge” which is so popular in mauritius. it would be nice if i could have it as soon as possible, thnx.
April 14, 2013 at 6:55 am
prerrnamirchi
Hello kai, will definitely post it after this fasting period, i.e. after the 21st. Please be patient 😉
May 4, 2013 at 9:01 am
Rush
Chocolate/ Red Lamington – Gato Caré rouge
125g butter, softened
1 cup caster sugar
1/2 teaspoon vanilla extract
3 eggs
1 3/4 cups self-raising flour, sifted
1/2 cup milk
2 cups desiccated coconut
Icing
3 1/2 cups icing sugar mixture
1/4 cup cocoa powder/ Red Colouring
1 tablespoon butter, softened
1/2 cup boiling water
Method
Notes
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
Step 2
Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
Step 3
Make icing: Sift icing sugar and cocoa/red colouring into a bowl. Add butter and boiling water. Stir until smooth.
Step 4
Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.
May 4, 2013 at 4:22 pm
prerrnamirchi
hi rushmina, thnx for sharing!
September 17, 2013 at 3:04 pm
Sam
hi prerna is it possible to have a rainbow cake recipe plz
September 18, 2013 at 7:21 pm
prerrnamirchi
Hi Sam, I plan to make a rainbow cake for my birthday next year so you will have to wait for a while before I post the recipe, sorry.
September 19, 2013 at 10:57 am
Sam
i will b waiting eagerly take care
November 2, 2013 at 1:03 pm
noori
Hi Prerrna,
Im looking for napolitaine and maspain greo which they also name it maspain roat.i love to eat it. but now I live in south Africa and now I need to look for the recipe to bake it myself at home.lookig fwd receiving your prompt reply
thank you 🙂
November 2, 2013 at 6:15 pm
prerrnamirchi
hi noori you can find the recipe for napolitaine here: https://inspiredtobake.wordpress.com/2010/03/11/sweet-is-thy-napolitaine/. as for the maspin greo, I do have one recipe [https://inspiredtobake.wordpress.com/2012/10/02/maspin-greo-ek-poudine-sago/] but I dnt know if it is the one you are looking for.
November 11, 2013 at 12:09 pm
Manand
Hi Prerrna ! I just have a look on your recipes, really proud of you. Keep it on. Since long I was searching the recipe of Idli. Got it on newspaper till then I got the opportunity of seeing your website. Very interesting. Go forward and thanks.
November 15, 2013 at 5:17 pm
prerrnamirchi
thank you!
November 12, 2013 at 10:56 pm
Roubi
Hi prena,
Came across your website the other day and I think your cake are fabulous. I bake the eggless cake today and it came out very yummy. Will surely be baking more of your cakes.
Roubi
November 15, 2013 at 5:19 pm
prerrnamirchi
thanks roubi! baking is such a stress-buster 😉
November 17, 2013 at 2:15 am
Kylie
I just wanted to thank you for making this website. I’ve been having a miserable few days and just wanted to stay in all weekend. I decided to try some of your recipes (spring rolls, actually!) and it was lovely! I had a great time. 🙂 Thank you for making my weekend better!
November 17, 2013 at 3:41 pm
prerrnamirchi
that’s great kylie! hope that you are in a much brighter mood now and that whatever was bothering you has been solved. keep baking and be happy :))
December 10, 2013 at 10:05 am
shabnaaz
Hi prerrna..could you please provide me recipe of lasagne if possible..
December 15, 2013 at 7:18 am
prerrnamirchi
will put it up later shabnaaz..
January 23, 2014 at 8:42 am
Preety
Hello Prerrna, do you have the recipe for Hakien please. I’ve tried your version of Macatia Coco and it turn out right and was gr8 my family loved it, cn’t describe the feeling of enjoying a Maccatia Coco away from home and all the credit goes to you… Thank you
January 24, 2014 at 2:44 pm
prerrnamirchi
Hi Preety, i’m happy to hear that your macatias turned out so nice. I do not have the hakien recipe since I’m not a big fan of deep fried stuff but I will be putting it up since I have had so many requests for that very recipe. Keep reading for more updates, tcare!
February 3, 2014 at 12:39 pm
Shruti
Hi Prerrna, could kindly share the recipe for dal pitta.
Thank you. ^_^
February 4, 2014 at 4:28 pm
prerrnamirchi
hi shruti, i’ll try to get u the recipe if I can.
March 11, 2014 at 9:07 pm
Sam
Hi prerna is it possible to have a rainbow cake recipe… Many thx
March 12, 2014 at 7:16 am
prerrnamirchi
hi sam, I plan to make a rainbow cake for my birthday next month
September 12, 2014 at 5:22 pm
Hanaa
Hi..I find your recipes really nice…by any chance, do you have the recipe for the famous mauritian “mawa samoussa” ?
September 17, 2014 at 7:55 pm
prerrnamirchi
Recipe for mawa samosa: https://inspiredtobake.wordpress.com/2012/01/01/new-year-new-beginning/
November 6, 2014 at 7:04 am
Neeshma
Hi.Do you have recipe for pizza roll?Looking for it on the net and I am not finding a good recipe.
Thanks
November 10, 2014 at 8:08 pm
prerrnamirchi
nope, never made them 😦 guess I’ll have to try now!!!
November 12, 2014 at 11:43 am
Neeshma
Okay.I will wait for the recipe.:)
Thank you.
May 11, 2015 at 8:44 pm
Jayne
Hi prerrnamirchi!
Love ur blog & recipes!! 🙂 Tried the puits d,amour and loved it!! i was wondering f u perhaphs by any chance have the recipe for the genoise cake with custard like layer? not with the usual pastry cream or custard that is used for puits d’amour.. a bit lighter and has jelly like texture.. ? Please do share it 😛
Thank you
May 27, 2015 at 9:23 pm
prerrnamirchi
Hi Jayne I will try to post the cake u’re asking for soon hopefully 🙂 Thanks for ur request!
June 11, 2015 at 4:16 pm
luna
hello i looking for the receipt of tikka poule do have it please .thank you
June 15, 2015 at 3:27 am
prerrnamirchi
hi luna will try to post it soon, keep checking for updates. thnx 🙂
June 21, 2015 at 10:11 am
Nafiza
Hi, I’m from London and love your recipes😊Ramadan is here, tried your recipe pate thon and tekwa, turned out to be lovely, will try macachia coco soon. Wanted to try custard genoise with coconut powder layer by layer, just like at the patisserie mauricien, unable to find this anywhere, please help. Thks a lot, happy cooking😊😊😊
June 26, 2015 at 4:39 pm
prerrnamirchi
hello nafiza, I have had this request several times so it is high time I did a post on this famous custard genoise 😉 thanks
July 2, 2015 at 8:51 am
Nafiza
Hi, thanks a lot, will be waiting for the recipe😊😊
September 15, 2015 at 12:48 pm
georgia
Hi, I came across yr recipe of gluten-free seed and nut loaf and i would like to know where to buy the chia seeds in mauritius, Thank you and happy cooking.
September 18, 2015 at 3:46 pm
prerrnamirchi
Hello, chia seeds can be found in the bio section of supermarkets like Monoprix and Winners. I think u can also get them from Food Lovers at Bagatelle.
September 16, 2015 at 10:42 am
priya
Hi prerna
Your blog is very interesting. good recipes
Do you have a recipe of gateau merveille (Mauritian) .
September 18, 2015 at 3:47 pm
prerrnamirchi
Thanks Priya! Will try to post the recipe soon.
October 1, 2015 at 7:36 pm
waz
hello dear
i would like you to see up an Arabic (lebanese or nablusi origin) sweet known as “Kunafa” or “ktaifs”.
i know you would bring the best for this recipe. so far, ive tried it many times, but id like you to try it & share this dish…
thanks
October 4, 2015 at 7:46 pm
prerrnamirchi
Hi I’m not familiar with this sweet but it seems to be an interesting challenge. Unfortunately I’ll have no one to confirm if it tastes like the real thing!!
January 10, 2016 at 12:38 pm
sania
Hi Dear,
I love all your recipes and it’s very nice..i tried soo many and all came out good..
Thanks a lot
Am from Dubai
xxx
January 14, 2016 at 6:37 pm
prerrnamirchi
thanks sania! glad to hear that my recipes are being appreciated in Dubai 🙂
January 11, 2016 at 1:37 am
Shazia
hello,
I love this page. Would you have the recipe on how to do Kichri? (Rice +Lentils)
If you do, can you kindly email it to me?
January 14, 2016 at 6:38 pm
prerrnamirchi
Hi Shazia I’ll ask my mum and let u know as soon as I can. Cheers!
January 25, 2016 at 3:25 am
Ridhi
Hi Prerna.. Any recipe for telegu 7 curries? I saw only the banane rape. Thanks. Wonderful page. Keep it up
October 24, 2016 at 5:23 pm
Sunita
Hello Prerna, just wondering if you have the recipe for gateau genberique – if so can you please post it on your blog. Thanks Sunita
October 26, 2016 at 2:53 pm
prerrnamirchi
Hello Sunita I need to ask my mum n will get back to u soon 🙂
June 8, 2017 at 12:43 pm
Zakiyyah
Hello Prerna..
Your recipes are simply awesome. I have tried so many of them and so far all of them turned out to be super excellent.
Can you tell me where you purchase the blue berries please ?
June 11, 2017 at 3:56 pm
prerrnamirchi
Hello Zakiyyah! I get my blueberries [and other fresh berries] from le potager at Place du Cap, Tamarin. Sometimes I find them in supermarkets but not always when I need them!
August 28, 2017 at 1:39 am
Sabrina
Hi, I have been following your blog since I moved to Canada and couldn’t master all the Mauritian cooking. Thank you for all your recipes, I was wondering if you’ve ever thought of starting a YouTube channel? I’m sure people would love all your creative recipes. Sometimes it’s just hard following pictures as much as a video. You could just link your blog to your YouTube video for full details. It is a lot of work but it would be very cool to evolve in something people spend on lot of time on nowadays 😊
September 2, 2017 at 1:48 am
prerrnamirchi
Thanks Sabrina! Making videos for every recipe will be a bit hard as I tend to post 7-8 times a month but I can try for some of them. Will give it a thought n see how it works out.
August 8, 2018 at 5:22 am
Dharshini
Hi Prerna, your website is so helpful. Great and successful recipe each time I tried. It would be great if you could share the recipe for ‘rasgoolla’. Thank you.
August 10, 2018 at 7:32 am
prerrnamirchi
Hello Dharshini! I have the recipe for both dark rasgulla [https://inspiredtobake.wordpress.com/2012/08/09/mauritian-rasgulla-the-dark-one/] and Bengali white rasgulla [https://inspiredtobake.wordpress.com/2016/10/10/bengali-roshogollarasgulla/]. Enjoy 🙂
October 13, 2018 at 5:39 am
Marjorie Carpooran
Hi Prerrna, thank you for sharing the recipes. I really like your website. I like to make cakes and I really love cooking. The recipes are very simple and easy to follow. Thank you again. I want to make the pandan chiffon cake and so I want to know where to get the “pandan paste and its extract”? Thank you for your help.
Marjorie
April 25, 2020 at 6:28 am
Lubina
Hello
Your email address is not good?
Wanted to ask you about gato piaw so here it is:
I tried this recipe and it kept on staying white when i fried it and even exploded in hot oil.
Are you sure you wrote the measures right? For example the water? 150 ml’s not enough to get a proper dough ?
Was quite disapointed with it and had to throw it all away. 😦
L.
February 25, 2021 at 4:55 am
masalachai1
I stumbled across your site, almost by mistake. Mauritian living in London. I know you havent posted for sometime, theres lots of helpful content already – but you should keep going. Will share in the meantime.