Mamajee's Kitchen Cookbook contains eight sections and over 90 recipes. The sections include: Appetizers, Meat/Poultry Dishes, Seafood/Fish Dishes, Vegetable Dishes, Rice Dishes /Breads, Pickles/Chutneys, Desserts, and Drinks.

This cookbook has evolved from the tastes and influences of three continents and a very large family. The foundation was laid in India, the home of my ancestors; elements were added in Africa, the continent that my people adopted for three generations; and the final touches came from Canada, the country I now call home. Each continent influenced my cooking so much that there is a significant difference in the ingredients, taste, look, aroma and texture of the dishes.

Mamajee's Kitchen - Bonus Recipe

South Indian Mango Curry

A delectable curry that reaches your palate with the sweet mango flavor and hot, light spicy overtones. This dish adds the African fruity flavor that challenges the notion of the traditional Indian curry. A colorful dish that all will enjoy served with steamed basmati rice garnished with diced coriander leaves. Serves 6.
 
Ingredients:

32 ozs of firm ripe mango chunks (can substitute frozen mango chunks)
2 tablespoons of olive oil
1/2 teaspoon of black mustard seeds
1/2 teaspoon of whole cumin seeds
2-4 curry leaves
3 diced medium size tomatoes
1 teaspoon of garlic paste
1 teaspoon of ginger paste
1/4 teaspoon of tumeric powder
1/4 teaspoon of salt
2 tablespoons of vinegar
6 whole scallions diced
10-12 stems of corriander with leaves chopped finely

1. In a medium sized pot, heat oil to high heat and add mustard and cumin seeds until the mustard seeds pop.  Add curry leaves.
 
2. Immediately after adding curry leaves add all the following ingredients together (garlic, ginger, tumeric, tomatoes, salt) and cook until it forms a semi smooth paste.  Lower the heat to medium
 
3. Add mango chunks and cook for 10-15 minutes, stirring very lightly to coat the mango without pulverizing it.
 
4. Before serving, add vinegar, chopped scallions and chopped corriander, stirring lightly.  Add sugar/equal to taste.
 
Serve with other curries and rice as a side dish.

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