Tag Archives: Indo-guyanese foods

Pholourie… fried split peas dough deliciousness!

Guyanese Pholourie

Before I even start this post, let me just give a shout out to all my new subscribers and all those that have also subscribed to my youtube channel (metemgeeblog). I am forever humbled by your willingness to check out and try my recipes! Also please check out this webpage gotoguyana.org. It is a tourism site that features everything you need to know if you want to visit Guyana. While you’re visiting the site, check out my article on Guyanese hospitality. I am sure many of you can identify with what I have to say. Love you all!!!!

Now for this pholourie (pah-lou-ry) recipe. At first I thought about putting this under quick and easy snacks, but making pholourie takes time and patience, but the end results are totally worth it. I kinda, sorta made this recipe up, but isn’t that the case with most of my recipes? My grandmother used to make the most delicious pholourie. She died before I became super interested in cooking, so I couldn’t get the recipe from her. My mom hardly ever makes pholourie and when I asked for a recipe it was something like this, two handfuls of flour, a dash of curry, a pinch of geera. I mean, seriously mom! So after many tries, more like failures I finally made pholourie that my husband was willing to eat! I’ve made it a couple of times now with consistent success so I felt confident to share. This pholourie is not dense. It has a light crunchy texture on the outside and soft dough on the inside. I’ve had some dense delicious pholourie in the past, and those are often made with yeast. My pholourie are made with baking powder.

Well let’s get cooking. Enjoy the video below!

 

 

I love my pholourie with mango sour. Yummy!

 

Guyanese Pholourie

Pholourie (Makes 4 servings)

Ingredients:
1/4 cup split peas
2 cups of boiling water
1/2 large onion or 1 small onion (chopped)
6 cloves garlic (chopped)
1 tbsp curry powder
1/2 tsp geera
1/4 tsp garam masala
1 tsp salt
1 cup flour
1 tsp baking powder
4 cups of oil for frying
1/2 and then 1 cup of water
Food processor or blender

Directions:
Add split peas and hot water to a small mixing bowl and let soak overnight. Once peas has doubled in size (after soaking overnight), drain water and rinse. In a food processor or blender, combine onion, garlic and rinsed, soaked split peas. Add 1/2 cup of water and blend/process until it form a smooth paste. Remove paste from the processor/blender and add to a large mixing bowl. Then add curry powder, geera and garam masala. Mix together thoroughly, adding an additional cup of water. Then add flour and baking powder. Continue to mix together until it forms a pancake-like batter. Let sit for at least 30 minutes before frying.

When ready to fry, add oil to a medium saucepan on high heat. Once oil is hot, spoon mixture (using a dinner spoon) and carefully drop into the hot oil. Fry for about 3 to 5 minutes or until golden brown. Remove from oil and place on a few sheet of paper towel to allow the excess oil to drain. Continue frying small batches until all the mixture has been fried. Serve with some mango sour or achar.

Tips and Ramblings:
1. Traditionally you fry the pholourie mixture by scooping it up in your hand and squeezing little drops, through the space created by your thumb and index finger. I wanted to demonstrate how dangerous this could be in the first part of the video and ironically burned my hands pretty badly while doing it. I thought about included that footage but decided against it. Using a spoon is much safer.
2. Spray the spoon with some cooking spray or dip it into some oil before you start scooping the mixture and it will help the mixture to just slide right off the spoon.
3. I know some of you may have different methods of making pholourie, don’t be afraid to share.

Happy Cooking!

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Baigan Choka… Roasted Eggplant

Baigan Choka

I don’t have a gas cook top / stove / burner. My cook top and oven are electric. Which means there’s no flame for roasting peppers or tomatoes or other vegetables, especially eggplant for baigan Choka. I LOVE baigan choka. In fact, I love eggplant, period. Since I don’t have a way to cook it during the winter months, I can’t wait for summer when we fire up our grill and start cooking outside. These past few weeks we’ve cooked all our meals on the grill. No joke! Which means my house is free of food smells (if you know me, you know I have a slight OCD about food smells. Ha).But it also means that I made baigan choka!!! One of my viewers and good friends asked me a while back to share my baigan choka recipe so here goes. It’s really simple and the hardest part is roasting the eggplant to perfection.

For this recipe you need 4 simple ingredients: Eggplant (I'm using two fairly large eggplants), 1 large tomato, about 4 cloves of garlic and about 5 heads of green onions (not pictured)

For this recipe you need 4 simple ingredients: Eggplant (I’m using two fairly large eggplants), 1 large tomato, about 4 cloves of garlic, half a wiri wiri pepper and about 5 heads of green onions (not pictured)

Wash the eggplant and tomatoes.  Then, make 2 inch slits (with a knife), lengthwise along the entire eggplant.  Peel the garlic cloves and cut in halves. Insert haves into a few of the slits in the eggplant.

Wash the eggplant and tomatoes.
Then, make 2 inch slits (with a knife), lengthwise along the entire eggplant.
Peel the garlic cloves and cut in halves. Insert garlic halves into a few of the slits in the eggplant.

I placed the eggplant and tomatoes and the rest of the garlic on the grill to roast. You can also roast your garlic this way for the choka, but I was making a dish for dinner that required roasted garlic, so I was killing two birds with one stone.

I placed the eggplant and tomatoes and the rest of the garlic on the grill to roast. You can also roast your garlic this way for the choka, but I was making a dish for dinner that required roasted garlic, so I was killing two birds with one stone.

After a while the eggplant wasn't getting the char I needed so I moved it to the burner of the grill.  If you are making this at home, you can put directly on the flame on your stove. Juices will leak from the eggplant and that can be very messy so be careful. Once one side of the eggplant becomes charred (roasted), turn on the other side and continue to roast.  At home, you can place the tomato on a fork and roast over the open flame as well.

After a while the eggplant wasn’t getting the char I needed so I moved it to the burner of the grill.
If you are making this at home, you can put directly on the flame on your stove. Juices will leak from the eggplant and that can be very messy so be careful.
Once one side of the eggplant becomes charred (roasted), turn on the other side and continue to roast.
At home, you can place the tomato on a fork and roast over the open flame as well.

What the ingredients looked like after 30 minutes of roasting on an open flame

What the ingredients looked like after 30 minutes of roasting on an open flame.

Let the eggplant cool for about 5 to 10 minutes. You want it too cold, but cool enough so you can work with it.  Insert a knife under the skin and pull skin towards you to create an opening or access to the flesh.

Let the eggplant cool for about 5 to 10 minutes. You don’t want it too cold, but cool enough so you can work with it.
Insert a knife under the skin and pull skin towards you to create an opening or access to the flesh.

Use a fork to scoop out the fleshy parts of the eggplant from the charred skin.

Use a fork to scoop out the fleshy parts of the eggplant from the charred skin.

Finely dice green onions and 1/2 of a wiri wiri pepper (you can use scotch bonnet peppers if you don't have wiri wiri peppers).  Saute in a small sauce pan with 2 tbsp extra virgin olive oil, on medium heat.  The olive oil gives it a great flavor.

Finely dice green onions and 1/2 of a wiri wiri pepper (you can use scotch bonnet peppers if you don’t have wiri wiri peppers).
Saute in a small sauce pan with 2 tbsp extra virgin olive oil, on medium heat.
The olive oil gives it a great flavor.

Place the fleshy parts of the eggplant that you removed from the charred skin, and the roasted garlic, in a plate or serving dish.  Then, remove the skin from the tomato. Add the tomato to the eggplant and garlic. Using a fork, crush tomato and garlic and mix together with the eggplant.  Finally, add the green onions, pepper and salt to taste (about 1 tsp).  Mix together and serve hot with your favorite type roti. I had mine with sada roti.

Place the fleshy parts of the eggplant that you removed from the charred skin, and the roasted garlic, in a plate or serving dish.
Then, remove the skin from the tomato.
Add the tomato to the eggplant and garlic. Using a fork, crush tomato and garlic and mix together with the eggplant.
Finally, add the green onions, pepper and salt to taste (about 1 tsp).
Mix together and serve hot with your favorite type of roti. I had mine with sada roti (recipe to follow).

 

Baigan Choka / Roasted Eggplant (serves 4)

Ingredients:

2 large eggplants
1 large tomato
4 cloves garlic
5 heads green onion
1/2 wiri wiri pepper
2 tbsp extra virgin olive oil
1 tsp salt

Directions:
Wash eggplants and tomato. Using a knife, make 2 inch slits lengthwise along each eggplant. Peel garlic cloves and cut into halves. Stuff halves into a few of the slits along the eggplants. Add to an open flame and roast for about 30 minutes or until the eggplants are completely charred and soft. Rotate eggplant so that all sides are roasted evenly. Roast tomato on an open flame until the skin is charred and easily removes from the flesh. Finely chop the green onions and pepper. Add oil to a small saute pan on medium heat. Add green onions and peppers and saute for about 3 minutes.
When eggplants are completely roasted, remove charred skin and scoop fleshy part and roasted garlic out with a fork. Add eggplant to a serving dish. Then, remove skin from roasted tomato. Add tomato to the eggplant and roasted garlic and crush with a fork. Add green onions, pepper and salt. Mix together and enjoy.

Tips and Ramblings:
1. You can choose not to cook the green onions and add them raw. It gives it a nice crunchy taste.
2. The tomato I used had a lot of water. So it made my baigan choka a bit watery. It also had a sour/tangy taste which also affect the taste of the choka, so choose your tomato wisely. Roma tomatoes or vine ripen tomatoes might have been a better choice.

Happy Roasting!

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Curry in a hurry… Shrimp Curry!

Shrimp Curry

I don’t eat shrimp, but my husband loves it! So I make it at least once a month. A few nights ago I made aloo parathas and for my hubby I made shrimp curry and channa curry for myself. It really only took about 20 minutes to make this curry. Shrimp is so delicate that you have to be careful or you can overcook it.

Let’s get to it…

First I washed, the peeled and deveined shrimp with some salt and lime juice.

First washed, the peeled and de-veined shrimp with some salt and lime juice.

Then I seasoned the shrimp with 1 tbsp curry powder, 1 tsp ground cumin, 1/4 tsp garam masala, 1/4 tsp salt, 1/2 tbsp granulated garlic and a pinch of ground black pepper.

Season the shrimp with 1 tbsp curry powder, 1/2 tsp ground cumin, 1/4 tsp garam masala, 1/2 tsp salt, 1/2 tbsp granulated garlic and a pinch of ground black pepper.

Let the shrimp marinate while you prepare the curry sauce.

Finely chop 1/2 onion, 6 cloves of garlic using a food processor.Then add 1 tbsp curry powder, 1 tsp dried thyme, 1 tsp granulated garlic powder and 1/2 tsp salt.Mix together to form a paste.

Finely chop 1/2 onion, 6 cloves of garlic and 1/4 cup water using a food processor.
Then add 1 tbsp curry powder, 1 tsp dried thyme, 1 tsp granulated garlic powder, 1/2 tsp ground cumin, 1/4 tsp garam masala and 1/2 tsp salt.
Mix together to form a paste.

Cook seasoned shrimp in a small frying/saute pan with about 2 tbsp oil. Cook on each side for about 1 minute, then remove from heat.

Saute seasoned shrimp on medium heat,  in a small frying/saute pan with about 2 tbsp oil. Cook on each side for about 1 minute, then remove from heat.

In the same frying pan used to cook the shrimp, add the curry paste (you may need to add a bit more oil).Cook paste until all the liquid evaporates. Then add 1/2 cup of water and continue to cook to form a thick sauce.

In the same frying pan used to cook the shrimp, add the curry paste (you may need to add a bit more oil).
Cook paste until all the liquid evaporates. Then add 1/2 cup of water and continue to cook to form a thick sauce.

Add sauteed shrimp to the curry sauce. Cook for an additional 2 to 3 minutes. Then remove from heat.

Add sauteed shrimp to the curry sauce.
Cook for an additional 2 to 3 minutes. Then remove from heat.

Shrimp Curry and Aloo Paratha

Shrimp Curry and Aloo Paratha

Shrimp Curry (2 servings)

Ingredients:
1/2 lb Shrimp (about 15 pieces)
1/2 onion
6 cloves garlic
2 tbsp curry powder
1 tbsp and 1 tsp granulated garlic
1 tsp dried thyme
1 tsp cumin powder
1/2 tsp garam masala
1 tsp salt
1 lime and 1 tbsp salt
pinch of ground black pepper
About 1 cup water

Directions:
Peel and devein shrimp. Wash shrimp with t tbsp salt and juice from lime. Season shrimp with 1 tbsp curry powder, 1 tbsp granulated garlic, 1/2 tsp salt, 1/2 tsp ground cumin, 1/4 tsp garam masala and black pepper. Finely chop onion and garlic in a food processor. Add 1/4 cup water, 1 tbsp curry powder, 1 tsp dried thyme, 1 tsp granulated garlic, 1/2 tsp ground cumin, 1/4 tsp garam masala and 1/2 tsp salt. Mix together to form a paste. Warm 2 tbsp oil in a small frying/saute pan on medium heat. Add seasoned shrimp and cook for about 1 minute on each side. Remove shrimp from pan and set aside. In the same pan, add the curry paste and cook down until all the water evaporates and curry is a light brown color. Add 1/2 cup water and cook down until a thick sauce forms. Add sauteed shrimp to the sauce and cook for an additional 2 to 3 minutes. Remove from the heat and enjoy.

Tips and Ramblings:

1. You don’t need to let the shrimp marinate for too long. 10 to 15 minutes is good enough.
2. Do not cook the shrimp for more that 5 minutes total or it will over cook and be tough.
3. Sauteing the shrimp first seals in the flavor and prevents it from having a boiled taste.

Happy Cooking!

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Roti, Roti… Potato Roti (Aloo Paratha)

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If you don’t know by now, I love roti! Once in a while I make aloo parathas or potato rotis. Not because, I don’t like them, but because they are so delicious I can’t stop myself when I make them and eat way too many. If you are not sure how to make roti, check out my recipe for paratha roti before attempting this version of the paratha. Trust me, it will help a lot in the first part of the dough making.

Potato roti or aloo paratha, is a potato filled flat bread that is seasoned with Indian spices. It goes great with curry of any variety! I love mine with channa curry (chick peas curry or chola). My husband loves his with shrimp curry. My mom always made hers with chicken liver curry, which is also really delicious.

So here’s the recipe…

Making the dough…

In a mixing bowl combine: 2 cups flour, 2 tsp baking powder, 1 tsp butter or ghee and 1/4 tsp salt. Mix together until butter is incorporated into the dough.

In a mixing bowl combine: 2 cups flour, 2 tsp baking powder, 1 tsp butter or ghee and 1/4 tsp salt.
Mix together until butter is incorporated into the dough.

Add 3/4 cup water to flour mixture and knead together to form a soft dough.

Add 3/4 cup water to flour mixture and knead together to form a soft dough. Let dough sit for an hour.

While waiting on the dough,  prepare the potato filling…

Peel and dice 1.5lbs potatoes. Add to a saucepan and cover with water. Boil on medium heat until potatoes are tender.

Peel and dice 1.5lbs potatoes.
Add to a saucepan with 1/4 cup chopped onions, 1 tsp salt and cover with water.
Boil on medium heat until potatoes are tender.

When potatoes are fully cooked, drain and place in a large mixing bowl. Crush with a potato masher.Then, add 1 tsp ground cumin, 1 tsp garam masala, 1 tbsp granulated garlic, 1/4 tsp ground cayenne pepper or chili flakes.

When potatoes are fully cooked, drain and place in a large mixing bowl.
Crush with a potato masher.
Add 1 tsp ground cumin, 1 tsp garam masala, 1 tbsp granulated garlic, 1/4 tsp ground cayenne pepper or chili flakes.  Then, mix together.

Bringing it together…

After about 1 hour, divide dough into 6 equal pieces. Then roll into smooth balls.

After about 1 hour, divide dough into 6 equal pieces.
Then roll into smooth balls.

1. Flatten a dough ball into a small round disk.2. Fill with 1/3 cup of the potato filling.3 and 4. Close up the dough dish to form a large round ball.5. The difference between a filled dough ball and a regular dough ball.

Flatten a dough ball into a small round disk.
Fill with 1/3 cup of the potato filling.
Close up the dough dish to form a large round ball.
Notice the difference between a filled dough ball and a regular dough ball.

Cooking the rotis/parathas…

To make the baste, add 1/4 cup of butter and 1/4 cup of oil to a small bowl. Microwave until the butter melts, then mix together.

To make the baste, add 1/4 cup of butter and 1/4 cup of oil to a small bowl. Microwave until the butter melts, then mix together.

On a floured surface roll a filled dough ball into a large round dish about 1/8 of an inch thick.

On a floured surface roll a filled dough ball into a large round disk about 1/8 of an inch thick.

On a warm skillet on low to medium heat add the rolled out roti. Then flip over using a metal spatula. Baste with the butter and oil mixture. Then repeat on the other side. Roti will inflate (swell up) into a large ball.

Add roti to a  warm skillet on low to medium heat.
Then flip over using a metal spatula.
Baste with the butter and oil mixture.
Then repeat on the other side.
Roti will inflate (swell up) into a large ball.

Placed cooked roti on a few sheets of paper towel to help absorb some of the oil from basting.

Place cooked roti on a few sheets of paper towel to help absorb some of the oil from basting.

The finished product.

The finished product.

I had mine with channa curry and my husband had his with shrimp curry. Yummy!

I had mine with channa curry and my husband had his with shrimp curry. Yummy!

Potato Roti / Aloo Paratha

Ingredients:

The dough:
2 cups flour
2 tsp baking powder
1 tbsp butter or ghee
1/4 tsp salt
3/4 cup water

Potato filling
1.5 lbs potatoes peeled and diced
1 tsp salt
1/4 cup finely chopped onions
1 tsp ground cumin
1 tsp garam masala
1 tbsp granulated garlic
1/4 tsp ground cayenne pepper

Baste:
1/4 cup butter
1/4 cup oil

Directions:

Making the dough: Combine flour, baking powder, butter or ghee and salt in a large mixing bowl. Mix together until butter is fully combined with flour. Add water and knead to form a soft dough. Cover with a damn paper towel and let sit for 1 hour. After an hour, separate dough into six pieces and roll into smooth balls.

Making the filling: Add potatoes, salt and onions to a small pot. Cover the potatoes with water. Then bring potatoes to a boil on high heat, cook until potatoes are tender. Remove from heat and drain water. Crush potatoes using a potato masher. Add cumin, masala, granulated garlic and cayenne pepper to potatoes. Mix well and set aside.

Filling the rotis/parathas: Flatten a dough ball into a small round disk. Fill disk with 1/3 cup of the potato filing. Close disk up to form a potato filled ball. Repeat process for the remaining pieces of dough.

Cooking the rotis/parathas: For the baste, combine 1/4 cup of butter and 1/4 cup of oil in a small bowl. Microwave until butter melts, then mix together. On a floured surface roll a potato filled ball into a large flat disk about 1/8 inch thick. Place on a warm skillet on low to medium heat. Flip over and baste with butter and oil mixture. Flip over and repeat. Cook roti for about 2 minutes on each side making sure to baste both sides. Roti should become completely inflated. Remove from heat and place on a few sheets of paper towel to allow excess oil from basting to drain. Repeat process until all the parathas are cooked.

Tips and Ramblings:
1. Please see my paratha roti recipe and video for more details on how to make the roti dough.
2. Potatoes must be mashed to a smooth consistency or it will be hard to roll the parathas out into a disk without it tearing.
3. When filling the dough balls with the potato, you can adjust the filling amount if the dough is being stretched too thin.
4. When rolling out the roti, please ensure that the surface and dough ball is completely floured. Roll gently to prevent the roti from tearing.

Happy Cooking!

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Quick and Easy Snacks… Cassava Egg Ball

Cassava Egg Ball

So Easter is over and you bought trays of eggs to color, dye and hide for your Easter egg hunt, but you didn’t quite use all of the eggs. What to do with those left over eggs? Make some egg balls of course!!!

Egg ball is a delicious Guyanese street food. It’s similar to scotch eggs, in that it is boiled eggs wrapped and deep fried. Only difference is that it is not wrapped in meat, it is wrapped in Cassava (yuca), instead. And it is eaten with mango sour!!!

I don’t make these often because it is difficult to get good cassava where I live, but when I do, they don’t stick around for too long.

Peel and chop 1 lb cassava into 2 inch pieces. Place in a small saucepan, add about 1 tsp salt and cover with water. Bring to a boil on medium heat. Boil until cassava is soft and can be easily crushed with a fork.

Peel and chop 1 lb cassava into 2 inch pieces.
Place in a small saucepan, add about 1 tsp salt and cover with water.
Bring to a boil on medium heat.
Boil until cassava is soft and can be easily crushed with a fork.

While the cassava is boiling. Hard boil 6 eggs. Put the eggs in a small pot, cover with water, bring to a boil on high heat. Boil for 10 minutes. Then transfer to a bowl with iced water. When eggs are completely cool, remove shells.

Cassava Egg Balls

Once the cassava cooks. Remove from the water and crush.Before crushing remove the "vein" of the cassava.

Once the cassava cooks. Remove from the water and crush.
Before crushing remove the “vein” of the cassava.

Season the egg balls with a pinch of fresh ground black pepper, about 1 tsp granulated garlic and a handful of chopped scallions.

Season the egg balls with a pinch of fresh ground black pepper, about 1 tsp granulated garlic and a handful of chopped green onions.

Making the egg balls:1. Take about a 1/4 cup of the mashed cassava, then roll it into a ball.2. Flatten the ball.3. Place the boiled egg in the center of the ball.4, 5 & 6 Cover the egg with the egg ball.

Making the egg balls:
1. Take about a 1/4 cup of the mashed cassava, then roll it into a ball.
2. Flatten the ball.
3. Place the boiled egg in the center of the ball.
4, 5 & 6 Cover the egg with the egg ball.

Before Frying…

Simple Egg Wash:Add 1 beaten egg to a small plate and about 1 cup flour to another plate.

Simple Egg Wash:
Add 1 beaten egg to a small plate and about 1 cup flour to another plate.

First coat egg ball in beaten egg, then cover with flour.

First coat egg ball in beaten egg, then cover with flour.

Frying up these bad boys…

Add about 3 to 4 cups of oil to a saucepan. Enough to cup about 1/2 way up the egg balls. Heat the oil on medium heat to about 300 degrees F. It should be hot but not smoking.Add the coated egg ball to the oil and cook for about 2 minutes on each side or until golden brown.Remove from oil and drain the excess oil by placing egg ball on a paper towel.

Add about 3 to 4 cups of oil to a saucepan. Enough to come about 1/2 way up the egg balls.
Heat the oil on medium heat to about 300 degrees F. It should be hot but not smoking.
Add the coated egg ball to the oil and cook for about 2 minutes on each side or until golden brown.
Remove from oil and drain the excess oil by placing egg ball on a paper towel.

Cassava Egg Balls (makes about 6 egg balls)

Ingredients:
1 lb cassava (yuca),
6 eggs and 1 for frying
1 cup flour
1 tsp salt
1 tsp granulated garlic
4 to 5 heads of green onions, finely chopped
pinch of fresh ground black pepper
3 to 4 cups oil for frying.

Directions:
Peel cassava and cut into 2 inch pieces. Place in a small sauce pan, cover with water and add salt. Bring to a boil on high heat. Boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork. Place 6 eggs in a small saucepan and cover with water. Bring to a boil. Boil for 10 minutes. Then transfer to a bowl of iced cold water. When eggs are completely cool, remove shells. Once the cassava boils, remove from the water. Then remove the “vein” from the center of cassava. Crush the cassava with a potato masher or fork. Season cassava with granulated garlic, black pepper and green onions.

Making the cassava balls:
Take about 1/4 cup of the mashed cassava and form into a ball. Flatten the ball, then add 1 boiled egg. Cover the egg with the cassava and roll into a ball. Whisk the remaining egg and pour into a small plate. Add 1 cup of flour to another plate. Coat cassava ball with eggs, then with flour. Fry in hot oil, until golden brown. Remove from oil and drain excess oil on a paper towel. Enjoy with some Guyanese pepper sauce or sour.

Tips and Ramblings:
1. Most of the time making this dish is used for boiling the cassava, which can be less that 15 minutes, or up to 30 minutes, depending on the cassava.
2. If you don’t have cassava you can substitute cassava for potatoes.
3. I only made 4 egg balls when I made these and used the remaining cassava to make cassava balls.

Happy Cooking!

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Happy Holi… with Parsad!

Guyanese Parsad

The first time I tried to make this lovely Indian sweet treat, I made it entirely from memory: scent and taste memory. My grandmother was Hindu and we got parsad at almost any Hindu holiday, festival or religious services. I remember the parsad always came in a brown paper bag with 1/2 of a small banana, a piece of water melon and some pomegranate seeds. These garnishes made the parsad even more delectable. I finally narrowed down the proportions for the parsad recipe and wanted to share with you lovely people. Now I must say that I googled Guyanese parsad before posting this and to my surprise the recipes I saw were completely different to mine. Am I making it the right way? Not sure but I remember my grandmother sort of making it this way. If I am wrong and you have a better recipe, don’t be afraid to share. We’re all learning together…

First I prepared the wet ingredients…

Bring 3 cups whole milk to a boil. Add 1/2 tsp of cinnamon powder, 1/4 tsp vanilla essence, 1/2 cup butter, 3/4 cup granulated sugar and 1/4 cup of raisins (not pictured).Once sugar has dissolved reduce to a low heat.

Bring 3 cups whole milk to a boil. Add 1/2 tsp of cinnamon powder, 1/4 tsp vanilla essence, 1/2 cup butter, 3/4 cup granulated sugar and 1/4 cup of raisins (not pictured).
Once sugar  dissolves reduce to a low heat.

Now for the flour…

Add two cups of flour to a large saute/frying pan on medium heat. Constantly turn the flour in the pan with a wooden spoon until the flour is evenly brown. This is called parching the flour.

Add two cups of flour to a large saute/frying pan on medium heat.
Constantly turn the flour in the pan with a wooden spoon until the flour is evenly brown. This is called parching the flour.

Bringing it together…

Add the milk and raisins the flour, once the flour reaches a warm brown color. Stir the flour and milk until the milk is completely mixed with the flour. Reduce heat to low and continue to stir until mixture becomes thick.

Add the milk and raisins the flour, once the flour reaches a warm brown color.
Stir the flour and milk until the milk is completely mixed with the flour. Reduce heat to low and continue to stir until mixture becomes thick.

Smooth out any lumps by using the back of your wooden spoon and pressing and pulling along the bottom of the pan.

Smooth out any lumps by using the back of your wooden spoon and pressing and pulling along the bottom of the pan.

Remove from the heat and enjoy!

Guyanese Parsad

Parsad

Ingredients:
2 cups all purpose flour
3 cups whole milk
3/4 cup granulated sugar
1/2 cup butter
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
1/4 cup raisins

Directions:
Combine milk,sugar,butter, ground cinnamon, vanilla extract and raisins and bring to a boil on medium heat. Once sugar has completely dissolved reduce to low heat. In a sauce/frying pan, on medium heat, parch flour until lightly brown. Add milk and raisins to flour and mix until completely combined. Reduce heat to low and continue stirring mixture until thick and smooth. Remove from heat and enjoy!

Tips and Ramblings:
1. This recipe was created through trial and error.
2. You could add cardamon or other spices to this sweet.
3. If you know a better way to make parsad, please feel free to share.

Happy Cooking!

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Roti, Roti… Paratha (oil) Roti

Guyanese Paratha Roti, Roti, Guyanese Roti

You’ve requested it and here it is… a tutorial for roti making. Roti is a Guyanese flat bread with Indian influences. It is a simple paratha with flour, shortening of some form, baking powder and oil. It is a staple in most Guyanese households and go well with curries or anything you want to eat it with. Seriously, I’ve had mine with peanut butter. Making roti takes time. You will need at least 1 hour. This video is 20 minutes long… I know. But here’s the thing, it repeats a lot of the process for those who might not get the hang of it right away. The video also has no audio. I tried doing the voice over, but it doesn’t work with a 7 month old constantly vocalizing in the background. So put on your favorite music and watch the video!

Enjoy… I’m having my roti with some dahl and ockra/o and chicken.

Roti with dahl and ockra and chicken

Paratha (Oil) Roti (Makes 3 large rotis)

Ingredients:
Dough:
2 cups flour
2 tsp baking powder
1 tsp shortening (lard, ghee, vegetable shortening, butter)
1 cup water

Oil and Butter Baste:
2 tbsp butter/margarine/butter substitute
1/2 cup olive oil

Directions:
Combine flour, baking powder and shortening in a large mixing bowl. Mix together until shortening is blended into the flour. Form a well in the center of the ingredients. Add water and knead together to form a soft dough. Cover dough with a damp paper towel to prevent the top from crusting and let sit for at least 30 minutes and up to 1 hour. After dough has sat for at least 30 mins, separate dough into 3 equal pieces.

Oiling off the roti:
Using a rolling pin, roll a piece of the separated dough into a large thin disk (similar to a large tortilla). Add about 1 tbsp of oil and butter baste to the rolled out dough (see end for directions for making baste). Using a knife make an incision from the center to one end of the dough, and roll dough to form a cone. Tuck ends into bottom of cone and push cone tip into the base. Repeat for other two pieces of dough. Let sit for another 30 minutes. Reserve remaining oil and butter baste for cooking the roti.

Cooking roti:
Preheat a large skillet / tawah (traditional cast iron skillet for roti) on medium heat. Roll out one oiled off roti into a large thin disk, about 1/8 inch thickness (like a large tortilla). Place roti on the warm skillet or tawah. Cook until tiny bubbles / air pockets appear on the top of the roti. Flip and baste with the remaining butter and oil baste. Cook for about 1 minute (for as long as it will take to apply the baste). Flip again and apply baste to the other side. Cook for 1 to 2 more minutes. Then remove from heat. Clap roti (if you have those skills) or put roti in a covered bowl and shake to separate the layers and release the air pockets (see video for how to).

Oil and Butter Baste (for oiling and cooking roti)
Combine 2 tbsp butter / margarine / butter substitute and 1/2 cup olive/vegetable oil in a small mixing bowl. Microwave until butter has melted (about 30 seconds). Mix together melted butter and oil. Use to baste roti.

Tips and Ramblings:
1. Roti takes time. If you try to rush it you will end up with a not so flaky dough.
2. Don’t let dough sit for more than 1 hour in the first stage or it will get dry and crusty.
3. Roti is fattening. There is no way around it if you want great roti.
4. You can substitute 1 cup flour for 1 cup whole wheat flour.
5. Traditionally roti is cooked on a tawah. I have a tawah, but found a really great cast iron skillet that is flat and more reliable than my tawah, so I prefer to use that.

Happy Cooking!

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Quick and Easy Snacks… Channa

Channa

I LOVE chick peas. In fact when I was in grad school, many nights I opened a can of chick peas added some salad dressing and that was dinner. True story. Channa is a quick and easy alternative to eating chick peas right out of the can.

Here’s another true story, one of my closest friend’s dad made the most amazing channa. I would always ask him to make it for me. Then finally I asked how he got it to taste so good. This is my version of his recipe and his tips.

This dish takes 15 minutes to cook and prep, faster if you buy Goya chick peas since they are nice and soft, right out of the can. The chick peas I am using is a bit al  (tough in texture) and needs additional cooking to get it just right.

1. Finely chop 5 heads of green onions and 3 cloves of garlic. 2. In a skillet / frying pan on medium heat cook green onions and garlic in about 1 tbsp of olive oil, for two minutes. 3. Add chick peas and water (from the can) to the green onions and garlic.4. Add 1 tsp cumin powder or geera (ground toasted cumin), salt and a pinch of cayenne pepper.  5. Cook until all the water has evaporated and the chick peas is soft.Enjoy with some mango sour.

1. Finely chop 5 heads of green onions and 3 cloves of garlic.
2. In a skillet / frying pan on medium heat cook green onions and garlic in about 1 tbsp of olive oil, for two minutes.
3. Add chick peas and water (from the can) to the green onions and garlic.
4. Add 1 tsp cumin powder or geera (ground toasted cumin), salt and a pinch of cayenne pepper.
5. Cook until all the water has evaporated and the chick peas are soft.
Remove from the heat and enjoy with some mango sour.

Channa (2 servings)

Ingredients:
1 can of cooked chick peas (about 2 cups)
5 heads of green onions (finely chopped)
3 cloves garlic (finely chopped)
1 tbsp oil
1 tsp cumin or geera (ground toasted cumin)
1/2 tsp salt
pinch of cayenne powder


Directions:

Add oil to a saute/frying pan on medium heat. When oil is hot add green onions and garlic. Cook for 2 to 3 minutes. Add chick peas, including water from the can. Add cumin, salt and cayenne powder. Cook until all the water has evaporated and chick peas are soft.

Tips and Ramblings:
1. You can use dry chick peas if you prefer. If you use dry chick peas, you will need to soak it over night, then boil until the peas are soft. At the point where you add the chick peas to the cooked green onions and garlic you would add some of the water reserved from when you boiled the peas.
2. I am a lazy cook so I use chick peas from the can, it’s just as delicious.
3. Depending on what brand of chick peas you buy, you may need to add an additional cup or two of water to help soften the chick peas. The Goya brand of chick peas is the best and is the right texture for channa.

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Quick and Easy Snacks… Chicken Foot

Chicken foot and sour

I should change the title of this post, cause this was not quick and easy. First let me say I got this recipe from my big sis in Guyana a long time ago, but it was given to me like this over text -” flour, curry powder, salt, geera, pepper. Mix it together to form a stiff dough, Cut in strips and fry.” So after many tries I got the proportions right. Now the dough making part is quick. Took 10 minutes. Cutting the little strips to fry took forever. Then figuring out the right temperature to fry the chicken foot was a night mare. Okay, I might just be exaggerating a bit, but it was work y’all. Somehow I figured it out and made some pretty amazing chicken foot to go with delicious mango sour (click link for recipe).

In a small mixing bowl combine 1 cup flour, 1 tbsp curry powder, 1 tsp cumin powder or geera, a pinch of cayenne powder and salt to taste.

In a small mixing bowl combine 1 cup flour, 1 tbsp curry powder, 1 tsp cumin powder or geera, a pinch of cayenne powder and salt to taste.

1.Mix ingredients together. 2. Make a well in the center of the mixed ingredients and add about 1 cup water.3. Knead to make a stiff dough.

1.Mix ingredients together.
2. Make a well in the center of the mixed ingredients and add about 1 cup water.
3. Knead together to  make a stiff dough.

1. Roll dough on a floured surface until it is really thin.2. Cut into two.3. Roll one half out until it almost doubles in size. Then cut in two.4. Cut into a square.5. Using a sharp knife cut into tiny strips.6. Cook in hot (about 250 F) oil, until golden brown. 7. Remove from oil and allow to cool, preferably on paper towels. Enjoy with some delicious mango sour.

1. Using a rolling pin, roll dough on a floured surface until it is really thin.
2. Cut into two.
3. Roll one half out until it almost doubles in size. Then cut in two.
4. Cut pieces into squares.
5. Using a sharp knife cut into tiny strips.
6. Cook in hot (about 250 F) oil, until golden brown.
7. Remove from oil and allow to cool, preferably on paper towels.
Enjoy with some delicious mango sour.

Chicken Foot

Ingredients:
1 cup flour
1 tbsp curry powder
1 tsp cumin powder or geera
pinch of cayenne powder
salt to taste
1 cup water
3 cups canola oil for frying

Directions:

In a small bowl combine all the dry ingredient. Make a well in the center of the dry ingredients and add water. Knead together water and dry ingredients to make a stiff dough. Roll dough out on a floured surface until really thin. Divide dough into two halves. Roll half out until it doubles in size, then cut in two halves. Cut halves into squares, then using a sharp knife cut into strips. Repeat process for other half of dough. Fry strips of dough in hot oil (about 250 degrees Fahrenheit) until golder brown. Remove from heat and drain on paper towel. Let cool and enjoy with some mango sour.

Tips and Ramblings:
1. If I had to make a big batch of chicken foot to save my life, I would be dead. No joke. I was completely tired of cutting tiny strips but it was so good it was totally worth it.
2. If you have a better recipe for chicken foot, please feel free to share.

Happy Cooking!

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Altee had a little… Lamb Stew

Lamb Stew

This has been a trying week for blogging. So permit me to vent a little. Originally, I wanted to post my pine tart recipe, since I made some really flaky pine tarts last week. I thought I would be clever and film the entire process because it is difficult to make short crust pastry just right, if you’re notquite sure what you’re doing. Well the stupid movie/video editor on my husbands brand new HP laptop requires a rocket scientist to figure it out.  Sigh. So I paid the $4.99 at onetruemedia.com to use their video editor, which I’ve used before for personal youtube videos (not on this blog). Well after waiting a day for the videos to upload I got a dreaded error message. Sigh. So I tried again. No luck. Sigh again. So I was going to just take snap shots from the video and post the recipe anyways, but I don’t want to give up. I want it to be, how I want it to be! So I will try again.  Today, I am sharing a recipe for lamb stew instead, cause everyone loves a little bit of lamb and this stew is plate licking good.

Let’s make some lamb stew…

I'm using about 1 1/2 lbs of lamb. Taken from a boneless leg of lamb and cut into 1.5 inches chunks.

I’m using about 1 1/2 lbs of lamb. Taken from a boneless leg of lamb and cut into 1 1/2 inch chunks.

To remove some of the gamey taste of lamb, wash the lamb with a bit of flour. The longer the lamb sits in the flour the less of a game meat taste (or after taste) it will have.

To remove some of the gamey taste of the lamb, wash the lamb with a bit of flour.
Tip: the longer the lamb sits in the flour the less of a game meat taste (or after taste) it will have.

For this stew I am using, 1 tbsp granulated garlic, 1 tbsp dried Guyanese Thyme, 1 tbsp light brown sugar, 1 tsp cumin powder, 1 tsp black pepper, 1 tsp salt, 1/2 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp smoked paprika

For this stew I am using, 1 tbsp granulated garlic, 1 tbsp dried Guyanese thyme, 1 tbsp light brown sugar, 1 tsp cumin powder, 1 tsp black pepper, 1 tsp salt, 1/2 tsp cayenne pepper, 1 tsp dried oregano, and 1 tsp smoked paprika. As well as 1 large onions chopped and 1 can of petite diced tomatoes (not pictured here).

Add all of the seasoning (minus onion and tomatoes) to the lamb and let marinade for at least an hour. I usually marinade my lamb over night.

Add all of the seasoning (minus onion and tomatoes) to the lamb and let marinade for at least an hour. I usually marinade my lamb over night.

Now for the cooking part…

Cook diced onions with 3 tbsp oil (I'm using olive oil) on low heat, until brown and soft. You want a nice caramelized flavor. This may take about 20 mins.

Cook diced onions with 3 tbsp oil (I’m using olive oil) on low heat, until brown and soft. You want a nice caramelized flavor. This may take about 20 mins. I’m cooking my lamb in a pressure cooker, but you can use a stockpot, a dutch oven or a slow cooker. Just depends on how much time you have.

Add can of petite diced tomatoes to the caramelized onions and cook down until most of the liquids have evaporated.

Add can of petite diced tomatoes to the caramelized onions and cook down until most of the liquids have evaporated.

Add marinaded lamb to the tomatoes and onions and saute for 10 minutes on high heat. Then, add two to three cups of water (enough to cover the lamb) and pressure cook for 20 minutes or until lamb is tender.If you are not pressure cooking after adding the water, cook in a covered pot on medium heat for 1 hour or until lamb is tender.

Add marinaded lamb to the tomatoes and onions and saute for 10 minutes on high heat. Then, add two to three cups of water (enough to cover the lamb) and pressure cook for 20 minutes or until lamb is tender.
If you are not pressure cooking after adding the water, cook in a covered pot on medium heat for 1 hour or until lamb is tender.

Once the lamb is tender, I typical let the gravy, broth, saucy stuff in the stew cook down on medium heat until it forms a thick stew. This stew is delicious with rice, roti or bread.

Lamb Stew (Spicy)

Ingredients
1 1/2 lbs Lamb (preferably boneless leg of lamb cut into 1 1/2 inch chunks)
1 large yellow onion diced
1 can petite diced tomatoes (about 2 cups, can be substituted for 4 fresh Roma tomatoes)
3 tbsp extra virgin olive oil
1 tbsp granulated garlic
1 tbsp light brown sugar
1 tbsp dried Guyanese thyme
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp cumin powder
1 tsp dried oregano
1/2 tsp cayenne pepper
About 1 cup flour for washing the lamb
2 cups water

Directions:
Cut lamb into 1 1/2 inch chunks. Add flour to lamb, Mix until lamb is coated with the flour. Then wash flour from the lamb.
Combine granulated lamb, garlic, brown sugar, thyme, salt, pepper, paprika, oregano, cumin, and cayenne pepper in a large bowl and let marinade for at least an hour. Dice onions. In a large stock pot, pressure cooker or dutch oven cook onions on low heat in olive oil until onions caramelize (become brown and soft). Add tomatoes to cooked onions and cook until liquids cook down and tomatoes and onions form a thick paste-like sauce. Add marinaded lamb and saute for 10 minutes or until lamb is a bit brown. Add 2 cups water and if using a pressure cooker, pressure cook for about 20 minutes or until lamb is tender. If using a stock pot or dutch oven, cook covered, on medium heat for about an hour, or until lamb is tender and gravy becomes a thick stew. If you are pressure cooking, once the meat is tender cook uncovered for about 10 additional minutes until gravy becomes a thick stew.

Tips and Ramblings:
1. This is my original recipe. I typically make lamb curry but wanted lamb stew and viola, I made this beauty.
2. This stew is a bit on the spicy side. Real Guyanese people would probably add a wiri wiri pepper to this stew. I’m not that brave.
3. You can use fresh ingredients for any of the dried ingredients listed.
4. You can use fresh garlic and tomatoes for a more complex flavor.
5. Washing the lamb with flour is a great way to remove some of the gamey taste. In fact, once I made lamb curry and everyone thought that it was beef cause I OD’ed on the flour washing process.

Happy Cooking!

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