1. Combine the flour, baking powder and salt in a medium size bowl. Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball .
2. Cover the dough with a damp towel and leave to rest for 1 hour. Divide the dough into four “loyah” (balls) and shape them. Again, allow dough to rest for 1 hour.
3. On a floured board, or clean table top, roll out dough using a bailna (rolling pin) till it is about ½ inch thick and round.
4. Cook on a moderately hot tawah ( griddle) until it rises and turns slightly brown. Turn to the other side and cook.
5. Edges are toasted over the fire to ensure they are cooked. The edges will billow slightly. Place on a clean cloth and cover. Serve hot.
Baigan Choka
Prep time 10 mins,
Cook time 15 mins,
Total time 25 mins,
Recipe type: Side Dish, Vegetarian,
Cuisine: East Indian,
Serves: 5
Ingredients
2 medium baigan (eggplant),
2 cloves garlic,
½ onion, finely chopped,
3 tbsp. Olive oil,
Salt to taste, Pepper to taste.
Instructions
1. Place lightly oiled baigan (just rub a little oil on the baigan) over an open flame. Slowly roast the baigan by turning it over the flame until the skin looks thin and paper like.
2. (A variation of this is to make some slits in the baigan and place garlic cloves in it to roast also, thus infusing the roasted garlic flavour into the baigan as it is roasted)
3. Remove from heat and place the roasted baigan on paper. Cut the baigan longitudinally and scoop out the cooked flesh using a spoon and place it in a bowl.
4. Be careful when scooping out the flesh because you don’t want any black flecks of the roasted skin with the flesh.
5. Mash the baigan to a smooth consistency and mix in one clove of the chopped garlic and the onion. Fry the other clove of garlic, until golden brown, in some oil using a kalchul (ladle).
6. Pour the fried garlic and oil over the baigan and mix (chongkaying). Expect a sizzle when you begin to pour the hot oil and garlic over the baigan.
7. Add salt to taste.You may add a hint of pepper sauce to the baigan for a more spicy taste. Mix well. Serve hot.
Wash and peel the ripe soursop and place the pulp in a small pot or bowl. Add a little water (about 1/4 cup) to the pulp. Using the back of a fork mash the pulp a bit.
Place the pulp in a strainer and continue pressing with the back of a spoon to separate the pulp from the seeds. Add water to pulp; mash then strain. Repeat this step until all the pulp has been removed from the seed.
Pour the tin of condensed milk into the soursop pulp and stir. Then add 1 1/2 cups of milk and continue stirring. Add the bitters and almond essence and stir. Pour in a mug and serve chilled or with ice.
Notes
If you find the punch is too thick, add milk until desired consistency is achieved.
Parboil the chicken for 15 minutes in a about 2 cups of water seasoned with the chopped onion, garlic, a little salt to taste and chadon beni.
Drain and dip in the flour seasoned with the marjoram, basil, paprika, oregano and parsley. Then dip each piece in the egg wash. Dip in the flour again and set aside for 10 minutes.
Fry over a low to medium flame until golden brown on both sides.
Drain on paper towels for about 3 minutes then move to a serving dish. Sprinkle a little salt before serving.
Note: Do not let the oil reach it’s smoke point. If the oil is smoking remove it from the flame and or lower the fire.
1 lb fish (tuna, salmon, marlin, or any firm fish, seasoned (no salt),
1 lime (for washing fish),
2 tbsp. onions, diced,
¾ cup carrots, shredded,
2 tbsp. green seasoning,
1 tsp. paprika,
2 tbsp. celery,
2 tbsp. chive,
1 tbsp pepper flakes (optional),
1 tsp. black pepper,
Salt to taste,
½ cup cornmeal,
½ cup white flour,
¾ cup milk,
Instructions.
1. Wash, and season fish with green seasoning and paprika (any herbs you like really) no salt. Allow to marinate for at least 3 hours.
3. Steam fish for about 15 minutes. (Note: If you don’t have a steamer, you could use instead a rice strainer and a pot cover placed over a pot of boiling water.)
5. Boil, peel and crush potatoes. Flake fish when cool and add to potatoes. Add all other ingredients (carrots, chive, celery, onion, mustard, salt to taste) and mix well.
7. Form into egg-shaped balls.
9. Mix ½ cup cornmeal and ½ cup white flour seasoned with pepper flakes. Set aside.
11. Mix ¾ cup milk seasoned with 1 tsp. black pepper. Dip fish cakes in batter then in coating, coat well. Set aside for about 5 minutes. Fry in hot oil until golden brown. Serve cool with your favourite sauce.
1. Cream the butter and the sugar until very light and fluffy. Beat the eggs and add to the creamed butter. Mix well.
2. Sift together the flour, baking powder, and salt twice. Add the cinnamon, nutmeg and orange rind. Add the creamed mixture alternating with the milk in thirds. Fold in the vanilla and almond essence. Separate the mixture into thirds.
3. Keep ⅓ of the mixture plain. In another ⅓ of the mixture add green colouring…and mix well. Add to desired colour brightness. With the other ⅓ of the mixture add red colouring.
4. Keep ⅓ of the mixture plain. In another ⅓ of the mixture add green colouring…and mix well. Add to desired colour brightness. With the other ⅓ of the mixture add red colouring.
5. Pour each of the mixture, side by side in baking pans (3, 9″ round cake pans which have been buttered and floured). Use a spatula to blend the colours, but do not mix too much. Move the spatula in a circular motion throughout.
6. Bake in a preheated oven 180 degrees for 20 minutes. Cool for 10 minutes then transfer to cooling rack.
1. Boil the ham for about 15 minutes and set aside.
2. In a bowl, mix the soy sauce, green seasoning, ketchup, pepper, and black pepper for the glaze.
3. Cover the ham with the glaze. Line a baking dish with aluminum foil. Place the glazed ham in the dish skin side down.
4. Note: We place the ham skin side down to melt the excess fat.
5. Cover with foil and bake at 350° F for 2½ – 3 hours, depending on the size of the ham, or until thoroughly cooked. Glaze occasionally.
6. When baked, add the whole cloves to the ham and allow to cool.
Notes
The general rule for baking ham is 25 minutes per Kilogram. While baking you can test the meat by sticking a knife into it. If after sticking the meat, liquid comes out of it, then more baking is required.
1. Sift the flour and the baking soda together in a separate bowl. Add spices to flour.
2. ream the shortening and sugar. Beat the eggs. Add the eggs, browning and vanilla essence. Mix well. Add the flour to the cream mixture.
3. Blend about about ¾ cup of fruits and ½ cup of sherry brandy to the consistency of a jam.
4. Add the soaked blended fruits and fruits and mix.
5. Place in a greased and floured baking dish and bake in a preheated oven 270-300 degrees Fahrenheit or until cake leaves the sides or for about (3 hours).
6. Test with a thin knife, insert in the centre of the cake, if it comes out clean the cake is done. Pour some rum over the baked cake immediately after it is baked.
1. Wash the sorrel. Separate the sepals from the ‘seed’. Wash the sorrel sepals again. Place in a deep pot and add the water, cinnamon, and optional spices.
2. Boil for about 20 minutes or until the sepals begin to lose their colour and look jelly-like. Strain the sorrel and allow to cool. After it cools, sweeten with sugar and add the rum if desired.
3. Transfer to a sterilized bottle and refrigerate. Serve chilled.
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