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Kachourie Recipe
Ingredients:
1 lb dhal (split peas)
2 cups split peas powder
1 tbsp minced garlic
1 tbsp minced pimento peppers
1 tbsp minced shadon beni (culantro)
1/2 tsp tumeric powder
2 tsp baking powder
1 tsp salt
1 tsp geera(cumin) powder
1 1/2 cups water
Method:
1. Soak dhal in water for about 4 hours
2. Strain dhal and grind in food mill
3. Mix ground dhal with all other ingredients to form a thick paste
4. Form small to medium size balls and flatten with hands to form a disc shape
5. Fry on medium heat until golden brown
Saheena Recipe:
Ingredients:
2 1/2 cups split peas powder
1 cup flour
1 1/2 tbsp baking powder
1/2 tbsp tumeric powder
1 tbsp salt
1 tbsp minced garlic
1 tbsp minced shadon beni
1 tbsp minced pimento peppers
1 tsp geera powder
2 cups water
30 small or 20 medium size young dasheen bush leaves
Method:
1. Mix all dry ingredients and seasonings together in a large bowl
2. Add water and mix thoroughly
3. Flatten each dasheen bush leaf with a rolling pin
4. Paste each leaf with a thin layer of the dhal mixture and overlap over each other to form a rectangle (refer to video for technique)
5. Roll rectangle from one of the longer edges to form a log
6. Tuck ends of log in
7. Use a sharp knife to slice the log into discs about 1 inch thickness
8. Paste remaining dhal mixture on each side of saheena and fry until golden brown
Baiganee Recipe:
Ingredients:
1 large baigan (eggplant)
2 cups of kachourie mixture
1/2 tsp salt
Method:
1. Slice baigan into thin slices about 1/4 inch thickness
2. Toss baigan slices with salt
3. Coat each slice with a thin layer of the kachourie mixture
4. Fry until golden brown
Mango Chutney:
Ingredients:
3 green mangoes grated
2 small branches of curry leaves grinded
2 tbsp minced garlic
1 1/2 tbsp minces hot pepper
2 tbsp minced shadon beni
1 tsp salt
Method:
Mix all ingredients together well
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