GOOGANIE/ BOIL AND FRIED BLACK EYE BEANS

Older Indian people will know about this. Since I grew up in a traditional Indian home this was popular. Some people claim it’s a good luck meal. It can be eaten with sada roti or with a spoon as it is.

INGREDIENTS

·       2 cups dried blackeye peas

·       1 large onion, diced finely

·       2 cloves garlic, smashed slightly

·       3-4 pimento (seasoning) peppers, diced finely

·       (bird pepper or hot pepper, diced finely)

·       2 tablespoons chopped chives

·       1 tablespoon chopped bandhania (culantro, shadow beni)

·       2 teaspoons (roasted) ground geera (cumin)

·       salt and pepper to taste

·       oil for frying

INSTRUCTIONS

1.    Boil blackeye peas in water, with smashed garlic and salt to taste until cooked and drain.

2. Heat oil on medium-low heat. Add onions and peppers and sauté until the onions are translucent

3. Add minced garlic and chives, stir for about 20-30 seconds.

4. Add peas, with the bandhania, geera and black pepper to taste. Stir constantly to mix thoroughly and check for salt.

HAVE FUN!! 

GULGULA

Gulgula is a Trini delicacy made with overripe figs, so if you have those black looking bananas lying around, have no fear, it’s not useless. The good thing about this dessert is that the more overripe they are is the sweeter they are which means you barely have to add extra sugar…so it’s healthy in a way..lol

INGREDIENTS

3 very ripe bananas

1 cup all-purpose flour

1 tsp baking powder

½ tsp salt

¼ cup brown sugar

Pinch cinnamon

Oil for frying

Vanilla Essence

INSTRUCTIONS

1.    Peel and mash bananas to the consistency you like.

2.    Mix all the dry ingredients together (flour, salt, sugar, baking powder, cinnamon).

3.    Whisk the mashed bananas in and add the vanilla essence. Combine all the ingredients into a paste. If it’s too thin for your liking, add more flour. If it’s too thick, add some milk or some water.

4.    Put some oil to heat up in frying pan on Med-High heat. Scoop some batter into the pot and let it fry for 5-7 minutes until golden brown and cooked thoroughly.

5.    Drain on paper towels.

CURRY GOAT

At every Indian get together, the curry goat is present. It’s like the party cannot be a party without curry goat. Try it for yourself.

INGREDIENTS

2 pounds goat meat, cut into 1-2 inch pieces

1 large onion, chopped

6 tablespoons green seasoning

2 tablespoons minced garlic

2 teaspoons salt and black pepper

Hot pepper, to taste

4 tablespoons vegetable oil

3-4 teaspoons Chief curry powder

1-2 teaspoons duck and goat curry powder

6 thyme sprigs

6 leaves bandania chopped

½ teaspoon ground roasted geera

INSTRUCTIONS

1.    Cut goat into 1-2 inch pieces, or to your preference. Soak with the lemon juice. Then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.

2. Season goat meat with the green seasoning, onion, garlic, hot pepper (if using), salt and freshly ground black pepper.

3. Make curry mixture: In a small bowl mix curry powders, 1 tablespoon green seasoning and 3 tablespoons water. Set aside.

4. Heat oil in pot and Add onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until grainy. 

5. Add goat meat, thyme sprigs and turn to coat with curry. Cook on high heat for about 5 minutes, stirring constantly. Cover, lower heat to medium-low and cook until it starts to stick to pan and all the liquid has evaporated(takes about 20 minutes), cook one minute more, stirring constantly, to develop some serious flavour. This is a good time to test for salt. Add more if needed.

6. Add enough water to cover the meat, bring to boil, reduce heat to gentle simmer and cook 1-2 more hours--stirring every 15 minutes or so--until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved.

7. Before taking off the heat, stir in chopped bandania.

ALOO PIES TRINI STYLE

Another trini street food and a favourite. Can be eaten with a sauce called chutney or some even eats it with curry channa from the doubles.. any way it’s good.

INGREDIENTS

Dough

3 cups flour

6 teaspoons baking powder

1 ½ teaspoons salt

About 1 cup plus 1 tablespoon water

Potato Filling

2 pounds aloo/ potato

4-5 large bandania leaves

½ medium onion chopped

3 cloves garlic

½ teaspoon roasted ground geera

1 teaspoon salt

Hot pepper, to taste

 INSTRUCTIONS

1. Knead flour:--In a bowl mix flour, salt and baking powder. Gradually add water and knead flour to form a soft, smooth dough. Cover with a towel and let it rest until you are ready to use it.

2. Cook potatoes: Peel and wash potatoes. Place 8 cups of water in a pot over high heat. Add potatoes, bring to a boil. Lower heat to medium and cook for 30-40 minutes. Drain, place in a large bowl and set aside.

3. While the potatoes are boiling, mince garlic, bandania and hot pepper. Peel and chop onions.

4. Add the minced ingredients, salt and geera to the bowl with the potatoes. Mash with a fork, breaking up all chunks.

5. Using your strong hand, squeeze off pieces of flour between thumb and forefinger to make 12 little balls. This way you don’t have to reshape after separating the dough.

6. Lightly flour surface. Using your fingers, flatten each ball into a 4 inch disc. Place a handful of potato (about 3 heaping tablespoons) mixture and bring the sides up over the filling. Pinch the edges together to seal all the way around. Then fold over the edges.

7. Place upright and press the dough gently to flatten while pulling apart to lengthen. Place flat on the counter and then press gently with the palm of your hand to flatten. Place the completed filled dough on a floured surface and cover with towel.

8. Heat about 1 cup of oil and gently place filled dough into the hot oil, two at a time if the pot is big enough. Using a spoon, continuously pour hot oil over the dough. When the bottom is golden brown, flip and cook the other side until golden brown also. Drain on the side of the pot and place in a single layer, on a paper towel lined platter.

ENJOY!!!

MANGO ANCHAR

When my aunts from abroad visits, it’s the one thing they must get. Right now, there’s 5 bags of frozen mango anchar in my freezer waiting for them to come. If you have full mango and doesn’t know what to do with it check this out!!!

INGREDIENTS

10 Mangoes, peeled and cut up

9 tbsp Anchar masala

¼ lb. granulated sugar

2 bunches garlic (2 heads), chopped

Hot pepper, chopped

2 tbsp oil

Water

Salt to taste (1/2 tsp.)

Pepper to taste (about 1 tsp.)

INSTRUCTIONS

1.    Boil the mango for about 15 minutes with salt and sugar.

2.   Drain and add anchar masala. Mix thoroughly.

3.    In a large pot, add the garlic to saute. Add the hot pepper then put in the mango. Mix and add more salt if needed.

4.    Add water and allow to simmer until it forms a thick paste. Remove and cool before serving.

BAIGANEE

The older folks love this one. I’m not really a baigan lover but my parents and grandparents will die for this. Tell me what you think!

INGREDIENTS

1 baigan (eggplant)

¼ cup flour

½ tsp. salt

Black pepper for taste

Oil for frying

1 cup split peas powder

1 clove garlic

1 tsp. salt

2 tsp. curry powder

1 tsp. saffron powder

2 tsp. baking powder

½ cup flour

Black pepper (about 1 tsp.)

Pepper to taste

Water

INSTRUCTIONS

1.      Wash and slice the baigan or eggplant in ¼” slices. Pat the slices dry with a clean towel.

2.    Mix the flour, salt and black pepper in a flat tray and coat with the seasoned flour. Set aside.

3.    Mix split peas powder and all other dry ingredients. Add enough water to make a thick batter.

4.    Heat oil in large heavy pot. In order to test the batter, drop a teaspoonful and cook until slightly brown. Drain and break open. (If too dry, add more water to mixture. if batter is thin add more flour).

5.    Pat split peas batter on both sides of the baigan. Fry in hot oil until cooked on both sides. Drain on kitchen paper. Serve cool.

BARFI

This is my favourite Indian delicacy of all time. For those who do not know what it is, It is a block of milk bind together. It’s delicious!!!

INGREDIENTS

3 cups full cream milk powder

3/4 tin Nestle Cream

2 1/2 cup granulated sugar

2 tbsp. grated ginger

1/2 cup water

1 tsp. ground Elychee (cardamom)

sprinkles

INSTRUCTIONS

1.      Mix the milk and cream...until it starts to develop a dry crumbly texture.

2.    Then sift the mixture through a fine sieve or strainer.

3.    Grease a baking dish and add some sprinkles.

4.    Bring to a boil the water, sugar, ginger, and cardamom. (The sugar has to be reduced right before it spins a thread, which could be anywhere from 8 to 10 minutes).

5.    Pour over the milk and mix quickly. Then place in the greased dish and press with your hands.

6.    Add more sprinkles on the top. Cut into squares before it cools.

7.     EAT AND ENJOY!!

ROTI

You requested it so here goes…..Pepper Roti is everyone’s favourite even if it means putting no pepper in it like me. Hope you enjoy it!!!

For Roti
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1 1/2 cup water
1 tbsp. oil
2 tbsp. butter

For pepper filling
4 hot peppers
2 cups grated potato
1 cup grated carrot
40 leaves chadon beni
10 cloves garlic
1/4 onion, chopped
2 cups grated cheese
salt to taste
2 pimento peppers, chopped

INSTRUCTIONS

1.      Grate and wash the potato. Chop and blend the hot peppers, pimento peppers, chadon beni, garlic, onion and carrot. Add salt to taste. Add the potato, then the cheese, and mix together. Set aside.

2.    Mix the flour, sugar, baking powder, salt, and water into a dough. Divide the dough into 2, coat with oil and leave to rest for 1 hour.

3.    Afterward, open out the dough spread 1 tbsp. of butter. Sprinkle flour. Make a cut from the centre and roll into a cone. Press the peak and flatten the centre of the cone. Leave to rest for 15 minutes.

4.    Roll out both balls with a bailna. Heat the tawa then lower the fire and spread one roti. Spread the pepper mixture then place the other roti over it and press right around.

5.    Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface. Let cook for a few minutes; then cut into pieces and serve.

You can add anything you want…be it shrimp, chicken, any vegetables. It would just add flavour to it.

THE GOOD OLE TOMATOES CHOKA

I think in every Indian household, tomatoes choka was and still is a must have atleast once a week. For those of you that didn’t have this opportunity, you can now make it on your own with the recipe provided below.

INGREDIENTS

5 tomatoes

1 small onion, chopped

4 cloves garlic

salt and pepper to taste

 

INSTRUCTIONS

1.       First method - Roast the tomatoes, remove the skin, and crushed to a pulp.

2.       Add onion, 2 garlic, salt and pepper to taste.

3.       In a kalchul fry the remaining garlic until brown and chunkay the tomato choka.

4.       Mix all the ingredients together and allow to cool.

 

 

DO YOU KNOW WHAT IS KURHI?

Kurhi is one of those dishes you'll normally get at Hindu weddings, prayer gatherings and at Divali time in Trinidad and Tobago. An Indian influenced dish, it's a lovely rich curry gravy with a modified type of deep fried dough balls, very similar to pholourie. A tasty vegetarian dish with a lot of bold flavours and quite filling, which is typically served with rice or roti. Try it!!!

INGREDIENTS

PHOLOURIE (boulders):

2 cups split peas powder

½ tsp. saffron powder (tumeric)

1 tsp. salt

1 tbsp. green seasoning

1 cup water

DHAL:

1 cup split peas powder

2 tbsp. green seasoning

14 cups water, divided

1 tsp. saffron (tumeric)

2 tbsp. oil

2 tsp. geera (cumin)

2 cloves garlic, chopped

½ onion, chopped

2 tbsp. curry

salt to taste

 

INSTRUCTIONS

1. Pholourie (boulders): Mix all the ingredients in a large bowl thoroughly. (Test the mixture by dropping small blobs of batter in a cup of water until it floats).

2. Have a little bowl of water at hand to dip the spoon into before dipping it in the batter. You could use either a ½ tablespoon or tablespoon according to the size you want. Fry until golden and drain on paper towels.

3. Dhal: Mix the split peas powder and green seasoning in 3 cups of water. Heat the oil over a medium flame; add the garlic, onion, and saffron (tumeric) to saute.

4. Add the curry and let it fry until it is about to stick to the pot. Add the dhal and the rest of water (11 cups) and stir (Note: While stirring, the dhal will thicken.)

5. Add the hot pepper and "boulders". Bring to a boil. Add geera and salt to taste

6. Serve over rice or with roti.

DOUBLES

Ok, so I know you might be wondering what the keep back in posting this was but I was just waiting for the right time. DOUBLES!!!! Do I need to explain more? For those of you who have never heard of or never had a doubles- YOU’RE MISSING OUT BIG TIME. Doubles is the ultimate Trini Street food and it is a must have. It doesn’t get any better than this: it’s relatively cheap, tasty, wholesome, filling, fresh, piping hot and fits nicely in the palm of your hand. Eating it comes to be a ritual: bend forward slightly to avoid the filling getting on your clothes; hold doubles opened in one hand while the other picks up the bara filled with the channa and some good pepper. I’M FEELING FOR ONE NOW!!! If you’re not living in Trinidad and Tobago and would like a taste of our National Dish, feel free to follow the recipe below and let me know your thoughts. 

INGREDIENTS

BARA:

1 lb flour

1 tsp saffron powder (tumeric)

1 tbsp. baking powder

1 tsp yeast

¼ tsp. brown sugar

1 tsp. salt

2 cups water

1 tbsp. oil

Oil for frying

CHANNA:

2 cups channa, soaked overnight

10 cups water, for boiling

2 tsp. baking soda

2 tbsp. oil

1 tsp. curry

1 tsp. saffron (tumeric)

1 tsp. geera (cumin)

1 tsp. masala

2 cloves garlic, chopped finely

½ onion, chopped finely

5 leaves chadon beni ( bandhania), chopped finely

Salt and pepper to taste (optional)

INSTRUCTIONS

1. Bara: Mix all the ingredients dry in a bowl. Add the water and knead until a smooth dough is formed. Then add the tablespoon of oil over the dough.

2. Cover with a cloth and leave to rest for 1 hour or until double its size. Spread a thin layer oil over the surface you're using and make little balls about 2 inches in diameter.

3. Heat the oil over a medium to high flame and spread the bara dough with your hands. Fry on both sides for 7 to 10 seconds. Then drain on paper towels.

4. Channa: Soak the channa overnight and place to boil. About 25 minutes later, add the baking soda. Continue boiling for about 30 minutes or until soft. Heat the oil over a medium flame.

5. Mix the curry, geera, and masala in ¼ cup of water and add to the pot. Add the onion and garlic; saute until golden and the curry is just about to get dry. Add the channa; simmer for 20 minutes.

6. Pour enough water to cover the channa. When it’s nearly finished, mash a few of the channa to form a sauce. Mix in the finely chopped chadon beni and adjust salt and pepper to taste.

PHOLOURIE

You can never say no to Pholourie, no matter what diet you’re on, one simply doesn’t want to hear no when this is being passed around. If you do not like pholourie, then half of your life is missing. Try this recipe below;

INGREDIENTS

·        1 lb. flour

·        10 leaves shado beni/ bandania

·        5 small cloves garlic

·        1 small hot pepper

·        ½ tsp. saffron

·        1 tsp. yeast

·        1 tsp. salt

·        1 cup water

·        ½ tsp. baking powder

·        Oil for frying

INSTRUCTIONS

1.    Mix the flour, yeast and baking powder. Add the saffron and salt. Mix well.

2.    In a separate bowl mix minced bandania leaves, minced hot peppers, garlic and water. Add about three tablespoons of it to the flour a little at a time while mixing.

3.    Mix to a smooth thick paste and leave to raise for about an hour.

4.    Heat oil in a heavy skillet and drop batter with wet finger tips into the hot oil. Cook until slightly brown. Drain and place on paper towels.

Hope you liked it!!!