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Indian recipes T & T style
Saheena Recipe Ingredients: 1-1/4 cup split peas powder 4 cloves garlic, chopped finely 1 tsp saffron powder 1-1/2 tsp yeast 8-10 dasheen leaves 2-1/4 cup flour 3 tbsp chopped chives 1 tsp hot pepper 1 cup warm water Method: * Remove vein from leaves and chop into fine threads. Steep in hot water for 5 minutes. Then remove leaves from pot and drain and squeeze out excess water.
* Form a thick but loose batter with split peas, ground garlic, pepper, salt, saffron powder, yeast and dasheen leaves, stir well.
* Leave mixture to rest for 10 minutes. Place oil in frying pan to heat until very hot.
* When oil is hot drop by the teaspoonfuls into hot oil, fry until golden brown.
* Drain on absorbent kitchen paper.
* Serve warm with any chutney of your choice. Phulourie recipe Ingredients: 1/2 cup ground split peas or split peas powder 2 tsp yeast 1 tsp saffron powder 1-1/2 cups water 1 tsp salt 2 cups flour 1 tsp curry powder 2 cloves garlic, chopped oil for deep fat frying (approx. 2 cups) Method: * Mix all dry ingredients together stirring well.
* Add water and mix to loose batter, beat well to incorporate air.
* Leave mixture to sit for 10 minutes.
* Heat oil in large frying pan, test if ready with a cube of bread.
* Drop batter by the teaspoonfuls into hot oil; turn after a few seconds to retain roundness.
* Drain an absorbent kitchen paper or brown paper, and serve with tamarind sauce, or chutney of your choice.
Doubles recipe Ingredients: 3 cups flour 1/2 tsp sugar 1 tsp saffron 1 1/4 cups warm water 2 tsp yeast 1/2 cup split peas powder 1/2 tsp geera salt to taste 2 tsps melted shortening 3 cups oil for frying Method: * Measure all ingredients. Mix flour, yeast, split peas powder, sugar, saffron, geera and salt in a mixing bowl. Mix well.
* Add melted shortening and enough water to form a stiff batter, beat well and cover with a damp cloth allow to rise for 45 minutes.
* Preheat oil. Punch down dough, allow to relax for 10-15 minutes. Oil should be smoking hot.
* Shape bara by taking 1 tbsp of the dough and placing it on a greased counter, moisten hands and spread out the circle to 4-5" circle.
* Fry quickly in hot oil and drain on kitchen papper. Serve hot with curried channa and chutney of your choice. (makes approx. 20 bara). Filling for doubles: 1 canned channa(chickpeas) 3cloves garlic, chopped 1 small onion, chopped 2 tbsp oil 1tbsp curry powder 1 1/4 tsp saffron 1 tsp ground geera 1hot pepper 1 tbsp each chopped, shadow beni and chives Method: * Heat oil in a saucepan, add garlic, onion, curry powder and geera, cook until, brown and dry. Add some water and cook until dry again.
* Add channa and water and cook for 30 minutes with chives and shadow beni. Serve with doubles. |
  
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This intel was contributed by SAHM30
SAHM30
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May, 2012
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