Divali 2007

[sapodila]

What's on the menu for Divali. Divali is November 9th,2007......don't know how they arrive at that date considering that it is suppose to start 21 days following dusheera :roll: anyways.....what allyuh cooking?

[Solachica]

Although its just 4 of us at home mom cook a lot of food and on Diwali day no one eats much becos I feel just smelling all tht food n sweet stuff my belly gets full.
We usually have channa and aloo, pumpkin,soya,rice and karhee(sp?),motherinlaw, kutchela,mixed vegetables and chow mein, saheena,baiganie.
For sweets she wud make goolab jamoon, ras goola, barfi and of course parsad.
The next day we does eat all this too oui.

[saltwater]

Oh gosh like nobody planning for diwali.
I going to celebrate but am yet to plan a menu..but it will be the diwali basics like
buss up shot
curry chataigne
curry channa and alloo
pumpkin
curry mango
saheena
prasad
deyas, oil and wicks

[Solachica]

Don't know how many dozen deyas we lightening this year. My bro loves lighting up the yard and this is one time of the year tht he wud actually come out and help do something.

[Mivo]

I plan on making
rice & kahri
dhal puri
bhaji
channa alloo
pumpkin
mango talkari
saheena
sweet rice

ras gulla & prasad

[Solachica]

Oh gosh I forget the roti...but she does order tht she doh make it so thts how i forget :mrgreen:

[Sly1]

I just heard the recipe for Ladoo and I tried to write it down....oops went too fast
But the main thing I learned was that the dhal is cooked in butter(ghee) then ground. I have always wanted to know how to make ladoo. Who makes good ladoo here?

[eklavya]

i not celebrating divali this year..someone died :cry: i think we mite jus cook a lil food an a lil 1lb parsad.. shub divali nevertheless

[Honey]

:cry: Gosh allyuh making my mouth water baaaaaaaaaaaaaaad wid them tings. I does try to cook, buh my cooking eh no way near what I grow up on. Somebody bring some fer meh nah :mrgreen:

[vaio]

i not cooking, i usually get food by my in-laws...do a little prayers in the evening with offerings...

I want to light abt 120 deyas this year...so my son can enjoy it.... :D

[sapodila]

Kheer - Sweet Rice is a must have for diwali. I use Basmati rice because it cooks fast.

Ingredients :
1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 cinnamom stick
2 tbsp. almonds (blanched silvered)
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins
1 tin condensed milk
2-3tbsp. sugar or as desired

Preparation :
Put the rice, milk, cinnamon and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, and raisins and simmer for 3-4 minutes.
Add the sugar and condensed milk and stir until completely dissolved.
Remove from heat.

[sapodila]

Flour Prasad

Ingredients:
1 cup ghee
1 cup sugar
2 cups flour ( for cream of wheat prasad:- add 1 c. each flour and 1c. cream of wheat)
1 tin evaporated milk (12ozs)
1 tin water (12 ozs)
1/4 lb. raisins
1 tsps. elichee
2 tsps. fresh ground ginger

Method:

In a pot bring to boil: milk , water and sugar

Heat ghee in larger pot

Add flour and keep patching for about 12 mins.

Add eliche and raisins

Add ginger mix up well

Add boiling milk mixture and keep turning and mixing until all liquid is absorb.

[saltwater]

Sapodilla
Is elichee the same as cardamon

[sapodila]

Sapodilla
Is elichee the same as cardamon
This is so funny..............a young lady asked me the same question at Caribbean market yesterday..............Are you that young lady....Salt? Anyways! The answer is yes. Eliche and cardamon is one and the same. These days you will find them already shelled off and packaged for use. Just patch the seeds and grind in a coffee grinder if you have one. Or you could always find an okhri and moosar :lol:

[sapodila]

Karhi

For the KARHI /soup / sauce / dhal (what ever you want to call it)

1/2 cup grind dhal
1/2 tsp turmeric
Salt to taste
5 cups water (approx)
1/2 chopped onion
3 cloves garlic
1 tsp whole geera ( cumin seeds)
hot pepper to taste

For the PAKORA / dumplings / BOULDERS :lol: ? KUFTA ? Bhondi... (whatever you want to call it)

1/2 pound (soak for 4 hrs) split peas
2 thsps rice flour or channa flour
pinch salt
pinch turmeric
pinch roasted ground geera
average water to mix until it can form balls.... add water slowly so you will not add to much.

oil for frying.

Directions:

First make the boulders / kufta and set aside.
To do this you will add all ingredients for the boulders, mix well with water, form balls and fry in hot oil and place on paper towels.

Then you will
Mix grind dhal, tumeric and salt adding 5 cups of water with a hand blender.
Heat some oil in a pot and add onion ,garlic and geera
Now add the grind dhal mixture and let it boil.
Turn the flame low, add salt and let simmer for 10 minute. ( at this point anything like BOULDERS :lol: ? kufta / pakora or bundi , saheena can also be added) .

[saltwater]

Sapodilla
Is elichee the same as cardamon
This is so funny..............a young lady asked me the same question at Caribbean market yesterday..............Are you that young lady....Salt? Anyways! The answer is yes. Eliche and cardamon is one and the same. These days you will find them already shelled off and packaged for use. Just patch the seeds and grind in a coffee grinder if you have one. Or you could always find an okhri and moosar :lol:
If she was a hot and attractive woman then daiz me.

[kemist]

yeahhhhhhhhh cant wait for karhiiiiiiiiiiiiiiii!!!!!
ah eating one rounds with rice and ah next rounds with roti. An they mus have a good mudda in law to go with it.

and this sweet i dunno how to spell.....pehra.

anyway, all my hindu friends know they have to make those two things for meh.

[sapodila]

Sapodilla
Is elichee the same as cardamon
This is so funny..............a young lady asked me the same question at Caribbean market yesterday..............Are you that young lady....Salt? Anyways! The answer is yes. Eliche and cardamon is one and the same. These days you will find them already shelled off and packaged for use. Just patch the seeds and grind in a coffee grinder if you have one. Or you could always find an okhri and moosar :lol:
If she was a hot and attractive woman then daiz me.
ah guess is you.....cute little baby :lol: de man cute :? too :D .

[saltwater]

It cyah be me, I in queens and i did not step out of the house..but i is a very hot woman eh
Anyway, i want to do hawan on Friday. you could post a step by step direction...keep in mind you will be directing the blind eh.

[sapodila]

This could get very complicated when you have to write so much stuff and you don't have much time. Here's a couple very simple ways in which to do the Divali Pooja. The Hawan I do was taught by my Guruji 17 years ago and is found in the "Havan Prayer Book" "Divine Life Havan Yagya" as complied by Guruji, H.H. Sri Swami Satchidananda: Printed and published by acharya Karmananda for the Divine Life society of Trinidad and Tobago Inc. The following is not taken from that book because you said " keep in mind directing the blind..." Also the links that follows is a step by step guide for children. In other word...... simple!


Basic Steps of Lakshmi Pooja for Divali
Spread a new cloth on a raised platform ( Bedi): Place a handful of grains in the center and, on this, place a kalash (pitcher) made of gold, silver, copper, or terracotta. Fill three-fourth of the kalash with water and place a betel nut ( sopari / kasylee), a flower, a coin, and some rice grains in it. Arrange five kinds of leaves or mango leaves in the kalash . Place a small dish on the kalash and fill it with rice grains. Draw a lotus with turmeric powder ( haldi ) over the rice grains and place the idol of goddess Lakshmi over it, along with coins.

Place the murtis of Ganesha and Lakshmi In front of the kalash, on the right (South-West direction), place the murti of Ganesha. Also place ink and books related to your business or occupation on the platform. Light a lamp and begin the puja by offering haldi, kumkum (sindoor), and flowers to the platform on which the kalash is placed. Then offer haldi, Sindoor, and flowers to the water that is to be used for the puja. Invoke the names of Kalasha Devata / Varuna Devata to be part of this water.

Place Murti of Mata Lakshmi on a taria decorated with flowers, rest this on the Bedi also next to Lord Ganesha and Invoke Mata Lakshmi by reciting the Vedic ( Universal) mantras addressed to her ( Twame va Maata Cha Pita Twameva,....... One can also recite the mantras mentioned in the Puranas or simply take some flowers in your hands, close your eyes, and think of goddess Lakshmi being showered with gold coins by two elephants standing on either side of Her and chant Her name. Then offer the flowers to the murti.

Then bathe the Murti with water, panchamrit (a mixture of milk, curd, ghee or clarified butter, honey, and sugar) . Alternately, you can just sprinkle water and panchamrit on the idol with a flower.

Offerings: Offer sandal paste (Chandan), saffron , perfume ( itr ), haldi, sindoor to the Goddess. Offer flowers, especially the marigold flowers and leaves of Bel. Light an incense stick and dhoop. Make an offering of sweets, coconut, fruits. Make an offering of puffed rice and batasha (optional).

Aarti: Finally, perform the aarti for goddess Lakshmi waving at least five lighted deyas in front the murtis and all over your house / apt. Share chandan, perfume and prasad to your friends and family in the house. Always remember that Maata Lakshimi is serene and does not like loud noise. So the aarti should be accompanied only by a small bell. Do not clap hands, as is the practice when performing Aarti in other Poojas. A peaceful and sublime atmosphere should prevail during the pujan. Do not light crackers while the puja is on or immediately after it.


Here's 6 links to a step by step Divali Pooja for children ( adults)

http://www.balagokulam.org/teach/festiv ... pooja1.php (http://www.balagokulam.org/teach/festivals/ganeshpooja1.php) Page1

http://www.balagokulam.org/teach/festiv ... pooja2.php (http://www.balagokulam.org/teach/festivals/ganeshpooja2.php) Page 2

Keep going back to the bottom of the link of pages 345 and6

[sapodila]

Saltwater..........yuh get meh email?

[saltwater]

Whaaaat all this info..Sap I was cleaning house all this time. I now come in here. I going to check my e-mail now

[saltwater]

Sap there was no e-mail from you.
Anyway thks for all the information and links.

[kayt]

when I'm in TnT I go by friends and eat their cooking. I haven't tasted prasad in years :( Where I am now I might do some paratha roti and curry with steamed pumkin. I could get a diya or two but generally I do nothing.

[sapodila]

Sap there was no e-mail from you.
Anyway thks for all the information and links.

Some how it returned to me........hope you had a wonderful diwali. I did......thanks for the radio link. I felt at home.

[marshaoz]

Anybody has a Ras Goola recipe ? :-) I love that stuff !!! Thanks !

[saltwater]

Time to ressurek this tred.
All who celebrating start posting yr comments and suggestions.
Sap, you think there can be a fat free diwali...daiz fat free prasad, sweet rice, buss up shut, chataigne, etc.

[sapodila]

Time to ressurek this tred.
All who celebrating start posting yr comments and suggestions.
Sap, you think there can be a fat free diwali...daiz fat free prasad, sweet rice, buss up shut, chataigne, etc.
Wat wong wid yuh gyul............dis is the time to get fat :lol: :lol: :lol:
On a serious note...... you could moderate your ingredients by using ' less' or 'fat-free'

[saltwater]

:lol: :lol: I know I would make you smile. I will try and substitute some of the ingredients. Think splendor if the prasad and sweet rice instead of sugar.

[sapodila]

:lol: :lol: I know I would make you smile. I will try and substitute some of the ingredients. Think splendor if the prasad and sweet rice instead of sugar.

Gyul.......splender? yuh mad! :lol: Use condensed milk and omit the additional sugar nah........it doh have to be sweet sweet tuh give yuh headaches :)

[mammadon]

Time to ressurek this tred.
All who celebrating start posting yr comments and suggestions.
Sap, you think there can be a fat free diwali...daiz fat free prasad, sweet rice, buss up shut, chataigne, etc.

Fat free roti? Would it stick to the tawah?! :lol:

[saltwater]

That would be whole wheat roti cooked with PAM spray

[vaio]

well the mods have to change the title of the thread! :lol:

Nothing is wrong in trying to make divali a little bit healthier, but i've never had anything - sweets, parsad, roti cooked the healthy way na...i'd like to know how this comes out!

[sapodila]

well the mods have to change the title of the thread! :lol:

Nothing is wrong in trying to make divali a little bit healthier, but i've never had anything - sweets, parsad, roti cooked the healthy way na...i'd like to know how this comes out!
Gyul.........al yuh have to do is adjust the recipe. For example:

Instead of All Purpose Flour Prasad, use half wheat / half white OR use cream of wheat instead of regular flour OR mix rice flour and wheat flour...... jus suggesting successfully 'tried' concoctions with great results eh! :D

Rotis: Try wheat, oats, bran, rye, flax, and or soy flours mixed with the regular white........scrumptious!

Sweets: Oat and soy mixed in with the regular flour does the trick.

There is now something called 'White Whole Wheat Flour ' by Bob's Red Mills on the market........great results ( husband knows not what he eats except it's my cooking and not his Mom's :lol: )

[Mivo]

Sap you good yes as long as the family enjoys it eh
I want everything cooked the ole fashion way, no subsititues especially wen we having family an frens coming to enjoy the evening with us
just eat less

[saltwater]

Mivo I was about to buff you then I realize you sounding just like me.
Saps, daiz some great suggestions. I never even thought about them.

[sapodila]

Aye Miv's....... meh mudda in law does take my concoctions back to Canada and Trinidad. Peeps does not believe is white whole wheat buss up shut and dhalpourie dey eating and they does wonder about the rice / cream of wheat/ white flour prasad :D Give it a try Salt.........same measurements as the "ole fashion" ting, so yuh no it will be delish ;)

[mammadon]

That would be whole wheat roti cooked with PAM spray

You can buy that in Trinidad?

[sapodila]

That would be whole wheat roti cooked with PAM spray

You can buy that in Trinidad?

Dem does use PAM more than all ah we :lol:

[mammadon]

Oh ok. I didn't know you could buy it here.

So then, can anyone spare some roti leftovers? :lol: :lol: ;)

[sapodila]

Oh ok. I didn't know you could buy it here.

So then, can anyone spare some roti leftovers? :lol: :lol: ;)
Roti leftovers is called STALE ROTI! yuh still want some? check out behind dem roti shoppe yuh might get some :mrgreen:

[saltwater]

steups and all this time I think Mamadon was innocent, is more like Mamadon is is lochoo.

[mammadon]

What is lochoo?

[Amelia]

What is lochoo?

Ah want meh Uncle Guy to answer that one. :D

[sapodila]

What is lochoo?

Ah want meh Uncle Guy to answer that one. :D
:lol: :lol: :lol: let's wait fuh Guy.........

[Aurea]

Ok well for starters Divali this year is on the 28th october. I have absolutely no idea what we cooking other than channa and aloe, chaigtne(that how u spell it?) and paratha. Everything else will just fall into place. Plan on real lightin up this year and my bro an them done bussing bamboo.

Aurea

p.s: fed up with sweets for now and they all take time to make.

[saltwater]

Anybody start cleaning up. I starting on Monday. I will formalize my menu by then. Saps I have to start looking for that flour.

[saltwater]

What is lochoo?

Ah want meh Uncle Guy to answer that one. :D
:lol: :lol: :lol: let's wait fuh Guy.........

Guy Guy to busy showing me what his back and front look like in the Photo tred. But I tink he will say Loochoo = Guy Guy

[guyguy]

... But I tink he will say Loochoo = Guy Guy
Dis gyul well smart oui. She right man. Locho = guyguy. De biggest locho in de galaxy. :D :D :D

A Locho is a good-for-nothing-lazy-doh wuk-bum who lives off the hard work of others. He limes all day trying to pick op omans dat doh even give he de time ah day. Yet, he continues on with his quest all the while deluding himself that he's the greatest gift to dem omans. These Lochos are found in great abundance in The North of T&T since their presence are not tolerated in The South, i.e., anywhere south of the great Caroni Colbut that is affectionately called a river.

There are many, many examples of Lochos present on this Forum. I hesitate to call names because I want you to guess. After a while, I'll let you know if your guesses are correct or not. First, I'll give you a hint - Falcon fits that description perfectly. I say so since he's the only Locho we have ever allowed anywhere South of the Caroni, but that was because we needed a guinea pig that we could study very closely.

[guyguy]

So who sending me some Parsad? Ah miss out on de Sawine arreddy so ah puttin in meh order fuh Parsad from now eh. Ah even beggin' ...

[amzz]

Im going to try my hand at parsad. The last time I did it tasted more like halwa.

I saw one recipe on this thread, is that for the sticky one and what other recipes are there?

[sapodila]

Anybody has a Ras Goola recipe ? :-) I love that stuff !!! Thanks !
This is the easiest rasgulla recipe anyone can make with great results:

1 16 oz pack ready made paneer from the store ( like Baba's)
Dry all purpose flour ( average )
2 cups water
2 cups sugar
Pinch eliche or 1 tsp rose water

Mash with hands and knead the paneer, adding small amounts of flour as you knead, to make a very smooth dough.

Divide dough into very small balls ( they would increase in size when soaked in syrup ).

Fry balls in ghee and set aside.

Syrup:

Make syrup by bring to boil water, sugar and eliche / rose water and boil rapidly for five minutes and turn off the stove.

Add the fried balls to the syrup and thoroughly soak ( 5 hrs works for me )

Refrigerate and serve chilled.

[Mivo]

I use the powdered klim to make my rasgulla
I also add a small piece of ginger to the syrup

[saltwater]

Oh gosh like nobody planning for diwali.
I going to celebrate but am yet to plan a menu..but it will be the diwali basics like
buss up shot
curry chataigne
curry channa and alloo
pumpkin
curry mango
saheena
prasad
deyas, oil and wicks

It easier to quote and say daiz the menu because you cannot celebrate Diwali without these basics. But this year I will add the following:
curry saime (Saps, from my own vine in my back yard)
kulma and rasgoolah (all sweets made by my sister in law)

[sapodila]

I use the powdered klim to make my rasgulla
I also add a small piece of ginger to the syrup
That's another way to make it yes, since we are accustom to making it especially since we have all the experience :lol: . The recipe above is delicious and easier ( my opinion ) for beginners. Also ginger is adds a wonderful flavour to almost every meethi one can make.

[sapodila]

Saltwater...." Saime" from yuh back yard? Yuh have dry seeds fuh meh? :lol:

[sapodila]

Gulab Jamoon ( Trinidad Rasgulla :lol:)

1 cup Carnation Milk Powder ( Full creme or Klim)
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter melted
Whole milk average enough to combine dry ingredients to make the dough

Oil / ghee for frying

Syrup

2 cups Sugar
1 cup water
grated ginger
5 whole eliche pods smashed


Syrup
The syrup should be made first and kept warm.
Add syrup ingredients to pot and bring to boil.
Lower heat to low, stir and heat for 5 minutes until sugar is all dissolved.
Transfer this hot syrup into a serving dish cover and keep warm near the stove.

NEXT

Make the dough by combining the milk powder, flour, butter.
Add just enough whole milk to make a stiff dough.
Divide and roll the dough into very small smooth balls .
Cover with a damp kitchen towel.
Heat the oil on high and then lower the heat to medium.
Add the balls into the hot oil gently placing one by one.
Gently lift and rotate the oil in the pan to 'unstick' and evenly brown the gulab jamoons.
The Gulab Jamuns should rise slowly to the top if the temperature is just right.
The balls must be fried very slowly under medium to low heat to complete cooking and even browning.

Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in syrup overnight to completely soak through.

[sapodila]

So who sending me some Parsad? Ah miss out on de Sawine arreddy so ah puttin in meh order fuh Parsad from now eh. Ah even beggin' ...
Eef I send yuh Prasad it will reach yuh stale! Considering that I do decide to send you some, it's not free. I want something in exchange, since nothing in life comes for free. I need a compilation of North Indian Kathak style OLD ANCIENT songs from Bollywood movies such as Kohinoor and the likes..... genre / period, on a CD. So .... deal or no deal? I don't ask fuh much :D

[guyguy]

So who sending me some Parsad? Ah miss out on de Sawine arreddy so ah puttin in meh order fuh Parsad from now eh. Ah even beggin' ...
Eef I send yuh Prasad it will reach yuh stale! Considering that I do decide to send you some, it's not free. I want something in exchange, since nothing in life comes for free. I need a compilation of North Indian Kathak style OLD ANCIENT songs from Bollywood movies such as Kohinoor and the likes..... genre / period, on a CD. So .... deal or no deal? I don't ask fuh much :D
Deal

[amzz]

wham, is only 1 parsad recipe it have or wah

[sapodila]

I moderate my recipe by cutting some flour and adding other flours such as rice flour, wheat flours, cream of wheat ( my God Father has used split peas flour { besan} before and it was delish ) :D , following the same method and achieving a different taste.

Amzz I am sure the archives has lots more prasad recipes from DOGG, Mala, Shivs ( I think), and a host of other contributors. ;)

[sapodila]

So who sending me some Parsad? Ah miss out on de Sawine arreddy so ah puttin in meh order fuh Parsad from now eh. Ah even beggin' ...
Eef I send yuh Prasad it will reach yuh stale! Considering that I do decide to send you some, it's not free. I want something in exchange, since nothing in life comes for free. I need a compilation of North Indian Kathak style OLD ANCIENT songs from Bollywood movies such as Kohinoor and the likes..... genre / period, on a CD. So .... deal or no deal? I don't ask fuh much :D
Deal
Okay! But I warn you that Prasad would get to you stale...............unless I freeze it then overnight it? Will PM for info.

Wonder eef anybody ever freeze then reheat prasad..........Mivo, BRji?

[brag]

Yes, I freeze mahanbhog all the time, and let it thaw out without reheating it. Wrap it in newspaper for taking or sending abroad. Some how the newspaper acts as insulation and keeps it fresh and even still cold after a day without refrigeration. I don't know anything about mailing it abroad which takes a few days, but I guess it can be done, and still remain fresh after a few days. With that amount of ghee in it it cannot go bad in a day or two by Fedex.

[Mivo]

Yea Saps I have freeze prasad and like BRji said it thaws really well. You should have no excuses in fedexing some to Guy...ent :lol: :lol:

[sapodila]

Thanks folks! ( Now I have no excuses eh Guy :lol: ) Ah get meh self cornered eh Mivs :lol:

[saltwater]

Saltwater...." Saime" from yuh back yard? Yuh have dry seeds fuh meh? :lol:
Gyal, is my cousin who does keep 3 plants for me every summer. She get she seeds from her fadder in Trinidad some years back and ever since she does leave some to dry for the next year. I will see if could get some seeds for you.

[guyguy]

Yea Saps I have freeze prasad and like BRji said it thaws really well. You should have no excuses in fedexing some to Guy...ent :lol: :lol:
Mivo,
I love you gyul. :D :D :D

[guyguy]

Saps,
As soon as ah get home dis weekend, ah making dat extra special CD for you. I guarantee that you will love it ... or your Parsad back. :D

[sapodila]

Googia ( Gogaah ) Recipe

Dough
1 cup all purpose flour
1 tablespoon cream of wheat ( don't ask me why or I'll have to check with my Mom :lol: )
2 tablespoons oil
1/3 cup lukewarm water or as needed

Filling
1/2 cup heavy cream ( evaporated milk is good too )
1 cup milk powder ( like klim)
1/4 cup grated coconut
1/4 cup sliced almonds
1/2 teaspoon ground roasted eliche
2 tablespoon sugar

TO SEAL PASTRY
1 tablespoon all purpose flour
2 tablespoon water

Syrup
1/2 cup sugar
1/4 cup Water
small piece grated ginger

Oil to fry

Knead flour to make soft pliable dough and cover for approx. 10 minutes

Next
Light stove and put on pot or large frying pan.
Add cream or milk and milk powder and cook until it gets incorporated.
Add coconut, eliche, nuts and mix well
Turn off the stove THEN add the 2 thsp. sugar and mix well and set aside to cool off.

THEN
Mix that flour GLUE TO SEAL PASTRY

NOW
Take dough and make 20 -24 small balls.
Roll out each with rolling pin or hands and paste the edges (HALF OF THE CIRCLE )
Fill with approx 1 thsp of the filling mixture and seal the edges leaving no holes or they will open while frying.
Fry in Hot oil and set aside.

NOW

Put syrup to boil for approx. 12 minutes.

THEN

Dip each googia in the syrup to coat and garnish with shredded coconut or sliced nuts.

[Mivo]

Yea Saps I have freeze prasad and like BRji said it thaws really well. You should have no excuses in fedexing some to Guy...ent :lol: :lol:
Mivo,
I love you gyul. :D :D :D

Guy, we Debe ppl does look out for our next door neighbors from dong d road :lol: :lol:

[amzz]

I moderate my recipe by cutting some flour and adding other flours such as rice flour, wheat flours, cream of wheat ( my God Father has used split peas flour { besan} before and it was delish ) :D , following the same method and achieving a different taste.

Amzz I am sure the archives has lots more prasad recipes from DOGG, Mala, Shivs ( I think), and a host of other contributors. ;)


tried it saps

[guyguy]

Guy, we Debe ppl does look out for our next door neighbors from dong d road :lol: :lol:
Dais why South people are de bess. dem Northerners cyar understan dat kine ah ting.

BTW: Last weekend ah eat some rell good doubles and aloo pies in ah Roti Shop in Brampton run by ah gyul from Debe. Ah tink we iz famalee too. Ah eat 7 doubles and 5 aloo pie in one shot. Meh belly was bussin buh de food was rell good - even de sauce had bhandania in it too.

[saltwater]

Look how South people greedy nah. 7 doubles and 5 aloo pies :?

[sapodila]

Dat's why Falcon does call em dhal belly :lol:

[guyguy]

Look how South people greedy nah. 7 doubles and 5 aloo pies :?
Aye gyul. Wat wrong wit you? We South people rell poor and we does eat only on Monday and Wednesday - when gyarden in season too - and, wen it have Indian weddin. Dais de bess since all we have to do iz walk rong de place and lissen fuh Indian chunes and Tassa and we know dhal an rice an roti sharin free and to anyboddy dat siddong tuh eat wit dey soharee leaf. So sometime we does eat on Saturday too.

Dem omans have it much better. Dey does get tuh eat orn Friday nite since dey does have dat ting with de bride-to-be orn Friday nite and food does be sharin' buh men are excluded. So, wen we South people see food, especially ting like doubles and aloo pie, we cravitious and we does eat plenty, plenty, till we belly bussin. We eh greedy ... well ... most ah we ... we jess doh get so wen we se, iz licks dong de line oui. :D :D :D

[guyguy]

Dat's why Falcon does call em dhal belly :lol:
Bahahahahaha!!!!. Good one dey Saps. Jess doh fugget de Mahanbhog eh.

[sapodila]

We south people never go back on our words.......will PM yuh tracking number in a few........

[Mivo]

Guy you see how blessed you are, you getting the prasad in time for Diwali :mrgreen: :mrgreen:

[guyguy]

Guy you see how blessed you are, you getting the prasad in time for Diwali :mrgreen: :mrgreen:
Yes girl. But like Saps said, we South people does keep we word - after all, you can take away everything from us, even our life, but you cannot take away our word.

Meh mouth waterin' arreddy .. :D :D :D

[saltwater]

Today I get my goolab jamoon, kurlma and barfee. I just had some of each and it tasting really good. My sister in law is the best. Tomorrow I getting my prasad as soon as it come out the pot.
Happy diwali everybody.

[saltwater]

I forget to add a new item..benna cakes

[sapodila]

Like yuh get them "benna cakes" for Tobago o wat She ent sent yuh benna ball too? :lol:

[saltwater]

Saps, no benna balls, just benna cakes and first time I eating it to. Is Diwali morning and I going to scrub my bathroom. Is the only thing I still have to do. Then I going to start with the food. Happy Diwali Saps.

[saltwater]

I ready to make saheena and I realize I dont have a recipe. Now I back here looking for one and I cannt find any.
Anybody here. Do I steam the bhaggie. I making the one to mix and fry. Saps I need you, way you dey gyal.
Time to call my sister in law.

[sapodila]

Yuh procrastinator :lol:
No need to steam the chip up 'bhaji' just mix up with other ingredients.

Saheena

2 cups flour
2 cups grind dhal or gring dhal powder ( ready made add some rice flour ( 1/4 cup ) if not using fresh ground dhal.... it will taste real nice )
1 1/2 tsp baking powder
4 cups chopped bhaji
1 thsp ground garlic
1 tsp ground bhandania
1/2 tsp salt
1/2 hot pepper
1/2 tsp geera
1/4 tsp turmeric powder
squeeze a little lime juice

Mix well with warm water to a consistency that will allow you to form patties.

Fry in hot oil drain in paper towel or brown paper and enjoy with some good hot chutney.

Happy Diwali!

[guyguy]

Did someone say Sahina? Here ... have some ...

[mammadon]

Happy divali all! hope the roti is going down well! :lol:

[brag]

The only thing that matters for me is the sweet rice or mithabhat/kheer/paysam and sometimes the mahanbhog and the rasmalai. You can see I am fond of sweets

[guyguy]

Allyuh, ah doh mean tuh boast eh, but ah boastin' anyway ... South people are the best!!!!

Thank You Saps

[Scorpio]

Shubh Divali everyone.

[Ali]

Did someone say Sahina? Here ... have some ...

aye i have some too...but it done so no pics to post lol

Hope you all had a great and blessed day :)

[sapodila]

Allyuh, ah doh mean tuh boast eh, but ah boastin' anyway ... South people are the best!!!!

Thank You Saps
:lol: :lol: :lol: :lol: ..............You're welcome!

[Ali]

i born south :roll:

[saltwater]

Guy could only boast about other people food. Why he doh post some pics of what he cook himself.

[saltwater]

Saps thks for the recipe but I called my sister in law and she said to steam the bhaggie. (is the first time I making saheena eh)
So i steam the bhaggie, I mix with split peas powder, pholourie mix and some self rising flour, plenty seasoning and let sit for 1hr. I fry the first set and tested it and it was uncooked on the inside. I come back to see if you post a recipe and daiz when I realize that I need to put baking powder and more flour. Girl long story short, that saheena get mixed over about 3 times until the last batch fried properly. And it taste good.
All my food taste good.

[sapodila]

:lol: @ Salt. Good to try and succeed than fail to try at all...........and yuh persistent to eh :D

[guyguy]

Guy could only boast about other people food. Why he doh post some pics of what he cook himself.
Ah jess doh want tuh put you to shame gyul. Ah tired see omans cry oui. :D :D :D

[saltwater]

i know what you mean Guy Guy...man I buss cry when I see that picture of your front.

[saltwater]

:lol: @ Salt. Good to try and succeed than fail to try at all...........and yuh persistent to eh :D
:oops: :oops: I start the saheena early in the morning and I finish it at 4.30. My sister in law even send over she trainee (my neice) to see if i know what I doing. Poor ting mix over the saheena one more time or should I say poor saheena. :oops: :oops:

[guyguy]

i know what you mean Guy Guy...man I buss cry when I see that picture of your front.
Well, you're out of luck. Yuh cyar have me. Ah arreddy spoken for. Yuh go jess have to get over de disappointment and stop yuh cryin' :D :D :D

[saltwater]

Man you could well miss-interpret the cries of a woman

[guyguy]

Man you could well miss-interpret the cries of a woman
And how would you know, Miss Lady? Like yuh have fusshan experience o' wot? :D :D :D

[saltwater]

Its not about me, is about you and your front. But this eh have nothing to do with Diwali so I will continue when I see you try to show off again. :lol:

[Mivo]

Salt what you cookin for Diwali?

Grapes your mommy reach yet? she bring chaitigne

ah wish someone would come an cook for me :lol: :lol:

[grapesweetie]

mivo
she coming fri with the chaitigne :D

[Mivo]

mivo
she coming fri with the chaitigne :D

meh mouth waterin eh

[saltwater]

Mivo, a good good Hindu woman like me not cooking. I shame to say it but this year I going to eat by my sister in law and she doesnot yet know this. I have visitors in my house and getting more right after Diwali. I dont have time to prepare my house.

[guyguy]

saltwater,
But ent you did say dat wen yuh eat yuh bowjie food yuh belly does wuk yuh fuh weeks? :lol: :lol: :lol:

[saltwater]

My stomach hard, i dont get belly wuk.
She cooks the traditional way, sometimes way to spicy for me but very delicious.
Anyway, I ended up cooking pumkin, channa and alloo, pumcetaye, saheena, chutney, ordered roti, got a tray of prasad and kulma and gulub jamoon from my sister in law.
The curry still in the fridge, I still have most of the prasad, threw out the sahena 2 days ago. I dont think I will bother with Diwali next year.