A Sweet Divali - Kurma, Gular Jamoon and Barfi.

Typical Indian sweets

Kurma, gulab jamoon and barfi are some of the most popular sweet dishes served in Divali time.
Trinidad is a multicultural island, and we all celebrate Divali regardless of the religion the everyone practice. We celebrate with the Indian community the victory of goodness over evil and light over darkness.

This celebration is very colorful and people decorate their houses with light, people dress the colors of devali and the women in particular enjoy the time wearing really bright color, shine and light, a lot of jewelery ... it is just beautiful.

Devali is like Christmas for the Indus, people get together around a table full of good food, sweets and lights.  In this post I brougt three recipes of ome of the most popular sweets for the season, I hope you enjoy it.

Happy Diwali to Everyone, Deepavali Valthukka!! Shubh Diwali!!!

Decoration lights

Typical women outfit to celebrate Devali, I just love it!!

Kurma
Yield: 300 sticks

2 lbs. all purpose flour.
200 gr. butter.
2 oz. fresh ginger, grated.
1 tsp. Cardamon (elychee), ground.
1 tsp. Cinnamon, graund.
1/2 tin. condensate milk.
4 fl. oz. evaporated milk.
3 fl. oz. water.
vegetable oil for frying.

Syrup (Phaag)
16 fl. oz. water.
250 gr. granulated sugar.

1. Combine flour, butter, ginger, cardamom and cinamon, rubbing to create a consistancy like fine bread crumbs.
2. Combine  all liquid ingredients. And add it to the mixture made in the step one (1) to make a soft dough, allow o rest for 20 minutes.
3. Divide dough into two equal parts: roll dough 1/2 in. thick.
4. Heat oil in an iron pot over medium heat.
5. Cut dough into 3-in strips.
6. Fry until golden brown , drain on absorbent paper and place in a large bowl.

Syrup: In a pot pour water and sugar to boil until mixture become slightly thick in consistancy. Pour over fried dough , turning continuosly until sugar crystalises.


Gulab Jamoon
This dish is commonly knowns as "Fat Kurma", the trinidadian version of this sweet is a deep fried flour mixture drizzled with a sugar glaze. In autentic Indian cusine, the Gulab Jamoon is deep fryed milk dough soaked in heavenly sweet syrup.

Yield: 50 units
450 gr. white flour.
8 oz. butter.
450 gr. powdered milk.
1 tin condensed milk.
4 fl. oz. evaporated milk.
4 fl. oz. water.
1 tsp. cardamon (Elychee), ground.
1 tsp. cinnamon, ground.
2 tsp. fresh ginger, ground.
Vegetable oil for frying.

Sugar Glaze
12 oz. icing sugar.
1/4 cup. warm water.

1. In a large bowl mix flour, butter and powdered milk.
2. In a separate bowl, mix condensed milk, evaporated milk, water and spices.
3. Add the milk and spices mixture to the dry ingredients.
4. Mix to stiff dough, cove with a damp cloth to keep dough fiirm and prevent craking.
5. Heat oil in an iron pot.
6. Brak dough into small pieces and form into almod shapes (3" length and 2" thickness)
7. Fry over low heat until golden brown; rmove and drain on absorvent paper.

For sugar glaze:
Mix together icing sugar and water to a thick glaze. Dip the fried Gulab Jamoon into the glaze and layout on a baking sheeet, to dry.


Milk Barfi (Barfee)
Barfi is a very popular sweet in Trinidad in special for weddings and Divali. The main ingredients for theis sweet is milk and sugar topped with sweet cake sprinklers.

Yield: 2 dozen
16 oz. cream (tin).
500 gr. powdered milk.
450 ml. water.
250 gr. granulated sugar
1 tsp. fresh ginger, ground.
1 tsp. cardamom (elychee)
few drops of Rose Water.
100 gr. butter.
2 oz. cake sprinklers for garnish.

1. Rub the cream into the powdered milk, to create a consistanncy of fine breadcrumbs.
2. In a heavy sauce pot bring water to boil, sugar, ginger, cardamom and rose water.
3. Allow sugar mixture to formlight syrup.
4. In a large bowl, please the milk mixture and add the sugar mixture, turning constantly to avoid lumps.  The mixture should form a ball not too soft and crumbly.
5. Grease a flat square dish with butter.
6. Using a spatula, spread mixture evenly, smooth the top and add sprinklers.
7. It's important to cut into squares before it completly cools.

Recipes from: Premchand Malloo, Malloo's Catering Services, Trinidad & Tobago.

Trinidad food

Eating Phoulorie and Sahiena in Savanha Park

A while ago, I went to the Queen's Savanah Park in Port of Spain, with my son and husband, wee do not go out often, so that made this occasion memorable.
I carried my camera with me to take some pick of the street food that you can find around the Savannah, real Trinidadian food, more Indian style, like phoulorie and sahiena. We stop ed by the Phoulorie man and buy some to go.

It is nice to see that  here you do not need much to make business as long as you have your food batch and a permit to place your stand (temporary) on the Savannah park. all food is fresh made right there in front of your eyes. Check the advertising above....

Sajina & Polourie

Phoulorie, just coming out from the fryer.

Phoulorie with some mango sauce, yummy!!!

Sahiena

If you cannot come to the Queen's Savanah Park in Trinidad, but you  want to enjoy these Trinidadian treats, check our recipes here.

Trinidad food

Putting Some Curry in my Shrimp

Last week my mother-in-law who is Trinidadian prepared the most delicious curried shrimp. Her  brother brought her some very good size shrimp, and she prepared them in curry.

I really love shrimp and I am always available to try any new recipe and taste. I soon as she came home with the shrimp I tasted one, and wow!!! heaven...  It was delicious.  But it was too little bit  :( 

I saved some of the curried shrimp to take the picture, my husband eat most of them and I kept the recipe not only for me but for you all. I most say my mother-in-law cooks very well and if I trust someone regarding to local food, she is the person.

I hope you can enjoy this recipe as I enjoyed eating my shrimps...


CURRIED SHRIMP
Serve 8

2 lbs. shrimp (shelled)
1 tsp. minced garlic
1/4 cup finely chopped onions
2 tbsp. green seasoning (click the link for recipe)
2 tbsp. curry powder (or more)
1/2 cup water
2 tbsp. vegetable oil
1 tsp. sal
hot pepper to taste


Method:

1. Season shrimp wih garlic, onion and green seasoning.
2. Mix curry powder with 1/4 cup water.
3. Heat oil and add curry paste and saute for 1 minute.
4. Add shrimp, salt, hot pepper, and stir to coat shrimp for a minute or two.
5. Add remaining water and cook on high heat for about 3 minutes. Do not overcoo as shrimp will be tough.
6. Adjust salt and pepper.

For another great recipe for green seasoning click here. The green seasoning play an important part in the preparation of many Trinidadian dishes... So make enough and keep it in the refrigerator.

Breadfruit Chocolate Truffle

Breadfruit  is a very common fruit in the Caribbean, the breadfruit tree comes from the mulberry family which is all related to the chataigne tree and jackfruit tree. It can grow to heights well beyond 85ft. It is native to Malay peninsula and grows torrential along the South  East Asian countries, Polynesian states and it was brought to the Caribbean during the colony to feed the African slaves; each tree produce around 200 or more fruits per season.

Here in Trinidad you can find the Breadfruit tree all over the places. This fruit is prepared in many different ways, but the most popular dish made with this fruit is Oil Down, the funny thing about this dish is that there is no middle ground, you love it or you hate it. Click the link for more information on this recipe. Other ways to prepare breadfruit are steamed, fried and baked.

When I was in Venezuela I tasted for first time Breadfruit,  we call it Pan de Ano o Pan de Palo (in Spanish). My aunt Hilda have a tree in her house backyard, that was many years ago, at that time I had never seen that tree or fruit. My aunt fried the breadfruit and gave it us to try. I eat it, I remember that was like eating fried sweet potato.This fruit is very rare in Venezuela and it is not part of our common diet.

I was reading the Saturday Express Newspaper (5th March, 2011) from Trinidad & Tobago and there was an article about breadfruit. In a interview with Chef Jason Peru, a lecture at the Trinidad & Tobago Hospitality and Tourism Institute, was talking about the versatility of the breadfruit and presented a dessert made with breadfruit. I had never heard about this!! so I decided to bring this recipe to my blog.


BREADFRUIT CHOCOLATE TRUFFLE

1 Cup breadfruit (medium cubed)
2-1/2 cups water
1 tsp vanilla essence
3 tbsp rose water
6 tbsp cherry brandy
1/4 tsp cinnamon powder
1 tbsp corn syrup
1/2 cup brown sugar


Coating
12 oz sweet chocolate
3 tbsp toasted chopped peanuts

METHOD:

1. Please all the ingredients for the truffle into a small deep pan and mix to distribuite throughtout the water. Add the chopped breadfruit and bring to a boil then simmer. Cook covered for about 20 minutes, on a low heat until the breadfruit is cook through, ensuring not to over boil the breadfruit. it should be soft, tender but still slightly sticky.
2. remove from heat, strain. Then discard liquids and crush the breadfruits until smooth, removing any strands that may be present. Place crushed breadfruit into a bowl and refrigerate until cold.
3. Meanwhile,melt the chocolate over a double boiler (a bowl with the chocolate inside over a pot of boiling water) and ensure the melted chocolate is smooth  and semi-runny. Remove from heat and allow the chocolate to come down to room temperature.
4. Take breadfruit and make small 1 oz size balls by rolling the mixture in your hand.-some cocoa powder dusted on your hands will prevent sticky hands.
5. Take balls and gently roll into the cool chocolate mixture useing a fork.
6. The balls should quickly firm up due to their coolness.
7. Then roll them into the chopped peanut. Please on a sheet line with parchment and place in the chiller for 2 hours.
8. Serve as a snack or as a plated dessert with a decorative fruit sauce.

Callaloo Soup

The Callaloo is a creamy soup originally from the Caribbean. This soup is made with okra and dasheen or water spinach leaves. There are many variation of callaloo which may include coconut milk, crab, meat, etc.

This soup have a very dark green color, it's very rich in flavor and in iron. Callaloo is serve in Trinidad & Tobago as a side dish.

Every Sunday the majority of the Trinidadian enjoy what is called "Sunday's Lunch", almost every body cook the same meal that day, thi may include macarroni pie, curried meat, boiled plantain, white rice and of course callaloo, some people eat it as a soup while others just used it as a dressing for other dishes like macarroni pie.


Ingredients
Serves 8

12 dasheen or callaloo leaves
1/4 lb. salted beef or salted pork or 1/2 lb.
8 ochroes / okras
4 stalks chive
2 spring thyme
1/2 cup chopped onion
t tsp. minced garlic
2 crabs, cleaned and broken in pieces
1 whole hot pepper (optional)
2 cups of coconut milk
2 cups hot water
1 tbsp. cooking butter

Method:

1. Strip stalk and midrib  from leaves; wash an cut leaves and the soft stalk.
2. Soak and cut salted beef or salted pork in bite-size pieces.
3. Cut ochroes, chives and thyme in small pieces.
4. In a large pot or skillet put callaloo leave, salted meat, ochroes, chive, thyme, onion, garlic, crab, hot pepper, coconut milk and water .
5. Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
6. Remove hot pepper, swizzle or beat with a hand beater.
7. Add cooking butter and stir well. Adjust salt and pepper.

Serve as a soup or accompanied with rice and ground provision




Recipe taken from: The Multicultural Cuisine of Trinidad & Tobago  & the Caribbean, Naparima Girls' High School Cookbook.

For more Trinidadian food recipe check the Trinidadian Food link

Eggplant (Melongene) Chohka (BAIGAN CHOCKHA)

Eggplant is one of the vegetables more versatile. The eggplant can be stewed in the same way like chunks of beef, it can be fried, steamed, roasted and ... always bring wonderful flavor and texture.

I am not a vegan, I am a beef eater but I have learn to appreciate the vegetables as a complement of my main dish, and by the way this roasted eggplant goes perfect with a barbecue.

I tested this style of eggplant in Trinidad, but it was done by a Cuban friend, she adds sesame paste to the eggplant after everything is blended, and the flavor is terrific (not pepper added).

I tried with pepper too, by the hand of a Trini friend, for those who like a bit of kick in their food.

I usually make the roasted eggplant adding garlic and onions at the end.

What ever variation from this recipe you want to make, I promise you wonderful results.

Ingredients:
Serve 4

1 lb eggplant
3 clove garlic
1/4 cup finely chopped onion
3/4 tsp. salt and pepper to taste
hot pepper to taste

Method:

1. Wash and dry eggplants and rub lightly with cooking oil.
2. Peel clove of garlic ans stick into egg plant.
3. Roast eggplants over a open fire. For this place egg plants on top of the stove grills, I suggest protect the stove surface with foil for easy cleaning after cooking.
4. Remove eggplants from grill, place them on  a plate. Make a slit lengthwise and scoop out pulp (make sure do not bring any of the roasted skin.  Discard skin.
5. Crush pulp and garlic until smooth: add onion, salt and hot pepper and blend well.

Variations:

• Do not add any hot pepper, the smoky flavour of the eggplant and the garlic will be more than enough for some people.
• Fry onion and garlic in 2 teaspoons of hot oils and add to the roasted pulp.
• Add sesame cream, for additional flavor, 2 - 3 scoops.

Curried Chicken Trinidadian Style

One of my favorite curry dish is the curried chicken, of course after the curried beef, I love beef over almost any other type of meat but when I want to go for chicken this is the best curry chicken ever, the Trini Style Curry Chicken, if you do not want to use your fingers to eat this go with the boneless version of the dish.

The curry chicken is creamy, golden, sausy  and peppery and the curry give it and unique flavour, very exotic.

Serve with white rice and saute broccoli.

In Trinidad people serve the curry chicken or beef with rice and dhall  or  roti, curried channa and potato, curried body, mash pumpkin, curried mango (a litle bit sweet), it is very good option if you want to go all Trini-Indian style for diner.

Ingredients:

Serves 6

1 chicken (3 lbs.), bone or boneless
1 tsp. minced garlic
2 tbsp. minced green seasoning
1 tsp. salt or pepper to taste
1/2 tsp. hot pepper
2 tbsp. vegetable oil
3-4 tbsp. curry powder
1/2 cup chopped tomatoes
1/2 cup chopped onion
1/2 cup hot water


Method:

1. Cut chicken in small pieces and season with garlic, green seasoning, salt and hot pepper.
2. Marinate for 30 minutes or more.
3. Heat oil in an iron pot or skillet.
4. Mix curry powder with 1/4 cup water until very smooth; add to hot oil and cook 2-3 minutes; stir in 1/2 cup hot water.
5. Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is required.
6. Adjust  salt and hot pepper.

For more curry dishes from Trinidad & Tobago check The Muti-cultural Cuisine of Trinidad & Tobago & The Caribbean, You can see this book in the slide show at the top right hand side of this blog.

Curried Channa and Potato Recipe

One of the most popular Trini-Indian dishes is the curried Channa with potato. You can find Channa with potato in Roti, Doubles, together with Curried Duck, Goat, Beef or Chicken.

Ingredients:
Serves 6

1 cup Channa (chick peas) soaked overnight
2 tbsp. cooking oil
1/2 cup chopped onion
1 tsp. minced garlic
2 tbsp. curry powder
1-1/4 cups water
8 oz. potato, cubed or thinly sliced
1 tsp. salt
black pepper or hot pepper to taste



Method:

1. Boil soaked Channa in unsalted water until tender. Drain.
2. Heat oil in heavy pot, add onion and garlic and saute for a few minutes.
3. Mix curry powder with 1/4 cup water: add to oil and cook until thick, stirring continuously.
4. Add potato and stir until coated with curry.
5. Add 1 cup hot water, salt and pepper; cover and cook on medium heat for 10 minutes.
6. Add channa and stir well.
7. Cook until water is reduced and mixture is tender and thick.
8. Add salt and pepper to taste.

How to Make Dhall

Dhall is a soup made from slip peas. There are many versions of this Indian soup, here I have brought the Trinidadian  (Caribbean) version from this soup. 

Ingredients:

Serves 6

1 cup or 8 oz. split peas
2 cups water
1 tsp. turmeric powder
2 cloves garlic
1/4 cup finely chopped onion
1 tsp. salt
2 tsp. oil
1/2 tsp. cumin (geera)


Method:

1. Boil the peas in 2 cups of water until it comes to the boil.
2. Add turmeric, 1 clove of garlic and onion: cover, lower heat and cook until peas are tender , add more water if necessary.
3. Add salt to taste and beat until mixture become thick and smooth. Remove from heat.
4. Heat oil in small pot; add cumin and remaining garlic and fry until brown.
5. Pour in Dhall mixture and stir well.

Serve Dhall with rice. You can add a hot  pepper to the Dhall during cooking. Remove it before serving.

My First East Indian Cusine Experience

Trinidad & Tobago cuisine is a blend of Indian, Amerindian, European, African, Creole and Chinese influence.

I confess that I really like East Indian Cuisine. The flavor is very exotic, peppery, creamy and you can eat most of the food with your hands, very exotic.

When I came to Trinidad for first time to study English I decided to try all type of food, I think, when you go to a new country you have to open your mind, to try new things... The food experience send me to the bathroom the first time, my stomach was not accustom to get any type of spices... that was really bad, I think the food was not good, it was from the night before. May be my friends did not keep it in the refrigerator or something like that. I decided to try again another day because the food tasted good, so may be something when wrong with the storage of the food.

I reached Trinidad in September, just one month after we were in the middle of a National Holiday Diwali. Holidays are the best time to know the culture and here Diwali is for the Hindus like Christmas is for  Christians. So there were a lot of food, music, drinks (no alcoholic) and lights. That was for me the best time to fall in love for Trinidadian-Indian Food.

I was invited to a  small village called Felicity where most of the population is Indian. I was so exited, my friend Ingris  and I dressed the typical outfit with all the costume jewelry and all. We sat down at a long table with so many people that we harly know but the environment was so peaceful everybody helping to set the table, and helping with the children. So wonderful memories.

When finally the table was set I, I was wondering where were the places and the cutlery.  For my surprise, we was going to eat with our hands. And the plates were a  big leaf, I think it was a plantain leaf, I am not sure. After I overcome all my mental issues with the "eating with my hands" I was ready to enjoy the meal. And everything was very tasty.

I think my weakness for Trinidadian Indian Cuisine was born that day. Indian food is a  very good option for those who want to go vegetarian, without scarifying  flavor.

Visit some of our recipes:
Dhall Soup
Eggplant Chohka
Trinidadian Food


In the following post I will take you to different dishes that you can eat at any time.

Stew Pigeon Peas with Pigtail

Trinidad & Tobago has the most exciting food I have ever seen before, once Trinidadian food was featured in Bizarre Food, the food is very different from the Latin American food, and any other part of the world. The Caribbean has their own history that influenced in their cuisine.

The first time that I heard about pigtail, I could not believed that people actually eat the tail of the pig, so I opened my mind to new flavours, there is not sense to go to visit another country and expect that things taste, small and look like things from our own country.  That happened some years ago, I remember that I tried Stew Pigeon Peas with Pigtail first time, I could not believe that it actually taste very good. And for me, you can add as a side dish rice and fried plantain and it is a full meal.

I invite you to taste this wonderful dish and impress your friends with something very Caribbean:

Ingredients:

2  pimentos
1  head of garlic
A handful of  chive, spring onion and cilantro
1 whole hot pepper
1 coconut
1 cup of water
Black pepper
2 lb Frozen green pigeon peas
4 salted pigtail (300 - 400 gr)
2 scoops of margarine or oil - for cooking
300 gr. pumpkin -peeled and cut in medium size pieces

1. Chop the the pimentos and the  spring onions and the other greens,  very small. Put aside.

2. Crush the garlic. Put aside.
3. Blend the coconut in a blender with the water
 
4.  Squeeze the blended coconut with your hands, keep the coconut milk and put away the coconut debris. Put the coconut milk aside. See pictures.
5. Soak the salted pigtail (defrosted and cleaned already) in lime water for 30 minutes to remove part of the salt. In you are using unsalted pigtail, omit this step.
6. In a large pot (pressure cooker), put the margarine a medium fire and add the chopped pimento and garlic. Saute. Add the pigtails previously cut in medium size pieces.
7. Add the green peas  and mix with the garlic, pimento and pigtails. Add the other greens.
8. Add black pepper to taste.
9. Add the pumpkin, mix all together. See picture below.

10. Add the coconut milk

11. Cover the pressure cooker with the lid. At medium fire, cook everything for 18 minutes approximately. When the pressure cooker start to make noise and vapor. Reduce the fire. And cook the peas for 5 to 10 more minutes.
12. After that. Remove the pressure cooker from the fire. Let it cool and vent (follow the manufacturer's specification/instruction to use your pressure cooker if you have never used before). Open the pressure cooker.

13. Put the uncover pressure cooker at medium fire again and add salt to taste. Cook for 15 more minutes. After that the green peas are ready to serve. Serve hot.

In the last picture you can see how nice look the pigtails in the stew green peas. If you do not have pigtail (no available in some countries to sell) you can use salted beef. Follow the same recipes. The results will be very good also, specially with the coconut.

I would like to tell you that this recipe is low carb, but not, sorry....  enjoy it. Eat with some white rice.