A Delicious Paynuse
Ok, so you still do not know what is paynuse? Well, this is one of the more rare delicacies that the East Indians make on the island.
Divali Recipes
The Delicate Art of Making Goolab Jamoon
Like the Barfi, Gulab jamoon is also milky and sweet. Although I don’t really have a sweet tooth, I’m a little partial to these Divali sweets. I can’t explain it, maybe it’s the ginger and elychee used in the recipes that entices me… I don’t know but they sure taste good.
Spicy and Aromatic Flavors of Curry Chataigne (Breadnut)
The chataigne (breadnut) is picked green to be curried.
Celebrating Diwali with Barfi: A Cultural and Culinary Tradition
After Divali prayers when sweet meats were shared, the first thing I would look for in the little paper bags they handed out was barfi. Actually, I would eat that first then carry the bag home: no one was going to get my barfi!
Aloo Puri: A Classic Indian Dish with a Modern Twist
Aloo puri is like dhal puri, just that it has potato in it. Now you may wonder why I didn’t call it a potato roti, you see a potato roti connotes a different idea in the trini mind. What we would call a potato roti or what you would get at a trini roti shop is really the normal dhal puri roti with a curry potato filling. I know it sounds a bit confusing but that’s how it is in Trinidad and Tobago.
Kurma
Kurma is a delicacy made by East Indians during Divali but it has gotten so popular that it sold as a snack year round. From market stalls to parlours, this snack has truly become a trini favourite.
Sawine
Sawine or sewine is hard to describe: it’s not a drink yet we slurp it down in cups, but then it’s not even porridge because it has vermicelli in it. Confusing as it may seem, this is one sweet delicacy I look forward to every Eid.
Trini Parsad (Cream of Wheat)
Parsad is another favorite around Divali. Parsad made of cream of wheat makes this Divali indulgence nutritionally worthwhile.
Spice Up Your Dinner Table with This Mouthwatering Curry Mango Recipe
Curry mango is another side dish that goes great with roti or rice; along with curry chicken, channa, potato and a little kuchela or chutney, but I personally like to enjoy it by itself to savour the taste.
The Secrets of Making Perfect Flour Parsad: A Step-by-Step Guide
Last year I posted parsad made with cream of wheat. This time I decided to post the other popular variation of parsad; flour parsad.
Curry Channa Puri: The Perfect Fusion of Spices and Dough
This is another type of roti you can try. It is very rare since roti shops don’t really sell it…Cost wise, channa is a bit more expensive than split peas!
