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Jane
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Posted: Fri Feb 24th, 2006 12:03 am |
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choti bahen..me waiting patiently fuh dem gojha wha yuh promise me bout 6 mths ago!!
Phagwah deh rite rown de karnah!!!!!
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stargal
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Posted: Fri Feb 24th, 2006 01:52 am |
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don't worry sis..
ah working on de recepi....will post as soon as it's ready....
me guh tek de day off - must come ovah for some.....
just a reminder phagwah is march 15th for all those who are wondering....
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Wikid
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Posted: Fri Feb 24th, 2006 05:43 pm |
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stargal wrote:
don't worry sis..
ah working on de recepi....will post as soon as it's ready....
me guh tek de day off - must come ovah for some.....
just a reminder phagwah is march 15th for all those who are wondering....
hea Starry many tnks fuh de Baiganee recipe but a tink i'll stick wit moms mekin um
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Jane
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Posted: Fri Feb 24th, 2006 05:45 pm |
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Wikid wrote:
hea Starry many tnks fuh de Baiganee recipe but a tink i'll stick wit moms mekin um
how sum pple suh BLESSED!!! dem still gat mom cooking fuh dem!!!! Thank God for MOMS!!!
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Wikid
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Posted: Fri Feb 24th, 2006 05:46 pm |
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JaneR wrote:
Wikid wrote:
hea Starry many tnks fuh de Baiganee recipe but a tink i'll stick wit moms mekin um
how sum pple suh BLESSED!!! dem still gat mom cooking fuh dem!!!! Thank God for MOMS!!!
hahahaha yea i'm blessed! :p
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Jane
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Posted: Fri Feb 24th, 2006 06:53 pm |
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stargal wrote:
me guh tek de day off - must come ovah for some.....
just a reminder phagwah is march 15th for all those who are wondering....
yuh sure bout dis invite...??? me mite tek it up yuh know..it's wed and it's march break!!!!
unless i'm called in to wrk..
if not ..look fwd to seeing me..(ie if i me hubby nah gat 2 much wrk andhe gatime fh bring me up deh..me nah know y yuh gan and buy house suh far!!!!)
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stargal
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Posted: Fri Feb 24th, 2006 08:28 pm |
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JaneR wrote: yuh sure bout dis invite...??? me mite tek it up yuh know..it's wed and it's march break!!!!
gyal u guh prappa mek u lil sissy happy if u come....me suh glad that holi fall in march break.....dah mek moe me tek de day aff...suh come ovah.....
besides, ah hubby bd too....
lookforward to seeing u...
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Jane
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Posted: Fri Feb 24th, 2006 09:39 pm |
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ow gyal..thanx..
but me nah fussy bout de bday part..lol..
all me waitng fah is de gojha!!! and some methai and suh...me nah kay fuh de goat curry etc...
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stargal
Member
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Posted: Mon Feb 27th, 2006 08:34 pm |
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Recipe: Mettai
Ingredients:
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1 lb. flour
6 ozs margarine
a handful of grated coconut
2 teaspoon sugar
a pinch of salt
nut meg
essence
1 teaspoon custard powder
1 egg
1/2 cup of milk
1 teaspoon baking powder.
for sling:
1/2 lb white sugar
How To Prepare:
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rub in all ingredients and knead with milk. Make into doughs and leave
for 45 mins. Roll out and cut into rectangle shapes and deep fry.
Leave to cool.
For sling:
mix 1/2 cup water with white sugar and boil until thick. throw on
mettais and mix and leave sling to dry on mettais.
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stargal
Member
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Posted: Mon Feb 27th, 2006 08:46 pm |
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Recipe: Badam Lacha
Ingredients:
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2 cups water
2 cups Guyana brown sugar
1 tsp ghee (optional)
1 cup white flour
Few drops pear or vanilla essence
Few drops red food coloring
How To Prepare:
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Melt ghee in pan over moderate heat. Add flour while sifting to hot
ghee. Toast flour until lightly golden. Spread on tin foil or wax paper.
In a carahee, put in sugar, water, and essence. Do not stir. Bring to a
boil with medium heat until mixture is bubbling up thickly. Test a
small amount with a toothpick in cold water. If it holds on to the
toothpick, it's ready.
Using a spoon, pour mixture quickly to toasted flour with quick back
and forth strokes. With a fork, continue to stretch sweet mix on flour to
get it floured and as thin as possible. Cool slightly and store in an
air tight container - flour and all.
When serving, shake off some of the flour. Can be served warm or cold.
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blue saki
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Posted: Sun May 28th, 2006 01:41 am |
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Jane wrote: yuh mek me laff...
yuh know me nah eye-paas yuh bai...
me gat 2 much respect fuh yuh...fuh do dah to yuh
anything yuh 'hear' me seh, me ah only pulll yuh leg...ahrite bhaiya ???????????????
me chota bhai ( James) tell me bout d ah book''Cooking in GY'
fuh tell yuh de truth..dis ah wha mek me start de thread..usual recipes..like i stumble pun dah potato thing..me nah even de know the name a dah potato..( i mean it's written on the bag...so i searched for the name..lol)
suh den de idea come to me...maybe all dem addah gyals mussie have some lil recipes like dis wan...
with my kids..i have to always look out for new things..
me like wan gourmet cook....lol..the other day..i tried 'Thai chicken"....
thebig girl liked it..( yest was her 19th bday)...she likes mexican, italian and other international dishes...
th lil one look at foods she sees..and asks me if i can cook them..lol (like in the case of the marble potatoes..)
so bhaiya..dis sis ah always try out new foods..last saturday, i tried chicken biryani..i found 2 recipes..1 from the thebottle( biryani paste masala) ..and the other from the box of a dry biryani masala..
guess what??? me get the 'ruff' idea from them and did my own thing..it came out well..............lol...like i left out the yogurt part..i didnt think the folks in my family will like yogurt in curry rice..lol
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stargal
Member
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Posted: Sun May 28th, 2006 03:59 am |
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blue saki wrote: Jane wrote: yuh mek me laff...
yuh know me nah eye-paas yuh bai...
me gat 2 much respect fuh yuh...fuh do dah to yuh
anything yuh 'hear' me seh, me ah only pulll yuh leg...ahrite bhaiya ???????????????
me chota bhai ( James) tell me bout d ah book''Cooking in GY'
fuh tell yuh de truth..dis ah wha mek me start de thread..usual recipes..like i stumble pun dah potato thing..me nah even de know the name a dah potato..( i mean it's written on the bag...so i searched for the name..lol)
suh den de idea come to me...maybe all dem addah gyals mussie have some lil recipes like dis wan...
with my kids..i have to always look out for new things..
me like wan gourmet cook....lol..the other day..i tried 'Thai chicken"....
thebig girl liked it..( yest was her 19th bday)...she likes mexican, italian and other international dishes...
th lil one look at foods she sees..and asks me if i can cook them..lol (like in the case of the marble potatoes..)
so bhaiya..dis sis ah always try out new foods..last saturday, i tried chicken biryani..i found 2 recipes..1 from the thebottle( biryani paste masala) ..and the other from the box of a dry biryani masala..
guess what??? me get the 'ruff' idea from them and did my own thing..it came out well..............lol...like i left out the yogurt part..i didnt think the folks in my family will like yogurt in curry rice..lol
 hmmm!!!
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taradjoseph
Member
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Posted: Tue Jun 23rd, 2009 07:21 pm |
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RICE /Red Beans
Ingredients
2 cups brown rice
2 cup warm water
1 – 15 oz. can red beans
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon crushed garlic
1 teaspoon crushed red pepper
2 tablespoon chopped red bell pepper
1 teaspoon fine leaf thyme
1 sm. Chopped onion
2 stalks of chopped green onions
· Wash 2 cups of brown rice thoroughly, drain out water
· Then add 2 cups of warm water
· Add the rest of the ingredients to rice
· Stir pot
· Cover rice and simmer on low- medium heat for 5 minutes
· Then uncover pot and stir well,
· Cover rice and cook until all liquid is dried up
· Turn off stove and fluff with a fork mixing
Last edited on Tue Jun 23rd, 2009 07:31 pm by taradjoseph |
taradjoseph
Member
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Posted: Tue Jun 23rd, 2009 07:22 pm |
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STEAMED VEGETABLES
Ingredients
½ of a medium cabbage
½ lb. carrots
1 teaspoon olive oil or salted table butter
1 pinch of salt to taste (if using butter, do not add salt)
1 crush clove of garlic (sm.)
Footnote: you can also add any other vegetables to your liking
· Coarsely chopped cabbage, wash and set aside
· Peel, wash and slice carrots, ¼ inch in diameter
· In a heated pan add butter or oil (do not burn)
· Add garlic and sauté, do not over brown
· Then add vegetables, stir occasionally, cook for 5 minutes (or longer, whichever you prefer)
· Cook on medium heat (veggies. Should be crunchy, not over cooked)
Last edited on Tue Jun 23rd, 2009 07:28 pm by taradjoseph |
taradjoseph
Member
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Posted: Tue Jun 23rd, 2009 07:24 pm |
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Pepper Pot
2 lb trotters (pork feet)
2 lb cow heel
3 lb oxtail
¼ lb salted pig tail
¼ lb salted beef
¼ cup cooking oil (to sauté meats)
1 cup Amerindian Cassareep (save 1 teaspoon cassareep for pressuring cow heel)
3 oz. brown sugar
1 tablespoon crushed red pepper
2 cinnamon sticks (1 in x 5 in)
Salt to taste (be very careful, since recipe calls for salted meats)
2 stalks married man pork (basil)
1 bunch (fresh) fine leaf thyme
2 (fresh) broad leaf thyme
7 cloves of garlic (no need to crush), (save 1 clove of garlic for pressuring cow heel)
8 whole cloves
... Cut up salted meats and soak with water over night
...In the morning, discard water and in a small pan, bring to boil salted meats for 15 minutes and set aside
... Cut up all other meats (ask your local butcher to help you)
... Wash meats thoroughly with lemon or apple cider vinegar
... Rinse well
... Set aside
... With a clean piece of cheese cloth, add all other ingredients such as crushed red pepper, cinnamon, married man pork (basil), (fresh) fine leaf thyme, broad leaf thyme (fresh), cloves of garlic, and whole cloves
... Tie cheese cloth with seasonings, loosely but securely
... Cut off, any excess cloth with a scissors
... Set aside
... Pressure cow heel separate: cover cow heel with water, 1 clove of garlic, 1 teaspoon cassareep, and ¼ teaspoon salt, - pressure for 20 minutes or until half tender
... In a large heavy pot (cast iron would be perfect) heat up oil; add other meats with cassareep and sugar and sauté until all liquid is dried up
... Drain out excess fat (Not all of it)
... Add into middle of pot the seasonings in cheese cloth
... Then add hot water to meats, (including salted meats with liquid), water should cover meats.
... Simmer gently for about 2-3 hours or until meat is tender.
... Adjust flavor with sugar and salt
Footnote:
You can omit cheese cloth and leave all seasonings as is. If leaving seasonings as is - make sure you crush up your garlic and fresh seasonings; add them all when you are sautéing your meats
This dish develops flavor when left over a period of days. If left unrefrigerated, you must reheat to a boil every day on very low heat.
Last edited on Tue Jun 23rd, 2009 07:55 pm by taradjoseph |
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