tag:blogger.com,1999:blog-2019364330275165959.post2794485531504096146..comments2008-05-06T15:29:55.997-04:00Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-2019364330275165959.post-43390461983657910152008-05-06T15:29:00.000-04:002008-05-06T15:29:00.000-04:00What a beautiful blog you have, Cynthia! How did I miss that all this while! Cam here from Asha's blgo where she ahs tried your parotta roti. I'm a terrible rotimaker but your method of making roti seems almost fool-proof! Am bookmarking this.Vanihttp://www.blogger.com/profile/02990053720835647706noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-35383050216499869182007-09-04T08:29:00.000-04:002007-09-04T08:29:00.000-04:00Cynthia<BR/><BR/>You have an amazing blog & just to see how much of Indian cooking you know is truly commendable. <BR/><BR/>Where did you learn all this from? Did you have a Indian friend?<BR/><BR/>I have been making rotis since I was about 12 yrs old!! Today I make a variety of them to perfection. All thanks to my mom.Shellahttp://www.blogger.com/profile/18256466443356154608noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-46860139950965676652007-07-16T13:49:00.000-04:002007-07-16T13:49:00.000-04:00Greetings Cynthia,<BR/><BR/>You are a God send!<BR/><BR/>I just read your column about Roti, and I felt compelled to write as i could have written the article almost word for word.<BR/>I am American ( Native, Carribean and African Descent) but my children (4) have Guyanese ancestry added. I, like you, have learned to cook many Guyanese dishes but without the roti it was almost like having cooked nothing. I would make the dish then beg an in-law to make us the roti. I was so embarassed because no matter how many times they taught me how to make it, I just couldn't get it. Bakes, on the other hand, were easier so i made bakes with everything. But as you know, bakes can't go with everything. So now after reading your column I set out again to defeat the ROTI!!! I now know that it just simply takes practice, but my biggest challenge was the texture of the dough (soft and smooth, not sticky right?) so here goes, i will get back to you and tell you how i did.<BR/><BR/><BR/>MsJAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-2398326300456791562007-07-12T06:33:00.000-04:002007-07-12T06:33:00.000-04:00Hi Cynthia,<BR/><BR/>I was very amazed to see the roti slide show... Please, please make more recipes like that. It was very educational :)<BR/><BR/>In the slide show, though u didnt seem to add baking powder. Here, on the other side, you added a bit. What is the difference? Dos it make dough 'fluffier' ? <BR/><BR/>You inspired me to make my own 'baked roti', which I havent made in a while. It is very similar to yours, but it skips the whole folding part and is baked instead. <BR/><BR/>Do u think I could dry fry roti in a heavy iron frying pan instead ? What was it that you used ?<BR/><BR/>Zlamushkazlamushkahttp://www.blogger.com/profile/12359856305294505035noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-78674043706316405972007-05-28T12:04:00.000-04:002007-05-28T12:04:00.000-04:00Cynthia, I went to Annapoorna and chatted up the owner there. He directed me to "pickle" (achar) masala, and he had mustard oil and green mangoes as well! I've made up a batch of kuchela and am letting it sit and cure for a week. This coming weekend, I plan to try the doubles. Your kuchela recipe is almost exactly the same as the one I used from Sweet Hands, except in that recipe, you cook the chilis, garlic, salt, and masala in oil, then add it to the uncooked mango shreds, then stir in mustard oil, and let sit for at least 5 days (and up to 3 months). I wonder if I should have cooked the mango through, as you said here. I forgot about that part when I was making it. Well, hopefully the "curing" will basically cook the mango. Thanks again for the wonderful tips and look for the upcoming doubles post! My mouth is watering just thinking about them.Lisahttp://www.blogger.com/profile/01970997615781244805noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-23028921470117499372007-05-17T09:25:00.000-04:002007-05-17T09:25:00.000-04:00Thank you so very much for the tips and the recipe!!!! I'm thrilled! You really do know Champaign well, don't you? Directing me right to the Indian market. I drive by there every day, as I live nearby. I went in once, a while back, and keep meaning to return. Now I will, and I'll see if they have bottled kuchela. I've heard that Matouk's brand is good. But, I would also love to try making it. Probably could easily get green mangoes; we rarely have any other kind in our grocery store, ha ha. Thanks again!Lisahttp://www.blogger.com/profile/01970997615781244805noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-12130708930085785272007-05-16T22:13:00.000-04:002007-05-16T22:13:00.000-04:00Lisa, it is so good to connect with you. Thank you for stopping by. Welcome and please come back often.<BR/><BR/>Grenada is one of my favourite Caribbean islands and I have very good friends living there. I love their oil-down.<BR/><BR/>I do know doubles! One of Trinidad's best street foods! The bakes they make for the doubles are called bara. I know of the book you have but I don't have a copy of it. I have never made doubles myself but just talking about it is inspiring me to try it.<BR/><BR/>Kuchela in doubles is tasty though I've never had the doubles with kuchela, I've had it with their (Trinis) chow made of cucumber, hot chillies etc.<BR/><BR/>If you have the time and want to try making the kuchela, I can tell you how to make it - well, the way I would make it.<BR/><BR/>You'll need a speciality ingredient.<BR/><BR/>Go to the Piccadilly near the Champaign Library (the strip mall that has The Pickles) there is an Indian shop there.<BR/><BR/>Check first and see if you can find Kuchela there or something similiar such as acchar.<BR/><BR/>If you can't find it. Ask them for a masala mix for the kuchela or acchar. Actually a general masala mix will do.<BR/><BR/>The other ingredients you need will be hot chillies, salt, garlic and oil.<BR/><BR/>The other main ingredient you will need is some green mango - you may find some right there at the Indian store or you can check Amko. Grate the mango.<BR/><BR/>Grind the garlic, chillies and add it to the masala along with a few drops of water to make a paste.<BR/><BR/>In a skillet or wok heat the oil and saute the paste for 1 - 2 mins, add the grated mangoes and salt to taste. Mix thoroughly and let cook slowly until the mango is cooked through. Remove from heat and let cool completely.<BR/><BR/>Place in a glass jar and store in the pantry or in the fridge. I keep mine in the pantry. You can drizzle a thin film of oil at the top if you like.Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-70061748510319776262007-05-16T19:50:00.000-04:002007-05-16T19:50:00.000-04:00Cynthia, I'm so glad you commented on my blog so I could discover yours! I lived in Grenada for two years, 1990-92, and so I'm loving seeing your posts! A Trinidadian friend taught me how to make sada roti and gave me a tawa. How I miss all those flavors! I've had it in mind recently to make "doubles." Are you familiar with those? Two fried bakes with chickpea curry between. I adore doubles. Soon I'm going to try them. I got a cookbook called Sweet Hands that has a recipe. What I need to find, though, is the kuchela; to me, that's essential in doubles. <BR/><BR/>Again, so happy I found your blog. I'm going to add it to my list of favorites.Lisahttp://www.blogger.com/profile/01970997615781244805noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-82107523548074556392007-05-08T05:19:00.000-04:002007-05-08T05:19:00.000-04:00thx for the invitation, I'll jot that down in my notepad now, stat hehe, cheers !:)MeltingWokhttp://www.meltingwok.comnoreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-13619682734306884952007-05-06T12:10:00.000-04:002007-05-06T12:10:00.000-04:00<B>Dr. Bhat</B> How are you? Good to have you visiting. Please try it and let me know.Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-5819292005840336822007-05-06T11:40:00.000-04:002007-05-06T11:40:00.000-04:00<B>Dear Lucy</B> - Thanks to you we have found each other's blog :) Welcome! It's a pleasure having you over. Please visit often.<BR/><BR/>When you try out the roti, let me know it goes.<BR/><BR/>Sauteed pumpkin is one of <I>the main</I> things that Guyanese love to eat with this kind of roti.<BR/><BR/>I'm heading over to your place now:)<BR/><BR/><B>Chennette</B> - that is definitely a pizza dough moment. Actually, I think that Annita of <B>My Pleasure... My Treasure</B> says that that is how her grandmother used to make it, no rolling pins :) It's certainly a skill to acquire.<BR/><BR/><B>Pel</B> - You are very welcome. I love dal alot. I could eat it everyday and never get tired of having it :)<BR/><BR/>Pepperpot - I've got to make that and post about it someday. Actually it is going to be a topic of one of my columns but I have to make a trip to Guyana and visit some of our indigenous peoples there to get the <I>real</I> story about pepperpot. Stay tuned! :)Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-74940490378350338522007-05-05T17:17:00.000-04:002007-05-05T17:17:00.000-04:00Thank you for the warm hospitality Cynthia- you truly are a gracious hostess!<BR/><BR/>Your dhal puris sound delicious; I make an "everyday dhal stew" fairly often with moong dhal and a spicing very similar to your filling, but with the addition of hing and turmeric along with the cumin seeds, garlic and chiles; I am amazed at how very Indian some Carribean food is... but some things, like <EM>pepper pot</EM> are absolutely unique!Pelicanohttp://www.blogger.com/profile/00858951498917328458noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-75533352551827164692007-05-04T19:56:00.000-04:002007-05-04T19:56:00.000-04:00I had a friend when I was in the UK - she was born and bred in London, parents were Punjabi. She never really learned to make the dough, but she did have some skill - the first time I invited her over for dinner, I was making our Caribbean paratha and she was excited that I was making real paratha. She rolled up her sleeves to help and then I saw something that still amazes me :-) She would roll out the roti a little then pick it up and clapping it between her hands, turning it round and round, she could stretch it out perfectly round and evenly stretched, then drop it on the tawah. <BR/>I would love to learn how to make it by hand like that. It reminded me of tossing pizza dough. But for now, I roll out and hope for a circle :-DChennettehttp://chennette.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-5439010910961405082007-05-04T19:44:00.000-04:002007-05-04T19:44:00.000-04:00Hi Cynthia, my stepsons have recently developed an addiction to roti, albeit the packaged kind. I cannot wait to try this out - your step-by-step instructions are wonderful - as I love those flaky layers. And the pumpkin dish looks terrific as well. <BR/><BR/>Am so pleased to have found your blog!Lucyhttp://www.blogger.com/profile/05524429760235996360noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-65261805186584680062007-05-04T19:00:00.000-04:002007-05-04T19:00:00.000-04:00Hey CYnthia,<BR/>This parata looks so lovely.Think the pumkin curry compliments to the the parata .Lovely looking dish.Never tried pumkin is such a for will give a shot and get back to you.Dr. Soumya Bhathttp://www.blogger.com/profile/10501438863705710702noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-41690811695373572442007-05-03T19:23:00.000-04:002007-05-03T19:23:00.000-04:00<B>Sandeepa</B> - I agree with you. Who says it has to be round? That is what I asked my mom :)<BR/><BR/>Multigrain tortilla huh? how's that working for you ;)<BR/><BR/><B>Shilpa</B> - we have a lot of things thanks to the Indian influence in our cuisine :) While we may call it by its Hindi name, often I am sure that it does not necessarily mean the same thing in your cuisine or rather a far cry from it. Please forgive us for our ignorance :)<BR/><BR/>Oh boy, the pressures we get... round roti, triangular paratha. I am sure your husband appreciates both or maybe, you should challenge him to make the triangle paratha, that would be something :)<BR/><BR/><B>Pelicano</B> - Welcome my new friend. It is good to have you over. Please make yourself comfortable and stay as long as you like and visit as often as you can and comment whenever you feel like it. I appreciate it all.<BR/><BR/>I'm glad that you enjoyed the slide show. The effort was worth it. I totally agree with you, the paratha tastes good whether they are round or not. I don't think our mouths and stomachs can tell the difference (lol).<BR/><BR/>Yeah we have a stuffed one too - we call it dhal puri. It is stuffed with boiled-ground yellow split peas seasoned with geera (cumin), garlic, hot pepper and salt. Will do a post and step by step demo sometime in the not too distant future.<BR/><BR/><B>Sia</B> - Yep, major influence. Be sure to read my column this week where that is the topic of discussion.<BR/><BR/><B>Swapna</B> - You are very welcome my dear.Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-75105349775445060902007-05-03T13:55:00.000-04:002007-05-03T13:55:00.000-04:00wow cynthia those parathas looks fluffy..thanks for sharing.swapnahttp://www.blogger.com/profile/18023927960844826212noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-77895278194191663592007-05-03T08:59:00.000-04:002007-05-03T08:59:00.000-04:00cynthia, girl...i never knew how much of similarities we have in indian and caribbean cooking. ur blog is a gr8 source of information.Sia's Cornerhttp://www.blogger.com/profile/04874841151742437150noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-59485143416552610272007-05-03T03:53:00.000-04:002007-05-03T03:53:00.000-04:00Hey Cynthia-<BR/>My first time here- I really enjoyed your slide-show demo of making these; it's very similar to the "rope-coil" method of making layers that I've tried. I am getting closer to round, but they taste good either way. Are there stuffed parathas in the local repetoire too?Pelicanohttp://www.blogger.com/profile/00858951498917328458noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-33415532303734000652007-05-02T11:06:00.000-04:002007-05-02T11:06:00.000-04:00You have parathas/rotis too? I thought those are Hindi names. Loved to read its part of your cuisine too. I will read your column now.<BR/><BR/>My biggest problem is, my rotis turn out round all the time. There are these triangular parathas where we start from a triangular shaped ball. But all I know is to roll them into round and finally my husband asks why I am calling a round roti as triangular paratha :(.shilpa(Aayisrecipes)www.aayisrecipes.comnoreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-32626088880873008602007-05-02T10:34:00.000-04:002007-05-02T10:34:00.000-04:00Ooooh how I love your Leafy parathas...when all I have for lunch is Multigrain Tortilla !!!<BR/><BR/>I am not much good at making rounds and manage to get nice shapes ;-) Who said it's go to be round :)Sandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-54750674180082948622007-05-01T21:41:00.000-04:002007-05-01T21:41:00.000-04:00<B>Usha</B> - Thank you dearest, I did have a good weekend, nevermind that Sri Lanka lost in the world cup final :(<BR/><BR/>Yeah, one of the major culinary influences in the Caribbean is Indian. I talk about it in my column coming out this weekend.<BR/><BR/><B>Sharmi</B> - So good to hear from you. How are you doing my dear?<BR/><BR/>Yeah it is sort of a long process but well worth it :)Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-1233007046338607982007-05-01T16:40:00.000-04:002007-05-01T16:40:00.000-04:00man, that is surely is a huge process. but looks good to eat though. In south India it is called Paratha.Sharmihttp://www.blogger.com/profile/02269369149098453324noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-63661010358668785512007-05-01T12:46:00.000-04:002007-05-01T12:46:00.000-04:00Hi Cynthia,<BR/><BR/>It really wonders me alot , when i visit your site, i feel literally am i seeing Indian dishes..almost all your recipes are similar to Indian one.<BR/><BR/>Great dear....Hope had a nice weekend...Thanks for sharing.ByeUSHAhttp://www.blogger.com/profile/03764241583785892352noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-2216554598814513372007-04-30T18:33:00.000-04:002007-04-30T18:33:00.000-04:00i'm so glad i found you,Cynthia...Your version of roti is very similar to our ParathaAnnitawww.deepann.wordpress.comnoreply@blogger.com