tag:blogger.com,1999:blog-2019364330275165959.post-26044922675658735102007-06-30T08:27:00.000-04:002008-01-09T21:22:28.548-04:002008-01-09T21:22:28.548-04:00<p align="center"><a href="http://photobucket.com/" target="_blank"><img height="325" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i178.photobucket.com/albums/w279/cynthiaanelson/Puricurry8.jpg" width="500" /></a></p>In Guyana, as in Trinidad &amp; Tobago, there are a variety of roti(s) and the <em>other</em> popular roti is called Dhal Puri - a roti dough stuffed with seasoned split peas. And that is the topic of <a href="http://www.stabroeknews.com/index.pl/article_affairs?id=56523600">this week's column</a>. The dhal puri can be eaten as is or with curry as it's often done. Like our paratha roti, the dhal puri is held up to a very high standard in terms of one's ability to make it. <a href="http://www.stabroeknews.com/index.pl/article_affairs?id=56523600">Click here</a> to read more.<br /><br />I continue to perfect my dhal puri-making and it's a pleasure to share with you how I make it. <a href="http://www.slide.com/r/ErCNcgGv2T-LgoYgJz6siwMDWCcXY2wj?previous_view=lt_embedded_url">Click here for a slide demo</a>. Please <em>do not</em> hesitate to <a href="mailto:tasteslikehome@gmail.com">email me</a> and I'll send you the recipe.<br /><br /><p align="center"><a href="http://photobucket.com/" target="_blank"><img height="350" alt="Photo Sharing and Video Hosting at Photobucket" src="http://i178.photobucket.com/albums/w279/cynthiaanelson/Puri3.jpg" width="500" /></a></p>Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.com