ShawtyCat

I am not sure what bread it is either. I will ask my mom to bring some back with her when she returns from Barbados. But I remember buying these when I was in Primary School for 5 cents for 5. I wish I knew what they were called or had a better description to give you. Until then ....my search continues. Thank you for the substitution and ratio. Jodi

Suvir, What can be substituted for the Indian Wheat Flour? I haven't a clue where to find an Indian market in New Jersey, although I will be searching the internet to track one down very soon. My supermarket only carries the usual refined flours...all purpose, wheat, unbleached, cake flour, rice flour etc. I also have another question: I am very fond of Phulorie which is made in Barbados and was wondering if this also has Indian origins. Here is the recipe I have been using since my mom did not have the ingredients. PHOULORIE Ingredients: 2 cups split peas powder ½ cup flour 1 clove garlic, crushed 1-½ tsp salt black pepper 1 tsp saffron powder or 2 tsp curry powder 2 tsp baking powder oil for deep frying Method: Mix split peas powder with all ingredients except water. Add enough water to make a thick batter. Heat oil in heavy pot. Drop batter, a teaspoon at a time into the hot oil, and let cook until brown. Drain and test one for salt and dryness. If too dry add a little water to the batter. Serve with a spicy chutney or a peppery tamarind sauce. I could eat dozens of these. Now if I can find a recipe for the fried bread the Indians in Barbados make. Its sweet and chewy and sprinkle with brown sugar and cinnamon(?) Like Italian Zeppoles with a different topping.

Thank you for the recipe Oliva....I am going to have to visit Penzey's online in order to find Black Cardamon. I know my supermarket will not be carrying that.

I agree about your recipes Oliva. I cook but I feel as if I do not have much knowledge of cooking. I am learning very much from the India forum and would love to see more of your recipes also. I will be firing up my stove in 8 hrs and would love to try one.

Bajan is a slang term for Barbadians or anyone who is from Barbados. Like Trini's are from Trinidad. We don't really call Indians...well ...Indians or Asians ...asians. Everyone is Bajan. As for Roti...I am still trying to master them. As I said before.....I am usually only given a list of ingredients (no amounts either) from my mom and told to figure it out. So I am still trying to do that. I will definately read the thread on flatbreads.

Oh...Sorry.. I am from Barbados, a small island in the West Indies off of Venezuela. We have a large Indian population there, along with Chinese, Japanese, Irish, British, German etc. I am still searching for a great Chicken Roti recipe. How do you make roti without a tawa?? Can I use a griddle? And thankyou for the correct spelling of Pulao. That is what we call the dish Oliva shared but I never knew how to spell it. I think many Bajan's call it Pellau or something like that.

Ahhh....I made this last night......I didn't know it was an Indian dish, I was just following how I was taught to cook back in Barbados. Is there a name for this dish??

Hello Suvir, I found this rice thread very informative. I am from the West Indies where dinner is not dinner without rice. I cook plain rice on my stove almost everyday and, like many other Bajans, I unfortuanely never measure when I cook. This is what I do to make plain rice: 2 cups of rice (parboiled long grain) enough water to cover (water should be an inch above the rice) Pinch of Thyme Salt and Pepper to Taste Pat of butter 1. Rinse rice until water is not cloudy 2. In a saucepan, add the pat of butter and sautee rice until translucent 3. Add water, season and turn heat to high 4. When water boils reduce heat to a low flame and cover 5. Leave the rice alone! I usually check on the rice in 8 to 10 minutes. If most of the water has evaporated, (when you see only the rice grains at the top of the pot and hear a low bubbling noise) I will then turn off the flame and let it steam till its fluffy. I have been cooking rice this way since I was 9 yrs old and it has always worked for me. I, and many other Bajans, have been known to only make rice, add a little butter and eat it as is. Call us crazy but it tastes good to us. Edit: I reread my post and hope my explanation of this procedure is understandable. I learned to cook the same way many bajans do....I asked my mother how to cook this or that and I was given a list of ingredients and told to figure it out. This is why there are many...ahem "landmarks" to my recipes. I think the most frequent mistake that people make when cooking rice is that they have this urge to stir the rice. It doesn't need stirring. When I was 11, I concluded that when you stir the rice you redistribute the water throughout the rice and it does not go to the bottom of the pot where it would evaporate and steam the rice from the bottom up. Do you think that was an accurate conclusion Suvir?? Jodi