Difference between revisions of "Doubles"
RealRecipes (talk | contribs) m (moved Cookbook:Doubles to Doubles: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine|Cuisine]] | [[Caribbean cuisines|Caribbean cuisines]] | [[Cuisine of Trinidad and Tobago|Cuisine of Trinidad and Tobago]] |
Serves 8 | Serves 8 | ||
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* 1/2 tsp. ground [[cookbook:cumin|cumin]] | * 1/2 tsp. ground [[cookbook:cumin|cumin]] | ||
* 1/2 tsp. [[cookbook:sugar|sugar]] | * 1/2 tsp. [[cookbook:sugar|sugar]] | ||
| − | * 1 tsp. [[ | + | * 1 tsp. [[Yeast|instant yeast]] |
| − | * 1/2 lb. (225g) [[ | + | * 1/2 lb. (225g) [[Chickpea|chickpeas]] (channa), soaked 8 hours |
* 1 tbsp. [[cookbook:vegetable oil|vegetable oil]] | * 1 tbsp. [[cookbook:vegetable oil|vegetable oil]] | ||
* 3 cloves minced [[cookbook:garlic|garlic]] | * 3 cloves minced [[cookbook:garlic|garlic]] | ||
* 1 sliced [[cookbook:onion|onion]] | * 1 sliced [[cookbook:onion|onion]] | ||
| − | * 2 tbsp. [[ | + | * 2 tbsp. [[Curry Powder|curry powder]] |
*1 1/4 cups (300ml) [[cookbook:water|water]] | *1 1/4 cups (300ml) [[cookbook:water|water]] | ||
* pinch of cumin powder | * pinch of cumin powder | ||
* 1 tsp. [[cookbook:salt|salt]] | * 1 tsp. [[cookbook:salt|salt]] | ||
* 1 cup [[cookbook:oil|oil]] for [[cookbook:frying|frying]] | * 1 cup [[cookbook:oil|oil]] for [[cookbook:frying|frying]] | ||
| − | * [[ | + | * [[Chili Pepper|hot pepper]] to taste |
==Procedure== | ==Procedure== | ||
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# Heat oil in a heavy [[cookbook:skillet|skillet]], add garlic, onion, and curry powder mixed with 1/4 cup (60ml) water; [[cookbook:sautéing|sauté]] for a few minutes | # Heat oil in a heavy [[cookbook:skillet|skillet]], add garlic, onion, and curry powder mixed with 1/4 cup (60ml) water; [[cookbook:sautéing|sauté]] for a few minutes | ||
# Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper. | # Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper. | ||
| − | # Cover, lower heat and [[ | + | # Cover, lower heat and [[Simmering|simmer]] until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning. |
# [[cookbook:Punch down|Punch down]] dough and allow to relax for 15 minutes. | # [[cookbook:Punch down|Punch down]] dough and allow to relax for 15 minutes. | ||
# To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4 to 5 inches in diameter; use water to moisten palms of hands. | # To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4 to 5 inches in diameter; use water to moisten palms of hands. | ||
# [[cookbook:Frying|Fry]] a few baras at a time in hot oil; turn once and drain on kitchen paper. | # [[cookbook:Frying|Fry]] a few baras at a time in hot oil; turn once and drain on kitchen paper. | ||
# Make a sandwich by placing 2 tablespoons of cooked split peas between 2 baras. | # Make a sandwich by placing 2 tablespoons of cooked split peas between 2 baras. | ||
| − | # Add pepper sauce and [[ | + | # Add pepper sauce and [[Mango Chutney|mango chutney]] to taste. |
<!-- Admin --> | <!-- Admin --> | ||
Revision as of 17:51, 5 April 2012
| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago
Serves 8
Ingredients
- 2 cups (450g) flour
- 1/2 tsp. salt
- 1 tsp. turmeric powder
- 1/2 tsp. ground cumin
- 1/2 tsp. sugar
- 1 tsp. instant yeast
- 1/2 lb. (225g) chickpeas (channa), soaked 8 hours
- 1 tbsp. vegetable oil
- 3 cloves minced garlic
- 1 sliced onion
- 2 tbsp. curry powder
- 1 1/4 cups (300ml) water
- pinch of cumin powder
- 1 tsp. salt
- 1 cup oil for frying
- hot pepper to taste
Procedure
- In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
- Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.
- Boil soaked chickpeas in salted water until tender. Drain well.
- Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with 1/4 cup (60ml) water; sauté for a few minutes
- Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.
- Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.
- Punch down dough and allow to relax for 15 minutes.
- To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4 to 5 inches in diameter; use water to moisten palms of hands.
- Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
- Make a sandwich by placing 2 tablespoons of cooked split peas between 2 baras.
- Add pepper sauce and mango chutney to taste.
