MANGO TALKARI
Serves 6

4-5    green mangoes (Long mango)
2        tbsp. curry powder
1        cup water
1        tbsp. vegetable oil
2        cloves garlic, crushed
1        tsp. salt
2        tbsp. sugar
          hot pepper (optional)
2        tbsp. anchar masala or garam masala

METHOD:
1. Cut each mango lengthwise into 6 to 8 pieces.
2. Discard inner part of seed and wash; set aside.
3. Mix curry powder in 1/2 cup of water to form a thin paste.
4. Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
5. Add mangoes and stir to coat with curry.
6. Add remaining water, garlic, salt, sugar and hot pepper.
7. Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
8. Sprinkle with anchar masala and stir well; remove from heat.
Adjust salt, pepper and sugar.

Serve as a condiment or vegetable.

 

courtesy the "Naparima Girls' High School Cookbook"

BAIGANEE (EGGPLANT IN A BATTER)
Serves 12

1        large eggplant (melongene - 1 lb.)
1/4    cup flour, seasoned with salt and pepper
1        recipe phulourie batter
1        cup oil for deep-frying

METHOD:
1. Slice eggplant in 1/4" slices crosswise; coat in seasoned flour and then phulourie batter on both sides.
2. Fry in hot oil until cooked on both sides and 1 minute on each side.
3. Drain on kitchen paper and serve hot with chutney

VARIATION: Cauliflower (florettes) id delicious done this way.

 

courtesy the "Naparima Girls' High School Cookbook"

PHULOURIE
Makes 36 (Serves 6 or more)

2        cups ground split peas or channa (chick peas)
2        tsp. minced garlic
1/2    tsp. saffron powder (turmeric)
4        tsp. baking powder
2        cup flour
1        tsp. salt
1/2     tsp. hot pepper (minced)
1        cup water (or more)
2        cups oil for frying

METHOD:
1. In a large mixing bowl combine ground split peas, garlic, saffron powder, baking powder, flour, salt and hot pepper.
2. Make a well in the center and add 1 cup water. Beat mixture vigorously until batter is of a dropping consistency. It may be necessary to add more water.
3. Drop by teaspoon into hot oil and deep-fry until golden brown and well cooked. Turn frequently to ensure even cooking.
4. Drain on absorbent paper and serve with chutney or dip.

 

courtesy the "Naparima Girls' High School Cookbook"

KACHOURIE
Serves 8 or more

1        lb. split peas or chick peas, soaked overnight
3        tsp. minced garlic
1/2     cup finely chopped onion
1/2     cup pimentos, finely chopped
1/4     cup chopped chive
1/3     cup flour
1/2     tsp. saffron powder or tumeric
3        tsp. baking powder
2        tsp. salt or to taste
          hot pepper to taste
1/4     cup water (approx.)
1        cup oil for deep-frying

METHOD:
1. Drain chick peas or split peas and gring or mince.
2. Combine ground peas, garlic, onion, pimentos, chive, flour, saffron, baking powder, salt, pepper and water well.
3. Take a tablespoon of mixture and shape in 2 1/2" - 3" round; flatten to 1/2" thickness.
4 Fry on either side until golden brown and well coked. More than one can be fried at a time. Lower heat if necessary when

frying.

N.B. Could use 1/2 amount of split peas and 1/2 chick peas.

 

courtesy the "Naparima Girls' High School Cookbook"

SAHIENA
Serves 12

6        large dasheen leaves (spinach)
1        lime
2        cups ground split peas
2        cloves garlic, minced
1/4     cup finely chopped onion
1        tsp. turmeric powder (saffron)
          head chive, finely chopped
2        tbsp. flour
2        tsp. salt
          pepper to taste
          water
1/4     cup flour seasoned with salt and pepper or phulourie batter
1        cup oil for deep-frying

METHOD:
1. Remove stems of dasheen leaves and wash with juice of lime.
2. Combine split peas, garlic, onion, tumeric, chive, flour, salt, pepper and enough water to make a spreading paste.
3. Spread paste on leaves and arrange one on top of the other.
4. Roll up and tie with string.
5. Steam for 15 minutes; cool.
6. Cut in 1" slices, coat with seasoned flour or split pea paste and fry in hot fat until light brown.
7. Drain on brown paper or kitchen paper.

Serve hot.

VARIATION:
QUICK AND EASY SAHIENA: Combine 3 cups finely sliced dasheen leaves or spinach with phulourie mixture. Fry in hot oil.

 

courtesy the "Naparima Girls' High School Cookbook"

KALOUNJI (CARAILI)
Serves 8

2        caraili (1 lb.)
3        tbsp. ground masala (curry powder)
3/4     cup finely chopped onion
2        cloves garlic, crushed
1        tsp. ground geera (cumin)
1/2     tsp. chopped hot pepper
1        tsp. salt
1 1/2 tsp. anchar masala
2        tbsp. vegetable oil

METHOD:
1. Wash caraili and slit lengthwise. Remove seeds and trim tips.
2. Fry masala, onions, garlic, geera and pepper in 1 tablespoon oil.
3. Season to taste with salt and anchar masala.
4. Fill caraili with mixture. Secure open edges by tying with thread or using skewers.
5. Sauté caraili in remaining oil in a covered pot until tender and brown. Turn occasionally.
6. Drain on absorbant paper; remove strings and slice.

VARIATION: Shrimp, meat, fish or shredded vegetable could be added to the filling.

 

courtesy the "Naparima Girls' High School Cookbook"

KURMA
Serves 20

1/2     cup or 4 oz. firm margarine
1        lb. or 4 cups flour
4        tbsp. condensed milk
1        cup oil for deep-frying
2        cups granulated sugar
1/2     cup water

METHOD:
1. Rub margarine into flour until crumbly.
2. Add milk and enough water to form a stiff dough.
3. Roll out to approx. 1/3" thickness and cut into strips of 3" x 1/3".
4. Deep-fry until crisp and golden brown.
5. Combine sugar and water and boil until thickened. (until it spins a thread)
6. Pour syrup over kurma, turning continuously to coat evenly and until syrup crystallizes.

 

courtesy the "Naparima Girls' High School Cookbook"

PARSAD
Serves 16 or more

1/2     lb. ghee
1        lb. or 4 cups flour or cream of wheat
1/2     lb. or 1 cup granulated sugar
3        cups water
1        cup evaporated milk
1        tin condensed milk (14 oz.)
1        tsp. cardamon seeds
1/2     cup raisins

METHOD:
1. Melt ghee in a large, heavy pot and add flour or cream of wheat.
2. Cook on low heat until flour gets very loose and brown; remove from heat.
3. Make syrup by bringing sugar and water to the boil.
4. Combine evaorated milk and condensed milk.
5. Add syrup and milk to flour mixture and cook over medium heat, stirring briskly until light and fluffy.
6. Add cardamon and raisin and continue to cook for 30 seconds.

VARIATION: Use half flour and half cream of wheat. Chopped almonds, cherries or shredded coconut could be added.

 

courtesy the "Naparima Girls' High School Cookbook"