Showing posts with label Guyanese. Show all posts
Showing posts with label Guyanese. Show all posts
Showing posts with label Guyanese. Show all posts
Showing posts with label Guyanese. Show all posts

Guyanese Pholourie#EattheWorld

In many Guyanese home's, whether there is a religious gathering, birthday party, or just friends gathering together, Pholourie is mostly served as an appetizer. Pholourie is a fritter made from a split pea batter that is seasoned with different spices and hot pepper. Dollops of the thick batter is dropped into hot oil and deep fried until golden brown.
Yellow Split Pea, also known as the Field Pea, Soup Pea, dry pea or Matar Dal. 
In India this dal is derived from what is known as Ghugni or white/safed vatana, which is sometimes found in split or mostly whole see pic. Had the safed vatana which I soaked overnight next morning , removed the skin and again washed it in fresh water, then soaked it again for an hour or two.
You just press each pea and they got separated, these are yellow split pea.

Serves Two
Ingredients 

1 Cup Soaked Split Yellow Peas
2 Clove Garlic
1 Red Pepper - chopped
1/8 Teaspoon Turmeric powder
¼ Teaspoon Curry powder
¼ Teaspoon Cumin seeds
½ Teaspoon Salt
½ Teaspoon Instant Yeast
¾ Cup All Purpose Flour
¼ Teaspoon Baking powder
Oil as required for deep frying

Method
Was the soaked split peas in fresh water, drain the water from the peas. In a blender, add the peas, garlic and pepper or pepper sauce, and enough water to cover the peas and blend on high till smooth.
Transfer mixture to a mixing bowl. Now add all of the dry spices and mix till they are incorporated. Add yeast and flour. Mix thoroughly.
Cover the batter and let it sit for 1-2 hours. It will double in size, give it a good mix and add the baking powder and with your hands mix it well.
Heat oil in frying pan, I would say enough oil that comes half way up your pan.
Making the pholourie is tricky, you can do this with two spoons, the traditional way of making Pholourie it this method. Grab some batter in your hand 
turn your fist upside down so that 
the batter falls through your thumb and pointer finger, here is a picture above to help guide you. 
When you drop the batter into the oil, it should immediately pop up, if it doesn't then your oil is not hot enough. Turn the Pholourie balls while they are frying so that they can evenly brown.
Continue this process until all your batter is used up.
Here they are ready to be devoured!! 
So light and fluffy!!
Serve with Sweet Mango Achar.
These are yum yum!!
Labels: Guyanese, Yellow Split Peas , Matar Dal, Deep Fried, Snacks, Yeasted, Vegan, Gluten free, Eat the World, International Cuisine, Serves Two, Pakoda


Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.Check out all the wonderful Guyanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!  

Pandemonium Noshery: Guyanese Garlic Pork 
A Day in the Life on the Farm: Chickpea Salad 
Amy’s Cooking Adventures: Butterflaps 
Sneha’s Recipe Guyanese Pholourie 
Magical Ingredients: Guyanese Cream Of Wheat Prasad

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Herbed Butterflaps - #BreadBakers


These Guyanese Butterflaps are puffy, buttery rolls that are filled with butter and folded.    These butterflaps take you to heaven when bitten !

I,  started making the butterflaps at 5 am, made them for breakfast for my guest.   They just could not believe that these are homemade.  They got over in a jiffy.   Made these in two batches managed to keep 3 for hubby and me.

Makes 16 to 18 depending on the size
Ingredients

3 Cups All purpose flour
1 Teaspoon Salt
3 Tablespoons Milk Powder
3/4  Cup Warm water
3 Tablespoons Sugar
2.1/4 Teaspoon Rapid Rising Yeast
2 Tablespoons Olive oil
2 Tablespoon Butter
For the spread - mix together
3 Tablespoons Salted Butter
1 Tablespoon Garlic - minced
1 Tablespoon Dill - finely chopped

2 Tablespoons Coriander - finely chopped fine
1 Teaspoon Oregano
1 Teaspoon Thyme
1/2 Teaspoon Black pepper powder



Method
Warm the water, stir in the sugar and yeast and leave covered to bloom for 10-15 minutes till it is frothy.

Mix the flour, salt and milk powder and add the oil. Mix well.
Add the bloomed yeast and mix well with a spatula.

Knead well adding more milk or water only if required. Make it into a ball.  Take this dough on to a work surface and add butter by stretching and folding the dough till  the  butter is incorporated.  Keep stretching and  folding for about ten minutes to get a smooth and elastic dough.


Transfer to a oiled bowl and leave covered to rise for 1 to 1.1/2 hours till the dough doubles in volume. Gently deflate and divide into 16 to 18 equal balls. 


Roll into balls and roll out to small discs.


Spread the herbed butter on each disc.


Fold over and spread herbed butter on the top again.


Fold over to form a triangle.


Transfer to a greased baking tray and leave the butterflaps to rise for 45 minutes.


Preheat the oven at 180C for 15 minutes.Brush very gently with  remaing herbed butter. 


Bake for 15-20 minutes at 180C.


See my gorgeous beauties.


Remove and brush with butter.


Serve hot with a cup of heat. ......Bliss ...ss...!...
Sending these to Bread bakers event for the month theme Breads made with summer bounty. Using the fresh summer fruits or vegetables or herbs from your garden or from the farmers market. Our host is Pavani her blog is : Cook's Hideout http://www.cookshideout.com/. Thank you Pavani for hosting this month's event.

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Labels : Breads, Butterflaps, Guyanese, Bread Bakers, Eggless

Breads using Summer Bounty:
Almond and Carrot Biscuits from Basic N Delicious
Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
Cherry Bread Pudding from Bakers and Best
Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
Garden Herb Focaccia from My Catholic Kitchen
Herb and Cheese Biscuits from Gayathri's Cook Spot
Herb and Cheese Grissini from A Shaggy Dough Story
Herbed Butterflaps from Sneha's Recipe
Herbs, Spinach and Cheese Bourekas from Cooking Club
JalapeƱo Summer Squash Quick Bread from Magnolia Days
Mango Kolache from Mayuri's Jikoni
Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
Peach Pull-Apart Bread from Recipes, Food and Cooking
Peaches and Cream Bread from Cindy's Recipes and Writings
Pizza Cipolla - Onion Pizza from Karen's Kitchen Stories
Rosemary and Garlic Fougasse from Spice Roots
Rosemary Breadsticks from A Baker's House
Spinach Semolina Bread from The Schizo Chef
Studded Zucchini Yeast Bread from What Smells So Good?
Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
Wholewheat Zucchini Bread from Cook's Hideout
Zucchini Oatmeal Bread from Cali's Cuisine
Zucchini/JalapeƱo/Cheese Corn Muffins from A Day in the Life on the Farm

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