Karhee

Ingredients:
4 oz phulorie
¼ pt dhal
1 hot pepper
1 large onion
½ head garlic
½ tsp ground geerah
1 tsp graound garam massala
1 tsp salt
1 tbsp curry powder
2-3 tbsp water
1 tbsp vegetable oil
chopped eshalot

Instructions:

1. Measure dhal and put aside phulorie. 
2. Grind pepper, onion, and garlic. 
3. Make a paste with geerah, garam massala, salt, curry powder, onion mixture, and water.
4. Heat oil in carahee. 
5. Add curry paste and fry. 
6. Add phulorie and turn.
7. Add dhal and cook for 5 minutes. (Test flavor). 
8. Sprinkle with chopped eshalot. 

Serve hot with rice. This is ideal for strict vegetarians.

Pine Tart

Pine Tart

2 cans crushed pineapple
Sugar - depends how sweet you want it
1 large egg
Pastry
1 lb (16 oz) flour
1/2 lb (8 oz) of Crisco shortening

1. Drain most of the liquid from the pineapple in the cans, then empty the cans into a pot. Add sugar till the sweetness is desired to your taste.
2. Boil the pineapple on a medium fire until the juice is absorbed but the fruit is not dry. Stir often to avoid burning. Put aside to cool.
3. Prepare the pastry: mix the flour and shortening together until the mixture becomes crumbly like bread crumbs.
4. Then, as you mix with your hands, add small amounts of ice cold water as needed, and knead until the flour mixture becomes soft and doughy.
5. Break off 1½ inch balls and roll out into thin rounds.
6. Put an amount of the pineapple mixture in the center of each round, and then close the pastry over the filling to form a triangle-shaped tart. Use a fork to pinch the corners shut.
7. Beat the egg in a bowl and brush it on top of the pine tarts.
8. Put the tarts in an oven preheated to 350°F, and bake for 20 - 25 minutes or until done.

Coconut Choka

 Coconut Choka
1 coconut
4 cloves garlic
1 small onion
2 wiri-wiri peppers

1. Crack coconut and remove coconut met from shell. Wash and dry coconut meat.
2. Roast coconut meat to a brown color. Wipe the pieces and grate/grind the coconut on a masala brick with garlic, onion, and peppers.
3. Add salt to taste. Serve with dhal and rice.

Roti

Roti
2 lbs plain or all purpose flour
2 tsp baking powder
1 tbsp oil or ghee

1. Mix the above ingredients with enough water to make a soft and pliable dough.
2. Divide dough into 15 small balls. (loys)
3. Roll out each ball into a flat circle.
4. Oil liberally and sprinkle with dry flour evenly over surface,
5. Fold by bringing together the flat dough into a smaller ball and tuck it.
6. Let dough relax for about half to 1 hour.
7. Heat griddle or tawa.
8. When hot roll out rotis round and thin then cook turning over and oiling both sides.
9. Cook evenly.
10. When bubbles begin to show, roti is done.
11. Take off and clap well.
12. Serve hot or cold

PS. Whole wheat flour can be added in equal proportions for roti with more fiber.

Vermicelli (Sawai)

 Vermicelli (Sawai) 
1 lb vermicelli
8 ozs ghee
10 ozs sugar
1/2 tin condensed milk
2 eggs
1 oz spice
8 cardamons (ground)
9 cloves
2 pts milk (fresh or powdered)
Some raisins and cut cherries

1. Heat a large pan and parch vermicelli with one tablespoon ghee until golden brown.
2. Remove vermicelli from pan.
3. In another pan mix condensed milk and regular milk with sugar.
4. Heat while stirring continuously.
5. Do not allow to boil.
6. In first large pot, heat remainder of ghee with spice and cloves until dark brown.
7. Add immediately, previously parched vermicelli, hot milk and sugar mixture and two beaten eggs.
8. Stir well, cover and allow to boil with moderate heat until partly solid.
9. Add ground cardamoms and raisins and continue cooking with low heat until almost completely solid.
10. Place mixture in pan and decorate with cherries.
11. When cool cut in squares.

Gulab Jamun

Gulab Jamun
1 cup skimmed milk powder
1/2 cup white flour
2 ozs butter or margarine
1 tsp baking powder
Oil for frying
Milk for mixing

Syrup:
2 cups white sugar
2 cups water
2 drops yellow coloring
6 cardamoms

1. Mix milk powder, flour, baking powder and margarine till mixture looks like breadcrumbs.
2. Knead with milk to form a soft dough.
3. Set aside for a few minutes.
4. Form small balls with mixture. (If mixture has hardened, add more milk and knead).
5. Heat oil on low flame, fry a few at a time and set aside.
6. Boil sugar and two cups of water for five minutes.
7. Add yellow coloring and cardamoms.
8. Add the fried balls and boil for five minutes.
9. Cover and let stand for six hours without opening. (Yields 20-25 Gulab Jamuns)

Cheese Roll

Cheese Roll
300 grams white flour
200 grams or 1/2 lb margarine or lard
75 ml ice water
1 egg (beaten)
250 grams cheese
Pepper powder for taste
Cumin powder for flavor

1. Grate the cheese
2. Mix cumin seeds and pepper powder with the cheese.
3. Put the flour and margarine in a bowl and prepare dough.
4. When mixing the flour use ice water.
5. Make the dough into 15-20 balls.
6. Roll the balls in circles.
7. In the circles, sprinkle the grated cheese and roll it.
8. Bake the rolls in hot oven for 20 minutes at 275 degrees F.
9. Take the cheese roll from the oven and apply the beaten eggs on top of the rolls and baked again

Mitha

Ingredients 
2 1/2 lbs. flour
3/4 lb margarine
1 tbsp baking powder
1/2 tin condensed milk
1 grated coconut
1 tbsp full essence
1 tbsp ground aniseed
1 teaspoon ground elaychee

For Syrup:
2 lbs white sugar
1 pt. water
Piece of spice


Combine all ingredients together until it resembles bread crumbs.
Mix with enough milk to form a dough.
Set aside for a while.
Divide into approximately 4 or 5 balls.
Roll out each ball fairly thick and cut into squares or rectangles.
Deep fry until brown.
Boil syrup to 2 to 3 thread consistency and gently toss the cooked mithai.

Phulurie

1/2 pt split peas, or 1 lb ground split peas flour
1/2 cup flour
1 teaspoon baking powder
2 - 3 cloves garlic, ground
1 beaten egg
Salt to taste
1/4 teaspoon turmeric
1/2 teaspoon ground gheera
Oil for frying

1. Soak the peas overnight, then drain and grind finely
2. Mix all the ingredients using water to make it to a dropping consistency
3. Drop into hot oil, squishing through thumb and fore finger to make balls, about ¾ inch in diameter.
4. Fry until golden brown, remove from oil and drain on brown paper.

Bara

BARA
1 cup peas flour
1/2 cup flour
1 tsp baking powder
1 tsp salt
1 small onion, chopped
1 tsp pepper, chopped
1 tbsp eschallot, chopped
1 clove garlic, minced
1 tsp curry powder
Water to mix
1 pint of oil for frying

1. Sift the dry ingredients together, then add all the other ingredients and mix well.
2. Add enough water to make a stiff dough. Divide the dough into small pieces, the size of small potatoes.
3. Roll into 1/4 inch thick rounds, and fry in smoking oil until golden brown.
4. Drain well and serve hot with achar.

Cassave Pone

Cassave Pone

2 medium sweet cassava
1 small dried coconut
2 tbsp butter or margarine
6 oz sugar
1/4 tsp spice and black pepper
1/2 tsp essence
1/4 tsp salt

1. Peel, wash, grate and mix the cassava and coconut together.
2. Work in the butter with a fork.
3. Add the other ingredients and enough water to bind stiffly.
4. Put the mixture into a greased dripping pan, where it should be about 1 inch thick.
5. Bake in a moderate oven until crisp and brown on top.
6. Cut into 1½ to 2 inch squares before serving.

Black Bean Soup

Black Bean Soup

3.5 oz black beam
3 tbsp. olive oil
1 red onion peeled and chopped
2 tbsp tomato puree
3 chilies diced
1 liter Chicken stock
1 tsp whole cumin seed
salt and pepper

Make Salsa
3Tomatoes cored and diced
Small bunch of Coriander chopped (Centenaro)
3 spring onions diced
Tea spoon of lime Juice
sour cream

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Cooking Method
Heat oil in a pan
add onion, cumin and chilies
add tomato

Bread - How to make Whole Wheat Bread

Whole Wheat Bread

Ingredients needed:
1 cup of Whole Wheat Flour
1 tbspn yeast
1/2 cup of warm water
1/4 tspn sugar
1/2 oz. butter
1/4 tspn salt

Method:

1. Adding the yeast and sugar into the warm water and let sit.
2. Sifting whole wheat flour in to a bowl.
3. Add salt and butter to flour combining butter into the flour
4. With a fork or finger tips until the mix looks crumbly almost like bread crumbs.
5. Once yeast mix has frothed over, add the mixture to the flour mix.
6. Combine all ingredients by hand and knead on a floured flat surface until the dough is tough and springy.
7. Leave the dough to sit for about 1/2 hour while it rises.
8. Once risen, score the top of the bread if you prefer and bake for about 20 – 30 mins @ 350 degrees F.
9. When done, remove from oven and let sit for about 15mins before cutting and devouring!

Yogurt / Curd Rice

Yogurt / Curd Rice (South Indian Recipe)
server rice




Ingredients for curd rice
1 cup cooked rice
1 1/2 cup beaten yogurt

1 chopped ginger
2 green chilies chopped
1 tsp channa dal/daliya seeds
1 tsp urad dal
1 tsp cumin/jeera
2 kashmiri red chilly
1 tsp mustard
few curry leaves
few chopped coriander/cilantro

Most favorite South Indian meal Yogurt rice is shown in this video.Serve with pickle, papad or any sabzi of your choice.

Guyanese - Fried Rice

Ingredient

1 lb of chicken breast finely chopped
1 cups carrots
1/2 celeries
1 onion
1 teaspoon ginger
1/2 scotch bonet pepper
3 tablespoon dark soy Sause
3/4 teaspoon Chinese 5 spice power
shallot spring onions
1/2 cup of green pepper
teaspoon sesame oil
1/2 teaspoon black pepper
2 tablespoon of vegetable oil
5-6 cups of cooked rice

---------------------------------------------
Cooking Method

add oil in pan,
add chicken + Chinese 5 spices
take out

in pan add oil
oil
onion
pepper
celerie
cook for 3-5 mins

add soy sause

Bread - How to make Bread

Bread

Method:

In a large bowl  add
1 &1/2 cup of hot water 103-105 deg
Add 1 table spoon sugar or honey in water and stur to desolve
1 & 1/2 tea spoon yeast (do not stur)
Cover the bowl and allow to sit until the yeast forms a crust.

Add 1/2 cup of whole wheat flour in bowl and stur with a wish
add 2 teaspoon of salt  and sturr with a wisk
add 1 table spoon of Olive oil and stur with a wisk
now add your flour
Always add the flour 1/2 cup intervals and stur with wisk (eventually you will have to use the stick spoon)
5 half cup of flour until the dough incoraprated.

Allow it to rise in bowl
Punch it and allow to rise for a second time.


2 rise
Form bread 4
on pan

375 deg for 35 mins

Badam Lacha

Badam Lacha
Ingredients
2 cups water
2 cups Guyana brown sugar
1 tsp ghee (optional)
1 cup white flour
Few drops pear or vanilla essence
Few drops red food coloring
　
Preparation
Melt ghee in pan over moderate heat.
Add flour while sifting to hot ghee.
Toast flour until lightly golden.
Spread on tin foil or wax paper.
In a carahee, put in sugar, water, and essence. Do not stir.
Bring to a boil with medium heat until mixture is bubbling up thickly.
Test a small amount with a toothpick in cold water. If it holds on to the toothpick, it's ready.
Using a spoon, pour mixture quickly to toasted flour with quick back and forth strokes.
With a fork, continue to stretch sweet mix on flour to get it floured and as thin as possible.
Cool slightly and store in an air tight container - flour and all.
When serving, shake off some of the flour.
Can be served warm or cold.

Garam Massla

Garam Masala -Spices Mixture　

3 sticks of Turmic dye
12 seeds of carmodon
4 Start spice
12 Clove
1 Bay Leaf 　
1/4 cup (2 oz ) of whole Blackpepper
1 oz Mustard seed (brown)
1 oz Fenel seed
1 oz Mati (Fenedreek Seed)
1 oz Courienda　
1/4 cup (2 oz) Coulengie (mangrile)
1/3 cup (3 oz) Cumin seed geera

Guyanese - Garam Masala -Spices Mixture

For a large batch:

1.8 lb. coriander seeds

3.5 lb. cumin seeds

3.5 lb. black peppercorns

1.8 lb. fennel seeds

0.9 lb. cinnamon sticks

1.8 lb. methi (fenugreek seeds)

1.8 lb. white mustard seeds

0.45 lb. mangrile (kalonji/nigella) seeds

3 small packages of whole dried turmeric (each pack contains about 5-6 small pieces)

For a small batch:

1 cup coriander seeds

2 cups cumin seeds

2 cups black peppercorns

1 cup fennel seeds

1/2 cup cinnamon sticks

1 cup methi (fenugreek) seeds

1 cup white mustard seeds

1/4 cup mangrile (kalonji/nigella) seeds

5 small pieces of whole dried turmeric

1 cup clove

1/3 cup of black mustard seed

Curry Seasoning

2 Tbs green seasoning 

1/2 Large onion 

1 Shallot 

1 Tbs cilantro 

2 Scallion 

1 Celery 

1 Wiri Wiri pepper 

Few thyme leaves

Few Curry leaves 

1 Tbs Garam Masala 

1 Tsp roasted Jeera 

1 1/2 Tbs curry powder 

1 Tsp turmeric 

1/2 Tsp fenugreek seeds 

1/2 Tsp whole Jeera 

4 Cloves 

1 Cinnamon stick 

Few pimento seeds 

1 Tbs fresh ginger 

Oil 

Salt to taste

Bake - How to make Bake

Bake - how to make Bake
2 cups of Flour
1 1/2 table spoon butter
1 tea spoon baking power
sprinkle sugar on top
2 eggs
1/2 cup of Cow milk
nutmeg
essence