Comments on: Paratha and Maleeda Recipes

By: Buss up Shut, green split pea Dhal and Curried Pumpkin « Vegan In The Sun

Buss up Shut, green split pea Dhal and Curried Pumpkin « Vegan In The Sun — Mon, 14 Dec 2009 20:31:52 +0000

[...] of my favourite Caribbean bloggers Felix , Cynthia and Chennette have recipes for Buss up Shut on their blog with step by step [...]

By: Let’s talk BBQ — Lifespan of a Chennette

Let’s talk BBQ — Lifespan of a Chennette — Tue, 18 Aug 2009 19:39:41 +0000

[...] – keep the fry rice, but use chinese-style chicken*** and chow mein. Curry-Q – roti (mostly paratha/buss-up shut), with curried chicken, channa and aloo and maybe pumpkin or curry mango. Veggie-Q – this can be [...]

By: Trini Kurma, Musings and Recipe — Lifespan of a Chennette

Trini Kurma, Musings and Recipe — Lifespan of a Chennette — Fri, 15 May 2009 00:11:43 +0000

[...] you wouldn’t ever get thin kurma from a Muslim household! Muslims served sawine, halwa, maleeda and fat kurma. I used to wait to go to Hindu weddings to get karhi (the dhal with pholourie-like [...]

By: Aloo Pie (with Cucumber Chutney) Recipe — Lifespan of a Chennette

Tue, 26 Aug 2008 05:05:59 +0000

[...] for Ramadan and Eid – barfi, halwa, maleeda, gulab [...]

By: Chennette

Chennette — Mon, 30 Jun 2008 07:15:13 +0000

I cannot believe it never occurred to me before. It’s a direct flight to Toronto. I can bring you paratha, dhalpuri, doubles…you name it. Although, you can get really good stuff right in Toronto itself…many Trinis Let me know.

By: eatpraylove

eatpraylove — Mon, 30 Jun 2008 01:06:17 +0000

I keep losing my recipe for this. One day I will just have to memorize. Anyway you can bring some on the plane to Canada ?

By: Coming this Eid ul Fitr…One Sweet to Rule Them All « Lifespan of a Chennette

Mon, 17 Dec 2007 04:18:31 +0000

[...] October, 2007 — chennette Which shall it be? Gulab Jamoon, Sawine, Barfi, Nankathai, Halwa, Maleeda…cake and cookies…ice cream…currants rolls, sweetbread, basboosa, [...]

By: fatima

fatima — Mon, 08 Oct 2007 01:52:59 +0000

Hi Mimi,

You can use some butter when mixing the flour, almost like flaky pastry dough but soft..I also add a bit of evap milk in the water for mixing the flour…

By: TriniMom

TriniMom — Tue, 11 Sep 2007 18:25:39 +0000

Hi Mimi
Do not use self raising flour and use white bleached flour. Bakers flour which we get is ideal as it cooks quickly and so does not get time to brown or turn yellow either. This flour also flakes better and is ideal for flaky pastry as well.

By: chennette

chennette — Tue, 11 Sep 2007 16:56:08 +0000

Hi Mimi. I tend to use vegetable shortening which avoids the yellow colour, but once you use ghee or butter/margarine, you will get some yellowing. The trick then is not to cook it on too high a heat, so it doesn’t brown fast – this might help with the colour.
When you buy buss-up-shut and it has that almost uncooked look, it is cooked, but just not browned. You just need to cook the roti so it starts to separate and flake, but not brown. I have to admit that it is not necessarily a skill I have completely mastered either, but I try
I wouldn’t necessarily use strong flour either, as the paratha needs to be flaky.