Comments on: Doubles Recipe

By: Falafel Recipe — Lifespan of a Chennette

Falafel Recipe — Lifespan of a Chennette — Fri, 16 Oct 2009 02:21:22 +0000

[...] into pita bread, for a deliciously filling sandwich. Falafel like this is street food, and like the Trini doubles, or bake and shark, they’re sold with “a vast variety of ingredients and sauces to fill [...]

By: Green Mango Chutney/Relish with Trinidadian Doubles « Vegan in the Sun- Caribbean Vegan Dishes-

Wed, 24 Jun 2009 13:46:36 +0000

[...] Now after I made this mango relish I wanted to do something that could really show it off. Doubles!! I know many of you never heard of it but it is a popular Trinidadian street food and it is totally vegan.It is made up of two fried breads which is fritter like in texture and the dough is tasty as it contains cumin,tumeric and curry…. Here are two wonderful sites with the recipe for doubles. As I am not a Trini or a double making expert I would send you to these lovely sites which are Trinidadian and they know doubles better than me Trinigourmet and Chennette’s. [...]

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

Tue, 26 Aug 2008 05:05:42 +0000

[...] Serve hot, with chutney of your choice, kuchela, channa (you can use the doubles recipe channa, or curry up your [...]

By: Chennette

Chennette — Sun, 24 Aug 2008 02:54:53 +0000

Hi L – well, checking with my mother, the provider of this recipe – the dough takes only 20-30 minutes to rise, but that’s for the humid tropics. If you’re up North, you may need to leave it to rise for at least an hour. Mom suggests that you use lukewarm water to make the dough, and that may help.

By: L

Sat, 23 Aug 2008 23:14:56 +0000

Hi Chennette,

I think the last time I tried to make doubles I used the recipe from the Naparima cookbook..or maybe it was TriniGourmet’s recipe. I can’t remember and can’t find the Naps cookbook now, so I am using TriniGourmet’s recipe this time around… The point is though, that last time I was unable to get the dough to rise and as a result, the bara came out a little stiff. I notice in your recipe you use baking powder as well as yeast. Approximately how long did it take for your dough to rise/double using both yeast and baking powder?

Thanks,

By: Chennette

Chennette — Sun, 22 Jun 2008 16:13:50 +0000

Hi Tiffany. Good luck with the recipe! As for the mango chutney, I have never actually made it myself, but you have to get green mangoes and boil them and stuff. Very specific I know…I’ll have to get more details from Mom.

By: tiffany

tiffany — Sun, 22 Jun 2008 14:18:14 +0000

I want to try this. I[‘m not Trini but I’ve been there a few times to visit friends and I became ADDICTED to the place: the people, the beaches, THE FOOD. I love doubles and pastellles, especially. Not too fond of roti because of the bones, but eh. However, i find one thing missing from your recipe—mango chutney! How do you make it?

By: chennette

chennette — Mon, 15 Oct 2007 14:31:13 +0000

Hey Rene – I have to get working on some chutney recipes…although the “pepper” ones usually have mango or something in them as a base sometimes, otherwise it would just be pepper sauce – I will investigate and try to put up some recipes!

By: Rene

Rene — Mon, 15 Oct 2007 14:12:26 +0000

Ok, so where is the recipe for the chutney, the pepper one
NOT tamarind or mango.
p.s. thank you the recipe for the doubles!!!

By: Baigani Recipe « Lifespan of a Chennette

Baigani Recipe « Lifespan of a Chennette — Wed, 03 Oct 2007 20:24:53 +0000

[...] so that when fried, it becomes a big long pie, like aloo pie, that is more amenable to cutting open and filling with some curry channa in addition to the chutney [...]