Saheena II
By now you would have realised that this is the second variation of saheena that we prepare. This saheena recipe is easier than the first because of the steps and the preparation but the cooking time may probably be the same since in this saheena recipe we have to leave the mixture to "rest".
Everyone will have a liking for one of the two types for me I will have to stick to liking both. It depends on the mood I'm in or how hungry I am at the time. :-) The roll up type I like because of the ratio of dasheen bush to split peas powder and vice versa.
It's been great posting all these recipes for Divali. I actually pulled it off: I posted five recipes in two days. To me that's a feat in itself seeing that I usually post only three a week. Yawn! Sleep is near....enjoy this second mouthwatering and delightful variation of Saheena.
SAHEENA
1 tsp. saffron powder
1 tbsp. baking powder
2 tsp. yeast
1 1/2 cup split peas powder
2 1/2 cups flour
2 tsp. salt
4 tbsp. green seasoning
2 cups water
few drops of lime juice
fold the leaves and cut off where the stem joins to the leaf
Then cut the dasheen leaves finely
Add the rest of ingredients....Note: Don't forget the lime juice or else it will itch!
and mix thoroughly. Leave to rest for 1/2 an hour
Heat the oil over a medium flame
have a small bowl of water nearby. dip your hands in the waterthen pick up a bit of the dough and......
spread with your hands
Fry until golden
Drain and serve with favourite kuchela or chutneySo ends another fine East Indian recipe and my posts for the day. Hope you enjoyed them and of course Happy Divali to the Hindu community from Simply Trini Cooking. :-)
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October 18, 2009 2:26 AM
i have to go find out the leaves...i am craving for this now...though we make it a bit differently..
October 18, 2009 8:57 AM
I would like to see how you all make it!
October 18, 2009 11:20 AM
whew - 5 posts in 2 days. I am lucky if I get 5 in one month :-D dedication, boy!
the older generation in my village call this one bhaggia, but that name didn't seem to make it into the popular terminology in Trinidad. Instead we have "roll-up Saheena" and "cut-up Saheena" - has its own rhythm I suppose!
October 18, 2009 5:52 PM
Chennette girl it was a feat in itself but now I'm tired. Of course I have to make sure and post for next week. The work never ends but it is enjoyable. :-)
October 21, 2009 12:45 AM
Hi Felix,
Great recipes... keep posting.. we had a good Diwali
December 26, 2009 6:23 PM
what could i substitute for dasheen or callaloo?
is trini callaloo the same as jamaican calalloo? (the plant variety)
December 27, 2009 2:38 PM
Well Sebastian, I believe I may have to clarify a number of things first. To us, calalloo is a dish, and dasheen bush (also referred to as taro leaves) is the main ingredient in this dish, as well as in the saheena dish.
However, some people have substituted spinach leaves in place of dasheen bush in the callaloo dish (I believe the Jamaicans do this as well). I guess you can borrow this idea as well for Saheena I and II if you really want to try the dish and can't get dasheen leaves.
January 31, 2010 7:35 PM
I was wondering where I would get Dasheen leaves from so being able to use spinach leaves is good to know.
This recipe sounds very tasty. I think you did an amazing job on getting all the recipes completed in such a short time. Well done
Wanda
http://www.only-cookware.com/
January 31, 2010 9:43 PM
Thanks Wanda :-)