Saheena II

FavoriteLoadingAdd to favorites

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”.

The Two Types of Saheena

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 Recipe

 

Saheena II

SAHEENA

 

6 dasheen leaves ( stems removed)
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 water
then pick up a bit of the dough and……
spread with your hands

Fry until golden.
Drain and serve with favourite kuchela or chutney

So 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. :-)

 

Comments

  1. says

    whew – 5 posts in 2 days. I am lucky if I get 5 in one month 😀 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!

  2. says

    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. :-)

  3. says

    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.

  4. says

    Hey Felix:( I tried making the saheena today but initially I suspected I measured the flour wrong when it looked a bit runny so I added some more flour. I dont know if this is the cause of my probs but when I fried the saheena it quickly cooked on the outside but inside was very raw:( I tried frying very small bits but to no avail:( plsss help me:(

  5. says

    Hmmm! You suspected…Probably you did :-)

    When cooking many things could go wrong but don’t give up. Even if you added too much flour I think you had to leave the mixture to rest ….Then you could have had the fire a little too high so the outside cooked faster than inside…Practice makes perfect.

Leave a Reply

Your email address will not be published. Required fields are marked *


+ 4 = twelve

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>