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

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. :-)

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