Dear Priya, You are welcome. Greetings from Australia. Great job. It is good to hear that you were able to make perfect rotis. Hope you and your family are well and keeping safe. Regards Anita.
thank god I found your channel. No one really has a channel dedicated to fiji style recipes specifically. I live on my own for school and work and therefore, have to cook on my own. I have more indian friends from india so i never really got to learn fiji style food. I would like to know how to cook fiji style alloo matar (spicy), and spicy chicken curry kadhai
Dear Bhavna, Thank you for watching . I am glad to hear that my channel is helpful. I try to upload the recipes that are easy to follow and are tasty at the same time. I have already uploaded spicy fried chicken curry. I will upload Fiji style alloo matar curry very soon. Regards Anita.
Ur cooking style is so authentic the camera just love u please make crab curry as that's my favorite I think ur receip will be a winner God bless u amazing chef
Dear Molly, Thank you. I have got written recipe of two types of crab curry that my family make. The first one is crab curry in coconut milk and the second one is spicy fried crab curry. If you want, I could upload the two written recipes for you. Regards Anita.
Hi Molly, please find below the two written recipes for crab curry in coconut milk and spicy fried crab curry. Regards Anita Crab Curry In Coconut Curry • 3 - 4 Medium Crabs OR 6 Small Crabs • 1 Medium Onion Chopped • 1 tin coconut Milk / Cream • Fresh Or Frozen Coriander For Garnishing • 3 Tbsp Oil • 2 Sprigs Of Curry Leaves • 1/2 Tsp Cumin Seeds • 1/2 Tsp Mustard Seeds • 1 Tsp Turmeric • Fresh Chilli Or Chilli Powder (According To Taste) • 3 Tbsp Curry Powder ( or Homemade Curry Masala) • Salt To Taste • 4 Cups Hot Water ( or required consistency ) • 6 - 8 Garlic Crushed Method: 1) First remove the shell from the crab, wash and clean them well .Then remove the claws, legs and cut the stomach in half or quarter depending on the size of the crabs and put them aside. 2) Take a pot, put it on medium heat, add the oil and heat it for 30 seconds. When the oil gets hot, add cumin and mustard seeds, onions , garlic and curry leaves, give it a mix and cook it for 2 to 3 minutes or until the onions get a light brown colour. (Do not let the onions get burnt). 3) Add the crab pieces ,curry powder (masala), turmeric, fresh chilli or chilli powder, salt to taste and give it a good mix, lower the heat and cook it for 2 minutes stirring it frequently to stop the spices from burning. 4) After 2 minutes, add enough hot water to cover up the crabs, increase the heat to medium, put a lid on leaving a small gap for the steam to escape and cook it for 15 min utes, stirring it twice during cooking. 5) After 15 minutes, add coconut milk, give it a mix and cook it for 5 minutes. 6) After 5 minutes, give it a mix, taste your salt, turn the heat off and garnish it with fresh or frozen coriander leaves. If you want to know how to freeze coriander leaves, I will put the link below. 7) Enjoy it with roti or rice. Spicy Fried Crab Curry Recipe (Fiji Style) Ingredients: • 3 - 4 Medium Crabs or 6 Small Crabs • 1 Medium Onion Chopped • Fresh Chilli or Chilli Powder (According To Taste) • 1 Cup Water • 1 Tsp Turmeric • Salt To Taste • 1/2 Cup oil • 2 Sprigs Curry Leaves • 1/2 tsp cumin Seeds • 1/2 tsp mustard Seeds • 6 - 8 Garlic crushed • 3 Tbsp Curry Powder ( or Homemade Curry Masala) Method: 1) First remove the shell from the crabs, wash and clean them well. Then remove the claws, legs and cut the stomach in half or quarter depending on the size of the crab and put them aside. 2) Put a pot on medium heat and heat the oil, When the oil gets hot, add cumin and mustard seeds, curry leaves and onions and cook it for 2 - 3 minutes or until the onions get a light brown colour. 3) Add the crab pieces, curry powder (masala), salt to taste, chilli and turmeric, mix it well, lower the heat and cook it for 1 minute. 4) Add one cup of hot water, mix it well , put a lid on and cook it for 20 minutes or until all the water has absorbed stirring it frequently making sure the spices get coated well with the crab pieces. If the water gets dried very quickly, depending on the amount of crabs, you can add a little bit more water accordingly. 5) After 20 minutes, taste your salt, turn the heat off and garnish it with some fresh or frozen coriander leaves. If you want to know how to freeze coriander leaves, I will put a link below. Enjoy it with roti or rice.
We call it Dhal Puris in Mauritius where I am from, again thank you for all your videos you're A very good culinary teacher with very good explanation stay Blessed.🙏♥️🇺🇲🦅🇲🇺🦤
Nice simple Receipe.. The only thing I may add is to blend first before frying.. My mom and Nani used to say if you fry first then blend.. The oily bit sticks to the blender.. Otherwise a great video
Dear Ms Anita,your dhal rotis are perfect.absolutely mouth watering and the presentation is very tasty and flawless.When I was a kid, I used to observe my mom make this and she always filled the dough with dhal using spoon and I have to admit, her rotis used to have slight breaks at spots but was still very tasty.I learnt from you now that the dhal can be moulded into small balls and then insert in the dough before rolling so thanks heaps for this amazing recipe.Loved your other feature recipes too,keep up your culinary skills and you will be synonymous with Martha Stewart.A++++++👍😀 Best a wishes, ROUL JAZE
RAUL JAZE Filling the ground dhal in the roti with a spoon, WOULD NOT make your roti breaks, or have cracks; that's how I fill the dhal in my roti when I'm making dhal puri roti, and my roti's are smooth, (NOT ONE CRACK), soft, and very tasty too. Everyone talks about my dhal puri roti's, and how round, and beautiful they're.
I love your channel and your explanations are excellent. Thank you! In your other roti video you used boiling water to make them, but here you use tap water. Would you kindly explain why? Is it because you need them stiffer to hold the filling? Thanks again!
Dear Edgard, You are correct because we want the roti to be slightly stiffer in texture so our lentils won't pop out while cooking. With the plain rotis , hot water is used to make them soft. Thank you for watching my videos. Regards Anita.
Thank you for responding Anita! I am from Panama in Central America, and therefore I don't have much experience in Indian breads. During this time of quarentine I have been "studying" everything I can about roti varieties. I must have watched over 50 videos of various kinds (chapati rotis, paratha rotis, rumali rotis, "filled" rotis, etc...). :-) I have seen the two that you did, and they are the best! I would love to see you make "paratha rotis" and "rumali rotis". For example, reading your explanations I think that "rumali rotis" would also benefit from using boiling water and milk. Anyway, I hope you find time to do these rotis as well. Thanks again!
Dear Angela, I do not make saina as my Mum always makes them and gives them to me. If you like, I can get the recipe from my Mum and upload a written recipe for you . Regards Anita.
Dear Angela, please find below the written the recipe for Saina, Regards Anita. Saina Recipe (Fiji Style) Ingredients: 10 Young Taro (Dalo) Leaves (Or Silverbeet Leaves) 1 3/4 Cup Uradh Dhal (OR Channa Dhal) 1/4 Cup Rice (For Crispiness) Juice Of 1 Lemon OR ( Lime OR 1 Tsp Tamarind Pulp) 3 Chillies ( Or To Taste) 3 Cloves Garlic Small Piece Of Ginger 1 Tsp Salt (Or To Taste) 1 Tbsp Cumin Seeds 1 Tbsp Fennel Seeds 1/2 tsp asafoetida (Hing) Method: 1) Soak uradh dhal and rice together overnight. 2) In the morning, drain the water , add cumin seeds, fennel seeds, ginger, garlic and chilli . Use a blender and grind it into a smooth paste. 3) Take it out in a big dish, add salt, asafoetida and lemon juice . Mix it well and put it aside. 4) Wash the taro (Dalo) leaves, then take one leaf at a time, put the back of the taro leaf facing up and flatten it slightly by rolling it up and down with a rolling pin. Repeat this process with the remaining taro leaves. 5) Now take one taro leaf at a time, put the wrong side facing up and spread the dhal paste thinly and evenly on the taro leaf. 6) Put another taro leaf wrong side facing up on top of the dhal paste covered taro leaf . Repeat spreading the dhal paste on every single leaf until 5 leaves are done. 7) Roll up the paste layered leaves tightly, plastering any loose ends with the dhal mixture. You can always use a string to tie the rolls to secure them properly. Repeat this with the remaining 5 leaves and steam them for 30 - 40 minutes . 8) Take the rolls out, cool them , remove the strings and cut them into 1/4 inch slices. 9) Shallow fry the saina slices for 2 - 3 minutes on each side or until golden brown in colour . 10) Enjoy with chutney or sauce.
Dear Maggie, I used cold water because you want the dough to be semi soft (slightly firmer than roti dough) otherwise the filling could ooze out. Hope this was helpful. Regards Anita.
Dear Nadia, Do you mean jack fruit or kataar curry. I don't make it because My Mum always gives it to me every time she makes it, but if you like I can upload a written recipe for you if you like , Fiji Style. Regards Anita.
![Fiji Style Roti - Step by Step [ASMR]](http://i.ytimg.com/vi/qghuDwS3iYQ/mqdefault.jpg)
Hello from California. I wanted to let you I used your recipe and it came out absolutely perfectly. My children loved it! Our Heartiest VINAKA to you!
Dear Priya, You are welcome. Greetings from Australia. Great job. It is good to hear that you were able to make perfect rotis. Hope you and your family are well and keeping safe. Regards Anita.
I love all your recipes! Thank you 😊
Dear Sabrina, You are welcome. Glad to hear you love my recipes. Regards Anita.
Thank you Anita love your receipes
Dear Uma, You are welcome. Hope you enjoy this recipe. Regards Anita.
Thank you ..
Always love Dhal bari roti.
Now I will follow your recipe.
Dear Mereani, you are welcome. I am glad my videos are helpful for you. Regards Anita.
I like your demo cooking n explanation. I will try the dhal roti
Dear Joanna, Hope you enjoy this recipe. Regards Anita.
Wow this looks simple and good! Thank you for sharing Aunty!
Dear Anessa, You are welcome. Let me know how it turns out. Regards Anita.
Thanks very much for your nice explanation I tried it n it turned out nicely for the first time
Dear Angela. You are welcome. I am glad to hear that your roti turned out well. Regards Anita.
Very nicely explained
Dear Angela, Thank you. Regards Anita.
So in detail, good 👍👍👍👍
Dear Crystal, Thank you. Regards Anita.
Beautiful 💜
Dear Gulrukh, Thank you. Regards Anita.
The best receipe ever thanks
Dear Lalita, Thank you. Regards Anita.
Following your receipe for tonights dinner. Special request from my mom.❤️ Thank you its simple and easy to follow.
Dear Nilu, You are welcome. It sounds wonderful! Hope my video is helpful . Regards Anita.
0 my goodness that was made so nice thank you so much
Dear Ruby, You are welcome. I am glad you liked my recipe. Regards Anita.
I really appreciate what you doing thank you i would like to more to put on plz
Dear Ramendran, Thank you . I am trying to put new videos as often as I can. I am so glad that you find my videos helpful. Regards Anita.
thank god I found your channel. No one really has a channel dedicated to fiji style recipes specifically. I live on my own for school and work and therefore, have to cook on my own. I have more indian friends from india so i never really got to learn fiji style food. I would like to know how to cook fiji style alloo matar (spicy), and spicy chicken curry kadhai
Dear Bhavna, Thank you for watching . I am glad to hear that my channel is helpful. I try to upload the recipes that are easy to follow and are tasty at the same time. I have already uploaded spicy fried chicken curry. I will upload Fiji style alloo matar curry very soon. Regards Anita.
Watching from Texas USA love to learn stay safe God bless
Dear Margaret, Thanks for watching. Hope my videos are helpful for you. Hope you and your family are well and keeping safe. God Bless. Regards Anita.
Thanks for the recipe I liked how you put it through so clearly
Dear Lovey, you are welcome. Regards Anita.
Ur cooking style is so authentic the camera just love u please make crab curry as that's my favorite I think ur receip will be a winner God bless u amazing chef
Dear Molly, Thank you. I have got written recipe of two types of crab curry that my family make. The first one is crab curry in coconut milk and the second one is spicy fried crab curry. If you want, I could upload the two written recipes for you. Regards Anita.
Hi Molly, please find below the two written recipes for crab curry in coconut milk and spicy fried crab curry. Regards Anita
Crab Curry In Coconut Curry
• 3 - 4 Medium Crabs OR 6 Small Crabs
• 1 Medium Onion Chopped
• 1 tin coconut Milk / Cream
• Fresh Or Frozen Coriander For Garnishing
• 3 Tbsp Oil
• 2 Sprigs Of Curry Leaves
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Mustard Seeds
• 1 Tsp Turmeric
• Fresh Chilli Or Chilli Powder (According To Taste)
• 3 Tbsp Curry Powder ( or Homemade Curry Masala)
• Salt To Taste
• 4 Cups Hot Water ( or required consistency )
• 6 - 8 Garlic Crushed
Method:
1) First remove the shell from the crab, wash and clean them well .Then remove the claws, legs and cut the stomach in half or quarter depending on the size of the crabs and put them aside.
2) Take a pot, put it on medium heat, add the oil and heat it for 30 seconds. When the oil gets hot, add cumin and mustard seeds, onions , garlic and curry leaves, give it a mix and cook it for 2 to 3 minutes or until the onions get a light brown colour. (Do not let the onions get burnt).
3) Add the crab pieces ,curry powder (masala), turmeric, fresh chilli or chilli powder, salt to taste and give it a good mix, lower the heat and cook it for 2 minutes stirring it frequently to stop the spices from burning.
4) After 2 minutes, add enough hot water to cover up the crabs, increase the heat to medium, put a lid on leaving a small gap for the steam to escape and cook it for 15 min utes, stirring it twice during cooking.
5) After 15 minutes, add coconut milk, give it a mix and cook it for 5 minutes.
6) After 5 minutes, give it a mix, taste your salt, turn the heat off and garnish it with fresh or frozen coriander leaves. If you want to know how to freeze coriander leaves, I will put the link below.
7) Enjoy it with roti or rice.
Spicy Fried Crab Curry Recipe (Fiji Style)
Ingredients:
• 3 - 4 Medium Crabs or 6 Small Crabs
• 1 Medium Onion Chopped
• Fresh Chilli or Chilli Powder (According To Taste)
• 1 Cup Water
• 1 Tsp Turmeric
• Salt To Taste
• 1/2 Cup oil
• 2 Sprigs Curry Leaves
• 1/2 tsp cumin Seeds
• 1/2 tsp mustard Seeds
• 6 - 8 Garlic crushed
• 3 Tbsp Curry Powder ( or Homemade Curry Masala)
Method:
1) First remove the shell from the crabs, wash and clean them well. Then remove the claws, legs and cut the stomach in half or quarter depending on the size of the crab and put them aside.
2) Put a pot on medium heat and heat the oil, When the oil gets hot, add cumin and mustard seeds, curry leaves and onions and cook it for 2 - 3 minutes or until the onions get a light brown colour.
3) Add the crab pieces, curry powder (masala), salt to taste, chilli and turmeric, mix it well, lower the heat and cook it for 1 minute.
4) Add one cup of hot water, mix it well , put a lid on and cook it for 20 minutes or until all the water has absorbed stirring it frequently making sure the spices get coated well with the crab pieces. If the water gets dried very quickly, depending on the amount of crabs, you can add a little bit more water accordingly.
5) After 20 minutes, taste your salt, turn the heat off and garnish it with some fresh or frozen coriander leaves. If you want to know how to freeze coriander leaves, I will put a link below.
Enjoy it with roti or rice.
Thank you for the dhal roti , i do miss that very much
Dear Marianne, You are welcome. Let me know how it turns out. Regards Anita.
We call it Dhal Puris in Mauritius where I am from, again thank you for all your videos you're A very good culinary teacher with very good explanation stay Blessed.🙏♥️🇺🇲🦅🇲🇺🦤
Dear Shirley, You are welcome. Thank you for you compliments. Glad you liked my video. Regards Anita.
Perfect...thank you bhaini💛
Dear Divya, You are welcome. Hope you enjoy this recipe. Regards Anita.
@@anitasguidetosimplecooking ❤
Always love you ur my superhero😘😘😘😘
Dear Joti, Thank you so much. It makes me happy knowing my videos are helping my viewers cook their favourite food . Regards Anita.
I love this thank you so much & will invite my friends who originally come from Goa to enjoy our curry dish😂❤
Dear userw6f, You are welcome. Hope you and your friends enjoy this recipe. Regards Anita.
Nice
Dear Razia, Thank you. Regards Anita.
Nice simple Receipe.. The only thing I may add is to blend first before frying.. My mom and Nani used to say if you fry first then blend.. The oily bit sticks to the blender.. Otherwise a great video
Dear Rani, Thank you. My video is just a guide, you can adjust the recipe to you liking. Regards Anita.
Dear Ms Anita,your dhal rotis are perfect.absolutely mouth watering and the presentation is very tasty and flawless.When I was a kid, I used to observe my mom make this and she always filled the dough with dhal using spoon and I have to admit, her rotis used to have slight breaks at spots but was still very tasty.I learnt from you now that the dhal can be moulded into small balls and then insert in the dough before rolling so thanks heaps for this amazing recipe.Loved your other feature recipes too,keep up your culinary skills and you will be synonymous with Martha Stewart.A++++++👍😀 Best a wishes, ROUL JAZE
Dear Raul, I am glad I was able to help you and my video was helpful. Regards Anita.
RAUL JAZE
Filling the ground dhal in the roti with a spoon, WOULD NOT make your roti breaks, or have cracks; that's how I fill the dhal in my roti when I'm making dhal puri roti, and my roti's are smooth, (NOT ONE CRACK), soft, and very tasty too.
Everyone talks about my dhal puri roti's, and how round, and beautiful they're.
Omg, ...22 yrs now have not eaten this 😢.
I will try making this today
Dear G, Hope you enjoy this recipe and hope my video is helpful for you. Regards Anita.
Very nice roti. Make more videos Anita.
Dear jayant, Thank you . Regards Anita.
Thanks
Dear Ravina, You are welcome. Regards Anita.
Like your flat pan you cook your roti .Where you get it
Dear Ramona, I got it from Aldi store in Australia. It is actually a pancake pan. Regards Anita.
I love your channel and your explanations are excellent. Thank you! In your other roti video you used boiling water to make them, but here you use tap water. Would you kindly explain why? Is it because you need them stiffer to hold the filling? Thanks again!
Dear Edgard, You are correct because we want the roti to be slightly stiffer in texture so our lentils won't pop out while cooking. With the plain rotis , hot water is used to make them soft. Thank you for watching my videos. Regards Anita.
Thank you for responding Anita! I am from Panama in Central America, and therefore I don't have much experience in Indian breads. During this time of quarentine I have been "studying" everything I can about roti varieties. I must have watched over 50 videos of various kinds (chapati rotis, paratha rotis, rumali rotis, "filled" rotis, etc...). :-)
I have seen the two that you did, and they are the best! I would love to see you make "paratha rotis" and "rumali rotis". For example, reading your explanations I think that "rumali rotis" would also benefit from using boiling water and milk. Anyway, I hope you find time to do these rotis as well. Thanks again!
ThAnk you for sharing your recipe. I like your tawa. Where did you get it from?
Dear Sangeeta, You are welcome. It is actually a pancake pan and you can get it from Aldi stores in Australia for $10. Regards Anita.
Thanks for the video, just wanted to know can we use lukewarm water to knead the dough?
Dear Sarjesh, You are welcome. Yes, lukewarm water is fine. Regards Anita.
Please can you make a video of how to make saina
Dear Angela, I do not make saina as my Mum always makes them and gives them to me. If you like, I can get the recipe from my Mum and upload a written recipe for you . Regards Anita.
Yes please I would much appreciate it if you can send it thanks
Yes please I would much appreciate it if you can send it thanks
Dear Angela, I will get the recipe of Mum and try to upload it as soon as I can. Regards Anita.
Dear Angela, please find below the written the recipe for Saina, Regards Anita.
Saina Recipe (Fiji Style)
Ingredients:
10 Young Taro (Dalo) Leaves (Or Silverbeet Leaves)
1 3/4 Cup Uradh Dhal (OR Channa Dhal)
1/4 Cup Rice (For Crispiness)
Juice Of 1 Lemon OR ( Lime OR 1 Tsp Tamarind Pulp)
3 Chillies ( Or To Taste)
3 Cloves Garlic
Small Piece Of Ginger
1 Tsp Salt (Or To Taste)
1 Tbsp Cumin Seeds
1 Tbsp Fennel Seeds
1/2 tsp asafoetida (Hing)
Method:
1) Soak uradh dhal and rice together overnight.
2) In the morning, drain the water , add cumin seeds, fennel seeds, ginger, garlic and chilli . Use a blender and grind it into a smooth paste.
3) Take it out in a big dish, add salt, asafoetida and lemon juice . Mix it well and put it aside.
4) Wash the taro (Dalo) leaves, then take one leaf at a time, put the back of the taro leaf facing up and flatten it slightly by rolling it up and down with a rolling pin. Repeat this process with the remaining taro leaves.
5) Now take one taro leaf at a time, put the wrong side facing up and spread the dhal paste thinly and evenly on the taro leaf.
6) Put another taro leaf wrong side facing up on top of the dhal paste covered taro leaf . Repeat spreading the dhal paste on every single leaf until 5 leaves are done.
7) Roll up the paste layered leaves tightly, plastering any loose ends with the dhal mixture. You can always use a string to tie the rolls to secure them properly. Repeat this with the remaining 5 leaves and steam them for 30 - 40 minutes .
8) Take the rolls out, cool them , remove the strings and cut them into 1/4 inch slices.
9) Shallow fry the saina slices for 2 - 3 minutes on each side or until golden brown in colour .
10) Enjoy with chutney or sauce.
Is it hot water for dough
Dear Rita, It is tap water. Regards Anita.
should b hot water to make a dough or cool water
Dear Maggie, I used cold water because you want the dough to be semi soft (slightly firmer than roti dough) otherwise the filling could ooze out. Hope this was helpful. Regards Anita.
Hi Anita, do you have a recipe for fijian khuttar?
Dear Nadia, Do you mean jack fruit or kataar curry. I don't make it because My Mum always gives it to me every time she makes it, but if you like I can upload a written recipe for you if you like , Fiji Style. Regards Anita.
@@anitasguidetosimplecooking thanks for your reply. Yes jackfruit, that would be amazing. Looking forward to it!
Dear Nadia, I will try to upload the written recipe for you as soon as I can. Regards Anita.
Nice
Dear Bhima. Thank you. Hope my video is helpful for you. Regards Anita.