Thank you very much for your recipes I am from Colombia my husband is from Trinidad and your recipes help me a lot since in Colombia the food is very different thank you very much god bless you
Girl you are a treasure!I tried making this years ago and it was a disaster, I steamed the leaves first and they absolutely fell apart. I am going to try again as Eid is coming up. Now I know how to layer the leaves. Thanks again!
you make these things look so easy. I love how structured your methods are I'm not a fan of this dish but I've never seen it steam like that before, sooooo easy.
Hi..i enjoy the way that u cook I also like the way ur cooking area is very clean especially ur stove and utensils u cook with...it's a pleasure watching u.. thank u..
I woke up this morning feeling to your doubles and was going to make it and then I watch this video and decide I want to make this instead. I will let you know how it turns out. Thanks
Natasha, thanks again for another one of your great vids. I love saheena but I didn't know how to combine the rolled version. I definitely will try it. This means less trips to Debe!
I never knew about rolled Saheena until speaking with a friend recently and he's trying to explain this to me. I always make the other one. I was looking for a Katchourie recipe when I came across this recipe. Looks good but too much work for me. LOL!!! Thank you for what you are doing.
Love it! Thank you so much . The only thing is where I am, I can't get dasheen bush leaves . Argh . I guess I'll have to try some big Spinach leaves ...
Hi is there a way to bake it and not fryed? Try not to eat a lot of fry foods but Trini to the heart like my Trini food's but I try to do more in the oven
after steaming it , if you not ready to fry it, should i slice it then freeze it or freeze and when ready to fry then slice? whats the best idea? love this steam idea less mess and much easier thanks
Very famous dish of eastern Uttar Pradesh (India). Thanks to our ancestors who migrated to Caribbean nations and passed on their culture & food habits to their generations. Name & process of making more or less same in UP also.
Hi Natasha I am a follower or u an Ria I will b trying d saheena soon but I must admit I LOVE UR CLEANLINESS AN UR HANDS AN FINGERS R CLEAN AN NEAT . HAVE A BLESSED AFTERNOON HAD NO MORE SPLIT PEAS POWDER SO I MADE D PHOLOURIE INSTEAD.
not sure where you can get it there but can someone from trini post it to you? if not soak the peas and blend into a smooth paste that works great too, even better. hope this helps or try amazon
You can probably buy it in any indian grocery store. we make this in Fiji as well and I can purchase the split pea flour (also called pea besan) at the indian grocery store in California.
Instructions in soothing voice, instead of loud speakers 🔊, Thank YOU 🙏
Very interesting I learn some thing new to steam the sheena before slicing and frying thank you so much god bless you
awesome love the idea of steaming it first it helps the cooking process
yes, thank you
Thank you very much for your recipes I am from Colombia my husband is from Trinidad and your recipes help me a lot since in Colombia the food is very different thank you very much god bless you
You make every look so easy 😊 thank you Natasha ❤️ those saheenas looks perfect and mouth watering 😋
I made this today and it came out great. Love the recipe.❤️
Girl you are a treasure!I tried making this years ago and it was a disaster, I steamed the leaves first and they absolutely fell apart. I am going to try again as Eid is coming up. Now I know how to layer the leaves. Thanks again!
lol ...I can imagine the disaster u went tru trying to roll that steamed bhagi
you make these things look so easy. I love how structured your methods are I'm not a fan of this dish but I've never seen it steam like that before, sooooo easy.
thank you , glad it's easy to understand.
my favorite ,love all your recipe.
Hi..i enjoy the way that u cook I also like the way ur cooking area is very clean especially ur stove and utensils u cook with...it's a pleasure watching u.. thank u..
You are great! I just started looking at your channel yesterday because my cousin recommended it. Awesome!!!
Thank you.for all the recipes . You got me back to cooking.
Love it thank you
Thank you so much for sharing your recipe, the finished product looked so good and I absolutely love saheena.
I love rolled saheena thanks for sharing your recipe I tried it yesterday for the 1st time and it came out delicious.
OMG!!!...This is my favourite Indian delicacy!!!...Thanks for the recipe!!!
welcome.
Khaleel Mohammed here is that recipe ua-cam.com/video/tqf2SMtOZfI/v-deo.html
I tried this came out very good ..Thank you for your recipe
Hi, you are so soothing to watch. I have always wanted to learn this. Yum is all I can say. Thanks.
I woke up this morning feeling to your doubles and was going to make it and then I watch this video and decide I want to make this instead. I will let you know how it turns out. Thanks
i never realized how much work this is, good job to you guys who make this daily
Crystal Moet yes this looks like plenty work
Yes I just said the same thing to my husband, I never knew it was a lot of work that goes into making Saheena
Natasha, thanks again for another one of your great vids. I love saheena but I didn't know how to combine the rolled version. I definitely will try it. This means less trips to Debe!
thank you hun. enjoy😊
My mom used to steam the leaf a bit u can also blanch it for few mins and pound the middle
Hi natasha's did used flour and channa or just split peas powder
I’ve never steamed before frying, I like this method as it will minimize frying time.
Yes it does. Thank you
@@TriniCookingwithNatasha 8u b
Thank u...will definitely try this
Your recipes are simple and with clarity in your explanation, thanks!
Joan H
I never knew about rolled Saheena until speaking with a friend recently and he's trying to explain this to me. I always make the other one. I was looking for a Katchourie recipe when I came across this recipe. Looks good but too much work for me. LOL!!! Thank you for what you are doing.
Looks delicious.
Thanks for the recipe..I like your accent,it makes me think of my village where i have guyanese friends that learned me to talk like that.
Teach no learn. 😁
Subscribed!! This is great!
Is there a way to make non-fried saheenas?
I have an airfried version on my channel.
I really love that recipe very good
Nice how long do you freeze the calliou
You're a BOSS Natasha!
Certainly one of my favourites,but is it a must ,to boil the sahenna roll,first?.
steam as well to help cook leaves thoroughly
Thank you Natasha I am so going to make this today...
A must get whenever I’m in trini
Love it! Thank you so much . The only thing is where I am, I can't get dasheen bush leaves . Argh . I guess I'll have to try some big Spinach leaves ...
Hi is there a way to bake it and not fryed? Try not to eat a lot of fry foods but Trini to the heart like my Trini food's but I try to do more in the oven
after steaming it , if you not ready to fry it, should i slice it then freeze it or freeze and when ready to fry then slice? whats the best idea? love this steam idea less mess and much easier thanks
EZ chef I would steam it and leave it whole and when you want to fry let it thaw an hour before then slice and fry it.
oh thanks chic.. i taut that wud b best .. so it still in d foil cooling.. will bag it and freeze it..
EZ chef ok great leave it in the foil to freeze ok.
you can do it both ways but I prefer slicing it so less work when its ready to fry.
Hey Natasha can u used another type of spinach if u cannot get taro leaves? Same goes for the dhall flour ?
You can use rainbow chard and soak the dhal grains grind and mix with a little flour to create the same paste.
Hi Natasha your roll up Saheena looks delicious 😋,got to try it
I don't steam it I fry it just so I just rub some lime juice on both sides before I put the paste on n it's delicious .
Perfect roll
If you don't want to use it right away could you freeze it
Can u make it with flour ?
Best recipe on youtube
Beautiful
Very famous dish of eastern Uttar Pradesh (India). Thanks to our ancestors who migrated to Caribbean nations and passed on their culture & food habits to their generations. Name & process of making more or less same in UP also.
How many bhagji leaves did u used
i like dis recipe never know about steaming it b4.. but it seems easier.. nice video
thank you,it helps cut down cook time
Yes indeed..and I luv saheena
Hello Natasha I wanted to know where you buy your dasheen leaves from in the USA?
Bedessee west Indian supermarket in Lauderhill Florida
YESSSSSSSSSSSSSSSSS!. More to my cooking to-do list!.
thanks a lot
Could I bake it instead of fry
where do i get this flour dhal an the other flour is normal flour to add
Love.it nice
youve made my favorite. put some doubles chana and chutney its amazing.
sounds like a plan
Question: can I steam the roll in a steamer? Because I try to avoid cooking with aluminum.
Absolutely yes..
Am I the only Trini that has never eaten this ?? It will be on my list of things to taste on my next trip, ;-(((
yes definitely try it😁
Yes it was great😋😋
Hi Natasha can I make the Sheena rolls the day before I need them and refrigerate it?
Yessss.
Tank you for replying
Whats the purpose of steaming it?
Can you use a steamer instead of putting it in a pot of boiling water?
liaciaria sure. Steam it for 1hr 30mins or until cooked.
Thanks alot for the receipe.I planted some dasheen . Cant wait to pick the leaves and try your recipe
I love this ❤️
Could u steam the dasshine leave first? And is it optional to steam the saheena?
Abia Weekes if you steam it before it will rip. You can skip the steaming step if you like .
Trini Cooking with Natasha thanks for the tip :)
Hi Natasha how much flour the recipe only has the dhal amount
T MM 1 cup, measurements are in the description box
Thanks .. Am gonna try it
@trinicookingwithnatasha Natasha what is the green seasoning????
It is a seasoning blend of herbs and peppers and aromatics. The link is in my description box.
I've also seen the Balled version is that doable is it easier?
I have that also yes it's easier
Hi when going & turn over for the first time does it suppose to stick
No it shouldn't.
@@TriniCookingwithNatasha thanks trying it for d first time & find it kinda sticking
@@senaramnarinesingh8495 it can be the pot. Let it get a crust before you turn it.
Thanks ...& thanks again for another great recipe my kids & i are enjoying dem
omg I love it I Make my the same way that you make your. good job keep it up ❤❤❤❤
Hi, have you ever made it with urdi dhal?
No sorry
Great video.. the hand gestures at the beginning... hahaha
Hi can I get the dasheen Bush leave on Amazon
No.
Can I use corn flour instead of the peas flour?
shalise Alphonse I've never tried that before if you are going to you need to mix the batter thin because corn flour gets thick quickly.
Trini Cooking with Natasha ok thanks for the quick reply.
Where do you buy split pea flour?
where are you located?
you can also soak the split peas and blend into a smooth paste this will give a really nice crunchy saheena.
Nice
I don't have foil ca I wrap in fig leave
Split peas is too bitter.. not good.. use ground channa
Its so delicious ❤
Excellen5
Never had Saheena, but I am willing to try this recipe!!
Hi I'm using my husband acc.my name is Laura. Where can I find the measurement for this recipe?
it's in the description box
Can you do a recipe for baiganee?
You may also serve with nice hot puri's like we do in SA. Commonly called puri-patha
Was looking for the cachorie.
Found it!!!
Make some baking it if could
OH I must have missed it. thanks again. Will look for that video now.
maybe it's an old episode
In gujarat state we call it patra
I love it alll i vex i in get none
In Canada the leaves take very long to cook
Do you have that problem as well
I found it thanks
great😊
Good night love every thing
Why peel off the veins¿
Hi Natasha I am a follower or u an Ria I will b trying d saheena soon but I must admit I LOVE UR CLEANLINESS AN UR HANDS AN FINGERS R CLEAN AN NEAT . HAVE A BLESSED AFTERNOON HAD NO MORE SPLIT PEAS POWDER SO I MADE D PHOLOURIE INSTEAD.
Hi Natasha you no that you cook very good girl lovely 🖐🖐
North Carolina.
not sure where you can get it there but can someone from trini post it to you? if not soak the peas and blend into a smooth paste that works great too, even better. hope this helps or try amazon
You can probably buy it in any indian grocery store. we make this in Fiji as well and I can purchase the split pea flour (also called pea besan) at the indian grocery store in California.
that's true, thank you for that response.
Dee Narine sure
I found the foil lol🤭
Somehow I'm hearing a Jamaican accent
Ok u stead it after got it
adesh
Hi if I want a crispy & crunchy saheena don't add d flour just d dhal flour or split peas flour
Are you asking me or telling me? Yes when you omit the flour you get a crunchy saheena.
@@TriniCookingwithNatasha asking
Wow! Now that is a creative recipe!! I know this must taste amazing. Do you want a roommate?