I have watched you and another Indian girl in T&T ( she was going to a lime) make this pholourie and so far you guys are the best for making this dish. Cheers.
Great video 👍. To all the Noah's who know everything especially the difference between tumeric and saffron. This is Trinidad and saffron is saffron and tumeric is saffron. That's what trinis say. Just as all diapers is Pampers And alll soap powder is breeze And all toothpaste is Colgate etc. Have some respect for your slang In Guyana pommerac is called cashew In Jamaica avocado/zaboca is called pear . There's a book labeled as" trini dictionary" y'all should get a copy and read it . Y'all seems to be the kind that visit America for a week and come back home with an American accent. Yuh think it easy. Dem people really good yes
Saffron powder is turmeric, we know that but just most of the Africans don't know where the trying to cook Indian food but it not trini because I am Trinidad and I hate the way Trinidadians are but I also know the thousands who speaks properly and are well educated so do judge all to be the same because you might be one
@@yasminkazihossan8074 Young lady. Why mention Africans. There are Chinese, Dougla, Syrian, Caucasian and East Indians, here too trying to make the dish. Gyul dog signal out one race and think deh chuppid. All are learning to cook from every creed and race. Many including myself have not made their monthly, quarterly, semiannual or once a year trip to each good food round deh savannah, in Cruepe or St. James or wherever the frequent upon landing. Some people fresh oui..
It's amazing to know you guys have the same food in Trinidad. All these time I thought it was a native dish to Chittagong, Bangladesh. Now I know, how we all live in a small world!!
It's phulourie in bihar bengal n Bangladesh...I belive migrants from des regions moved to Caribbean during the east india days hence the similar cuisine
Hi Rene I enjoy watching your demonstrations. The meals are simple and easy to prepare. I do not enjoy eating pig foot however the way you presented the dish i would most certainly try it. Continue to do what you love most.
2 ½ cups of flour ¼ cup split peas powder 2 tbsp grated saffron (turmeric) 2 tbsp saffron (turmeric) powder 3 tsps of yeast or 1 ½ packets 3 tsps green seasoning (onion, chadon beni and celery) 2 tsp salt 2-3 cups of lukewarm water 4 C oil - (for frying) Method
Disregard my question hahaha I found it on Eatahfood ..thanks 😊 2 ½ cups of flour ¼ cup split peas powder 2 tbsp grated saffron (turmeric) 2 tbsp saffron (turmeric) powder 3 tsps of yeast or 1 ½ packets 3 tsps green seasoning (onion, chadon beni and celery) 2 tsp salt 2-3 cups of lukewarm water 4 C oil - (for frying)
@eatahfood Quick question, doesn't the salt actually deactivate the yeast when place on each other? I've seen people place the yeast and salt on separate sides of the bowl because of what the salt can do the yeast. Can you please clarify this information please. Lovely cooking btw, i use these recipes home and they work very well.
First time viewing. Would it be possible for you to do a tutorial video on the batter dropping technique(the one where you used your hand alone) please?
I thought chutney was the stuff made by grating a green fruit (for example, mango) and adding chadon beni, garlic, salt, etc... Anyway, like you, I prefer my pholourie with the split peas powder. More nutritious, I would think. Tamarind and mango sauces are my favorites.
I know this is an old comment but I just read it. You can definitely get those enamel cups (in different sizes as well) at IAM, The Little Store (the big one in St Augustine) or most variety stores. I have one as well and it comes with a cover :)
I agree with you whole heartedly. I from south and never eat or know anyone who puts onion in either the pholourie mix or in any kind of tamarind sauce or chutney. I do NOT like onion either.
like the sauce great job but loves the pommecythere type sauce you talked about could you please do a recipe for it sort of like a sweet sauce thank u keep up the good work
No ginger, onion or celery, in chutney for me. I think it takes away the original taste of pholourie. Split peas powder, with or without, it's still delicious.... Good job though.
Turmeric is a root. Of course you can also get it in powdered form. But it is not saffron. Saffron is made from a flower. Turmeric is a root. Trinidadians too often say it's the same thing. It is not. Jus saying. Don't be offended plz.
You know it's weird I haven't had pholourie in years and for whatever weird reason I've been craving it this past week or so and then I saw the video on here.😆.. And I know I can't get up to make it because it's just too much work sitting in the kitchen that long the pain alone would kill me😭 mind you it would so be worth it😄... LOL could I just put the dall(split peas) in the food processor, boil it first like when I make the dalpari roti...and can you show me what the safran looks like before, or when you get ready to grate it...🤔
I’m confused. What you called saffron looked like turmeric. Saffron is burgundy in colour and comes from the centre of a flower. It’s a light purple flower and it’s the “threads” that are used.I’m not trying to make you feel bad, I just want to be accurate.
Christie Sam says who? You? At one point no one ate cucumber chutney in doubles and now every one is bat shit crazy over it. Food culture everywhere evolves everyday, stay up-to-date or get left behind.
I don't know why Trinis butcher words. You are correct. What we call saffron is actually tumeric. I get so bothered by the language that I refuse to speak to my family in this dialect. I need to be able to communicate effectively with intelligent tech people, I can't waste my energy with a dead language devoid of innovation. Don't even get me started on the music. 😑🔫
Saffron cannot be grated; Saffron, are the dried stigmas (thread-like centers), of the Saffron or Kesar flower. Saffron is the most expensive spice, because there are only three, four or five stigmas in one flower, and it is sold by the ounce; many threads would've to be weighed in order to get just ONE ounce. What you're using is called Turmeric or Haldi, it's similar to ginger; they're roots that are grown underground and would've to be dug up. Saffron threads, are plucked from the center of the Saffron flowers; they're NOT underground; totally, two different things!
The chef looks so down-to-earth and friendly
She is ...i had the pleasure of knowing her in school ...and she is still the same ...bubbly personality and the most genuine and honest person i know
I have watched you and another Indian girl in T&T ( she was going to a lime) make this pholourie and so far you guys are the best for making this dish. Cheers.
Great video 👍.
To all the Noah's who know everything especially the difference between tumeric and saffron.
This is Trinidad and
saffron is saffron and tumeric is saffron. That's what trinis say.
Just as all diapers is Pampers
And alll soap powder is breeze
And all toothpaste is Colgate etc.
Have some respect for your slang
In Guyana pommerac is called cashew
In Jamaica avocado/zaboca is called pear .
There's a book labeled as" trini dictionary" y'all should get a copy and read it .
Y'all seems to be the kind that visit America for a week and come back home with an American accent.
Yuh think it easy.
Dem people really good yes
😂😂😂
Talk nah man🇹🇹
Saffron powder is turmeric, we know that but just most of the Africans don't know where the trying to cook Indian food but it not trini because I am Trinidad and I hate the way Trinidadians are but I also know the thousands who speaks properly and are well educated so do judge all to be the same because you might be one
And she said she adding some saffron and grated some saffron as well
@@yasminkazihossan8074 Young lady. Why mention Africans. There are Chinese, Dougla, Syrian, Caucasian and East Indians, here too trying to make the dish. Gyul dog signal out one race and think deh chuppid.
All are learning to cook from every creed and race.
Many including myself have not made their monthly, quarterly, semiannual or once a year trip to each good food round deh savannah, in Cruepe or St. James or wherever the frequent upon landing.
Some people fresh oui..
A lovely African Trinidad snack, that brings back memories of childhood days.
Its actually indo trini
Doesnt matter tho
It's amazing to know you guys have the same food in Trinidad. All these time I thought it was a native dish to Chittagong, Bangladesh. Now I know, how we all live in a small world!!
Trinidad is a very diverse place with heritage from all corners of the globe.
Shabnam Khan what is it called in Chittagong and Bangladesh , is it pholourie as well?
@@ca1532 Thanks for your interest Bernice. Locally people call it "futuli" but in the formal language I have heard people using"fulorie" too.
It's phulourie in bihar bengal n Bangladesh...I belive migrants from des regions moved to Caribbean during the east india days hence the similar cuisine
@@eatahfood facts, truth. 🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹👌
HAPPY 😊 NEW YEAR TRINIDAD AND TOBAGO
Hi Rene I enjoy watching your demonstrations. The meals are simple and easy to prepare. I do not enjoy eating pig foot however the way you presented the dish i would most certainly try it. Continue to do what you love most.
Dis is my Chef!!! She could rel bubble!! 👩🏾🍳
Wow this is so good I do make this to just like yours my family loves phlolurie
I tried it and it was fantastic! Thank you!
Wonderful! You should tag us in a photo on Instagram!
Nice !! what we love to hear! keep on cooking and baking :)
Great job looks very simple
Looks delicious and mouthwatering,my favourite chutney in grated mango 🥭 or boil mango chutney as well 🥭😋👍
Gn eatah food ican eat it now well done i like it with the split peas or without no problem grate.
Hi Rene. Why do we have to put flour in the mix to make Pholourie?
Hi Renee good morning to you have a great weekend and thanks for uploading the video with pholourie
Girl the food looks good, you look good, I coming soon
That was real easy Boi gonna try that in this isolation period
I like it the way you make it
Please put the list of ingredients in the description box. Thank you.
Hi, you can check the video description now for the full recipe. Thanks :)
eatahfood Thanks. I love your channel. Keep up the good work . Been a subscriber a while now, just never comnented.
Thanks so much for supporting. We truly appreciate that :)
Awesome video...looking tasty and fluffy..just about to make some now...great hosting also..well done x
Is it 2 tablespoons or 2 teaspoons of saffron for the pholourie mix? I love your videos.
2 ½ cups of flour
¼ cup split peas powder
2 tbsp grated saffron (turmeric)
2 tbsp saffron (turmeric) powder
3 tsps of yeast or 1 ½ packets
3 tsps green seasoning (onion, chadon beni and celery)
2 tsp salt
2-3 cups of lukewarm water
4 C oil - (for frying)
Method
Hi Renee...I am a new subscriber...love your videos.. would it be possible for you to share the measurements use for this recipe please?
Disregard my question hahaha I found it on Eatahfood ..thanks 😊
2 ½ cups of flour
¼ cup split peas powder
2 tbsp grated saffron (turmeric)
2 tbsp saffron (turmeric) powder
3 tsps of yeast or 1 ½ packets
3 tsps green seasoning (onion, chadon beni and celery)
2 tsp salt
2-3 cups of lukewarm water
4 C oil - (for frying)
Thanks for sharing
Hi Renee you could use the small ice cream scoop for this method
I was thinking the same thing .. the hand method takes skills and you risk burning your hand
How much split peas would you need to use if you do not have the powder?
That pholourie looking tasty...
It most definitely was! Thanks !!!
@eatahfood
Quick question, doesn't the salt actually deactivate the yeast when place on each other?
I've seen people place the yeast and salt on separate sides of the bowl because of what the salt can do the yeast.
Can you please clarify this information please.
Lovely cooking btw, i use these recipes home and they work very well.
No! With Bread you add yeasts and salt is bake well
Excellent.
I love all the chutney.
Thanks. Did you remove the seeds from the tamarind?
First time viewing. Would it be possible for you to do a tutorial video on the batter dropping technique(the one where you used your hand alone) please?
I thought chutney was the stuff made by grating a green fruit (for example, mango) and adding chadon beni, garlic, salt, etc... Anyway, like you, I prefer my pholourie with the split peas powder. More nutritious, I would think. Tamarind and mango sauces are my favorites.
cinnamonenigma a chutney is basically a sauce, so you can have various types of chutneys. You can even invent your own ☺️
Great job
Girl, where did you get that enamel cup?? LOL! Love your channel! You are doing a great job! Now I am craving for pholourie! I am a new subscriber!
My producer had that lol but not sure where exactly he got it from I will ask !
I know this is an old comment but I just read it. You can definitely get those enamel cups (in different sizes as well) at IAM, The Little Store (the big one in St Augustine) or most variety stores. I have one as well and it comes with a cover :)
u can get them at IAMs
@Naqiyba Thomas You took the words out of my mouth 🤣🤣🤣🤣🤣🤣🤣
@@reneeandrews4802 I'm in love with you
Great video!
THANKS 👍 FOR THE SWEET ✋ RENEE
Maybe it's because I'm not an onion fan but I don't understand using it for seasoning in pholourhie or chutney.. but hey if it works for you.
I agree with you whole heartedly. I from south and never eat or know anyone who puts onion in either the pholourie mix or in any kind of tamarind sauce or chutney. I do NOT like onion either.
😅😂love u bundles good cooking
Beautiful.just as ur self😘😘stay sweet 😘😘😘.im here 2 always support u ok hunny
like the sauce great job but loves the pommecythere type sauce you talked about could you please do a recipe for it sort of like a sweet sauce thank u keep up the good work
No ginger, onion or celery, in chutney for me. I think it takes away the original taste of pholourie. Split peas powder, with or without, it's still delicious.... Good job though.
It Looking "Right" n Tasty 😉
ahahaha
Truthinme what happen to the garlic and pepper
The Buji would love some right now!❤️
Picture perfect
Your inspirational!!! ❤️😘
I think the seasoning better if its blend
Please share measurements for each ingredients, thx
Good smile -Good food!
Looks delicious, right guys😂❤️ all joking aside, great job Rene keep on doing your ting girl😊
ahahaha. Love it and thank you :)
Kar Phil i
Good job... DELICIOUS awesome beautiful...
Love it with split pea flour..
The last time I saw one of those enamel cups I was a small child!
Turmeric is a root. Of course you can also get it in powdered form. But it is not saffron. Saffron is made from a flower. Turmeric is a root. Trinidadians too often say it's the same thing. It is not. Jus saying. Don't be offended plz.
Yes Turmeric is a root and not the same as saffron
At least I'm not alone. Lolzz
Thanks for the clarification! Immediately when she showed it I was confused and came down here for an explanation lol
Yes it’s different and saffron is very very expensive
Oneinamillion I'm aware of that too.
"When the water dissolves"?!....lmaoooo
Your awesome
nice
You know it's weird I haven't had pholourie in years and for whatever weird reason I've been craving it this past week or so and then I saw the video on here.😆.. And I know I can't get up to make it because it's just too much work sitting in the kitchen that long the pain alone would kill me😭 mind you it would so be worth it😄... LOL could I just put the dall(split peas) in the food processor, boil it first like when I make the dalpari roti...and can you show me what the safran looks like before, or when you get ready to grate it...🤔
I love this accent.
Hi beautiful Trini.
Thank you sis
Can you please some mango chutni, the green mango...and exactly how am I supposed to get pumsitay🤣 hmmmm that would so hit the spot😆🙃😍
Right? Right! Right!!! Lol 😂 😂😂 thanks for the recipe Right!
😂😂
Well you know I now watch this video and my dough is already setting. By 5:34pm I would be frying lol.
Hi Renee... ah love yuh girl....
I’m confused. What you called saffron looked like turmeric. Saffron is burgundy in colour and comes from the centre of a flower. It’s a light purple flower and it’s the “threads” that are used.I’m not trying to make you feel bad, I just want to be accurate.
In Trinidad and Tobago turmeric is referred to as Saffron because of its amber color.
She real swedt tho ❤❤
Weres the recipe
Theres a big difference between saffron the most expensive spice in the world.. and tumeric you have tumeric a root or powder (Not saffron )
It's tumeric not saffron!
in Trinidad and Tobago we call the both saffron.
huh...fancy much
Bandanna and garlic only not celery and onion????
Good Vlog, as a chef you should know what saffron looks like you using turmeric not saffron. Saffron is a very expensive plant. Google it.
Everyone calls it saffron in TT
Like your cooking,,,U r soooo beautiful...
Yuh accent TUN UP!
Saffron is totally different from tumeric. Nice receipe though.
Right Right Right🤣🤣🤣🤣
Looks good but you don’t put celery in this recipe
Christie Sam says who? You? At one point no one ate cucumber chutney in doubles and now every one is bat shit crazy over it. Food culture everywhere evolves everyday, stay up-to-date or get left behind.
The reason is the celery and onion spoils food, plus its overpowering. But to each its own.
You’re so pretty. God bless you
Where's the garlic!?
Indians grandmothers are smiling their Indian food is popular in Trinidad. Pholourie isn’t Indian food it isn’t Trinidad food.
I think you used turmeric not saffron.
Yes that is turmeric powder which is used also in curries and many other dishes also has a lot of other health benefits too check it out
I don't know why Trinis butcher words. You are correct. What we call saffron is actually tumeric. I get so bothered by the language that I refuse to speak to my family in this dialect. I need to be able to communicate effectively with intelligent tech people, I can't waste my energy with a dead language devoid of innovation. Don't even get me started on the music. 😑🔫
Saffron cannot be grated; Saffron, are the dried stigmas (thread-like centers), of the Saffron or Kesar flower. Saffron is the most expensive spice, because there are only three, four or five stigmas in one flower, and it is sold by the ounce; many threads would've to be weighed in order to get just ONE ounce.
What you're using is called Turmeric or Haldi, it's similar to ginger; they're roots that are grown underground and would've to be dug up.
Saffron threads, are plucked from the center of the Saffron flowers; they're NOT underground; totally, two different things!
Yeah, they call it saffron in Trinidad.
Cool .. thanks for the info. I always though was the same thing with different names. Again, thanks much.
Thanks for info learnt something new here🖒😁
@@latisha409
You're welcome.
@@aayjay9367
You're welcome.
Where is the measurements?
Hi Anya. You can visit our website at www.eatahfoodtt.com for the recipe ingredients and directions.
Hmmmm i don't know where you learn you cooking but at least you tried, all the food you cook I can make it but a lot better.
Says who really... U right?????
No girl stick to making pot bake.