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hungry-belly-recipes-blog · 8 years

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hi hi, do u have a website?

So sorry for now responding ..but I don't just the tumbler.

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hungry-belly-recipes-blog · 9 years

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Apple crust TURKEY STUFFED PEPPERS

This recipe is part of a healthy diet meal plan ans is protein packed.Turkey Stuffed Sweet Peppers , stuffed with quinoa .

RECIPE

INGREDIENTS

1 Extra Large Sweet pepper

2 Slices apple

14 cup cooked Quinoa

2 ozfreshly ground Turkey cooked

2 oz cooked choped carrots

METHOD

Combine everything except the apple into one bowl and mix together, cut in half and remove seeds of the sweet pepper , stuff with mixture then top with the grated apple. cooke for 15-20mins

*quinoa can be substituted for brown rice

Enjoy!!!!!

#food #recipe #healthy recipes #food recipes #healthy living #healthy food #eating clean #clean eats #healthy lifestyle #protein recipes #protein meal #Healthy Meals #meal plan

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hungry-belly-recipes-blog · 10 years

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PROTEIN TURKEY MEATLOAF

This recipe is a protein packed Turkey Meatloaf, although i used Flaxseed instead of unflavoured protein powder tasted great, but would recommend if you havent tried flaxseed yet or not a lover of it, then please us the Protein powder that is called for in the recipe

RECIPE

INGREDIENTS

4oz lean ground turkey ( can use ground beef if cant find turkey or don't like it)

60gr unflavoured protein powder

1 slice toasted crumbled whole wheat bread

4oz of mixed peas and carrots

1 fresh lemon

10 olive sliced (optional)

10 raisins (optional)

3 eggs

1 tomato chopped fine

3 grated garlic

1/2 onion chopped fine

sage and thyme (optional)

METHOD

Use hand and mix everything together thoroughly. Bake in a bread pan or similar baking dish at 350 deg for about 40mins or when done

this will make a batch for the family but if looking to loose weight then please only have 2 slices . :)

NOTE:

i would advise use the protein powder as with the flaxseed it took longer to bake and gave a distinct flavour although not bad as i am a fan of flaxseed :)

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hungry-belly-recipes-blog · 10 years

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PROTEIN PANCAKES

OK so i am always finding some new healthy diet or meal plan (I'm fickle like that lol lol lol ) so months ago I decided to try this clean eating meal plan for a couple weeks which is sort of strict with what to eat and portion sizes and excessive cardio and i have had a massive weight loss and as a result, i have a few protein recipes to share :) so expect a few more posts to follow . You can also check out www.caroanddalia.com for meal plans and exercises routines as i have started with them since November 2013 and its almost a year now and i have dropped 3 stones (thats how we measure in the UK i think that's about 42 lbs and that weight was lost within the 1st 3mths and gradually smaller amounts there after and since then i have maintained my weight and size. Check out my instagram page for my progress :) look in the menu bar for link

RECIPE

INGREDIENTS :

40g Protein Powder (flavour your choice but plain or vanilla will do)

1/2 cup 100% whole wheat flour

1 whole egg and 2 egg whites

1/2 cup non fat milk or Almon milk

1 tsp baking soda

1/2 tsp of cinnamon

1 tbsp of olve oil or coconut oil

1/4 tsp vanilla essence (optional)

Method

blend everything together, this will make a batch for the family but if your trying to loose weight have only 2 average size pancakes

have 2tsb of Agave syrup or pure honey , a banana sliced on top and 2 rashers of Turkey bacon for a nice healthy filling breakfast

Green tea, Protein pancake with agave or pure honey and 2 turkey bacon ..i must admit this was delcious

#protein pancake recipes #recipes #healthy recipes #pancake recipes #hungry belly recipe #food #protein #protein recipes #eating clean #eating healthy #healthy meals #healthy lifestyle #health #healthy living #protein snacks #healthy snacks #healthy breakfast

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hungry-belly-recipes-blog · 10 years

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ROLL OATS AND MOLASSES BUNS

So I'm Back with some more healthy recipes, this one with Rolled oats, and some improvisation ..lol lol and these buns tasted sooooo good

RECIPE

INGREDIENTS

2teaspoons active dry yeast

1tablespoon dark brown sugar

1/4cup lukewarm water

3/4cups milk

3/4cups rolled oats

1/2cup butter cut into cubes

2tablespoons molasses

2teaspoons salt

1egg

2 1/2-3cups flour (unbleached all-purpose or bread flour)

2-3 tablespoons melted butter for brushing tops of rolls

METHOD

Dissolve yeast in 1/4 cup lukewarm water with a pinch of sugar. Let stand until bubbly. If it doesn't get bubbly, throw it out and get some new yeast.

Scald milk then add it to the butter in your mixing bowl. When butter has melted, add brown sugar, rolled oats, molasses, and salt. Blend thoroughly and cool to lukewarm.

Add egg and mix well. Add the yeast and mix to incorporate it. Then mix in 2 ½ cups of the flour. Add what you need to of the remaining ½ cup of flour until the dough loses its sheen. Let rest for 10 minutes.

Scrape the dough out of the mixing bowl and put it in a greased bowl. Turn to coat and cover with plastic wrap and refrigerate for a minimum of two hours. It can sit overnight as well. It doesn't rise a lot.

Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly. Cut dough into 12 balls. Press each ball into a flat rectangle with your fingers, then roll up and tuck ends under. Place seam-side down in a well-buttered 9 inch round pan. Brush all over with ½ of melted butter and sprinkle with a little of the rolled oats. Let rise until doubled in size in a warm place, about two hours.

Preheat oven to 350° F. Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. The internal temperature should be 190 degrees. Remove from the pans and brush generously with remaining melted butter. Let cool on a rack for 5-10 minutes.

Serve warm…with salted butter!

Adapted from :Food 52

#FOOD #healthy food #rolled oats and molasses buns #rolled oats and mollasses buns recipe #bread recipe #healthy bread recipe #baked goods #bakery #bakery recipes #roll recipes #bun recipes #hungry belly recipe

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hungry-belly-recipes-blog · 10 years

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KEY LIME AND COCONUT CAKE

Recipe adapted from smitten kitchen

Yet another Friends Birthday so decided to try something other than my usual chocolate cake, i came across this key lime recipe on smitten kitchen and decided to give it a try.

RECIPE

INGREDIENTS

1 cup sweetened flaked coconut 1 stick unsalted butter, softened 1 1/4 cups granulated sugar 1 tablespoon grated Key lime zest 2 large eggs 1 3/4 cups self-rising flour* 3/4 cup whole milk 1/4 cup fresh Key lime juice, divided 1 cup confectioners sugar 1 tablespoon rum (optional)

Preheat oven to 350°F/176 C with rack in middle. Generously butter an 8- by 8-inch square or 9- by 2-inch round cake pan and line bottom with a round of parchment paper.

Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs one at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice and the rum here if using. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.

Decided to try Marshmallow Frosting

INGREDIENTS

4 ounce Butter

7 oz Marshmallow fluff

1tsp Vanilla / or coconut esscene which i used

1tsp rum (optional)

1tsp lime juice (optional)

1- 2 tsp Milk average based on if stiff constancy,

CAKE STEPS

#food #cake recipes #key lime and coconut cake #key lime and coconut cake recipe #hungry belly recipe #recipes #bakery recipes #baked goods #delicious cake recipes

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hungry-belly-recipes-blog · 10 years

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JAM FILLED CUPCAKES

So it was my friends birthday and at the last minute she decided to have a birthday dinner so i quickly whipped up some easy cupcakes for her and decided to add some jam just not to make it boring..lol

RECIPES

INGREDIENTS FOR SPONGE CUPCAKE

1 1/2 cup plain flour 2 tsp baking powder 1 tsp baking soda 1/8 tsp table salt 1/4 cup butter, melted 1/3 cup sugar, granulated 2 tsp vanilla extract 2 large eggs 1 cup fat-free plain yoghurt 1 Tbps skim milk 1/4 tsp vanilla 1 cup icing sugar 2 Tbsp Strawberry Jam *optional 1 tsp extra

METHOD

With an electric mixer on medium speed, cream together butter, sugar and vanilla until light and fluffy. The reason you need to melt the butter is because if you don’t it will be a lot harder to get the butter to blend with the yoghurt.

Add eggs and yoghurt; beat until well-combined.

In small batches add the flour mixture until batter is fully blended;

Spoon batter into muffin tins about 1/2 full. Carefully add half a teaspoon of jam into the centre of each cupcake.

Then cover with more batter until the cupcake pan is 3/4 full.

Bake until tops are slightly golden and a toothpick inserted in centre of a muffin comes out clean, about 18 to 20 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely.

Meanwhile, to make icing, in a small bowl mix the icing sugar and vanilla and then in small amounts at time add the milk. You might not need all of the milk so make sure you add a little, stir and then check if you need more. You are wanting a dense yet creamy icing, I sprinkled with some sweetened desiccated coconut for added flavour

I

#recipes #jam filled cupcakes recipe #jam filled cupcakes #hungry belly recipe #cupcake recipes #cake recipes #unusual cake recipes #cupcake #delicious cake recipes #bakery recipes #baked goods

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hungry-belly-recipes-blog · 11 years

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FLAXSEED PIZZA

This is one of the best Flaxseed recipes ever :D , I have made this several times already. it is best to choose healthy toppings and you can feel guilt free for having pizza. Really delicious .

RECIPE

INGREDIENTS :

3/4 cup ground flaxseed

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon oregano

1 1/2 tablespoons olive oil (OR COCONUT OIL)

1 egg

1/4 cup water

METHOD

Preheat oven to 425F / 221C. In a bowl, mix together dry ingredient. To the dry ingredients add in the wet ingredients (olive oil, egg, water). Stir well to combine. Allow to sit for 5 minutes to thicken (the mixture will get too thick to spread if you wait too long). On a non-stick baking pan, spread your ‘pizza dough’ into the shape of a pizza. I found it was easier to spread the dough into a circle (like you are painting) than trying to pat the dough into the correct shape. Bake in the oven for 15-18 minutes, or until cooked through.

Top with desired toppings and bake for an additional 8-10 minutes. (I turned on the broiler for the last 1-2 minutes of cooking but watch it closely! It will burn.)

PEPPORONI FLAXSEED PIZZA

MINCE BEEF FLAXSEED PIZZA

Recipe adapted from Here

#food #healthy food #flaxseed pizza #flaxseed pizza recipe #flaxseed recipes #hungry belly recipe #recipes #healthy recipes

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hungry-belly-recipes-blog · 11 years

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FLAXSEED COCONUT BAKE

My attempt at making traditional Trinidad coconut bake into a flaxseed version, its miles away of tasting like the original version but still good taste to it.

RECIPE

INGREDIENTS

2/3 cups Flaxseed

1/3 cup almond meal

1 - 1.5 tsp baking powder

salt to taste

3 tsp olive oil or coconut oil ( i used coconut oil)

2 eggs

1/3 cup freshly grated coconut (I used desiccated coconut)

a handful walnuts (optional)

METHOD

Mix all dry ingredients together well, gently beat eggs together b4 adding to the dry ingredients.

this will fit in a small loaf tin. or spread and form on a flat round pizza tray, don't roll too flat though.

then bake at 350F/176C for about 20-25 mins until gold brown and toothpick comes out clean when inserted

#healthy food #flaxseed recipe #coconut flaxseed bake #trinidad recipe #coconut flaxseed bake recipe #hungry belly recipe

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hungry-belly-recipes-blog · 11 years

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FLAXSEED FISH CAKES

Another Flaxseed recipe. Tuna cakes.

RECIPE

Ingredients

1 can Chunk Light Tuna in Water 2 Tbsp Ground Flaxseed 1 large egg 1 handful washed spinach

season fish with lemon,1 spring one,chopped onion,a small garlic, a pich salt , pinch black pepper, coriander,

Method

Drain water from 7 oz can of tuna In bowl mix all ingredients, and form balls , flatten and fry makes 4-6 cakes (depending on size).

FLAXSEED FISH CAKE WITH LENTILS

FLAXSEED FISH CAKE WITH HUMMUS

#HEALTHY FOOD #flaxseed recipe #tuna fish cakes #flaxseed fish cakes #ffish cake recipe #hungry belly recipe

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hungry-belly-recipes-blog · 11 years

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FLAXSEED PANCAKES

Sticking to my No carb’ diet and flaxseed consumption , i have found yet another flaxseed recipe, this time for pancakes. After several bites of pancakes and muffins i find myself getting use to the the taste of flaxseed

So stay tuned for yet more flaxseed recipes.... lol

RECIPE

Ingredients:

4 large egg whites

3 tbsp of Flaxseed Meal

5 drops of sweetener

1/8 tsp extract flavoring of choice (I like to use either vanilla, maple, or coconut)

1 tsp baking powder

Directions:

Pre-heat a non-stick pan or griddle to medium heat.

In a medium bowl or mixing cup, combine 4 egg whites, sweetener & extract. Whisk together.

Add flaxseed meal to the egg & whisk well.

Whisk in the baking powder… it will be lumpy. Set aside.

Whisk egg & flaxseed mixture together again, then pour on griddle. Flip when it starts to bubble slightly.

Once pancakes are done, stack then on the plate, then top with the fresh fruit & drizzle some warm PB (or syrup) on top.

(i used the leftover egg yolks to make scramble eggs)

#food #healthy food #zero carb dishes #zerco carb recipes #flaxseed recipe #zero carb pancake recipe #flaxseed pancake recipes #hungry belly recipe

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hungry-belly-recipes-blog · 11 years

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FLAXSEED MUFFIN (ZERO CARBS)

I decided a few weeks ago that i am going to start eating healthy and get toned :).So a friend suggested the 'No carb' diet..... Omg!!! this diet is very hard to stick to when now starting it and especially if you don't have much will power to stay away from unhealthy foods ...lol lol

So in my search for low carb meals i came across flaxseed and i found a few flaxseed recipes so my next few posts will probably included some sort of flaxseed dish...lol lol

RECIPE

This recipe is for flaxseed bread but can be adapeed to muffin cases

Zero Carb Flax Bread

Ingredients 2 cups flax seed 5 egg whites 2 whole eggs 5 tablespoons flax oil, coconut oil, or olive oil 1 tablespoon baking powder 1 teaspoon salt 1/2 cup water 3 packets Stevia

Directions Mix all dry ingredients then add the wet. Whisk together and bake at 350 for about 30 minutes. This recipe can also be made into muffins: divide batter into muffin pans and bake for about 10-15 minutes.

A sweet chocolate bread can be made by adding dark chocolate flavour Drops. Some other awesome additions are pumpkin, cinnamon, vanilla extract, and protein powder flavour of choice. Great topped with almond or peanut butter!

Nutrition info per serving (1 serving/1 slice)

145 cal, 11 g fat, less than 1 g carbs, 6.5g protein

#recipe #flaxseed muffin recipe #flaxseed recipe #healthy recipes #healthy food #no carb recipes #hungry belly recipe

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hungry-belly-recipes-blog · 11 years

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BROCCOLI AND PORK WITH MUSHROOM RICE AND CHOW MEIN

My last binge on Carb over load foods before my 'Low Carb Diet'

So this is quiet a cheat post as i have no recipe *hidesface* i just mixed together my own concoction and i must admit it came out great and tasted almost as good as my favourite a Chinese takeaway...ha ha ha ha ha. But i did find a really good Broccoli and Pork Recipe to follow. The stir fry and mushroom rice is pretty straightfowrad and can vbe followed from the pics :) so enjoy

RECIPE

Broccoli with Pork and Oyster sauce INGREDIENTS

2 cups broccoli (slices) 1 cup pork (slices) 3 cloves garlic (minced) 1/2 tsp black pepper 1 tbsp milk 1 tbsp soy sauce 3 tbsp oyster sauce 3 tbsp oil 1/2 tsp sugar Put sliced pork, garlic, pepper, soy sauce and milk in a bowl. Mix well. Cover and refrigerate for 15 to 20 min. Place skillet over medium high heat. Add oil and the pork mixture and stir-fry, until the meat is no longer pink. Add broccoli stir-fry. Add oyster sauce and sugar. Stir-fry until it is done. Remove from the heat and serve

#RECIPE #chinese food #chinese recipes #broccoli and pork recipes #mushroom fried rice recipe #chow mein recipe #hungry belly recipe

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hungry-belly-recipes-blog · 11 years

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BANOFEE CUPCAKE

So i had this post sitting on the laptop for a while, because i had been super busy for the last month, so now its time to get back on the baking track.lol lol

I Baked these Banoffe Cupcake for a friends Bridal 'tea Party' shower

RECIPE

INGREDIENTS

150 grams Self Raising White Flour

1 tspBaking Powder

125 gramsGolden Caster Sugar

125 gramsSoftened Butter

2Free Range Eggs

3Bananas Over ripe and mashed

50 grams Mini Fudge Chunks

EXTRA INGREDIENTS OPTIONAL

60 grams Dulce de Leche (or toffe or caramel)

150 grams Golden Icing Sugar

75 grams Butter

Chocolate Decorations

METHOD

Preheat the oven to 180°C/160°C fan/350°F, gas 4.

Sit 12 paper cases into a muffin tin.

Sieve together the flour and baking powder.

Break the egg into a bowl and add the sugar. Whisk, preferable using an electric whisk for at least 4 minutes. This mixture should be light and fluffy.

While still whisking add the flour and butter, a little at a time, whisking the mixture each time to ensure a smooth texture. Fold in the mashed banana and fudge chunks.

Spoon the mixture evenly into the cupcake cases, to about 2/3 full. Smooth the surface slightly.

Bake in the oven for 15-20 minutes until they feel spongy and golden brown. Remove the cakes from the tin and leave to cool on a wire rack.

Beat the butter until soft and smooth and add the icing sugar a little at a time until you get a smooth mix. Fold in a tablespoon of the dolche leche.

Top the cakes with the butter icing and the remaining dolche leche. Decorate with the dried banana and the chocolate shapes.

Found the Recipe HERE

#recipes #cupcake #cupcake recipes #banoffee #banoffee cupcake recipe #baking recipes #hungry belly recipe

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hungry-belly-recipes-blog · 11 years

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CURRY PUMPKIN

Pumpkin to accompany and curry dish

INGREDIENTS

3-4 lbs pumpkin (peeled and cubed – 1 inch pieces 1/2 medium onion (divided) 1/2 hot pepper (your choice – I used habanero) (to control heat, don’t use the seeds or inside ribs of the pepper) 3 cloves garlic chopped fine or crushed 1 tablespoon olive oil (extra virgin gives a nice nutty flavour) 1 teaspoon salt (check at the end of cooking to add more if needed) 1/2 teaspoon golden brown sugar

METHOD

Peel, cube and wash the pumpkin and drain off the excess water. Then in a deep pan, heat the oil on medium heat and add 1/4 of the sliced onion. Cook this for a couple minutes (until soft), then start adding the cubed pumpkin. (please use cooking pumpkin only not Halloween pumpkin and you can use squash as well).

it will seem like a lot, but it will cook down. The next step is to add the rest of the ingredients, stir / cover and allow to simmer (low heat – covered) for about 30 minutes or until the pieces are tender and start to melt. You will notice that it will spring it’s own natural juices, (if not add a little bit of water) the key at the end to ensure all of this is burnt off. After the 30 minutes or so you’ll need to use the back of your cooking spoon to gently crush any of the pieces that may still have the cubed shape (cook last few minute with the lid off). The idea is to get a smooth consistency at the end. Don’t forget to check for salt.

#pumkin #recipies #recipe #hungry belly recipes #curry pumpkin recipe #trinidad pumpkin recipe #trinicurry #trinidad and tobago #trinidadandtobagocuisine #trinidad recipes #trinifood #CURRY #caribbean food

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hungry-belly-recipes-blog · 11 years

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TRINIDAD CURRY CHICKEN

Trinidad Style Curry Chicken which you can eat with rice or roti

INGREDIENTS

3 Lbs Chicken 3/4 tablespoon salt dash black pepper 1/4 hot pepper (scotch bonnet, habanero or any hot pepper you like) *Optional. heaping tablespoon curry powder (madras) 1/4 teaspoon roasted Geera (powder) 1 medium tomato diced 1 medium onion sliced 2 cloves garlic sliced 1 teaspoon green seasoning mix 2 + 1 tablespoon vegetable oil Juice of 1 lime or lemon 1 1/2 cups water 6 tablespoons water (to cook curry) 1 scallion Shado beni (see note below)

Curry paste - 6tbs water to curry powder stir well to for a thick paste this is what you will add to the hot oil

METHOD

Since shado beni is not readily available to uk unless you go to a Japanese/ Chinese supermarket if not cilantro works just as good. If you’re using fresh shado beni you’ll get better results if you season the chicken with it. If you don’t have any shado beni, you can also substitute cilantro for it (add about 2-3 tablespoon chopped to the seasoned chicken)

If you don’t have the green seasoning the recipe calls for, feel free to use about a tablespoon of each of the following (chopped): cilantro, thyme, shallots, sSpanish thyme would also be a good addition if you can get access to it.

cut chicken it into serving size pieces before you get started. then place in a bowl with some water and the juice of the lime (see ingredients above) to be washed. I then drained out the water and squeezed it as dry as I could.

The next step is to season the chicken and allow it to marinate for a couple hours. Add the salt, black pepper, tomato, green seasoning, and scallion (chopped) to the bowl with the chicken and stir so everything gets coated i also add some curry powder to the seasoned chicken as well 2tsp should do if allowing to marinate for a couple hours, if cook straight away you don't need to add the curry powdered in with the seasoning.

After it’s been marinating for a couple hrs, it’s time to start cooking. In a fairly large pan, heat the oil (2 tablespoon) on high heat and get prepared to add the sliced onions, garlic and hot pepper. Allow this to cook for a few minutes until the onions go soft and start to go a bit brown. I then turn the heat to medium and add ( few leaves of the frozen shado beni if using frozen) if not, just add the curry paste and geera (cumin) and stir. turn the heat down and allow this to cook for a couple minutes. This will bring out the true aroma of the curry.

As the liquid burns off it’s time to start adding the pieces of seasoned chicken to the pot. Turn the heat back up to high and stir each piece so it get’s in contact with the cooked curry and coated in the curry paste nicely, After you’ve added all the seasoned chicken, turn the heat to medium-low and cover the pot.

You’ll notice that the chicken will spring it’s own juices, so after 15 minutes remove the lid and turn the heat up to high. We’ll now burn off that liquid. As the liquid burns off from the pot (make sure you keep stirring) you’ll see nothing but a bit of oil at the bottom with a sort of curry paste (this is the good stuff).

In the same bowl you seasoned the chicken add the 1 1/2 cups of water so we can pick up any remaining seasoning that was left behind. Now add the water from the bowl to the pot to continue the cooking process.

Bring to a boil, then lower the heat to a gentle simmer with the pot covered (stir occasionally). After 20 minutes, remove the cover and check the sauce or gravy to see if it’s the consistency you like. Usually I have to turn the heat up a bit to reduce the curry sauce as I like it a bit thick.

#food recipes #hungry belly recipes #trinidadandtobago #trinicurry #trinifood #trindad cuisine #caribbean food #trinidada curry chicken recipe #curry chicken recipe #curry chicken and roti recipe #trinidada recipes

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hungry-belly-recipes-blog · 11 years

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TRINIDAD CURRY CHANNA & ALOO

Curry Channa and aloo to accompany any curry dish

INGREDIENTS

1 can chickpeas (also known as channa, garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala) 2 tablespoon curry powder (madras) 1/4 teaspoon salt (add more to your taste) dash black pepper 1/2 medium onion sliced thin 1/4 hot pepper (I use habanero or scotch bonnet) 3 cloves garlic – crushed and minced 3 leaves of shado beni (or 2 tablespoon cilantro) 2 medium potatoes cubed 2 tablespoons water for the curry paste 4 tablespoons water to add to the cooked curry 2 1/2 cups water 2 tablespoon vegetable or olive oil

METHOD

You have 2 options when using the canned channa. You can rinse and cook or rinse, remove the skin and then cook. if you don't like the gritty taste the skin gives the dish, I usually remove the skins from each channa grain. Yes, this may take a while so get your kids to help out or the other half in my case, to remove them all, but the end result is much better .

After I’ve emptied the can of channa and rinsed it under running water, I start removing the outer skin. This is rather simple… take a channa between your fingers and apply a little pressure. The skin and channa will separate easily.

Now that we’ve removed all of the outer layer from the channa it’s time to slice and mince up the onion, pepper, garlic and shado beni to start cooking. Don’t forget to peel and dice the potato as well. In a fairly deep saucepan, heat the oil on medium to high heat and get ready to cook the curry a bit. Put the curry in a small bowl and pour in the 2 tablespoons of water, then stir to a thick paste. Pour this into the heated oil and allow to cook for a few minutes. As it dries down a bit, add the onion, garlic, pepper and shadow beni and stir around. To give this a bit of time to cook, add about 4 tablespoons of water. (you’ll cook the curry mixture for 4-8 minutes in total)

When the onion and garlic is soft and the liquid is all burnt off, add the potato and stir around to coat every piece with the curry mixture we just made. Immediately after add the channa and stir.

Pour in the 2 and 1/2 cups of water, add the salt and a dash of black pepper then bring to a boil and reduce to a gentle simmer (pot closed). Allow this to cook for about 20 minutes or until the potato is tender. By now the water would have dried up and a thick sauce should have started to form. I like this dish with a bit of a thick gravy or sauce so using the back of my cooking spoon I press down on the potato and some of the channa. Then stir around so any runny liquid will get nice and thick. If you notice that after the 20 minutes cooking time you have little or no liquid in the pot, feel free to add some more and bring it to a boil. Same trick applies.. push down using the back of your spoon to help thicken the sauce.

this is the mess he left after helping me skin the channa..*sigh*

#food recipes #recipes #caribbean food #curry channa and allo recipe #curry channa recipe #trinidad and tobago #trinicurry #trinifood #trindad and tobago cuisine #trinidada recipes #trinidada curry recipes #hungry belly recipes

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