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Anybody have a recipe for bust-up-shirt?? |
Travel Info or mebbe dalpuri?? I'm homesick an want to make up some curry, make up some bujal and bake an' have a good Trini feed!! Travel Tips This is for Dhalpurie Ingredients For Roti skins: 2 lb. sifted white flour 4 teasps baking powder 1/2 teasp. salt vegetable oil for basting 1 pint water for kneading For Roti skin filling: 1 lb yellow split peas ( Dhal ) 1 head garlic, minced 1 teasp turmeric powder 2 tsp cumin ( geera)- ground 2 pints water salt to taste Method 1)Wash Dhal ( yellow split peas ) and drain 2) Boil Dhal with saffron for about 15-20 mins until the Dhal soft, but don't let it melt 3) Patch de dahl in with some garlic for about 15-20 mins (so you would get belly wuk) 4) Grind Dhal on a flat stone or in a hand mill 5) Add salt, ground geera and ground Dhal in a large bowl and set aside 6) Mix flour with baking powder and salt 7 Add enough water and knead into a soft dough- rest dough for about 45 mins. 8) Cut dough into 15 equal pieces, then shape into balls- rest again 15 mins. 9) Flatten each ball a little and put 2-3 heaped tablesps. of Dhal mixture into the middle of each flattened ball. 9) Fold over edges to hide the Dhal in the middle and re-shape into balls 10) Roll roti skins into 8" diametre circles with rolling pin 11) Heat tawah on stove and cook roti skins on both sides until they rise like a balloon and are slightly brown-While cooking skins, baste on both sides with about 3/4 tablesp vegetable oil, using the puchara, and turning skins over several times, e.g. heat tawah, baste tawah with oil, place skin on, cook, turn over, baste top side of roti, turn over, baste top again and turn over again. But here's de Buss up Shut you asked for 1 lb flour ( 4 cups ) 4 tsp baking powder 1 tsp salt 1 1/2 oz ghee, maragrine or butter (Try yuh bes and get the ghee cause it makes it soft) 1 3/4 cup water ( approx.) for mixing Method: 1) Sift flour together with baking powder and the salt 2) Add enough water to make a smooth, soft dough, knead well 3) Cover dough with a damp cloth and rest for 30 mins 4) Knead dough again, then devide into 4 equal parts and shape into balls 5) Flour board and roll out dough to about 9" in diameter, then spread with ghee, margarine or butter and sprinkle with flour 6) Make a cut from the centre of the circle to the edge, then roll dough into a tight cone. Push top of cone in and tuck in bottom and press cone flat- Rest for another 30 mins 7) Put tawah on stove and heat up- brush with ghee, margarine or butter 8) Roll all the cones out on a floured board into circles, 1/8" thick 9) Place on tawah and cook on both sides, basting with ghee ( marg. or butter) on both sides, using the puchara 10) Place on a clean kitchen towel and "bust up" roti with your fists or end of rolling pin ( until roti resembles strips of a busted-up shirt) Others Buss-Up-Shut recipe 4 cups flour 4 tsp. baking powder 1 tsp. salt 1 1/2 oz margarine, butter or ghee 1 3/4 cups water What tuh do? 1. Sift flour, baking powder and salt into a large bowl for mixing 2. Add enough water to form a smooth soft dough 3. Knead and leave for about 1/2 hour, covered with a damp cloth 4. Knead again, then divide dough into 4 balls 5. Flour kneading area and roll dough into ~8" circles 6. Spread liberally, margarine/butter/ghee over dough and sprinkle w/ flour 7. Cut dough from the centre to edge. 8. Roll dough tightly into a cone shape, then press peak of cone into centre and flatten 9. Leave again for 1/2 hour. 10. Sprinkle flour on kneading area and roll out till very thin 11. Bake on a moderately hot tawah (large skillet if you don't have one), coating dough on both sides with oil as it cooks 12. Turn on both sides and cook about 1 1/2 minutes on each side 13. Remove from tawah and hit with wooden palette until flaky myself, ah could cook up good Trini food! PARATHA ROTI INGREDIENTS: 1 lb. flour (4 cups) 4 tsb. baking powder 1 tsb. salt 1 陆 oz. ghee/marg. or butter water (appox.1 & 戮 cups) METHOD: Sift flour, baking powder and salt. Add enough water to form a smooth soft dough. Knead well and leave for 陆 hour covered with a damp cloth. Knead for second time and divide into four balls (loyah). Flour board and roll out dough to size 8" or 9" as desired, then spread with ghee and sprinkle with flour. Cut dough from centre to edge, roll tightly into a cone shape, press peak of cone into centre and flatten. Leave again for 30 min. Sprinkle flour on board and roll out very thin with rolling pin. Bake on a moderately hot bake stone (tawah) coating dough with oil on both sides as it cooks. Turn on both sides and cook about 陆 mins. each side. Remove from baking stone and hit with wooden palette until flaky or wrap in clean cloth and mash up. Ahmmmm, hear nah, yuh inviting guests or what? (hint, hint, hint).... Buss-up-shut ( Paratha ) Same as the others This roti skin is called Buss-up-shut because it resembles a bursted-up shirt Ingredients: 1 lb flour ( 4 cups ) 4 tsp baking powder 1 tsp salt 1 1/2 oz ghee, margarine or butter 1 3/4 cup water ( approx.) for mixing Method: 1) Sift flour together with baking powder and the salt 2) Add enough water to make a smooth, soft dough, knead well 3) Cover dough with a damp cloth and rest for 30 mins 4) Knead dough again, then divide into 4 equal parts and shape into balls 5) Flour board and roll out dough to about 9" in diameter, then spread with ghee, margarine or butter and sprinkle with flour 6) Make a cut from the center of the circle to the edge, then roll dough into a tight cone. Push top of cone in and tuck in bottom and press cone flat- Rest for another 30 mins 7) Put tawah on stove and heat up- brush with ghee, margarine or butter 8) Roll all the cones out on a floured board into circles, 1/8" thick 9) Place on tawah and cook on both sides, basting with ghee ( marg. or butter) on both sides, using the puchara 10) Place on a clean kitchen towel and "bust up" roti with your fists or end of rolling pin ( until roti resembles strips of a busted-up shirt) well i am from trini and i have just the recipe to make you feel better 2lbs flour 2tbs baking powder 2tbsp salt need all the ingredients together mix with water little at a time to make a nice soft dough not to soft and not to hard. pour some oil over dough with finish kneed and set aside. like 15 Min's break dough into six pieces one by one roll out with rolling pin and spread the roit with butter sprinkle with little flour and cut the dough in the middle not all the way up ,know take one end of the roll out dough and start rolling to meet the other end when reach the other end stop do not roll all the way to the other end that piece that you leave take it and stick it in the middle of the roll up dought and the the others like that and set aside again for another 15 mins . then roll out the the size of roit that you wants. know get some oil in dish and a something to spread the oil on the roit while it is cooking i use a glass the bottom of the glass dip it in the oil and spread on the roit then turn the roit over and do the same, when cook that roit with both hands and slaps with hands that how the roit gets mash up . i know it sounds com plated but that is how you have to make bust up shirt. hope that i was some help to you , from a trini girl |
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