Brunch is a weekend tradition for many—friends or families getting together, catching up on all the drama over a hearty meal and liberal amounts of fruity cocktails, is a fabulous time.
We have created a menu that will bring those fabulous brunch vibes—i.e. great company and eats—to your own place! What’s more, we have created a menu that showcases all the colors and masalas we love to eat but perhaps do not associate with the traditional brunch.
3 cups pure mango nectar (if nectar is too thick, dilute with water or juice to prevent clumping)
1 bottle champagne
Frozen mango chunks for ice cubes (about 3 per glass)
Directions
Combine champagne and mango nectar in a large jug and stir. Place about 2 to 3 frozen mango chunks at in each champagne flute. Pour bellini over chunks and serve cold.
Prepare a stand mixer fitted with the dough hook. Place dry ingredients—bread flour, sugar, salt, baking powder, and baking soda in the bowl and combine. To the same bowl, add the wet ingredients – milk, yogurt, and egg whites. Mix dry and wet ingredients together until a soft dough is achieved.
Divide dough into two mounds. Cover both with a damp cloth and rest for 30 minutes. Preheat oven to 400 F.
Form dough into even mounds and place on prepared baking sheet. Meanwhile, melt butter with garlic powder and using a pastry brush, liberally brush each mound. Bake for 20 to 22 minutes.
Excluding the vegetable oil, combine all ingredients together in a bowl and mix. Mix well with your hands until fully incorporated. Form into small patties about 1/2 inch thick and 3? in diameter. Line a plate with wax paper and stack uncooked patties on top with the wax paper between each layer.
Heat vegetable oil in a large pan over high heat. Fry patties in batches. Flip after about 5 minutes and fry for another 5 to 7 minutes on the other side.
(Note: Leftovers can be stored in the fridge and reheated in a toaster oven at 350 degrees for approximately 6 –8 minutes for a quick weekday breakfast.)
½ tablespoon minced garlic (about 4 medium garlic pods)
½ tablespoon grated ginger (small 2 x 2 piece ginger)
splash extra virgin olive oil
6 jumbo eggs
1 tablespoon sour cream
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
freshly ground pepper
Cooking spray
Directions
Preheat oven to 350 F degrees. In one bowl, combine tomato, onion, cilantro, garlic, and ginger. Splash with olive oil and mix to combine.
Take a separate bowl, whisk together eggs, sour cream, cumin powder, salt, coriander powder, garam masala, and freshly ground pepper.
Spray muffin tin with cooking spray and then distribute equal amounts tomato mixture in each muffin well. Pour about 1/8 cup egg mixture over tomatoes in each well.
Bake for 25 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin. Transfer to a serving dish and enjoy!
To see more of Soni’s original recipes and comics, visit SketchyDesi.com.
Soni Satpathy-Singh is a recipe writer and developer who resides in Manhattan. She is either always cooking or eating be it for work or simply because she loves to! She is working on her own cookbook and also recently created “Sketchy Desi” which provides daily humor, greeting cards, and apparel that celebrate brown culture. To see more of Sketchy Desi’s work, visit SketchyDesi.com or stay tuned to upcoming posts on Brown Girl Magazine.
January 3, 2023January 10, 2023 3min readBy Subrina Singh
Curried Chicken with Roti Parata or Roti, popular Middle Eastern/Indian cuisine
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.
[Photo via Pinterest]
[Photo via Pinterest]
[Photo via Pinterest]
[Photo via Pinterest]
Soni Satpathy-Singh is a recipe writer and developer who resides in Manhattan. She is either always cooking or eating be it for work or simply because she loves to! She is working on her own cookbook and also recently created “Sketchy Desi” which provides daily humor, greeting cards, and apparel that celebrate brown culture. To see more of Sketchy Desi’s work, visit SketchyDesi.com or stay tuned to upcoming posts on Brown Girl Magazine.
