Aunt Gaithree,love watching your videos and learning new techniques of cooking.I will certainly try them when I cook.You have such a homely approach and all your food looks delicious ❤
Gaithree, we make the same thing in Trinidad, but the batter is ground split peas and we call it Saheena, and eat it with mango chutney. ❤❤I never put it in the oven, only deep fried, but I got the idea from you now. Thanks
Namaste bhaini. A very interesting and much awaited video. Love to make my own pathas. It's been such a long time since I did. Thank you for being such an inspiration. Keep up the excellent work 👏 .
Wow just love your receipes and culture. Talking about the Sezela village my grandparents we're from there so what a small world. Their names are Peter and Shushiela so they pass their regards ❤
Thanks so much. My maiden name was Seevnarain so ask them perhaps if they knew of the Seevnarain family from Sezela. We were there until about the late 1970s
Hello aunty, amazing job, love your step by step explaination, you truly are a gem of a person, I love puri patha, this looks delicious 😋 ❤ 💕 💖 thank you for sharing ❤❤🙏🙏
Hello Sweet Mama! 🙏 These are these huge taro leaves which in Mauritius we call brede songe. There are many ways that these taro greens can be prepared and the most common way that we prepare them in Mauritius is to stew them with some light spices, tomatoes and sometimes tamarind. Some people also add chickpeas or brown chickpeas to them.On a sidenote, a little taro leaf tidbit. There is a saying in the Mauritian language that says “dilo lor brede songe” which means “water on the taro leaf” or more precisely referring to the state of being like the taro leaf where water cannot wet it.So, this expression is often used in a situation where for example someone is experiencing some negative criticism that is mostly inflicted out of spite by someone else. This saying serves as a reminder to remain like the taro leaf, that is being unaffected by the situation and be able to rise above it.🥰
Found your channel this weekend... I love watching you, its like being in the kitchen with my own grandmother. Sending love all the way from Raleigh North Carolina, originally from Trinidad and Tobago, I grew up eating a lot of Indian cuisine... thanks for sharing your recipes and techniques.
Hey I am Trini too! I remember making this with my grandma as well. We call it Saheena they are so delicious! This wonderful lady is doing an awesome job making them. So yummy!
Good day mum once again awesome step by step recipe thank you love all your content also the older generation used to make a sort of kanji keera curry with these leaves made very very karrow (tamil) not if knows the recipe
Yes, correct, I wanted to mention that these leaves can also be made into a sour herbs curry. Also, I am not sure if you have tried this, but the patha can be made into a curry like fish curry - very tasty...
Good morning Mum🤗 This indeed is a big process. You have proved time and again you put some of us young ones to shame 🙈 just the thought of preparing patha makes me tired. Yes, perfect for JHB weather 🤗🤗
Thank you for this amazing recipe. I live in Ireland and wanted to spoil my dad while I visited. I'm totally out of touch and it was so heartwarming to not only watch but feel so at home listening to your soothing voice. God bless you ❤
This one didn't cut at all. Pranesh is more sensitive to the patha and some can be very hard. I think it is a combination of the vinegar and lemon juice as well as controlling the amount of leaves used and ensuring a thorough steam that makes this one more pleasant to the taste.
Greetings Aunty 🇿🇦🇬🇧 OMG Aunty...😍 you are making my favourite...😋 Thank You for sharing.... *ANOTHER MASTERCLASS* 🙏 An absolute delight to watch and learn from...😍
Wow this was so awesome to watch, now I know the ingredients used, and yes Mrs Devi hands work better then mixer, your pantha looks better then Fatima, the way you worked your mix and wrap was classic, you need the star 🌟I will not attempt this, I also never knew they used tamarind,,,, fond memories of your late mom, did the tester enjoy it, I wish I played his part 😊but thank you Mrs Devi, you are classic,
How you doing Aunty 🙏❤️I normally buy my partha now I will definitely give this one a try it's looking very delicious 😋😘👍👍👍thank you once again for your recipes
Looks soooooo delicious. Thanks for sharing Aunty Lallie. Reminds me of the good old days when my late Mum used to make patha at home. I don't remember eating any store-bought pathas in those days though.
We eat a mix now. The plant at my sons house is still small so doesn’t produce a lot of leaves. There’s something about the home made that just makes it better hey!
Aunty, I live in Melbourne, and you remind me of home in so many ways. My dad's family lived in Umzinto and my dad taught in Sezela in the late 60s or early 70s. My kaki used to make patha very much like you. I think she added mashed banana to avoid the patha cutting the throat. She used to fold the sides in before rolling to try to make the roll more even in thickness. The way you steamed the patha took me back to my mum's kitchen. She also wrapped a cloth around the lid. IIRC it was from the soft bags that flour came in in the old days. We used to put bricks on the lid to stop the steam escaping. Lots of love and 🙏 🤲.
Dear granny .I love your cooking It's delicious .All those recipes remind me of my child hood.thank you granny
Thank you so much!
Aunty Gaithree you are a legend ma'am.. we just adore you. Bless you
Thanks so much!
Aunt Gaithree,love watching your videos and learning new techniques of cooking.I will certainly try them when I cook.You have such a homely approach and all your food looks delicious ❤
Thank you so much 🙏🏼
It's raining in Johannesburg the whole day to day . Better than store bought thank you for showing the way to the new generation .
Our pleasure! Yes lovely rain, perfect for hot hot puri patha...
Love watching this aunty reminds me of my holidays in Sezela.
I was born and raised in Sezela. Left in 1979 after I got married.
Thank you for sharing looks delicious ❤
Gaithree, we make the same thing in Trinidad, but the batter is ground split peas and we call it Saheena, and eat it with mango chutney. ❤❤I never put it in the oven, only deep fried, but I got the idea from you now. Thanks
Would love to try it if you have a recipe to share.
@@GaithreeDeviLuckan Unfortunately, not my recipe but this is the way we make it in Trinidad.th-cam.com/video/UqMRWkXDQnw/w-d-xo.html
Thanks for sharing ❤
My pleasure!
Hello Aunty, Im salivating looking at that delicious patha & puri
Thank you 🙏🏼
Thank you sooo much for the delicious recipe. Living away from SA and missing my food. Making patta today. You are amazing 😊.
How did it come out?
How to make puri in
Namaste bhaini. A very interesting and much awaited video. Love to make my own pathas. It's been such a long time since I did. Thank you for being such an inspiration. Keep up the excellent work 👏 .
Thanks a ton!
Wow just love your receipes and culture. Talking about the Sezela village my grandparents we're from there so what a small world. Their names are Peter and Shushiela so they pass their regards ❤
Thanks so much. My maiden name was Seevnarain so ask them perhaps if they knew of the Seevnarain family from Sezela. We were there until about the late 1970s
❤❤❤❤Thank u so much for sharing
Thank you aunty for this awesome step by step recipe. May God continue to bless you and your family.
Thank you so much!
Hello aunty, amazing job, love your step by step explaination, you truly are a gem of a person, I love puri patha, this looks delicious 😋 ❤ 💕 💖 thank you for sharing ❤❤🙏🙏
My pleasure 😊
I love Your Cooking❤
Thanks so much!
Hello Sweet Mama! 🙏 These are these huge taro leaves which
in Mauritius we call brede songe. There are many ways that these taro greens can be prepared
and the most common way that we prepare them in Mauritius is to stew them
with some light spices, tomatoes and sometimes tamarind.
Some people also add chickpeas or brown chickpeas to them.On a sidenote, a little taro leaf tidbit. There is a saying in the Mauritian language
that says “dilo lor brede songe” which means “water on the taro leaf” or more
precisely referring to the state of being like the taro leaf
where water cannot wet it.So, this expression is often used in a situation where for example someone is experiencing
some negative criticism that is mostly inflicted out of spite by someone else.
This saying serves as a reminder to remain like the taro leaf, that is being unaffected
by the situation and be able to rise above it.🥰
Hello Chota! That is such an important saying, especially in this day and age. Be like the taro leaf is to water...and let it all flow by...
Wow beautiful explanation thank you
Such a beautiful saying🥰
Found your channel this weekend... I love watching you, its like being in the kitchen with my own grandmother. Sending love all the way from Raleigh North Carolina, originally from Trinidad and Tobago, I grew up eating a lot of Indian cuisine... thanks for sharing your recipes and techniques.
Welcome!! And thank you very much! Hope you enjoy our recipes!
Hey I am Trini too! I remember making this with my grandma as well. We call it Saheena they are so delicious! This wonderful lady is doing an awesome job making them. So yummy!
Good day mum
once again awesome step by step recipe thank you love all your content
also the older generation used to make a sort of kanji keera curry with these leaves made very very karrow (tamil) not if knows the recipe
tried most of your recipes and hazel all was a success
Yes, correct, I wanted to mention that these leaves can also be made into a sour herbs curry. Also, I am not sure if you have tried this, but the patha can be made into a curry like fish curry - very tasty...
no my gramma should make this curry also lengthy process
but will try patta in sour fish curry recipe thank you again
So precious you are 🙏
Thank you so much!
Good morning Mum🤗
This indeed is a big process. You have proved time and again you put some of us young ones to shame 🙈 just the thought of preparing patha makes me tired.
Yes, perfect for JHB weather 🤗🤗
Yes I think even demonstrating it made it more complicated than if I was just doing it myself but once you know the process its a runaway job!
Good day aunty. Nice recipe. My mum makes this when she gets those leaves. I love this patha and puri. Looks delicious. ❤
Thank you so much!
Hi Aunty, im from Sezela as well, thanks for all the recipes 😊 keep up the good work.
Thank you so much! When did you live in Sezela?
I'm also from Sezela. Been there from 1979 to 1988. My parents still live there.
Keep up the amazing videos.
Thank you for this amazing recipe. I live in Ireland and wanted to spoil my dad while I visited. I'm totally out of touch and it was so heartwarming to not only watch but feel so at home listening to your soothing voice. God bless you ❤
Thanks so much and I hope you do get to spoil your dad when you visit!
Aunty Gaithree where do get the paths leaves from. I'm actually looking for the young shoots to make dhal and herbs.
My son had one tree growing next to his pool and he didn’t even know it. One day I looked closely and found it was patha leaves.
We call it patra in gujrat India... very popular dish
Thanks Chintan. Yes we love it here as well!
East, west, home made is best
So good Sherons!
Namaste Ma 🙏 can we use spinach leaves instead?
Yes you can try it with swiss chard
Where can I get that apron? It’s the best
Hi we have a deal with a tailor who makes it for us. Please wee her website:
www.tailorninaaprons.com/product-page/Aunty-Lallie-s-Apron
Do the pathas get crispy in the oven
Yes the brown up nicely. We didn't make them too crispy (not like simba chips crispy) but they had a good bite to them.
Love puri patha. If only the leaves were readily available. I prefer home made patha. The store bought ones cut the inside of my mouth.
This one didn't cut at all. Pranesh is more sensitive to the patha and some can be very hard. I think it is a combination of the vinegar and lemon juice as well as controlling the amount of leaves used and ensuring a thorough steam that makes this one more pleasant to the taste.
👍👍🇬🇾🇬🇾🇬🇾🇬🇾
Very nice and enjoyable thank you ma, those are elephant ear plants, colocasia
Yes Taro plants. Used in so many different types of cuisine from the east all the way to Hawaii
Thank you for sharing these treasures.
Our pleasure!
How to make puri
Here is the link for the puri:
th-cam.com/video/JN-YMg62rQ0/w-d-xo.html
Greetings Aunty 🇿🇦🇬🇧 OMG Aunty...😍 you are making my favourite...😋 Thank You for sharing.... *ANOTHER MASTERCLASS* 🙏 An absolute delight to watch and learn from...😍
excellent Thanks
Wow this was so awesome to watch, now I know the ingredients used, and yes Mrs Devi hands work better then mixer, your pantha looks better then Fatima, the way you worked your mix and wrap was classic, you need the star 🌟I will not attempt this, I also never knew they used tamarind,,,, fond memories of your late mom, did the tester enjoy it, I wish I played his part 😊but thank you Mrs Devi, you are classic,
The tester did enjoy! We use fathimas because we can’t always get the leaves to make the patha but it’s also very good 👍🏽
How you doing Aunty 🙏❤️I normally buy my partha now I will definitely give this one a try it's looking very delicious 😋😘👍👍👍thank you once again for your recipes
If you can get the leaves the rest of the ingredients are normally in the cupboard so definitely worth trying at least one time
So impressed... Always wanted to know how to make it. I now know. I'm gonna try weni get back from Bangkok
Ah great, let us know how it goes. You should be able to get the taro leaves in Bangkok as well!
Looks soooooo delicious. Thanks for sharing Aunty Lallie.
Reminds me of the good old days when my late Mum used to make patha at home. I don't remember eating any store-bought pathas in those days though.
We eat a mix now. The plant at my sons house is still small so doesn’t produce a lot of leaves. There’s something about the home made that just makes it better hey!
Aunt thumbs up, to you
Wow aunty, what a beautiful explaination, I never knew it was such a long process to make it. Thank you for teaching us. Appreciate you🙏
You are most welcome, with practice it becomes second nature almost...
Mouthwatering patta and puri ,yor Anesh ,wish I was there to enjoy especially on this cold day
We all enjoyed it hot hot from the oven.
Thank you so much! Love this. A video suggestion please, how to make steamed mealie bread wrapped in the mealie leaves.
Oh yes that’s a good idea! I’m going to make a mealie bread soon as well!
@@GaithreeDeviLuckan Thank you so much!
Assalaamu Alaikum , Aunty love the way You explain your recipes , Thank You the lovely patha recipe , God bless You
Thanks so much!
@@GaithreeDeviLuckan Allah SWT give You long healthy life and reward You abundantly Aameen 😘🤲🏻🤲🏻🤲🏻🙏🙏🙏
Aunty, I live in Melbourne, and you remind me of home in so many ways. My dad's family lived in Umzinto and my dad taught in Sezela in the late 60s or early 70s. My kaki used to make patha very much like you. I think she added mashed banana to avoid the patha cutting the throat. She used to fold the sides in before rolling to try to make the roll more even in thickness. The way you steamed the patha took me back to my mum's kitchen. She also wrapped a cloth around the lid. IIRC it was from the soft bags that flour came in in the old days. We used to put bricks on the lid to stop the steam escaping. Lots of love and 🙏 🤲.
Yes this is how we learnt from my mom as well. Do you recall the Seevnarain family from Sezela?
YOU A GOOD COOK AUNTY AND YOUR SON IS VERY INTELLIGENT AUNTY .HIS EXPLANATION OF THINGS ARE SUPER
Thanks so much 🙏🏼
Namaste my late MIL used to make home made pata. 😋👍💕
So good, I think that's what we must try to do on the channel - capture the recipes our elders made so that they are preserved for future generations.