Unless stated on the product safe for cooking, food plastic wrap is not recommended to be heated. Untreated plastic wrap can release chemicals and melt when heated. Your receipe is great though. Thanks.
Thank you for the recipe ❤. I have fond memories of a Fijian friends mother making me this in Suva once, she gave me a whole roll to take home since I enjoyed it so much 🙏. Will try to make this heavenly treat!
Another South African Indian favourite we call it Patha and serve between 2 Puris. It's then affectionately called Puri Patha. One of my favourite savouries.
In Mauritius it’s called khiroch...my grandparents’ time was called shehnai, in Durban it’s Patta, still made with Taro leaves and gram daal or pea daal paste with spices,more or less same as in yr video! Great to keep up the traditional foodies!
Thank you for this! My mom just passed away, and I'm trying to find all my favorite recipes that she used to make. This video is perfect, and appreciated. Can't wait to try it! Also, can you tell me if it's possible to freeze the rolls after they have been steamed, to deep fry at a later time? Thanks😊
My condolences for your moms passing, James. I’m happy to be able to keep her memories fresh with our food! And yes the rolls do freeze well! Steam and let cool completely. The wrap in plastic wrap a couple of times and then a layer of foil. This helps with freezer burns etc. thaw completely before slicing and frying :) please let me know if you have any other questions! I would be happy to help!
Wait Seriously Swiss Chard!! Omg we dont get Dalo ke pati where i live n so its been awhile i havent made my favorite Saina!! Im so so so glad i came across your channel. Thank you.. u make people in overseas who's mom's n grandma's are not around, this makes me feel the love of home through your receipes and cooking.💖
This recipe seems so complicated..but you mastered it like a cup of tea. I'm very much impressed, the way you put together them. Everything was so clean & organized. Thanks for sharing..I've never seen this version..will definitely try it.👍🏻👍🏻🙏
Just came across your channel and love it so much!! You explain things beautifully and very clearly. Thank you for posting these authentic Fiji-style recipes; I've seen a few from others, but your recipes tend to be a closer match to the real deal from what I can remember as a child many years ago; something I appreciate greatly. I just wanted to know what type of fry pan that is too - is it from Fiji and is it enamel? I'm based in Australia, so wonder if we can get them here.....
Thank you so much for the beautiful comment! Appreciate it so much! The pan is from Farberware. definitely not my favorite, but it shows the food really well during filming. It’s ceramic coated. I’m in the US and got it from amazon. Here is a link. Farberware 17505 Ceramic Nonstick Frying Pan Set / Fry Pan Set / Skillet Set - 9.25 Inch and 11.75 Inch, Gray www.amazon.com/dp/B014ITLZMK/ref=cm_sw_r_cp_api_i_7VcTEbF8CXDZN
You're most welcome! Ahh you're a gem; thank you so much for the quick response and attached link - I just love how it's wide and flat, ( so you can 'see' each piece cooking properly with space around each piece) but with a bit of a lip for the option of deeper frying if needed. Why is it not a favourite though and what would you recommend instead? I'm about to do a cookware shop and have no idea what is best for Indian/Islander food. :/
It’s my pleasure! It actually doesn’t last long and food does stick to it easily. If you’re looking for a good piece that will last a lot longer and has the same benefits, I highly recommend coated cast iron. Here are a couple of my favorites! Ayesha Curry 46957 Enameled Cast Iron Skillet/Fry Pan with Pour Spouts, 10 Inch, Twilight Teal www.amazon.com/dp/B075QFDGVV/ref=cm_sw_r_cp_api_i_wtdTEbY0GBNE2 Lodge EC3CC13 Enameled Cast Iron Casserole, 3.6 Quart, White www.amazon.com/dp/B07GVRG619/ref=cm_sw_r_cp_api_i_EudTEbNQ3NT8Z
The Gujarati version has a slight sweetness to it, I believe. There’s a lot of Gujaratis in Fiji too. I hope you give this recipe a try, Pete! It’s so good! You’re gonna love it!
I have never heard of this recipe..nd this defn requires lots of patience nd u did it so easily 😍😍 i am just wondering if the taste would be somewhere like spinach vada that we make here in india 🤔🤔
Sunitha, have you had patra before? Not sure if its a northern india recipe, but I believe this would be the closest version. And you know, it may be very close to Spinach Vada taste... I'll have to look that recipe up. I know you have access to taro leaves there.. ;) So give this a try! It is SOOO good! One of my favorites! ♡ Love you! Romi
I stumbled on your channel on accident.Im so happy i did! Had no clue about saina made with swiss chard.it looks awesome.will give it a try and let you know! Thank you for doing this!
You’re welcome! I promise, it tastes just as good as the traditional one made with taro leaves! When you try it, take a pic for me if you can & share it with me on social media, please. :)
I would never have thought of using swiss chard leaves for saina. I rarely get dalo leaves where I am. I'm very eager to try this in a few days. Thanks for sharing this. you have gained a new sub
Aka4512 thank you so much! I promise it tastes just as good! We’re making it for Diwali this with Swiss chard because we couldn’t find Dalo leaves either. I’ll post a pic on my social media (Facebook & instagram)
You could definitely “fry” it in the air fryer after steaming. I’d spray oil on both sides and fry at 375-400 degree’s Fahrenheit for 7-10 mins to start. I haven’t done it personally so can’t really give exact directions.
Hi! I haven’t tried it that way, but it may work. You’d want to make sure you rub a good amount of oil and bake until crispy. If you don’t want to deep fry them, you can shallow fry with just minimal oil in a pan too.
But we in fiji do it different, we don't put it on th side, coz we build it before we fry so there's no need to put it on th sides because we've bpiled it so I already holds
Fiji style sainanis first steamed n den fried. So steaming already binds it hence no need 2 apply paste. I think T n T Guyana don't steam hence they put paste 4 binding
They do steam their saina in T&T. I’ve seen some fellow Fijians apply the paste on the sides, my mom included, on some occasions. I think it’s merely a preference thing and not so much to do with binding. Although, it CAN help with binding if your saina comes undone for some reason.
Kuzhali, the dish is traditionally made with taro leaves. I think in Tamil it’s Cheppankizhangu. Taro is also known as ‘Arbi‘ in Hindi, ‘Chamadumpa‘ in Telugu, dasheen, colocasia esculenta and ‘kacchalo‘ in Punjabi. I hope this narrows it down. The leaves I used are close to spinach leaves - maybe called Sencheerai in Tamil? Let me know if that’s helpful. 😘
Oh acha. Humma kuch family hai Canada me. Hum Northern California me rehata hai. Aap ke waha pe Swiss chard mele? Try karna recipe. Bahut acha lage hai. Ekdum dalo bhaaji rakam. Humma Nani Amma aur mom like kare hai ee wala Saina.
Swiss chard mele hai. Dalo ke patti bahut expensive. Hum 3 -4 days a week cooking karta aur u tube meh seekhta.You doing great Romi . Show the world how we cook.
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Is it safe to cook with plastic ?
I no longer use plastic wrap for steaming and suggest using unbleached parchment paper now.
Unless stated on the product safe for cooking, food plastic wrap is not recommended to be heated. Untreated plastic wrap can release chemicals and melt when heated. Your receipe is great though. Thanks.
I'm from elk Grove CA, love all your recipes..
Jai Hind 🇮🇳🙏🌹
Jai Fiji 🇫🇯💕
Jai Jai Jai Amrica 🇺🇸💓
You’re close by! And thank you! 😊
@@SBLtasteoffiji oh !!
Wow...
Thank you for the recipe ❤. I have fond memories of a Fijian friends mother making me this in Suva once, she gave me a whole roll to take home since I enjoyed it so much 🙏. Will try to make this heavenly treat!
Recipe: www.simplyblissfulliving.net/2018/05/saina-fiji-style-sahena-recipe-patra.html
Also linked in the description bar, as always! :)
It called rikawach in India.
Another South African Indian favourite we call it Patha and serve between 2 Puris. It's then affectionately called Puri Patha. One of my favourite savouries.
That’s so awesome to hear! Would
Love to see how it’s served there! ♥️
In Mauritius it’s called khiroch...my grandparents’ time was called shehnai, in Durban it’s Patta, still made with Taro leaves and gram daal or pea daal paste with spices,more or less same as in yr video! Great to keep up the traditional foodies!
That is so wonderful! I like to think that we are all connected with our food.
Thank you for this! My mom just passed away, and I'm trying to find all my favorite recipes that she used to make. This video is perfect, and appreciated. Can't wait to try it! Also, can you tell me if it's possible to freeze the rolls after they have been steamed, to deep fry at a later time? Thanks😊
My condolences for your moms passing, James. I’m happy to be able to keep her memories fresh with our food! And yes the rolls do freeze well! Steam and let cool completely. The wrap in plastic wrap a couple of times and then a layer of foil. This helps with freezer burns etc. thaw completely before slicing and frying :) please let me know if you have any other questions! I would be happy to help!
Wait Seriously Swiss Chard!! Omg we dont get Dalo ke pati where i live n so its been awhile i havent made my favorite Saina!! Im so so so glad i came across your channel. Thank you.. u make people in overseas who's mom's n grandma's are not around, this makes me feel the love of home through your receipes and cooking.💖
Such a huge compliment! Thank you! And yes! Swiss chard is amazing in saina! Try it once and you won’t need anymore convincing :) 💕
This recipe seems so complicated..but you mastered it like a cup of tea.
I'm very much impressed, the way you put together them. Everything was so clean & organized. Thanks for sharing..I've never seen this version..will definitely try it.👍🏻👍🏻🙏
Thank you so much for such a huge compliment! ♥️
love substituting with swiss chard! can foil be used instead of plastic wrap? If 'yes' then maybe tie with strings to achieve same tightness?
Yes! You can definitely give it a go with foil. Parchment paper or wax paper works well too!
i love how you say "saina"....
great recipe...
thank you for sharing❤❤
Thank you so much ♥️
Love your Video Rome, I will defiantly try this. Well demonstrated. Thank you!!
Thank you so much for visiting! 💕
I absolutely love your video and recipe. Love working with you , your amazing.
Thank you Natasha! You’re amazing to work with too and such a lovely person! So glad we got to know each other! 😘
what an amazing thing to try- I looove Saina..thanks for sharing
It’s my pleasure! I love saina too! Imli chutney and saina with some hot cha, best food! 😋
One of my favorite....cant find much of dalo leaves here in Brisbane...miss fiji
Yummy miss Fiji food, thank you
Just came across your channel and love it so much!! You explain things beautifully and very clearly. Thank you for posting these authentic Fiji-style recipes; I've seen a few from others, but your recipes tend to be a closer match to the real deal from what I can remember as a child many years ago; something I appreciate greatly. I just wanted to know what type of fry pan that is too - is it from Fiji and is it enamel? I'm based in Australia, so wonder if we can get them here.....
Thank you so much for the beautiful comment! Appreciate it so much! The pan is from Farberware. definitely not my favorite, but it shows the food really well during filming. It’s ceramic coated. I’m in the US and got it from amazon. Here is a link.
Farberware 17505 Ceramic Nonstick Frying Pan Set / Fry Pan Set / Skillet Set - 9.25 Inch and 11.75 Inch, Gray www.amazon.com/dp/B014ITLZMK/ref=cm_sw_r_cp_api_i_7VcTEbF8CXDZN
You're most welcome! Ahh you're a gem; thank you so much for the quick response and attached link - I just love how it's wide and flat, ( so you can 'see' each piece cooking properly with space around each piece) but with a bit of a lip for the option of deeper frying if needed. Why is it not a favourite though and what would you recommend instead? I'm about to do a cookware shop and have no idea what is best for Indian/Islander food. :/
It’s my pleasure! It actually doesn’t last long and food does stick to it easily. If you’re looking for a good piece that will last a lot longer and has the same benefits, I highly recommend coated cast iron. Here are a couple of my favorites!
Ayesha Curry 46957 Enameled Cast Iron Skillet/Fry Pan with Pour Spouts, 10 Inch, Twilight Teal www.amazon.com/dp/B075QFDGVV/ref=cm_sw_r_cp_api_i_wtdTEbY0GBNE2
Lodge EC3CC13 Enameled Cast Iron Casserole, 3.6 Quart, White www.amazon.com/dp/B07GVRG619/ref=cm_sw_r_cp_api_i_EudTEbNQ3NT8Z
I had a version of this in a small Gujurati vegetarian restaurant in Hounslow, London a few years ago and it was really good😋👍
The Gujarati version has a slight sweetness to it, I believe. There’s a lot of Gujaratis in Fiji too. I hope you give this recipe a try, Pete! It’s so good! You’re gonna love it!
lovely done my mother in-law from Trinidad would mix white sardin fish / or zalm in de mixture . so we had vegetarian at devali en with fish in holi
That’s awesome. Thanks for sharing. The combo sounds delicious too! 🥰
I have never heard of this recipe..nd this defn requires lots of patience nd u did it so easily 😍😍 i am just wondering if the taste would be somewhere like spinach vada that we make here in india 🤔🤔
Sunitha, have you had patra before? Not sure if its a northern india recipe, but I believe this would be the closest version. And you know, it may be very close to Spinach Vada taste... I'll have to look that recipe up. I know you have access to taro leaves there.. ;) So give this a try! It is SOOO good! One of my favorites! ♡ Love you! Romi
Sunitha, have you heard of Alu Vadi? Found that it’s similar to Saina/patra. It’s also called pathrode.
Well done. I guess it tastes good just steamed as well, like Dalo ke bhaji Saina?
Thanks! Yes it does! Tastes good just steamed - and tastes just like dalo ke bhaji Saina 😀
Wonderful. You can also use young pumpkin leaves
I will have to give that a try! Thanks for the recommendation!
Absolutely 👍
The technique calls to mind the process of making hot tamales. Thank you for sharing.
My pleasure! ❤️
Really nicely done video. New subscriber 😊 love from Canada 🇨🇦 (originally from Fiji)
Thank you and welcome! 🙏🏾
Very nice recipe thanks for teaching every step
I love to make this in india it's called pathra. Very yummy 😋
Yes! I love the Indian version too! So so good! ♥️
You are an amazing ❤️love watching your videos n cooking style. Love from Sydney Australia ❤️
Thank you so much Anshu! ❤️
I stumbled on your channel on accident.Im so happy i did! Had no clue about saina made with swiss chard.it looks awesome.will give it a try and let you know! Thank you for doing this!
My pleasure Priya! Please let me know how it turns out! ♥️
Wauw we also have this in Suriname( South America)
Thanks! We are all brothers and sisters! It’s our food that connects us 💕
thank you for this recipe. i have always wanted to make saina but my husband is allergic to taro leaves. i will try this.
You’re welcome! I promise, it tastes just as good as the traditional one made with taro leaves! When you try it, take a pic for me if you can & share it with me on social media, please. :)
Very nice recipe looking yummy...
Thank you!
I would never have thought of using swiss chard leaves for saina. I rarely get dalo leaves where I am. I'm very eager to try this in a few days. Thanks for sharing this. you have gained a new sub
Aka4512 thank you so much! I promise it tastes just as good! We’re making it for Diwali this with Swiss chard because we couldn’t find Dalo leaves either. I’ll post a pic on my social media (Facebook & instagram)
One of my favorite savory snacks!
Mine too!
WOW! That Saina Fiji Recipe looks so good and appetizing.
I could imagine my self eating it and enjoying the flavors.
Well done and big like.
🙏🏾 Thank you ❤️
Love your recipes please do a soft puri receipe please
Thank you! I do have a poori recipe on my channel! I hope it is helpful: th-cam.com/video/EsbR3VdnCMQ/w-d-xo.htmlsi=DozLheovLdrGDbcK
Very nice ... my mouth is watering ...sick in bed ..so now I want some
Hi can I make this in the air fryer?
You could definitely “fry” it in the air fryer after steaming. I’d spray oil on both sides and fry at 375-400 degree’s Fahrenheit for 7-10 mins to start. I haven’t done it personally so can’t really give exact directions.
@@SBLtasteoffiji thank uou I’ll try it this way
@@SBLtasteoffiji I made it in the air fryer and it tastes Jait as good 😊
That’s wonderful! Thank you for updating! I’ll give it a go next time I make saina!
Love it ❤
Thank you! 🩵
Thank u so much!! Its so hard to find Dalo puthi in nz
You’re welcome! Hard to find it here in the US too, especially in the winter!
Favorite!
Mine too! Imli chutney and saina and I’m in heaven!
Hi can i just rub some oil on them n put in the oven. Im from south africa. Johannesburg
Hi! I haven’t tried it that way, but it may work. You’d want to make sure you rub a good amount of oil and bake until crispy. If you don’t want to deep fry them, you can shallow fry with just minimal oil in a pan too.
Thanks for sharing your recipe 😂I really enjoyed trying it and it turned out great ❤❤❤
Thank you so much for your feedback! ♥️♥️♥️
Beautiful saina
Thank you so much!
Can you pls upload cooked tamarind chutney recipe. This saina was delicious. 😀
Which leaves did you use? I’ll post a quick recipe soon. Hard to film with a 6 month old but I can get something in! :)
I just uploaded that recipe for you! I hope you make it for Diwali! :)
Thank you for your saina
My pleasure ♥️
Hi Rome Natasha does have great recipe.... .great jobs love that lol 💓💓 💓💓
Thank you Tameka! Natasha is pretty awesome! ♥️
Hi, we also call it seheena in suriname
Next time u r making, keep some of the batter to paste on each side of the slices and fry
Thanks! We do that sometimes :)
But we in fiji do it different, we don't put it on th side, coz we build it before we fry so there's no need to put it on th sides because we've bpiled it so I already holds
Fiji style sainanis first steamed n den fried. So steaming already binds it hence no need 2 apply paste. I think T n T Guyana don't steam hence they put paste 4 binding
They do steam their saina in T&T. I’ve seen some fellow Fijians apply the paste on the sides, my mom included, on some occasions. I think it’s merely a preference thing and not so much to do with binding. Although, it CAN help with binding if your saina comes undone for some reason.
Recipe looks yummy
This recipe is new to me.. I never hered about tat leaf
Kuzhali, the dish is traditionally made with taro leaves. I think in Tamil it’s Cheppankizhangu. Taro is also known as ‘Arbi‘ in Hindi, ‘Chamadumpa‘ in Telugu, dasheen, colocasia esculenta and ‘kacchalo‘ in Punjabi. I hope this narrows it down. The leaves I used are close to spinach leaves - maybe called Sencheerai in Tamil? Let me know if that’s helpful. 😘
Simply Blissful Living so nice of u dear... How u put effort to explain every comments. .. I had to try tis recipe for ur effort... Def i ll do..
That’s why I’m here ♥️ thank you Kuzhali! I hope you like how it turns out 😘
I have made saina with these leave ,we call this vegetable silver beet
Yes! It has various names! It’s delicious isn’t it?
Are you from fiji?
I am 😁
Me too. Love your videos. You in usa?
Lynn Yee yes, I’m in Northern California. What about you?
I am in toronto
Absolutely wonderful
Thank you! And me too! 🤣
Julum swiss chard saina when dalo ke patti not available.Will taste someday.
Bahut sawaad hai! Ekdum Fiji la Saina rakam! Aap Fiji me raheta hai?
Hum Calgary Canada meh rahata hai 40 yrs hoi seh.
Oh acha. Humma kuch family hai Canada me. Hum Northern California me rehata hai. Aap ke waha pe Swiss chard mele? Try karna recipe. Bahut acha lage hai. Ekdum dalo bhaaji rakam. Humma Nani Amma aur mom like kare hai ee wala Saina.
Swiss chard mele hai. Dalo ke patti bahut expensive. Hum 3 -4 days a week cooking karta aur u tube meh seekhta.You doing great Romi . Show the world how we cook.
Very nice
This is dish from uttar pradesh my area ...
PAnda VekarIya what do you guys call it?
Thanks
My pleasure :)
We call this patta its tasty
One of my favorites! So tasty!
Bula
Bula! 👋🏽