Love your recipes! Romi, if you could post a recipe on how to make 'kadhi' using besan, the fiji way, it would be much appreciated. I haven't yet found a recipe that tastes like the khadi that used to be served in weddings etc.
Thanks Shan! My mom makes kadhi using phulouri and buttermilk, but I know there is a variation with just boondi and besan. Can you describe it and I’ll try to ask family members if they can share a recipe :)
@@SBLtasteoffiji Thanks, I tried some today, turned out ok, except it was pea flour, I must invest the time in soaking and grinding actual grains like you do. Keep up the good work bringing these authentic recipes to us all.
Hi it isn’t something I typically make. My mom does make it occasionally so I can ask her for some guidance. May take some time before I can have it up though. I’ll try my best to recreate and post.
In Trinidad and Tobago this is called Kachourie served with tamarind or mango chutneys. The descendants of the Indian indentured labourers make this. Also another version is made adding taro leaves. th-cam.com/video/tRVHIPN6vl4/w-d-xo.html.
It lends for a softer, less dense, bara. But if yours is fine without it, then no need to use it. Different techniques and mix of ingredients lend different textures. I’ve always used either one or both in my bara recipe.
Omg looks like good fijian indian food the best in the planet❤️
Thank you! ❤️
Simply Blissful Living are you in Fiji your food always looks so good thank you😘
@@unkknown4112 Thank you again! I'm not in Fiji, but I was born and raised there. :)
Really feel like eating sis bara z my favourite
Omggggoshhh thanks for this 😍😍 I am definitely trying it❤️❤️❤️ missing home 🇫🇯 a tad much lol
You’re welcome! Let me know how it turns out. I have the recipe for tamarind chutney too... it’s sooo good with it!
Thank you! Been looking for a Fiji bara recipe!
You’re welcome! I hope you enjoy these as much as I did :)
I have eaten this in my school after a long time gona make eat🥺🥺
Now you can make it anytime and enjoy it! I have imli chutney recipe on here too which goes great with this! ❤️
Love your recipes! Romi, if you could post a recipe on how to make 'kadhi' using besan, the fiji way, it would be much appreciated. I haven't yet found a recipe that tastes like the khadi that used to be served in weddings etc.
Thanks Shan! My mom makes kadhi using phulouri and buttermilk, but I know there is a variation with just boondi and besan. Can you describe it and I’ll try to ask family members if they can share a recipe :)
Been craving bara all week and this comes in my suggestions..lol... Looks really good! 😋
It’s a sign from the universe... you must bara and satisfy that craving 😉
Excellent, thanks for sharing
My pleasure! ♥️
Nce recipe pliz can u share how much dhal u used
Thank you! Here is the written recipe with all the ingredients and their quantities: www.simplyblissfulliving.net/2020/11/bara.html
Omg! Omg!!!!! My favorite!!!! Hello, bhaini ji! Namaste !!! Please send some over!!! Bahoot se pyar!!! 💕💕💕🦋🦋🦋🌷🌷🌷💕💕🦋🦋🌿🪴🍃🌿
Dher ke pyar aap ke bhi! 💗💗💗
@@SBLtasteoffiji ... shookriya meri bahun...🙏💕🦋🌹💕🦋🌹🪴🌿🍃
Nice you made me hungry 😊 at 12 o'clock in the night
Thanks! Lol I avoid food videos at night because I WILL wake up and make them 😂
Nice recipe
Thanks
Can I substitute turmeric powder with curry powder?
Curry powder typically is a blend of spices so it has turmeric too but it will change the taste slightly.
very nice recipe, well explained
Thank you! ❤️
This is proper bara. What dhal is it?
Yellow matar dhal or yellow split peas :)
@@SBLtasteoffiji Thanks, I tried some today, turned out ok, except it was pea flour, I must invest the time in soaking and grinding actual grains like you do. Keep up the good work bringing these authentic recipes to us all.
Can you add a dahi bara recipe pls Fiji style
Hi it isn’t something I typically make. My mom does make it occasionally so I can ask her for some guidance. May take some time before I can have it up though. I’ll try my best to recreate and post.
Hi.. for this recipe does the dhal have to soaked in the water overnight?? And after it has been soft after being soacked, does it have to be fried?
Hi! Yes it does have to soaked overnight but it doesn’t need to be fried before forming the bara.
@@SBLtasteoffiji thank u so much 💓
My pleasure ❤️
Blessings from fiji
Thank you so much 😊🥰
@@SBLtasteoffiji welcome
Can baking powder be replaced by baking soda
Yes, that’ll work
Too yummy and delicious
Thanks love!
Looks so delicious ❤️
Thank you Sanjeeta! ♥️
How many cup's dhal.
Recipe is written here: www.simplyblissfulliving.net/2020/11/bara.html
Also linked in description. Thank you!
Looks delicious ❤️
Thank you love!
Yummy!!
Yes, these are the kind of yummy where it’s hard to stop at just one!
Wish there was talking on this video as the fonts and color of writing isn't easily readable
There’s a written recipe that has directions too.
I cannot find the recipe link
www.simplyblissfulliving.net/2020/11/bara.html
Yum 😋❤️
Thanks jij
🙏 nice One recipe.
Thanks!
So yummy pass some over
You bring chutney and I’ll bring bara 😉
@@SBLtasteoffiji sounds good
Very nice
Thank you 🙏
Can you give the ingredients for that
Hi! I have a recipe linked for it :) check it out n
Yummy 💕💖
Thank you!
In Trinidad and Tobago this is called Kachourie served with tamarind or mango chutneys. The descendants of the Indian indentured labourers make this. Also another version is made adding taro leaves. th-cam.com/video/tRVHIPN6vl4/w-d-xo.html.
This basically falafal recipe.
Very close to it, yes! But these are made with yellow split peas instead of chickpeas. :)
@@SBLtasteoffiji It looks yummy, thanks for sharing it!
My pleasure 😊
Fly me to Fiji please
Next time I go, you can come along in my luggage 😉😆
@@SBLtasteoffiji
Yes please 🤣😂
Bearcat racing take me with u we can get fat eating esp cream buns everyone in fiji loves cream buns scones n bread😇
Baking powder and baking soda is too much ingredients
You’re welcome to make it however you’d like. I’m just sharing my recipe. Thanks for visiting
@@SBLtasteoffiji I do t usually put those that why I was confused
It lends for a softer, less dense, bara. But if yours is fine without it, then no need to use it. Different techniques and mix of ingredients lend different textures. I’ve always used either one or both in my bara recipe.