Your voice is so calm...im not even making these as I watch but when I do...I am confident that I will do a good job...listening to your instructions was such a soothing experience...ur a great teacher...i loved the guidance and encouragement u gave ur husband! Cant wait to make this!😊
Hi Ms. Ria! This was so relaxing to watch. Your voice is everything❣️And your instructions are so easy to follow. I’m from U.S. but my Trini girlfriend has been requesting my Bhagi since I made it for her following your recipe! 🙌🏾I will be trying your doubles recipe ASAP! Watch out Trinciti, you got competition coming. 🤣
Hi Ria, i made your doubles for our Silvester Party and the doubles hit everyboby deep so i have to make them now every year. I love the steps from hot spicy to sweet to hearty full flavor, thanks a lot from germany 😊
I used your recipe for mango chutney and cucumber chutney it came out delicious ❤thanks for sharing totally love the dog barking and the hot peppers 🌶 you have growing.
Nice video with simple and precise instructions. One ingredient I did not see included is either ground split peas and or ground urdi daal (besan) which my Ma always included. She never used yeast. I guess that was the old time bara vs the modern version. Love your videos.
Well done hubby you have a wonderful wife loves everything they looks delicious 🙂 I will prepare some thanks for sharing I am watching from Amelia's Ward linden town Guyana
You're the Trini person I've watched so far making doubles. The doubles look so delicious 😋, but, it's so much work. When I build up the courage, I'll try my hands at making it.
Excellent video with clear instructions! Your recipes never fail me 😀 Hubby shouldn't fight up to eat it like a sandwich though..haha use the pinch and pull off technique!
These recipes are awesome! Thank you for sharing! Question- what do you think gives a softer bara? Sugar added to the dry ingredients (of yeast etc) and no baking powder? Or baking powder and no sugar? I’ve tried both as I’ve seen so many varying recipes … curious what you thought?
Wow amazing video👌👌. I truly appreciate your work loved this video👍👍. Keep it up👍👍. I really love❤️ your content. I enjoyed while watching👀 your video. I 👍like👍 your style such a creative videos in your channel. Such amazing editing, keep it up and keep sharing.👍👍
My husband and I made doubles this weekend for the first time for Father’s Day. We took our kids to Trinidad for 12 weeks last year, and we’ve craved doubles since the day with left TT. We lived in Diego Martin, and I still keep in touch with my doubles lady. 😊 I made tamarind sweet sauce instead of mango. It was all delicious, but I am going to try your bara and channa recipe next time. My oldest daughter loves aloo pie with cheese, channa, plenty sweet. She calls it “God’s work.” I want to make that next. Then, I need to make Maracas Bake and Shark with chicken. 🤤🤤 ❤️🇹🇹❤️
Hello I am a trini and my name is Tricia I saw that you were picking your peppers on the outside on your patio do you have any tips for planting pimento peppers successfully ? I live in Miami Florida. Thank you.
This is definitely good cooking techniques for getting that special finger licking goodness ! . . Question: Am I allowed to eat this scrumptious-ness with a knife & fork ?
Hi and thank you for sharing some of your beautiful culture with all of us! Can you please let me know what was the spice that you used , was it amchar masala? Thank you!
I cant seem to get Bandhania in the UK, if your using coriander (Cilantro) would you use the same ratios? Does Bandhania have a stringer or weaker flavour than coriander?
For channa or bara? Full recipe here: water for channa is listed in the instructions: cookingwithria.com/2018/12/how-to-make-trinidad-doubles-detailed-recipe-instructions/
How long do you cook a bara on each side for? Also, it seems like I haven't been flattening mine enough before frying because it always come out thick. I've been trying to get it to come out thinner for the longest.
@@thetruthhurts599 I understand you have love/admiration/even slight fixated obsession, but it’s a constructive suggestion. I’m not attacking her or the recipe (did not mention any of those), simply camera angles.
Also, after I let the bara rest for the hour it's not as soft as yours. It's a little tough once I make the baras into small dough balls. I tried letting it rest longer as well, it's still tough. Don't know what I'm doing wrong. I've made this several times and the taste is awesome tho! Thanks Ria
