The art of cooking healthy, and delicious meals. You're awesome Ria. Vegan and looking Good. I love aubergine I sometimes fry it with potatoes but I prefer it like this.
Iron Maiden Thanks! I think I’ve been having a love affair with eggplant-3 recipes for it in a month! 😂😂 That might be it for a while! Thanks for stopping by! 💕
My mom is 93 yrs old with no health issues, my mom don’t eat butter, cheese, beef 🥩, pork or no processed foods, she eats chicken and fish 🐠 my mom is Indian not that it matters but my point is, she love vegetarian foods. Thanks for sharing, that’s is one of my all time favorites
Baigan chokha is a must have for my family and I especially on weekends. It's such a comforting meal :) Usually have it with avocado/zaboca chokha at the side
This is one of my favorite breakfast especially with fry bake, I love me some good sada too. I love my culture and our food. Now wake up to get ready for work and u have me hungry 🤣. Beautiful video as usual 👍
What a unique way of putting it- "the flesh surrenders to the heat and collapses"....."to expedite the marriage of ingredients". I like a bit of charred bits in - adds to the roasted flavour👍
Hey Ria I am from Penal and I live in Colorado love visiting New York in the past , it's difficult to get the spices since Covid but I improvised, love your show ,I have forgotten the names of the plants to make bhagie, but since watching your show am learning, all for now
Hi Great Photography,it seems that the person shooting the Video is a professional, I love how you explain the eggplant recipe. Thanks 🙏 from Montreal..
Love watching you cook - your description.... direction .... so efficient 😍. I never put fresh garlic into choka - always thought the steamed up ones were enough. Gotta try your way.... another layer of garlicky goodness 😍
Hi RIA! You are the best!! Your channel is so refreshing to look at! Everything is always so thought out and tidy!! I will eat from you any day...with my eyes closed!! I learnt so much from you..especially vegetables and flour recipies. Keep up the good work! Much love from🇹🇹💋🤗
RUTH WARNER Thanks so much Ruth! I am glad it appears that way. I never plan the videos-I just set up the camera to record what I am cooking on Saturdays or Sundays! I hope to eventually record meals cooked during the week. 😀💕
Dear Ria i love the eay you cook can you show me how to make a good soft sada roti i have tried so many times and it comes out hard and horrible and i have to throw it away pls help and may God bless you🥰🥰🥰🥰🥰
Jean Gopie Thanks for your important question! Oil makes it fluffy, filling and it tastes better as well-a secret!! . We need healthy fats at each meal to stay full-at least in my personal experience. I used good quality EVOO vs cheap processed vegetable oil. 1-2 tbsp per large eggplant is not a large quantity. In the clip where I poured a lot of oil I may have been making a larger quantity baigan choka. I used different clips to demonstrate variations. Please feel free to adjust to your personal preference-that’s the beauty and benefit of cooking at home! 🌷
So many people now on RU-vid doing cooking shows of preparing traditional Indian food--from all the different rotis, chokhas, chutney, doubles, saheena, pholourie, katchowrie, baiganee, bhajee, and a host of curry dishes, all of which have been handed down to us by our Indian ancestors for our enjoyment, and in the case of these videos, for profit. However, not in one instance, have I ever seen any of these cooks/chefs, acknowledge our ancestors from India who passed down to us these wonderful ways of cooking . Always promoting it as "Trini style." Absolutely misleading, and total disregard for the wonderful Indian people and their contribution to how we cook in Trinidad, and other Caribbean countries. Extremely shameful that credit is denied to the people who originally created all these dishes.
Durga Bhawanee Maybe you didn’t see this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-57xYKu5_ht0.html I would say it is a known fact that these recipes were brought by the Indians who came to work in the sugar plantation. With all due respect where else would we have gotten them from? I am a West Indian myself.. Does not make sense to repeat it over and over again.in my videos, plus I hardly make a profit from these videos and blog-does not even cover the cost of my ingredients, time or equipment. We call it Trini style because over the decades we have put our own twist to it and it’s not exactly the way it is done in India. If we didn’t use ‘Trini Style’ we would be criticized as well. Thanks for stopping by and sharing your concern.
What is the point of trying to find a problem with a simple recipe video? It is Trinidadian style because there is Trinidadian twists to the recipe as it isn't authentic. I'm very sure the creator did not do it to ''spite'' the indian ancestors that gave it to Trinidad by not mentioning it came from them as the viewers are not thinking out the box to get offended because the creator of the video did not mention the ancient history about it, but rather, to know how to make the food, as the creator intended for us to learn. Please stop being foolish and looking for a reason to tear down a video, because you yourself look very childish, trying to disgrace this woman's time and effort to teach you how to cook.
@@spirit4341 You can call it "a negative mindset," if you want to, but i prefer to say that it is a matter of giving credit where credit is due. Has nothing to do with being negative. Just proud of my ancestors, and the amazing heritage they bestowed upon me.
