HOW TO MAKE GUYANESE FLOUR PARSAD/MOHANBHOG
Recipes in this Video
Guyanese Flour Parsad is a beloved treat originating from the Indian-influenced culinary traditions of Guyana. Traditionally made during festivals and special occasions, this sweet bread reflects the fusion of cultures in the region. The dish showcases simple ingredients that come together to create a delightful, moist bread with aromatic spices. Today, it is enjoyed not only in Guyana but also by the diaspora, often served at celebrations and gatherings, symbolizing community and shared heritage.
Ingredients
- ●all-purpose flour
- ●sugar
- ●baking powder
- ●salt
- ●coconut milk
- ●water
- ●butter
- ●vanilla extract
- ●ground cardamom
- ●ground cinnamon
- ●raisins
- ●chopped nuts
- ●egg
- ●milk
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a baking dish with butter or oil.
- 3Mix all-purpose flour, baking powder, and salt in a bowl.
- 4In a separate bowl, combine sugar, melted butter, and coconut milk.
- 5Add the wet ingredients to the dry ingredients and mix until smooth.
- 6Stir in vanilla extract, ground cardamom, and ground cinnamon.
- 7Fold in raisins and chopped nuts for added texture.
- 8Pour the batter into the prepared baking dish.
- 9Bake in the preheated oven for 30-40 minutes until golden brown.
- 10Check for doneness by inserting a toothpick; it should come out clean.
- 11Allow to cool slightly before slicing.
- 12Serve warm or at room temperature.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: regular milk
Almond milk is lower in calories and still provides moisture.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil adds flavor and is dairy-free.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener with added flavor.
ground cardamom
Healthier: ground ginger
Cheaper: ground nutmeg
Ginger offers a different but pleasant spice profile.
Techniques
Equipment
Also Known As
Originating from Jamaica, Escovitch Fish is a vibrant dish that showcases the island's love for fresh seafood and bold flavors. Traditionally served at festive occasions, it features fried fish topped with a tangy pickled vegetable medley, reflecting the influence of Spanish and British cuisines. Today, it is enjoyed both locally and internationally, with variations adapting to different palates while maintaining its essential character.
Ingredients
- ●whole fish
- ●salt
- ●black pepper
- ●allspice
- ●flour
- ●vegetable oil
- ●carrots
- ●onions
- ●bell peppers
- ●scotch bonnet pepper
- ●vinegar
- ●lime juice
- ●garlic
- ●thyme
- ●bay leaves
Instructions
- 1Clean and scale the fish, then pat dry with paper towels.
- 2Season the fish inside and out with salt, black pepper, and allspice.
- 3Dredge the fish in flour, shaking off excess.
- 4Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 5Fry the fish for 5-7 minutes on each side until golden and cooked through.
- 6Remove the fish from the skillet and drain on paper towels.
- 7In a separate pan, heat a small amount of oil over medium heat.
- 8Add sliced onions, carrots, and bell peppers; sauté until softened, about 3-4 minutes.
- 9Stir in sliced scotch bonnet pepper, garlic, thyme, and bay leaves; cook for 1-2 minutes.
- 10Pour in vinegar and lime juice, bringing to a simmer for 2-3 minutes.
- 11Remove from heat and pour the vegetable mixture over the fried fish.
- 12Let the fish marinate for at least 30 minutes before serving.
Ingredient Alternatives
whole fish
Healthier: grilled fish
Cheaper: frozen fish
Grilled fish reduces fat content, while frozen fish is more affordable.
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar offers a milder flavor.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: habanero
Jalapeño is milder and more accessible.
allspice
Healthier: mixed spices
Cheaper: ground cloves
Mixed spices can mimic the flavor profile.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup water
- ●1/4 cup vegetable oil
- ●1 lb chicken, cut into pieces
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp curry powder
- ●1 tsp turmeric
- ●1/2 tsp cumin
- ●1/2 tsp coriander
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 cup coconut milk
- ●1/2 cup chicken broth
- ●2 green chilies, chopped
- ●1/4 cup cilantro, chopped
Instructions
- 1In a large bowl, mix the flour and salt. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
- 2In a large pot, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent.
- 3Add minced garlic and grated ginger to the pot, cooking for another minute until fragrant.
- 4Stir in curry powder, turmeric, cumin, coriander, black pepper, and salt. Cook for 2 minutes to toast the spices.
- 5Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook until the chicken is browned on all sides.
- 6Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat and cover. Cook for 25-30 minutes until the chicken is cooked through and tender.
- 7While the chicken is cooking, divide the dough into 4 equal portions. Roll each portion into a circle about 1/4 inch thick.
- 8Heat a skillet over medium heat. Cook each roti for about 2 minutes on each side until golden brown and puffed up.
- 9Once the chicken curry is ready, stir in chopped green chilies and cilantro. Adjust seasoning if necessary.
- 10Serve the chicken curry hot with the freshly made roti.
Equipment
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