How do you make doubles?

Question

I'm talking about food, I believe there food from Trinadad.

Answer 1

Doubles


Appetizer/Snack Recipes > Caribbean/Central American Recipes > Trinidad

This snack food may well be the islander's version of the empanada. Found exclusively in Trinidad, Doubles are composed of two pieces of bara bread and a filling of channa, hot sauce, and kucheela. Channa is curried chick peas, which are also known as garbanzo beans. Canned, cooked garbanzos can be used, but the taste will not be as good as the freshly-cooked ones.

• 1 pound channa (chickpeas), or 1 16-ounce can drained chickpeas
• 6 to 8 cups water
• 3 tablespoons West Indian Massala
• 2 1/2 cups water
• 3 tablespoons canola or corn oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 1 Congo pepper (habanero), seeds and stem removed, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Bara bread
• Hot sauce
• Kucheela



Soak the channa in the water overnight (or gently boil it with a little massala for about 3 hours).

Mix the massala with 1/2 cup of water. Heat the oil in a large skillet and add the garlic, onion, and the massala mixed with water. Saute for 2 to 3 minutes.

Drain the channa, add it to the skillet, and stir well. Add 1 1/2 cups water, the Congo pepper, and the cumin, cover, and simmer, stirring occasionally, until the channa is very soft, about 1 hour. Add the remaining 1/2 cup water if the channa begins to dry out. Add salt and pepper to taste.

To assemble the doubles, take one piece of bara bread and spread the channa mixture over it. Add hot sauce and kucheela to taste, then place the second piece of bara bread over it to make a sandwich.

Yield: At least 15 doubles

Heat Scale: Medium to Hot


Hope this helps! Good Luck!

Answer 2

Double double= while you get 10 or greater in 2 class instance= 10 features and 14 rebounds could be a double double. Triple double= whilst while you ranking 10 or greater in 3 class instance= 15 features eleven rebounds and 10 aid could be triple double

Answer 3

Here you go:

DOUBLES (Trinidad)

Ingredients:

2 cups flour
½ tsp salt
1 tsp saffron powder
½ tsp ground pepper
1 tsp yeast
1/3 cup warm water
¼ tsp sugar
Oil for frying

Filling (Curried Channa):

½ lb channa, soaked overnight
1½ tbsp curry powder
3 cloves garlic, minced
1 onion, sliced
1 tbsp corn oil
Pinch of ground gheera
Pepper sauce

Method:

In a large bowl combine the flour, salt, saffron and gheera.
In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
To the flour, add the yeast mixture and enough water to make a slightly firm dough.
Mix well, cover with a damp cloth and allow to rise for 1½ hours.
For the filling, heat the oil in a heavy skillet, add onion, garlic and 1½ tablespoon of curry powder mixed with ¼ cup water.
Sauté for a few minutes.
Add the channa, stir to coat well and cook for five minutes.
Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft.
When the channa is finished it should be moist and soft.
Season to taste with salt if desired.
For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.
Use water to moisten palms of your hands if the dough is sticking to them.
Fry the baras in hot oil, turn once and drain on brown paper.
When all are cooked, fill with channa by placing 2 tablespoons of the cooked filling on each bara, covering with another to form a sandwich.
Serve with pepper sauce or mango chutney.

---------------AND ANOTHER ONE FOR YOU...

Doubles

Doubles is a "breakfast time" favourite in T&T. Throughout the country, on every busy street, 'Doubles Vendors' do a brisk trade in this delicious mini food item, from as early as 4:30 am in some places. By 10:00 am, they have sold out and returned home.

It is called 'doubles' because it comprises two light mini bakes ( baras ) between which the vendor puts a few spoonfuls of the filling. The meal is not complete without a dash of pepper sauce and a mango chutney.

Generally, it is not an item that is made at home. It is bought on the street and eaten in offices, factories or right there on the roadside.

Ingredients for the bake:

2 lbs Flour (with 12 oz Water to knead dough)
1/2 oz Baking Powder
1/4 lb Split Peas Powder
3/4 oz Instant Yeast
1 oz Saffron Powder
1 tsp Tumeric Powder
6 cloves Garlic (peeled)
Oil for frying
Salt & Black Pepper to taste
Ingredients for the filling:

1 1/2 lbs Channa (Chick Peas)
Cooking Oil
2 pegs Garlic
Salt & Black Pepper to taste
Hot Pepper to taste
1 Onion - minced
Mashed Potato Powder to thicken (optional)
1 oz Saffron
Geera to flavour

Method:
Put split peas in bowl with a little water, mix and leave to sit for 5 minutes
Add baking powder, yeast, saffron, flour, salt to taste and mix well
Add water and knead to medium dough
Let it stand for 1/2 an hour
Pull into small clumps (the dough becomes very sticky), flatten out a bit and fry in hot oil

Method:

Soak channa in water overnight
Next morning boil with garlic
Put oil to boil. When it starts to boil, put in onion and garlic then add hot pepper, saffron and let everything boil for about 5 minutes
At this stage, add the channa with a little salt and black pepper and geera to taste
If not thick enough, use mashed potato to thicken
Remember when serving it to have pepper sauce and chutney at hand

Answer 4

Search the net

Answer 5

Ask a Trini.

Answer 6

just follow the recipe and then do every ingredient twice