Plain Roti (Dhalpuri) Per Dozen

Rice & Peas Tray

Rice & Peas + Roti Tray

Curry Potatoes

Vegetable Tray

Spinach Tray

Channa (Chickpeas) Tray

Curry Shrimp Tray

Curry Beef Tray

Boneless Curry Goat

Boneless Curry Chicken Tray

Curry Chicken Thighs (Bone-In)  (Side)

Island Foods Sauce

Hot Sauce

Jerk Chicken Dinner (Copy)

Ting

Tropical Delight Juice

West Indian Pop

Coconut Water

Bottled Water

Curry Chicken Boneless (Side)

Oxtail Stew (Side)

Jerk Chicken (Side)

In a large mixing bowl, combine 4 cups whole wheat flour with 1.5 tsp salt. Stir to distribute evenly.

Combine dry ingredients

Make a well in the center and add 2 tbs vegetable oil (or melted ghee) and 1 cup water. Begin mixing with your hand or a spoon until the dough starts to come together.

Add oil and water

Transfer the dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is too stiff, add the warm water (up to 1/2 cup) a tablespoon at a time until a soft but not sticky dough forms.

Knead the dough

Form the dough into a ball, coat lightly with a few drops of oil, cover with a damp cloth or plastic wrap, and let rest for 20–30 minutes. This relaxes the gluten and makes rolling easier.

Rest

If not already prepared, cook the chana dal (split yellow peas) until very soft (pressure-cooker: 3–4 whistles; stovetop: 30–40 minutes), then drain any excess water and mash or pulse in a food processor until smooth but still slightly coarse. You should have about 1.5 cups mashed dal for a dozen roti.

Prepare cooked dal

Transfer the mashed dal to a bowl. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp garlic powder (optional), 1/2 tsp salt, 1/4 tsp black pepper or cayenne (if using), 1/4 cup finely minced onion (optional), and 1 tbsp oil or softened butter. Mix thoroughly. Taste and adjust salt or spices. The filling should be moist enough to shape into small balls but not wet.

Season the dal

Divide the seasoned dal into 12 equal portions (about 2 tablespoons each). Roll each portion into a smooth ball and set aside on a plate, lightly oiled to prevent sticking.

Portion the filling

After resting, divide the dough into 12 equal portions (about 2 ounces / 55–60 g each). Roll each portion into a smooth ball and let them rest under a damp cloth for 5 minutes to relax.

Portion the dough

Lightly dust a work surface with whole wheat flour. Take one dough ball and flatten it into a small disk using your fingers or a rolling pin. Place one dal filling ball in the center. Fold the dough edges over the filling to enclose it completely, pinching seams to seal. Gently flatten sealed ball with the palm, then roll out carefully to a circle about 6–7 inches (15–18 cm) in diameter. Use light even pressure so the filling does not break through. If the filling begins to tear through, tuck the dough back over and reseal, dusting with flour as needed.

Flatten and fill

Heat a heavy skillet or cast-iron tava over medium-high heat until hot (about 2–3 minutes). Reduce heat to medium for cooking so the roti cooks through without burning.

Preheat skillet

Place the rolled roti on the hot skillet. Cook the first side for about 30–45 seconds until small bubbles appear and the underside has light golden spots. Do not press.

Cook the roti (first side)

Flip the roti and cook the second side for 30–45 seconds. Lightly press edges with a spatula so the roti puffs slightly. Apply a small amount (about 1/2 tsp) of oil or ghee around the edges if desired.

Cook the roti (second side)

Flip once more and cook briefly (10–20 seconds) until both sides have golden brown spots and the roti is cooked through. Optionally hold the roti with tongs over a low open flame for a few seconds to get a light char and additional puffing (do this carefully).

Finish & puff

Transfer cooked roti to a covered container or wrap in a clean towel to keep warm and soft while you cook remaining roti. Brush each roti with a little oil or ghee after cooking if you prefer a softer, richer finish.

Keep warm

Repeat the flattening, filling, rolling, and cooking process for the remaining dough and filling portions, dusting with flour as needed to prevent sticking.

Repeat

whole wheat flour (atta)

fine yellow split peas (chana dal), cooked and mashed

water

warm water (for adjusting dough)

vegetable oil (or melted ghee) for dough

salt

ground cumin

ground coriander

garlic powder (optional)

onion, very finely minced (optional)

black pepper or cayenne (optional)

vegetable oil or softened butter (to moisten filling)

extra whole wheat flour for dusting

vegetable oil or ghee for cooking

Place the long-grain white rice in a fine-mesh sieve and rinse under cold running water until the water runs clear to remove excess starch. Drain well (about 1–2 minutes).

Rinse rice

Chop the green onions, strip thyme leaves from stems (reserve stems), and mince the garlic. If using canned beans, drain and rinse them. Keep the scotch bonnet whole (do not pierce) so it flavors the rice without making it excessively hot; you can split it if you want more heat.

Prepare aromatics and beans

In a 12-inch heavy skillet or medium saucepan with a tight-fitting lid, heat 1 tablespoon vegetable oil or butter over medium heat until shimmering. Add the chopped green onion (reserve a little for garnish) and minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in the crushed allspice if using.

Sauté aromatics (optional)

Add the drained beans, rinsed rice, coconut milk (14 fl oz), and 2 cups water to the pot. Tuck in the whole scotch bonnet pepper and add the thyme sprigs (or leaves), reserved thyme stems, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Stir gently to combine. Do not break the scotch bonnet.

Combine liquids and seasonings

Increase heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce heat to low so the liquid barely simmers. Cover the pot tightly with the lid.

Bring to a simmer

Let the rice simmer covered for 18–22 minutes without lifting the lid. Start checking at 18 minutes: tilt the lid to see if liquid is absorbed and rice is tender. If there is still liquid, continue cooking 2–4 minutes more. The rice should be cooked through and the liquid absorbed.

Cook the rice

Turn off the heat and let the pot sit, covered, for 8–10 minutes to steam. Remove the whole scotch bonnet and thyme sprigs (if you used whole sprigs and do not want stems). Fluff the rice gently with a fork to separate grains and evenly distribute the beans and aromatics.

Rest and finish

Transfer the rice & peas to a large oven-safe tray (if serving buffet-style) or leave in the pot. Sprinkle the chopped parsley or cilantro and the reserved chopped green onion over the top. Serve with lime wedges on the side for squeezing. Keep the scotch bonnet aside — if pierced earlier it will be hot; advise guests to remove before eating.

long-grain white rice

canned red kidney beans (or pigeon peas), drained and rinsed

coconut milk (full fat)

green onions (scallions), chopped

fresh thyme sprigs

garlic cloves, minced

scotch bonnet or habanero pepper

allspice (pimento) berries, crushed (optional)

black pepper

vegetable oil or butter

fresh parsley or cilantro, chopped

lime wedges (optional)

Place the 2 cups of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well and set aside.

Rinse and prep rice

In a medium saucepan over medium heat, warm 1 tablespoon vegetable oil. Add the minced garlic and chopped green onion (reserve a little green onion for garnish if desired). Sauté for 30–45 seconds until fragrant but not browned.

Sauté aromatics

Add the drained kidney beans, 1 1/2 cups coconut milk and 1 1/4 cups water to the saucepan. Stir in the thyme sprigs, whole scotch bonnet pepper (keep whole so it flavors without making it too hot; pierce once with a fork if you want a touch more heat), 1 teaspoon salt and 1/2 teaspoon black pepper. Bring mixture to a gentle simmer.

Add beans, liquids and seasoning

Stir in the rinsed rice, then bring the pot back to a gentle simmer. Reduce heat to low, cover with a tight-fitting lid and cook undisturbed for 18–20 minutes, or until the liquid is absorbed and rice is tender. Do not lift the lid during cooking if possible.

Cook rice

Turn off the heat and let the rice rest, covered, for 8–10 minutes. Remove and discard the thyme sprigs and whole scotch bonnet pepper (or transfer to guests who want extra heat). Fluff the rice gently with a fork. Taste and adjust seasoning with more salt if needed. Stir in chopped cilantro if using and reserved green onion.

Finish and fluff

In a large bowl combine 3 cups all-purpose flour, 1 teaspoon salt and 1/2 teaspoon baking powder (if using). Make a well in the center and add 2 tablespoons vegetable oil and 1 cup warm water gradually, mixing with your hand or a wooden spoon until a shaggy dough forms.

Make the dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle a little more flour, a tablespoon at a time. Form into a ball.

Knead

Place the dough back in the bowl, brush lightly with oil, cover with a damp cloth or plastic wrap and let rest for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Divide the dough into 6 equal pieces (about 80–90 g each). Roll each piece into a tight ball, then flatten slightly. On a lightly floured surface, roll each ball into a circle about 7–8 inches (18–20 cm) in diameter, turning and dusting with flour as needed to prevent sticking.

Divide and roll

Heat a heavy skillet or cast-iron pan over medium-high heat. When hot, place a rolled roti on the dry skillet. Cook 30–45 seconds until small bubbles form on the surface and underside has pale brown spots, then flip. Cook second side 30–45 seconds. For slight puffing and golden brown spots, press gently with a spatula and flip again if needed. Brush the cooked roti lightly with butter or ghee. Repeat with remaining rotis, adding a little oil to the pan if they begin to stick.

Cook roti

Stack cooked rotis and keep them wrapped in a clean kitchen towel or in a low oven (about 200°F / 95°C) to stay warm while finishing the batch.

Transfer the rice & peas to a serving tray. Arrange the rotis alongside or roll rotis and place in a warmed tray. Brush an extra bit of butter or ghee over rotis just before serving. Garnish the rice with chopped cilantro and scatter reserved green onion over the top. Serve with lime wedges on the side for squeezing over the rice.

Notes on heat and make-ahead: The whole scotch bonnet flavors the rice without overwhelming immediate heat; if you prefer milder, omit it. Rice can be made a day ahead and reheated with a splash of water and a short steam in a covered pot. Dough can be prepared ahead and refrigerated for up to 24 hours; bring to room temperature before rolling.

canned red kidney beans (drained and rinsed)

coconut milk

vegetable oil

garlic cloves (minced)

green onion (scallion, chopped)

fresh thyme (or 1 tsp dried)

scotch bonnet pepper (whole)

all-purpose flour

warm water

vegetable oil (plus extra for cooking)

baking powder (optional, for slightly puffier roti)

butter or ghee (for brushing roti)

fresh cilantro (chopped, optional)

lime wedges

Peel (optional) and cut potatoes into 1-inch cubes. If using carrot, peel and slice into similar-sized pieces so they cook evenly. Rinse potato cubes under cold water to remove excess starch and pat dry.

Prepare potatoes

Parboil potatoes and carrots: place the cubed potatoes and carrot in a pot, cover with cold salted water, bring to a boil and simmer for 6–8 minutes until just tender but not falling apart. Drain thoroughly and set aside.

Heat oil or ghee in a large skillet or saucepan over medium heat until shimmering.

Add mustard seeds and cumin seeds. When they begin to pop (about 30 seconds), add the finely chopped onion and sauté for 6–8 minutes until softened and beginning to brown at the edges.

Stir in minced garlic, grated ginger and chopped green chili (if using). Cook for another 1–2 minutes until fragrant, stirring so garlic doesn’t burn.

Lower heat slightly and add ground turmeric, ground coriander, ground cumin, curry powder, and red chili powder or paprika. Stir constantly for 30–45 seconds to toast the spices and release their aroma.

Add salt and black pepper, and mix to combine with the aromatic base and spices.

Pour in the crushed tomatoes (or tomato purée) and 1 cup water or vegetable broth. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Add the parboiled potato and carrot pieces, stirring gently to coat them in the sauce. Cover and simmer on low heat for 10–12 minutes until the potatoes are fully cooked and the flavors meld. Stir occasionally to prevent sticking.

If using peas, fold them in during the last 3–4 minutes of cooking so they heat through but retain some texture.

If you prefer a creamier curry, stir in the coconut milk during the last 3–4 minutes and warm through without boiling hard.

Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if tomatoes are too acidic. Stir in lemon or lime juice to brighten the flavors.

Remove from heat and sprinkle chopped cilantro over the curry. Serve hot.

Suggested serving: serve with steamed rice, naan, or flatbread and additional chutney or yogurt on the side.

russet or Yukon gold potatoes

carrot (medium, optional)

frozen peas (optional)

vegetable oil or ghee

onion (medium, finely chopped)

fresh ginger (grated)

green chili (optional, finely chopped)

mustard seeds

cumin seeds

ground turmeric

curry powder

red chili powder or paprika

canned crushed tomatoes or tomato purée

water or vegetable broth

coconut milk (optional for creaminess)

fresh cilantro (chopped)

lemon or lime juice

Wash all vegetables thoroughly under cold running water. Use a vegetable brush on carrots and cucumbers if needed.

Prepare produce

Trim carrot ends and peel if not using baby carrots. Cut carrots into sticks about 3 inches long. Trim celery and cut into similar-length sticks. Core and seed bell peppers, then slice into 3-inch strips. Slice cucumbers into 1/4-inch rounds or half-moons. Halve cherry tomatoes if very large. Trim broccoli and cauliflower into bite-sized florets. Trim ends from sugar snap peas (remove string if present). Halve or quarter radishes.

Trim and cut

If you prefer slightly tender broccoli and cauliflower, bring a pot of salted water to a boil, add florets for 1 minute, then transfer immediately to an ice bath to stop cooking. Drain thoroughly and pat dry before arranging.

Blanch (optional)

Pat all vegetables dry with paper towels or a clean kitchen towel. Chill in the refrigerator for 15–30 minutes if you like a crisp, cold presentation.

Dry and chill

Choose an appropriate serving tray or platter with shallow rims. If using a large central bowl for dips, place it in the center; otherwise plan for 2–3 smaller ramekins spaced evenly around the tray.

Begin arranging vegetables in groups radiating from the center or in sections around the dips: place carrot sticks, celery sticks, bell pepper strips, cucumber slices, cherry tomatoes, broccoli florets, cauliflower florets, sugar snap peas, and radishes in distinct clusters. Keep similar colors separated to create visual contrast (for example, place red peppers away from tomatoes).

Nestle the dips (ranch, hummus, tzatziki) in their bowls into the center or at intervals around the tray so guests can access them easily.

Add optional items: scatter cheese cubes and crackers on one side or in small bowls to avoid sogginess. Tuck lemon wedges around the tray for a fresh accent.

Finish with garnishes: lightly drizzle 1 tsp olive oil over broccoli and cauliflower if desired and sprinkle chopped parsley over dips and some vegetable clusters for color and aroma.

Cover tightly with plastic wrap or store in an airtight container and refrigerate if not serving immediately. Best served within 24 hours for freshness; dips can be kept longer according to their package or recipe instructions.

Place small tongs or toothpicks near the tray for easy serving. Encourage guests to use the dips of their choice and replenish vegetables and dips as needed during the event.

carrots (baby or peeled and cut into sticks)

celery (cleaned and cut into sticks)

red bell pepper (sliced into sticks)

yellow bell pepper (sliced into sticks)

cucumber (sliced into rounds or half-moons)

cherry tomatoes (and/or grape tomatoes)

broccoli florets

cauliflower florets

sugar snap peas or snow peas

radishes (halved or quartered)

ranch dip (store-bought or homemade)

hummus

tzatziki or yogurt-herb dip (optional)

fresh parsley (chopped, optional garnish)

lemon wedges (optional)

olive oil (for a light drizzle, optional)

assorted cheese cubes (cheddar, pepper jack, etc.)

mixed crackers or pita chips

Preheat oven to 375°F (190°C). Rinse the baby spinach well and spin or pat dry. Discard any stems or damaged leaves.

Trim and wash

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, 30–45 seconds until fragrant but not browned. Add the spinach in batches if needed, stirring until wilted (about 2–3 minutes total).

Sauté garlic and spinach

Season the wilted spinach with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice. Remove from heat and transfer to a colander or fine-mesh sieve to drain for 5 minutes, pressing gently to remove excess liquid. When cool enough, chop coarsely and set aside.

Plain Roti (dhalpuri) Per Dozen