Sri Lanka Cooking

Green beans mixed with coconut බෝංචි මැල්ලුම

noreply@blogger.com (Chamari) — Sun, 31 May 2020 14:30:00 +0000

Green beans mixed with coconut

සිංහල උපදෙස් සඳහා පහල බලන්න

My very first memory of this dish is from year 2002. My father made it for us, after tasted it at his sister's place. Those days "Mallum" was my worst enemy 😬. But surprisingly I really liked this dish.

This time when I saw fresh green beans, those memories came to my mind and made this dish for my family. Everyone at home loved the dish. So I thought to share with you all too.

Ingredients:

250g green beans - cut into a small rounds like pearls
50g scraped coconut ( I used dessicated coconut mixed with 2TBSP water)
1/2 onions - sliced
2-3bgarlic cloves - chopped
1-2 green chilies - cut into small pieces ( optional)
Few curry leaves
A small piece of Pandan leaf
1TBSP + 1/2tsp mustard seeds
Turmeric powder
Small amount of oil
3-4 TBSP water
Salt to taste

Method:

Grind the mustard seeds (1TBSP), with the help of the mortar and pestle, add the coconut, turmeric powder and little salt. Then grind everything together.
Place the green beans in a bowl. Add the grounded coconut mixture into the beans and mix well and keep it aside.
Add the oil and heat the pan/saucepan in medium heat. When oil is ready, add rest of the mustard seeds to the side of the pan. To another corner add onions, garlic, green chilies, curry leaves and pandan leaf. After few seconds mix everything together.
Now add the green beans + coconut mixture into the pan and mix it well.
Then sprinkle the water into the beans and cover the pan with a lid for nearly 3 minutes. Again give a quick stir and cover it for another 2 minutes. ( I switched off the heat at this point)
Taste for salt.

Also taste few bean pearls to check whether it's cooked as sometimes the heat settings of the stoves and the sizes of the bean pearls are different.

Enjoy with some rice and curry. ( We ate with rice, Sri Lankan red lentils curry, hot spicy fish ( recipe is on its' way) and fried fish.

බෝංචි මැල්ලුම

අවශ්‍ය ද්‍රව්‍ය:

බෝංචි 250g (පොඩි වටකුරුවට කපාගත්)
පොල් 50g පමණ (මම ගත්තේ නම් ඩෙසිකේටඩ් පොල් රස්නේ වතුර මේසහැඳි 2ක් එක්ක මිශ්‍ර කරලා)
ළූණු ගෙඩි 1/2
සුදුළූණු බික් 2-3 ක්
මු මිරිස් 1-2 - කුඩා කැබලිවලට කපා (අත්‍යවශ්‍ය නොවේ)
කරපිංචා ස්වල්පයක්ර
ම්පේ පොඩි කැබැල්ලක්අ
බ ඇට මේස හැඳි 1සහ තවත් තේ හැඳි 1/2
කහ කුඩු
තෙල් පොඩ්ඩක්ව
තුර මේස හැඳි 3-4
ලුණු

සාදන ක්‍රමය:

වංගෙඩියේ හෝ ඔබට හැකි ලෙස අබ ඇට ටික ( මේස හැඳි 2) කුඩුකර ගන්න,, දැන් එයටම පොල්, කහ කුඩු සහ ලුණු ස්වල්පයක් එක්කර හැමදේම හොඳින් මිශ්‍ර වනතුරු කොටා ගන්න.
කපාගත් බෝංචි ටික හාජනයකට දමා, එයට කොටාගත් පොල් මිශ්‍රණය එකතු කර හොඳින් මිශ්‍ර කරගන්න.
භාජනයක් ලිපේ තියලා එකට තෙල් ටිකක් දාලා රත් කරගන්න. රත් වූ තෙලට ඉතිරි අබ ඇට ටික දමා පුපුරව ගන්න. එයටම ළූණු, සුදුළූණු, අමු මිරිස්, කරපිංචා සහ රම්පේ එක් කරගන්න. තත්පර කිහිපයක් සියල්ලම එකට කලවම් කරගන්න.
දැන් ඒ තෙල් එකටම බෝංචි පොල් මිශ්‍රණය එකතු කර හොඳින් මිශ්‍ර කරන්න.
ඉන්පසු බෝංචි වලට වතුර ඉස මිනිත්තු 3 කට ආසන්න කාලයක් පියනකින් වසා උයාගන්න.
නැවතත් ඉක්මන් කලවම් කර තවත් මිනිත්තු 2 ක් වසා තබන්න. (මම මේ වේලාවේ ලිප නිවලා දැම්මා.)
ලුණු රස බලා, වෙනින් භාජනයකට බෝංචි මැල්ලුම මාරු කරගන්න. ( ලිපේ තිබ්බ භාජනයේ රස්නය තියෙන නිසා, බෝංචි ටික වැඩිපුර තැම්බීලා පාට වෙනස් නොවෙන්න)

ලිප් වල රස්නය සහ බෝංචි ටික කපන ප්‍රමාණය වෙනස් වන බැවින් එය පිසී ඇද්දැයි බැලීමට, ලිපෙන් බා ගන්න පෙර බෝංචි කැබැල්ලක් දෙකක් කාලා බලන්න.

අපි නම් කෑවේ බත්, රතු පරිප්පු හොදි, හට්ටිය කරකර හැඳූ මාළු මිරිසට (රෙසිපිය බලාපොරොත්තු වන්න.) සහ බැදපු මාළු එක්ක තමයි කෑවේ.

Home Made Whole Wheat Bread ගෙදර සැදූ ආටා පිටි පාන්

noreply@blogger.com (Chamari) — Sun, 17 May 2020 06:51:00 +0000

Home Made Whole Wheat Bread

සිංහල උපදෙස් සඳහා පහල බලන්න

Ingredients:

240 g whole wheat flour
60 g all-purpose flour
7g active dry yeast
2 Tablespoons sugar
1 tsp salt
240 ml milk in 40°C-42°C
2 TBSP Olive Oil
1 egg - room temperature
About 30-40g additional all-purpose flour

Method:

Place all the dry ingredients in a large mixing bowl.
Stir in milk, followed by oil and egg.
Beat on high for nearly 2 minutes.
Now on low speed add the 30g flour until dough foam bit sticky dough.
Now the kneading time. Knead it for 10-15mins.
Cover and let rest 10 minutes.
Now, shape the dough into a loaf shape and place it on the bread pan. (First flatten the dough into a bit rectangular/ovel shape. Then roll it in from one side to other. Tuck the ends under the loaf.)
Cover with a kitchen towel and let rise in a warm place, until it’s nearly one inch taller than the pan. mine took about 45 minutes.
Meantime, preheat oven to 190°C.
Bake for 30 minutes. After the first 20 minutes, I cover the top of the loaf with a foil to prevent the burning.
Once the bread is done, Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing. Enjoy!!!

ගෙදර සැදූ ආටා පිටි පාන්

අවශ්‍ය ද්‍රව්‍ය:

240g ආටා පිටි ( whole wheat)
60g පාන් පිටි
7g වියළි යීස්ට් ( active dry yeast)
සීනි මේස හැඳි 2
ලුණු තේ හැඳි 1
කිරි 240ml ( 40°C-42°C උෂ්ණත්වයේ)
ඔලිව් තෙල් මේස හැඳි 2
බිත්තර 1 (කාමර උෂ්ණත්වයේ)
අමතර පාන් පිටි 30g-40g

සාදන ක්‍රමය:

මුලින්ම පිටි (අමතර 30g නැතුව), යීස්ට්, සීනි සහ ලුණු භාජනයට දාලා මිශ්‍ර කරගන්න.
දැන් ඒ භාජනයටම කිරි , තෙල් සහ පසුව බිත්තර මිශ්‍ර කරන්න.
Stand mixer එකක හදනවා නම්, මිනිත්තු 2 කට ආසන්න කාලයක් වැඩිම වේගයකින් මිශ්‍ර කරගන්න.
දැන් වේගය අඩු කර, අමතර පිටි ටිකත් එකතු කර ටිකක් ඇලෙන සුළු පිටි මෝලියක් වෙනකල් තවත් විනාඩියක් පමණ මිශ්‍ර කරගන්න.
දැන් අත්ගසන ( kneading) වේලාව, පිටි මෝලිය මිනිත්තු 10ක් පමණ අත් ගසාගන්න.
දැන් පිටි මෝලිය රෙදි කැබැල්ලකින් ආවරණය කර විනාඩි 10 ක් පිපෙන්න තියන්න.
ඊට පසු, දිගටි රොටියක හැඩයට ටිකක් තුනී කරගෙන එක් කොනක ඉඳන් අනිත් කොණට රොල් කරගෙන පාන් ගෙඩියඛ හැඩය ගන්න. ඒ පිටි මෝලිය දැන් පාන් ට්‍රේ එකට දාලා, රෙදි කැබැල්ලකින් වහලා පිපෙන්න තියන්න.
පාන් තැටියෙන් උඩට අඟලකට එකකට වඩා උස වන තුරු උණුසුම් ස්ථානයක තියන්න. මගේ පිටි මෝලිය පිපෙන්න විනාඩි 45 ක් ගියා..
මේ අතර, අවන් එක 190°C රත් කරගන්න.
විනාඩි 30 ක් බේක් කරගන්න. මම නම් පළවෙනි මිනිත්තු 20 න් පස්සේ, උඩ foil කෑල්ලකින් වැහුවා පාන් ගෙඩිය උඩ කර නොවෙන්න.
පාන් ගෙඩිය අවන් එකෙන් ගත්ත ගමන්, තැටියෙන්ඉවත් කරන්න. පෙති කැපීමට ඉස්සෙල්ලා අවම වශයෙන් විනාඩි 10 ක් වත් සිසිල් වීමට ඉඩ දෙන්න. එතකොට තමයි නියම රස එන්නේ... හදලා කලා බලන්නකෝ.

BBQ Bacon Wrapped Cheese Stuffed Mushrooms බාබකියු කළ ක්‍රීම් චීස් පුරවපු හතු, බේකන් සමඟ

noreply@blogger.com (Chamari) — Sat, 02 May 2020 19:22:00 +0000

BBQ Bacon Wrapped Cheese Stuffed Mushrooms

This is one of the famous BBQ dishes among the Finns. I got to know this from one of our good friends in year 2008. From that onward, this dish is a must at our family BBQs during summer. So, I thought to share this with you all too. Let's start then. I added few pictures of the steps too.

Ingredients:

12-15 Whole button mushrooms (fresh ones)
1 packet of cream cheese
2 packs of bacon
~30 toothpicks

Method:

After washing the mushrooms, carefully remove the stem. (you can use those to make soups or something else).
Now fill that hole with cream cheese.
Wrap the filled mushroom with a bacon. It's important wrap it well to prevent leaking cheese when BBQing (use 2 pieces of bacon if the mushroom is a large one).
Now secure the bacon with toothpicks. Toothpicks should go through the mushroom. (I usually put two toothpicks, like a "+" = 1 horizontally and 1 vertically).
Now place it on the heated BBQ grill or 190°C preheated oven until you get a nice colour on the bacon.
Remember to turn the mushrooms while cooking, so the bacon has nice color all around. Enjoy while it is still hot!!!

බාබකියු කළ ක්‍රීම් චීස් පුරවපු හතු, බේකන් සමඟ.

අවශ්‍ය ද්‍රව්‍ය:

බොත්තම් හැඩයේ හතු (Button mushroom) 12-15
ක්‍රීම් චීස් පැකට් 1
බේකන් පැකට් 2
Toothpicks 30ක් විතර

සාදන ක්‍රමය:

හතු සේදීමෙන් පසු, හතු වලින් කඳ කොටස ඉවත් කරන්න. (ඔබට ඒවා සුප් හෝ වෙනත් දෙයක් සඳහා භාවිතා කළ හැකිය).
දැන් ඒ කුහරය ක්‍රීම් චීස් වලින් පුරවාගන්න.
පුරවන ලද බිම්මල් බේකන් කැබැල්ලකින් හොඳින් වටේට ඔතා ගන්න. ප්‍රධාන දෙය නම් මෙහිදී කුහරය හොඳින් ආවරණය කරගත යුතුයි. එහෙම නොවුණොත් බාබකියු කරන විට චීස් ටික ඔක්කොම එළියට කාන්දු වීමට පුළුවන්. (හතු ටික විශාල නම් බේකන් කෑලි 2 ක් ඔතා ගන්න.)
දැන් toothpick ආධාරයෙන් බේකන් කැබැල්ල නොවැටෙන ලෙස හතු වල රඳවා ගන්න. Toothpick එක හතු හරහා යා යුතුයි. (මම සාමාන්‍යයෙන් "+" එන ලෙස, 1 තිරස් අතට හා 1 සිරස් අතට toothpick දෙකක් ගසාගන්නවා.)
දැන් බේකන් කැබැල්ල වටේ ලස්සන පාටක් එනතුරු රත් වූ බාබකියු ග්‍රිල් එකක හෝ 190°Cට ප්‍රී හීට් කරගත් අවන් එකක පිසගන්න. පිසීමේදී හතු එක හැරවීමට ( පැත්ත මාරු කිරීමට) මතක තබා ගන්න, එවිට හතු එක වටේට එක වගේ පාටක් ගන්න පුළුවන්.
කෑම එක උණු උණු වෙන්ම රස විඳින්න, එතකොට ගොඩක් රසයි !!!

Pathola Kiri Hodi - Snake Gourd White Curry

noreply@blogger.com (Chamari) — Tue, 20 Oct 2015 07:59:00 +0000

This is a dish that we make in Sri Lanka for day to day meals. This curry is a mild dish suitable for everyone & also a very easy one to make. There were so many requests for day to day curries. That is why I thought to share this recipe with you all! Try the recipe by yourself and remember to put a comment for me  Good luck with the recipe.

INGREDIENTS:
3 cups snake gourd – cut in to half-moon slices
½ onion – sliced
2 cloves garlic – sliced
1 green/red chili – cut into small pieces
5 -6 curry leaves
Pandan leaf – small piece
¼ teaspoon fenugreek (Uluhal) – (optional)
2 cups coconut milk - little bit thick (mitikiri)
¼ teaspoon turmeric
¼ teaspoon chili powder – (optional)
½ teaspoon Sri Lankan raw curry power
1 tablespoon Maldive fish – pieces (Optional)
1 tablespoon lime juice
Salt to taste

DIRECTIONS:
Place the snake gourd, onions, garlic, green chilies, curry leaves, fenugreek, Maldive fish, salt and all the spices in a medium size bowl, mix it all well and keep it aside for nearly 5 minutes. Heat the stove on medium heat and in the same time place the snake gourd mixture in a saucepan and add the coconut milk. Mix it well. Place the saucepan on heat for nearly 15 minutes OR until the curry is boiling. (Continuously stir the curry, if not it will curdle.) When you see the bubbles on the bottom of the saucepan, lower the heat, and let it cook for another 5 minutes. Take the curry out from the heat. Then add some lime juice and mix it well. Taste for salt. Sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry before serving.

SERVING:
Mainly you can eat with any kind of rice.

NOTES:
1. If you like you can mix a small piece of cinnamon into the curry. 2. Always stir the curry, if not the curry will curdle, and you won´t get the real taste at all. 3. If you think the curry is too think just add small amount of water.

Making Kalu Dodol in Microwave, in Less Than 40 minutes! - A Sri Lankan Sweet

noreply@blogger.com (Chamari) — Mon, 29 Jun 2015 07:08:00 +0000

Kalu dodol is a very popular sweet in Sri Lanka. However making Kalu dodol is a time consuming process. I wanted to try it for a long time but was lazy to start as I knew the effort required would be quite high. I have to thank Gayani Silva for posting this easy to make recipe in Facebook & also my dearest Friend Nilu Manatunga (Nilu Akka) for inspiring me to try this recipe :-) !!! I tried this recipe twice! The taste and the colour of the dish are the same as the authentic Kalu dodol, but the texture of the dish is little different. Very close to the texture of Mascat (another Sri Lankan sweet). So you can try the recipe and give me the feedback! Really looking forward to seeing the feedback of this dish :-) Good luck with the recipe!

INGREDIENTS:
550ml thick coconut milk
230g jaggery – grated
½ cup unroasted rice flour
2 – 3 tablespoons caster sugar
25g cashew nuts – whole or chopped
¼ teaspoon cinnamon powder
3 cloves - grounded
3 cardamoms – grounded

DIRECTIONS:
First pour the coconut milk into a microwave safe, somewhat tall bowl. Dissolve the jaggrey in the coconut milk, then add rice flour and mix it well until there are no lumps. Now add the rest of the ingredients to the coconut milk mixture and mix well. Place the bowl in the microwave oven and set the timer for 10 minutes. When time is up, mix the mixture well and again pop the bowl into the microwave oven and set the timer. You have to precede this until the mixture comes together as a very thick paste, hard to stir and the colour change to darker brown. (After the first 10 minutes, I cooked the mixture for another 25 minutes. During that time, every 5 minutes I took the bowl out from the microwave and gave a quick stir!) Take out the excess oil which will come from the mixture. Now transfer the mixture into a baking tray or what you can use as a tray and press it down a bit, so then it will get the shape of the tray. Let it cool for nearly 1 hour. When Kalu dodol is cool down transfer it to the serving plate. ENJOY!!!

NOTES:
1. Even though I mentioned you can make this dish less than 40 minutes, it depends on your microwave oven and the quantity you are going to use. (your microwave may need more or less time) 2. This mixture is extremely hot, so be careful when you are handling it!

Fish Cutlets (Sri Lankan Style)

noreply@blogger.com (Unknown) — Wed, 24 Jul 2013 08:22:00 +0000

This is very popular and tasty, party food as well as a one of the popular short-eats in Sri Lanka. No matter whether it's a lunch, a tea or dinner party at home or a special occasion in a hotel it's very common to serve cutlets with other main dishes. There are so many different kinds of cutlets, but today I made fish cutlets. I thought to share it with you all because I'm sure there are plenty of people who really wants to try this at home & it's not hard at all to make some tasty cutlets by your own. So try it by yourself and taste it. Hope you will like this, just like most of Sri Lankans loves it. Good luck with the recipe.

INGREDIENTS:
For The Cutlets:
150g canned tuna fish (any fish you like)
150g potatoes – boiled & mashed
1/2onion – finely chopped
4 -5 garlic cloves – finely chopped
1 x 5cm ginger – finely chopped
2 green chilies – finely chopped
4 -5 curry leaves (I didn’t have it)
½ of a lime or lemon
½ teaspoon chili powder
½ teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
¼ teaspoon paprika powder
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
Salt to taste
For Deep Frying:
Flour & 1 – 2 cups water OR 2 eggs – Well beaten
3 cups of bread crumbs
Oil to fry

DIRECTIONS:
Making The Cutlets:
Heat a pan with oil in medium heat.
Then add chopped garlic & ginger. Fry it for nearly 1minute.
Add the onions and fry it till it’s gets light brown.
Now you can add fish or salmon into the pan and & mix it well. Let it cook for nearly 6 - 8 minutes.
Put the heat on law heat and add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potatoes. Mix it well with the fish mixture.
Add lime juice & also taste for salt.
Let it cool nearly 1 hour and now you have make the cutlets to any shape you like. Grab a small handful and slowly form into ball.
Making the Batter OR use the beaten egg:
In a medium bowl, mix the flour, water & pinch of salt together. If you like add pinch of turmeric into the batter.
Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the cutlets in flour batter OR in the beaten eggs and, coated it with bread crumbs well. And deep fry the cutlets till you get a nice golden brown.
Drain the excess oil in kitchen tissues.

SERVING:
Mainly you can eat with any kind of rice, bread & also with string hoppers (Indiappa). But if you like of cause you can eat lentils curry with roti, parata or anything you like most :-).

NOTES:
1. The most important part when you are forming the cutlet ball, to make sure you don't have any cracks on your cutlet ball. If you have a crack then the cutlet will burst & open when it´s frying.
2. If you don´t like to use the flour batter, you can use the beaten egg for egg washing.
3. If the whole cutlet is not in the oil, make sure you put the oil on the top of the cutlets with a spoon & also remember to turn the sides. If not cutlet will burst from the side which is above the oil.

Egg Rolls (Sri Lanka Style)

noreply@blogger.com (Unknown) — Mon, 10 Jan 2011 13:46:00 +0000

This is a very popular & also very tasty short-eat in Sri Lanka. One of my favorite snack when I was in Sri Lanka, That´s why I really wanted to make it by myself & I did it. And also I got so many requests for this recipe. So I thought to share it with you all because I sure know there will be plenty of people just like me who love egg rolls & missed it a lot. So try it by yourself & taste it. Hope you will like this, just like my family & friends loved it. Good luck with the recipe.

INGREDIENTS:
For The Pan Cakes:
2 cups flour
1 egg - (Optional)
1 cup coconut milk – (optional)
Pinch of salt
2 cups cold water

For The Filling:
6 hard boiled eggs – cut into half
Seeni sambola

For Deep Frying:
3 cups of bread crumbs
1- 2 eggs – beaten
Oil to fry

DIRECTIONS:

Making The Pancake Batter:
In a medium bowl, mix the flour & salt together. Then add the egg and 1 cup coconut milk & 1 cup water. Mix it well, if the batter is very thick add little bit water at a time, mix it well and check whether batter is in right consistency for pancakes. (It should be smooth, thin batter, but not like water. )

Making Eggs Rolls:
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of Seeni Sambola & on top of seeni sambola place half of an egg. (Place the Seeni Sambola on the middle of the pancake.) It´s very important to fold the roll during the pancake is hot.
Fold the two opposite sides into the middle, and from the bottom of the pan cake fold it nicely & tightly. Finely you’ll get a nice square shaped roll.

Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

SERVING:
Egg rolls are ideal for tea parties, evening snack & also as a breakfast (With buttered bread).
When you are serving Egg rolls, try to serve it warm, with some ketchup or your favorite sauce.

NOTE:
1. If you don´t use coconut milk, just add 1 - 1 1/2cups water into the pancake batter.
2. I use cold water, because the batter will be very smooth & no lumps at all :-).
3. If you don’t like Seeni Sambola, you can use any filling you like with eggs. (Once I tried with potato filling, but my family didn´t like it very much.)
4. If you don’t like to egg wash the rolls, use the same batter which you used to make pancakes. But batter should be little bit thin. (Add ¼ cup water extra). But crust of the roll will be little bit hard than normal rolls.

ENJOY!!!

Ala Kiri Hodi (White Potato Curry)

noreply@blogger.com (Unknown) — Sun, 19 Sep 2010 21:39:00 +0000

This is a very famous dish in Sri Lanka in both occasions and day to day meals. This curry is a spicy less dish for everyone & also a very easy & tasty dish. If you are a vegetarian this is a very good dish for you all.Try the recipe with yourself, hope you like it much. Good luck with the recipe.

INGREDIENTS:
250g potatoes – boiled & cut into chunks
½ onion – sliced
4 cloves garlic – sliced
4 green chilies – cut into small pieces
5 -6 curry leaves
½ teaspoon fenugreek (Uluhal)
2 cups coconut milk - little bit thick (mitikiri)
¼ teaspoon turmeric
½ teaspoon chili powder
½ teaspoon Sri Lankan raw curry power
Salt to taste

DIRECTIONS:
Place the coconut milk, onion, garlic, green chilies, curry leaves, fenugreek, all the spices & salt in a medium size sauce pan and mix it all well.
Heat the solve on medium heat and place the saucepan on heat for nearly 10 – 15 minutes OR until the curry is boiling. (Continuously stir the curry, if not it will curdle.)
When you see the bubbles on the bottom of the saucepan, add boiled potato chunks in to the curry, and let it be on medium heat for another 5 minutes.
Taste for salt.

SERVING:
Mainly you can eat with any kind of rice, bread & also with string hoppers (Indiappa). But if you like of cause you can eat lentils curry with roti, parata or anything you like most :-).

NOTES:
1. If you like you can mix a small piece of cinnamon into the curry.
2. And also if you like you can add 1 – 2 tablespoons Maldives fish into the curry. (NONVEGITERIANS ONLY)
3. Always stir the curry, if not the curry will curdle, and you won´t get the real taste at all.
4. If you think the curry is too think just add small amount of water. (But potato white curry is tasty when you taste the creaminess of the curry :-))
5. If you like, you can sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry. (Before or after transfer the curry into a serving dish.)

Lamb / Mutton Curry

noreply@blogger.com (Unknown) — Mon, 09 Aug 2010 18:45:00 +0000

First of all I have good news….. I got a new cooker & this is the first video I´m going to make after I got my new cooker :-)
Today I´m going to do a Lamb Curry in Sri Lankan style. There is some confusion about Lamb & Mutton. Asian countries like Sri Lanka, India we call Mutton for Goat’s meat, But most of other countries call “Lamb” for both Goat and Sheep meat. Today I’m using Sheep’s meat. So you can make both meats according to below instructions.
Also I have to tell you this is very spicy, so if you don’t like too much spicy, just reduce the amount of Chili power & Pepper power you are adding. Hope you all like this.
OK Then, here we go….. Good luck with the recipe.

INGREDIENTS:
250g Lamb – cut into small chunks
1/2 onion – sliced
4 - 5 garlic cloves – sliced
Small piece of ginger – chopped
1 1/2 teaspoons roasted chili powder
2 teaspoons chili powder
1 ½ teaspoons black pepper powder
1/2 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
4 - 5 green chilies – cut into small pieces
5 - 6 curry leaves
1 x 2.5cm cinnamon stick
4 cardamom pods - split
4 cloves – crushed
½ teaspoon vinegar
4 - 5 tablespoons oil
½ cup coconut milk
1 cup water
2 – 3 tablespoons oil
Salt to taste

DIRECTIONS:
In a medium size bowl, mix chili powder, roasted chili powder, black pepper powder, Sri Lankan raw curry powder, turmeric & salt with lamb pieces and keep it aside.
Heat the oil in a large saucepan in medium heat.
When oil is hot add garlic & ginger, fry it for 1- 2 minutes, and then add curry leaves & Also clove, cardamom & cinnamon, mix well.
Then add onions and fry nearly 5 – 6 minutes OR until its get slightly light brown.
Now add green chilies.
And also if you like you can add, little bit of turmeric & ½ teaspoon chili power into the onion mixture just to get a nice colour.
Add the marinated lamb chunks and mix it well with the onion mixture. Fry it for nearly 5 - 6 minutes.(Optional)
If you want, add little bit of oil, especially if you peel off the fat from the meat.
Now add water, stir the curry and keep the curry on medium heat for nearly 15 minutes. When the curry is boiling OR when the water level is ½ way down, you can add coconut milk and keep it on heat for another 15minutes.
Off the heat & taste for salt.
To get an oil layer on the top of the curry, just keep the curry aside for nearly 5- 10 minutes to cool. (Optional)

SERVING:
You can serve this with any kind of rice, bread, roti, or string hoppers and also what you like most.

NOTES:
1. I used vinegar as a Meat tenderizer. If you can’t find vinegar, you can use Gambooge (Goraka) also.
2. If you don’t like the lamb fat, just peel it off, when you cut the meat.
3. When you add onions, add little bit (nearly ¼ teaspoon) salt also.
4. When you are frying garlic, ginger & also Onions, don’t let it burn. Always stir the mixture, so burning chances will be less.
5. If you don’t like to fry the meat, you can add water at that stage.
6. You can add water & coconut milk together if you like. (Sometimes I’m doing that way also)
7. If you don’t like to use coconut milk, of cause you can make this with just water only.
8. If you want thick gravy, just keep the curry on heat for some more time.

ENJOY!!!

Wambatu Moju

noreply@blogger.com (Unknown) — Tue, 18 May 2010 19:53:00 +0000

INGREDIENTS:
250g eggplant – cut into small strips
½ red onion – cut into cubes
10 green chilies – cut it from the middle (optional)
2 – 3 cloves of garlic
2.5cm x 1 piece of ginger
20 – 25 dried sprats
8 – 10 curry leaves
1 tablespoon coriander power
1 ½ mustard seeds
Vinegar
2 – 3 teaspoons Sugar
Oil to fry
Salt to taste

DIRECTIONS:
Heat the oil in a large frying pan in medium heat.
When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in color on both sides.
Drain it on a paper or kitchen tissues to remove excess oil.
Now add onions & green chilies and fry it for nearly 5 – 10 minutes & Drain it on a paper or kitchen tissues to remove excess oil.
Finally fry the dried sprats till you get a nice golden color and Drain it on a paper or kitchen tissues to remove excess oil.
Now with the help of a blender or a mortar and pestle (Wangediya) minced the ginger and garlic. When you get a fine paste now add mustard into the ginger garlic paste and minced it till the mustard seeds vanished . You will get a fine paste of ginger, garlic & mustard.
Now place the paste in a small bowl, and add coriander power, sugar, salt and vinegar and stir the mixture till sugar is dissolve.

SERVING:
You can have this eggplant salad with any kind of rice, noodles or even with any kind of bread.

NOTE:

1. We are placing the eggplant strips in turmeric & salt mix water bowl, so it won´t change the color of the eggplant strips.
2. While you are frying eggplant strips, remember to stir it so you can get an even color with every strip.
3. If you can´t find coriander power, just roast (Kabale badaganna) some coriander seeds and grind it till you get fine power.
4. Amount of sugar is depending on the amount of vinegar.

ENJOY!!!

Pani Walalu / Undu Wal or Undu Walalu

noreply@blogger.com (Unknown) — Sun, 28 Mar 2010 23:52:00 +0000

Pani Walalu / Undu wal ia a Deep Fried Coils of Urad dal & Rice Flour Mixture Soaked in Sugar Syrup. This is one of our family’s favorite sweet. In my childhood, when I eat this I never thought one day I make pani walalu in my own. But I did it. Pani walalu is a very sweet food, specially you can see in Sinhala & Tamil New Year Season.
The shape of my some Unduwal is not perfect, But there wasn´t a problem with the taste …. Of cause it´s not the same taste when you use suger syrup instead of treacle :-( Anyway I got positive comments from the people who ate what I made, so I´m really happy.
Also I like to Thank Kanchana Nangi´s Mother who thought me about making the brown sugar syrup. Even though I don´t have treacle, I can get the same color as it.
So, I hope you all will love this recipe as much as you love Pani Walalu just like my family :-)
Good Luck with the recipe!

INGREDIENTS:
2 cups Urad Dal (Undu) – Which is washed and black skin removed
1 cup rice flour
1 cups coconut milk
1 teaspoon salt
3 – 4 cups sugar
1 cup water
Oil to fry

DIRECTIONS:
Making The Sugar Syrup:
In a medium size saucepan place the sugar and water and keep it on medium heat. Stir the mixture until sugar is dissolve. Let it be there for nearly 10 minutes or till you get a bit thicker sugar syrup and then keep the sugar syrup on very low heat. (Syrup should be warm, when you place fried undu walalu in the syrup)

Making The Batter:
Soak the washed urad dal for overnight.
Drain the water and grind it until you get a smooth paste. (I’m grinding the urad dal with 2 – 3 tablespoons of water.)
Now in a medium size bowl, place the undu paste, rice flour and salt and mix it. First add 1cup of coconut milk to it and mix well. Then add coconut milk little by little and make the batter that is not is not too thick and also not too thin & also no lumps.
Heat the oil in a large frying pan in medium heat.
When the oil is ready, fill an icing bag or a piece of a cloth which have a small hole which has a diameter of 6-8mm, with the batter. And now slowly squeeze out the batter randomly in coiled circle in to the heated oil.
You can deep fry 3 – 4 coils at a time.
When you get a nice golden brown on both sides, drain the oil and place the fried coils in the warm sugar syrup.
After 5 – 6 minutes take out the coils (pani walalu) from the sugar syrup, and put the next set.

Finally place all pani walalu in a saucepan or container and pour the sugar syrup into that, and keep it for a day & serve.

SERVING:
This is a Sri Lankan sweet specially making for Sinhala & Tamil New Year and also for the other occasions.

NOTE:
1. if you use treacle, first heat the treacle and make it bit thicker before use it. Then use it warmly just like the sugar syrup.
2. If you want to get brown sugar syrup, place the sugar and ½ cup water in a saucepan and heat it till you get the caramelize sugar. When you get it just pour 2 – 3 cups boiling water and stir it again till you get thick syrup. Be careful when you add boiling water, because the steam can harm your hand.
3. You can also make it brown by adding 2-3 tablespoons of juggry (Hakuru) to the sryrup.
4. When you are squeeze out the batter from the icing bag just free your hand and do it. I sometimes on the first try you won’t get the shape, but don’t give up.
5. If you like you can eat just after you made without it for a day with sugar syrup, but then you won’t be able to get the really taste of pani walalu.
6. Some time you need to make more sugar syrup.
7. I normally store pani walalu in 2 – 3 bottles with sugar syrup and turn the bottle upside down in every two hours

ENJOY!!!

Kokis

noreply@blogger.com (Unknown) — Thu, 25 Mar 2010 00:08:00 +0000

This is the first of the series of videos, I'm planning to make for the coming Sinhala and Tamil New Year. Even though I wrote about making Kokis last year, didn't have a video about it yet. You can read the written recipe from here: Kokis (Deep Fried Batter of Flour & Coconut Milk) - Sri Lankan Sweet

ENJOY!!!

Fried Rice

noreply@blogger.com (Unknown) — Tue, 19 Jan 2010 19:57:00 +0000

Fried rice is not a Sri Lankan dish but it’s very famous dish in Sri Lanka just like other countries in the world. Day to day meals and in special occasions like weddings, fried rice is a main dish in the menu. This is a very basic fried rice which I have shown below. But there are so many kind of fried rice, like chicken fried rice, egg fried rice, seafood fried rice, mix fried rice which is included eggs, bacon, ham, chicken and sausages also. And there is just vegetable fried rice too.
If you are a vegetarian prepare this dish without eggs, I’m sure you’ll love it.
Try this basic fried rice by yourself and I hope you’ll like it…
All the very best with the recipe.

INGREDIENTS:
6 cups cooked basmati rice
2 cups carrot – julienne
2½ cups leeks – julienne
1 cup beans – small pieces
1 cup green peas – 1 cup
2 medium size onions - sliced
3 cloves of garlic - chopped
1.5cm x 1 ginger - chopped
70g butter
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
2 eggs – beaten (optional)
Black pepper power
Salt to taste

DIRECTIONS:
Heat the wok in medium heat and add ½ amount butter into the wok. When butter is ready add ginger garlic mix and keep it for 2 – 3 seconds, then add the onions and little bit of salt and let it cook for nearly 2 - 3 minutes.
When onions are ready, add the carrot with little bit salt and mix it well. Let it cook for nearly 5 minutes or you can see the colour difference when the carrot is cooked. At that point, add the leeks and let is be there for 2 minutes. And then add beans & green peas also. Mix it well. Let it cook for nearly 2 – 3 minutes.
Then add the beaten eggs and make scramble eggs when it’s cooked mix it well with the vegetables.
Reduce the heat into low and then add all the sauces into the wok, mix it well.
Now you can add rice and mix it well.
Taste for salt.

SERVING:
You can have the fried rice with any kind of meat or fish you like. Or even you can eat it without any curry but little bit of Chinese Chili Paste :-).

NOTES:
1. Carrot and onions will cook quickly, in that case you have to add little bit salt with those two ingredients to get the nice taste.
2. If you use grated carrot, during the cooking time, large amount of water will come out from carrot, and the fried rice won’t taste good. So what I’m saying is, if you want to taste nice fried rice don’t use grated carrot.
3. When you are adding eggs into the vegetable mix, first scramble the eggs in a separate pan or just keep the vegetables aside in the same pan. If you do it like that, in the end you’ll get a nice colour in the fried rice. If not the eggs will coated in the vegetables and fried rice won’t be colourful rice.
4. If you like you can use Maggi or Knorr soup cube in the fried rice. If you are using, with little bit hot water make a paste and add it when you are adding sauces into the vegetable mix.
5. If you are making large amount of fried rice, mix them both in a separate pan with small portions.

ENJOY!!!

Prawns Curry in Sri Lankan Style

noreply@blogger.com (Unknown) — Sun, 20 Dec 2009 00:18:00 +0000

As you all know Sri Lanka is an island, we have lots of sea food dishes in our meals. Prawns are the most popular and also very special dish in occasions, parties and also in our day to day meals.
Even prawns are little bit expensive, most of Sri Lankans love to eat prawns as I know. We have so many ways to cook prawns, but prawns curry is the most popular way of cooking because we love to eat spicy food a lot. (If you don’t like to eat so much spicy, reduce the amount of chili powder.)
Try the recipe by your self too. I hope you also will love the dish as we all Sri Lankans do :-)
Good luck with the recipe.

INGREDIENTS:
200g tiger prawns
2 cups coconut milk
1 onion – sliced
3 cloves of garlic –sliced
½ of a lime - juice
1 x 1.5cm cinnamon piece
5 – 6 curry leaves
1 teaspoon Sri Lankan raw curry powder
1 ½ teaspoons Chili powder
¼ teaspoon turmeric
½ teaspoon toasted chili powder (optional)
5 – 6 tablespoons oil
Salt to taste

DIRECTIONS:
Place the onion, garlic, cinnamon, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder, coconut milk & salt a medium size saucepan and mix it well. Then add the tiger prawns into the saucepan and keep it on medium high heat for nearly 15 minutes.
Then transfer the curry into another bowl and add the oil into the saucepan. When the oil is ready fry the each side of prawns for nearly 5 - 6 minutes. When the frying part is over add the toasted chili powder into the prawns and mix it well. Then add the curry into the prawns and let it be on low heat for nearly 5 - 10 minutes.
Add the lime juice, and give a quick stir.
Taste for salt.
(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)

SERVING:
You can have this prawns curry with any kind of rice, noodles, bread or anything.

NOTES:
If you don’t like to use the same saucepan for frying the prawns, you can use another one.

ENJOY!!!

White Chicken Curry

noreply@blogger.com (Unknown) — Tue, 15 Dec 2009 03:07:00 +0000

Normally we used to eat chicken as a spicy curry, fried or roasted. I have never eaten a white chicken curry in my life, and haven’t seen any Sri lankan making chicken as a white curry. So I just thought to experiment a white chicken curry and it was very successful. Everyone who ate this dish told it´s very nice and tasty. So the experiment was successful and decided to share it with all of you. Try the recipe by yourself too.
Hope you’ll like it, just like other dishes :-).
Good luck with the recipe.

INGREDIENTS:
500g chicken – cut into small chucks
½ onion – sliced
3 cloves of garlic – sliced
4 – 5 curry leaves
½ teaspoon fenugreek (Uluhal)
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon Chili powder
½ teaspoon Turmeric
1 ½ cups coconut milk
350ml water
Salt to taste

DIRECTIONS:
Place these all ingredients (onions, garlic, fenugreek, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder & salt) in a medium size saucepan.
Then add the chicken pieces into the saucepan and mix it well.
Then add water and ½ cup of coconut milk and mix it well with chicken mixture.
And now keep the saucepan on high heat for nearly 15 minutes.
Then stir the curry and keep it on heat for nearly another 15- 20 minutes.
When the water level has gone down, it’s the time to the rest of the coconut milk into the chicken, and slowly mixes it well.
Reduce the heat and keep the saucepan on heat for another 15 minutes or the amount of the gravy you want. Taste for salt.
(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)

SERVING:
You can eat white chicken curry with rice, bread, roti, string hoppers or anything you like.

NOTES:
1. If you cut chicken into small chunks, the benefits are, chicken will cook quickly, it will adsorb the spices well and at last the taste is very good.
2. Firstly chicken should cook in the second time milk. (Diya kiri)
3. After you added the coconut milk for the second time, if you keep the curry on very low heat for nearly ½ hour, you will get a nice yellowish oil layer on the top of the chicken curry.
4. If you like, you can sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry. (Before or after transfer the curry into a serving dish.)

ENJOY!!!

Purawapu Malu Miris (Stuffed Capsicum Curry)

noreply@blogger.com (Unknown) — Tue, 24 Nov 2009 07:36:00 +0000

In Sri Lanka we prepare this recipe with capsicum / Banana Pepper, but where I live now, I couldn’t find banana pepper so I made it with Paprika. It came nicely and the taste also similar to what we ate in Sri Lanka.
In Sri Lanka this is a famous curry in day to day meals. If you are a vegetarian prepare this dish without Maldive fish.
Take the challenge and try it by your self….
Good luck with the recipe…

INGREDIENTS:
2 paprika
2 onions – sliced
3 cloves of garlic – sliced
½ cup Maldives fish
1 teaspoon chili powder
1½ teaspoons chili pieces
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
3 – 4 teaspoons lime juice
½ cup coconut milk
Salt to taste

DIRECTIONS:
Firstly cut out the steams of paprika and clean the inside of paprika. (Take out the seeds, and get free space to fill the mixture.)
Then with a folk just make some tiny holes all over the paprika, especially on the top and bottom. Keep it aside.
Now in a medium size bowl mix all the ingredients together (onion, garlic, Maldives fish, chili powder, chili pieces, Sri Lankan Curry Powder, turmeric & salt) except lime juice & coconut milk.
After you mix all the ingredients well, add lime juice and mix it again.
Take out nearly 2 – 3 tablespoons from the onion mixture and keep it aside.
Now fill the paprika with onion mixture, till the paprika is full.
In a medium size saucepan, add the onion mixture that you kept aside, and also add 1/4 very small amount of all the spices we used for the onion mixture and also salt to taste.
Then pour the coconut milk and, let it get warm on medium heat.
When the coconut milk is hot, adds the filled paprika and coved the saucepan with the lid. Remember to turn the paprika upside down for every 5 – 10 minutes.
When th paprika is soft And there is only little bit thic gravy, it´s time to take the saucepan out from the heat.
Taste for salt.

SERVE:
Mainly goes with plain rice, but also you can have it with any kind of rice you like. And also you can try it with by other main dishes also.

NOTE:
1. If you like to eat seeds, just add the seeds you took out from the paprika into the onion mixture.
2. If you are using capsicums no need to do this step. (I´m doing this step because paprika is very thick, with this step it´s easy to make it soft while cooking.)
3. If you don’t like to add spices again into the curry, just forget that step.
4. If you feel, that coconut milk is not enough to get paprika soft, just cover the saucepan and put the heat medium to law.
5.Cooking time is depending on the size, hardness and also the holes you marked on the paprika.
6. After it´s cooked, there will be some gravy, it´s because of onions. From onions water will come and it will get mix with Coconut milk gravy.

ENJOY!!!

Prepare Wheat Flour for String Hoppers & Murukku

noreply@blogger.com (Unknown) — Fri, 16 Oct 2009 12:10:00 +0000

THINGS NEEDED:
wheat flour – amount you want
3 news papers
1 oil paper or baking paper
water

DIRECTIONS:
Bring the water to boil and prepare the steamer.
Now take the news papers and place the wheat flour on the middle of the papers and
fold a side of the papers you wish. Then fold the opposite side. Fold the other two sides also.
Now take the oil paper and place the wheat flour package on the oil paper and fold it like earlier.
Place the flour package on the steamer and let it steam for nearly 1½ hours.
After steamed it, when you are opening the package, you’ll see a crack on the middle of the flour, and it says, “I’m well enough steamed”.
If you like, you can mash the flour while it’s hot OR let it cool, then break to pieces and grind it in a grinder. BUT remember before you use the steamed flour for String Hoppers & Murukk you have to sift it through a sieve.
You can keep it in an air tight container for nearly 2 - 3 weeks. (But I prefer to steam the flour on the same day or a day before it’s used.)

NOTE:
1. When you are folding the news papers, don’t keep spaces between sides. If you do, it can drop wheat flour from the package.
2. When you are placing the wheat flour package on the oil paper, remember to place the opening side as bottom part.
3. If you don’t get a crack on middle of the flour, don’t worry. But steam it for 1½ hours.
4. When you are placing the wheat flour package on the steamer, remember to place the opening side of the oil paper as bottom part.

Enjoy!!!

Karavila Sambola (Bitter Gourd Sambol)

noreply@blogger.com (Unknown) — Wed, 30 Sep 2009 01:20:00 +0000

INGREDIENTS:
2 cups bitter gourd pieces - deep fried
1 medium tomato - cut into small pieces
1 medium onion – sliced
2 – 3 tablespoons Maldive fish - optional
3 – 4 green chilies - optional (I couldn´t fine it :-(
4 – 5 tablespoons lime juice OR ½ lime
1 teaspoon black pepper powder
salt to taste

DIRECTIONS:
In a medium size bowl place all the ingredients except tomatoes.
Mix it well till everything cooperates with each of the ingredient.
Now add tomatoes and give a quick mix.
Now taste for salt and decorate with anything you like. (I used some more tomatoes)

SERVING:
You can have bitter gourd sambol with any kind of rice specially.

NOTE:
1. I deep fried the dry bitter gourd pieces. But if you can find fresh bitter gourd, cut it into circles (with the seeds) and wash it with salty water. Drain the water, add some salt & turmeric (optional) mix well, and deep fry it till you get nice gold brown.
2. If you like you can add (or decorate with) salad leaves also.

ENJOY!!!

Ala Thel Dala (Fried / Tempered Potatos)

noreply@blogger.com (Unknown) — Wed, 16 Sep 2009 16:44:00 +0000

This is a every famous dish in Sri Lanka in both occasions and day to day meals. If you are a vegetarian prepare this dish without Maldive fish, I´m sure you´ll love it. One of my family´s favorite menu is, yellow rice, parippu (dhal) curry, chicken curry with ala thel dala (tempered potatoes). Try this meal with yourself, hope you also like it very much just like us :-). Good luck with the recipe.

INGREDIENTS:
3 boiled potatoes – cut into chunks
1 onion – sliced
3 – 4 garlic cloves - sliced
4 – 5 teaspoons Maldive fish – optional
1 ½ teaspoons mustard seeds
2 tablespoons lime juice
2 teaspoons chili pieces
½ teaspoon chili powder
¼ teaspoon turmeric
4 – 5 tablespoons oil
1x1.5cm cinnamon piece
5 – 6 curry leaves
salt to taste

DIRECTIONS:
In a medium bowl, mix all the ingredients (onion, garlic,Maldive fish, lime juice, chili pieces, chili powder, turmeric & salt) except the potatoes and oil. Heat a pan in medium heat & when it´s hot add the oil. When oil is ready add mustard seeds and let it pop up (nearly 2 – 4 seconds), then add cinnamon and curry leaves and let it fry for 1 – 2 minutes. then add the onion mixture & mix it well with oil. Keep it on heat for 5 minutes. After that mix it again and keep it again for another 5 minutes.
When the onion mixture is nice brown & also you can smell a nice smell, that´s the time you have to add potatoes into onion mixture. Mix onions and potatoes well but don´t break potatoes into small pieces. Keep it on heat nearly 2 – 3 minutes. Taste for salt.

SERVING:
Mainly goes with every kind of rice. you can have it with bread & roti too.(My favorite :-) )

NOTE:
1.If you don´t have Maldive fish, you can use dried prawns also. Break it to small pieces.
2.If you want you can add lime juice at the end, no problem you can do it that way also.

ENJOY!!!

Parippu Hodi / Parippu Curry (Dhal / Lentils Curry)

noreply@blogger.com (Unknown) — Sun, 30 Aug 2009 11:36:00 +0000

INGREDIENTS:
For the Curry:
½ cup lentils
½ of onion – sliced
4 cloves of garlic – sliced
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon chili powder
5 – 6 curry leaves,
1.5cm x 1 cinnamon sticks
1 cup coconut milk
½ cup water

For Temper The Curry:
½ of onion – sliced
3 cloves of garlic – sliced
2- 3 tablespoons oil
4 -5 chilies (break into pieces) Or 2 teaspoons of grind chili pieces
4 – 5 curry leaves
1 teaspoon mustard seeds (optional)

Salt to taste

DIRECTIONS:
Making The Curry:
Wash the lentils & place it in a medium size saucepan. Now add all the ingredients which are for the curry, except coconut milk.
Mix it well and, keep in on medium heat to boil the lentils.
When the lentils are boiled, add the coconut milk and bring it to boil again.
Taste to salt.
(If you don’t like to temper the curry, now you can use your lentils curry.)

Temper The Curry:
When you can see bubbles on the top surface of the curry, transfer it to another saucepan.
Now add the oil into empty saucepan and heat it on low heat.
When oil is ready, add the mustard seeds, keep it for 3 – 4 seconds and then add onions, garlic, curry leaves and fry it for nearly 5 – 10 minutes.
Then add chili pieces and fry it for 2 – 3 minutes. And finally add the lentils curry.
Taste for salt.

SERVING:
Mainly you can have with rice & bread. But if you like of cause you can eat lentils curry with roti, parata & anything & everything you like most :-).

Chinese Fish Rolls

noreply@blogger.com (Unknown) — Tue, 18 Aug 2009 10:00:00 +0000

Hello friends, I´m back after my summer vacation. So there will be regular updates from now on. Let's start with a snack :-)

INGREDIENTS:
For The Pan Cakes:
2 cups flour
1 egg
Pinch of salt
2 – 3 cups water

For The Filling:
300g fish or salmon
3 potatoes – boiled & mashed
2 carrots – cut into small pieces
1 onion – finely chopped
4 -5 garlic cloves – finely chopped
1 x 5cm ginger – finely chopped
4 -5 curry leaves
1 tablespoon chili powder
¼ teaspoon turmeric
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
½ tablespoon salt

For Deep Frying:
3 cups of bread crumbs
2 eggs – beaten
Oil to fry

DIRECTIONS:
Making The Filling:
Heat a large pan with oil in medium heat.
Then add chopped garlic, ginger & curry leaves. Fry it for nearly 1minute.
Add the onions and fry it till it’s gets light brown.
Now carrots & pinch of salt, fry it till its cook.
When the carrot is ready, you can add fish or salmon into the pan and & mix it well.
Add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potato, mix it well with carrot & fish mixture.
Let it cool nearly 1 hour and now you have the filling for the Chinese rolls.

Making The Pancake Batter:
In a medium bowl, mix the flour & salt together. Then add the egg and 2 cups water. Mix it well, after it adds rest of the water and make a thick, smooth batter.

Making Chinese Fish Rolls:
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of filling. (Place the filing on the middle of the pancake.)
Fold the two opposite sides into the middle, and from the bottom of the pan cake roll it nicely & tightly. Finely you’ll get a nice roll.

DEEP FRYING:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

SERVING:
Chinese rolls are ideal for tea parties & as a evening snack.
When you are serving Chinese rolls, try to serve it warm, with some ketchup or your favorite sauce.

NOTE:
1. If you don’t like fish, you can use chicken or any meat you like. Or even eggs or vegetables only.
2. If you don’t like to egg wash the rolls, use the same batter which you used to make pancakes. But batter should be little bit thin. (add another ¼ cup water)

ENJOY!!!

Chocolate Swiss Roll

noreply@blogger.com (Unknown) — Thu, 18 Jun 2009 14:10:00 +0000

INGREDIENS:
For The Sponge Cake:
9 eggs, separated - room temperature
90g plain flour
5 tablespoons cocoa power
180g sugar + 4 tablespoons sugar extra - superfinex
3 teaspoons vanilla extract

Chocolate Butter-cream Icing:
250g butter – room temperature
250g icing sugar
6 tablespoons cocoa power
2 teaspoons vanilla extract
1 tablespoon milk - optional

DIRECTIONS:
Making The Sponge Cake:
Preheat the oven to 180°C and same time ready your baking tray with a greased parchment paper. (I used the baking tray which is inside the oven)
Sift the flour and cocoa power together for 3 times, keep it aside.
Beat the egg yolks for nearly 5 minutes and then add flour-cocoa mix, vanilla & sugar in three additions. Beat the mixture until it’s pale and thickened. Keep the mixture aside.
Then in another clean, dry bowl beat the egg whites until it firm peaks form. Should be like snow...
Now it’s time to mix the both mixtures together.
Fold the egg whites into egg yolks mixture and with a spoon or rubber spatula mix it into a one side, until the whole mixture is light chocolate colour.
Pour the mixture into the prepared baking tray, and bake it for 15 - 20 minutes or until a toothpick comes out clean.
When the cake is baking in the oven, lay another parchments paper on the table and sprinkle the 4 tablespoons castor sugar on the paper.
After the baking time is over, take the cake from the oven and put it on the sugared paper. Carefully peel off the parchment paper which was in the baking tray.
Using the sugared baking paper, now lift the end of the cake & roll it while the cake is hot. (Paper should be inside the cake, just like an icing)
Cover it with the paper, and let it cool completely. (Nearly 1 1/2 - 2 hours.)

Making The Chocolate Butter-cream Icing:
Sift the icing sugar & cocoa power together for 3 times, keep it aside.
In a bowl beat the butter until it’s creamy, add the milk and beat it again.
Then little by little add icing sugar – cocoa mix and beat it until you get a creamy mixture.
Cover it and keep it aside.

Making the Swiss Roll:
Now take the cake, which is cooled completely. Carefully unroll the cake and spread the chocolate butter-cream icing on the cake evenly.
Now again carefully roll the cake neatly but tightly.
After you roll the cake, just cover it from sides, just like a toffee.
Refrigerate the cake for nearly 2 hours.
Then you can remove the parchment paper, and roll the Swiss Roll on a cling film.

SERVING:
For a tea party or for a get-together you can serve Swiss roll. Even for normal day, evening tea time.

NOTE:
1. If you get granulated sugar, just grind it in a grinder for few minutes, and you will get superfine/castor sugar. (I’m doing like that.)
2. When the egg whites are in peaks form, if you upside down the mixture it won’t fall.
3. Remember to scrape down the sides of the bowl often when you are beating.
4. Get the help of the parchment paper for the first turn, in second rolling.
5. Keep the Swiss roll in the refrigerator.

ENJOY!!!

Sri Lankan Style Pork Curry

noreply@blogger.com (Unknown) — Fri, 29 May 2009 09:10:00 +0000

INGREDIENTS:
650g pork – cut into small chunks
1 onion – sliced
3 garlic cloves – sliced
Small piece of ginger – chopped
3 teaspoons chili powder
2 teaspoons black pepper powder
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
6 - 8 curry leaves
1 x 2.5cm cinnamon stick
4 cardamom pods - split
4 clove – crushed
3 tablespoons oil
3 cups water
Salt to taste

DIRECTIONS:
In a medium size bowl, mix chili powder, black pepper powder, Sri Lankan raw curry powder, turmeric & salt with pork pieces and keep it aside.
Heat the oil in a large saucepan in medium heat.
When oil is hot add garlic & ginger, fry it for 1- 2 minutes.
Then add onions and fry it till it’s gets light brown.
Now you can add all the dry spices and fry it nearly for 2minutes.
Add the marinated pork chunks and fry it for nearly 15 minutes on both sides.
After it’s fried, add water, stir the curry and keep the curry on high heat for nearly 15 minutes.
Now the gravy should be little bit thick, so change the heat into medium and again keep it for nearly 15 minutes
Off the heat & taste for salt.

SERVING:
You can have any kind of rice, bread, roti, noodles or what ever you like most.

NOTE:
1. It’s good if you can keep the pork chunks after mixing with spices (to marinate) nearly 15 – 20 minutes.
2. If you don’t like to fry the onions (Temper the onions & garlic with dry spices), you can add all the ingredients and mix together, and cook. (Can ski the first 5 steps.)
3. Also if you don’t like to fry the pork chunks, just skip the 6th step.

ENJOY!!!

Wambatu salada (Eggplant / Brinjal Salad)

noreply@blogger.com (Unknown) — Wed, 27 May 2009 12:34:00 +0000

INGREDIENTS:
1 eggplant – cut into small strips
1 onion – sliced
3 – 4 green chilies – optional
1 salad leaf – optional
1 teaspoon black pepper powder
¼ teaspoon turmeric
2 - 3 tablespoons lime juice
Oil to deep fry
Salt to taste

DIRECTIONS:
Get ready a medium size water bowl mix with turmeric and ¼ teaspoon salt.
Wash the eggplant and cut it into small strips, and put the strips into turmeric mix water bowl.
While you are cutting the eggplant, you can heat the oil in a large frying pan in medium heat.
When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in colour on both sides.
Drain it on a paper or kitchen tissues to remove excess oil.
Now chopped the green chilies & salad leaf, and keep it aside.
In large bowl, place the deep fried eggplant strips, onions, chopped green chilies & salad leaf, black pepper powder & salt.
Mix it well, and finally add the lime juice and mix it again.

SERVING:
You can have this eggplant salad with any kind of rice, noodles or even with any kind of bread.

NOTE:
We are placing the eggplant strips in turmeric & salt mix water bowl, so it won´t change the colour of the eggplant strips.

ENJOY!!!

Kaha Bath (Yellow Rice)

noreply@blogger.com (Unknown) — Tue, 26 May 2009 17:46:00 +0000

In Sri Lanka, at home kitchen we normally make Yellow rice for small parties and get-togethers.
Also this is a very famous dish in hotels, especially in weddings.
If anyone need a small change in her or his lunch or dinner, no problem you can try this recipe.
Try it your self….
It’s very easy to make
BUT,
Tasty to eat…… :-).
Good luck with the recipe.

INGREDIENTS:
1½ cup Basmati rice - washed
1 onion – sliced
5 cloves of garlic – chopped
3 teaspoons margarine or butter
¼ teaspoon turmeric
5 cloves - crushed
5 cardamoms - crushed
2.5cm cinnamon stick
1.5 cups water
Salt to taste

DIRECTIONS:
Heat the saucepan on medium heat and add 2 teaspoons margarine.
When margarine is melted add onions, garlic & ½ teaspoon salt, fry it for nearly 10 minutes or till you gets the little golden brown.
Then add the rest of the margarine, 1/2 cup water, turmeric, cloves, cardamoms, cinnamon & 1/2 teaspoon salt. Mix it well and add the rice and again put 1 cup of water.
Cover the saucepan and keep it for nearly 10 minutes or till the rice is cooked.

SERVING:
You can have Yellow rice with potato/lentils curry, chicken/fish/sea food curry, any kind of salad or any thing you like most.

NOTE:
1. When you are adding dry spices (cloves, cardamoms, cinnamon) into the rice, you can make a bag with piece of a cloth, and tie it tightly. Then add that cloth bag to the saucepan. When the rice is cooked, you can just remove the spices bag.
2. If you can find black pepper corns, add ½ teaspoon with the turmeric, it will give you a good taste and also a nice look.

ENJOY!!!