Thursday, August 27, 2009

DATE CHUTNEY

Ingredients :


DATE CHUTNEY
100gmDates
3xGarlic cloves
2slcGinger
1tspMustard seeds
2xCardamom
2xClove
100gmSugar
250mlVinegar
1/2tspChile powder
2xcg Cinnamon stick
25gmSultanas
1/2tspSalt
Method :
  • Stone the dates and chop the flesh finely. Grind the garlic, ginger and mustardseeds together and crush the cardamoms and cloves. Place the sugar in a pan, pour on the vinegar and heat gently. When the sugar has dissolved, add the dates, chile powder, garlic, mustard, ginger, cardamoms, cloves andcinnamon stick and cook over a low heat until the liquid thickens but the dates are not pulpy. Add the sultanas and cook for a further 2 minutes, then discard the cinnamon stick, add salt and set aside to cool.

BIBIKKAN (COCONUT CAKE)

BIBIKKAN (COCONUT CAKE)
225gmJaggery
225gmCoconut
50gmSemolina
100gmDates
1/2tspFennel
1xCardamom
50gmPreserves, Winter melon
25gmPreserves, ginger
25gmCandied peel
50gmNuts, cashew
1/4tspSalt
1/2tspBaking powder
1/4tspCinnamon, ground
1xEgg


Method :
  • Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashew nuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes. cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon. Separate the egg and beat the white and yolk separately. Fold into the cake mixture and pour into a buttered baking tray. Bake in a moderate oven (160 C: Gas Mark 3 )
  • for 1 1/2 hours.






Tuesday, August 25, 2009

THALA GULI


  • 400g Sesame seeds
  • 400g Jaggery
  • 1-2 tsp Liquid Glucose

METHOD:
  • Grind the Sesame seeds and the Jaggery together (the jaggery pieces should be small but not all powdery).

  • Add one or two tsp of liquid Glucose and mix well.

  • Form into bite size balls.

ALA DOSI

  • 1 1/2 cups Sugar
  • 1 1/2 cups Milk
  • 1 x 410g can sweetened condensed Milk
  • 125g butter
  • 1 cup cooked mashed Potato
  • 1 cup finely chopped Cashew nuts
  • 2 tbs. rose water
  • 1 tsp. ground Cardamom

METHOD: Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

CUTLETS (SRI LANKAN)

  • 2 x 170 g flaked light Tuna
  • 1 small Onion chopped
  • 1 green Chili chopped
  • 1 sprig curry leaves (optional)
  • 1 piece Rampe (optional)
  • 1 piece Cinnamon
  • 1/2 inch Ginger root (crushed)
  • 4 cloves Garlic (crushed)
  • 2 tbs Vegetable oil
  • Salt, Pepper and Cardamom powder (optional) to taste.
  • 4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING

  • Two Eggs (beaten)
  • Toasted bread crumbs (ground)
  • Oil for deep frying
METHOD:
  • Drain the two cans of tuna.
  • Heat the oil in a skillet (frying pan).
  • Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
  • Cook until the onions are tender light brown.
  • Add drained tuna, stir all together.
  • Allow to cook for a few minutes.
  • Add the drained tuna liquid.
  • Stir and allow to cook until the liquid is dry.
  • Add salt, pepper and cardamom powder.
  • Stir until well mixed.
  • Turn off heat.
  • Add potatoes and mix well.
  • Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
  • Coat the balls with beaten egg and then with the toasted bread crumbs.
  • Deep fry in hot oil until the crust is light brown.
  • Cutlets (made in to thick disc shapes) are great with rice & curry.

WALITHALAPA



2 lbs Rice flour

4 cups thick Coconut milk

4 cups Kithul or Coconut treacle

2 tsp Salt


METHOD


  • Do not add water.
  • In a large bowl, mix the flour and salt thoroughly. 
  • Add a little coconut milk to the flour and mix until the flour forms into small balls like beads.
  • Cover and steam the flour beads for about 30 minutes or until cooked. 
  • Remove from the steamer and separate the flour beads and set aside. 
  • Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. 
  • Transfer into a greased dish and shape into a block. Cut into pieces of any shape.

RULAN ALUWA



  • 1 lb Semolina (Wheatlets)
  • 2 lbs Sugar
  • 1/2 tsp powdered Cardamom
  • 1/4 tsp powdered Cloves
  • 50 Raw Cashews, chopped
METHOD : 

  • Roast the Semolina and set aside. 

  • Prepare a cutting board by sprinkling some roasted semlina and have it ready. 

  • In a saucepan add 1 cup of water to the sugar and heat. When the syrup thickens and starts to form a crust like layer on the sides of the saucepan, add the semolina and the spices. 

  • Mix thoroughly. Add the chopped cashews and mix thoroughly. 

  • Remove from heat before the mix thickens and transfer onto the cutting board.

  • Flatten and form into a block (about 1-1/2" thick). Cut into pieces.

CASHEW CURRY

  • 1 medium Onion sliced
  • 1 hot green pepper sliced
  • 4-6 curry leaves
  • 2 pieces rampe
  • 2 cloves garlic
  • 2 tsps Raw curry powder (see recipe for raw curry powder )
  • 1/8 tsp. Turmeric powder
  • 1/8 tsp. finely ground, dry mustard
  • 1/2 tsp. fenugreek seeds
  • 1 tsp Salt
  • 1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
  • 1 tsp Maldive fish (optional)
  • 1 cup water
  • 2 cups thick Coconut milk

METHOD: Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.

KIRI HODI

  • 1 medium Onion sliced
  • 1 hot green pepper sliced
  • 4-6 curry leaves
  • 2 pieces rampe
  • 2 cloves garlic
  • 2 tsps Raw curry powder (see recipe for raw curry powder )
  • 1/8 tsp. Turmeric powder
  • 1/8 tsp. finely ground, dry mustard
  • 1/2 tsp. fenugreek seeds
  • 1 tsp Salt
  • 1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
  • 1 tsp Maldive fish (optional)
  • 1 cup water
  • 2 cups thick Coconut milk

METHOD: Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.

FISH AMBULTHIYAL

  • 2 lbs Fish (Halibet, Salmon or Tuna)
  • 10-15 pieces Goraka
  • 1 1/2 tbs Salt
  • 1 1/2 tbs ground black Pepper
  • 1/4 tsp Turmeric powder
  • 1 sprig Curry Leaves
  • 1-2 pieces Rampe
  • 2 pieces Cinnamon
  • 2 cloves Garlic (crushed)
  • 1/2 tsp roasted Curry powder
  • 1 cup water

METHOD: Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucsepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

ROTI

  • 3 Cups all purpose flour
  • 1 Cup Scraped Coconut (or desiccated Coconut)
  • 1 tbs Margarine
  • 1 tsp Salt
  • Warm water as required
METHOD:
  • Mix together flour and salt.
  • Using pastry blender or fingertips, add margarine into flour until coarse crumbs form.
  • Add the coconut and mix thoroughly.
  • Add warm water gradually and keep mixing until a smooth dough forms.
  • Divide dough into 4-5 equal size balls.
  • On a floured surface roll each ball to a thin circle 4-5 inches in diameter.
  • Cook on a hot griddle. Keep turning on both sides until Roti is cooked.

PINEAPPLE CURRY

  • 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
  • 1 small onion sliced
  • 1-2 hot green peppers sliced
  • 1 tsp. Maldive fish pieces
  • 1-2 tsp. raw curry powder
  • 1/4 turmeric
  • 1/2 tsp. ground black mustard
  • 1-2 inch piece cinnamon
  • few curry leaves and rampe
  • 2 large cloves of garlic and 1/2 ginger root crushed
  • 1/4 cup coconut milk (or fresh milk)
  • 2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the pineapple used)
  • Salt to taste

METHOD:
  • Heat oil in saucepan.
  • Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions and green peppers.
  • Keep mixing the ingredients until the onions are soft.
  • Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
  • Mix all the ingredients well and add pineapple pieces.
  • Keep mixing the pineapple pieces until well coated with the spices.
  • Reduce heat and allow to simmer for few minutes.
  • If using canned pineapple add 1/2 of the drained juice.
  • Allow to simmer for few more minutes longer.
  • Add the sugar, mix well and adjust salt.
  • Taste and if necessary add a little lime juice (depends on the pineapple used).
  • Add 1/4 cup coconut milk (or fresh milk).
  • Let simmer for a little while and take off heat.

TOONA CURRY

  • 1 tin Tuna (drained)
  • 1 small Onion
  • 1 small Tomato
  • 1 small Green Chili
  • 3 tablespoons of Vegetable Oil
  • 1 tbs. Chili Powder (adjust to taste)
  • ½ tsp. Salt (adjust to taste)
  • 1 tsp. Sugar
  • 1 tbs. Lemon juice
METHOD:
  • Heat the oil in a frying pan.
  • Add the Tuna carefully without getting it spattered.
  • Add the chili powder, salt and mix well.
  • Stir the tuna regularly until well fried (aprx. 5 min.)
  • Add the tomato, chili, onion, sugar and lemon juice.
  • Keep stirring the mix until the onions soften and the mix is well cooked.
  • Taste great with bread or rice.

SEENI SUMBOL

  • 5 large Onoins peeled and finely chopped
  • 1/4 cup Maldive Fish
  • 1 1/2 inch Ginger root (crushed)
  • 8 cloves garlic (crushed)
  • 3 tbs crushed red Chilies
  • 5-6 cardamoms
  • 3-4 cloves
  • 1 small sprig Curry leaves
  • 1-2 pieces Rampe
  • 1 piece Sera
  • 1 piece Cinnamon
  • Salt to taste
  • 1 tsp Tamarind paste
  • 2 tbs Sugar
  • 4-6 tbs Vegetable oil

METHOD: Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

MAOJU

  • 4 ozs Maldive fish
  • 1 lb Egg plant
  • 1/2 lb Capsicums
  • 1 oz Ginger
  • 1/4 cup Mustard
  • 1/2 Bottle Coconut oil
  • 1/4 Bot. vinegar
  • 1 oz Dry chilies
  • 2 ozs Pepper
  • 1 tsp Cummin
  • 1 tsp Coriander
  • 2-3 Pieces Cinnamon
  • 1 1/4 lb Sugar

METHOD: Grind the mustard with a little vinegar and salt. Grind chilies, Cummin, pepper and coriander in salt and vinegar + mustard. Wash the egg plant, cut lengthwise and then across. Deep fry and drain on paper. Wash the capcicums and cut lengthwise and fry in oil until golden brown and drain on paper. Fry the coarsly cut cloves of garlic with pieces of maldive fish and pieces of ginger in oil and keep separate. Mix the fried ingredients with the mustard mixture. Slice an onion finely and fry it in hot oil. When it is brown add all the fried stuff and the sugar and stirr on a low fire until the mixture thickens. When dry take off the fire, cool and bottle. This makes one bottle.

LUNU MIRIS

  • 1 Small Onion sliced
  • 3 tablespoonfuls of red chili powder
  • 1 tbs. crushed Maldive fish
  • Salt to taste
  • Lime juice (one lime)

METHOD: Mix the sliced onion, chili powder, salt and Maldive fish. Add lime juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.

KOTTHU ROTI

  • 4 Godhamba Roti  cut into stripes of approx. 2" x 1/2" (inches)

  • 2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for beef curry but make it dry without too much gravy. If using chicken, use chicken breast cubes without bones.

  • 2 eggs lightly beaten
  • 1 onion sliced
  • 1-2 green peppers sliced
  • 1 cup cubed tomatoes
  • 4-5 curry leaves
  • 1 inch piece Rampe (optional)
  • 3-4 tbs. Vegetable oil
  • Salt & pepper to taste
METHOD:
  • Heat the oil in a frying pan.
  • Add curry leaves, Rampe, onion and fry until the onion is lightly brown.
  • Add green peppers & tomatoes and stir for few minutes.
  • Add egg and stir well to coat all the onion & tomatoes.
  • Add the curried meat. Stir well.
  • Cook for few minutes.
  • Add the stripes of Godhamba Roti, stir and allow to cook for few minutes longer on reduced heat.
  • Adjust salt & pepper to taste.
  • Serve hot or cold with chili Sauce.
You can mix & match other vegetables as preferred.

Watalappam

  • 10 Eggs
  • 2 ½ Cups thick Coconut milk
  • 1 lb Jaggery
  • Pinch of Cinnamon, Nutmeg & Salt
  • ½ tsp Cardamom
METHOD:
  • Beat the eggs well.
  • Grate the jaggery and mix with the egg batter.
  • Add all the other ingredients and mix well.
  • Pour the mix into a greased bowl.
  • Cover with oil paper & steam for 1 1/4 hrs.
  • Let it cool in the container before serving.
  • Sprinkle some chopped cashews for added taste and decoration.

Coconut Sumbol

  • 2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).
  • 2 small pearl onions or shallots, sliced.
  • 1 small green chile, sliced.
  • 1 clove garlic, sliced.
  • 1-2 tsp Hot red chili powder.
  • 1 tsp Salt.
  • 1-2 tsp Maldive fish (optional).
  • 1 medium lime.
METHOD:
  • Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
  • Once the ingredients are crushed and mixed thoroughly, add the coconut.
  • Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
  • Squeeze half a lime. Mix well.
  • Taste and adjust salt & lime.
  • Serve with rice and curries

Egg Hoppers

  • 2 cups white long grain Rice
  • 3/4 cup THICK Coconut milk or Evaporated milk
  • 1 tbs Cooked white Rice
  • 1 tsp dry Yeast
  • 1/2 tsp Sugar
  • 2 tbs lucke warm water
  • 1-2 cups THIN Coconut milk or diluted Evap. milk
  • Eggs
METHOD:
  • Soak rice in water overnight (or until soft).
  • Add yeast and sugar into luke warm water and set aside.
  • Drain water from cooked rice.
  • Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
  • Transfer into a bowl and add the foamy yeast mixture. Mix well.
  • Close and leave in a warm placefor at least 6 hrs.
  • Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
  • Add salt to taste.
  • Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
  • make sure that the inside of the pan is well covered with the batter.
  • Close with lid and cook until done.
  • To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

The combination of plain and egg Hoppers are delicious when served with sambol or curry.

Aluwa

INGRADIENTS :
  • 1 1/2 lbs. Rice flour
  • 4 cups Coconut Treacle (available in Sri Lankan Grocery Stores)
  • 25 raw Cashews chopped
METHOD:Boil the treacle in a saucepan. Add the rice flour and Cashews. Stir until all three are mixed well. When the mixture thickens transfer on to a well floured board, spread and form into a 1 inch thick block. Cut into pieces of any shape you prefer.

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