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Cucumber salad
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Sri Lankan
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Posted on 22 August 2006 @ 03:32:35
Ingredients Grinding mixture: 1tsp mustard 1 long green chili 1 clove garlic
Saute mixture: 1tbp olive oil 1tsp mustart 1tsp cummin/jeera 1tsp chili pieces
1 cucumber cut into small pieces 1 cup yoghurt
Mix the blended ingredients with cucumber & yoghurt. Fry the saute igredients and pour in the yoghurt mixture and fry it on low flame for 5 seconds. Mix well & refrigerate until ready to eat.
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PINEAPPLE CURRY
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Sri Lanka
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Posted on 6 September 2005 @ 18:11:54
PINEAPPLE CURRY INGREDIENTS: (Traditional Pineapple Curry of Sri Lanka)
* 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.
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New Chicken Curry Recipe
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Posted on 6 September 2005 @ 18:09:05
SRI LANKAN STYLE - CHICKEN CURRY INGREDIENTS:
* 3 lb Chicken or Chicken pieces * 3-4 tbs. lemon juice * 6 cloves Garlic & 1 inch Ginger root - crushed together * 2 tsps Salt * 1 tbs. Powdered black pepper * 1 tbs. Roasted Curry powder (see recipe forhome made roasted curry powder) * 1/2 tbs. dry red Chili powder * 4 Cardamoms * 2 Cloves * 8 Curry leaves * 4 pieces Rampe * 1 inch piece Cinnamon * 1 medium Onion (sliced) * 3 tbs Vegetable oil * 2 tbs Tomato paste or sauce * 1 cup thick Coconut milk or fresh milk
METHOD: - Wash chicken pieces and drain water thoroughly. - Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili. - Coat the chicken pieces well with the spices and set aside for about 1/2 hour. - Heat the oil in a saucepan. - Fry curry leaves and rampe. - Add onions and fry until soft. - Add the chicken pieces and stir for sometime. - Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed. - Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir). - Close with a lid and allow the chicken to cook on slow heat. - Add the thick coconut milk (or fresh milk) and bring to a boil without covering. - Taste and adjust salt.
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Malu Paan
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Posted on 6 September 2005 @ 18:05:25
MALU PAAN INGREDIENTS: (Sri Lankan Style Fish Stuffed Bun)
* 1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style: in North America) * 2 x 170g 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 Vegerable oil * Salt, Pepper and Cardamom powder (optional) to taste. * 4 medium Potatoes boiled, skined and cut into pieces.
METHOD: - Prepare the bread mix (follow instructions on packet) and leave the dough to rise in a warm place. - 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 dranined 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. - Punch down the dough. Devide into rolls (30-35). - Spread each roll on a floured board and add a little tuna mix to the center. - Fold the dough and shape into a roll. - Place on a cookie sheet. - Cover with wet tea towel and allow to rise for about 15 minutes. - Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or until done. - Serve with CHILI SAUCE!
By substituting minced meat for tuna, you can make Mas Paan (meat stuffed buns).
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Moaju recipe
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Posted on 6 September 2005 @ 18:00:29
MOAJU INGREDIENTS
* 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.
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Malu Abulthiyal
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Posted on 6 September 2005 @ 17:57:50
MALU ABULTHIYAL INGREDIENTS
* 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.
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Egg Curry
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Posted on 6 September 2005 @ 17:55:38
EGG CURRY INGREDIENTS
* 6 Eggs hard boiled * Oil for deep frying * 1 small onion sliced * 1-3 small hot green Chilies sliced * 1/2 cup canned tomatoe or one medium fresh tomatoe chopped * 1 tsp raw curry powder (see recipe for raw curry powder) * 1/4 tsp turmeric * 1 clove garlic * 1/2 tsp ground black mustard * 1-2 inch piece cinnamon * 1 tsp red chili powder (optional) * Few curry leaves and rampe * Salt to taste * 1/2 cup Coconut milk or fresh milk
METHOD : - Remove shells from hard boiled eggs and deep fry until the eggs turn light brown. - Drain the oil from the eggs. - In a saucepan take all the other ingredients and add enough water to cover the contents halfway. - Heat the ingredients for a few minutes and then add the deep fried eggs. - Simmer for few minutes longer. - Add coconut milk and simmer for few minutes. - Taste and adjust salt.
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Godhamba Roti
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Posted on 6 September 2005 @ 17:52:48
GODHAMBA INGREDIENTS:
* 2 cups all purpose Flour * 1 tsp table salt * 1-2 cups warm water * Vegetable oil
METHOD: - Mix the salt & flour well in a mixing bowl. - Add 3-4 tbs vegetable oil. Mix well. - Add warm water gradually while mixing the flour to form a dough that does not stick to the sides of the bowl. - Knead the dough for a few minutes until soft. - Make into four separate balls. - Slightly flatten the balls and generously coat with vegetable oil, leave it in the mixing bowl. - Cover the bowl and let it stand for 4-5 hours. - Grease a frying pan with a little oil and heat. - Meanwhile, take each ball of flour and flatten it to a thin circle or square. - Put it on to the hot frying pan and cook, turning on both sides. - Serve with hot curry. - You can also make Koththa Roti (see below)
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