Showing posts with label Sri Lankan Breakfast/Dinner. Show all posts
Showing posts with label Sri Lankan Breakfast/Dinner. Show all posts

Sunday, 25 December 2011

Sri Lankan Pittu

Sri Lankan Food


Pittu is a Sri Lankan traditional food which we eat as breakfast or dinner. It is easy to prepare. However need a special utensil to get the rolled shape.


Ingredients: (3 pittu / 2-3 servings)

1 cup rice flour (very fine rice flour is not suitable)
1 cup fresh grated coconut
1/2 tspn salt

 water as required

Special Utensil:

Pittu Bamboo Steamer


Pittu maker




Method:
First roast rice flour slightly.
Then mix flour & grated coconut together in a bowl.




Add salt & mix.
Then slowly sprinkle water time to time and mix all together using fingers. Continue this until it resembles as small crumbs.






If you try to squeeze some of the mix,if it remain without breaking; that shows water is enough for the mix.





Meanwhile boil water in pittu mould/steamer.
Fill the mix into the mould.





Steam for about 15 minutes. Once the pittu is done, we can see steam going out through the holes on top of bamboo.
Carefully remove the cooked pittu to a plate.



Puttu


Continue same with remaining mixture.

Serve hot with some curry or chili paste (lunu miris) & coconut milk.



Sri Lankan Recipes



Tip: insert a small piece of pandan leaf/rampa in to the bamboo after filling the mix & then steam. It will give a good aroma.




Sending to the event 'Flavours of Sri Lanka' started by Nayna.


To purchase pittu maker or instant puttu,


Saturday, 29 October 2011

Sri Lankan Pol Roti (Coconut Roti/Sri Lankan Flat Bread)



Pol Roti is one of traditional food from Sri Lanka. It is a kind of roti cooked with fresh coconut (pol).& all-purpose flour.We eat Pol roti mostly as our breakfast.But it is good for dinner too.
In Sri Lanka we eat with Sri Lankan Chili paste(lunu miris) or any spicy curry.
Adding some green chili & onion gives extra taste for it.



Here is my recipe


Ingredients (4 nos)

2 cups all purpose flour
1 cup fresh grated coconut
1 onion sliced
1-2 green chili sliced
1 sprig of curry leaves sliced
2 tbspn butter
Salt to taste (about ½ tspn)
Water (about ½ cup)


Method

Slice onion, green chili & curry leaf.

In a bowl, mix onion, green chilly, curry leaf with flour, butter & grated coconut.
Add some salt too





After mixing the ingredients, gradually add water & make this into a dough.


Make small balls from the dough.


Spread some flour on a chopping board or a plate, and flatten this small ball of dough to a round flat shape (Roti shape).You can use a cutter if you want it in a nice round shape.


Heat a flat pan.
Then place this flatten roti on it.

Cook it for few minutes turning both sides until both sides get slightly roasted.
No need of adding oil to the pan as we have mixed butter to the dough.

It is ready to serve once the both sides get slightly roasted & brown.
Continue the same procedure with remaining dough.

Serve with chili paste (Sri Lankan Lunu Miris) or any spicy curry.
Enjoy!!




Shared with Back to Basic started by Jaya

Sharing with the event Veggie/Fruit a month -Coconut 







Sunday, 21 August 2011

Sri Lankan Hoppers (Appa,Appam)

Appa/hopper is a food, native to Sri Lanka.It is served mainly for breakfast or dinner.



In Sri Lanka there are many dining places which we can buy crispy & tasty hoppers.Therefore Sri Lankans never miss this tasty food,but I am sure Sri Lankans living in other countries definitely miss the taste.Even I learnt how to cook 'Appa',after I left my country & when I wanted the taste. :)


This is the recipe which I use to prepare appa. However it takes little trial to catch the correct method of preparing it.

Plain Hoppers
Appa




Ingredients (For about 10-12 hoppers) 

Finest rice flour 225g (Also in Sri Lanka,we can buy instatnt appa flour,I use MDK brand,but only the flour & I follow the recipe as below)
Yiest  1 tsp
Sugar 2 tsp
Thick coconut milk 2 cups
Salt ½ tsp or as per taste
Water when necessary

Special Utensil:

you need a pan specially for making hoppers. Nowadays we can buy this hopper pan (Appa Thachchi) as non-stick.Another tip is don’t use this ‘appa thachchi’ for your other cooking. Keep it only for making ‘appa’.As I learnt, this is a secret for easy removing of hoppers after cooking.

Non Stick Appa Thachchi


Method:

When preparing ‘appa’,you have to plan it at least before 5-6 hours.

Sieve the flour into a bowl.add sugar & yiest & mix well


Gradually add about ¾ cup of water & make it into a paste.
Cover & leave it for about 5-6 hours.



Now the paste has risen already after 5-6 hours.



Add thick coconut milk & salt to the paste mixing well.Make it to a smooth batter.Keep it covered for another 15-20 minutes.



Heat the pan, grease it. When the pan is hot, pour about 3-4 tbs of the batter. Then tilt & turn the pan a round to make the batter to form the shape of ‘appa’.

Cover it & cook about 3-4 minutes or until it is done.
Appam is best when the outer side is crispy & inner is smooth.
Don’t cook with high flame. Medium flame gives the correct shape & crispy outer.

When it is done, remove from pan.
Continue the same procedure. If you feel the batter is thick, add some coconut milk or water.

Serve with Lunu miris/ Chili paste  or Seeni sambal 


Appa
Sri Lankan Appa

To purchase Non Stick Hopper Pan (Appa Thachchi),

Friday, 10 June 2011

Mung Kiribath (Milk Rice with Green Gram/Mung Bean)



Please check my new post with new pictures.....Click here




Ingredients (4 portions)

4 cups of raw white rice
1 cup green beans (mung ata)
Thick coconut milk of a coconut
Salt to taste.


Method
Soak green grams in water overnight.
When it is softened after overnight or after 4-5 hours,we can cook the rice.

Wash rice and green grams and add them together to a rice cooker or a pan.


Add correct normal amount of water to boil rice, but again add ½ cup of water more.

Until the rice is cooking, prepare the coconut milk mixture.
For the thick coconut milk, add salt. Stir well. Taste for the salt.


When the rice is done add coconut milk and stir well

Add more salt if required.


Cook for a few more minutes until the coconut milk is absorbed .

After the rice is cooked, flatten in a plate & cut in to pieces or use a bowl or a mold to make rice pieces into a different shape.




Sri Lankan Milk Rice (Kiribath)

Kiribath (milk rice) -  is a ceremonial food and included in all special occasion menus in Sri Lanka. This rice is cooked in thick coconut milk & served as pieces. Basically it can be eaten with ‘lunu miris (Sri Lankan Chilly Paste)

Kiribath

Ingredients (4 portions)

4 cups of raw white rice
Thick coconut milk of a coconut
Salt to taste.

Method

Wash rice and add to a rice cooker or a pan.

Add correct normal amount of water to boil rice, but again add ½ cup of water more.

Until the rice is cooking, prepare the coconut milk mixture.
For the thick coconut milk, add salt. Stir well. Taste for the salt.

When the rice is done add coconut milk and stir well

Add more salt if required.

Cook for a few more minutes until the coconut milk is absorbed.

After the rice is cooked, flatten in a plate & cut in to pieces.

 Serve with   Chili Paste (lunu Miris)   or a spicy curry.


Sri Lankan Recipes

Saturday, 9 April 2011

Koththu Roti


Koththu Roti is a most popular food in Sri lanka.And it has a unique style of making koththu roti in restaurants with beating to a music.Below is mz waz of making Koththu Roti at home.If you can buy frozen paratha,then it is easy to use it directly,If not make godamba roti first and then use it in koththu roti.

Koththu Roti


Here is my recipe.Hope you would love to make it at home.

Ingredients (for 3 person)

8-10 large Parata/Godamba roti (The recipe for Godamba Roti is shared under Vegetable Roti Recipe)
4 medium carrots grated
few  green beans cut into thin stripes
1/2 of a bell pepper cut into thin stripes
Cabbage,Leek cut into small pieces(You can use vegetables as per your taste & choice)
2 onions sliced
chopped garlic and ginger
2 green chillies chopped
2 spring curry leaf and rampe
2 eggs

3 tomatos cut into small cubes
Cooked Chicken pieces cut into small pieces (from the cooked chicken curry)

Chicken curry about 1 cup  (Chicken ,fish or any other meat as per your taste & choice)



Method
Cut the parata into thin stripes and then cut into 2 inch size pieces and set aside.
Cut vegetables,chicken.Beat the eggs & keep aside.


Koththu Roti


Koththu Roti


Get a large pan and add 2 tbsn cooking oil and add the sliced onions and stir until golden brown.
Then add chopped ginger, garlic, green chillie, curry leaves and rampe and stir well.
Then add vegetables & fry well.
Now add eggs and scramble it well. Let it cook for a while.
After that add chicken pieces & stir well.
Then add tomato and stir well frying the mix until tomato get soften.
After few minutes add the striped parata/Godamba Roti and mix well. Finally add the meat curry and then mix well until it sticks together.Check for salt & pepper.
Koththu roti is ready to serve.

Koththu Roti


Pl follow the link below for the recipe of Godamba roti / Paratha
http://foodssrilanka.blogspot.com/2011/03/vegitable-roti.html

Wednesday, 30 March 2011

Vegitable Roti

Vegetable Roti (Elawalu Roti) is another short eat from Sri Lanka.

Sri Lankan food-Vegetable Roti
Ingredients for dough:
1 Cup flour
About 1/2 Cup water
salt
1 1/2 Cup Vegetable oil
Ingriedents for filling:
1/2 lb potatoes boiled and skins removed
1/2 lb leeks
2 onions chopped
salt
pepper

Make dough:
Combine flour, salt. Add enough water to make the dough. The dough should not wet. Make into golf ball size balls and dip in vegetable oil. The balls must be completely covered in oil.(the roti without the filling is known as Godamba roti)
Make filling:
Mash the potatoes. Finely chop the leeks. Stir fry the onions in a pan for about 4-5mins under low heat. Add the leeks and stir fry for a few more minutes.
Add the potatoes. Add salt and pepper to taste.

The dough ball must be soaked in the oil for at least 4 hours, before the next step.
Stretch the dough ball in a plate .Put the filling into the middle of the roti, according to the shape you desire.
Fold the edges to cover the fillng.
Heat a pan over moderate heat. Cook the roties on all sides, till each side turn a golden brown color.
Serve hot.

LinkWithin

Related Posts Plugin for WordPress, Blogger...