Showing posts with label Sri Lankan food. Show all posts
Showing posts with label Sri Lankan food. Show all posts

Monday, 30 December 2013

Kathurumurunga Leaves with Prawns




Kathurumurunga Leaves with Prawns

Kathurumurunga leaves (Sesbania grandiflora,Agati Leaves) are one of favourite greens at our home. I have a habit of cooking greens much frequently with other Sri Lankan dishes. This leaves has a bit bitter taste, but it goes well in a meal once served with other curries and plain rice.

Sunday, 30 June 2013

Spicy Banana Peppers Stir Fry with Canned Tuna




Sri Lankan Malu Miris Stir Fry Recipe

Malu Miris or Banana Chili Peppers are a commonly used type of chili in Sri Lankan cooking. However we use this chili pepper as a vegetable though it is still spicy. This dish is cooked with Canned tuna and Banana Peppers.It is spicy,but goes well with plain rice.

Tuesday, 16 October 2012

Sri Lankan Devilled Chicken Recipe in Chef Duminda’s Style

Devilled Chicken
Devilled Chicken
Devilled Chicken is a popular Sri Lankan Chicken recipe which mostly served with Fried Rice. This is one of the recipes I used to try most of the weekends, when I was in Sri Lanka. However with the time, I have forgotten this dish as now I have so many recipes book marked. Last weekend, I found this Devilled Chicken Recipe again from Chef Duminda’s site.


Monday, 1 October 2012

Sri Lankan style Fish Curry



Fish Curry Recipe
Sri Lankan Fish Curry

Sri Lanka is an Island surrounded by sea. Therefore, we receive fresh seafood daily. There are many different Sri Lankan seafood recipes.

Here is one of recipes for Sri Lankan fish curry. Most of the times, I cook fish as per this Sri Lankan Fish recipe, because we like its flavour & appearance.

Monday, 6 August 2012

Sri Lankan Beetroot Curry/Stew


In Sri Lanka we cook Beetroot as a curry or stew. Even there are other recipes with beetroot such as beetroot salad. However in Singapore I found Beetroot as a drink together with Carrot & Apple which they call it as ABC drink.


This Sri Lankan Beetroot curry is matching as a side dish with white or red plain rice.Also it adds colour to the meal.

Saturday, 28 July 2012

Sri Lankan Parippu Vade


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This is a famous snack in Sri Lanka. It is easily available to buy. Making Parippu vade for tea time is a perfect treat for family members & also for the guests.

Thursday, 12 January 2012

Spicy Cucumber Curry




Few days ago, I shared a recipe of cucumber as a curry, but it is a mild spicy curry. Here is another way we cook cucumber in Sri Lanka.
  
Ingredients:

1 medium size cucumber
1 onion sliced
1-2 dry red chili  crushed into pieces
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
1 tsp chili powder
¼ tsp turmeric powder
1 tsp curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
2-3 tbspn cooking oil

Method

Peel cucumber, remove the seeds & cut into pieces.(about 1 inch).Keep aside.
Heat oil in a pan, add mustard seeds once oil is heated.
Once it is popping up, add onion,crushed chili and curry leaves & pandan leaf.
Sauté for few seconds until onions are tender & releasing good fragrance.
Then add cucumber & mix well.
Add all the other spices .Mix all together, cover with a lid, allow to cook in medium flame.
Once cucumber is cooked add thick coconut milk. Stir well.
Adjust salt to taste.
Simmer for few seconds & remove from the flame.
Serve & enjoy!!


Linking with my event Hot & Spicy Treats -Curry/Stew

Linked with Veggie/Fruit a Month-Cucumber started  By Priya

Sunday, 8 January 2012

Cucumber Curry

 
We often use cucumber in salads, but here is a recipe from Sri Lanka to cook it as a curry. This cucumber curry is not very spicy & good with rice & other curries.


Ingredients:

1 medium size cucumber
2-3 green chili sliced lengthwise
1 onion sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
¼ tsp turmeric powder
1 tsp curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
1 cup thin coconut milk
2-3 cloves garlic
3 tbspn grated fresh coconut
½ tsp pepper powder


Method

Peel cucumber, remove the seeds & cut into pieces.(about 1 inch)
Add all the spices together with green chili, onion,rampa & curry leaves.
Mix all & add thin coconut milk & allow to cook in medium flame.

Meanwhile grind garlic, fresh grated coconut & pepper together into a paste.

Once cucumber is cooked add thick coconut milk. Stir well.
Adjust salt to taste.
Then add grinded coconut, garlic & pepper paste on to it & mix well. This paste will make the gravy thicker.
Simmer for few seconds & remove from the flame.
Serve & enjoy!!

 

Wednesday, 28 December 2011

Kokis (Rosette Cookies/Rice Cookies)

 


Kokis is a traditional sweet from Sri Lanka & it is one of our favourites. Anyway still I don’t know how to make Sri Lankan traditional sweets, but after learning many other Sri Lankan cooking, now I am in a plan to try Sri Lankan sweets. We have a lot of traditional sweets in Sri Lanka.We celebrate New Year in April & it is the time mostly we taste all these sweets.

Tuesday, 27 December 2011

Potato curry




This potato curry is delicious with rice or any type of roti. Also it is easy to prepare within few minutes. I use the steamer tray of rice cooker to boil potatoes & it saves time for me.

Ingredients (3-4 servings)

2 medium sized potato
1 tomato sliced
1 onion sliced
1 tsp chili powder
1 tbs raw curry powder
¼ tsp turmeric powder
1 tsp mustard seeds
1 tsp fenugreek seeds
Piece of cinnamon stick
Curry leaves
Piece of a pandan leaf (rampe)
Oil
Thick coconut milk ½ cup
Salt to taste

Method

First boil potatoes.Peel them & cut into pieces.
Then mix all spice powders with potato & keep aside.

Heat about 2-3 tbspn oil in a pan.
When it is hot, add mustard seeds.
When it is pop out, add onion.
Once onions are tender, add the potato mix & mix well.
Then add tomato & curry leaves/rampe. Mix well.
Cover & cook for few minutes.
When all tomato pieces have become soft & look as a sauce, add thick coconut milk.
Adjust salt to taste. Allow for simmer few minutes in low flame.
If you want more gravy, add some water or if you do not like, make the gravy to dry.
Enjoy!!!

 
 

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,


Tuesday, 20 December 2011

Lawariya (Stuffed String Hoppers from Sri Lanka)



Lawariya is a Sri Lankan traditional sweet & it is suitable for tea time. This is a kind of stuffed string hoppers (indi appa) & this is very easy to cook if you know how to prepare string hoppers. (Check here for string hoppers recipe)


Here is my way of preparing ‘Lawariya’.

Ingredients( for 4 nos Lawariya)

½ cups Roasted rice flour (String hoppers flour)
½ cup fresh grated coconut
3-4 tbspn sugar (jaggery is more better, but I used some brown sugar)
Boiling water (after the steam goes away)

Special Utensil
String hopper mould

Method

First heat a pan. When it is hot add sugar & coconut together & make it a fine mix. Adjust sugar according to your taste.



Roast the flour well and sieve it into a bowl. Add a little salt to flour.
(or use some instant Indi appa flour which you can by from a stall)
Then slowly add enough boiling water (but after the steam go out) to make a soft but not sticky dough.

Fill string-hopper mould with dough.
Squeeze the dough on to a polythene wrap as shown below in round shape. But bit bigger than the normal size of string-hoppers.

Put a scoop of prepared coconut mix on it.

Wrap it as shown below.



Then steam until it cooks well. (About 5-7 minutes).


Remove from the steamer.

Serve & enjoy!!



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


Check following desserts with coconut which is sending  to above event.





Friday, 16 December 2011

Sri Lankan Cashew and Green Peas Curry

 

Cashew & Green pea curry is a delicious dish from Sri Lanka & it is a must have curry in a festive table.

Here is my try of making it.



Ingredients: (for 3-4 servings)

Cashew 1 cup (soaked for about 1 hr)
Green peas ½ cup (soaked for few hours)
1 green chili sliced lengthwise
1 onion sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
1 tsp chili powder
¼ tsp turmeric powder
1 tsp curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1-2 tbspn cooking oil
1 cup thick coconut milk


Method

For the recipe we need soaked cashew & green peas.
Tip: add about ½ tsp baking powder to the water when soaking. Cashew, peas will be softer.
After soaking, wash cashew & peas & keep aside.

Heat oil in a pan.
Once it is hot,add mustard seeds.
When it is pop up,add onion & curry leaves. Sauté for few seconds until onion become tender.
Then add cashew & green peas together with other spices.
Mix well.
Add about 1 cup water & allow cooking. Add some water if required.
Once it is cooked add thick coconut milk. Stir well.Allow to simmer.
Adjust salt to taste.
Off the flame once coconut milk start to boil.
Serve with rice & other curries.


Sharing with following events,




Monday, 5 December 2011

Sri Lankan Grated Carrot Salad with Lettuce & Tomatoes

How to make carrot sambal

In Sri Lankan Cuisine we have a quite number of recipes to eat fresh veggie & fruits. This grated carrot salad aka carrot sambal is also a popular Sri Lankan dish. It is very easy to make & simple.Just grate fresh carrot,mix it with sliced onion,green chili and fresh coconut.Adjust salt and pepper together with lime juice.You'll have a delicious Sri Lankan style carrot salad/carrot sambal.

This is one of favourite dishes at our home.As it is healthy and also tasty,I frequently make this salad.This time,I used some lettuce, cherry tomatoes & grapes to garnish this salad.

Sri Lankan Grated Carrot Salad


Here is the recipe for carrot sambal/Carrot salad.

Ingredients (For 2-3 servings)

For the salad
1 large size carrot
1-2 green chilies sliced
1 onion sliced
Salt & pepper according to taste
Juice of a half lime or according to taste
½ cup of fresh grated coconut.

For Garnishing
Lettuce
Few cherry tomatoes (can use tomato slices instead)
Few grapes

Method:
Wash, peel & grate carrot.
It is better to mix the salad just before the meal.
Add green chilies, sliced onion, salt, pepper & grated coconut to it.
Add the lime juice & mix well.
Check for salt & pepper & adjust if required.
Now the basic carrot salad is ready to serve.

How to make Sri Lankan carrot sambal
How to make carrot sambal

As this is Christmas season, I thought of garnishing it with Christmas theme. I used a leaf of lettuce as a Christmas tree on the middle of the dish.
Then decorated with cherry tomatoes & grapes.

Sri Lankan salads

Oops this was a quick dish during last weekend. Do you see the Christmas tree? :)

Anyway this is a suitable dish for any festive Sri Lankan lunch or when few guests visit home. (With other dishes)

So I am going to share this with few ongoing events.

Flavours of Sri Lanka originated @Simply Food

Lets cook for Christmas- Red & Green

Christmas Delicacy

Jingle all the way


Wednesday, 9 November 2011

Ash Plantain Fry


In Sri Lanka we have a variety of plantain called ‘Ash Plantain’.We use that one for cooking. Even we use  the skin of it as a stir fry.
Here in Singapore,I cannot find the same variety, but I cook same dishes using another type of raw banana found here.
This Ash Plantain fry is a very simple dish & matching with rice & curry.
Ingredients:
Few ash Plantain
Salt
Turmeric powder 1 tspn
Oil to fry

Method:
Peel the ash plantain & slice it.
Mix with turmeric powder & salt.

Deep fry until golden brown.
Serve & enjoy.


This is a so easy simple recipe & is one of must have dishes in Sri Lankan tasty dish,Lampraise.