Saturday, November 28, 2015

Konda Kavum

Konda Kavum
 1  measure      Rice-floor
 1/4 measure      Coconut syrup
       Oil for frying


The floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water. Keep ready a deep found-bottom pan of boiling coconut or vegetable oil. Pour spoonful of the batter and as it begins to fry and the centre rises pour in a little more batter into the centre and insert an ekel in the middle of the fritter, not allowing it to go through. Keep twisting the ekel round and round and at the same time splashing the boiling oil on the fritter using an oil spoon for the purpose. This is to produce the Konde (hair) Press round the base of the Konde with the spoon to get it in to the proper shape. The Kavum must have a nice brown colour when fried. Drain well

Friday, November 27, 2015

Hot and spicy stir fry chicken - Devil chicken


 250 g Chicken breasts
 1     Medium size hot pepper or capsicum
 1     Medium size red onion
 1     Medium size tomato
 2-3   Spring onions
 75 ml Chilli (spicy) sauce
 1 Teaspoon Chilli flakes
 1/2 Teaspoon Ground black pepper
 1 Teaspoon Cooking salt
 2-3 Tablespoon Oil
 1 Teaspoon Lemon juice


Cut chicken breast into byte size (1-2 cubic centimetres) pieces. Slice and roughly chopped hot pepper, red onion and tomato. Cut spring onion into 2 cm long pieces.
Heat the oil in a frying pan and when the oil is hot, add chicken breasts. (Make sure chicken is properly thawed and the oil is hot when adding chicken into frying pan. Otherwise water may soaked into the pan).
When chicken starts to get golden brown add salt, chilli flakes and pepper. Then add chopped hot pepper, red onions, tomato and mix them together. Cook for about 1 minute and add chilli source and turn the fire off. Add spring onions, lemon juice and mix everything together.

Can be served with steamed rice.

Note: You can change the quantity of chilli and pepper and sauce according to your taste.

Saturday, November 7, 2015

Chicken and Prawns Noodles

Posted by Suchitra Jayawardana

This is one of most simple recipe in my collection. and this is a recipe with combination of Japanese and Chinese cooking .and this is ideal for dinner.

Preparation time 15 minutes
Cooking time 10 minutes
Total time 25 minutes
Serving 250 g
Yield 6 to 7 potions 
  • 1 pak   noodles
  •   4 Tbs   Vegetable oil
  •  50 g    shallots, peeled and thiny sliced
  •  25 g     Ginger, peeled and grated
  •  4  of garlic, peeled and finely chopped
  •   125g    Chicken breast, chicken
  •   100g     peeled prawns
  •  100 g   Chinese cabbage, shredded
  •   100g    cashew nuts, chopped
  •  2    Egg, lightly beaten
  •   3 tsp    Curry powder
  •  2 tsp    Soy sauce
  •   1 tbsp  Mirin
  •  2          Sugar
        Handful of bean sprouts
  •  4          Oyster sauce
  •  3          Sesame oil
  •  2          Spring onions, finely chopped
  •         Prepare the noodles according to the packet instructions then refresh in cold water.
  •         Heat the wok until smoking hot, add the oil and stir-fry the garlic, ginger and shallots for 1 minute.
  •         Add the chicken, prawns, cabbage and water chestnuts and continue to stir-fry for a further 2 minutes.
  •         Add the beaten egg and continue to cook for a further 30 seconds.
  •         Add the curry powder, soy sauce, mirin, sugar, bean sprouts and noodles to the wok and ensure everything is mixed well heated through.
  •         Turn off the heat and stir in the oyster sauce and sesame oil.
  •         Garnish with spring onions.

Saturday, October 24, 2015

Fried Chicken with Bacon and Green Peas

Posted by: Shanil Gunasekera

 3 Chicken thighs skinned
4 Numbers Garlic
A small piece of ginger
2 Medium sized Bombay Onions
100 Grams Bacon chopped and fried until crisp
Small packet of green peas defrosted
Salt and Pepper to taste
1 Tablespoon of Vinegar
Vegetable Oil for frying

Wash the chicken really well and keep aside.
Mash the Garlic and Ginger into a paste. Rub same onto the chicken adding salt and pepper to taste. Add the vinegar too.
Leave to marinate for about 1 hour preferably in the fridge.

Boil the chicken until its well done and separate the chicken and its liquid. Retain the liquid in a separate container. Deep fry the chicken in vegetable oil and remove excess oil by drying chicken on old news paper.
Put a tablespoon of oil into shallow frying pan and saute the onions.Add the liquid in which the chicken was boiled and stir well and bring to boil. Check seasoning and add salt and pepper if needed only. You may have to thicken this gravy by adding a teaspoon of corn flour mixed with water if required. Once gravy is done put in the fried chicken and toss the chicken around until they are coated with the gravy.
Just before serving add the bacon and the green peas. You can either mixed in both or just lay it on top of the chicken.
This dish can served with mashed potatoes and an assortment of boiled vegetables as a main course or it can be a side dish for a Fried Rice.

Sunday, October 12, 2014

Buttermilk curry recipe

Posted by Dilini madurangi

1 1/2 cups of Butter milk
1 cut teasp mustard seeds
a few curry leaves
1/2 a chopped big onion or 5 small red onions
2 thin slices of chopped root ginger
1 teaspful cummin powder
1/2 teasp red chillie powder
1 cut teasp fenugreek (uluhal) powder
salt to taste

Saute/Temper mustard seeds first. Add chopped onions, curry leaves, chopped ginger and when they are well fried add chillie powder, fenugreek & cummin powder. Add butter milk and salt to taste.

When butter-milk gets warmed, take it off the fire and allow it to cool so that it would get the sour taste well. Enjoy!!

Wednesday, February 19, 2014

watalappan recipes

watalappan recipes
Posted by Chandranee

10 eggs
400g juggery
3 cup of coconut milk
3 crushed cardamoms
100g cashew
10 spoon of sugar

First of all make a caramel:
Keep small pan on medium heat with 5 spoon of sugar, leave it till get the golden brown. Then put 1/4 cup of water and balance sugar. It will get harder, don't worry stir well, it will melt. Turn off the heat and leave it to cool.
Grate the juggery. Mix it with coconut milk till melted. Then beat the eggs well, then add the coconut mixture to eggs and beat continuously. Add cardamoms. Put this mixture to tray/bowl and sprinkle cashew top of it.

Put 4 cups of water into a large baking tray. Place it on the middle self and switch on the oven. After the oven is heat keep your watalappam on that hot tray and cover it. Cook for 15 mins, then open the bowl and add caramel on top. Cover it again cook for another 15 mins. Check it with a tooth pick. If perfect, the tooth pick will come out clean.

Note: always keep the baking tray with water. If it evaporates, add more water.

Tuesday, February 18, 2014

Egg rolls recipe

Posted by Nirmala De Silva

Egg rolls recipe

Makes 4 servings

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)

1 Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

2 In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

3 Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

4 Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

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