Pages

Saturday, December 7, 2013

Gulab jamun recipe

Posted by Dhammika De Silva

Gulab jamun recipe

 2 1/2 cup milk powder
1/2 cup flour
4 cups water
1 tbs rose water
3 cups sugar
1/8pinch of soda
a pinch of safron
1 1/2 cups of heavy creamto make the dough.
2 cups ghee or butter

method:
1. bring the water,rose water and sugar to boil.add the safron and remove from the heat,set aside.
2. mix the milk powder, flour, soda and heavy cream well and knead until a soft dough is made.
3. and make some small small balls and fry them when the ghee is hot,until golden brown.
4. then remove with a spoon and transfer in to the syrup.

Monday, December 2, 2013

Sweet sour pork cantonese style

Grilled Honey-Soy Pork Steaks
Posted by Alex Wimalasena

Sweet sour pork cantonese style


Ingredients :-

1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)

Sauce :-

3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour


Method :-

1. Mix the pork cubes with salt & Brandy & leave to marinade for 15 mins.

2. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

5. Now heat a pan and add the sauce mix and heat till slightly thick.

6. Mix the sauce with the meat & vegetable just before serving


Chilli Hot Devil Pork    sweet & sour pork recipe   Grilled Honey-Soy Pork Steaks

Wednesday, November 27, 2013

sri lankan egg noodles Recipes


http://srilankarecipe.blogspot.com/2013/07/kottu-roti-recipe.html
Posted by Pramila Jayasinghearachchi

sri lankan egg noodles  Recipes

Serves for 5-6

12 oz packet of fine egg noodles
2 cups of shredded carrots
2 cups of shredded cabbage
2 cups of shredded leeks
1 tsp ginger paste
1 tsp garlic paste
2 tbsp of tomato sauce or ketchup
1 tbsp soy sauce
salt and pepper
1 tbsp oil or butter

Prepare the noodles according to package directions. Take care not to over cook.
Heat the oil in a large pan. Fry ginger and garlic till fragrant. Add the vegetables and the sauces. Add salt and pepper. Cook for about 5 minutes.
Add the cooked noodles. Stir and cook for another minute or so. Adjust seasoning if needed.
Serve hot.


fried noodles recipes  Egg Noodle Recipes‎  Udon Kottu Recipes‎

Saturday, November 23, 2013

Ravioli Supper Soup Recipe

Posted by Fazmina Zubair

Ravioli Supper Soup Recipe

2 Tbsp. vegetable oil
1 c. sliced celery
1/2 c. chopped onion
1 c. sliced carrots
2 (10 1/2 oz.) cans chicken broth
2 cans water
1/8 tsp. pepper
1 tsp. salt
2 (15 oz.) cans beef ravioli
1/2 c. chopped parsley
grated cheese

In 3-quart pan, place oil and saute celery, onion and carrots for 3 minutes. Add chicken broth, water, pepper and salt. Bring to boiling. Reduce heat and simmer 15 minutes until vegetables are tender. Stir in 2 cans ravioli and parsley. Heat gently just to boiling. Simmer 5 minutes. Serve in soup bowls. Sprinkle with cheese if desired. Children like this. You can add potatoes to boiling mixture if you like.

Wednesday, November 20, 2013

Fruit and nut toffee recipe

Posted by Pramishka Jayasinghearachchi

fruit and nut toffee recipe

1 tin milkmaid
4 ozs sultanas or raisins
1 tsp vanilla
1/4 nuts
1 1b sugar
1 tsp butter
1/2 cup water
2 heaped dsp.cocoa

Method
Cook sugar milkmaid and water,stirring till sugar dissolves. Then add
butter and continue cooking till mixture thickens. Mix in the cadjunuts,
sultanas and vanilla, few minutes before removing from heat. Beat the
mixture for about 2 or 3 mts. Pour into butter tray,leave to set and cut.
(Half the quantity of ingrediants can be used to make 30 pieces )

Sunday, November 17, 2013

date roll recipe

Posted by Sumudu Fernando

date roll recipe

100g or 1 cup Dates
3 tbsp Butter
1 cup Milk Maid
3 tbsp Milk Powder
1 cup Cashew nut and Almond nut crumbs, mixed both

Cut the dates into very small pieces.
Heat a pan and add the butter after butter melt add dates and fry the dates well.
Next add milk powder and milk maid the mix well until thick then make small rolls. Coat with almond and cashew crumbs.

Tuesday, November 5, 2013

Easy German Chocolate Cake

http://srilankarecipe.blogspot.com/2013/09/caramel-pudding-recipe.html
Posted by Manourie Senewiratne

Easy German Chocolate Cake

Makes 1 -8 inch 3 layer cake

Ingredients
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
3 egg yolks
1/2 cup butter
1 cup flaked coconut

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.

2 Combine the cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil and the 3 whole eggs. Mix until blended and pour the batter into the prepared pans.

3 Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the cakes test done. Set cakes aside to cool.

4 In a medium sized sauce pan mix the evaporated milk, white sugar, 3 egg yolks and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.


White Chocolate Mud Cake Recipe  sugar free chocolate cake recipe  Molten mocha cake recipe 

Cheesecake recipe

Monday, November 4, 2013

Beef stroganoff recipe

http://srilankarecipe.blogspot.com/2013/08/tomato-biryani-recipe.html
Posted by Iona Williams

Beef stroganoff recipe

750g whole piece beef fillet
60ml vegetable oil
300g onions, finely sliced
2 cloves garlic, crushed
2 teaspoons sweet paprika
400g button mushrooms sliced
80ml tomato paste
60ml dry red wine
1 tablespoon lemon juice
300g sour cream
1/2 cup milk
1/4 chopped fresh chives

Cut fillet into thin strips. Heat 2 tablespoons of the oil in medium pan; cook fillet strips, in batches, until browned then remove from pan and keep warm.
Heat remaining oil in same pan, add onions and garlic; cook, stirring, until onions are soft. Add paprika and mushrooms; cook, stirring, 2 minutes. Return beef to pan with paste, wine, juice, cream, milk; add chives; stir, without boiling, until heated through.

Spicy Sri Lankan Corned Beef  Ground Beef Lettuce Wraps Recipes   Beef salad recipe

Sunday, November 3, 2013

Beetroot Wine Recipe

http://srilankarecipe.blogspot.com/2013/08/milk-wine-recipe.html Posted by Renuka Perera

Beetroot Wine Recipe

3 1/2 Kg Beetroot
1 1/2 Kg Sugar
4 Limes or Oranges
6 Cloves
1/2 Bot. Almond essence
1/2 Bot. Vanilla
1/2 Tsp. Yeast
250g Plums
6 Bot. Water

Cut beet in to small peaces and boil in 6bot. Of water till reduce to 3bot., and strain.

Add Orange or Lime Jose and peal, and other ingredients stir till sugar dissolves.

Dissolve Yeast in 1/2 cup of warm water and add to the mix and cover well and keep for 14 days (minimum).

Strain thru filter paper repeatedly without any peaces remain, Best in three months time

milk wine recipe

Wednesday, October 30, 2013

Upma recipe


http://srilankarecipe.blogspot.com/2013/09/ulundu-vadai-recipes.html

Posted by Gashini Karunaratne

Upma recipe

2 tablespoons vegetable oil
1 tablespoon ghee
400 g/ 14 oz/ 2 cups coarse semolina
1 tablespoon urad dhal
1 tablespoon channa dhal
1 teaspoon black mustard seeds
2 fresh chillies, sliced
2 teaspoons finely chopped ginger
1 medium onion, finely chopped
1 cup diced vegetables (cauliflower, carrots, capsicum)
500 ml/ 1 pint/ 2 cups hot water
1 1/2 teaspoons salt
3 tablespoons chopped fresh coriander
wedge of lime or lemon

Heat half the oil and half the ghee in a heavy saucepan and fry the semolina, stirring constantly, over medium-low heat until it is golden.
Turn it into a bowl and wipe out the pan with a paper towel.
Heat remaining oil and ghee and fry the dhals until they are golden.
Add the mustard seeds, chillies, ginger, onion and vegetables and stir for about 5 minutes or until they smell fragrant.
Add hot water and salt, bring to the boil, then add semolina and stir until it boils.
Cover pan with well-fitting lid and cook on low heat for about 8 minutes until semolina is cooked through.
Sprinkle with coriander and serve with a wedge of lime or lemon.

Upma recipe    RESIPI TOSAI

Thursday, October 24, 2013

Vada indian recipe

Posted by Shanika De Silva

Vada indian recipe

Urad dal - 1 cup
Salt - to taste
oil - for frying
For garnishing :
Thick curd - 2 cups
thin curd - 2 cups
Chilli powder - as required
Salt, sugar - as required
Jeera powder - as required
Chaat masala - as required
Coriander leaves
sweet chutney
green chutney

1. Soak urad dal for 2 hours.
2. Drain and grind it into a smooth paste by adding little water.
3. Keep in the fridge for 2-3 hours and then before making add salt and mix well.
4. In oil deep fry big hand full of vadas.
5. In a vessel take thin curd (thick curd with lots of water and beaten)
6. Add salt and chaat masala and soak the vadas in this after you fry for around 1/2 hour.
7. Then squeeze out the excess liquid and keep the vadas arranged in a tray.
8. Add salt and sugar in thick curds, beat well and put this curd mixture on top till it covers all the vadas.
9. Sprinkle chilli powder, jeera powder and chaat masala on top.
10. Then add sweet chutney and green chutney on top as per your taste.
Lastly add coriander leaves on top and keep refrigerated for some time

ulundu vadai recipes  vadai recipe  Ulundu vadai recipes


Saturday, October 19, 2013

RESIPI TOSAI

Posted by Harinee Nagodawithana

RESIPI TOSAI

Ingredients

1/2 lb or 1 cup Uradhall flour
1 lb or 2 cups white rice flour
3 cups water or as needed
salt to taste
1 teasp baking soda
a pinch of saffron


Method

Mix all ingredients and cover and keep aside for at least one hour.
The batter should not be too thick. Almost like a pancake consistency.
(add water as needed)

OPTIONAL:
Saute a chopped onoin, curry leaves, chopped green chilli and a few
fenugreek seeds.

Mix the above to the batter. Heat a griddle until very hot.
Apply a LITTLE oil with a pastry brush.Pour about 1/4 cup of the
batter onto the griddle and spread it around with the back of a
spoon. Flip over and cook the other side. Always wipe griddle
with oil before each thosai. The prepared thosais could be kept
in a 250C oven covered.

Serve with your favorite meat or fish curry and chutney.

Upma recipe  Ulundu vadai recipes

Tuesday, October 15, 2013

Cheesecake recipe

Posted by  Kamanie De.Silva

Cheesecake recipe

200g Digestive Biscuits
5 tbls unsalted Butter
200g Philadelphia cream cheese
1pkt Lemon jelly
3/4 cup hot water
500 ml fresh cream
2tbls lemon juice
1 can ( 595g) pie filling (Strawberry,Blueberry or Cherry)

To make crust:
Place biscuits in food processor bowl, process 30 seconds or until finely crushed. Add butter, process further 15 seconds. Press biscuit mixture firmly into the base of a 20 cm round spring form cake tin. Refrigerate while preparing filling.

To make filling:
Mix jelly with 3/4 cup of hot water. Cool.
Using electric beaters, beat fresh cream. When it half done, gradually add cream cheese. Slowly add lemon jelly & lemon Juice. Pour cheese mixture evenly over the biscuit mixture. Refrigerate overnight.

To make topping:
Just open the can and pour over the cheese mixture. Refrigerate until ready to serve.


Molten mocha cake recipe  sugar free chocolate cake recipe  White Chocolate Mud Cake Recipe


Monday, October 14, 2013

Beef salad recipe

Posted by Preethi Gunatilake

Beef salad recipe

 250g beef, cut into half inch strips
1 big onion, sliced
1 carrot
2 tomatoes
1 bunch salad leaves or lettuce
1 tbsp olive oil
1-2 tbsp vinegar
1 tbsp chillie flakes
1 capsicum
1 tsp lime juice
1/2 tsp garam masala (optional)
1/2 tsp sugar

Deep fry the beef* and set aside. Add the rest of the ingredients to a salad bowl. Add the fried beef and mix.
Serve immediately.
optionally you can marinate a beef in salt and chillie powder for few minutes before frying.

Spicy Sri Lankan Corned Beef   Ground Beef Lettuce Wraps Recipes

Monday, October 7, 2013

Tropical chicken recipe

Posted by Sriani Samaranayake

Tropical chicken recipe

3 pounds of chicken, cut up
1/2 cup all purpose flour (wheat flour)
2 tspoon salt are small amount
1/4 tsp pepper 1/2 tsp paprika
1/2 cup of orange juice
2tsp. brown sugar
2 tbsp of vingar
1 tsp. dried basil
1 tbsp. ground nutmeg
12 new potatoes, well scrubbed, besure they are clean
1 large can of peaches
drained parsley

About 45 Mimutes before serving; lightly coat chicken with combined flour, salt, pepper and Paprika. In hot pan of shortening or cooking oil put the shorting or cooking oil (must be large skillet or chicken fryer )

saute chicken until golden brown on all sides; sprinkle
with salt,combine orange juice, brown sugar, vingar, nutmeg and basil; pour this over chicken.

Place potatoes between and around chicken pieces cover. cook over medium heat 25 minutes or until chicken and potatoes are very tender. Add peaches; heat, cover 5 minutes. Serve at once, garnished with parsley. This will yield 6 serving or people


whole chicken and spices and yogurt recipe  Yoghurt chicken

Monday, September 30, 2013

Caramel pudding recipe

Posted by Indu Wickremesooriya

Caramel pudding recipe

Ingredients:

1 can Milkmaid sweetened Condensed Milk
2 Medium eggs
1 can cold water
2 Teaspoons Vanilla Essense
Caramel
3 tablespoons White Sugar
3 tablespoons water

First caramalise the sugar in a saucepan with the 3 tablespoons of water. Allow sugar to brown, but do not allow it to burn. Pour the caramalised sugar into a clean pyrex bowl that has been rubbed with butter.

Empty the condensed milk into a bowl, add the cold water and lightly beaten eggs. Stir. Heat on top of stove. But do not allow it to boil over. Remove from stove and add vanilla. Empty contents into the pyrex bowl with caramelised sugar at the bottom. Cover bowl with a stainless steel lid or tin foil and put it in a steamer. Steam for about 45 minutes. Cool.

This may be refrigerated overnight and eaten the next day.


caramel pudding recipe     caramel custard recipe

Thursday, September 26, 2013

Chinese rolls sri lankan recipe

Posted by Thushari Weerasekara

Chinese rolls sri lankan recipe

ingredients

15 chinese rolls papers
bread crumb
1 egg
all perpose flouer
can of tuna
500 g boilled potato
1 onion
5 green chilli
2 clove garlic
curry leaves
salt & peper
vegetable oil


** filling for the rolls **
heat little oil in a pan. add garlic,onion,curryleaves,green chilli,saute all of this around 4 minites. then add tuna, mixed well . after add salt & peper then ,boilled potatoes. mixed all of this iteams keep on the side.

to make rolls take the spring roll papers put the filling in the middle roll that . egg wash then bread crumb and deep fried.

Patties (Deep fried pastries)

Sunday, September 22, 2013

Chilli Hot Devil Pork


Posted by Cathy Marasinghe
Ingredients for 1 kilogram of Pork serve 4 to 6 potions.

1. One kilo of Pork with or without bones and less fat. Cut into 1' size chunks. Marinate with Black Pepper, Coconut or Cider Vinegar, 1-1/2 table spoon full of Soy Sauce, 1/2 teaspoon of sugar. Mix thoroughly and leave for 45 minutes or longer.

2. Chop up the following into 1/2" or slightly larger size pieces.
Two large Onions.
Two Large Tomatoes.
100 grams of Curry Chilies (Malumiris)
Four to six bulbs of garlic chopped or sliced fine.
1-1/2 Tablespoons of red dried chilly crushed to retain pieces.
1-1/2 Tablespoons of roasted curry powder
3 bulbs of Cloves and cardamom each and a little curry leaves.

Prepare as follows.

1. Cook the pork on medium heat in covered pan until juices have reduced to a thick oily gravy. Check for salt taste before adding further salt.
2. Place the remaining ingredients into the cooked pork and allow to fry and cook. Stir contents for even cooking. Reduce the fire to keep food warm and add a little shredded lemon grass a few minutes before serving. Do well with Rice, Bread, Roti, Hoppers, String Hoppers. Complementary dish with rice would be Lentils made Sri Lanka Style, and some fried Papadam. Enjoy, This is yours.

sweet & sour pork recipe  Grilled Honey-Soy Pork Steaks  Chilli Hot Devil Pork

Thursday, September 19, 2013

Stuffed banana peppers cream cheese filling

Posted by Lakmali Xavier

 8-10 Malu miris (Banana Peppers)
2-3 cups of oil
2-3 cups of bread crumbs
Ingredients for batter:
1/2 cup all-purpose flour
1 egg
Pinch of turmeric (optional)
Pinch salt
Ingredients for filling:
1/2 lb potatoes boiled and skins removed
2 onions chopped
1 tbsp vegetable oil
1/2 tsp of curry powder
1/2 tsp of chillie powder
sprig of curry leaves (optional)
salt
pepper

Stuffed banana peppers cream cheese filling

Make filling:
Mash the potatoes. Stir fry the onions in oil in a pan for about 4-5 mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the potatoes. Add salt and pepper to taste. Set aside.

Make the batter:
Combine flour, eggs and salt in a bowl. Add enough water to make a think batter. Stir to get rid of lumps.
Now prepare the peppers:
Slit the peppers lengthwise, just long enough to stuff the fillings. Carefully remove the seeds, taking care not to break the pepper. Fill the cavity with the filling.
Dip the prepared the peppers in the batter. Next dip them in the bread crumbs.
Deep fry till golden brown. Serve hot.

Patties (Deep fried pastries)

Wednesday, September 18, 2013

Upma recipe

Posted by Mrs Sivajeevan

Upma recipe

Ingredients
2 cups semolina (slightly roasted)
2 dry chillies
4 red onions
few curry leaves
1/2 tsp mustard
3 cm piece of ginger
2 tbsp oil
1 cup mixed vegetables (eg. leeks, carrot, boiled potato, tomato)
1 cup boiling water
salt to taste

Method
1. Chop the chillies, onion, ginger and the mixed vegetables
2. Heat the oil in a pan and fry the mustard, chillies, onions and curry leaves for 3 minutes or until the onions are golden brown. Add the vegetables, ginger and salt and fry for a further minute.
3. Add boiling water, cook for a minute and reduce heat. Stir in the semolina a little at a time. As soon as all the semolina has been mixed in, cover and cook for a minute.

Tuesday, September 17, 2013

Molten mocha cake recipe

Posted by Mary Ann Thompson

Molten mocha cake recipe

Prep Time: 20 min. Cook Time: 20 min. Serves: 12
Ingredients
1 cup semisweet chocolate chips
1/2 cup butter
3 eggs
3 egg yolks
1 (15.8 ounce) box Pillsbury Fudge Supreme Double Chocolate Premium Brownie Mix
2 tablespoons coffee-flavored liqueur or strong brewed coffee
12 fresh strawberries
12 fresh mint sprigs
1 quart vanilla ice cream

Cooking Directions
Heat oven to 400 degrees F. Grease 12 (2 3/4x1 1/4-inch) nonstick muffin cups. In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on High for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur. Divide batter evenly into greased muffin cups. (Cups will be full.)
Bake at 400 degrees F for 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.


sugar free chocolate cake recipe  White Chocolate Mud Cake Recipe molten mocha cake recipe

Monday, September 9, 2013

Ulundu vadai recipes

Posted by Priyantha Ileperuma

ulundu vadai recipes

2 cups black gram dhal (urdu dhal)
green chillies chopped
ginger
onion finely chopped
curry leaves
cumin seeds
salt
(add spices according to common sense)
1 tbl spns baking soda
2 tbl spns magarine
2 tbl spns all purpose flour
oil to fry

1. Soak urdu dhal in water for 4 hours (not too much water)
2. Add salt, green chilli, ginger, curry leaves and grind in to a paste (not too smooth)
3. Add onion pieces, and cumin seeds and mix well
3. Add baking soda, butter, and wheat flour and mix in to a dough.
4. keep the dough in the fridge for 1/2 hour
5. Make the dough in to balls and flatten them to 1 1/2 cm thick discs and make a hole in the centre of each. Deep fry in hot oil until they are golden brown in color.
6. Drain off excess oil and serve with coconut chutney.
7. Then ENJOY!!
P.S. The baking soda and butter will make like donuts and soft in the middle and crispy on the out side.



ulundu vadai recipes   vadai recipe

Monday, September 2, 2013

vegetable roti recipe

Posted by: Thushari Uyangodage
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

vegetable roti recipe

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.

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 as shown in the picture.

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 golen brown color.

Serve hot.


kottu roti recipe  palak paratha recipe  Puris 

Sunday, September 1, 2013

String hoppers recipe

Posted by Athula Ranasinghe

String Hopper mold
String Hopper wattie (woven small circle trays - available in Sri Lankan grocery stores).
Roasted red or white Rice flour (Ready made string hopper flour (roasted rice flour)

string hoppers recipe

METHOD
In a dry bowl take two cups roasted rice flour (flour should be fine & free flowing without clumps).
Add 1 tsp table salt, mix well.
Let 4 cups of water boil vigorously. Gradually add the boiling water to rice flour until you can form a dough that does not stick to the bowl (It is important that you get the right consistency of the dough, to get the right texture of the string hoppers - light, fluffy & dry to the touch. Also without the right consistency, it will be hard to squeeze the fine strings through the mold).
Fill the mold with dough and squeeze the fine strings of flour on to the watties to form lacy circles.
Stack the watties on top of each other and steam until done.
With one cup of rice flour you can make 6-7 small string hoppers (4 inches in diameter). It is advisable to make the dough in small quantities (2-3 cups of rice flour) at a time. String hoppers are delicious with Kirri Hodi, Lunu Miris or Seeni Sambol, Malu Ambulthial or Meat curry.


Easy recipe for Aappa (Hoppers)

Tuesday, August 27, 2013

milk wine recipe

Posted by Lakmali Xavier

1 1/2 bottle arrack
1/2 bottle water
1/2 bottle milk
500 grms sugar
1 1/2 tea cups burnt sugar
15 clover, 15 cardomons, and little cinnamon
1 1/2 cups fresh pineapple juice
One small rind of three limes
juice and rind of orange

milk wine recipe

Crush the clover, nutmeg, cardomons, and orange and lime rind well. (Do not powder it) add to this half bottle of arrack cork well and keep for three days. Make sure to shake the bottle twice daily.

Then empty the contents into a basin, add the rest of the, sugar and stir well, warm the milk and add the lime juice and let it stand for a while, then add it to the rest fo the ingredients, along with the burnt sugar, onrange and pine apple juice. Mix will and strain first with a thick cloth and then twice with flter paper quite clean. Bottle and cork tightly.

Thursday, August 22, 2013

Atta puttu recipe

Posted by Roshani Fernando

Ingredients:
1 cup steamed or roasted Atta flour
1 cup steamed all purpose flour
3/4 cup grated coconut
salt to taste
Enough hot water to prepare dough (roughly about 1/2 to 3/4 cup)

atta puttu recipe

Method:
Mix both steamed Atta and all purpose flour with salt to taste. Gradually add enough hot water (not boiling water) and make it into a thick door. Put the door little by little into a food processor so that the dough will break into small pieces like pebbles. This could be done even with your fingers if you do not have a food processor.

Put the pebbled dough about 1/4 cup into a bamboo or stainless steal steamer which looks like a cylinder with a diameter of 3 inches. Then add about 1 tablespoon of grated coconut.

Repeat this till the steamer comes upto the top. Cover the mouth of the steamer and steam till it is well done. This will take only a few minutes. When it is done you could see steam or smoke coming through the pittu.

Another variation is you could add the grated coconut to the dough before you put it in the food processor. You can also steam it in a regular steamer or bamboo basket.
Accompaniments for pittu are either fish or any meat curry or katta sambol with thick plain coconut milk. Enjoy!!!


couscous puttu recipe  Sri lankan Recipes Rulan Pittu

Monday, August 19, 2013

Thai chicken pineapple fried rice recipe

Posted by Marygrace Jayasinghe

(SERVES 2 as a main dish OR 4-5 as a side dish)

1 cup pineapple, canned, cut into square shape
1 cup chicken, boneless, cut into square shape
4 cups cooked rice
4 tbsp oil for stir-frying
2 shallots, thinly sliced
3 cloves garlic, minced
1 red or green chili (de-seeded if milder rice is desired)
1/2 cup roasted unsalted cashews
1 egg, beaten
1/4 cup currants (or raisins)
3 tbsp chicken or vegetable stock
3 tbsp fish sauce (or substitute 3 1/2 tbsp soy sauce)
2 tsp curry powder
1 tsp sugar
1 cup spring onions, sliced
1/3 cup fresh coriander

thai chicken pineapple fried rice recipe

Start by preparing the rice. Add a little oil to the rice (up to 1 tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together.

Preparation
Put 3 tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add chicken and cook until it tender.
Cooking tip: If wok/pan becomes too dry, add a little stock or a touch of water instead of more oil.

Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).
Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, and then add to wok/pan.
Add the cashews and stir-fry for 30 seconds.
Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps with your utensil or a fork.

Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking.

Stir-fry Tip: Continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.

Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in.
Continue stir frying until everything is integrated (1-2 more minutes). Finally, do a taste test. If not salty enough, add 1 tsp to 1 tbsp. more fish sauce (or salt). If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.

To serve, sprinkle with spring onion and coriander. Thai chili sauce can be served on the side for those who like it extra spicy.


Srilankan Mung Eta Kiribath recipe   Filipino Fried Rice   Simple chicken pulao recipe     Lamprais (Lampreys/ Lumprice) 

Saturday, August 17, 2013

Yorkshire pudding recipe

Posted by Pramila Fernando

1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

yorkshire pudding recipe

Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes.

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

Yield: 8 to 10 servings
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes

Thursday, August 15, 2013

couscous puttu recipe

Posted by Dimuth Jayasinghearachchi

1 cup Cous-Cous
2 cups of hot water
1 oz. grated coconut
1/8 cup plain rice flour
salt to taste

couscous puttu recipe


Add 1 cup of Cous-cous to to 2 cups of hot water. Cover and let stand for 5 minutes.

By this time all the water will be absorbed by the Cous-cous. Mix it with plain rice flour,salt and grated coconut and steam.

Enjoy the pittu with fish, meat or vegetable curry. Seeni sambol or katta sambol/lunu miris too goes well with pittu


Sri lankan Recipes Rulan Pittu

quick and easy homemade ice cream recipes

  Posted by Muditha Ranasinghe

01 large tin of condensed milk
2 bottles of pasteurized milk (Kal kiri 500ml.)
100 gm Sugar
1 tbsp Vanilla
2 tsp gelatin

quick and easy homemade ice cream recipes

Mix the milk with condensed milk and add sugar to it and keep on the fire under moderate heat. Cook stirring for about 5 minutes. Add gelatin dissolved in little water and stir continuously. Add vanilla.
When the mixture reaches the boiling point, take off from fire and cool. Put the cooled mixture in a deep freezer for 5-6 hours. Scrape the mixture and beat well.
Refrigerate again and beat it again until the mixture doubles in quantity. Divide the mixture in to three portions and add different color with different essence and freeze again.


old fashioned caramel ice cream    kulfi ice cream recipe

Tuesday, August 13, 2013

vadai recipe

Posted by Preethi Pandithasekera

1 lb split Chick Pea Lentils (kadala parippu)
1 onion chopped
2-3 green chilles chopped
1 red dried chillie chopped
About 3 cups oil for frying
salt

vadai recipe

Soak the lentils in water for about 4-5 hours. Blend the all the ingredients except the Lentils in a blender or food processor.

Divide the lentils into 3 equal portions. Add one of these portions into the blender with rest of the ingredients and blend to a paste. Remove from blender or food processor put in a bowl.

Next blend another portion of the lentils halfway (partially broken pieces), add to bowl.

Add the last portion of lentils to bowl and mix throughly. Adjust seasoning.

Heat the oil in a fryer.

Take about a tablespoon of the mixture and make into patties. Fry till golden brown.

Serve hot with corriander/mint chutney or alone. (see recipe under Drinks and Snacks)


ulundu vadai recipes

Monday, August 12, 2013

sweet & sour pork recipe

Posted by Anya Gunewardena

Ingredients :-

1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)

Sauce :-

3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour

sweet & sour pork recipe

Method :-

1. Mix the pork cubes with salt & Brandy & leave to marinade for 15 mins.

2. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

5. Now heat a pan and add the sauce mix and heat till slightly thick.

6. Mix the sauce with the meat & vegetable just before serving

Grilled Honey-Soy Pork Steaks

Srilankan Mung Eta Kiribath recipe

Posted by Yureka Jayakody

3 cups raw white rice (kekulu haal, Jasmine or Basmathi)
1 cup mung dal
2 1/2 - 3 cups coconut milk
Salt to taste.

Srilankan Mung Eta Kiribath recipe

Soak mung dal in water overnight.
Wash rice and mung dal with water and add to a rice cooker.
Add salt to mixutre.
Next add water upto the 4 cup measure line in the rice cooker.
Just before the rice is done add the coconut milk and stir.
Taste and add more salt it needed.
Cook for a few more minutes till the mixture comes to the proper consistency. (if needed add more coconut milk or water)
When cooked, serve on to a platter and flatten smoothly with a spatula or back of a spoon. Cut into diamond shapes and serve with katta sambol, lunu miris and or malu ambul thiyal.

Sunday, August 11, 2013

sri lankan watalappan recipe

Posted by Gashini Perera

400 ml kithul treacle
1 tin of thick coconut milk (400 ml)
8 eggs
Grated Sadikka (nutmeg)
Pinch of salt

sri lankan watalappan recipe


First beat all the eggs and then add coconut milk, kithul treacle, grated sadikka and pinch of salt and beat well. Prepare a pan with applying butter and pour the mixture to it. Cover the pan with aluminum foil and bake 45 minutes at 350 F. Take it from the oven and leave it for cool and serve.
This quantity is good for serving 10 people.

Hints:
Use MD kithul treacle, if you cannot find coconut milk (thick) then add coconut powder and make it thick. Use extra large eggs. Use sadikka or chopped cardamom or vanilla.
Bake it about 40 minutes and lift the aluminum foil from one side and see whether it is done. If not done properly, cover it and leave it for few minutes. Finally remove the foil and leave it for few minutes to make the top surface become light brown. Leave the pudding for cool one day for better taste.

Saturday, August 10, 2013

curd yogurt recipe

Posted by Jeeva De Silva

2 liters or half gallon Fresh milk
3-4 teaspoons of full cream milk powder (heaped)
2 tablespoons of culture medium (yoghurt or curd from a previous batch)

curd yogurt recipe

Bring the milk to a boil and simmer for 10 minutes. This step is necessary for some chemical reactions to occur.
While the milk is hot, dissolve the milk powder in small portion of hot milk and add to the milk. Let the milk cool down in a closed container.
When the milk has cooled down to about body-temperature, add the culture medium and mix well. Do not add the culture medium to hot milk as it will kill the curd forming bacteria instantly.
Leave in a warm place (ideal is 100 - 110 F or 37 - 42 C) for 10 hours. The curd will have set by now. Refrigerate.
Culture medium can be store bought yogurt with active cultures (usually they are) or curd from a previous batch. I usually use freshly purchased yogurt every time. Allow the yogurt to warm to room temperature before adding to the milk.

Microwave Directions: Boil the milk in the microwave oven rather than on the stove top. Use a microwavable bowl for this purpose. Once the milk has come to a boil, continue heating at half the power for another 10 minutes. Add the milk powder during this period. Boiling in the microwave is easier than heating on the stove top as you do not have to spend another 15 minutes scrubbing the burnt bottom of the pan. In addition, what is burnt and sticking to the bottom are the proteins that are good for you.

Variations: If you are health conscious, try using low fat milk and/or skip the milk powder. However, the curd may not be as thick. Buffalo milk has nearly twice fat content as cow milk. As a result curd made with buffalo milk is creamier and thicker than the curd from cow milk. Adding the powdered milk makes the curd comparably thicker. Sheep milk is comparable to that of water buffalo milk in composition. If you have access to sheep milk, try it.

This curd can be used to replace coconut milk in curries.

Friday, August 9, 2013

kulfi ice cream recipe

Posted by Fathima Nushrath

kulfi ice cream recipe

Ingredients:

1 paint milk
1 tea cup anchor milk powder
3/4 cup sugar
1 cup cream
2 tablespoons cornflour
little chopped cashewnuts
little cardamom powder

Method:
Mix milk powder and cornflour together. Add little milk to make a smooth batter. Then add the rest of the milk and sugar. Keep this on a slow fire and cook until the batter becomes thicker. Take off from the fire and add the cream. Pour it in to a bowl. Sprinkle cardamom powder and chopped nuts. Keep it in the refrigerator. Freeze overnight.


old fashioned caramel ice cream

sugar free chocolate cake recipe

Posted by Gashini Perera

sugar free chocolate cake recipe for diabetics

6 OZ margarine
1/2 cup splenda (sweetness powder-sugar substitute)
3 eggs
1/2 cup cold milk
8 OZ flour
4 tsp baking powder
4 TBSP chocolate powder
3 cups Dry fruits (such as sultanas golden raisins, Black raisins dry cranberries)

Mix flour baking powder and chocolate powder. Shift it. put a side. Beat margarine and splenda (sugar substitute) well. then add eggs one each time while beating. Add flour to the margarine mixture. mix it slowly by wooden spoon. Then add dry fruits mix it well. Add milk last, mix it well. Don't beat much. when adding flour make sure fold the flour slowly without beating too much.

Greased 9 inch round baking tin pour the cake mixture bake about 25 to30 minute. Oven temperature should be 320 F.
Cool the cake before decorate. You can use sugar free frosting as below.
sugar free cream cheese frosting
1/4 cup butter
8 oz Philadelphia cream cheese
1/4 splenda(sugar substitute)
heavy dash of vanilla essence
2 tbsp chocolate powder

Beat all ingredients together and decorate the cake.
you can divide the cake for two slices then spread sugar free Jam on bottom slice (pineapple jam, Black current jam or any other sugar free jams). Then spread layer of frosting over the jam. Cover with top slice of cake ,then decorate top of the cake with rest of sugar free cream cheese frosting.
This cake can serve with sugar free ice-cream or law calorie
yogurts.


White Chocolate Mud Cake Recipe    cherry cheesecake recipe

Thursday, August 8, 2013

Tomato biryani recipe

Posted by Samanthi Serasinghe

4 Tomatoes
2 Onions
4 Cloves
3-inch Cinnamon stick
1 tbsp Ginger garlic paste
few Curry leaves
1/2 cup Coconut milk
1/2 tsp Turmeric powder
1/2 tbsp Chilli powder
1 1/2 tbsp Salt
1 1/2 cup Rice
2 tbsp Oil

tomato biryani recipe


Puree the tomatoes initially and set it aside.
Heat oil in a pan followed by cloves, cinnamon, ginger garlic paste, curry leaves, onions.
Saut? it until the onions turn reddish brown. Then add the tomatoes to it along with turmeric, chilli powder and salt.
To it add coconut milk followed by rice. Pour 2 cups of water to it.
Let it boil for 3 minutes. Switch off the pan. Transfer it to the electric rice cooker. Yummy tomato biriyani is ready to serve.
It would taste good with raita and papadam.



Egg Masala for Briyani recipe

Wednesday, August 7, 2013

fried noodles recipes

Posted by Suchitra Jayawardana

Preparation: 20 min.
9 oz egg noodles
1/2 onion, finely chopped
2 cloves garlic, finely chopped
5 oz chicken breast or lean pork, finely diced
1/2 cup peeled shrimp, chopped
2 tbsp light soy sauce
pepper
3 tbsp oil
1 stick celery, chopped
salt

fried noodles recipes

* Cook the noodles in plenty of water leaving them slightly under cold water and drain.
* Heat the oil in a large skillet. Saute the onion, garlic and celery. Add the chicken or pork and shrimp.
*Mix together and cook over medium heat.
Add the noodles, stir well and sprinkle with the soy sauce, salt and pepper.
*Let thenoodle absorb the flavors for a minute or so before serving very hot.



Egg Noodle Recipes‎     Udon Kottu Recipes‎

Tuesday, August 6, 2013

buttermilk curry recipe

Posted by Chamila Jayathilake

Ingredients:
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

buttermilk curry recipe

Method:
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!!

Monday, August 5, 2013

whole chicken and spices and yogurt recipe

Posted by Achala Gunasekera

NROTH INDIA AND PAKISTAN( MURGH MUSLLAM)

INGREDIENTS:
1.5 KG ROSTING CHICKEN
1/4 TEA SPOON SAFFRONS STRANDS
1 TABLE SPOON HOT WATER
1/2 TEA SPOON EACH GROUND BLACK PEPPERS,
GROUND TURMERIC,GROUND CUMIN AND CHILLE POWDER
1/4 TEA SPOON EACH GROUND CARDUMON, CLIVES,CINNAMON AND MOCE
2 CLOVES GARLIC (CRUSED)
11/2 TEA SPOONS SALT,
2 TABLE SPOONS SET YOGURT(PLAN YOGURT)
3 TABLE SPOONS GEE OR OIL
2 MEDIUM ONION FINELY SLICED
1 1/4 CUPS HOT WATER OR STOCK

whole chicken and spices and yogurt recipe

METHOD:
WASH AND DRY CHICKEN INSIDE AND OUT SIDE. REMOVING NECK AND GILBETS AND CUTTING OFF WING TIPS. THESE CAN BE USED FOR MAKING STOCK.
SOAK SAFFRON STRANDS IN HOT WATER 10 MINTS. PRESSING SAFFRON STRAND BETWEEN THE FINGERS. MIX SAFFRON AND SOAKING WATER. ALL THE GROUND SPICES AND THE GARLIC CRUSHED WITH SALT INTO THE YOGURT AND A TABLE SPOON OF THE MIXTURE INSIDE THE CARITY OF THE CHICKEN. RUB SOME OF THE MIXURE OVER THE CHICKEN. LEAVE CHICKEN FOR MARINATE FOR 1 HOURE.
HEAT GHEE OR OIL IN LARGE HEAVY SAUCPAN AND FRY ONIONS UNTIL GOLEDEN. REMOVE ONIONSTO PLATE PUT IN THE CHICKEN AND BROWN IT LIGHTTY ON ALL SIDES.
RETURN ONINS TO THE PANS AND STIR REMANING CHICKEN MARINATE IN TO THE HOT ATER OR STOCKPOUR IN TO PAN AND BRING TO A BOIL. TURN HEAT LOW, COVER AND COOK FOR 45 MINTS OR UNTIL CHICKEN VERY TENDER.
TURN CHICKEN FROM TIME TO TIME SO IT COOKS FIRST ON ONE SIDE AND THEN THE OTHER, ONITS BACK AND FOR THELAST 10 MINTES.BREAST DOWN WARDS LIQUID SHOULD EVEPORATE ALMOST COMPLETELY.

SARVE HOT WITH RICE AND SALAD.

YOGHURT CHICKEN RECIPE 

Sunday, August 4, 2013

ulundu vadai recipes

Posted by Nirmala Weerasekara

Two problems that occur during making vadai and ulundu vadai are the undercooked centers and them breaking during frying. Also a high oil temperature results in burnt vadai with undercooked centers.

To avoid these problems, arrange the vadai on a microwavable plate (not paper) at least 1/2 inch apart (usually 10 -15 vadai on a 9 inch dinner plate), microwave for about 3 minutes without a cover until the upper surface feels slightly firm and leathery. If the upper surface still feels soft microwave again until the surface feels firm. The time depends on the power of the oven. Then turn them upside down (the bottom side is usually soft still) and repeat the microwaving for a minute or two until this side feels firm. Total time for a plateful of vadai using a 1200 watt oven is usually 6 minutes.

Meanwhile have the wok ready with hot oil. Do not have the oil fuming hot as very hot oil will char the vadai. (my indicator or oil at right temperature is when a small piece of papadam puffs up immediately without browning). Fry the already microwaved vadai while they are still hot, about 3 - 4 at a time. Remove them when they turn golden brown. Vadai are usually already cooked after the microwaving. You are only browning the vadai and adding the flavor by frying.

ulundu vadai recipes

Advantage of this technique:
1. No more undercooked centers or broken vadai. Also there is no oil splatter.
2. Every vadai comes out well irrespective of how watery your mixture/batter is.
3. You can achieve the desired color without undercooked centers.
4. This procedure works every time without failure and any amateur can do this.
5. Very little oil is absorbed into the vadai as the cooked surface prevents oil from entering the vadai.

You can prepare ulundu vadai in a similar fashion. However leave at least a 1 inch distance between the vadai as they expand more than regular vadai does.
If you make falafel (the Middle Eastern cousin of vadai using chick pea (garbanzo)) you could use the same technique. Be sure that you use fresh uncooked chick pea and not canned. I brown these on a flat pan. These also tend to absorb quite a bit of oil while vadai and ulundu vadai using the microwave technique do not absorb any or very little.

Recipe for vadai
Use your favorite recipe or the following;
1 lb (450 g) split peas (soaked at least for 6 hours) or 1 lb of masoor Dhal (soaked at least for 4 hours)
1 medium onion or 2 oz (60 g) shallots, chopped*
2-3 green chili peppers, chopped
Flaked red dried chili pepper to your liking (1-2 tea spoons)
Salt to taste
Two table spoons of thinly sliced Maldive Fish or dry shrimp/prawn powder (optional)
1 - 2 sprigs of curry leaves, thinly cut
About 2 cups of oil for frying

Wash the soaked lentils well and drain in a colander for about 10 minutes. Transfer this and the other ingredients (except oil) to a food processor (not a blender) and grind/process until about half of the lentils/peas have turned to a paste. You should be able to see some intact/partial grain at this stage.
Remove the mixture and make vadai to the desired size and first microwave cook as indicated above and then brown in hot oil. (Frying step is not more than a minute usually).

Recipe for ulundu vadai
You can use a store bought mixture/your favorite recipe or the following;
2 cups of urad dhal
5-6 green chillies (cut into small slices)
One medium onion or 3-4 shallots thinly cut.
Curry leaves from one to two sprigs thinly cut.
Salt to taste
Oil for frying

Method: Soak urad dhal for 3-4 hours. Wash and drain well. Process in a food processor (not a blender) until a paste is obtained. Remove from the food processor to a bowl and mix with the next four ingredients except the oil.

Make the ulundu vadai to the desired size and the donut shape. If the mixture is too sticky, you can add a bit of rice flour or garbanzo (chick pea) flour to make it less sticky and workable. Oiling the palm also makes this step a bit easy. Arrange in a microwavable plate as indicated above. Microwave them first until the upper side feels firm and leathery. Turn them upside down and microwave them until both sides feel firm/leathery.
Meanwhile have the oil hot in the wok. Brown the ulundu vadai until the desired color is obtained.

*I prefer shallots as these add very little moisture to the mixture and give a better aroma. Alternatively you could use the outer layers of two medium onions as they tend to have less water and a better aroma than the inner layers do. You could use the inner layers in fresh salads or mallun.

Friday, August 2, 2013

Filipino Fried Rice

Posted by Marygrace Jayasinghe

4 tablespoons vegetable or corn oil
2 tablespoons minced garlic
1/4 cup minced shallots
4 cups cold cooked rice (refrigerated leftover rice), mashed lightly with 1 cup water
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon freshly ground
pepper

Filipino Fried Rice

In a 10-inch frying pan, heat oil and fry garlic till light brown. Add shallots, rice, soy sauce, salt and pepper. Stir the mixture constantly to prevent it from sticking to the pan and to ensure even cooking. Cook and continue stirring for 10 minutes. Serve 

Thursday, August 1, 2013

Egg Noodle Recipes‎

Posted by Pramila Fernando

Serves 5-6

12 oz packet of fine egg noodles
2 cups of shredded carrots
2 cups of shredded cabbage
2 cups of shredded leeks
1 tsp ginger paste
1 tsp garlic paste
2 tbsp of tomato sauce or ketchup
1 tbsp soy sauce
salt and pepper
1 tbsp oil or butter

Egg Noodle Recipes‎

Prepare the noodles according to package directions. Take care not to over cook.
Heat the oil in a large pan. Fry ginger and garlic till fragrant. Add the vegetables and the sauces. Add salt and pepper. Cook for about 5 minutes.
Add the cooked noodles. Stir and cook for another minute or so. Adjust seasoning if needed.
Serve hot.

fried noodles recipes   Udon Kottu Recipes‎

Wednesday, July 31, 2013

kottu roti recipe

Posted by Samanthi Serasinghe

3 cups of Godhamba roti, shredded
2 carrots, julienned
1/2 cup shredded cabbage (optional)
1/2 cup mushrooms, sliced
2 leeks, sliced
2 eggs
1 tsp chopped ginger
1 tsp chopped garlic
1/2 - 1 tsp of chillie powder
1/2 - 1 tsp of curry powder
salt and pepper
1-2 green chillies, chopped
1 tbsp oil or butter

kottu roti recipe

Heat the oil in a pan under low flame. Add ginger and garlic and fry till fragrant.
Next add the spices, fry for minutes or so. Next add the vegetables and stir-fry for couple of minutes. Remove from the contents from the pan.
Now add some oil to pan, add the beaten eggs, green peppers and the rotis and stir. Add some pepper and salt to taste.
Serve hot.

Monday, July 29, 2013

caramel custard recipe

Posted by Kriska Attanayake

Serves 8 people.
230 Calories each.

1 1/4 cups granulated sugar
6 eggs
2 1/2 cups milk
1 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. grated ginger
Sprigs of fresh mint (optional)

caramel custard recipe

METHOD

1. Preheat oven to 350 degrees. Grease a 2 quart shallow round casserole dish.
2. Over low heat, in a 10 inch skillet, heat 1/2 cup sugar, stirring constantly until sugar is melted and a golden colour. Immediately pour the sugar syrup into the casserole dish.
3. Using a whisk or a fork, beat the eggs and 3/4 cup sugar in a large bowl, until well blended. Slowly beat in milk, vanilla extract, nutmeg, ginger and salt. Then pour the egg mixture into the caserole dish.
4. Place the casserole into a water bath - ( a large dish filled with enough water to reach half way up the side of the caserole).
5. Bake 1 1/2 hours or until a knife inserted into the center of the custard comes out clean.
6. Remove from the water bath and let cool. Cover with a plate and place in a refrigerator for about 3 hours.
7. To unmold, loosen the edges with a knife, and turn onto a plate. Let the caramel drip onto the flan.
8. OPTIONAL - Garnish with sprigs of fresh mint.

sri lankan watalappan recipe

Sunday, July 28, 2013

cherry cheesecake recipe

Posted by Lalitha Mahindaratne

Cherry Cheesecake
Preheat oven to 325 F.

Crust

Combine:1/2 cup sugar
1/2 cup melted butter
2 cups graham crackers
Press mixture into greased 8 inch springform pan.

Filling

Beat 5 egg whites until white peaks form. Add 1/4 cup sugar.
Set aside.

Beat: 2 pkg Philadelphia cream cheese until smooth
Add: 5 egg yolks - one at a time
3/4 cup sugar
3 tablespoons lemon juice
1 teaspoon vanilla
1 cup sour cream

Fold egg whites into filling. Pour filling on top of crust
in springform pan.

Baking Time

Bake for 1 1/4 hours. Cool completely (centre of cake will drop).
Add cherry pie filling to centre of cake. Refrigerate.

White Chocolate Mud Cake Recipe

Saturday, July 27, 2013

olive bread recipe

Posted by Anuja Karunaratne

One can of black olives
3 table spoons of olive oil
3 cups of normal flour
2 eggs
salt to taste
enough lukewarm water to make the dough

olive bread recipe

Chop the olives finely but leave some big pieces.
Make a hollow in the middle of the flour mountain and add the olive oil, salt and the beaten eggs and bit of water and knead well to a dough.

Keep it in the refrigerator covered with a damp cloth for nearly 2-3 hours. Take it out and knead well to make soft dough. You can make either buns shape or pancake shape big rounds with not more than the thickness of 1 and half cm bread and using a baking brush with cold water. Then bake in a pre-heated (250gas mark) over until done.
Brush over cold water couple of times while they are in the oven to bring a nice colour.

Friday, July 26, 2013

palak paratha recipe

Posted by Anuja Karunaratne

Ingredients:
Spinach Leaves - A small bunch
Green chillies - 2 nos
Wheat Flour - 1/2 a kg
Salt
Ghee - 5 to 6 tbsp

palak paratha recipe

Method:
Blanch spinach, cut the green chillies. Then puree the spinach n chillies together. Add the pureed mixture to the flour and give it a stir and add ghee & salt to that.knead the flour well and make a fine dough. And make parathas.

Srilankanrecipes   © 2013. Template Recipes by Srilankarecipes

TOP