Monday, September 30, 2013

Caramel pudding recipe

Posted by Indu Wickremesooriya

Caramel pudding recipe


1 can Milkmaid sweetened Condensed Milk
2 Medium eggs
1 can cold water
2 Teaspoons Vanilla Essense
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


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)

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

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

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
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
onion finely chopped
curry leaves
cumin seeds
(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
1 1/2 Cup Vegetable oil
Ingriedents for filling:
1/2 lb potatoes boiled and skins removed
1/2 lb leeks
2 onions chopped

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

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)

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