Wednesday, October 30, 2013

Upma recipe

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


Posted by Harinee Nagodawithana



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


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)

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

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