Friday, January 24, 2014

Tikka chicken curry recipe

Posted by Niranjala Weerasinghe

Tikka chicken curry recipe


3 Table spoons of Tikka curry paste (an indian curry paste),
1 kilo of chicken drum sticks,
1 big plain yoghurt,
Bunch of corriander leaves,
Salt to taste,


Wash and skin the drum sticks. Give couple of deep cuts in the drum sticks. Mix the curry paste well with yoghurt. Add it to the drum sticks and mix well so that all drum stick. Add salt to taste. Cook it in low fire until done. Do not add any water at all.

Wash and chop the corriander leaves. Drain the water well.
Once the chicken drum sticks are done well. Add the raw corriander leaves and mix well. (If you don't like raw corriander taste in it, you could cook it for few minutes... Taste differs!)

Very soon I shall post the Tikka Curry Paste receipe under Misc. in Malini's Kitchen homepage.

Wednesday, January 22, 2014

Sri lankan biryani rice recipe

Posted by Athula Weerasekara

Sri lankan biryani rice recipe

2 Cups rice
preferably Basmathi
1 big tomato
A few green chillies...about 4
2 thin slices of root ginger
3 or 4 pips of garlic
2 big onions or a few red onions
1 tablesp of olive or vegetable oil
1 piece of lemon grass (sera)
1 inch piece of rampe and curry leaves
1 tblesp of white vinegar
1 teasp cumin powder
1/4 tsp of turmeric powder
A few crushed cloves and cardamoms
5 small potatoes
1 bunch of fresh cilantro (corriander leaves)
1 inch piece of cinnamon
1/4 teasp of black pepper powder
salt to taste
Chicken or beef or mutton or shrimp
2 tablesp of yoghurt to marinate if its meat

Grind cilantro leaves, green chillies, ginger, garlic and tomato with a little salt. Saute onions in a little olive or vegetable oil. Add cilantro paste and rest of the ingredients. Lastly add vinegar. Now add shrimp or marinated meat. (You may boil beef or mutton before hand to make it soft.) Add potato with 1/2 cup of water. (If the potatoes are big cut into large cubes).

When the meat and potato get half cooked, wash and add rice and enough water for the rice to get cooked but not fully. Stir it now and then.

When the water simmers down and when the rice is 3/4 cooked, transfer it into a baking tray or pyrex bowl and bake for about 15-20 mns. @ 250 degrees F. or for 10 mns. @ 325 degrees F.

If desired garnish with boiled egg slices and cashew nuts before serving.

Buriyani is nice when served with red onion salad or cilantro & mint leaf chutney.

Tuesday, January 21, 2014

Eggless chocolate cake recipe

Posted by Ashane Attanayake

Eggless chocolate cake recipe

Plain flour - 3 cups (tea cups)
Sugar - 2 cups (same tea cup)
Melted margarine - 225 g or 10 table spoons
Coco powder - 5 table spoons
Baking powder - 1 table spoon
vanilla essence - 2 tea spoons
salt - 1/2 tea spoon
white vinegar - 1 table spoon
cold water - 2 cups (same tea cup)

Mix all flour, sugar, coco powder, baking powder and salt together well in a deep bowl.
Then add vanilla, margarine and vinegar and add water little by little and mix about 10 mints using a beater / hand mixer.
Add the mixer to a shallow pan and bake in a pre -heated oven in 200 C for 40 mints.
Cool for some time before you add icing if you like.

1. Use a shallow pan as the mixture is little moist to back the inside well.
2. Don�t hesitate to use 1 table spoonful baking powder as there is no eggs and baking powder itself alone will help the cake to raise.
3. Once the oven switches off after 40 mins., let the cake be inside the oven for about another 10 mins to set well inside before taking it out for cooling.
* one teacup = 3/4 cups.

Almond cheese cake recipe

Posted by Nilshani De Silva
Almond cheese cake recipe
1. 3 ozs butter
2. 1 egg
3. 3 ozs. sugar
4. 6 ozs. flour


Cream butter and sugar and add egg yolks. Mix
in flour to form paste. Turn on to very lightly
floured board and roll out pastry to 1/4" thick,
cut with a flutted cutter and line the shallow
pastry tins and fill with the following mixture.

1. 3 ozs. ground cadjus
2. 4 ozs. sugar
3. 3 well beaten eggs
4. 11/2 ozs melted butter
5. almond assence

Mix the cadju, sugar, eggs well together, then add
butter and essence. Fill the pastry lined tins
with this mixture. Sprinkle the tops with icing
sugar and sliced cadjus. Bake at 350f for 25 to
30 minutes. And allow to cool in a pan as the
pastry is very brittle.

Wednesday, January 15, 2014

Simple sausage rolls recipe

Posted by Yoshani Perera

Simple sausage rolls recipe

1. 8 ozs. flour
2. 3 ozs. magarine
3. A pinch of salt
4. sausages
5. 1 beaten egg
6. water


Sift the flour and place it in a bowl.Then add
magarine and rising finger tips work in flour
till mixture resembles fine breadcrumbs. Add
sufficient water to bind mixture.(21/2 tbs).
Let dough stand a few minutes fry sausages.
Roll out pastry and cut them into pieces 2"x4"
Place a sausage in it and roll up. Slit on top
once or twice. Brush with beaten egg arrange
on baking tray. Bake in a moderate oven.

Tuesday, January 14, 2014

Japanese fried chicken recipe

Posted by Renuka Wickremesinghe

Japanese fried chicken recipe


2 cups of boneless chicken cut into small pieces
1 tsp of minced garlic
1 inch crushed ginger toot
1/2 cup of soy source
1 cup of flower
1 cup of oil for deep frying
pepper and salt

Marinate the chicken with soy source, garlic,
ginger, pepper and salt for about 2 hours.

Roll the small picess of chicken over flour and
deep fry.

Monday, January 13, 2014

Pittu recipe

Posted by Nilu Fernando

Pittu recipe

2 cups rice flour (red or white)
2 cups flour
2 cups shredded coconut (or 1 1/2 cups desiccated coconut soaked in 3/4 cup of water)
Salt to taste

Steam the wheat flour (I now do this in the microwave. Just put the flour in a microwave safe bowl and heat for a minute. Check to see if the flour has clumped together, if not put in for another minute, continue till it has clumped (Take care not to burn it).
Next mix all ingredients in a large bowl and roll with the thumb to make small granules. Add water little by little.
Put the ingredients into a food processor and pulse adding water little by little to achieve the same consistency.
Take care not to make it too wet. If so add a little bit of rice flour.
Fill the pipe of the Pittu maker and steam till the steam comes out of the lid for 3-5 minutes. Un-mold and serve hot with Lunu miris and salted and heated coconut milk.

Saturday, January 4, 2014

Devilled prawns recipe

Posted by Nadeera Wanasinghe

Devilled prawns recipe

1 kg prawns
1 large onion, chopped
3 cloves garlic, chopped
3 slices ginger, chopped
1 tbs paprika powder
1/2 chilli powder
1/4 tsp turmeric powder
1 tsp sugar
3 tbs tomato sauce
1 tsp worcestershir sauce
3 tbs oil
1 tsp salt

Shell de-vein and wash prawns.Heat oil and add onion,
Ginger and garlic. Cook over heat for two minutes.
Add paprika,chilli,turmeric,sugar and salt. Mix well.
Add prawns ,tomato sauce and Worcestershire sauce.
Cook uncover for 5-7 minutes on low heat. Serve
Hot with rice ,or buns.

Wednesday, January 1, 2014

Aggala Rasa Kavali

Posted by Renuka Samararathna

1/4 measure kittul treacle
1/2 measure roasted rice flour

Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala
when ready.

In a saute pan, boil the treacle over medium heat until thickened. Add a
pinch of salt and pepper. Remove from fire.

Add the roasted rice flour to the thickened treacle. Mix in well. Mixture
should be a little bit sticky.

When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining
roasted rice flour.

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