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.

Thursday, February 13, 2014

Chocolate eclair recipes

Posted by Harinee  Pandithasekera

Chocolate eclair recipes

Pate a Choux for the eclair shells:
Pinch salt
1 cup water
4 ounces butter
1 cup flour
5 eggs

Pastry Creme:
4 cups milk
1 1/2 cups sugar
Pinch salt

12 egg yolks
6 tablespoons flour
4 tablespoons cornstarch

Chocolate ganache:
5 ounces bittersweet chocolate
2 ounces butter

Pate a Choux: Preheat oven to 425 degrees F.
Bring salt, water, and butter to a boil. Add flour all at once and stir until it forms a film on the bottom of the pot. Cool mixture and add eggs 1 at a time until completely incorporated. Pipe 5 to 6 inch rods of the mixture onto a lightly greased sheet pan. Bake for 17 minutes. Turn oven down to 350 degrees for 15 more minutes.

Pastry Cream: Scald milk with 3/4-cup sugar and salt. Whisk yolks and remaining 3/4-cup sugar until pale and ribboning. Whisk in flour and cornstarch. Slowly, while whisking, pour in scalded milk. Return all to stove and stir with wooden spoon until thick and 1 or 2 bubbles form. Put mixture in a bowl and add vanilla. Cover with plastic wrap and refrigerate until set, about 1 hour.

Ganache: Melt chocolate and butter together over low heat, stirring constantly.

Using a paring knife, poke a hole into 1 end of each eclair shell. Put a small open tip on a pastry bag and fill bag with cream. Squirt cream into each shell until eclairs feel heavy. Dip top of each filled eclair into chocolate ganache. Serve cold or at room temperature.

Yield: 13 to 15 eclairs
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 45 minutes
Difficulty: Medium

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