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Peach Smoothie with Yogurt

on June 28, 2014

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String Hopper Biriyani

String Hopper Biriyani Ingredients 25 string hoppers 1/4 cup coconut milk 1 medium-sized carrot, cut into thin strips 1/2 leek, cut fine 1/2 medium-sized onion, cut fine 2 tbsp ghee or margarine 6 garlic cloves, peeled 1 cm piece of fresh ginger 4 cardamom pods, bruised 1 cm piece of cinnamon 3 cloves 5 cm piece of rampe (pandan leaves) 1 sprig of curry leaf salt to taste 6 king prawns, cleaned Omelete made with 2 eggs, cut into strips Garnishing 30 g cashew nuts 20 g sultanas 1 tbsp ghee Heat the ghee and fry the cashews and sultanas. Method Break up the string hoppers and moisten with the coconut milk. Mix the prawns in a half teaspoon of chilli powder and 1/4 teaspoon salt and deep fry. In a mortar and pestle grind the ginger and garlic. In a frying pan or wok heat the ghee or margarine under low heat. Add cinnamon, cardamom pods and cloves. Stir quickly, add the garlic and ginger paste. Add the curry leaves and rampe and then carrots and leeks. Turn the heat down ...

Fusion Spicy Chicken Curry

Fusion Spicy Chicken Curry Ingredients 3 tablespoons oil 6 cardamom pods bruised 1 cm piece cinnamon stick 2 tablespoons chopped garlic 2 tablespoons chopped fresh ginger 3 teaspoons chilli powder 2 teaspoons curry powder 2 kg chicken (thighs and drumsticks) 2 ½ teaspoons salt 2 onions sliced fine 2 cm piece lemon grass (optional) 1 cm piece Pandan leaf (optional) 1 sprig curry leaves 2 tablespoons dark soy sauce 1/4 cup coconut milk Method 1. Heat the oil in a pan. 2. Add the cardamom pods, cinnamon stick, garlic and ginger and stir well. Add the chilli powder and curry powder. (This should be done on a low heat otherwise the chilli powder can burn). 3. Add the chicken pieces and salt. Mix well so that the chicken pieces are well coated with the other ingredients. Turn the heat down and with a lid on cook the chicken for about 30 minutes. 4. Open the lid and add the sliced onions, lemon grass, pandan leaves, and curry leaves and the soy sauce. S...

Spicy Fish Koftas

Spicy Fish Koftas Ingredients 1 tin Tuna 3 medium size potatoes (boiled) 1 large onion chopped fine 2 green Chilies chopped fine 2 teaspoons salt 2 teaspoons ground pepper 2 springs of mint leaves chopped fine 1 sprig curry leaves chopped fine 1 egg yolk Oil for frying 2 eggs beaten Breadcrumbs for coating Method 1. Drain fish very thoroughly and get rid of any skin and flake the fish. Remove skin from potatoes and mash it well. 2. In a bowl mix together, the fish, potatoes, chopped onions, chopped green chillies, salt, ground pepper, chopped mint leaves and curry leaves and egg yolk. 3. Once it is mixed thoroughly, shape into small balls, dip each ball in the beaten egg and then roll it in the bread crumbs. 4. Heat the oil in a deep saucepan. The oil should be very hot and then fry the koftas a few at a time quickly. When nicely browned lift them out with a slotted spoon and drain on absorbent paper and serve.

Labels

Aasmie
Awurudu Kema
Beef and Vegetable Rice
Biriyani
Chicken Curry
Chocolate Lassi
Christmas Pudding
Coconut Red Chillie Sambol (Pol Sambol)
dessert
Drink

Drumstick (Murunga) Curry
Eggplant & Green Banana Curry
Masala Beans Curry
Papaya and Orange Juice
Peach Smoothie with Yogurt
Pineapple Juice
Prawn Curry
Rice
Shoe Flower Drink
Spicy Fish Koftas
sri lankan food recipes
String Hopper Biriyani
Tea
Wood Apple Juice

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