Saturday, May 29, 2010

Love Cake


Ingredients :

1/2 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons plus 1-1/2 teaspoons baking cocoa
1 teaspoon baking soda
1/2 cup buttermilk
1 cup water
1/2 cup vegetable oil


Filling

2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/4 cup heavy whipping cream
1/4 teaspoon almond extract
1 can (21 ounces) cherry pie filling, divided


Method :

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth.

Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving. Yield: 12 servings.


Posted by Hemendra at 3:25 AM 0 comments  

Strawberry pudding cake


Ingredients :

2 1/2 cups Angel food cake
1 large box Instant Vanilla pudding
Milk for the pudding
3 cups fresh strawberries sliced
1 8 oz cool whip

Method :

Tear the cake and cover the bottom of the dish. Prepare the Vanilla pudding according to the recipe and pour over the cake. spread sliced strawberries top of the pudding. 

Posted by Hemendra at 3:11 AM 0 comments  

Chocolate Mint Ice Cream





Ingredients :

4 Egg Yolks
3oz caster sugar
1 tsp. cornflour
300ml skimmed milk
7 oz. dark chocolote (broken into squares)
1 1/2, oz peppermints
4 tbsp chopped fresh mint
1 1/2, cups whipping cream
mint springs dusted with icing sugar to decorate


Method :


1.Put the egg yolks, sugar and cornflour in a bowl and whisk until thick and foamy. Pour the milk into a heavy based saucepan, bring to the boil, then gradually whisk into the yolk mixture.
2. Scrape the mixture back into the pan and cook over a gentle heat., stiring constantly, until the custard thikens and is smooth. Scrape it back into the bowl, add the chocolate, a little at a time and stir until melted . Cool and then chill.
3. Put the peppermints in a strong polythene bag and crush them with a rolling pin. Stir them into the custardwith the chopped mint.
4. using an ice cream maker: Mix the custard and cream together and churn the mixtureuntil firm enough to to scoop.
5. Serve the ice cream in scoops and decorate with mint springs dusted with sifted icing sugar 

Posted by Hemendra at 3:04 AM 0 comments  

Creme Caramel



Ingredients :

2 Eggs, seperated
1/2 cup Castor Sugar
2 tsp Vanilla essence
2 cups milk
2 tbsp gelatine
1/3 cup hot water

Method :


Whisk egg yolks , sugar and essence in large pan until creamy, whisk in milk, Stir over heat without boiling until sugar is dissolved; bring to boil, remove from heat. Sprinkle gelatine over hot water, stir in to milk mixture.
Beat egg whites in a small bowl with electric mixer until firm peaks form. Fold in to milk mixture in two batches.
Pour in to 4 individual dishes or into a wetted mould. refrigerate until firm.

Posted by Hemendra at 3:00 AM 0 comments  

Rasam



Ingredients :


4 cups water
1/4 cup masoor dhal
1 tsp corriander seeds
1 tsp cumin seeds
2 dried red chillies
6-8 curry leaves
1 tbsp tamarind concentrate
1 tsp salt
1/2 tsp chillie powder
1 tbsp cooking oil
1/2 balck mustrad seeds




Method :

Wash and drain the dhal. Place the water, dhal, corriander,cumin, chillies and curry leaves in a pan and bring to boil.Lower the heat to medium and cook, uncovered, for 6-8 mins.Cover the pan and simmer for 30 mins.Remove the pan from the heat and let cool slightly. Strain theliquid and sieve the dhal into it. Return to the pan. Heat and add the tamarind, salt, chillie powder. Stir until the tamrind is dissolved.Heat the oil in a seperate pan and add the mustrad seeds. As soon as the seeds crackle, add the rasam or stir the hot oi and the seeds in to the rasam.

Posted by Hemendra at 2:51 AM 0 comments  

Wednesday, May 26, 2010

Eggplant Salad (Wambatu Salad)


Ingredients :

1 1/2 lb Egg plant(Brinjal)
1 bell pepper thinly sliced
1 large onion thinly sliced
1 tomato cut into cubes
Tamarind juice or vinegar
Red chillie powder
Salt to taste
Sugar to taste


Method :

Wash the eggplant(brinjals) well and cut into 2 inch size pieces. Coat them with salt and a little turmeric powder and deep fry until egg plant is golden brown. Now cut all the above ingredients and place them in a dish. Then add the fried eggplants and season with salt, sugar, 1 tspn red chillie powder and tamarind juice or vinegar and mix well.

Posted by Hemendra at 9:02 AM 0 comments  

Polos (Green Jack Fruit) Curry



Ingredients :

1 Green Jack fruit(2 cans of green jack fruit)
Unroasted curry powder
Red chillie powder
Chopped green chillie
Chopped garlic
Sliced onions
1 stick cinnamon
1 tspn mustard seeds
Curry leaves and rampe
1 cup coconut milk
Salt to taste

Method :

Peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,Rampe,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillie powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.Finally add a little black roasted curry powder(kaku kudu) and shake well.


Posted by Hemendra at 7:59 AM 0 comments  

BANANA FLOWER STIR FRY(Kesel Muwa )


Ingredients :

1 Banana Flower
1 large Onion
1 clove of garlic
2 green chillies
1 tbsn Maldive fish
Salt to taste
Crushed dried red chillie
Tamarind or Vinegar


Method :

Peel the outer skin of the banana flower.Chop it into very small pieces.Soak it in salt water and drain well.Heat a pan and add a little cooking oil and add the chopped banana flower.Let fry for awhile.Now add sliced onions,Chopped garlic ,maldive fish ,salt and sliced green chillies and stir well.Then add tamarind juice or vinegar and cook well.

Posted by Hemendra at 7:55 AM 0 comments  

Mushroom Stir-Fry


Ingredients :

1 pk Button Mushrooms or any other kind
1 Onion Sliced
Chopped ginger and garlic
Sliced green or red bell pepper
Salt to taste
1 tspn unroasted curry powder
Soy Sauce
1 teaspoon crushed dried red chilli
Margarine or Cooking oil
1 small Tomato

Method :

Wash the Mushrooms well and slice them.Get all the other Ingredients ready.Heat a pan and add Margarine or 1tbsn cooking oil.Toss the sliced onions and let it brown.Then add sliced bell pepper(you can use green chillies),chopped garlic and ginger.Now add the mushrooms and stir well.Then add Unroasted curry powder,soy sauce and crushed chilli.Stir well and close the lid for a while .Now add the sliced tomato and take it out of the stove.(Mushrooms contains water.So no need to add extra water)

Posted by Hemendra at 7:49 AM 0 comments  

Saturday, May 22, 2010

PEACH DESSERT



Ingredients :


1 lb butter cake(sqaure shape)
1 can of sliced peaches with syrup
4 cups whipped cream
4-5 cherries or grapes for decoration

Method :

Cut the butter cake into 2 layers and place one layer in a 9 x 9 inch dish. Soak the cake with half of the syrup and add half of the sliced peaches. Now add 2 cups of whipped cream and spread evenly. Then place the other layer of butter cake and soak it with rest of the syrup. Now add the remaining whipped cream and spread evenly. Finally decorate with peach slices and cherries as desired.

Posted by Hemendra at 7:54 AM 0 comments  

MILK TOFFEE


Ingredients :

1 can condensed milk
1 cup sugar
1/4 cup butter
chopped cashew nuts

Method :

Mix all the ingredients in a large tall bowl. Microwave for 4 minutes and stir well. Microwave for another 4 minutes (check periodically to make sure the mixture does not spill over). Stir well again and microwave for another 3 minutes. Pour the mixture into a greased flat pan, leave to set. Once it is set, cut into small pieces.

(Note: Microwave strength/power vary on each machine. Try to use lower power level if possible to prevent spills.)

Posted by Hemendra at 7:47 AM 0 comments  

BREAD PUDDING


Ingredients :

5 eggs
2 oz butter or margarine
2 cups milk
6 oz sugar
1/2 lb old bread broken into small pieces
Sweet marmalade jam
1/2 cup raisins(optional) 2 tspn Vanilla

Method :

Boil the milk and remove from heat and add the small pieces of bread . Soak in milk for 15 minutes. Then beat the eggs and sugar well and add the soaked bread with vanilla and mix well.


Can add raisins if desired.Coat the insides of a baking dish with marmalade jam (about 8 oz ). Now pour the pudding mixture in to the baking dish and cover with a foil. Preheat the oven to 400 F.


Place the dish in a baking tray and add a little water and bake it in the oven for about 40 minutes or until well done. Remove from oven and carefully flip it over to a serving dish and enjoy.

Posted by Hemendra at 7:44 AM 0 comments  

CARAMEL PUDDING


Ingredients :

1 can condensed milk
1 can water
1 tspn vanilla
8 eggs

For the caramel
1 cup sugar

Method :

To prepare the caramel, in a small,heavy saucepan,combine 1 cup sugar and a little water and place pan on low heat and stir until the sugar syrup turns golden brown.Remove pan from heat and pour it to a oven proof dish which you are going to bake the pudding.

Mix condensed milk, water and vanilla in a bowl.Then add the beaten eggs to the mixture and beat well. Strain the mixture to the baking dish with a strainer and cover with foil. Preheat the oven to 375 F. Now place the dish in a baking tray with a little water and bake it in the oven for a about 50 minutes or until well done.Let it cool to room temperature , cover the dish and leave in the refrigerator for several hours, preferably over night. Take out of the refrigerator 30 minutes before serving. Carefully invert on to a serving dish allowing the caramel to run down the sides.

Posted by Hemendra at 7:41 AM 0 comments  

Friday, May 21, 2010

Coconut Sambol Recipe (Pol Sambola)



Ingredients :

1 cup

1 teaspoon

1 teaspoon

2 teaspoons

2 teaspoons

2 tablespoons

1

2-3 tablespoons

Desiccated coconut

Salt

Chili powder, or to taste

Paprika

Shrimp powder, optional

Lemon juice or to taste

Medium onion, finely chopped

Hot milk


Method :

  • Combine coconut, salt, chili powder, paprika and shrimp powder if used in a bowl.
  • Sprinkle with lemon juice, onion and milk.
  • Mix well with the hands, rubbing ingredients together so that the coconut is evenly moistened.
  • Pile into a small bowl.



Posted by Hemendra at 10:54 PM 0 comments  

Milk Rice (Kiri Bath)




A simple preparation of rice cooked in coconut milk, it is part of the traditions of the Sinhalese people. It is a must on New Year's Day, and on the first day of each month it is the accepted breakfast dish. It is usually served with hot sambals, but some prefer it with grated palm sugar. If you find it difficult to buy palm sugar, use unrefined black sugar as a substitute.

Ingredients

2 cups ( 400 g ) rice ( either the red variety or the regular white rice )
3 cups ( 720 ml ) water
2 cups 9 480 ml ) thick coconut milk ( extracted from ½ a grated coconut )
Salt to taste

Method

Wash the rice well . In a pan, put the rice, water and salt . Bring it to a boil. Lower the heat. Cover and cook till the rice is soft and the water is absorbed. Stir in the coconut milk. Simmer till the coconut milk is absorbed and the rice is very soft and creamy, Level the sides and top with a knife. When cold, cut kiribath into diamond shapes. Can be served as the main course.


Posted by Hemendra at 10:28 PM 0 comments  

Saturday, May 15, 2010

Chilli Sause



CHILI SAUCE INGREDIENTS

14 oz can Tomato sauce
1 inch piece Ginger (crushed)
4 cloves Garlic (crushed)
1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
1 cup Sugar
1/8 cup Vinegar
Salt to taste

METHOD:

Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.

Posted by Hemendra at 12:24 PM 0 comments  

Cutlet

CUTLETS INGREDIENTS - Ingredients

2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.
THE COATING
Two Eggs (beaten)
Toasted bread crumbs (ground)
Oil for deep frying


METHOD:

Drain the two cans of tuna.
Heat the oil in a skillet (frying pan).
Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
Cook until the onions are tender light brown.
Add drained tuna, stir all together.
Allow to cook for a few minutes.
Add the drained tuna liquid.
Stir and allow to cook until the liquid is dry.
Add salt, pepper and cardamom powder.
Stir until well mixed.
Turn off heat.
Add potatoes and mix well.
Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
Coat the balls with beaten egg and then with the toasted bread crumbs.
Deep fry in hot oil until the crust is light brown.
Cutlets (made in to thick disc shapes) are great with rice & curry.

Posted by Hemendra at 12:22 PM 0 comments  

Pepper Crab



Ingredients

1 kg Sri Lankan Crab
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic
1 stalk spring onion ( cut into 1 inch section )
1/2 tbspn cornflour
Seasoning
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil

Directions

Blend white pepper and coriander seeds in a blender until fine.
Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok.
Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.
Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked.
Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.
Serve hot.

Posted by Hemendra at 12:21 PM 0 comments  

Ala Dosi



ALA DOSI INGREDIENTS

1 1/2 cups Sugar
1 1/2 cups Milk
1 x 410g can sweetened condensed Milk
125g butter
1 cup cooked mashed Potato
1 cup finely chopped Cashew nuts
2 tbs. rose water
1 tsp. ground Cardamom

METHOD:

Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

Posted by Hemendra at 12:18 PM 0 comments  

Smoked Spicy Chicken




Ingredients

1 chicken ( 1.5 kg )
1/2 tsp salt
2 tsp wine
1 tsp sesame oil
Spicy sauce
1 star aniseed
1/2 tsp brown peppercorn
1/2 tsp clove
1 piece cinnamon stick
1 cardamom
1/4 dried tangerine peel
5 cups water
2 tbsp sugar
Smoking ingredients for chicken
1/2 cup Jasmine tea leaf
1/2 cup soft brown sugar
1/2 cup cooked rice

Directions

Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes.
Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.

Posted by Hemendra at 11:47 AM 0 comments  

Fish Curry (Hot & Spicy)




Ingredients

1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic


Directions

Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes.

Posted by Hemendra at 11:21 AM 0 comments  

Watalappan



WATTILAPPAM INGREDIENTS

10 Eggs
2 ½ Cups thick Coconut milk
1 lb Jaggery
Pinch of Cinnamon, Nutmeg & Salt
½ tsp Cardamom


METHOD:

Beat the eggs well.
Grate the jaggery and mix with the egg batter.
Add all the other ingredients and mix well.
Pour the mix into a greased bowl.
Cover with oil paper & steam for 1 1/4 hrs.
Let it cool in the container before serving.
Sprinkle some chopped cashews for added taste and decoration.

Posted by Hemendra at 11:15 AM 0 comments  

Imbul Kiribath




DELICIOUS MILK RICE (IMBUL KIRI BATH) INGREDIENTS

COCONUT TREACLE MIX
800 g finely scraped Coconut
2 Cups Treacle (Coconut or Kithul treacle)
4 Cloves
Pinch of Salt


MILK RICE

2 Cups short grain white Rice
2 Cups thick Coconut milk
2 tsp Salt
3 Cups Water

METHOD:

(1) Prepare the Coconut Treacle Mix
Pour the treacle into a pot and bring to a boil while stirring.
Add the Coconut and mix well.
Take off the heat.
Add the pinch of salt and the cloves, mix well.

(2) Prepare the Milk Rice
Put Rice and water into a pan and bring to a boil.
Cover and cook for 15 minutes.
Add coconut milk and Salt.
Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

(3) Combine
Divide the slightly cooled milk rice into two portions.
On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).
Then evenly spread the coconut treacle mix on top.
Cover it completely (including from the sides) with the second portion of the milk rice.
It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
Cut into blocks.
Serve with bananas for breakfast or at tea time.

Posted by Hemendra at 11:14 AM 0 comments  

Lunu Miris





LUNU MIRIS INGREDIENTS

1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)

METHOD:


Mix the sliced onion, chili powder, salt and Maldive fish. Add lime juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.

Posted by Hemendra at 11:12 AM 0 comments  

Cashew Curry



CASHEW CURRY INGREDIENTS

250 g (8 oz) raw Cashews
3 Cups thin Coconut milk (or water)
1 medium Onion, sliced
2 fresh green Chilies, sliced
2 cloves Garlic, crushed
5 cm Cinnamon stick
4 pieces Rampe
8 Curry leaves
3 tbs Vegetable oil
1/4 tsp ground turmeric
1 tbs Raw Curry powder (see recipe for raw curry powder )
2 pieces Goraka (optional)
1 Cup thick Coconut milk or fresh milk


METHOD:

Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
Add the cashews and keep stirring until well coated with oil and onions.
Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.

Posted by Hemendra at 11:10 AM 0 comments  

Pasta Broccoli




Ingredients

Serves 4 - 5
200 g shredded ham
1 onion
500 g broccoli
1 x 500 g pasta
1 table spoon of butter
2 table spoons of plain flour
1 1/2 cups of milk
100 g grated cheese
1 cup bread crumbs (fresh)

Method

1. In a large pot cook the broccoli, when cooked, drain and chop finely.
2. In another pot cook the pasta in salted water.
3. Make white sauce by melting butter, toss the onions till transparent then add flour and milk to thicken it, add the cheese.
4. Add cooked pasta, broccoli, ham and white sauce and mix together.
5. Grease a baking dish.
6. Pour pasta- broccoli mixture into the baking dish.
7. Sprinkle with grated cheese and then bread crumbs.
8. Bake for approximately 30 to 45 minutes until golden brown.

Posted by Hemendra at 11:08 AM 0 comments  

Seeni Sambol



SEENI SAMBOL INGREDIENTS

5 large Onoins peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

METHOD:


Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

Posted by Hemendra at 10:54 AM 0 comments  

Fried Hot Shrimp



FRIED HOT SHRIMP INGREDIENTS

Courtesy of Eva De Silva
500 g small Shrimp
1 Pickled Lime, thinly sliced (see recipe for Lime Pickle)
2 Onions, sliced
1 large Green or Red Pepper, sliced
3 cloves Garlic
2 pieces Ginger
1 tsp black ground Mustard seed
1 tsp Sugar
2 tsps Chili Powder
1/2 cup Vinegar
salt to taste

METHOD:

Deep fry the shrimp and drain the oil.
Blend the mustard, garlic and ginger with vinegar.
Add sugar, chili powder and enough salt.
Mix well to form a thick mixture.
Add thinly sliced pickled lime.
Add the fried shrimp and green (or red) pepper.
Mix well.
Serve with rice & curry.

Posted by Hemendra at 10:53 AM 0 comments  

Love Cake


LOVE CAKE INGREDIENTS

1/2 lb Semolina (Wheatlets)
1 lb Sugar
1/2 lb Butter
750 g Cashew nuts
6 ozs. Pumpkin Preserve
12 Eggs
1/2 bottle Rose Essence
1/2 bottle Almond Essence
1/2 vine glass Brandy
1/2 vine glass Bees Honey
2 sheets Oil Paper

Spices:

1/2 tsp each of Cardamon, Cloves Cinnamon (in fine powder form)
1/2 tsp grated Nutmeg
3/4 tsp Grated Lime Rind

METHOD:

Warm Semolina with a few lime leaves. Add the butter to it and heat until well mixed. keep overnight.
Beat egg yolks with sugar until nice and creamy with air bubbles forming.
Remove lime leaves from semolina. Add semolina and butter mixture to the egg and sugar mixture and beat well.
Add cashew nuts (cut) and mix well. Next add pumpkin preserve (cut).
Add Spices and essences and lime rind.
Beat 8 egg whites until nice and fluffy and gradually add to cake mixture. Do not make it too watery.
Line tray with news paper, final layer buttered oil paper
Bake in slow oven.

Posted by Hemendra at 10:52 AM 0 comments  

Mun Kewum



MUNG KAVUM INGREDIENTSCourtesy of Eva De Silva
1 lb Rice flour
2 lb Mung flour
3 cups Coconut or Kithul Treacle (available in Sri Lankan Grocery Stores)
1 tbs. Ghee or Butter
1 tsp. Salt
Vegetable oil for deep frying

Ingredients for the BATTER
1/2 lb Rice flour
1 cup Coconut milk
1 egg
pinch of Tumeric
1/2 tsp. Salt

METHOD:

Mix the rice and mung flour to get an even mixture. Boil the treacle in a saucepan. Add the flour mix. When the mixture starts to thicken add butter and salt. Transfer the thickend mixtue into an aluminum tray (cookie tray) and allow to cool. Add about 1/2 cup water into the saucepan, leave on the hot plate and stir until thick syrup like consistency. Remove from heat. Add small amounts of this syrup to the flour mix in the aluminum tray and spread into 1/2 -1/4" thick block. Cut into shapes. Prepare the batter by mixing the ingredients well. Dip the above pieces in the batter and deep fry in vegetable oil.

Posted by Hemendra at 10:50 AM 0 comments  

Aluwa



ALUWA INGREDIENTS - Courtesy of Eva De Silva

1 1/2 lbs. Rice flour
4 cups Coconut Treacle (available in Sri Lankan Grocery Stores)
25 raw Cashews chopped

METHOD:


Boil the treacle in a saucepan. Add the rice flour and Cashews. Stir until all three are mixed well. When the mixture thickens transfer on to a well floured board, spread and form into a 1 inch thick block. Cut into pieces of any shape you prefer.

Posted by Hemendra at 10:48 AM 0 comments  

Rulang Aluwa



RULANG ALUWA INGREDIENTS

1 lb Semolina (Wheatlets)
2 lbs Sugar
1/2 tsp powdered Cardamom
1/4 tsp powdered Cloves
50 Raw Cashews, chopped

METHOD :


Roast the Semolina and set aside. Prepare a cutting board by sprinkling some roasted semlina and have it ready. In a saucepan add 1 cup of water to the sugar and heat. When the syrup thickens and starts to form a crust like layer on the sides of the saucepan, add the semolina and the spices. Mix thoroughly. Add the chopped cashews and mix thoroughly. Remove from heat before the mix thickens and transfer onto the cutting board. Flatten and form into a block (about 1-1/2" thick). Cut into pieces.

Posted by Hemendra at 10:46 AM 0 comments  

CARROT BREAD



Ingredient

5 g Margarine/butter
4 dl milk
1 dl Natural yogurt
50 g yeast
2 tsp sugar
2 tsp salt
200 g grated carrots
800 g flour

Method

Melt the butter in a saucepan and add the milk. Pour the mixture into a big bowl and beat in the yogurt. Add the other ingredients (keep a little flour for later). Knead the dough.
Cover with a lid or clean dishcloth, and let rise for one an half hour.
Take the dough out onto board dusted with a little flour and knead thoroughly. Divide the dough in to two and form rounds, cut a cross on top with sharp knife and brush it with beaten egg yolk.
Bake approximately 25 min at 200 c.
Eat as breakfast or can be eaten with chicken/beef curry.

Posted by Hemendra at 9:56 AM 0 comments  

GARLIC BREAD




Ingredients
6 or 8 garlic cloves
250g butter
2 whole meal bread
pepper grinded
salt half tea spoon

Method
Grind the garlic, add the butter pepper and salt. Grind the mixture. Slice the bread. Apply the mixture on the bread. Put it to the oven. Wait till it is kind of brown colour. take it out. serve it hot.

Posted by Hemendra at 9:54 AM 0 comments  

FRIED RICE


Ingredients

200ml lime juice
12g of salt
12g of pepper
800g of rice, cooked
255g of carrot
200g of leaks
65g of butter
1tbs olive oil
400g of meat
400g of fish

Method

Add the lime juice to the cooked rice and keep for 5 minutes. Add some salt, pepper, carrot, leaks, butter and olive oil. After sometime separately make the meat and fish together. Finally add all and leave in the oven at200 degrees for 3 minutes.

Posted by Hemendra at 9:53 AM 0 comments  

SINHALA ACHCHARU




SINHALA ACHCHARU INGREDIENTS

15-20 small Onions (pearl or red onions)

10-15 small green Chilies (each split into two halves)

2 large Carrots (cut into thin strips)

1 small Turnip (cut into thin trianguler shaped pieces)

15-20 small Cauliflower florets (optional)

2 cups Vinegar (Coconut vinegar if available would be ideal)

1 inch piece Ginger root (crushed)

6 cloves Garlic (crushed)

2 tbs black ground Mustard seed

1 tbs black ground Pepper

pich of Turmeric

Salt to taste


METHOD:

Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

Posted by Hemendra at 8:25 AM 0 comments  

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