Ala Thel Dala (Fried / Tempered Potatos)

This is a every famous dish in Sri Lanka in both occasions and day to day meals. I´m sure you´ll love it.

White Chicken Curry

I have never eaten a white chicken curry, so I just thought to experiment it and it was very successful.

Indiappa (String Hoppers)

First I thought Indiappa is eaten only in Sri Lanka, but got to know that most of the Asian countries have string hoppers but with different names.

Prawns Curry

As you all know Sri Lanka is an island, we have lots of sea food dishes in our meals. Prawns are the most popular of them all.

Sri Lankan New Year Special: Kokis

Kokis is a must have sweet in Sri Lankan new year (Avurudu) time.

Monday, June 29, 2015

Making Kalu Dodol in Microwave, in Less Than 40 minutes! - A Sri Lankan Sweet




Kalu dodol is a very popular sweet in Sri Lanka. However making Kalu dodol is a time consuming process. I wanted to try it for a long time but was lazy to start as I knew the effort required would be quite high. I have to thank Gayani Silva for posting this easy to make recipe in Facebook & also my dearest Friend Nilu Manatunga (Nilu Akka) for inspiring me to try this recipe :-) !!! I tried this recipe twice! The taste and the colour of the dish are the same as the authentic Kalu dodol, but the texture of the dish is little different. Very close to the texture of Mascat (another Sri Lankan sweet). So you can try the recipe and give me the feedback! Really looking forward to seeing the feedback of this dish :-) Good luck with the recipe!


INGREDIENTS:
550ml thick coconut milk
230g jaggery – grated
½ cup unroasted rice flour
2 – 3 tablespoons caster sugar
25g cashew nuts – whole or chopped
¼ teaspoon cinnamon powder
3 cloves - grounded
3 cardamoms – grounded

DIRECTIONS:
First pour the coconut milk into a microwave safe, somewhat tall bowl. Dissolve the jaggrey in the coconut milk, then add rice flour and mix it well until there are no lumps. Now add the rest of the ingredients to the coconut milk mixture and mix well. Place the bowl in the microwave oven and set the timer for 10 minutes. When time is up, mix the mixture well and again pop the bowl into the microwave oven and set the timer. You have to precede this until the mixture comes together as a very thick paste, hard to stir and the colour change to darker brown. (After the first 10 minutes, I cooked the mixture for another 25 minutes. During that time, every 5 minutes I took the bowl out from the microwave and gave a quick stir!) Take out the excess oil which will come from the mixture. Now transfer the mixture into a baking tray or what you can use as a tray and press it down a bit, so then it will get the shape of the tray. Let it cool for nearly 1 hour. When Kalu dodol is cool down transfer it to the serving plate. ENJOY!!!

NOTES:
1. Even though I mentioned you can make this dish less than 40 minutes, it depends on your microwave oven and the quantity you are going to use. (your microwave may need more or less time) 2. This mixture is extremely hot, so be careful when you are handling it!

Wednesday, July 24, 2013

Fish Cutlets (Sri Lankan Style)

This is very popular and tasty, party food as well as a one of the popular short-eats in Sri Lanka. No matter whether it's a lunch, a tea or dinner party at home or a special occasion in a hotel it's very common to serve cutlets with other main dishes. There are so many different kinds of cutlets, but today I made fish cutlets. I thought to share it with you all because I'm sure there are plenty of people who really wants to try this at home & it's not hard at all to make some tasty cutlets by your own. So try it by yourself and taste it. Hope you will like this, just like most of Sri Lankans loves it. Good luck with the recipe.



INGREDIENTS:
For The Cutlets:
150g canned tuna fish (any fish you like)
150g potatoes – boiled & mashed
1/2onion – finely chopped
4 -5 garlic cloves – finely chopped
1 x 5cm ginger – finely chopped
2 green chilies – finely chopped
4 -5 curry leaves (I didn’t have it)
½ of a lime or lemon
½ teaspoon chili powder
½ teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
¼ teaspoon paprika powder
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
Salt to taste
For Deep Frying:
Flour & 1 – 2 cups water OR 2 eggs – Well beaten
3 cups of bread crumbs
Oil to fry

DIRECTIONS:
Making The Cutlets:
Heat a pan with oil in medium heat.
Then add chopped garlic & ginger. Fry it for nearly 1minute.
Add the onions and fry it till it’s gets light brown.
Now you can add fish or salmon into the pan and & mix it well. Let it cook for nearly 6 - 8 minutes.
Put the heat on law heat and add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potatoes. Mix it well with the fish mixture.
Add lime juice & also taste for salt.
Let it cool nearly 1 hour and now you have make the cutlets to any shape you like. Grab a small handful and slowly form into ball.
Making the Batter OR use the beaten egg:
In a medium bowl, mix the flour, water & pinch of salt together. If you like add pinch of turmeric into the batter.
Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the cutlets in flour batter OR in the beaten eggs and, coated it with bread crumbs well. And deep fry the cutlets till you get a nice golden brown.
Drain the excess oil in kitchen tissues.

SERVING:
Mainly you can eat with any kind of rice, bread & also with string hoppers (Indiappa). But if you like of cause you can eat lentils curry with roti, parata or anything you like most :-).

NOTES:
1. The most important part when you are forming the cutlet ball, to make sure you don't have any cracks on your cutlet ball. If you have a crack then the cutlet will burst & open when it´s frying.
2. If you don´t like to use the flour batter, you can use the beaten egg for egg washing.
3. If the whole cutlet is not in the oil, make sure you put the oil on the top of the cutlets with a spoon & also remember to turn the sides. If not cutlet will burst from the side which is above the oil.

Monday, January 10, 2011

Egg Rolls (Sri Lanka Style)

This is a very popular & also very tasty short-eat in Sri Lanka. One of my favorite snack when I was in Sri Lanka, That´s why I really wanted to make it by myself & I did it. And also I got so many requests for this recipe. So I thought to share it with you all because I sure know there will be plenty of people just like me who love egg rolls & missed it a lot. So try it by yourself & taste it. Hope you will like this, just like my family & friends loved it. Good luck with the recipe.




INGREDIENTS:
For The Pan Cakes:
2 cups flour
1 egg - (Optional)
1 cup coconut milk – (optional)
Pinch of salt
2 cups cold water

For The Filling:
6 hard boiled eggs – cut into half
Seeni sambola

For Deep Frying:
3 cups of bread crumbs
1- 2 eggs – beaten
Oil to fry

DIRECTIONS:

Making The Pancake Batter:
In a medium bowl, mix the flour & salt together. Then add the egg and 1 cup coconut milk & 1 cup water. Mix it well, if the batter is very thick add little bit water at a time, mix it well and check whether batter is in right consistency for pancakes. (It should be smooth, thin batter, but not like water. )

Making Eggs Rolls:
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of Seeni Sambola & on top of seeni sambola place half of an egg. (Place the Seeni Sambola on the middle of the pancake.) It´s very important to fold the roll during the pancake is hot.
Fold the two opposite sides into the middle, and from the bottom of the pan cake fold it nicely & tightly. Finely you’ll get a nice square shaped roll.

Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

SERVING:
Egg rolls are ideal for tea parties, evening snack & also as a breakfast (With buttered bread).
When you are serving Egg rolls, try to serve it warm, with some ketchup or your favorite sauce.

NOTE:
1. If you don´t use coconut milk, just add 1 - 1 1/2cups water into the pancake batter.
2. I use cold water, because the batter will be very smooth & no lumps at all :-).
3. If you don’t like Seeni Sambola, you can use any filling you like with eggs. (Once I tried with potato filling, but my family didn´t like it very much.)
4. If you don’t like to egg wash the rolls, use the same batter which you used to make pancakes. But batter should be little bit thin. (Add ¼ cup water extra). But crust of the roll will be little bit hard than normal rolls.

ENJOY!!!

Monday, September 20, 2010

Ala Kiri Hodi (White Potato Curry)

This is a very famous dish in Sri Lanka in both occasions and day to day meals. This curry is a spicy less dish for everyone & also a very easy & tasty dish. If you are a vegetarian this is a very good dish for you all.Try the recipe with yourself, hope you like it much. Good luck with the recipe.



INGREDIENTS:
250g potatoes – boiled & cut into chunks
½ onion – sliced
4 cloves garlic – sliced
4 green chilies – cut into small pieces
5 -6 curry leaves
½ teaspoon fenugreek (Uluhal)
2 cups coconut milk - little bit thick (mitikiri)
¼ teaspoon turmeric
½ teaspoon chili powder
½ teaspoon Sri Lankan raw curry power
Salt to taste

DIRECTIONS:
Place the coconut milk, onion, garlic, green chilies, curry leaves, fenugreek, all the spices & salt in a medium size sauce pan and mix it all well.
Heat the solve on medium heat and place the saucepan on heat for nearly 10 – 15 minutes OR until the curry is boiling. (Continuously stir the curry, if not it will curdle.)
When you see the bubbles on the bottom of the saucepan, add boiled potato chunks in to the curry, and let it be on medium heat for another 5 minutes.
Taste for salt.

SERVING:
Mainly you can eat with any kind of rice, bread & also with string hoppers (Indiappa). But if you like of cause you can eat lentils curry with roti, parata or anything you like most :-).

NOTES:
1. If you like you can mix a small piece of cinnamon into the curry.
2. And also if you like you can add 1 – 2 tablespoons Maldives fish into the curry. (NONVEGITERIANS ONLY)
3. Always stir the curry, if not the curry will curdle, and you won´t get the real taste at all.
4. If you think the curry is too think just add small amount of water. (But potato white curry is tasty when you taste the creaminess of the curry :-))
5. If you like, you can sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry. (Before or after transfer the curry into a serving dish.)

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