Breading and Deep Frying
First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions.
Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.
Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.
Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.
Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.
To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes you can eat.
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper
Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.
Slice onions and green pepper and tomatoes Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.
Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.
Thaw beans if frozen. Dice onions and clove of garlic. Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.
Boil potatoes and remove off skin. Cut potatoes into cubes. Dice onions and green pepper.
Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add oil to a different pan at medium heat. Temper onions and green pepper for a minute. Add the contents of the first pot and bring to boil again.
Slice onions. Dice green pepper and clove of garlic. Add onions to oil in a pan at medium heat. Allow onions to fry until light brown in color. Then add the red pepper, diced green pepper, garlic, cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally add vinegar, sugar and cinnamon and leave at low heat for 2 minutes.
You will need a small bowl, vegetable brush, .potato peeler, a sharp knife, a saucepan, a long-handled fork, colander or sieve, a potato masher, a wooden spoon, frying pan and a pancake turner.
To Make Coconut Milk: Put the grated coconut and warm water into a mixing bowl and let it to sit for 20 minutes. Pour the water into a small bowl and squeeze as much liquid from the coconut as you can. You can throw away the used coconut, or put in your hat.
1) While the coconut sits in the water you can prepare the potatoes. First wash them and then peel them.
2) Next cut them into cubes about 1 inch square, until you have 1 1/2 cupfuls. Put them in a saucepan and pour in cold water to about 2 inches above the potatoes.
3) Add 1 teaspoon of salt and let the potatoes boil in medium heat for 10 minutes.
4) Take the potatoes out of the water with the long-handled fork and put them in a sieve.
5) Pour out the water from the pan and put the potatoes back into the pan.
6) Mash the potatoes until they’re smooth and not lumpy.
7) Beat 1 egg lightly with a fork in a mixing bowl.
8) Stir in the mashed potatoes with the egg and add half of the flour. Add the last egg and mix well. Then add the rest of the flour,then the coconut milk,then a pinch of salt and the sugar, and mix.
9) Put the butter into a frying pan and place it over medium heat. Wait till the butter melts.
10) Spoon the batter 1 teaspoon at a time onto the frying pan. Only make 4 cakes at a time. When the cakes are brown on one side, turn them over and wait till that side it brown. Repeat this step until the batter is all used up. If you want to make some pancakes today and the rest another day, store the batter in a tightly covered glass jar in the refrigerator.
11) You should eat the pancakes while they’re still hot. Serve them with butter or margarine and brown sugar if you like.
This recipe makes around 2 1/2 dozen pan
The combination of plain and egg Hoppers are delicious when served with sambol or curry.
Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.
In Sri Lanka the large orange pumpkins are a popular vegetable. This is a traditional Sri Lankan preparation and has a delicious flavour.
(Preparation time 20 minutes; cooking time 25 minutes.) (Serves 4)
1. Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into 2.5cm (1″) cubes.
2. Roughly chop the garlic and the onion.
3. In a heavy-bottomed frying pan, over a low heat, dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor assemble the peeled garlic, the chopped onion and the roasted coconut. Add 2 tablespoonsful of water and grind to a smooth paste.
4. In a medium-sized pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds ‘pop’. Add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in the hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to the boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.
Peel skin of banana using a knife. Cut into thin slices. Fry sliced banana in oil until a light brown color. Once banana have fried remove and place on paper towels to remove any excess oil. Add milk, curry powder, mustard, turmeric, onion, salt, sugar and vinegar into a pot and bring to boil at low heat. Then add the fried banana and cook for 2 minutes at low heat.
Literally translated to mean “yellow rice”, this Sri Lankan rice speciality is cooked in coconut milk. It is often made on special occasions and is always served with Sri Lankan chicken curry, fried aubergines and potato curry.
(Preparation time 10 minutes; Cooking time 30 minutes.)
1. Wash the rice in a sieve under running cold water until the water that runs is clear. Leave to drain.
2.In a heavy-bottomed pan heat the oil or ghee. Add the onion, the curry leaves, the lemon grass, the screwpine and the whole spices (peppercorns, cloves, cardamoms and cinnamon). Fry on a low to medium heat until the onions are golden brown.
3. Add the rice (which should be quite dry) and fry for a minute. Now add the boiling water, the turmeric, the salt and the creamed coconut chopped into little pieces. Bring to the boil and stir to make sure the coconut is dissolved. (Alternatively the coconut can be dissolved in the boiling water prior to adding to the rice.) Put the lid on, lower the heat so as to simmer and cook for 15 minutes. Remove from heat and allow to rest for 10 minutes before serving.
Fried rice in Sri Lanka is made from samba rice which is a pearly white grain. Only vegetables are usually added to already cooked rice. However, there is a modern tendency to mix in prawns, bacon and meat, and to flavour the rice with soy sauce.
(Preparation time 15 minutes; cooking time 30 minutes.)
1. Put the rice in a sieve and wash under running cold water until the water that runs is clear. Since rice absorbs water if left to soak, the washing should be done very quickly.
2. Put the rice into a pan and add the water. Bring rapidly to the boil. Give it a stir, put the lid on, and, on a very low heat, cook for 15 minutes.
3. Take the pan off the heat and allow to rest for 10 minutes. Leave the rice to get cold.
4. Finely chop the onion. Peel and grate the carrots. Wash and finely shred the leeks and the white cabbage. Wash the pepper and finely chop it. Spread the frozen peas in a plate to thaw.
5. In a large pan, heat the ghee. Add the onions, the curry leaves and the screwpine and fry until the onions are lightly browned. Add the carrots, leeks, cabbage, pepper, peas and salt. Stir until well mixed. Put the lid on, and, over a low heat, cook for 2 minutes.
6. Fluff up the rice with a fork and put in a little at a time into the vegetables, stirring after each addition to ensure that the dish is well mixed. Remove from heat and put on a platter, and serve hot.
This aubergine preparation is made on special occasions. It is often served with yellow rice and Sri Lankan chicken curry recipe
(Preparation time 10 minutes. Cooking time 40 minutes.)
1. Wash the aubergines. Remove the stalk. Cut each aubergine lengthwise into 4 slices. Sprinkle with salt and leave uncovered in a single layer for half and hour.
2. Rinse the aubergines quickly under running cold water and pat-dry with kitchen paper. Cut each slice into strips and then into 2.5cm (1″) cubes.
3. Deep-fry the aubergine cubes a few at a time until golden brown. Drain thoroughly on kitchen paper.
4. In a medium-sized pan heat the oil and fry the onion until golden brown. Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds. Add the garlic, ginger, chillies and curry leaves. Remove pan from heat and drain off excess oil. Add the vinegar, the water, the milk powder, the salt and the sugar and bring slowly to the boil. Add the fried aubergine pieces and stir and simmer on a low heat until most of the liquid has evaporated.
Heat the oil and fry onions, chilli, garlic and curry leaves. After few seconds sprinkle musted seeds. Drain the gram and add to to the pan. Add other ingridiens without coconut milk and cumin. Stir well. Add coconut milk and bring to the boil. The last sprinkle cumin seeds and serve in a bowl garnished with parsly.
You can enjoy with rice or roti
First slice egg plant into thin stripes and mix with yellow powder and salt and deep fry until lget brown color. Keep aside to drain oil. Then fry dried sprats(anchoives) ,whole green chillie and whole red onion with the same oil. do not chop onion and green chillie. Keep every thing aside to drain oil.
Now chop all garlic,ginger,maldive fish,mustard seeds,curry leaves,cloves,cardamom and make a paste. Then get a medium size pan and put some veniger to warm. When it boils add the paste you already chopped,some chillie powder and some salt and stir well. Then add all the friend ingredients together and stir well and leave it under low flame. After a while add some sugar to sweeten it. It is better if you can use pottary pan for cooking.
Cut cauliflower into 8 pieces with the stem. Prik the central stem with a fork. Put water in a wide saucepan, bring to boil add lemon juice and turmeric, cook the cauliflower until tender (uncovered), 5-7 minutes. drain and leave to cool.
Place yoghurt, oil lemon juice , garlic, ginger, chillie, salt, masala in a bowl, mix well. Add cauliflower, toss gently mix well. Marinade for 3 hours.
Grease the grill and cook it fro 6-8 minutes each side, turning from time to time. When finished sprinkle cummin powder and serve hot.
Slice finely the brinjals and deep fry them. Fry finely chopped onions and garlic. Add them to brinjal. Mix mustard powder, vinegar salt, crushed chilles together to make a paste. Turn over the fried brinjals, onions in this mixture. Add fried dryfish and mix well. Chop tomatoes in blocks and mix in the brinjal mixture. If necessary you can add chopped green chillies into this.
Can be stored refregarated for a week
Fry the onions in a little oil till slightly browned, then add tomatoes and let cook till melted to a fine paste. Add green chillies and curry or corrianer leave, and dried shrimp and cook for two minutes. Then add the kadala parippu and keep stiring till all indriedients are mixed well, Add a little water and cook covered till the parippu is cooked. Then add the paste and the shreded coconut and a little lime juice and salt to taste, cook for a minute or two and enjoy with rice
Deep fry brinjal until golden brown remove and drain on kitchen towel. In a separate saucepan fry onion, garlic, chilli and fenugreek in a little oil until the onion is soft. Add coconut milk, salt and curry powder, reduce and stir constantly until a thick creamy sauce is formed. Add brinjals and simmer for 5 minutes. Add sugar, lime/ lemon juice and spice powder. It is now ready to serve.
Put the oil in a saucepan and fly the onions until golden brown then drain all the cans into the saucepan when it bubbles put the unroasted curry powder into the milk stir well add to the boiling soup, then add 1 table spoon of lime juice and salt to taste, and serve.
Wash and cut up the Acorn Squash into 1 1/2 inch peices. Put into a saucepan with all the above ingredients other than the Milk & last 4 ingredients in the list. Cook until the peices are boiled. Meantime grind mustard seeds, cloves of garlic and black pepper in a blender until its like a paste – if it does not grind well add a little milk or water then when its ground into a paste add the coconut into it and grind it a few seconds add some milk and whip it and pour into the cooked squash add the rest of the milk, salt to taste and let it simmer a few minutes and serve. 6 servings.
Put the cut up kale into a saucepan and sprinkle a table spoon of water add the onions, salt and let it cook slightly on low fire, then mix the coconut with the saffaron powder (kaha) and mix well and serve. 6 servings.
2014 Asian-Recipe.com | Designed by Website-Redesign-Company.co