Author Archives: Ajith

Sweet Coconut Pancake (pani pol pancake)

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Sweet Coconut Pancake (pani pol pancake)

pani pol

These delicious pancakes take me straight back to my childhood memories ….pani pol pancake is a very popular and easy-to-make sweet in SriLanka. My loving Mum always made them for my evening tea. This is my own recipe – I hope you will all enjoy it.

INGREDIENTS
For pancake batter

3 eggs (beaten)
2 cup coconut milk
175g plan flour
1 tsp baking powder
Pinch of turmeric powder
Pinch of salt

METHOD

Place all the ingredients in a big bowl together and mix until you have a thick smooth batter. The mixture should be thick enough to coat the back of a spoon, if necessary adjust with a little flour or milk then cover and set aside for 30 minutes to rest.

For sweet coconut mix

1 1/2 cup fresh grated coconut (or frozen)
1 cup of brown sugar
1 cup of water
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
1 tsp vanilla essence
50g chopped cashew nuts or almonds
Pinch of salt

METHOD

Heat the pan then add sugar. Allow to caramelise until golden (making sure not to burn it). Add water, reduce the heat and mix until it becomes a syrup. Then add the coconut and other ingredients, mix well and let it cook on a low heat until the syrup absorbs into the coconut. Remove from heat and leave to cool down.

Heat the nonstick small frying pan over medium heat and lightly wipe the hot base of a pan with coconut oil or olive oil. Add just enough batter to pan to cover the base – cook for about 2 minutes until it becomes a dry pancake. Slide onto a plate, place the 1 tbs sweet coconut (pani pol) into centre of the pancake. Fold the bottom over the filling and roll it up. Do this when the pancake is hot, it will be easy to roll up and will hold together better.

Sweet Potato Curry

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Sweet Potato Curry

In Sri Lanka we have a very small sweet potato. Most of us eat this for breakfast, boiled and served with scraped coconut. My Mum always used to make curry with the sweet potato, I’ve always loved it.

sweet potato curry

INGREDIENTS

300g sweet potato (peeled and diced as you like)
1 onion (sliced)
3 green chillies (sliced)
3 sprigs of curry leaves
1 tsp curry powder
1 tsp mustard powder
1/2 tsp turmeric powder
1/2 water
1 cup coconut milk
Salt

METHOD

  • Wash the cut sweet potato and arrange in a pan
  • Mix with the dry ingredients together with the water and let it boil
  • When the sweet potato is cooked, add the milk and check the seasoning
  • Simmer until the gravy becomes thick (if you like, sprinkle with 1/2 tsp roasted curry powder)

Serve this pure vegetarian dish with rice or bread

Boiled Egg Curry

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Boiled Egg Curry

boiled egg curry

In Sri Lanka we have lots of varieties of fresh fish but when my Mum made this egg curry once in a while we all loved it! I’m sure you’ll enjoy it too.

INGREDIENTS

5 eggs (hard-boiled and shelled)
1 onion (chopped)
1 tbs chopped ginger
3 sprigs curry leaves
1 tsp thyme leaves (optional)
3 medium tomato (chopped) (tinned or fresh)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp coriander powder
1 tsp roasted curry powder
1/2 turmeric powder
1 tsp chilli powder
1/2 tsp black pepper powder
1 tbs lime juice
2 tbs olive oil
1 1/2 cup coconut milk
Salt

METHOD

  • Heat the oil in a pan, add the onion, ginger, curry leaves, mustard, cumin – mix well
  • Then add all the dry ingredients and temper for 5 minutes
  • Add the chopped tomato, mix together
  • Pour in the coconut milk, let it simmer then add eggs
  • Reduce the heat and let it boil 10 minutes, gently keep stirring the curry to avoid curdling
  • Remove from the heat, add the lime juice and check the seasoning

You can serve with any kind of rice, string hopper pilaff or bread

White Fish Curry

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White Fish Curry

white fish curry

INGREDIENTS

300g white fish, cut as you like (skinless and boneless)
1 onion (chopped)
3 garlic cloves (chopped)
3 green chilli (sliced)
3 sprigs of curry leaves
1 cinnamon stick
1 tsp curry powder
1/2 red chilli powder
1/2 turmeric powder
1/2 mustard seeds
1/2 tsp black pepper powder
1 1/2 cups coconut milk
2 tbs oil
2 tbs lime juice
Salt

METHOD

  • Heat the oil add garlic, onion and all the dry ingredients and temper well
  • Then add the fish, mix well then pour the coconut milk and check the seasoning
  • Cook for about 10 – 15 minutes – when the mixture comes to the boil keep stirring, then remove from the heat and add lime juice (stirring the curry to avoid curdling)

Serve with rice and vegetables

Leek and Potato Curry

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Leek and Potato Curry

leek and potato curry

INGREDIENTS

250g leeks (washed and chopped as you like) (or use spring onion leaves)
200g potato (peeled, diced and boiled)
2 garlic cloves (chopped)
3 sprigs curry leaves
2 green chillies (sliced)
1 tsp curry powder
1/2 tsp turmeric powder
1/2 mustard powder
1 cinnamon stick
1 tbsp olive oil
1/2 cup coconut milk
Salt

METHOD

  • Mix the dry ingredients with leeks
  • Heat the pan with oil then add the leeks and potato, cover and slow cook for about 10 minutes
  • Add the coconut milk and simmer for 5 minutes
  • Check the seasoning and remove from the heat

Serve with rice

 

Moong Balls (Pani Pol Mung Guli)

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Moong Balls (Pani Pol Mung Guli)

My Mum’s most popular sweet cake and also mine. Once a year she never forgot to make them for Singhalese New year. I was watching all the time and the first time I made them by myself they came out very well. So I decided to share this lovely recipe with you all this New Year and my Mum’s 19th commemoration.

Moong

INGREDIENTS

200g moong (roasted until golden brown then roughly ground)
100g rice (washed, soaked overnight then ground)
200g sugar
1 cup water
200g scraped coconut
1 tsp cardamom seeds (roughly crushed)
1/2 tsp cinnamon powder
Pinch of salt

moong ingredients

Batter mix
1 egg (beaten)
75g rice flour
75g self-raising flour
1 1/2 cup coconut milk
Oil for deep frying
Pinch of salt
Pinch of turmeric

Mix all together in a bowl

moong balls

METHOD

  • Heat the pan, add the sugar and caramelise until golden brown –  then add water and mix well
  • Let it simmer, then add cardamom and coconut – mix together and cook until a dry mixture
  • Let it cool down a bit, transfer to a bowl then add rice flour, moong and salt. Mix well and form into small balls by hand
  • Heat the oil, batter the balls one by one and deep fry until golden coloured
  • Allow to cool, and store in a clay pot or food container

 

String Hopper Pilaff

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String Hopper Pilaff

This is my Mum’s dinner party dish, and one of my favourites. You can make it pure vegetarian by leaving out the chicken and stock. It goes with my chicken curry and devilled potato dish here on my blog. I hope you all enjoy the upcoming Singhalese New Year later this month!

String Hopper Pilaff
INGREDIENTS

25 string hoppers (break them up by hand)
250g cooked chicken (cut into strips)
1 onion (chopped)
1 carrot (cut into strips)
50g spring onions (chopped)
50g cherry tomatoes (cut in half)
50g green and black olives (sliced)
2 red chilli (sliced)
3 tbs parsley (chopped)
3 garlic cloves (chopped)
4 sprigs curry leaves
50g cashew nuts and pine nuts (toasted)
1/2 cup chicken stock cube
3 tbs olive oil
Salt and pepper

METHOD

  • Heat the oil add garlic and onion
  • Then add chicken, vegetables and the rest of the dry ingredients
  • Add string hoppers, then mix well
  • Lastly, add the chicken stock (enough to keep the dish moist) and check  the seasoning
  • Remove from the heat and add the parsley




Green Moong (Mon Parippu)

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Green Moong (Mon Parippu)

 

Green moong (mon parippu)

INGREDIENTS

150g split green green mung beans (washed and soaked for about 30 minutes)
1 onion (chopped)
2 garlic cloves (chopped)
2 sprigs curry leaves
1 cinnamon piece
1 tsp curry powder
1/2 tsp ground mustard (or mustard paste)
1/2 tsp ground turmeric
1/2 crushed chilli
1 tbs olive oil
1 cup water
1/2 cup coconut milk
Salt to taste

Dry Mung Beans

METHOD

  • Boil green mung beans in water, adding the spices
  • Then add coconut milk and salt, let it simmer
  • Then heat the oil in a separate pan and add garlic, onion, curry leaves, and crushed chilli
  • When all becomes golden brown add to curry and mix well.

Serve with bread or rice

 

Brussels Sprouts with Mushroom

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Brussels Sprouts with Mushrooms

 

sprouts and mushrooms

The daffodil has started blooming as the season for Brussels sprouts is ending. Not everyone is a sprout fan, but I think you might like the way I do this dish.

INGREDIENTS

100g mushrooms (sliced)
1 medium broccoli (separate the flowers)
150g Brussels sprouts
1 big onion
3 garlic cloves (chopped)
2 tbsp olive oil
2 sprigs curry leaves
1 tbsp crushed chilli (depends on hot you like it)
Few drops of lime or lemon
Salt to taste

METHOD

Steam the broccoli and sprouts
Heat the oil in a pan add garlic, onion and chilli
Add mushrooms, mix well
At the last minute add the vegetables, mix together and remove from heat
Add the lime and check the seasoning.

Serve with a rice or bread

Ceylon Pineapple Curry (Ananasi Vanjanaya)

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Ceylon Pineapple Curry (Ananasi Vanjanaya)

 

pineapple curry dish

Pineapple fruit is popularly enjoyed in Sri Lanka as fresh fruit. This was one of my loving Mum’s favourite dishes.

INGREDIENTS

1 green pineapple (peeled and diced)
1 onion (chopped)
3 garlic cloves (chopped)
2 green or red chillies (slice)
3 sprigs of curry leaves
1 inch lemongrass (crushed)
I cinnamon piece
3 cardamoms (crushed)
1 tsp curry powder
1 tsp roasted curry powder
1 tsp crushed red chilli
1/4 tsp turmeric powder
1/2 tsp black mustard seeds
1 tbsp lime juice
2 tbsp olive oil
1/2 cup water
1/2 cup coconut milk
Salt to taste

pineapple

METHOD

  • Heat the oil in a pan and temper (saute) garlic, onion, mustard. cinnamon, lemongrass, curry leaves, crushed chilli, green chilli and mix well
  • Add the pineapple and mix all together then add water. Cover with a lid and simmer 10 minutes.
  • Then add coconut milk and salt.
  • Simmer until the oil appears on the top.
  • Remove from the heat and add lime juice.
  • Serve with a any kind of rice you like.