Category Archives: Other

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.

 

Breadfruit Curry (Del Vanjanaya)

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Breadfruit Curry (Del Vanjanaya)

breadfruit

INGREDIENTS

1 large ripe breadfruit (skin and middle removed, cut into squares)
1 red onion, sliced
3 sprigs curry leaves
2 green chillies, sliced
1 small cinnamon stick
1 cup water
1 and 1/2 cup coconut milk
1 tsp mustard powder
1 tsp curry powder
1/2 tsp turmeric powder
1/2 tsp roasted curry powder
salt

breadfruit raw

METHOD

  • Wash the breadfruit pieces
  • Mix with raw spices, onion, curry leaves, chilli, cinnamon with water and let it boil
  • When breadfruit is cooked, add the coconut milk and simmer
  • Check the seasoning then sprinkle the roasted curry powder
  • Remove from heat, serve with rice.

Bitter Gourd Curry (Karavila Vanjanaya)

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Bitter Gourd Curry (Karavila Vanjanaya)

gourd4

Bitter gourd is generally very difficult to cook because not just because of its bitterness but also because it is easy to lose all the valuable vitamins. Lots of people use different methods, such as soaking in salt water or adding tomatoes and goraka. This is my own version of this recipe, easy to make and full of nutrition.

gourd1

INGREDIENTS

300g bitter gourd (seeded and thinly sliced)

1 red onion (sliced) 2 garlic cloves (chopped)

3 green chilli (sliced)

3 sprigs of curry leaves

1 piece of cinnamon stick

½ tsp of mustard seeds

3 tbsp olive oil

½ cup coconut milk

1 tsp roasted curry powder

1 tsp raw curry powder

½ tsp chilli powder

½ tsp turmeric powder

salt and pepper

bitter gourd compilation 1

 

bitter gourd compilation 2

 

 

 

 

 

METHOD

  • Heat the oven 180* degrees
  • Arrange in a lined baking tray with bitter gourd slices sprinkled with oil and seasoning. Bake for 10 minutes.
  • Heat a pan with the remaining oil, sauté the garlic, onion, chilli, and curry leaves
  • Add the curry powders and mix together
  • Then add coconut milk, simmer on a low flame
  • Add your nicely baked healthy bitter gourd, mix everything gently
  • Remove from heat and check the seasoning

Serve with rice or crusty bread

 

My Christmas Pudding – Updated!

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Last year, I shared my recipe for a healthy version of Christmas pudding which I make without any type of fat. I would like to share this recipe with you again this year, but this Christmas I decided to give all family and close friends one of my homemade, healthy Christmas puddings. This year I added some green apple (1 chopped apple) and stout (300 ml of Guinness), and was really happy with the results.

Follow this link to my recipe…

Christmas Pudding 2

Christmas Pudding

Aubergine Cashew Curry

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Aubergine Cashew Curry

aubergine curry

INGREDIENTS

300g aubergine (cut into thin strips)
100g cashew nuts (soaked over night in water)
75g red onion (sliced)
5 cloves garlic (chopped)
1 tbsp chopped fresh ginger
6 red and green chilli (sliced)
4 sprigs of curry leaves
5 tbsp olive oil
1/2 cup coconut milk
2 tbsp coconut or white vinegar
1 tbsp mango chutney (not essential)
1 tsp ground mustard seeds
1 tsp roasted curry powder
1/2 tsp chilli powder
1/2 tsp black pepper powder
1/2 tsp turmeric powder
1/2 tsp cinnamon powder or stick
1/2 tsp sugar
Salt to taste

METHOD

  • Heat the oven 180* degrees
  • Drain the water from the cashews
  • Arrange the aubergine, cashews and sliced onion on a backing tray, mix together with a sprinkle of olive oil, salt and pepper
  • Bake for 20 minutes until nice and golden brown.
  • Heat the pan with the remaining oil, add garlic, ginger, fresh chilli and curry leaves – saute together
  • Then add the dry ingredients, mix well
  • Add the vinegar, chutney, sugar and coconut milk
  • Bring to a simmer, remove from heat add the aubergine, cashew and onions
  • Mix carefully and check the seasoning

This my own creation, a dish quite close to my Ash Plantain and Brinjal Curry – a healthy way of preparing aubergine, not oily or greasy at all.
I hope you all enjoy my new dish for the festive season, and will serve it to your family and friends.

Curlies with Corn and Cashew Nuts

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Curlies with Corn and Cashew Nuts

curlies

INGREDIENTS

250g green curlies (curly kale) (remove the stems and torn)
1 fresh sweetcorn on cob (cut off the corn kernels)
50g cashew nuts
1 big red onion, chopped
2 cloves of garlic, chopped
1 tbs crushed chilli
2 tbs olive oil
1 tsp lime juice
Salt

METHOD

  • Heat the pan, add olive oil
  • Add garlic, onion and chilli, sauté
  • Add cashew nuts and corn, and mix well
  • Add curlies, cook together for 5 minutes and then remove from heat
  • Add salt and lime juice

Make sure to make this when you are ready to eat for a fresh crunchiness!

 

 

Long Beans with Onion and Garlic

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Long Beans with Onion and Garlic (Tempered)

These long beans are from my friend Lionel's garden

These long beans are from my friend Lionel’s garden


The long bean, also known as the runner bean, is considered as an energy food. It is low in calories, and has good amounts of vitamins A and C. It is good for cardiovascular protection and helps lower blood pressure. It also has anti-inflammatory properties. 

INGREDIENTS

200g long beans (runner beans) (topped and tailed, cut and blanched)
1 onion ( sliced)
3 cloves garlic (chopped)
2 red chilli (sliced)
2 tbs olive oil
1 tbs crushed chilli
2 sprigs of curry leaves
Salt and lime juice


METHOD

  • Heat the oil in a pan, add garlic and curry leaves and then onion. Sauté
  • Add the chilli and crushed chilli, mix well then add beans and salt
  • Remove from heat and add lime juice
  • Check the seasoning

 

Murunga Vanjanaya

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Murunga Vanjanaya

murunga

INGREDIENTS

250g murunga (clean the raw murunga, cut in about 3″ pieces and wash)
1 onion (chopped)
2 green chillies (chopped)
2 cloves garlic (chopped)
1 inch cinnamon stick
3 sprigs curry leaves
1 teaspoon lime juice
1 cup water
1 cup coconut milk
1/2 tsp turmeric powder
1/2 tsp mustard powder
1/2 tsp cumin powder
A few fenugreek seeds
Salt

raw veg

METHOD

  • Put the murunga pieces in a saucepan add the dry ingredients and water.
  • Mix well and let it come to the boil.
  • When it starts to boil add coconut milk, stirring occasionally to avoid curdling.
  • When the gravy starts simmering remove from heat.
  • Add lime juice and check the seasoning

Serve with rice and enjoy!