Category Archives: Other

Gotukola Sambolaya

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Gotukola Sambolaya

gotu kola sambolaya

INGREDIENTS

1 bunch of gotukola (from any Asian shop)
50g small red onion( chopped)
2 green chilli (chopped)
2 tablespoons lemon or lime juice
2 tablespoons Maldives fish powder
Salt and pepper
3 tablespoons grated coconut  (if using desiccated coconut, mix with 2 tablespoons of cold water, put in the microwave for 3 minutes and let it cool before using)

METHOD

  • Wash and finely chop the gotukola
  • Mix all the ingredients together and season

This is a very healthy and nutritious dish, the most famous green salad in Sri Lanka and my favourite one! Prepare at the last minute to stop the leaves discolouring. Serve with rice and curry – enjoy!

 

Saudodol (Walithalapa)

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Auspicious April!

Sinhala and Tamil celebrate this month as they usher in the traditional New Year. The sun moves out of the house of Meena (Pisces) making the end of astrological cycle, and enters the house of Mesha (Aries).

Wishing all my friends and family a Happy and Prosperous New Year!
Suba Aluth Auruddak Wewa!
This is a very festive sweetmeat in Sri Lanka and one of my favourites too. I remember my Mum used to make this for me using the traditional process –  soaking the rice overnight and grinding it in a pestle and mortar, then making a mixture and steaming the balls then adding to a sugar syrup…
This is a quick and easy way to make same thing. It is my own creation, and I guarantee you won’t be able to taste the difference. I hope you all love it – enjoy!
Saudodol

 Saudodol (Walithalapa)

INGREDIENTS
1 cup couscous (1 1/2 cups boiling mix well cover and  keep it on a side)

1 1/2 cups sugar

1 cup hot water
50g chopped almonds or cashew nuts
1 teaspoon chopped cardamom
2 tablespoons vanilla essence
Pinch of salt
METHOD
Mix the couscous with 1 ½ cups of boiling water. After 10 minutes, fluff up with a fork.
Make a caramel by adding the sugar into a hot sauceepan. When the sugar starts to boil, add the hot water.
Bring up to a rolling boil and then add the couscous and all the other ingredients. Mix well then remove from the heat.
Arrange a board or worktop to lay out the mixture.
Let it cool down for about 30 minutes then cut them in to squares.
Try and let me know!

Sri Lankan Chicken Curry

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Sri Lankan Chicken Curry

Chicken curry can be made in so many different ways, even in Sri Lankan cuisine. It all depends on what sort of herbs and spices we use. This is my own simple recipe, without onion and coconut milk. I hope you all enjoy it!

chicken curry

INGREDIENTS
500g chicken (skinless)
1 teaspoon raw curry powder
1 teaspoon roasted curry power
1 teaspoon mustard cream
1 teaspoon crushed chillies
2 tablespoons lemon juice
2 tablespoons ginger (chopped)
4 garlic cloves (chopped)
1 tablespoon soya sauce
1 tablespoon rosemary or mix dry herbs
1 tablespoon olive oil
1 cup water
Salt

METHOD

  • Wash the chicken and drain off the water
  • Mix all the ingredients together except for the water, put to one side for a few minutes
  • Heat the oil in a saucepan then add the chicken
  • Cook for about 10 minutes making sure you do not burn the chicken
  • Add the water, then the remaining ingredientS, mixing well together
  • Cover and cook until gravy becomes thick
  • Check the seasoning and serve

Spicy Seasoned Chicken Breast Wrapped in Parma Ham

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Spicy Seasoned Chicken Breast Wrapped in Parma Ham 

chicken parma ham

INGREDIENTS
5 boneless and skinless chicken breasts
5 thin slices Parma ham
100g chopped tomato
1/2 glass red wine
2 cloves chopped garlic
1 small onion chopped
2 tablespoons lime or lemon juice
2 tablespoons olive oil
I tablespoon sweet chilli sauce
1 teaspoon crushed chilli
1 tablespoon chopped rosemary
Salt and pepper

METHOD

  • In a bowl mix the lime juice, sweet chilli sauce, crushed chilli, rosemary, salt and pepper then add chicken breasts.
  • Marinate in the mixture for 10 minutes.
  • Wrap each breast with a slice of Parma ham, and arrange in an oven proof dish.
  • Heat the oil then add the garlic and onion. When the onion is cooked add chopped tomato and wine. Let the sauce thicken.
  • Check the seasoning, and pour over the chicken.
  • Cover with foil and bake in a hot oven (180c) for 30 minutes.

Serve with boiled rice…

 

Fish Pie with Butternut Mash

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                                                                Fish Pie with Butternut Mash

Fish Pie with Butternut Mash

    INGREDIENTS

  • 250 g fish (boneless)
  • 125 g small shrimps (remove head and clean)
  • 250 g butternut mash
  • 1 onion (chopped)
  • 3 garlic cloves (chopped)
  • 4 tablespoons of low fat creme fraiche
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons olive oil
  • 1 celery stick (chopped)
  • 1 tablespoon butter
  • 50 g parsley (chopped)
  • 1 cup water
  •  salt and pepper
     METHOD
  • Season the fish and boil for about 15 minutes, then remove skin and bones.
  • Heat the oil in a pan add garlic, onion and celery then shrimps. After 7 minutes remove from the heat and add fish, cream, lemon juice and check the seasoning.
  • Put the mixture into a pie dish.
  • In a separate bowl mix the mash with parsley, butter and seasoning. Spread onto the fish mixture.
  • Bake in a hot oven, 180′ for 20 minutes.
I use very healthy ingredients for this fish pie and a simple cooking method.
Enjoy !

 

Ali Olio

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Ali Olio

ali olio

This is my take on a very Italian dish. The first time I tried it was in Venice, and I have been making it for my friends ever since.

INGREDIENTS
500g spaghetti, boiled and drained
125 g anchovies (in olive oil)
125g garlic (chopped)
125g flat or curly parsley (chopped)
2 tablespoon olive oil
2 tablespoon crush red chilli
Salt

METHOD

  • Heat the oil add garlic
  • Add anchovies and crush chilli
  • Remove from the heat, add parsley and salt to taste (beware! the anchovies are salty)
  • Pour the mixture into the spaghetti, mix well
  • Serve as soon as possible, with grated parmesan cheese

Stuffed Chilli (Mulumiris Puruwala)

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 Stuffed Chilli (Mulumiris Purawala)

stuffed chilli

INGREDIENTS

250g long capsicum peppers (cut down the side and seeded carefully)

100g red onion (chopped)

75g boiled potato, crushed

4 garlic cloves (chopped)

1 cup coconut milk

2 tablespoons Maldives fish (crushed)

2 tablespoons olive oil

2 teaspoons raw curry powder

1 teaspoon roasted curry powder

1 teaspoon mustard powder

1 inch cinnamon stick

Sprigs of curry leaves

Salt to taste

METHOD

  • Heat 1 tablespoon of the oil, add 2 garlic cloves, 50g of the onion, some curry leaves, Maldives fish, 1 teaspoon raw curry powder, potato and seasoning.
  • Stuff the mixture into the capsicum and leave to one side.
  • Heat the rest of the oil in a pan add the rest of garlic, onion and cinnamon stick, curry leaves and rest of the raw curry powder and mustard powder. Mix well then add coconut milk and seasoning.
  • Let it start to simmer then arrange the stuffed chilli carefully and cover and cook them on a very low heat, about 10 minutes.
  • Remove from the heat, sprinkle with roasted curry powder.


Serve with boiled rice.  Enjoy!

Love Cake

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Love Cake

love cake

INGREDIENTS
5 eggs
250g semolina (roasted)
150g cashew nuts (chopped)
75g pumpkin preserve (finely cut)
125g butter
250g sugar
5 tablespoon bee’s honey
6 tablespoons brandy
3 tablespoons vanilla
5 tablespoons rose essence
2 tablespoons rind of lime or lemon (finely cut)
1 teaspoon allspice

METHOD

  • Separate the egg yolks and cream together with the sugar.
  • Add all the remaining ingredients.
  • Finally fold in 2 egg whites, stiffly beaten.
  • Line a cake tray with two sheets of greaseproof paper, brush with melted butter.
  • Pour in the cake mixture, bake in a moderate oven 160 centigrade  for 45 minutes, until golden brown on the top and springy to the touch.

Let it cool down and cut into squares. Serve with vanilla ice cream.

Enjoy with your lover on this Valentine Day…

…and let me know!

Sri Lankan Fried Rice

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Sri Lankan Fried Rice

DSCF3209

INGREDIENTS
500g boiled rice
1 red onion (chopped)
4 cloves garlic (chopped)
1 lemongrass (chopped)
3 bay leaves
5 cloves
5 cardamom (crushed)
1 inch cinnamon stick
1 teaspoon black peppercorns
Pinch of saffron or turmeric powder
4 tablespoons olive oil
3 cups boiling water

METHOD

  • Wash the rice and let it drain.
  • Heat the oil and sauté all the other ingredients until soft.
  • Add the rice and mix well, cook for about 10 minutes making sure it does not burn.
  • Add the boiling water, saffron and salt, mix well and cover.
  • Bring to the boil then reduce the flame, simmer until cooked (add more boiling water if necessary).

Garnish with fried onion, and serve with chicken curry, ash plantain curry and devilled potato…

NB. This is a basic fried rice recipe – if you want, you can add vegetables, meat or seafood.

Chinese Roll

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Chinese Roll

In Sri Lanka, we have many different varieties of finger food. Chinese roll is one of the most popular. Often people go out and buy it from the pastry shops, thinking it is a hassle to prepare but actually, it’s very simple! And much tastier when you have made it yourself with the right ingredients. I am sure you will enjoy my recipe.

For the batter:
125g plain flour
2 eggs
1 cup water
Salt

Mix everything together and beat until smooth. Set aside while you make the filling…

Filling:
150g tin tuna
50g grated carrot
75g mashed potato
1 red onion, chopped
4 garlic cloves, chopped
1 chopped green chilli
1 tablespoon chopped mint
I tablespoon lime juice
Salt and pepper

Saute the garlic, onion and chilli in a little olive oil, then add the grated carrot, tuna and mash. Check the seasoning and remove from heat. Add lime juice and chopped mint.

Egg wash
Bread crumbs
Oil for frying

METHOD

Make the pancakes, add the filling while the pancakes are still warm. This will help it stick together. Then coat with eggwash and breadcrumbs, deep fry in hot oil until golden brown.