Monday, August 30, 2010

Sri Lankan Tamarind Fish Curry

''I made this curry for dinner to go along with Sri Lankan coconut roti''

Serve 4

Fish cut in to large cubes ( I used Para fish) 600g
Ground black pepper 1tsp
Salt 1tsp
Ground turmeric 1/2 tsp
Onions, finely chopped 2
Fenugreek seeds 1/2 tsp
Garlic, finely sliced 2 cloves
Finely chopped fresh ginger 1tsp
Small stick cinnamon 1''
Curry leaves 8
Ceylon curry powder 1 and 1/2 tsp
Tamarind liquid 1/4 cup
Coconut milk 2 cups
Oil for frying

Method :

Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt. Keep aside for 15 minutes.
Heat about oil in a large frying pan and fry fish quickly to a lightly  golden color.
Drain on paper while preparing the gravy.
Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden.
Add cinnamon,curry leaves and curry powder, turmeric and fry for 1 minutes, stirring.
Add tamarind liquid stir well for a minute and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced. Adjust seasoning with salt and pepper. Sprinkle pinch of sugar.
Put in the fish steaks. Cook till the fish are well cooked by simmering for 10 minutes.
Serve hot with rice as a side dish or roti.

Sunday, August 29, 2010

Pina Colada

''This is a sweet cocktail made with coconut and pineapple juice and i adapted this recipe from Jaqueline Pham's recipes and made it non alcoholic.''

Servings: 8 servings

1 quart pineapple juice
1 (8-ounce) can crushed pineapple
1 can coconut milk
2 cups crushed ice
1 cup brown sugar
½ cup water
¼ teaspoon pure vanilla extract
2 tablespoons coconut flakes (optional), slightly dry toasted


Making simple syrup: In a small saucepan, dissolve the sugar in water. Bring to a near boil, lower the heat and simmer for about 5 minutes. Add both vanilla a Let the syrup cool completely.

Assembly time: Combine the pineapple juice, crushed pineapple, coconutmilk and crushed ice in a blender. Blend all the ingredients for about 2 minutes. Sweeten the drink with the syrup.

Pour into 8 glasses. Top with toasted coconut flakes.

Serve chilled.

Mustard Leaf Sambal

''Lovely crunchy fresh side dish''

Mustard leafs ( a whole bunch)
1 Onion sliced
1 Green chilli chopped
1 tsp salt
1/4 tsp Black pepper
1/2 a Lime juice

Wash the leafs well. and cut them finely.
Add in the onion, green chilli, salt and pepper to taste. add lime juice.
Mix well by hand. Adjust seasoning to taste.
Serve as a side dish with rice.

Puhul ( Ash Gourd) Curry

Ash Gourd 500g
1onion sliced
2 green chillies
2 cups coconut milk
1tsp chillie powder roasted
1/2 tsp turmeric powder
1 tsp of coriander powder roasted
1/2tsp cumin powder roasted
1/2 mustard seeds
1 tsp of salt
1/2tsp sweet cumin powder
1'' cinnamon stick
pinch of sugar
Oil 1tbsp

Wash, peel the skin off and cut the gourd to big pieces.
Chop chillies and onion.
Heat oil in cooking pan, add mustard seeds and splutter them.
Add onion and green chillis and fry till translusent.
Add the spices and stir for 30secs.
Add gourd and mix well and add in the coconut milk.
Cook until the gourd softens but not mashy. sprinkle the sugar over and adjust seasoning.
Serve as a side dish with rice.

Manioc Stir Fry

Serve 2

Manioc Root (about 1 cup boiled)
1 onion
red chilli flakes 1 tsp
dried shrimps 1tbsp
mustard seeds 1/2 tsp
oil for frying 1tbsp

Wash and peel the skin of manioc root.
Cut the manioc into cubes.
Cook the manioc in boiling water and salt. Do not cover when cooking.
Drain the manioc. Let it cool and dried.
slice onion, mixed with dried shrimps and chilli flakes.
Heat oil in a pan. add mustard seeds and let it splutter.
Add the onions shrimp and chilli flake mix stir for a minute and add in the manioc cubes and stir fry till for 5 minutes.
Serve as a side dish with rice.

Dragon Fruit Salad

''Dragon fruit is an exotic fruit rich in natural goodness''

Serve 2

Dragon Fruit 1 (red or white flesh)
1 tsp brown sugar
mint leaves to garnish 3-4

Refrigerate the dragon fruit to chill.
Cut the dragon fruit to quarters and cut thick slices in each quarter removing the skin.(or cubes)
Transfer to serving dishes and sprinkle brown sugar on to enhance flavor. Toss to coat well.
Teared some mint leaves and sprinkle on top.
Let it stand for 10-15 minutes covered in cling film back in refrigerator

Hot Orange Pudding

'' Easy quick pudding made in microwave''

Serve 4

50g butter
50g plain flour
225ml milk
1tbsp orange rind
1tbsp orange juice
75g sugar
Orange sauce (orange juice boiled with sugar to make a sauce)

Grease 1.4L souffle dish and secure a band of grease proof paper around the top.
Place butter in a bowl and microwave on 30% (low) for a 1 minute until melted.
Sift flour and whisk in.
Microwave on 30% for 30 seconds.
Stir in the milk and microwave on 30% for 3 minutes, stirring every 30 seconds until thick.
Separate the eggs and whisk in the yolks, orange ring and orange juice.
Whisk the egg whites until just stiff and then whisk in the sugar.Fold carefully into the orange mixture.
Spoon the prepared dish and microwave on 70%(reheat) for 8 minutes until risen and lightly golden.
Drizzle with orange sauce and serve hot.

Coffee Pudding with Choclate Butter Sauce

'' This pudding requires microwave cooking and have to use larger bowl than normal, as microwave makes puds rise higher than usual''


60g soft margarine
40g brown sugar
60g wholemeal flour
1 tsp baking powder
2 tsp milk
1 tbsp coffee essence (or 1tsp instant coffee dissolved in 1tbsp boiling water)
1 egg
2 tbsp chocolate and butter sauce (refer note)

Lightly grease 1/2 liter pudding basin that can be used for microwave cookery with little oil.
In a mixing bowl, place margarine, sugar, flour, egg, baking powder, milk, essence.
Beat well with an electric beater until thoroughly mixed.
Spoon the chocolate and butter sauce to the baking bottom of baking bowl.
Then spoon the pudding mixture on top of that. Level the top with the back of the spoon.
Cover with pierced cling film or a plate.
Microwave at 100% (high) for 5 minutes.
Leave to stand for 2 minutes,loosen the edges with a blunt butter knife then turn out on a serving dish.
Serve hot.

Note: Chocolate Butter Sauce
Heat 2tbsp of sugar with 2 tbsp of milk with 1tsp of butter on a non stick pan. bring to boil and till sugar dissolves and water evaporates making the sauce thicker.
Turn off heat and add 1tbsp of chocolate (60% cocoa) and stir till its melted in to the sauce.

Saturday, August 28, 2010

Cheese & Veggie Macaroni

Macaroni 1 cup
1 medium carrot grated
1/4 of cauliflower cut in to small 5cm pieces
1 tomato pureed. (blend in a liquidizer)
1 capsicum de-seeded and sliced
1 onion sliced
1 egg beaten lightly
Cheddar cheese 30g cubed
soya sauce 1tsp
skimmed milk 1/2 cup
salt to taste
black pepper (1/4 tsp)
green leafs like spinach handful

Boil the macaroni with little salt as instuctions on the packet and drain. Keep aside.
In a pan boil the cauliflower with little salt in little water till almost tender and add carrots for a minute and take off fire. Keep aside.
Heat a non stick pan and add 1tbs oil and fry in the onion and capsicum till onion is translucent. Add the tomato puree. stir fry with little salt and pepper. Add skimmed milk and cook till boiled and add in the vegetables (cauliflower and carrots). Add the egg and stir well till combined with sauce. Add soya sauce. cubed chedder cheese and cook for a minute. Add in the green leafs of you choice.
Add in the macaroni and stir well to coat in the sauce. Take off fire. serve hot.

Thursday, August 26, 2010

Ma Bean ( Long Bean)Tempered and Curried

'' Preparing beans this way will help retain its color and its served as a side dish with rice''


500g ma beans
1/4 tsp turmeric powder
1tsp chillie powder
1/2 tsp cumin powder
1/2 tsp fenugreek seeds
1 tsp coriander powder
1 onion sliced
1/4 tsp sweet cumin seeds
1 tsp salt
1.5 cups coconut milk or more
1 tbsp sunflower oil
1 dessertspons maldive fish/ minced soya meat ( i used minced soya)
1/4 tsp sugar
1 tomato pureed

String  the beans and wash and cut in to convenient pieces.
Mix together the beans, chillie powder, onions, fenugreek seeds, all the curry powders and maldive fish and salt.
Heat oil in a deep bottom pan and when its very hot ass the beans and keep tossing for few minutes. Add in a little water if necessary to prevent from burning.
Add the coconut milk and tomato puree and allow to cook until done.
Adjust seasoning and add sprinkle little sugar.

Dhal Curry Tempered

250g dhal
2-3 dry red chillies
1tsp coriander powder
1/2 tsp cumin powder
1'' cinnamon stick
1/2tsp salt
2 onions sliced
1 tsp chillie powder
2 cloves garlic
2 green chillied chopped
1cup coconut milk
1 tbsp oil
1/2 tsp mustard seeds

Wash the dhal well and drain water.
place dhal in a cooking pan and add in half of the sliced onions, green chillies, garlic chopped, chillie powder, coriander powder, cumin powder, cinnamon stick, salt and enough water to cook water. (water level should rise above dhal)
Cover with lid and cook until the dhal is just cooked.
Meanwhile in a another pan, heat little oil and splutter mustard seeds and dry red chillie broken in to few pieces. Pour little dhal cooked over to the mustard pan and when it sizzle stir the mixture and pour it back in the cooking dhal.
Add coconut milk and cook with open lid till dhal is cooked well but not mashed.
Serve as a side dish with rice.

Madras Curry Paste

Makes 400g

2 tsp ground black pepper
1 tbsp chilli powder
1/2 tsp ground cinnamon
2 tsp garam masala
2 tsp ground turmeric
8 tbsp coriander  seeds ground
1/4 cup ground cumin
3 finely crushed garlic
1'' fresh ginger grated
1/2 cup vinegar
5 tbsp vegetable oil
salt 1 tsp

Put all ingredients except oil and vinegar in a medium bowl.
Add in vinegar little by little to mix it and make smooth paste.
Heat oil in a pan.
Stir the mixture over low heat until mixture boils and oil begins to separate from spices.
Cool completely and store in a air tight jar.
Add to curries as necessary.

(to 500g of vegetables/ chicken/fish dd around 1tbsp curry paste)

Wednesday, August 25, 2010

Sea Food Fiesta

'' This dish was an experiment..with wonderful results. Really lovey dish. My family and friends loved it''

Serve 10

Seer Fish cut in to bite sized chunks 500g
Prawns 300g
Squid 200g cut in to rings
Cauliflower florets  roughly chopped 3/4cups
Mushrooms 3/4 cups
Green Peas 3/4 cups
Tomato chopped 1
Madras curry paste
Sunflower oil
Turmeric powder 1/2 tsp
salt and balck pepper powder for seasoning
Coconut milk 2 cups
1/2 a lime juice
Soya sauce 2tsp

Season the fish with turmeric,salt and lime juice. Season the prawns and squid with little salt and pepper and keep aside.
Shallow fry the fish in a deep bottom non stick pan till half cooked and keep aside. Fry the prawns till they change colour and keep aside. Fry the squid until the rounds become just firm. Make sure not to over cook prawns and squid as they becomes rubbery if so. Keep them aside.
On the same pan heat little oil again and fry the onions till translucent.
Add in the curry paste and fry for a minute. 
Then add in the cauliflower, mushroom and tomato stir fry for 2 minutes. and season with salt.
Add the coconut milk and cover and cook for 5 minutes.
Add in the fish and green peas and cook for few minutes.
When the cauliflower starts to become tender add in the prawns and squid and cook for few minutes.
Adjust seasoning to taste and soya sauce.
Serve with Rice.

Squash and Spinach Curry

'' Very lovely dish.. has a mild spicy flavor and with mild sour and sweet taste in a creamy thick gravy''

Squash 700 g
Tomato 4 quarted
Spinach roughly chopped 300g
Onion 1 sliced
Coconut milk 1-2 cups (depend on how much gravy you like)
Salt to taste
Madras curry paste 2 tbsp
Sunflower oil

Wash and cut the Squash in to 1'' cubes.
Heat 1 tbsp of oil in a deep bottom pan and fry onions till translucent.
Add the curry paste and stir for 1 minute. add little salt.
Add the squash and tomatoes and stir fry for 2 minutes.
Add the coconut milk and cover with a lid and cook till the squash becomes tender/ just cooked.
Add in the spinach, cover and cook for a minute and stir well.
Adjust seasoning.
Serve with rice as a side dish or bread or Indian bread.

Chicken Korma

'' Very lovely!! my friends and family loved this chicken dish''

Ingredients: Chicken cut in to desired pieces
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
3dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander 
 1 tbsp ground black pepper
1 tsp turmeric
1 tsp garam masala
75g creamed coconut
salt, to taste
2 heaped tbsps ground cashew nuts
finely chopped Coriander Leaves, to garnish
juice of  1/2 lemon


1. Cut the chicken into bite sized chunks
2. Mix the chicken with the ginger, garlic, salt and black pepper and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander,  turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to just cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground cashew nuts. 
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice to taste and salt to taste. Mix well.

Vegetable Pilau

'' I used to have this while i was studying in Delhi as our Cook Bhaiya used to made it for me and my friends. You can use any vegetable of your choice''

Rice – 3 cups
Oil – 3 tbsp
Chopped carrot -1/2 cup
Cubed potato – 1/2 cup
Cabbage roughly chopped– 1/4 cup
Chopped mushrooms 1/2 cup
Capsicum –1 chopped
Chopped Onion – 1 cup
Cloves – 3
Cardamon 3
Cinnamon stick – 1″
Ginger garlic paste – 2 tbsp
turmeric powder 1 tsp
chillie powder 1/2 tsp
coriander powder 1/2 tsp
cumin powder 1/2 tsp
Salt to taste
vegetable stock to cook rice

Wash and and drain the rice. keep aside.
Heat oil in a pan and add coarsely ground cloves, cinnamon and cardomon.
Add the capsicum, onions, ginger garlic paste and saute, Add in the turmeric, chilli, cumin and coriander powders and stir
Now add the vegetables and toss for a few minutes
Now add the rice and to the above mixture and combine well
Add in the Stock water necessary to cook the rice and cook till done.

Tip: You can cook this way on the Rice Cooker

Papaya and Watermelon Drink

''A refreshing healthy drink''

Papaya 1.5 kg fruit
Watermelon about 1 kg 
Sugar 3 tbsp
salt 1/2 tsp
1/2 a lime juice
Cold water

Remove skin and seeds of papaya and watermelon and cut in to chunks.
Put on a liquidizer with whiz to a smooth juice.Add water to the desired thickness. ( about 500ml water)
add salt, lemon juice and sugar to taste.
Chill and serve.

Tuesday, August 24, 2010

Gerkin Tomato Salad

2 medium gerkins
3 tomatoes
black pepper ground 1/2tsp
mustard paste 1/2 tsp
salt to taste
lime juice 1/2tsp
Salad leaf bunch

Wash and peel the Gerkin and cut lengthwise and remove the seeds. Then cut in to cubes.
Wash and cut the tomatoes in to cubes. remove seeds while doing so.
Mix them in a bowl with salt, pepper and mustard paste. add a little lime juice. 
Line a serving bowl with Salad leafs and put the salad prepared in the middle.
Chill and Serve.

Monday, August 23, 2010

Carrot Cake

'' Healthy and a delicious cake''

Carrots freshly grated 1 and 1/2 cups
Plain flour 1 cup
Eggs 2
Sugar 1 cup
Sunflower Oil 1/2 cup
Baking powder 2 and 1/2 tsps
Cinnamon powder 1/4 tsp
Salt pinch
Vanilla essence 1/2 tsp

Line wit oil paper and grease a 9'' round tin. Pre heat oven to 180C.
Beat oil, sugar, eggs, vanilla essence well
Add the grated carrots and beat again
Sift flour, backing powder and cinnamon and fold in to the carrot mixture.
Add in some the raising. Mix lightly
Pour the mixture to the prepared pan and bake for 35-40 minuts or till the top is golden brown and the cake is firm and a skwer inserted in the middle comes out clean.

Remove from the oven and cool on top of wire rack for 10 minutes.
Take off pan, remove the oil paper and cool completely before icing on top with a icing of your choice and decorate.

Quick Mixed Veggie Noodles

'' This noodle version of mine is easy to prepare when you are tired and the great thing is it has no added oil for frying any veggies''

Serve 1

Maggie Chicken Noodles
1/2 Onion sliced
1 Capsicum slices
Some Mushrooms chopped
1 Carrot grated
Green leafs of your choice (Any kind of veggies you like to use)
minced Soya meat chunks 2 tbsp
Water 1 cup
salt to taste.

Put all veggies, onion, capsicum and mince soya meat with 1 cup of water on a pan and start cooking.
add in the flavor packet provided with noodles and adjust salt to taste.
When the veggies starts to become tender add in the noodles and cook for 2 minuts. If needed add a little hot water to cook.
Serve warm.

Tip: If you like add a beaten egg at the later stage of cooking and stir well until done.

Cabbage Curry

'' This is a simple Sri Lankan cabbage curry''

Serve 4


Cabbage medium size
2 green chillies
1 onion
1/2 tsp fenugreek seeds
3/4 tsp chille powder
1/4tsp turmeric powder
Coconut milk 1 cup
Salt to taste
Spring of curry leaves
Cinnamon stick 1''

chopped the green chillies and slice the onion. Roughly chop the cabbage in to about 1'' size. 
Mix all the ingredients in  a cooking pan.
Cover and cook till the cabbage becomes tender and then simmer with lid off till done.
Serve as a side dish for rice.

Watermelon Pudding

Watermelon pudding
'' The most delicious and light and mousse like pudding I ever had. Really lovely''

Ingredients: Serve 6

Watermelon about 2 kg
Sugar 80g
Corn starch 40g
Rose water
Cinnamon powder
Semi Sweet Chocolate
Cashew nuts chopped

Remove the skin and seeds from a quantity of watermelon that will make 3 cups of liquid after it has been put through a food processor or sieve. Place 40g of cornstarch and 80g of sugar in a saucepan on medium heat. Whisk in the liquid watermelon until all the lumps have disappeared. Once the mixture comes to the boil, simmer and keep stirring for 3 minutes, then remove from the heat. Whisk in a pinch of cinnamon powder and add two tablespoons of rosewater to a scant cup of cold water. Spoon into individual serving bowls or serving large bowl and refrigerate overnight. Serve with grated chocolate and chopped nuts.

Sunday, August 22, 2010

Malvani Chicken Curry

''Malvani Cuisnine originates from the Western Coast of India. Its a coconut based hot and spicy chicken curry that is served with rice based main course.''

Serves: 6
Difficulty Level Expert

1 Whole chicken (about 800gms) cut into medium pieces
1 Coconut grated
4 Onions, 2 finely chopped, 2 quartered
2 Teaspoon red chilli powder
1 Teaspoons turmeric powder
2 Teaspoons garam masala powder
8 Green chillies chopped
2 Tablespoons each of ginger and garlic pastes
1 Tomato pureed
2 Tablespoons oil
Salt to taste
Water 2 cups (depends on how much gravy want)

Marinate Chicken:
Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes and some salt.
Make cuts on the chicken pieces
Rub this mixture on to chicken pieces well
Marinate for at least one hour
Making Masala Paste:
Roast grated coconut in a little hot oil till light brown
Transfer the roasted coconut to a flat surface and cool it
Transfer roasted coconut into a food processor and grind it along with quartered onions to a paste
Cooking the Chicken:
Heat oil in a heavy-bottomed pan
Sauté chopped onions on medium heat till they are light brown in color
Add the remaining chopped green chillies and little salt
Add garam masala, red chilli powder, turmeric powder and fry for a few seconds
Add the marinated chicken pieces
Fry on medium level for about 7-10 minutes or till they are lightly browned
Add the Onion-Coconut paste, salt and stir well. Add Tomato puree and stir.
Add 2 cups of hot water and bring to a boil
Lid on and heat down
Cook over the slow heat for about 25 minutes
Check the seasoning and adjust salt
Serve hot with Pulow, Jeera Rice or even with plain white rice