Chicken salad

Chicken salad 

You can use any leftover cooked chicken meat for this salad, with or without the skin. Or you can poach some boneless skinless chicken breasts in salted water for this salad.

 

Ingredients

•  Grounded chicken;500 grms
  • Small red onions(thinly sliced);1/2 cup
  • Roasted ground rice;2tbsp*
  • Roasted chillie powder;1.5tbsp
  • Lime juice;2tbsp
  • Fish sauce;2tbsp**
  • To Garnish
  • Spring onion(chopped);2tbsp
  • Mint leaves;handful
  • Fried dry chillies;few pieces

Method

1.Stir chicken meat and 1 tbsp of water in a heated sauce pan until just done(do not over cook).Remove from fire.
2.Add roasted ground rice,chillie powder and red onion.Mix well.
3.Add Lime and fish sauce and adjust the sourness and saltyness by adding extra lime and fish sauce if nessesary.
4.Gently mix in the mint leaves and spring onion.Arrange on a bed of lettuce and top with fried dry chillies.
Enjoy as an accompay for rice or sticky rice or wrap up with crisp lettuce leaves or fresh cabbage.This is a nutritious and healthy food.
*Making roasted rice by stiring raw rice in heavy frying pan until brown and aromatic,keep cool,grind and bottle.It should be little course and not to fine.
**Substitue 1 teaspoon of salt for the fish sauce if its unavailable. 

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Bitter gourd fry

Bitter gourd fry 

Bitter gourd is well known for its medical values which is very good for diabetics and cholesterol. People who suffer with diabetics and cholesterol they usually make juice of bitter gourd and drink early morning with empty stomach. It helps to reduce the sugar level. Some people don’t like the bitterness of this vegetable. But when you deep fry it the bitterness will go. This is a typical Sri Lankan style of bitter gourd sambol, which is great to eat with any meal as a side.

 

Ingredients:

• Bitter gourd – ½ cup, chopped
• Carrot – ¼ cup, chopped
• Onion – ¼, chopped
• Green chilli – ½, chopped
• Capsicum or Malu miris – ½, chopped
• Tomato – ½, sliced
• Fennel seeds – ½ tsp
• Crushed chillies – ½ tsp
• Curry leaves – 1 sprig
• Low fat oil – 1 ½ tbsp
• Sugar - ½ tsp
• Salt, to taste

Method:

1. Add some salt to the bowl of chopped bitter gourd and carrot pieces and keep aside for about 5 mins.
2. Heat ½ tbsp oil in a pan and fry the fennel seeds.
3. Add the curry leaves as the seeds start to splutter and immediately add the chopped onions, green chilli and capsicum or malu miris.
4. Fry the onions and chillies for about 2 mins.
5. Add 1 tbsp of oil and the salted bitter gourd and carrot pieces.
6. Cook for about 10 mins, on low heat, stirring continuously.
7. Add the sliced tomatoes and cook for a few minutes.
8. Add ½ tsp of crushed chillies. Mix well and cook for a minute or two.
9. Just before removing from heat, add ½ tsp sugar and mix well.
10. Serve hot with rice.

 Different ways to serve it

                           

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Snake beans curry

Snake beans curry  

Vegetables are an integral part of the Sri Lankan Diet.  This snake bean curry is such a tasty curry and best to serve with plain boiled rice. When selecting snake beans , choose ones that are nice and stiff with the seeds tightly held in the skin.

Ingredients:-

Snake Beans (cut into 5cm)	300g
Shallots/onion (chopped)	50g/1 Large
Dried chili flakes	1 TSP
Garlic (chopped)	3
Green chillies (chopped)	2
Turmeric Powder	½ TSP
Cumin Powder	¾ TSP
Mustard seeds	½ TSP
Fenugreek Seeds	½ TSP
Fennel seeds	½ TSP
Coconut Cream (Thick)	2 TBS
Curry Leaves	1 Sprig
Salt	1 TSP or to taste
Water	1/2 Cup
Oil	1 TBS

 

                                                       
                                    Snake beans                 

Method:-                            

• Heat the oil in a pan and add the mustard seeds when they start to splutter add fenugreek and fennel seeds.
• Add shallots, chili flakes, chopped garlic, green chilies, curry leaves and sauté for 1minute.
• Add snake beans and stir continuously.

• Add turmeric, cumin and salt. Cover and cook for 2 to 3 minutes.
• Retain the color of the beans and do not overcook.
• Add water and coconut cream and stir to combine, cook for a few more minutes or until the beans are cooked through.
• Serve with plain rice as a side.

                           

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Fried egg curry

Fried egg curry

A wonderful egg curry with full of goodness and is really very tasty. Goes very well with rice and string hoppers (idiyappam).

Ingredients:-

Eggs	4 Large
Cinnamon stick	½ inch
Bay Leaf	1
Cloves	2
Cumin Seeds	¼ TSP
Fennel seeds	¼ TSP
Fenugreek Seeds	½ TSP
Mustard Seeds	¼ TSP
Green Chillies	2 (sliced)
Onion	1 Large (Chopped finely)
Tomato	½ (Finely chopped)
Ginger Garlic Paste	2 TSP
Coriander Leaves	2 TSP (Chopped)
Black pepper powder	1/8 TSP
Red chili powder	½ TSP
Coriander Powder	1 TSP
Cumin Powder	¼ TSP
Turmeric Powder	½ TSP
Garam masala	½ TSP
Curry Leaves	1 Sprig
Coconut milk (1st Extract)	4 TBS
Coconut Milk (2nd Extract)	1 ¼ Cup
Water	¼ cup
Maldive Fish flakes (Optional)	1 TBS
Salt	1 TSP or to taste
Oil	For deep frying + 1 TBS

Method:-

• Boil the eggs with ¼ teaspoon of salt for 10-12 minutes.
• Carefully peel the cooked eggs and set aside.
• Heat oil in a medium deep wok and deep fry the eggs for 1 minute or until golden brown. Please close the wok with a lid and deep fry.
• Drain on a paper towel.

Heat 1 tablespoon of the oil in a medium wok or saucepan and add mustard seeds, bay leaf, cinnamon stick, fennel, cumin, fenugreek seeds and let them sizzle for 30 seconds.

Discard the bay leaf.

Add onion and sauté until onions turn to brown and crisp.

Add the curry leaves, green chilies and sauté for another 1 minute.

Add ginger garlic paste and fry until fragrant

• Add chopped tomatoes and all other ground masala powders with salt and sauté for 2 minutes.
• Add the Maldive fish flakes if you are using.
• Add 2^nd extract of the milk and water and bring to boil for 8 minutes.
• Sprinkle over the black pepper powder.
• Add the eggs and cook for another 5 minutes with 1^st extract of milk.
• Simmer for 5 minutes until the sauce has thickened.
• Garnish with chopped coriander leaves.
• Serve with white rice or string hoppers.

               

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Pasta salad with tomatoes

Pasta salad with tomatoes 

 
I’ve found a book of ‘Salads’ of Elena Balashova. I’ve really got tempted to try some more recipes from this book. With a few ingredients this salad tastes Scrumptious. This pasta salad is a very good choice for a light meal. Eating at least five serving of vegetables everyday will reduced risk of developing many diseases. Olive oil is good for heart and helps to reduce levels of obesity. 

Ingredients:-

Fusilli/spiral Pasta	250g
Tomatoes	350g (Diced)
Garlic	4 cloves (Finely sliced)
Basil Leaves	1 TBS (Torn)
Dried Oregano	1/2 TSP
Black Pepper	½ TSP (Freshly ground)
Salt	½  TSP or to taste
Olive Oil	35 ml

Method:-

• Cook the pasta in a large pan of salted boiling water as per cooking instruction of Pasta.
• Drain and rinse under cold running water.
• Drain again and dry on a clean kitchen towel.
• Heat a frying pan and add one tablespoon of olive oil and fry the garlic and tomatoes for 30 seconds. Do not burn the garlic.

• Mix the tomatoes, garlic, basil leaves, and oregano with remaining olive oil in a large bowl.
• Season with salt and pepper.
• Add the pasta to the bowl tomato mixture and toss well.
• Serve immediately.

Taste it and comment us try to cook it your self 
                                             

 

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Butter Chicken

Butter Chicken 

Butter chicken is really delicious and spicy curry sri lankan are specially like to chicken curries because it easy to cook and tasty too..........

 

Ingredients

1)  500	g	Chicken breast fillets cut bite size pieces
2)  1	Tablespoon	Finely chopped ginger
3)  2	Teaspoon	Ground coriander
4)  2	Teaspoon	Ground cumin
5) 1/4	Teaspoon	Chilli powder
6)  1	Teaspoon	Garam masala
7)  2	Tablespoon	Butter
8)  1	Teaspoon	Salt
9)  1	Teaspoon	Lemon juice
10) 1	Tablespoon	Soy sauce
11)150	ml	Double cream
12) 100	ml	Water
13) 1		Onion finely chopped
14) 1		Tomato finely chopped

Method

Heat the butter in a saucepan over high heat Add onion and fry till it get golden brown

Add ginger coriander, cumin, masala, chilli powder, salt and tomato and cooked for 1 to 2 minutes mixing ingredients together.

Add Chicken and water and cooked till chicken is tender. (5 minutes)

Reduce heat to medium and then add soy sauce, double cream and lemon juice and simmer for 10 to 15 minutes

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