Ingrediant
01. Bone less Mutton 01 kg
02.Raw curry powder 20g
03.Roasted Curry Powder 10g
04.Black Pepper Powder 5g
05.Grounded Curry Leaves (rampa/karapincha/sera)
06.Onion 01 Each (Chopped)
07.Garlic (Chopped ) 01 tbsp
08.Ginger 01 tbsp
09.Green Chili 5pcs
10. Viniger 2tbsp
11. Salt as per the taste
12.Cooking oil 2tbsp
13.coconut milk 2Cup
14.termaric powder 2g
Method
First cut the Mutton in small pieces and wash it until remove the blood.and mix with Raw curry powder,Black Pepper ,vinigar,salt and leave it 5-10 minutes to seasoning . curry leaves ,ginger,chopped onion,garlic ground with the blender and mix with the Mutton steak .add oil to a pan and boil it mid flam when the oil is boiling add the Mutton mixture to it.cook it 5 to 10 minutes add green chili to the curry.and add coconut milk cook 10 minutes more. this curry can taste with any kind of rice , pittu, string hoppers ,and rotti
Thursday, November 26, 2009
Hot mutton Curry
Ingrediants
o1. Mutton with bones 1kg
02.Red chili Powder 20g
03.Roasted Chili powder 5g
04.Curry Powder 10g
05.Black Pepper Powder 2tbsp
06.Curry leaves,Chopped onion,Green chili,garlic,ginger ,cloves,cinnamon(grounded)
07.Tamerind
08.Salt (as per the taste)
09.Cooking oil
10.Two cup of water
11.One cup of coconut milk
Method
Cut the mutton in small size and mix with red chili powder ,roasted chili powder,Curry powder,Black pepper powder ,tammerind and salt as per the taste.leave it 5 minutes to seasoning. and add the grounded spice mixture and mix with the Mutton.cooking oil put in to pan keep on mid flam.add Mutton on to it cook 3 minutes add two cup of water on it and cook it 10 minutes high flame add heard coconut milk on to beef and cook another 15 minute .this curry can taste with rice and pittu
o1. Mutton with bones 1kg
02.Red chili Powder 20g
03.Roasted Chili powder 5g
04.Curry Powder 10g
05.Black Pepper Powder 2tbsp
06.Curry leaves,Chopped onion,Green chili,garlic,ginger ,cloves,cinnamon(grounded)
07.Tamerind
08.Salt (as per the taste)
09.Cooking oil
10.Two cup of water
11.One cup of coconut milk
Method
Cut the mutton in small size and mix with red chili powder ,roasted chili powder,Curry powder,Black pepper powder ,tammerind and salt as per the taste.leave it 5 minutes to seasoning. and add the grounded spice mixture and mix with the Mutton.cooking oil put in to pan keep on mid flam.add Mutton on to it cook 3 minutes add two cup of water on it and cook it 10 minutes high flame add heard coconut milk on to beef and cook another 15 minute .this curry can taste with rice and pittu
Hot Beef Curry
Ingrediants
o1. Beef with bornes 1kg
02.Red chili Powder 20g
03.Roasted Chili powder 5g
04.Curry Powder 10g
05.Black Pepper Powder 2tbsp
06.Curry leaves,Chopped onion,Green chili,garlic,ginger ,cloves,cinnamon(grounded)
07.Tamerind
08.Salt (as per the taste)
09.Cooking oil
10.Two cup of water
11.One cup of coconut milk
Method
Cut the beef in small size and mix with red chili powder ,roasted chili powder,Currypowder,Black pepper powder ,tamerind and salt as per the taste.leave it 5 minutes to seasoning. and add the grounded spice mixture and mix with the beef.cooking oil put in to pan keep on mid flam.add beef on to itcook 3 minutes add two cup of water on it and cook it 10 minutes high flame add heard coconut milk on to beef and cook another 15 minute .this curry can taste with rice and pittu
o1. Beef with bornes 1kg
02.Red chili Powder 20g
03.Roasted Chili powder 5g
04.Curry Powder 10g
05.Black Pepper Powder 2tbsp
06.Curry leaves,Chopped onion,Green chili,garlic,ginger ,cloves,cinnamon(grounded)
07.Tamerind
08.Salt (as per the taste)
09.Cooking oil
10.Two cup of water
11.One cup of coconut milk
Method
Cut the beef in small size and mix with red chili powder ,roasted chili powder,Currypowder,Black pepper powder ,tamerind and salt as per the taste.leave it 5 minutes to seasoning. and add the grounded spice mixture and mix with the beef.cooking oil put in to pan keep on mid flam.add beef on to itcook 3 minutes add two cup of water on it and cook it 10 minutes high flame add heard coconut milk on to beef and cook another 15 minute .this curry can taste with rice and pittu
Spicy Beef Curry
Ingrediant
01. Bone less Beef 01 kg
02.Raw curry powder 20g
03.Roasted Curry Powder 10g
04.Black Pepper Powder 5g
05.Grounded Curry Leaves (rampa/karapincha/sera)
06.Onion 01 Each (Chopped)
07.Garlic (Chopped ) 01 tbsp
08.Ginger 01 tbsp
09.Green Chili 5pcs
10. Viniger 2tbsp
11. Salt as per the taste
12.Cooking oil 2tbsp
13.coconut milk 2Cup
14.termaric powder 2g
Method
First cut the beef in small pieces and wash it until remove the blood.and mix with Raw curry powder,Black Pepper ,vinigar,salt and leave it 5-10 minutes to seasoning . curry leaves ,ginger,chopped onion,garlic ground with the blender and mix with the beef steak .add oil to a pan and boil it mid flam when the oil is boiling add the Beef mixture to it.cook it 5 to 10 minutes add green chili to the curry.and add coconut milk cook 10 minutes more. this curry can taste with any kind of rice , pittu, string hoppers ,and rotti
01. Bone less Beef 01 kg
02.Raw curry powder 20g
03.Roasted Curry Powder 10g
04.Black Pepper Powder 5g
05.Grounded Curry Leaves (rampa/karapincha/sera)
06.Onion 01 Each (Chopped)
07.Garlic (Chopped ) 01 tbsp
08.Ginger 01 tbsp
09.Green Chili 5pcs
10. Viniger 2tbsp
11. Salt as per the taste
12.Cooking oil 2tbsp
13.coconut milk 2Cup
14.termaric powder 2g
Method
First cut the beef in small pieces and wash it until remove the blood.and mix with Raw curry powder,Black Pepper ,vinigar,salt and leave it 5-10 minutes to seasoning . curry leaves ,ginger,chopped onion,garlic ground with the blender and mix with the beef steak .add oil to a pan and boil it mid flam when the oil is boiling add the Beef mixture to it.cook it 5 to 10 minutes add green chili to the curry.and add coconut milk cook 10 minutes more. this curry can taste with any kind of rice , pittu, string hoppers ,and rotti
Wednesday, November 25, 2009
Polos Embula
INGREDIANTS
01. Small Jack fruit (Polosgeta) 01
02.Roasted Red chili 25g
03. Curry powder 25g
04.Termeric powder 2g
05. Roasted Curry Powder 5g
06. Cinamon 2pcs
07. Tamerind
08.Cloves (enasal,karabuneti)
09.Curry Leaves ( karapincha /rampa)
10.Coconut milk 01 pint (diyakiri ha mitikiri)
11.Coocking oil 5ml
12.Onion 01 pcs (chopped)
13. Green chili 4pcs(chopped)
14.Dry red chili
15.Musterd Seeds 01Tea spoon
16.Salt asper the taste
Method
First peel the jack fruit and cut in small pieces and boil it.then remove it from water and add all spices (roasted red chili,curry powder,termeric ,roasted curry powder,and mix it properly .then get a pan and put cooking oil until its come boiling point then add musterd seeds and cook it one minute and add chopped onion ,chopped green chili ,cloves ,curryleaves,cinnamon cook it 2 to 3 minute the onion will come brown colour.add the mixture of jack fruit mix it thouraly and cook it 5minute mid flame.and first add light coconut milc (diya kiri) and cook it until it will come dry and add heard coconut milk (mitikiri) and salt and tamerind as per the taste.then cook it 15 to 30 minutes and remove from the flame and after comes cool taste with the rice.
01. Small Jack fruit (Polosgeta) 01
02.Roasted Red chili 25g
03. Curry powder 25g
04.Termeric powder 2g
05. Roasted Curry Powder 5g
06. Cinamon 2pcs
07. Tamerind
08.Cloves (enasal,karabuneti)
09.Curry Leaves ( karapincha /rampa)
10.Coconut milk 01 pint (diyakiri ha mitikiri)
11.Coocking oil 5ml
12.Onion 01 pcs (chopped)
13. Green chili 4pcs(chopped)
14.Dry red chili
15.Musterd Seeds 01Tea spoon
16.Salt asper the taste
Method
First peel the jack fruit and cut in small pieces and boil it.then remove it from water and add all spices (roasted red chili,curry powder,termeric ,roasted curry powder,and mix it properly .then get a pan and put cooking oil until its come boiling point then add musterd seeds and cook it one minute and add chopped onion ,chopped green chili ,cloves ,curryleaves,cinnamon cook it 2 to 3 minute the onion will come brown colour.add the mixture of jack fruit mix it thouraly and cook it 5minute mid flame.and first add light coconut milc (diya kiri) and cook it until it will come dry and add heard coconut milk (mitikiri) and salt and tamerind as per the taste.then cook it 15 to 30 minutes and remove from the flame and after comes cool taste with the rice.
Pudding of Dulya
Pudding of Dulya
Ingredients
- 4 eggs
- 1 pint (565 millilitres) milk
- 1 teaspoon vanilla extract
- 4 ounces (115 grams) fine bread crumbs
- 8 ounces (225 grams) sugar
- 4 level tablespoons jam (raspberry jam is really nice)
Directions
Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs, and 3 ounces (85 grams) of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the egg and milk mixture over the jam.
Bake in the preheated oven for 1 hour or until set.
Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the pudding mixture, then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned.
Yield: 4 servings
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Watalappan
This is a Sri Lankan interpretation of a steamed egg custard. It is considered to be the King of puddings, and was served to the Queen Elizabeth 11 on one of her visits. Use only Sri Lankan Kitul Jaggery. 1. Place jaggery in a pan with 50ml (2 fl oz) water. Bring to the boil, and simmer until the jaggery has dissolved. Dissolve the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool. Beat the eggs and strain into a 1¼ litre (2 pint) bowl. Mix the jaggery and milk into the beaten eggs. Add grated nutmeg. Cover bowl with greaseproof paper. Steam in a pressure cooker or colander for 1 hour. Alternatively the mixture can be divided into 6 ramekin dishes and steamed covered for 20 minutes in a pan of simmering water. [Jaggery is an unrefined brown sugar made from the sap of the toddy palm (Caryota urens). It is available in Sri Lankan shops in a ready-to-use form known as Kitul Treacle.]
(Preparation time 15 minutes. Cooking time 1 hour)
(serves 6)
Ingredients
- 150g (5 oz) creamed coconut
- 225g (8 oz) jaggery
- 5 eggs (size 4)
- 1 teaspoonful grated nutmeg
Directions
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