jackfruit subzi

7/29/2019 Jackfruit Subzi

1/64

Jackfruit Subzi (Kathal Recipe)

Prep Time: 30 minutes (for frying and chopping)

Cook Time: 30 minutes

Serves: 5-6

Ingredients:

Young Jackfruit 2 cans

Oil for deep frying

Oil 2 Tbsp

Onions 1 medium, finely chopped

Salt to taste

Garlic 1 Tbsp, minced

Ginger 1 Tbsp, minced

Turmeric Powder 1/4 tsp

Tomatoes 2 medium, choppedCoriander Powder 2 tsp

Cumin Powder 1/2 tsp

Red Chili Powder 1/2 tsp or to taste

Garam Masala 2 tsp

Water 1/2 cup (divided)

Yogurt 1/2 cup

Cilantro (Coriander Leaves) for garnishing

Method:

1. Heat Oil for deep frying.2. Drain liquid from Jackfruit and cut into bite sized pieces. Blot dry with a paper towel.

3. Fry Jackfruit until golden brown (try not to overcrowd pan).

4. Remove onto a paper towel lined plate and keep aside.

5. In a medium sized pan, heat Oil.

6. Add Onions and a little salt and cook until light brown.

7. Add Garlic, Ginger, Turmeric Powder and cook for 2-3 minutes.

8. Add Tomatoes and cook until the oil separates.

9. Reduce stove to low and add Coriander Powder, Cumin Powder, Red Chili Powder, Garam

Masala. Mix well.

10. Add 1/4 cup water, mix well and add fried Jackfruit. Mix to coat Jackfruit well.

11. Add Yogurt and mix quickly and thoroughly.12. Add 1/4 cup water, mix, cover and cook for 3-5 minutes (stir in between).

13. Garnish with Cilantro (Coriander Leaves).

RAW JACKFRUIT CURRY

Preparation Time: 20 mins

Cooking Time: 20 mins

Makes 3 serving

Ingredients


2/64

1 smallraw jackfruit

1 tbspoil

1 1/2 tbsp tamarind (imli) pulp

3 green chilies , chopped

1 tspturmeric powder (haldi)

saltto taste

1 tspchana dal (split bengal gram)

1 tspurad dal (split black lentils)

1 tspmustard seeds ( rai / sarson)

2 whole dry kashmiri red chilies

4 cloves (laung / lavang) ofgarlic (lehsun), crushed

2 tsp coarselypowdered peanuts

a small bunch ofcurry leaves (kadi patta)

1 cupcoconut milk

1 cup ofwater

For The Curry

1 cup finelychopped coriander (dhania)leaves

1/4 cup chopped tomatoes

Method

1. Peel and cut the jackfruit into small cubes by rubbing oil in your hands.

2. Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.

3. In a pan heat the oil and add the green chillies, chana dal, urad dal, mustard seeds, whole red chilies, crushed garlic

, ground nuts and curry leaves.

4. Once they startspluttering, add tamarind paste,coconut milk and water

5. Now add the boiled jackfruit and mix well till the gravy is thick .

6. Serve hot with steamed rice garnished with coriander and tomatoes.

ENCHORER DALNA



Ingredients

To Be Blended Into A Smooth Paste

2 tbspchopped coriander (dhania)

1 tbspcumin seeds (jeera)

1 1/2 tspturmeric powder (haldi)

1 slit green chilli

1 tspgaram masalapowder

wateras required

Other Ingredients
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500 gmsraw jackfruit

1 cupchopped potatoes

3 tbspoil

saltandfreshly ground black pepper powderto taste

1/2 tspsugar

1 tbspghee

3bayleaf (tejpatta)

1/4 tspcumin seeds (jeera)

Method

1. Cut the jackfruit into small pieces, remove the outer skin, seeds and the fibrous portion retaining only the fleshy

portion.

2. In a deep pan boil the fruit pieces in enough water for 10 minutes or till cooked.

3. Drain and keep aside.

4. Heat 2 tbsp oil in non-stick kadhati, add the potatoes and cook till they turn soft and golden brown in colour.

5. Remove from the flame and keep aside.

6. In the same pan, heat the remaining oil and add the grounded masala paste, salt and sugar, mix well and saute,

sprinkling water as required, until the masalas turn golden brown.

7. Add 1 cup of water, mix well and add the boiled jack fruit and the potatoes, mix well and simmer for 5 minutes.

8. In another pan ,heat the ghee, add the cumin seeds and bay leaves.

9. When the seeds crackle, pour the tempering on the "enchor dalna" (jack fruit curry) and mix well.

10. Serve hot.

ENCHORER DALNA FOR 8 MEMBERS

Ingredients

To Be Blended Into A Smooth Paste


2 tbspcumin seeds (jeera)

3 tspturmeric powder (haldi)

2 pcsslit green chilli

2 tspgaram masalapowder

wateras required

Other Ingredients

1000 gmsraw jackfruit

2 cupschopped potatoes

6 tbspoil

saltandfreshly ground black pepper powderto taste

1 tspsugar

2 tbspghee

6 pcsbayleaf (tejpatta)

1/2 tspcumin seeds (jeera)
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Method

1. Cut the jackfruit into small pieces, remove the outer skin, seeds and the fibrous portion retaining only the fleshy

portion.

2. In a deep pan boil the fruit pieces in enough water for 10 minutes or till cooked.

3. Drain and keep aside.

4. Heat 2 tbsp oil in non-stick kadhati, add the potatoes and cook till they turn soft and golden brown in colour.

5. Remove from the flame and keep aside.

6. In the same pan, heat the remaining oil and add the grounded masala paste, salt and sugar, mix well and saute,

sprinkling water as required, until the masalas turn golden brown.

7. Add 1 cup of water, mix well and add the boiled jack fruit and the potatoes, mix well and simmer for 5 minutes.

8. In another pan ,heat the ghee, add the cumin seeds and bay leaves.

9. When the seeds crackle, pour the tempering on the "enchor dalna" (jack fruit curry) and mix well.

10. Serve hot

KATHAL KI SABZI

This recipe makes use of raw jackfruit which absorbs all the flavours easily because of its

subtle flavour. Unlike ripened jackfruit, this is a delightful harmony of flavour and textures.

Cut raw jackfruit with well oiled hands as it secretes a sap which does not wash off easily.



Ingredients

2 cupsraw jackfruit , diced

1/4 tspturmeric powder (haldi)

25 mm (1") piece ofcinnamon (dalchini)

4 to 5 cloves (laung / lavang)3bayleaves (tejpatta)

1 cuponions , sliced

1 tbspchopped ginger (adrak)

1 tbspchopped garlic (lehsun)

1 cupchopped tomatoes

2 tspcoriander (dhania) powder

1 tspcumin seeds (jeera) powder

2 tspchilli powder

3 tbspoil

saltto taste
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For The Garnish


Method

1. In a bowl, mix together the jackfruit, turmeric, salt and 1 tablespoon of oil. Keep aside for 10 to 15 minutes.

2. In a pressure cooker, add the remaining 2 tablespoons of oil, cinnamon, cloves and bay leaves and saut for a few

seconds.

3. Add the onions, ginger and garlic and cook till onions are lightly browned.

4. Add the tomatoes, coriander seed powder, cumin seed powder and chilli powder and cook till the oil is released

from the tomato mixture.

5. Add the marinated jackfruit mixture and saut for 4 to 5 minutes.

6. Add 1 cups of water and pressure cook for 2 whistles over a medium flame.

7. Open the cooker and cook on a medium flame for 2 to 3 minutes.

8. Garnish with the coriander and serve hot.

FOR 8 MEMBERS KATHAL KI SABZI

Ingredients

4 cupsraw jackfruit , diced


50 mm (1") piece ofcinnamon (dalchini)

8 to 10 pcscloves (laung / lavang)

6 pcsbayleaves (tejpatta)

2 cupsonions, sliced

2 tbspchopped ginger (adrak)

2 tbspchopped garlic (lehsun)

2 cupschopped tomatoes

4 tspcoriander (dhania) powder

2 tspcumin seeds (jeera) powder

4 tspchilli powder

6 tbspoil

saltto taste

For The Garnish


Method

1. In a bowl, mix together the jackfruit, turmeric, salt and 1 tablespoon of oil. Keep aside for 10 to 15 minutes.

2. In a pressure cooker, add the remaining 2 tablespoons of oil, cinnamon, cloves and bay leaves and saut for a few

seconds.

3. Add the onions, ginger and garlic and cook till onions are lightly browned.

4. Add the tomatoes, coriander seed powder, cumin seed powder and chilli powder and cook till the oil is released

from the tomato mixture.
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5. Add the marinated jackfruit mixture and saut for 4 to 5 minutes.

6. Add 1 cups of water and pressure cook for 2 whistles over a medium flame.

7. Open the cooker and cook on a medium flame for 2 to 3 minutes.

8. Garnish with the coriander and serve hot.

MUSTARD MASALA JACKFRUIT ANDHRA

This recipe is from Andhra Pradesh where the food is hot and spicy. Raw jackfruit is cooked

in a mustard and red chilli masala and is a must for all those who like their food spicy. Enjoy

these with coorgi rotis or rasam and rice to make a satisfying meal.

Preparation Time: 15 mins.Cooking Time: 20 mins.

Ingredients

2 cupsraw jackfruit, diced


saltto taste

To be ground into a paste

1 tbspmustard seeds ( rai / sarson)

4 whole dry kashmiri red chillies

1 tspoil

Other ingredients

1 tspmustard seeds ( rai / sarson)

1 tbspurad dal (split black lentils)

1 whole dry kashmiri red chilli,broken

8 to 10curry leaves (kadi patta)

1 tbspoil

Method

1. Boil 2 cups of water, add the jackfruit, turmeric powder and salt and cook covered till the jackfruit is tender. Drain

and discard the water.

2. Heat 1 tablespoon oil, add the mustard seeds and allow them to crackle.

3. Add the split black lentils, dry red chilli and curry leaves.

4. Add the cooked jackfruit, ground masala paste and cook for 4 to 5 minutes mixing well.

SERVE HOT

MUSTARD MASALA JACKFRUIT ANDHRA FOR 7 MEMBERS :

Ingredients
http://www.tarladalal.com/glossary-raw-jackfruit-739ihttp://www.tarladalal.com/glossary-raw-jackfruit-739ihttp://www.tarladalal.com/glossary-turmeric-powder-645ihttp://www.tarladalal.com/glossary-turmeric-powder-645ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-mustard-seeds-525ihttp://www.tarladalal.com/glossary-mustard-seeds-525ihttp://www.tarladalal.com/glossary-whole-dry-kashmiri-red-chillies-332ihttp://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-mustard-seeds-525ihttp://www.tarladalal.com/glossary-mustard-seeds-525ihttp://www.tarladalal.com/glossary-urad-dal-941ihttp://www.tarladalal.com/glossary-urad-dal-941ihttp://www.tarladalal.com/glossary-whole-dry-kashmiri-red-chillies-332ihttp://www.tarladalal.com/glossary-whole-dry-kashmiri-red-chillies-332ihttp://www.tarladalal.com/glossary-curry-leaves-388ihttp://www.tarladalal.com/glossary-curry-leaves-388ihttp://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-raw-jackfruit-739ihttp://www.tarladalal.com/glossary-turmeric-powder-645ihttp://www.tarladalal.com/glossary-salt-418ihttp://www.tarladalal.com/glossary-mustard-seeds-525ihttp://www.tarladalal.com/glossary-whole-dry-kashmiri-red-chillies-332ihttp://www.tarladalal.com/glossary-oil-671ihttp://www.tarladalal.com/glossary-mustard-seeds-525ihttp://www.tarladalal.com/glossary-urad-dal-941ihttp://www.tarladalal.com/glossary-whole-dry-kashmiri-red-chillies-332ihttp://www.tarladalal.com/glossary-curry-leaves-388ihttp://www.tarladalal.com/glossary-oil-671i


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3 1/2 cupsraw jackfruit, diced


saltto taste

To be ground into a paste

1 3/4 tbsp mustard seeds ( rai / sarson)

7 whole dry kashmiri red chillies

1 3/4 tspoil

Other ingredients

1 3/4 tspmustard seeds ( rai / sarson)

1 3/4 tbsp urad dal (split black lentils)

1 3/4whole dry kashmiri red chilli,broken

14 to 17 1/2curry leaves (kadi patta)

1 3/4 tbsp oil

Method

1. Boil 2 cups of water, add the jackfruit, turmeric powder and salt and cook covered till the jackfruit is tender. Drain

and discard the water.

2. Heat 1 tablespoon oil, add the mustard seeds and allow them to crackle.

3. Add the split black lentils, dry red chilli and curry leaves.

4. Add the cooked jackfruit, ground masala paste and cook for 4 to 5 minutes mixing well.

5. Serve hot.

JACK FRUIT BIRIYANI

Raw Jack Fruit Biryani

Author : AdminPublished On : May24, 2009

Preparation Time:

7 min

Recipe Type : Veg-

MainCooking Time : 25min

Standing Time : 5-8mins

Yield : 4 (4servings)

Ingredient :JackFruit

Description : Biryani made with raw Jackfruit

Recipe ofRaw Jack Fruit Biryani

Directions | How to make Raw Jack Fruit Biryani
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1.Basmati rice 500 grams, 2. Bay Leaf 3 numbers, 3.cashew nuts As

needed,

4.coriander leaves 1 cup, 5.curd 1 cup, 6.garamasala 3numbers

7.ginger garlic paste 1 tsp, 8.green chilli 4 numbers' 9.Jack fruit

500 gms ,

10. mint leaves 1 cup, 11.oil 1/2 cup 12.onions 1 cup ,

13.rasins as needed

14.Red chili powder 1/2 tbsp , 15.salt as needed

15.Turmeric powder pinch , 16.wateras needed

In a pan fry onions till golden brown colour and keep it side.

Soak Basmati rice and cook 70% and keep it a side.

Now take Raw Jack furit applie oil to hand and cut the skin and make into cubes do not

make into small pices.

Now take presure cooker add cut jack fruit,turermic powder,salt and little water and cooktill it is 80% done.

Take a pan add oil,garama masala, bay leaf, cashewnut,rasins,green chillis,ginger garlic

paste,salt, mix and now add cooked jack fruit,saute it and add mint leaves,coriander

leaves,curd, biryani masala if required,and mix well.

Now spread the jack fruit all over the pan then add fried onions half,chilli powder,add 70%

cooked rice,mint leaves,coriander leave,onions left over,add colour,cover it with a lid and

cook in a very slow flamefor 10 min.

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Jack Fruit Kofta Authentic Indian Veg Recipes, November 6,

2012

Ingredients:

For Kofta:---- - Jack Fruit (Chopped) - 11/2 cup

Potato - 1 medium

Channa dal - 1/4 cup

Cumin Seed - 1/2 tbsp

Chopped Green Chili - 1-2 nos.

Garlic-Ginger Paste - 1 tbsp

Finely Chopped Onion - 1/2 cup

Coriander Powder - 1/2 tbsp Chili Powder - 1/4 tbsp

Kaju - 4-5 nos.

Salt as per taste -

For Curry:-- -

Bay Leaf (tej patta) - 1 nos.

Finely Chopped Tomatoes - 1/4 cup


Garlic-Ginger Paste - 2 tbsp

Coriander Powder - 1 tbsp

Garam Masala - 11/2 tbsp

Turmeric Powder - 1 tbsp

Cumin Seed - 1 tbsp

Beaten Plain Curd (Dahi) - 2 tbsp
http://apanirasoi.in/author/amitaraj/http://apanirasoi.in/tag/for-kofta/http://apanirasoi.in/tag/jack-fruit-chopped/http://apanirasoi.in/tag/potato/http://apanirasoi.in/tag/channa-dal/http://apanirasoi.in/tag/channa-dal/http://apanirasoi.in/tag/cumin-seed/http://apanirasoi.in/tag/chopped-green-chili/http://apanirasoi.in/tag/chopped-green-chili/http://apanirasoi.in/tag/garlic-ginger-paste/http://apanirasoi.in/tag/finely-chopped-onion/http://apanirasoi.in/tag/coriander-powder/http://apanirasoi.in/tag/chili-powder/http://apanirasoi.in/tag/kaju/http://apanirasoi.in/tag/salt-as-per-taste/http://apanirasoi.in/tag/for-curry/http://apanirasoi.in/tag/bay-leaf-tej-patta/http://apanirasoi.in/tag/finely-chopped-tomatoes/http://apanirasoi.in/tag/finely-chopped-onion/http://apanirasoi.in/tag/garlic-ginger-paste/http://apanirasoi.in/tag/coriander-powder/http://apanirasoi.in/tag/garam-masala/http://apanirasoi.in/tag/turmeric-powder/http://apanirasoi.in/tag/cumin-seed/http://apanirasoi.in/tag/beaten-plain-curd-dahi/http://apanirasoi.in/wp-content/uploads/2012/11/Jack-Fruit-Kofta.jpghttp://apanirasoi.in/author/amitaraj/http://apanirasoi.in/tag/for-kofta/http://apanirasoi.in/tag/jack-fruit-chopped/http://apanirasoi.in/tag/potato/http://apanirasoi.in/tag/channa-dal/http://apanirasoi.in/tag/cumin-seed/http://apanirasoi.in/tag/chopped-green-chili/http://apanirasoi.in/tag/garlic-ginger-paste/http://apanirasoi.in/tag/finely-chopped-onion/http://apanirasoi.in/tag/coriander-powder/http://apanirasoi.in/tag/chili-powder/http://apanirasoi.in/tag/kaju/http://apanirasoi.in/tag/salt-as-per-taste/http://apanirasoi.in/tag/for-curry/http://apanirasoi.in/tag/bay-leaf-tej-patta/http://apanirasoi.in/tag/finely-chopped-tomatoes/http://apanirasoi.in/tag/finely-chopped-onion/http://apanirasoi.in/tag/garlic-ginger-paste/http://apanirasoi.in/tag/coriander-powder/http://apanirasoi.in/tag/garam-masala/http://apanirasoi.in/tag/turmeric-powder/http://apanirasoi.in/tag/cumin-seed/http://apanirasoi.in/tag/beaten-plain-curd-dahi/


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Red chili - 1/4 tbsp

Hing - 2 Pinch

Red Chili Powder - 1/4 tbsp or to taste

Water as needed -

Salt as per taste -

Instructions:

Heat the ghee in a pan, add cumin seed, green chili, ginger galic paste,onion, salt, coriander powder, chili powder and kaju, fry it properly andkeep aside.

Wash and soak the chana dal for 1-2 hour.

Cook chana dal in pressure cooker, with potato and jackfruit, cook it till

cooked and keep aside, allow it cool. In a big bowl, add cooked and mashed jack fruit mix, fried mix and salt,

mix well.

Make small balls and press it tightly and then shape into ball.

Heat the oil in a pan for deep frying on medium heat, add jack fruit balland cook till the ball turn golden brown and keep aside.

For Curry:---

Heat the oil in a pan , add cumin seed, bay leaf, hing, onion and fry for 3-4

min.

Add turmeric powder, ginger-garlic paste and red chili powder, mix well.

Add tomato and coriander powder, mix well, cover and cook for 4-5 min.

Add curd and mix well, cook for 5-6 min.

Add garam masala, salt and water, boil it.

Add fried kofta and cook it till curry become thick.

Garnish with coriander leaves.

Serve hot kofta curry with roti/paratha/rice.
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Raw Jackfruit Tikki Authentic Indian Veg Recipes, December

10, 2012

Prep Time: 15-20 min minutes Cook time: 20-25min minutes

Ingredients:

Jack Fruit (boil and mash) - 1 cup Paneer - 1/2 cup

Potato (Boil and mash) - 2 big nos.

Corn flour/Arrowroot - 2 tbsp

Salt as per taste -

Red Chili Powder - 1/4 tbsp

Coriander Powder - 1 tbsp

Finely Chopped Green Chili - 1-2 nos.

Ginger Paste - 1/2 tbsp

Finely Chopped Coriander Leaves - 2-3 tbsp

Oil for Deepfrying -

Instructions:

In a bowl, add mashed jack fruit and potatoes, mix well. Add arrowroot, salt, coriander powder, ginger and coriander leaves, mix

well.

Take some of the mixture and give it your desired shape round or tikkis.

Heat the oil in a pan on medium flame, slide the 3-4 tikkis.

Fry it till they turn golden brown.

Serve hot jackfruit tikkis with chutney or tomato sauce.
http://apanirasoi.in/author/amitaraj/http://apanirasoi.in/tag/jack-fruit-boil-and-mash/http://apanirasoi.in/tag/paneer/http://apanirasoi.in/tag/potato-boil-and-mash/http://apanirasoi.in/tag/corn-flourarrowroot/http://apanirasoi.in/tag/salt-as-per-taste/http://apanirasoi.in/tag/red-chili-powder/http://apanirasoi.in/tag/coriander-powder/http://apanirasoi.in/tag/finely-chopped-green-chili/http://apanirasoi.in/tag/finely-chopped-green-chili/http://apanirasoi.in/tag/ginger-paste/http://apanirasoi.in/tag/finely-chopped-coriander-leaves/http://apanirasoi.in/tag/oil-for-deepfrying/http://apanirasoi.in/chutney/mint-mango-chutneyhttp://apanirasoi.in/indian-regional-recipes/south-indian-tomato-chutneyhttp://apanirasoi.in/wp-content/uploads/2012/12/Raw-Jackfruit-Tikki.jpghttp://apanirasoi.in/author/amitaraj/http://apanirasoi.in/tag/jack-fruit-boil-and-mash/http://apanirasoi.in/tag/paneer/http://apanirasoi.in/tag/potato-boil-and-mash/http://apanirasoi.in/tag/corn-flourarrowroot/http://apanirasoi.in/tag/salt-as-per-taste/http://apanirasoi.in/tag/red-chili-powder/http://apanirasoi.in/tag/coriander-powder/http://apanirasoi.in/tag/finely-chopped-green-chili/http://apanirasoi.in/tag/ginger-paste/http://apanirasoi.in/tag/finely-chopped-coriander-leaves/http://apanirasoi.in/tag/oil-for-deepfrying/http://apanirasoi.in/chutney/mint-mango-chutneyhttp://apanirasoi.in/indian-regional-recipes/south-indian-tomato-chutney


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Raw Mango Chutney Authentic Indian Vegetarian Recipes,

Dec 17, 2012

Prep Time: 5 min minutes Cook time: 15--20 min minutes

Ingredients:

Raw Mango - 3-4 nos. Grated Jaggery - 1 cup

Black Pepper - 3-4 nos.

Cinnaman Stick - 1 inch

Roasted Cumin Seed - 1 tbsp

Salt as Per taste -

Instructions:

Put on flame on a gas and roast raw mango. Peel the skin of raw mango and remove the pulp with hands.

Heat the pan, add raw mango paste, jaggery pieces and stir occasionally.

While the mango is being cooked with jaggery, make a fine powder ofroasted black pepper and cinnamon, keep aside.

Add fine powder and roasted cumin powder to mango paste.

Add salt and cook for 5-10 min.

Serve with any starter.

Banana Tikkis By Authentic Indian Vegetarian Recipes, December 10, 2012
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Prep Time: 15-20 min minutes Cook time: 25-30 min minutes

Ingredients:

Raw Banana (Peel, boil and mash) - 4-5 nos. Potato (Peel, boil and mash) - 2-3 nos.

Besan Flour - 2 tbsp

Salt as per taste -

Black Pepper as per taste -

Finely Chopped Coriander Leaves - 2-3 tbsp

Oil for frying -


Instructions:

In a bowl, add mashed potato and banana, salt, onion, black pepper,besan and coriander leaves, mix well.

Mix all the ingredients well knead them as you would knead a dough.

Divide mixture into 8 equal portions and shape into tikkis.

Heat the 1 tbsp oil in a pan on medium flame, slide the tikkis and fry it tilllittle golden brown and crisp from both sides.

Serve hot banana tikkis with chutney or tomato sauce.

Polos Curry (Green Jack Fruit) by Malini

Polos is one of my favorite dishes. But for Sri Lankans living abroad, it is hard to

come by. There canned Jack fruit products available in most countries. This recipe is

uses these cans.

3 cans of Young Green Jack fruit

1 onion, chopped

1-2 green chillies2 tsp garlic, chopped
http://apanirasoi.in/tag/raw-banana-peel-boil-and-mash/http://apanirasoi.in/tag/potato-peel-boil-and-mash/http://apanirasoi.in/tag/besan-flour/http://apanirasoi.in/tag/salt-as-per-taste/http://apanirasoi.in/tag/black-pepper-as-per-taste/http://apanirasoi.in/tag/finely-chopped-coriander-leaves/http://apanirasoi.in/tag/oil-for-frying/http://apanirasoi.in/tag/finely-chopped-onion/http://apanirasoi.in/chutney/curd-chutneyhttp://apanirasoi.in/indian-regional-recipes/south-indian-tomato-chutneymailto:[email protected]%20http://apanirasoi.in/tag/raw-banana-peel-boil-and-mash/http://apanirasoi.in/tag/potato-peel-boil-and-mash/http://apanirasoi.in/tag/besan-flour/http://apanirasoi.in/tag/salt-as-per-taste/http://apanirasoi.in/tag/black-pepper-as-per-taste/http://apanirasoi.in/tag/finely-chopped-coriander-leaves/http://apanirasoi.in/tag/oil-for-frying/http://apanirasoi.in/tag/finely-chopped-onion/http://apanirasoi.in/chutney/curd-chutneyhttp://apanirasoi.in/indian-regional-recipes/south-indian-tomato-chutneymailto:[email protected]%20


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2 tsp ginger, chopped

1 sprig of curry leaves (optional)

1-2 tsp chillie powder

1 tsp turmeric powder

2-3 tsp curry powder

3-4 cardamoms3-4 cloves

1 inch piece of cinnamo

2-3 pieces of goraka

1 can of coconut milk

salt to taste

Fry the onions, green chillies, ginger, garlic and curry leaves in about 1 tbsp of oil, till

golden brown. Next add all the spices, fry for a minute for so till fragrant.

Now add the rest of ingredients, except coconut milk, stir to coat. Add salt.

* Transfer the mixture to a slow cooker, add coconut milk. Stir and cook on low heat

for at least 6 hours. The curry would turn a dark brown color when done. (I usually letit cook over night)

Serve hot.

* You can cook this also in a pressure cooker. Cook for about 20-25 minutes at steady

pressure (Since cooking times, vary depending on the type of cooker you have, use

your judgment here)

** If you want to cook on the stove, cook under low heat in a heavy bottom pan.

Polos Curry (Green Jack Fruit)

Posted by MaliniPri

nt

Polos is one of my favorite dishes. But for Sri Lankans living abroad, it is

hard to come by. There canned Jack fruit products available in most

countries. This recipe is uses these cans.

3 cans of Young Green Jack fruit

1 onion, chopped

1-2 green chillies

2 tsp garlic, chopped

2 tsp ginger, chopped

1 sprig of curry leaves (optional)

1-2 tsp chillie powder1 tsp turmeric powder

2-3 tsp curry powder

3-4 cardamoms

3-4 cloves

1 inch piece of cinnamon

2-3 pieces of goraka

1 can of coconut milk

salt to taste

Fry the onions, green chillies, ginger, garlic and curry leaves in about 1

tbsp of oil, till golden brown. Next add all the spices, fry for a minute forso till fragrant.
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Now add the rest of ingredients, except coconut milk, stir to coat. Add

salt.

* Transfer the mixture to a slow cooker, add coconut milk. Stir and cook

on low heat for at least 6 hours. The curry would turn a dark brown color

when done. (I usually let it cook over night)

Serve hot.* You can cook this also in a pressure cooker. Cook for about 20-25

minutes at steady pressure (Since cooking times, vary depending on the

type of cooker you have, use your judgment here)

** If you want to cook on the stove, cook under low heat in a heavy

bottom pan.

Chillie Fried Fish by Malini

2 fish fillets1 Onion chopped

1 oz of tamarind pulp

1 tbsp curry powder

2 cloves garlic, minced

1 tsp ginger, minced

1 tbsp chillie powder

1 tbsp sugar

salt & pepper to taste.

Clean and wash the fish. Marinate the fish in tamarind pulp, let stand for 30 mins.

Grind the onion, garlic, ginger in a food processor or pestle. Add the sugar, chillie powder,

pepper, curry powder and salt to it.

Fry the fish fillets in a pan with about 3 tbsp of oil, for about 3 to 4 mins. on each side.

Remove the fish from the pan and discard the oil. Heat a 1 tbsp of oil in the pan and fry the

curry paste till medium brown. Add the fried fish, cover and cook for 1 min. Serve hot with

rice, noodles or string hoppers.

Note: Tamarind pulp can be replaced by 'Goraka' pulp.

EGG CURRY by Mangala Baddeliyanage
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1 Onion - sliced

3 Green chillies - sliced

1/2 Fenugreek seeds (Uluhal)1 inch piece of cinnamon stick

1 inch piece of Rampe (pandan leaves) - if available

1 inch sprig of karapincha (curry leaves) - if available

1 teaspoon full of Maldivefish grounded (Optional)

1 1/2 table spoon oil

1 Can of Stewed Tomatoes

1.5 Cups of Fresh Milk

1 teaspoon of Salt

1/10 teaspoon of turmeric (Kaha kudu)

1 table spoons of red chillie powder

2 tablespoon of Roasted Curry Powder12 Eggs - Hard Boiled - peeled and each cut in half

Put the oil in a saucepan and fry the first seven ingredients.

When the onions are fried golden brown add the can of stewed tomatoes the chillie powder,

turmeric and salt and cook for a few minutes.

Then add the milk and curry powder and when it starts to bubble add the Eggs, salt to taste

and let it simmer for awhile and serve.

6 Servings.

Devilled Prawns by Malini

1 lb Prawns, shelled and devained

1-2 onions, sliced

2 tomatoes, cut into wedges

2-3 banana peppers, cut into diagonal pieces

3 cloves garlic, minced

1/2 inch piece of ginger, minced

1 tbsp soy sauce

1 tbsp tomato sauce/ketchup

1-2 tsp chillie powder

1 tbsp vegetable oil

Salt to taste
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Fry the garlic, ginger and chillie powder till fragrant.

Add the prawns and cook till it turns pink. (Don't overcook)

Add the remaining ingredients and cook till the onions are wilted a bit.

Serve hot.

Egg SambolbyAnya Gunewardena

Ingredients:6 eggs, full boiled, shelled and halved

two big onions, shredded into thin slices

three cloves of garlic, crushed

teasp. of olive oil

a few curry leaves

table spoonful of maldive fish

juice of four cumquats

Heat the oil in a non-stick pan. Combine the ingredients other than the

boiled eggs and the juice of cumquats and add to the hot oil. Stir well until

the onions look like seeni sambol.

Add the halved eggs and spoon the onion mixture over them. Cover and

lower the heat and let cook for five minutes. Then remove the egg halves

from the pan, and add the cumquat juice and mix well.

Lay the egg halves on a serving plate and pile the sambol in the middle.

Decorate the dish with a sprig of parsley or karapincha if you wish. Can go

hot or cold to the table.

Curried Egg Omlette by Margie Miguel


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ingredients:

Omlette:

6 Eggs

2 Large Onions finely chopped

4 Green chilies finely chopped1 teaspoon blackpeper powder

salt to taste

Oil for frying

Method:

Beat the eggs until frothy in a bowl. Add the rest of the ingredients. Heat the oil in a frying

pan, pour the egg batter when oil is heated enough, do not overheat or the batter will burn.

Lower the heat to medium and let the batter cook. Fold the omlet into three ( flip one side to

the middle and flip the opposite side over the fold) let it cool. Cut into 1" - 11/2" cubes.

Currie:

Ingredients:

1/2 cups of coconut milk

Juice of 1/2 lime

1 1/2 teaspoon roasted curry power

1 1/2 teaspoon chilli power

1/4 teaspoon tumeric power

2 cloves, cardamom and 1 inch stick of cinamon

1 1/2 teaspoon fenugreek seeds (ulu haal)

1 teaspoon ginger paste and garlic paste

4 shalots sliced1 inch pandan leaf or Rampa)

sprig of curry leave

salt to taste

1 tablespoon oil

Method:

Mix all the ingredients except the onion and ginger and garlic paste and lime, in a pan. Heat

the oil in a deep pan, add sliced onions and saute until lightly browned.

Add fenugreek seeds and the garlic and ginger paste, keep stirring until you can smell the

aroma, pour in the coconut gravy mix and let it boil.


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When the gravy starts to boil drop in the egg omlet pieces, reduce the heat add the lime juice

at the end. Don't let the gravy boil after adding the lime juice.

Now you have a very tasty curry that can be eated with anything like bread, rotti, plain rice or

fried rice.

Salt and Pepper Squid (Calamari) by Renuka Samararathna

1 lb Squid (calamari, Dello) rings, cleaned and ready to cook

Oil for deep fry

salt, pepper

1 tbsp crushed dry chillie

1/4 cup plain flour

1/4 self raising flour

1/4 rice flour

Mix the three kinds of flour together, with a pinch of salt and set aside.

Toss calamari rings in flour mixture shake to remove the excess flour.

Drop into hot oil and fry till cook through and crispy till light gold brown.

Remove from oil, sprinkle salt, pepper and crushed chillie.

Serve hot.

Mongolian Beef Fikri Zubair

Ingredients:

8 oz beef tenderloin (thinly sliced)

2 tablespoons cooking oil2 stalks leeks (sliced diagonally)

1 inch ginger (finely chopped)

3 cloves garlic (thinly sliced)

1 stalk shredded green onions (white part only for garnishing)

Marinate:

1 teaspoon corn starch

1 teaspoon soy sauce

1 tablespoon water

1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
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Sauce:

2 teaspoons oyster sauce

2 tablespoons sweet soy sauce

1/2 teaspoon dark soy sauce

3 dashes white pepper powder

1/8 teaspoon sesame oil1/4 teaspoon Maggi seasoning

Salt and sugar to taste

Method:

Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon

of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the

beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost

done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish

out and garnish with the shredded green onions.

Serve hot.

Pork Black Curry by Kumudini Udawatta

1 Kg pork, cut into bite size pieces

20 Dried chillies

2 tsp freshly ground Black Pepper

Piece of a Rampe leaf (about 3 inches)

Stem of a Lemon GrassCurry leaves

Garlic

Piece of Ginger

5 Cloves

5 Cardamoms

7 pieces of Goraka

10 Red Onions (Rathu Lunu)

2 tsp Roasted curry powder (Thunapha) -

little oil

Salt to taste

Fry the chillies in the little oil until dark.

Grind them with red onions, garlic, ginger, curry leaves and rampe to a fine paste.

Soak the Goraka in some warm water for a few minutes and grind Goraka too to a paste.

Mix the grounded pastes well with the cut meat.

Add black pepper and salt to this mixture.

Add water to cover the contents and cook until the meat is done properly and the water is

absorbed to the meat.

At this point sprinkle roasted curry powder over the curry and cook further till the pieces are

nicely coated and dry.

This preparation could be kept for about a week without chilling. You may heat the pot daily

to preserve it.
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Battered Prawns by Tashni Dassanayke

=10 large prawns, shelled and deveined

1/2 cup flour

1 tsp sugar

1 tsp salt1/2 tsp Ajinamoto (MSG)

1 tsp turmeric (kaha kudu)

1 cup water

Oil for deep frying

Combine flour, sugar, salt, Ajinamotto, turmeric in a bowl.

Add water little by little and mix into a smooth paste.

Dip the prawns in the mixture, and deep fry it till golden.

Serve immediately.

Spicy Chicken Curry with Potatoes by Chamani

1kg Chicken

4 tsp unroasted chillie powder

3 tsp roasted curry powder

1/2 tsp turmeric powder

1 tsp pepper

1/2 tsp of mustard cream/ground seeds

1 small garlic, chopped to make a paste

1 inch piece ginger root, chopped

1 medium sized onion, chopped1 medium sized tomato, squashed

3 small sized potatoes / 2 medium sized potatoes

1 1/2 tbsp of vegetable oil (any oil used for cooking except olive oil)

lime size ball of tamarind

1 chicken soup cube crushed ( i use Knorr)

100 ml of water

1/2 pieces of lemongrass

1 tbsp of coconut vinegar

salt to taste

Wash chicken thoroughly and cut into pieces of a medium size.Wash and peel the skins of the potatoes and cut into small sized pieces.

Take a pot (a pottery pot would be the best) and heat it under low heat.

Add oil and once the oil is heated, add the chicken and the potatoes and stir fry in low heat.

In 5 minutes add the chopped garlic, ginger and onion.

You could take a fork and poke into the cooking chicken to make tiny holes so the spices will

easily absorb to the chicken pieces.

In another 5 minutes add lemongrass, pepper, soup cube, mustard, chille, turmeric and curry

powder and mix with a large spoon.

Close the pot and let it fry.

When the oil is absorbed add the vinegar, salt and the squashed tomato and mix.

Add the water if you need a little gravy along with the tamarind and stir.When stirring use a large spoon and be careful not to break the chicken or the potato pieces.
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Cover the pot and let the curry boil for about 20 minutes.

Serve hot with rice/noodles.

P.S: If you need the curry to be even more spicy, add kochchi (spicy chilly) cut in half. If you

need it to be less spicy, omit the chillie powder completely and add cut green chillies instead.

Chicken Wings by Renuka Samararathna

8 Chicken wings

4-5 cloves garlic (minced)

5 tbsp soy sauce

3-4 tbsp crushed chillie

Salt and pepper to taste

Pinch of turmeric (optional)

Wash and cut up chicken wings into 2 pieces.

Discard ends and extra fat bits. Mix all the ingredients with the wings.

Place in a shallow frying pan, toss well.

Cover and cook about 5 to 6 minutes on high heat.

Please dont add any water. Remove lid and cook till all the liquid has evaporated.Turn few times while cooking and let it cook till dry and crispy.

Serve warm or hot.

Alternatively, you can fry these chicken wings in deep oil then toss with BBQ sauce or, sweet

and sour sauce or tomato sauce(ketchup) as well.

Chicken Curry With Yogurt byNimshi

1 pound of chicken with bones, cut into desired pieces

1 medium onion, thinly sliced

1 cup of plain yogurt

1 tomato, chopped

1 tsp cumin (jeera)

1 tsp roasted curry powder

1 tsp raw curry powder

2-3 green chillies, finely chopped

1 tbsp chili powder or to taste

1 tsp garlic paste1 tsp ginger paste

salt to taste

1 tbsp ground black pepper

3 cardamom pods

6 cloves

1 spring curry leaves

half a cup water

5 tbsp oil

Marinate the chicken with salt and pepper for about half and hour to one hour. (The longer

the better).Heat the oil in a wide thawa or a frying pan and fry the onions until its crispy.
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Then add the curry leaves, cardamom pods and the cloves and fry in the same oil. This will

take only one minute.

Microwave the tomato for one minute.

Take a bowl and mix the fried onions, green chillies, curry leaves, cardamom pods and the

cloves with the yogurt and the microwaved tomato.

Put this mixture in a blender and blend it until it becomes a very fine paste, approximately forabout 3-4 minutes.

Then heat the same oil in which we fried the onions, first add the cumin, after about 15

seconds add the garlic ginger paste and fry for about 10 seconds.

Next add the raw curry powder, roasted curry powder, chili powder and fry all the spices for

about half a minute. Make sure your heat is medium to low.

Then put the chicken and mix it until all the curry paste in coated all over the chicken pieces.

Close it with a lid and cook till the water evaportates, for about 10 minutes.

Then add the yogurt paste and mix, then add half a cup of water and cover cook until the

meat is tender.

Pepper Chicken by Marina Anbu

1 kg. chicken (legs & thighs)

1 large onion

8 garlic cloves

1 inch piece ginger

3 teaspoons black pepper corns

1 teaspoon cumin

1/2 teaspoon sweet cumin

20 cashews

1 cup unflavoured yoghurt1 teaspoon turmeric

1/2 teaspoon powered cloves

2 tablespoons tomato sauce

1/4 cup cooking oil

Salt to taste

Grind onion, garlic and ginger into a paste.

Grind pepper corns with cumin/sweet cumin until fine.

Grind cashew nuts to a paste.

Marinate chicken with the ground onion mixture, turmeric,

yoghurt and salt about an hour.Place in a pan and cook for 10 minutes.

In a separate pan, in hot oil, fry the ground cashews with the powdered cloves for a few

seconds.

Add the cooked chicken with the ground pepper mixture. Stir well and keep frying until

chicken is lightly browned.

Add the tomato sauce, adjust seasoning.

Serve hot with rice.

Mustard Chicken by Ayesha Rimla
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Photo by Tania Pereira

1 chicken, cut into pieces

1 and half teaspoon mustard (raai) powder

1 and half heaped tablespoons ginger/garlic paste

1 teaspoon red chilli powder1/2 teaspoon cumin (jeera) powder

2 tablespoons soy sauce

2-3 onions sliced and fried till golden brown

1 and half cups of yogurt approx.

oil

salt to taste

Crush half of the fried onions.

Add more if you want more gravy.

Beat yogurt and add all ingredients except for oil.

Marinate chicken.The yogurt should be covering the chicken.

Marinate for 2-3 hours.

Add a little oil and mix.

Heat oil in pot.

Add chicken and cook till tender.

Fry a little, but not so much to dry the gravy.

Garnish with the remaining fried onion and serve with hot chapatis.

Grilled Chicken by Vimalaharan

1 kg chicken legs

1 cup of tamarind pulp

1 tablespoon of black pepper

3 pods of crushed garlic

salt to taste

1 tablespoon of tomato ketchup (optional)

1 teaspoon of vinegar

Mix well the tamarind pulp, pepper powder, crushed garlic, salt and tomato ketchup and

vinegar.
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Clean and remove the skin of the chicken legs.

Pour the tamarind pulp over the chicken legs and mix well and keep covered for a couple of

hours.

Place them in a grill and grill until well done.

You can poke with a sharp knife and make sure that no juices come out from the chicken.

Serve with a vegetable salad.

Fried Chicken With Cashew Nuts (Thai style) by Kumudu K

2-3 pieces chicken breast

4-5 cloves garlic, crushed

some cashew nuts

4-5 dried red chili pieces (big pieces)

2 tbsp soy sauce

3-4 tbsp oyster sauce

4-5 tbsp oil

salt

1 tsp corn starch (optional)

Method

Cut chicken into small cubes. Shallow fry them in oil until crispy. Add a little bit of soy sauce

to get a nice color. Keep them aside.Add cashew nuts and fry until brown color. Then add chili pieces and fry little longer. Now

add chopped garlic and fry until the fragrant. Mix in the chicken. Add oyster sauce and rest of

the soy sauce.

Mix corn starch in two table spoons of water and add to the chicken mixture.

Serve Hot.

Lampara Curry by Malini

This recipe is the meat curry for lumprais. Although the original recipe includes a mixture of

meats you can make it with a single meat or a vegetarian version with TVP or grilled cubedvege-burgers.

1 lb chicken/ beef/mutton/ pork or 2 cups TVP, soaked in hot water

2 tbsp chilli powder

1 tbsp roasted curry powder

1/2 tsp turmeric

3 cardamoms

3 cloves

1/4 tsp of cinnamon

2 tbsp vinegar

3 cups thick coconut milk
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1 red onion, chopped

1/4 tsp fenugreek seeds

A piece of rampe

1 stalk lemon grass

Sprig of curry leaves

5 cloves garlic, chopped1/2 inch piece of ginger, chopped

2 tbsp vegetable/coconut oil

1/4 cup of tamarind pulp

salt to taste

Method

Cut the meat into small pieces. Add the next seven ingredients and mix thoroughly.

Heat the oil in a pan, and add the next seven ingredients. Fry till fragrant.

Next add the meat mixture and cook under low heat till the meat has cooked.Add tamarind and cook for a couple of minutes. Add salt to taste.

Wandu Aappa by Gaya

This is a traditional Sri Lankan sweet

1 cup Rice flour

1 cup thick coconut milk

1/2 lb ground juggery/sugar1/2 cup coconut water

1/2 teaspoon Baking soda

Salt to taste

Kenda kola

Mix rice flour with coconut water and leave covered for 4 hours. Add the coconut milk little

by little and mix juggery, baking soda and salt to form a thick batter. Again leave covered for

2 hours.

Roll the kanda leaf to make a cup (gotta) and bind the two edges with a toothpick. Pour the

thick batter in to the cup and steam until you can see a crack in the center.Serve with grated coconut mixed with treacle.

KFC Coleslaw by Imani

8 cups finely diced cabbage (about 1 head)

1/4 cup diced carrot

2 tablespoons minced onions

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk1/2 cup mayonnaise
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1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

Finely dice cabbage and carrots.

Place cabbage and carrot mixture into large bowl and add minced onions.Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Spicy Tofu by Sumali

300 g Tofu (Soya bean curd)

2 cloves Garlic

2,3 Green chillie

1 Onion

Ginger

Tamarind paste

Cinnamon

3 tsp Chillie powder

2 tsp Spice powder

Pepper

2 tbsp Oil

Salt to taste

Cut Tofu into cubes (as desired size) and deep fry. Let Tofu turn to golden brown each side

and get out of oil and keep aside.Grind garlic, ginger, chillie and onion. (the quantity above mentioned can be changed as your

taste either more chillie taste, garlic taste or ginger, onion etc.). Do not add water.

Heat a pan and add 2 tbsp of oil. Then add the above paste.

Let it simmer for while and add tamarind paste.

While stirring add chillie powder, spice powder, pepper, cinnamon and salt as your taste.

Let the paste simmer for while and add fried Tofu and mix well.

When Tofu is mixed with paste properly, take out of the heat and serve.

Wattakka Soup (Pumpkin Soup) by Mangala Baddeliyanage


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3 lbs of Pumpkin - peeled & diced or try canned pumpkin

2 table spoons of butter or olive oil

2 onions chopped finely

4 Garlic Cloves

1 inch piece of Ginger

1 teaspoon of un-roasted curry powder (made from coriander, Sweet Cumin & Fennel seeds)1/4 teaspoon of nutmeg

1/4 teaspoon of cinnamon

1 can of chicken stock or 10 cubes of chicken cubes OR Vegetable stock

1 teaspoon of Sugar

1/4 teaspoon of Black pepper

1/2 a cup of coconut milk OR 1 cup of full Cream milk

4 Cups of Water

Salt to taste if only needed

Heat butter/oil in a large pan. Add onions and fry slightly until cooked but not dark. Add all

the spices stir then add the stock and pumpkin and boil until the pumpkin is soft. Then pour itinto another container and put into a Blender to liquefy in batches. Pour it back into the pan

and reheat it with the milk while stirring and serve.

If you serve individually you can garnish it with some croutons and a sprig of mint before

you serve.

WATTAKKA (PUMPKIN) SOUP

1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent

Posted by Chandraneeon January 21, 19107 at 20:52:15:

Ingredients:

1/2 lb. of Wattakka (Pumpkin) or Butter Squash

2 chicken cubes

1/2 bundle of fresh dill weeds

1/2 of a big onion or a few red onions

Salt to taste.

A pinch of blackpepper powder (optional)

Method:

Boil Wattakka or Butter Squash. Crush it, but not fully. Add milk and fresh dill leaves, cut

into small pieces. Salt to taste. Bring it to a boil on a slow fire. Enjoy

Mango Lassi by Malini

1.5 cups plain low-fat yogurt

1/2 teaspoon lemon juice

1 cup mango pulp

1/2 cup milk or cold water

1 to 2 tablespoons honey or sugar

Salt to taste

Put all the ingredients in a blender and blend until combined. Add the ice and blend until

frothy or serve over crushed ice.
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*Fresh, canned or frozen mango may be substituted for the mango pulp. If using a fresh

mango, peel, remove the flesh from the pit and cut mango into small pieces before putting in

the blender.

3 servings.

Mango Lassi by Pramishka Vidyabhushana on May 04, 19106 at 20:37:29:

This Indian drink is like a mango milkshake and is delicious.

9 fluid ounces (255 millilitres) plain yoghurt

4 1/2 fluid ounces (130 millilitres) milk

4 1/2 fluid ounces (130 millilitres) canned mango pulp or 7 ounces (200 grams) from 3 fresh

mango, stoned and sliced

4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds

Put all the ingredients into a blender and blend for 2 minutes, then pour into individual

glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated

for up to 24 hours.

Yield: 4 servings

Prep Time: 5 minutes

Patties (Deep fried pastries) byMalini on February 28, 19108 at 09:23:53:

Ingredients for dough:

4 1/2 cups all-purpose flour

1 1/2 teaspoons salt

1/2 cup margarine

1/2 lime

1 1/4 cups cold water, or as needed

In a medium bowl, stir together the flour and salt. Rub margarine into the flour, pinching into

small pieces using your fingers, until the mixture resembles coarse crumbs. Add lime juice.

Add water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and

flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.


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Mean while make the filling. There many options for this. You can follow Filling forCutlets

or Patties or follow the recipe below.

Ingredients for filling:

1/2 lb potatoes boiled and skins removed

1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe)1 onion chopped

1 tbsp vegetable oil

1/2 tsp of curry powder

1/2 tsp of chillie powder

sprig of curry leaves (optional)

salt

pepper

Make filling: (for vegetarian recipe)

Mash the potatoes. Finely chop the leeks and carrots. Stir fry the onions in oil in a pan for

about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute.Add the vegetables and stir fry for a few more minutes. Add the potatoes. Add salt and

pepper to taste. Set aside.

Make filling: (for fish recipe)

Mash the potatoes. Flake the salmon. Stir fry the onions in oil in a pan for about 4-5mins

under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the fish and

stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.

Now make the patties. Dust some flour on a board and roll out the dough to about 1/8 inch

thickness. Cut circles with a pastry cutter, or a can. Spoon some of the filling onto the center,

and then fold into half-moon shapes. Wet the edges with a bit of water and seal edges by

pressing with the folk. Deep fry till golden brown and serve hot.

POLOS PAN CAKES by Preethi Pandithasekera on December 10, 19102 at 18:46:32:

Ingredients:

1/2 a tender jak fruit (Polos) cut boiled and ground;

2 oz. Mal'dive finsh or 1 tsp. Rasajeeva;

4 green chillies chopped

1/4 lb. red onions chopped1 tsp. lime juice

1 dsp. chillie powder

1 level tsp roasted curry powder

2 egg yolks

salt to taste

Pinch of turmeric and curry leaves and rampe

For Batter:

1 lb. flour

2 egg yolks2 ozs. melted margarine or butter
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1 level tsp. salt

1 1/4 pints of coconut milk or fresh milk - beat together

For Frying:

3 egg whitespowdered bread crumbs oil

Method:

Prepare batter, make pancakes and set aside. Heat 2 oz oil add the polos and the rest of the

ingredients temper Remove from heat, leave to cool. Place a desserts spoon of filling on each.

Role. Coat with beaten egg white and powdered crumbs. Leave for 15 minutes. Deep fry.

Serve on a bed of lettuce with tomato wedges.

Wellawahum (Sri Lankan Pancakes with coconut) by Malini on December 13, 19105

Although called Pancakes in Sri Lanka, these are Crepes filled with a coconut mixture.

Usually served with afternoon tea.

For the pancakes:

2 cups all-purpose flour3 eggs

Pinch of turmeric (optional)

Pinch salt

1 cup milk, or as needed

Combine flour, eggs and salt in a food processor or blender. Add enough milk to make a fluid

batter. Cover and refrigerated the batter for about 30 mins.

Now make the filling.

For the filling:

1 1/2 cups freshly grated coconut.1/2 cup of Kitul Treacle (Or substitute 2/3 cup of brown sugar, dissolved in 1/4 cup water)


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3 cloves crushed.

Pinch salt.

Pinch pepper.

Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for

about 5 minutes stirring constantly. Set aside.Now make the pancakes.

Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Coat the surface of

the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter

onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter

over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook

the other side for 20 seconds. Remove to a plate.

Spread about 2 tbsp of the filling over a diameter of the pancake evenly and roll. Repeat with

the remaining batter. Serve warm.

Filling for Cutlets or Patties by Pramishka Vidyabhushana on December 03

This recipe is something which you can use as a filling to patties or cutlets

Ingredients :

1 lb Minced meat (beef, goat or chicken)

1 med Onion, chopped fine

1 x Tomato, chopped

1 tsp Salt

1 tsp Red chillies, chopped1 tsp Coriander seeds, roasted, ground

1 tsp Cumin seeds, roasted, ground

2 tbl Garlic

2 tbl Ginger, fresh, grated

1/2 tsp Garam masala

1 tbl Oil

Method :

Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food

processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind.

Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds

and remove seeds.

Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water

is completely taken up.

Let stuffing cool.

Fish Cutlets by Malini on July 02, 1997


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These are delicious as a snack with evening tea or as a side dish for lunch or dinner.

Serves 8-10 people

Ingredients:

1 15-oz can of Salmon or Jack mackerel

1 big onion finely chopped

3 green chillies finely chopped

1/2 lb potatoes

1/2 bottle frying oil

4-5 curry leaves

1/2 lime

1 egg

1/4 lb bread crumbssalt and pepper to taste

Method:

Boil and skin the potatoes. Mash the potatoes. Drain the

water from the fish can. Break the fish into small pieces.

Heat 2 tbsp of oil in a pan under medium heat. When the

oil is hot and the onions, green chillies and curry leaves

and fry till the onions are golden brown.

Now add the crumbled fish and temper for about 3-5 minutes.

Next add the mashed potatoes and season with salt and pepper

and mix well. Remove the pan from heat and add the lime juice

to the mixture and mix well.

Beat the egg in a bowl. Put the bread crumbs to a flat dish.

Make small balls from the fish mixture(one inch diameter).

Soak the balls first in the beaten egg and then coat the

balls with bread crumbs.


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Heat the remaining oil in a frying pan and when the oil is

hot add the coated fish balls and fry till golden brown.Makes

about 30-40 cutlets.

Serve hot.

FISH CUTLET b SECONDARY by Sulu Hassan on April 17, 19108

750 grammes (1 1/2 pounds) boiled fish

250 grammes (1/2 pound) boiled potato mashed

01 egg yolk

01 onion finely chopped

02 green chillies finely chopped

01 tablespoon fennel or celery, finely chopped

01 teaspoon freshly ground pepper

01 teaspoon coriander powder

01 tablespoon margarine

02 eggs beaten

breadcrumbs

oil for deep frying

1 1/2 teaspoon salt

METHOD

Remove skins and bone the fish, Then break into little flakes. Heat Margarine in a pan, add

chopped Ingredients, salt, pepper, and Coriander powder. Fry on low heat

For one minute. Add fish and potato, and moisten with egg yolk.

Mix well and divide into 20 portions. Flatten outand shape in to small, flat rounds about five millimeters (1/4 inch) thick. Dip in beaten egg

and breadcrumbs. Deep fry in hot oil until they are golden brown.

DRUMSTICK CUTLET & CADJUCURRY By PREETHI PANDITHASEKERA

1lb. drumsticks

1/2 lb. potatoes

1/4 lb. cadjunuts

2 ozs. butter

1 egg

onions , green chillies, curry leaves,garlic, pepper, sweet cum-min, salt,

lime juice, and 2 tsps. of flour

Boil drumsticks and take out the pulp. Boil potatoes

and mash. Temper onions, green chillies curry leaves

and the drum-stick pulp, mashed potatoes, and the

ground garlic, sweet cummin, pepper, salt, lime juice

and flour. Remove from heat and make into balls, dip

in egg and fry.


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Temper cadjunuts and keep aside. Temper rest of the

onions, green chillies, curry leaves, and add the

cutlets and cadjunuts mix well and take off fire.

Cutlets II by Lasanthika Benedicton November 13, 1997 at 13:36:46

Ingredients:

2 lbs Ground Beef

1 tsp ground cardomums

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp minced ginger

1 tsp minced garlic

salt to your liking

1 medium onion

bread crumbs

3 egg whites beaten

vegetable oil

3 potatoes, mashed

1/2 tsp chili powder

Method:

Saute the onions with a little bit of oil till the onions are

slightly golden browned, about 3 mins. Then add the meat andlet it cook for about 5 mins.

Add the spices, the chili powder, the Ginger and the garlic

and the salt and let it cook untill the meat is cooked completely.

Remove form the heat and add the mashed potatoes and mix it well

with the meat. Make little balls from the meat and potato mixture.

Dip the cutlet balls in the egg and then in the bread crumbs. Make

sure the whole cutlet is covered with a lot of bread crumbs.

Heat the oil untill it is boiling and then fry the cutlets till

golden brown.

Serve it hot and enjoy it.

Beetroot Wine by Fikri Zubairon January 30, 19104 at 11:32:16:

3 1/2 Kg Beetroot

1 1/2 Kg Sugar

4 Limes or Oranges

6 Cloves

1/2 Bot. Almond essence


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1/2 Bot. Vanilla

1/2 Tsp. Yeast

250g Plums

6 Bot. Water

Cut beet in to small peaces and boil in 6bot. Of water till reduce to 3bot., and strain.

Add Orange or Lime Jose and peal, and other ingredients stir till sugar dissolves.

Dissolve Yeast in 1/2 cup of warm water and add to the mix and cover well and keep for 14

days (minimum).

Strain thru filter paper repeatedly without any peaces remain, Best in three months time.

Milk Wine by Preethi Pandithasekera on December 03, 19102 at 17:22:09:

1 1/2 bottle arrack

1/2 bottle water

1/2 bottle milk

500 grms sugar

1 1/2 tea cups burnt sugar

15 clover, 15 cardomons, and little cinnamon

1 1/2 cups fresh pineapple juice

One small rind of three limes

juice and rind of orange

Crush the clover, nutmeg, cardomons, and orange and lime rind well. (Do not powder it) addto this half bottle of arrack cork well and keep for three days. Make sure to shake the bottle

twice daily.

Then empty the contents into a basin, add the rest of the, sugar and stir well, warm the milk

and add the lime juice and let it stand for a while, then add it to the rest fo the ingredients,

along with the burnt sugar, onrange and pine apple juice. Mix will and strain first with a thick

cloth and then twice with flter paper quite clean. Bottle and cork tightly.

Thai Iced Tea by Sasi Empan on July 23, 19101 at 15:59:23

Ingredients:Tea(strong one)

Unsweetened condensed milk

Sugar

Ice cubes

Method:

Place 2 tablespoons of tea in a muslin bag, and place it in the neck of a jug. Pour one and a

half cups of boiling water through it and allow to steep for 30 seconds to a minute.

Transfer the bag to a second jug and pour the water from the fist jug through the bag,

repeating this process until the tea is as strong as you can manage to make it. (5-6 transfers

usually suffices).


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Remove the bag and stir in 4 tablespoons of sugar and a quarter cup of unsweetened

condensed milk (or a third of a cup of sweetened condensed milk as a substitute for both the

sugar and unsweetened milk).

Cool in the refrigerator and serve over glasses fill with iced cube or shave ice(need to fill lots

of ice because it should be very very cool)

Makes two cups.

Mint Iced Tea by Harinee Silva on March 27, 19103 at 17:24:28:

1 quart water

4 family size tea bags (recommended: Luzzienne)

2 cups sugar

1 bunch mint leaves

1 lemon, slices for garnish

In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a

lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into

the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is

steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug

with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the

sugar dissolves. Fill the jug with cold water to yield 1 gallon.

To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

Yield: 1 gallon


Inactive Prep Time: 20 minutes


Hot spiced tea by Nazra mohammed nazar on May 19, 19104 at 15:18:39:

WHAT YOU NEED;

4 qts. water1 tsp. whole cloves

1 stick cinnamon

1/3 cup tea or 15 tea bags

1-1/4 cups sugar

1 cup orange juice

3/4 cup fresh lemon juice

WHAT TO DO;

Add spices to water.

Bring water to full boil.

Remove from heat.

Add tea immedietly.


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Brew 4 minutes.

Strain.

Add sugar, stir until dissolved.

Add fruit juices.

To reheat for serving place over low heat.

Do not boil.

Masala Tea Ingredients

500ml fresh milk

3 tea bags

10 cardamoms

8 cloves

1.5" piece of ginger crushed

4 tsps of vanilla essence

sugar to taste

Method

Put all the ingredients in a saucepan except vanilla essence and bring to the boil over a low

heat stirring occasionally. Add the vanilla essence and simmer for 5 minutes.

Remove from heat strain and enjoy

Milk with a coffee taste

by Rosemary Delwala on August 23, 19104 at 17:05:01:

Milk

Coffee beans/mix

Sugar

1) In a mug put 1 teaspoon of coffee beans/mixture.

2) Add milk as to your own desire.

3) Stir then put in the microwave for 1 minute.

4) Take the cup out of microwave and then stir again.

5) Put the cup again in the microwave for 1 minute.

6) Stir, Drink and Enjoy

SRILANKAN MASALA TEAby M. PUBUDU THANUSKA PERERA on April 19, 1910

CRUSHED GINGER, CLOVES, CARDAMOM, CINNAMAN STICK, BOIL TOGETHERWITH WATER AND LIPTON TEA ADD SUGAR AND MILK BOIL FOR FEW

MINITES. THEN STRAIN AND SERVE HOT.

2 cups milk

1/4 teaspoon ground cinnamon

1 cinnamon stick

1-ounce semisweet chocolate

3 drops vanilla extract

Whipped cream, for garnish


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In a heavy saucepan, heat the milk, ground cinnamon and cinnamon stick until simmering.

Add the chocolate and let melt. Remove from heat and add vanilla extract. Transfer to mugs

and serve with whipped cream.


Courtesy Gale Gand, 'Butter Sugar Flour Eggs' by Gale Gand, Rick Tramonto, Julia Moskin,

Clarkson N. Potter Publishers, 1999

The Best Hot Chocolate by Pramishka Vidyabhushana on May 04, 19106 at 20:54:02:

This a great way to make the best hot chocolate, cappuccino or frothy milk drinks at home

without having to buy any expensive machinery. All you need is a good-sized thermos flask

or a plastic jug with a screw-top lid. I've even made pukka ovaltine like this! This takes

around 3 or 4 minutes to make.

1 pint milk

2 tablespoons the best hot chocolate powder

A handful of marshmallows

Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and while it's heating,

put a tablespoon of chocolate powder into each mug. Add a little warmish milk from the pan

to each mug, you just need enough to dissolve the chocolate powder.

At this point, plonk a few marshmallows into each mug. When the milk is at a simmer,

carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up

spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it: youneed the extra space for shaking and frothing).

Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute.

Remove the lid, minding the steam, and pour into your mugs. A little stir and you can slurp

your way to heaven!

Yield: 2 serving

Prep Time: 1 minute


Chinese Rolls (made with Rice Paper Wrappers) by Dimuthu
mailto:[email protected]:[email protected]%20mailto:[email protected]:[email protected]%20


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For the filling:

2 or 3 large potatoes boiled & cut up into small pieces

1 can of Jack Mackerel (Or Tuna or Salmon in water)

1 onion finely chopped

1 cup of grated carrot (or grated pumpkin or sweet potatoes, they all work great!)1 or 2 tbsp canola or vegetable oil

1/4 tsp of ginger paste (secret ingredient)

Seasoning - chili powder/red pepper flakes/salt/pepper

curry leaves (optional)

For the batter & wrapping:

1 package of Rice paper (you can find them at Chinese/Vietnamese Stores, they usually come

in round or square shapes, I prefer the square rice paper because ites easier to roll up)Some warm water (to dip the rice paper to soften them up)1 beaten egg

Canned Bread crumbs (fresh bread crumbs will not work. Also try throwing some cheerios

cereal or Ritz snack crackers into a food processor & mix them with canned bread crumbs for

a crispier bite)

Making the filling;

Stir fry the onions/carrots/ginger paste in oil until they get tender. Add seasoning & curry

leaves to your taste. Now add the canned fish. Flake the canned fish before you add to the

mixture to make things easier. Add the cut up potatoes. Add seasoning again to your taste.

Mix it well for a few more minutes. Leave it aside.

Handling the Rice Paper & doing the batter;

1 package of rice paper usually contains about 25-30 wrappers. The number of Chinese Rolls

you want to make is up to you, but the recipe yields about 20-25 Chinese Rolls.

Keep a pan half filled (or less) with water on low heat while you make the rolls.

Dip the rice paper in warm water & let it submerge for about 30 seconds & you will see that

it softens up.

Take it out (use tongs if itfs too hot to handle) & lay it out unwrinkled on a plate or a

cutting board.Place a scoop of filling into the bottom half of the wrapper & roll it up like burrito. (two sides

first & then roll from bottom to the top)

Once you get done with all the wrapping, it's time to dip the finished wrappers in a beatenegg & coat them with bread crumbs.

Deep fry the rolls just until golden brown. They will float up in about 2-3 mins. If you like it

crispy, fry them a minute or two longer.

Your feedback is always welcome!


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BACON AND EGG ROLLS by Thushari Uyangodage


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8 slices of white bread,crusts removed

100g(4oz)margarine,melted

6 eggs boiled and mashed

4 rashers streaky bacon,finely chopped and fried

salt

freshly ground black pepper

Preheat oven to 180C, 350F, Gas Mark 4Using a rolling pin,roll the slices of bread until thin.Brush one side of a slice of bread with a

little melted margarine and spread on some of the egg and bacon.

jackfruit subzi

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