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Elakiri Food Recipes....
- Thread starter janakacd
- Start date
janakacd said:Simple Plan Ekak....
api ithin simple widiyata hadaganna puluwan rasa kemak gana thami kiyanne
janakacd said:Kauda danne hondata kema uyanna....
ikmanata hadaganna puluwan food recipes thiyenawanam dennako..
mama welawa thiyenakota monawahari hadanawa...
elakiri girls/boys come ooon.... pleeZ post your food recipes....
මාව BBQ කරල කාපන්
Watalappan
Ingredients
2 cups Thick Coconut Milk
1/2 lb Brown Sugar
4 Eggs
Pinch Cardamoms (Optional)
3 Cloves (Optional)
Raisins, Cashew,
Beat the eggs in a mixer. Add the coconut milk, brown sugar
cardamoms and cloves to the beaten eggs mix well. Add the mixture into a pot
and steam for 20 minutes. Add raisins.
Altrenatively the mixture can be added into multiple small aluminum
bakimg foils and then steamed. The time required for steaming is about 5-10
minutes for this method
Ingredients
2 cups Thick Coconut Milk
1/2 lb Brown Sugar
4 Eggs
Pinch Cardamoms (Optional)
3 Cloves (Optional)
Raisins, Cashew,
Beat the eggs in a mixer. Add the coconut milk, brown sugar
cardamoms and cloves to the beaten eggs mix well. Add the mixture into a pot
and steam for 20 minutes. Add raisins.
Altrenatively the mixture can be added into multiple small aluminum
bakimg foils and then steamed. The time required for steaming is about 5-10
minutes for this method
Last edited:
MALU AMBULTHIYAL
INGREDIENTS:
2 lbs Fish (Halibut, Salmon or Tuna)
10-15 pieces Goraka
1 1/2 tbs Salt
1 1/2 tbs ground black Pepper
1/4 tsp Turmeric powder
1 sprig Curry Leaves
1-2 pieces Rampe
2 pieces Cinnamon
2 cloves Garlic (crushed)
1/2 tsp roasted Curry powder
1 cup water
METHOD:
- Wash and cut the fish into 15-20 pieces.
- Place the goraka pieces in a saucepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
- Add salt, pepper, chili powder, turmeric, curry powder to the fish
pieces and mix well (until all the pieces are well coated).
- Drain the goraka pieces and crush into a coarse paste.
- Mix the paste with the drained water and add to the fish, mix well.
- Arrange the fish in a shallow pan and pour the liquid over the pices.
- Wash the mixing bowl with 1 cup water and pour over the fish.
- Swirl the pan to coat the pieces with the liquid.
- Add the curry leaves, rampe, cinnamon & crushed garlic.
- Cook over slow heat until the fish is done.
- For a completely dry dish, transfer the fish and thick gravy into an
oven proof container and leave it in a warm oven until completly dry.
INGREDIENTS:
2 lbs Fish (Halibut, Salmon or Tuna)
10-15 pieces Goraka
1 1/2 tbs Salt
1 1/2 tbs ground black Pepper
1/4 tsp Turmeric powder
1 sprig Curry Leaves
1-2 pieces Rampe
2 pieces Cinnamon
2 cloves Garlic (crushed)
1/2 tsp roasted Curry powder
1 cup water
METHOD:
- Wash and cut the fish into 15-20 pieces.
- Place the goraka pieces in a saucepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
- Add salt, pepper, chili powder, turmeric, curry powder to the fish
pieces and mix well (until all the pieces are well coated).
- Drain the goraka pieces and crush into a coarse paste.
- Mix the paste with the drained water and add to the fish, mix well.
- Arrange the fish in a shallow pan and pour the liquid over the pices.
- Wash the mixing bowl with 1 cup water and pour over the fish.
- Swirl the pan to coat the pieces with the liquid.
- Add the curry leaves, rampe, cinnamon & crushed garlic.
- Cook over slow heat until the fish is done.
- For a completely dry dish, transfer the fish and thick gravy into an
oven proof container and leave it in a warm oven until completly dry.
[FONT=Verdana, Arial][FONT=Verdana, Arial]Yellow Rice [/FONT][/FONT]
[FONT=Verdana, Arial][FONT=Verdana, Arial]
Ingredients:
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups Coconut milk
Rampe leaf (or 4 pieces Daun Pandan)
Directions:
Wash rice and drain thoroughly.
Heat butter on a saucepan.
Add onions and fry until golden brown.
Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
Add coconut milk and bring to a boil.
Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and serve hot with curries. [/FONT][/FONT]
[FONT=Verdana, Arial][FONT=Verdana, Arial]
Ingredients:
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups Coconut milk
Rampe leaf (or 4 pieces Daun Pandan)
Directions:
Wash rice and drain thoroughly.
Heat butter on a saucepan.
Add onions and fry until golden brown.
Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
Add coconut milk and bring to a boil.
Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and serve hot with curries. [/FONT][/FONT]
[FONT=Verdana, Arial][FONT=Verdana, Arial]CHICKEN AND PINEAPPLE CURRY[/FONT][/FONT]
[FONT=Verdana, Arial]
[/FONT] [FONT=Verdana, Arial]INGREDIENTS
25 gm ghee or butter
500 gm chicken cut as for curry
70 gm sliced onion
01 tsp lime juice
01 tsp chopped ginger
01 tsp chopped garlic
02 tbsp unroasted curry powder
01 tsp chillie powder
150 ml coconut water
100 ml natural or plain yogurt
75 ml thick coconut milk
150 gm semi riped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste
METHOD
1. Marinate the chicken with curry powder/chillie powder/lime juice/yougurt and set a side for about 30 minutes.
2. Heat the fat in a saucepan to medium heat, add the onion fry until onions are light brown.Mix in ginger and garlic cook for 1 to 2 minutes.
3. Add the marinated chicken and cook for about 5 minutes until chicken is lightly coloured.
4. Pour the coconut water and bring to the boil.Simmer for 15-20 minutes.
5. Stir in coconut milk and pineapple,cook for further 5 minutes.Finish off by adding coriander leaves and salt to taste. Serve hot. [/FONT]
[FONT=Verdana, Arial]
[/FONT] [FONT=Verdana, Arial]INGREDIENTS
25 gm ghee or butter
500 gm chicken cut as for curry
70 gm sliced onion
01 tsp lime juice
01 tsp chopped ginger
01 tsp chopped garlic
02 tbsp unroasted curry powder
01 tsp chillie powder
150 ml coconut water
100 ml natural or plain yogurt
75 ml thick coconut milk
150 gm semi riped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste
METHOD
1. Marinate the chicken with curry powder/chillie powder/lime juice/yougurt and set a side for about 30 minutes.
2. Heat the fat in a saucepan to medium heat, add the onion fry until onions are light brown.Mix in ginger and garlic cook for 1 to 2 minutes.
3. Add the marinated chicken and cook for about 5 minutes until chicken is lightly coloured.
4. Pour the coconut water and bring to the boil.Simmer for 15-20 minutes.
5. Stir in coconut milk and pineapple,cook for further 5 minutes.Finish off by adding coriander leaves and salt to taste. Serve hot. [/FONT]
Aggala
[FONT=Verdana, Arial]INGREDIENTS[/FONT]
kittul treacle
roasted rice flour
pepper to taste
salt to taste
[FONT=Verdana, Arial]METHOD[/FONT]
Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala when ready.
In a saute pan, boil the treacle over medium heat until thickened. Add a pinch of salt and pepper. Remove from fire.
Add the roasted rice flour to the thickened treacle. Mix in well. Mixture should be a little bit sticky.
When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining roasted rice flour.
[FONT=Verdana, Arial]INGREDIENTS[/FONT]
kittul treacle
roasted rice flour
pepper to taste
salt to taste
[FONT=Verdana, Arial]METHOD[/FONT]
Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala when ready.
In a saute pan, boil the treacle over medium heat until thickened. Add a pinch of salt and pepper. Remove from fire.
Add the roasted rice flour to the thickened treacle. Mix in well. Mixture should be a little bit sticky.
When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining roasted rice flour.
[FONT=Verdana, Arial]Cashew Curry
[/FONT][FONT=Verdana,][/FONT][FONT=Verdana,][/FONT] Ingredients:
250 g (8 oz) raw Cashews
3 Cups thin Coconut milk (or water)
1 medium Onion, sliced
2 fresh green Chilies, sliced
2 cloves Garlic, crushed
5 cm Cinnamon stick
4 pieces Rampe
8 Curry leaves
3 tbs Vegetable oil
1/4 tsp ground turmeric
1 tbs Raw Curry powder
2 pieces Goraka (optional)
1 Cup thick Coconut milk or fresh milk
Method:
[FONT=Verdana, Arial]Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
Add the cashews and keep stirring until well coated with oil and onions.
Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.
[/FONT]
[/FONT][FONT=Verdana,][/FONT][FONT=Verdana,][/FONT] Ingredients:
250 g (8 oz) raw Cashews
3 Cups thin Coconut milk (or water)
1 medium Onion, sliced
2 fresh green Chilies, sliced
2 cloves Garlic, crushed
5 cm Cinnamon stick
4 pieces Rampe
8 Curry leaves
3 tbs Vegetable oil
1/4 tsp ground turmeric
1 tbs Raw Curry powder
2 pieces Goraka (optional)
1 Cup thick Coconut milk or fresh milk
Method:
[FONT=Verdana, Arial]Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
Add the cashews and keep stirring until well coated with oil and onions.
Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.
[/FONT]
samithawijemanna said:
Ane Ane Dan Neda Mathak Une Post Ekak Danna..... Apima Up Karala Ganna One Ithin.....
Caramel Pudding
[FONT=Verdana, Arial]INGREDIENTS[/FONT]
2 number egg
1 and 1/2 cup Milk
18 tsp sugar
4 drops vanilla essence
[FONT=Verdana, Arial]METHOD[/FONT]
1. Beat egg and mix it with milk.
2. add vanilla essence and 8 tsp of sugar to it.
3. For caramel - In a steel vessel (make sure that vessel will fit into pressure cooker), put 10 tsp sugar and heat it on medium flame. Once sager starts melting, spread it all over the vessel. wait till sager turns little brownish in color. Remove the vessel from stove.
4. Now in this vessel add your egg mixture. Pressure cook this till 3 whistles.
5. Let it cool down a little bit, then put it in fridge.
[FONT=Verdana, Arial]INGREDIENTS[/FONT]
2 number egg
1 and 1/2 cup Milk
18 tsp sugar
4 drops vanilla essence
[FONT=Verdana, Arial]METHOD[/FONT]
1. Beat egg and mix it with milk.
2. add vanilla essence and 8 tsp of sugar to it.
3. For caramel - In a steel vessel (make sure that vessel will fit into pressure cooker), put 10 tsp sugar and heat it on medium flame. Once sager starts melting, spread it all over the vessel. wait till sager turns little brownish in color. Remove the vessel from stove.
4. Now in this vessel add your egg mixture. Pressure cook this till 3 whistles.
5. Let it cool down a little bit, then put it in fridge.
Last edited:
janakacd said:Ane Ane Dan Neda Mathak Une Post Ekak Danna..... Apima Up Karala Ganna One Ithin.....
ehema hari mathak una 1 gana sathutu wenna
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