Shrimp Stew By Janani Rayen

Shrimp stew:

Ingredients:

1. Shrimp - 1/2 pound

2. Small onion - 15

3.Curry leaves

4. Green chilli - 5

5. Black pepper - 1 Tbsp

6. Fennel seeds - 3/4 Tbsp

7. Cumin seeds - 1/2 Tbsp

8. Cinnamon stick - about an inch

9. Green beans - 10

9. Carrot - 1

10. Potato - 2(small)

11. Coconut milk - 1/2 cup

12. Ginger garlic paste - 1 tsp

 

Method:

First grind black pepper, cumin seeds, fennel seeds and cinnamon. In a pan, pour oil and add onion, green chilli, ginger garlic paste and curry leaves. Add the vegetables and then add the above ground ingredients. Allow it to cook. When the veggies are half done, add the shrimp and coconut milk.

Sweet Chili Chicken Fry: By Roy/Nalini

Sweet Chili Chicken Fry: 

Ingredients:

1. Chicken 1 kg

2. Jaggery 1 tbs

3. Minced ginger garlic 3 to 4 tbs

4. Crushed fresh red( ripe) chilli  2 tbs add more or less to your taste

5. Plain chili powder 1 tbs 

6. Vinegar 6 tbs

7. Rampae and curry leaves. few

8. Corn Flour  to coat the chicken

 

Method:

Marinate the above ingredients overnight and add corn flour 15 mts before frying and fry.

Beef / Muton Shukka By Roy/Nalini

Ingredients:

 

1.      Mutton 1kg

2.      Ginger Garlic paste 2 tbs each

3.      Salt to taste

4.      Pepper 1 tbl

5.      Vinegar 6 tbl

6.      Curry Leaves 2 springs

7.      Rambai  4 ins

8.      Cinnamon 1 pc

9.      Cardamom 6 nos

10.  Cloves 4 nos

 

11 Star Anise 2 nos

12.  Nutmeg 1/4 tsp

13.  Red chilli powder 3 tbs or to your taste

14.  Tomato  medium 4 nos

15.  Onion for flavor 15 shallots

 

Method:

       1.      First boil mutton with ginger garlic paste, salt, pepper powder, vinegar.

2.      In a pan pour oil and add cinnamon, cardamom, cloves, star anise rambai and curry leaves and onions.

3.      Put the meat without water and start frying

4.      Slowly pour water when it becomes crusty at the bottom,

5.      Keep frying and then add tomato and chilly powder.

6.    Continue to sautee until it gets darkish red colour and you are done enjoy

Cassava Fry By Roy and Nalini

Cassava Fry.
Dear ones in my little cooking experience I found that the ingredient does not matter but the cooking method brings the real flavor.

Cassava, tapioca alias manioc is renowned for its ability to survive extreme droughts and thrive in rainy conditions. A delicious substitute for potatoes and the third largest source of carbohydrates for human food, this tropical root continues to leave its mark in the world of gastronomy. In Sri Lanka, manioc is the next best thing to a staple food and manioc lovers consume it in all its forms.
Ingredients

1 Kg Cubed boiled Cassava

1 Tsp Plain Chili Powder

1 Tsp Chili Flakes
¼ Tsp Asafetida
4 Green chilies
¼ Tsp of each Mustard, small jeera and big jeera and urid dhal
1 Bunch curry leaves
1 large onion
2 Cloves Garlic
2 Tbls oil
Salt and lemon juice to taste
Method:1.Heat pan, add urad dhal, small and big jeera, mustard seeds.2. Add curry leaves, green chilies, garlic chili flakes and chili powder and asafetida once mustard splutters add onion3.When onions become transparent add salt, coriander powder. Mix well.4. Once onions get cooked, add boiled cassava5.Remove from fire after 4-5 min. 6.Garnish with curry leaves

Sinhala Acharu Sent by Melo

SINHALA ACHCHARU INGREDIENTS
15-20 small Onions (pearl or red onions)
10-15 small green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
1 small Turnip (cut into thin trianguler shaped pieces)
15-20 small Cauliflower florets (optional)
2 cups Vinegar (Coconut vinegar if available would be ideal)
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
pich of Turmeric
Salt to taste
METHOD:
- Heat 1 cup vinegar in a saucepan.
- Add onions and simmer for few minutes.
- Drain the onions and set aside in a large mixing bowl.
- Add green chilies to hot vinegar and simmer for few minutes.
- Drain the chilies and add to the onions.
- Repeat same process with carrots & cauliflower and add to the onions
and chili.
- Do not heat the turnip but add to the onion mix once cut into pieces.
- Mix all the vegetables well.
- To the heated vinegar in the saucepan, add the remaining 1 cup of
vinegar and all other ingredients and boil for few minutes.
- Pour the hot vinegar mix over the onions & vegetables and mix well.
- Pack into a bottle and leave for a day or two to mature.
Recipes for Some Sri Lankan Delights: Courtesy of Lakmali Hewa

Tips to make Idili and Dosa

This was taken from a website author is Shasi.



In Tamilnadu, we use rice, urad dhal and fenugreek ground mixture for making dosa , Idili and paneeyaram.The softness depends on the ratio of these items mixed together for grinding.
Long grain rice and other rice which u get in US wont be good for making soft Idili and dosa. So use Idilli Rice or ponni rice which u get in Indian Stores.If you are preparing rice batter only for soft Idli ( like in hotel) , here are the tips to make the soft Idilli. I got this tips from one of my Friends.


Idilli Rice or ponni rice – 6 cups

Urad dhal – 1 cup


Cooked rice – 1 cup

Salt – 1 tsp or as per ur taste


You can either use Grinder or Mixi which ever is available with you. Grinding in Mixi takes about 10-15 min and in Grinder takes about 25-30 min ( For one round of grinding approximately ).
Grind rice and cooked rice together to a fine flour by adding little water( This can be very little grainy ) . When u touch the ground flour in your fingers you should not feel too grainy. It should not be watery.
Grind Urad dhal adding water little by little. This gives fluffiness to the urad dhal flour and gives more quantity.
Pour all these in to a big vessel with enough room to ferment. Add Salt, mix all these together in ur hand or using spatula and cover with lid.
Keep this mixture at room temperature. But don’t disturb the mixture until it is fermented.
Optionally you can use the conventional oven to ferment the flour, this would be helpful during winter. Heat your conventional oven to 225 F. When the light switches off,turn off the oven. Keep the flour inside for 12 hrs or more until it is fermented. Don’t open it often, this is to keep the ground batter in a constant temperature to ferment.
When it is fermented, take it out and mix well. The thick mixture can be used for making idili. You can refrigerate this for up to a week.
If u want the all in one Rice batter for idilli, dosa and paneeyaram. This is the normal method which my mom uses. Again dont, use Long grain rice and other rice which u get in US, it wont be good for making soft Idili and dosa. So use Idilli Rice or ponni rice.

Idilli Rice or ponni rice – 4 cups

Urad dhal – 1 cup

Fenugreek – 3 tbsp

Salt – 1 tsp or as per ur taste

Grind the raw rice separately as said above (without the cooked rice).
Grind Urad dhal and Fenugreek together as per the same procedure above.
Use the above said methods to ferment the flour.
When it is fermented, take it out and mix well. The thick mixture can be used for idili. You can refrigerate this for up to a week.
After u use it for idili , u can add little water and make it little more free flowing and use for making dosa and Paneeyaram.
Normally, we make idili on first day using the flour and make dosa or paneeyaram from second day onwards. After first day the flour would be fermented more and would make idili hard.
You can mix a egg while making Paneeyaram to make it softer. Check it out Egg Paneeyaram.
If it is kept in fridge for long time ( for a week and more Fermented ), we mix chopped onion, green chili, curry leaves and coriander leaves while making dosa or Paneeyaram. This way you won’t get the fermented taste.
Another tips : if it’s over fermented, add 3 cups of water, mix batter well. Allow the batter to settle down in the bottom for 2 hrs or more. Filter the top layer of water. This way it would reduce the taste and smell of the fermented batter.



Egg Paneeyaram

Ingredients :

Dosa batter - 2 cups
Egg – 2 nos


Procedure:
Beat the egg well and mix it with the Dosa batter.
Pour it into the Non-Stick Paniyaram Pan.
Wait for 1 1/2 min and using the small stick turn it upside down.
Allow it to cook for 2 min and take out