Tuesday, 19 July 2011
Sunday, 10 July 2011
Sri Lankan Beef Curry
500 g Beef ( You May also use lamb or chicken too)
125 g onion
75 g potato
2 tblsp vinegar
2 tomatoes
1 teasp tamarind juice
1 tblspn roasted curry powder
1 tblspn red chili powder
2 tspn black pepper
3 tspn lime juice (or vinegar)
to taste salt
1 clove garlic
pinch cinnamon
1 piece lemon grass
pinch cardamom powder
3 cloves (optional)
1 cup coconut milk
Piece of ginger
Wash beef and cut into cubes small cubes preferably 1/4 inch cubes.
Dice clove of garlic. Grind or crush cloves into pieces.
Add all the ingredients and the beef and bring to boil on low heat and
leave for 15-20 minutes. Finally add the coconut milk and boil for 3 minutes.
A dry spicy meat can be obtained, if all the gravy is allowed to
evaporate. This best done in an flat open pan.
KORI GASSI ( MANGALOREAN CHICKEN CURRY)
INGEREDIENTS
1KG CHICKEN(MARINATED WITH SALT AND TUMERIC POWDER)
400GMS CHOPPED ONION
1 TSP GINGER PASTE
1 TSP GARLIC PASTE
1/4TSP TUMERIC POWDER
1TSP REDCHILLY POWDER
2 TSP CORIANDER POWDER
½ CUMIN POWDER
¼ TSP FENUGREEK (ROASTED AND POWDERED)
1 CUP COCONUT PASTE
2NOS TOMOTES CHOPPED
2TSP CHOPPED CORIANDER LEAVES
OIL TO FRY
METHOD
HEAT OIL IN A THICK BOTTOM PAN, ADD CHOPPED ONION AND SAUTE TILL GOLDEN BROWN.
ADD GINGER AND GARLIC PASTE AND ADD ALL POWDER MASALAS.
ADD TOMATOES AND COOK TILL THE TOMATOES ARE MASHED.
ADD COCONUT PASTE SAUTE TILL THE RAW SMELL GOES AWAY.
ADD THE CHICKEN AND COOK IT ON A SLOW FLAME.
ADD LITTLE WATER AND CHECK THE SESONING AND GARINISH WITH CORRIANDER LEAVES.
SERVE WITH KORI ROTI( CRISPY RICE PANCAKE)
COCONUT COOKIES
INGREDIENTS
500GMS MARGARIN ( UN SALTED BUTTER)
500GMS SUGAR
8 NOS EGG WHITE
500GMS MAIDA
500 GMS DESICATED COCONUT POWDER
10GMS BAKING POWDER
1 TSP VANILA ESSENCE
¼ TSP GREEN CARDAMOM POWDER
METHOD
CREAM SUGAR AND MARGARIN TO A SMOOTH PASTE
ADD EGG WHITE ONE BY ONE
ADD REMAINGING ITEMS AND FOLD TO THE MIXTURE
BAKE AT 180 DEGREE.
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