I made this for my hubby who is in extreme cold climates these days. A simple granny square that goes round and round and round. A perfect stash buster. :)
Monday, August 20, 2012
Tuesday, May 29, 2012
Tuesday, May 8, 2012
Sunday, March 4, 2012
Chicken Curry. As promised. Everyone loves a good chicken curry. (Everyone except a vegetarian like me, sorry to be a buzz kill!).Whether to mop up with a fresh slice of bread or with steaming hot rice, chicken curry sure does the trick.
This particular one is a favourite of my hubby and I like to think my brother quite likes it too, although he likes to brag, now that he cooks for himself, that his chicken curry is better than mine. :)
Before we get in to the nitty gritties, there is something I need to say about the earthenware that is used in Sri Lankan cooking. Of course, now we have all moved to easier ones, copper, aluminum, cast iron etc etc, but in a traditional Sri Lankan kitchen food is cooked in earthenware pots and pans. While they are without a doubt healthier to use than their metal counterparts as food does not react with them, Sri Lankans also believe that food cooked in earthenware dishes are tastier. It is true of course that certain dishes such as "Fish ambul thiyal" and "polos ambul" taste much better when cooked in an earthenware pot. So here, I've used an earthenware pan or what we call "mati walanda" just to show you what it looks like. But you can use whatever pan you have handy.
Let's begin shall we?
Four or five pieces of chicken
3 cloves of garlic
1/2 inch piece of ginger
few curry leaves
2 inch piece of rampe leaf (pandan leaf)
1 small tomato
2 green chillies
1 tsp roasted curry powder
1 tsp chillie powder
1/2 tsp turmeric powder
1/4 tsp mustard seeds
3/4 cup coconut milk
1 tbsp coconut oil
1 tsp vinegar
1/2 cup water
Slice the shallots into thin slices, chop the garlic and the ginger, halve the two chillies lengthwise, and slice the tomato.
Put the pan on medium heat and let it heat up. Put the tablespoon of coconut oil, let it heat up for about thirty seconds.
Add the mustard seeds and let them pop. Add garlic, ginger, shallots, curry leaves, rampe, tomato slices, and the halved green chilles.
Stir with a spoon and let them temper in the oil for about a minute.
Add the spices, i.e roasted curry powder, turmeric and chillie powder, also add salt to taste and the vinegar. Stir.
spices and the herbs together.
Keep on stirring for about a minute.
Add the chicken and mix.
Mixing after adding the chicken.
Add the water. Mix. Let the curry cook without stirring until the chicken is cooked halfway.
The chicken cooked halfway.
Add the coconut milk.
Right after adding the coconut milk.
Stir well. The milk will bubble and simmer after a while. At this point, stir the curry (this will take about five minutes) until the gravy has thickened and halved.
If you want to use the chicken curry as gravy for bread, don't thicken the gravy, just add the coconut milk, let it simmer once and then take off the fire. Thickened curry is great with rice.
Your curry is done.
This particular lunch plate has, white rice, beet root curry, curried chick peas, cucumber salsa, and stir fried broccoli. (I lost you at broccoli right?)
Here's what to do if you can't find any of the ingredients.
Can't find coconut oil? Use regular cooking oil.
coconut milk? add water or regular milk. (The taste won't be the same, but who's to know right?)
I will be more than happy to answer any question or to clarify any doubts. Just leave a comment. :)
See you next time with Coconut Sambal.
Friday, February 24, 2012
Welcome to the first post in a series on Sri Lankan cooking. Sri Lankan cooking invariably depends for its authentic taste on a variety of curry powders and spices. Curry powders are commonly called "Thuna paha" which literally translates to "Three and five" meaning the eight kinds of spices that are used to make the spice mixtures. However, as is true for any culinary tradition, every housewife has her own special blend of the "Thuna paha" that is authentic to her home.
Badapu thuna paha means roasted curry powder, while just "thuna paha" means the raw kind. To make the badapu thuna paha whole spices are roasted over a low flame in a shallow pan or a "thatchi"/wok. Then they are mixed and ground to a fine aromatic powder.
Badapu thunapaha is usually used in meat, poultry or fish dishes. But it can also be used in any vegetable dish accompanied by chillie to give the dish a deeper colour and a more intense flavour and heat. Dishes to which badapu thunapaha are added are usually deeper and darker in colour than those to which unroasted thunapaha are added.
Ingredients to make badapu thunapaha
Makes: about 12 tablespoons
6 tablespoons of coriander seeds
3 tablespoons of cumin seeds
1 tablespoon of fennel seeds
1 teaspoon of fenugreek seeds
5 cm or 2 inch piece cinnamon stick
1 teaspoon cloves
10 dried curry leaves. ( If using fresh ones roast them in the pan first)
1 teaspoon chillie powder
Dry fry or roast the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds separately over a low flame in a shallow pan until they give off an intense aroma and turns brown. This shouldn't take more than a minute and a half each. The more you roast, the richer the colour will be. Just make sure that the spices do not get burnt.
Dry fry or roast as above, the cloves, cardamoms and the cinnamon stick together, again for about a minute and a half. If using fresh curry leaves, dry fry them the same way until they turn brown.
Mix everything together including the curry leaves and the chillie powder.
Grind everything to a fine powder. Store in an airtight and non-transparent container. Will keep up to about 2 months.
Next in line:
Sri Lankan chicken curry using the curry powder we just made.
Thursday, February 23, 2012
Welcome to the "Cooking like a Sri Lankan" series. From today, we will take a journey into the very diverse and yum yum Sri Lankan Cooking. Sri Lanka is a multi-ethnic and a multi-religious country with past colonial influences reflecting this diversity and cultural richness in their food. Sinhalese cuisine and Tamil cuisine have slight differences due to their respective spice mixtures. But all these foods are enjoyed by everyone alike.
The main staple in Sri Lankan cuisine is rice with a variety of dishes supplementing rice at meals. Most of the dishes are well flavoured with spice mixtures and are quite hot to the taste. But once you have Sri Lanksn food, no other kind will quite do. It's that awesome.
We will be starting the series with how to make Sri Lankan curry powder. Two main kinds of curry powders are used in Sinhalese households, namely roasted and raw. The Tamil household variation is slightly different resulting in an altogether different and equally lovely smell and taste.
I hope you enjoy the series and take time to indulge yourself by trying out Sri Lankan recipes. I assure you that you will never forget this unique experience.
First to come: Sri lankan roasted curry powder, known by the locals as "Badapu Thuna Paha"