LACY CHICKEN PANCAKE – KUNAFA – Serves 12

INGREDIENTS

Chicken 02 numbers (small)

Eggs 06 numbers

Onion chopped 200 grams

Ginger chopped 25 grams

Garlic chopped 50grams

Curry powder 03 tablespoons

Tomato chopped 100 grams

Salt and crushed pepper to taste       

Ladies fingers 05 numbers

Flour 600 grams

Milk 1 ½ tea cups 

Chili powder 02 teaspoons

Turmeric powder ½ teaspoons

Curry leaves 10 numbers

Rampe piece small

Cardamoms powdered 03 numbers

Butter oil or ghee 06 tablespoons

Mint leaves 15 numbers

Corn or sunflower oil 02 tablespoons

METHOD

Remove the skin wash the chicken well and boil the whole chicken covered in simmering salted water for half an hour or till cooked but not over boiled. Allow cooling remove flesh chop and leave aside. Heat a pot with the butter oil or ghee add the ginger, garlic, onion, curry leaves, rampe allow bit of browning now put in the tomato, curry powder, chili powder, turmeric, cardamom powder, chopped chicken, mint leaves, salt and pepper to taste. Increase the flame and stir fry till the liquid has evaporated but not too dry. Prepare a batter with the milk, two (02) eggs, flour and salt to taste. Slice the ladies fingers and put into a bowl with ½ tea cup of water mix well, now add this to the batter and mix gradually to form a slimy batter. Heat a griddle and rub vegetable oil pour the batter into a single small eyed mould close with the finger and release onto the heated griddle in circular motions to resemble a net like pancake, prepare pancakes with all the batter. Lay a pancake at the bottom of a non stick or heat proof deep dish and put alternate layers of filling and pancake finishing off with pancake. Beat the balance four eggs pour onto the layered pancakes and cover. The eggs would seep into the layers thereby creating a liaison. Bake in a pre-heated oven at 300° for twenty (20) minutes. Allow cooling, turn upside down and serve cut into wedges.

PLEASE NOTE:

Discarded battery distilled water bottle is suitable. Plastic or stainless steel moulds could be purchased or turned out at home with a coconut shell (small eyed). The other alternative would be to use fingers dipped in the batter and quickly moved in circular motions onto the hot griddle. If intended to be kept out for too long, use gloves to remove flesh of chicken. The ladies fingers help in the uniformity of flow of the pancake batter. The pancake may go stale if prepared too early. If pancakes are prepared well in advance refrigeration would be the only solution. Mutton, beef or vegetable could be substituted.

FISH ROE CURRY – SERVES EIGHT

INGREDIENTS

Fish roe – seer  01 kg

Flour – wheat  04 tablespoons

Vinegar 02 tablespoons

Chili – coarse (pieces) ½ teaspoon

Chili powder 01 teaspoon

Turmeric powder 1/8 teaspoon

Curry powder 02 teaspoons

Cumin powder (roasted) ½ teaspoon

Onion – chopped 150 grams

Tomato –chopped 00 grams

Coconut milk – thick 02 tea cups

Lime juice ½ Number

Curry leaves 10 numbers

Rampe 01 piece – small 

Salt and crushed pepper to taste     

Green chilies slit 02 numbers

Goraka (gamboges) 01 piece

Corn or sunflower oil 04 tablespoons

Oil for deep frying                                    

METHOD

Wash the whole fish roe and steam for fifteen (15) minutes. Allow cooling completely and cut into half   (½) inch slices. Season the steamed roe with salt and vinegar, dust in flour. Deep fry and leave aside on absorbent kitchen paper. Heat corn or sunflower oil in a pan, add the onion, rampe, curry leaves, green chilies allow browning now add chili powder, curry powder, turmeric powder, coarse chili, goraka and tomato reduce this and add the coconut milk. Bring to a boil, simmer now add the fried slices of roe and allow further simmering for five (05) minutes, remove from fire add lime juice, pepper and salt to taste. Serve hot sprinkled with roasted cumin powder.

Please note: If green colour pith of the fish is visible on the surface of the roe discard this otherwise it would taste extremely bitter and spoil the entire dish, cost and effort. Select fish roe from a reliable vendor. Variation: The roe could also be steamed, seasoned and bread crumbed or batter fried and served on lettuce leaves with tomato slices, lime wedges and onion rings.

HEALTH BENEFITS OF THEBU (costus speciosus)

We are living in a time period with higher prevalence of non-communicable diseases and lots of us are keen to prevent disease occurrence. The meals you take are a very important part, in the prevention of these diseases. As a result people are right now so much interested to know about healthy foods. Eating green leaves in any form has many health benefits. Thebu Leaves (Thebu Kola) is one of those green leaves which are coming to be popular for its health benefits.

AYURVEDA BENEFITS

You should have already heard that Thebu Leaves (Thebu Kola) is good especially for diabetes patient as it can reduce the blood sugar level. Other than that there are many other health benefits of this plant. Thebu Leaves can stimulate appetite, control phlegm and bile, treat skin issues, and control fever and cough. Ayurveda benefits of Thebu plants are not limited to its leaves. Thebu Plant roots are also edible and have their own health benefits. Particularly Thebu root is used in Ayurveda in treating intestinal worms, constipation, wheezing, skin rashes and it has anti-oxidant properties. Also Thebu plants are beneficial to control inflammatory conditions in liver like hepatitis and in lungs like pneumonia.

Nutritional Value of Thebu Leaves:

In 100 grams of Thebu leaves there are 19% Protein; Carbohydrate 44%, Lipids is 4%. The nutritional fibre content of Thebu leaves is 12%. Other than these it is wealthy with mineral like Calcium (2%), Magnesium (2%), Sodium (2%), Potassium (1%) and many vitamins.

THEBU LEAVES SAMBOL

INGREDIENTS – serves 06

Thebu 15 leaves

Onion red sliced 06 numbers

Maldive fish chips ½ teaspoon

Green chilies chopped 02 numbers

Coconut scraped 02 tablespoons

Lime juice 01 tablespoon

Pepper crushed 1/8 teaspoon

Salt to taste

METHOD

Wash the leaves well shred fine put into a stainless steel bowl and leave in the refrigerator. Ten (10) minutes before serving mix with rest of the ingredients, add salt to taste.

PLEASE NOT: If shredded and kept for too long the leaves taste different, sometimes tastes and smells like bar soap.

MATURED STEMS COULD BE HOME GROWN EASILY IN A POT

   

KUIH CINA (seenakku)

INGREDIENTS

Rice flour white 250 grams

Jaggery 500 grams

Coconut water ½ tea cup

Water ½ tea cup

Mixed spices 01 teaspoon – nutmeg, cinnamon and cardamom

Salt pinch

Scraped coconut 20 teaspoons

METHOD

Sieve the rice flour THRICE in to a bowl and add the coconut water knead well. Keep this aside covered for six (06) hours. Break up the jaggery and boil this in the half tea cup of water. When this turns into thick syrup, remove from stove and allow complete cooling. Later add the syrup to the flour along with the spices and knead well. The consistency would be semi thick. Apply some oil on small individual aluminium cups or small glass bowls and pour the mixture, not more than ¾ full. Steam till done which should take about twenty five (25) to thirty (30) minutes. Remove from cups or bowls and serve topped with scraped coconut mixed with the pinch of salt.

CHICKEN LAYERED STACKED BAKED PANCAKE (ADUKKU ROTI)

INGREDIENTS FOR THE PANCAKES – serves 08

Flour 200 grams

Eggs 02 numbers

Coconut milk thick 01 tea cup

Coconut milk thin ½ tea cup

Chicken essence (see below)

Rose essence few drops (star brand)

Ghee, corn or sunflower oil 02 tablespoons

Salt to taste

METHOD

Sieve the flour thrice into a bowl and mix rest of the ingredients with a whisk. The batter should be free of lumps, if in doubt strain into another bowl. Heat a slightly oiled roti griddle or non stick pan pour two ladles of the batter and prepare pancakes. The pancakes should be cooked on both sides to a golden brown colour and eight pancakes would be sufficient.

THE FILLING

Chicken breast large 01 number

Water ½ tea cup

Potato boiled with the skin peeled and diced 200 grams

Onions chopped 200 grams

Garlic chopped 02 teaspoons

Ginger chopped ½ teaspoon

Tomatoes chopped 02 numbers

Green chilies chopped 04 numbers

Curry powder 01 teaspoon

Chili powder ½ teaspoon

Turmeric powder 1/8 teaspoon

Pepper crushed ¼ teaspoon

Cardamoms crushed 06 numbers

Cloves 04 numbers

Curry leaves and rampe little

Corn or sunflower oil 03 tablespoons

Salt to taste

METHOD

Wash the chicken breast, slice thin and simmer in ½ tea cup of water. Strain and shred the chicken and use the liquid (essence) in the pancake batter. Heat the corn or sunflower oil in a pan add the onion, ginger, garlic, cardamoms, cloves, curry leaves and rampe. Later add the curry, chili and turmeric powder keep stirring a few minutes now add rest of the ingredients and the chicken stir well and salt to taste. Place a pancake on a flat tray, spread the filling and repeat alternate layers, finishing off the top with a pancake. Prepare a rolled out pastry and place the stack on top and cover press the edges, turn this over (upside down) on to a greased baking tray. Brush the top with Egg wash (egg yolk mixed with little water and beaten with a fork) and bake for twenty five (25) minutes in a pre-heated oven set at 240. Allow bit of cooling, cut into triangles and serve warm. An artistic person can place six flowers made out of the dough and placed on the egg washed dough. The flowers should be egg washed before baking

THE PASTRY

INGREDIENTS

Flour sieved thrice 200 grams

Meadowlea or margarine 02 tablespoons

Milk powder 01 tablespoon

Water ½ tea cup

Egg 01 number

Salt to taste

METHOD

Sift the flour thrice with the milk powder into a basin or bowl. Add rest of the ingredients and knead into pliable dough. Add more water if necessary, dust flour on a board and roll out the pastry into a fairly large round.  

PRAWN SPRING ROLL

INGREDIENTS – 06 numbers

Spring roll sheets 03 numbers

Flour paste 01 tablespoon (water mixed with little flour)

Prawns 06 numbers cut into small pieces

Carrot finely shredded 50 grams

Cabbage finely shredded 25 grams

Onion chopped 01 teaspoon

Garlic chopped ¼ teaspoon

Ginger chopped 1/8 teaspoon

Chili powder 1/8 teaspoon

Soya sauce ¼ teaspoon

Sugar pinch

Msg optional

Corn or sunflower oil 01 tablespoon

Salt to taste

METHOD

Heat oil add the onion, carrot and cabbage allow bit of cooking now add rest of the ingredients. Increase flame and keep stirring without burning add salt to taste. (If adding msg it should be last). Now put this filling into a strainer and allow complete draining of the liquid. Refrigerate in an open container for eight hours (08). Divide the filling into eight. Later cut each sheet into four equal squares. Place the filling on each square and wrap tight seal well with the flour paste. Deep fry the rolls in hot but not smoking oil to a golden brown colour. The rolls should be fried fifteen (15) minutes before serving to maintain crispiness. Serve with any hot sauce, chili vinegar (vinegar, sugar, chili powder, salt) or chili soya sauce (soya sauce, chopped green chilies)

PLEASE NOTE: The filling should always be dry otherwise the rolls will become soggy and break apart. The filling could be substituted with chicken, beef or any other or only vegetables (carrot and cabbage)

Avoid keeping the sheets out for too long as dehydrated sheets would be of no use.

EGG BUN

INGREDIENTS – serves 12

Bun 12 numbers

Eggs boiled and mashed 04 numbers

Onion chopped 01 number

Green chilies chopped 04 numbers

Butter, Meadow lee or margarine 04 tablespoons

Mustard powder 1/8 teaspoon

Vinegar ¼ teaspoon

Lettuce leaves 12 numbers

Tomato slices 24

Cucumber slices 24

Salt and pepper to taste

METHOD

Mix the egg, onion, green chilies, mustard, butter or any spread, salt and pepper to taste. Cut the bun and apply some butter or spread on both slices. Keep a leaf of lettuce on the bottom half of the bun; spread the egg, top with cucumber and tomato. Serve with French fries or wedge potato and homemade tomato ketchup.

BUN

INGREDIENTS

The dough – 01 kg flour sieved thrice, 02 teaspoons yeast + 01 teaspoon sugar, salt ½ teaspoon, sugar 06 teaspoons, 01 number egg, milk powder 04 tablespoons, butter or margarine melted 20 grams 
METHOD

Cream the yeast with 01 teaspoon of sugar in lukewarm water and allow fermentation. Mix ¼ of the flour with the 06 teaspoons of sugar and extra water along with yeast, milk powder and egg to form a batter, mix well. Now gradually work in the flour and knead well to form pliable dough, leave aside for 01 hour to rise. Later knock back and form into balls and keep on a greased baking tray. Leave aside for 01 hour, egg wash (egg yolk mixed with little water beaten up with a fork) sprinkle sesame and bake in a pre heated oven set at 230 for 20 minutes, remove from oven and keep on a cooling rack. Makes up to twelve buns

Fruit salad – This is a simple but lovely salad which contains fruits without any so called poison, using only limited fruits. This recipe was very popular with PASGORASA a juice and fruit shop which specialized in fruit salad in 1960’s. This shop was situated at Maradana Colombo and used to be patronized by the young and elders. I extremely happy to share this recipe, I am sure it will tickle the taste buds of everyone.  

FRUIT SALAD

Pineapple small 03 numbers cut into cubes

Mango ripe 03 numbers cut into cubes

Water melon 01 kg seeds removed cut into cubes

Papaya 750 grams cut into cubes

Sultanas 100 grams (washed)

Sugar syrup 01 tea cup

Cinnamon powder 01 teaspoon

Lime juice 03 tablespoons

METHOD

Mix all the ingredients in a stainless steel bowl and refrigerate for four (04) hours. Serve in chilled cups either plain or with ice cream.

TOMATO CONCASSEE
INGREDIENTS
Tomato 500 grams
Onion chopped 100 grams
Garlic chopped 50 grams
Herbs mixed (oregano,rosemary,thyme) pinch
Olive or corn or sunflower oil 02 tablespoons
Salt to taste
METHOD
Clean the eye of the tomato and put a cross incision at the bottom of the tomato and blanch in boiling water for one (01) minute. Remove the skin cut into two and squeeze out the excess liquid and seeds, chop well. Heat a pan with the oil add the onion and garlic sauté for two (02) minutes now add rest of the ingredients, bring to a boil and allow simmering till the sauce becomes thick of its own, season to taste.

PIZZA

INGREDIENTS – serves 06 large

The dough

Flour 01 kg

Yeast 15 grams

Water 03 tea cups

Sugar 01 teaspoon

Margarine 100 grams

METHOD

Cream the yeast and sugar in lukewarm water, leave aside for 15 minutes to activate. Sieve the flour thrice now mix all the ingredients. Knead well to pliability and leave aside covered for one (01) hour to rise. Divide the dough into six balls and leave aside once again to rise for forty five (45) minutes. Roll out each on a floured board, place on pizza trays or baking tray. Apply tomato concassee; put the chicken, mushroom, bell pepper, onion rings and oregano top with cheese. Bake for twenty (20) minutes in a pre-heated oven set at 240 degrees.

INGREDIENTS

For topping

Chicken breast 02 numbers cut into small pieces

Olive, corn or sunflower oil 04 tablespoons

Pepper crushed ¼ teaspoon

Onion chopped 01 number

Garlic chopped 06 numbers

Tomato chopped 01 number

Bell pepper green cut into rings 01 number

Mushroom shredded 200 grams

Black and green olives (optional)

Mozzarella 150 grams

Cheddar cheese 150 grams

Oregano 01 teaspoon

Salt to taste

Sugar 01 teaspoon

METHOD

Heat oil in a pan add the onion and garlic allow cooking now add the chicken. Keep sautéing till the chicken is done, add the tomato, sugar and crushed pepper. Cook till dry and add salt to taste.

BEEF CUTLETS – 12 numbers

INGREDIENTS

Beef minced 200 grams

Potato boiled with skin 200 grams –skin peeled and chopped

Batter – sufficient (left over from previous batch of pancakes)

Bread crumbs 150 grams

Tamarind paste ½ teaspoon

Mint leaves cut 50 grams

Onion chopped 01 number

Garlic chopped 06 numbers

Ginger chopped ½ teaspoon

Water 01 tablespoon

Rampe, curry leaves little

Curry powder 01 teaspoon

Chili powder ½ teaspoon

Pepper crushed ¼ teaspoon

Chili pieces 1/8 teaspoon

Corn or sunflower oil 02 tablespoons

Table salt to taste

Oil for frying

METHOD

Heat a pan with the oil; add the ginger, onion, garlic, and curry leaves, rampe. Allow browning and add the curry, chili powder and chili pieces. Now add the minced beef add one tablespoon of water and keep stirring till cooked. Put the potato and tamarind paste, keep stirring gently. Remove from stove and add pepper and salt to taste. Discard the rampe and curry leaves and form in to balls, cylinders or cakes and leave in the deep freezer for one (01) hour. Later drop the cutlets into the batter shake off excess batter, breadcrumb and shape with hands. Leave the cutlets open in the refrigerator for three (03) to four (04) hours to become firm. Fry few at a time in hot but not smoking oil to a golden brown colour.

PLEASE NOTE: THIS FILLING COULD BE USED IN SAMOSA WITH THE ADDITION OF GREEN PEAS INSTEAD OF POTATO or if preferred both (green peas and potato).

SAVOURY PANCAKES

INGREDIENTS

Wheat flour 400 grams

Coconut milk thick ½ tea cup

Water 06 tea cups

Egg 01 number

Red onions sliced 12 numbers

Mustard seeds little

Cumin seeds little

Curry leaves little

Dry chilies snipped 04 numbers

Turmeric powder 1/8 teaspoon

Corn or sunflower oil 02 tablespoons

Salt to taste

METHOD

Heat a pan with the oil, add the mustard seeds and when this starts spluttering add the cumin seed. After a few seconds add the onion, curry leaves and red chilies. Allow bit of browning and leave aside to cool. Prepare a batter with the flour, water, coconut milk, egg and salt to taste, keep beating with a whisk. The batter should not bee too thin or too thick. Now strain the batter into a bowl and add the temper. Mix thoroughly and cook the pancakes (two ladles at a time) on an oiled roti griddle or non stick pan. Both sides should be cooked to a golden brown colour.

EGG CURRY

INGREDIENTS – serves 06

Eggs 06 numbers

Coconut milk thick 02 tea cups coconut milk thin ¼ tea cup

Fenugreek 1/8 teaspoon

Red onion sliced 06 numbers

Green chili – split 01 number (optional)

cinnamon powder pinch  

Rampe and curry leaves little

Turmeric powder ¼ teaspoon

Lime juice a few drops

Table salt to taste

METHOD

Bring water to a boil with the addition of a little crystal salt. Put the eggs in one by one carefully without breaking. Reduce flame but allow boiling exactly for ten (10) minutes. Now remove immediately and refresh in cold water this way the yolk stays yellow in colour without oxidization (not turning black). Clean the shells and keep the eggs covered. Put the thin coconut milk into a pan with the fenugreek, onion, rampe, curry leaves and turmeric. Keep on very low fire stirring all the time. When it starts to boil add the thick coconut milk and keep stirring to avoid curdling. When the gravy has become thick remove from the fire add lime juice, cinnamon powder and salt to taste. Serve with savoury pancakes (RECIPE WILL FOLLOW). In case the gravy curdles, whilst still lukewarm strain and liquidize and add the remains in the strainer.

FISH PASTRY FRIED

INGREDIENTS

Wheat flour 03 tea cups

White rice flour 01 tea cup

Baking powder ½ teaspoon

Corn or sunflower oil 01 tablespoon

Butter or margarine 20 grams (divide into four)

Water 15 tablespoons

Sugar 1/8 teaspoon

Table salt ¼ teaspoon

Fish filling – follow Chinese roll recipe

Oil or frying

METHOD

Mix the wheat flour, rice flour and baking powder and sieve thrice. Put this into a bowl with the salt, water and corn or sunflower oil. Knead well to pliable dough. Divide the dough into two portions and place on a floured board. Roll this into ¼ inch thickness. Dot five grams of butter or margarine on half of the dough. Fold the dough according to the picture. Dot another five grams of butter or margarine on half of the fold. Fold this and flatten out using a rolling pin. Dust more flour if the butter or margarine comes out during this process. Roll out thin and cut rounds with a tumbler. Apply water right round the pastry, place the filling. Now place another round to cover the filling and press the edges to seal properly. Repeat the same with the other half of the pastry. Fry a few at a time on medium flame turning from time to time till done, to a golden brown colour.

PLEASE NOTE: The off cuts could be cut into small pieces mixed with flour and the excess flour sieved. Fry these to a golden brown colour. Sprinkle salt and chili powder.

CHOICE OF FILLING: Vegetable, chicken, seafood, mutton or beef could be used

GHEE PANCAKES

INGREDIENTS

Wheat flour 200 grams

Atta flour 100 grams

Water 06 tea cups

Onion chopped 01 number

Egg 01 number

Coconut milk thick ½ tea cup

Ghee 02 tablespoons

Sugar ¼ teaspoon

Table salt to taste

METHOD

Heat a pan with the ghee and cook the onion without colour to remove the raw taste. Sieve the two varieties of flour into a bowl and add rest of the ingredients. Mix well with a whisk and pass through a strainer. Add the cooked onion with the ghee to the batter and mix well. Prepare the pancakes on slightly oiled roti griddle or non stick pan. The pancakes should be cooked on both sides without burning to a golden brown colour.

SAGO AND VERMICELLI CUNJEE

INGREDIENTS - serves six

Sago 50 grams

Water 08 tea cups

cardamom crushed 04 numbers

Vermicelli 50 grams

Milk powder 05 tablespoons diluted in 02 tea cups of water

Sugar 150 grams

Table salt pinch

Cashew chopped 25 grams (optional)

Sultanas 25 grams (optional)

METHOD

Boil the vermicelli in two tea cups of water and leave aside with the liquid. Wash the sago and boil in the balance six tea cups of water with the crushed cardamoms

. Now combine the vermicelli, add milk and allow simmering on low heat. Stir occasionally with a wooden ladle. Remove from the stove add the sugar and pinch of salt. Serve with ghee pancakes (recipe will follow)