Tuesday, December 28, 2010

Fish Curry


700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

How to make

  • Cut the fish into medium-sized pieces.
  • Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
  • Chop one onion finely and grind the other one.
  • Add the chopped onion to the ghee in the pan and fry until golden.
  • Add all spices and cook stirring for 10 seconds.
  • Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
  • Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.

Tuesday, December 21, 2010

Cashwnut curry


200  g       Cashew
25    g       Sliced onion
25    g       Chipped garlic
15    g       Turmeric powder
15    g       Curry powder
10    g       Cinnamon powder
15    g       Chile powder
100  ml     1st thick coconut milk
100  ml      2nd  thin coconut milk
15   g         Rampe &  curry leaves
15   ml       Coconut oil



·         Sock the cashew for 1 hour.
·         Heat the coconut oil in a thick bottom pan.
·         Add curry leaves, rampe for wile.
·         Add red onion and garlic sauté for few minute
·         Mix all other ingredients with onion and garlic.
·         Add cashew to the pan, mix it .
·         Add thin coconut milk, bring it to the boil
·         Cook until cashew is cook
·         Add the thick coconut milk at last ,reduce the heat
·         Simmer until gravy gets thick.

Sunday, December 19, 2010

Japanise night at weligama Bay Resort and Spa.

To Give the warn experience to the gust.WBR Organized Japanese night.it was a amazing event to all  o us.and we like to invite all our fan's o visit to WBR..
We like to post some eye catching movement..
Chef Duminda and his team make the thinks success..............

How to make Tandoori Chicken

Tandoori Chicken is a perfect match to eat with Chappathi or Naan served with dhal or pickle.It tastes so good when it is marinated overnight.You dont need a traditional tandoori oven.You can also use a regular grill.
Difficulty: Easy
  • SALT
1.      1
Using a fork, prick holes in the chicken pieces and make small slits with a knife. Combine all the ingredients into a smooth sauce.
Pour the marinade over the chicken and turn the pieces to coat Evenly.Refrigerate for at least 5 hours or even overnight turning occasionally.
2.    2
Preheat the grill and place the chicken pieces and cook for 10 minutes each side.Baste with the marinade and turn the chicken pieces as necessary and cook until they are done.
3.    3
Serve them with squeezed lime juice and mix sliced red onions along with the cooked chicken pieces.

Saturday, December 18, 2010

Gotamba Roti

This Gothamba roti is an imported dish from Malaysia where this is a type of flat bread made of wheat flour and is known as Roti Canai or Roti Chanai. In those days this was available mostly in Malay restaurants or eating houses but now it is widely available and is a common dish in Yarlpanam. Roti Chanai is believed to have been brought to Malaysia by the migrant workers from Madras or Chennai. Canai in Malay means ‘to knead'. In English Roti Canai is often referred to as ‘flying bread' a term meaning the process of tossing and spinning by way of which it is made. It is called Veechchu roti in Tamil due to the way it thrown about to make it thin.
This is a dish that can be eaten at breakfast, lunch or dinner and even as a snack. In Malaysia this is served 24 hours a day and is also a favourite midnight snack. It is also consumed as an appetizer in Malaysian restaurants.

There is another very similar dish - Parotta from India which is discussed later.

This is composed of flour, water and fat of some kind usually ghee or clarified butter or vegetable oil

1 kg      Flour
1 no      Eggs
1 tsp     Sugar
2 tbsp  Ghee/butter  of oil
Water as needed
Salt to taste


Sieve the flour and salt into mixing bowl.
Mix the ghee / oil first and add water and  egg keep mixing until the dough is of smooth medium and non sticky consistency.
Cover the bowl with wet cloth and allow it to rest for 3 hours to soften.

Then the entire mixture is kneaded well, flattened, oiled and folded repeatedly. This is then allowed to rise further for 20 minutes.
Repeat the process of folding and kneading.
Finally the dough is divided into many dough balls of the size of golf balls or little larger, dipped in oil and left under a wet muslin cloth cover to prevent it from drying.
Then each ball is taken out, flattened on an oily platform and spread out first by hand and then by a gentle process of spinning and tossing to make it as thin as possible.
Alternatively you can roll into a thin sheet and pull at its edges  to stretch out and become thin.
Then the edges are folded to form a big square (about 10 inches).
This is then cooked on flat iron skillet with oil spread on it.
This is fried on both sides to make the process complete.
This is  'roti  tisu' or tissue bread and it is known as Veechchu roti in Jaffna. The names reflect the process of spinning and spreading the roti. The act of spinning and tossing is a process you can watch with amazement and it is an art which you will have to learn.
This can also be made round without spinning and tossing but flattened to a round form and frying on the skillet.

Serve with:
Traditionally it is served with dhal curry or meat curry.

With fried eggs
Kothu Roti
Roti with various fillings such as meat of some kind or vegetable mix

Friday, December 17, 2010

Paneer Masala

250 grams
2 cups
Green cardamom powder
1/4 tsp.

Black pepper powder
1 tsp.
Vegetable oil
3 tbsp.
Paste of ginger-garlic
& green chilli
1 tsp.
1 tsp.
Turmeric Powder

1/2 tsp.
Red chilli powder

1 tsp.
Cumin seeds

1 tsp.
Coriander leaves
for decoration
Salt to taste

Grate the paneer.
Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
Heat oil in a pan.
Fry cloves, cumin seeds, ginger-garlic-green chilli paste.
Add cardamom powder, black pepper powder, chilli powder, salt, turmeric. Stir well.
Add pulpy tomato sauce. Fry for 4-5 minutes more.
Add water and boil. Let it cook on medium heat till the gravy becomes thick.
Finally add the grated paneer. Do not cook for more than a minute after putting paneer. Remove from heat.

Paneer masala is ready to be served. Decorate with chopped green coriander leaves.

Wednesday, December 15, 2010

Thai Green Chicken Curry

  • 1 tbsp oil
  •  2 tsp. Green curry paste
  •  1 can of unsweetened Coconut milk
  •  1 tbsp brown sugar
  •  2 tsp Fish sauce
  •  1 lb boneless chicken breasts, cut into 1/2 pieces
  •  1 large red bell pepper cut into strips
  •   Kaffir lime leaves, chopped
  •  2 tbsp lime juice
  • 1/4 cup Thai basil leaves,chopped

Heat oil in wok skillet, stir in green curry paste, about 2 minutes.
Stir in coconut milk, brown sugar and fish sauce and bring to a gentle boil on medium heat for about 8-10 minutes.
Add chicken pieces and red bell pepper strips, cover skillet and let simmer on medium low heat for about 30 minutes or until chicken is cooked.
Lower heat and stir in Thai basil leaves, Kaffir lime leaves and lime juice, and let simmer for 3-5 minutes.
Serve in bowls poured over jasmine rice or rice of your choice o rice.