Monday, February 28, 2011

Cauliflower curry


250 g Cauliflower, cut into florets
Oil for deep frying
50 g onions
2 green chilies
25 g cloves of garlic
20 g ginger
2 tomatoes made into a puree
2 tsp red chili powder
1 tsp coriander powder
2 tsp garam masala powder
1/2 tsp turmeric powder
Salt to taste.

• First deep fry the washed cauliflower flowerets and keep aside.
• Now heat 2 tblsp oil in a wok.
• Make a paste of onions, green chilies, ginger and garlic and put it in the wok.
• Saute till it changes color and add the tomato puree to it.
• Now add all the spices, salt and saut etill oil separates.
• You can now add the flowerets, a cup of water and mix well.
• Garnish with chopped fresh coriander

Saturday, February 26, 2011

prawns with cheese and milk


100 g Cheese
100 ml Milk
• 600 g Prawn (deveined and boiled)
• 1 tbsp Butter
• 4 tbsp Chili Sauce
• 3 Potatoes (boiled and mashed)
• 1 tsp Mustard cream
• 2 tsp Soya sauce
• 3/4 tsp Pepper powder
• 2 Onion
• 2 Tomato
• 1 Bunch Coriander Leaves


• Mix cheese ,milk with prawns.

• Add mustard past, soy sauce, chili sauce, pepper and salt.

• Mix potatoes with the above mixture.

• Take a baking dish and grease it with butter.

• Pour the above prepared mixture in it.

• Garnish with onion and tomatoes.

• Bake in oven over 175 C for about10 minutes.

• Cheese Prawns are ready.

• Top with chopped coriander leaves and serve

Friday, February 25, 2011

Brinjol Rice


300 g plain rice
1 1/2 tsp mustard seeds
2 curry leaves
3 tsp. vegetable oil
150 g eggplant
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

• Boil rice and keep aside.
• In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
• Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

Thursday, February 24, 2011

Carrots and Orange salad with curd


• 100 g Curd
• 1 tsp Salt
• 1 tsp Pepper powder
• 2 tbsp Oil
• ½ tbsp Mustard
• 1 tbsp Lime juice
• 1 Orange
• 2 Carrots


• Soak grated carrots in cold water for an hour (approximately). Drain water.
• Separate the slices of orange and set aside.
• Add mustard, lime juice, curd, salt and pepper powder, mix well.
• Refrigerate it for half an hour and for better taste serve it chilled.

Wednesday, February 23, 2011

Chicken fried rice

• 200 g cooked rice
• 100 g cooked chicken
• 2 eggs
• 50 g green peas
• 1 onion
• 1 green onion
• Seasonings
• Light Soy Sauce
• Oyster sauce
• Salt
• Pepper
• Oil for stir-frying, as needed

Beat the eggs lightly with add a dash of salt

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat
turning over once. Cook the other half the same way.
Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce.
Add the chicken, onion and green peas and combine thoroughly. Serve chicken

Monday, February 21, 2011

Mee Goreng

2 tsp Cooking oil
2 cloves garlic
3 tbs chili paste or to taste
500 g Yellow Noodles
115 g Dried bean curds
100 g potato
2 eggs
100 g Calamari
25 g bean sprouts
25 g spring onion
2 red chilies
1 lime

3 tsp soy sauce
2 tap dark soy sauce
3 tsp tomato ketchup
Sugar and salt to taste

Heat the wok and pour in the cooking oil.
Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids.
Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the bean sprouts and quick stir for another 1 minute.
Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Spiced lentil and vegetable soup

• 2 tsp oil
• 25 g red onion
• 25 g garlic
• 25 g celery stalks
• 1 tsp curry powder
• 200 g diced tomatoes
• 750 ml vegetable stock
• 200 g lentils, washed, drained
• 2 capsicums, chopped
• 2 small eggplants, chopped
• plain yoghurt and coriander leaves, to serve

1. Heat oil in a large saucepan over high heat.

2. Add onion, garlic and celery. Cook, stirring, for 5 minutes or until onion is soft.

3. Add curry powder. Cook, stirring, for 1 minute or until fragrant.

4. Add tomato, stock, 2 cups cold water and lentils
5. Cover. Bring to the boil. Reduce heat to low. Simmer for 45 minutes.

6. Add capsicum and eggplant. Simmer, covered, for 40 minutes or until vegetables and lentils are tender.

7. Season with pepper. Serve soup with yoghurt and coriander.

Sunday, February 20, 2011

Join with Chef Duminda

Dear Ladies and Gents
Here is a chance for you to cook with,
Chef Duminda
(Sirasa TV Presenter, Recipe presenter to “Rasa Saraniya’ paper, Professional Demonstrator, Executive Chef at Weligama Bay Resort and Spa)

A cookery demonstration class for all cookery lovers is being held at,
‘Aunty D’s Care Home and Nursery’
No. 16A, Upper Dickson road, Galle.
On every Sunday from 9.00am to 12.00noon.
Chef Duminda Abeysiriwardena - 0777343550.
(He writes to an Australian website “the lanken” on regular basis)

Saturday, February 19, 2011



200 g Chocolate biscuit
350ml Coffee
4 tbs Grand Marnier
4 Eggs separated
125g Sugar
400g Mascarpone cheese
Pinch of salt
2 tbs cocoa powder

Then break all the biscuits into 2 to 3 pieces each.
Divide the quantity of biscuits in half and using the first half line the bottom of the bowl.
Spoon half of the coffee over the biscuits and then drizzle with half of the liqueur.
Whisk together the egg yolks and the sugar until thick and creamy.
add the mascarpone cheese and stir well until smooth and thick. In another really clean bowl.
whisk the egg whites until stiff peaks form, then add the pinch of salt.
Gently fold the whisked egg whites into the cheese - egg yolk mixture.
It’s usually best to add a little of the egg whites first,
fold in gently then add the rest of the egg white mixture in around 2 to 3 batches, until all in and mixed up.
Spoon half the cheese/egg mixture over the biscuits in the bottom of the bowl or dish.
Place the other half of the broken biscuits on top of the cheese/egg mixture,
spooning the remaining coffee and liqueur over the biscuits. Again cover with the remaining mascarpone and egg mixture.
Sift the cocoa powder over the top of your tiramisu dessert.
Cover with cling film, and place in the fridge for at least 2 hours, some people can manage to leave the tiramisu overnight, so it is really chilled for breakfast!

Thursday, February 17, 2011

Fried Sweet potatoes


500 g sweet potatoes

300 ml cup oil

1 tsp chilli podwer



1. Peel the sweet potatoes and slice thin.

2. Heat the oil in a skillet and fry the potatoes in it until browned.

3. put salt and chilli powder and mixed it.

Inset of potato chips this is easy to make at home..and try the deferent

Sunday, February 13, 2011

Beef Curry

• 400 g Beef cubes
• 50 g Chopped onion
• 50 g Chopped tomato
• 1 tbs Roasted Curry powder
• 1/4 tsp Salt
• 25 g Chopped garlic
• 1tsp Chilli Powder
• 1 tsp Curry powder
• 1 cup Water

1. Heat the oil. Add the garlic and onion sauté for few minutes.

2. Add the beef and stir for few minute..

3. Add the curry powder, chilli and mixed it.

4. Add chopped tomato and mixed

5. Then put the water and bring it to boil. Add salt and ready to serve

6. Served with stem rice

Wednesday, February 9, 2011

Club Sandwich

• 4 slices white bread
• 1/4 cup mayonnaise
• 2 lettuce leaves
• 4 slices vine-ripened tomatoes
• salt and ground black pepper
• 2 slices crispy cooked bacon
• 2 sliced roasted chicken
• 4 frill picks, or plastic cocktail swords
Serving suggestions:
• Potato chips
• Sweet Pickles
Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the chicken. Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.

Devilled Prawns


10 large Prawns
1 lime
1 clove garlic
1 small onion
1 tsp ginger
1 tsp green pepper
1 crushed chilli
Seasoning, oil


Remove heads of prawns, but keep tail. Remove spinal cords.

Mix lime, garlic, onion, ginger, pepper and chilli in an oven dish.
Add prawns, and leave to marinate for 20 minutes.

Strain prawns.
Saute for a minute on each side, and serve on mounds of rice.

Tuesday, February 8, 2011

Saute sliced Pork


1 tbsp oil
200 g pork slicers
1 onion, chopped
1 Garlic chopped
0.5 green (bell) pepper, chopped
2 no tomatoes, chopped
2 tsp mustard
1 tbsp Worcestershire sauce
0.5 tsp sugar
2 tsp Chilli
Salt and freshly ground black pepper


1. Heat the oil in a large frying pan

2. and brown the pork on both sides.

3. Transfer to an ovenproof dish.

4. saute the onion and green pepper in the oil until soft but not brown, stir until cook for 1 minute.

5. Add the remaining ingredients, seasoning to taste with salt and pepper. Stirring constantly, until the sauce is thick and smooth. Pour over the pork,

Chilli Calamari salad


• 2 long chillies, deseeded, finely chopped
• 2 small red chillies, deseeded, finely chopped
• 3 onions, thinly sliced
• 2 garlic cloves, crushed
• 1 lemon, juiced
• 1 tsp vinegar
• 100ml olive oil
• 500 g calamari

1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.