Friday, May 27, 2011

Rasin Rasa -Chef Duminda On SIRASA TV -0211-05-25.mpg

Rasin Rasa -Chef Duminda On SIRASA TV -0211-04-27.mpg

Sunday, May 22, 2011

Pork vindaloo


·         500 g    pork  cubes
·         4 tbsps Vindaloo Masala paste
·         50 g      onions chopped fine
·         2 tbsp   ginger paste
·         2 tsp     brown sugar
·         2"          stick of cinnamon
·         3           cloves
·         3 tbsps  cooking oil
·         Salt to taste
·         Water

·         Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 12 hours.
·         Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.
·         Add the  sugar and stir well.
·         Add the meat only (leave behind marinade paste/liquid for later) and brown well.
·         Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.
·         Stir well, reduce flame and cook till pork is tender.
·         Serve with plain boiled rice or Jeera Rice.

Thursday, May 19, 2011

Crispy Vegetable pakora

·         150 g       chickpea flour
·         1 tsp tsp   ground coriander
·         1 tsp         salt
·         1/2 tsp      ground turmeric
·         1/2 tsp     chili powder
·         1 tsp        garam masala
·         2             cloves garlic, crushed
·         1             Cup water
·         200 ml     oil for deep frying
·         100 g       cauliflower florets
·         3              onions, sliced into rings

1.     Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2.     Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3.     Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4.     Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.