Thursday, June 30, 2011

Chicken salad - Cook with Chef Duminda

Cookery Demonstration for People's Bank

Thursday, June 16, 2011

Braised Quail with Mushroom


2  tbs               olive oil
2 no                 quail
1                      small onion, peeled and finely chopped
2 tbs                All purpose flour
200 ml             chicken stock
1                      large carrot, peeled and diced
1 cup               button or oyster  mushrooms, finely chopped
1 tsp                lemon juice
35 g                 chopped fresh parsley
Freshly ground black pepper and salt

Preheat to 180°C (350°F)

1. Heat the oil in a large, flameproof casserole and cook the quail in it over a high heat for about 5 minutes, turning them to brown all over. Remove from casserole and set aside.

2. Fry the onion Stir in the flour and then the stock, carrot. Bring to the boil, stirring continuously.

3. Add the mushrooms, lemon juice and 1 tablespoon of the parsley, and season with pepper.

4. Return the quail to the casserole, bring to the boil, cover and cook in the heated oven for about 15 minutes , or until the quail are tender. Sprinkle with the remaining parsley.

Sauteed beans  sprouts and potato slices blend well with the quail. Leave the diners to remove the skin from their quail and remind them to watch out for the small bones.

Friday, June 10, 2011

Shrimp fritters


100 g            raw shrimps, shelled
50 g             small onion, chopped finely
25 g               clove garlic, crushed
11/2 tsp         fresh ginger, grated finely
1,1/2 tsp        fresh cilantro leaves, chopped finely
2  tsp            ground cumin
1 tsp              garam masala
1/4 tsp          ground pepper
4 tsp             chick pea flour
2 tsp             plain flour
1/2 tsp          salt
Oil for deep frying


Wash the shrimps and devein.

 Drain thoroughly and chop the shrimps very finely.

Mix the shrimps with onion, garlic crushed with salt, ginger, cilantro, pepper, cumin and garam masala in a bowl.

 Use a sheet of clean paper to mix the chick pea flour and plain flour.

 Form a small balls of the shrimp mixture and roll in the mixed flour.

 Heat a wok with oil and when a faith haze appears over the surface, drop the shrimp balls into the oil, a few at a time. Fry over moderate heat until golden brown all over.

Thursday, June 9, 2011

Aloo Palak ( Indian Potato and spinach curry)


  • 500 g     Spinach
  • 4           cloves garlic
  • 25 g      fresh ginger
  • 100 g    onion , chopped
  • 2           green chilli , chopped with seeds
  • 300 g     potatoes , peeled and cubed
  • 2 tsp      tumaric
  • 5 tsp     ghee
  • 1 tsp     cumming seed
  • 1 tsp     gram masala
  • 1 tsp     ground corriander
  • 3 tsp     fresh cream (optional)
  • salt

1.      In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.

2.     Remove from the pan and blend to a fine puree and keep aside.

3.      In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.

4.      Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.

5.      Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.

  1. Simmer for few minutes till the potatoes absorb the flavor.

  1.  Add fresh cream if desired