Thursday, June 28, 2012

Finest Sri lankan fingers

Wednesday, June 20, 2012

Chef Duminda @ Mayurana

Mayurana is one of fin dinning restaurant in Galle.this is my wonderful Amazing kitchen.we use this kitchen only for fim dinning.and cook with Chef Duminda Cookery programs.
Welcome to my kitchen,share all my experience with us..

B.B.Q Sausagers with baked beans

• 1/2 cup prepared barbecue sauce
• 1/2 cup water
• 2 tablespoons tomato paste
• 1 tablespoon molasses
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1 tsp butter
• 1 medium onion, chopped
• 4 cooked chicken sausage
• 100 g of baked beans,chick peas or kawupi

1. Whisk barbecue sauce, water, tomato paste, salt and pepper in a medium bowl.
2. Heat oil in a large saucepan over medium heat. Add onion a and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
3. Reduce heat to medium-low; add beans, chick pea or kawupi and the sauce mixture to the pan. Gently stir to combine, cover and cook until heat

Tuesday, June 19, 2012

Vegetable Cutlet

200 g Carrot
100 g Potatoes
100 g Green Peas
1 no  Onion
 1       Eggs
2       Green chillies
Ginger, Red Chilli Powder,
 Garam Masala powder,
Coriander leaves - a small bunch
Oil to fry.

1.      Take 1 cup peas, add 1/2 spoon garam masala powder. Finely chop carrots. Take whole potatoes. Cook these 3 in separate vessels, in the cooker.
2.      Fry chopped onions, chopped green chillies and chopped ginger.
3.      Then add the cooked peas and carrots.
4.      Add chopped coriander, salt to taste. Remove from Flame.
5.      Peel potatoes, mash them and add to this prepared vegetable.
6.      Shape it to cutlets. The trick here is not to use even a drop of water, then we can get it in cutlet shape.
7.      Beat 2 eggs well.
8.      Dip the shaped cutlets in egg and dip them in bread crumbs. (Using eggs is optional). Can directly dip the cutlets in bread crumbs.
9.      Spread these cutlets on a large plate and refrigerate them for 1/2 hour.
10.  Then Deep fry them in hot oil.

Chef Duminda;s Fine work @ Mayurana