Shrimp fritters

Ingredients

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

Method:

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.

Aloo Palak ( Indian Potato and spinach curry)

Ingredients:

• 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

Method

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.

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

7.  Add fresh cream if desired

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

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

Pork vindaloo

Ingredients:

·         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

Ingredients

·         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.

Crispy Vegetable pakora

Ingredients

·         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

Method

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.

Rampe Karapincha 03-05-2011 Part 1