SRI LANKAN ‘AMBULTHIYAL’


This is an authentic dish of Sri Lanka. This dish descended from people with lesser

privileges in olden times , before the birth of the refrigerator .The need to preserve fish

for  quite some time led to the discovery of this recipe .

The fish used in this recipe should be like tuna preferably with less bones , fillets will be

best suited.

The key ingredient is kokum/ garcinia Cambogia/kodumpuli.

Like Sri lankans Keralites  too,use this ingredient widely in their preparations.

As, this ingredient aids in fatburn many people add this in many drinks and dishes now.

This a blackish curry made with few ingredients and no oil.

Rice , milk rice, or coconut rice with this curry and pol sambol ( coconut sambol) is a

good treat and good combination.

Before you make the curry ,add a handful of kokum / Goraka to half a cup water Boil for few minutes till soft to grind . Grind to a paste and use . This could be stored in the refrigerator and used when needed.

To my version of the recipe…

INGREDIENTS

500 gm fish cubes ( medium)

2-3 tblsp of kokum paste

1 tblsp. Pepper powder

1/2 tsp turmeric powder

3/4 -1 tsp chillie powder

1 tsp fenugreek or methi seeds

2-3 pieces of cinnamon

1 piece rampe/pandan leaf

Lots of curry leaf sprigs to cover the bottom of the pot

7- 8 cloves of garlic

3-4 green chillies cut

1 tsp sugar

Salt to taste

1 onion cut into rings ( to be added finally )

METHOD

Wash the fish and apply kokum paste ,pepper powder,turmeric,chilli powder  with salt .

(Check for sourness you prefer and gradually add paste)

Spread the curry leaf sprigs and cinnamon at the base of the clay pot ( some use banana

leaf too). This is done to prevent the ingredients from burning.

Arrange the marinaded fish pieces without clumping, and cook covered with the rest of

the ingredients for 5 minutes.

Next add a little water and cook for a few minutes . In between just shake the pot and

cook on a very slow fire for 10 minutes.Add onion rings and remove from fire and keep

it covered.Serve hot.

This dish is semi dry so don’t use lot of water.

Try this dish from the Lankan cuisine and post in your comments.

DATE ‘N’BADAM HALWA


This halwa is made only with 1 tblsp. of brown sugar.

The sweetness to this halwa is contributed by the dates.

Both ingredients are highly nutritious, and I would title it a healthy sweet.

Now ..for the recipe

INGREDIENTS

1 cup dates  deseeded and soaked in hot water for 10-15 minutes

1/2 cup almonds soaked in hot water and skin peeled

1 tblsp. brown sugar

A pinch of salt

1/2 tsp. cardamom powder

1/2 cup ghee

Few cashewnuts for topping

1/4 tsp grated nutmeg

METHOD

Grind the dates and almonds to a coarse paste.

Use a non stick or thick bottomed pan and add a tblsp of ghee first.

Next ,add the paste with salt and cook ,stirring all the time for few minutes.

Add the sugar and cook for a few minutes .It will change color .

Then add 1/2 cup milk and cardamons and keep cooking till it forms a mass.

Add ghee a tsp.at a time while cooking.

Transfer to a greased plate and top it with sliced nuts .

Before adding nuts, smear some ghee on the top to get a glossy look.

Do try, this energy sourcing sweet and post in your comments and suggestions!

GRAPEFRUIT PICKLE


Today i’m going to give you a recipe for Grapefruit pickle.Grapefruit is low in calories rich

in vitamin C&A,helps in losing fat .Including few slices of grapefruit in your  drinking

water ,makesyou feel lighter,and helps to lose weight.Grapefruit intake ,and inclusion in

salads,juices,not only helps to lose weight ,but regulates insulin levels and lowers blood

pressure ,and prevents stroke.

Those who are under heavy medications like statins,and who have affected kidneys

should avoid grapefruit ,as it may cause adverse reactions,due to its enzyme binding

property.

I used the tropical Indian variety the white one (please check the translation in your

language as there seems to be many names,anyway will upload the image)

Grapefruit pickle

INGREDIENTS

3-4 grapefruits cut into eights

1 tblsp.olive oil

rock salt

For the marinade. 

Mix the cut fruit ,salt (to cover the fruit)and the olive oil and store in a jar for at least a

week.It will be very good if you can keep under the sun or near your stove.

INGREDIENTS FOR TEMPERING

1/2 cup mustard oil/gingelly oil/olive oil

6-7 green chillies

2 inch piece ginger cut fine .

1 tsp.mustard seeds

1/2 tsp fenugreek seeds

few curry leaves

1 tblsp.chillie powder

1 tsp.turmeric powder (optional)

2 tblsp.grated jaggery

salt if required (check after tempering and add)

juice of one lime

a pinch of asafoetida

3-4 dry chillies

1 tsp fenugreek powder (lightly dry roast and powder coarsely)

METHOD FOR TEMPERING

Heat oil and add the mustard seeds,curry leaves,dry chillies,asafoetida,green

chillies,ginger,and the rest of the spices except fenugreek powder and lime.

Add the prepared grapefruit pieces,lime juice,fenugreek powder,and switch off the flame

immediately.

Allow to cool and store in sterilised jars.Best if used after minimum 2 days.

Note:The same recipe can be used for lime pickle .

Tip:The use of mustard oil in pickles gives a better taste always

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POTATO COCONUT SALAD


Potato for some is a misconception that it makes you fat.Of course if you are taking potato

mixed with butter(potato mash),french fries,fried potatoes will definitely play the role of

making you fat.People who want to gain weight can opt for food like that.It is always

important to take food according to your own body structure and requirements.

Potato is one of the common and important food which carry a wealth of health benefits.

This seems to be a staple diet for many around the planet.The research so far shows that

potato helps to reduce cholesterol,boost heart health,immunity,eye health,skin and many

more healthy facts.Potato is a storehouse for energy,minerals and vitamins .Potatoes store

70-80 percent of water content of it weight,so regular intake of this vegetable,ensures you

with a good supply of water and ions in the body.whew..!

Now for the simple recipe.(no butter/oil)

Ingredients

200-250 gm boiled potatoes

2 green chillies chopped

3-4 stalks of spring onions chopped fine

3/4 cup coconut grated

1 tsp.chilli flakes

1/4 tsp.pepper powder

a pinch of nutmeg grated

juice of 1 lemon or 1 tsp.amchur powder(dry mango powder)

salt to taste

Method

Mix all these together .Do not mash well.Break the potatoes with your fingers.This can be

served with any meal.Good for a wrap,nuggets,or filling for samosas,or toasted

sandwiches

BABY CORN FRITTERS (corn bajji )


This is a’ quick dip and fry’ recipe.Kids will love it,and a healthy snack too.

Simple and easy crunchy snack or starter..

For the recipe now

INGREDIENTS

10 -15  baby corn

1 tsp.chilli powder

salt to taste

For the batter

1 cup besan flour/gram dal flour

2 tblsp.rice flour

1 tblsp.plain flour (maida)

1 tsp.chilli powder

a pinch of asafoetida

1/4 tsp.fennel seeds

a pinch of soda bi carb(optional)

salt to taste

oil

METHOD

Mix all the ingredients for batter with a little water.(like dosai batter)

Mix the chilli powder and salt to the corn.

Heat oil .Take two tblsp.from the  heating oil and pour into the batter and mix.

Now dip each corn in the batter and fry on a medium flame till golden brown.

Serve with any sauce of your choice.

Tip: You could add 3-4 tblsp.of grated cheese to the batter or dip  in cream cheese

and then in the batter and fry.

This batter can be used to make fish,meat or any vegetable fritters of your choice.

If using fish or prawns crush 2-3 pips of garlic and add to batter.

 

 

 

 

 

 

 

BROWN CHICK PEAS WITH EGG


This is a very easy dish ,made without oil and tasty too.Good to serve at breakfast.

Can be eaten plain or with any type of bread or rotis.

Its mild on spice too.Good for those who love to diet.!

For the recipe.

Ingredients

1 cup chick pea sprouts / chick peas presoaked and cooked

2-3 eggs

1 green chilli finely chopped

1/4 cup curd

1 tsp.ginger garlic paste

a pinch of turmeric (optional)

3/4 tsp.pepper

1/2 tsp garam masala powder.

salt to taste

Method

Mash the boiled chick peas roughly.

Add the curd,ginger garlic paste,turmeric and cook on a slow fire  for 10 minutes.

Add the  rest of the ingredients including the eggs,and keep stirring till you get the

scrambled look.

Remove from  fire .

If you want to spice up more you could, with chillie flakes or chilli powder.

Very easy,Very quick,Very tasty!

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KEERA VADA (Lentil+greens)


This is a very easy recipe, to make and can be

served as a snack or with iddlis or vegetarian

dishes.If you are serving it as a snack ,you

could serve it with coconut chutney,or any

spicy chutneys of your choice.

You could use any type of greens of your

choice .To name a few,spinach,spring

onions,amarnath leaves(arai keerai),fenugreek

leaves(methi or venthiya ),ponnaganni keerai

Those who don’t like greens will definitely love

this crunchy snack.

For the recipe:(makes 12-15)

INGREDIENT

2 cups channa dal (bengal gram/kadala parippu)

1 tblsp.raw rice

1 cup cut greens

2-3 green chillies sliced

10 -15 small onions or shallots (if adding spring onions with the greens then you could opt out the onions)

6-7 dry red chillies

2-3 pips garlic crushed

1/2 inch piece ginger

1 tsp cummin seeds

1 tsp.jeera or saunf

1 tsp peppercorns

a pinch asafoetida

salt to taste

oil for frying

METHOD

Soak the rice with the dal and the red chillies

for 15-20 minutes.Wash and drain the water.

Grind to a coarse paste(no need to add water)

with ginger,cummin seeds,peppercorns and

jeera.(bold listed).

Add the rest of the ingredients and bind well to

make tiny balls flattened.

Fry till golden brown on medium heat.

Serve hot .

Note :You could add finely chopped coconut /grated coconut before frying.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Horsegram sprouts dosai(pancakes)


Horsegram or kollu,is protein rich,fat burner,and a good source of heat and energy.Compared to other legumes it has the highest content of calcium.Good for arthritis,asthma, bronchitis.It is a tough grain which doesn’t cook easily if not presoaked. Here I’m using horse gram sprouts for a quick and easy preparation. Any lentil which is sprouted, and used will add to the nutrient,and I like to use sprouted gram. Now for the recipe
Ingredients
1 cup horsegram sprouts
1 cup raw rice soaked
2-3 tblsp black gram/ulundu
1/2 tsp cumminseeds
10-12 onions(small)
2 green chillies chopped
1 inch piece ginger
Few curry leaves chopped
1/2 tsp peppercorns
1/4 cup grated coconut (optional)
1 tsp salt.
Ghee or oil
http://calinskitchen.com
Method
Soak the rice and black gram for 20 minutes.Grind coarsely with the sprouts,cumminseeds,ginger,and peppercorns.Add salt.
Mix the cut onions,green chillies, curry leaves,coconut. Mix well and make like pancakes.
Serve with coconut chutney or any chutney of your choice.

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WHITE PEPPER,PEAS PULAO


White pepper is an excellent spice with loads of health benefits.To give an outline of the benefits :Antioxidant, aids digestion,treats headaches,coughs,ulcers,and colds.To list the benefits it will be long,so I take a break here.
We should understand that there are ever so much good, nature has to offer,and  we must always try our best to avail the benefits by avoiding the use of instant foods and processed food.Easy and instant food=Easy and instant sicknesses. Take care in what you consume.Well,now for the recipe. This is a very easy,simple and tasty recipe.
Ingredients
250 gm basmati rice
1 tsp.white peppercorns
1 cup fresh green peas or presoaked
2 cardamons
I piece cinnamon
3 cloves
1 tablespoon dried fenugreek leaves(kasuri methi)
1-2green chillis(slit)
1 tsp.saunf
3 tblsp.ghee
1/4 cup coconut
1 onion chopped
Salt to taste
Method
Wash and soak the rice for 10 minutes.
Grind peppercorns, garlic, ginger, and coconut to a fine paste.
Heat the ghee add the whole spices and onions,till the onions are light brown.Next add the paste and green chillies and saute for 2 minutes with salt. Next add the rice and the rest of the ingredients and saute for about 5 minutes.Add warm water just 1 inch above the rice level.Check the salt levels and cook on a slow fire till done,or transfer all into a rice cooker for easy cooking.
Garnishing is not needed but if you like you could add chopped coriander leaves.
Serve with any spicy curry and raita.

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PLANTAIN FLOWER VADA (VALAI POO VADA)


This is a very healthy dish.The cleaning and cutting is time consuming, but it’s worth the time.I will come to the healthy benefits at the end.Now to the recipe
Ingredients
1 plantain flower
10-12 small onions/bunch of spring onions chopped fine.
2 green chillies chopped fine
2 pips of garlic
2 pinches of asafoetida
Curryleaves
2 tblsp raw rice
1+1/2 cups gram dal soaked for 20-25 minutes.
1/2 tsp.turmeric
4-5 dry chillies(if you like more you can add about 7-8)
1 tblsp.cummin seeds or powder
1 tsp.garam masala powder
1/2 tsp pepper
Oil for frying
Salt to taste

Method to clean. Remove the thick purple layers till you see the white part of the flower.The removed parts will have plantain shape flowers.Remove each,discard the stamen and the polythene like piece.Remove all this,and cut finely along with the white part and soak in buttermilk and turmeric.
NOTE:If you don’t have time use only the white part.
After the vegetable has soaked for 15 minutes. Wash and strain it.
Next grind the dal,rice,dry chillies,garlic and the spices to a coarse paste. Add half of the cut vegetable and just spin the blender for a click (do not grind).Add the rest of the ingredients,salt to taste. Bind well.Make balls and flatten like kebabs.Fry in oil to a golden color.
Believe me when I made this for the first time,all thought it was made with minced meat.

Health benefits :Wards off infections,antioxidants,good for nursing mothers,and many more.

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Variations:You can use 2-3 type od dals if you like.

Horse gram+gram dal+green gram

Gram dal and green gram dal and toor/tuvar dal.

Brown/white chick peas/white peas .

Whatever dals you like can be used with the rest of the ingredients.It really gives you the

taste of minced meat kababs.!Nutritious and tasty!

 

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