Wattaka Kalu Pol - Srilankan Pumpkin Curry

Ingredients:
1/2 of medium sized pumpkin peeled and cubed
1 onion finely chopped
1 teaspoon garlic minced
2 green chillies slit
1 sprig curry leaves
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1 cup of coconut milk
Salt to taste
1 tablespoon vegetable oil or coconut oil

Spices:
1 teaspoon turmeric seeds
1 teaspoon red chilli powder or to taste
1 teaspoon dark roasted Srilankan curry powder

Garnish:
1 teaspoon short grained rice and 2 teaspoons of desiccated coconut
1 sprig of cilantro

Method:
Heat oil in a pan on medium and add mustard seeds and fenugreek seeds and let them splutter.

Next add curry leaves followed by onion, garlic and green chillies. Saute until onions are translucent.

Next add in the pumpkin along with all the spices and mix.

Add the coconut milk and water if needed and stir and cook on low heat until pumpkins are tender.

While this is cooking, dry roast rice and desiccated coconut and grind it.

Once the curry is done, add some of the ground rice and coconut mixture along with cilantro and serve hot with steamed rice.

Comments

Sichuan Fried Rice with Doubanjiang

Serves: 2 Total time: 12 minutes Ingredients: 2 cups left over rice 2 scallions chopped (white and green separated) 1/4 cup red onion chopped 2 garlic cloves minced 1/2 cup shiitake mushroom chopped 1 cup red and green bell pepper diced 3 tablespoon of oil (divided) Salt to taste Black and white pepper to taste Sauce: 1 tablespoon broad bean chili sauce (Doubanjiang) 2 tablespoon light soy sauce 1 teaspoon vinegar Method: Heat 1-1/2 tablespoon of oil in a pan and saute scallions (white) along with onion and garlic. Next add rice and break it down well and stir fry it for a minute. Add soy sauce and vinegar and mix well. Take the rice out in a separate bowl and heat the remaining oil. Saute all the vegetables and mushroom well. Add the broad bean chili sauce and mix well. Do not over cook the vegetables. Mix rice and adjust salt and pepper to taste. Garnish with scallions (greens) and serve hot. ...

7 grain pancake with discard

Ingredients: Flour mix: 2 tablespoon whole wheat flour 1 tablespoon rye flour 2 tablespoon plain flour 1 tablespoon spelt 1 tablespoon sorghum flour 1 teaspoon flaxseed meal 1 tablespoon finger millet flour Others: 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon discard 80 ml milk or as needed 1 mashed banana Method: Mix all the dry ingredients and sift a few times to incorporate things well. In a mixing bowl add discard, milk and banana and mix well. Add the dry ingredients and mix everything until a smooth batter forms. Grease a skillet and pour ladleful, cook until bubbles form and flip after 40 seconds and cook on the other side. Once done, serve hot. This roughly yields 6 small pancakes. Note: You can adjust the quantity of milk as needed. I usually add an equal amount of milk to dry ingredients, in this case, the dry ingredients weighed about 80 grams.

Goan Channa Ros/Tonak - White peas in Coconut Gravy

Channa Ros - White Peas Coconut Gravy Ingredients: 2 medium potatos cubed 2 cups of vatana or white peas (soaked overnight) 1 teaspoon of turmeric powder salt to taste 1 teaspoon of tamarind paste 1 medium onion chopped and divided 2 tablespoon of oil divided Cilantro to garnish Masala: 2 teaspoon of coriander seeds/dhania seeds (can use powder) 4 cloves 8 pepper corns 1/2 teaspoon fennel seeds 1 inch piece of cinnamon stick 1 teaspoon of poppy seeds 1/2 teaspoon cumin seeds 4-5 dry red chillies or to taste 1/2 cup grated coconut or coconut milk Method: Soak the peas overnight and cook along with potato until tender but do not overcook. In a separate pan, roast all the dry spices until aroma wafts from the pan. Set aside to cool and heat 1 teaspoon of oil and saute half of the onion. If using fresh coconut, saute along with onion until light brown in color. If using coconut milk, just saute onion. Set it aside to cool. In a ...

Around The World On Your Plate

Search This Blog