Hari (Green) Chutney

INGREDIENTS:

(measuring cup used, 1 cup = 250 ml)

Coriander Leaves                            1 cup
Mint Leaves/ Curry Leaves (Additional)      ½ cup   

Green Chilies                          6-8 (or a/c to taste)        

Cumin Seeds                                 1 tsp

Garlic                                      6 cloves

Lime Juice                                  1 tbsp

Salt                                        To Taste
Water                                       To grind

                               
METHOD:

Chop rinsed coriander leaves, curry leaves/ mint leaves (optional). Roughly chop garlic and green chilies. Take all the ingredients in a small blender/grinder jar. Add 1 or tbsp water and grind a smooth chutney.Transfer it to a serving bowl. Serve it as a condiment with snacks. 

Pineapple Cake

Ingredeints:
Flour                                      150gm
Caster Sugar                               150gm
Eggs                                       5
Salt                                       A pinch
Vanilla Essence                            1/2 tsp
Butter Melted                              25 gm

Pineapple Topping & Filling:
Pineapple (Chunks)                         200gm
Fresh Cream (Chilled)                      400 ml
Icing Sugar                                4 tbsp or 2 0z

Preparation:
Sponge Cake:
Take A dry, clean bowl put eggs and sugar. Beat until a creamy mixture is formed (15 minutes with an electric beater). Add vanilla essence to the mixture and beat it again. When the mixture becomes too creamy, add flour and melted butter and mix with your hands gently. Put this mixture in a greased and flour dusted baking tray and bake it for 30-35 minutes at 200°C.

*.The oven has to be preheated so the cake would bake immediately.

Pineapple Topping & Filling:
Beat 400 ml in a dry bowl until a thick creamy mixture is formed. Add icing sugar gradually (1 tbsp at a time)while beating the cream. Cut the sponge cake into two halves.Sprinkle or spray pineapple syrup on the bottom half. Apply the whipped cream on the bottom half with the help of a palette knife. Spread the pineapple chunks on it. Cover it with other half. Spray or sprinkle left over pineapple syrup. And apply the whipped cream to cover the cake. Decorate the cake as desired, using pineapple chunks or slices.

TIP: Dip palette knife in a hot water bowl, dry it, to apply cream  neatly :)

Kanjhi

Ingredients:
Broken Basmati Rice          250g
Meat (Chicken/Beef/Mutton)   250g
Curd                         150g cup
Tomatoes                     4 Medium Sized
Curry Leaves                 8-10 Fresh Stems
Fenugreek Seeds              2 tbsp
Garlic                       20 Cloves
Chicken Cubes (for flavour)  2 pcs
Black Pepper                 1 tsp Freshly Crushed
Chilli Flakes                1 tsp
Chilli Powder                1 1/2 tsp
Turmeric Powder              1 tsp
Garam Masala (all spices)    1 tsp
Ginger Garlic Paste          1 tbsp
Oil                          4-5 tbsp
Butter                       50g
Coconut Milk (thick)         2 cups
Salt                         To Taste


Preparation:

Sponge Cake

Ingredients:

Flour                150g

Caster Sugar         150g 

Eggs                 5

Vanilla Essence      1/2 tsp

Salt                 1 Pinch

Butter               25g

Method:

Take A dry, clean bowl put eggs and sugar. Beat until a creamy mixture is formed (15 minutes with an electric beater). Add vanilla essence to the mixture and beat it again. When the mixture becomes too creamy, add flour and melted butter and mix with your hands gently. Put this mixture in a greased and flour dusted baking tray and bake it for 30-35 minutes at 200°C.


*.The oven has to be preheated so the cake would bake immediately.

Chocolate Brownies

Ingredients:
Batter:
Flour                  1 1/2 Cup
Caster Sugar           1 1/2 Cup
Eggs                   4
Cocoa Powder           4 tbsp
Oil                    1 Cup
Butter(melted)         1/2 Cup
Coffee                 1 tsp
Baking Powder          1 1/2 tsp
Vanilla Essence        Few Drops

Topping:
Cocoa Powder           4 tbsp
Caster Sugar           4 tbsp
Honey                  2 tsp
Butter(melted)         1/4 Cup
Lemon                  Few Drops

Preparation:

*.Preheat the oven to gas mark 180ºC. Prepare your baking pan by greasing it with butter.

Batter:
Sieve flour, baking powder and cocoa powder together in a bowl and keep it aside. Take another bowl add eggs one by one, whip well after each addition. Now add caster sugar and vanilla essence, beat until it dissloves. While beating add butter and oil, keep beating for about 6-8 minutes until a smooth mixture is formed. Now, fold in the sifted dry ingredients. Pour into the pan and bake for approximately 30 minutes.

Topping:
Add cocao powder, caster sugar, honey & lemon in the melted butter, mix well to make a paste(add a little water if required). Now apply the paste on baked brownies. Store in an airtight container when cool.

Srilankan Beef Rolls

Ingredients:
Stuffing:
Beef(Small Cube Cut)       500g
Potatoes                   1 Kg
Onion                      300g
Green Chilli               12-14
Curry Leaves               5-6 Sticks
Black Pepper Crushed       3 tbsp
Salt                       To Taste
Lemon Juice                1 tbsp
Chicken Powder             2 tbsp
Garlic Cloves              6
Ginger                     2'' Piece
Oil                        To Fry

Cover:
Flour                      600g
Egg                        1
Salt                       1/4 tsp
Water                      To Make Paste

Coating:
Bread Crumbs               250g
Egg                        1
Flour                      100g
Water                      To Make Paste

Praparation:
Stuffing:
Cut the potatoes into small cubes and boil it. At the same time take another pan, put beef, garlic, ginger, 1 tbsp crushed black pepper and salt put some water and boil the beef. If water remains after boiling dry it at high flame. Cut the onions(omelette cut). Chop green chillies and curry leaves finely. Take a big pan pour 3-4 tbsp oil and put curry leaves, fry it slightly, then put onions, green chillies stir it for a minute. Put boiled beef and potatoes mix it well, while mixing mash the potaoes slighty. Now, put chicken powder and crushed black pepper. Remove from stove and add lemon juice. Leave this stuffing to get cool.

Cover:
Blend egg, flour, salt. Add water to make paste.Heat a frying pan, apply a little oil by a cloth. Pour 1/4th cup of mixture in the pan to make a pan cake. Now, fold the stuffing in pan cake layer to make a roll.

Coating:
Beat an egg, flour, water to make a sticky paste. Put the rolls one by one in the paste then cover it with bread crumbs. Put them in freezer for about 10 minutes. Then deep fry the rolls.

Serving:
Blot the excess oil in a kitchen tissue paper. Your SriLankan Beef Rolls are ready to be served:)

Biryani

Introduction:
Biryani, needs no introduction as it is quite popular in South Asia, as well as in rest of the world.
Biryani is a Persian word meaning "roasted". It's an Iranian dish which later became popular in Sub-Continent (India and Pakistan). Now the popularity of Biryani has increased in the whole world.
It usually consists of rice and meat (beef, chicken, mutton or fish). Vegetable and Egg Biryani are also some of the variants.


Ingredients:
Beef/Chicken/Mutton              500g
Rice (Basmati)                   750g
Onions (Finely Sliced)           250g
Potatoes (Cut in Half)           250g
Tomatoes (Chopped)               250g
Curd (Plain Yoghurt)             150g
Oil or Ghee                      1 to 1 1/2 Cup
Dried Plums                      4 to 5
Black Cardamom                   2 to 3
Black Pepper Corn                8 to 10
Cloves                           6
Cardamom                         4
Cinnamon Stick                   1
Bay Leaves                       2
Cumin Seeds                      1/4 tsp
Mace, Nutmeg and Cardamom Powder 1/4 tsp
Garam Masala Powder              1/2 tsp
Red Chili Powder                 1 1/2 tsp
Turmeric Powder                  3/4 tsp
Orange Food Color                less than 1/4 tsp
Coriander Powder                 1/2 tsp
Salt                             As Required
Ginger Paste                     1 tbsp
Garlic Paste                     1 tbsp
Green Chili                      8 to 10
Mint Leaves Stems                6 to 8 
Kewra Water                      1 tsp

Preparation:

Take a large flat bottomed pan(for 2 kg Rice). Heat 1 cup oil and fry onion util golden brown. If you are preparing Mutton or Beef Biryani then dont take out onion from the pan, if Chicken Biryani, then take out the onion (golden brown) draining the oil in the pan and spread the onion on a paper (crush it well& keep it aside).
Now put black pepper corns, cloves, cardamom, cinnamon sticks, cumin seeds, bay leaves and meat in the pan. Fry the meat adding ginger garlic paste, now put chilli powder fry it for a minute, then put 1/4 cup water and add termeric powder, corriander powder, garam masala powder and crushed black pepper. Add tomatoes, curd, (crushed onion if chicken biryani) and dry plums. Now put the potatoes and cook at very low flame till potatoes and chicken gets tender (if beef or mutton,add potatoes and a cup of water, after the meat is half done). Then increase heat and stir well untill oil seperates from the gravy and thick gravy should be left when the meat is done.