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.

Cashew Rice with Roasted Chicken and Eggs

Hi Everybody !!
I know the name of this recipe is quite too long :) but what to do, I couldn't think of a better name for my own creation..So we'll go on with "Cashew Rice with Roasted Chicken and Eggs".








Ingredients:
Rice                 1kg (basmati)
Margarine            100g
Oil                  1/4 cup
Turmeric Powder      1 1/2 tsp (1.5 tsp)
Cashew Nuts          100g (or as required)
Eggs                 Half dozen
Black Pepper Corn    8-10
Cloves               6
Cardamom             4
Cinnamon Stick       1
Chicken Stock Cubes  2 cubes
White Vinegar        1 tbsp
Salt                 As required

Chicken Whole        (should be around 1-1.5kg)
Vinegar              1 cup
Oil                  (to fry the chicken)
Ginger Paste         1 tsp
Garlic Paste         1 tsp
Red Chili Powder     2 tsp
Salt                 As required
Food Color (orange)  1 pinch or equivalent drops


Preparation:
Rice > First of all, wash and soak rice for 10-15 mins. Then take a pot, put margarine and oil together. When the mixture gets hot, put black pepper corn, cloves, cardamom and cinnamon sticks. Allow them to fry till slightly brown. Now add water (required for a kg of rice). Add vinegar, salt, turmeric powder and chicken stocks, then let the water boil.
Soon as the water starts boiling add rice in it, and cook it.
Fry cashew nuts and boil eggs to dress the rice.


Chicken > Make slight cuts on the chicken, in order to deep fry it (you may see it in the picture above). Now take a big bowl, so that you can dip the whole chicken in the marinate.
To prepare the marinate, mix vinegar, ginger and garlic pastes, salt, food color in a litre of water. Now put the chicken in the marinate and leave it for 6-8 hours in a refrigerator. The bowl should be covered.
After 8 hours strain the marinate and let the chicken dry completely. After it's dried apply chili powder on it.
Now deep fry the whole chicken in a fryer or a frying pan.


Serving:
Your Cashew Rice with Roasted Chicken and Eggs is ready to be served :) You can use your skills to decorate the dish. Well, how I dressed it up you can see in the picture.
Additionally, you can serve it with a salad and chili paste.

Kiribath (Milk Rice)

Introduction:
Kiribath is a traditional Sri Lankan dish, made from Rice and Coconut Milk. In Sinhalese (Sri Lankan language) the word "Kiri" means Milk and "Bath" means Rice.
It is usually made on very special occasions like Wedding Ceremonies, New Years, Religious Festivals etc. It's also served for breakfast on the first day of every month.
Ingredients:
1. Rice (Unpolished)     500g
2. Coconut Milk (Thick)  500ml
3. Water                 As required
4. Salt                  According to taste

Preparation: 
Clean and wash the rice, put them into cooking pan and then put water to cook the rice. Keep your index finger on the surface of rice and put water upto second joint of your finger. Cover and cook in low heat.
When you're done with rice then add coconut milk and salt, stir and cook for few minutes. When the milk is absorbed into the rice then turn off the stove. Now take a tray and place a banana leaf on it, and then put the prepared kiribath on the leaf and flatten it using a spatula or a flat spoon, then cut it into diamond or square shapes and serve with bananas, jaggery and Lunu Miris (a Sri Lankan chilli paste). I'll discuss the Lunu Miris later :)