The culinary corner

Spicy Mango Curry (Sri Lankan Style) Ingrediens Green or half riped mango Onion Galic Chillies Maldive fish Flakes Coconut Milk Cinnamon Water Pandan Leaves Curry leaves Fenugreek seeds Curry Powder Pepper Roasted Curry Powder Chillie Powder Oil for tempering Sugar Salt For tempering the Mangoes Mustard Seeds Chillies Garlic Onions Pandan Leaves Curry Leaves Cinnamon Method. Cut the mangoes to a desired size Leaving the spices for tempering & Coonut milk add all the other ingredients to a pot. Cook that until the mangoes are soft. Add coconut milk. Check the salt and sugar level. Balance the acidity add enough sugar to the curry. Transfer that to a bowl. Next add oil in to the same pan. Add mustard seeds. When it starts spluttering add the rest of the ingredients and cook untill golden brown stiring frequently. Transfer the cooked mangoes in to the pot and cook about a minute. Enjoy with rice or any bread.

Pumpkin & Feta Pizza Ingredients 400g Plain Flour 7g Yeast 1 Tblsp Sugar 1 cup Warm water Tomatao sauce Pizza Fetta cheese Pumpkin slices Olive oil Salt and pepper Method Mix first four ingredients & leave to prove Grill the pumpkin.  Roll the dough to a circle. Add tomato sauce and olive oil to the base first. Next add pumpkin and feta. Bake on 180 about 20 min.

These pancakes are really quick & easy to make and its a full meal if you are a busy person. It takes only 5-10 min to prep and takes few minutes to cook.  You can serve this with a chutney or can eat as it is. If you want to do it at night you can always make the batter in the mornig or even a day ahead and use it when you want. Potato & Vegetable Pancakes Ingredients Peeled potatoes Leeks Eggs Salt & Pepper Milk Chilles Cheese Flour Method Grate the potatoes as fine as you can. Add all the other ingredients. Make a smooth batter. Pour on to a greased pan. Cook them until golden brown on both sides. Rest them on wire racks, Serve with a cutney.

Creamy Snapper Curry Ingredients 1 Whole snapper Onion Garlic Salt & Pepper 1 Tsp Tomato Paste Curry Leaves Fenugreek Seeds Cinnamon Green Chillies Coconut milk Chillie Powder Curry Powder Tumeric powder Oil Method Add Oil in to a pan. Add garlic,fenugreek seeds,curry leaves and cinnamon  and fry several minutes. Next add onions and spices. After add fish and mix well adding water. After add enough salt and coconut milk.

These buns can be made several days ahead for kids lunch boxes or can freeze to reheat when needed. Spring Onion and cheese Bread Rolls Ingredients 425 g Bread Flour 170ml Milk 20g  Butter 4 g Salt 12g Yeast 15g Sugar 11/2 Eggs Mozzarella or any othe r cheese to your choice 1 Bunch Spring Onions finely sliced Method Add sugar and the yeast in to the warm milk and leave to activate several minutes. Add flour and salt in to a mixing bowl adding butter and eggs Next add yeast little by little and knead until it forms a nice soft dough. (about 10-15 min) Put that in to a greased bowl and leave in a warm place to double in size. After take out and put that on to a floured bench top and divide in to 9 equal size portions. Roll them to a rectangle. Put spring onions and cheese in to the middle and roll to a log shape and secure the edges. Brush the tops with eggs and sprinkle spring onions and cheese. Bake on 180c about 25-30 min.

Vegetable & Egg Fry Ingredients Diced Potatoes Diced Zuchchini 1 Cup Celery 1 Onion 1 Carrot Chillies ( Optional) Salt Pepper Eggs Garlic Method Fry onion garlic and add vegetables.  Cook the veggies several minutes. Add salt & pepper. Add eggs. Cover and cook several min. After leave to rest and cut in to slices.

Flat Beans Curry Ingredients 300g Flat beans or green beans MAldive fish flakes Salt 1 Tsp Curry powder 1/4/tsp Tumeric powder 1/2 tsp chillie powder Curry leaves Fenugreek seeds Cinnamon Green chillies 1 Onion 180 ml Coconut milk. Method Add oil in to a pan and add curry leaves, cinnamon and fenugreek seeds. Next add onions.  Then add beans adding maldive fish flakes and spices. Cook several minutes checking for enough liquid to cook. After add coconut milk. Cook several minutes. Serve hot with rice.

Two Tone Bread (White & Chococlate) (super soft) Ingredients 260g of Bread Flour 25g of Milk Powder 1 Egg 7G of Yeast 25g of Butter 25g of Caster Sugar 2 Tablespoons of Cocoa Powder Salt Warm Water Method Add yeast and sugar in to the warm water and let it activate. After add flour ,milk powder, butter, egg and salt in to the mixing bowl and mix well. Next add the yeast mix little by little and make a smooth soft dough kneading 10-15 min. Divide the dough in three equal parts and leave two parts together as white in a greased bowl and take one part and mix chocolate powder and mix well. ( add a table spoon milk to make it sooth.) Next Cover both and leave in a warm place to double in size. After take each dough and roll to rectangles and put them to over lap. Then roll the dough to the other end.  Hde  both ends under the roll and leave to prove in a greased loaf pan. When it is double in size egg wash and bake on 180 c about 30 min. (To ch...

Horse gram or kollu is a legume that people are not interested in. But it has lots of aurvedic values. My grandmother was a very healthy person until the day she passed away. She used to drink the water of horse gram every week. I read several articles about horse gram and found out that it is really good for kidneys and diebetics. Horse gram wade (Kollu wade) Ingredients  1 1/2 Cups of Horsegram(Kollu) (Soaked overnight) - 1 Tablespoon of Maldive Fish Flakes - Chillies - Curry Leaves or Parsley - 1 Onion - 1 Teaspoon of Chillie Flakes - 1 Teaspoon of Coriander Powder - 1 Teaspoon of Salt Method Soak the horse gram overnight and process in a grinder or food processer. Add all the ingredients and make balls or flat wadas.( Add a bit flour if needed) Deep fry until golden brown.

Potato & Leek Bake (Easy Meals) Ingredients - 4 Large Potatoes - 200ml of Sour Cream - Salt - 2 Large Leeks - Garlic - Stock Cube - 1 Cup of Cheese - Pepper Method Boil potatoes peel & cut in to cubes. Add oil in to a pan and fry garlic. Next add leeks, stock cubes and season with salt & pepper. Add potatoes and mix well. Put the mix in to a tray and sprinkle with cheese and bake on 180c about 20-30 min.  Serve hot with ceusty bread or as it is,

Risoni With Chicken & Vegetables Ingredients - Risoni - Leek - 1 Tomato - 1 Tablespoon of Tomato Paste - Green Chillies - Carrot - 1 Onion - 400g of Diced Chicken - 1 1/2 cups of Stock Water - Oil - Salt - Pepper Method Boil Pasta. Add oil in to a pan and add onion & garlic & chillies. Cook several min. Add chicken, salt & pepper  and cook several min. Next add chicken stock, tomatoes and tomato paste. Add carrot and then add leeks. Next add pasta and and mix well Serve hot.

Hot Buttered Calamari ( Cuttle fish/ Squid) ( Rsetaurant Style) Ingredients 500g of Cuttlefish  - 1 Cup of Cashew nuts - Garlic - Red Chillies - Salt - Pepper - 50g of Butter - Spring Onions - Polenta - 1 Teaspoon of Sugar - 1 Teaspoon of Chillie Powder - 1 Egg Method Wash ,clean and cut calamari as instructed. Season with salt pepper and add the egg and mix well. Add polenta or semolina and coat the calamari and deep fry until golden brown. Fry cashews and chillies after. Add butter in to a pan fry garlic and add sugar achillie powder and spring onions. Next add the calamari, cashew and chillies  Mix and serve hot,

Poached Chicken with vegetables & Noodles. Ingredients.. To poach the chicken - 1 Whole Chicken  - 1/2 of a Leek - 1 Onion - Celery  - 1 Carrot - 10 Cups of Water - Thyme - Parsley - Bay Leaves For the soup. Poached and shredded chicken Carrot Potatoes Tomatoes Cerely cabbage Leeks Chillies (Optional) Stock water from the poached chicken (Remove all impurities and Oil) A bunch of bok choy or kale or spinach. Salt and pepper. Method Poach the chicken using all the ingredients in first list and then discard the veggies and remove all the impurities. Add the second lot of veggies from hard to soft . Boil noodles and divide in to bowls. Add the chicken and vege broth. Top with chicken and serve hot.