Brinjal and shrimp wrap

Making dinner for one is very tough especially when you feel like having something special and delicious yet easy to prepare in 10 minutes.
Going through recipes and finding the right recipe is more time consuming.
Being on a particular diet plan and preparing a healthy meal has always been a challenge to me. Especially being a heavy rice consumer in srilankan style with those delicious spicy meat and curry dishes, one can never follow a diet as cravings take over leaving a second thought like this is the last time I eat or i’ll do my walking and workouts tomorrow and make up for the heavy meals.

I have been working on creating a healthy meal and have successfully gone through various invention test which am really glad I did.
One such recipe is the following brinjal and shrimp curry.
I prepared them from scratch and left over shrimps and made myself two wheat flour flat breads that were salt free and oil free.
Surprisingly my first attempt to prepare a salt and oil free Rotti worked out perfectly and was really palatable, soft and delicious that is soaked in oil with adequate salt Rotti.
I would like to share the two recipes below –

brinjal and shrimp curry
Ingredients
1 medium sized round shaped brinjal
1/4 cup prawns
1/2 a medium onion
Salt to taste
A pinch if tumeric
1/3 teaspoon chillie flakes
1/3 teaspoon chillie powder
A dash of crushed pepper
A pinch of cumin
A large pinch of coriander powder
1 teaspoon oil
A slice of line to garnish

Cooking instructions
1.Chop the onions and brinjal into equal size according to the size of you shrimps.
2. Heat oil in a pan and sauté onions with brinjal for 3-4 minutes stirring continuously.
3. Add all the spices with salt to taste.
4. Continue stirring and cook by adding two tables spoons of water until the brinjal is cooked well.
5. Stir in shrimps and sauté for 3-4 minutes or until the shrimps are cooked fine.
Turn off heat and serve it over a wheat flour flat bread.
Garnished with some lime juice from the slice and sprinkle some corrida fee leaves if you have, I dint have any so I couldn’t use.
Coriander leaves should be added to the brinjal and shrimps soon as you turn of heat which will bind the flavor with the curry.
Serve warm like a wrap or separately with some thick dhal.
This curry is prepared using only one teaspoon oil which is ideal for a person on a 1600 calories diet like me 😊.
To make the salt less wear flour flat bread.
Add a cup of flour and knead with some water as required until the dough is smooth and soft.
Roll out on a board and grill over pre heated pan for 2-3 minutes in each side over a medium low flame.

Hope you enjoy this recipe and will be posting more delicious recipes keep watching.

The healthy part of this dish is its prepared with no salt nor oil and is very thin.

 

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Ready to roll up

squeeze the lime before serving.

 

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Tempering in the pan smelled good

Molakia porridge with semolina

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I remember when I was young my mum used to make a porridge with a type of green leaves that was blended to a juice using a mortal and pestle and the juice was mixed into semolina or white raw rice to make a thick porridge which was served with a spicy gravy left over from the previous days lunch or dinner and sometimes a katta sambol or with a piece of juggery for the little ones to make them eat the green healthy porridge for the love of sweet juggery.
Since moving into Dubai I have never seen those leaves and even if I do see a few variety of leaves I cannot recognize them.
Few months back I was walking towards the frozen vegetables section and was very inquisitive to find out what those small packets that was labelled as molakia were and asked my husband. He confirmed it was those same green leaves I used to drink long time back as a porridge. As a person who dint have English as a mother language I only knew what the leaves were called in Tamil and Sinhala. it was modakathan. I decided to buy those packs and try them out although I was a bit in doubt as to what they might be and how they might taste.

I tried the traditional recipe that was passed to me by my family.

Recipe for molakia with semolina

Ingredients
100 gms molakia leaves (chopped)
1/2 cup semolina
2 pinches of salt
2 teaspoons of thick coconut milk
3 cups Water

Cooking instructions
1. Wash the semolina and add into a pot with room temperature water and molakia leaves.
2. Sprinkle two pinches of salt.
3. And cook over a medium low heat stirring continuously until the semolina is cooked and the mixture starts to boil.
4. Add two teaspoons of thick coconut milk and continue cooking while stirring continuously until the mixture boils again to heat the coconut milk for about 2-3 minutes on a low flame.
5. Turn of heat and serve warm with a gravy or katta sambol for a spicy breakfast and if you fancy something sweet try having it with a piece of good juggery or a couple of dates for those who prefer something healthy.

This dish serves 2.
This is a very healthy dish for breakfast.

Below I have uploade a picture of the molakia packet which I believe you can find it easily at any supermarket in the UAE.
I have tried two different brand of this leaves and they all taste exactly same.

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Hope you enjoy this delicious and healthy dish for your breakfast.

Sri Lankan food : Kiribath

 

Cooking with Mafaza a kiribath served with katta sambol. (Recipe)

 

My plate of kiribath

My plate of kiribath prepared with red raw rice and served without a shape 🙂

Home food is always hygienic and delicious.
Since moving into Dubai I have tasted a wide range of cuisines from many parts of the world all in Dubai. The food was really delicious and it has always been a pleasure to taste various types of food from around the world in one country without traveling much at an affordable cost.
Although tasting different types of cuisines were fun I have always missed Sri Lankan food. There are a few shops that sell Sri Lankan food but they are very far from where I live so I have to prepare  the sri Lankan food I want.

When I say Sri Lankan food of course they are always unique and delicious.

Most of them are spicy and use various different techniques and a range of ingredients which some might not even know them. There is a long list of sri Lankan food I would like to talk about but today am gonna discuss about one particular such dish which is often served at breakfast and rarely found in a normal kadey in lanka. this dish is none but kiribath in Sinhala which is milk rice although the name sounds simple it’s s prepared and served as a special dish during housewarming, Sinhala new year and on a Sunday (at my house, not sure of the other people in lanka) while all the members of the family are at home which is when we get to eat the same food together.

Kiribath is cooked with white raw rice or red raw rice. Usually both the rice can be used and the final outcome will be delicious.

I shall go down to the recipe and leave it in your hands to try it out and let me know how you liked it when you have some time.

How to serve it is given below after the recipe.

Ingredients

  • 2 cups of red/white raw rice
  • 6 cups of light coconut milk
  • 2 cups of thick coconut milk
  • salt to taste
  • 3 inch piece of rampa leaf (pandan leaves)

Cooking instructions

  1. Wash the rice and add to a pan with some light coconut milk and rampa leaves.
  2. Cook over a medium high heat for half an hour or until the rice is nearly over cooked.
  3. Use a rice cooker or pressure cooker and cook as you normally cook rice making sure the rice is nearly over cooked.
  4. Once the rice is done mix thick coconut milk with salt as required and pour over the rice.
  5. Mix well and cook over a slow flame until the rice grains are mushy and the milk has completely evaporated.
  6. Pour on a flat tray and spread it evenly.
  7. Cool for 5 minutes and cut into diamond shapes (ideal shape for a gathering).
  8. You can just serve into individual pots as well and serve.
  9. Serve with katta sambol for a spicy breakfast.
  10. To eat it sweet serve with a banana and some sugar mixed in to each individual’s preference.

Katta sambol recipe

Ingredients

  • 2 big onions
  • 2 long green chillies
  • Chillie powder as required
  • 1 tsp of chillie flakes (reduce if you want less spiciness)
  • Salt to taste
  • 1 tsp of lime juice

Preparation method

  1. Peel, wash and chop onions into small fine pieces.
  2. Wash and chop the green chillies.
  3. Add into a mortar pestle if using one or into a chopper of the food processor.
  4. Add the rest of the ingredients and blend together to a fine mixture.
  5. Transfer to a serving bowl and adjust the salt.

 

yesterday was avurudhu in sri lanka and this was a plate of treat from one of our neighbours. my sister shared with me.

yesterday was avurudu in sri lanka and this was a plate of treat from one of our neighbours.
my sister shared with me.

The white item on the plate is the white raw rice kiribath that is cut into diamond shapes which is an easy way to serve.

 

This is my first food post after many months since my pregnancy and I hope you all enjoyed it.

 

 

Seafood pizza

Ingredients

For the Dough
Wheat flour 3 cups
1 tsp baking powder
Half and half 1/2 cup
Olive oil 2 dsp
Egg 1/4 yolk and white
Salt 1 tsp
yeast 1 tsp
Sugar 2 tsp
Warm Water 1 and a half tbsp
Cold Water to knead as required

Topping
Any sort if sea food that you like I used squid and prawns 1/2 cup each
1/2 an onion
1/2 a tomato
1/4 a bell pepper
1/4 cup Olives
Tomato paste 1 cup
Tomato ketchup 1 tbsp
Chill paste 1 tsp
Chillie powder 1/2 tsp
Salt to taste
Pepper 1 tsp
Parsley dried 1 tsp
Olive Oil 1 dsp
Mozzarella cheese 1 cup

cooking instructions

Dough
Mix the yeast,sugar and water and let it rise for about 15 minutes. Mix all the dry ingredients and the wet ingredients and knead to soft and smooth dough and leave it to rest for about 1 hour.

Topping
Cut and chop all the ingredients to about 1 cm piece. Boil the seafood and mix with salt pepper, dried parsley and olive oil. Mix the tomato paste,tomato ketchup, chillie powder, chillie flakes and salt in a separate bowl and leave aside.

Roll the dough to a 1/2 inch thick perfect 8 diameter circle and place it on a microwave tray, apply the tomato mixture above and sprinkle the onions,tomatoes,bell pepper,green chillies,olives and the seafood.Later sprinkle cheese and bake for about 20 minutes.
If your baking in a normal oven bake it for 25 mins.
If you’re using a microwave + grill oven then bake it on the tray for 15 min and shift it to the microwaves grill and bake for another 5 min more as some microwave pizzas get soggy at the bottom.

Using a microwavable silicone baking tray will evenly cook the pizza at the bottom.

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this seafood pizza is worth a try with generous amount of seafood topping which gives it an extra flavor.

Mascarpone cream

Ingredients

80 gms mascarpone cream cheese I used cream kraft cheese
250 ml whip cream
Sugar 30 gms
1 tsp Vanilla essence

Method
Whip the whipping cream with sugar and vanilla essence until it’s frothy.
Add the cream cheese and mix with a spatula thoroughly to incorporate but do not over mix as the texture of the whipped cream might go. Once your done with the mixing spoon the mixture into a bowl and freeze.

Serve with pouched pear, it tastes well by itself too.
Keeps well in the freezer for a couple of days.

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Burjuman World Food Festival 2012

Burjuman world food festival 2012 was held for 12 days. During the 12 days there were a series of workshops, masterclasses, cooking demonstrations, free food sampling and competitions. there was also a 5 day Burjuman junior chef competition where nearly 350 chefs from across the UAE participated under 14 different categories.

masterclasses gave participants a whole new experience bringing to reality the dream of home cooks with a golden opportunity to create a restaurant style signature dish along with a partner of their choice under the guidance of renowned chefs.

kids were also found happily decorating cup cakes. it was really a great joy to see kids walking pass the cup cake decorating stand playfully asking their dads for permission to join the session.

guess the ingredient competition with gifts for the winners gave the participants some fun and a whole new experience. food created by chefs were on display for the public during the junior chefs competition.

The festival is an annual event and I was glad to be there and discover.

I would like to share some pictures from the burjuman world food festival.

(C) burjuman world food festival

Mascarpone Cream

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Ingredients

80 gms mascarpone cream cheese I used kraft
250 ml whip cream
Sugar 30 gms
1 tsp Vanilla essence

Method
Whip the whipping cream with sugar and vanilla essence until it’s frothy.
Add the cream cheese and mix with a spatula thoroughly to incorporate but do not over mix as the texture of the whipped cream might go. Once your done with the mixing spoon the mixture into a bowl and freeze.
Once it’s set Serve with pouched pear, it tastes well by itself too.
Keeps well in the freezer a couple of days.

chicken curry

Chicken curry

Ingredients
Chicken 500g
Onion 1 big
Curry leaves half an hand full
Green chillies 2 nos
Tomato 1 big
Ginger garlic paste 1 tsp each
Cinnamon 1 medium size stick
Cardamon 1,clove 3
Curry powder 2 tsp
Corriander powder 2 tsp
turmeric powder 1/4 tsp
Chillie powder 1 1/2 tsp
Oil 3 tsp
Thick coconut milk powder 1/2 a cup
Corriander leaves a few
salt to taste
Method
Wash chicken and drain water,add all the powdered spices to the chicken and leave aside. Chop onions,green chillies and tomato and leave aside. heat the oil in a pan and add the onions and curry leaves, temper till it’s lightly golden brown and add green chillies,cinnamon,clove,cardamon and mix. Add ginger garlic paste in a minute with the tomatoes and give it a slight stir add the chicken mixture quickly to the pan and leave it closed for a couple of minutes then fill the bowl that you mixed the chicken and spices on with 3 cups of water and pour over the chicken give it a slight stir and leave it closed till the chicken is done. When the chicken is cooked well pour the coconut milk and stir, let it boil for a minute and take off heat pour it on a bowl and garnish with corriander leaves serve with rice, Rotti or bread.

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