Mini Coconut Bread

These mini coconut loves are loaded with coconut and also the flavours. This can be cut in to several small slices and serve for high tea or even for a brunch.You can bake them for school fairs or to give away for Christmas.

I love coconut as well as bread. I cant stop eating them when ever I make them. These small cakes can be done in small baking pans or loaf cases. If you cant find them make sure to use a larger tray leaving space to grow. If you are willing to buy them try online. I buy them online.

When you have time you can prepare the coconut mix and leave in fridge. It saves time. If you find it runny make sure to add a bit more coconut. Any way coconut absorb all the excess liquids in few minutes.

 

 

 

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Semolina & Coconut Cake

Semolina & coconut is a very good combination for a soft and a moist cake. This recipe was asked by a subscriber. This is a syrup cake. I didn’t add the syrup finally.  This cake was a hit when I served it for some visitors. Goes well with a cup of plain tea or milk tea.

I made a very small cake. But it rises a lot. So if you want to make a larger one please make sure to use a larger tray. If you like to serve as a dessert use the sugar syrup too. This can be served with whipping cream or even hot or cold custard.

 

[youtube https://www.youtube.com/watch?v=A-VSBEnQbZU&w=560&h=315]

 

 

Brown Cream Cookies General Recipe Card (4)

 

 

Simple Cherry ripe slice

Sometimes I feel that we are working like machines from morning to night. I know its not only me we all are. What we were used to do before , I mean when we are kids is no more easy. So we all like to find short cuts or simple ways. I try to share simple recipes most of the time. This is one of them. So simple and easy to make. It looks very colourful and taste nice too.

When you crush the cookies for this recipe ,make sure to crush finely. So there are no lumps and it sets well too. The flavour of the cherries are so nice in this but I find the colour is not enough. So I added red food colouring or even pink.  If you love your sweets very sweet try adding a bit more sugar. if you find the slice is not dry enough always add a bit more coconut. It will set it properly.

The slice can be kept in fridge about 2 weeks in fridge, You freeze them in snack bags to take them when ever you want. The advantage is you can make them a day or two before to please a crowd. Enjoy!

[youtube https://www.youtube.com/watch?v=Y_nfTkztris&w=560&h=315]

 

Ingredients

  • 150g Plain Cookies
  • 200g Glazed Red Cherries
  • 1 Tsp vanilla
  • 130g Desiccated coconut
  • 1/2 can Condensed Milk
  • Red Food Colouring
  • 180g Chocolate
  • 20g Butter

Method

  1. Once set, Melt the chocolate with butter and pour on top of the slice and put it back in to the fridge.
  2. Add desiccated coconut, vanilla, butter, cherries  and red food colouring in to the crushed cookies.
  3. Process the cookies until crumbles.
  4. Mix well and press in to a baking tray or any kind of a tray. Leave  in fridge.
  5. Cut in to squares and leave in an air tight container in the fridge.

 

 

 

Sago with coconut milk

Sago is very popular in Asian countries. We do it in different ways. Sago in coconut milk is very nice. It soothes your body. So simple to make. With lots of coconut milk  makes it very creamier in taste. If you can use the freshly squeezed coconut milk it tastes much better than caned milk. Canned coconut milk has a different flavour when compare to the fresh coconut milk.Some times I use coconut milk powder. Its still better than the ones in cans.

We always wash sago several times. After ad water to soak the sago. This process makes the coking easier. It absorbs all the water and plumps up.

Instead of brown sugar Sri Lankans add palm treacle in to it to get more taste. Then it looks nice and colourful. you can add maple syrup, Manuka honey or bees honey instead.

when we had sore throat or pimples my mum used to cook this with coconut milk to cools down our bodies. We loved the sago always. I like hot sago than the chilled. I feel when you chill the sago you get less flavour than the hot dessert.

This recipe is completely vegan and vegetarian too. If you don’t like coconut milk add almond or rice milk  instead.

if you like to serve sago as a dessert add a bit more coconut milk and make it thinner. Its very  common to see street vendors selling sago drinks in busy streets of Sri Lanka.

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Take about 1 cup sago and wash several times. Put 2 cups water and leave to soak 1 hour.
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Into 2 cups of coconut milk add a pinch of salt.
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Add enough brown sugar to your taste. and mix well.
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After add the soaked sago in to it and mix well.
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Put it on the stove and stir well.
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keep on stirring until it thickens . After take off the fire.
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Its ready to serve hot or chilled.

Stir Fried Onions Sri Lankan Style

Caramelised onions can be done in different ways. This is my method. I like spicy taste than sweet taste. Some like it sweet and others like it in both ways. My grand mother and my mum used to cook in this way. So I am used to do it in this way too.

In Sri Lankan spicy cooking you can adjust the spices as you wish. If you like very spicy you can add more chillies . If not can adjust the levels of spices to your taste. I still can remember some of the incidents when I started cooking first with my grandmother. She told me to cook one day. I started doing lunch for my family. The meal went all upside down with lots of spices that any one couldn’t eat. Lots of salt and it was so bad which I was unable to eat too. So I had lots of failures before I achieved the success.

I used the red onions instead of the white cooking onions. Thats nice too. Most of the Sri Lankans use red  onions than white as they were used to it for a long time. Adding coconut oil makes it more tasty and unique to Sri Lanka. The aromas of all spices when frying in coconut oil releases the aroma all over the house. b When we were kids I can remember we had home made coconut oil. The best coconut oil ever.  Its really hard to find the very best coconut oil  these days. I uploaded a recipe video  how to make seeni sambal paan (Stir fried onion bread). Click the link to find it.

[youtube https://www.youtube.com/watch?v=iFphe7YdhWw&w=560&h=315]

Ingredients

  • 4 Onions finely sliced
  • Green chillies
  • Curry leaves
  • Pandan leaves
  • Cinnamon
  • 1 Tbsp. chilli powder
  • Pinch of turmeric powder
  • Cardamom  powder
  • 1/2 Tsp pepper
  • Salt
  • Sugar
  • 1/2 Cup Maldive fish flakes
  • Tamarind juice (optional)
  • 2 Tbsp. coconut oil.

Method

  1. In to a pot add coconut oil .
  2. When the oil is hot add curry leaves cinnamon, Pandan  (Rampe) chillies, Maldive fish flakes. Fry and add all the spices with salt.
  3. Next add onions and stir fry on a very low heat about 30 min.
  4. Leave to cool down.

 

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Bakery Style Coconut Bread

I love coconut. May be because I grew up in Sri Lanka. We used coconut for everything. The beautiful creamy taste and the aroma I cant forget at all. When we were kids we didn’t know the health benefits of coconut. But we consumed from the young coconut to the well matured coconut. We used oil for cooking too.

I had very thick hair which I couldn’t help with a hair band. My mum used ribbon to tie my hair.Nothing I used except coconut oil for massaging. Now even when I go to saloon for a hair trim they ask me how I keep my hair this thick. The answer always is ” I don’t do much except massage with coconut oil”  Hah ha…

Desiccated coconut is made of the well matured dried coconut, ground to a fine texture. That’s why it is a bit oily than a normal fresh coconut. If you love coconut I am sure you are going to love this.

I will share a trick make like fresh coconut out from desiccated coconut. For a cup of desiccated coconut add a cup of water and microwave it for a minute or two. Leave to cool down. It comes to a consistency almost like freshly grated coconut. To get the ext4a creamy texture you can add coconut milk instead of water. Try once.  You will love it for sure.

I made a big batch out this recipe to share with some friends. You can halve this or even 1/4 this too. I took all I made for a one day trip to Wilson’s Promontory. Trust me nothing left. They all love d it.

Ingredients

For the dough

  • 1kg bread flour
  • 80g Butter
  • 14g instant yeast
  • 1 tsp Salt
  • 100g Sugar
  • 270ml Water
  • Prepared roux

For the roux

  • 100g bread flour
  • 150ml Boiling water

For the Filling

  • 300g  desiccated coconut
  • 250g Caster sugar
  • 4 Eggs
  • 100g Butter
  • Vanilla.

Method

  • Add bread flour to a bowl and pour the boiling water. Mix well.
  • Prepare a large cooking tray with baking papers.
  • Preheat oven to 180c 10 minutes before the last step.
  • Add bread flour, roux, sugar , yeast and salt into a mixing bowl and mix well.
  • While mixing add the eggs .
  • Next add water and start kneading. (If you find the water is not enough try adding a Little.)
  • Knead the dough well about 20 minutes.
  • Leave in a warm place to double in size.
  • Make the filling while kneading the dough ,by adding  everything in to coconut. Mix well and make small balls. Leave aside.
  • Get the prepared dough and cut to the desired size. (I cut 25 pieces from this)
  • Watch the video to see how to make the buns to different shapes.
  • Leave in a warm place to double in size.
  • After brush with eggs and bake until golden brown on top.
  • Cool on a wire rack.

Sri Lankan Boiled Bitter gourd Curry

karawila or bitter gourd is a very common vegetable in Asian countries. According to the Aurvedic medicine it has lots of health benefits. When we were kids we didn’t like the bitter taste at all. But after getting to know the value we started eating it. There are several types of bitter gourd. Dark green, small, and long ones. You can cook it in to a curry in different ways as well as can eat raw as a salad. The most tastier one is the fried salad .

Bitter melon juice benefits include helping to overcome type 2 diabetes.Bitter melon is very low in calories, carrying just 17 calories per 100 g.It is high in vitamin C too. To introduce bitter melon to us my mum used to tell about how you can improve health and skin conditions after eating bitter melon/gourd. So we used to swallow them with out biting to get the results. When I remember those days still I can laugh.

[youtube https://www.youtube.com/watch?v=epqW_LgQpW4&w=560&h=315]

Ingredients

  • 1-2 Bitter gourds
  • Goraka (Garcinia Cambodia)
  • Garlic (Several Cloves)
  • 1 Onion finely chopped
  • Several Chillies sliced
  • 1/2 Tsp Fenugreek seeds
  • 1/2 Tsp turmeric Powder
  • 1 Tsp raw curry powder
  • 1 Tblsp Maldive fish flakes
  • curry leaves
  • Salt
  • Pandan Leaves
  • 1 Cup Coconut milk
  • Oil (1-2 Tblsp)

Method

  1. Add the bitter gourd in to a pot  and pour water to cover .
  2. Add salt and goraka in to that and boil until well cooked.
  3. Take out and leave to cool down. Later cut in length ways.
  4. Into  a pot add some oil add mustard seeds, fenugreek seeds, curry leaves, pandan leaves, onion garlic, and Maldive fish flakes. Cook until it releases the aroma.
  5. Next add the spices to roast in the oil.
  6. After add coconut oil. Bring to the boil. Add tomato goraka or tamarind to get more sourness.
  7. Add the cut bitter gourd and cook until the gravy is thick.
  8. Serve hot with plain rice.

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Sri Lankan Bitter Melon/ gourd (Karawila) Curry/????? ?????????

[youtube https://www.youtube.com/watch?v=P4HwItEbUFc&w=560&h=315]

Ingredients

  • 1-2 Bitter gourd
  • Several Green chillies sliced
  • Few Curry leaves
  • Few inches of Pandan Leaves
  • Few shallots finely sliced
  • 1 Tsp Maldive fish Flakes
  • 1/2 Tsp Curry Powder
  • Pinch of turmeric Powder
  • Pepper
  • 1 Inch Cinnamon
  • 1/2 tsp Fenugreek seeds
  • A few cloves of Garlic
  • Chilli Powder
  • Salt
  • Goraka/ Tomato/ Tamarind
  • 1 Cup Thick coconut Milk

For the Tempering

  • 1Tblsp oil
  • several red chillies
  • Mustard seeds
  • Curry leaves & Pandan Leaves
  • 1 Shallot finely sliced
  • 1 clove of garlic finely chopped.
  • Pinch Turmeric powder
  • Pinch Chilli powder.

Method

  1. Add bitter gourd in to a pot.
  2. Next add goraka, salt, and all the spices mix well.
  3. Add water to cover and cook until it absorb all the water and the bitter gourd is well cooked.
  4. Add coconut milk and cook until the gravy is thick.
  5. If you like only can do a tempering. For that add oil in to a pan. Add mustard seeds. Let it splutter. Next curry leaves, garlic, onions, chilli and fry until golden brown.
  6. Next add the chilli powder and turmeric powder fry and add the curry in to it.
  7. Mix and serve with rice.

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Helapa (Sweetened & Steamed Mixed flours with Coconut )/????

Helapa is one of the Sri Lankan delicacy that you will find in any where in Sri Lanka. Its made of pure treacle , rice and Kurakkan (Ragi, or finger millet) flour and with freshly grated coconut. But  nothing is better  like the home made ones with lots of love.

I go to my childhood memories all the time I make these beauties. when we were  kids we were asked to find the leaves to make them. To hear that my granny is making them is something that we get over thrilled.  The rule is need to pick the same size leaves . Then we have wash and try them. So after we anxiously wait for the steaming hot halapa. My mum is very old now but she still make them for us when we go there.

I grew up in Galle. Some they make the halapa with coconut and treacle mix in the middle. They mix flour separately and then fill with sweet coconut filling in the middle. I like that way too. The way I made is simple and easy. It saves time too. If you want to make the sweet coconut mix  try my Pancake with a sweet coconut filling . (There I describe how to make the filling.

The way of making these is someones choice. You can make them with kurakkan flour only or can several flours together as I did. The taste is better when you add several flours in to that.

Make sure to steam them until they are well cooked to get the taste and also to keep longer. I had these I made around a week out side in an air tight container. Nothing is better than a halapa with a nice cup of Ceylon tea.

[youtube https://www.youtube.com/watch?v=ikTftPudTOQ&w=560&h=315]

Ingredients

  • 1 cup Rice flour
  • 1 Cup Kurakkan (Ragi) flour
  • 1 Cup White rice flour
  • 1/2 Cup Plain Flour
  • 500g Fresh Coconut
  • Pinch of Salt
  • 1/2 Tsp Cardamon powder
  • Enough treacle to bring the mix together

Method

  1. Add all the flours with salt and cardamon powder.
  2. Next add enough  treacle to mix all together.
  3. Make balls and press in to the leaves.
  4. Stack the nicely on a steaming tray and steam them for 10-15 min.
  5. Cool completely on a wire rack.
  6. Store in an air tight container.

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