Steamed Watalappan /Sri Lankan Jaggery Pudding

Watalappan is a classic dessert that all the Sri Lankans love to serve during a special meal. This is a rich and fragrant silky dessert made of coconut milk and jaggery. This coconut custard when  blended with jaggery  gives a nice brownish colour to it.

Jaggery is an unrefined sugar typically made from coconut palm nectaror the kithul palm nectar.Then the nectar get boiled until it becomes rock hard and after they put in moulds to make the block. Now we can buy the grated palm sugar too.. It has a considerably lower glycemic index when compared to sugar.Jaggery is rich in pottassium and its gluten free too. It has its own natural flavour that can add taste to a dessert.

The spices that we use in this dessert takes you to a different world. Mainly cardamon and a bit of nutmeg . Donot over spice your dessert as it can ruin the whole effort. But adding more cashew will do no harm than giving you a beautiful crunch in every bite. Try using freshly squeezed coconut milk to get a better taste.

This rich dessert traditionally made by steaming. I did this too in a steamer and There is a baked version too that I am going to link to this post.

I love to make my traditional desserts though I am far away from beautiful country.

 

Lets  make watalappan

This recipe will serve 6 people.

Get all the ingredients closer to you. I used 250 g jaggery, 1 cup very thick coconut milk, 1/2 cup cashew nuts., 1/4 tsp nut meg and 1/4 tsp cardamon.. 6 Eggs..and 11/2 cups grated jaggery or coconut sugar.

I am using a pudding bowl. Instead you can use any other bowl. Grease the bowl well with butter

After greasing it should look like this.

Add all the prepared ingredients after and whisk untl the jaggery dissolve or leave few minutes to soak.

Add the mixed jaggery mix in to the pudding bowl.

Top up with cashew.

Add some water to a steamer ………..

Put the pudding bowl in it. Make sure to cover well to avoid the water . Cover and boil for 1 hour on a medium heat.

leave to cool  ( I put in fridge before turning over) and put the bowl upside down on to a plate.

Cut and serve

Bon Appetit!

Okonomiyaki (Cabbage Pancakes)

Okonomiyaki or the cabbage pancakes are really an easy meal to try when you are really busy.  The other thing is cabbage is less in calories. I am not a person who loved cabbage. Now I love to eat cabbage in these pancakes when ever I feel lazy to cook. As a full time worker I always cut my vegetables oduring the weekend. i store them in fridege for my one pot meals. I call this a one pot meal too.

To make the pancakes a full meal you can add several different vegetables and some meat in to the pancake mix.  Some people like a soft pancake texture when some  others like the fillings with less batter which is enough to bind the  ingredients together. There are no rules for  filling or the  toppings. Use what you have in the fridge.

There is one thing you should remember when you make these pancakes. Vegetables always gives extra liquid when you mix them all together with salt. So be carefull when adding more liquid. I always do several and add a bit more flour for the last few as you will get all the uices out from the mixture.

When making the pancakes try cooking onb a low flame to get the best look. Its served with diferent types of sauces. Add anything to your liking as the topping. If you are a vegetarian try omitting prawns and eggs.

This recipe will serve 4-6 people.

I am using half of a large cabbage . Shredd or grate or cut finely.

Add other flavours to it. I used leeks onions , prawns (I used cooked prawns)and green chillies. Chillies are always optional.

Add about a cup of flour with 3 table spoons full corn flour in to a bowl with salt and pepper.

Break 3 eggs in to a bowl and  whisk well. Pour on to the flour. Add 1/2 cup of milk to mix with flour. Make a batter.

Add the chopped vegetables and prawns on to the batter. Mix well.

Pour the prepared batter with cabbage on to a grill or a pan and cook on low flame on both sides until well cooked.

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Serve hot with your favourite sauce as the topping.

Creamy Garlic and Lemon Chicken

If you like a meal in a different way try using this recipe for a change. I used chicken breast in this recipe. My famil;y love this dish. I always serve this with a nice side salad. You can even try on crusty or toasted bread. If you like to create a onepot meal try adding extra vegetables and you willget a nice dish for a dinner with no time.

To create a meal you can add potatoes, carrots and celery. That will add extar flavours too.

 

Creamy Garlic and Lemon Chicken
Save RecipeSave Recipe
Recipe Image
  • Ingrdients
  • 4 Chicken Breasts
  • 1 Onion
  • 4 Table spoons parsley
  • 1 Cup vegetable stock
  • 2 Table spoons oil
  • Salt. Pepper and Chillie flakes to your taste
  • 1 Tablespoon crushed Garlic
  • 2 Tablespoons Lemon Juice
  • 3/4 cup Whipping cream
  • Method
  • Add All the ingredients mentioned above in the ingredients list in to bowl and mix well.
  • Cut across the chicken for the flavours to go through and and pack them nicely in a skillet or a baking tray
  • Pour the prepared mix over the chicken.
  • Bake on 180c or 375 F about one hour.
  • Serve hot with bread or a side salad.
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https://culinarycorner.net/2018/01/07/creamy-garlic-lemon-chicken/

Breakfast Strata / Breakfast Bread Casserole

We live a world that where millions of people starving everyday.  Try not to throw out food unless it ‘s rotten or nor way of using it. Always you can use the left over food for  creating different types of meals. This is one way of using left over food in a meal.

When you have left over bread & meat  try using them in a casserole like this. When you have left over meat from a roast or a meal and the last bits of vegetables this will be an option.

if you are not a person  who like to have any meat  try adding vegetables only. Finely sliced leeks, grated carrots or pumpkin will be very nice in a casserole like this. Cheese is optional but at the end it give s a nice crust and also extra taste to this dish.

This is a budget and a one pot meal. You can bake this the day before. This will be good for breakfast or even dinner too.

 

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Cauliflower Pancakes (Simple Meals)

Cauliflower in a pancake batter makes a beautiful meal for a busy morning or a dinner. They are so simple to make. The meal will be ready less than 30 minutes.  This is a budget recipe as well as a one pot meal. These beautiful pancakes can be left in fridge for 3 days and can freeze for future use. When you freeze make sure to store in individual bags.

Instead of using eggs you can add a banana or some flax meal too. So it will help to bind the ingredients together.

You can change the herbs always to liking.

The other pancakes I have uploaded

  1. spinach pancakes
  2. Zucchini Pancakes
  3. Egg and chive savoury pancakes
  4. How to make thin pancakes
  5. Rice and coconut pancakes
  6. Pancakes with a sweet coconut filling

 

 

 

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Dates and Pineapple Cake

I made this cake for a farewell party. This tastes awesome.  When pineapples are in season try making them for a change and I am sure that you are going to love this recipe. I guarantee my my recopies 100%.

if you are using canned pineapple make sure to drain well before using. But its worth trying with fresh pineapple.

When baking the cake if the cake is going darker on top lower the temperature to 150 c and bake several more minutes extra or cover the top of the cake with a foil. This cake needs time to rest after baking. If you can bake the day before it s going to be the best. So it helps to set well. And always the fruit cakes are nicer the next day.  You cant stop eating after. Trust me even even no crumbs left from this cake. 🙂

Happy Baking!

 

 

 

 

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How to Cook Black Rice

Black Rice is called as forbidden rice. Its originated in Asia and famous all over the world for its health benefits. Mostly for the level of antioxidants, vitamins , Minerals and fibre. It was a precious rice that only the emperors used in some Asian countries.  The black colour comes from anticyclonic, a powerful antioxidant. Some times the colour of this rice may vary from dark purple to black.

For me I find its very nice and creamy in taste. The colour goes light once cooked but this rich and the creamier taste makes it goes well with anything.

This recipe is for one cup of black rice. Black rice needs overnight soaking. Now you can buy parboiled rice that doesn’t need soaking at all. Soaking makes it easy to cook.

You can buy black rice online or in health shops.

Measure one cup rice and wash thoroughly several times and soak 30 minutes.

For each cup of rice add 2 cups of water.

Add enough salt and cook on high and bring the water to boil and then reduce the flame and cook on low until dry.

Once well cooked it will look like this. Serve with anything as you wish. You can freeze this rice individually up to 3 months.

 

Barley Pilaf with chicken and Vegetables

Barley pilaf is a well balanced hot meal for a cold winter. If you soak the barley before hand its so simple and easy to cook.  If not it will take too long to cook. Meanwhile cook the chicken and prepare the other ingredients.

You can prepare the ingredients the day before and assemble everything together when you need. I always prepare the veggies and get ready for the busy week nights.

I used 250 g Barley for this recipe. Add some water to the barley and leave it to soak. After wash and drain all the water and add some water to cook the barley.

Cook 250g chicken after seasoning with salt and pepper in a bit of oil .

After stir frying the chicken leave aside and prepare the ingredients for stir frying. I use done medium size carrot,, one white part of the leek, about 1 cup of cabbage and several leaves of kale or any veggie to add green to the pilaf.

Cut some onion , garlic and some ginger. Add some oil in to the pan and fry until translucent.

Add the prepared vegetables and some spices to your taste & stir fry well.

After stir frying about one minute add the chicken and barley on to it and stir fry well.

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serve hot.

 

 

How to Cook the Perfect Basmati Rice

Basmati is a long grain rice famous all over the world. Its an aromatic long grained rice with very light nutty flavour. There are different brands but when you buy go for the best quality.

Cooking Basmati is very simple but to get it right there are few steps to follow. 

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This recipe is for 2 cups of Basmati rice. Add the rice in to a bowl.
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Soak the rice for 1/2 an hour.  
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Wash several times and drain the water completely.  Better to pass it through a strainer. If you leave any that will count on to the water and your rice can go sticky. Add salt to the rice to your taste.
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For each cup of rice add 11/2 cups of water.
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Put it on the stove cover well and bring the water to boil. Lower the heat and simmer until there is no water. Switch off and leave covered about 5-10 minutes. 
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The steam in rice helps to cook the rest and it becomes fluffy. Fluff using a fork or a chopstick.

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It stays nice and fluffy. This rice can be used to serve as it is or use for fried rice.

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