Simple and easy  Vegetable Burger/Patties

I always believe in the saying ” HOME MADE IS THE BEST”.  When I have time I always think about my family having a healthy well nutritious meal. As I am so busy during the day I really don’t want to cook when I come home. Thats why I create so many one pot meals. But when I have time during the week end I do a lot ahead. This is one of them. If you are a busy mum try making these  beautiful vegetable only burgers for your kids or the loved ones.

When ever I do these burgers I try to add all the colourful vegetables to make it looks nicer and also tastes nicer too. I didn’t add any eggs in this recipe thinking about my vegan and vegetarian readers and you don’t need any eggs in here at all.  I used bread crumbs only as a binding agent for these burgers. Don’t try adding watery vegetables as you will end up having lots of bread crumbs in your burgers.

I used 1 large sweet potato, half of a butternut pumpkin, 2 large carrots, 1 whole leek, about 250g spinach, and 2 large potatoes.  I used about 11/2  cups of  bread crumbs for this recipe. Cut one onion,  several cloves of garlic and some bird eye chillies . Chillies are always optional.

Then I used these ingredients 2 table spoons full tomato chutney, 1 tablespoon full  chilli sauce, 1 table spoon full sandwich pickle and 1 tablespoon full wholegrain mustard to give extra flavour.

Add about tablespoon full oil in to a pan. The oil level depends on the amount of vegetables you are using.


Add onion, garlic, chillies in to the oil.


Add the potatoes in to the stir fried onion mix.


I added a table spoonful cumin powder and a tablespoon full coriander powder and some roasted paprika.


Mix well and cook several minutes.


Add the carrot, sweet potato and the pumpkin in to the potato mix and cook well.


Next add leeks and cook about 2 minutes stirring continuously.


Lastly add the spinach and cook about a minute.


Next add all the chutney & sauces. Stir well.


Add the bread crumbs little by little in to the vegetables and stir well.


It has to come to the consistency like this.


I used my burger press. You can use a mould or a food rind or a cutter too. Or you can make it by making balls and flattening them.


After making it will loo lie this.


Use baking papers to stack them.


After put another baking paper on top. then put another baking paper on top.


I stack them like this. So when you freeze it is so easy to divide them.


To make them for using for a meal Add some oil in to a pan.


Then cook both sides turning after several minutes.


Its ready . You can serve this with a side salad or even in a bun.

Warm Barley Salad

This is one of my favourite salads.I  make this at least 2-3 times a month. If you do a big batch you can always keep in fridge to take as your lunch or microwave and have it warm for dinner.

If you want the barley water you can strain it while cooking before adding oil or salt. This can be served as a budget family friendly meal. If you want meat to go with it feel free to add some left over from a roast or some steamed or boiled meat in it.

I have so many vegetarian and vegan followers and I thought of uploading this specially for them.

Instead of having lemon and pepper add a  a salad dressing to your liking. I normally add parsley in it. But when I did this I haven’t had any in my garden or in fridge. Be creative &  Add other vegetables to it and make more nourishing let me know your ideas too. then I can try them too. ????

I used 500g Pearl Barley for this recipe. This will serve 6-8 people.


Wash the barley throughly several times there are no pieces of hull floating on the surface.


I used 1 green capsicum, few deseeded tomatoes, 1 salad onion, 1 can chick peas, several olives, several fresh chillies with a can of chick peas.


You will need some lime or lemon juice, pepper and salt.


Cook the barley until there is no liquid. Ad salt and olive oil in to the barley if you like only.


Add the other prepared ingredients in to a mixing bowl.


Add the cooked Barley in to the bowl with all the other ingredients.


Toss well.


Add lemon or lime juice to your taste.



Serve warm or can refrigerate 3-4 days.


I finish the salad with some sultana.

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.

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

Gotukola / Pennywort Salad


Gotukola has been used in Asian countries for thousand years. Its used in herbal medicine due to its healing power for so many illnesses.There are many types of gotukola available in Sri Lanka. the one with small leaves leaves believed to be the best. When I was a kid i had hay fever and a monk asked my parents to bring him 5 ponds dried gotukola stems. It was a big task to make 5 pounds. Any how when we supplied he made a powder and I had to have it for an year every morning. I was completely  got cured. So i always trust this as the best herb.

Sri Lankans use gotukola as a green to accompany their rice dishes. Gotukola d can be cooked in many ways. Salad is very popular than all the other ways. So simple and easy to make with several ingredients. I will write about the other ways of cooking gotukola in near future. I have a small patch of gotukola in my back yard even in Australia.


  • 1 Bunch gotukola cleaned and washed
  • 1/2 cup of fresh coconut
  • 1 salad onion finely sliced
  • Several green chillies sliced
  • Salt
  • Pepper
  • 1/2 to 1 tbsp. lime juice.
Cut the gotukola very finely and add the onion, green chillies and fresh coconut


Squeeze the lemon juice and add salt and pepper.Mix well.
Gotukola salad is ready. Serve with hot plain rice with a curry.

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



  • 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.


  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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Egg and Dairy Free Chocolate Cake



  • 185g Self Raising Flour
  • 35g Cocoa Powder
  • Pinch Salt
  • 5g Baking soda
  • 60ml Oil
  • 250ml Water
  • 150g Raw Sugar
  • 20g Coffee
  • 1tsp Vanilla
  • 30ml Lemon juice


  1. In to a Mixing bowl add water, coffee and cocoa , vanilla, salt and oil . Mix well.
  2. next add sugar, lemon juice and whisk until sugar dissolves.
  3. Next add flour and baking soda and mix well.
  4. Pour the prepared batter in to a baking pan.
  5. Bake on 170c about 50-60 min or until a skewer inserted comes out clean.
  6. Cool on a wire rack.
  7. Do a chocolate icing on top.

Simple and Easy Potato flat Bread/ Potato Scones

This is a very simple flat bread that you can try. All you need is some potatoes and flour. Assemble them together and cook in a pan. Make a simple sipping gravy or a curry to assemble or even goes well with butter cheese or jam.

You can boil the potatoes a head and use when you want. take only less than 20 minutes to do this.




  • 600 g Boiled Potatoes
  • 200 g Plain flour
  • 2 Tblsp Baking Powder
  • Salt to your taste
  • 3 Tblsp Oil


  • Boil the potatoes
  • Peel and mash. ( do not need to mash very fine).
  • Add salt, baking powder and mix well.
  • Next add the flour and knead well.While kneading add oil. Cut the dough in to 4 parts.
  • Make balls out from each.
  • flatten it using a rolling pin. ( don’t make it very thin)
  • cut the rolled flatten dough to 4 parts as shown in the video.
  • cook on a pan both sides until golden brown.
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