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Currying flavours!
Cashew Curry
Ingredients
Cashew - 200g (Boiled)
Chopped Onions - 30g
Green Chilli - 3
Curry Leaves
Cinnamon - 1/2 inch
Garlic (Chopped) - 1 teaspoon
Fenu Greek - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Chilli Powder - 1/4 teaspoon
Salt - 1 teaspoon
Thick coconut milk - 1/2 cup
Thin coconut milk or water - 2 1/2 cup
Method
Cook together all ingredients except thick coconut milk. After it is well cooked, add thick coconut milk.
Katta Sambol
Ingredients
Chopped onion - 200g
Chilli powder - 1 tablespoon
Fish powder - 1 tablespoon
Salt - 1 teaspoon
Lime Juice - 1 teaspoon
Method
Mix the chopped onion with chilli powder, fish powder and salt.
Drizzle lime juice and serve as an accompaniment.
DEVILLED PRAWNS
Ingredients
Prawns (shelled) - 200 g
Diced tomato - 50g
Diced onion - 30g
Capsicum (1-inch pieces) - 40 g
Chopped garlic - 1 teaspoon
Chopped ginger - 1/2 teaspoon
Some curry leaves
Chopped onion - 20 g
Cinnamon - 1/2 inch
Chilli pieces (dry) - 1/2 teaspoon
Tomato ketchup - 2 tablespoon
Salt - 1 teaspoon
Oil - 1 tablespoon
Turmeric powder - 1 teaspoon
Method
Heat oil and add onion, curry leaves and cinnamon and fry.
Add ginger, garlic and salt. Introduce prawns. When half-cooked, add diced capsicum, tomato and chillies and stir. Finish with tomato ketchup. Serve hot.
WATTALAPPAM
Ingredients
Palm Honey - 1 cup
Coconut milk - 1 cup
Eggs - 4-5
Cashewnuts - 10
Nutmeg (powdered) - 1/4 teaspoon
Method
Mix together egg, coconut milk and honey.
Add some cashew nuts and nutmeg. Pour in mould and steam in oven for 30 minutes.
Remove from mould, chill and serve. This is equivalent to caramel custard.
(The above recipes form part of the Sri Lankan food festival currently on at The Residency)
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