Egg Rolls (Sri Lanka Style)

This is a very popular & also very tasty short-eat in Sri Lanka. One of my favorite snack when I was in Sri Lanka, That´s why I really wanted to make it by myself & I did it. And also I got so many requests for this recipe. So I thought to share it with you all because I sure know there will be plenty of people just like me who love egg rolls & missed it a lot. So try it by yourself & taste it. Hope you will like this, just like my family & friends loved it. Good luck with the recipe.

INGREDIENTS:
For The Pan Cakes:
2 cups flour
1 egg - (Optional)
1 cup coconut milk – (optional)
Pinch of salt
2 cups cold water
 
For The Filling:
6 hard boiled eggs – cut into half
Seeni sambolaFor Deep Frying:
3 cups of bread crumbs
1- 2 eggs – beaten
Oil to fry

DIRECTIONS:

Making The Pancake Batter:
In a medium bowl, mix the flour & salt together. Then add the egg and 1 cup coconut milk & 1 cup water. Mix it well, if the batter is very thick add little bit water at a time, mix it well and check whether batter is in right consistency for pancakes. (It should be smooth, thin batter, but not like water. )

Making Eggs Rolls:
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of Seeni Sambola & on top of seeni sambola place half of an egg. (Place the Seeni Sambola on the middle of the pancake.) It´s very important to fold the roll during the pancake is hot.
Fold the two opposite sides into the middle, and from the bottom of the pan cake fold it nicely & tightly. Finely you’ll get a nice square shaped roll.

Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

SERVING:
Egg rolls are ideal for tea parties, evening snack & also as a breakfast (With buttered bread).
When you are serving Egg rolls, try to serve it warm, with some ketchup or your favorite sauce.

 Cutlets

This is very popular and tasty, party food as well as a one of the popular short-eats in Sri Lanka. No matter whether it's a lunch, a tea or dinner party at home or a special occasion in a hotel it's very common to serve cutlets with other main dishes. There are so many different kinds of cutlets, but today I made fish cutlets. I thought to share it with you all because I'm sure there are plenty of people who really wants to try this at home & it's not hard at all to make some tasty cutlets by your own. So try it by yourself and taste it. Hope you will like this, just like most of Sri Lankans loves it. Good luck with the recipe.

INGREDIENTS:
For The Cutlets:
150g canned tuna fish (any fish you like)
150g potatoes – boiled & mashed
1/2onion – finely chopped
4 -5 garlic cloves – finely chopped
1 x 5cm ginger – finely chopped
2 green chilies – finely chopped
4 -5 curry leaves (I didn’t have it)
½ of a lime or lemon
½ teaspoon chili powder
½ teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
¼ teaspoon paprika powder
1 – 1½ tablespoons black pepper powder                               3 tablespoons oil
Salt to taste
For Deep Frying:
Flour & 1 – 2 cups water OR 2 eggs – Well beaten
3 cups of bread crumbs
Oil to fry

DIRECTIONS:
Making The Cutlets:
Heat a pan with oil in medium heat.
Then add chopped garlic & ginger. Fry it for nearly 1minute.
Add the onions and fry it till it’s gets light brown.
Now you can add fish or salmon into the pan and & mix it well. Let it cook for nearly 6 - 8 minutes.
Put the heat on law heat and add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potatoes. Mix it well with the fish mixture.
Add lime juice & also taste for salt.
Let it cool nearly 1 hour and now you have make the cutlets to any shape you like. Grab a small handful and slowly form into ball.
Making the Batter OR use the beaten egg:
In a medium bowl, mix the flour, water & pinch of salt together. If you like add pinch of turmeric into the batter.
Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the cutlets in flour batter OR in the beaten eggs and, coated it with bread crumbs well. And deep fry the cutlets till you get a nice golden brown.
Drain the excess oil in kitchen tissues

Koththu Roti

Kothu roti is made from Gothamba roti and vegetables, eggs, or meat and various spices. It is a delicious meal generally eaten at dinner time. Apart from the commonest form of Kothu with meat, eggs or vegetables a newer variety with cheese has been introduced. The Gothamba roti is cut or chopped with the use of two metal blades on wooden handles held on both hands on this sheet or skillet. The clashing of metal blades and the skillet creates a very distinctive musical sound which kind of announces the making of this Kothu to the passersby. This can be made using Parotta and that is how this is made in South India where Parotta is popular as with Gothamba roti in Sri Lanka. The ingredients and method are the same as for Kothu roti using Gothamba roti.
Koththu Roti     

How to prepare Koththu Parotta/Koththu Roti in Sri Lanka
Ingredients
1) Parotta finely chopped (Godamba roti)- 4
2) Onion finely chopped - 1
3) Tomatto finely chopped - 1
4) Curry Leaves - 15
5) Chilli - 2
6) Pepper Powder - 1
7) Chilli Powder - 1/4 spoon
8) Salt to taste
9) Scrambled Eggs - 3
10) Turmeric Powder - 1 pinch
Method
* In a Pan pour 4 spoons oil and then Fry Curry Leaves.
* Put Onion and then fry.Once onion is fryed put tomatto and fry the same.
* Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper Powder , Turmeric Powder,Salt and fry the same.
* Once Step C is done add the scarmbled eggs and then add Parotta and fry the same.Scramble if possible. Check for spice level.Kothu Parotta is ready.
 

Sri food

SRI LANKAN STYLE RICE STICK / NOODLES DISH

Ingredients

1 package rice stick (16 oz.)
2 eggs (slightly beaten seasoned with salt and pepper)
2 to 3 stalks green onion or scallions chopped
1 large red onion sliced
1/2 tspn turmeric powder
1 sprig curry leaves
rampe (pandan leaves)
1 tablespoon minced ginger 1 large soup cube

Method

Add water and a little salt to a large pan and bring it to a boil. Then add the crushed rice stick and remove from fire. Soak the rice stick in water for 4-5 minutes and drain in a colander.
Set aside within reach of your wok or pan. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil. Now add the sliced onion and stir fry till
golden brown. When the onions are done move it to the side of the pan, add the eggs into the middle and scramble it well. Add the minced ginger, tumeric powder, curry leaves and rampe and stir well.
Crush the large soup cube well and add it to the mixture. Now add the rice stick and chopped green onions, stir well and remove from fire

 

Chicken Fried Rice

Dhanish 25 September, 2013Rice and Bread

This can be a quick one-dish meal if you use leftover rice. This delicious chicken fried rice is one of our family’s favourites and this recipe is very similar to that we have tried in Anjappar Restaurant (Singapore) recently.

Ingredients:-

Basmati Rice (left over/cooked rice)	1 Cup
Chicken Breast	150 g
Leeks/spring onion (Sliced thinly)	¼ Cup
Carrots (Sliced thinly)	¼ Cup
Beans (Sliced thinly)	¼ Cup
Red onions (Sliced thinly)	2
Green Capsicum ((Sliced thinly))	½  (medium)
Ginger and Garlic Paste	½  TBS
Butter	2 TBS
Eggs	2
Black pepper (Freshly ground)	1 TSP
Sesame oil	½  TSP
Light soy sauce	½ TSP
White pepper (Ground)	1/8 TSP
Salt	1 TSP or to taste

How I made it:-

• Wash and cut the chicken breast into thin strips. Mix the chicken with ½ teaspoon of salt and pepper. Set aside.
• Heat 2 tablespoon of oil in a medium fry pan and add the chicken and cooked until brown.
• In a same pan break the eggs. Stirring constantly and cook for 1 minute. Set aside.
• Heat a medium skillet and add the butter and ginger garlic paste sauté for 1 minute. (Do not burn the butter)
• Add the onion and sauté until crisp and tender.
• Add the capsicum and sauté for 2 minutes.
• Add sliced beans and carrots with a dash of salt.
• Finally add the leeks/spring onion and sauté for 2 minutes.
• Add the onion and sauté until crisp and tender.
• Add the capsicum and sauté for 2 minutes.
• Add sliced beans and carrots with a dash of salt.
• Finally add the leeks/spring onion and sauté for 2 minutes.