Vegetable Roti – Delicious vegetarian street food in Sri Lanka

Make these delicious vegetable rotis for your loved ones today!  They will love the flavourful vegetable filling with a bite of  chunks of potatoes in-between and the golden wrap of the roti.

White cabbage in the vegetable filling contributes a lot to make it delicious and flavourful, so find a small, tender white cabbage and shred it as thin as possible for this recipe.

So, let’s make it,

1st Step : Make the dough for rotis

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1/2 tsp
Baking powder  1/2 tsp

Knead it :

  • Rub flour, sugar, salt, baking powder and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least an hour

Groti

2nd Step : In the meantime, make the vegetable filling.

You will need :

Salt  1/2 tsp
Ground black pepper and chili powder  1/2 tsp each
Garlic chopped  3 cloves
Green chili slit  1
Onion chopped 1 large
Boiled potatoes 1/2 cup
Carrots – cut into thin strips  1 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1 cup
Turmeric powder/Mild curry powder 1/2 tsp each
Oil 1 tbsp

Stir fry it :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shreded cabbage and start stir frying until they wilt slightly.

  • Add the slit green chili and leek and continue stir frying for a min or two.  Do not over cook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste.
  • Give a good mix, cover and keep aside

3rd Step : Fill and bake the rotis

 

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up

  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!

 

 

 

 

 

 

 

It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Stuffed Karella – Bitter gourd at its glorious best!

I described this recipe as “Karella, at its best” because, nothing of this vegetable is wasted in the cooking process: whole pod of this vegetable, the skin, seeds and the ‘fleshy part’, is being used to make this glorious dish; not only is it delicious, but also is rich in medicinal value.

This particular cooking method stems from Punjabi cuisine tradition, which later on spread its way across India, favoured  by many cultures for its unique taste, enriched with numerous health benefits.

It has been renowned as a super diabetes buster for ages.  New findings through extensive research have proved that the seeds of Karella form a robust fighter against cancer cells, which guaranteed its rank among super vegetables provided by nature.

Although, stuffed karella is normally deep fried in some recipes, I took steps to to keep its rare medicinal value intact: I steam them, with little olive oil sprayed all over.  Hence, I can assure you that according to this recipe karella comes with its best to your plate!

You will need :

 Karella  (opt for around 3 inch long ones)  6
 Onion – big  1
 Ginger and garlic paste  1 tbsp
 Basan ( Gram flour)  3 tbsp
 Red chili powder  1/2 tsp
 Coriander powder, Mango powder  1 tsp each
 Turmeric powder  1/4 tsp
 Hing (Optional)
 Cumin seeds whole  2 tsps
 Lime juice  few drops
 Coriander leaves – Dhaniya
 Salt

Let’s make it :

Scrape it

  • Wash Karella and scrape the skin off.
  • Slit in the middle, take the seeds out from the cavity using a small spoon.
  • Chop the skin and seeds very thinly, sprinkle 1 tbsp of salt and keep aside for 1/2 hr.
  • Rub salt inside the cavities of Karella and keep aside at  the same time.

  • After 1/2 hr, wash both karella cavities,  chopped skin and seeds and squeeze, drain the water away using a sieve.

Stir fry it

  • Heat 1 tbsp of olive oil in a pan.
  • Splutter cumin seeds and hing.
  • Add chopped onion and saute until golden.
  • Add ginger garlic paste. Fry.
  • Add all the spices and fry.
  • Add gram flour and mix all thoroughly.
  • Add salt and check the taste.
  • Toss some chopped coriander leaves.
  • Your filling is ready!

Fill it

  • Fill cavities of each karella with the filling.
  • Spray olive oil around the pan and arrange karella side by side.

Stream it

  • Toss a bit of oil on top.
  • Cover and let the karella cook in the steam under low flame while turning occasionally, not letting them burn.

  • Finally, sprinkle little olive oil on top, toss some coriander leaves and serve warm with rice or rottis.

 

It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Spinach masala – Inspired by Hydrabadi cuisine

Spinach-main2nfd

This is a super-healthy , mouth-watering dish with a silky texture that goes deliciously well with a dome of hot rice, presented in this pretty flowery dish, which came with the full dinner set gifted to me by my dearest friend, Aliya.

By spluttering cumin seeds in hot oil at the beginning,  gives a distinct aroma and flavour to this dish; hence, cumin seeds are a must.  Moreover, adding plenty of onions enhances its moisture and  flavour.  Keeping these two tips in mind, you will fix this delicious dish in a jiffy!

What you need:

 Spinach 1 bag (250 g )
 Onions  2 large
 Tomato  1
Ginger garlic paste  1 1/2 tbsp
 Chili powder, coriander powder, garam masala powder,  turmeric powder , salt 1/2 tsp each
 Oil 2 tbsp
 Mustard and cumin seeds  1/2 tsp each

Let’s make :

  • Splutter mustard seeds and cumin seeds.
  • Add chopped onion and saute until golden.
  • Sprinkle salt.

nfd

  • Add chopped tomato.
  • Add chili powder, turmeric powder, garam masala and coriander powder.
  • Fry until all combined.

nfd

  • Drop the bag of spinach and mix.

nfd

  • Cover and cook for 10 mins, mixing in between.

nfd

  • After all come together fry a bit more, lid open.
  • Adjust salt.

nfd

  • Ready to serve.

spinach

 

 

 

 

It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Dum Aloo in coconut gravy – Whole potato curry in coconut cream

nfd

nfd

You will love this potato dish, which comes with its unique subtle taste of spices and the creaminess of coconut gravy.  This is traditionally an Indian dish, which is made with tomato gravy and fresh cream something that I modified by adding a  little bit of coconut milk to it to give it more flavour and taste.  It looks very tempting as well as ideal with rice or just rotis.

What you need to make this dish:

 Small whole potatoes (Charlotte potatoes are perfect) 10
Onion ( chopped) 1
Maggie Coconut milk powder or fresh coconut milk 1/4 cup
Plain yoghurt (Optional) 3 tbsp
Red chili powder 1/2 tsp
Turmeric powder, coriander powder, garam masala powder 1/2 tsp each
Tomato puree 1/4 cup
Kasthuri methi 1 tsp
Plain flour and corn flour 3 tbsp each
Ginger garlic paste or grated

Let’s make :

Boil it & Fry it

  • First boil potatoes almost done.  Peel and let cool.
  • Mix plain flour and corn flour together and season with little salt and pepper.
  • Roll the whole potatoes in flour mixture.
  • Pan fry with little oil until golden.  Keep aside.

nfd

nfd

Gravy it

  • Fry onion in little oil until golden.
  • Add ginger garlic paste.  fry.
  • Add chili powder, turmeric , salt and masala. fry a little while.
  • Add tomato puree and fry continuously string.
  • Now its time to add yoghurt .  Stir until bubbly.
  • Add potatoes and mix well with the gravy.
  • Add 1/2 cup warm water, cover  and let it boil.
  • Add coconut milk powder or coconut milk and cook until the gravy turns thick.

nfd

Garnish it

  • Open the lid and crush Kasthuri methi with your palms and drop into the pot.
  • Sprinkle garam masala.
  • Cook for 5 mins on slow flame.
  • Garnish with fresh coriander leaves and  sliced red onions on top.
  • Serve with hot rice or rotis.

Tips :

  • For a riot of flavours, you can sprinkle a little brown sugar after adding coconut milk.
  • Potatoes should be firm, not breaking while cooking ; so add a little salt into the pot while boiling.
It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Upma – A silky soft veggie semolina / Rulang Upma

nfd

Upma is a very healthy breakfast choice in South India given it’s main ingredient; very light tiny beady, Semolina or Sooji in Hindi.   To get the soft and silky texure,  stick to  the following propotions : 2 cups of water to 1 cup of Semolina

This could be made plain, omitting the vegetables, but by adding any veggies of your choice could make it much more healthier .  Also, kids will love the assorted colours that will look so tempting!!

What you need:

Semolina / Rulang / Sooji 1 cup
Hot water 2 cups
Yellow split lentils – chana dhal 1 tbsp
1 Carrot – cut into tiny cubes
4 Green beans – cut into tiny pieces
Curry leaves
Green chili – split in the middle 1
Mustard seeds  1/4 tsp
Onion – chopped 1
 Olive oil  1 tbsp

nfd

 

Let’s make :

  • First dry roast semolina for a min or two being careful not to change its colour and keep aside.
  • Heat oil in a non-stick pan and crackle mustard seeds.
  • Throw a handful of crushed curry leaves and chana dhal.  Slightly brown.
  • Add the chopped onion and saute until golden and add the green chili.

nfd

  • Now, add the chopped carrots and beans.  Stir fry a bit.
  • Pour 2 cups of hot water and add salt to taste and let it boil away.
  • ,Then, slowly add half of  roasted semolina while stiring rapidly, otherwise, it will give lumps.
  • Add the other half while stiring.

nfd

  • Mix all together, check for salt,  close the lid and let it cook under very low fire for exactly 3 mins.
  • Open the lid, let the steam escape, squeeze 1/4 of a lemon give a good mix.
  • Garnish with chopped coriander leaves and serve hot.

Tips:

  • To make it look more attractive, you can fill into a  glass bowl, press down and turn upside down on a plate, then remove the bowl slowly, leaving a dome in the middle. Yapeee!
  • You can add a pinch of saffron to make it look subtly golden colour while cooking.
It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Perfect Hash Browns – Flavourful and crusty potato patties

mde

Make these crisp, golden-brown hash browns for your supper tonight !!

Serve them on a heap of  green salad and plain couscous  or noodles as a side dish to make it a perfectly healthy and satisfying meal.  You can add a sausage or two into the platter, which goes well with the flavours of hash browns.

Bon appetit !!

What you need: 

Potatoes (preferably waxy) 3
Onion 1 medium
Salt to taste
Pepper powder 1 tsp
Plain flour 4 tbsp
egg 1
Olive oil

Let’s make it:

Grate it

  • Peel and coarsely grate the potatoes and the onion.

Squeeze it

  • Place the grated potatoes and onion in the middle of a tea towel and squeeze dry.  This will let all the excess liquids drain out.
  • Place the dry potatoes and onion in a bowl.

Mix it

  • Now mix the egg, salt, pepper and plain flour thoroughly with the potatoes and onions.
  • Adjust the taste at this point.

Shape it

  • Place a boll of the mixture on your palm and make a thick, round pattie.
  • Dust both sides with plain flour.

Fry it

  • Heat olive oil on a non-stick pan and gently place the pattie on it.
  • Continue making a few more patties and place them on the pan.  Add more oil if necessary.
  • Shallow fry on medium – high flame  both sides until golden.

Serve it

  • Place on a wire rack to cool off slightly.
  • Serve immediately with ketchup or hot garlic sauce.

Tip : To further enhance the taste you can add some onion granulates / onion powder into the mixture.

It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Bitter gourd stir fry – Diabetes buster at its best!

During my recent visit to Sri Lanka,  I was served this dish by my sister, Lakmali which instantly won my taste buds as well as my heart.

I loved the crunchiness of the Karella slices despite its mild bitterness and the coconut that gave a very pleasant sweetness to compensate the bitter flavour.

The best news is that while making this stir fry, karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

What you need: karavila2-300x175

 Light green, very tender bitter gourd 3
Freshly scraped/grated coconut a handful
Salt to taste
Pepper powder 1 tsp
Onions 1 large
Curry leaves and two pinches of turmeric
Oil 1 tbsp

  How to make :

  • Slice up the bitter gourd very thinly.

karavila-300x203

  • Remove all the seeds

karavila-3-300x263

  • Sprinkle a little salt water and keep aside for 5 mins.
  • Mix grated coconut with a bit of turmeric(optional) salt to taste and pepper powder.
  • Squeeze  the bitter gourds to remove excess water and immediately mix with the coconut.

nfd

  • Slice the onion very thinly.
  • Heat oil in a wok and splutter some mustard seeds(optional).
  • Saute onions until slightly golden. Toss a lot of curry leaves.

karavila2

  • Add bitter gourds mixed with coconut.
  • Stir fry continuously.  (Do not close the lid or add water at any point)
  • Toss often and stir fry until the bitter gourd pieces no longer taste raw but nice and crunchy as well as taste great.
  • Adjust salt and pepper.
  • Done!!
It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Streamed Veggies – A perfect healthy dinner for everyone

An assortment of vegetables in vibrant colours , stir fried mushrooms and a couple of fried fish fillets to go with them, has the culinary potential to be a favourite choice for a complete, healthy  dinner.

Rather than boiling veggies, they are steamed here to keep their natural goodness intact. Also, mushrooms are stir-fried lightly in soy sauce so that they enhance the taste of this platter.

I have introduced garlic into this, because of its invaluable health benefits as a cholesterol buster and a purifier of the whole system of internal organs.

Now prepare the veggies:

  • Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)
  • Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact.  If you steam a longer time, their natural colours turn dull.
  • Heat a wide wok and drop a teaspoon of butter and let it melt.
  • Toss the veggies in butter, season them with salt and pepper.
  • Your vegetables are ready!!

Prepare the mushrooms :

  • Slice up the mushrooms into chunks.
  • Heat up a little bit of olive oil in a wok.
  • Toss the mushrooms until they are soft.
  • Sprinkle some soy sauce and stir fry a little. (do not overcook)
  • Sprinkle two pinches of sugar and toss a little longer.
  • Mushrooms are done!

mushroom

Serve :

  • Now arrange all veggies and mushrooms in a wide plate attractively.
  • Bon appetite !!
It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Raita – Creamy youghut accompaniment for Biryani or Parathas

Raita

The silky texture in this raita will make a juicy accompaniment for parathas, biryani or any kind of rice or rotis.  Kids will love to scoop it up with pieces of parathas and enjoy the cool, refreshing creaminess of it.

As a matter of fact, it’s a cooling balance for spicy dishes and the pro-biotic in yoghurt helps in digesting food.

There are many varieties of popular raitas, but this one with cooling cucumbers, combined with juicy tomatoes, is my favourite.  The pan roasted cumin in this raita gives a nice aroma as well as a form of catalyst to stimulate digestion.

Make this easy raita : 

Whisk it

  • Take two dollops of full fat plain yoghurt, mix 2 tbsp plain water and whisk until smooth and creamy.
  • Add  red onions, a juicy tomato (deseeded), cucumber cut into small chunky pieces.
  • Season with salt and pepper powder.

Roast cumin

  • Heat up a pan and sprinkle some cumin seeds. Dry roast them until golden and grind them using a pestle and mortar
  • Sprinkle the crushed cumin seeds.
  • Toss some thinly cut mint leaves
  • Mix all well and adjust the taste.
  • Your raita is ready!
It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Green Chili Sambol

green chili sambol

How to make : 

  • Place two chopped green chilies, Some crushed curry leaves, thinly chopped onion and  a handful of fresh coconut, chopped half an onion, salt and crush all together using a hand blender.
  • Mix freshly squeezed lemon juice.
  • Adjust the taste.
  • Your green chili sambol is ready!
It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn