Tuna Wraps – A healthy lunch box filler

tuna wrap These wraps are perfect  for kids’ lunch boxes as they contain healthy oily fish in the middle of a juicy and creamy  tomato and cucumber salad.  It is great for picnic lunches too.  No need of packing any extra  ketchup or sauces, because the filling has it all.

You need the following items to wrap this up:




  • Soft warps , preferably wholemeal
  • Tuna in brine (squeezed away the brine water)
  • Cucumber, red onion and tomato  (All chopped into tiny pieces (remove the seed part from                                                                              tomatoes)
  • Salt and pepper to taste
  • Ketchup and mayonnaise

redwrap_wholemeal1  tuna-chunks-

Let’s wrap it:

  • Place chopped cucumber, red onion and tomato in a bowl and mix salt and pepper.  Using your fingers mix all thoroughly and keep aside for a few mins.
  • Add tuna flakes and mix with a flat butter knife.

tuna wrap6

  • Add a large dollop of mayonnaise and mix all together.
  • Adjust the taste at this point.
  • Now on a hot flat pan warm  up a wrap , both sides for a few seconds.
  • Lay it on the kitchen top and spread ketchup liberally.



tuna wrap7

  • Place a mound of tuna filler in the middle of the wrap.
  • Bring one side forward and fold from sides.

tuna wrap4




  • Roll up.
  • Cut in an angular shape from the middle and insert a lattice leaf. tuna wrap5
  • Now let both rolls sit primly in the lunch box side by side.

tuna wrap2

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pol roti

Sri Lankan Coconut Roti – Pol Roti

Sri Lankan Roti

These creamy coconut rotis are everybody’s favourite in Sri Lanka as well as tourists who visit  to enjoy the picturesque scenaries in the country.

Some love a plain creamy version of rotis by just mixing flour and scraped coconut together with salt, but I made it much more flavourful  by tossing onions and curry leaves into the dough as it gives a mouthwatering aroma while baking on the hot iron pan.

https://www.amazon.co.uk/Lodge-26-67-Pre-Seasoned-Griddle-Pancake/dp/B00008GKDN/ref=asc_df_B00008GKDN/?tag=googshopuk-21&linkCode=df0&hvadid=232019883591&hvpos=1o1&hvnetw=g&hvrand=16488925292099055790&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9045936&hvtargid=pla-387299997292&psc=1&th=1&psc=1

Lodge 26.67 cm / 10.5 inch Pre-Seasoned Cast Iron Round Griddle/Pancake Pan

They go deliciously well with a mutton, fish or chicken curry,  simple lunu miris – a tongue burning mixture of chili and red onion chopped together and mixed with a dash of lemon juice.  I serve these rotis cut into stripes to my little son  with just a knob of butter which tastes creamy and buttery in every mouthful.

It’s not so difficult to find fresh coconut even in the West these days,  as the Asian supermarkets store fresh frozen grated-coconut.  You just have to defrost the pack in the microwave for 5-10 mins to turn it into a heap of fresh aromatic coconut which could be used for any of your culinary needs.  Desiccated coconut also could be used if softened by adding some hot water.

Image result for frozen coconut vaani




Do not forget to sip a plain tea made with sugar and crushed ginger to finish off to give the fullest satisfaction of this meal.

You need the following few items to make these:

Fresh coconut 1 cup
Plain flour 2 cups
Onion 1 chopped into very small pieces
Green chili 1 chopped
Curry leaves A handful cut into thin pieces
Salt 1tsp or to taste
Red chili powder 1/4 tsp
Butter / coconut oil 1 tbsp
Lukewarm water to kneed the dough 1 cup or a little more

 images (2)  IMG_1364

Let’s make it:

  • Mix well chopped onion, green chili , red chili powder, curry leaves, salt and butter/oil with scraped coconut using your fingers.

roti7

  • Now add flour into it and mix thoroughly.
  • Pour lukewarm water gradually while kneading until everything comes together and not sticking onto  your fingers.  Check the taste and adjust salt at this point.
  • Let it rest for 20 mins so that all flavours binds together.



roti8

  • From the dough, make equal size balls and place them on a foil sheet.

roti9

  • On a another foil sheet flatten one ball and cut into disc shape using a round lid or a cookie cutter.

roti6

  • Heat up a flat pan, tawa or a non-stick flat pan. Brush little oil.
  •  Place on the hot pan taking care not to damage the shape.  The easiest way is to bring the foil itself near the pan and slowly lower the disc shaped roti onto the pan.
  • Bake both sides until it turns golden colour.  If you pan has space you can place two or three rotis at the same time. Press gently and if a whoosh sound emits then it has to bake further few mins as the water has not evaporated fully.

roti5

  • Once out of the pan, let them release steam by placing  on a wire rack.
  • Serve hot with a spicy chicken or mutton curry or just with a blob of butter.
  • yummy !!



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hard chicken

Hard Chicken Curry – Unforgetably delicious chicken curry

(Fowl /Free range chicken /Curry chicken /Gam Kukulu mas /Desi chicken)

Hard chicken is actually fowl or free range old chicken, available only at ethnic butches.  It is more chewy and hard as the bird lives longer  than its’ peers’, after they stop laying eggs.  So, the meat has hardly any fat in it, making it a healthier version of chicken for those who tend to avoid poultry for the same matter.

You need to cook it low and slow to get the right texture, which only comes from following the techniques as well as the ingredients that go into it.  For instance, vinegar and potatoes help in a great deal in softening the meat.  I must insist that cooking in the pressure cooker will soften the chicken rapidely but destroy its natural flavours.

As the bird doesn’t have much fat,  you need to add an extra table spoon of olive oil or any other cooking oil in the pot.  Once cooked, adding just a tbsp of coconut milk will give it a surprising levels of flavours.

If you taste it once, you will always remember its extraordinary delicious taste.  Try this dish with hot rice, rotis, noodles, pasta or bread or with boiled casava mixed with fresh coconut flakes which will complement the dish in a great deal.

What you need to make this dish:









Let's make it:

Step 1 : Marinate the chicken pieces

    • Marinate the chicken pieces with vinegar, salt,  turmeric, chili powder, roasted curry powder, ginger and garlic paste and crushed curry leaves.
    • Cover and keep aside for at least 1 hr. (preferably overnight in the fridge for the chicken pieces to absorb the essense of spices and soften with vinegar)

Sri Lankan roasted curry powder from Amazon;

https://www.amazon.co.uk/Aachi-Masala-Powder-Lankan-Traditional/dp/B07LDR9ZHT/ref=asc_df_B07LDR9ZHT/?tag=googshopuk-21&linkCode=df0&hvadid=310666435903&hvpos=1o6&hvnetw=g&hvrand=10223882576071339976&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9045936&hvtargid=pla-633715674942&psc=1&th=1&psc=1

Recipe for homemade roasted curry powder;

https://happyrecipes.co.uk/roasted-curry-powder/

cuyyr powder

Step 2: Roast the chicken in the pan

    • Heat up 2 tbsp of any oil in a wide pan
    • Add the whole spices; cloves, cinnamon, cardamom and a few curry leaves crusched
    • Add the sliced onion and let it brown
    • Add some freshly grated or crushed garlic and ginger
    • Now drop the marinated chicken pieces
    • Stir fry the chicken pieces for nearly 10-15 mins in medium flame allowing the excess water to evaporate
    • Close the lid and lower the flame to the minimum.  Splash a little water if the pan is too dry. Let it sit like this for 5 mins. This will let all the juices to ooze out
      • Open the lid again stir fry for a 5 more mins gathering juices with chicken pieces until they are well coated

 

  • Pour water a well above chicken pieces as it has to cook for about 45 mins

  • Close and cook for 45 mins while topping hot water if the water level goes down but the chicken pieces are still hard.  Cook until chicken pieces are tender enough to bite

Step 3 : Add potatoes




  • Open, give a good stir, check salt and drop the potatoes and slit green chili. If the water level has gone too low, add a little more hot water to bring it just above chicken

    • Close and cook for another 1/2 hr under medium flame

 

  • Finally, add 2 tbsps of fresh or maggi instant coconut milk, a handful of curry leaves and cook for another 10 mins under very low flame.  This final therapy will give the curry it's tempting colour and make it more flavourful
  • Let it rest for 20 mins (cook this curry night before and it will taste heavenly on the next day)
  • Ready to serve with hot rice, rotis, noodles or with boiled casava(maniyok) mixed with fresh coconut
  • Delicious in every bite!

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