Winged beans

Introduction

Long ago at a restaurant I was served winged beans at a meal in india. Oh I dint know it was called winged beans. I dint even know what it was called in any language but I knew it taste. I know how it would look when cooked but I have never seen it at any market. Many years passed and a month ago my sister in law cooked the same vegetable for lunch. I was so eager to find out the name of this vegetable and started asking her. Thats when I learnt that it was called “dambala” in sinhala. She also told me its available in the local market.
My recent visit to the vegetable section at diyatha uyana at rajagiriya close to waters edge helped me find these winged beans and I was so excited to get cooking and stary discovering.  Today I finally cooked winged beans. My husband taught me what these so called “damabala” is in English. Now I know it’s called winged beans. Begore I started cooking these beans for the first time my sister in law and hubbys cousin gave me two simple tips which I followed exactly.

#Tips

1) clean the winged beans like the normal green beans.
2) always make sure not to over cook which will destroy the crispness of the vegetable.

My recipe to make stir fried winged beans in just 15 minutes.

Ingredients

500 gms winged beans (4 cups chopped)
1/2 an onion (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon chillie powder
1 teaspoon chillie flakes
1 teaspoon coconut milk
Salt to taste
1 tablespoon oil (any type/brand)

Method

1) clean and cut the winged beans into thin slices.
2) heat oil in a apan over a high flame and add the beans and onions.
3) sprinkle salt and the two spices with 1 teaspoon coconut milk.
4) Give it a quick mix and reduce heat to medium low.
5) keep closed and cook for 5-6 minutes until tender by sprinkling a hand full of water.
6) open the lid and stir over a high flame for a couple of minutes and take off heat.

Serve hot with a choice of rice ( plain/yellow/ghee/cumin rices)

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mafaza

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A bend in time

http://dailypost.wordpress.com/2013/09/27/daily-prompt-waiting/

Waitings are always long for those waiting.
After the confirmation of pregnancy
The wait for delivery was long

Soon after migrating to dubai
The wait for a vacation was long

A vaction for delivery in sri lanka is long
Until the date to return to dubai is confirmed

Following a three month cake decorating course is long
Until the final certificate of distinction is received

Travelling for a cake class is long
When am already late and stuck in traffic

mafaza

Cooking Mandhi @home

Cooking mandhi in sri lanka during my vacation was one of the to do’s in my list. I always wanted to share my food experience with my family members back home. I never got the chance to do so when they visited me in dubai.
After my delivery and settling down with my baby I decided to cook mandhi at home during my baby’s sleeping hours.
I went on in search of the recipes at some famous blogs I know for example dimasherif.com and Suzanne Hussains website.
I couldn’t find any which lead me to a google search and the result was arabicbites.com
They had a mandhi recipe with mandhi mix as well.  I followed the steps exactly and finally got some what a fair arabian flavour yet Couldn’t obtain the reddish skin layer on my chicken amidst the fact that the recipe dint call for any grilling I still wouldn’t have got the texture as the mandhi shops in dubai provide, as the spices I used were different. I believe there are a variety of mandhis.
Ofcourse I’ve tried yemeni mandhi.
Here is a small insight into my mandhi.

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The mandhi chicken.

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The tempering.

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Rice

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Salad leaves, red onions and capsicums.

mafaza

Srilankan food : A culinary journey in my hometown

Why srilankan food is so unique?

Born and bought up in srilanka has helped me taste the wide range of srilankan food. The variety of flavours and a variety of spices has mixed and created a uniqueness in srilankan food. The traditional utensils used to cook is one other fact why srilankan food are even more delicious.
Cooking in clay pots and mixing with coconut shell spoons make a difference? Really they do.
These clay pots are heated over slight flame before the initial use.
And the food smells good when cooked in clay pots.
I have seen my grandma cook all the meals in clay pots. I admired her method of cooking.  The food tasted special when she cooked. I have to agree my mum can’t cook as good as my grandma.
Can it be cos of the utensils my grandma used?
Ofcourse it can be.
Those days my granny cooked over a small pit made of clay with some wood burnt inside with kerosene.
Sometimes she used those dry coconut tree leaves and the outer shell of coconuts.
The entire kitchen smelled of good.
The smoke would pass out through the chimney and sometines very small kids get teary eyes and they are chased out of the kitchen.

The technology has developed immensely and people have forgotten all traditional methods of cooking. The use of traditional equipments has become simply for the sake looks.
A few srilankan food stores serve the food in those clay pots.
Recently I went for a buffet which had a line up of clay pots filled with srilankan food.  They tasted really delicious.
Ofcourse srilankan food need not be cooked in clay pots to get their unique flavours.
Another stall at diyatha uyana had sri lankan food displayed in clay pots. I got the sweet potato and kurakkan rotti with katta sambol and pol mallum.
The kurakkan rotti was delicious.  They had a variety of sri lankan food. I am gonna try some very soon in a couole of rounds as I can’t eat all in one day.

We eat from our eyes first so presentation is important.
We eat from our nose second so the flavour and smell is more important which can tempt a person who is not feeling hungry due to love 🙂 we need food to live dont we?

The combination of clay pots and srilankan food is calling me.

A few quick shots of the srilankan food shop at diyatha uyana.  The diyatha uyana food courts all food stalls are in class A-B with the ministry’s health and regulations.

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The shop that had such delicious food.

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The kurakkan rotti

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The food court at diyatha uyana

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My srilankan lunch at Kukulegama resort

Srilankan culinary tour a 14 day tour with insight into srilankan cuisine. Is now provided by srilanka tailor made (jetwings tours). The tour includes cookery demonstration with hands on training and tea factory tours and many more interesting food and leisure activities.
I am not promoting any tours am just passing on details collected from a newspaper article.

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mafaza

Tea tasting

A day never starts without a hot cup of tea and the evening is never complete without another up of tea. sri lanka is famous for its tea. The normal households in sri lanka make a cup of tea with milk. Some do drink it plain with some sugar or a small piece of jaggery.
My mum used to say during her time they used to drink tea with a small piece of jaggery as sugar was in demand.  At that time food was limited and people got food only a certain quantity.  I guess they might have not wasted food. Nowadays food is available everywhere at anytime readily for an affordable cost as a fact food is being wasted.
Lets get back to the tea.
Tea has been mixed with a variety of flavours to give it a modern name and for people to experience different flavours.
I have once tasted strawberry flavoured tea which I still remember the taste. The tea was good with a combination of milk and the strawberry flavour was strong .
I have seen the supermarket shelves stacked with flavoured tea yet I choose the normal unflavoured tea every time.
Green tea was totally different it had the same taste as unflavoured tea yet light and green with a little bit of freshness. I’ve got a pack of lime tea am gonna make it and taste it. Last night dad bought a pack of cinnamon tea and I was eager to taste it.
I love cinnamon. It’s flavour and aroma gives me an appetite to eat.
I think it makes food delicious. The cinnamon tea had a very strong cinnamon flavour with bits of cinnamon. It was strong. My headache vanished after drinking the tea.
I should try it with some milk.
Cinnamon tea is a good ingredient for tea infused cooking of any sort.

One can smoke any meat or fish with cinnamon tea, isnt it a good idea.

I’ve never smoked meat or fish but I’ve watched masterchef so I know how they do it.
I will keep you guys posted on my next tea tastings on instagram and twitter.

So always try something new and experience the variety of flavours.

Start your day with a cup of fresh tea.

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mafaza

Daily Prompt : 2100

http://dailypost.wordpress.com/2013/09/26/daily-prompt-future-2/

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Todays technology had developed as a result social media has expanded.
Parents wish their children  Happy birthday on Facebook. People like the dresses and their own food on instagram. In the meantime chatting has over taken simple and funny conversations amongst family and friends which has created an inconvenience to repeat the same when you meet them in person.
Photographs are taken for publicity rather than to cherish as memories.
So people are so busy typing for many at the same time which has made them use abbreviations and smilies rather than complete sentences and words.
The picture above shows how a newly met youngsters conversation can be in the future with a little bit of fun.
The smilies depict the future conversation while the words explain the meaning.

Hooe you enjoy

mafaza

The Ocean: A seafood heaven

The name sounds breezy doesnt it?
Are you a fan of seafood, swimming in the beach or walking along the seashore? Do you love dinners at a cozy restaurant with extraordinary interiors along the seaside?
You don’t have to miss the luxury when you travel down to sri lanka on your next vacation.
The Ocean at The Kingsbury hotel provides all you need from the sea.
Located at the heart of colombo in a busy area, its only a walking distance from the world trade centre in colombo 1 and over looking the indian ocean along the galleface towards the new harbour road. The ocean is such a delight.
A high class menu with a line up of raw seafood readily available over a layer of ice in a glass shelf. Your always welcome to choose the seafood you want and and the cook will be more than happy to prepare the dish as you wish.

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I was admiring the display of seafood while my dad explained the chef what we wanted. The chefs were busy cooking which was visible from the table we were escorted to.

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To our left was the sea with more seatings for those who wanted the sea breeze kiss their cheek while having seafood dinner. We prefered to stay in due to the slight drizzle.
Our order took the normal duration at any restaurant.

The “lobster and crab cream soup” was super delicious. The excellent combination made me fall in love with the soup.
It will be the first I order on my next visit.
The seafood salad was our starter with a deep fried crispy delicious prawns that went well with the accompanying sauces.
The seafood fried rice along with fish eggs was yummy.
Fish eggs tasted and looked like meatballs. That was my first tasting of fish eggs and I was happy with the taste.
A platter of grilled fish accompanied the main course.

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We finished our dinner with a glass of fresh lemon juice and lovely apple pie wuth a scoop of ice cream on top. The cost was worth the taste and experience.

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Would I have asked for more then I should say I would have ordered a grilled lobster platter too.
The ocean offers the most delicious seafood in original flavours.

mafaza