Spicy Pancake wraps

“Pancakes” doea the name sound familiar?
Alright, are you Wondering whats so special about a pancake recipe?
Ofcourse everyone knows how to make pancakes. Should you ever read a recipe? According to myself pancake recipes are passed on from family members. Each one has a different pancake recipe and at the end of the day it all tastes good.
The flavours, fillings and taste varries according to each of our own preference and requirements. In srilanka we have it in a few ways and which is known to my family are sweet and savoury pancakes. The difference of the sweet and savoury pancakes are in the filling. So today am gonna give you a quick recipe on how to make a basic pancake and fill it in srilankan style.

pancake
Ingredients
2 cups wheat flour
2 eggs
A pinch of salt
Coconut milk as required

Method
Mix all the ingredients and beat.
Pour ovwr a nonstick griddle and cook on one side.

Vegetable filling
Ingredients
2 potatoes
2 carrots
A spring onion leaf
1 big onion (chopped)
2 green chillies (chopped)
Pinch of turmeric
1/2 teaspoon chillie powder
1/2 teaspoon chillie flakes
1/2 teaspoon crushed pepper
A few curry leaves
1/8 teaspoon mustard seed
1 teaspoon coconut milk
Salt to taste
1 tablespoon olive oil

method
Peel and dice potatoes and carrots.
Temper onion, curry leaves and add mustard seeds.
Add the vegetables and spices.
Pour some water and cook till the vegetables are tender.
Pour coconut milk and continue cooking.
Once the mixture starts to leave the sides of the pan add oil and stir fry.
Place a tablespoon of mixture in the centre of a pancake and wrap like a roll.
Serve hot.

Ideal for school or office lunch boxes.
The best way to teach your children how to eat vegetables.

DSCF0074

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Lumprey Curry

Lumprey curry is a mixture of meat cooked together in a lump and served with lumprice.

Ingredients
500 grams chicken
250 grams mutton
1 large onion
2 teaspoon garlic
2 teaspoon ginger
3 cloves
3 cardamons
1 stick cinnamon
2 inch piece of pandan leaves
Curry leaves(grounded)
1 tablespoon coriander and cumin seeds (roasted and grounded)
1/2 teaspoon turmeric
1 tablespoon coconut milk
1 teaspoon roasted chillie powder
1 teaspoon lime juice

Method

clean, wash and cut into small pieces.

Add ground spices coconut milk, ginger and garlic paste and mix.

In a seperate pan pour oil and temper half of the onions,pandan leaves and curry leaves.

Add the meat mixture.

Add cardamon and lime juice. Cook closed on it’s own juice.

As the water dries of add ghee and the rest of the ingredients.
Cook until the meat is tender.

Once cooked stir fry for a few minutes and serve hot with lumprice.

mafaza