Colored Stringhopper Biriyani a feast In Lankan Style

a long awaited short post.

we make string hopper buriyani in sri lanka for most of our dinners and even here in Dubai I find it easier to make a string hopper buriyani than rice buriyani as it’s easy and tasty.

i just cook the chicken following the instructions like a normal hydrabadi buriyani and later mix the string hoppers.
to color the string hoppers use any prefered food coloring and mix with milk.
break the stringhoppers into 4 and pour the colored milk over. mix to incorporate and layer with the chicken curry. warm over a low heat and serve.

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Salmon 6 ways : In My Kitchen

as a food blogger am still an amateur, I’ve got many ingredients that I haven’t tried my hands. this time it was salmon, yes we did get a large salmon and trust me it was worth it. I never expected this fish to be so delicious.

I was wondering what to do with this much of fish and started browsing the internet for recipes to cook the salmon. I am an experimental cook rather than a cook the book person so finally I ended up choosing my very own tradional method of cooking and decided to make the salmon in 6 traditional ways.

  1.  salmon milky gravy
  2. spicy salmon gravy
  3. salmon devil
  4. salmon cured
  5. salmon and potato filling for pie
  6. salmon stock

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three ways

three ways

salmon 4 ways

salmon 4 ways

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salmon kabsa rice

salmon kabsa rice

 

to make the salmon stock for kabsa i used

  • 2 long sticks of cinnamon
  • 6 cardamons
  • 8 cloves
  • 8 pods of pepper
  • 4 garlic cloves
  • salt to taste
  • a pinch of mixed masala powder
  • a good few pieces of salmon with bones

to prepare the stock

  • clean and wash fish
  • combine all ingredients in a pot
  • add 3 cups of water and boil for 10 minutes
  • strain and store in a plastic container on the fridge use when cooking
  • keeps for 4 days very well in fridge
  • drain the liquid and add in place of water for rice

 

The salmon milk gravy recipe

lets collect the Ingredients

  • 1 medium size salmon head
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • salt and crushed pepper to taste
  • 1 medium size onion chopped
  • 2 green chillies split into 2
  • 1 teaspoon mustard seed
  • 2 cloves of garlic
  • 2 tablespoon oil
  • 1 medium size tomato chopped
  • 1 handful of curry leaves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chillie powder
  • a pinch of garam masala
  • 1 1/2 teaspoon fenugreek

let cook the gravy

  • clean and wash the fish head, you can use any parts of the fish
  • temper the onions and curry leaves in the oil over a medium heat until golden brown
  • add the green chillies, mustard seeds and garlic
  • in a minute add the fenugreek and give it a quick stir
  • season the onions with the chillie powder, turmeric powder, garam masala and crushed pepper.
  • quickly pour the light coconut milk and add the fish
  • give it a quick stir and salt the mixture
  • let the mixture boil and pour the thick coconut milk
  • you might want to add some extra crushed pepper if you don’t get the peppery taste
  • we usually have it very spicy with extra pepper and this goes well with a good crust bread (am drooling and craving)
  • take the mixture off heat as son as the gravy has formed a creamy texture which wont take less than 6 minutes
  • serve hot with string hoppers or crust bread and some dhal or potato devil
  • squeeze in 1/4 lime or lemon to balance the extra spiciness from the crushed pepper

 

 

Cheese-ride : In My Kitchen

I am typing on my mobile while my son is having a nap on my legs. I cant move but i can munch with one hand.  These cheeses have driven me crazy ever since I first saw them at carrefour. I have herd my mum say how cheese is displayed in jeddah but never have i seen them in person.  The first time i saw the cheese section i had a plan in my head that is one day i should try as many as I can afford. Cheeses are very expensive and i believe one of the most admirable food stuff which goes with anything.  I bet the long process used to make these cheeses have taught them patients cos they are all in some way faint hearted which is why some melt and some get stale very fast. They sure are fragile.

Ten days ago we had our grocery day and we happened to pause at the cheese section amidst our no carb low fat diet plans. It’s usually the hubby who has to make a move in choosing cheese apart from cheddar but this time i took the honour in introducing 3 new types of cheese in to my kitchen.

We were on a test mission so smaller portions suit best. I have always loved cheddar and who doesn’t, I can eat cheddar by itself with no bread and am ready to call it a no carb diet.  I use cheddar on most of my baking and it’s the substitute for mozzarella cheese mostly on pizza. this was all before I tried these three cheeses.

This tostino cheese melts like cheddar and is less salty. It goes well in pastas and yea as the name tostino you can toast this cheese but better be on bread or you will have to scrape your pan 🙂
Hadju I have seen shelves at Carrefour stacked with this cheese and never ever thought of buying but these television shows have spoilt me so badly that made me buy this cheese. Yes they do grill the cheese on a griddle so I decided to try grilling this cheese. You don’t need to oil your pan because this cheese releases a lot of fat. It’s a bit sour taste but goes well on salads when toasted. Add it to your Caesar salad and enjoy
Roomy cheese has holes in it to give room for some fresh air I guess. It’s too young which is why I guess the stale taste but its quiet tasty on omelets goes well with a toast too.

try toasting  the tostino or roomy cheese on a slice of bread sandwiched with some fresh chopped parsley and its so simple and delicious.

you can use the same way and replace with your favourite greens and fresh grated vegetables.

trust me this is the ideal way to serve some greens for the kids who are to picky about eating greens by themselves cos cheese and greens taste good while the toasting part helps them eat without even wondering whats inside the toast.

so this week I conclude my post with a quick and simple cheese ride but before I go I’d like to say all cheeses taste good in their own way but cheddar is what I like to eat when am bored hungry and lazy to make anything even a simple toast. whatever cheese you buy try in different recipes and trust me they all work together fine.

have a cheesy weekend

2014-09-25 09.06.44

Cheese-Ride ; In My Kitchen

I am typing on my mobile while my son is having a nap on my legs. I cant move but i can munch with one hand. These cheeses have driven me crazy ever since I first saw them at carrefour. I have herd my mum say how cheese is displayed in jeddah but never have i seen them in person. The first time i saw the cheese section i had a plan in my head that is one day i should try as many as I can afford. Cheeses are very expensive and i believe one of the most admirable food stuff which goes with anything. I bet the long process used to make these cheeses have taught them patients cos they are all in some way faint hearted which is why some melt and some get stale very fast. They sure are fragile.
Ten days ago we had our grocery day and we happened to pause at the cheese section amidst our no carb low fat diet plans. It’s usually the hubby who has to make a move in choosing cheese apart from cheddar but this time i took the honour in introducing 3 new types of cheese in to my kitchen.
We were on a test mission so smaller portions suit best. I have always loved cheddar and who doesn’t, I can eat cheddar by itself with no bread and am ready to call it a no carb diet. I use cheddar on most of my baking and it’s the substitute for mozzarella cheese mostly on pizza. this was all before I tried these three cheeses.

This tostino cheese melts like cheddar and is less salty. It goes well in pastas and yea as the name tostino you can toast this cheese but better be on bread or you will have to scrape your pan 🙂
Hadju I have seen shelves at Carrefour stacked with this cheese and never ever thought of buying but these television shows have spoilt me so badly that made me buy this cheese. Yes they do grill the cheese on a griddle so I decided to try grilling this cheese. You don’t need to oil your pan because this cheese releases a lot of fat. It’s a bit sour taste but goes well on salads when toasted. Add it to your Caesar salad and enjoy
Roomy cheese has holes in it to give room for some fresh air I guess. It’s too young which is why I guess the stale taste but its quiet tasty on omelets goes well with a toast too.
try toasting the tostino or roomy cheese on a slice of bread sandwiched with some fresh chopped parsley and its so simple and delicious.
you can use the same way and replace with your favorite greens and fresh grated vegetables.
trust me this is the ideal way to serve some greens for the kids who are to picky about eating greens by themselves because cheese and greens taste good while the toasting part helps them eat without even wondering what’s inside the toast.
so this week I conclude my post with a quick and simple cheese ride but before I go I’d like to say all cheeses taste good in their own way but cheddar is what I like to eat when am bored hungry and lazy to make anything even a simple toast. whatever cheese you buy try in different recipes and trust me they all work together fine.


have a cheesy weekend

pol Rotti aka Coconut Rotti : In My Kitchen

Traditional cooking is what I love but most of all I love it when I have all the necessary item’s for styling the dish so that it looks good like the images on food magazines. So i tried my best which all started off with a banana leaf. I remember seeing an image of a coconut rotti which was beautifully tied with a strip of banana leaf and I was dying to get the same look and I did try my level best. Owning an s4 which I enjoy taking photos for my blog the only tip that I used from many food photography sites and bloggers that light is the key to a gokd image. So now I have decided to take photographs for my foo blog with my hall window open and it’s like a magic the difference is awesome. So now I cook at night and click as the sunrise and let it shine on my dish, I get to save some electricity and get the food solar heated (lol, just kidding)

Direct to my subject.

Yes I did buy 3 banana leaves from lulu express and washed then wiyh soap and water. Lol i just can’t take the sight of snakes licking the banana leaf, I’ve herd people say the roam mostly around plantain trees.

So here i am wiping my leaves and patting them dry and i used this banana leaf to create a special dish of mine and isn’t that awesome,  not only did i create my special dish i also got to use the banana leaf in three ways including my special dish.

I used one to cook up a lumprice and wrap it with a banana leaf while the second was to create my special chicken dish which will follow in a post soon until then the 3rd way i used the banana leaf is cut thin strips and tied my pol rottis to create a more traditional look.

Here is my pol rotti recipe

Pol Rotti or Coconut Rotti

Ingredients

3 cups wheat flour

1 cup dessicated coconut

1 teaspoon salt

Water as required

Method

Mix all the ingredients and knead to a sof and smooth dough.

Roll it on a floured surface and cut circles using a round cookie cutter for a more even shape.

Cook over a hot griddle for 3 minutes on each side over a very low heat.

Add curry leaves, green chillies and onions chopped for an advanced flavour.

Serve warm with a choice of spicy meat gravy and dhal or sandwich with katta sambol and serve as a lunch box snack for school or work.

It goes well with jam and butter too.

Stores on the fridge for a week.

Used tap water and it’s softer than ever. Before we made with hot water and it was difficult to work with and the rotti was hard.

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Marzipan and Chocolate : A Match Made In My Kitchen

I know you read it as marzipan and chocolate a match made in heaven or maybe you guessed before reading the entire heading. I was clearing my pantry and sorting things out as it’s always a mess after a busy day of cooking and this time my pantry needed a good sort out as we were heading toward an eid weekend. A plan was already set for a fun get-together with my hubby’s friends and it was my chance to do something sweet and earn some compliments. Did I just type sweet !!! great I think my theme was all choconuts. I went wild using chocolate and nuts 80% in almost all the sweets. yes my brownies had chocolate and nuts while my cookies had the same but before they all were planned i decided to use up the almond powder which I purchased to make some macaroons and dint feel like making it.  as i was turning the pages of my favourite chocolate book I came across the chocolate marzipan’s recipe and jumped up saying ok let me try marzipan for the first time ever and maybe I will have a blog post at the end of the day. when I do something different in my kitchen it means am thinking of my blog yes this baby is a year old and two months younger to my son but every time I cook something special is when I feed her, I started this new blog address last September 20th a day before my birthday while I was running between my busy life of following a Wilton course and taking care of my 2 month old son but it’s been 2 or more years since I started blogging.

well getting back from memories.

yes I did browse the internet for a good marzipan recipe and finally settled on my very old first cake decorating book “100 celebration cakes” I’ve never tried any recipes from the book since I bought it 4 years ago and I’ve read about marzipan and seen them on the supermarket shelves but I’ve never tasted. somewhat the word marzipan sounded different and never made me feel like tasting. I remember we had a ginn reader in school which had a marzipan recipe but I guess the main reason why it dint click for me to try the recipe was the main ingredient. marzipan asked for almond powder and it was not a common ingredient in sri Lanka. only now there are few places that sell these fine almond powder and they are way too expensive. I told my dad last December when he went to Riyadh to get me almond powder and he bought chopped almonds. he also said, wow it’s expensive and am sure he has never seen almond powder. anyway this almond powder from lulu was nice to work with on a marzipan recipe. first time making marzipan’s was fun and when i tasted it I wondered why haven’t I tried this before, It was magical.

so I had 2 cups of marzipan with me and thought it would be great if I can make a few different sweets with marzipan and that when my favourite book “chocolate” came to the rescue. I flipped through the pages and saw this chocolate marzipan recipe and sticked to the basic instructions. I did also change it’s shape and  a core ingredient so that I can call it my own but still my recipe was inspired by the book.

the original chocolate marzipan recipe

the original chocolate marzipan recipe

so here are a few ways I played with marzipan and chocolate inspired by the above recipe.

1 choconut marzipans

how I did it ;

roll the marzipan on a work surface

cut out circles or any shaped using a cookie cutter on desired thickness

place on a tray and spread a teaspoon of chopped nuts on the center

melt bitter dark chocolate and pour on top of each marzipan to cover the nuts and coat them well

leave to set for 4 hours in room temperature or 2 hours in the fridge

2 Marzipan Fondue

how to make it;

cut the marzipan in the same was as choconut marzipan’s but a bit thicker so you can prick them onto candy sticks and place over a cake pop stand

melt a few squares of unsweetened dark chocolate with butter and mix some drinking chocolate powder

place these on your dessert table so guests can enjoy a nice marzipan fondue

Tips

MAKE DIFFERENT COLORS AND SHAPES FOR BIRTHDAYS

USE WHITE CHOCOLATE SLIGHTLY COLORED IN DIFFERENT COLORS FOR A MORE COLORFUL SWEET TREAT

TRY MELTING SOME MARSHMALLOWS AND POURING ON TOP OF THE CHOCONUT MARZIPAN IN PLACE OF DARK CHOCOLATE AND DECORATE WITH SPRINKLERS OR SMARTIES

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THE TWO COLORS OF MARZIPAN i MADE

THE TWO COLORS OF MARZIPAN i MADE

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SO HERE IS QUICK IMAGE TUTORIAL ON HOW TO MAKE YOUR OWN CAKE POP STAND

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A SPRAY CAN LID. A DOLLY, A RIBBON

USE A DRILL TO MAKE HOLES ON A OLD SPRAY CAN LID (USE A SHARP NAIL IF YOU DON'T HAVE A DRILL)

USE A DRILL TO MAKE HOLES ON A OLD SPRAY CAN LID (USE A SHARP NAIL IF YOU DON’T HAVE A DRILL)

CUT THE DOLLY INTO 2 AND WRAP AROUND THE SPRAY CAN LID AND TIE THE RIBBON

CUT THE DOLLY INTO 2 AND WRAP AROUND THE SPRAY CAN LID AND TIE THE RIBBON

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PLACE TOOTHPICKS ON THE HOLES

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TO MAKE IT COLORFUL PLACE COLORED PAPER STRAWS CUT INTO 2 O TOP OF THE TOOTHPICKS

Pickling and Preserving : In My Kitchen

BEWARE OF DROOLING 🙂

We are all droolers so that’s not a bad habit. I drool mostly when i see pickles and that is not due to any medical condition but because I grew up eating biling from my grandparents garden trees, they had mango and guava too. all we did was pickle or eat with salt and pepper. our pickling was instant and we only needed some salt, pepper and chillie powder. sometimes some sugar but it was not always. they had such a big garden and it was in negombo just 20 minutes away from colombo now on he highway. back then about 15 years ago we used to travel for 45 minutes and it was a fun ride which my dad never complained of driving that far.

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so after a lunch get-together at home I had many cherry tomatoes and cucumber which I had no idea of how to stop them from rotting. so I searched online for pickling recipes and never was satisfied with any of them so I decided to go and search out fellow food blogger anitas blog maayeka. I saw her sun-dried tomatoes recipe and found it simple, easy and fun. I’ve never tried them before as usual and this was fun.

it took me only 3 days to get them on my dish. homemade and delicious. I dint wants them too dry so I took them off in three days and put them in olive a hidden reason, I was impatient to try it out.

day 2 marinated the tomatoes as mentioned on maayeka.com

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so the cucumber I tried sundrying them too and sadly it dint work, so I decided to make my own brie liquid and pickle my cucumbers while try out a kimchi recipe from an online search, kimichi is a sort of pickle but stuffed with carrots.

i ate it after 2 days from the refrigerator and it was so good. i just loved it.

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the last thing I need to master is preserving or storing fresh herbs. every time I buy them they dry out before I use and yes I use after 3 days. so I decided to make a basil oil by blanching the basil leaves for 30 seconds in boiling water and drained as instructed in chef andy campbells recipe. then I added some olive oil and blended them together with a bit of salt and pepper seasoning. the leaves don’t smell good to me as mint and parsley yet the flavor is extraordinary. I served then all by making a bruschetta.

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how to assemble this bruschetta layer the followings baguette sliced spread basil oil place grilled and flaked tuna, a few sun-dried tomatoes, a few mushrooms, a couple of pickled olives, a spoon of cheddar chopped, a few leaves of coriander or mint, drizzle with olive oil AND GRILL OVER A HOT GRIDDLE UNTIL CRISPY AT THE BOTTOM AND THE CHEESE HAS MELTED.

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DISCLAIMER ALL IMAGES USED ON THIS BLOG ARE ALL TAKEN BY MYSELF ON MY S4 MOBILE.