A quick chocolate Mousse and A Srilankan dinner

I decided to stop creating recipes for sometime and start trying out recipes from famous tv chefs or the Internet.

Following a recipe online is not a very easy task knowing but if you have been cooking and baking foring you know how to do it well and that’s important when it comes to substitutes.

Monday we were expecting some guests for dinner which was sudden plan and i was stuck with different desserts apart from the usual caramel and sanja or agar agar. Am not a dessert person and i tried pana cotta once which i loved very much so i dont wanna try the pana cotta again amidst the fact that its easy and simple. This time i searched for a supper quick set dessert and came across many. Seeing nigella lawsons quick set mousse recipe and the ingredients i was tempted to try it.  Reason,  the recipe had no egg beating which i really hate at times and the recipe called for marshmallows which i already had on pantry. Marshmallow and chocolate was the basic recipe while whipped cream was the final ingredient.

Less fuss less work and fast set that’s what i loved about nigellas quick set chocolate mousse. I have been watching her show for a long time but never tried her recipes.

Here is a link to the recipe i tried if you wanna try it.



It waa 11 in the morning as i walked to lulu to get some stuff to cook for my guests for dinner. Doing shopping and cooking the same days was not very tough as the number of guests were only 2.
I started off doing my signature and easy sting hoppers buriyani with some green peas curry and a curd raita. I also had my brinjal moju already prepared a few days ago which i refrigerated.
No sri lankan buriyani is complete without an achcharu or pickle as you may call it. We had some store bought from sri lanka pickle which was very sweet and spicy. Thats the best part of an achcharu it goes well with all rice.

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Poori ka magic

My cousin started discussing the magic that makes the poori puff and asked for the recipe.
She said “I wonder how poori is made, it’s so soft and crispy and I wonder how it puffs like papadam.” I poked in like a big foodie and mentioned “it’s so simple heat oil and add the pooris, and keep taking the hot oil in the pan by a spoon and pouring on top of the poori which will make it puff”. She was so in doubt if am telling the truth which made me make pooris for dinner to assure her that what I told was the truth.

How I Iearnt to make pooris and when is an old story. I used to watch sirasa good morning sri lanka 7 years ago and they had a good cookery show which demonstrated all sorts of recipes and I used to write some on a book. I never tried any recipes and thats when my addiction to food and cooking started. It’s almost 7 years now Every week I followed the programme and wrote down recipes.  Later on I wrote recipes from online sites. 
My mum used to collect recipes from newspapers and she has them all pasted in a book. I guess thats the gene and addiction I’ve adopted.
My dad love food and enjoys eating so I am literally born to foodie parents.
Getting back to my pooris, so last night I made pooris with potato curry. Here is my recipe to poori.
Many chefs and recipes complicate a simple poori recipe by adding curd or yogurt or sometimes bringing it down to one particular ingredient like ghee which they mention as irreplaceable. But trust me there is always an option and substitute when it comes down to a recipe. Am now in the hunt to list down substitutes.
Well, getting back to the subject my pooris have only one compulsory rule it is to add half and half of wheat flour and atta flour. Those two ingredients is what makes the pooris restaurant quality.

1 1/2 cup atta flour (chappati flour)
1 1/2 cup wheat flour
1 tablespoon ghee/butter/margarine/oil
1 teaspoon Salt
Water as required

Mix all ingredients and knead to a soft and smooth dough.
Make tiny balls about 1 and a half inch diameter.
Flour the work surface and roll into small flat circles.
Deep fry in hot oil turning over to cook evenly on both sides by pouring hot oil from the pan over the poori to make it puff.
Never close the pooris soon after frying as  closing will make the pooris soggy.
Serve sandwiched with hot potato curry.

Potato curry

4 large potatoes boiled
2 medium onions chopped
3 green chillies chopped
A few curry leaves
2 inch pandan leaf
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon chillie powder
1 tablespoon thick coconut milk
Salt to taste
2 tablespoon oil

Temper onions, curry leaves and pandan leaf in oil.
Add mustard seeds and green chillies.
Mash in tomato and season with turmeric powder, chillie powder and salt.
Pour a tablespoon of thick coconut milk, a cup of water and mix well making sure the potatoes are not over mashed and has a quiet medium sized piece here and there.
Cook for a few minutes until it boils and take off heat.

This potato Curry is ideal for chappati as well.
Use coconut powder if you cant find coconut cream or milk.
Always make sure you serve the gravy hot.
Try sandwiching the potato curry between two pooris.
Wrap it jn a banana leaf for an Indian look and is

So am really amazed at how hot oil can make the poori puff like papadams with no raising agents.
Cooking is an art and enjoy it with your own experience. You can never becomw an expert in cooking if you don’t know the basics.


Maldive fish devilled with eggs


my memories with Maldives fish

I remember the days when I get back home after school and find the maldives fish sambol or the coconut sambol bowl is empty. I and my sister used to to make it and have our lunch. Yes, our lunch was basically just plain rice with a sambol of maldives fish or coconut. It was a time of difficulty. We call it the budget meal.
We used to place the Maldives fish in a motar with some salt, chillie powder and flakes and grind it to a paste by hitting with the pestal. Sometimes we add a few french onions which adds it’s flavor to give a bit of softness.
Lunch was delicious and we enjoyed eating while grinning over a few uncrushed salt crystals sometimes.
We also used to cook the maldives fish with some onions, capsicum and tomatoes which makes it more softer. It’s called devilled maldives fish and served with a hard boiled egg.



1 cup maldives fish flakes
1 large onion (chopped)
2 medium sized capsicums
1 medium tomato
A handful of curry leaves
A small piece of cinnamon
1 teaspoon chillie powder
1 teaspoon chillie flakes
A pinch of turmeric
Salt to taste
2 teaspoon oil
2 teaspoon coconut milk

6 hard boiled eggs to serve.

Cooking instructions

1. Head oil in a pan and sauté the onions and curry leaves for a minute or until you get the aroma of curry leaves.

2. Stir in the maldives fish with salt, turmeric powder, chillie powder and chillie flakes.

3. Add the cinnamon stick with a teaspoon of water and mix.

4. Leave the pan closed over a low flame for five minutes.

5. Open and stir letting the contents spread evenly and cook through.

6. Once the water is evaporated and the contents start to dry out pour 2 teaspoons of coconut milk and cook over a high heat stirring continuously.

7. Take of heat when the oil starts to seperate from the curry.

8. Hard boil the eggs and add on top.


* dont like hard boiled eggs? break the eggs on top and leave it for a couple of minutes and take off heat.

* hate eggs at all? Never mind serve it as it is with your favourite curry.

* use this curry as a filling for buns.

* serve this curry with bread, rotti or rice.

*like pickles? At a small piece of pickled lime to this dish and mix while it’s hot.

* dont like too much maldives fish? Sway the quantity of maldives fish with the onions by adding 1 cup of chopped onions for 1 tablespoon of maldives fish.

* are you a vegetarian? Omit maldives fish and add only onions.

* like french onions? Never mind. Buy them and add a handful instead of a large onion for extra taste.
Shallots healthy aren’t they?

* doesn’t seem kid friendly? Add a tablespoon of crystal sugar to balance the spiciness
We call it seeni sambol with the swapped quantity of maldives fish with onions.

* we use this dish on our kidu rice and curry with some lime pickle.
my mouth is watering isn’t your’s?
Then go try it soon and serve for lunch or dinner or even breakfast.

Hope you enjoyed this post.


Brinjal Pahi


500 grams brinjal

1 tblsp mustard paste

1/2 an inch lemon grass

a handful of curry leaves

1 inch pandan leaves

1 tsp sugar

1 tbsp maildives fish

1 medium onion

1 tsp garlic paste

1 tsp ginger paste

1 ripe chillie

1 small stick cinnamon

1 tbsp corriander powder (grounded)

1 tsp sweet cumin powder (grounded)

1 tsp cumin seeds(grounded)

1 tbsp vinegar

1 tsp tamarind pulp

1 tbsp coconut milk

1/2 tsp tumeric

1/2 tsp chillie flakes

salt to taste

oil to fry


Wash and slice the brinjal lenght wise.

Season with salt and tumeric.

Deep fry and drain the oil.

Mix grounded ingredients with tamarind and lime juice.

Temper onions and curry leaves, lemon grass, cinnamon stick and pandan leaves.

Add brinjal and the tamarind mix on to the tempered onions.

Stir in vinegar, chillie flakes, mustard paste, Ginger and garlic paste and Mix well.

Pour coconut milk and cook over a high flame.

Sprinkle some sugar and take off heat once the mixture starts to stick together.

Serve hot with lumprice, frickadales, lumprey curry and a hard boiled egg deep fried.



250 grams meat

1/2 a ccup bread crumbs

1 onion

1/2 teaspoon ginger

1/2 teaspon garlic

pinch of spices

1 teaspoon crushed black pepper

1 egg

1/2 teaspoon lime juice

salt to tatse

oil for frying


wash, clean and mince the meat.

Add all the ingredients except bread crumbs and oil.

mix well and make tiny balls the size of a measuring spoon of one teaspoon.

roll in bread crumbs and deep fry.

Serve hot with lumprice.

Lumprey Curry

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

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


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.


Coriander Rotti

Coming home after a fun filled day of food ,cooking, competitions and food shopping at the international fine food festival, dubai I ended up with a whole bunch of fresh coriander leaves from the posh picnic. Soon after I returned home I put the coriander leaves in a jar of water to keep them fresh.



While I wondered what to do with the leave as I was not a person who cooked indian everyday. Indian cuisine uses coriander leaves mostly and I love indian food. I decided to be a bit inventive and try a coriander rotti.


2 cups flour
1 teaspoon olive oil
Pinch of salt
A handful of coriander leaves
Water as required

Add all the ingredients in to shallow bowl.
Knead with water as required until smooth and soft.
Doesnt matter if the coriander leaves are jotting out just make sure the dough is fine.
Roll small balls and flatten it with a rolling pin.
Cook over a hot griddle on both sides.
Take off heat and wrap it on a tea towel. Serve with any prefered curry whole hot.