My Weekly Food Diary

 

 I am a beginner in food styling but A pro in cooking

now how can i say am a pro in cooking?

well yes am not boasting but i do really know how to cook ingredients together. my week was so productive and i cooked up a few low carb meals while in the meantime did some food styling with my previous weeks leftovers.

 

Sunday Dinner

Its always good and healthy to have food with less oil. we all love french fries and backed potatoes but they do taste differently although both are from potatoes. i decided to grill the potatoes on a griddle and it turned out well.

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Monday Dinner

Low Carb meal for dinner

having a low carb meal is not something i fancy but my husband likes it which is why i was tempted to try my own ideas with some inspiration from online sites recipes which i hardly went through many months ago but had a quick glimpse at the photos. now i do agree images do matter alot. someone can be creative and recreate a dish by just looking at the image of a finished product. isn’t that marvelous. which is why am working on taking photographs with a good sense of food styling and bit of lighting with my 16 mp s4 mobile.

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dinner was vegetarian lasagna. it was so yummy will post  recipe soon.

Tuesday Breakfast

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I’ve herd people say they had pouched eggs, i even have seen Jamie olive do it on television but I’ve never tried it not tasted it. so my breakfast on Tuesday was pouched eggs. i wanted to video my pouching but decided against it due to my fear of ending up with a pot full of egg pieces floating on the water. finally i should say my pouched egg was such a success now who said you need to learn the how to poach and egg?

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Tuesday Dinner

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oh meat loafs are so easy to make and are simple yet delicious.

i see meat loafs as a substitute for steak. i served my very own version of meat loaf with some mash potatoes a left over from kfc meal 🙂

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Thursday breakfast

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Thursday mornings make me lazy cos the next day is a Friday and a weekend. i love weekends cos its always carb meals and my husband eats them with no objections. so Thursday breakfast was pancake with some kithul treacle and the left over batter went into these lovely bunt cups which I’ve been waiting to use for the past 6 months since i got it delivered from eBay. its microwavable and i love the shape.

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 something new

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so i decided to try the egg pie which my husband kept sending pictures of when i was in sri Lanka. its was like a tart filled with caramel mixture which my mum makes and baked. yea it was good.

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for the very first time in my life i tested a recipe for spinneys magazine in Dubai and this is my photo shoot for the recipe. await the recipe on their June issue.

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this was labelled as unniappam but tasted same as our sri lankan kevum. i love kevums its a sinhala new year special sweet.

 

food styling practice done last week, have i improved????

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Good market for food

The good market as mentioned in the previous posts is an initiative to promote local goods. Starting off at the diyatha uyana at waters edge and the araliya car park at crescat the good market is now having their stalls at the race course car park. Race course is a nice place with a peaceful atmosphere located in the vicinity of the royal collage colombo and colombo university. A very posh area with less traffic and ideal location for walks and get togethers with family and friends race course has a line up of shops with a lovely car park and seating for those who like to have a McDonald’s lunch or dinner.
The good market is an addition that has made the location even more colorful with those lovely tents and music on the background,  the aroma of the food and colorful goods on display never failed to attract the crowd.
I dropped in at the good market on my way to a birthday party of my close cousin in law with a cake as gift.
walking in looking around at the good market I first went over to “milk and honey” its a shop that serves vegetarian food and had an array of gluten free cakes with kithul jaggery or kithul treacle substituted for sugar on all the sweet goodies. I am a budding baker who is looking for options on baking gluten free and healthy. When I first herd of the milk and honey shop in colombo 7 I was wanting to visit and try some from their menu yet time did not permit and I was so glad and eager to try their sweets at the good market.
I chose the chocolate fudge brownies which was 250 rupees a piece although it was less than 10 dirhams and filled with healthy ingredients I felt it to be a bit expensive counting in sri lankan rupees. I wanted to taste all the sweets they had which was covered and kept while all food was carefully packed with extra care and gloves.
All bags used were biodegradable.
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As I tasted the chocolate fudge brownie I hardly felt any difference as the sales lady explained the brownies contain no wheat or rice flour which makes it gluten free and she also mentioned having used kithul jaggery intead of sugar as a healthy option. I am so happy to have spent 250 rupees on that brownie it was well worth.

My next search was for the achcharu kadeys new addition the kama kadey. Yes I’ve mentioned achcharu kadey on my previous post and they have developed to have two stalls together introducing the kama kadey which sells authentic sri lankan meals. They serve a special ambul thiyal sandwich with pol (coconut) sambol or polos thiyal with pol sambol. I sure need a good separate post to write about ambul thiyal.
In short – Its so delicious and yummy. Some kind of curry that can be prepared and preserved in a jar I sure will upload a post on this very soon.
Until then just have a look at my sandwich and imagine how ambul thiyals would be no matter if its fish or polos all taste good and spicy.
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Yes thats how it looks the smell of kandan leaf and the roast bread is awesome.
The sandwich becomes more authentic because of the Kandan lead wrap.
Am so impressed by this food.
My reason to run over at good market was a big secret.
Memories are so great that sometimes we do things just to experience it, That’s what was my reason.
I remember my mum used to ask dad for boiled cashew nuts wraped in kandan leaves. It tasted so good and you hardly find it nowadays. About 15 years ago it was only 40 rupees I guess but now just a little bit is 250 rupees. I feel that 15 years is a very long time :-).
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I text the kama kadey cum achcharu kadey to reserve me some boiled cashew nuts and I rushed over to get them before they are sold out.
Its served in the same old way with a very small quantity. Its was so soft and chewy. Its always best to taste something after many years. This is how I revisited my memory.
Everyone sure did enjoy the taste of good market food.
A birthday cake post is to follow and until then its good night from mafaza

mafaza

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.

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Molakia porridge with semolina

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I remember when I was young my mum used to make a porridge with a type of green leaves that was blended to a juice using a mortal and pestle and the juice was mixed into semolina or white raw rice to make a thick porridge which was served with a spicy gravy left over from the previous days lunch or dinner and sometimes a katta sambol or with a piece of juggery for the little ones to make them eat the green healthy porridge for the love of sweet juggery.
Since moving into Dubai I have never seen those leaves and even if I do see a few variety of leaves I cannot recognize them.
Few months back I was walking towards the frozen vegetables section and was very inquisitive to find out what those small packets that was labelled as molakia were and asked my husband. He confirmed it was those same green leaves I used to drink long time back as a porridge. As a person who dint have English as a mother language I only knew what the leaves were called in Tamil and Sinhala. it was modakathan. I decided to buy those packs and try them out although I was a bit in doubt as to what they might be and how they might taste.

I tried the traditional recipe that was passed to me by my family.

Recipe for molakia with semolina

Ingredients
100 gms molakia leaves (chopped)
1/2 cup semolina
2 pinches of salt
2 teaspoons of thick coconut milk
3 cups Water

Cooking instructions
1. Wash the semolina and add into a pot with room temperature water and molakia leaves.
2. Sprinkle two pinches of salt.
3. And cook over a medium low heat stirring continuously until the semolina is cooked and the mixture starts to boil.
4. Add two teaspoons of thick coconut milk and continue cooking while stirring continuously until the mixture boils again to heat the coconut milk for about 2-3 minutes on a low flame.
5. Turn of heat and serve warm with a gravy or katta sambol for a spicy breakfast and if you fancy something sweet try having it with a piece of good juggery or a couple of dates for those who prefer something healthy.

This dish serves 2.
This is a very healthy dish for breakfast.

Below I have uploade a picture of the molakia packet which I believe you can find it easily at any supermarket in the UAE.
I have tried two different brand of this leaves and they all taste exactly same.

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Hope you enjoy this delicious and healthy dish for your breakfast.