Sooji Porridge

 

 

 

Sooji porridge

its sweet.

its delicious

its  a thick liquid porridge

we celebrate eid in sri Lanka with a breakfast of string hoppers or pittu or sometimes both and side dishes are basically milk gravy, chicken curry, beef curry, pol sambol and a sweet sooji porridge.

the sweetness of the jaggery and the aroma of the pandan leaves fill the dinning table leaving  us no patients to try it later rather encouraging to drink or eat it immediately by adding to a few extra string hoppers or pittu.

 

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Ingredients

1/2  cup sooji

½ a jaggery

2 cups water

1 tbsp sugar (add more if required)

3 cardamon

1 tbsp thick coconut milk

Pinch of salt

a piece of pandan leaf

Method

  1. In a medium sauce pan add water and mix the sooji and jaggery.
  2. Add salt, cardamon, pandan leaf and cook over low heat stirring occasionally till the sooji is cooked.
  3. Add sugar and coconut milk.
  4. Boil for a few minutes stirring continuously over a low heat.
  5. The mixture should be thick and the sooji should turn brown leaving no white uncooked sooji.
  6. Take off heat and serve with pittu or string hoppers.
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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