Monthly Archives: May 2010

Coconut Rock with Semolina

Ingredients

  • 12 oz Sugar
  • ½ cup water
  • Few drops of any food coloring
  • 1 tablespoon butter
  • 8 oz Semolina
  • 8 oz sweetened coconut flakes
  • 1 teaspoon vanilla
  • ¼ teaspoon powdered cardamom
  • 2 oz cashew nuts broken into pieces

Method

  • Lightly roast semolina, about 3 minutes and keep aside
  • Put sugar and water into a pan and stir until it comes to a boil
  • Add food coloring and butter
  • Add semolina and stir until it starts boiling
  • Add coconut, vanilla, cardamom, cashew nuts and stir continuously until the mixture becomes thick
  • Remove from stove and transfer to a buttered plate and let cool
  • Cut into squares

Ivy Gourd (Kovakkai) Fry

Ingredients

  • 8 oz Kovakkai
  • 1 tablespoon + 1 teaspoon sesame seed oil
  • ½ red onion
  • 3 dried red chilies
  • Salt to taste
  • ¼ teaspoon chili powder

Method

  • Wash and quarter the kovakkai lengthwise
  • Add 1 tablespoon oil to a skillet and add kovakkai and fry on a low flame until kovakkai is soft and lightly browned
  • Add chili powder, salt and fry for another 3 minutes (this is to cook the chili powder)
  • Transfer to a bowl
  • Slice the onion
  • Add 1 teaspoon sesame oil to the skillet and fry onion until lightly browned
  • Add dried red chilies and fry until the chilies are quite dark
  • Transfer cooked kovakkai to the skillet and fry for a minute
  • Serve with rice or chapattis

Yields: 2 – 3 side dishes

Carrot-Beet Juice

Ingredients

  • 3 Medium carrots
  • 1 Navel orange
  • 1 Mineola orange
  • ½ Beet

Method

  • Scrub carrots and snip off the top and bottom ends
  • Peel the oranges and divide them into segments
  • Peel the beet and chop into pieces so they will fit the feeder
  • Juice the carrots followed by oranges and beets

Serves: 2 glasses

Watercress and Carrot Salad (Sambol)

Even though I called this recipe “salad”, in Sri Lanka recipes like these (chopped mixed raw vegetables) are called “Sambol/Chambal” served with rice as a side dish

Ingredients

  • 1 cup chopped watercress
  • 1 small carrot shredded
  • 2 tablespoons chopped red onion
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Method

  • Mix chopped watercress and shredded carrot and add chopped onion
  • add salt, pepper and lemon juice
  • serve with rice

Yields: 2 servings as a side dish

Tropical Fruit Salad

I wanted to make this fruit salad completely with tropical fruits (mango, papaya, pineapple, banana etc).  Since I couldn’t get any good papaya I replaced papayas with apple.  But this fruit salad tastes really good with papaya.  Also adding passion fruit puree gives a very nice flavor.  If fresh fruit is available, its pulp can be used in this recipe with or without the seeds.  Seeds of passion fruit gives a nice sour and cruncy taste on desserts.

I have never seen fresh jack fruit in the New Jersey area.  May be some specialty stores may have them.  But canned will do the work quite well.  These canned jack fruit can be bought in Indian grocery stores.  I used canned jack fruit for this recipe.  Here is a picture which shows jack fruit flesh

Ingredients

  • 1 ripe mango
  • 1 medium ripe banana
  • ½ golden delicious or any other sweet apple
  • 4 – 5 pieces of Jack/Jak fruit flesh
  • 2 tablespoons passion fruit puree
  • 7 – 8 cashew nuts roasted and finely chopped
  • Scoop of vanilla ice cream

Method

  • Cut all the fruits into very small pieces and mix well
  • Add passion fruit puree and mix and refrigerate for about 1 – 2 hours before serving
  • To serve, add fruit salad mix to a bowl and add a scoop of ice cream
  • Top with roasted cashew nuts

Yields; 2 – 3 servings

Masoor Dhal with Bottle Gourd

Ingredients

  • 1 cup chopped/cubed bottle gourd
  • 1 tablespoon canola oil
  • ¼ teaspoon mustard seed
  • 1 – 2 green chilies chopped
  • ½ inch ginger minced
  • 2 cloves garlic minced
  • 1 strand curry leaves
  • ¾ cup masoor dhal
  • 2 ½ cups water
  • 2 tablespoons milk
  • Salt to taste

Method

  • Add oil to a skillet and add mustard seed.  Once the mustard seeds start splattering add garlic, ginger, green chili, curry leaves and sauté for about 2 – 3 minutes
  • Add bottle gourd and cover and cook on very low flame for about 7 – 8 minutes
  • Set aside
  • Wash masoor dhal thoroughly
  • Add masoor dhal, water and salt to a covered saucepan and cook uncovered for about 15 minutes.
  • Add cooked bottle gourd and mix well
  • Add milk and cook for another 3 minutes
  • Serve with rice or chapattis

Yields: 2 – 3 side dishes

Leek Fry

Ingredients

  • 2 large leeks
  • ½ teaspoon chili powder
  • 2 tablespoons water
  • 2 teaspoons shredded coconut
  • ½ cup chopped red onion
  • 2 tablespoons oil
  • 2 – 3 dried red chilies broken into pieces
  • Salt to taste

Method

  • Wash and finely cut/shred the leeks
  • In a covered saucepan add leeks, salt, chili powder, water and cover and cook on low flame for about 5 minutes
  • Add coconut and cook uncovered until all the water is absorbed and the leeks are quite dry
  • In a separate skillet add oil and fry onion until golden brown
  • Add dried red chilies and fry for another 2 minutes
  • Transfer cooked leeks to fried onion and mix well and fry for another minute
  • Serve with rice

Yields: 2 side dishes