String Beans and Mushroom Curry

Last thanksgiving I made string bean casserole for a family dinner party.  Since it came out so good, it inspired me to transform it into an Indian style curry.  I omitted those specific ingredients and herbs that were used in the string bean casserole.  Instead I used the curry powder and chili powder to spice… Continue reading String Beans and Mushroom Curry

Vegetable Korma in Almond-Coconut Sauce

Lately I have been trying dishes that are way out of our traditional Sri Lankan method.  This is one of the recipes that I made over the weekend.  Traditionally we make mixed vegetable curries simmered in thick coconut milk.  For this recipe, I reduced the amount of coconut milk and added ground almonds which gives extra… Continue reading Vegetable Korma in Almond-Coconut Sauce

Roasted Potatoes and Broccoli with Red Chili Flakes

I had some left over broccoli florets which is too small of a quantity to make any dish as is.  I had never cooked broccoli with any other vegetables except once with kidney beans ( Broccoli with kidney beans). So this time I thought to add one of my favorite root vegetable – potatoes.  Broccoli and… Continue reading Roasted Potatoes and Broccoli with Red Chili Flakes

Potatoes and String Beans with Lemon grass

I have been looking for a recipe where I can use the lemon grass I bought earlier.  So I found this Vietnamese which I modified since I could not find the spices mentioned in the recipe.  So I used the red Thai curry paste instead of the spice powder.  But it turned out delicious and… Continue reading Potatoes and String Beans with Lemon grass

Sautéed Portabella Caps with Baby Bok-Choy

This is one of the most simplest and easiest recipes I have made.  For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms.  The large caps has more distinct flavor and has a nice chewy texture when roasted.  Even though extra virgin olive oil is mainly used in salads (not for… Continue reading Sautéed Portabella Caps with Baby Bok-Choy

Gourd in Tomato Coconut Sauce

I have posted a gourd recipe earlier – Bottle Gourd in Almond Sauce.  But this earlier recipe was with “bottle gourd”. The one I am using for this recipe is slightly different from bottle gourd.  The flesh of bottle gourd is softer and has bigger seeds.  I came across this vegetable for the first time when… Continue reading Gourd in Tomato Coconut Sauce

Fenugreek Leaves Fry (வெந்தய கீரை வறை)

Fenugreek which belongs to the family “Fabaceae” has a bitter taste.  They retain the bitter taste even after cooking.  Fenugreek leaves as well as the fenugreek seeds has a lot of medicinal effects. Mostly Fenugreek is used for digestive problems such as loss of appetite, upset stomach and inflammation of the stomach.  Back in Sri Lanka,… Continue reading Fenugreek Leaves Fry (வெந்தய கீரை வறை)

Okra with Potatoes

  I love okra especially when satueed until it is dry and well cooked.  I have posted multiple okra recipes.  But this is my favorite recipe.  On the other hand this is the most time consuming okra recipe as well.  But the extra time is worth it. Ingredients: 1/2 lb okra 1/2 lb potatoes 1… Continue reading Okra with Potatoes

Potatoes and Eggplant in Fried Onion

Ingredients: 4 small potatoes 4 small eggplants 1 small red bell pepper 1 tablespoon oil 1 small onion strand of curry leaves  ½ teaspoon coriander seeds ¼ teaspoon cumin seeds ¼ teaspoon mustard seeds 3 cloves garlic ½ inch piece of ginger 1 teaspoon crushed red chilies Salt to taste Method: Bring water to boil in… Continue reading Potatoes and Eggplant in Fried Onion