Masala Mushroom Curry by Vaishali

Masala Mushroom Curry

Ingredients

12 oz button or crimini mushrooms (finely chopped)

1 tsp avocado oil (any vegetable oil is fine)

2 shallots (finely chopped-- can use onions instead)

4 cloves garlic

½ inch piece ginger

½ tsp turmeric

1 tbsp garam masala

1 small jalapeno or other hot pepper (seeded and chopped. Adjust the amount of heat to your liking by using more or less)

2 tbsp coriander leaves or cilantro

½ tsp tamarind paste

2 tbsp coconut milk

Salt to taste

Instructions

Place the ginger, garlic and chili pepper in a mortar and pestle and crush into a coarse paste. You can also do this in a food processor.

Heat the oil in a saucepan and add the shallots. Add some salt to draw out the moisture and saute until the onions turn golden-brown.

Add the coriander leaves and ginger-garlic-pepper paste and saute for a couple of minutes until fragrant. Then add the turmeric and garam masala along with the tamarind and the mushrooms. Add a cup of water (vegetable stock, if you have it, is even better) and let the curry come to a boil.

Place a lid on the saucepan and let the mushrooms simmer away for 10 minutes. If the curry looks dry, add more water or vegetable stock.

Add the coconut milk, add more salt if needed, and turn off the heat. Serve hot with rice.

Sri Lankan Spicy Fish Cutlets by Flavour Bender

Ingredients:

Fish Mixture

▢14.2 oz/ 400g Mackerel or Tuna fish cooked or canned, but drained and bones removed

▢8.8 oz / 250g Potatoes

▢2 Jalapeno peppers de-seeded and finely chopped

▢5.3 oz / 150g onions red or yellow finely chopped

▢3-4 garlic cloves finely chopped

▢1 tbsp finely chopped ginger

▢2 tsp salt

▢1 tsp curry powder

▢1 tsp ground cumin

▢3 tbsp finely chopped coriander

▢2 tsp ground pepper

▢1 1/2 tsp sugar

▢4 tbsp tomato sauce

▢3 tbsp oil

▢2 - 3 tbsp lemon juice

Egg wash and Crust

▢2 XL eggs you may need 1 more

▢2 cups of bread crumbs

▢Oil for deep frying

Optional Spices

▢2 tsp ground coriander

▢2 tsp ground cumin

▢2 tsp onion powder

▢2 tsp garlic powder

Instructions:

Clean the potatoes and place them in a saucepan and cover with water. Bring the water to a boil and cook the potatoes until they are tender. Remove the potatoes from the water and remove the skin when they are cool to handle.

Crush them with a fork (doesn't have to be smooth, little chunks are okay) and set aside.

With a fork, flake or break the fish into small pieces. Just like the potatoes, some chunks are okay, since they will get crushed when they are being cooked.

In a saucepan, heat the 3 tbsp of oil over medium heat.

Add the onion, ginger and garlic and saute until the onions become tender and translucent.

Add the green chilli peppers, salt, sugar and spices and saute for about a minute. Add the fish and cook while mixing the spices through the fish for about 10-15 minutes.

Add the 2 tbsp lemon juice and tomato sauce and mix it through.

Add the potatoes and mix it through the fish until well combined. Taste and add salt (to taste) and the remaining tablespoon of lemon juice if needed. Set the fish mix aside and let it cool.

When it has cooled down, take a spoonful of the mix and roll it into a smooth 1 1/2 inch diameter ball. Leave these balls on a parchment paper lined baking tray.

In a bowl, mix the two eggs and on a separate plate, mix the bread crumbs with the optional spices.

Evenly coat each fish ball with the egg mix and then coat them with the bread crumbs. Make sure to evenly coat the fish balls with breadcrumbs. Take care to not cause any cracks. If there is a crack you can re-dip in the egg wash and re-coat with breadcrumbs.

In a saucepan heat enough oil to deep fry the cutlets to about 350°F/180°C.

When the oil is hot enough, fry the cutlets until they turn a dark golden brown - about a minute. You can fry a few cutlets at a time in the oil without overcrowding the pan.

Place the fried cutlets on a paper towel to drain the excess oil. You can keep the cutlets in a warm oven to keep them warm and crispy until you are ready to serve.

Serve with tomato sauce or chilli sauce as a snack. Or as a side dish for a rice and curry meal.

Ingredients for triple batch

▢1300 g Mackerel or Tuna fish cooked or canned, but drained and bones removed

▢815 g Potatoes

▢6 Jalapeno peppers de-seeded and finely chopped

▢500 g onions red or yellow finely chopped

▢12 garlic cloves finely chopped

▢3 - 4 tbsp finely chopped ginger

▢5 tsp salt

▢3.25 tsp curry powder

▢3.25 tsp ground cumin

▢9 tbsp finely chopped coriander(or 4 Tbsp. coriander powder)

▢6 tsp ground pepper

▢4 tsp sugar

▢13 tbsp tomato sauce

▢9 tbsp oil

▢6 - 8 tbsp lemon juice

Easy Sautéed Spicy Cabbage Recipe by Ruwani Ravin Kumar

INGREDIENTS

1 tablespoon coconut oil/ olive oil

½ teaspoon black mustard seeds

½ small red onion chopped finely

4-5 curry leaves

1 inch Pandan leaf ( optional)

4 cups of shredded cabbage

½ teaspoon turmeric powder

½ teaspoon red chili powder

½ teaspoon red chili flakes

1/2 teaspoon salt

DIRECTIONS

Heat the pan on medium and add the oil to the pan. 

Add the mustard seeds and let them pop.

Next, put in the chopped onion, curry leaves, pandan leaf, shredded cabbage, and turmeric powder. Give it a mix and let it cook for 10-12 minutes. 

Make sure to stir regularly so the cabbage cooks evenly.

After 12 minutes, add the salt, red chili powder, red chili flakes mix well, and cook for another 3 minutes. 

Serve warm. 

To make this kid-friendly leave out the red chili powder and red chili flakes.  

Shaker Orange Pie by Southern Living

 Shaker Orange Pie

This is the pie for you marmalade fans out there. Although the homemade pastry is well worth the effort, use a refrigerated piecrust if you want a shortcut.

Recipe Summary

Hands-On:

45 mins

Total:

5 hrs 30 mins

Yield:

Makes 8 servings

Ingredients

2 medium-size oranges

2 cups sugar

1 cup water

½ (8-oz.) package cream cheese, softened

1 teaspoon vanilla extract

3 large eggs, lightly beaten

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

Pie Crust

1 ½ cups all-purpose flour

½ cup cold unsalted butter, cut into small pieces

1 ¼ teaspoons kosher salt, divided

¼ cup ice-cold water

Vegetable cooking spray

Directions

Step 1

Grate zest from oranges to equal 2 Tbsp. Cut oranges in half lengthwise, and thinly slice. Bring sugar, orange slices, zest, and 1 cup water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low, and simmer 1 hour or until oranges are translucent. Remove from heat; cool completely.

Step 2

Meanwhile, pulse flour, butter, and 1 tsp. salt in a food processor just until mixture resembles coarse meal. With processor running, pour 1/4 cup ice-cold water through food chute; pulse until dough forms a ball and pulls away from sides of bowl. Wrap dough in plastic wrap. Chill 1 hour.

Step 3

Preheat oven to 425°. Remove dough from plastic wrap; roll into a 13-inch circle on a lightly floured surface. Lightly grease a 9-inch pie plate with cooking spray. Fit dough into prepared pie plate. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Freeze 20 minutes. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

Step 4

Bake at 425° for 15 minutes. Remove weights and foil, and bake 10 minutes.

Step 5

Reduce oven temperature to 375°. Beat cream cheese, vanilla, and remaining 1/4 tsp. salt at medium speed with an electric mixer just until smooth. Spread mixture into prepared crust.

Step 6

Whisk together eggs and next 2 ingredients until smooth; stir into orange mixture. Pour over cream cheese mixture in piecrust, and arrange oranges evenly. Cover loosely with foil.

Step 7

Bake at 375° for 30 minutes. Remove foil, and bake 30 more minutes or until set. Cool completely on a wire rack before slicing (about 1 hour).

 TURMERIC GINGER TEA RECIPE | HOW TO MAKE TURMERIC TEA WITH FRESH TURMERIC ROOT | IMMUNITY TEA

May 7, 2020 by Padma Veeranki 14 Comments

This healthy Turmeric Ginger Tea Recipe heals, soothes, detoxes & rejuvenates!! This tea is a combination of antioxidant and anti-inflammatory ingredients with lots of health benefits and also has an excellent flavour. Sipping a cup of turmeric tea can relieve inflammation in any form.

Turmeric Ginger Tea served in a cup

QUICK FACTS ON TURMERIC TEA:

The active compound in turmeric is Curcumin. 

Curcumin is proven to have anti-inflammatory and immune-boosting properties.

Curcumin gives turmeric its characteristic yellow colour.

WHAT DO YOU NEED FOR TURMERIC GINGER TEA RECIPE:

If you can get hold of fresh turmeric, well and good, otherwise you can use turmeric powder. The additional ingredients into the turmeric tea improves the taste or helps with its absorption. Today I’m using fresh ginger, black pepper powder, cinnamon powder and cardamom powder. All these individually have their health benefits and also enhance the flavour of the tea. Finally, you can add a sweetener of your choice and squeeze a dash of lime!!

FEW HEALTH BENEFITS OF SOME COMMON ADDITIVES:

Black pepper, which contains Piperine, a chemical known to help promote Curcumin absorption. Adding a pinch of black pepper increases absorption and also gives a spice kick to the tea.

Cinnamon is one of the most delicious and healthiest spices on the planet. It aids weight loss, can lower blood sugar levels, reduces heart disease and has many more health benefits.

Cardamom gives a good flavour to the tea.

Lemon or lime, and ginger enhances the antioxidant and antimicrobial properties in the mixture and improves taste.

Honey sweetens the tea and gives the mixture more anti-microbial properties.

You can also optionally add a little whole milk, cream, almond milk or coconut milk to the tea.

Adding 1 teaspoon of ghee (clarified butter) or coconut oil helps with absorption, as Curcumin requires healthy fats to dissolve properly.

If you would like to try, here’s my style Turmeric Ginger Tea Recipe. Feel free to experiment with the ingredients and flavourings until you find a combination that suits your taste.

HOW TO PREPARE TURMERIC GINGER TEA

While ground versions are more convenient, it’s worthwhile to experiment with freshly grated turmeric for a more vibrant flavour. These distinctive, deep-orange roots are increasingly available during winters.

Take a fresh turmeric root, wash it well, peel out the skin and grate(Warning: wear gloves). Similarly grate ginger and get the rest of the ingredients ready.

In a medium pot, add 2 cups water along with all the ingredients.

Bring all the contents to a boil and simmer for 10 minutes.

Turn off the heat and then cover with a lid and rest it for 10 minutes for all the flavours seep into the liquid.

Strain the tea through a fine sieve.

Transfer to a cup; add honey or any of your preferred sweetener and a dash of lemon to taste. This is all optional but do not add honey or lemon to hot liquid as it will destroy its benefits. You can also just drink the tea as it is.

Turmeric Ginger Tea Recipe Steps

Turmeric Ginger Tea served in a cup

 Print Recipe

Turmeric Ginger Tea Recipe | Immune Booster Drink

Turmeric Ginger Tea Recipe boosts immunity, heals, soothes, detoxes & rejuvenates!! A cup of turmeric tea can actually relieve inflammation in all of its forms and also help in weight loss.

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Keyword:Turmeric Ginger Tea, Turmeric Tea, Haldi Tea, Immunity Drink

Calories: 75kcal  Author: Padma Veeranki

Ingredients

2 Cups Water

1 tsp Turmeric fresh grated or powder

1 tsp Ginger grated or organic ginger powder

1/2 tsp Black Pepper

1/4 tsp Cinnamon Powder

1/4 tsp Cardamom Powder

Few drops Lemon Juice

1 tsp Honey or any sweetener of choice

Instructions

Take a fresh turmeric root, wash it well, peel out the skin and grate. Similarly grate ginger and get the rest of the ingredients ready.

In a medium pot, add 2 cups water along with all the other ingredients.

Bring all the contents to a boil and simmer for 10 minutes.

Turn off the heat and then cover with a lid and rest it for 10 minutes for all the flavours seep into the liquid.

Strain the tea through a fine sieve.

Transfer to a cup; add honey or any of your preferred sweetener and a dash of lemon to taste. You can also just drink the tea as it is.

Notes

Turmeric may stain your hands and countertops. Wearing hand gloves is useful. The colour on the countertop will eventually fade, but making a thick paste of baking soda and water and scrubbing the stain can help.

Recipe can be halved or doubled if needed. Increase this recipe by another cup of water for a milder version tea.

There is no hard and fast rule about the ingredients, just add them to your liking and enjoy the tea with its health benefits. You can skip anything you don’t like and still make the tea with a couple of ingredients.

This immune boosting tea can be had by anyone and have this tea first thing in the morning on empty stomach for best results.

A final note on turmeric. It should be consumed responsibly. People with bile duct obstruction, gallstones, and GI disorders including stomach ulcers and hyperacidity disorders should consult with their doctors before using.

Sri Lankan Green Bean Stir Fry by Flavor Blender

Sri Lankan Green Bean Stir Fry 

 Yield: Enough to serve four as a side dish 

 Cuisine: South Asian, Sri Lankan 

Sri Lankan green bean stir fry is a delicious dry green bean dish with all the flavors of a curry. It's quick and easy to make, and is a very unique way to cook beans. Packed with umami flavor too. 

Intermediate - This recipe is quick and easy, but requires some cooking expertise. This is because this stir fry is cooked at a higher heat, and a close eye is required to determine the right cook time at each stage. 

US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌

Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌Measurements for this recipe are approximates, and a little variation is OK. 

Make sure to adjust chili levels to your taste. Total Time 50 minutes 

Difficulty Easy 

Serves 4 servings 

Prep: 30 minutes 

Cook: 20 minutes 

 Ingredients: 

▢2 tbsp coconut oil any cooking oil can be used ½ of a large onion sliced lengthwise into ½ cm slices ▢8 - 10 curry leaves 
▢2 serrano peppers cut lengthwise (remove seeds if you don’t want the heat from the chili peppers) 
▢3 garlic cloves roughly chopped 
▢1 inch ginger cut into strips or roughly chopped 
▢½ tsp ground turmeric 
▢1 tbsp Maldive fish see recipe notes for substitutes 

▢1 tsp sugar white or brown or even honey can be used 
▢½ tsp Sri Lankan curry powder 

▢1 tbsp chili flakes (crushed red pepper) adjust to your taste and tolerance level 
▢12 oz fresh green beans (about 350 - 400 g), sliced into 2 - 3 inch pieces 
▢¾ tsp sea salt 
▢½ cup full fat coconut milk or cream 
▢More salt to taste 
▢Extra water and/or coconut milk if needed 

Instructions: 

Heat a large 12 inch nonstick skillet over medium high to high heat. The pan needs to be hot. As the pan is heating, add the oil and onions. 

Saute the onions while the oil heats up. When the onions are starting to soften, add the garlic, ginger, curry leaves, and green chili peppers. 

Saute for a couple of minutes to soften the garlic. 

Add the turmeric, Maldive fish, sugar, curry powder, and chili flakes/crushed red pepper. 

Stir fry with the onions for 2 - 5 minutes. 

Make sure the pan returns to a high heat before adding the beans. 

Add the beans and salt. 

Stir fry over high heat for 2 - 3 minutes until the beans turn a bright green color and are coated with the spices. 

Pour in the coconut milk, and lower the heat to medium high. 

Keep stir frying, until the coconut milk has completely evaporated. 

The beans should still be bright green, and al dente in texture. 

If you want the beans to be softer, add more coconut milk or water, and cook further to soften the beans. Taste and season with more salt if needed. 

Serve with warm basmati rice. 

Tips & Tricks Beans You can use frozen green beans as well. Frozen green beans need to be cooked longer, and the end result will be soft green beans instead of crunchy. Adjust the amount of liquid, and the heat of your stove towards the end of the cooking time to make sure the beans heat through and cook properly. 

Maldive fish If you don’t have access to Maldive fish, here are some substitutes; Fish sauce - Add ½ tbsp fish sauce, plus a little salt in place of the Maldive fish and salt. Add the fish sauce when you're adding the salt. Add more salt at the end if you need more seasoning. 

Mushroom powder - You can purchase shiitake mushroom powder at some grocery stores or online. Use 1 tbsp of mushroom powder in place of the Maldive fish. Add it at the same time you would add Maldive fish in the recipe. Fresh mushrooms - Add about 100 g of sliced or chopped mushrooms along with the onions and let it stir fry. 

Sri Lankan Curry Powder - If you don’t have Sri Lankan roasted curry powder, use madras curry powder instead. Additional Notes - Used all spices as directed. No sugar. Added lime juice.

Sri Lankan Chili Potato by Times Food Recipes

Sri Lankan Chili Potato Recipe by TNNUpdated : Jun 1, 2018, 17:57 IST Avg. Rating Rate Comments (1) Facebook Twitter Pinit Sri Lankan Chili Potato Total Time25mPrep Time10 mCalories208 Bookmark Add To Collection If you are a potato lover, who can enjoy it in any form then here is a dish loaded with spices that you will absolutely fall in love with! Sri Lankan Chilli Potato, which is otherwise known as 'Ala Thel Dala' is a flavourful side dish recipe that you can easily prepare at home for your loved ones. It looks almost similar to the sukkha aloo or the aloo masala recipe, however differs in taste and flavours a lot! This Asian recipe is widely famous in Sri Lankan cuisine and is best enjoyed with rice and dhal, however you can enjoy it with chapati as well. This side dish recipe is prepared using boiled potatoes, curry leaves, mustard seeds, onion and a melange of spices. The taste of this potato recipe is accentuated with lemon juice, which gives this dish the tangy flavour. This delicacy will surely bring in the much needed variety to your palette. Complement it with your choice of bread or steamed rice and indulge in the most authentic flavours of this vegetarian recipe. Made with ingredients that are readily available, this easy recipe is perfect for dinner parties or a comfortable lunch with friends. Go ahead, try out this Chilli Potato recipe and bring home the Sri Lankan twist! Read more Ingredients of Sri Lankan Chili Potato 6 Servings 700 gm boiled potato 1 teaspoon red chilli powder 8 cloves crushed lightly garlic 3 teaspoon lemon juice 1 teaspoon powdered turmeric 2 teaspoon mustard seeds 2 finely chopped onion 2 1/2 tablespoon chilli flakes 2 inch cinnamon stick salt as required 2 tablespoon refined oil 2 sprigs curry leaves How to make Sri Lankan Chili Potato Step 1 To prepare this delicious Sri Lankan recipe, peel the boiled potatoes and chop them in cubes, and keep aside. Step 2 Now, heat oil in a pan over medium flame and let the cinnamon sticks temper along with mustard seeds and curry leaves in it. Step 3 Later, add the crushed garlic cloves along with sliced onions and saute well until the onions become translucent. Add the turmeric powder, red chili powder, chili flakes and stir well with other ingredients. Step 4 Add the chopped and boiled potatoes to the pan and sprinkle salt as per your taste. Cook the potatoes for 8-10 minutes and keep stirring firmly. Once done, squeeze the lemon juice and serve hot with cooked rice or roti. Additional Notes: Added leeks and zucchini and coconut milk. Different than recipe but still good. Comments(1) Rate this Recipe 12345 Write a review (Optional) (Tap and add)

Sri Lankan Fried Eggplant Curry

Sri Lankan Fried Eggplant Curry 

Ingredients 

5 Purple Japanese Eggplant 

1 large Onion 

2 clove Garlic 

1 inch Ginger 

2 Green chilli 

1 tbsp Chilli powder 

1.5 tbsp Thick Tamarind paste 

3 tbsp Coconut milk 

1 sprig Curry Leave 

2 x 2inch Pandan leave 

Sugar to taste 

Salt to taste 

Oil for frying 

For Tempering: 

Mustard seeds 

Cumin seeds 

Fennel seeds 

Method 

Cut eggplant crosswise into 3inch, then cut it half lengthwise. At last slice them length wisely into thin pieces. 

Deep fry eggplant pieces until golden brown. Remove and place on paper towel to drain excess oil. Keep aside.

In another pan, heat little oil, add the tempering ingredients and let it fry. Then add onion, ginger, garlic, green chilli, curry leaves and pandan leaves and saute until turn golden colour. In go the curry powder, fried eggplant pieces, tamarind paste, salt and sugar. Mix well then add coconut milk and let it cook for few minutes on low flame. Stir occacionally to prevent from burning. Serve with rice. 

Note: *You can add cooked chick pea on this dish. *You even can add more milk and curry powder to get gravy version. *Add some dry Maldive fish pieces to get non-veg version. It tastes very good.

Additional Notes Used all recommended spices 

No Pandan leaves, No sugar, Fenugreek instead of Fennel, Tamarind sauce for paste, eggplant pan fried, not deep fried.

Whole Wheat Naan(no baking soda/baking powder)

Ingredients 

• 2 cups Whole Wheat Flour 
• 1-1/2 teaspoons Active dry yeast 
• 3/4 cup Lukewarm Water 
• 1 teaspoon Sugar 

• 2 tablespoon Curd (Dahi / Yogurt) 
• Salt , to taste 
• 
  
• How to make Whole Wheat Naan Recipe To begin making the Whole Wheat Naan Recipe, in a large mixing bowl, combine the flour, sugar, salt and yeast. Add yogurt and a little lukewarm water at a time and knead to make a smooth dough. Knead well for at least 4 to 5 minutes so the dough gets a good texture once it gets cooked. Cover the dough and allow it to rest in a warm place for at least 2 hours until it doubles in size. Once the dough has doubled in size, punch the dough down and knead for a couple of more minutes. Make 6 to 8 portions of this dough and allow this to rest for another 10 minutes. The portions of dough will rise again a bit. Dust flour on a working surface and roll them into ovals or circles and take care not to roll them too thin. Heat a skillet on medium heat, place the rolled whole wheat naan over the heated skillet and cook on both sides. You will notice brown spots come on the top and the naans will puff up with air pockets. If you have a gas flame, you can optionally cook it directly over the flame once it is partially done on the skillet. Once done, remove from skillet, smear some butter and serve warm. Serve the healthy and delicious Whole Wheat Naan along with your Paneer Butter Masala or Kadai Paneer along with a salad and raita for a weeknight dinner or for parties.

Chocolate Chip Pound Cake using Cake Mix

Ingredients 1 package devil's food/chocolate fudge cake mix (regular size) 1 package (3.9 ounces) instant chocolate pudding mix 4 large eggs 1-1/4 cups water 1/2 cup vegetable oil 3/4 cup vanilla frosting In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes.Stir in 1/2 cup chocolate chips and 1 cup candied cherries cut in half. Pour into 2 greased and floured loaf pans. Bake at 350° for 40 - 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.

Vanilla Pound Cake

Ingredients 

225 g or 1 ¾ cups Plain / All purpose flour (sieved) 

2 teaspoons baking powder 

¼ teaspoon salt 

175 g or ¾ cup softened butter 

150 g or ¾ cups regular sugar 

⅔ Cup or 150 ml Milk 

2 large eggs (lightly beaten) 

1 & ½ Teaspoons Vanilla Extract