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

Eggs for Sushi recipe

Eggs for sushi 

5 large eggs 

2 tbsp water or milk 

1/2 tsp vinegar 

1 1/2 tsp sugar 

1/4 tsp salt 

1/2 tsp corn starch 

drop yellow colour 

300-325 F oven 

9" square pan 325 for 15 minutes 

spray pan with PAM

Chocolate cheesecake brownies

Cake Mix Cheesecake Brownies

Prep 10 MIN

Total 2 HR 20 MIN

Servings 16

Chocolate lovers, rejoice! These indulgent brownies with chocolate fudge cake mix, cream cheese and chocolate chips are as easy to make as they are to eat.

By Betty Crocker Kitchens

 

Betty Crocker Cake Mix

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix

3/4 cup vegetable oil

2 tablespoons water

2 eggs

1 cup semisweet chocolate chips (6 oz)

1 package (8 oz) cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla

Steps

1

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.

2

In medium bowl, stir cake mix, oil, water and 1 of the eggs until smooth. Stir in 1/2 cup of the chocolate chips. Spread batter into pan.

3

In medium bowl, beat cream cheese, sugar, vanilla and remaining 1 egg with electric mixer on low speed until smooth. Drop mixture by generous tablespoonfuls randomly onto batter; cut through batter with knife for marbled effect. Sprinkle with remaining 1/2 cup chocolate chips.

4

Bake 35 to 40 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

 

https://www.bettycrocker.com/recipes/cake-mix-cheesecake-brownies/54675b9f-cf99-4a02-a765-76b7303bf41c