Friday, January 19, 2018

Srilankan Chicken Curry | Chicken Curry | Chicken Gravy

Srilankan Chicken Curry, an another famous recipe from the Srilanka. When comes to different cuisine, i'm always reluctant to try expect few, Srilankan cuisine falls to that expectation category :-), since the ingredients used in their cuisine are almost same as of my everyday cooking and i knew how it tastes, hence i'm quite comfortable in give it a try. When i browse through their recipe, i had noticed that their recipes are almost similar to south Indian recipes especially south Tamilnadu and Kerala!!!As i said in my previous post, this curry is one such delicious side dish for roti and rice. The ingredients goes into that curry powder gives the wonderful aroma and taste to the curry. The flavor from coconut oil, coconut milk along with the curry powder takes this dish into whole new level and wanting you to eat more & more(personal experience), it's really hard to stop !!!
In this recipe, tamarind is used to marinate the chicken instead of curd. Normally we use curd or tomato for tanginess when comes to non veg dish expect fish,so i wondered how chicken would taste in tamarind base, honestly it's not at all overpowering  & the slight sweet from the tamarind goes well with chicken.  I'm sure that from now on, this will be regular dish in my home !!! For vegetarian, try the same with yellow pumpkin. After i had prepared the Curry powder, I tried  the same curry with pumpkin instead of chicken and it turned out so delicious. ST normally don't like any pumpkin curry, but he also liked this very much. Ok, enough with the stories, let's check out the recipe.

Srilankan Chicken Curry

Preparation Time : 30 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Srilankan
Chicken - 1/2 lb
Tamarind - a gooseberry size
Onion - 1/2
Tomato - 1 small
Green chili - 2
Ginger - 1 inch piece
Garlic - 4 gloves
Curry leaves - few
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Srilankan Curry powder - 1 & 1/2 tsp
Coconut milk - 1/2 cup 
To Temper
Coconut oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom -2

First soak the tamarind in 1/4 cup of water for 30 mins, clean the chicken and wash it with turmeric powder and keep it ready.
Extract the tamarind juice from the soaked tamarind and add the chicken & salt and mix it well. Let it soak for 30 mins, in the mean time, cut the onion into thin slices, tomato into small pieces, slit the chili and thinly slice the garlic and ginger and keep everything ready.Heat the pressure cooker add  the coconut oil and the tempering ingredients. Let it fry in oil for 30 secs.Add the onions,ginger,garlic, green chili & curry leaves and saute till the onions becomes translucent and then add the tomatoes & give a good mix.Add the chicken along with the tamarind juice and then add turmeric & chili powder.Add the srilankan curry powder & enough water,mix it all well together and cook it for 3 whistle.Once the pressure is released from the cooker, open the lid ,put it on low flame and then add the salt (remember we already added the salt while marinating the chicken,so this is for curry only )& coconut milk.Let it simmer for 10 mins in the medium flame & switch off the flame.Tada, Srilanka Chicken Curry is  ready. Serve it with roti or rice.
  • If you have tamarind paste, use 1 &1/2 to 2 tsp instead of tamarind.
  • After adding the coconut milk, keep the flame in low to prevent curdling.
  • Freshly grounded srilankan powder gives great flavor to the curry.
  • Use bone meat for best flavor.
  • If you're using store brought srilankan curry powder, depends on the spice level of curry powder, adjust the amount of red chili powder. Many store brought powder have added the red chili too.
  • I have used home made coconut milk, but you can use store brought also.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
Continue Reading »

Wednesday, January 17, 2018

Pol Roti | Srilankan Coconut Roti | Coconut Roti Recipe

Pol Roti/ Srilankan Coconut Roti, a delicious roti from the little island Srilanka, made from flour and freshly grated coconut. When i search for Srilankan recipe, this pol roti is my first choice to give it a try, by knowing the ingredients itself, i knew that it would be my kind of roti. Generally i love any dishes with coconut, so there is no surprise that i liked this roti too.
Adding coconut gives a unique texture to the roti, they are crispy on outside because of coconut and soft inside. And also i came to know that this rotis are usually served with Srilankan chicken curry (which i will share tomorrow), hence i too tried the same way.Pol roti with chicken curry and onion sambol  is one of the most delicious combination i have tried so far, trust me on this, you have to try this combination. For vegetarians, instead of chicken, you can try the pumpkin curry in the same way and have it as side dish or i guess even it would be delicious with any Indian curry too. Those who like coconut flavor and looking for different roti recipe, definitely give it a try. 

Pol Roti/Srilankan Coconut Roti

Preparation Time : 5 mins | Cooking Time : 15 minsMakes : 10 small rotis 
Recipe Category: Roti | Recipe Cuisine: Srilankan
Rice flour - 1 cup
Grated Coconut - 3/4 cup
Salt - to taste
Water - as needed 
Coconut oil - as needed

Take the flour in a bowl, add coconut and salt into it.Mix it with your hands until all the moisture from the coconut incorporated into the flour, then add the water little by little and make a soft pilable  dough.Divide the dough into equal size balls, roll the dough into thick disc with rolling pin and use any lid/cutter & cut into neat round shape.Heat the tava and drizzle some coconut oil and place the rolled dough . Cook it both sides on medium flame until the brown spots appears on them.Remove them on the plate. Repeat the same for the remaining dough.That's it, your delicious Pol Roti is ready. Serve it with Srilankan chicken curry & onion sambol

  • Depends on the moisture in the coconut, it may need more or less water, so first mix dough and coconut well before adding water into the flour.
  • Freshly grated coconut gives so much flavor to this roti, so i highly recommend to use freshly grated coconut.
  • No need to rest the dough for this roti, once the dough is prepared, immediately you can roll them and make rotis.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
Continue Reading »

Tuesday, January 16, 2018

Lavariya | Srilankan Sweet Dumpling | Sweet Recipe

Lavariya, a Sri lankan sweet dumpling made from rice flour with coconut stuffing. When i was browsing for Srilankan recipe, this lavariya(nice name for a recipe, right?) recipe caught my attention.  It's like our poornam kozhukattai in artistic way or we can say it's merge of idiyappam and kozhukattai. Whatever it is, i really love the way how it's made . So far, I had prepared this twice in the past 15 days,now you know how much i like this. They are so fun to make and most important it's absolutely delicious !!!

The basic recipe of the filling has been made with coconut & jaggery and flavored with cardamom powder. But i had seen lot of recipe using cooked moong dal in addition to the coconut, so i tried both ways and liked them. Hence you can try this lavariya with moong dal stuffing or as simple as coconut stuffing.The recipe that i'm sharing here has moong dal in it, but as said before, it's purely optional. And one more thing to mention here is that if you're making this for first time, definitely it gonna takes lot of time for shaping this lavariya,but i guess with little practice, it can be done in much less time.


Preparation Time : 1 hr | Cooking Time : 20 minsMakes : 6-8 
Recipe Category: Sweet | Recipe Cuisine: Srilankan
For dough
Rice Flour - 1 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste
For filling
Grated Coconut - 1/2 cup
Moong dal - 3 tbsp
Jaggery - 1/2 cup
Cardamon - 2

First let's make the filling.
Soak moong dal for 30 mins, then add into pan along with enough water, bring into boil.Close the pan with lid and cook till dal is soft. If you press the dal between your fore finger and thumb,it should be mashed, that's the correct stage.Drain the extra water and keep it aside, in a pan add the jaggery and water just enough to immerse the jaggery.Let the jaggery melts completely, drain the jaggery syrup and discard the impurities. Pour the syrup again into the pan and turn on the heat.Add the grated coconut, cooked dal and crushed cardamom.Let it cook until all comes together as a thick mass. Turn the heat off and let it cool.Now for the outer filling,heat the water in a sauce pan along with salt and oil.Let the water comes to boil, switch off the flame and immediately pour into the measured flour.Mix it with spatula vigorously until all comes together. Now take the idiyappam maker, take a log of dough and add into the idiyappam maker.Take a piece of banana leaf/butter paper and squeeze the dough into concentric circle just like idiyappam, then place a tbsp of  filling in the center.Now gently fold the banana leaf so that the outer layer covers the inner filling. Now hold the banana leaf on both sides and gently roll it from one side to other side for few times, it helps the dough to stick together and form a cylinder shape. Place it on the greased steamer plate and steam it for 6-8 mins.Tada, Tasty Lavariya is ready. Serve it with a cup of tea.
  • While shaping the lavariya, be gentle, otherwise the string would merge and you can't see the lace like texture on the outside
  • You can vary the proportion of moong dal and coconut as per your liking.
  • Taste best when it's hot.
  • You can cook the dal in pressure cooker too, but make sure that it doesn't turn into mushy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
Continue Reading »

Friday, January 12, 2018

Coconut Chutney | Thengai Chutney | Chutney Recipe

Coconut Chutney, the most common chutney made from coconut in South India. It goes well with all types of idli, dosa or even with pongal and upma too. Apart from the breakfast items, it's also taste great with the South Indian snacks like vada, bajji. It's such a versatile chutney and it has quite lot of variations in the making. Every household in Tamilnadu have their own recipe for making this chutney. 
In our home, we make this chutney in few variant and the recipe that i'm sharing today is the most common one that we used to prepare almost everyday. Yep, you read it right, still Amma makes this chutney at least once in a day. Before marriage, in our home, Amma use at least one whole coconut for our daily cooking for four member family. Yeah, we use coconut a lot in our cooking. When i moved to chennai for work, i literally amazed by the hostel sambar that was made without coconut (there are lot of things to amaze in that sambar like how can one make sambar this much watery??, is there any dal in it?? or any flavor??, there are so many, let's not talk about that right now 😏😏😏)
When making this chutney for idli, usually we add tamarind in it, but for dosa, we don't add it normally.  Since we make idli with the fresh batter and the dosa on the very next day, as the dosa batter already have enough sourness in it, we don't add tamarind in this chutney also, this is before refrigerator era at homes. But now a days, the batter won't get that much level of sour since we always keep it in refrigerator, so i add tamarind for coconut chutney irrespective of the main dish. In addition to that, we use garlic in coconut chutney, but i have seen some people use ginger in coconut chutney, so it's really up to you, which flavor you like, you can add that.

Coconut Chutney

Preparation Time : 5 mins | Cooking Time : 2 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Grated Coconut - 1/2 cup(tightly packed)
Green chili - 1 or 2 
Tamarind - a small piece
Garlic - 1 pod
Salt - to water
Water - as required
To Temper
Sesame oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Pearl onion - 1 (finely chopped)

Grate the coconut and add the coconut, chili, tamarind, garlic into the mixie jar along with required salt.First grind into coarse mixture, then add water and grind again into smooth paste.Pour the chutney into the bowl and temper the ingredients listed under "To Temper" and pour that into chutney.Mix it well and it's ready to serve.

  • Adjust green chili as per your taste.
  • If you're in cold place, then the fat from the coconut easily separated when you grind, to avoid that, add luke warm water to grind. That's the one trick always helps me to get smooth chutney.
  • Sesame oil gives great flavor to the chutney.
  • In our family, while tempering for coconut chutney, we always add pearl onions, but if you're not used to that, you can skip that also.

Continue Reading »