Asmi

Aluth Avurudu Recipe: Asmi is  another traditional Sri lankan recipe.lot of skills involved in this too. many Sri lankans do such recipe during the festival season.

Ingredients

• 500 g Rice flour
• Dawul kurundhu leafs
• 1/2 cup coconut milk
• trical
• Fortune Coconut Oil for frying 

Method

1. Mixed the rice flour and coconut milk together and make a thick sauce.
2. Pound the Dawul kurundhu and take the juice of it.  
3. Mixed the Dawul juice with flour mixture.  
4. Heat the Fortune Coconut oil add the think sauce in to the oil. 
5. fry both sides,and fold in to one 

after 2 hours fry it for the second time,add the sugar or kitiul trical to eat

Wambatu (Egg Plant) Moju

This delightful brinjal moju/eggplant pickle is a lovely side dish, can be enjoyed as part of any main meal including meat and poultry or fish or seafood dishes. This goes particularly well with yellow rice.

Ingredients

 

• 250g eggplant – cut into small strips
• ½ red onion – cut into cubes
• 10 green chilies – cut it from the middle (optional)
• 2 – 3 cloves of garlic
• 2.5cm x 1 piece of ginger
• 20 – 25 dried sprats
• 8 – 10 curry leaves
• 1 tablespoon coriander power
• 1 ½ mustard seeds
• Vinegar
• 2 – 3 teaspoons Sugar
• Fortune Vegetable Oil to fry
• Salt to taste

Directions

1. Heat the Fortune Vegetable Oil in a large frying pan in medium heat.
2. When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in color on both sides.
3. Drain it on a paper or kitchen tissues to remove excess oil.
4. Now add onions & green chilies and fry it for nearly 5 – 10 minutes & Drain it on a paper or kitchen tissues to remove excess oil.
5. Finally fry the dried sprats till you get a nice golden color and Drain it on a paper or kitchen tissues to remove excess oil.
6. Now with the help of a blender or a mortar and pestle (Wangediya) minced the ginger and garlic. When you get a fine paste now add mustard into the ginger garlic paste and minced it till the mustard seeds vanished . You will get a fine paste of ginger, garlic & mustard.
7. Now place the paste in a small bowl, and add coriander power, sugar, salt and vinegar and stir the mixture till sugar is dissolve. 
   

Vegetable samosa

Vegetable samosa, Indian snack

Serves: 12-15

samosas Preparation time: 30

minutes Cooking time: 30 minutes 

Ingredients 

For stuffing 

• Potatoes- 3-4 (boiled, peeled and mashed)
• Cabbage- 1 cup (chopped and boiled)
• Paneer- 50gms (cut into small cubes)
• Capsicum- ½ cup (chopped and boiled)
• Green peas- ½ cup (boiled) 
• Green chillies- 4-5 (chopped finely)
• Cashew nuts- 5-6 (halved)
• Garam masala- 1tsp Amchur (dried mango powder)
• ½ tsp Salt- as per taste

For dough Maida-

• Wheat flour 2 cups
• Fortune Vegetable Oil- 3 cups 
• Salt-a pinch
• Jawain (carom seeds) ½ tsp (optional)
•  Water- 2 cups

Procedure 

1. In a large bowl, knead a dough with all the ingredients. Slowly add water to avoid making the dough too watery. Knead until the dough becomes soft. Cover with a wet piece of cloth and keep it aside for 30 minutes.

2. In a bowl add potatoes, capsicum, cabbage, green chillies and green peas. Mash it with a spoon or a masher.

3. Sprinkle salt, garam masala and amchur powder. Mix well so that the masala is absorbed by the potatoes. You can also add a little red chilli powder if you want to make the stuffing masala spicy.

4.   Now make small rolls of the dough and roll into a diameter circle. Take one semi circle and fold it into a cone shape. Use water or oil to help roll the cone.

 5. With a small spoon, add the stuffing masala. Do not over stuff or the cone will break. Close the open side by sticking it with water. Repeat the same process with the rest of the masala. Keep the samosas on a plate.