Ingredients Pumpkin, cut into big chunks Onions, sliced Green chillies, sliced Curry leaves Rampa Cinnamon, small piece Turmeric Fenugreek Salt Grated coconut Garlic Rice Coconut milk Roasted curry powder Chilli powder Method Roast coconut, rice, and garlic until golden brown. In a pan, combine pumpkin, onions, green chillie, rampa, curry leaves, turmeric, salt, cinnamon, fenugreek,…… Continue reading Wattakka Kalu Pol Maluwa (Pumpkin with Roasted Coconut)
If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt. When boiling eggs, add a pinch of salt or a splash of vinegar to keep the shells from cracking. To clean an electric kettle with calcium build-up on the heating element, boil a…… Continue reading Cooking Tips
The picture speaks for itself! The great part about this re-use is that there is no damage done to the original structure. It can always go back to being a cot if needed.
Some recipes call for boiled, flaked fish. You can use something like canned tuna that is ready for consumption (no cooking needed). Alternatively, boil white fish (do not use red fish) with turmeric, salt, pepper and lime juice for 5 minutes. Then proceed to take away the skin and bones and flake it. If you’re…… Continue reading Preparing Boiled Flaked Fish
Aroma Shred curry leaves by hand just before you drop them into the cooking pan. This releases the aroma from the leaves just in time for it to be absorbed into the food. Dropping whole leaves is not as effective. Preservation Modern living means that not everyone has the luxury of obtaining fresh leaves straight…… Continue reading Making the Most Out of Curry Leaves
When breaking eggs into a bowl, little bits of shell often fall in. If you’ve ever tried removing them with a finger, you’ll know how you end up chasing them around the bowl. Next time, use another piece of broken shell and they’ll stick right on and lift out easily.