Sushi, Nigirizushi and Temakizushi
Vegetable couscous
1/2 tsp olive oil
1/2 tsp salt
pepper
In a bowl add olive oil, salt, pepper, couscous mix. Then add boiling water cover and leave for 10 minutes. Toss with a fork before adding to the cooked vegetables.
Reduce the heat to low cover and cook until the vegetables are cooked to preference. Add bell peppers remove from heat and toss with the cooked couscous. Garnish with green onions.
Stuffed tomatoes, bell peppers with potatoes
Sweet filled string hoppers
1 cup rice flour or steamed flour
Biryani with lime
A simple healthy meal, I accompanied raita and meat sambal.
Milk rice
Kiribath in sinhala is a milk rice eaten for breakfast, it is traditionally made on special occasions and eaten with kata sambol.
Biryani with beautiful aroma and spice
A beautiful aroma and mild in spices, it was quick to make and tasty. The recipe is from my aunt and the children loved the taste. I tried with chicken, it is the same for lamb or beef adjust the amount of water and salt depending on the rice and meat used.
500 g basmati or any other type of rice
water for basmati 1/2 inch above the rice
salt
Prepare the rice in a rice cooker. After the rice is cooked add 1/2 tsp of margarine and yellow dye into the rice and toss
500 g chicken
pinch of nutmeg
1" cinnamon
1 cardamom
1 clove
10 cadju or 15 toor dal
1 tsp coriander seeds
10 pepper seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp chillie powder
1/4 tsp turmeric
1/2 tsp salt
Roast the spices a little and grind it finely, then marinate the chicken for 1/2 hour with the spices.
1/4 cup oil
onion
cinnamon, cardomom, cloves
1/2 tsp ginger garlic paste
200 g tomato
Heat oil add onion when it is golden brown remove and keep aside. Add the cinnamon, cardamom and cloves, then add ginger garlic paste and tomatoes. When the tomato separates from the oil add the marinated chicken. Mix well add about a cup of water and cook until the gravy thickens.
Add the cooked rice to the chicken, toss it. Decorate the rice with the fried onion, coriander leaves, cadjus and raisins. Keep it covered with foil for about 15 minutes before serving.
Rice flour pancake Hoppers
water
When ready to make hoppers, stir the batter and make sure it has a thick pourable batter, if needed add coconut milk or water.