Most populer sri lankan chef Duminda lifestyle ,acctivies ,recipes ,food review and videos
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Place all the “green curry paste” ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
Stir-fry briefly to release the fragrance then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
Add the red bell pepper plus the strips of lime leaf stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
Serve this curry in bowls with steamed basmati rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk
Today im happy to share one of healthy salad with my fans and friends.this is very light salad.ideal for dinner.high protein and nutritions.lets try the recipe
Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
Add curry powder, chili powder, cumin powder cinnamon, cloves,cardemom,curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
Add the chicken,green chili salt, tomatoes, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
Add water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed
Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.
Cut the lettuce leaves in half crosswise and form into 4 neat stacks.
Spread 1 tablespoon mayonnaise over 1 side of each bread slice.
Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper.
Place 2 slices bacon over the tomatoes.
and top with chicken.
Cover with the third bread slice, mayonnaise side-down.
Pin the sandwich’s layers together by piercing them with 4 tooth picks swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice.
Heat the pan add chopped curry leaves and prawns.seal the prawns both side for 2 minutes
Add butter Add cook until fragrant (about 1 minute).
Cook 2 minutes on one side, while stirring occasionally. Flip and cook 2 minutes on the other side until beginning to turn pink.
Add in the remaining butter, lemon juice and water. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them). Take off heat. Taste test, and add more lemon juice, salt or pepper, if needed to suit your tastes.
This one of Sri lankan Traditional recipe call ” Sinnakku Kiribath” or some call this ” koppa Kiribath, and used pani pol in the middle.ideal breakfast item.many sri lakan domestic people still trying this at there homes.
Accoding to the Research suggests that,protein may help you feel fuller, for longer, than carbs or fat. Eggs, smoked salmon are good sources of protein. Other goodchoices include low-fat dairy products, yogurt and cottage cheese. Make the most of fruit. Chef Duminda love to use all healthy ingredients for his breakfast.
One slice of brown bread
chef recommended to have one or maximum of two slices of brown bread in his breakfast recipe.and toasted bread slice will be ideal.
toasted brown bread slices cut in half
3 minutes poached eggs
Two poached eggs
Chef use two poached eggs in his breakfast plate.poached maximum for five minutes.chef recommended 4 minutes as the idal time.
four smoked salmon roses
Chef use four smoked salmon roses in his breakfast plate.its contain lot of protein.
Arancini is a iralian word.in english its call stuffed rice balls.they have meat and mozzarella fillings.but today chef duminda gone a discibe the basic recipe of it.
Arancini balls with roasted bell pepper sauce chef duminda style
When the rice is cooked, allow it to cool and then put it in a large bowl and stir in 1 egg,
25 g breadcrumbs, salt, dash of pepper, pinch oregano, Parmesan cheese and mozzarella cheese. Mix until thoroughly combined.
Use your hands and make small balls.
Beat eggs in a bowl and dip the formed rice balls in the egg.
Roll the rice balls around in the bread crumbs until they are completely covered.
Place the oil in a pan so that when the arancini are added, the oil will cover or nearly cover them. Heat oil. drop in balls in batches of four until they are cooked through and the outside has turned a deep golden brown.
Remove the arancini balls from the oil add into paper towels. Sprinkle with salt.
Mixed diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.
Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 10 – 15 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for few minutes while whisking constantly. While whisking, slowly add second exract coconut milk and cook, stirring constantly until mixture begins lightly bubble and thicken.
Once potatoes are soft add thick coconut milk mixture to potato soup mixture and stir
add thampala leaves or spinach leaves and mix at the last minute.
Normally when we ask the main city in Australia most of people will answer like it’s Melbourne. But,the main city in Australia is Canberra. Why Canberra is good ? Because it is orginized in a very clean and neat manner. Most of the daily needs of people can be fulfilled their need as they want. And also this is a very small city in Australia.
The parliament which make the decisions of the country is situated in this small nice city. And also there are lot of places which people can visit and this is a very calm and quiet place. The people who live in here are very humble and they always help each other. If someone ask from me like what is the most developed most suitable city to live ? My answer will be its Canberra. You guys also come and visit this beautiful city because of these above mentioned qualities in this city .also the main good quality which I have seen In this city is that the people who live in this city always respect the other cultures.
Because of this reason this city is taken as the best city out of whole world. As the seat of the government of Australia Canberra is home to many important institutions as federal government, national monuments and museums as I mentioned above.
This Gothamba roti is an imported dish from Malaysia where this is a type of flat bread made of wheat flour and is known as Roti Canai or Roti Chanai. In those days this was available mostly in Malay restaurants or eating houses but now it is widely available and is a common dish in Yarlpanam. Roti Chanai is believed to have been brought to Malaysia by the migrant workers from Madras or Chennai. Canai in Malay means ‘to knead’. In English Roti Canai is often referred to as ‘flying bread’ a term meaning the process of tossing and spinning by way of which it is made. It is called Veechchu roti in Tamil due to the way it thrown about to make it thin.This is a dish that can be eaten at breakfast, lunch or dinner and even as a snack. In Malaysia this is served 24 hours a day and is also a favourite midnight snack. It is also consumed as an appetizer in Malaysian restaurants.
There is another very similar dish – Parotta from India which is discussed later. This is composed of flour, water and fat of some kind usually ghee or clarified butter or vegetable oil
Ingredients:
1 kg Flour
1 no Eggs
1 tsp Sugar
2 tbsp Ghee/butter of oil
Water as needed
Salt to taste
Method:
Sieve the flour and salt into mixing bowl.Mix the ghee / oil first and add water and egg keep mixing until the dough is of smooth medium and non sticky consistency.Cover the bowl with wet cloth and allow it to rest for 3 hours to soften.
Then the entire mixture is kneaded well, flattened, oiled and folded repeatedly. This is then allowed to rise further for 20 minutes.Repeat the process of folding and kneading.Finally the dough is divided into many dough balls of the size of golf balls or little larger, dipped in oil and left under a wet muslin cloth cover to prevent it from drying.Then each ball is taken out, flattened on an oily platform and spread out first by hand and then by a gentle process of spinning and tossing to make it as thin as possible.Alternatively you can roll into a thin sheet and pull at its edges to stretch out and become thin.Then the edges are folded to form a big square (about 10 inches).This is then cooked on flat iron skillet with oil spread on it.This is fried on both sides to make the process complete.This is ‘roti tisu’ or tissue bread and it is known as Veechchu roti in Jaffna. The names reflect the process of spinning and spreading the roti. The act of spinning and tossing is a process you can watch with amazement and it is an art which you will have to learn.This can also be made round without spinning and tossing but flattened to a round form and frying on the skillet.
Serve with:Traditionally it is served with dhal curry or meat curry.
Variations:With fried eggsKothu RotiRoti with various fillings such as meat of some kind or vegetable mix
Genetically modified organisms, commonly called GMOs, are defined as organisms such as plants, animals, or microorganisms, where its genetic material (DNA) has been altered in such a manner that it does not occur naturally through mating or natural recombination.
Is it GMO food good for human body ?
My personal wive.its really bad.there are so many side effects.mostly fast food restaurants using this GMO products for there business.
What is MSG Monosodium glutamate is a flavour enhance commonly added to Chinese food ,canned vegetables, soups and processed meat. The food and drug administration has classified MSG as a food ingredient that’s generally recognized as unsafe ‘but its use remains controversial. There is a ton of controversy surrounding MSG in the natural health community. It is calmed to cause asthma,headaches and even brain damage.
As a Chef i do not use msg in my food.but most of the fast food restaurants using this flavor to there food.
The reson is to give unique flavor in to there meal.
Noodles recipes always light and healthy.most of the time ideal for dinner.there are many noodles recipes on the net.this is how chef duminda make his vegetables noodles.most important thing here is chef do not use any MSG or artificial flavors here.
Enjoy the recipe
Prep Time -15 minutes
Cook time -8 minutes
Serve – 4
Ingredients
500 g boild noodles
1 sri lankan red onion sliced
3 boiled beans sliced
25 g sliced Button mushrooms
thinly sliced Carrot
25 g Bean sprouts
handful of sliced Spring onion
1 olive oil
1 tsp Chopped ginger
1tsp chopped garlic
1 tsp soy sauce
Crushed black pepper
Salt to taste
Mixed capsicum curls for garnishing
Method
Heat the pan,add garlic ,ginger and onion and saute in a slowfire for a minute.
Add mushrooms and carrots in to it.mixed and cook for one more minute.
Add noodles and toss on heat.mixed with soy sauce.mixed well.
Season with salt as your choice.
Finally add beans sprouts ,boild beans and spring onion and mixed well.
A well balanced diet provides all of the energy you need to keep active throughput the day. Nutrients you need for growth and repair helping you to stay strong and healthy and help to prevent diet releases illness illnesses such as some cancers. Keeping active and eating balanced diet can also help you to maintain a healthy weight. The benifits we gain by eating healthy,weight loss,reduce cancer risk,diabetes management, earth health and stroke prevention, having strong bones and teeth by having a balanced healthy diet we can achieve those above mentioned benefits.
Broccali is a green vegetable that vaguely resembles a miniature tree. These mini trees are notorious for being pushed off the plates of kids around the world,but btoccali’s reputation as one of the healthiest veggies still ring true. Broccali belong to the curciferous vegetable family,which include kale,collard green,rutabaga,and turnips. These nutrition powerhouses supply loads of nutritions for few calories. If you try to eat healthier cruciferous vegitable like broccali should be at the very to of your grocery list.
Chef Duminda 