Categories
Recipes Sri lankan recipes

Sri lankan style coconut sambol

Sri lankn style oconut sambol is one of famouse side dish in south asia.today we are going to get you the recipe which is chef duminda like to prep.

Ingredients

  • 150 gGrated coconut
  • 11/2 tsp red chili flakes
  • 5 Small Onion
  • few chopped curry leaves
  • 1/2 tumaric powder
  • 1tbsp maldives fish
  • 1 1/2 Lime juice
  • pinch Sugar
  • Salt

Method

Take a hand pounder and put all the ingredients into it and pound until it come to a wet and smooth paste.

The below image supposed internet.visit there website to get more there products

this a hand pounder.you can use something like this to make coconut sambol

Served with Rice and curry

Storage

This type of sambol not allow to keep room temperature more than 2 hours

If you store in a refrigerator not more than one day

Categories
Ingredients

What is Spring Oning


Spring onion belong to the onion family and is some countries they are known as scallions, bunching or green onions. They are harvested when young and before the white bulb has time to form properly and are tender and mild with a long white slender neck and hallow green tops.spring onions are milder than onions so can be eaten raw in salads and sandwiches. The green top can be used like chives,as a grains or sliced in salads .

Categories
Chicken recipes Recipes

Sri lankan style roast chicken

Ingredients

  • 1 kg whole roasting chicken
  • 2 teaspoons unsalted butter, softened
  • 1 1/2 tsp minced fresh thyme
  • 1 1/2 tsp chilli flakes
  • 1 tsp coriander powder
  • 3 tbsp coconut oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves,
  • 1 choppped onion
  • Hand full of coriander leaves
  • lemon, quartered

Method

  • Preheat oven to 350°
  • Remove giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  • Combine butter and all the other ingredients (through garlic) in a bowl. Rub mixture under loosened skin, over flesh; rub over top of skin.
  • Tie ends of legs together with twine. Lift wing tips up and over back; .
  • Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, , and lemon in cavity of chicken.
  • Bake at 350° for 40 minutes.
  • Served with rice and curry
Categories
Dessert Recipes

Basic two colour vanilla pudding

There are many ways of making puddings.today im using the easy of making a pudding.as a start lets see this basic preparation.

  • Prep time – 10 minutes
  • Refrigerator time – 1 hour
  • Total time – 1 hour 10 minutes
  • Mode – easy
  • Catagory – Dessert
  • Style – Chef Duminda

Ingredients

Method

  • Take a bowl add condensed milk and fresh milk together.mixed well
  • Bring the mixture to boiling point.put in to the simmer.
  • If you useing vanilla pod,boil the mixture with it and strain after.
  • If yor using the vanilla essence add after mixture gets cool.
  • You are free to use one of this methods
  • Meanwhile desolved the gelatin with few drops of hot water,keep a side.
  • Now divide the mixture in to two container.add pink colour and one drop of jeletin in to one bowl and mixed well.
  • Now take a one potion size dessert mold add the pink miuter and keep in te refrigerator until the bace of the pudding get set.
  • Once it get set ,take off from the refrigerator keep a side.
  • Take the next half ( white colour mixture ) mixed with one drop of jeletin .
  • Poor on the top of the pink half.
  • Keep it in refrigerator until it get set.
  • Now unmold the pudding.serve chilled

Note

In this recipes i have use sweet condensed milk.if you use fresh milk add some suger to get the sweeness.

Categories
Prawns recipes Recipes

Garlic prawns with cous cous

Gralic prawns is one of famous dish in the world.every country and each chef has there own styles.today we aregoing to share sri lankan chef duminda’s style.let see the recipe.o not forget to leave your comment.

  • Prep time – 5minutes
  • Cooking time – 5 minutes
  • Catagory – Entree
  • Cusin style – asian

Ingredients

  • 150 g large prawns
  • 1tsp chopped garlic
  • Chopped curry leaves
  • Pinch of chilli flakes
  • 2tbsp butter
  • 50 ml fresh cream
  • Salt & pepper
  • Few drops of olive oil

Method

  • Heat the pan.add chopped garlic saute for a minute.
  • Add butter allow to melt.add the prawns,chopped curry leaves and chilli.
  • Cook prawns for two minuts until golden brown
  • Add the cream,season with salt and pepper.reduce the heat cook for another 3 minutes until cream get reduce.
  • Served with cous cous.
Categories
Recipes Soup

Classical tomato soup

Ingredients

  • 3 tbsp unsalted butter
  • 50 g  onion, diced
  • 3 cloves garlic, coarsely chopped
  • 1/2 tsp salt
  • 50g all-purpose flour
  • 500 g crushed tomato diced can
  • 1 tbsp tomato paste
  • 1 tasp lime juice
  • 2 bay leaves
  • Grated nutmeg

Method

  • Heat a pan , Add the onions, garlic, and salt, and cook, stirring frequently, until the onions have softened, about 5 minutes.
  • Add the flour and cook until it no longer appears dry. Remove from the heat.
  • Pour the crushed tomatoes into a blender. Add the sautéed onions and garlic and purée until smooth. And add the mixture to a pot.
  • Finally remove the bay leaves and season with additional salt and freshly grated nutmeg accoding to your choice .

Storege

Store leftover soup in the refrigerator for up to 7 days or freeze for up to 2 months.

Categories
Ingredients

What is Coliflower

CAULIFLOWER
cauliflower is one of several vegetables in the species brassica olerachea in the genus brassica which is in th family brassicaceae . It is an annual plan
t that reproduces by seed. Typically only the head is eaten -the edible white flesh sometimes called ‘curd’. The cauliflower head is composed of a white in florescence florescence merristem. Cauliflower head resemble those in broccoli  which differ in having flower buds as the edible portion. 

Categories
Recipes Sri lankan recipes

Sri lankan polos ambula

Jackfruit curry or Sri Lankan style polos ambula is one of signature dish.today we are going to share chef duminda’s style of making the dish.have a look.I’m sure you mite like this wonderful vegetarian dish to try.

Prep time – 15 minutes
Cooking time – 35 minutes
Category – Curry
Cusin style – Sri Lankan


Ingredients
500g jackfruit ( tender once )
1 no slice onion
2 tbsp chili powder
1 1/2 tbsp roasted curry powder
½ teaspoon turmeric powder
½ tsp cumin powder
1 tap mustard seeds
1 tbsp pepper
25g of gamboge paste
1 tbsp chopped ginger
1 tbsp chopped garlic
4 spring curry leaves
One piece pandan leaf
100 ml coconut milk
One piece of cinnamon
Pinch of cloves and cardamom powder
Salt according to your choice

Method

  1. Clean and cut the jackfruit into cubes.
  2. Add water with water, salt and pressure cooker the Jackfruit up to 2 whistles.
  3. Add the oil in a wok and add mustard seeds, add onion and saute for 2 minutes
  4. Add ginger and garlic and saute for another 1 minute.
  5. Add all the curry powders into the pot and mix well, cook in a slow fire
  6. Now add boiled jackfruit in to the pot. mixed with little water.
  7. Finally add the gamboge paste and salt mix well.
  8. Cook for 15 minutes and cook in a slow fire.
  9. Finally add the coconut milk and cook for another 5 minutes
  10. Serve with hot rice
Categories
Aricles

Chef Duminda at Maldives

During the chefs hospitality career he worked in maldives as well.amounghis time in amaldive he happend to work in one of most luxurious island resort call ” coco palm boduhithi

Specifically chef worked in fine dining section. He create lpt of dishes and menus all the time. Most challenging segment is food delivering in his fine dining restaurant

Chef and his staff at the restaurants after the work.

Chef and his french Manager eric in frount of the restaurant

Categories
Food Reviews

Spicy tomato jam on baked bread with dhall dip

FEHC


Chef duminda is one of expert in the Sri lankan culinary industry. This is some of his own creations. We love to share his knowledge with you in this way.

Chef duminda love flavours in delicious cooking style. Over past years people fed up of eating same type of food . So chef has an idea to blend the flavours.

This is an entree. And in here this is a combination of srilankan and Italian cooking style.

In this chef has used dhall curry as a dip. It gives the flavour to the baked bread. Tomato jam made this as the Italian style . And it’s perfectly bland with dhall dip.

Chef has made this dish in to simple and small portion . Because this is an entree. The spiciness of this dish open the teast buts. And ideal with glass of white wine.

Enjoy this creation and let us know your feedback.

Categories
Ingredients

Potatoes

The potato is a root vegetable native to the Americans a starchy tuber of the plant solanum tubersum,and the plant itself. Wild potato species can be found throughout the Americas,  from the United states to southern Chile. Today there are a staple food in many parts of the world’s food supply. Potato were the world’s fourth largest food crop after maize,wheat and rice . The vegetative and fruiting parts of the potato contain the toxin salanine and are not fit for human consumption. 

Categories
Aricles

First Sri lankan Executive Chef at Amangalla Galle

Amangalla hotel is one of main luxuries property in galle fort. Chef Duminda was the first srilankan chef worked as Executive chef.

During his time he created attractive dishes to guest .and many team nights,bbq and many more activities.

Chef duminda was a graduate from ceylon Hotel school.

Categories
Ingredients

Spanish onion

Those onions are similar to red onions, due to the high sugar content they have a short shelf life ,lasting up to 2 days or if refrigerated they can last up to month.
The white onion is used in Mexican foods or complementing the flavours of other ingredients .The onion can be sautted to a dark brown colour and served to provide a sweet and sour flavour to other foods. Small white onions used in soups, casseroles or stews. They are known as ‘boiler onoins’. They can also be added to salads.
There are also known sweet varieties including (walla walla) ‘vidalia ‘and ‘mauri’. White storage onion types include ‘white wing’ and Sierra Blancal’. 

Categories
Ingredients

Red Onion


These onions tend to be medium to large in size and have a mild flavour. They are often consumed raw,grilled or lightly cooked with other foods or added as a decoration to salads.
Red onions are available throughout the year and are high in flavonoids and fiber ( comparative to white or yellow onions)
There are some known varieties include ‘red zeppelin ‘. The skin of the red onion has been used as a dye. 

I love to use red onion in my salads all the time.In sri lanka red onion use for most famous onion jam ( sini sambol)

Spacialy my fans in australia love to eat my onion marmalade with MR steak.

Categories
Fish Recipes Recipes Salads

Fish & vegetable Salad

Fish disher make more intersting when it come to cooking.we gone a share one of easy fish salad recipe from chef Duminda’s collection .

Ingredients

Method

  • Boiled the fish and allow to cool.
  • Cut the carrots and cabbage into jullian
  • Take bowl and add all ingredients into it.
  • Mixed well with lime juice ,salt and pepper
  • Served the salad chilled.
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