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