SIMPLE ROLLED SUSHI

TO PERFECT THE ART OF ROLLING SUSHI IN SEAWEED TAKES PRACTICE AND THERE IS NO BETTER WAY THAN BY STARTING WITH THIS SIMPLE FROM.

INGREDIENTS

6 sheets yaki-nori seaweed

200 g block tuna for sashimi

200 g  block salmon for sashimi

400 g Japanese rice, cooked

as for Shaped Sushi, using Mixed

Vinegar (see below)

wasabi paste

½ cucumber, quartered length ways

and seeds removed

gari ,to garnish

soy sauce, to serve

FOR THE MIXED VINEGAR

3 tbsp rice vinegar

1 tbsp sugar

 2 /3 tsp salt

METHOD

1. Cut the nori sheets in half. Cut the tuna and salmon into four 1 cm/½ in square, long sticks. The sticks should be the same length as the long side of the nori. Use two sticks per non if necessary.

2. Place a sheet of nori, shiny side downwards, on a bamboo mat on a chopping board.

3. Divide the rice in half, then mark each half into six, making 12 portions in all. Spread one portion of the rise over the nori with your fingers. leaving a 1/ cm ½ in pace uncovered at the top and bottom.

4. Spread a little wasabi in a horizontal line along the middle of the rice and lay a stick of tuna on this.

5. Holding the mat and the edge of the nori nearest to you, roll up the nori and rice into a tube. Use the mat a guide- do not it into the food. Roll the rice tightly so that it stick together and encloses the filling.

6. Carefully roll the sushi off the mat. Make 11 other rolls in the same way, four  for each filling  ingredient. Do not use wasabi with the cucumber. Use a wet knife to cut each roll into six slices and stand them on a platter.wipe and re- rinse the knife occasionally between cuts. Garnish with gari and serve sauce with the sushi.

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5:33 AM

 CHICKEN & COCONUT SOUP

THIS SOUP IS RICH WITH COCONUT MILK AND AROMATIC THAI SPICES

INGREDIENTS

3 cups coconut milk

 2 cups chicken

4 lemon grass stalks. bruised and chopped

2.5 cm/ 1  in piece galangal, thinly sliced

10 black peppercorns, crushed

10 kaffir lime leaves.torn 

300 g  boneless chicken, cut into strips

1 ½ cup button mushroom

50 g baby sweetcorn

 4 tbsp lime juice

3 tbsp fish sauce, or to taste

chopped red chillies, spring onions and  fresh

coriander leaves, to garnish

METHOD

1.Bring the coconut milk and chicken stock to the boil. Add the lemongrass,galangal,peppercorns,and

 half the kaffir lime leaves, reduce the heat and summer gently for 10 minutes.

2 .Strain the stock into a dean pan.Return to the heat, then add the chicken ,mushrooms and sweetcorn. Cook for about 5-7 minutes or until the chicken is cooked. 

3. Stir in the lime juice,fish sauce to  taste and the rest of the Lime leaves. Serve hot, garnished with red chillies,spring onions and coriander.

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11:15 AM

                                                           EGGPLANT(BRINJAL) PICKLE                                                                   

                                                                                                                           
                                                                            

 INGREDIENTS

1 lbs Eggplant

Cooking oil for frying

10 to 15 small red onions (shallots)

About 10 Green Chilli

2 dessert spoons mustard seeds

8 dessert spoons vinegar (approx.)

Salt to taste

2 tsp raw chilli powder

1 tsp sugar

1/2 tsp turmeric powder

METHOD

Soak the mustard seeds in a little vinegar for about 30 minutes. While waiting, wash and slice the eggplant in rounds (optionally half circles). rub turmeric powder and a little salt. Deep fry in cooking oil. Remove to a colander and let it cool. Cut the red onions in length wise. Grind the soaked mustard seeds into a fine paste. Mix all the ingredients together. Cover up in a bowl for a short while and it will be ready to eat. This pickle keeps well for a week or two in the refrigerator.

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7:23 AM

                                               POLOS CURRY (GREEN JACK FRUIT)      

POLOS IS ONE OF MY FAVORITE DISHES.BUT FOR SRI LANKANS LIVING ABROAD,IT IS HARD TO COME BY.THERE CANNED JACK FRUIT PRODUCTS AVAILABLE IN MOST COUNTRIES.THIS RECIPE IS USES THESE CANS. 

                                                                                        INGREDIENTS

3 cans of Young Green Jack fruit

1 onion, chopped

1-2 green chillies

2 tsp garlic, chopped

2 tsp ginger, chopped

1 sprig of curry leaves (optional)

1-2 tsp chillie powder

1 tsp turmeric powder

2-3 tsp curry powder

3-4 cardamoms

3-4 cloves

1 inch piece of cinnamon 

2-3 pieces of goraka (gambooge)

1 can of coconut milk

salt to taste

METHOD

Fry the onions, green chillies, ginger. garlic and curry leaves in about 1 tbsp of oil.till golden brown. Next add all the spices, fry for a minute for so till fragrant. Now add the rest of ingredients, except coconut milk. stir to cost. Add salt.Transfer the mixture to a cooker, add coconut milk. Stir and cook on low heat for at least 6 hours. The curry would turn a dark brown  color when done. ( usually let it over night)

Serve hot,

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5:50 AM

                                                                           CHICKEN BIRYANI 

BIRYANI ORIGINATED IN PERSIA AND ARE TRADITIONALLY MADE WITH MEAT AND RICE.THEY ARE OFTEN SERVED ON FESTIVE OCCASIONS.

                                                                               

INGREDIENTS

275 g 1 basmati rice

2 tbsp oil

I onion, thinly sliced

2 garlic cloves, crushed

1 green chili, finely chipped

25 cm/l in fresh root ginger,

finely chopped

675 g skinless chicken breasts,

cut into 2.5 cm /1 in cubes

3 tbsp ready- made curry paste

 1/4 tsp salt

1/4 tsp garam masala

3 tomatoes. cut into thin wedges

1/4 tsp ground turmeric

2 bay leaves

4 green cardamom pods

4 cloves

1/4 tsp saffron strands,

chutney, to serve

METHOD

1.Wash the rice in several changes of  cold water. Put into a large bowl,cover with plenty of water and leave to soak for 30 minutes.

2. Meanwhile, heat the oil in a large  frying pan and try onion the about 5-7 minutes, until lightly browned. Add the garlic,chili and ginger and fry for 2 minutes. Add the chicken and fry for about 5 minutes, stirring occasionally.

3.Add the curry paste, salt and garam masala and cook 5 minutes. Add the tomatoes and continue to cook for a further 3-4 minutes.remove from the heat and aside.

4.Preheat the oven to 190°c  gas 5. Bring a large saucepan of water to the boil. Drain the rice and add it to the pan with the turmeric. Cook for about 10 minutes,or until  the rice is almost tender. Drain the rice and toss together the with the bay leaves, cardamom cloves and saffron.

5.Layer the cooked rice and chicken  in a shallow,ovenproof dish until all the mixture has been used, finishing  off with a layer of rice. Cover with a  lid or foil and bake in the oven 15-20 minutes, or until the chicken is tender when pierced with the tip of a  knife. Transfer to individual  plates and serve with chutney.

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4:15 AM

HOME MADE PIZZA

PIZZA  DOUGH IS A YEAST DOUGH WITH REQUIRES ACTIVE DRY YEAST.MAKE SURE CHECK THE EXPIRATION DATE ON THE YEAST PACKAGE.YOU CAN USE ALL PROPOSE FLOUR INSTEAD OF THE BREAD FLOUR THAT IS CALLED FOR I RECIPE,BUT BREAD FLOUR

IS HIGHER IN GLUTEN THAN ALL-PURPOSE FLOUR AND WILL M CRISPIER CRUST FOR YOUR PIZZA.

INGREDIENT

1 pound pizza dough, store-bought or homemade

1/2 to 1 cup sauce: tomato sauce

2 to 3 cups other toppings: sautéed onions, sautéed mushrooms,

pepperoni, cooked sausage, cooked bacon, diced peppers, leftover

veggies, or any other favorite toppings

1 to 2 cups (8-16 ounces) cheese, shredded or sliced: mozzarella 

monterey jack provolone, fontina, or any other favorite.

Cornmeal of flour( optional)

METHOD

1. Heat the oven to 530°F or Higher: Don t be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least a half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your own. 

2. Divide the Dough in Half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.

3. Roll out the Dough:

Method 1: Pizza Baked on Parchment.

Tear off a large piece of parchment paper roughly 12-inches wide.

 Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Use your hands or a rolling pin to flatten the dough until it is 1/4

 inch thick or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling. 

Method -2: Pizza with Cornmeal or Flour and a Baking Stone :

 Sprinkle a handful of cornmeal or flour on a pizza peel or the back of a baking sheet. Working

with one piece of the dough at a time. form it into a large disk with your hands and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it 14-inch thick or less. Shale the peel or baking sheet frequently as you shape to make sure the dough isn 't sticking. If the dough starts to shrink back, let it rest for minutes and then continue rolling.

Method 3: Pizza Baked on a Baking Sheet:

 Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4 inch thick or less. If the dough starts to shrink back. let it rest for five minutes and then continue rolling.

4. Top the Pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.

5. Bake the Pizza: Using a pizza peel or the backside of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a ba stone bake the pizza right on the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the parchment out from under the pizza. if used. Bake for another 3-5 minutes. until the crust is golden-brown and the cheese looks toasty.

6. Slice and Serve: Let the pizza cool slightly on a cooling, rack.just until you're able to handle it. slice it into pieces and serve.

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4:01 AM

PILAF WITH SAFFRON & PICKLED WALNUTS

PICKLED WALNUTS HAVE A WARM,TANGY FLAVOR THAT IS LOVELY IN RICE DISH.THIS PILAF IS INTERESTING ENOUGH TO SERVE ON ITS OWN. 

INGREDIENTS

1 tsp saffron strands

40 g pine nuts

 3 tsp olive oil

1 large onion,chopped

3 garlic cloves,crushed

4 cm/1½  in piece fresh root ginger grated

1/4 tsp ground allspice

225 g long grain rice

300 ml vegetable stock

40 g raisins

50 g  pickled walnut,

drained and roughly chopped

3 tbsp roughly chopped parsley or

fresh coriander

salt and freshly ground black pepper

parsley or coriander. to garnish

Greek style yogurt. to serve

METHOD

1.Put the saffron in a bowl with 15 ml /1 tbsp boiling water and leave stand. Heat a large frying pan and dry fry the pine nuts until they turn golden. set them aside.

2.Heat the oil the pan and fry the onion, garlic and allspice for 3 minutes. Stir in the ginger and rice and cook for 1 minute.

3.Add the stock and bring to the boil. Reduce the heat,cover and simmer gently for 15 minutes, until the rice is just tender.

4.Sir in the and saffron and liquid, along with the fried pine nuts,pickled walnuts,raisins and chopped parsley or coriander. Season to taste with salt and freshly ground pepper, Heat the pilaf through gently for 2 minutes. Garnish with parsley or coriander leaves and serve with Greek  style yogurt.

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4:49 AM