Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Sri Lankan Recipe Aubergine Pickle

 
Ingredients
2 large aubergines (eggplants)
2 teaspoons salt
2 teaspoons ground turmeric
oil for frying
1 tablespoon black mustard seeds
½ cup vinegar
1 medium onion, peeled and finely chopped
4 cloves garlic, peeled and sliced
1 tablespoon finely chopped fresh ginger
1 tablespoon ground coriander (cilantro)
2 tablespoons ground cumin
1 teaspoon ground fennel
½ cup tamarind pulp
¾ cup hot water
3 fresh green chilies, seeded and sliced
8 cm (3-inch) cinnamon stick
1 teaspoon chili powder, optional
2 teaspoons sugar
extra salt to taste

Method:
Slice aubergines thinly, rub with salt and turmeric, put in a bowl and leave at least an hour. Drain off liquid and dry aubergines on paper towels. Heat about 2.5 cm (1 inch) oil in a frying pan and fry aubergine slices quite slowly until brown on both sides. Lift out with slotted spoon and put in a dry bowl. Reserve oil. Put mustard seed and vinegar in blender container, cover and blend on high speed until mustard is ground. Add onion, garlic, and ginger, cover and blend again until a smooth paste. Set aside. Put coriander, cumin and fennel in small dry pan and heat gently, shaking pan or stirring, until medium brown in color. If preferred, substitute 1½ tablespoons Ceylon curry powder for these ingredients. Squeeze tamarind pulp in hot water, strain and discard seeds, reserve liquid. Heat half cup reserved oil and fry blended mixture for 5 minutes. Add coriander mixture or curry powder, chilies, cinnamon, chili powder if used and tamarind liquid. Add fried aubergines and any oil that has collected in the bowl, stir well, cover and simmer for 15 minutes. Remove from heat, stir in sugar. Add extra salt if necessary. Cool thoroughly and store in clean dry jars. Keeps for weeks in the refrigerator.


Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)