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 Lanka Style Egg Rolls






INGREDIENTS:
For The Pan Cakes:
2 cups flour
1 egg - (Optional)
1 cup coconut milk – (optional)
Pinch of salt
2 cups cold water

For The Filling:
6 hard boiled eggs – cut into half
Seeni sambola

For Deep Frying:
3 cups of bread crumbs
1- 2 eggs – beaten
Oil to fry

DIRECTIONS:
Making The Pancake Batter:
In a medium bowl, mix the flour & salt together. Then add the egg and 1 cup coconut milk & 1 cup water. Mix it well, if the batter is very thick add little bit water at a time, mix it well and check whether batter is in right consistency for pancakes. (It should be smooth, thin batter, but not like water. )

Making Eggs Rolls:

Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of Seeni Sambola & on top of seeni sambola place half of an egg. (Place the Seeni Sambola on the middle of the pancake.) It´s very important to fold the roll during the pancake is hot.

Fold the two opposite sides into the middle, and from the bottom of the pan cake fold it nicely & tightly. Finely you’ll get a nice square shaped roll.

Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

SERVING:
Egg rolls are ideal for tea parties, evening snack & also as a breakfast (With buttered bread).
When you are serving Egg rolls, try to serve it warm, with some ketchup or your favorite sauce.

NOTE:
1. If you don´t use coconut milk, just add 1 - 1 1/2cups water into the pancake batter.
2. I use cold water, because the batter will be very smooth & no lumps at all :-).
3. If you don’t like Seeni Sambola, you can use any filling you like with eggs. (Once I tried with potato filling, but my family didn´t like it very much.)
4. If you don’t like to egg wash the rolls, use the same batter which you used to make pancakes. But batter should be little bit thin. (Add ¼ cup water extra). But crust of the roll will be little bit hard than normal rolls.

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