Japanese Style Yakisoba noodles.

Ingredients

• ½ onion
• 1 carrot
• 3 shiitake mushrooms
• 2 green onions/scallions
• 4 cabbage leaves
• ¾ lb sliced meat or seafood of your choice
• 2 Tbsp neutral flavor oil (vegetable, canola, etc)
• Freshly ground black pepper
• 1 package yakisoba noodles
• 4-6 Tbsp yakisoba sauce  (Recipe follows)

Yakisoba Sauce (Makes ½ cup (8 Tbsp))

• 2 tsp granulated sugar
• 2 tsp soy sauce
• 4 tsp oyster sauce
• 4 tsp ketchup
• 4 Tbsp Worcestershire sauce

Instructions

Gather all the ingredients.

Whisk all the ingredients for Yakisoba sauce and set aside.

Slice the onion, cut the carrot into julienned strips, and slice the shiitake mushrooms.

Chop the green onion into 2 inch pieces, cut the cabbage into small bite pieces and cut the meat into 1 inch pieces.

In a skillet or wok, heat oil on medium high heat. Cook the meat until no longer pink.

Add the onion and carrot and cook for 1-2 minutes.

Add the cabbage and coo until almost tender.

Lastly add the green onion and shiitake mushrooms and cook for 1 minute. Season with freshly ground black pepper.

Transfer the yakisoba noodles to a sieve and quickly run hot water over yakisoba noodle. Separate the noodles with hands. Add the noodles to the skillet/wok, and lower the heat to medium. It’s best to use tongs to combine the noodles with ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce to use. Mix all together using tongs. Transfer to plates and garnish with dried green seaweed and pickled red ginger. Serve immediately.

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Pomegranate Juice

Pomegranate Juice is one of the most healthiest juice on the planet. Pomegranates have been shown to prevent and naturally treat everything from inflammation and high cholesterol to high blood pressure and hyperglycemia. The extracts of pomegranate fruit contain POLYPHENOLS and other compounds that have been shown in scientific studies to have anti-proliferative, pro-apoptotic and anti-inflammatory effects in prostate, lung, breast and other cancers. Pomegranate juice has a high antioxidant capacity, and scientific research has demonstrated that it can help lower high blood pressure.

Here I am sharing the recipe of this amazing drink, so that you can make it at home.

Method,

place one cup pomegranate seeds in a blender jar. pour 1/2 cup water and pulse it few times in a blender until the outer layer of seeds broke and release the juice.

Tip:  do not over blend  as the seeds break completely the juice turns bitter.

Take a large bowl and place a strainer or a muslin cloth over it to sieve the juice. pour the prepared juice over it. press the pulp using a backside of a spoon to extract all the juice.

Pour the prepared juice into a serving glass and serve immediately to get more vitamins and antioxidants.

 

Tempered Potato (අල තෙල් දාල )

Ingredients. 

• 6 Medium Potatoes (boiled, cut into cubes)
• 1 Onion (sliced)
• 3 Clove Garlic (sliced)
• few curry Leaves
• 4 Teaspoon Maldive fish
• 2 Teaspoon Chilli flakes
• 1/2 Chilli powder
• 1/2 Teaspoon Turmeric
• 6 Small Dried Red Chilies (optional)
• 2 Tablespoon Oil
• 1 Cinnamon piece (optional)
• 1 Teaspoon Salt (to taste)
• 1 Teaspoon Mustard seeds

Method,

• Heat the oil in a  pan.
• when oil is hot add mustard seeds and let it pop.
• Then add onion, garlic, curry leaves, chilli flakes, small dried red chilies and cinnamon stick.
• Fry it for 5 minutes stirring occasionally.
• Meanwhile rub the tumeric and chilli powder with potatoes.
• When the onion mixture is brown add potatoes into onion mixture.
• Mix onion and potatoes well. Keep it on heat nearly 2 to 3 minutes.
• Add salt to taste.
•  ENJOY!!!!!!!!!

 

Cashew Curry (Sri-Lankan Style)

Cashew nut curry is another rich and flavorful dish in Sri lanka. Mostly we serve this in a special occasions. I Made this yummy curry blast this weekend for my lunch and thought to share the recipe with you. here is what you need, 

Cashew nut 150g

one small onion thinly sliced

2 garlic cloves minced

few curry leaves

2 green chilies

Sri lankan curry powder

Chili powder

Turmeric powder

salt to taste

1 inch long cinnamon stick

1 and 1/2 cup thick coconut cream

Method,

Soak the cashew nuts in water for over night

put the soaked cashew nut in to a clay pot add all the ingredients and cook until cashews are soft. stirring occasionally.

 

 

 

 

Fish Cutlets ( Sri- Lankan Style)

This is very popular and tasty, party food as well as a one of the popular short-eats in Sri Lanka.  today I thought to share my cutlets recipe with you all. hope you all enjoy it just like my other Sri Lankan dishes. 😛

INGREDIENTS:

150g canned tuna fish (any fish you like)
150g potatoes  boiled & mashed
1 large onion  finely chopped
4 -5 garlic cloves finely chopped
2 green chilies  finely chopped
4 -5 curry leaves
½ teaspoon chili powder
½ teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
Salt to taste
2 eggs – Well beaten
3 cups of bread crumbs
Oil to fry

Method, 
Heat a pan with oil in medium heat.
Then add chopped garlic.
Add the onions and fry it till it’s gets light brown.
Now you can add fish or salmon into the pan and and mix it well.
Put the heat on law heat and add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potatoes. Mix it well with the fish mixture.
and add salt to your taste.
Let it cool and shape your mixture into small balls.

Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the cutlets  in the beaten eggs and, coated it with bread crumbs well. And deep fry the cutlets till you get a nice golden brown.
Enjoy!!!!

Ghanakatha/ A Classic Srilankan Cookies.

Ghanakatha- Is another Popular tea time snack in Sri-Lanka. What I really Like about this is it is very simple to make yet beyond delicious. its is sweet, crunchy,  and buttey. I hope you guys enjoys this sweet treat with hot steaming Sri-Lankan Tea.

Ingredients: 

1 cup flour
1 1/4 cup Icing sugar 
1/2 tsp baking powder
5 tbsp Ghee
1 tsp vanilla

1 tsp milk powder 

Method. 

Take bowl and combine the flour, icing sugar,baking powder and milk powder well.
Add the ghee and knead well.

add the vanilla and make small  balls and place on a greased tray.
Bake at 150c for 15 minutes.

Remove and let cool before serving.

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POL ROTI (Coconut Flat Bread)

Very quick and easy dish and a meal in itself with butter or some onion Chutney. Mainly eaten for breakfast but also for dinner. 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup grated fresh coconut
• 2 green chilles, Chopped 
• 1 tablespoon chopped onion
• 2/3 cup cold water, or as needed
• 1 teaspoon oil, or more as needed

Method, 

• Sift flour into a large bowl and mix in salt. Stir in coconut, chile peppers, and onion.
• Mix in water gradually until dough is soft and slightly sticky.
• Knead dough until it is smooth and leaves the side of the bowl, 3 to 5 minutes.
• Grease your palms and the top of the dough lightly with oil.
• Divide dough into 8 balls and place on a lightly greased work surface.
• Flatten each ball with your palm into a roti about 1/4-inch thick.
• Heat a lightly oiled griddle over medium heat. Cook rotis, flipping often, until golden brown spots begin to appear on both sides, 2 to 3 minutes.
• Enjoy!!! 

Strawberry and Lemon Mojito

This is the time of year to sit outside in the evening while  drinking a cooling cocktail.so today I have a delicious and refreshing Strawberry Lemon Mojito recipe for you!

Ingredients:

• 8 medium-sized strawberries
• 24 leaves mint
• 1/2 cup lemon juice
• 4 TBS Sugar
• 1 cup Club Soda
• ice cubes

Method, 

•  Muddle the  strawberries and mint leaves using  a Mason Jar and a Spoon. (You can use a cocktail shaker if you have one, 🙂 )
• Add  lemon juice, Sugar, ice cubes and shake well.
•  Fill glasses with ice and pour 1/4 cup club soda in each glass.
• Strain the mix into each cup
• Garnish with strawberries and mint sprigs.

ENJOY!!!!!!

 

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Lotus Root Curry ( SriLankan Style )

Well, those of you who don’t know much about me, I am a Sri- Lankan and I love Srilankan food more than anything else. Srilanka is a country with amazing delights. white Sand beaches, Lush green mountains, Sparkling gems, Adorable Asian elephants with huge tusks, green tea plantations and spice gardens and the list goes on….

Most of the Srilankan dishes are curry based. Curries can vary in colour and heat, but this curry is flavorful and crunchy, perfect over rice or bread.

lets get cooking, 

Ingredients. 

350g Lotus roots ( peeled and sliced)

5-6 shallots

1 large green chilly

Few curry leaves

1 garlic clove minced

1 medium size tomato chopped

half TSP tumaric

chilly flakes ( to your taste)

5-10 fenugreek seeds

5-10 mustard seeds

half TSP Sri-lankan Roasted curry powder ( if you cant find this use a little garam masala)

1 TBS coconut oil

half cup thick coconut cream.

Method. 

heat pan over medium high heat, add oil,

once oil came to smoking point add your mustard seeds and let it splatter. add fenugreek seeds, shallots, green chilies, garlic, and curry leaves.

then add the lotus root with the remaining spices.

mix well for about 2-3 minutes. add the tomatoes while mixing it.

then add the coconut cream and cook until its dry.

add salt to your taste.

Enjoy.. 

 

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Korean Chicken Noodles Soup (DAK-KALGUKSU)

Hello everyone sorry I haven’t posted in a while, been really busy, and here I am back with another great Korean inspired recipe, if you are a someone who are looking for a low-carb recipes yet delicious then this is for you.

There are many kinds of kalguksu, but I made this with Chicken as i already had some leftover shredded chicken in the fridge and with a little twist.  🙂

This recipe serves 4, lets get cooking then,

Ingredients:

• 100g organic Soba noodles
• 1 pound Chicken Breast
• 16 cups water
• 4-5 peeled garlic cloves
• 1 medium onions cut into half
• 1 medium zucchini shredded
• 1 large carrot shredded
• 2 green onions finely chopped
• sesame Oil
• fish sauce or soy sauce
• ground black pepper
• salt

Method,

start with the broth, 

• Put water, chicken , garlic,  onion in a large pot and boil for 1 hour.
• Combine the zucchini with ¼ teaspoon salt and set aside.
• Squeeze the excess water out and saute with a little  bit of vegetable oil.  Set aside.
• combine the carrots with 1/2 tsp sesame oil and set aside.

Back to the broth 🙂

• After an hour of boiling, remove from the heat and Strain.
• Add salt and  fish sauce  to taste. Mix well and put it back to the stock pot. Set aside.
• collect the cooked garlic from the pot and mash them with a wooden spoon. add salt, black pepper to your taste + 1 tsp sesame oil, mix well and set aside.
• shred the chicken into thin strips and mix it in with the garlic mixture. Set aside.
• bring the stock to boil again and add the noodles with mashed garlic.
• Cook for 4 to 6 minutes until all the noodles are start to float.
• scoop out into large individual bowls. Put some zucchini, Carrots on the sides and add some chicken to the center of each bowl  Sprinkle some chopped green onion, and sesame seeds over top, and serve when its hot.

P.S  I served this with a broiled salmon fillet for extra taste and protein. 

ENJOY!!!!!!