Creamy mango Pudding

This creamy mango pudding is a simple dessert that you can try during summer time. Its so simple to make and will not cost a lot at all too. This is a very popular dessert in Asia. When the mangoes are in season try this this recipe with fresh mangoes. You can use frozen or canned mangoes for this too.

If you are a vegetarian try making them with agar agar powder with out gelatin powder. Instead of milk or cream you can add coconut milk too. So it becomes vegan too.

 

 

 

 

 

Creamy mango Pudding
Save RecipeSave Recipe

Ingredients

  • 1 large Mango about 680 g
  • 1/2 cup (150 g) Sugar
  • 140 ml( 5/8 cup) Milk
  • 80 ml (1/4 cup) Cream
  • 10 g (1 TSp)gelatin powder
  1. Add gelatin on to the milk to soak.
  2. Chop the mangoes and leave some aside to decorate.
  3. Puree the rest with whipping cream and sugar.
  4. Add the gelatine to the pureed mix and pour in to the prepared bowls and leave in fridge to set.
  5. Serve with the left over mangoes on top and ice cream or cream.
7.6.7
35
https://culinarycornerkitchen.com/2018/02/18/creamy-mango-pudding/

 

Eggplant Fried Rice (Simple Meals)


Eggplant fried rice is a simple but elegant  meal that anyone can try in few minutes. Its a one pot meal that can be cooked in few minutes. Adding all the vegetables  with nuts makes it a  complete meal. Add the vegetables to your choice.

I try to do more vegetarian and vegan friendly. If you are a person who needs meat for every meal try doing something like this at least a day for the week and you will be amazed to how tasty these meals are.

Adding variety to your meals take you out from eating the same meals. The fried eggplants are so yummy. When you fry the eggplants make sure to soak them in salt water with a bit of  turmeric. It will keep the eggplants  away from browning and also takes the liquids out from eggplants.If you consider about oil in your meals try grilling the eggplants but fried is the best.

I do a lot of gardening in my spare time and these beautiful eggplants are directly from my garden.  I will write more about easy organic gardening soon on my bog.

 

The recipe is below……………..

 

 

 

 

 

This recipe will serve 4 people…………….

Eggplant Fried Rice (Simple Meals)
Save RecipeSave Recipe

Ingredients

  • 4 Cups Cooked Rice
  • 1 tsp fennel and 1 tsp cumin seeds
  • 1/2 cup to 1 cup almond seeds
  • 1/4 cup coconut sugar
  • 2 cups fried or grilled eggplants
  • 1/2 cup grated carrots
  • 1/2 cup coriander leaves
  • 2 tsp ginger and garlic paste.
  • several red chillies chopped
  • 4 spring onions chopped
  • 1/4 cup tamarind juice.
  • Coconut oil for stirfrying
  1. Deep fry or grill the eggplants until golden brown.
  2. Prepare 4 cups of rice. (I used 1 cup rice for each person)
  3. Prepare all the vegetables and nuts as needed.
  4. Put some oil in a pan.
  5. Stir fry ginger and garlic.
  6. Add almonds and fry until golden.
  7. Stir fry veggies and rice.
  8. Add tamarind juice and coconut sugar and mix well.
  9. Add enough salt to your taste.
7.6.7
33
https://culinarycornerkitchen.com/2018/02/10/eggplant-fried-rice-simple-meals/

Homemade Marshmallows

Homemade marshmallow is  the best when you compare with the shop bought ones. You can make fifty pieces from less than 5 dollars. Its so simple and easy to make too. Gelatin , sugar and the glucose syrup are the main ingredients for making marshmallows. Glucose syrup is called as corn syrup in countries.

Making  these gives much fun as well as self satisfaction. You can use marshmallows on hot chocolate, smores and also when camping. Kids will love to burn the marshmallows over the camp fire.

You can make them with egg whites too. But these are the best as I suggest.  Making candy is really simple when you have a candy thermometer. Its worth having one if you are someone who like to make candies or fudges.

When you coat the marshmallows make sure to coat them with half corn flour and half confectioners sugar, also called as icing sugar.I have missed that clip when I did the video. make sure to coat on the corn flour and icing sugar mix well before sifting the excess sugar out.

I did this recipe with lots of adjustment and with my previous experience. So this recipe is guaranteed 100% to get good quality marshmallows as the same as from shops.

The recipe for the Marshmallows are below………

These are some of the closer looks you can experience.

Homemade Marshmallows

5 minPrep Time

30 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 30 g (3 Tsp) gelatin powder
  • 250 ml (1 Cup) cold Water
  • For the syrup............
  • 125 ml (1 Cup) cold water
  • 460 g (21/2 cups )Sugar
  • A pinch salt
  • 230 g (3/4 cup) corn syrup
  • Food colouring to your choice
  • Vanilla or any other flavour
  • 1/2 cup of icing / confectionery sugar
  • 1/2 cup corn flour.
  1. Mix 1/2 cup of corn flour with 1/2 cup of icing sugar.
  2. Prepare a tray with baking paper on and sprinkle icing sugar mix.
  3. Add water directly to the mixing bowl that you are going to use.
  4. Sprinkle the gelatin powder. And leave it to soak in the water.
  5. next add other ingredients in to saucepan and bring to boil.
  6. Bring the sugar, corn syrup and water to the boil with out stirring and put the thermometer.
  7. When the the temperature is closer start whisking the gelatin.
  8. When the temperature of the sugar syrup reaches the point 120 c or 350 f start adding the hot sugar syrup in to the mixing bowl. make sure to keep on whisking while pouring. (Do not put the speed to high at once as it can splash on to you)
  9. When the mixture reaches the right consistency as shown in the video take out and pour on to the tray with a baking paper.
  10. Sprinkle icing sugar on top too.
  11. Leave to rest about 12 overs.
  12. After take out and cut as you wish.
  13. Dip in the corn flour and icing sugar mix.
  14. Use a strainer to take the excess sugar out. Store in an air tight container or leave in fridge.
7.6.7
24
https://culinarycornerkitchen.com/2018/02/02/homemade-marshmallows/

Devilled Chicken

Devilled chicken is a spicy but really elegant , popular dish in Sri Lanka  served  with  fried rice. When you serve this you don’t need to serve anything else as this contains vegetables too.

The spicy and tangy flavours of this dish makes it so special. You will find the devilled chicken  in any restaurant in Sri Lanka. If you dislike spicy food you can try with paprika and taste  & the look will be the same.

Always try this recipe with chicken with bones. I like to use the chicken thighs as it contains a lot of flavours.

Recipe is below the pictures.

This is about 500 g chicken. I used chicken thighs for this recipe.


I used a teaspoon full chilli powder, 1/4 tsp pepper, enough salt to the taste,and a 1/4 tsp turmeric powder.
 
I used a 1/4 cup of vinegar to marinate the chicken.
 
 
Add all the spices and vinegar to the chicken and marinate overnight in fridge or 1/2 an hour on the bench top.
 
Later Put a pan with oil on the stove and fry the chicken.
 
After frying it will look like this.
 
You will need some sliced onions, sliced carrots, sliced yellow capsicums, sliced leeks, and tomato wedges.
  
Later, add some oil in to a pan and fry ginger and garlic paste. 
  
Add the vegetables and fry slightly.
 


Next add the spice powders on to the vegetables. Stir fry with the spices about a minute.
 


After add about 1/4 cup of tomato sauce tomato sauce with a tablespoon full oyster sauce.
 
Next add the chicken and stir fry well.


Serve with rice.  


			
Devilled Chicken
Save RecipeSave Recipe

Ingredients

  • 500 g chicken thighs cut in to chunks
  • 1 tsp chilli powder
  • 1/2 tsp pepper
  • Salt to your taste
  • 1/4 cup vinegar
  • 1 tsp ginger garlic paste.
  • 1/4 tsp turmeric powder
  • oil for frying the chicken and stirfrying
  • 1/4 cup tomato sauce
  • 1 table spoon full oyster sauce
  • 2 carrots sliced
  • 1 leek sliced
  • 2 onions sliced
  • 3 yellow peppers sliced
  1. Add all the spices and vinegar on to the chicken and marinate it.
  2. After fry in oil and leave to drain.
  3. Meanwhile heat oil in a pan and add ginger garlic paste. stir well.
  4. Add the vegetables and stir again.
  5. Add the sauces.
  6. Next add the chicken and stir well.
  7. Serve with rice.
7.6.7
26
https://culinarycornerkitchen.com/2018/02/02/devilled-chicken/

Deep Fried Spicy Mushrooms

I make these for a vegetarian friend who visited recently. Its so easy to make and tastes really creamy and spicy.  I added one egg in to the batter but if you are a vegetarian you can omit the egg totally.

When you want to do this make sure to cut across or slice . That way the flavours goes through the mushrooms and makes it so tasty. I used button mushrooms for the recipe but any other mushroom will do the same. I like to use the oyster mushrooms too. You don’t need to cut the oyster mushrooms as it can absorb all the flavours well. Try this recipe with different types of mushrooms.

I used 500 g  for 8 people. You can serve this as a side dish or even as a finger food too.

The recipe for this is below the pictures.

This is 500 g mushrooms.

You will need 1 egg and some milk.

You will need 1/2 tsp chilli powder, 1/2 tsp cumin powder and 1/2 tsp coriander powder and salt to your taste.

I added 1 teaspoon baking powder with one cup of plain flour.

cut each and every mushroom to four as shown in the picture.

Add all the ingredients in to a bowl with 500 ml  milk.

After dip the mushrooms in the batter.

Put a pan on the stove with some oil and leave it to be hot. When the oil is hot add the dipped mushrooms and deep fry until golden brown.

Serve the fried mushrooms with a sauce or a chutney.

Deep Fried Spicy Mushrooms

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 500 g Mushrooms
  • 500 ml Milk
  • 1 Cup flour
  • 1/2 teaspoon full chilli powder
  • 1/2 teaspoon cumin
  • 1/2 tsp coriander
  • salt to your taste
  • 1/2 Tsp garlic powder
  • 1/4 Tsp turmeric powder
  • 1 teaspoon baking powder
  1. Clean mushrooms and cut in to four as shown in the picture.
  2. Add all the spice powders on to flour and add milk to make a thick batter. You can always adjust milk and flour to make a thick batter.
  3. Dip the split mushrooms and dip in the batter.
  4. Leave some oil on the stove and leave it to be hot.
  5. Put the mushrooms one by one and fry until golden brown.
  6. Drain on paper towels.
  7. Serve the mushrooms with a chutney.
7.6.7
21
https://culinarycornerkitchen.com/2018/01/30/deep-fried-spicy-mushrooms/

Noodle wrapped in Omelette

Always I add eggs in to the omelette and thought of trying it in a different way. I found that my kids prefer this version of noodles than the other one. This is a bit spicy. If you do not like spicy foods try  with out chillies.

This mouth watering noodle dish helps to balances the amount you are eating as it is already portion controlled. When you make noodle only you feel like eating more. but this recipe is just to wrap the noodles in omelette.

This recipe will serve 4 people. I added 2 eggs for each person. The protein quantity in makes filling and you can adjust this with any vegetable as you wish.

The recipe is below…………….

 

 

Noodle wrapped in Omelette

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3 packs unflavoured Instant noodles
  • Grated carrots
  • sliced mushrooms
  • coriander leaves chopped.
  • chilli
  • 1 tsp shrimp paste
  • 1 tsp soy bean paste
  • 1 tsp garlic and ginger
  • 1 tsp crushed chillies
  • 2 eggs for each
  • 2-3 sliced green onions
  • grated carrots
  • sliced bell peppers
  1. Add some oil in to a pan and add the ginger garlic paste, crushed chillies, soybean paste, and the shrimp pate.
  2. Fry 1 minute.
  3. After add coriander and chopped chillies.
  4. After add the chopped vegetables.
  5. Later add the noodles.
  6. After leave aside and beat eggs and make the omelette.
  7. Add the noodles in to the middle. Wrap the noodles in the omelette and serve hot.
7.6.7
18
https://culinarycornerkitchen.com/2018/01/28/noodle-wrapped-omelette/

Malay Pickle / Malay Achcharu

Malay pickle is a sweet , spicy and sour dish that originated in Malaysia. With all colourful vegetables coated in date pulp gives a nice rich flavour to a special menu.

The vegetables used in this pickle has to be crunchy when you serve. So Keeping longer cooks the vegetables in vinegar. I like to serve it from the next day after making up to a week.

The other thing is this is a vegan, Gluten free  and a vegetarian friendly recipe too.

The recipe is below the pictures……….
Gather everything closer to you. Ten cut them in to big chunks.

You will need 2 cups of dates. One cup to puree and the other to add in.

 

Other than that you will need  several cloves of garlic  and 2 inches ginger.

Need a table spoon full mustard powder, 1/2 tsp pepper and salt.

You will need 1 table spoon full chilli powder and 1/2 tsp turmeric powder.

You need 11/2 cup of vinegar.

Puree all the ingredients leaving one cup dates and the the vegetables.

Add the left over dates in to the pureed dates.

Add all the other ingredients in to the pot. Cook one minutes and leave in a clay pot or a jar to mature.

Start serving from the next day.

Malay Pickle
Save RecipeSave Recipe

Ingredients

  • 2 cups dates
  • 11/2 cups vinegar
  • 1 Tsp pepper
  • 1 tbsp mustard powder
  • Enough salt to your taste
  • 3-4 Banana Peppers
  • 2 carrots
  • Salad onions cut in to four
  • 1/2 tsp turmeric powder
  • 2 inches ginger
  • 5 cloves of garlic
  1. Wash the vegetables in salt water.
  2. Cut the vegetables length ways.
  3. Puree 1/2 of the dates, spices and the ginger garlic.
  4. Pour the pureed mix in to a pot. Add dates and all the vegetables and cook one minute.
  5. Start serving from the next day.
7.6.7
17
https://culinarycornerkitchen.com/2018/01/27/malay-pickle/

Pineapple Sago/ Tapioca Pearls

Tapioca desserts are very famous in Asian countries as well as European countries..You can  create lots of desserts out from it. Most of the desserts comes with coconut milk. This recipe is with out coconut milk and mainly with pineapple juice. Many Asians believe that tapioca helps to relieve from body heat. You find large tapioca pearls in bubble tea too.

Cooking Tapioca is really simple. There are several varieties of Tapioca. Tapioca pearls needs a bit of  soaking. When you soak it takes less time to cook.

I used  canned pineapple juice and the pieces here. But you can always use the fresh pineapple in this recipe. That will be more tastier than any other dessert.

So Lets start doing it.

The recipe will be below the picture

You will 200 g Tapioca pearls.

Other than that a can of crushed pineapple

Soak the sago  pearls overnight or several hours. Add the crushed pineapple with juice.

Add enough sugar to your taste.

Mix the sugar.

Add a 1/4 cup of pineapple juice in to it.

Then squeeze one lemon in to it.

Put on the stove on medium low heat and keep on stirring continuously.

Serve after cooling in fridge . You can always put in individual moulds.

 

Yields 10 serves

Pineapple Sago

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 can crushed Pineapple
  • 200 g Tapioca pearls
  • 1/4 cup golden syrup.
  • Enough sugar as you like
  • 3 cups of water
  • juice of one lemon.
  • Pinch of salt
  1. Soak the Tapioca pearls
  2. Add 3 cups of water.
  3. Add Pineapple with the juice.
  4. Add enough sugar and a pinch of salt.
  5. Add the golden syrup and the juice of one lemon.
  6. Cook on a very low flame until the tapioca pearls are transparent. (Make sure not to burn )
  7. Pour in to individual moulds or a large tray
  8. Leave in fridge until you need.
  9. Serve cold with extra pineapple and custard or cream.
Recipe Type: Dessert
7.6.7
10
https://culinarycornerkitchen.com/2018/01/22/pineapple-sago/

Baked Watalappan / Sri Lankan Baked Jaggery Pudding

Watalappan is a classic dessert that all the Sri Lankans love to serve during a special meal. This is a rich and fragrant silky dessert made of coconut milk and jaggery. This coconut custard when  blended with jaggery  gives a nice brownish colour to it.

Jaggery is an unrefined sugar typically made from coconut palm nectaror the kithul palm nectar.Then the nectar get boiled until it becomes rock hard and after they put in moulds to make the block. Now we can buy the grated palm sugar too.. It has a considerably lower glycemic index when compared to sugar.Jaggery is rich in pottassium and its gluten free too. It has its own natural flavour that can add taste to a dessert.

The spices that we use in this dessert takes you to a different world. Mainly cardamon and a bit of nutmeg . Donot over spice your dessert as it can ruin the whole effort. But adding more cashew will do no harm than giving you a beautiful crunch in every bite. Try using freshly squeezed coconut milk to get a better taste.

This rich dessert traditionally made by steaming. For  the recipe for steamed Watalappam click here

Baking watalappan is really simple and easy

I love to make my traditional desserts though I am far away from beautiful country.

Ingredients for the recipe is below the pictures.

Gather all the ingredients closer to you. (The ingredients for this dessert is listed below all the pictures)

Put the eggs in to a bowl .Add nutmeg in to it and whisk well.

Pour the coconut milk in to the bowl.   whisk again.

 

Add the coconut sugar and whisk well.

Pour in to prepared bowls or a large tray.

 

 

Add cashews.

Put the baking tray or ramekins in a water bath. (To make a water bath add water to a tray half way through the tray) bake on 180 c about 15 minutes.
If you are using one large tray the time may vary.

Take out from the oven and leave to set. Or you can leave in fridge to cool. Remember you can serve this hot or cold. Put it upside down or serve as in a ramekin.

Enjoy! Bon Appetit!

Recipe for Watalappan……………….

Yields 4 Serves

Baked Watalappan / Sri Lankan Baked Jaggery Pudding

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 250 g Gaggery or coconut sugar
  • 250 ml Coconut Milk
  • 1/2 cup Cashew Nuts
  • Vanilla
  • 6 Eggs
  • pinch of Salt
  • 1/4 Tsp Nutmeg
  1. All the instructions to follow are under each picture.
Cuisine: Sri Lankan | Recipe Type: Dessert
7.6.7
9
https://culinarycornerkitchen.com/2018/01/20/baked-watalappan-sri-lankan-baked-jaggery-pudding/

error: Content is protected !!