Couscous -For vegetarians

Couscous for Vegetarians

Ingredients
Couscous 1 cup
boiled water 1 cup
butter 2 teaspoons
Onions chopped
Tomato Chopped
Eggplant 1/2 cup to 1 cup sliced
Carrot 1/2 cup to 1 cup
broccoli 1/2 cup to 1 cup
spring onion or leeks 1/2 cup to one cup
salt
soy sauce or tomato sauce 2 teaspoons
black pepper 1 teaspoon

Method:
Take a large bowl, add couscous and boiled water with butter and cover it and keep a few minutes.
take a separate pan and add oil or butter, fry the carrot, eggplant, broccoli, leeks, and fry for a few minutes. not over fry. add these to the couscous bowl. add olive oil, salt, black pepper, soya sauce, onion, tomato then after and mix everything well. Those who are not vegetarian can add fried eggs, fried sausages, roast chicken or anything you like to this. (Other than the vegetables it can add kidney beans and other beans as well)

This is a healthy meal as all the nutritions can take from one plate.

Health benefits of Couscous:

• Rich in Selenium. 
• May Help Lower Cancer Risk.
• Boosts Your Immune System.
• Good Source of Plant-Based Protein.
• Very Easy to Prepare.

source: healthline.com

Caremal Pudding

Caramel Pudding
Caramel pudding is famous in Sri Lanka as a dessert and at most of the ceremonies, you can find this dessert. It is easy to prepare and without age limit most people like it.

Ingredients:
Fresh milk 40% heated 2 cups
Sugar 1/2 cup
Two large eggs or three medium-sized eggs
vanilla 1 teaspoon
Sugar 2 tablespoon separate for caramel syrup with 2 tablespoons water (just to cover sugar)

Method:
Add sugar to the pan and then water to cover the sugar
mix well until sugar melt and become brown colour and then do the syrup. Add it to the bowl. mix the eggs with sugar and milk and pour it to the sugar caramel bowl and steam for 20 minutes in the pressure cooker.
leave it outside to cool down, then turn the other side and keep it in the fridge for a few hours before serving.

Mushroom curry

Mushroom curry (Hathu curry)
There are different types of mushrooms in the world and in Sri Lanka, Oyster mushroom much famous among the locals. There are different ways of cooking Oyster mushrooms. Oyster mushroom is cholesterol free food and low in sodium.



Mushroom curry
Ingredients:
Mushroom 1 pack
Chilli powder
Salt 1
Turmeric power
garlic 3
Onion 1
Green chilli 1
Coconut milk (thick) 1 cup
Oil  2 tbs
Curry leaves
Tomato 1
Roasted curry powder
Mustard seeds
Pandon leaves

method:
add some oil to the pan and add mustard seeds. When mustard seeds pop-up add sliced garlic, onion, curry leaves, pandon leaves. add mushroom and all other ingredients. salt based on the taste. mix for a while and add coconut milk. this can cook just with oil without added coconut milk too.

Coconut Sambol/Sambal

Coconut Sambol is one of the unique side dishes in Sri Lanka and it is served with Rice, String hoppers, Coconut roti, bread etc. Coconut contains Saturated Fat, potassium, sodium and is also high in rich fiber. Onions are a source of Quertacein and it helps to stay younger and to have better-looking skin. It fights with bacteria and fungus.
To make coconut sambol it is required to have the following ingredients:

grated fresh coconut 

red chilli power 

red chilli flecks 

green chilli

salt

lime juice

onion or shallots 

Maldivian fish or fish flecks (option)

By mixing all the mentioned ingredients it can have tasty coconut sambol. 

Sri Lankan Prawns Curry

Sri Lankan Prawns curry

There are few ways to make Sri Lankan Prawns curry. Some people do it mild way and others do it spicy way. 

Ingredients

Prawns 300g

Turmeric power 1/2 tsp

Red chili power 1-2 tsp

Curry power 1/2 -1 tsp

Salt 1 tsp

Curry leaves 3

Pandon leaves 2

Tomato 2 chopped

Onion 1 chopped

Garlic 3-4 chopped

Ginger 1/2 piece

Thick coconut milk 1 cup

Water or 2^nd milk 1/2 cup

Fenugreek 1/4 tsp

Black pepper 1 tsp

Green chili 1-2

Cinnamon 1 piece

Method :

Add all the mentioned ingredients without think coconut milk to a pan and cook with prawns. When the prawns cook well, add thick coconut milk and cook further until the gravy get little thicker. This takes about 10-15 minutes. As the way you like can do the changes in quantity of red chili power. 

String hoppers (Iddiappa)_

String Hoppers 

String hoppers famous in Sri Lanka for breakfast and for dinner. This is traditional Sri Lankan Meal which is influenced by South India. There are Special side dishes served with String hoppers such as Coconut sambol, fish curry or meat curry, dhal curry, boiled eggs or egg curry, potato curry and etc. String hoppers made with rice flour and it can use white rice flour or red rice flour. In the market there is ready made string hopper flour to make it more easy. There is special equipment to make the string hoppers and need to steam it. 

One string hopper weight about 28g and content 69 calories, 15g Carbohydrate and 1g fat. To make string hoppers it is required ediappa flour/ dry rice flour, salt, little oil and water. 

Sri Lankan Chicken curry (Kukul Mas curry)

Sri Lankan Chicken curry

There are few ways to make Sri Lankan chicken curry and one is cook with water and other cook with coconut milk. All the ingredients can add to the chicken and cook as one style. Other way, it can start cooking with oil and end with water or coconut milk. Chicken is high protein and famous in Sri Lanka. Without any religious different most of the people eat Chicken in Sri Lanka. Chicken curry can eat with Rice, bread, noodles, coconut roti, string hoppers, hoppers, pittu, milk rice, or with any other roti type. It is important to have red chili power, turmeric power, curry power, pandon, curry leaves, onions, garlic, green chilies, lemongrass, tomato, ginger, tamarind, cinnamon, cardamon, cloves, mustard, to make Sri Lankan chicken curry. when it is cooked chicken curry, based on the area some differences can see and Jaffna Chicken curry is different from Sri Lankan chicken curry as it is required different ingredients. Other than the chicken curry, there are deviled chicken, fried chicken and etc.