Tag Archives: Fiesta Friday

Sweet Yoghurt Rice

It is nice to have something sweet to welcome the weekend. So, today’s recipe is sweet yoghurt rice, a very easy and yummy dish to make. It has been a long time since I participated in one of Angie’s Fiesta Fridays so I am sharing this post in Fiesta Friday #15.

Sweet curd rice

Today’s featured music is of a special percussion group called Elephant Foot.

The first piece that I am sharing here, Rainforest, is what caught my attention some years ago. Since then, I have kept my ears open for more of their music. So far, they have released three albums.

The second is from their most recent album – Elephant Foot.

Enjoy the drum beats of Elephant Foot/ Hikkaduwa drummers as you tuck into this delicious treat!

Sweet Yoghurt Rice

Time taken: 25 mins

Serves 3

Yoghurt riceIngredients:

  • White raw rice or Basmathi rice – 1 cup
  • Yoghurt – ½ cup
  • Raisins – 2 tsp
  • Nuts (any) – 2 tsp
  • Banana – ½ or 1, sliced
  • Honey or coconut treacle, as required

Method:

  1. Boil the rice and let it cool.
  2. Whisk the yoghurt well to make it creamy. Fold in the raisins and chopped nuts.
  3. Little by little, add the rice to the creamy mix.
  4. Chill for at least 5 mins.
  5. Serve with banana slices and drizzled with honey or coconut treacle.

Recipe source: Raji Thillainathan.

Papaya Curry

Today’s recipe is that of a papaya curry recipe. While papaya is used in pickles or acharu here, a curry is not so common but my mother likes experimenting with her curries and this turned out delicious. This is also the dish I am sharing for Angie’s Fiesta Friday #2.

Papaya Curry

Time taken: 20 mins

Serves 3

Papaya curryIngredients:

  • Papaya, half-ripe – 1 cup, chopped
  • Onion – ½
  • Capsicum/ Malu miris – 1
  • Fennel seeds – 1 tsp
  • Cloves and Cinnamon – 1 tsp, crushed powder
  • Crushed chillies – 1 tsp
  • Lime – 1 ½
  • Sugar – 1 tbsp
  • Low fat oil – 1 tbsp

Method:

  1. Heat 1 tbsp oil in a pan and lightly fry the chopped onion, malu miris and fennel seeds for 2 minutes.
  2. Then, add the chopped papaya, crushed chillies and the crushed cloves and cinnamon powder to the pan, together with ¼ cup of water.  Cover and cook for about 5 minutes.
  3.  Squeeze and add the juice from 1 ½ limes and the sugar to the pan. Mix well and cook for another 5 minutes. Add a little water if the liquid dries up before that.
  4. Serve with rice.

Recipe source: Raji Thillainathan.

Chickpea Fritters

Xīnnián Kuàilè!

Angie (The Novice Gardener) has started her blog event ‘Fiesta Friday‘ auspiciously on the Chinese New Year. So, Wishing you all a happy Lunar New Year and a wonderful party at Angie’s fiesta!

A Taste of Sri Lankan Cuisine’s contribution to the event is this snack recipe of my mother’s – chickpea fritters, which is a very popular snack both in Sri Lanka and India.

Chickpea fritters

Time taken: 30 mins + 3 hours (soaking time)

Serves 8

DSC01041Ingredients:

  • Split chickpea/ kadalai paruppu – ½ cup
  • Chickpea flour – ½ cup
  • Wheat flour – ¼ cup (optional)
  • Onion – 1, chopped
  • Turmeric – ¼ tsp
  • Crushed chillies – 1 to 2 tsp
  • Curry leaves – 1 sprig
  • Carom/ Omam seeds – ½ tsp
  • Salt
  • Low fat oil, for deep-frying

Method:

  1. Soak the chickpea for about 3 hours.
  2. Then, coarsely grind it, i.e. do not grind it to a puree or flour but rather half-grind it so that there are smaller bits of chickpea. Transfer to a mixing bowl.
  3. Add the rest of the ingredients to the bowl and make the fritter dough.
  4. Heat the oil in a pan until it sizzles.
  5. Pinch off a little dough at a time and drop it in the pan. Fry till the fritters are golden brown.
  6. Serve with tea.

Recipe source: Raji Thillainathan.