How to pamper your taste buds

How we eat is just as crucial as what we eat. That is what I learnt a few days ago while reading an attention-grabbing feature in the Readers Digest. It got me deeply absorbed in the interesting explanation on how we all have a propensity to be imprecise on  the aspect  of eating. This is typically experienced during the festive season when we find ourselves in the midst of a throng of people. At a gathering we could finish a whole plate of food while our concentration is focused entirely on the conversation and  not  on our meal. And then we stare at our empty plate in doubt wondering if we had really eaten it. Given that our attention was more towards the conversation, we were not aware what was shoved into our mouth. As a result we will be consuming more calories. On the other hand, if we eat with awareness we  are more likely to  enjoy the food  with a minimum amount  of calories.
Moreover I was amazed ,reading further into the article, which elaborated how to draw out  maximum pleasure from the food we eat. Take this for instance, when eating a piece of chocolate, pay attention to   the flavors and the texture and take note how they transform as the chocolate melts  in the mouth. Even after  the chocolate has been ingested our taste buds just mull over the sweet essence that take place in the next few minutes.
On the whole, this particular magazine feature  taught me to be mindful of what I eat and  pay close attention to my meal by using all of my senses , whilst  observing the combination of the beautiful colors, the different textures and the extensive assortment that assemble in my plate. And prior to pushing a morsel hurriedly down my throat ,I am encouraged to take a few seconds to inhale intensely the aromas released from the food, appreciate and enjoy the moment. With that perception sharply penetrated in my mind, I succumb to my plate of delicacies.
My tastes buds are already getting tantalized with this scrumptious array of vegetables assembled on my plate.

A typical sri Lankan Meal

A healthy meal - cooked in Sri Lankan style

Cooking Fish

If I can eat fish everyday I would, but I  limit it for  once a week.The reason behind this is that  my children detest the smell of  fish.I try hard to eliminate the fish smell with my cooking, using  a lot of flavouring and seasoning  and a good amount of  spices and condiments,yet though,the children hate the aroma that wafts through their nostrils. Mmm..I love it though..
We  eat a lot of  Kanad Fish once a week.My husband gets it fresh from the market, all washed cleaned and cut according to our preferred sizes.There are many health benefits eating fish regularly because fish is low in fat and has a high protein level and  is an excellent  source of omega 3 fatty acids.More over, eating fish at least once a week can  diminish  the risk of various health disorders.

Fish cooked with tomato paste

Here's how I cook Kanad fish

Ingredients

2 slices Kanad ( thick slices)
1 large onion sliced
4-5 cloves of garlic chopped 
a thumb size piece fresh ginger crushed
1 tomato chopped 
1 teaspoon cummin seeds
1/2 teaspoon fennel seeds
A sprig of curry leaves
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
2 tablespoon curry powder
1-2 teaspoon chilly powder ( according to your taste or you can skip this)
a stick of cinnamon
2 tablespoon oil
salt to taste 
Juice of 1/2 a lemon
1 tablespoon tomato paste ( optional)
1 cup water
3 tablespoon coconut milk powder

(some extra  tablespoons of turmeric powder to clean the fish.)

Cut each sliced  Kanad into quarter.Gently Rub turmeric all over the fish pieces,wash well and rinse.Set aside .I recommend you to freeze the pieces till you make the gravy.By doing so ,the fish becomes firm and does n't break into flakes during the cooking process.

Now make the gravy-Heat the oil.Add the cinnamon stick,the cummin and fennel seeds.When they begin to cackle put  the onions,ginger,garlic and cook it to a light brown colour. Next add the coriander,curry,turmeric and the chilly powder.Mix it well.Add the tomato and cook till it becomes  soft.Pour in the water,salt and bring it to a boil.Take the fish off the freezer( remember you cleaned  it and placed it into the freezer to get a firm texture).Put the pieces of fish in the boiling liquid and cook for about 5 minutes. (don't cover with a lid).Throw in, the sprig of curry leaves.
Then add the tomato paste ( you can skip this  to get a light coloured gravy) and whisk  in the coconut powder.Lastly add the lemon juice.
Enjoy  this dish  with rice,chappati or bread.

Fish cooked without  the tomato paste

Cooking Beans

 A few days ago I was assigned to do a pot of beans for a farewell party. Since it was a large quantity, my daughters helped me with the cutting and chopping. I was glad I had some extra help. Beans could be cooked in many different ways. I decided to  do a curried dish.

I had to fry the beans in batches as the frying pan couldn't hold a lot at the same time. Once all the beans were fried, I put them into a  large platter lined with paper towels for  the excess oil  to be absorbed.

The beans went through many  cooking stages to reach  the finish product. First it was fried and cooked on the stove and then went into the oven to simmer. A lot of tomatoes, onions, garlic and a few spices were added to bring out the flavour. This vegetable curry is a good side dish with  rice cooked in saffron.

Potato Badun

Badun is a sinhalese word for deviled, which in culinary term refers to food seasoned heavily.My Family loves dishes made with potato.As this dish is very spicy,it is not in my children's favourite recipe list.However,sometimes ,I adjust the spices according to their taste buds.I use less or mild spices.

Click on the picture for a larger view

1/2 Ib Potatoes

1 dessertspoon red chilly powder

1 dessertspoon Maldive Fish

3 cloves of garlic crushed

A slice of ginger crushed

A medium onion sliced

2-3 green chillies sliced

A piece of lemon grass

A sprig of curry leaves

1/2 teaspoon saffron/turmeric powder

Salt to taste

2 tablespoon oil

A cup of thick coconut milk.

Method

Boil the potatoes.Peel and cut into big chunks.Put the potatoes and the dry ingredients in a pan.Add the coconut milk and cook over a moderate fire.In another pan fry the sliced onions and when it browns ,turn them over to the pan with the potatoes.Cover with a lid and cook till the gravy is absorbed.