Deviled Shrimps

This is my favourite seafood.I love it when it is cooked with  onions and chilly.Usually I get them cleaned at the market where we purchase.This time I had to do all the deveining and cleaning  all by myself.I cut both ends of the shrimps and applied a tablespoon of turmeric powder on the fresh shrimps and washed them well.I trimmed both the ends of the shrimps  as my children find it  appetizing  without them.

                                                           - A kilo of Shrimps-

In a little oil,I fried a few cloves of crushed garlic and ginger.Then I sauteed the shrimps.While still cooking,I mixed in a teaspoon of cummin seeds and  2-3 teaspoons of chilly powder and continued cooking till it changed colour.Then I added  a tablespoon of tomato paste,salt to taste and the juice of one lemon.

While it was still sizzling in the pan ,I threw in a few sliced green bell peppers ,a sliced onion and one chopped tomato.Finally I drizzled dashes of soya sauce and let it simmer for a while.

 This is a meal in a jiffy.You can serve it with rice,toast bread or chappatis: flat bread. 

                                                          Bon Appetit! My Friends...


Ps..Click on pictures to enlarge

Hearth and Soul Blog Hop

Kiri Bath

Milk Rice  is a traditional Dish in Sri Lanka and is known as kiribath in the sinhalese language.The recipe follows.

1/2 measure white rice
2 teacups thick coconut milk
salt
water for boiling the rice

Boil the rice like you usually do.When the water is all absorbed and  before the rice gets fluffy and nice,add the coconut milk and salt.Stir well.Cover the pan and cook until the milk is absorbed with the rice.
Serve with fish curry ,seeni sambol and katta sambol (  chilly and maldive fish chutney0

Caramel Pudding

This a recipe that I adapted from an old recipe book.It is still very much appreciated by many in my home country.I did a bit of changes when I tried it.The caramel is usually poured first into a mould to evenly coat the mould and then the pudding mixture is poured in.I usually make extra caramel and pour it over the pudding once it's done.This pudding can be eaten hot or cold.

For the caramel
3 tablespoons sugar
3 tablespoons water

For custard
4-5 eggs
3/4 pint milk
A little sugar (1 tablespoon) but do not make it too sweetened
a drop of vanilla flavoring
A pinch of salt

Method for making the caramel
In a pan ,bring to a quick boil the sugar and water.When it turns brown, pour it into a mould.Evenly coat the mould with the syrup.( the caramel will immediately harden).Set aside.

Now make the custard-Beat the eggs and add the vanilla falvouring,salt and lastly the sugar.Heat the milk and slowly pour over the egg mixture, stirring all the time .Gently pour this custard into the prepared mould.Cover with a buttered paper and steam for an hour.Let it stand for a few minutes before turning it out into a serving dish.Once it is turned ,the caramel will form a sauce round and over the pudding.

Traditional Dish During The Festive Season

Kiribath or Milk Rice

Kiribath or milk rice is a Sri Lankan delicacy.It is a typical traditional dish.It is made out of rice and milk.It has now become customary and is common in almost every Sri Lankan household.The method for preparing this dish is quite simple.The rice is cooked in boiling water for about fifteen minutes.Then the coconut milk is added and cooked further,until the liquid is all soaked up.Salt is added according to taste during cooking.

Kiribath is served with Lunu Miris, a fiery chutney or sambol ,consisting of red onions, red chilly and spices.It can also be eaten with jaggery and bananas.On special occasions it is served alongside other traditional sweetmeats.In our country this is a must in the menu for any auspicious moments,happy and joyous events and during the festive seasons.