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Crispy Fish Cutlets (Sri Lankan) This Fish Cutlet recipe is among the finest and easy to make Sri Lankan fish recipes. If you ever go to any sri-lankan restaurants, you will find this fish cutlets listed along with many delicious sea food based appetizers. If you are looking a versatile dish to make it at home, this is the simplest of the cutlets. It�s made out of boiled potatoes /Tuna and spices; all mixed together to make an oval shaped balls, then dipped in egg white , bread crumbs and deep fried them.Even though original recipe calls for deep frying, you can always broil them to eat healthy. As per Tuna chunks, you may select any variety of Tuna brand, I have used Bumble Bee tuna chunks in water for this recipe.  You can enjoy this flavorful appetizer with any hot sauce, Chutney or dip. Ingredients:   For the Tuna mix: 2 medium potatoes, cubed 2 tins of tuna chunks, drained � medium red onion, chopped finely 2 � 3 green chilies, chopped finely, deseeded 4 - 5...

Healthy Bowl of soup is perfect for a rainy day or if you just feel like eating light. This recipe is so simple to make and it has a smooth, thick texture and so flavorful. I love how butternut squash becomes silky and sweet when roasted and pureed in this recipe. The fresh ginger, cumin and garlic are detectable in the soup and it compliments the creamy and smooth flavors from butternut squash. Ingredients: 1  cup  chopped onion 3  garlic cloves, minced 4  cups  (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds) 4  cups  fat-free, less-sodium vegetable broth 1  tsp ground cumin 1/4  tsp  ground red pepper 1/8  tsp  ground cloves 1  tsp  chopped fresh oregano 1  tsp  salt 1/4  tsp freshly ground black pepper 2  (15-ounce) cans Great Northern beans, rinsed and drained 2 tbsp olive oil 1 (14 1/2 ounce) can chopped tomatoes Directions: 1. Heat oil over medium heat; add onion, cumin and garl...

This light pasta in a bright, creamy leek and spinach sauce is adopted from a recipe by Melissa Rubel Jacobson , Food and Wine Magazine. (Fusilli with Creamed Leek and Spinach).A truly magical recipe for any vegetarian pasta lover not only looks nice but also tastes great and healthy for the whole family. I have substituted heavy cream with low fat milk to make the creamy sauce. One of the main ingredients, Spinach is an excellent source of antioxidant nutrients - including vitamin C, vitamin E, beta-carotene, and manganese-as well as a very good source of the antioxidant zinc and antioxidant selenium-it's no wonder that spinach helps lower the risk of inflammatory problems, bone and cardiovascular problems. Ingredients: 1 packet Garden Delight Rotini ( Ronzoni ) 1 1/2 tablespoons extra-virgin olive oil 1 large leek, white and light green parts only, thinly sliced 1 cup low-fat milk. 1 tbs flour 4 cups packed baby spinach (4 ounces), coarsely chopped 1/2 cup lightly packed basil l...

  Kothu (chopped roti) is the most popular street food in Sri Lanka . Its made out of chopped godamba roti mixed with vegetable and curried meat. The common varieties include beef , chicken , mutton as well as egg and vegetable Kothu available for vegetarians . It is traditional to make the kothu on a heated iron sheet, used specifically for the purpose, and the kothu is chopped and mixed using two blunt metal blades. This clashing of metal on metal creates a very distinctive sound, and the beat of kothu being prepared can be heard rising up from any small roadside restaurant in Sri Lanka . I have tried re-creating this dish without the heated iron sheet and metal blades; this is my short cut version of preparing this flavorful dish at home. I have used the ready made romali roti instead of godamba roti sold in Indian stores; you can use parata as well. Ingredients: For the curried chicken ? 2 tsp ginger paste 4 garlic cloves, peeled, crushed to a paste with the edge of a knife 1...

I was looking for a fruit and cheese combo for Focaccia bread topping and saw this Focaccia with Caramelized Onions, Pear and Blue Cheese in Jan edition of Food and Wine magazine. The classic combination of pears and blue cheese isn't just for salad; it tastes absolutely amazing on focaccia bread. I did follow chef Jill Giacomini Basch �s exact recipe and only modification was to sprinkle little chili powder on top to add a spice kick.  Ingredients 1 cup warm water 1 package active dry yeast 1/2 teaspoon honey 2 1/2 cups all-purpose flour 1/2 cup plus 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt 1 large onion, thinly sliced 1 teaspoon light brown sugar 1 large Bosc pear, cored and sliced 1/2 cup crumbled blue cheese 1 teaspoon chili powder (optional) Directions 1. In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead...

Slow simmered spicy lamb curry Slow simmered spicy lamb curry Slow simmered spicy lamb curry Lamb Curry is always good to eat when the weather is cold and brings with it lots of comfort. My favorite cut of lamb for a curry is either shoulder or leg, both cuts have mixture of fat and meat to give a good mix of flavor, bone in or out it is nice as it has an even distribution of fat for a tender curry. You can use any other lamb cut of your preference, but shoulder/leg cuts contain lots of collagen that get convert in to gelatin, resulting a delicious thick sauce. This lamb curry recipe requires slow cooking and fresh spices that will live up the earthiness of the lamb. If you can use fresh curry leaf, it adds fragrance and flavor to this spicy lamb dish. I would recommend that you make this curry in one day in advance as the flavors will develop and the curry will become even more delicious. Ingredients: 2 pounds of lamb cut in to cubes 2 table spoon of balsamic vinegar 1 coarsely chopp...