20 chicken wings, 2 cups natural yogurt or sour cream, ½ tsp Mc Currie ginger paste, ½ tsp Mc Currie garlic paste, 1 tbsp Mc Currie unroasted curry powder, a pinch of Mc Currie turmeric, 1 tsp Mc Currie chillie powder, 1 tsp Mc Currie Spice powder, 2 tsp Mc Currie salt.
Combine yogurt, ginger and garlic pastes, curry powder, turmeric, chillie power, spice powder and salt in a dish. Cut the chicken wings at joints if desired, discarding wing tips. Mix well into the yogurt mixture. Cover and refrigerate. Place chicken in a baking tray in a single layer. Bake in a moderate oven, for 30 minutes. Serve hot.
ARE YOU READY TO TASTE THIS DELICIOUS RECIPE WITH YOUR FAMILY?
At our “Mc Currie” Showrooms, we have vacuum packed items and also vacuum packing could be done to customer requirements. We have also created a niche among our customers as we vacuum pack cooked items that our customers bring in. Our key customers are parents whose sons and daughters are studying abroad. This is proof enough of the valuable service we render to customers by way of our quality vacuum packing process.
So, the next time you wish to take Mc Currie products or your home-cooked food abroad, visit any “Mc Currie“ Showroom where you can get it vacuum packed to suit your needs!
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String Hoppers (Iddyappam) a favourite breakfast dish in Sri Lanka. It is also a good choice for a light dinner. This is specially eaten with coconut gravy/ Kiri hodhi/Seeni sambol and with Pol Sambol.
How to prepare
- warm the flour in an oven or in a sauce pan on low heat.
- Add salt
- Water should be luke warm, then add slowly to flour and work into a soft dough.
- Place the dough into a vermicelli press (or string hopper press) and squeeze onto hopper mats.
- Place the mats into a steamer or a large pot with a trivet at the bottom with water the reaches up the the rungs.
- Steam until strings are fully cooked and springy, about 10 minutes.
- Serve hot with pol sambol (coconut sambol) and coconut milk gravy.
Continue reading “Sri Lankan Cuisine: String Hoppers”
Chilli is one of the most important cash crops grown in Sri Lanka. It has become an essential ingredient in Sri Lankan meals. Percapita consumption of chilli in the form of dry chilli is estimated 2.84 kg per annum and the national annual requirement of dry chilli is around 57,400 mt. The annual production of dry chilli is about 7,500 Mt. Therefore, an amount of 49,928 Mt is imported (Year 2015 figures). Chilli contributes on an average Rs. 5,000 million to GDP and creates employment of 5.3 million work days annually. Chilli is extensively grown for dry chilli production, but part of the crop is harvested as green pods. The average extent under chilli at present is around 13,000 ha, of which 2/3 is cultivated in maha season.
5 Advantages of Chillies
- Improves immune system: Chillies contain higher amount of vitamin A and C which makes it a powerful immunity booster.
- Boosts metabolism: Capsaicin is an alkaloid compound majorly found in chillies.
- Reduces inflammation.
- Improves heart health.
- Fight against diabetes.
What do chillies do to your body?
The chemical that causes the spiciness in chilli is capsaicin, which is what creates the burning sensation when eaten. Your body actually views capsaicin as an offensive substance which needs to be immediately flushed out. The capsaicin tricks the nerves and sends messages to your brain.
Mc Currie chilli
1 tin salmon, 2 big onions (sliced finely), 5 green chillies (sliced finely) 3 cloves garlic (sliced finely), 1 ½ tsp Mc Currie crushed pepper, 1 tbsp Mc Currie crushed chillie, ½ tsp Mc Currie fenugreek seeds, 2 tbsp Mc Currie curry leaves (chopped finely), juice of 1 lime, Mc Currie salt to taste, 2 tomatoes (sliced),½ tsp Mc Currie mustard seeds, Oil for frying.
De-vein the salmon and break up into small pieces. Add the crushed pepper, fenugreek seeds, salt and lime and mix well. Set aside. In a wok heat the oil. Add the tomatoes, onions green chillies, garlic, curry leaves, mustard seeds and crushed chillies and sauté on a low flame, until the onions are a light brown colour. Add the salmon mixture and mix well until the onion mixture is well distributed. Saute once again on a low flame and take off the fire.
500 g boneless finely chopped mutton, 2 tsp Mc Currie ginger paste, 1 tsp Mc Currie unroasted chillie powder, ½ tsp Mc Currie turmeric powder, ½ tsp Mc Currie coriander powder, oil for cooking 2 green chillies (finely sliced), 1 tbsp Mc Currie curry leaves, ½ tsp Mc Currie pepper powder, 2 small onions (finely sliced), coriander leaves.
In a little oil, fry mutton ginger paste, chillie powder, turmeric and coriander powder till mutton turns brown. Then pressure cook it for about 20 minutes. On a griddle, heat two tbsp oil and add the green chillies, curry leaves and the meat with about half tsp pepper powder. Roast till the mutton is fairly dry. Add onions and coriander leaves and roll the meat into freshly made paratas.
500 grms fish, ½ cup water, 1 level teaspoon Mc Currie Turmeric Powder, 1 teaspoon Mc Currie Chillie Powder, 6 red onions sliced, 2 green chillies sliced, ½ large coconut (about 3 ½ cups milk) 2 dessertspoons salt water, 1 large piece of Mc Currie Goraka (smashed), ¼ teaspoon dill seeds, 1 sprig curry leaves, ½ lime
Wash the fish well in fresh water with a drop of lime juice. Add all the ingredients other than the coconut milk and lime juice. Cover and boil till the gravy is absorbed. Pour in all the coconut milk,. Gently keep stirring the curry to avoid curdling.When it starts boiling add the lime juice. Remove from fire and stir a little longer before covering. This prevents curdling.