Monthly Archives: November 2014

Health Remedies from Your Own Spice Rack – Part 1


When we sit back and wonder how our ancestors curbed diseases and illnesses, when modern medicine was not heard of, automatically our thoughts reach out the herbal remedies which they practiced. Today, if your kid sneezes three times in a row, you rush him to the nearest medical centre and he is prescribed a series of medicinal drugs and a volley of tests to be done.  But do you know that for the mildest of illnesses such as indigestion, cough and cold, your own spice rack in your kitchen give you healthy remedies?

We bring you today, the fist in its series of Health Remedies from Your Own Spice Rack, which we no doubt think would help you immensely.


  1. Fennel Seeds

Nothing can be as embarrassing as bad breath. Supermarket racks are full of expensive mouth washes, that clear your breath, but at a price. Look no further than your spice and herb rack in your very own kitchen and you will find your answer there in the form of Fennel Seeds. All you got to do is much on about 7 fennel seeds and swallow them.  You will find your breathe clearing due to fennel seeds helping in digestion and deodorizing of the digestive track.


  1. Garlic Powder

A busy housewife does get herself injured with scrapes. In an instance like this, dissolve a teaspoon of garlic powder in water to form a paste and apply on the affected area.


  1. Cough and Sore Throat

A “Pepper Tea Recipe”. Have you heard of it? Well if you haven’t, the next time you start coughing and your throat feels sore, add a teaspoon of black pepper in a teacup of hot water, cover for 10 minutes, add 1 tablespoon of honey and drink it. Pepper and honey acting as a decongestant and antibiotic respectively, brings relief to the throat.


  1. Cinnamon

Cinnamon powder mixed with almond or coconut milk and simmered on a low flame, helps combat indigestion, diarrhea and flatulence. It also helps in reducing bad cholesterol when taken mixed with bee’s honey.


Curried Tomatoes



400 g tomatoes, 25 g onions, 1 fresh chillie, 50 ml oil, sprig curry leaves, 0.25 tsp Mc Currie Fenugreek, 0.5 tsp Mc Currie Cumin Powder, 1 tsp salt, 1 cm Mc Currie Cinnamon , 0.5 tsp Mc Currie Turmeric powder, 0.25 tsp Mc Currie Chillie Powder, 1 tsp Paprika powder, 100 ml thick coconut milk.


Wash and cut the tomatoes into quarters, chop the onion and chillie, heat the oil and stir fry the onions, curry leaves and fenugreek for 2-3 minutes, add the tomatoes, cumin, salt, cinnamon, turmeric powder, chillie powder and paprika powder and cook for a few minutes until tender, add the coconut milk bring to boil and simmer until the gravy thickens.

Crazy About Your Heart – Go Nuts With Cashew Nuts!


Now who does not like Cashew Nuts? We all do, don’t we? But have we stopped to think for a moment, that apart from its crunch, munch oh so tasty form, that cashews have a number of health benefits and occupies a slot among the world’s healthiest foods!

Research published in the British Journal of Nutrition (Blomhoff R, Carlsen M.H.), which identified several nuts among plant foods with highest total antioxidant content, suggests that they may be the key to cardio protective benefits.

To lower you risk of cardiovascular and coronary heart disease, enjoy a handful of cashew nuts at least four times a week.

It’s not only your heart that cashew nuts take care of, but they help develop strong bones, prevents gallstones and lowers the risk of weight gain.

Cashew nuts are also ripe with proanthocyanidine, a class of flavanols that actually starve tumors and stop cancer cells from dividing up. Studies have provided that cashews can reduce colon cancer risk as well.

Cashew nuts are native to Brazil and are actually the seeds found at the bottom of the cashew apple. The seed as we all know is kidney shaped, flavor some and firm.

Cashew nuts are available in many forms, packed in pouches or tins and keep well in a tightly sealed contained placed in the refrigerator, where you can keep it for about one year.

Cuttle Fish Curry (Dallo)




500 g Cuttle fish, 2 tbsp Mc Currie Roasted Chillie powder, 1 tbsp Mc Currie Roasted Curry powder, ½ tsp Mc Currie Crushed Pepper, ½ tsp Mc Currie Ginger Paste, ½ tsp Mc Currie Garlic paste, 3 green chillies (sliced), ½ coconut (2 cups 1st extract of coconut milk and 1 cup 2nd extract of coconut milk), Mc Currie Curry leaves, Mc Currie salt to taste, ½ a lime.


Clean, de-vein and cut the cuttle fish into rings and wash well in fresh water. Add all the ingredients, except for the lime and boil in 1 cup 2nd extract coconut milk until tender and the liquid absorbed. Then add the two cups 1st extract coconut milk and let it boil over a low flame, until the gravy thickens in consistency. Remove from the fire and add the lime juice.

Mc Currie’ Jar Products – A Ready-to-Eat Experience


Mc Currie has been in the business of turning out delicious cuisine in jars that helps the busy housewife to conjure a meal at the snap of her fingers and the secret lies in the Mc Currie ready-to-eat jar products.

Our jar Product range is extensive, from Seeni Sambol to Precooked Gravies. Our newest addition to the ready-to-eat jar products is the Masala Pre-cooked gravies, which are a firm favourite among housewives, due to the easy method of preparation, which takes below 15 minutes.

What makes Mc Currie jar products unique is that we do not use any preservatives, but the shelf life of our products are for a year!

All our jar products are exclusively manufactured at our Nalanda Factory in the Matale District, which is equipped with state of the art technology and stringent quality standards that are monitored round the clock.

Our ready-to-eat jar products are very popular among expatriates and parents whose children study in Universities abroad. This is due to the fact that we also have vacuum packing facilities, which is a convenient method to send our products overseas.

Sandwiches could be prepared from any of our jar products, venturing into an innovative style of cuisine that only Mc Currie can think of giving its customers.

Our jar products are available at all three of our showrooms at Maya Avenue, makumbura Pannipitiya and at Nalanda (In the Matale District).

So the next time you need to send cuisine that is Sri Lankan to your relatives abroad, step into our Mc Currie Showrooms where you will have personalized service in bringing out the best of your requirements.

Know Your Spices – Part 1


Turning our dishes is an easy task, but having them taste yummy is a task to be reckoned with and it is here that the goodness of spices and spice powders come in. The world of spices has a number of “inhabitants” and how we chose to use them brings out the best in the food we prepare.

Spices have to be carefully chosen, especially the powdered variety. Today we bring to your kitchen a lesson on identifying and knowing your spices.

We start off with the powdered spices.


Chillie Powder is a spice you cannot do without. It is the dried, pulverized fruit of one or more varieties of chillie pepper, which is powdered and used mostly in meat curries. One would wonder whether the “hot” spicy powder is nutritious. Well it sure is nutritious with Vitamin A and Vitamin C.


Unlike chillie powder, curry powder has a mix of spices such as coriander, turmeric, cumin, fenugreek and chillie ground together to form the powder, which is used in meat and vegetables curries. Depending on the recipe, additional ingredients such as ginger, garlic, fennel, cinnamon, cloves, mustard seeds and pepper can be used. To enhance the quality of the curry powder, curry leaves and a hand full of red rice is also roasted with the ingredients prior to powdering. In India, a similar mix of spices in powdered form is called Garam Masala.


Turmeric powder is normally used in vegetable curries. Turmeric is native in South East India. It is a bright yellow powder made by grinding of turmeric bulbs (underground stems). It is rich in dietary fibre, iron, magnesium and Vitamin B6. It also has many health benefits and protects against liver disease and diabetes. Apart from the health benefits, it is also used in facial packs to improve the skin.


Cinnamon is got from the inner bark of several trees and can be used in quill form or powdered. It is a widely used spice. Apart from using cinnamon in meat and vegetable recipes, it can be used in savouries, deserts and biscuits, Like all other spices and herbs, cinnamon has its medicinal values as well. Cinnamon powder in bee’s honey reduces bad cholesterol and also helps lose flabbiness.

Stay tuned to Mc Currie when we bring you Part 2 of “Know Your Spices” in our December Edition


Beef in Soy Sauce




400 g beef, 3 tbsp Mc Currie curry powder, 1 tbsp Mc Currie pepper powder, 2 tbsp Mc Currie tamarind pulp, Mc Currie salt to taste, 1 tsp tomato puree, 5 tbsp corn oil, 5 cm Ginger (ground), 8 cloves of garlic (sliced), 8 large onions (sliced), ½ cup thick soy sauce, 2 carrots cut into 3 cm lengths, 8 cups of water, 1 tbsp Mc Currie Spice Vinegar.


Cut the beef into bit-sized pieces, wash and drain well. Mix the beef with the curry powder, pepper, tamarind pulp, salt and tomato puree and let it stand for 30 minutes. Heat oil in pan and fry the ginger, garlic until golden brown. Add in the beef and mix well. Pour in the soy sauce, vinegar and carrots. Add water and let it boil until the beef is tender. Serve hot with plain rice.

%d bloggers like this: