Happy Recipes Old

I am not wasting many words to describe how much the native Sri Lankans love these creamy coconut discs. They are a staple in the Sri Lankan diet and loved by adults and kids alike. Tourists from various countries who tour around the island never forget to taste these. The most popular version of these is the plain creamy version made by mixing plain flour and scraped coconut together with salt and a dash of chili powder. However, I prefer to toss some chopped onions, curry leaves, grated carrots, and chopped green chilies into the dough and kneed with an ample amount of scrapped coconut and bake them on a traditional cast iron pan. Ingredients needed: Plain creamy version Fresh coconut 1 cup Plain flour 2 cups Onion 1 chopped into very small pieces Chilli powder 1 tsp Salt 1 tsp Butter 1 tbsp Lukewarm water to knead the dough 1 cup Flavourful version Green chili 1 chopped Curry leaves A handful cut into thin pieces Salt 1tsp or to taste Red chili powder 1/4 tsp Butter/coconut oil 1 ...

What is hard chicken? Hard chicken is actually from an old granny bird, lucky enough to save herself from the butcher for a long time and who enjoyed a full life after laying eggs provides hard chicken meat. Hard chicken meat is available only at ethnic butches not on supermarket shelves. So, remember to ask them to remove skin and cut the bird into medium size pieces which makes the cooking process much easier. I particularly love the deep flavours in the chewy meat on the bone and it is very satisfying to know that there is hardly any fats in it. A piece of good news for those who are obsessed with counting calories! Nutrition Facts Just one full of chicken meat has 370 calories, hardly any fat but a significant amount of Potassium: 640mg It is interesting to know that there are numerous names for hard chicken, depending on the country and region. I have listed some of them below; Hard Chicken Fowl Old hen Free Range chicken Curry Chicken Gam Kukulu mas (Sinhalese) Desi chicken (U...

Meet “everyone’s dream choc cake”! This spongy chocolate cake with generously smeared creamy chocolate butter icing on the top is simply divine! Once tasted this, you will never buy ready-made chocolate cakes available on the supermarket shelves. Even if offered a piece from those cakes to your kids they will spot the difference immediately, being your fiercely-loyal chocolate cake fans. I suggest you stick to a good quality spread or margarine to make the icing.  Some prefer to use butter but in my opinion, butter gets too lumpy in cold weather and too weak and runny in hot weather. Either way, it is not very appealing. So, as approved by the celebratory British baker Marry Berry, the good old margarine spread is the best for any cake and for frosting too. Even for an absolute novice, making this cake, metaphorically speaking, is a ‘piece of cake’. I suggest measuring the ingredients using a digital scale which is more accurate and easier. So, let...

Full meal – Fish and Chips with green peas Fish and chips, a much-loved takeaway meal of the working class in England, originally served wrapped in old newspapers, was indeed a nostalgic memory for those who have tasted it. During the time, when the working-class diet was bleak and unvaried, fish and chips came as a tasty break from the norm and a pay-day treat.  Over the years, it has won the hearts of the rich and poor alike and is now one of the most sorted dishes in upmarket restaurant chains too. My several attempts to produce something reasonably closer to what the pubs in England serve,  turned out to be a mouthwatering success! I used sparkling water instead of beer to produce a beautiful bubbly batter for fish, keeping in mind that it must be kids friendly too. For best results,  I recommend Codfish with its natural flavours and flaky texture.  Plaice or Haddock could also be used in place of Cod with considerably satisfying flavours. Also, m...