52 week project – Sri Lankan Cookbook – Coconut Roti

As last weeks recipe was a bit of a fail I figured something easy would be a good choice this week. So I made Coconut Roti and Egg Curry. I was going to add a coconut sambal to the plate though the time did not allow it. The fun thing with make Rotis is that it is a kitchen job where the kids can get involved and help out with the moulding and flattening, just like play dough!

Delicious Egg Curry and Coconut Roti

Coconut Roti 

(Makes about 24)

2 cups all purpose flour

1 cup desiccated coconut
1 onion sliced

1 sprig of curry leaves sliced
Salt to taste (about ½ tspn)

Water (about 1 cup)
Canola oil for frying
Method
1. Slice onion and curry leaves.
2. In a large bowl mix onion, curry leaves, flour, desiccated coconut, salt and water. 
3. Mix all the ingredients together to make a dough that can be formed into balls.
4. On a floured surface place balls and flatten. 
5. Heat up a heavy based skillet and fry in oil until brown on both sides. 
6. Drain oil on a paper towel and serve the Roti with your favourite curry or sambal.
Egg Curry simmering away
Egg Curry
3 eggs
2 tbsp coconut oil (melted)
2 tsp black mustard seeds
sprig of curry leaves 
1 red onion – thinly sliced
1 small knob of ginger – finely grated
4 cloves garlic – crushed
1 tsp roasted cumin

1 tsp roasted coriander

1tsp turmeric

2 tsp tomato paste

1 cup coconut milk
salt to taste

Method
1. Boil eggs until they are hard boiled (10 minutes) then put in cold water and peel. Set aside. 
2. In a heavy based skillet over medium heat – add the coconut oil and the mustard seeds. As soon as the seeds pop, add the curry leaves and onions and saute until translucent. Then add the ginger and garlic. 
3. Stir and then add the spices and tomato paste. Continue to fry for about 2 minutes and pour in the coconut milk. 
4. Turn down the heat to simmer and add the eggs – Simmer the curry until the sauces thickens. 
5. Season to taste and enjoy with the Roti or your favourite rice. 

52 week project – Sri Lankan cookbook – Parrippu

Yawn what a busy weekend that was which is why I am testing out my recipe on a Tuesday night! I planned for Monday night but as I was cooking for the kiddos I figured I would not get the response that I would like so tonight is the night. Digging out some old mix CDs I got to work on this weeks recipe of Parippu or Dahl (my mum called it Lentils – Vege, a recipe from my Aunty).

As Parippu is a fairly easy recipe I teamed it up with a egg and vegetarian sausage curry to have with the brown and wild rice I picked up the other day.

Parrippu (Vegtarian Lentil Dahl)

Parrippu with Sausage and Egg Curry, served with desiccated coconut and lemon zest

1 cup lentils
olive oil
onion
1 teaspoon cinnamon
1 teaspoon mustard seeds
2 cloves garlic
curry leaves
1 teaspoon turmeric
200 ml coconut milk
100 ml water

1. Saute lentils in oil on low – my lentils were already soaked (be careful and watch they don’t stick to the pan).

2. Add onion, cinnamon powder, mustard seeds, garlic, curry leaves and turmeric mix together with the lentils.

3. Add coconut milk and water and mix on low till ready to serve with rice and curry.

Egg and Sausage Curry 

This recipe was sourced from masterchef.com.au and I have changed it up a bit due to lack of ingredients and such.

Egg and Vegetarian Sausage Curry

1 tablespoon coconut oil
1 brown onion
3 garlic cloves
1 tablespoon curry powder – think I am going to track down some Sri Lankan Roasted Curry Powder
Curry Leaves
1 teaspoon mustard seeds
1 teaspoon fennel seeds
200 ml coconut milk
100 ml water
Herbamare to taste

3 eggs
2 vegetarian sausages

To serve

1 tablespoon desiccated coconut
Chilli flakes
Lemon Zest

1. Head coconut oil in large skillet and cook onion, garlic, curry powder, curry leaves, mustard and fennel seeds for 5 – 10 minutes till onions have softened.

2. Add coconut milk and water and cook with the lid on low for 15 minutes.

3. Toast coconut and finish with roasted coconut and chilli flakes for extra spice.

Yes adding some chill powder would be great but I am serving this to my kids and they will say it is too ‘picy – still I did get a thumbs up for this and they both enjoyed it!