What you'll find on Hazy's Blog ? ...

Here, I share only recipes that are tried,tested and cherished by my family. What you see on my blog is, what I make for my loved one's family and friends.

About the blog..

For learning simple and healthy Sri Lankan cooking.

Recipes

1. Black Forest Cake

The Black Forest Cake is world famous and usually requires quite a bit of work. This easy Black forest Cake is a variation with less decoration but all the great taste. Instead of the cherries, my cake comes with fresh strawberries and the combination of chocolate, cream and strawberries is  hands down  better than anything else.

It is a stunning and decadent cake but it’s fairly simple to make with just 11 ingredients.

You may ask: What is the difference between black forest cake and chocolate cake?

Chocolate cake is chocolate cake and is usually made with melted chocolate. ... Black Forest cake has a chocolate cake base but between the layers and on top there is a whipped cream frosting with cherries or strawberries.

Ingredients

For the layers:

6 eggs

4 Tbsp water, warm

200 g sugar

150 g flour

70 g corn starch

50 g cocoa powder for baking

2 tsp baking powder

1 pinch salt

For the filling:

750 g strawberries (1-2 boxes)

600 ml whipping cream

3 Tbsp. confectioners’ sugar

2 packages whipping cream stabilizer or 1 - 2 Tbsp. corn starch

3 Tbsp. Amaretto (instead use juice if you have kids)

50 g dark chocolate

Instructions

1. Separate the egg whites from the yolks then beat the egg whites until stiff.

1.  Add the yolks and sugar to a large bowl and stir until the sugar is dissolved and the yolks have a lighter color. 

1. Slowly add the warm water and the salt. 

1. Add the egg whites to the yolks and carefully mix them by hand. 

1. Preheat the oven to 350 F.

1. In a different bowl mix the flour, baking powder and cocoa. 

1. Through a fine sieve add some of that mixture to the eggs, stir carefully. 

1. Repeat until slowly all the dry ingredients are incorporated into the dough. 

1. Prepare a baking pan (or several smaller pans) with butter and parchment paper. 

1. Fill the dough into the pan (pans) and bake immediately for about 40 minutes / or less if you bake in several smaller pans. Check the cake with a wooden toothpick: Put it into the middle of the cake and remove it. If no dough sticks to the toothpick, the cake is finished. 

1. Let the cake cool. 

1. Wash and cut the strawberries. 

1. Whip the whipping cream and when it's getting stiff, add the stabilizer or the corn starch. This will help the cream to keep its shape. 

1. Also add the confectioners’ sugar and don't whip too long, otherwise you will end up with butter. 

1. If your cake needs to be cut into 3 thin or 2 thicker layers, cut them after it has completely cooled. 

1. Add the first layer to a cake plate. 

1. Use some of the liquor or juice and sprinkle it onto the cake. 

1. Spread a thin layer of whipped cream onto the cake, and then add some of the strawberries. Cover the strawberries with whipping cream. 

1. Now add the next layer and repeat. If you have 3 layers, repeat again.  

1. Add whipping cream to the upper layer and decorate with lots of strawberries. 

1. Use a vegetable peeler to create the chocolate flakes. Sprinkle them on top and around the cake.  

1. Put into the fridge until you want to enjoy it.

•  Checkout == Few essential TIPS about Whipping cream.(.pptx file)

Click to open the presentation

2. A Dish of chicken Pulao

This quick and easy one pot chicken and rice meal is a great gateway dish to simple and delicious cuisine. It’s aromatic and mildly flavored with natural spices. Thanks to the instant pot, making chicken Pulao is nearly effortless.

Everyone knows of chicken biryani, right? Chicken biryani is famous. Like hall of fame, super stardom level famous. Well, let me introduce you to chicken pulao, the quiet and shy relative of biryani who isn’t as interested in the limelight.

For one thing – sometimes you just want a dish that’s a bit lighter, with a bit less spice. A dish that’s wholesome and delicious. Chicken pulao is a dish that’s comfortable to have in anytime of the day.

The great thing about chicken pulao is that it’s easy to adapt – you can use whatever whole spices you prefer – just don’t forget the caramelized onions, those are key. And if you prefer a spicier pulao, just add cayenne or chili peppers or well, more spices.

   THE PERFECT WAY TO USE UP LEFTOVERS

Got a fridge heaving with odds and sods? Pilaf is the thing to cook. The whole concept of this dish is not only that it is a method of cooking fluffy, non-sticky rice, but also that it incorporates ‘other ingredients’, which can be anything which needs using up.

ingredients

·         1 cup basmati rice, soaked 15 minutes

·         2 tablespoons oil or ghee

·    1 ½ teaspoon cumin seeds    

·         3 green cardamom pods

·         3 whole cloves

·         1 bay leaf

·         1 black cardamom

·         ½ cinnamon stick

·         ½ teaspoon whole black peppercorns

·         2 medium onions, thinly sliced

·         2 teaspoons minced garlic

·         1 teaspoon minced ginger

·         1 pound boneless and skinless chicken thighs, cut into quarter

·         1 ½ teaspoons salt, adjust to taste

·         ½ teaspoon coriander powder

·         ½ teaspoon garam masala

·         ¼ teaspoon turmeric

·         1 cup water

·         Coriander leaves, garnish

---

Method

1.      Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.

2.     Press the sauté button. Add the oil/ghee to the pot. When it melts, add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 7-8 minutes or until the onions turn golden brown.

3.     Add the garlic, ginger, chicken and spices. Stir-fry for 5 minutes or until most of the outside of the chicken is no longer pink.

4.     Add the rice and water to the pot and mix well.

5.     Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.

6.     Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.

7.      Discard the whole spices if desired, sprinkle with cilantro and serve.

For further demonstration watch this video↓

3. Broccoli Sundal...

As much as I love broccoli, it can get boring sometimes as a side dish. This very simple recipe gives the vegetables a pop of flavor and spice that complements a creamy dish, like healthier. Plus, this meal combination allows you to use the whole vegetable, meaning you don’t have to worry about it going bad. Waste not, want not.



If you already love broccoli like me, you will LOVE this and if you have Broccoli haters lurking in your house, try this recipe and see if they come around.

Ingredients

• Broccoli  finely chopped
• Coconut
• Chopped green chili
• Chopped onions
• Maldive fish flakes
• Salt
• Mustard seeds
• Dried red chili
• Oil

Method

1.Chop the broccoli finely . 

2.Rinse it in water and squeeze the water.

3.Add grated coconut , chopped onion and green chilli , Maldive fish flakes and salt and mix it well. 

4.Heat oil  in a pan add red chilli pieces and mustard seeds and when it flutters add the broccoli and cook it for about 3-4 minutes.

4. Coffee Ice cubes...

Ingredients

• Condensed milk tin small 1      
• Nescafe 20g
• Hot water 300ml
• Gelatin 1tsp

Method

1.Mix Nescafe and gelatin with hot water

2.Blend the coffee mixture with the condensed milk  in a blender.

3.Refrigerate the whole mixture.

4.After two hours; take it out from the refrigerator and cut it into pieces.

5.Veggie Corn Cutlets...

The corn cutlets are spicy & delicious and crispy from outside and soft from inside. This coupled with accompanying chutneys makes them mouthwatering.

Cutlets can be served with Tomato Ketchup, Coriander Chutney or Mint Chutney. Corn Cutlets or Corn Kebabs are a good alternative to the more common Potato Cutlet, and a great way to make them more nutritious by adding some vegetables.

INGREDIENTS

 1 cup + 2 tbsp corn, fresh / frozen

2 potato, boiled & mashed

½ onion, finely chopped

¼ capsicum, finely chopped

1 green chilli, finely chopped

½ tsp ginger paste 

½ tsp  red chili powder 

salt to taste

¼ tsp turmeric powder 

½ tsp garam masala powder

1 tbsp  chickpea flour, roasted

  

¼ cup bread crumbs

2 tbsp coriander leaves, finely chopped

1 tbsp corn flour

¼ tsp pepper, crushed

1 tbsp lemon juice

oil for deep frying

INSTRUCTIONS

1. firstly, in a small blender take boiled corn or frozen corn.

2. further blend to coarse paste without adding any water.

3. transfer the paste to a large mixing bowl.

4. also add boiled and mashed potato.

5. additionally add onion, capsicum, chilli and ginger paste.

6. furthermore add spices and salt.

7. also add ¼ cup bread crumbs. or crumble fresh bread.

8. add in 1 tbsp roasted gram flour and coriander leaves

9. continue adding 1 tbsp corn flour, 2 tbsp of boiled corn and crushed black pepper.

10.add lemon juice.

11. combine everything well to form a dough.

12. add in more bread crumbs if there is to much moisture.

13. make sure to have a non sticky dough.

14. further, make bullet shaped cutlets and rolls greasing hands with oil.

15. deep fry them into hot oil.

16. stir occasionally and fry till the kebabs turn golden brown on medium flame.

17. finally, serve corn cutlets with tomato sauce and few slices of onion.

6.Chili paste....

For the love of the spicy food and intense flavour, this red chilli paste should be a must have in every pantry. What a beautiful blend of taste and colour it adds to the any dish.

Chili garlic paste is a staple spice blend, which is seen in most of the Asian abodes. Chili paste makes an integral part to the dish.

I am absolutely sure, if you love tasty recipes, then you would be having store-bought chili paste in your pantry. Wouldn’t it be great to make your own chili paste at home, which will be economic too? Of course, it will be….

Ingredients

Dried Shrimps 50g

Garlic (medium size) : 2 heads

Red Chilli pepper (dried or fresh) : 20-25

Shallots : 2

White Vinegar : 2-3 tbsp

Sugar : 1 tbsp

Vegetable or coconut oil : 2-3 tbsp

Salt to taste

Tamarind paste : 1 tsp (if using)

Instructions

1.Peel the cloves of garlic and dried shrimps and roast it lightly on a griddle with help of few drops of oil. You can dry roast it too, but with oil it releases a nice garlicy aroma.

2. If you are using fresh fresh chilli, then you can chop them and directly proceed with the recipe.

3.Else if you are using dried red chilli pepper, then de seed them and soak them in water till they become tender.

4.In a blender, blend shrimp, garlic, red chilli pepper, salt, sugar and vinegar to a fine paste.

5.Mince the shallots.

6.Heat the oil lightly, saute the shallots gently till the rawness disappear.

7. Switch off the heat and add the chilli garlic paste, blend it well.

8. Check for salt and sugar.

9. Add tamarind paste. and proceed in a low flame for another 3 minutes.

10. Blend it well and let it stand for at least two hours before using it in the recipe.

11. The waiting time will allow the flavors to mingle well.

7. Multi layered pudding....( Caramel / Butterscotch / Mango / custard )

Ingredients 

1. Caramel pudding mixing powder 1 box

2. butterscotch pudding mixing powder 1 box

3. Mango pudding mixing powder 1 box

4. custard pudding mixing powder 1 box

5. Milk 1l and 600ml

6. Strawberries and grapes to garnish (any fruit)

Method

1. First we have to make the first layer which has to come in the bottom of the bowl... It's caramel layer.

Open the box and take out the packet of caramel (Caramel is there already)

and pour it into the bowl which we going to use for the cake pudding.!

Keep it aside.

2. Now keep a separate pot on the low flame. Pour 400ml milk and the caramel pudding mixing powder into it. Keep stirring to a boil.

3. After that pour the all set caramel pudding into the caramel bowl. And keep it aside to get set.

(Approximate 10 minutes)

4. Then, the 2nd layer... Butterscotch pudding layer...

Repeat the procedure. Stir the butterscotch pudding powder with 400ml milk on a pot in low flame. Once it all set pour the butterscotch pudding on the first layer with is already settled. Wait for 10 minutes.

5. Now the 3rd layer, Mango pudding layer.

Repeat the above procedure. Stir with 400ml milk, until set and pour on the 2nd layer. Wait for 10 minutes.

6. Here comes the 4th - final layer... custard pudding layer.

Repeat the procedure.

Stir the custard powder with 400ml milk on a pot and wait until for a boil. And pour it on the 3rd layer into the bowl.

That's all...

7. Last but not least... check whether all the 4 layers well set and wait for half an hour. Then transfer it into a plate as in the pictures. Garnish with strawberries or any other fruits you prefer. Tadaaaaang.!!!! 

8.Curd Jelly delight....

These sweet curd jelly pudding layers are so fun and easy to make, you can make these with whatever fruit flavours of jelly you’re feeling at the moment, whatever you like! This recipe is only 3 ingredients and can be prepped in under 20 minutes, so it’s a great one to make with kids. I think these would be equally great for tea time treat, lunch or dinner dessert or all three.!  Make it a night before and pop it in the fridge.

Ingredients

1. Green Jelly mix

2. Red jelly mix

3. Condensed Milk 250g

4. Curd 250g

5. 2 cups of boiling water

 Method

1. Dissolve the green jelly mix in hot water.

2. Pour it into a rectangular dish and keep aside to get set.

3. Mix Curd, condensed  milk and half a cup of jelly mix with a electrical mixer.

4. Pour this curd delight on the well set jelly mix and refrigerate for 10 minutes or until set.

6. Then dissolve the red jelly mix with hot water in a bowl and keep aside to cool.

7. After it completely cools down. Pour it on the curd delight when it all set.

9. Chocolate Mug cake....

If you need a quick chocolate fix, then this super easy chocolate mug cake ticks all the right way.

Especially there is no eggs used in this recipe. And can make it without microwave oven. Just steam 10 minutes in a cooker.

For chocolate lovers.!  ‍♀️

Ingredients 

1. 3/4 Cup milk

2. 1 cup sugar 

3. 1/4 cup oil

4. 1/2 cup cocoa powder 

5. 1 tsp vanilla 

6. 1 cup all purpose flour 

7.1/2 tsp baking powder

8. 1/4 tsp baking soda

9. 1/4 tsp salt

10.1/4 cup hot heavy cream

11. 1 cup grated chocolate

12. Chocolate chips

Methods

1. Blend all the wet ingredients n a blender. (3/4 Cup milk, 1 cup sugar, 1/4 cup oil, 1/2 cup        cocoa powder ,1 tsp vanilla)

2. Pour on a bowl, and sieve all the dry ingredients into the chocolate mix.  (1 cup all                purpose flour ,1/2 tsp baking powder ,1/4 tsp baking soda,1/4 tsp salt)

3. Mix well with spatula. And take four oil greased cups and pour 1/2  batter in each cups.

4. Pour some boiled water in a pot and place the cups inside the pot. Cover with a cloth.            Place the lid tightly.

5. Steam in low medium heat  for 10 minutes.

6. Now cake is ready. Cool completely. Clear the edges.

7. Mix the grated chocolate with hot heavy cream. And pour into the cake. Garnish with chocolate chips.

10.Fish Bistek....

Fish Bistek is the fish version of delicious and lime freaks. The fish, which are fish steaks, were rubbed with salt and then fried until golden brown. It was later cooked in soy sauce, lemon, and lots of onions similar to how bistek is prepared. This is a simple yet yummy dish that you can cook at home and serve to your family for lunch or dinner.

Ingredients

• 3 to 4  Thilapiya fish
• 3 medium onions sliced into rings
• 1 lemon
• 6 tablespoons soy sauce
• 5 cloves garlic crushed
• 2 1/2 tablespoons salt
• 1 tsp sugar
• 1/4 tsp ground black pepper
• 1 cup water
• 3/4 cups cooking oil

 Instructions

1.    Rub salt all over the fish steaks. Let it stay for 20 minutes.

2.  Heat 1/2 cup oil in a pan. Fry the fish for 3 to 5 minutes per side or until golden brown.                Set aside.

3.  Heat 3 to 4 tablespoons oil in a cooking pot. Saute garlic until light brown.

4.  Add 1/3 of the total onions. continue to saute until soft.

5.   Pour soy sauce and add lemon juice into the cooking pot.

6.   Pour water and let boil.

7.   Add sugar and ground black pepper. Stir.

8.   Put the fried fish steaks into the pot. Cover and cook in medium heat for 3 minutes.

9.    Turn the fish over in a way that the opposite side faces the bottom of the pot. Add the remaining onion. Cover and continue to cook for 3 to 5 minutes.

10. Transfer to a serving plate. Serve with rice.

11.   Share and enjoy!

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