Saturday, November 20, 2010

Bean and Capsicum Stew

Serves 2-3

200g cannellini beans boiled
2 tbsp vegetable oil
1 onion chopped
1 tbsp minced garlic and ginger
½ of each red, yellow and green capsicum thinly sliced
1 celery, chopped
200g can tomatoes roughly chopped
2 tbsp tomato puree
1 vegetable soup cube
50g pitted black olives, roughly chopped
1 tbsp brown sugar


Heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add tomatoes, tomato puree, soup cube and sugar stir well for 2 more minutes.

Add capsicum, celery and one bowl of water, bring to boil for 5 minutes.

Once soup starts simmering stir cannellini beans, season with salt and pepper. Turn off heat and add black olives.

Serve with crusty bread.

Wednesday, November 17, 2010

Sri Lankan Dinner

String hoppers served with Lentil gravy, soya meat curry, soy chicken curry and grated coconut sambol.

String hoppers or idiyappam(Tamil) or Puttu Mayam (in Malaysia) is served for breakfast or dinner with a thin fish or chicken curry, a lentil dish, and a spicy coconut sambol or fresh chutney. String hoppers are made from steamed rice flour made into dough with water and a little salt, and forced through a mould similar to those used for pasta to make the strings. They are cooked by steaming. This simple dish can be adapted to more interesting things such as String Hopper Biriyani, by adding scrambled eggs or vegetables.

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