2022 May 22
Cooking can be a nightmare when you’re stuck in an economic crisis where everything from bread to butter costs a fortune. So, while hoping things take a turn for the better in the coming weeks and months, let’s focus on going about our day-to-day meals in the most economical way possible.
Draw some inspiration out of Aunty D’s classic recipes curated specifically for staple foods that are still affordable!
1. Pumpkin Curry
Pumpkin 250 g
Small red onions 6
Garlic 1 clove
Pepper corns 1/4 tsp
Turmeric powder 1/4 tsp
Salt 1/4 tsp
Sugar 1/2 tsp
Green chilli 1
Water 1 cup
Thick Coconut milk 1 cup
Roasted coconut piece 1 inch
Curry leaves & rampe
Cut, clean and wash pumpkin.
Put the cut pumpkin into a pan and add water.
Add sugar and salt. Then boil.
Grind roasted coconut, pepper, turmeric and small red onions until it forms a smooth paste.
Dissolve it in the thick coconut milk and mix it with the boiled pumpkin.
Let it boil and remove from heat.
2. Carrot Sambol
Onions 1 large
Green Chilli 2 nos
Pepper 1/2 tsp
Salt 1/2 tsp
Desiccated coconut 1/4 cup
First, grate the carrots into a bowl.
Next, cut the onions and chillis and add them to the bowl of carrots.
Add salt and pepper to taste followed by, lime juice and desiccated coconut.
Finally, mix all the ingredients together and serve.
Did you know that the price of potatoes (1kg) has only gone up by LKR 7.50 since last month? So, let’s make a delicious;
3. Potato and Carrot Curry
Potato 2 medium
Carrot 1 large
Green Chilli 2 nos
Garlic 2 nos
Fenugreek 1/2 tsp
Big Onion 1 medium
Curry Leaves + Rampe
Salt 3/4 tsp
Turmeric 1/3 tsp
Chilli Powder 1/2 tsp
Curry Powder 1 tsp
Thin Coconut Milk 1 1/2 cups
Thick Coconut Milk 1 cup
In a pot, add chopped potato, carrot, green chilli, garlic, fenugreek, big onion and curry leaves + rampe.
Next, add some salt, turmeric, chilli powder and curry powder.
Proceed to pour thin coconut milk and give it a good mix.
Place the pot in a wooden stove or dhara lipa and seal the lid to let the curry cook.
Once the curry begins to bubble, pour thick coconut milk and give it a good mix.
Finally, after the curry has cooked, serve while hot.
Or even a simple,
4. Potato Curry
Coconut milk (first extract) 1 1/2 cups
Coconut milk (second extract) 1 1/2 cups
Fennel seeds 1/2 tsp
Curry powder 1 tsp
Garlic 3 cloves
Green chillies 3
Turmeric powder 1/2 tsp
Small red onions 4
Mustard powder 1/2 tsp
Rampa and curry leaves
Salt 2 tsp
Wash and boil potatoes. Add some salt to the boiling water.
Cut boiled potatoes and place them in a pan.
Add fennel seeds, salt, curry powder, curry leaves, rampa, garlic, green chillies and turmeric powder and until flavour of green chillies is infused well.
Add small red onions (cut), raw mustard powder and thick coconut milk.
Boil until it begins to bubble. Stir continuously and remove from heat.
5. Homemade Coconut Oil
Coconuts 2 nos
Water to blend
First, scrape the coconuts and add them into a blender.
Next, blend using minimum water.
Add the coconut milk into ziplock bags, seal them and refrigerate for 24 hours.
Cut a hole in the bag and remove the excess water.
Add the remaining coconut milk into a pan and keep it under low to medium heat.
Finally, strain and extract the coconut oil.