a Sri Lankan dessert

In our last World Vegetarian Cooking class for the term we made a very fine dessert to go with our meal. You can find the recipes for the delicious, VARAI, BEETRROT CURRY AND LENTIL DHAL in my previous post about Sri Lankan cuisine.

But here is the recipe for the sumptuous and silky WATTALAPAN, a spiced coconut custard served with chopped toasted cashews and palm sugar syrup. I based this recipe on one published by Peter Kuravita of Sydney’s Flying Fish.

These dariole moulds are only filled halfway, you go ahead and fill yours as much as you like, it’s quite a rich dessert!

So that’s it for Term 2, next classes start on the 24th July, you can enrol online if you are interested.

I’m also teaching a one day Vegetarian Essentials class on Saturday 11th August at Rose Bay Secondary school. Enquire here for more information.

WATTALAPAN

Sri Lankan Spiced Coconut Custard

Serves: 6 as part of a meal

Preparation: 10 minutes

Cooking Time: 45 minutes

+ 2hrs refrigeration

Equipment: Set oven to 150°C, saucepan, small measuring jug, whisk, 6 dariole moulds, wooden skewer

Ingredients

180g (⅔ cup) jaggery or palm sugar
¼ teaspoon freshly grated nutmeg
½ teaspoon vanilla extract
5 green cardamom seeds, crushed with a heavy knife
Pinch of ground cloves
1 cinnamon quill, broken in half
6 eggs, lightly beaten
300ml coconut milk
Oil, to grease
Chopped roasted cashew nuts

palm syrup (kitul treacle)*, to serve

Method

1. Preheat oven to 150°C. Place jaggery (or palm sugar), 100ml water and spices in a saucepan over low to medium heat and stir for 3 minutes or until sugar dissolves. Cool for 5 minutes. If time allows let mix infuse for about an hour.

2. Whisk together eggs and jaggery mixture, then gradually whisk in coconut milk until mixture is pale and slightly thickened. Strain into a jug and discard solids.

3. Grease 8 x 125ml dariole moulds and place in a large roasting pan. Divide watalappan mixture between moulds and fill roasting pan with enough boiling water to come halfway up sides of moulds.

4. Cook for 45 minutes or until a skewer inserted in centre comes out clean. Set aside to cool slightly, then refrigerate for 2 hours or until chilled. If you are in a hurry you may be able to speed up the chilling process in the freezer but watch you don’t freeze the custard or you’ll have spiced coconut parfait!

To serve Carefully run a small sharp knife around the edge of the dariole moulds. Using a short sharp movement turn out watalappans onto serving plates. Scatter with cashews and drizzle over palm syrup.

* Jaggery, is available from Indian or Asian food shops, it is an unrefined sugar typically made from sugarcane or date palm sap. It is often used in Indian and Sri Lankan recipes. Substitute grated dark palm sugar if you cannot find some.

· To make palm sugar syrup: place equal quantities palm sugar and water in a saucepan, heat gently until dissolved. Cool.

Sri Lankan Cuisine

Sri Lankan food has always been one of those experiences where I could never quite put my finger on the flavours and aromas. Until a dear friend shared her secrets with me. Seems that this cuisine owes a lot of it’s lingering sweetness and complexity to coconuts. Coconut milk, grated coconut flesh and jaggery (made from palm sugar). As well as the refreshing use of vegetables and spices.

I hope you enjoy these recipes:

BEETROOT CURRY

A popular vegetable curry, one of the many colourful dishes at a Sri Lankan meal

Serves: 4 as part of a meal

Preparation: 10 minutes

Cooking Time: 30 minutes

Ingredients

1 bunch Beetroot
1 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 sprig curry leaves
½ onion chopped fine
2 green chillies (slit in the middle)
¼ teaspoon chilli powder (Babas)
¼ cup milk
¼ cup water
1 ¼ teaspoon salt

Method

1. Wash the beetroot. Peel and cut the beetroot into small thick matchsticks and set aside.

2. Heat the oil and fry the mustard seeds and the fenugreek seeds. When the mustard seeds begin to pop, add the curry leaves, and chopped onions and the green chillies and stir. Lower the temperature and add the chilli powder and stir quickly, so that the chilli does not get burnt.

3. Add the beetroot pieces and stir well and then add the salt. Add the water, cover the pan with a lid and cook the beetroot for about 10 minutes.

4. Once the beetroot is cooked add the milk and cook for a further 10 minutes. Stir well and take the pan off the stove and serve onto a dish.

VARAI: Fried Greens

This recipe can be made using a variety of greens; silverbeet; collard greens, kale, cabbage and even leeks.

Serves: 4 as part of a meal

Preparation: 10 minutes

Cooking Time: 10 minutes

Equipment:

Colander, knife, chopping board, medium saucepan with lid, frypan, wooden spoon, serving platter

Ingredients:

1 bunch fresh silverbeet, collard greens or kale (about 250 grams chopped)

1 leek, washed well and thinly sliced

¾ cup water

1 teaspoon chilli powder

¼ teaspoon salt

1 tablespoon shredded unsweetened coconut

1 tablespoon canola oil

1 cup red onion, peeled and chopped

4 cloves garlic, chopped

2 dried red chillies, broken into 2 pieces

Directions:

1. Wash greens thoroughly and remove any tough stems

2. Finely chop the leaves and the leek

3. Add the chopped greens, water, salt, chilli powder to a saucepan and cook for 5 minutes

4. Add coconut, mix well and cook a further minute or two

5. Set aside

6. Add oil to frypan, when oil is hot; add the onion and the garlic. Fry till golden

7. Add the cooked greens to the fry pan and mix well.

8. Serve as part of a meal with rice.

Sri Lankan Dhal Curry

Serves: 4 as part of a meal

Preparation: 10 minutes

Cooking Time: 40 minutes

Ingredients

1 cup red lentils

1 onion, chopped fine

½ teaspoon turmeric

2 cloves garlic, crushed

3 red dried chilies

1 teaspoon mustard seeds

1 sprig curry leaves

½ cup coconut milk

2 pandan leaves*, cut into 10cm lengths

Directions

1. Soak lentils in water for an hour.

2. Wash + drain a few times until water is clear.

3. Put in pan + cover with water.

4. Add 1/4 teaspoon turmeric and pandan leaves + boil medium heat, until they just open up.

5. Add coconut milk + salt. Turn off heat and set aside.

6. Heat oil in frypan, add curry leaf + onion + garlic and fry for a while.

7. Add turmeric, mustard seed + dried chillies. Fry until onions golden.

8. Add this mix into lentil curry, bring to boil.

Serve with rice and vegetable curry.

* find pandan leaves at the Asian grocery store, sometimes they are in the freezer. Unfortunately you cannot substitute pandan flavouring. Sorry!

image from: http://thefeastforall.com/2010/05/23/watercress-and-carrot-salad-sambol/

CARROT AND WATERCRESS SALAD

In Sri Lanka these side dishes are known as Sambol and are served fresh with rice.

Serves: 4 as part of a meal

Preparation: 10 minutes

Cooking Time: 40 minutes

Ingredients

1 cup chopped watercress

1 carrot, peeled and shredded

2 tablespoons chopped red onion

1 tablespoon lemon juice

salt and pepper to taste

Directions

1. Mix chopped watercress and shredded carrot and add chopped onion

2. Add salt, pepper and lemon juice

Serve with rice.

image: http://en.wikipedia.org/wiki/Pol_Sambola_(Coconut_Sambol) 

POL SAMBOL

Equipment:
1 bowl, 1 microplane grater or coconut shaver

Ingredients:
1/2 a fresh coconut
½ red onion finely diced

1 clove garlic, crushed
1 lime, juice
1 teaspoon chilli powder

Method:
1. Crack the coconut in half and pour the juice into a glass.
(Reserve the juice for flavouring a curry or salad dressing)

2. Shave or grate the coconut into your bowl.
3. Make sure your red onion is finely diced and add it to
the coconut.
4. Add the chilli powder.
5. Add the juice of 1 of the limes into the bowl.
6. Mix well. The sambol should be moist and reddish (from the chilli powder).
7. Add another half-limes worth of juice.
8. Mix a little more.
9. Serve!

Pol Sambol could be served with every Lankan meal, it has a wonderful tangy taste.