Today’s recipe is one of my mother’s quick and easy to prepare, delicious stir-fried dishes made with onion stalks and flowers/ vengaya poo.
Vengaya Poo Varai
Time taken: 25 mins
- Spring onion stalk and flower/ Vengaya poo – 1 cup, chopped
- Carrot – ½ cup, chopped
- Onion – 1 tbsp, chopped
- Green chilli – 1, chopped
- Fennel – ½ tsp
- Crushed red chillies – 1 tsp
- Gingelly/ Sesame oil – 2 tbsp
- Clean the onion stalks and carrot and chop them into small pieces. Add some salt and keep aside.
- Heat 2 tbsp oil in a pan. Add the fennel seeds, chopped onion and green chilli. Fry for 2 mins.
- Add the chopped and salted onion stalks + flowers and carrots to the pan. Add 1 tsp crushed chilli and mix well.
- Cook for around 10 mins over low heat.
- Remove from heat and serve warm.
Recipe source: Raji Thillainathan.
Today’s guest blogger is Rushda (lìng yīgè tóngxué). She told me she prefers salads when it came to cooking. So, I asked her to share one of her successful salad recipes.
Prawn, Avocado and Egg salad
I like experimenting with cooking and love to take up the challenge in making a dish out of whatever ingredients are available in my fridge when I decide to cook. I would also rather that someone else does the cooking and feeds me than do the cooking myself.
Time taken: 20 to 30 mins
Serves 2 or 3
- Boiled eggs – 2 or 3, sliced
- Avocado – 1, cubed
- Prawns or baby shrimps – handful
- Tomatoes – 2 or 3
- Bell peppers – 1 or 2 (different colours are better)
- Lime juice – 1 or 2 tbsp
- Mixed herbs – oregano and rosemary – ½ tsp (optional)
- Black pepper – ½ to 1 tsp, crushed
- Garlic – 2 or 3 cloves, crushed
- Salt, to taste
- Sugar, pinch
- Vinegar – 1 tsp
- Olive oil, as required
- Make the salad dressing by mixing olive oil, vinegar, pinch of sugar, mixed herbs and finely crushed garlic. Keep aside.
- Heat the cleaned and de-shelled prawns in a non-stick pan on low heat till it is cooked enough. Just sprinkle a bit of lime juice over it while cooking – don’t add water or oil while cooking. After the prawns are cooked and cooled, drizzle a bit of olive oil over it and sprinkle some pepper and salt over them. If salt is used here, it is not required to be used again in the recipe.
- Toast the roughly cut tomatoes in a wok or pan over low heat.
- Meanwhile, slice the boiled eggs, bell peppers and cube the avocado.
- Assemble the ingredients on the salad plate, in an eye-catching way.
- Drizzle the salad dressing over the salad.
Recipe source: Rushda.
Since I started this blog, I have developed this tendency of asking fellow Sri Lankans I meet to contribute one of their favourite recipes to the blog. One such instance was when I invited my Mandarin language classmates to contribute to the blog and starting today, over the next few weeks, the guest posts will feature a few recipes shared by my class.
Today’s guest blogger is Hasini Wanninayake. She is currently an international studies undergraduate at Kelaniya university and plans to join the foreign service after her graduation.
This is a side dish that my mother often makes at home. It can be eaten with hoppers, kiribath or in a sandwich.
Time taken: 30 mins
Serves 5 to 6
- Onions – 5, large
- Maldive fish – ¼ cup (optional)
- Ginger – 1”, crushed
- Garlic – 2 or 3 cloves
- Cinnamon – 1 piece
- Cloves – 3 or 4
- Curry leaves – 1 or 2 sprigs
- Rampe – 1 or 2” piece
- Sera/ Lemongrass – ½ “ pieces
- Tamarind paste – 1 tsp
- Vegetable oil – 4 to 6 tbsp
- Sugar – 2 tsp
- Salt, to taste
- Peel and finely chop the onions.
- Mix the first nine ingredients (onions to lemon grass) in a bowl with a pinch of salt.
- Heat the oil in a shallow pan.
- When the oil starts to sizzle, add the mixed ingredients to the pan and keep stirring for 10 to 15 mins.
- When the onions are well fried and dry, add the tamarind paste to the pan.
- Continue stirring until the ingredients are well mixed.
- Fry a few minutes longer until the mixture turns dark brown.
- Add the sugar and keep stirring for a little while longer. Adjust salt, if required, before removing from heat.
Recipe source: Hasini Wanninayake.