Rifka’s kitchen

  🇱🇰 Sri Lankan Ambarella Sweet & Sour Curry A delicious Sri Lankan-style ambarella curry with a lovely balance of spicy, tangy and sweet flavours . The ambarella is cooked until soft and tender, then finished with sugar or jaggery for that beautiful sweet-and-sour taste. 🌶️💚 Ingredients 6 ambarella (June plum), peeled and cut into small chunks ½–1 onion, sliced 2 green chillies, sliced 1 sprig curry leaves 1 small piece of rampe (pandan leaf) 1½ teaspoons mustard seeds ½–1 tablespoon oil ¼ teaspoon turmeric powder 1–2 teaspoons chilli powder 1 teaspoon salt, or to taste 2 tablespoons sugar or 1 small piece of jaggery Water, as needed Method Prepare the ambarella: Peel the ambarella and cut them into small chunks. You can leave the seed in the pieces as shown in the recipe. Temper the spices: Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Add the rampe and curry leaves , followed by the sliced onion. Sauté until ...

  Daqoos (Mandi Sauce) Ingredients: 4 ripe tomatoes A handful (or more) of fresh coriander (cilantro) leaves 4–5 green chilies (adjust to your spice preference) 3–4 garlic cloves 1 tsp salt Juice of ½ a lemon Method: Add all the ingredients to a blender and blend until smooth. Taste and adjust the salt or lemon juice if needed. Serve chilled with Mandi, Majboos, or Kabsa . It also pairs beautifully with grilled chicken and lamb. . . . #sharingwithlove #blogger #mypassion

  Special Arabian Masala Powder Ingredients: 50g chili powder 50g pepper powder 50g cumin powder 50g coriander powder 4 teaspoons turmeric powder Method: Mix all the ingredients together and store in an airtight container. Use as needed for Kabsa, Majboos, or Mandi. Chicken Kabsa Ingredients: 2 whole chickens (about 1 kg each), cleaned and cut into halves (or leave whole if you prefer) 600g basmati rice 1 large onion, sliced 1 soup cube 5 cardamom pods 1 bay leaf 2 cinnamon sticks 2 cloves 3 teaspoons ginger garlic paste 3 teaspoons tomato paste 2 teaspoons salt (or to taste) 2 tablespoons oil 4 teaspoons Special Arabian Masala Powder 1 dried lemon (loomi), pierced (optional, but recommended) Water as needed Method: Rinse the basmati rice well and soak it in water for 20 minutes, then drain. Heat the oil in a large pot over medium heat. Add the sliced onions and fry until they are nicely browned. Add the cardamom pods, cinnamon sticks, bay leaf, an...

  String Hopper Biryani (Chicken or Beef) Ingredients For the meat 500 g chicken (boneless or with bone) or 700 g beef , cut into bite-sized pieces 2 tbsp oil or ghee 1 large onion, thinly sliced 1 tbsp ginger-garlic paste 2 tomatoes, chopped 2 green chilies, slit 1 tsp turmeric powder 1½ tsp chili powder 1 tsp coriander powder ½ tsp cumin powder 1 tsp garam masala 1 tsp biryani masala Salt to taste ½ cup plain yogurt A handful of chopped mint leaves A handful of chopped coriander leaves For layering 10–12 string hoppers 2 tbsp ghee Fried onions Chopped mint and coriander 2 boiled eggs (optional) Method Heat the oil or ghee in a heavy-bottomed pot and fry the sliced onions until golden brown. Add the ginger-garlic paste and sauté until fragrant. Add the tomatoes and green chilies. Cook until the tomatoes soften. Stir in the turmeric, chili powder, coriander powder, cumin powder, garam masala, biryani masala, and salt. Cook for 1 minute. Add 500 g...