Mushroom Crescent Snacks

Mushroom Crescent Snacks 3 cups sliced mushrooms 2 Tbsp. butter 1/8 tsp. garlic powder 1/2 tsp. minced onion 1 tsp. lemon juice 1 tsp. Worchestershire sauce 8 oz. Pillsbury Crescent Dinner rolls (quick) 3 oz. package of Philadephia Cream Cheese 1/4 cup Parmesan cheese, grated (fresh) Heat oven to 300 degrees. Saute mushrooms and butter. Stir in garlic powder, onion, lemon juice, Worchestershire sauce; cook until liquid evaporates. Set aside. Separate dough into two (2) rectangles, place in 13X9X2 inch pan. Press over bottom and 1/4 inch up sides to form crust. Spread cream cheese over dough. Top with mushroom mixture. Sprinkle with Parmesan cheese. Bake @350 degrees for 20 to 25 minutes, or until golden brown. Cool 5 minutes. Cut into shapes and serve.

Pani Walalu/Undu Walalu

Pani Walalu/Undu Walalu

2 cups Urad Dal (Undu) washed and black skin removed 1 cup rice flour 2.5 cups coconut milk 1 teaspoon salt 3 -4 cups good quality Kithul treacle 1 cup water

Cut a 1/2cm diameter circular hole in a clean muslin cloth and sew the margins of the hole.  Soak urad dhaal in water overnight and drain the water. Grind it to a thick paste using a blender. Mix the paste with rice flour and add 1 cup of thick coconut milk. Add water/flour until the batter is not too thick or too watery. It should have the consistency of a well mashed potato. Add a salt to taste. Heat the oil in a large frying pan in medium heat. Using the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern. Fry until golden brown. Meanwhile heat the treacle until small bubbles can be seen erupting out of the liquid. Do not overheat the treacle. Dip the coils in hot treacle after draining the oil and allow it to soak for a few minutes.  Take out the pani walalu coils and store in a pot filled with treacle for up to a week   source by   infolanka.com

ALUWA

ALUWA





Ingredients


3 cups roasted rice flour
2 cups coconut or kitul honey
2 ozs. sliced cashew nuts

Method Roast the rice flour in a pan on low heat while stirring all the time. Sieve and set aside. Then heat the honey till it treacles. Add the roasted rice flour and the sliced cashew nuts. Stir well and remove the pan from fire. A flexible consistency should be obtained. Roll out on a well floured board. Cut into diamond shapes. (Note: The rice flour should be well roasted for this receipe to come out well) source by  srilankanrecipes.info

POL TOFFEE (COCONUT TOFFEE)

POL TOFFEE / POL DOSI (COCONUT TOFFEE)

Ingredients 500g sugar 500g coconut scraped finely 1 small can of sweetened condensed milk - 14 oz (396 g) 1 cups water Vanilla Green colouring Method 1. Put water and sugar into heavy bottomed saucepan, keep on low fire and make thick syrup. 2. Keep stirring and when the syrup is thick, add coconut. 3. When it is thick, add sweetened condensed milk too, keep stirring on low fire. 4. Add flavours and color. 5. Switch off fire, when mixture leaves sides of pan, keep stirring for another 10-15 minutes, until mixture is very thick. 6. Spread on a greased tray and mark while hot. 7. When cool, cut into pieces.  source by  srilankanrecipes.info

Watalappan

Watalappan

Ingradients

5		Eggs
250	g	Jaggery (Hakuru)
200	ml	Condenced milk
50	ml	Fresh milk
	pinch of	Cardamom powder
	pinch of	Cinnamon ground
	pinch of	Nutmeg powder
	1/4	Vanilla Essence
		Cashew for decoration

 

Method

 

Preheat the oven to 180C.
Scrape jaggery and mix with water and boil until the jiggery has melted. Allow it to cool.
Lightly beat the eggs.
Mix the condensed and fresh milk together.
Add melted Jaggery and milk a little at a time to the eggs and continue to beat.
Add vanila essence and pour in to a grease bowl.
Cover with grease proof paper and fan bake for 1 1/4  hours.
For added taste, sprinkle with cashew nuts before or after steaming.

source by srilankanfoodrecipes.com

WELI THALAPA (SRI LANKEN SWEETS & DESSERTS)

Weli thalapa

INGREDIENTS

• 2 lbs Rice flour
• 4 cups thick Coconut milk
• 4 cups Kithul or Coconut trealce
• 2 tsp Salt

METHOD

1. In a large bowl, mix the flour and salt thoroughly.
2. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads.
3. Do not add water.
4. Cover and steam the flour beads for abourt 30 minutes or until cooked.
5. Remove from the steamer and separate the flour beads and set aside.
6. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring.
7. Keep stirring the mixture until oil starts to separate.
8. Remove from heat.
9. Transfer into a greased dish and shape into a block.
10. Cut into pieces of any shape.