Fish Less Homemade Sri Lankan Egg Rolls|Deadlicious Cooking Studio

author Deadlicious Cooking Studio   2 month ago

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Sri Lankan Fish & Cheese Roti

These spicy rotis, filled with fish and potatoes are a typical Sri Lankan snack that of a real treat on a cold, rainy day. If you prefer a vegetarian version to that of fish, just add enough vegetables into the filling. Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license ( Source: Artist:

Best Egg Roll Omelette-Tamagoyaki-Japanese Omelette roll-Kitchen Basics

Best Egg Roll Omelette-Tamagoyaki-Japanese Omelet roll.Rolled Omelette recipe from Kitchen Basics.Egg Roll.


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How To Make EASY & SIMPLE Homemade Bread! No-Knead Artisan Bread Video

How To Make EASY & SIMPLE Homemade Bread Video! This homemade bread recipe is sooo easy & simple!! Only 4 ingredients & no kneading & no need for a bread machine!! SUPER EASY!! Cog Hill Farm Merchandise: Great Beginner Bread Recipe!!! When I first found this recipe & tried it, I was like HOLY COW, bc I could not believe I just made delicious homemade bread. In my mind, I thought making bread was hard, & took hours to complete, but boy was I wrong!! This no knead, easy homemade bread recipe was made famous by the legendary baker, Jim Lahey of Sullivan Street Bakery in New York City. -Here is a video the New York Times did with Jim Lahey & his No-Knead Bread: Sullivan Street Bakery: But this is the PERFECT Homestead Bread!!! So simple an no need to knead it! *********** The Recipe I used:(No-knead Homemade Bread) -Ingredients: 3 Cups lukewarm water 1 1/2 TSP of yeast 1 1/2 TSP of salt 6 1/2 cups of unbleached all purpose flour -Directions: 1. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight) 2. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container. 3. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least 2-3 hours before shaping a loaf. And relax! -Baking Bread on Baking Day: 4. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking. 5. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking. 6. Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. Place an empty broiler tray for holding water on another shelf. 7. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.) 8. Carefully slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. 9. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks. Recipe from Mother earth news: ********* -- Don't forget to SUBSCRIBE: -- We are a small family farm & homestead located in central Alabama....and this is our story! #knowYourFarmer **Our Social Media Sites** Facebook: Twitter: Instagram: Pintrest: --------- Music by how to make homemade bread | how to make homemade bread without a bread machine | how to make bread Contact Us Cog Hill Farm PO Box 2204 Selma, AL 36701


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This Sri Lankan style Crispy Egg Roll is a popular street food in the country & is made with a spicy tuna curry, mashed potatoes & boiled eggs, all encrusted in a pancake like flat bread & then breaded & deep fried till crispy & golden. But I wanted a vegetarian version so I skipped the fish & added my choice of spices. This is an easy, quick & delicious recipe for evening snack or kid’s lunchbox. Fish Less Homemade Sri Lankan Egg Rolls, Deadlicious Cooking Studio, sri lankan egg rolls, sri lankan style, egg roll at home, egg roll Bengali, egg roll Bangladesh, egg roll filling, egg roll, anda roll, perfect egg roll recipe Indian, how to make egg roll at home, egg roll street style, how to make egg rolls, best egg roll recipe, homemade egg roll, Food, Recipes, Cooking
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Serves- 5-6
For Crepe Batter -
3/4 cup all purpose flour
1 cup milk
1 egg
Pinch of salt
½ tsp sugar
2 tbsp oil
For Stuffing –
1 cup cooked & mashed potato
1 tbsp oil
1 green chili
1 medium onion
1 tsp red chili powder
Salt to taste
2 boiled eggs
For Coating –
1 egg
2 -3 tbsp all purpose flour
Water – as needed
1 cup bread crumbs

For Crepe -
1. In a bowl, add egg, milk, sugar, salt & Flour. Whisk to a smooth mixer.
2. Heat a pan & brush oil. Spread the mixer on the pan to form a circle
4. Remove crepe from pan.
For Stuffing –
1. Heat oil in a pan & sauté onion.
2. Add green chili, chili powder & salt.
3. Add mashed potato & cook until well combined.
4. Cut boiled eggs in halves.
For Coating –
1. 1. In a bowl, add egg, water & Flour. Whisk to a smooth mixer.
For Egg Roll –
1. In middle of a crepe, add spoonful of cooked potato, place half of the boiled egg on top.
2. Brush flour mixture to the sides of crepe & fold
3. Coat the stuffed crepe with flour mixture & cover with breadcrumb.
4. Deep Fry & enjoy!!!

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