Dunthel Bath is a popular Sri Lankan side dish that will take your taste buds by a storm.
Watch this Masala TV video to learn how to make Dhunthel bath , Chicken chukka , Papaya Drink And Wattalapam Recipes. This show of Lively Weekend with Host Kiran Khan aired on 24 May 2020.
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Dhunthel bath:
Ingredients
Basmati Rice 500 gm
Butter Oil or Ghee ¼ cup
Beef stock 2 cubes
Cinnamon 1-2
Cardamom 4-5
Cloves 4-5
Black Pepper (whole) 8-10
Salt as required
Onion (finely cut) 1 large
Lemon Grass 2 sticks
For garnishing
Chapli kabab ½ packet
Curry Leaves as required
Onion 1
Cashew as required
Raisins as required
Method:
Soak basmati rice in water for half an hour. Meanwhile, boil two cups of water and dissolve beef stock cubes to prepare the stock and keep it aside.
Now take a separate pot and keep it on flame to prepare the rice, when the pot is hot add ghee (or butter oil) and finely sliced onion. Fry the onion until it gets a golden brown color. Then add cardamoms, cinnamon, cloves, black pepper (whole) to fry them.
Strain the water from already soaked rice, and add the rice in the pot and let them fry for at least 2-3 minutes in the spices. After that add the prepared beef stock and lemon grass sticks to cook the rice.
Serve the rice with fried ready-to-cook chapli kabab
Chicken chukka:
Ingredients:
Chicken 500 gm
Oil ½ cup
Fried onion 1 tbsp
Tomato (finely sliced) 1
Paprika powder 1 tsp
Turmeric powder ½ tsp
Black Pepper (crushed) ½ tsp
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Lemon juice 2 tbsp
Mustard seeds ¼ tsp
Cumin seeds ¼ tsp
Curry leaves 4-5
Salt as per taste
Ingredients for spice :
Coriander seeds 1 ½ tbsp
Cumin seeds 1 tbsp
Fennel seeds 1 tsp
Cinnamon 1-2 sticks
Cardamom 3-4 pods
Cloves 3-4
Desiccated coconut 2 tbsp
Red chilies (whole) 6-8
For masala
Roast them altogether and grind to make fine powder of all the spices
Method:Heat oil in a wok, add mustard seeds, cumin seed and 4-5 curry leaves to fry them. Then add ginger & garlic paste, chicken and fry well until the chicken dries. Add crushed black pepper, turmeric powder, finely sliced tomatoes, paprika powder, fried onion and salt together. Cover the wok and cook in low flame until the tomatoes are tenderized. After that add some water to cook the chicken along-with the roasted ‘Tuna Paha’ masala (curry powder).When the water is dried and the chicken is cooked, add lemon juice and dish out the chicken. Garnish with fried curry leaves and red chilies whole
Papaya Drink:
Recipe Ingredients:
Papaya ½
Lemon 1
Sugar 2 tbsp
Water as require
Ice cubes as required
Method:
Cut papaya, add lemon juice, cold water and sugar in a blender to prepare the drink. Serve with ice cubes.
Wattalapam:
Ingredients:
Eggs 4
Coconut cream 1 cup
Jaggery 225 grams
Nutmeg powder ½ tsp
Cardamom 4
Cinnamon 1
Salt pinch
Cashew nuts for garnish
Method:
Mix jaggery powder and coconut cream together. Add ground nutmeg, cinnamon, cardamom and a pinch of salt. In a separate bowl beat the eggs together only for 2-3 minutes. Now add the beaten eggs to the jaggery mixture. Take a pudding bowl, grease it with butter or oil and pour the mixture through a strainer into the bowl. Cover the pudding bowl tightly with a foil paper and then steam it for 30-35 minutes. Garnish the pudding with cashew nuts.
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