5 Recipes with Ingredients that are Still Affordable

Cooking can be a nightmare when you’re stuck in an economic crisis where everything from bread to butter costs a fortune. So, while hoping things take a turn for the better in the coming weeks and months, let’s focus on going about our day-to-day meals in the most economical way possible.

Draw some inspiration out of Aunty D’s classic recipes curated specifically for staple foods that are still affordable!

 

1. Pumpkin Curry

Ingredients:

Pumpkin 250 g

Small red onions 6

Garlic 1 clove

Pepper corns 1/4 tsp

Turmeric powder 1/4 tsp

Salt 1/4 tsp

Sugar 1/2 tsp

Green chilli 1

Water 1 cup

Thick Coconut milk 1 cup

Roasted coconut piece 1 inch

Curry leaves & rampe

Method:

Cut, clean and wash pumpkin.

Put the cut pumpkin into a pan and add water.

Add sugar and salt. Then boil.

Grind roasted coconut, pepper, turmeric and small red onions until it forms a smooth paste.

Dissolve it in the thick coconut milk and mix it with the boiled pumpkin.

Let it boil and remove from heat.

 

2. Carrot Sambol

Ingredients: 

Carrot 250g

Onions 1 large

Green Chilli 2 nos

Pepper 1/2 tsp

Salt 1/2 tsp

Lime juice

Desiccated coconut 1/4 cup

Method:

First, grate the carrots into a bowl.

Next, cut the onions and chillis and add them to the bowl of carrots.

Add salt and pepper to taste followed by, lime juice and desiccated coconut.

Finally, mix all the ingredients together and serve.

Did you know that the price of potatoes (1kg) has only gone up by LKR 7.50 since last month? So, let’s make a delicious;

3. Potato and Carrot Curry

Ingredients: 

Potato 2 medium

Carrot 1 large

Green Chilli 2 nos

Garlic 2 nos

Fenugreek 1/2 tsp

Big Onion 1 medium

Curry Leaves + Rampe

Salt 3/4 tsp

Turmeric 1/3 tsp

Chilli Powder 1/2 tsp

Curry Powder 1 tsp

Thin Coconut Milk 1 1/2 cups

Thick Coconut Milk 1 cup

Method: 

In a pot, add chopped potato, carrot, green chilli, garlic, fenugreek, big onion and curry leaves + rampe.

Next, add some salt, turmeric, chilli powder and curry powder.

Proceed to pour thin coconut milk and give it a good mix.

Place the pot in a wooden stove or dhara lipa and seal the lid to let the curry cook.

Once the curry begins to bubble, pour thick coconut milk and give it a good mix.

Finally, after the curry has cooked, serve while hot.

Or even a simple,

4. Potato Curry

Ingredients:

Potato 500g

Coconut milk (first extract) 1 1/2 cups

Coconut milk (second extract) 1 1/2 cups

Fennel seeds 1/2 tsp

Curry powder 1 tsp

Garlic 3 cloves

Green chillies 3

Turmeric powder 1/2 tsp

Small red onions 4

Mustard powder 1/2 tsp

Rampa and curry leaves

Salt 2 tsp

Method:

Wash and boil potatoes. Add some salt to the boiling water.

Cut boiled potatoes and place them in a pan.

Add fennel seeds, salt, curry powder, curry leaves, rampa, garlic, green chillies and turmeric powder and until flavour of green chillies is infused well.

Add small red onions (cut), raw mustard powder and thick coconut milk.

Boil until it begins to bubble. Stir continuously and remove from heat.

 

5. Homemade Coconut Oil

Ingredients: 

Coconuts 2 nos

Water to blend

Method: 

First, scrape the coconuts and add them into a blender.

Next, blend using minimum water.

Add the coconut milk into ziplock bags, seal them and refrigerate for 24 hours.

Cut a hole in the bag and remove the excess water.

Add the remaining coconut milk into a pan and keep it under low to medium heat.

Finally, strain and extract the coconut oil.

 

 

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