Picture this; crispy edges meet a soft, fluffy center, all bursting with warm jaggery goodness. These jaggery hoppers are so irresistible, you’ll practically beg for seconds! Ingredients: Raw white rice 2 cups Grated coconut 1 cup Coconut water 1 cup Yeast 1 tbsp Sugar 1 tbsp Jaggery 1/2 cup Salt 1 1/4 tsp Thick coconut milk 1/2 cup Method: Soak raw white rice in water. Once the rice is well-soaked, drain the excess water. Next, toss it into your blender along with grated coconut and coconut water and blend until you get a velvety batter. Add yeast and sugar to the batter. Give it a good stir ..read more

Get ready for a trip to Flavour Town because this Jaffna Crab Curry isn’t messing around! Whether it’s rice, roti, roast paan, hoppers, you name it; it’s the perfect fiery and creamy accompaniment. Give it a go with Aunty D! Ingredients: Sesame oil 1 1/2 tbsp Fenugreek 1/2 tbsp Cumin 1 tsp Cinnamon 1 inch Cardamom 3 nos Clove 3 nos Curry leaves and rampe Big onion 1 medium Ginger and garlic 1 tbsp Crab 750 g Turmeric 1/2 tsp Curry powder 1 tbsp Jaffna curry powder 1 1/2 tbsp Salt 1 1/2 tsp Tamarind juice 1 tbsp Tomato 1 large Thick coconut milk 1 1/2 cups Method: Heat sesame oil in a pan and ..read more

Level up your breakfast game with these homemade Hash Browns! Crispy on the outside, fluffy on the inside, they’re perfect way to start your day! Here’s how you can make them. Ingredients:  Large potato 2 nos Big onion 1 large Pepper 1/2 tsp Garlic powder 1/2 tsp Chilli powder 1 tsp Salt 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Method:  Shred two large potatoes into a bowl. To ensure your hash browns are crispy, add water to the bowl, swirl it around and discard it, repeating until the water runs clear. To the bowl, toss in an onion – finely chopped, pepper, garlic powder, chilli p ..read more

This Black Pork Curry is bursting with bold flavors and melt-in-your-mouth pork! So why not treat your family and give this drool-worthy recipe a go? Ingredients: Oil 1 1/3 tbsp Chilli powder 2 tbsp Pork 500 g Pepper 1 tsp Salt 2 tsp Ground goraka 1 tbsp Ginger + garlic 1 1/2 tbsp Cinnamon 1 inch Clove 5 nos Cardamom 3 nos Lemongrass 1 stem Curry leaves + rampe Onion 1 medium Water Green chilli 2 nos Dark roasted curry powder 1 tbsp Method: To a pan over heat, add one tablespoon of oil and chilli powder to roast it. In a separate bowl, add cubed pork before tossing in the roasted chilli powde ..read more

We know you can’t say no to this bite-sized Avurudu treat. Crispy on the outside, filled with sweet coconut filling on the inside. You’d be surprised how easy it is to make! Here’s how. Ingredients:  Coconut 1 nos Cardamom 4 nos Cinnamon 1/2 inch Grated coconut Coconut treacle 1 1/2 cup Salt 1/2 tsp Raw white rice 2 cups Turmeric 1/4 tsp Salt 1 tsp Egg 1 nos Coconut milk 1 cup Method: Grate one coconut, before grinding cardamom and cinnamon together. Heat up a pan and start toasting the grated coconut. Mix coconut treacle, salt and ground spices in to the toasted coconut ..read more

Ditch the plain old kokis and try out this recipe for chocolate coated kokis. It’s sweet, salty, crispy, and oh-so-satisfying! Here’s how you make it! Ingredients: Raw white rice 2 cups Turmeric 1/4 tsp Salt 1 tsp Egg 1 nos Coconut milk 1 cup Chocolate chips Method: If you’re making your rice flour and coconut milk at home, • Soak, grind and sieve raw white rice. • Extract the milk from grated coconuts. To your rice flour add turmeric, salt, an egg and coconut milk. Mix it all together to form a velvety batter. Coat the mould in hot oil to prevent the batter from sticking ..read more

Craving something quick and spicy? Toasty bread tossed in fiery spices and veggies is your answer! Give it a go with Aunty D! Ingredients:  Butter 1 tbsp Bread cubes 3 slices Oil 1 tsp Ginger + garlic 1 tsp Onion 1 medium Tomato 1 medium Green chilli 2 nos Green peas 1/4 cup Turmeric 1/4 tsp Chilli powder 1 tsp Pepper 1/2 tsp Masala powder 1/2 tsp Salt 1/2 tsp Dried red chilli 2 nos Coriander leaves   Method: To a saucepan, add butter. Once it melts, toss in the cubed bread. Toast the bread until it is golden brown in colour. Heat up another pan with oil, an ..read more

What’s green, tangy, and pairs perfectly with everything? That’s right, ambarella chutney! This is the perfect sweet and spicy condiment to turn any meal around. Try it out with aunty D! Ingredients: Ambarella 500 g Water 2 cups Sugar 250 g Salt 1 1/2 tsp Cloves 5 nos Cinnamon 1/2 inch Ginger + Garlic 1 1/2 tsp Chilli powder 2 tbsp   Method: To a pot add cubed ambarella, water, sugar, salt, cloves and cinnamon. Stir continuously for 5 minutes over the stove, while being careful not to overcook the bottom. Cover and let it simmer over low heat until you notice the colour da ..read more

Call it a shortcut to making Hainanese chicken rice – but a festive version!  This Christmas rice is easily customisable to complement any side and adds an extra flair of flavour for a celebratory spread. Give it a try with Aunty D!  Ingredients: Butter 1 tbsp Cardamom 3 nos Cloves 4 nos Bay Leaves 3 nos Garlic 3 cloves Big Onion 1 medium Basmathi Rice 1 cup Chicken Stock 1 1/2 cup Smoked Chicken 1 cup Red and Green Bell Pepper 1 cup   Method: Place a deep saucepan on the stove and coat the surface with butter. Add cardamom, cloves, bay leaves, chopped garlic and diced onion an ..read more

We’re diving headfirst into a world of coconutty sweetness and holiday magic. Christmas Bibikkan anyone?   Add a dash of Christmas joy to your kitchen with this recipe by Aunty D!     Ingredients: Grated Coconut 400 g Coconut Treacle 1 1/2 cups Brown Sugar 1 cup Fennel Seeds 1/4 tsp Cardamom 3 nos Flour 3/5 cup Baking Powder 2 tsp Baking Soda 1/2 tsp Roasted Semolina 1/2 cup Grated Lime Peel 1 nos Salt 1/4 tsp Dried Plums 1/2 cup Dates 1 cup Vanilla 1 tsp Chopped Cashew 1/4 cup Cashew 10 nos (optional)   Method: Start by mixing the grated coconut in a deep saucepan wit ..read more