Ingredients * 4 red bell peppers or Turkish salcasi peppers * 4 long red chiles (See Note 1) * 2 tablespoon lemon juice * 2 cloves garlic * 1 teaspoon kosher salt * 1 tablespoon olive oil Instructions Preheat the oven or grill to 450°F. Remove seeds from chiles (unless using a jarred variety). Roast whole bell peppers and seeded chiles for 20 minutes on a baking sheet. Turn them over occasionally to char all sides. Remove from the oven or grill when the skins blister and are charred black. Transfer to a paper bag or leave on baking sheet covered with a kitchen towel to steam and cool down. When cool enough to handle, remove the skins from peppers. Use knife to remove stems from bell peppers, then pull away and discard the seeds and membranes. Rough chop the peppers and chiles and put into a food processor or high speed blender. Add the lemon juice, garlic and salt. Puree on high until a smooth paste forms. Place the mixture in a baking dish and "dehydrate" in the oven until it thickens to a rich paste consistency, baking for 12+ hours at lowest setting, stirring often. You could use a dehydrator (follow factory directions) or go the traditional route and place out in the sun for 5-6 days. Transfer to a clean jar or container. Top with a tablespoon of olive oil to preserve freshness. Cover jar with lid and store the pepper paste in the refrigerator. Good for up to 7 days.
Use long grain rice as it's much more forgiving when it comes to the water ratio than medium or short grain rice. Basically, it's hard to mess up long grain rice (unless you're my husband). Rinse the rice several times until the water runs clear. This step helps get rid of any extra starch so the rice grains can cook and separate well instead of mush together. Toast the vermicelli noodles until they turn a golden brown colour and be sure to stir it constantly as it burns easily. Add the rice and coat it with the oil as well, to help the rice grains stay separate Use chicken stock to add even more flavour. I love doing this and I learned it from my mom. You can also use vegetable stock, but water is fine too if you want to skip it. Leave the rice alone for 20 minutes covered on low heat. Don't try to peek at it, don't try to open the lid. Just let it be. Otherwise a lot of steam will escape and really compromise your perfect rice!
Ingredients * 4 red bell peppers or Turkish salcasi peppers * 4 long red chiles (See Note 1) * 2 tablespoon lemon juice * 2 cloves garlic * 1 teaspoon kosher salt * 1 tablespoon olive oil Instructions * Preheat the oven or grill to 450°F. Remove seeds from chiles (unless using a jarred variety). Roast whole bell peppers and seeded chiles for 20 minutes on a baking sheet. Turn them over occasionally to char all sides. Remove from the oven or grill when the skins blister and are charred black. Transfer to a paper bag or leave on baking sheet covered with a kitchen towel to steam and cool down. * When cool enough to handle, remove the skins from peppers. Use knife to remove stems from bell peppers, then pull away and discard the seeds and membranes. * Rough chop the peppers and chiles and put into a food processor or high speed blender. Add the lemon juice, garlic and salt. Puree on high until a smooth paste forms. * Place the mixture in a baking dish and "dehydrate" in the oven until it thickens to a rich paste consistency, baking for 12+ hours at lowest setting, stirring often. You could use a dehydrator (follow factory directions) or go the traditional route and place out in the sun for 5-6 days. * Transfer to a clean jar or container. Top with a tablespoon of olive oil to preserve freshness. Cover jar with lid and store the pepper paste in the refrigerator. Good for up to 7 days.
හරිම පැහැදිලිව කියලා දුන්නා ඔබට තෙරුවන් සරණයි
පැහැදිලියි.හෙදයි
ඇත්තටම ගොඩක් රසවත් රෙසිපියක් ගොඩක් ස්තුතියි
Thanks ඇත්තටම godak වැදගත් ..👍
හරිම ලස්සනයි හෙදියිඵක❤❤❤❤❤
ඒකනම් මරු 👍👍👍👍
Good
👍👍
රසම රසපාටයි ස්තුතිය
හදලා බලන්න.
Thanks thava me vage vedios daann a obata Jaya
God
රසයි රසයි
ගොඩක් ස්තුතියි තෙරුවන් සරණයි ❤❤❤
Godak sthuthi
👌👌👌👍
ගොඩක් ස්තුතියි තෙරුන් සරණයි තව තවත් මේ වගේ විඩියෝ දන්නා
Ok thanks 👍
Hodai
Godak thenks akka
Thank you soooo much sister.
ඔයාට ගොඩක් ඉස්තුති
මම හිතුවේ අවසානෙට කොත්තමල්ලි කොළ දානවා කියලා කොහොම උනත් හරිම රසයි ගුනයි ස්තූතියි
Godaak sthuthi akke thawath me wage pehedili vidiyo apata denna
ගෝඩක් ස්තූතියි..
ඔයාට ගොඩක් ඉස්තූතියි අක්කේ කියලා දෙනවාට
ඔයාලගෙ වචන මට වටිනවා.
Arabi wachana walinma kiyanna sinhalath samaga
❤❤🎉
Thnk you b s
👍💕
මමත් රට හිටපු කෙනෙක් ඔය හොදද රසයි ඇත්තටම ❤️
Thank you
Chilli past eka hadanne kohomada
Ingredients
* 4 red bell peppers or Turkish salcasi peppers
* 4 long red chiles (See Note 1)
* 2 tablespoon lemon juice
* 2 cloves garlic
* 1 teaspoon kosher salt
* 1 tablespoon olive oil
Instructions
Preheat the oven or grill to 450°F. Remove seeds from chiles (unless using a jarred variety). Roast whole bell peppers and seeded chiles for 20 minutes on a baking sheet. Turn them over occasionally to char all sides. Remove from the oven or grill when the skins blister and are charred black. Transfer to a paper bag or leave on baking sheet covered with a kitchen towel to steam and cool down.
When cool enough to handle, remove the skins from peppers. Use knife to remove stems from bell peppers, then pull away and discard the seeds and membranes.
Rough chop the peppers and chiles and put into a food processor or high speed blender. Add the lemon juice, garlic and salt. Puree on high until a smooth paste forms.
Place the mixture in a baking dish and "dehydrate" in the oven until it thickens to a rich paste consistency, baking for 12+ hours at lowest setting, stirring often. You could use a dehydrator (follow factory directions) or go the traditional route and place out in the sun for 5-6 days.
Transfer to a clean jar or container. Top with a tablespoon of olive oil to preserve freshness. Cover jar with lid and store the pepper paste in the refrigerator. Good for up to 7 days.
❤❤
👍👍👍👍
👍
ඔයාට ගොඩක් ස්තූතියි
Very good ❤
Kuwet eke kadala hode ak hadana vidiha kiyannako
කඩල හොද්ද ද? .
@@IwumPihum ou kadala hodi ek hadana vidiha kiyannako
@@kanthi1232 හරි මම කරන්නම් . සතියක් දෙන්න . මම වීඩියෝ කරන්නෙ මගෙ නිවාඩු දවසට . ❤️
කඩල වීඩියෝ එක ආවා.🙂
❤❤❤❤❤❤❤❤❤❤❤❤❤❤
ඔබතුමියට ගොඩක් ඉස්තුතියි 👍👍
ස්තුතියි🙏🏻
@@IwumPihumapitath.kanta.asha.hitenawa
දෙහි මේ විදිහට වෙලන්නේ කොහොමද
th-cam.com/video/7uacrm8ruPI/w-d-xo.html
Oya dannawada wambotu.mee Kiri abarapu mas ekathu karala hadana dish Eka batu chutyata bedala ganne
ඔව් මම වීඩියෝ එකක් කරන්නම් .
th-cam.com/video/g11y3EWLQq0/w-d-xo.html
Onna wambatu dip ekak haduwa oya wenuwen.
Thanks ❤😂❤
🖖🖖
නුඩ්ලස් බත දෙන්න
👍👍👍👍👍🌷🌷🌷🌷🌷
kuila ..... කියන්නේ මොනවාද ?
කුයිලයි කියලා කියන්නේ පිලීගද වගේ කියලා. ගැමිවහරේ .
Eka am eththa
Kukullu kiyanna apa eko chikan kiyanna
සිංහල කථා කරද්දි පුළුවන් තරම් සිංහල වචන යොදාගෙන කථා කරන්න මම කැමතියි.
මේකෙ කුකුල්ලු කීදෙනෙක් ඉන්නවද ?
නුඩ්ල්ස් බත් එකත් පැහැදිලි කරන්න ඒක හදන විදිහ කොහොමද කියලා
Use long grain rice as it's much more forgiving when it comes to the water ratio than medium or short grain rice. Basically, it's hard to mess up long grain rice (unless you're my husband).
Rinse the rice several times until the water runs clear. This step helps get rid of any extra starch so the rice grains can cook and separate well instead of mush together.
Toast the vermicelli noodles until they turn a golden brown colour and be sure to stir it constantly as it burns easily.
Add the rice and coat it with the oil as well, to help the rice grains stay separate
Use chicken stock to add even more flavour. I love doing this and I learned it from my mom. You can also use vegetable stock, but water is fine too if you want to skip it.
Leave the rice alone for 20 minutes covered on low heat. Don't try to peek at it, don't try to open the lid. Just let it be. Otherwise a lot of steam will escape and really compromise your perfect rice!
චිලි පෙස්ට් හඩන්නෙ කොහොමද මොනවා මික්ස් කරලද
Ingredients
* 4 red bell peppers or Turkish salcasi peppers
* 4 long red chiles (See Note 1)
* 2 tablespoon lemon juice
* 2 cloves garlic
* 1 teaspoon kosher salt
* 1 tablespoon olive oil
Instructions
* Preheat the oven or grill to 450°F. Remove seeds from chiles (unless using a jarred variety). Roast whole bell peppers and seeded chiles for 20 minutes on a baking sheet. Turn them over occasionally to char all sides. Remove from the oven or grill when the skins blister and are charred black. Transfer to a paper bag or leave on baking sheet covered with a kitchen towel to steam and cool down.
* When cool enough to handle, remove the skins from peppers. Use knife to remove stems from bell peppers, then pull away and discard the seeds and membranes.
* Rough chop the peppers and chiles and put into a food processor or high speed blender. Add the lemon juice, garlic and salt. Puree on high until a smooth paste forms.
* Place the mixture in a baking dish and "dehydrate" in the oven until it thickens to a rich paste consistency, baking for 12+ hours at lowest setting, stirring often. You could use a dehydrator (follow factory directions) or go the traditional route and place out in the sun for 5-6 days.
* Transfer to a clean jar or container. Top with a tablespoon of olive oil to preserve freshness. Cover jar with lid and store the pepper paste in the refrigerator. Good for up to 7 days.
ඔක එක්ක කුබුස්නෙ කන්නෙ😅
කොබුස් , නූඩ්ල්ස් බත ,ලූණු බැදලා හදන බත එක්ක කන්න පුළුවන් .
කොළ දෙක මොනවා ද
images.app.goo.gl/EsSDtxYp8X1xZtNZ7
දවුල් කුරුදු කොල කියලා තමයි අහලා තියෙන්නෙ. (Bay leaf)
@@IwumPihum නෑ( බේකොල)දවුල්කුරැදූසෙවලයි
එපා වෙනවා හැලි වැඩි කෙටියෙන් කියන්න
Use Skip button ⏭️ if you don’t like 👍
Wate.noya.kiyapan
It’s my channel , and my wish. Lankawe samahara aya harima kuhakayi.
මේකට බටුත් දාන්න.
අපීට ඔයා හෙද්ද කලා එපාවෙලා ඉන්නේ ඩුබායි
Ea mehe inna apata . ♥️
දෙහි වේලන්නෙ කොහොමද ඇයි වේලපු දෙහි දාන්නෙ
අරාබි රටවල වල මේ දෙහි ජනප්රියයි.
මේ ලිංක් එකෙන් බලාගන්න දෙහි සාදාගන්නා විදිහ.
th-cam.com/video/7uacrm8ruPI/w-d-xo.html
ගොඩක් රසයි එතකොට
@@IwumPihum dei welanne kohmada
@@sithawayalat8291 @Thushara Harshani ge comment eke yati දෙහි වේලන ලිංක් එක දාලා තියෙනවා.
වේලපු දෙහි කඩවල්වල තියනවා ගන්න පුළුවනි අපි වේලුවට හරියන්නේ නෑ
Good
💕💕💕👍
❤
❤❤❤❤
මේකෙ කුකුල්ලු කීදෙනෙක් ඉන්නවද ?
1
❤
❤