Chef Chathurika

Spiced Caramel Banana Toast (for Kids)

Ingredients
- Whole grain sliced bread
- Yoghurt 1 cup
- Banana 2
- Dates 5 chopped
- Butter 10 g
- Cinnamon powder and cardamom powder 1 teaspoon

Garnish
- Crushed cashew nuts 50 g
- Kithul pani 2 tablespoons
- Lime zest
- Edible flowers

Method
- Toast the bread slices and spread yoghurt evenly on each slice.
- In a hot pan, sauté the banana and dates with butter, cinnamon powder, and cardamom powder until soft and caramelised.
- Spoon the banana and date mixture over the yoghurt spread toast.
- Garnish with crushed cashews, lime zest, and kithul pani.
Serve warm.

2 days ago | [YT] | 48

Chef Chathurika

Easy Sponge Cake

Ingredients
Eggs (room temperature) – 5
- Sugar – 100 g (grounded until a powder)
- Rice flour – 120 g
- Baking powder – ½ teaspoon (mix with rice flour)
- Salt – a pinch


Method
- Preheat oven to 175°C and line the cake tray with baking paper.
- In a large bowl, beat eggs, adding powdered sugar and a pinch of salt for 6–8 minutes, until the mixture triples in volume.
- Add rice flour to the mixture and gently fold using a spatula.
- Pour batter into the baking tray. Bake for 35–45 minutes.
- Sponge cake is the foundation of many desserts.
Serve nicely, how you prefer.

5 days ago (edited) | [YT] | 88

Chef Chathurika

Peanuts and Date Energy Truffles

Ingredients
- Peanuts – 200 g + 50 g (for sprinkle)
- Dates – 100 g
- Dark Chocolate – 200 g (for coating)


Process
- Grind peanuts and dates until a creamy texture is achieved.
- Make equal-sized balls and keep them in the freezer for 20 minutes.
- Melt dark chocolate in a microwave oven and dip the cold peanut balls into the melted chocolate.
- Crush 50 g of peanuts using a rolling pin.
- Sprinkle crushed peanuts over the chocolate-coated peanut balls.
- Serve nicely. Ideal for healthy snacks, pre-workout energy, and for kids.

1 week ago | [YT] | 83

Chef Chathurika

Gym - Style Chicken Fried Rice (Healthy Version)
Ingredients (4 Portions)
- Chicken (boneless) – 600 g
- Basmati rice – 200 g
- Carrot (julienne cut) – 80 g
- Leeks (julienne cut) – 80 g
- Cabbage (julienne cut) – 50 g
- Ginger – 40 g
- Lemongrass – 1 stick
- Garlic – 4–5 cloves
- Coconut oil – 30 ml + 10 ml
- Eggs – 4 (for solo egg omelette)
- Nai miris – 1
- Curry leaves – a little
- Salt and pepper – to taste

Process
- Cook basmati rice in hot water, adding salt and a drizzle of coconut oil.
- Chop ginger, lemongrass, garlic, and nai miris using a hammer or pestle.
- Hammer the sliced chicken breast and cut into small dice.
- Start roasting chopped ginger, garlic, lemongrass, nai miris, and curry leaves with coconut oil.
- Add diced chicken and roast until golden in colour.
- Add julienned vegetables and sauté for 5 minutes.
- Add cooked and strained basmati rice, mix well, and cook for 3 minutes.
- Make solo egg omelettes by adding salt and pepper.
- Plate nicely with a portion of fried rice and omelette.

1 week ago (edited) | [YT] | 258

Chef Chathurika

Muesli Mix
(Who wants to improve gut health? Eat this daily for 3 weeks.)
- Ingredients
Oats – 100 g
Almonds – 50 g
Cashews – 50 g
Flax seeds – 20 g
Chia seeds – 20 g
Grated coconut – 50 g


- Method:
Toast all ingredients together on a low flame.
Serve with
Curd or Greek yoghurt – 50 g
Banana – 1
Mango – 100 g
Strawberries – 4–5 pieces
Passion fruit pulp – 1

Garnish with
Lemon zest
Kithul treacle

2 weeks ago | [YT] | 69

Chef Chathurika

High Protein Fruit Bowl

- Ingredients
Greek yoghurt – 100 g
Vanilla protein powder – 30 g
Chia seeds – 5 g
Flax seeds – 5 g
Mix all together until creamy texture.
Papaya – 1/2
Avocado – 1/2
Banana – 1
Strawberry – 7–8 pieces
Cut into large dice.
Almonds – 10 g
Sultana – 5 g
Dates – 2 pieces
Microgreens – optional

- Process
Cut papaya into a carved papaya boat.
Fill the papaya boat with the yoghurt mixture.
Top with papaya pieces, avocado, banana, strawberry, and other dry fruits.
Garnish with microgreens.

2 weeks ago | [YT] | 233

Chef Chathurika

A new year, a fresh start, and a renewed commitment to healthier living ✨
Thank you for trusting me to be part of your wellness journey.
Here’s to wholesome meals, balanced choices, and joyful moments ahead.

Happy New Year! 🌿🍽️

3 weeks ago | [YT] | 338

Chef Chathurika

Ceylon Affogato
Ingredients
- Ice cream – 150 g (small mug or tea cup)
- Harischandra coffee – black, thick coffee
- Cashews + sugar + salt – for salted caramel
- Kalo chocolate cookie crumble

Method
1. Put the ice cream (Elephant House) into a tea cup.
2. Make a small hole in the middle.
3. Pour the hot coffee into the hole.
4. Crumble the chocolate cookie and add it on top of the coffee.
5. In a pan, heat sugar and cashews until caramelized, then add a little salt.
6. Finish by adding the salted caramel crumble on top.

1 month ago | [YT] | 97

Chef Chathurika

Sri Lankan Style Tiramisu
(Without Mascarpone Cheese)
A light and creamy tiramisu made using pastry cream instead of mascarpone, with simple, locally available Sri Lankan ingredients, perfect for home baking and small dessert businesses.

Pastry Cream
Ingredients
Egg yolks – 7
- Sugar – 140 g
- Rice flour – 50 g
- Milk – 600 ml
- Lemon zest – to taste


Method
- Heat the milk until hot. Do not boil.
- In a bowl, whisk egg yolks and sugar until well combined.
- Add rice flour and mix until smooth.
- Gradually pour the hot milk into the egg mixture while whisking continuously.
- Transfer the mixture back to the pot.
- Add the lemon zest while cooking the pastry cream and mix well.
- Cook on medium heat, whisking continuously, until a smooth and thick cream forms.
- Add lemon zest and mix well.
- Transfer the pastry cream to a bowl and cover the surface directly with plastic wrap.
- Allow to cool completely before using.


Gluten Free Sponge Cake
Ingredients
- Rice flour – 120 g
- Eggs – 4 (room temperature)
- Sugar – 80 g
- Baking powder – ½ tsp
- Salt – a pinch


Method
- Beat eggs with sugar and salt until light and well mixed.
- Sieve rice flour and baking powder together.
- Gently fold the flour into the egg mixture using a spatula.
- Pour into a lined 18 cm baking tray.
- Bake at 175°C for 40 minutes.
- Allow to cool completely, then cut or break into pieces.



Tiramisu Assembly (Serves 10)
Ingredients
- Gluten free sponge cake – 500 g
- Pastry cream 500g + whipped cream 300g
- Cocoa powder – for dusting


Method
- Dip sponge cake pieces quickly into the cooled coffee.
- Arrange a layer of soaked sponge in a serving dish.
- Spread a layer of pastry cream evenly.
- Repeat layers until all ingredients are used, finishing with cream on top.
- Dust generously with cocoa powder.
- Chill for at least 4 hours before serving for best flavour.

1 month ago | [YT] | 103

Chef Chathurika

Easy High Protein Energy Bars

Ingredients
- Almonds – 250 g
- Sesame seeds – 200 g
- Dates – 300 g
- Cinnamon – 1 tablespoon

Process
- Grind all ingredients together using a grinder.
- Spread the mixture onto a baking tray or a wooden cutting board.
- Cut into rectangular pieces.

These healthy protein bars are naturally sweetened and packed with protein.
Recommended for kids, gym lovers, and anyone who prefers healthy eating.

1 month ago | [YT] | 59