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jop
08-09-2008, 07:10 PM
Sri Lankan Food

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Cucumber salad

Ingredients
Grinding mixture:
1tsp mustard
1 long green chili
1 clove garlic

Saute mixture:
1tbp olive oil
1tsp mustart
1tsp cummin/jeera
1tsp chili pieces

1 cucumber cut into small pieces
1 cup yoghurt

Mix the blended ingredients with cucumber & yoghurt. Fry the saute igredients and pour in the yoghurt mixture and fry it on low flame for 5 seconds. Mix well & refrigerate until ready to eat.

jop
08-09-2008, 07:10 PM
PINEAPPLE CURRY

PINEAPPLE CURRY INGREDIENTS:
(Traditional Pineapple Curry of Sri Lanka)

* 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
* 1 small onion sliced
* 1-2 hot green peppers sliced
* 1 tsp. Maldive fish pieces
* 1-2 tsp. raw curry powder
* 1/4 turmeric
* 1/2 tsp. ground black mustard
* 1-2 inch piece cinnamon few curry leaves and rampe
* 2 large cloves of garlic and 1/2 ginger root crushed
* 1/4 cup coconut milk (or fresh milk)
* 2-3 tbs. vegetable oil
* 1-2 tbs. sugar (adjust according to taste and the pineapple used)
* Salt to taste

METHOD:
- Heat oil in saucepan.
- Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced
onions and green peppers.
- Keep mixing the ingredients until the onions are soft.
- Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
- Mix all the ingredients well and add pineapple pieces.
- Keep mixing the pineapple pieces until well coated with the spices.
- Reduce heat and allow to simmer for few minutes.
- If using canned pineapple add 1/2 of the drained juice.
- Allow to simmer for few more minutes longer.
- Add the sugar, mix well and adjust salt.
- Taste and if necessary add a little lime juice (depends on the
pineapple used).
- Add 1/4 cup coconut milk (or fresh milk).
- Let simmer for a little while and take off heat.

jop
08-09-2008, 07:11 PM
New Chicken Curry Recipe

SRI LANKAN STYLE - CHICKEN CURRY INGREDIENTS:

* 3 lb Chicken or Chicken pieces
* 3-4 tbs. lemon juice
* 6 cloves Garlic & 1 inch Ginger root - crushed together
* 2 tsps Salt
* 1 tbs. Powdered black pepper
* 1 tbs. Roasted Curry powder (see recipe forhome made roasted curry
powder)
* 1/2 tbs. dry red Chili powder
* 4 Cardamoms
* 2 Cloves
* 8 Curry leaves
* 4 pieces Rampe
* 1 inch piece Cinnamon
* 1 medium Onion (sliced)
* 3 tbs Vegetable oil
* 2 tbs Tomato paste or sauce
* 1 cup thick Coconut milk or fresh milk

METHOD:
- Wash chicken pieces and drain water thoroughly.
- Add lemon juice, crushed garlic, ginger, salt, black pepper, curry
powder and red chili.
- Coat the chicken pieces well with the spices and set aside for about
1/2 hour.
- Heat the oil in a saucepan.
- Fry curry leaves and rampe.
- Add onions and fry until soft.
- Add the chicken pieces and stir for sometime.
- Add cinnamon, lemon grass, cardamom, cloves and stir until well
mixed.
- Add tomato paste (or sauce) and stir until all pieces are well
coated (If the curry is too dry and tend to stick to the saucepan,
add 1-2 cups water & stir).
- Close with a lid and allow the chicken to cook on slow heat.
- Add the thick coconut milk (or fresh milk) and bring to a boil
without covering.
- Taste and adjust salt.

jop
08-09-2008, 07:12 PM
Malu Paan

MALU PAAN INGREDIENTS:
(Sri Lankan Style Fish Stuffed Bun)

* 1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style: in North America)
* 2 x 170g flaked light Tuna
* 1 small Onion chopped
* 1 green Chili chopped
* 1 sprig curry leaves (optional)
* 1 piece Rampe (optional)
* 1 piece Cinnamon
* 1/2 inch Ginger root (crushed)
* 4 cloves Garlic (crushed)
* 2 tbs Vegerable oil
* Salt, Pepper and Cardamom powder (optional) to taste.
* 4 medium Potatoes boiled, skined and cut into pieces.

METHOD:
- Prepare the bread mix (follow instructions on packet) and leave the
dough to rise in a warm place.
- Drain the two cans of tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chili, curry
leaves, rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add dranined tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Punch down the dough. Devide into rolls (30-35).
- Spread each roll on a floured board and add a little tuna mix to the
center.
- Fold the dough and shape into a roll.
- Place on a cookie sheet.
- Cover with wet tea towel and allow to rise for about 15 minutes.
- Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or
until done.
- Serve with CHILI SAUCE!

By substituting minced meat for tuna, you can make Mas Paan (meat stuffed buns).

jop
08-09-2008, 07:12 PM
Moaju recipe

MOAJU INGREDIENTS

* 4 ozs Maldive fish
* 1 lb Egg plant
* 1/2 lb Capsicums
* 1 oz Ginger
* 1/4 cup Mustard
* 1/2 Bottle Coconut oil
* 1/4 Bot. vinegar
* 1 oz Dry chilies
* 2 ozs Pepper
* 1 tsp Cummin
* 1 tsp Coriander
* 2-3 Pieces Cinnamon
* 1 1/4 lb Sugar

METHOD:
- Grind the mustard with a little vinegar and salt.
- Grind chilies, Cummin, pepper and coriander in salt and vinegar +
mustard.
- Wash the egg plant, cut lengthwise and then across.
- Deep fry and drain on paper.
- Wash the capcicums and cut lengthwise and fry in oil until golden
brown and drain on paper.
- Fry the coarsly cut cloves of garlic with pieces of maldive fish
and pieces of ginger in oil and keep separate.
- Mix the fried ingredients with the mustard mixture.
- Slice an onion finely and fry it in hot oil.
- When it is brown add all the fried stuff and the sugar and stirr
on a low fire until the mixture thickens.
- When dry take off the fire, cool and bottle. This makes one bottle.

jop
08-09-2008, 07:13 PM
Malu Abulthiyal

MALU ABULTHIYAL INGREDIENTS

* 2 lbs Fish (Halibet, Salmon or Tuna)
* 10-15 pieces Goraka
* 1 1/2 tbs Salt
* 1 1/2 tbs ground black Pepper
* 1/4 tsp Turmeric powder
* 1 sprig Curry Leaves
* 1-2 pieces Rampe
* 2 pieces Cinnamon
* 2 cloves Garlic (crushed)
* 1/2 tsp roasted Curry powder
* 1 cup water

METHOD:
- Wash and cut the fish into 15-20 pieces.
- Place the goraka pieces in a saucsepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
- Add salt, pepper, chili powder, tumeric, curry powder to the fish
pieces and mix well (until all the pieces are well coated).
- Drain the goraka pieces and crush into a coarse paste.
- Mix the paste with the drained water and add to the fish, mix well.
- Arrange the fish in a shallow pan and pour the liquid over the pices.
- Wash the mixing bowl with 1 cup water and pour over the fish.
- Swirl the pan to coat the pieces with the liquid.
- Add the curry leaves, rampe, cinnamon & crushed garlic.
- Cook over slow heat until the fish is done.
- For a completely dry dish, transfer the fish and thick gravy into an
oven proof container and leave it in a warm oven until completly dry.

jop
08-09-2008, 07:13 PM
Egg Curry

EGG CURRY INGREDIENTS

* 6 Eggs hard boiled
* Oil for deep frying
* 1 small onion sliced
* 1-3 small hot green Chilies sliced
* 1/2 cup canned tomatoe or one medium fresh tomatoe chopped
* 1 tsp raw curry powder (see recipe for raw curry powder)
* 1/4 tsp turmeric
* 1 clove garlic
* 1/2 tsp ground black mustard
* 1-2 inch piece cinnamon
* 1 tsp red chili powder (optional)
* Few curry leaves and rampe
* Salt to taste
* 1/2 cup Coconut milk or fresh milk

METHOD :
- Remove shells from hard boiled eggs and deep fry until the
eggs turn light brown.
- Drain the oil from the eggs.
- In a saucepan take all the other ingredients and add enough
water to cover the contents halfway.
- Heat the ingredients for a few minutes and then add the deep
fried eggs.
- Simmer for few minutes longer.
- Add coconut milk and simmer for few minutes.
- Taste and adjust salt.

jop
08-09-2008, 07:14 PM
Godhamba Roti

GODHAMBA INGREDIENTS:

* 2 cups all purpose Flour
* 1 tsp table salt
* 1-2 cups warm water
* Vegetable oil

METHOD:
- Mix the salt & flour well in a mixing bowl.
- Add 3-4 tbs vegetable oil. Mix well.
- Add warm water gradually while mixing the flour to form a dough
that does not stick to the sides of the bowl.
- Knead the dough for a few minutes until soft.
- Make into four separate balls.
- Slightly flatten the balls and generously coat with vegetable oil,
leave it in the mixing bowl.
- Cover the bowl and let it stand for 4-5 hours.
- Grease a frying pan with a little oil and heat.
- Meanwhile, take each ball of flour and flatten it to a thin circle
or square.
- Put it on to the hot frying pan and cook, turning on both sides.
- Serve with hot curry.

jop
08-09-2008, 07:14 PM
Koththa Roti

KOTHTHA ROTI INGREDIENTS:
* 4 Godhamba Roti (see recipe) cut into stripes of approx. 2" x 1/2" (inches)
* 2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for
beef curry but make it dry without too much gravy. If using
chicken, use chicken breast cubes without bones.
* 2 eggs lightly beaten
* 1 onion sliced
* 1-2 green peppers sliced
* 1 cup cubed tomatoes
* 4-5 curry leaves
* 1 inch piece Rampe (optional)
* 3-4 tbs. Vegetable oil
* Salt & pepper to taste

METHOD:
- Heat the oil in a frying pan.
- Add curry leaves, Rampe, onion and fry until the onion is lightly
brown.
- Add green peppers & tomatoes and stir for few minutes.
- Add egg and stir well to coat all the onion & tomatoes.
- Add the curried meat. Stir well.
- Cook for few minutes.
- Add the stripes of Godhamba Roti, stir and allow to cook for few
minutes longer on reduced heat.
- Adjust salt & pepper to taste.
- Serve hot or cold with chili Sauce.

You can mix & match other vegetables as preferred

jop
08-09-2008, 07:15 PM
Chili Sauce Sri Lankan Style

CHILI SAUCE INGREDIENTS

* 14 oz can Tomato sauce
* 1 inch piece Ginger (crushed)
* 4 cloves Garlic (crushed)
* 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
* 1 cup Sugar
* 1/8 cup Vinegar
* Salt to taste

METHOD: Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.

jop
08-09-2008, 07:16 PM
Sri Lankan Style Cashew Curry

CASHEW CURRY INGREDIENTS

* 250 g (8 oz) raw Cashews
* 3 Cups thin Coconut milk (or water)
* 1 medium Onion, sliced
* 2 fresh green Chilies, sliced
* 2 cloves Garlic, crushed
* 5 cm Cinnamon stick
* 4 pieces Rampe
* 8 Curry leaves
* 3 tbs Vegetable oil
* 1/4 tsp ground turmeric
* 1 tbs Raw Curry powder (see recipe for raw curry powder )
* 2 pieces Goraka (optional)
* 1 Cup thick Coconut milk or fresh milk

METHOD:
* Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
* Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
* Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
* Add the cashews and keep stirring until well coated with oil and onions.
* Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
* Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
* Turn off heat. Adjust salt to taste.

jop
08-09-2008, 07:17 PM
Triple S Rolls

Seeni Sambol Sausage Rolls


Ingredients:

Prepared Seeni Sambol (there is a nice recipe on this website)
Pastry Sheets, frozen squares (comes in packages of 5)
any Sausages, I use chicken or garlic sausages
2 eggs, separated

thaw and prepare the pastry sheets, spread some egg white on the edges. cut the sausages in halves and put their "backs" on the pastry sheet. Put some (preferably) wet seeni sambol on the cut side of the sausage, roll the pastry sheet once and glue the edge with eggwhite. Cut off overlapping pastry, it can make another roll.
Cut the long roll in 3 in pieces, use a sharp knife that it looks neat. If you use fresh sausages don't cut it in halves, it just gives a mess.
Spread the egg yolk on the top of the rolls and bake them on 180 Celsius until golden brown.

This is a very nice (but not traditional) party or afternoon tea snack. Try it with a tuna, egg or salmon filling! When you have the Seeni Sambol ready made, it is very easy to prepare.

jop
08-09-2008, 07:17 PM
hot shrimp pickle

20 large shrimp
2 large onion finely chopped.
5 cloves garlic
1 inch ginger finely chopped.
2 green chiilies.
3 tssp turmeric powder
1 tbsp chillie powder
3 tssp salt
1/2 tssp mustard seeds
3 tbsp olive oil
2tssp pepper
3tbsp vinegar


heat oil in pan , add shrimp,chillie powder,turmeric powder,pepper and salt
cover and cook for 15-20 minutes then add onion,green chillie,curry leaves,garlic and ginger paste and mix well until onion is browned. then reduce heat and add vinegar stir fry for 5-10 minutes. then serve it with noodles or rotty.

jop
08-09-2008, 07:17 PM
Sri Lanka Hoppers (Appa/appam)

1 cup long grain rice or Sri Lankan white rice
(if available)
1 1/2 cups wheat flour
2 tbsp sugar
2 cups milk (dairy or coconut milk)
salt to taste
a non stick hopper pan or a small wok with a rounded bottom
1/2 tsp of sodium bi carbonate (appa soda)

Soak the rice for about 6 hours or overnight and grind in a blender with about 1 1/2 cups of water until ground to a paste.( Very slight coarseness in texture is fine) Now mix the sugar and wheat flour with the ground rice flour until you have a lump free mixture. Add more water until you have a very thick batter.(be careful not to add too much water) Leave to ferment for 8 hours in warm place. (The batter does not rise but you will notice tiny bubbles when fermented) Do not leave more than 12 hours. Now add the sodium bicarbonate and salt to the batter and the milk in small quantities until you have batter the consistency of a pan cake batter. Add more milk if necessary and mix well but not too vigorously. Grease the hopper pan lightly and heat the pan on a medium flame. Do not allow the pan to get overheated but you should feel the heat when you hold your palm above the pan. Pour in a ladle of batter and swirl in one quick turn until the pan is coated and the balance batter runs into the middle. Cover the pan. Leave for 5 - 7 minutes or until you have a golden edge. (Do not open the lid until the hopper is ready or the edges tend to collapse ) Carefully loosen the edge and the hopper will easily slide out. For an egg hopper, break in an egg in to the hopper as soon as you have swirled the batter. Leave for five minutes longer on a lower heat until egg is done and remove as earlier. Serve with seeni sambol or curry or even eat it plain with butter. This is the best hopper recipe I have ever tried because the hoppers turn out crisp and perfect. You will enjoy it. Bon apetite.

jop
08-09-2008, 07:18 PM
Radish sambol

Ingredients: Radish (grated),salt , pepper, onion,lime juice, 3-4 spoons coconut milk

method:
soak the grated radish in salted water for about 10 minutes. then squeeze the water from it.
add salt ( to the taste because you already soaked it in the salt water), pepper, onion, and coconut milk and mix well. add a little lime juice too. mix well and it's ready to eat. raw radish sambol!!!

harshafx
08-09-2008, 07:18 PM
Appata hudu coockery class ekakuth daalada?:baffled:
:lol: :lol: :lol: :lol:
Elama thamai http://www.elakiri.com/forum/images/icons/sq/11.gif

jop
08-09-2008, 07:19 PM
Sri Lankan Crab in Red Sauce

Ingredients:
4 crabs shelled, cleaned and well washed, cut in half with claws attached
2 tbsp Oil
4 cloves garlic crushed
6 spring onions shredded
1 inch ginger finely chopped
3 small red chillies finely cut
1 tbsp Oyster sauce
2 tbsp light Soya sauce
1 tbsp coriander leaves chopped
1 tbsp sugar
salt
3 tbsp tomato puree
½ cup chicken stock or water
2 tesp corn flour

Method:
In a large pan heat oil, fry ginger garlic, add the crabs and cook for 10 minutes, turning it to cook evenly. Next add the sauces, stock, tomato puree and rest of the ingredients and cook for further 5 minutes. Dissolve the corn flour in a table spoon of cold water and add to the sauce to thicken it. Finally add the spring onions and coriander leaves.

niroshan84515
08-09-2008, 07:19 PM
elazzzz..... r u a chef:P

jop
08-09-2008, 07:20 PM
Savoury Rice Noodles

Ingredients:
1.savoury rice packet one
2.chinese noodles packet one
3.75G white onion
4.small bag of dwarf carrots
5.one chubby stem of leaks
1.one fresh 50G tamato
6.Fwe pods of Green chillies
7.3-4 ounces of vegetable oil
8.powderd pepper
9.chicken seasoning powder
10.salt 1/2 TS
lemon juice
vanilla essence.

Method:
boil savory rice packet until rice is dry
but moist.use the common sense and boil
noodles just the amount equel to the
rice volume. put drain any excess of
water put them on a choppin board and chop the
noodles with a chopping knife repeatedly
until noodles are seen in short sticks.
mix and churn rice and noodles until the
mixture is one uniform bowl of food.
put it away after salt,adequate pepper,
and chicke seasonings are added.Please use
your tongue taste buds as the barometer of taste.
now go ahead and chop onion
[1/2 0f the onion],3-4 green chillies,leaks,
[split cut and washed],few carrots and tomato.put these
choped items in a blender and smash them
into a mixture of smaller pieces, short of
making a paste.
put oil in the pan and saute the veg mixture
until it sizzles. add rice/noodles mixture
into it and continue to mix them over
until you see a uniform mixture. add
now 1/2 a tea spoon of vanilla to give an aroma.
this rice/noodles dish is available at authentic
restaurantes in popular colors like greeen,
yellow and orange by adding respective food
coloring.

jop
08-09-2008, 07:21 PM
Pan Fried Prawns Sri Lankan Style

Ingredients: (For the marinade)
75g onion
2 sour limes
2 tbsp ginger garlic paste
2 green chillies ground to a paste
1 orange
2 tesp cumin coriander powder
2 tesp mixed curry powder
½ tesp turmeric powder
a pinch of sugar
salt
pepper

Method:
Extract orange juice sour lime juice and onion juice.

Shell clean devein and wash the prawns. Drain and pat dry. mix all the ingredients for the marinade except butter well and apply to the prawns. Keep them aside for marinating for four hours.

Melt butter in a non-stick pan and fry the prawns on a low heat till cooked and light brown in color. Serve hot. Serves four.

jop
08-09-2008, 07:22 PM
Bandakka Thel Dala - Deviled Okra

Bandakka Thel Dala (bundakka) - Deviled Okra

Yeild: 2

Ingredients:
1/2 lb Bandakka (Okra, Ladies Fingers)
1 tbs Chillie Powder
1 tbs. Maldive Fish
2 medium onions sliced
2 tbs cooking oil
1 tsp. of sugar
Salt to taste

Method:
Cut the Bandakka into small pieces(3cm). Add chillie powder and salt. Mix well and set aside. Heat oil in a pan, add the onions and the maldive fish and cook for about 5 minutes. Add the Bandakka and cook untill they have a ‘fried’ appearance. Then add 1 tea spoon of sugar and mix for the final touch.

jop
08-09-2008, 07:23 PM
Lampries

Ingredients needed :-
1.5 measures of rice
onions
cloves
25 pepper corns
15 cardomams ( powdered )
salt
rampe
curry leaves
coconut milk
ghee oil

Method :-
1. Put 1 tablespoon ghee to pan.
2. To that add crushed cardomoms & cloves,cinnamon .
3. Add onions & curry leaves, rampe, sera.
4. Now put the strained & washed rice to that temper.
(For 1 tin of rice put 2.5 tins of chicken stock)
5. Add a little salt to the rice
6. Now cover & cook & take off fire.
7. When the rice & other related lumpries curries are cooked have ready pieces of plaintain leaves , 14"*12" , & make it stiff by holding it to fire.
8. Put about 3 tbs of rice on each leaf, & pour thick coconut milk over the rice, arrange a little meat curry, & a few frickkadels (little cutlets).
9. Fold up the plaintain leaf making them into neat oblong parcels & fasten the two ends with a piece of string.
10 .Bake in the oven in moderately hot temperature for 30 mintues.

Pls note :- 1.5 measures of rice is sufficient for 24 lampries. Before using the plaintain leaves they must be washed & wiped & warmed over fire.

Related items for the Lumpries will be: Brinjals curry, Seeni Sambol, Frickkadels,a meat curry (chicken or mutton)

jop
08-09-2008, 07:23 PM
Fish Curry with Lemon Grass

FISH CURRY WITH LEMON GRASS

Ingredients:
1kg boneless fish fillets
3 large onion sliced
4 cloves garlic crushed
2 tablespoon chopped fresh ginger
1 teaspoon ground turmeric
1 tablespoon chopped fresh lemon grass
2 tablespoon brown vinegar
1 tablespoon fish sauce
1/2 cup water
2 medium tomatoes, chopped
2 tablespoon chopped fresh coriander
1/4 cup oil

Method:
1: Cut fish into strips. Heat oil in large frying pan, add fish, stir over medium heat for few minutes or until fish is firm. Remove from heat; keep warm.
2: Add onions and garlic to same pan, stir over medium heat for about 5 minutes or until onions are soft.
3: Stir in ginger, turmeric, lemon grass, vinegar and fish sauce. Bring to boil, reduce heat, simmer, uncovered, for 3 minute
4: Stir in fish and water, bring to boil, reduce heat, simmer, uncovered for about 5 minutes or until fish is tender. Stir in tomatoes, cook over low heat until mixture is heated through Serve sprinkled with coriander.

jop
08-09-2008, 07:24 PM
Sri Lankan Vegetable Curry

Ingredients:
3 Medium Green Chiles - finely chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Turmeric
1 Stick Cinnamon
3 Cloves Garlic - finely chopped
1 Teaspoon Ginger - finely chopped
1 Teaspoon Lemongrass
Salt - to taste
3 Cups Coconut Milk
2 Cups Water
4 Cups Vegetables - sliced

Method:
In soup pot, combine chiles, onion, turmeric, cinnamon, garlic, ginger, lemongrass, 1 cup coconkut milk, water, and salt. Simmer 10 minutes. Add vegetables and cook until tender. Add remaining coconut milk. Simmer 5 mintues Serve over rice.

NOTES : suggested : beans cabbage, green beans, okra, potatoes, yellow pumpkin, any hard squash, tomatoes.

jop
08-09-2008, 07:24 PM
Spicy Prawns with Tomatoes

Spicy Prawns (Shrimps) with Tomatoes

Ingredients:
3 Large Tomatoes - finely chopped
1 Teaspoon Cider Vinegar
Salt - to taste
1 Tablespoon Ground Chili Peppers - any kind
3 Tablespoons Olive Oil
1 Large Onion - sliced
1 Pound Large Shrimp
2 Tablespoons Cornstarch
2 Tablespoons Parsley - finely chopped
4 Medium Green Chile - finely chopped
Salt And Pepper - to taste

Method:
In medium saucepan, combine tomatoes, vinegar, salt, and ground chiles. Simmer for 15 minutes and set aside. In skillet, heat oil and brown onions. Add shrimp and cornstarch and cook until prawns are pink. Add this mixture to the tomato mixture along with the parsley and green chiles. Season with salt and pepper. Cook until heated through. Serve over rice.

jop
08-09-2008, 07:25 PM
Dry Mutton Curry

Dry Mutton Curry

INGREDIENTS:
2 large onions, chopped
3 cloves garlic, crushed
2 tablespoon oil
1 table spoon grated fresh ginger
1/2 teaspoon chili powder
1 teaspoon ground turmeric
2 tablespoon chopped fresh lemon grass
1 1/4 cups water
1 1/2 mutton, cubed

METHOD:
1: Heat oil in large frying pan, add onions, garlic, ginger, turmeric ,chili and lemon grass, stir over heat for 3 minutes or until onions are soft.
2: Stir in mutton ,stir over high heat for about 4 minutes or until mutton is browned all over.
3: Stir in water, bring to boil, reduce heat, simmer, covered for about 1 1/2 hours, or mutton is tender.
4: Remove lid, stir over high heat until liquid has evaporated.

jop
08-09-2008, 07:27 PM
Mixed Vegetable Chutney

Ingredients:
1 oz tamarind pods
2 tbsp oil
1 tesp mustard seeds
1 small onion peeled and diced
1 medium sweet potato peeled and diced
1 carrot peeled and diced
2 oz sweet corn
2 lb tomatoes skinned and chopped
1 tesp salt
1 tesp chilli powder
½ tesp ground turmeric
2 oz fresh ginger root peeled and grated
3 tbsp soft brown sugar
1/3 pint malt vinegar
4 oz sultanas and raisins
3 floz water
½ cucumber chopped and juice discarded

Method:
Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Heat the oil in a pan and fry the mustard seeds. When they begin to crackle add the onion, sweet potato, carrot and sweetcorn, and fry for 4-5 minutes. Add the tomatoes, salt and chilli powder cover and simmer until the tomatoes are soft. Stir in the turmeric, grated ginger, sugar, vinegar, tamarind pulp, raisins and sultanas. Gently simmer until the sugar syrup is thick and the vegetables are tender adding a little water if necessary. Add the cucumber and simmer for 1 minutes. Allow to cool.

jop
08-09-2008, 07:28 PM
Green Chutney

Ingredients:
2 oz tamarind pods
6 oz fresh or desiccated coconut
4-6 large sprigs of coriander
1-2 green chillies seeded and roughly chopped
1 oz fresh ginger root peeled
1 tesp cumin seeds
1 tesp salt
1 small onion peeled and finely chopped

Method:
Soak the tamarind pods in two teacups of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp.

Grind the coconut, coriander leaves, chilli, ginger, cumin seeds and tamarind pulp to a smooth paste. Add salt and stir in the chopped onion.

jop
08-09-2008, 07:28 PM
Coriander Chutney

Ingredients:
2 oz tamarind pods
1 small onion peeled and sliced
8-10 large sprigs of coriander leaves
1 oz fresh ginger root peeled and chopped
2 tesp cumin seeds
5-6 sprigs mint leaves
2 tbsp sugar
1-2 green chillis seeded and roughly chopped
½ tesp salt

Method
Soak the tamarind pods in two teacups of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Place all the ingredients in a blender and blend until smooth. Taste and add more sugar or salt if necessary.

jop
08-09-2008, 07:28 PM
Mango Chutney

Ingredients:
6 green mangoes
2 tesp salt
3-4 red chillies, roughly chopped or 2 tesp chilli powder
½ pint malt vinegar
14 oz sugar
1-1½ oz fresh ginger root peeled and chopped
4 oz mixed unsalted nuts and raising roughly chopped

Method:
Peel the mangoes and grate the flesh into a bowl. Sprinkle with 2 tsp of salt and set aside for 30 minutes.

Grind either the chillies or mix the chilli powder with a little of the vinegar to a fine paste. Place the remaining vinegar in a pan, add the sugar and gently simmer, stirring, until the sugar dissolves. Squeeze the grated mangoes with the back of a spoon to extract the juice, and discard. Add the mango flesh to the pan and gently simmer for a further 5-6 minutes. Add the ginger and the chilli paste and mix well. Cook for 10-12 minutes.

Taste and add a pinch of salt. Stir in the chopped nuts and raising and cook for 4 minutes. Remove from the heat and allow to cool Bottle in airtight jars with vinegar-proof tops.

jop
08-09-2008, 07:29 PM
Mint Sambol

Mint Sambol - Mint Sauce

Ingredients:
30 to 40 mint leaves washed well
4 to 5 small hot green chillies
2 teaspoons sugar
1 cup grated Coconut
2 Cloves Garlic
1/2 inch piece Ginger
3 red Onions
Lime juice and Salt to taste

Method:
Grind all ingredients to a fine paste in food processor or grinder.

jop
08-09-2008, 07:29 PM
Isso Badhuma

Ingredients:
2 tbsp oil
1 onion peeled and diced
1lb peeled prawns
3 garlic cloves, peeled and crushed
1 ½ tbsp curry powder
1 ½ tbsp chili powder
½ tbsp turmeric
salt
1/3 pint coconut milk or water

To Garnish:
1-2 green chilies, seeded and very finely chopped
2-3 sprigs of coriander leaves, chopped
lemon juice
1-2 tomatoes sliced

Method:
Heat the oil in a pan and gently fry the onion until tender. Add the prawns and continue frying until dry. Add the garlic, curry powder, chili powder and turmeric, stir well and fry for 30 seconds. Add salt and the water. Cover and cook gently for 10-15 minutes until dry. Garnish with the chopped chili and coriander leaves, sprinkle with lemon juice to taste and arrange the tomato slices on top. Serve as a side dish with both rice and bread

jop
08-09-2008, 07:30 PM
Prawn Curry Tomato Special

Ingredients:
2-3 tbsp oil
2 onions, peeled and cut into cubes
1x1" stick cinnamon
2 bay leaves
1lb peeled prawns rinsed and drained
5-6 garlic cloves, peeled and crushed
1oz fresh ginger root, peeled and crushed or 1 tsp ground ginger
1 tsp chili powder
1 ½ tbsp ground cumin
1 tbsp ground coriander
8oz can of tomatoes or 3 tomatoes skinned and chopped
1tbsp curry powder
4oz green pepper cored, seeded and finely chopped

To Garnish:
1-2 green chilies seeded and very finely chopped
1-2 sprigs of coriander leaves, chopped

Method:
Heat the oil in a large saucepan and fry the onion until just tender. Add the cinnamon and the bay-leaves, fry for 15 seconds, then add the prawns. Stir over the heat for 30 seconds. Stir in the garlic, ginger, chili, cumin and the coriander. Fry for 30 seconds add the tomatoes and curry powder and mix well. Add salt, cover and simmer gently for at least 15 minutes until the prawns are cooked. Stir in a little water if necessary and add the green pepper a few minutes before removing from the heat. Garnish with the chopped chilies and coriander leave. Serve as a mian dish with rice or bread.

jop
08-09-2008, 07:30 PM
Broccoli Mallung

Broccoli Mallung - Broccoli Stir Fried Salad

Ingredients: (Serving Size: 4)
3 Tablespoons Butter
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
1/4 Cup Dried Shrimp - optional
2 Teaspoons Ground Red Chile Powder
1/2 Teaspoon Turmeric
1/2 Teaspoon Cumin
1/2 Cup Coconut Milk
2 Large Broccoli Stalks - finely chopped
Salt - to taste

Method:
Heat oil in large skillet. Add onion, garlic and dried shrimp. Saute 5 mins. Add chile powder, turmeric and cumin, saute 1 min. Add coconut milk, bring to boil. Add broccoli and salt, cook uncovered 5 minutes.

jop
08-09-2008, 07:31 PM
Tamarind Chicken And White Curry Sauce

Ingredients: (Serving Size: 4)
8 Small Jalapeno -- chopped
4 New Mexico Green Chiles -- roasted
1 Teaspoon Cayenne
1/2 Cup Tamarind Pulp
1 Cup Shallots -- chopped
5 Cloves Garlic -- chopped
2 Tablespoons Fresh Ginger Root -- chopped
3 Tablespoons Olive Oil
4 Large Chicken Breasts -- cubed
1 1/2 Cups Unsweetened Coconut Milk

Method:
Soak tamarind pulp in 3 cups boiling water for 2 hours. mash then strain. Discard pulp and save juice. saute jalapeno, garlic, shallots and ginger in oil until soft. add cayenne and chicken. mix well. add coconut milk. bring to boil. reduce heat. cover, simmer 30 minutes stirring occasionally. add other chiles and cook for 5 more minutes. remove cover. add tamarind liquid. cook another 10 minutes until thickened. serve over rice.

jop
08-09-2008, 07:31 PM
Bonchi Theldala

Bonchi Theldala - Stir Fried Beans with Onions

Ingredients:
60g ghee
1/2 cup water
1 teaspoon black mustard seeds 130g can corn kernels, drained
2 tablespoon peeled split mung beans
1/2 cup coconut
1 small onion
chopped
1 1/2 tablespoon lemon juice
1 teaspoon finely chopped fresh ginger
500g green beans
1/2 teaspoon cayenne pepper
1 medium red pepper sliced

Method:
1: Melt gee in large frying pan, add seeds, stir over medium heat for about 2 minutes or until seeds begin to pop.
2: Stir in mung beans, onion and ginger, stir over medium heat for about 2 minutes or until onions are soft.
3: Stir in cayenne, beans, pepper and water, stir over medium heat for about 3 minutes or until beans are tender.
4: Stir in corn, coconut and juice, stir over high heat for about1 minute or until heated through.

jop
08-09-2008, 07:32 PM
Prawns and Lemon Grass Curry

Ingredients: (Serves 4)
1kg uncooked king prawns
1/4 teaspoon chili powder
1/4 cup lemon juice
1 teaspoon black mustard
1/4 cider vinegar
1 tablespoon grated fresh ginger
15g ghee
1 teaspoon brown sugar
1 tablespoon oil
1 tablespoon tomato paste
2 cloves garlic crushed
2 teaspoon plain flour
1 medium onion chopped
1/4 cup water
1/2 teaspoon ground turmeric
410g can tomato
1 teaspoon ground cumin

Method:
1: Shell and Devin prawns, leaving tails intact.
2: Combine prawns, juice and vinegar in medium bowl, cover, refrigerate for 30 minutes.
3: Heat ghee and oil in medium saucepan, add garlic and onion. stir over medium heat for about 2 minutes or until onion are soft.
4: Stir in cumin, turmeric, chili powder, seeds, ginger and sugar, stir over medium heat forabout1 minute or until seeds begin to pop.
5: Add paste, then blended flour and water. stir in untrained crushed tomatoes, bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until mixture thickens slightly.
6: Add prawn mixture, stir over medium heat forabout4 minutes or until prawns are tender.

jop
08-09-2008, 07:32 PM
Creamy Chicken and Basil Curry

Ingredients: (for Green Curry Paste)
8 small fresh green chilies
1 teaspoon caraway seeds
3 cloves garlic 1 teaspoon ground turmeric
2 stalks fresh lemon grass
1 teaspoon shrimp paste
3 fresh coriander roots and stems
1 table spoon water
2 teaspoons grated lime rind
1 tablespoon fish sauce
400ml cans coconut milk
1/4 cup chopped basil leaves

Method:
1: cut chicken into 1cm strips
2: Heat oil in a small saucepan, add 2 tablespoons green curry paste, stir over high heat for1 minute. Add chicken to pan, stir over medium heat for about 3 minutes or unstill chicken is well coated in curry paste and lightly browned all over.
3: Stir in coconut milk, bring to boil, reduce heat, simmer, uncovered, for about 3 minute is thick. Stir in fish sauce and basil.
4: Green curry paste: Roughly chop chills, garlic, lemon grass and coriander; blend or process with rind ,seeds, turmeric, paste and water until finely chopped.

jop
08-09-2008, 07:32 PM
Kakuluwo Uyala - Crab Curry


Ingredients:
3 md Size crabs
50 g Shallots
2 Green chillies
3 Cloves garlic
3 sl Ginger
25 g Coconut
1/2 ts Turmeric
1/2 ts Fenugreek
1/2 ts Chilli powder
2 ts Paprika
5 Cm cinnamon stick
25 g Curry powder
-sprig curry leaves
50 g Coriander leaves
250 ml Thin coconut milk
250 ml Thick coconut milk
-juice 1 lime
1 t Salt
2 ts Ground rice

Method:
Place crabs in boiling water for 5 minutes, then remove and clean.
Break the crab into desired portions and crush the shell a bit so flesh
can be more easily removed. Slice the shallots and chillies, grind garlic
and ginger and grate the coconut. Place the crab in a pan and add the
shallots, chillies, garlic, ginger, turmeric, fenugreek, chilli powder,
paprika powder, cinnamon stick, curry powder, curry leaves, coriander
leaves and thin coconut milk and cook until crabs are done. Mix the
thick coconut milk with the lime juice, salt, grated coconut and the ground
rice and add to the pan. Stir and simmer for approximately 10 minutes.
Remove the cinnamon stick before serving.

jop
08-09-2008, 07:33 PM
Fried Rice (Sri Lankan style)

Ingredients:
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Method:
Cooking the Rice

Add the butter to the saucepan and heat for a minute at low heat. Add the rice and water. A easy way of measuring the right amount of water would be to add the rice, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger (a little less is also fine). Add salt and turmeric and bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for 15-20 minutes. The rice should be ready by then.

The other stuff (to be done while rice is cooking)

Add oil to a large pan and heat. Fry the shrimps until brown (well done). Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves cinnamon and lemon grass and fry for about 5 minutes or until onions are a brown color. Remove from fire and wait for rice. Finally when the rice is ready add the rice, shrimp and the rest and mix well and maybe heat for about 3-5 minutes.

The flavor is enhanced if the mixed rice is kept (refrigerated) for about 6 hours and then reheated (microwave) prior to serving.

jop
08-09-2008, 07:33 PM
Sri Lankan Style Noodles

Ingredients:
1pack Egg Noodles
1/4 lb lb grated carrots
1/4 lb French Cut Beans
1/4 lb Diced cabbage
2 eggs
1 onion
2 tomatoes
1/4 lb butter (or margarine)
to taste salt

Method:
Thaw the beans and remove any excess water using a paper towel Add the noodles to boiling water and leave for 2 minutes. Take out and allow excess water to drain.

Add a little butter and fry the eggs. Stir while frying them to break into small pieces. Remove the egg and place in a dish to be used later. Add butter to a large pan at medium heat. Add the onions first and fry for 1-2 minutes until brown. Then add all the vegetables and fry for 3 minutes. Add salt. Mix in the noodles and the fried egg.

jop
08-09-2008, 07:34 PM
Tin Mackerel Teldala (sautéd )

Ingredients:
1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers sliced(not bell peppers)
2 (large) onions julienned
2 cloves Garlic chopped
3 teaspoons Crushed dried Red Pepper
1 tablespoon Lime Juice
5 tablespoons oil
1/2 teaspoons Black Pepper
to taste salt

Method:
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Heat the oil, in a large saucepan at medium heat. Add the onions and garlic, and sauté until the onions are brown. Then add green chilis, crushed red pepper, black pepper and the salt. Mix very well, and cook for another 2 minutes. Add fish the mixed well, taking care not to break up the fish too much. Keep another 2 minutes. Take off the heat, add lime juice to taste (add lemon or vinegar if you don't have lime).

jop
08-09-2008, 07:34 PM
Tin Mackerel Curry

Ingredients:
1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers (not bell peppers)
1 (small) onion diced
2 cloves Garlic chopped
1 Tomato diced
2 teaspoons Red Pepper powder
1 teaspoons Curry Powder
1 tin coconut milk (13 oz)
to taste salt and pinch of black pepper

Method:
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Add all ingredients into a pot and cook at medium heat for about 5 minutes. Then add fish, reduce heat cook for another 3-4 minutes. Take off the stove and its heat ready to eat.

jop
08-09-2008, 07:35 PM
Green Banana (Plaintains) curry

Green Banana curry (Plaintains)
(Alukehelkan Uyala)

Ingredients:
2 Plaintains (the cookable variety)
1/4 cup oil
1/4 cup milk (coconut or dairy)
2 tblspns unroasted curry powder
1/2 tblspn mustard
1 tspn turmeric
1 onion
to taste salt
1 tspn sugar
1 tblspn lime juice (or vinegar)

Method:
Peel skin of banana using a knife. Cut into thin slices.

Fry sliced banana in oil until a light brown color. Once banana have fried remove and place on paper towels to remove any excess oil.

Add milk, curry powder, mustard, turmeric, onion, salt, sugar and vinegar into a pot and bring to boil at low heat. Then add the fried banana and cook for 2 minutes at low heat.

jop
08-09-2008, 07:35 PM
Spicy Onions

Ingredients:
1lb onions
1/2 cup oil
4 tspspns red pepper powder
4 tspns Small Dried Shrimp (optional)
3 tspns vinegar
2 tspns sugar
to taste salt
1 clove garlic
1 green pepper
pinch cinnamon (optional)
1 piece lemon grass (optional)

Method:
Slice onions. Dice green pepper and clove of garlic.

Add onions to oil in a pan at medium heat. Allow onions to fry until light brown in color. Then add the red pepper, diced green pepper, garlic, cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally add vinegar, sugar and cinnamon and leave at low heat for 2 minutes.

jop
08-09-2008, 07:35 PM
Potato Curry (Ala Curry)

Ingredients:
1 lb potatoes
1cup milk (Dairy or Coconut)
2 tblspns mustard
2 tblspns unroasted curry powder
1 tspns turmeric powder
1 onion
1 green pepper
to taste salt
pinch lemon grass

Method:
Boil potatoes and remove off skin. Cut potatoes into cubes. Dice onions and green pepper.

Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add oil to a different pan at medium heat. Temper onions and green pepper for a minute. Add the contents of the first pot and bring to boil again.

jop
08-09-2008, 07:35 PM
Fried Green Beans Curry

Ingredients:
1/2 lb frozen french beans
2 tblspns oil
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 onion
1 clove garlic
to taste salt
pinch cinnamon
Thaw beans. Dice onions and clove of garlic.

Method:
Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

jop
08-09-2008, 07:36 PM
Okra Curry

Okra Curry (Dry)

Ingredients
1 lb packet Frozen Okra
4-5 tblsspns oil
2 tbspns mustard
1tblspns unroasted curry powder
1 tblspns turmeric
1 onion
1 green pepper
pinch cinnamon
to taste salt
1tblsspn sugar
1 tblspn lime

Method:
Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

jop
08-09-2008, 07:37 PM
Beet Salad

Ingredients:
1Can Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder
to taste salt
1 tblspn lime juice

Method:
Slice onions and green pepper and tomatoes.
Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

jop
08-09-2008, 07:37 PM
Mallun

Mallun (Spinach with dried Coconut)

Ingredients:
12 oz Frozen Chopped Spinach/or Collard Greens/or Chopped Kale
1-2 ozs Desiccated Coconut
1 Onion
1 tablspn Lime Juice
2 tblspns oil
1 tblspn Red Pepper Powder (optional)
1-2 oz Small Dried Shrimp (available at Oriental Grocery Store)(optional)

Method:
Thaw spinach and squeeze out excess water. Dice onion. Dice shrimp if fresh shrimp is used.

Heat oil in pan at medium heat. Add shrimp and onions and fry for 1-2 minutes. Add spinach and mix well. Immediately add lime juice, salt and red pepper. Stir in pan for a 2 minutes at medium heat. Mix in desiccated coconut and heat for 2 minutes.

jop
08-09-2008, 07:38 PM
Spinach with Lentils

Ingredients:
1lb Fresh Spinach (or Frozen chopped 12 oz package)
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Method:
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper.

Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

jop
08-09-2008, 07:38 PM
Spicy Fish Curry

Fish Curry (Hot & Spicy)

Ingredients:
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic

Method:
Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes

jop
08-09-2008, 07:38 PM
Spicy Chicken Curry

Ingredients:
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime)
to taste Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblsps Oil

Method:
Cut the chicken into small pieces and wash well. Dice onions. Cut the garlic into small pieces.

Add the chicken, spices, vinegar and salt and mix well. Allow to marinate for some time (optional). Place on very low fire and heat for some time. After about 10 minutes the heat may be increased to a slow heat. Cook for 20 minutes. 5 minutes before taking down add the milk.

jop
08-09-2008, 07:39 PM
Egg plant curry

Ingredients:
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Dairy)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion

Method:
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

jop
08-09-2008, 07:39 PM
Yellow Fish curry (not spicy)

Ingredients:
1Lb King fish (or Salmon or Tuna or Shark or Scallops)

2 cups coconut milk
3 cups water
1 onion
2tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice

Method:
Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.

jop
08-09-2008, 07:39 PM
Cucumber salad (to accompany curries)

Ingredients:
1 cucumber
1 onion
2 small green peppers
1 tomato
1 tsps Black pepper powder
to taste salt
pinch sugar
1 tsp lemon (or lime) juice

Method:
Slice cucumber, onions, green pepper and tomato. Put into a plastic bag and add lemon juice, salt, sugar and black pepper powder.

jop
08-09-2008, 07:40 PM
Spicy Potatoes

Ingredients:
1lb potatoes

1 onion
2 tsps Hot pepper powder
2 tblsps Oil
1 clove (tsp) Garlic (powder)
1 tsp salt
1 tsp sugar
1 tsp mustard
2 small green peppers

Method:
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.

To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes.

jop
08-09-2008, 07:40 PM
Mutton Rice Soup

Ingredients:
4 oz rice
1 lb mutton
4 c water
3 large onions
15 peppercorns
4 cloves
Salt to taste

Method:
Soak rice overnight; wash, then drain. Clean, wash, and cut mutton into small pieces. Boil water, add mutton. When the water boils again, add rice, onions, peppercorns, and cloves. Again bring to a boil, then simmer slowly for 2 hours till meat and rice ave very well cooked. Add salt and serve hot.

jop
08-09-2008, 07:40 PM
Ceylon Tea Butter Sauce for Western Food

Yield: 1 Servings

Ingredients:
1 md Shallot; chopped (1 1/2 tb)
2/3 c Ceylon Tea-Infused Vinegar (see recipe)
1/4 ts Salt; (scant)
1/8 ts Ground white pepper
3 tb Heavy cream
14 tb Unsalted butter; in pieces

Method:
1. Combine the shallot, vinegar, salt, and pepper in a non aluminum saucepan and reduce over medium-high heat until almost dry. Add the cream and reduce by one third. Then, whisking constantly, whisk in the pieces of butter a few at a time, adding more as the butter is emulsified into the sauce, and bring just to a boil. Remove from the heat. Use immediately or keep warm for up to 2 hours in a thermos.
2. Serve with Sole Steamed on a Bed of Ceylon Tea.
3. CEYLON TEA-INFUSED VINEGAR: 7 c White wine vinegar; 8 Ceylon tea bags.
4. Bring the vinegar to a boil in a non aluminum pot. Add the tea bags, cover, and remove from the heat. Let cool. Store in sealed bottled or jars.
5. Use with Ceylon Tea Butter Sauce and Warm Scallop Salad with Lamb's Lettuce.

jop
08-09-2008, 07:41 PM
Vevara - Sweet Snack

Ingredients:
1 egg yolk
6-10 oz coconut milk
1/2 lb roasted rice flour
1 tsp salt
1/4 c sugar
4 oz sugar syrup
Water

Method:
Beat egg yolk very well; mix with coconut milk and beat again. Add rice flour to it. Knead mixture into a smooth dough. Form different shapes like cookies and deep-fry.

Boil sugar and water until sugar syrup is thick. Dip fried vevara in sugar syrup; drain and allow to dry.

NOTE: Vevaras can be stored in an airtight can for one day and can be deep-fried a second time before dropping into the sugar syrup.

jop
08-09-2008, 07:41 PM
Kiri Aluwa - Sri Lankan Milk Toffee

Ingredients:
1 cn Milk, condensed
25 ml -water
350 g Sugar
2 Cardamom
1 ts Vanilla

Method:
Dissolve the condensed milk and water over a low heat. Add the sugar and continue to stir constantly until the mixture starts to crystallize and leave the sides of the pan. Crush the cardamoms. Pour the vanilla essence into the pan, add the cardamoms and mix well. Spread the mixture on a buttered dish, into small diamond or square shapes and separate when cool.

jop
08-09-2008, 07:42 PM
Kiri Dodol - cashew nuts & jaggery sweets

Ingredients:
250 g Flour, rice
50 g Cashew nuts
225 g Jaggery
1/4 ts Cinnamon, ground
250 ml Coconut milk, thick
-pinch salt

Method:
Sieve the flour into a bowl. Chop the cashew nuts and grate the jaggery. Add the cinnamon and salt to the flour and mix well in. Gradually add the palm sugar and coconut milk and mix thoroughly. Place mixture in a pan and cook over a medium heat, stirring all the time, until it thickens. Add the cashew nuts, mix well, then turn onto a flat, buttered dish. Smooth the surface and when cool cut into diamond shaped pieces.

jop
08-09-2008, 07:43 PM
Chicken Mulligatawny - a chicken soup

Ingredients:
1 Steaming chicken
10 c Water
2 t Salt
1/2 t Whole black peppercorns
Few celery leaves
2 md Onions
4 Whole cloves
1 T Ground coriander
1 t Ground cummin
1 t Ground fennel
1/2 t Grounf turmeric
2 Cloves garlic,chopped
1 t Finely grated ginger
1 5cm stick cinnamon
500 g Ripe tomatoes, diced
2 t Ghee
10 Curry leaves
1 c Thick coconut milk
Lemon juice to taste

Method:
Cut chicken into joints and put into a large saucepan with sufficient
water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled
and stuck with the whole cloves. Bring to the boil on high heat, then turn
heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,
turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further
hour or until chicken is tender.

Strain stock into a large bowl. When chicken is cool enough to handle, cut
hald the flesh into dice and return to the stock.

Slice the remaining onion. Wash out pan in which chicken cooked, dry it
well and in it heat the ghee. Fry the curry leaves and sliced onion until
the onion is well browned, then pour stock into pan and let it come to the
boil. Reduce heat, stir in coconut milk and when soup returns to simmering
point again remove from heat. Taste and add lemon juice to sharpen the
flavour. If necessary add more salt. Serve hot.

jop
08-09-2008, 07:43 PM
Uru Mus Roast (uuru mas)- Roast Pork Sri Lankan Style

Yield: 1 Servings

Ingredients:
750 g pork, lean
3 cardamom
3 clove
4 pepper, blackcorns
3 garlic cloves
3 sl ginger
2 onion
2 chile, fresh
50 ml vinegar
1 ts salt
5 cg cinnamon stick
1 ts curry powder
50 ml oil
1 curry leaf sprigs

Method:
Wash the pork and place in a pan. Crush the cardamoms and
cloves and grind peppercorns, garlic and ginger. Slice the onions and
chiles. Prick the pork all over with a fork, then add the cardamoms,
cloves, garlic, ginger, vinegar, salt, pepper, cinnamon stick and
curry powder and leave to marinate for 1 hour. Cover the pan and cook
over a medium heat until the pork is tender. Remove the pork and
gravy to a bowl. Heat the oil and stir fry the curry leaves and onion
for 2-3 minutes. Place the meat back into the pan together with the
gravy and cook for a few minutes Discard the cinnamon stick, then
slice the meat and garnish with sliced chiles.

jop
08-09-2008, 07:44 PM
Uru Mus Miris Badun (uuru mas)- Devilled Pork

Yield: 1 Servings

Ingredients:
450 g pork
1 onion
2 chile, fresh
2 garlic cloves
2 sl ginger
2 cardamom
2 clove water
1 ts chile powder
50 ml vinegar
1/2 ts turmeric
1/2 ts fenugreek
1 ts salt
25 ml chile sauce

Method:
Wash the pork and cut into 2 cm cubes. Slice the onion and chiles,
crush garlic, ginger, cardamoms and cloves. Place the pork in a
pan, cover with the water and add the garlic, ginger, cardamoms,
cloves, chile powder, vinegar, turmeric, fenugreek and salt. Mix
well. Bring to the boil, then reduce heat and simmer until the pork
is tender. Add the onion and chile and cook until soft. Stir in the
chile sauce prior to serving.

jop
08-09-2008, 07:44 PM
Sri Lankan Mango Chutney

Yield: 1 Servings

Ingredients:
225 g mangoes
100 g sugar
2 garlic cloves
3 sl ginger
2 ts mustard seeds
2 clove
2 cardamom
75 ml vinegar
1/2 ts chile powder
1/4 ts salt
50 g sultanas

Method:
Peel and slice the mangoes and place in a bowl for 3 hours with half
the sugar. Crush the garlic, ginger and mustard seeds together and
crush the cardamoms and cloves. Mix all these ingredients together
and add the vinegar, chile powder and salt. Put in a pan, add the
remaining sugar and cook for 10- 15 minutes. Add mango slices, mix
well and cook for a further 10 minutes, mix well and stir in the
sultanas.

jop
08-09-2008, 07:45 PM
Mix fried Savoury Rice

Yield: 1 Servings

Ingredients:
250 g rice, basmati
1 onion
4 bacon, rashers
1 bell peppers, green
3 tomatoes
50 ml oil water, boiling
1/2 ts salt
1/2 ts cinnamon, ground
125 g peas, green; cooked

Method:
Wash and drain the rice. Chop the onion and bacon and green pepper.
Skin and chop the tomatoes. Heat the oil in a saucepan and fry the
onion and bacon for a couple of minutes until soft. Add the rice and
keep stirring for 3 minutes. Add the green pepper and tomatoes and
stir well. Pour in the boiling water together with the salt and
cinnamon and bring back to the boil. Cover the pan tightly with a
lid, reduce heat slightly and cook for 15-20 minutes until rice is
soft and the liquid has been absorbed. Fluff rice with a fork and mix
in the cooked peas.

jop
08-09-2008, 07:45 PM
Pol Dosi - Coconut Toffee (sweets)

Yield: 1 Servings

Ingredients:
225 g coconut
2 cardamom
350 g sugar water
225 g semolina
1/2 ts rose essence
1/2 ts vanilla essence
1/4 ts cinnamon, ground
1 ds food coloring, green or red

Method:
Grate the coconut and crush the cardamoms. Place the sugar and water
in a pan, stir over a medium heat and bring to the boil. Add the
semolina and continue to stir briskly until it is cooked. Add the
coconut, cardamom, rose essence, vanilla essence, cinnamon and dash
of food colouring and continue to stir until the mixture thickens.
Pour into a flat, buttered dish, cut into squares and separate when
cool.

jop
08-09-2008, 07:45 PM
Pan Piti Pol Pittu - Coconut & Flour Pittu Bread

Yield: 1 Servings

Ingredients:
250 g flour, rice
250 g coconut
1/2 ts salt water, hot
180 ml coconut milk, thick

Method:
Roast and sieve the flour well. Grate the coconut. Place the flour
in a bowl and add the salt. Slowly pour in the hot water, mixing
with your fingers as you do so until it resembles bread crumbs. Add
the grated coconut and mix well in. Place the mixture in the pittu
mould and place over a pan of boiling water until steam emerges from
the top of the pittu mould. Cover with half a coconut shell and steam
for a further 5 minutes or until done.

Note: If a pittu mould is not available, mould dough into loaf
shape, wrap in muslin and steam for about 15 minutes.

henderson
08-09-2008, 07:46 PM
wow, nice thanks.

jop
08-09-2008, 07:46 PM
Parippu Kari - Dhal Curry

Yield: 1 Servings

Ingredients:
100 g lentils
25 g onion
1 chile, dried
1 garlic cloves
25 ml oil
1 curry leaf sprigs
1/2 ts chile powder
1/4 ts coriander
300 ml coconut milk
1/2 ts salt

Method:
Wash the lentils then soak them in water for about 1 hour. Slice the
onion and chile and chop the garlic. Heat the oil and stir fry the
onion, chile, garlic and curry leaves. Drain the lentils and add to
the pan. Add the chile powder, the coriander powder and the coconut
milk. Bring to the boil and simmer until the lentils are soft. Add
salt to taste.

jop
08-09-2008, 07:46 PM
Nelum Ala Uyala - Sri Lankan Lotus Roots in a Curry

Yield: 1 Servings

Ingredients:
225 g lotus root
2 tomatoes
1 chile, fresh
25 g shallots
1 curry leaf sprigs
1/2 ts fenugreek
1/2 ts salt
250 ml coconut milk, thick
1/4 ts turmeric
1/4 ts chile powder
1/2 ts paprika
25 g ghee
1 ts curry powder

Method:
Wash and cut the lotus root into small pieces. Slice the tomatoes,
chile and shallots. Place the lotus root in a pan and add the tomato,
chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile
powder and paprika and cook for about 10 minutes In a frying pan heat
25 g ghee and when sizzling add the shallots and fry until
transparent. Pour in the lotus root curry, add the curry powder and
cook for a further 2 minutes.

jop
08-09-2008, 07:47 PM
Murukku - Deep Fried Dumpling (found in India as well)

Yield: 1 Servings

Ingredients:
250 g flour salt to taste
1/2 ts chile powder
1 coconut milk, thin
1 l oil

Method:
Mix together the flour, salt and chile powder, then add sufficient
coconut milk to make a paste which can be squeezed through a murukku
mould or through an icing syringe with a star nozzle. Leave for 1
hour then pipe the paste onto a floured board, cut into desired
lengths and make into loops. Heat the oil and deep fry until golden.
Drain and toss in salt and chile powder.

jop
08-09-2008, 07:47 PM
Achchaaru - Mixed Pickle

Yield: 1 Servings

Ingredients:
50 g chile, fresh
50 g dates
100 g shallots
50 g carrots
50 g cauliflower
50 g beans
3 garlic cloves
2 sl ginger
25 g mustard seed
300 ml vinegar, malt
1 ts salt
1/4 ts chile powder
75 g sugar

Method:
Wash the chiles and cut lengthways. stone and chop the dates
halve the shallots, peel and slice the carrots break the cauliflower
into florets and wash, string and cut the beans. Grind the garlic,
ginger and mustard seed together and mix with a tsp of vinegar Place
200 ml vinegar into a pan and bring to the boil with the salt. Add
the chiles and when vinegar boils again remove the chiles. Add the
shallots and, again when vinegar boils remove the shallots.
Continue process with all vegetables. Mix the garlic, ginger mustard
seeds, chile powder and dates together with the rest of the vinegar,
add the cooked vegetables and mix well. Stir in the sugar.

jop
08-09-2008, 07:47 PM
Frus Salad - Mixed Fruit Salad

Yield: 1 Servings

Ingredients:
2 mangoes; ripe
1 papaya; ripe
1 pineapple
2 oranges
2 bananas
1 lime, juice of
110 g sugar water
1 ts vanilla
25 ml rum

Method:
Peel and dice the mangoes, papaya and pineapple. Peel the oranges,
remove the pips and divide into sections. Peel and slice the bananas
and sprinkle the lime juice over them to prevent discoloration.
lightly mix all the fruit together in a salad bowl. Boil the sugar
and water together and when sugar has dissolved remove from the heat
and allow to cool. Add the vanilla essence and rum to the sugar syrup
and pour over the fruit salad. Leave in the refrigerator to cool
before serving.

jop
08-09-2008, 07:48 PM
Malu Hodhi (malu kirata, kiri malu)- Fish Curry

Yield: 1 Servings

Ingredients:
450 g fish
1 ts salt
1/4 ts turmeric
1 onion
2 tomatoes
4 garlic cloves
2 clove
2 cardamom
50 ml oil
1 curry leaf sprigs
1 cg cinnamon stick
1/4 ts chile powder
1 ts paprika
1 ts coriander
1 ts fennel
250 ml coconut milk
1 lime, juice of

Method:
Cut the fish into 8 pieces or as desired. Wash well, pat dry,
sprinkle with salt and turmeric and set on one side.

Slice the onion and tomatoes, crush the garlic and powder the cloves
and cardamoms. Heat the oil and when hot add the onion, garlic and
curry leaves. Add the tomatoes and cook for a couple of minutes. Add
the cinnamon stick, chile powder, paprika powder, coriander powder
and fennel and cook for a few minutes.

Pour in the coconut milk, add the fish and bring to the boil. Then
lower heat and allow to simmer until the fish is cooked. Discard the
cinnamon stick and transfer to a serving dish. Sprinkle with lime
juice before serving.

jop
08-09-2008, 07:49 PM
Kukul Mus Roast (kukul mas baduma)- Roast Chicken

Yield: 1 Servings

Ingredients:
1 3/8 kg chicken
1 garlic cloves
2 sl ginger
1/4 ts pepper, black
1/2 ts salt
1/4 ts cinnamon, ground
1/4 ts turmeric pinch ground cloves
25 ml vinegar
50 g butter

Method:
Wash and dry the chicken. Crush garlic, ginger, pepper and salt and
combine with cinnamon, turmeric. cloves, vinegar and butter. Rub this
mixture all over the chicken and allow to stand for 30 minutes.

Place the chicken in a roasting tray together with the marinade
and cook in a moderately hot over for 1
1/2 hours, basting occasionally.

jop
08-09-2008, 07:49 PM
Kadju Curry (kaju) - Cashew Nut Curry

Yield: 1 Servings

Ingredients:
225 g nuts, cashew
50 g onion
1 chile, fresh
1 1/4 ts curry powder
1/2 ts turmeric
250 ml coconut milk
1/4 ts chile powder
1 ts salt
1/2 ts fenugreek
1 curry leaf sprigs
25 ml oil

Method:
Wash the cashew nuts, then soak them in a bowl of water for a couple
of hours. Chop the onion and chile. Remove the cashew nuts from the
water, drain and place in a saucepan together with the chile, 1 tsp
of curry powder, the turmeric, coconut milk, chile powder, salt,
fenugreek and curry leaves. Bring to the boil and simmer for 5
minutes. Heat the oil in a frying pan and toss in the onion for a
couple of minutes. Add the cashew nut mixture and cook for a further
3 ~ 4 minutes then sprinkle with remaining curry powder.

jop
08-09-2008, 07:49 PM
Hathu Curry - Curried Mushrooms
Yield: 1 Servings

Ingredients:
100 g mushrooms
1 bell peppers, green
1 onion
1/2 ts salt
1 ts curry powder
1/4 ts turmeric
1/4 ts chile powder
50 ml oil

Method:
Slice the mushrooms, pepper and onion. Place in a bowl, add the salt,
curry powder, turmeric and chile powder and mix well. Heat the oil
and stir fry the mushroom mixture for 10 minutes.

Note - If this curry appears too dry add 60 ml Coconut milk, thick just prior to serving.

jop
08-09-2008, 07:50 PM
Fried Chiles

Yield: 24 Servings

Ingredients:
24 Chiles
4 tb salt
1 qt water
1 oil

Method:
Make a brine from the salt and water. Soak the chiles for an hour in
the brine. Heat a good quantity of oil. When it's very hot, deep fry
the chiles until they are crisp. Drain, salt and serve.

This is the simplest way to fix dried chiles. It is eaten as a snack with the Sri Lankan rice & curry. (just like eating Papadam)

jop
08-09-2008, 07:50 PM
Fish Mustard Curry

Yield: 1 Servings

Ingredients:
425 g fish
50 g shallots
3 garlic cloves
2 clove
2 cardamom
25 g mustard seed, ground
1 lime, juice of
50 ml oil
1 ts salt
1/4 ts turmeric
1 cg cinnamon stick
150 ml coconut milk, thin
100 ml coconut milk, thick

Method:
Cut the fish into required portions and wash well. Chop the shallots
and garlic, crush the cloves and cardamoms and mix the mustard with
the lime juice in a bowl. Heat the oil and fry the shallots and
garlic. Add the fish, cloves, cardamoms, salt, turmeric, cinnamon
stick and thin coconut milk and cook until the onions are soft. Mix
the Coconut milk, thick with the mustard and lime juice mixture and
pour into the pan. Mix well and simmer for a few minutes, then
discard the cinnamon stick and transfer to a serving dish.

jop
08-09-2008, 07:51 PM
Elu Mus Curry - (Mutton Curry)

Yield: 1 Servings

Ingredients:
900 g mutton
50 ml vinegar
1 onion
3 garlic cloves
4 sl ginger
50 ml oil
1/2 ts chile powder
2 ts paprika
1/2 ts turmeric
1/4 ts pepper, black
3 ts coriander
1 ts cumin
1/4 ts fenugreek
1 curry leaf sprigs
500 ml coconut milk
1/4 ts curry powder
1 ts salt

Method:
Cut the mutton into bite size pieces and place in a bowl. Pour on the
vinegar and leave to marinade for 30 minutes.

Chop the onion, then grind in a pestle and mortar with the garlic and
ginger. Heat the oil and fry the onion, garlic and ginger. Add the
chile powder, paprika powder, turmeric, black pepper, coriander
powder, cumin powder, fenugreek and curry leaves and stir fry for 3
minutes. Drain and remove the mutton from the marinade and add to the
pan. Fry for 5 minutes, then pour in the coconut milk together with
the marinade and bring to the boil. Cover the pan, reduce the heat
and simmer for I hour, or until mutton is cooked. Just prior to
serving sprinkle with the curry powder and add salt to taste.

jop
08-09-2008, 07:52 PM
Mas Patis - Deep Fried Beef Fiiled Pasties

Yield: 1 Servings

Ingredients:
225 g flour
40 g butter
1 egg
1/4 ts salt
25 ml lemon juice

FILLING:
225 g beef
50 g onion
2 chile, green
1 cardamom
1 clove
1 tomato
100 g boiled potato
75 ml oil
1 curry leaf sprigs
1/4 ts salt
1/4 ts pepper, black
1 ts coriander
1 ts chile powder
1/2 ts cumin
1 ts vinegar
1/2 lime, juice of
50 ml coconut milk, thick
1 l oil

Method:
Sift the flour into a bowl and rub in the butter. Separate the
egg and add the yolk to the flour along with the salt and lemon
juice. Mix in sufficient water to make a stiff dough, knead well and
put on one side for 30 minutes. Mince the beef, chop the onion and
chile, crush the cardamom and clove, dice the tomato and cube the
potato. Heat the oil, add the onion and curry leaves and fry until
the onion turns light brown. Add minced beef, chile, cardamom,
clove salt pepper, coriander powder, chile powder, cumin vinegar and
stir fry for 5 minutes. Add the tomato and potato and cook for a
further 3 minutes.

Pour in the coconut milk, bring to the boil and simmer for 5 minutes
Add lime juice. Remove from the heat and allow to cool slightly. Roll
out the pastry on a lightly floured board and, using a pastry cutter,
cut circles in the dough Beat the egg white. Place a little beef
mixture in the centre of each pastry circle, apply the beaten egg
white to the edges and fold patty in two. Seal the edges and deep fry
until golden brown. Drain well.

jop
08-09-2008, 07:53 PM
Rata Indhi (indi) Chutney - Date Chutney

Yield: 1 Servings

Ingredients:
100 g dates
3 garlic cloves
2 sl ginger
1 ts mustard seeds
2 cardamom
2 clove
100 g sugar
250 ml vinegar
1/2 ts chile powder
2 cg cinnamon stick
25 g sultanas
1/2 ts salt

Method:
Stone the dates and chop the flesh finely. Grind the garlic, ginger
and mustard seeds together and crush the cardamoms and cloves. Place
the sugar in a pan, pour on the vinegar and heat gently. When the
sugar has dissolved, add the dates, chile powder, garlic,
mustard, ginger, cardamoms, cloves and cinnamon stick and cook over
a low heat until the liquid thickens but the dates are not pulpy. Add
the sultanas and cook for a further 2 minutes, then discard the
cinnamon stick, add salt and set aside to cool.

jop
08-09-2008, 07:53 PM
Dallo Maluwa -(Stuffed Cuttle Fish Curry)

Yield: 1 Servings

Ingredients:
450 g cuttle fish
25 g onion
1 chile, fresh
1 tomato
4 garlic cloves
2 cardamom
1 clove
3 ts coriander
2 ts cumin
1 ts fenugreek
1/2 ts chile powder
1/2 ts paprika
1/2 ts turmeric
1 curry leaf sprigs
250 ml coconut milk, thin
125 ml coconut milk, thick

STUFFING:
100 g gram
2 garlic cloves
1 ts coriander
1 ts salt
1/4 ts chile powder
1/4 ts turmeric

Method:
Wash and clean the cuttle fish. Wipe dry and set on one side.

Prepare the stuffing by roasting the gram and then grinding it
coarsely. Crush the garlic and mix this, together with the gram, in a
bowl with the coriander, salt, chile powder and turmeric. Stuff the
cuttle fish with this mixture and then secure with toothpicks. Chop
onion, chile and tomato and crush the garlic, cardamoms and the
clove. Mix the onion together with the chile, tomato, garlic,
cardamom, clove, coriander powder, cumin powder, fenugreek, chile
powder, paprika powder, turmeric, curry leaves and thin coconut milk.
Put in a pan, add the stuffed cuttle fish and bring to the boil.
Reduce the heat and simmer until the cuttle fish are tender,
approximately 30 minutes. Pour in the Coconut milk, thick and cook
until the gravy thickens.

jop
08-09-2008, 07:54 PM
Curried Omelette Gravy

Yield: 1 Servings

Ingredients:
50 g onion
50 ml oil
1 curry leaf sprigs
375 ml coconut milk
1/2 ts chile powder
1 ts paprika
1/2 ts salt
1 ts turmeric
1 ts curry powder
3 ts lime juice

Method:
Prepare the Sri Lankan Omelettes, fold each into three and set on one
side.

Make the gravy by chopping the onion, then heat the oil and stir fry
onion and curry leaves for 2 minutes. Add the coconut milk, chile
powder, paprika powder, salt, turmeric and curry powder and cook
gently, stirring occasionally, until the gravy thickens.

Remove from the heat, add the omelettes and slice them. Sprinkle with
the lime juice.

jop
08-09-2008, 07:54 PM
Mas Cutlis (Beef Cutlets) - Deep Fried Meatballs

Yield: 1 Servings

Ingredients:
225 g beef
25 g salt
1/2 ts pepper, black
25 ml vinegar
450 g potato
1 onion
3 mint leaf sprigs
1 chilies, green
1 celery stalk
1 1/4 l oil
1 egg
50 g bread crumbs

Method:
Mince the beef and season with salt, pepper and vinegar. Boil and
mash the potato and chop the onion, mint leaves, chile and celery.
Heat the oil in a frying pan, add the beef and cook for 3-4 minutes
until browned. Add the onion, mint leaves, chile and celery and
cook until the onion has softened slightly. Add the mashed potato and
mix well together. Roll into small balls or flat cakes. Beat the eggs
and coat the cutlis with the egg before dipping into the bread
crumbs. Heat the oil and deep fry the cutlis until browned. Drain wel

jop
08-09-2008, 07:54 PM
Bonchi Uyala (Bonchi Kirata) - Beans in white curry

Yield: 1 Servings

Ingredients:
250 g beans
1 onion
1 chile, fresh
50 ml oil
1 curry leaf sprigs
1/4 ts chile powder
1 ts cumin
1/2 ts turmeric
75 ml coconut milk, thick

Method:
Wash and trim the beans as desired. Chop the onion and chile. Heat
the oil and fry the onion and curry leaves until fragrant. Add the
beans, chile, powder, cumin and turmeric and cook for 3 minutes. Add
the coconut milk and cook until the beans are soft.

jop
08-09-2008, 07:55 PM
Meat Ball Curry

Yield: 1 Servings

Ingredients:
450 g beef
1/4 ts pepper
1/2 ts salt
1 sl bread; thick slice
1/2 lime, juice of
2 eggs
25 g onion
2 garlic cloves
2 sl ginger
1/4 ts cinnamon
2 clove
25 g curry powder
1 l oil

GRAVY:
25 g onion
2 garlic cloves
2 ginger, fresh; slices
25 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
1/4 ts fenugreek
1/16 ml coconut milk
1 ts chile powder
1/2 ts turmeric juice
1/2 lime
1/2 ts curry powder

Method:
Mince the beef and season with the pepper and salt. Grate the bread
and moisten with the lime juice. Lightly beat 1 egg. Chop the onion,
garlic and ginger and add to the beef together with the cinnamon,
cloves, bread, beaten egg and curry powder.

Mix well together and form into small balls the size of marbles.
Beat the other egg and dip the meat balls into it. Heat the oil and
deep fry the balls until they are golden brown. Drain and set on one
side.

To make the gravy: chop onion, garlic and ginger. Heat the oil and
fry the onion, curry leaves and lemon grass Add the garlic, ginger,
fenugreek, coconut milk chile powder and turmeric and cook until the
gravy thickens stirring occasionally. Add the meat balls and simmer
for a further 3 minutes. Add the lime juice and serve with a
sprinkling of curry powder.

jop
08-09-2008, 07:55 PM
Bistake (bistaik, bisteik) - Beef Steak Saute with Onion

Yield: 1 Servings

Ingredients:
450 g beef, rump steak
2 onion
75 ml vinegar
1 ts salt
1 ts pepper, black, coarse grind
100 ml oil
1 curry leaf sprigs
2 cg cinnamon stick
1 ts mustard seed, ground
100 ml stock
1 ts sugar
1/2 ts chile powder

Method:
Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions
and chop remainder. Mix together the vinegar, salt and pepper in a
bowl and marinate beef for 1 hour.

Heat the oil in a frying pan and when hot add the curry leaves,
chopped onion and cinnamon stick. When fragrant add the beef and
marinade. Cover pan and cook over a low heat until the beef is
tender. Remove the beef and set aside.

Add the onion rings to the pan and stir fry for a couple of minutes.
Add the mustard, stock, sugar and chile powder and mix well. Put back
the beef slices and cook for a further 2-3 minutes. Remove the
cinnamon stick before serving.

jop
08-09-2008, 07:56 PM
Beef Embul (harakmasu imbul)- Sri Lankan Style Beef Stew

Yield: 1 Servings

Ingredients:
450 g beef
25 g tamarind water
1/2 ts chile powder
1/2 ts pepper, white
1 ts salt
1/2 ts turmeric
2 cg cinnamon stick
2 cg lemon grass

Method:
Wash and cut beef into 2 cm cubes. Mix tamarind with water and remove
seeds. Place tamarind water in a pan, add chile powder, pepper
powder, salt, turmeric, cinnamon stick and lemon grass and mix well.
Add beef cubes and simmer over a medium heat until the meat is tender
and the gravy has thickened. Remove the cinnamon stick before
serving.

jop
08-09-2008, 07:57 PM
Kaha Bath - Yellow Rice

Yield: 4 Servings

Ingredients:
1/2 c green chile; skinned, seeds
-removed; c
2 ts fresh ginger; peeled and
-chopped fine
1 ts black mustard seeds (i could
- only g; et brown)
3 1/4 c water
1/4 ts saffron
1 c long-grain rice; rinsed well
- (i used thai)
1 salt to taste
2 tb butter
2 oz unsalted cashew nuts
4 whole cloves
1/2 c lime juice

Method:
Pour 1/4 cup boiling water over the saffron and let soak for 10 minutes.
Cook the rice in 2 cups salted water for 10 minutes, then drain.

Heat the butter until very hot, add the ginger, mustard seeds, cashews, and
cloves and fry the mixture. stirring constantly, until the seeds begin to
burst. Add the chile, lime juice, rice, and the remaining cup of boiling
water and stir well. Pour the saffron water over the mixture and bring to a
boil, stirring once. Cover the pan tightly and bake at 350 degrees F for 20
minutes or until the liquid has been absorbed and the rice is tender. Fluff
with a fork before serving.

N.B. Be careful with amounts of water. I managed to use too much.

jop
08-09-2008, 07:57 PM
Ala Badun - Deviled Potato & Onions

Yeild: 1

Ingredients:
450 g potatoes
225 g onion
1 ts salt
1/4 ts turmeric
1 ts chile powder
1 ts paprika
100 ml oil
1 curry leaf
1/2 ts mustard seed, ground
1 cg cinnamon stick
1 ts lime juice

Method:
Boil the potatoes, peel and cut into bite size pieces Slice the onion.
Place the potato in a bowl and and add the salt, turmeric, chile
powder and paprika powder Heat the oil and when hot add the curry
leaves followed by the onion, mustard and cinnamon stick

Fry until the onions are a golden brown, then add the potato and keep
tossing with the onion until browned and heated through.

Discard the cinnamon stick and sprinkle the lime juice on top just
prior to serving.

jop
08-09-2008, 07:57 PM
Malu Badun - Fried Fish Sri Lankan Style

Yeild: 1 serving

Ingredients:
450 g fish steaks
25 g tamarind water, warm
1/2 ts turmeric
1/2 ts chile powder
1/2 ts salt
1/2 ts pepper, black
1/2 l oil

Method:
Cut the fish steaks into six pieces. Soak the tamarind in water,
remove the seeds and add to the fish together with the turmeric,
chile powder, salt and pepper.Leave to marinade for 10 minutes.

Heat the oil and fry fish until it turns brown. Remove and drain
well.

jop
08-09-2008, 07:58 PM
Deviled Chicken Wings

Yeild: 1

Ingredients:
1 lb chicken wings (to serve 2-4
-people)
2 c vegetable oil for frying
1 c cider vinegar
1 1/2 c jaggery *
2 tb chili powder
2 tb garlic; chopped
2 tb gingerroot; minced
5 cardamom seeds
5 whole cloves
1 one-inch piece cinnamon
-stick
2 ts salt

Method:
Heat the vegetable oil in a skillet. Clean the wings (disjointing if you
prefer smaller pieces--I do) and fry until golden brown. Set aside and keep
warm. In a saucepan, dissolve the jaggery or sugar in the vinegar over low
heat. Cook until it is a thick syrup, then add the chili powder, garlic,
ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder
to make it more firey to taste. Continue cooking over low heat. Add salt
and stir continually so that mixture doesn't stick to pan. Cook slowly over
low heat for 20 minutes. Blend the sauce with the wings, coating them
thoroughly, and serve hot. The cinnamon and cloves are *not* removed before
serving.

jop
08-09-2008, 07:58 PM
Lunu Thakkali Sambal (lunu thakkali sambol)- Tomato And Onion Salad

Yeild: 1

Ingredients:
3 tomatoes
1/2 onion
1/2 chile, fresh
250 ml lime juice
1/2 ts salt
1/4 ts pepper, black

Method:
Slice the tomatoes thinly and chop the onion and chile. Place in a
bowl. Add the lime juice, salt pepper and mix well.

jop
08-09-2008, 07:59 PM
Thosai (Dosai) - Black Gram And Rice Bread aslo found in India

Yeild: 1

Ingredients:
250 g black gram
1/4 ts fenugreek
25 g onion
1 chile, fresh
100 g flour, rice
250 g rice; parboiled
1 ts salt
1 pn turmeric
50 ml oil
1 curry leaf sprigs
1 ts cumin

Method:
Soak the black gram and fenugreek in water until soft. Chop the onion and
chile. Drain the gram and fenugreek and liquidize with the rice flour, rice
and sufficient water to make a batter. Add the salt and turmeric. Heat 25
ml oil and fry onion, chile, curry leaves and cumin, then add to the
batter. Reheat the pan, add a little oil and pour in batter to make a thin
pancake. When little holes appear on the thosai turn it over and cook on
the other side for a minute or two. Repeat process until all the batter is
used up.

jop
08-09-2008, 07:59 PM
Sri Lankan Fish And Lentils Soup

Ingredients:
200 g fish
2 onion
1 tomato
50 g lentils
1/2 ts coriander
1 ts cumin
1/4 ts pepper, white water
25 g ghee
1 curry leaf sprigs
2 ts lime juice

Directions:
Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish
in a pan and add half the onion, the tomato, lentils, coriander, cumin,
pepper and water. Cook over a medium heat for approximately 45 minutes,
then blend and strain the liquid. Heat the ghee and stir fry the remaining
onion and curry leaves Add to the fish soup and just prior to serving
sprinkle the soup with lime juice.

jop
08-09-2008, 07:59 PM
Thakkali Isso Curry - Prawn And Tomato Curry

Ingredients:
450 g prawns
50 g onion
4 garlic cloves
2 sl ginger
1 chile
2 tomatoes
2 clove
2 cardamom
50 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
1 ts chile powder
2 ts paprika
1 cg cinnamon stick
1/2 ts fenugreek
1 ts salt
1/2 ts turmeric
100 ml coconut milk, thin
100 ml coconut milk, thick
1 ts lime juice
1 ts curry powder

Method:
Wash, shell and de-vein the prawns. Rinse under running water and pat dry.

Chop the onion, garlic and ginger and slice the chile and tomatoes. Crush
the cloves and cardamoms.

Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic
and ginger. Cook for a couple of minutes then the tomato, chile powder,
paprika powder, cinnamon stick, fenugreek, salt and turmeric. Add the
prawns and mix well. Toss for about 5 minutes.

Pour in the thin coconut milk, blend well and cook for 5 minutes Add the
Coconut milk, thick and simmer gently for 10 minutes. Sprinkle with lime
juice and teaspoon of curry powder before serving.

jop
08-09-2008, 08:00 PM
Love Cake - Cashew And Pumpkin Cake

Ingredients:
16 eggs
675 g sugar
450 g semolina
450 g butter
900 g nuts, cashew
450 g preserves, pumpkin
1/2 nutmeg
2 cardamom
2 clove
1/2 ts cinnamon, ground
25 ml golden syrup
1 lime, zest from
25 ml vanilla essence
2 ts almond essence
3 ts rose essence

Method:
Separate the eggs and beat the yolks and sugar together in a bowl
to form a smooth cream. Dry roast the semolina and mix well with the
butter. Mince the cashew nuts, chop the pumpkin preserve, grate the nutmeg
and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the
semolina and butter mixture into the egg yolks, then fold in the stiffly
beaten egg whites followed by the cashew nuts, pumpkin preserve, nutmeg,
cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix
well together.

Put mixture into a greased cake tin and place in a moderate oven (170oC:
Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes
out clean.

jop
08-09-2008, 08:00 PM
Kukul Mus Thakkali - Chicken And Tomato Curry

Ingredients:
1 1/3 kg chicken
3 tomatoes
50 g shallots
1 chile, fresh
3 sl ginger
2 garlic cloves
3 cardamom
2 clove
1 ts chile powder
1 cg cinnamon stick
2 ts paprika
1 ts salt
3 ts curry powder
1/2 ts fenugreek
2 ts vinegar, brown
75 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
300 ml coconut milk, thick
1/4 ts curry powder
1/2 lime, juice of

Directions:
Wash and joint the chicken and place in a dish. Slice the tomatoes,
shallots and chile and grind the ginger and garlic together. Crush the
cardamoms and cloves and sprinkle onto the chicken. Add the chile powder,
cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar
and leave to marinate for 20 minutes. Heat the oil and when hot add the
curry leaves and lemon grass, shallots, chile, garlic and ginger. Stir fry
until the shallots turn a light brown, then add the tomato and toss for a
couple of minutes. Add the chicken and stir-fry for a further 5 minutes.
Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly
and simmer until chicken is tender. Discard the cinnamon stick and sprinkle
the curry powder and lime juice on top just prior to serving.

jop
08-09-2008, 08:01 PM
Miris Malu - Stewed Fish with Spices

Ingredients:
450 g Fish
1 ts Salt
1/4 ts Turmeric
3 Garlic cloves
3 sl Ginger
25 g Tamarind
50 ml -water, warm
1 ts Chile powder
1 ts Paprika
2 cg Cinnamon stick
1/2 ts Pepper, black
Curry leaf sprigs

Method:
Wash the fish and cut into 2-3 cm squares. Sprinkle with the salt and
turmeric and place in a saucepan. Crush the garlic and ginger with a pestle
and mortar and soak and squeeze the tamarind in the warm water.

Pour 375 ml water on to the fish, add the garlic, ginger, tamarind
water, chile powder, paprika powder, cinnamon stick, black pepper and
curry leaves. Cover the pan and simmer over a low heat until the fish is
cooked. Remove the cinnamon stick and transfer to a serving dish.

jop
08-09-2008, 08:01 PM
Thala Guli (Thala Guly) - Sesame Sweet Balls (a sweet snack)

Ingredients:
400g Sesame seeds
400g Jaggery
1-2 tsp Liquid Glucose

METHOD:
Grind the Sesame seeds and the Jaggery together (the jaggery pieces should be small but not all powdery).
Add one or two tsp of liquid Glucose and mix well.
Form into bite size balls.

anarkalee
08-09-2008, 08:01 PM
thankzzzzzzzzzzzzzzzz

jop
08-09-2008, 08:01 PM
Sri Lankan Been Curry

Ingredients:
1 lb (450 g) Beans, cut into pieces
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oil
Salt and Lime juice to taste

METHOD :
Heat oil in a saucepan.
Add onions, green chilies, garlic and curry leaves.
Fry until the onions are golden brown.
Add the curry powder, salt, turmeric and fenugreek seeds.
Stir and fry for 2-3 minutes.
Add the cut beans and mix well until beans are well coated with the curry powder mix.
Reduce heat and allow the beans to cook.
Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
Add a dash of lime juice.
Taste and adjust salt.

jop
08-09-2008, 08:02 PM
SEENI SAMBOL (seeni sambal) - Sweet Onion Sambol

Ingredients:
5 large Onoins peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

METHOD: Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

jop
08-09-2008, 08:02 PM
Poll Roti - Coconut Roti Bread

Ingredients:
3 Cups all purpose flour
1 Cup Scraped Coconut (or desiccated Coconut)
1 tbs Margarine
1 tsp Salt
Warm water as required

METHOD:
Mix together flour and salt.
Using pastry blender or fingertips, add margarine into flour until coarse crumbs form.
Add the coconut and mix thoroughly.
Add warm water gradually and keep mixing until a smooth dough forms.
Divide dough into 4-5 equal size balls.
On a floured surface roll each ball to a thin circle 4-5 inches in diameter.
Cook on a hot griddle. Keep turning on both sides until Roti is cooked.

jop
08-09-2008, 08:03 PM
POLOS CUTLETS - a snack

Ingredients for 8 Portions:
1 Polos (young jack fruit)
6 Green Chillies
¼ tea sp Cummin Powder
100g Bread Crumbs
8 table sp Flour
3 table sp chopped Onions
¼ tea sp Ginger
1 tea sp Garlic
10 Curry Leaves
1 table sp Chilli Powder
¼ tea sp PEPPER (CRUSHED)
2 BILLING FRUIT
1 Cup of Astra Cook N' Fry
¼ tea sp Turmeric Powder
2 table spoon Maldive Fish
Salt to taste
8 Goraka pcs

METHOD:
Boil the whole young jack skin on, with goraka, turmeric and salt. Remove from the water when done and leave to cool. Clean the skin and discard the center and chop up the jack, Heat a pan with the astra cook ‘n’ fry, add the onion, ginger, green chilies, curry leaves and rest of the ingredients, sauté on a slow fire. Add the chopped up young jak add the billing juice and mix gently. Mould into balls and flatten slightly using your palm, and neat them shapely with a palette knife. Pass through flour, batter and breadcrumb. Deep fry in hot astra cook ‘n’ fry serve on dish with tomato or chilli sauce.

jop
08-09-2008, 08:03 PM
MARSHMELLOW (MARSH MELLOW) SWEETS

INGREDIENTS FOR 06 PORTIONS
550 g. Sugar
04 tsp. Glucose
600 ml. Water
50 g. Gelatin

02 Nos. Egg Whites
02-03 drops Colouring

Method
Mix the Sugar, Glucose and Water. Boil the Mixture at 116 C.

Beat the Egg Whites. Add Flavouring and Sugar Syrup and beat well. Then add the Gelatin and beat well. Finally divide the mixture into two and add Colouring.

jop
08-09-2008, 08:03 PM
KISSES (Dessert)

INGREDIENTS:
300 ml. Egg Whites
500 g. Sugar
200 g. Icing Sugar
50 g. Corn Flour
50 g. Cashew Nuts

METHOD:
Whip the Egg Whites and gradually add Sugar. Whip up to a stiff snow. Then fold the Icing Sugar, Corn Flour and Cashew Nuts.
Pipe the meringue into circles on to a lined baking sheet.
Place in an oven at 130C for 60-70 minutes and dry in a warm cupboard or warn oven.

jop
08-09-2008, 08:04 PM
FALOODA (Faluda)- Sri Lankan Soft Drink

1/4 cup Sherbet Syrup
4 cups milk
5- 6 teaspoons Subdue Seeds ( available at any Indian grocery or we can special order it )
Raspberry Jello Cubes-optional ( prepare jello, when set cut into cubes )

Soak the subja seeds in cold water for about 5-6 minutes. Mix all the ingredients in a container and refrigerate for about 15 minutes. Serve in tall glasses.

Serves: 4

jop
08-09-2008, 08:04 PM
ISSO THEL DALA ( HOT FRIED SHRIMP)

Ingredients:
2 lbs. deveined shrimp
4 tablespoons oil
3 cloves of garlic
2 large onions
2 tablespoons Chillie Powder
1/2 teaspoons Turmeric Powder
3 teaspoons pounded Maldive fish powder
2 teaspoons sugar
1 tablespoon tomato sauce
4 curry leaves ( optional )

Heat oil in a frying pan. Add onions and garlic and cook until onions have turned a golden brown. Add chillie powder, salt and turmeric fry a little more.

Then add Maldive fish and the shrimp and stir fry for about 3-5 minutes.

Add water and simmer for a few more minutes. Add sugar and tomato sauce and cook uncovered till the gravy coats the shrimp. Serve with rice.

Serves: 5-6

jop
08-09-2008, 08:05 PM
Kokis - Traditional Sweets

Ingredients:
2 c rice flour 2 eggs
1 tbsp sugar (optional) Salt to taste
2 c coconut milk Oil for frying

Method:
Put flour, sugar, and salt in a bowl; add about half of the coconut milk to make a smooth paste. Beat eggs and gradually add to the batter with the rest of the milk. Beat together until smooth. The batter should be thicker than pancake batter. Have ready a deep pan of boiling oil. Dip 3/4 of a kokis mold in batter, taking care not to let the batter run over the mold. Plunge the mold into the hot oil and fry for a few minutes. Then slip the kokis out of the mold by shaking it a bit. Fry the kokis a minute longer to cook the inside. Drain on paper. They will keep crisp in an airtight tin.

NOTE: Kokis is a special mold in the form of a flower.

jop
08-09-2008, 08:05 PM
Ghee Rice (Buttered Rice)

Ingredients:
2 c Basmati rice or other long-grain rice
1 c ghee or butter
1 large onion, finely sliced
4 cloves
6 cardamom pods, crushed
1 3-inch piece cinnamon stick
3 1/2 c hot beef, chicken, or mutton stock;
or water and stock cubes
2 1/2 tsp salt

Method:
Wash rice well and drain at least 30 minutes. Heat ghee in a saucepan and sauté onion until golden; add spices and rice. Sauté, stirring with perforated metal spoon for 5 minutes over moderate heat. Add hot stock and salt and bring to a boil. Reduce heat to very low, cover pan tightly, and cook 15-20 minutes without lifting lid. At end of cooking time, uncover and allow steam to escape; let it stand for 5 minutes. Gently fluff up rice with fork, removing whole spices. When transferring rice to a serving dish, use perforated metal spoon to avoid crushing rice grains. Serve hot, accompanied by curries of meat and vegetables, pickles, and sambols.

jop
08-09-2008, 08:06 PM
Vetakolu Curry - a vegetable curry

Ingredients:
500g fence gourd
2 1/2 cups of milk
1 Tea spoon chili powder
1/2 tea spoon saffron
1 Tea spoon roasted curry powder
3 dessert spoon salt water
6 red onions
2 green chilies
Spring curry leaves and few dill seeds

Method :
Peel off the sharp edges of the skin. Slit in two and cut diagonally leaving the seed in the center pulp, and wash. Mix up all ingredients with the cut vegetables and add all the milk. Cook till gravy appears oily Occasionally stir the curry.

jop
08-09-2008, 08:06 PM
Pork Thiyal - Dry Hot & Sour Pork Curry

Ingredients:
2 lb. Pork
30 dry chillies (ground)
4 cloves of garlic (chopped)
3 slices green ginger (chopped)
2-inch piece cinnamon
2-inch piece rampa
a pinch of ground saffron
1 dessertspoonful sliced red onions
¼ stem lemon-grass
a small sprig of curry-leaves
¼ teaspoon fenugreek
6 pieces dried gamboges (finely ground)
salt

Method:
Wash the pork and cut it into small pieces. Put the pork into a chatty with about 1 ½ teacups of water, and all the ingredients and allow to boil until the pork is tender and the gravy is thick.

jop
08-09-2008, 08:06 PM
Prawn and Tomato curry

Ingredients:
¼ lb. dried prawns (roasted and lightly pounded)
9 medium-sized half-ripe tomatoes
30 dry chillies (roasted and pounded)
1 tablespoonful pounded Maldive fish
1 dessertspoonful sliced red onions
a pinch of ground saffron
3 cloves of garlic (chopped)
2 slices green ginger (chopped)
2-inch piece rampa
¼ stem lemon-grass
a small sprig of curry leaves
1 oz. tamarind (squeezed in coconut milk)
3 teacups coconut milk
salt
1 tablespoon coconut oil

Method:
Heat the oil in a chatty and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves. Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently until the gravy dries up.

jop
08-09-2008, 08:07 PM
Ala Dosi - Potato Sweets

Ingredients:
1 1/2 cups Sugar
1 1/2 cups Milk
1 x 410g can sweetened condensed Milk
125g butter
1 cup cooked mashed Potato
1 cup finely chopped Cashew nuts
2 tbs. rose water
1 tsp. ground Cardamom

METHOD: Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

jop
08-09-2008, 08:07 PM
SINHALA ACHCHARU - Sinhalese vegitable Pickle

Ingredients:
15-20 small Onions (pearl or red onions)
10-15 small green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
1 small Turnip (cut into thin trianguler shaped pieces)
15-20 small Cauliflower florets (optional)
2 cups Vinegar (Coconut vinegar if available would be ideal)
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
pich of Turmeric
Salt to taste

METHOD: Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

jop
08-09-2008, 08:08 PM
Tuna Curry

Ingredients:
1 tin Tuna (drained)
1 small Onion
1 small Tomato
1 small Green Chili
3 tablespoons of Vegetable Oil
1 tbs. Chili Powder (adjust to taste)
½ tsp. Salt (adjust to taste)
1 tsp. Sugar
1 tbs. Lemon juice

METHOD:
Heat the oil in a frying pan.
Add the Tuna carefully without getting it spattered.
Add the chili powder, salt and mix well.
Stir the tuna regularly until well fried (aprx. 5 min.)
Add the tomato, chili, onion, sugar and lemon juice.
Keep stirring the mix until the onions soften and the mix is well cooked.
Taste great with bread or rice.

jop
08-09-2008, 08:09 PM
Maalu Paan (malu pan) - fish stuffed bread

Ingredients:
1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style : in North America)
2 x 170g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegerable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skined and cut into pieces.

METHOD:
Prepare the bread mix (follow instructions on packet) and leave the dough to rise in a warm place.
Drain the two cans of tuna.
Heat the oil in a skillet (frying pan).
Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, rampe and cinnamon.
Cook until the onions are tender light brown.
Add dranined tuna, stir all together.
Allow to cook for a few minutes.
Add the drained tuna liquid.
Stir and allow to cook until the liquid is dry.
Add salt, pepper and cardamom powder.
Stir until well mixed.
Turn off heat.
Add potatoes and mix well.
Punch down the dough. Devide into rolls (30-35).
Spread each roll on a floured board and add a little tuna mix to the center.
Fold the dough and shape into a roll.
Place on a cookie sheet.
Cover with wet tea towel and allow to rise for about 15 minutes.
Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or until done.
Serve with CHILI SAUCE!
By substituting minced meat for tuna, you can make Mas Paan.

jop
08-09-2008, 08:09 PM
KOTHTHU ROTI - FRIED BREAD WITH CURRY MIX

INGREDIENTS:
4 Godhamba Roti (see recipe) cut into stripes of
approx. 2" x 1/2" (inches)

2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for
beef curry but make it dry without too much gravy. If using
chicken, use chicken breast cubes without bones.

2 eggs lightly beaten
1 onion sliced
1-2 green peppers sliced
1 cup cubed tomatoes
4-5 curry leaves
1 inch piece Rampe (optional)
3-4 tbs. Vegetable oil
Salt & pepper to taste

METHOD:
- Heat the oil in a frying pan.
- Add curry leaves, Rampe, onion and fry until the onion is lightly
brown.
- Add green peppers & tomatoes and stir for few minutes.
- Add egg and stir well to coat all the onion & tomatoes.
- Add the curried meat. Stir well.
- Cook for few minutes.
- Add the stripes of Godhamba Roti, stir and allow to cook for few
minutes longer on reduced heat.
- Adjust salt & pepper to taste.
- Serve hot or cold with chili Sauce.

You can mix & match other vegetables as preferred.

jop
08-09-2008, 08:10 PM
IDHI APPA (INDHI APPA) - STRING HOPPERS (NOODLE TYPE BREAD)

STRING HOPPERS UTENSILS & INGREDIENTS

String Hopper mold (Instead of the traditional mold, the Indian Murukku
press can be used). String Hopper wattie (woven small circle trays -
available in Sri Lankan grocery stores). Roasted Rice flour (Ready made
string hopper flour (roasted rice flour) is available in almost any store
carrying Sri Lankan food products).

METHOD:
- In a dry bowl take two cups roasted rice flour (flour should be fine
& free flowing without clumps).
- Add 1 tsp table salt, mix well.
- Let 4 cups of water boil vigorously.
- Gradually add the boiling water to rice flour until you can form a
dough that does not stick to the bowl (It is important that you get
the right consistency of the dough, to get the right texture of the
string hoppers - light, fluffy & dry to the touch. Also without the
right consistency, it will be hard to squeeze the fine strings
through the mold).
- Fill the mold with dough and squeeze the fine strings of flour on to
the watties to form lacy circles.
- Pile the watties on top of each other and steam until done.

With one cup of rice flour you can make 6-7 small string hoppers
(4 inches in diameter). It is advisable to make the dough in small
quantities (2-3 cups of rice flour) at a time. String hoppers are
delicious with Kirri Hodi, Lunu Miris or Seeni Sambol, Malu Ambulthial
or Meat curry.

jop
08-09-2008, 08:10 PM
Godammba Roti (GODHAMBA ROTI) - a kind of a thin bread

Ingredients:
2 cups all purpose Flour
1 tsp table salt
1-2 cups warm water
Vegetable oil

METHOD:
Mix the salt & flour well in a mixing bowl.
Add 3-4 tbs vegetable oil. Mix well.
Add warm water gradually while mixing the flour to form a dough that does not stick to the sides of the bowl.
Knead the dough for a few minutes until soft.
Make into four separate balls.
Slightly flatten the balls and generously coat with vegetable oil, leaving it in the mixing bowl.
Cover the bowl and let it stand for 4-5 hours.
Grease a frying pan with a little oil and heat.
Meanwhile, take each ball of flour and flatten it to a thin circle or square.
Put it on to the hot frying pan and cook, turning on both sides.
Serve with hot curry.

jop
08-09-2008, 08:11 PM
HOT SHRIMP CURRY

Ingredients:
500 g small Shrimp
1 Pickled Lime, thinly sliced (see recipe for Lime Pickle)
2 Onions, sliced
1 large Green or Red Pepper, sliced
3 cloves Garlic
2 pieces Ginger
1 tsp black ground Mustard seed
1 tsp Sugar
2 tsps Chili Powder
1/2 cup Vinegar
salt to taste

METHOD:
- Deep fry the shrimp and drain the oil.
- Blend the mustard, garlic and ginger with vinegar.
- Add sugar, chili powder and enough salt.
- Mix well to form a thick mixture.
- Add thinly sliced pickled lime.
- Add the fried shrimp and green (or red) pepper.
- Mix well.
- Serve With rice & curry.

jop
08-09-2008, 08:11 PM
GOVA MALLUNG, SHREDDED CABBAGE

Serves. 6

Ingredients:
250 g (8 oz) cabbage
1 medium onion, finely chopped
2 fresh green chillies, seeded and chopped
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
l/2 teaspoon ground black mustard
1 teaspoon salt
2 teaspoons pounded Maldive fish optional
l/2 cup desiccated or freshly grated coconut

Shred cabbage very finely. Wash well, drain and put into a lark saucepan with the water that clings to the cabbage. Add all oth ingredients except the coconut. Cover and cook gently until the cabbage is tender but not overcooked, stirring from time to tim Uncover and add coconut. Stir well, and when any liquid in tl pan has been absorbed by the coconut, the mallung is ready.

jop
08-09-2008, 08:11 PM
Fried Rice (Sri Lankan style)

Ingredients:
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Cooking the Rice:
Add the butter to the saucepan and heat for a minute at low heat. Add the rice
and water. A easy way of measuring the right amount of water would be to add
the rice, stick in the index finger on surface of rice and fill water upto the 2nd
joint of the index finger (a little less is also fine). Add salt and turmeric and
bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for
15-20 minutes. The rice should be ready by then.
The other stuff (to be done while rice is cooking)
Add oil to a large pan and heat. Fry the shrimps until brown (well done).
Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves
cinnamon and lemon grass and fry for about 5 minutes or until onions are a
brown color. Remove from fire and wait for rice.
Finally when the rice is ready add the rice, shrimp and the rest and mix well and
maybe heat for about 3-5 minutes.
The flavor is enhanced if the mixed rice is kept for about 6 hours and then
reheated (microwave) prior to serving.

jop
08-09-2008, 08:12 PM
Sri Lankan Beef Curry

Ingredients:
1lb Beef ( any particular cut is fine)
1 onion
2 tomatoes
4 tblspns roasted curry powder
3 tblspns red pepper powder
1tspn black pepper
3 tspns lime juice (or vinegar)
to taste salt
1 clove garlic
pinch cinnamon
1 piece lemon grass (optional)
pinch cardamom powder (optional)
3 cloves (optional)
1 cup coconut milk (optional)

Wash beef and cut into cubes small cubes preferably 1/4 inch cubes.
Dice clove of garlic. Grind or crush cloves into pieces.
Add all the ingredients and the beef and bring to boil on low heat and
leave for 15-20 minutes. Finally add the coconut milk and boil for 3 minutes.
A dry spicy meat can be obtained, if all the gravy is allowed to
evaporate. This best done in an flat open pan.

jop
08-09-2008, 08:12 PM
Noodles (Sri Lankan Style)

Ingredients:
1pack Egg Noodles
1/4 lb lb grated carrots
1/4 lb French Cut Beans
1/4 lb Diced cabbage
2 eggs
1 onion
2 tomatoes
1/4 lb butter (or margarine)
to taste salt

Thaw the beans and remove any excess water using a paper towel
Add the noodles to boiling water and leave for 2 minutes. Take out and
allow excess water to drain.
Add a little butter and fry the eggs. Stir while frying them to break into
small pieces. Remove the egg and place in a dish to be used later.
Add butter to a large pan at medium heat. Add the onions first and fry
for 1 minute. Then add all the vegetables and fry for 3 minutes. Add salt. Mix in
the noodles and the fried egg.

jop
08-09-2008, 08:12 PM
Green Banana Curry

Ingredients:
2 bananas (the cookable variety)
1/4 cup oil
1/4 cup milk (coconut or dairy)
2 tblspns unroasted curry powder
1/2 tblspn mustard
1 tspn turmeric
1 onion
to taste salt
1 tspn sugar
1 tblspn lime juice (or vinegar)

Peel skin of banana using a knife. Cut into thin slices.
Fry sliced banana in oil until a light brown color. Once banana have
fried remove and place on paper towels to remove any excess oil.
Add milk, curry powder, mustard, turmeric, onion, salt, sugar and
vinegar into a pot and bring to boil at low heat. Then add the fried banana and
cook for 2 minutes at low heat.

jop
08-09-2008, 08:13 PM
Green Bean Curry (new)

Ingredients:
1/2 lb frozen french beans
2 tblspns oil
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 onion
1 clove garlic
to taste salt
pinch cinnamon

Thaw beans. Dice onions and clove of garlic.
Add the beans to an pan containing oil at low heat. Fry the beans at
medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric,
onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

jop
08-09-2008, 08:13 PM
Beet Salad

Ingredients:
1Can Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder
to taste salt
1 tblspn lime juice

Slice onions and green pepper and tomatoes
Take salad dish. Add beet, tomatoes, onions and sliced green peppers.
Add black pepper salt and lime juice and mix well. Rearrange the tomatoes,
green pepper and beets for visual effect.

jop
08-09-2008, 08:14 PM
Spinach with Coconut

Ingredients:
12 oz Frozen Chopped Spinach
1-2 ozs Desiccated Coconut
1 Onion
1 tablspn Lime Juice
2 tblspns oil
1 tblspn Red Pepper Powder (optional)
1-2 oz Small Dried Shrimp (available at Oriental Grocery
Store)(optional)

Thaw spinach and squeeze out excess water. Dice onion. Dice shrimp if
fresh shrimp is used.
Heat oil in pan at medium heat. Add shrimp and onions and fry for 1-2
minutes. Add spinach and mix well. Immediately add lime juice, salt and red
pepper. Stir in pan for a 2 minutes at medium heat. Mix in desiccated coconut
and heat for 2 minutes.

jop
08-09-2008, 08:14 PM
Spinach with Lentils

Ingredients:
1lb Fresh Spinach (or Frozen chopped 12 oz package)
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Clean spinach and cut into small pieces. Dice garlic clove, onion and
green pepper
Wash lentils and mix with spinach. Add all spices, onion, garlic, green
pepper, cinnamon and lemon grass with lentils and spinach and boil for 10
minutes at medium heat. Finally add salt and coconut milk and cooking for 2
minutes on low heat.

jop
08-09-2008, 08:14 PM
Cucumber salad (to accompany curries)

Ingredients:
1 cucumber
1 onion
2 small green peppers
1 tomato
1 tsps Black pepper powder
to taste salt
pinch sugar
1 tsp lemon (or lime) juice

Slice cucumber, onions, green pepper and tomato. Put into a plastic bag
and add lemon juice, salt, sugar and black pepper powder.

jop
08-09-2008, 08:15 PM
Spicy Potatoes

Ingredients:
1lb potatoes
1 onion
2 tsps Hot pepper powder
2 tblsps Oil
1 clove (tsp) Garlic (powder)
1 tsp salt
1 tsp sugar
1 tsp mustard
2 small green peppers
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and
green pepper.
To a large pan add the oil and heat. Add onions and fry for a minute.
Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for
about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3
minutes you can eat.

jop
08-09-2008, 08:15 PM
Kukulmas Curry - Chicken Curry

Ingredients:
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime
to taste Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblsps Oil

Cut the chicken into small pieces and wash well. Dice onions. Cut the
garlic into small pieces.
Add the chicken, spices, vinegar and salt and mix well. Allow to
marinate for some time (optional). Place on very low fire and heat for some
time. After about 10 minutes the heat may be increased to a slow heat. Cook for
20 minutes. 5 minutes before taking down add the milk.

jop
08-09-2008, 08:16 PM
Egg plant curry

Ingredients:
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Cows)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion

Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to
boiling point. Add egg plant and fry until a light brown color (golden color).
Allow to drain on paper towel to remove excess oil. Add the fried Egg plant,
milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for
3 minutes.

jop
08-09-2008, 08:16 PM
SriLankan Rolls (Chinese Rolls)

Stuffing (note you can use any stuffing of your choice, even Stove Top)
1/2 lb boneless chicken (could substitute 12 oz can of Jack Mackerel)
1 lb potatoes
1/2 lb onion
2 tblspns red pepper
4 tblspns roasted curry powder
1/4 cup oil
to taste salt
Pastry ( maybe any other pancake mix could be used)
1/2 lb flour
2 cups milk (coconut or dairy)
1 egg
to taste salt
Breading and Deep Frying
3 cups oil
2 eggs
1 can bread crumbs

First make the stuffing. Boil the potatoes and peel of jackets. Cut
chicken into small pieces. Dice onions.
Add the oil to a pan at medium heat. Add the onions, chicken, and
potatoes in that order leaving about half a minute between each and leave for 4
minute. Add the roasted curry powder, red pepper powder and salt and cook for
5 minutes. Remove from stove and place where it is easily accessible.
Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat
a non stick pan which has been wiped with paper towel soaked in butter or oil.
Pour in batter to barely cover the bottom of the pan. Heat at low heat for a
minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck
in the sides of the pancake to make parallel edges. Roll the pancake to make a
roll.
Continue making the pancakes and the rolls from them. Do not allow the
pancakes to cool or stand before adding the stuffing as this makes the pancake
less malleable.
Finally dip each roll into beaten egg and coat all round. Then coat with bread
crumbs and deep fry until medium brown color.

jop
08-09-2008, 08:17 PM
Roasted Curry Powder

Start with 100 gms raw yellow curry powder. Add about a 1 tablespoon
fennel seed, 1 tablespoon garlic powder , 2 pieces lemon grass , 2 cloves, 3
cardamoms , 2 pieces cinnamon and 1 tablespoon mustard seed and roast in a
frying pan at low heat for about 3 minutes or until dark brown in color. Then
remove and grind to a powder.

jop
08-09-2008, 08:17 PM
Curry Powder

Sri Lankans use two different curry powders. One is referred to as plain
curry powder and very similar to the Indian yellow curry powder obtainable
from a Oriental or Indian grocery store. The other curry powder is referred to
as black (black-dark brown in color) or roasted curry powder and is used for
meats.
The yellow curry powder can be used as the base to make the black
curry powder. This method is given in the beginning of the booklet.

jop
08-09-2008, 08:17 PM
Beef Cutlets

Ingredients:
2 lbs Ground Beef
1 tsp ground cardomums
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp minced ginger
1 tsp minced garlic
salt to your liking
1 medium onion
bread crumbs
3 egg whites beaten
vegetable oil
3 potatoes, mashed
1/2 tsp chili powder

Method:
Saute the onions with a little bit of oil till the onions are
slightly golden browned, about 3 mins. Then add the meat and
let it cook for about 5 mins.

Add the spices, the chili powder, the Ginger and the garlic
and the salt and let it cook untill the meat is cooked completely.

Remove form the heat and add the mashed potatoes and mix it well
with the meat. Make little balls from the meat and potato mixture.

Dip the cutlet balls in the egg and then in the bread crumbs. Make
sure the whole cutlet is covered with a lot of bread crumbs.

Heat the oil untill it is boiling and then fry the cutlets till
golden brown.

jop
08-09-2008, 08:18 PM
Fish Cutlets

These are delicious as a snack with evening tea
or as a side dish for lunch or dinner.

Serves 8-10 people

Ingredients:
1 15-oz can of Salmon or Jack mackerel
1 big onion finely chopped
3 green chillies finely chopped
1/2 lb potatoes
1/2 bottle frying oil
4-5 curry leaves
1/2 lime
1 egg
1/4 lb bread crumbs
salt and pepper to taste

Method:
Boil and skin the potatoes. Mash the potatoes. Drain the
water from the fish can. Break the fish into small pieces.

Heat 2 tbsp of oil in a pan under medium heat. When the
oil is hot and the onions, green chillies and curry leaves
and fry till the onions are golden brown.

Now add the crumbled fish and temper for about 3-5 minutes.
Next add the mashed potatoes and season with salt and pepper
and mix well. Remove the pan from heat and add the lime juice
to the mixture and mix well.

Beat the egg in a bowl. Put the bread crumbs to a flat dish.
Make small balls from the fish mixture(one inch diameter).
Soak the balls first in the beaten egg and then coat the
balls with bread crumbs.

Heat the remaining oil in a frying pan and when the oil is
hot add the coated fish balls and fry till golden brown.Makes
about 30-40 cutlets.
Serve hot.

jop
08-09-2008, 08:18 PM
Masala Vadei (Masala Vadai) - a light snack

Ingredients:
Bengalgram dhall 1 cup
(Split pea)
ginger 1' piece
cummin seeds 1 tbs
onion 2
green chillies 4
salt
Curry leaves
Coriander leaves
oil for frying

Method:
Soak bengalgram dhall for 2-3 hours. Then grind it with ginger coarsly.
to this add chopped onion, chopppd greenchillies, cummin sedds Chopped
curry & Corriander leaves and salt. Mix well make small paties. Deep
fry it.

jop
08-09-2008, 08:19 PM
Deep Fried Wambatu Curry (Eggplant or brinjals)

This is a side dish that goes very well with rice. Serves about 6-8


Ingredients

1 large eggplant weighing about 1 pound
1/2 cup of cooking oil
1-inch piece of fresh root ginger
2-3 cloves of garlic, peeled
1 fresh green chilli, finely chopped
1/2 onion, finely chopped
1/2 tsp ground turmeric(kaha)
1/2 tsp chilli powder
1/2 tsp curry powder
1 tbsp vinegar
1 tbsp sugar
1/2 tsp mustard seeds(abha)
1/2 cup of coconut milk or water
3-4 curry leaves(optional)
salt to taste


Method:

Heat the oil in a pan. Wash the eggplant and cut the it into thin strips of
legnth around 1". When the oil is hot, deep fry the egg plant in small
batches until golden brown. Drain excess oil and set a side.

Crush or finely chop the ginger,garlic and mustrad seeds into a paste.
Mix this paste together with the remaining ingredients except eggplant
and sugar and heat in a pan under medium heat for about 3 mins.

Next add the deep fried eggpant and the sugar. Cook for another minute.
Add salt to taste and serve.

jop
08-09-2008, 08:19 PM
Kiri Kos - White Jack fruit curry

There are a lot of ways of cooking Jack-fruit and this is one
of my all time favourites.

Server 6-8

Ingredients:
3 cups of Jack-fruit
1 medium onion, finely chopped
2 green chillies
1 tsp maldivian fish(optional)
2 cups coconut milk
1 tsp mustrad seed
4-5 curry leaves
1/2 tsp safforn powder
1 tsp curry powder
1 tsp chillie powder
salt to taste

Method:
Clean and deseed the the Jack-fruit. Cut the Jack-fruit into
thin long stripes. Clean the seeds and cut them into two.

Mix the Jack-fruit, the seeds and all the other ingredients
except the mustrad and the coconut milk in a pan. Add a cup of
water to it and stir. Put the pan on a medium flame cover
and cook until the jack-fruit is well done.

Grind the mustrad seed and stir it to the Coconut milk. Add this
to the pan and bring to a boil, stiring frequently.
Serve hot.

ak1ak1ak1
08-09-2008, 08:19 PM
NICE

jop
08-09-2008, 08:19 PM
Ala saha Nivithi Badum - Pototoes with Spinach


Tbis is a spicy dish, a slight modifaction to the regular
"Ala Thel -dala". If you are using frozen spinach for this dish,
you will need to thaw and drain the liquid.

Servers 5-6

Ingredients:
5-6 medium potatotes
1 lb spinach chopped
1 onion chopped
3-4 green chillies chopped
1 tsp cumin seed(suduru)
4 tbsp vegetable oil
1-1 1/2 tbsp crushed red chillie peppers
4 cloves of garlic(sudu-loonu )
1 inch piece of ginger(Inguru)
salt to taste

Method:
Skin the potatoes and cut in to about 1" cubes. Heat the oil
in a non-stick or heavy bottom skillet. Add the potatoes and
fry till golden brown on all sides.

Remove the potatoes from pan and add all the remaining
ingredients except the spinach, to the pan and fry till
golden brown.

Now add the spinach and cook uncovered till the liquid
evaporates. Add salt to taste and serve hot with rice.

ak1ak1ak1
08-09-2008, 08:20 PM
THAANKS

jop
08-09-2008, 08:20 PM
Ala Theldala (Devilled Potatoes)


This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:
1/2 lb Potatoes, boiled and skined
1/2 tbsp Chillie Powder
1/4 tsp Turmaric
1/2 tsp Dried Chillie Pieces
3 tbsp Oil
1 tbsp Maldive Fish (optional)
1 Onion, sliced
5-6 Curry Leaves (optional)
Salt to Taste


Method:
Cut the potatoes into 1-inch cubes.
Heat the oil in a pan, and add the onions and curry leaves.
When partially fried, reduce the heat. Add the chillie powder,
chillie pieces, turmatic and fry for a few seconds.

Add the potatoes and the maldive fish to the to the pan and
stir. Cook for about 3-5 minutes stirring periodically.
Serve hot with rice.

jop
08-09-2008, 08:20 PM
Bandakka Curry - Okra with tomatoes

Ingredients

Okra 1bag frozen
Onions 1 small
Tomatoes 1 medium
Salt to taste
Curry Powder
Chillie powder as desired
Ginger 1 inch piece crushed
Garlic 3 cloves crushed
Oil 3tablespoons

Method

Chop the onions and the tomatoes. Thaw the okra. Heat oil in
a shallow frying pan and add the onions ginger and garlic.

Put in the okra and tomatoes along with the rest of the ingredients
and let cook in low heat.

This is a very easy to make and fast recipe.

jop
08-09-2008, 08:21 PM
Ala Thel Dala - (Deep fried potatoes)

Ingredients:
5 big boiled potatoes
2 medium onions
1 tbsp oil
1.5 cups of oil seperately
1.5 tsp chilii powder
4 tbsl maldive-fish chips (optional)


Method:
Cut the potatoes into pieces and deep fry them untill gorlden
brown in the 1.5 cups of oil

In a seperate pan heat the 1 tbsp of oil and saute the onions
for about 3 mins.

Then add the potatoes and stir well with the onions and then add
the chili powder, the maldive-fish chips and the salt to your liking.

Let it cook for at least another 5 mins or so before taking it
off the heat.

jop
08-09-2008, 08:21 PM
Karavila (bitter gourd) with Eggs

Ingredients:
1/2 lb Karavila (bitter melon or bitter gourd)
1 tbsp salt (or to taste)
1 scallion (loonu kola)
2 medium-sized onions
4 tbsp veg oil
6 cloves garlic, minced
3 small tomatoes, chopped
3 large eggs, lightly beaten

Trim away the two pointed ends of the Karavila and
cut them in half lengthwise. Remove the pale, seeded
section with a spoon and discard it. Cut the darker
green outer shells crosswise, at a slight diagonal, into
1/4 inch wide strips. Prepare a solution of 2 cups
water and 1 tbsp salt in a bowl. Put the Karavila
strips into this bowl and set aside for 2 hours.

Drain the Karavila and rinse the strips under
running water. Drain again and pat dry.

Cut the scallion into 2 inch lengths and then cut each section
lengthwise into thin strips. Peel the onions and cut them in
half lengthwise; then slice them into fine half rings.

Heat the oil in a skillet over a medium flame. When hot, put
in the garlic, fry until garlic is light brown. Add the onions.
Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2
minutes. Add Karavila, turn down the heat. Stir occasionally
and fry around 10 minutes or until Karavila is tender.
Stir in beated eggs and the salt. Stir and cook as you would
scrambled eggs until eggs have reached a consistency you like.
Remove from heat, add scallion strips and serve.

jop
08-09-2008, 08:22 PM
Parippu(Dhal) Curry

This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:
1 1/2 cups Mysore Dhal (Red lentils)
1/2 tsp saffron powder
1/2 curry powder
1/2 tsp chillie powder
1 green chillie chopped
1 onion chopped
1 cup water
3-4 curry leaves(optional)
1 cup coconut milk
2 tsp oil
1/2 tsp mustard seed
2 chillies, broken into 2-3 pieces
2 cloves gralic, minced
1/4 lime
Salt to taste

Method:
Wash the dhal thoroughly and boil in a pan with 1 cup water,
1/2 tsp saffron, 1/2 of the onion and the garlic. When the
the color of the dhal turns from pink to yellow, remove from
fire and put into a bowl.

Put the pan on low flame, add the oil, when the oil is hot add
the remaing ingredients except the coconut milk and dhal.
Cook stirring for about 1-2 minutes.

Add the boiled dhal to the pan and stir well. Cook for another
couple of minutes. Add the coconut milk, and salt to taste.
Cook till the curry starts to boil. Remove from fire and
add the lime juice.

Serve hot with rice or bread.


Note: If coconut milk is not available, substitute with milk

jop
08-09-2008, 10:15 PM
FRIED POL SAMBOL - Fried Coconut Salad

Ingredients:
2 Cups of Desicated coconut
2 Onions chopped finely
1 table spoon of Maldivefish (if available) OR Dried shrimp (Kun ssas)
1 1/2 teaspoon of salt
1 inch peice cinnamon stick
1 inch peice of Rampe (if available)
1 sprig of karapincha (if available)
3 Table spoons of oil
4 Table spoons of roughly ground red chillie powder or chillie powder
3/4 cup of water

Put the oil in a frying pan with all the ingredients except the coconut
chillie power salt and water. When the onions are golden brown lower the
heat and add the coconut and stir well then add the chillie powder and
mix well then add the water and mix ver well. Keeping mixing until the
water is absorbed then stir well add salt to taste and serve. 6 servings.

jop
08-09-2008, 10:15 PM
BROCCOLI FRY (Thel dhala)

Ingredients:
2 Lbs Broccoli Florets - washed and (Chopped finely) & microwaved for 3 minutes
4 Onions chopped finely
3 Tablespoons of Either small Shrimp (kunisso) dried OR Maldivefish
2 Fresh Green peppers - or Fresh Red Peppers Chopped finely
2 Tablespoons of coarsely ground red chillie powder
4 Tablespoons of Oil Cloves of garlic chopped finely
1 inch stick of cinnaman
1 teaspoon salt

Put the oil in a large frying pan or saucepan with the onions and green
peppers garlic and cinnamon. Fry until the the onions are golden brown
then add the shrimp or Maldivefish and stir then add the chillie powder
and the chopped broccoli and mix it well but do not let the Broccoli
change colour. Add salt to taste and serve.

jop
08-09-2008, 10:15 PM
QUICK MULLAGATHANNI

Ingredients:
2 Cans of Chicken Broth
2 Cans of Vegetable Soup
2 Onions Chopped
1 Table spoon of Butter/Margerine or Oil
1 Tablespoon of unroasted curry powder (Corriander, Sweet Cummings & Fennel mixture) 1 cup of fresh milk
1 table spoon of lime juice

Put the oil in a saucepan and fly the onions until golden brown then drain
all the cans into the saucepan when it bubbles put the unroasted curry powder
into the milk stir well add to the boiling soup, then add 1 table spoon of
lime juice and salt to taste, and serve.

Tharindu Chat
08-09-2008, 10:16 PM
ela ela girls lata hodai

jop
08-09-2008, 10:16 PM
Brinjal Curry

Ingredients:
2 medium brinjal's halved and sliced thinly
3 whole cloves of garlic
1 onion finely chopped
1 tsp fenugreek seeds
1 tbs curry powder
1 tsp salt
1 green chilli finely chopped
1 cup coconut milk
1 tsp sugar
2 tsp spice powder (garam masala)
juice of 1 lemon or lime
Oil to deep fry brinjal

Deep fry brinjal until golden brown remove and drain on kitchen towel. In a separate saucepan fry onion, garlic, chilli and fenugreek in a little oil until the onion is soft. Add coconut milk, salt and curry powder, reduce and stir constantly until a thick creamy sauce is formed. Add brinjals and simmer for 5 minutes. Add sugar, lime/ lemon juice and spice powder. It is now ready to serve.

jop
08-09-2008, 10:17 PM
Pol Sambal - Coconut Sambal

INGREDIENTS
500 grams (1 pound) scraped or ground Coconut.
6 Table Spoons of Chilli powder (coarse)
5 Table Spoons of Lime Juice. ( freshly squeezed or pressed)
1 Tea Spoon of fresh ginger (pounded)
1 Tea Spoon of fresh garlic (pounded)
1 Tea Spoon of black pepper powder
Salt to taste.

METHOD
Best to use scraped or ground coconut. If using desiccated coconut, make it moist by adding a little boiled water after letting it cool.If you add milk you will make it sweet and fatty.fresh ginger is best. If not available use the whole dry ginger and press to a paste.Peel and press the garlic to a paste.Black pepper seeds can be ground in a coffee grinder. Wear a glove and mix all ingredients well with the hand pressing and squeezing the ingredients.

jop
08-09-2008, 10:17 PM
Lunu Miris - Vegetarian Chilli Sambal

INGREDIENTS
500grams or 1pound Red Onions(Bombay onions big or small)
10 Table Spoons Dry chilli powder (coarse)
Salt to taste
8 Table Spoons Lime Juice


METHOD
Peel the onions and cut into small pieces, place it in the food processor (National) Add chilli powder over the onions,add the lime Juice and salt. Blend all in to the required level. Use lime or lemon juice that is freshly squeezed or pressed. If you have a choice use good quality dry red chillies to make your own coarse chilli powder in a coffee grinder.Adjust the quantity of chilli powder according to your taste if too strong.

jop
08-09-2008, 10:18 PM
Gowa Mallum (goa, gova mellum) - Cabbage Salad Curry

Ingredients:
one small cabbage
one large onion, cut finely
one teasp. of mustard
one teasp. of maldive fish
one branch of curry leaves
half a teasp. of turmeric
two cloves of garlic, crushed or finely chopped
half a cup of dessicated coconut
one hot green chillie, finely chopped
salt
teasp. sunflower oil

Wash and dry the head of cabbage. Shred the leaves very finely. Mix with the dessicated coconut, turmeric, mustard paste, half of the onion, garlic, the hot green chillie maldive fish, and salt to taste. Mix all ingredients well. Heat a non-stick pan well, and fry some finely cut onions and curry leaves in one teasp. of sun flower oil. When the onions are golden, add the cabbage mixture and toss well. Lower the heat, cover and let it reduce.

jop
08-09-2008, 10:18 PM
KADALA PARIPPU MALLUN (Dhal/Bean Curry)

INGREDIENTS:
1 CUP PARIPPU SOAKED FOR A FEW HOURS
1LARGE ONION FINELY CHOPPED
2 OR 3 GREEN CHILLIES CHOPPED
A SPRIG OF CURRY LEAVES OR CORRIANDER LEAVES FINELY CHOPPED
SMALL PACKET OF DRIES SHRIMPS ROASTED AND FINELY GROUND
4 CLOVES CARLIC, A SMALL PIECE OF GINGER, ONE INCH CINNAMON, AND ONE HALF TEASPOON OF MUSTARD SOAKED TOGETHER FOR A FEW HOURS AND GROUND TO A PASTE
1 SMALL TOMATOE FINELY CHOPPED.
SHREDDED COCONUT

FRY THE ONIONS IN A LITTLE OIL TILL SLIGHTLY BROWNED, THEN ADD TOMATOES AND LET COOK TILL MELTED TO A FINE PASTE ADD GREEN CHILLIES AND CURRY OR CORRIANER LEAVE, AND DRIED SHRIMP AND COOK FOR TWO MINUTES. THEN ADD THE KADALA PARIPPU AND KEEP STIRING TILL ALL INDRIEDIENTS ARE MIXED WELL, ADD A LITTEL WATER AND COOK COVERED TILL THE PARIPPU IS COOKED. THEN ADD THE PASTE AND THE SHREDED COCONUT AND A LITTLE LIME JUICE AND SALT TO TASTE, COOK FOR A MINUTE OR TWO AND ENJOY WITH RICE

jop
08-09-2008, 10:18 PM
Brinjal and Dryfish Pahi (A Sri Lankan Curry)

Ingredients:
Two large Brinjals
Enough oil for deep frying
10 small pieces of fried dryfish
Two large onions
Two large Tomatoes
2 cloves of garlic
1 tablespoon of good vinegar
salt to taste
1 tablespoon mustard powder
crushed chillies

Method:

Slice finely the brinjals and deep fry them.
Fry finely chopped onions and garlic. Add
them to brinjal. Mix mustard powder, vinegar
salt, crushed chilles together to make a
paste. Turn over the fried brinjals, onions
in this mixture. Add fried dryfish and mix
well. Chop tomatoes in blocks and mix in the
brinjal mixture. If necessary you can add
chopped green chillies into this.

Can be stored refregarated for a week.

jop
08-09-2008, 10:19 PM
Polos Ambula Curry (young Jack Fruit Curry)

Ingredients:

a polos
few red onions
green chillies
powdered maldyfish
chopped garlic and ginger
rampe and karapincha (pandan leaves, curry leaves)
roased chilly powder and curry stuff
sault and few pieces of goraka
4 cups of thick coconut milk

Method:
peel the polos and cut in to pieces. Then mix with saffran and goraka. Temper chopped garlic and ginger,red onions
greeen chillies maldyfish and curry stuff. Then add the pieces of polos in to it and mix well. Add 4 cups of thick coconut milk and cook in slow fire. Keep it over night and use it.

jop
08-09-2008, 10:19 PM
Mix Vegetable Curry

Ingredients:
1 egg plant
12 ounces potatoes,
8 ounces cauliflower
8 ounces button mushrooms
1 large onion
8 ounces carrots
6 tbsp vegetable ghee or oil
2 garlic cloves, crushed
2 inch piece fresh ginger root, chopped finely
1-2 fresh green chillies
seeded and chopped
1 tbsp paprika
2 tsp ground corriander
1 tbsp curry powder
1 3/4 cups vegetable stock
14 ounces chopped tomatoes
1 green bell pepper, seeded and sliced
1 tbsp corn starch
2/3 cup coconut milk
2-3 tbsp ground almonds
salt
fresh cilantro sprigs, to garnish

Method
Cut eggplant and potatoes into 1/2 inch cubes. Divide the cauliflower into small florets. Leave the mushrooms whole, or slice thiickly if desired. Slice the onions and carrots.
Heat the ghee or oil in a large saucepan, add the onion, potato, cauliflower and carrots and cook gently for 3 minutes, stirring frequently. Add the garlic, ginger, chillies, paprika, ground corriander, and curry powder and cook for 1 minute, stirring.

Add the stock, tomatoes, eggplant, and mushrooms and season with salt. Cover and simmer gently for about 30 minutes, or until tender, stirring occasionally. Add the green bell pepper, cover and continue cooking for further 5 minues.
Smoothly blend the cornstarch with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 minutes, stirring all the time. Season with sat if necessary. Serve hot, garnished with sprigs of fresh cilantro.

jop
08-09-2008, 10:19 PM
Parippu Curry - Dahl Curry

Ingredients:
1 cup red lentils
1 tspn tumeric
1 medium onion, diced & divided in half
1 tspn fresh sliced ginger
1 cinnamon stick
5-6 curry leaves
Maldive fish (ground)
1 tspn Ghee
Dried Red pepper (to taste)
Lime (to taste)
1 cup thick coconut milk
Salt (to taste)

--------------------
1) Wash lentils until the water is clear.
2) Put lentils in pan and cover with water (water should be 1/2 inch above the lentils.)
3) Add turmeric, half the onion, ginger, maldive fish, cinnamon stick, curry leaves to lentils. Cover and boil until water is absorbed.
4) Take off the flame and place in bowl.
6) Add ghee to pan & fry remaining onions & dried red pepper. Cook until pale gold colour.
6) Combine cooked lentils, the mixture & coconut milk.
7) Return to flame and warm through. Salt to taste. Finish with a squeeze of lime & stir.
8) Serve with rice & curries

jop
08-09-2008, 10:20 PM
Amba Uyala - Mango Curry

Ingredients:
5 mangoes
1 tbs ghee
2 bombay onions
3 green chillies
1 rampe
1 sera
10 karapincha leaves
1/2 tsp tumeric
1oz garlic
1/2 oz garlic
1 tbs corainder powder
1tsp pepper
2tbs kasa kasa
1tsp maduru
2tap suduru
salt to taste

Fry the curry stuff in ghee.Then turn in the
cut up mango pieces.Pour one cup of water
into the water.Add 2 taespoons of sugar and 1/2 teaspoon powdered spices.Let the curry boil slowly. When it is thick,it is ready for
use.

jop
08-09-2008, 10:20 PM
Bandakka Theldala - Fried Okra

450grms okra
1/2 tsp panch phora
1 large onion finely chopped
1/2 tsp turmeric
1 tsp salt
1 tbs limejuice
1/2 tsp garam masala

Wash okra,heat oil.fry the panch phora for 1 minute.then add onion and fry until onion is soft.put in turmeric,coriander,chilli powder and salt.Add vegetable,stir cover and cook over a low fire until tender.season with lime juice and sprinkle with the garam masala.Toss to mix.

jop
08-09-2008, 10:20 PM
Kathurumurunga Theldala - Fried Kathurumuruga Leaves(Kind of Leaves found in Sri Lanka)

INGREDIENTS :
400 g Kathurunurunga Leaves
100 g Maldive Fish
02 tbs Onions (Sliced)
02 tbs Garlic (Sliced)
20 g Pea Nuts (Rosted)
Lime Juice
Sailt
Papper Powder
oil

Method

Deep fry the Kathurumuruga leaves till green in color and spread it in a newspaper to drain the oil. heat some oil in a sucepan and temper pounded maldive fish, onions, garlic ans cashewnuts. when the ingredients are tempered add fried Kathurunurunga Leaves and rosted peanuts and mix well. Finally add lime juice, salt and pepper. Remove from fir and mix well.

jop
08-09-2008, 10:27 PM
Eggplant with potetoes

Ingredients

2 eggplants
1 large potato
1 large onion
few green chilies
2 tomatoes
garlic paste
cumin seeds
fresh coriander leaves
salt
turmeric powder
mix masala powder
Oil for frying

Method
Wash the eggplant and cut in to small cubes. Peal and wash the potato, cut in to the similar cubes. Cut the onion, green chilly and the coriander leaves in to fine pieces and keep separate. Cut the tomatoes into very small cubes.

Heat the oil in a pan. Deep fry the potatoes un till light golden brown. Drain it and leave a side. Fry the eggplant same and drain it as well. Heat 3 table spoons of oil in a separate pan, add few seeds of cumin seeds. Add the onion, green chilly and the garlic paste, fry until golden brown. Add tomatoes, turmeric powder and mix masala powder, salt and mix together.

Leave until tomatoes get soft. Add the fried potatoes and the eggplant. Mix well. Finally add the fresh coriander leave and serve hot with chapattis or rice.

jop
08-09-2008, 10:27 PM
Ala Theldala (Tempered Potatoes)

Ingredients for 4 portions.

2 cups boiled cubed potatoes.
1 tsp paprika
1/4 tsp turmeric
1/2 cup sliced onions
oil or margarine to fry
2 bay leaves or 2 stalks chopped celery
1 tsp salt

Heat fat, add onions celery & fry until onions are light golden brown. Add other ingredients & fry for 5-7 mts.or until the fat is absorbed by the potatoes. Stir or shake the pan from time to time.

jop
08-09-2008, 10:27 PM
AMBUL THIYAL(Sour Fish Curry)

Ingredients:
1 lb firm fish like tuna cut into 1" pieces
1 tablspoon tamarind paste
1/4 cup vineger
1 med onion chopped
1 teasp grated fresh ginger
1 teas salt
6-8 curry leaves
1 piece lemon grass or 2-3 strips lemon rind
1" piece cinnamon
1/4 teas fenugreek seed
1/4 teas black pepper
1/4 teas chilli powder
1 1/2 cups water
2 tabls oil


Method

Wash and dry fish on paper towels. Soak the tamarind in the
vineger until soft, mix well so there are no lumps.

Put all ingredients into a pan and mix well. Keep for 45 mins.
Bring to a boil. Reduce heat and simmer uncovered until fish is
cooked and gravy is thick.(DO NOT STIR) Shake pan and turn fish
pieces carefully once or twice during cooking.

Serve with white rice.

jop
08-09-2008, 10:28 PM
Kehel Muwa Seeni Sambol (Banana flower curry)

Ingredients:
One large Kehel Muwa (Banana Flower)
Two table spoons of crushed red chillie
3 Cardamoms
3 Cloves
Tiny pieces of lemon grass
3 table spoonfuls of Maldive fish crushed
Salt to taste
Pinch of saffron powder,
One teaspoonful of roasted curry powder
One teaspoonful of sugar

Method:

Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice colour. Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside.

Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire.

Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That way you can keep it in the fridge for months.

This is a delicious stuffing for bread rolls!

jop
08-09-2008, 10:28 PM
Elumas Curry (Mutton Curry)

Ingredients:
1 lb Mutton
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves
1 inch piece of Rampe(optional)
1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1 ripe tomato
1 tsp chilie powder
1 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad seed(crushed)
salt to taste
1 tbsp cooking oil
1 tbsp vinegar


Method:

Trim any excess fat from the meat, then cut the meat into 1 inch
cubes. Grind the ginger and garlic into a paste.

Mix the chillie powder, curry powder, turmeric, pepper, salt
and the lemon grass with the meat, cover and allow to marinate for
about 1-3 hours.

Fry the onion, green chilles, curry leaves, rampe and the ginger
garlic paste in the oil under low heat. When the mixture is
golden brown add the chopped tomato, mustard seeds and cover
and simmer for about 3 minutes.

Now add the meat, add vinegar and stir. Cover and cook under
low heat for about 30-40 minutes or until the meat is tender.
Remove from heat and serve hot.

jop
08-09-2008, 10:29 PM
Isso Badum (Shrimp Stir-fry)

This is a quick and easy dish which goes well with rice.

Serves 4-6

Ingredients

3 tbsp cooking oil
1/4 cup cashew nuts
1 lb uncooked jumbo shrimp, peeled
1 tsp grated ginger root
1 medium onion, finely chopped
2 clows garlic, minced
1/2 lb spinach, washed and shredded
2 tbsp soy sauce
2-3 tsp chilie powder
salt to taste


Method

Heat oil in a pan and add the cashew nuts. Cook over low
heat, stirring continuously until lightly browned. Remove
with a slotted spoon and drain on paper towels.

Add the shrimp to the oil remaining in the pan until the
shrimp trun pink.

Add the ginger, chilie powder, garlic and onion. Cook for
a few minutes over moderately high heat.

Add the spinich and stir-fry briefly. Add the soy sauceto
the pan, stir in the cashew nuts and serve immediately.

Sasika@Elakiri
08-09-2008, 10:29 PM
wow nice work machan
keep it up
thanks

jop
08-09-2008, 10:29 PM
Devilled Pork chops Sri Lankan style

Ingredients:
1. 4 chops 1" thick
2. 1 tbs chillie sauce
3. 1/2 tsp lime juice
4. 2 bombay onions grated
5. 1 tsp dry mustard
6. 3 desertspoons worchester sauce
7. 11/4 tsp sugar
8. 11/2 tsp salt
9. 1/4 tsp chillie powder

Marinate the chops for 1 hour in above
ingredients.

Method

Drain the chops.Wipe them dry.Brown the
chops in a hot greased frying pan.Heat
the marinate and 1/2 cup water. pour it
around the chops.Reduce the heat. Simmer
the chops covered until they are nearly
tender,uncover them and continue cooking
until they are done.OR alternatively layers
of pineapple chunks and layers of chops in a
pyrex dish and bake till tender for 1 hour.
If desired, slightly thicken the gravy with
a little flour.

jop
08-09-2008, 10:29 PM
Malu Achcharu - Fish Pickle

Ingredeants:
1.pound Fish-(Balaya, Kelawalla,Hurullo)
1.pound Shallots.(small red onion)
6.medium carrots.
8oz.green beens.
1.pound green chilies (Amu miris)
1. medium row papo (Papol-Gualabu)
1.bottel( MD.-Sri lanka)coconut viniger-750ml.
4.tabsp.ground Musterd.
2.tabsp ground red chilies.
1Tabsp. ground pepper
1.tesp freshly ginger.
4.cloves freshly garlic.
1/4. Termeric.
Suger to taste
Salt to taste

1- Rinse the fish and dry them well.
2- Cut fish in to small cubes and a deep fry in a vegeterbel oil.
3- Peelled Onion.
4- Cut the green chilies begining from the meddle to the bottem.
5- Rinse the carrot,corsely shred carrot in medium strips.
6- Cut the row papaya( guslabu)in to thin slicers heat salt water untill boiling ,put soak the thin slices row papo in the boiling salt water only 10-secound.
7- Soak musterd seed in viniger for about 2-hours,then grind mueterd seed with viniger.Other ingredeant also be grounderd with viniger,(pepper, garlic, ginger, red chilies, termeric.)
8- Finely, Combine the Fish Vegeterbel and all ingredeants put in a glass or plastic bowl mix to gether well, before use the pickel shud.
be kept closed with the tight lide in a bowl, Cover and let stand at room temprature
over night. Add 2 teasp fullof suger to the Ingredeants as a preservative.
Next day the fish pickel should be once again mixed properly with a
wooden spoon and packed in seperate container or bottel with lid to be used.

jop
08-09-2008, 10:30 PM
SRILANKAN-SPICED BBQ RIBS

Ingredients:
2 tablespoons olive oil
1 large onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon freshly ground pepper
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 large can plum tomatoes and juices
1 cup water
1/4 cup light brown sugar
3 tablespoons tamarind paste
1 serrano pepper (OR any hot pepper) chopped
1/4 cup coarsely chopped cilantro (corinder leaves)
Salt and freshly ground pepper

Heat olive oil in a large saucepan over medium-heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and serano and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro(corinder leaves) and place in a food processor, process until smooth. Season with salt and pepper, to taste. Let cool.

Ribs:
4 racks pork ribs (3 pounds each)
1/4 cup olive oil
Salt and freshly ground pepper

Preheat grill to medium-low heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender, turning every 10 minutes. During last 15 minutes of grilling, baste with some of the bbq sauce. Remove from the grill and immediately brush with more bbq sauce.

Yield: 8 servings

jop
08-09-2008, 10:30 PM
Dhallo Uyala (Cuttle fish) Black Curry

Ingredients:

Cuttle fish (dhallo) cleaned, washed and cut into 2 inch strips - 1Kg
Curry Powder freshly ground (may be about four or five lumped table spoons)
Cinnamon (about a 1 inch piece)
Cloves (about ten)
Garlic (three or four)
Cardamoms (about ten)
Lemon or lime juice (about four or five table spoons full - to taste)
Lemon grass (a four inch piece)
Coffer lemon rind (grated) - about a table spoon - This is not compulsory but it adds an exquisite taste to the dish
Salt - to taste
Red Chillie powder - to taste
Curry leaves chopped up - a couple of sprigs
A bit of butter (or oil or Ghee) - about three table spoons
One full Bombay or Spring Onion ( Chopped)
Green Chillies (Chopped)
Coconut milk (thick) - One and a half cups


First put the curry powder on to a dry saucepan and roast it on a medium flame until it becomes black (but not burnt). When it is nearly done add the red chillie powder and roast it as well. It is good to have a mask or something on as the fumes of roasting chillie powder can get into your nose and eyes etc. Once this is done leave it aside.

Then take another saucepan, add the butter into it and keep it on a medium to high flame. When the butter is fairly hot add the chopped garlic, curry leaves and the chopped onions. When the garlic and onions are turning light brown in colour add the roasted curry powder and the chillie powder. After a couple of minutes increase the flame to high and add the well drained pieces of cuttle fish into the saucepan and stir it well until all the ingredients spread on all the pieces of cuttle fish. Also make sure that all the pieces of cuttle fish get fried a little bit in the hot butter as well.

Then add the rest of the ingredients (except the lemon juice) with the thick coconut milk and let it cook on a slow fire with the saucepan three quarter covered. Stir it once every three minutes or so. Please note that you don't have to add a lot of liquid as when you cover dhallo and cook it produces a lot of liquid on its own. Once the dhallo is cooked let it simmer with the saucepan lid removed until the gravy thickens. If the gravy is not thick it doesn't taste as nice. When the cuttle fish is cooked and the gravy is thick remove it from the fire and let it cool before adding the lemon juice.

Notes:
a) Usually cook Dhallo at least a day before it is used as it tastes better. It does not taste as good if eaten immediately after it is cooked.
b) The variety of cuttle fish available in Australia does not require that much cooking. But I think the variety of Dhallo available in Sri lanka requires longer cooking times. So it is best to experiment first.
c) The same recipe can be used when cooking baby octopus. However I don't like cooking it as cleaning baby octopus is a pain and time consuming.

jop
08-09-2008, 10:31 PM
CHICKEN AND PINEAPPLE CURRY

SERVES 04

INGREDIENTS

25 gm ghee or butter
500 gm chicken cut as for curry
70 gm sliced onion
01 tsp lime juice
01 tsp chopped ginger
01 tsp chopped garlic
02 tbsp unroasted curry powder
01 tsp chillie powder
150 ml coconut water
100 ml natural or plain yogurt
75 ml thick coconut milk
150 gm semi riped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste


METHOD

1. Marinate the chicken with curry powder/chillie powder/lime juice/yougurt and set a side for about 30 minutes.

2. Heat the fat in a saucepan to medium heat, add the onion fry until onions are light brown.Mix in ginger and garlic cook for 1 to 2 minutes.

3. Add the marinated chicken and cook for about 5 minutes until chicken is lightly coloured.

4. Pour the coconut water and bring to the boil.Simmer for 15-20 minutes.

5. Stir in coconut milk and pineapple,cook for further 5 minutes.Finish off by adding coriander leaves and salt to taste. Serve hot.

jop
08-09-2008, 10:31 PM
DEVILLED LIVER

Ingredients:

1 lb. Liver
2 hard boiled eggs
A few tender cabbage leaves(boiled)
A pinch of sugar
1 level tsp roasted chillie powder
1/2 tsp salt
1 tblsp. tomato sauce
1/4 lb. onions
1 tsp. mustard mixed with one tsp. vinegar
1/2 lb. bacon
3/4 cup thick coconut milk
1 oz. butter
1 tbsp. vinegar
1" piece cinnamon Rampe

Garnish:

1/4 measure cooked samba
2 eggs
4 ripe chillies
1 oz. red onions
1 oz. butter
Green peas

Cut liver into neat slices. Wash and drain. Quarter or slice the onions. Fry bacon. Next fry the onions in the bacon fat, adding a little more butter if necessary. Mix together mustard, chillies, salt, tomato sauce, vinegar, rampe and cinnamon.

Heat the 1oz. butter in a saucepan, add liver and allow to fry about 10-15 mts. Then add the 3/4 cup milk, cabbage bacon onions and allow to cook slowly. Just before taking off the fire add halved eggs.

Slice ripe chillies very fine. Slice onions. Heat 1 oz. butter in a pan. Add onions chillies and cook. Have ready the well beaten eggs. Add eggs and stir briskly and after this add the cooked samba rice and mix well together mix in some peas.

jop
08-09-2008, 10:31 PM
Biththara Curry (Egg Curry)

6 eggs
1/2 coconut grated
4red chilllies
1tsp mustard seeds
4flakes garlic
1/4 inch ginger
1tsp turmeric
tamarind juice to taste
1 onion sliced
1 tomato chopped
salt to taste

Hard boil the eggs. Shell, cut into halves and set aside. Grind the coconut, chillies, mustardseeds, garlic, ginger, turmeric and tamarind juice. In a vessel heat oil and fry the onion well. Add the ground masala and the tomato. When fried well add a cup of water and bring to a boil. Lay the eggs gently over the masala and finally garnish with a coriander leaves. Serve with hot white rice.

jop
08-09-2008, 10:32 PM
Kukul mas curry (Chicken curry)

Ingredients:

1 lb chicken
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves (optional)
1 inch piece of Rampe(optional)
1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1-2 tsp chilie powder
1 1/2 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad seed(crushed)
salt to taste
1 tbsp cooking oil
1 tbsp vinegar


Method:

Trim any excess fat from the chicken, then cut into desired size.

Grind the ginger and garlic into a paste.

Mix the chillie powder, curry powder, turmeric, pepper, salt and the lemon grass with the chicken, cover and allow to marinate for about 1-3 hours.

Fry the onion, green chilles, curry leaves, rampe and the ginger garlic paste in the oil under low heat. When the mixture is golden brown add mustard and cover
and simmer for about 3 minutes.

Now add the chicken, add vinega and salt. Stir. Cover and cook under low heat for about 30-40 minutes or until the chicken is tender.

Remove from heat and serve hot.

jop
08-09-2008, 10:32 PM
Sri Lankan Milk Rice - Kiri Bath

This is a popular breakfast item in Sri Lanka. A must in most
auspicious occasions.

Ingredients

4 cups of white rice
Cream of 1 coconut (or one 13 oz can)
salt to taste


Method

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto slightly above
the 2nd joint of the index finger. Cover and cook the the rice
under low heat.

When the rice is almost done, mix the salt with the coconut
milk and add to the rice stir and cook for a few more minutes.

Serve the hot rice on to a platter and flatten it using flat spoon
or spatula. Cut it into squares and serve with Seeni sambol,
cutta sambol or juggery.

jop
08-09-2008, 10:33 PM
Dun Thel Bath (Ghee Rice with Green Peas)

This is a popular dish for special occasions, either lunch
or dinner. Goes well with a meat curry and a salad.

Serves 4-6

Ingredients

5 cups of long grain rice(Basmathi, Jasmine or Samba)
5 cardamons
5 cloves
1 tsp cummin seed
4 tbsp ghee
2 cups green peas
1 cup raisins
salt to taste


Method

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto the 2nd
joint of the index finger. Cover and cook the the rice
under low heat.

When the rice is done, heat the ghee in a heavy bottom pan
under low heat. When it is hot add the cardamons, cloves and
the cummin seed and fry for about 1 minute.

Next add the remaining ingredients except the rice and cook
for another 2-3mins. Now add the rice and mix well.
Add salt to taste. Serve hot.

**** It ghee is not available then substitue it with 4 tbs of
butter.

jop
08-09-2008, 10:33 PM
Sri Lankan Biriyani Rice

Serves 5-6

Ingredients

2 cups Long grain rice,washed and drained
1 lbs Chicken, cut in to 2-3 inch pieces
2 medium onions, sliced
1/2 tsp turmeric
2 tsp chillie powder
2 tsp curry powder
5 cloves gralic, peeled and crushed
1 inch piece of ginger, peeled and grated
1/2 tsp black pepper powder
2 medium tomatoes, diced
1/2 lb green peas(frozen)
1/4 lb raisins
5-6 leaves of curry leaves
2 inch piece cinamon
1/4 lb cashew nuts, cut into small pieces
3 tbsp butter(or vegetable oil)
3 cardamoms
3 cloves
salt to taste

Method
Heat the oil in a large pan and gently fry the onion till golden
brown. Add the green peas, raisins and fry for another minute.
Remove from the pan and set aside.

Reduce the heat and add the chllie powder, curry powder, curry leaves, garlic
and ginger for 3-4 minutes. Add the meat, balck peper and saute for about
8-10 mins.

Add the chopped tomatoes, cloves, cinnamon, cardamoms, turmeric and salt
and saute for 2 minutes. Add about 1 1/2 cup of water, cover and
cook until the meat is almost cooked.

Remove about 1/2 cup of the gravy and add more salt if needed
and set aside.

Add the rice to the pan and add sufficient water to cook the
rice and simmer covered, on a very low fame for about 15-20
minutes until the rice is cooked. ****

*** If you are using a rice cooker the transfer the meat to the
rice cooker, add the rice and sufficient water and cook according
to directions.

Garnish with the fried onions, peas and raisins. Serve hot
with the gravy.

jop
08-09-2008, 10:34 PM
Sri Lankan Rotti (a bread)

Ingredients:

· 400g flour (2 1/2 - 3 cups)
· 1/2 cup coconut scraped
· 3 teaspoons salt water
· 1/2 cup cold water

Optional:

· 6 sliced red onions
· 2 dry chilies cut
· Tablespoon butter/margarine

Method:

Mix together in a bowl; sieved flour, scraped coconut, and salt water. Add cold water and mix to a suitable consistency that will not stick to the bowl. If desired add the sliced onions and cut dry chilies. Make 6-8 equal balls.

Grease wax paper with a little butter. Flatten an even, round rotti. Apply butter to surface.

Heat pan with stove and bake the rotti on it. When one side is baked, turn over to the other side and brown.

Serve with sambol, curry, butter, or jam.

jop
08-09-2008, 10:34 PM
Traditional Watalappan

(A Sri Lankan Dessert)
This is a Sri Lankan interpretation of a steamed egg custard. It is considered to be the King of puddings, and was served to the Queen Elizabeth 11 on one of her visits. Use only Sri Lankan Kitul Jaggery.
(Preparation time 15 minutes. Cooking time 1 hour)

(serves 6)

Ingredients:
150g (5 oz) creamed coconut
225g (8 oz) jaggery
5 eggs (size 4)
1 teaspoonful grated nutmeg

Directions:
1. Place jaggery in a pan with 50ml (2 fl oz) water. Bring to the boil, and simmer until the jaggery has dissolved. Dissolve the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool. Beat the eggs and strain into a 1¼ litre (2 pint) bowl. Mix the jaggery and milk into the beaten eggs. Add grated nutmeg. Cover bowl with greaseproof paper. Steam in a pressure cooker or colander for 1 hour. Alternatively the mixture can be divided into 6 ramekin dishes and steamed covered for 20 minutes in a pan of simmering water.
[Jaggery is an unrefined brown sugar made from the sap of the toddy palm (Caryota urens). It is available in Sri Lankan shops in a ready-to-use form known as Kitul Treacle.]

jop
08-09-2008, 10:34 PM
Sri Lankan Christmas Cake

Ingredients:
50g (2 oz) candied peel
100g (3.5oz) chow (without syrup)
100g (3.5oz) stem ginger (without syrup)
100g (3.5oz) raisins
300g (10oz) sultanas
125g (4oz) currants
225g (8oz) candied ash pumpkin or crystalised pineapple
225g (8oz) cashew nuts chopped
50g (2oz) almonds chopped
100g (3.5oz) glacé cherries
3 tablespoonsful brandy
3 tablespoonsful rose water triple strength
2 tablespoonsful honey
1 tablespoonsful vanilla
1/2 a nutmeg grated
2 teaspoonsful ground cinnamon
1 teaspoonful ground cardamom
1/2 teaspoonful ground cloves
225g (8oz) semolina
225g (8 oz) butter at room temperature
12 size 2 eggs
400g (14 oz) soft brown sugar

Directions:
1. Finely chop the fruit and the nuts (the first 10 ingredients). Put into a bowl together with the honey and essences (the brandy, rose water, vanila) and the spices (nutmeg, cinnamon, cardamom and cloves). Mix thoroughly and leave covered for 24 hours.
2. Double line 2 cake tins of diameter 20 cm (8") with lightly- oiled greaseproof paper. Put the oven on to 140oC (275oF)

3. In a medium-sized bowl, mix together the semolina and the butter. Separate the eggs. In a large bowl, beat the egg yolks together with the sugar until pale. Mix in the semolina. Add the fruit, a little at a time using a cutting motion, to make sure that the cake batter is thoroughly mixed in with the dried fruit. This movement provides a lot of wrist exercise!

4. Whisk half the egg whites until stiff. (The rest can be used for meringues.) Add 4 tablespoonsful of the egg whites and beat into cake mixture to slacken it. Fold the rest of the beaten egg whites and mix thoroughly. Put the cake mixture into the two tins and cook for about 1½ hours, or until a skewer when inserted comes out clean. Cool the cake on a wire rack. Once cold prick the surfaces with a skewer and pour two tablespoonsful of brandy over each cake. Cover with foil, place in an airtight tin and leave for a week before icing.

Triple strength rosewater is available from chemists shops. In Sri Lanka the christmas cake is cut into pieces and individually wrapped and served during the festive season. The marzipan is made from ground cashew-nuts.

jop
08-09-2008, 10:35 PM
Kiri Pani - Yogurt And Treacle

Ingredients:
2 200g (7oz) cartons of yogurt
225g (8oz) jaggery
½ cup water.

Directions:
1. In a heavy-bottomed pan bring the jaggery and the water slowly to the boil. The heat should be kept to a minimum until the jaggery has dissolved. Once the jaggery has dissolved bring it to the boil and allow to reduce until you have a thick pouring sauce. Strain into a sauceboat or jug and pour over the yogurt before serving.

jop
08-09-2008, 10:35 PM
Sau Dodol (Weli Thalapa) - a dessert

Ingredients:
2 lbs Rice flour
4 cups thick Coconut milk
4 cups Kithul or Coconut trealce
2 tsp Salt

Directions:
In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for abourt 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.

jop
08-09-2008, 10:35 PM
Rulang Aluwa (a dessert)

Ingredients:
1 lb Semolina (Wheatlets)
2 lbs Sugar
1/2 tsp powdered Cardamom
1/4 tsp powdered Cloves
50 Raw Cashews, chopped

Directions:
Roast the Semolina and set aside. Prepare a cutting board by sprinkling some roasted semlina and have it ready. In a saucepan add 1 cup of water to the sugar and heat. When the syrup thickens and starts to form a crust like layer on the sides of the saucepan, add the semolina and the spices. Mix thoroughly. Add the chopped cashews and mix thoroughly. Remove from heat before the mix thickens and transfer onto the cutting board. Flatten and form into a block (about 1-1/2" thick). Cut into pieces.

jop
08-09-2008, 10:36 PM
Mung Kavum (a dessert)

Ingredients:
1 lb Rice flour
2 lb Mung flour
3 cups Coconut or Kithul Treacle (available in Sri Lankan Grocery Stores)
1 tbs. Ghee or Butter
1 tsp. Salt
Vegetable oil for deep frying

Batter:
1/2 lb Rice flour
1 cup Coconut milk
1 egg
pinch of Tumeric
1/2 tsp. Salt

Directions:
Mix the rice and mung flour to get an even mixture. Boil the treacle in a saucepan. Add the flour mix. When the mixture starts to thicken add butter and salt. Transfer the thickend mixtue into an aluminum tray (cookie tray) and allow to cool. Add about 1/2 cup water into the saucepan, leave on the hot plate and stir until thick syrup like consistency. Remove from heat. Add small amounts of this syrup to the flour mix in the aluminum tray and spread into 1/2 -1/4" thick block. Cut into shapes. Prepare the batter by mixing the ingredients well. Dip the above pieces in the batter and deep fry in vegetable oil.

jop
08-09-2008, 10:36 PM
Wattilappam (a dessert)

Ingredients:
10 Eggs
2 ½ Cups thick Coconut milk
1 lb Jaggery
Pinch of Cinnamon, Nutmeg & Salt
½ tsp Cardamom

Directions:
Beat the eggs well.
Grate the jaggery and mix with the egg batter.
Add all the other ingredients and mix well.
Pour the mix into a greased bowl.
Cover with oil paper & steam for 1 1/4 hrs.
Let it cool in the container before serving.
Sprinkle some chopped cashews for added taste and decoration.

jayanathjayaweera
08-09-2008, 10:36 PM
hmmmmmm

jop
08-09-2008, 10:36 PM
Bibikkan - (a dessert)

Ingredients:
1 lb Semolina
1/4 lb Raisins
4 cups Honey
1/4 lb flour
25 Cashew nuts
2 cups Scraped Coconut
2 ozs Butter
rind of Lime
1/4 lb Sugar
2 tsps Vanilla
1 tsp Rose water
1/2 tsp Cardamom
1/2 tsp Cinnamon
Dates, Ginger preserves, Sultanas, Chow-Chow and any other fruit you like.

Directions:
Add sugar and honey to scraped coconut and cook over slow flame until coconut is cooked. Add all fruits and cool over night. Next day add butter semolina and flour to mixture. Then add vanilla, rose water, cinnamon and cardomons. Bake in moderate heat

jop
08-09-2008, 10:37 PM
Ali Gyata Pera Dessert - Avocado Dessert

Ingredients:
3 large, fully ripe avocados
caster sugar to taste
1 cup cream dash of rum, optional

Directions:
Cut avocados in halves lengthways, remove seeds and reserve. Scoop pulp from shells and mash smoothly with a fork. Add sugar to taste and stir in the cream. Put into serving bowl, return seeds to the pulp, cover closely with plastic wrap and chill before serving.The presence of the seeds in the pure'e is said to keep the avocado from discolouring, but make sure that the surface is protected from air by putting the plastic on the surface of the mixture. If you like, extra whipped and sweetened cream can be piped over the top of the dessert and a few paper.thin slices of avocado (sliced at the last moment and sprinkled with lemon juice) used for decoration. Note: While some favour rum for flavouring, I prefer to let the delicate avocado flavour stand alone.

jop
08-09-2008, 10:37 PM
Aluwa (Sri Lankan Dessert)

Ingredients:
1 1/2 cups sugar
1 1/2 cups milk
1 x 410 g (141/2 oz) cups sweetened condensed milk
125 g (4 oz) butter
1 cup cooked mashed potato
1 cup finely chopped cashew nuts optional
2 tablespoons rose water
1 teaspoon ground cardamom, optional

Directions:
Put sugar, milk, condensed milk and ghee into a large heated saucepan (a non stick pan is excellent for this). Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or 116°C (240°F) on a candy thermometer. (To test for softball stage, drop a little into a cup of ice.cold water. If it firms enough to be moulded into a soft ball. it has reached the required temperature. Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. If using a pan with non stick lining, pour mixture into a bowl before doing this or the metal beaters will scratch the non stick surface. Return to heat and cook to soft ball stage or 116°C (240°F) once more. Remove from heat, stir in nuts, rose water and cardamom and mix well. Pour into a well buttered shallow dish or baking tin. Pres lightly with a piece of buttered banana leaf or aluminium foil to smooth and flatten the surface. Allow to cool and set, then cut into diamond shapes.

jop
08-09-2008, 10:38 PM
Imbul Kiri Bath - Milk Rice

Ingredients:
Coconut Treacle Mix
800 g finely scraped Coconut
2 Cups Treacle (Coconut or Kithul treacle)
4 Cloves
Pinch of Salt

Milk Rice:
2 Cups short grain white Rice
2 Cups thick Coconut milk
2 tsp Salt
3 Cups Water

Directions:
Coconut Treacle Mix
Pour the treacle into a pot and bring to a boil while stirring.
Add the Coconut and mix well.
Take off the heat.
Add the pinch of salt and the cloves, mix well.

Milk Rice:
Put Rice and water into a pan and bring to a boil.
Cover and cook for 15 minutes.
Add coconut milk and Salt.
Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

Combine:
Divide the slightly cooled milk rice into two portions.
On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).
Then evenly spread the coconut treacle mix on top.
Cover it completely (including from the sides) with the second portion of the milk rice.
It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
Cut into blocks.
Serve with bananas for breakfast or at tea time

jop
08-09-2008, 10:38 PM
Lime Pickle

Ingredients:
25 Limes
150 g Sugar
75 g Salt
1/4 bottle (2 cups approx.) Vinegar

Directions:
Pierce the limes using a fork.
Mix vinegar, salt and sugar (preferably in a clay pot) and heat on a stove while stirring.
When mixture begins to boil, add the limes (including any juice left behind).
Continue to heat, turning the limes from time to time.
Heat until the lime rinds discolor and shrink.
Remove from heat and let it cool for awhile.
Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months.
Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry

jop
08-09-2008, 10:39 PM
Poll Sambol - Coconut Sambol

Ingredients:
2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).

2 small pearl onions or shallots, sliced.
1 small green chile, sliced.
1 clove garlic, sliced.
1-2 tsp Hot red chile powder.
1 tsp Salt.
1-2 tsp Maldive fish (optional).
1 medium lime.

Directions:
Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
Once the ingredients are crushed and mixed thoroughly, add the coconut.
Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
Squeeze half a lime. Mix well.
Taste and adjust salt & lime.
Serve with rice and curries.

jop
08-09-2008, 10:39 PM
Cucumber Salad

Ingredients:
1 cucumber
1 onion
2 small green peppers
1 tomato
1 tsps Black pepper powder
to taste salt
pinch sugar
1 tsp lemon (or lime) juice

Directions:
Slice cucumber, onions, green pepper and tomato. Put into a plastic bag and add lemon juice, salt, sugar and black pepper powder.

jop
08-09-2008, 10:39 PM
Seeni Sambol

Ingredients:
5 large Onoins peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

Directions:
Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

jop
08-09-2008, 10:40 PM
Roasted Curry Powder

Ingredients:
1 cup Coriander seeds
1/2 cup Cummin seeds
1 tbs Fennel seeds
1 Cinnamon stick
1 tsp whole Cloves
1 tsp Cardamom seeds
10-15 dried curry leaves
5-6 dried red Chillies (optional)
5-6 dried Rampe pieces
1 tbs black pepper seeds
2 tbs raw rice

Directions:
In a dry pan, over low heat, roast each ingredient separately. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but do not let them burn). Mix all the roasted ingredients, put into a grinder and grind to a fine powder. Store in an air tight jar.

jop
08-09-2008, 10:40 PM
Mallung - Sri Lankan Hurb Salad

Ingredients:
2 cups finely shredded green leaves
1 medium onion, finely chopped
2 green chillies, seeded and chopped, optional
l/2 teaspoon ground turmeric
2 teaspoons pounded Maldive fish
2 tablespoons lemon juice
1 teaspoon salt
2/3 tablespoons freshly grated or desiccated coconut

Directions:
Put leaves into a saucepan with all the ingredients except coconut. If there is not much water clinging to leaves after washing, add a sprinkling of water. Stir well, cover and cook Over medium heat, about 6 minutes. Uncover, add coconut and toss over low heat until coconut absorbs all the liquid. Remove from heat. Serve hot or cold as an accompaniment to rice.

jop
08-09-2008, 10:40 PM
Chili Sauce

Ingredients:
14 oz can Tomato sauce
1 inch piece Ginger (crushed)
4 cloves Garlic (crushed)
1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
1 cup Sugar
1/8 cup Vinegar
Salt to taste

Directions:
Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.

jop
08-09-2008, 10:41 PM
Raw Curry Powder

Ingredients:
2 tsps Coriander seeds
1 tsp. Cummin
1/4 tsp. Fennel

Directions:
Crush all ingredients separately to a fine powder and thoroughly mix them together.

jop
08-09-2008, 10:41 PM
Wattakka Curry - Pumpkin Curry

Ingredients:
450g (1 lb) pumpkin
2 tablespoonfuls desiccated coconut
5 cloves garlic
a few curry leaves
½ medium-sized onion
1 teaspoonful coriander powder
½ teaspoonful cumin powder
1/4 teaspoonful turmeric
1/4 teaspoonful black mustard seed
1 teaspoonful oil
salt to taste
28g (1 oz) creamed coconut
1 cup hot water

Directions:
1. Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into 2.5cm (1") cubes.
2. Roughly chop the garlic and the onion.

3. In a heavy-bottomed frying pan, over a low heat, dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor assemble the peeled garlic, the chopped onion and the roasted coconut. Add 2 tablespoonsful of water and grind to a smooth paste.

4. In a medium-sized pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds 'pop'. Add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in the hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to the boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.

jop
08-09-2008, 10:41 PM
Kaha Bath - Yellow Rice

Ingredients:
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups Coconut milk
Rampe leaf (or 4 pieces Daun Pandan)

Directions:
Wash rice and drain thoroughly.
Heat butter on a saucepan.
Add onions and fry until golden brown.
Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
Add coconut milk and bring to a boil.
Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and serve hot with curries.

jop
08-09-2008, 10:42 PM
Kiri Hodi - White Gravy

Ingredients:
1 medium Onion sliced
1 hot green pepper sliced
4-6 curry leaves
2 pieces rampe
2 cloves garlic
2 tsps Raw curry powder
1/8 tsp. Turmeric powder
1/8 tsp. finely ground, dry mustard
1/2 tsp. fenugreek seeds
1 tsp Salt
1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
1 tsp Maldive fish (optional)
1 cup water
2 cups thick Coconut milk

Directions:
Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.

jop
08-09-2008, 10:42 PM
Bitthara Curry - Egg Curry

Ingredients:
6 Eggs hard boiled
Oil for deep frying
1 small Onion sliced
1-3 small hot green Chilies sliced
1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
1 tsp raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1 clove Garlic
1/2 tsp ground black Mustard
1-2 inch piece Cinnamon
1 tsp red Chili powder (optional)
Few Curry leaves and rampe
Salt to taste
1/2 cup Coconut milk or fresh milk

Directions:
Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
Drain the oil from the eggs.
In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
Heat the ingredients for a few minutes and then add the deep fried eggs.
Simmer for few minutes longer.
Add coconut milk and simmer for few minutes.
Taste and adjust salt.

jop
08-09-2008, 10:42 PM
Bitthara Appa - Egg Hoppers

Ingredients:
2 cups white long grain Rice
3/4 cup THICK Coconut milk or Evaporated milk
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs lucke warm water
1-2 cups THIN Coconut milk or diluted Evap. milk
Eggs

Directions:
Soak rice in water overnight (or until soft).
Add yeast and sugar into luke warm water and set aside.
Drain water from cooked rice.
Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
Transfer into a bowl and add the foamy yeast mixture. Mix well.
Close and leave in a warm placefor at least 6 hrs.
Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
Add salt to taste.
Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
make sure that the inside of the pan is well covered with the batter.
Close with lid and cook until done.
To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

The combination of plain and egg Hoppers are delicious when served with sambol or curry.

jop
08-09-2008, 10:42 PM
Bean Curry

Ingredients:
1 lb (450 g) Beans, cut into pieces
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oil
Salt and Lime juice to taste

Directions:
Heat oil in a saucepan.
Add onions, green chilies, garlic and curry leaves.
Fry until the onions are golden brown.
Add the curry powder, salt, turmeric and fenugreek seeds.
Stir and fry for 2-3 minutes.
Add the cut beans and mix well until beans are well coated with the curry powder mix.
Reduce heat and allow the beans to cook.
Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
Add a dash of lime juice.
Taste and adjust salt

jop
08-09-2008, 10:43 PM
Lunu Theldala - Spicy Onions

Ingredients:
1lb onions
1/2 cup oil
4 tspspns red pepper powder
3 tspns vinegar
2 tspns sugar
to taste salt
1 clove garlic
1 green pepper
pinch cinnamon (optional)
1 piece lemon grass (optional)

Directions:
Slice onions. Dice green pepper and clove of garlic. Add onions to oil in a pan at medium heat. Allow onions to fry until light brown in color. Then add the red pepper, diced green pepper, garlic, cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally add vinegar, sugar and cinnamon and leave at low heat for 2 minutes.

jop
08-09-2008, 10:43 PM
Ala Kirata Uyala - Potato Curry

Ingredients:
1 lb potatoes
1cup milk (Dairy or Coconut)
2 tblspns mustard
2 tblspns unroasted curry powder
1 tspns turmeric powder
1 onion
1 green pepper
to taste salt
pinch lemon grass

Directions:
Boil potatoes and remove off skin. Cut potatoes into cubes. Dice onions and green pepper.
Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add oil to a different pan at medium heat. Temper onions and green pepper for a minute. Add the contents of the first pot and bring to boil again.

jop
08-09-2008, 10:43 PM
Curried Green Beans

Ingredients:
1/2 lb Green beans (frozen okay)
2 tblspns oil
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 onion
1 clove garlic
to taste salt
pinch cinnamon

Directions:
Thaw beans if frozen. Dice onions and clove of garlic. Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

jop
08-09-2008, 10:44 PM
Banddakka Curry - Curried Okra

Ingredients:
1 lb Okra
4-5 tblsspns oil
2 tbspns mustard
1tblspns unroasted curry powder
1 tblspns turmeric
1 onion
1 green pepper
pinch cinnamon
to taste salt
1tblsspn sugar
1 tblspn lime

Directions:
Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

jop
08-09-2008, 10:44 PM
Beet Salad

Ingredients:
1 Can Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder
to taste salt
1 tblspn lime juice

Directions:
Slice onions and green pepper and tomatoes Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

jop
08-09-2008, 10:44 PM
Spinach with Lentils

Ingredients:
1lb Fresh Spinach
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Directions:
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper
Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

jop
08-09-2008, 10:44 PM
Spicy Potatoes

Ingredients:
1lb potatoes
1 onion
2 tsps Hot pepper powder
2 tblsps Oil
1 clove (tsp) Garlic (powder)
1 tsp salt
1 tsp sugar
1 tsp mustard
2 small green peppers

Directions:
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.
To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes you can eat.

jop
08-09-2008, 10:46 PM
Sri Lankan Rolls

Ingredients:
Stuffing
1/2 lb Tofu
1 lb potatoes
1/2 lb onion
2 tblspns red pepper
4 tblspns roasted curry powder
1/4 cup oil
to taste salt

Pastry:
1/2 lb flour
2 cups milk (coconut or dairy)
1 egg
to taste salt
Breading and Deep Frying
3 cups oil
2 eggs
1 can bread crumbs

Directions:
First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions.
Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.

Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.

Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.

Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.

jop
08-09-2008, 10:47 PM
Sri Lankan Cutlets

Ingredients:
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (Pandamus) (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING:
Two Eggs (beaten)
Toasted bread crumbs (grounded)
Oil for deep frying

Directions:
- Drain the two cans of tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add drained tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
- Coat the balls with beaten egg and then with the toasted bread crumbs.
- Deep fry in hot oil until light brown.
- Cutlets (made in to thick disc shapes) are great with rice & curry.

jop
08-09-2008, 10:47 PM
Smoked Spicy Chicken

Ingredients:
1 chicken ( 1.5 kg )
1/2 tsp salt
2 tsp wine
1 tsp sesame oil

Spicy sauce:
1 star aniseed
1/2 tsp brown peppercorn
1/2 tsp clove
1 piece cinnamon stick
1 cardamom
1/4 dried tangerine peel
5 cups water
2 tbsp sugar

Smoking ingredients for chicken
1/2 cup Jasmine tea leaf
1/2 cup soft brown sugar
1/2 cup cooked rice

Directions:
Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes.
Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.

jop
08-09-2008, 10:48 PM
Fried Hot Shrimp

Ingredients:
500 g small Shrimp
1 Pickled Lime, thinly sliced
2 Onions, sliced
1 large Green or Red Pepper, sliced
3 cloves Garlic
2 pieces Ginger
1 tsp black ground Mustard seed
1 tsp Sugar
2 tsps Chili Powder
1/2 cup Vinegar
salt to taste

Directions:
Deep fry the shrimp and drain the oil.
Blend the mustard, garlic and ginger with vinegar.
Add sugar, chili powder and enough salt.
Mix well to form a thick mixture.
Add thinly sliced pickled lime.
Add the fried shrimp and green (or red) pepper.
Mix well.
Serve with rice & curry.

jop
08-09-2008, 10:48 PM
Annasi Curry - Pineapple Curry

Ingredients:
1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
1 small onion sliced
1-2 hot green peppers sliced
1 tsp. Maldive fish pieces
1-2 tsp. raw curry powder
1/4 turmeric
1/2 tsp. ground black mustard
1-2 inch piece cinnamon
few curry leaves and rampe
2 large cloves of garlic and 1/2 ginger root crushed
1/4 cup coconut milk (or fresh milk)
2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the pineapple used)
Salt to taste

Directions:
Heat oil in saucepan.
Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions and green peppers.
Keep mixing the ingredients until the onions are soft.
Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
Mix all the ingredients well and add pineapple pieces.
Keep mixing the pineapple pieces until well coated with the spices.
Reduce heat and allow to simmer for few minutes.
If using canned pineapple add 1/2 of the drained juice.
Allow to simmer for few more minutes longer.
Add the sugar, mix well and adjust salt.
Taste and if necessary add a little lime juice (depends on the pineapple used).
Add 1/4 cup coconut milk (or fresh milk).
Let simmer for a little while and take off heat.

jop
08-09-2008, 10:48 PM
Kakuluwo Theldala - Pepper Crab

Ingredients:
1 kg Sri Lankan Crab
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic
1 stalk spring onion ( cut into 1 inch section )
1/2 tbspn cornflour

Seasoning:
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil

Directions:
Blend white pepper and coriander seeds in a blender until fine.
Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok.
Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.
Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked.
Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.
Serve hot.

jop
08-09-2008, 10:49 PM
Malu Mirisata - Fish Curry (Hot & Spicy)


Ingredients:
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic

Directions:
Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes.

jop
08-09-2008, 10:49 PM
Malu Kirata - Yellow Fish Curry

Ingredients:
1Lb King fish (or Salmon or Tuna or Shark or Scallops )
2 cups coconut milk
3 cups water
1 onion
2 tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice

Directions:
Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.

jop
08-09-2008, 10:49 PM
Wambotu Theldala - Eggplant Curry

Ingredients:
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Cows)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion

Directions:
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

jop
08-09-2008, 10:50 PM
Malu Abulthiyal

Ingredients:
2 lbs Fish (Halibet, Salmon or Tuna)
10-15 pieces Goraka
1 1/2 tbs Salt
1 1/2 tbs ground black Pepper
1/4 tsp Turmeric powder
1 sprig Curry Leaves
1-2 pieces Rampe
2 pieces Cinnamon
2 cloves Garlic (crushed)
1/2 tsp roasted Curry powder
1 cup water

Directions:
Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucsepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

jop
08-09-2008, 10:50 PM
Lunu Miris

Ingredients:
1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)

Directions:
Mix the sliced onion, chili powder, salt and Maldive fish. Add lime juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.

jop
08-09-2008, 10:50 PM
Lentils Sri Lankan Style

Ingredients:
2 cups red lentils
2 cups thin coconut milk
1 dried red chilli, broken into pieces
2 teaspoons pounded Maldive fish
1 teaspoon ground turmeric
1 tablespoon or oil
6 curry leaves
2 midium onions, finely sliced
5 cm (2 inch) strip pandan leaf
5 cm (2 inch) stick of cinnamon
small stalk lemon grass or strip of lemon rind
1/2 cups thick coconut milk
salt to taste

Directions:
Wash lentils well until water is clean. Remove and discard lentils that float on the surface of the water or any that are discoloured. Put drained lentils in a saucepan with the thin coconut milk, chilli, Maldive fish and turmeric. Bring to the boil, then cover and cook slowly until lentils are soft. In another saucepan heat the oil and fry the curry leaves, onions, ramped cinnamon and lemon grass until onions are brown. Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan. Add thick coconut milk and salt to taste, and simmer uncovered until lentils are very soft and the consistency of runnv porridge. Serve with rice and curries

jop
08-09-2008, 10:50 PM
Leeks Mirisata - Fried Leeks With Chilli

Ingredients:
6 midium size leeks
1/4 cups oil
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
2 tablespoon pounded Maldive fish
1 teaspoon salt

Directions:
Wash leeks very well, taking care to remove all sand and grit. Discard any tough or withered leaves but use the green portions as well. With a sharp knife slice very thinly. When slicing the leaves make a tight bundle and hold firmly. Heat oil in a large saucepan and add the leeks. Fry, stirring, for 5 minutes, then add the remaining ingredients and stir well. Cover and cook over low heat for 30 minutes, stirring occasionally. The leeks will reduce considerably in volume. Uncover and cook until liquid evaporates and leeks have an oily appear.ance. Serve as an accompaniment to a rice meal.

jop
08-09-2008, 10:51 PM
Chicken Curry

Ingredients:
3 lb Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder
1/2 tbs. dry red chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

Directions:
Wash chicken pieces and drain water thoroughly.
Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the chicken pieces and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
Close with a lid and allow the chicken to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.

jop
08-09-2008, 10:51 PM
Cashew Curry

Ingredients:
250 g (8 oz) raw Cashews
3 Cups thin Coconut milk (or water)
1 medium Onion, sliced
2 fresh green Chilies, sliced
2 cloves Garlic, crushed
5 cm Cinnamon stick
4 pieces Rampe
8 Curry leaves
3 tbs Vegetable oil
1/4 tsp ground turmeric
1 tbs Raw Curry powder
2 pieces Goraka (optional)
1 Cup thick Coconut milk or fresh milk

Directions:
Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
Add the cashews and keep stirring until well coated with oil and onions.
Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.

Deelaka
08-10-2008, 08:55 AM
uba kokiyekda ban?
maru.

cat123
08-10-2008, 12:20 PM
nice cool job from jop :)

ereshthush
08-10-2008, 12:20 PM
ooh thankz

udanindi
08-22-2008, 07:35 PM
Mmmmm yummy!!!

nimaz
08-22-2008, 07:40 PM
awesome!!! i can try sum of dese 2nyt!! =)

sumudi
01-22-2009, 04:53 AM
A variety of Sri Lankan Recipes including vegetable curries, meat curries, malluns, sweets, short eats etc. with pictures.

Please visit my web site:

http://www.geocities.com/sumudi (http://www.geocities.com/sumudi)

naleema
01-22-2009, 05:01 AM
ammo kelath unanawa lankawe kama dakala asawe ba

pissupoosa jr.
09-05-2010, 11:08 AM
Good thread. Thank you

silentsahan
12-04-2010, 12:24 PM
danuma beda gahthata godak sthoothyi macho....