Spicy Mutton Curry

Ingrediant
01. Bone less Mutton 01 kg

02.Raw curry powder 20g

03.Roasted Curry Powder 10g

04.Black Pepper Powder 5g

05.Grounded Curry Leaves (rampa/karapincha/sera)

06.Onion 01 Each (Chopped)

07.Garlic (Chopped ) 01 tbsp

08.Ginger 01 tbsp

09.Green Chili 5pcs

10. Viniger 2tbsp

11. Salt as per the taste

12.Cooking oil 2tbsp

13.coconut milk 2Cup

14.termaric powder 2g
Method



First cut the Mutton in small pieces and wash it until remove the blood.and mix with Raw curry powder,Black Pepper ,vinigar,salt and leave it 5-10 minutes to seasoning . curry leaves ,ginger,chopped onion,garlic ground with the blender and mix with the Mutton steak .add oil to a pan and boil it mid flam when the oil is boiling add the Mutton mixture to it.cook it 5 to 10 minutes add green chili to the curry.and add coconut milk cook 10 minutes more. this curry can taste with any kind of rice , pittu, string hoppers ,and rotti

Hot mutton Curry

Ingrediants

o1. Mutton with bones 1kg

02.Red chili Powder 20g

03.Roasted Chili powder 5g

04.Curry Powder 10g

05.Black Pepper Powder 2tbsp

06.Curry leaves,Chopped onion,Green chili,garlic,ginger ,cloves,cinnamon(grounded)

07.Tamerind

08.Salt (as per the taste)

09.Cooking oil

10.Two cup of water

11.One cup of coconut milk

Method

Cut the mutton in small size and mix with red chili powder ,roasted chili powder,Curry powder,Black pepper powder ,tammerind and salt as per the taste.leave it 5 minutes to seasoning. and add the grounded spice mixture and mix with the Mutton.cooking oil put in to pan keep on mid flam.add Mutton on to it cook 3 minutes add two cup of water on it and cook it 10 minutes high flame add heard coconut milk on to beef and cook another 15 minute .this curry can taste with rice and pittu

Hot Beef Curry

Ingrediants

o1. Beef with bornes 1kg

02.Red chili Powder 20g

03.Roasted Chili powder 5g

04.Curry Powder 10g

05.Black Pepper Powder 2tbsp

06.Curry leaves,Chopped onion,Green chili,garlic,ginger ,cloves,cinnamon(grounded)

07.Tamerind

08.Salt (as per the taste)

09.Cooking oil

10.Two cup of water

11.One cup of coconut milk

Method

Cut the beef in small size and mix with red chili powder ,roasted chili powder,Currypowder,Black pepper powder ,tamerind and salt as per the taste.leave it 5 minutes to seasoning. and add the grounded spice mixture and mix with the beef.cooking oil put in to pan keep on mid flam.add beef on to itcook 3 minutes add two cup of water on it and cook it 10 minutes high flame add heard coconut milk on to beef and cook another 15 minute .this curry can taste with rice and pittu

Spicy Beef Curry

Ingrediant
01. Bone less Beef 01 kg

02.Raw curry powder 20g

03.Roasted Curry Powder 10g

04.Black Pepper Powder 5g

05.Grounded Curry Leaves (rampa/karapincha/sera)

06.Onion 01 Each (Chopped)

07.Garlic (Chopped ) 01 tbsp

08.Ginger 01 tbsp

09.Green Chili 5pcs

10. Viniger 2tbsp

11. Salt as per the taste

12.Cooking oil 2tbsp

13.coconut milk 2Cup

14.termaric powder 2g
Method



First cut the beef in small pieces and wash it until remove the blood.and mix with Raw curry powder,Black Pepper ,vinigar,salt and leave it 5-10 minutes to seasoning . curry leaves ,ginger,chopped onion,garlic ground with the blender and mix with the beef steak .add oil to a pan and boil it mid flam when the oil is boiling add the Beef mixture to it.cook it 5 to 10 minutes add green chili to the curry.and add coconut milk cook 10 minutes more. this curry can taste with any kind of rice , pittu, string hoppers ,and rotti

Polos Embula

INGREDIANTS

01. Small Jack fruit (Polosgeta) 01

02.Roasted Red chili 25g

03. Curry powder 25g

04.Termeric powder 2g

05. Roasted Curry Powder 5g

06. Cinamon 2pcs

07. Tamerind

08.Cloves (enasal,karabuneti)

09.Curry Leaves ( karapincha /rampa)

10.Coconut milk 01 pint (diyakiri ha mitikiri)

11.Coocking oil 5ml

12.Onion 01 pcs (chopped)

13. Green chili 4pcs(chopped)

14.Dry red chili

15.Musterd Seeds 01Tea spoon

16.Salt asper the taste



Method

First peel the jack fruit and cut in small pieces and boil it.then remove it from water and add all spices (roasted red chili,curry powder,termeric ,roasted curry powder,and mix it properly .then get a pan and put cooking oil until its come boiling point then add musterd seeds and cook it one minute and add chopped onion ,chopped green chili ,cloves ,curryleaves,cinnamon cook it 2 to 3 minute the onion will come brown colour.add the mixture of jack fruit mix it thouraly and cook it 5minute mid flame.and first add light coconut milc (diya kiri) and cook it until it will come dry and add heard coconut milk (mitikiri) and salt and tamerind as per the taste.then cook it 15 to 30 minutes and remove from the flame and after comes cool taste with the rice.

Pudding of Dulya

Ingredients

• 4 eggs
• 1 pint (565 millilitres) milk
• 1 teaspoon vanilla extract
• 4 ounces (115 grams) fine bread crumbs
• 8 ounces (225 grams) sugar
• 4 level tablespoons jam (raspberry jam is really nice)

Directions

Preheat the oven to 300 degrees F (150 degrees C).
Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs, and 3 ounces (85 grams) of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the egg and milk mixture over the jam.
Bake in the preheated oven for 1 hour or until set.
Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the pudding mixture, then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned.
Yield: 4 servings
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes

Watalappan

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.]

Sri Lankan Christmas Cake

from Catherine S.
This cake combines traditional ingredients with exotic fruits and spices. In Sri Lanka, a marzipan made of cashewnuts is the only icing used, and the cake is served in small pieces which are individually wrapped in decorative paper. Eating this cake was the culunary highlight of my year and I used to sneak into the kitchen and taste it during its preparation. Using a food processor to chop the fruit and nuts tends to alter the texture of the cake and although it is time consuming, I would advise you to chop all the ingredients by hand.

(Preparation time 55 minutes. Cooking time 1 hour 15 minutes.)
Makes 2 cakes.

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.

Kiri Pani (Yogurt And Treacle)

This is the most traditional of Sri Lankan desserts. The buffalo milk yogurt which is set in eathenware pots, has a delicious layer of cream. It is always eaten with treacle (kitul pani ) which can be made by boiling down jaggery which can be bought in Sri Lankan shops. Greek yogurt made from ewe's milk is an excellent subsitute.

(Preparation time 5 minutes. Cooking time 30 minutes)

Ingredients

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

Ingredients

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.

Love Cake

A legacy from the Portuguese who once ruled the island of Ceylon as it was then called. There are as many recipes for Love Cake as there are cooks, and as many strong opinions on just how to achieve a soft texture in the centre while having a firm and chewy exterior. The secret is in slow baking and correct size of cake tin.

Ingredients

• 1/2 lb Semolina (Wheatlets)
• 1 lb Sugar
• 1/2 lb Butter
• 750 g Cashew nuts
• 6 ozs. Pumpkin Preserve
• 12 Eggs
• 1/2 bottle Rose Essence
• 1/2 bottle Almond Essence
• 1/2 vine glass Brandy
• 1/2 vine glass Bees Honey
• 2 sheets Oil Paper
  

Spices:

• 1/2 tsp each of Cardamon, Cloves Cinnamon (in fine powder form)
• 1/2 tsp grated Nutmeg
• 3/4 tsp Grated Lime Rind

Directions

• Warm Semolina with a few lime leaves. Add the butter to it and heat until well mixed. keep overnight.
• Beat egg yolks with sugar until nice and creamy with air bubbles forming.
• Remove lime leaves from semolina. Add semolina and butter mixture to the egg and sugar mixture and beat well.
• Add cashew nuts (cut) and mix well. Next add pumpkin preserve (cut).
• Add Spices and essences and lime rind.
• Beat 8 egg whites until nice and fluffy and gradually add to cake mixture. Do not make it too watery.
• Line tray with news paper, final layer buttered oil paper
• Bake in slow oven.

Love Cake Recipe #2

Ingredients

• 6 large eggs
• 500 g/1 lb/2 cups caster sugar
• 150 g/5 oz unsalted butter
• 3 tablespoons honey
• 2 tablespoons rose water or 1/4 teaspoon rose essence
• finely chopped zest of 1 lime or lemon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground cardamom
• 250 g/8 oz raw cashews
• 250 g/8 oz coarse semolina
• 125 g/4 oz crystallised winter melon or pineapple (optional)

Directions

Line a 25 x 30 cm (10 x 12 in) cake tin with baking paper. Preheat oven to 150 degrees C (300 degrees F).

Beat eggs and sugar until thick and light. Add softened butter and honey, rose water, lime zest, nutmeg and cardamom. Beat well. Chop cashews coarsely and stir in together with the semolina and crystallised fruit. Turn into prepared tin and bake in a slow oven for

1 hour or until pale golden on top. If the cake starts to brown too quickly, cover loosely with foil. Do not use the skewer test, because if a skewer comes out clean it means the cake is overcooked by Sri Lankan standards. It will taste good, but there won't be the moist centre which is typical of this confection. Leave cake in tin to cool. Cut into small squares to serve.

Sau Dodol

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.

Rulang Aluwa

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.

Mung Kavum

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.

Wattilappam 1

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.

Bibikkan

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.

Avocado Crazy

Serves. 4-6

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.

Aluwa

After a rich fish curry meal, serve this sweetmeat with black coffee.
Makes about 18 pieces

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.

Milk Rice(Imbul Kiri Bath)

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.

Fried Pol Sambol

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

Directions

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.

Kehel Muwa Seeni Sambol

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

Directions

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.

Red Coconut Sambal

Ingredients

• 75 g/2 1/2 oz/1 cup fresh grated or desiccated coconut
• 1 teaspoon salt
• 1 teaspoon chilli powder or to taste
• 2 teaspoons paprika
• 2 teaspoons pounded Maldive fish or dried prawns
• 1 small onion, finely chopped
• 2 tablespoons lime or lemon juice If using desiccated coconut, sprinkle with
• 3 tablespoons hot milk or water and toss to moisten.

Directions

Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.

Sri Lanka Sinhalese Fragrant Masala Spice Powder

• 30 g cumin seeds
• 6 cardamon pods
• 4 coriander seeds
• 30 g fennel seeds
• 1 clove
• 2 cm stick cinnamon

Directions

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

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.

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.

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.

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.

Mallung( Shredded Green Leaves With Coconut)

A maying is very much part of the Sri Lankan diet. It can best be described as a dry accompaniment, very tasty, to be eaten with rice. One or two different mallungs are served with every meal and play an important part in nutrition because this is how the people of Sri Lanka get their vitamins. The leaves of many common plants are used, some of them grow in Western countries too for instance, the yellow flowered cassia. The flowers are dried to make an infusion for medicinal purposes, and the leaves are stripped from the stems and used for mallung. They have a pleasant sour flavour. Tender passion fruit leaves also make delicious mallung. One of the most popular is 'gotakolle ', which looks like violet leaves but is a type of cress which grows near water. as a substitute, use the common curly parsley so readily available.
Serves. 6

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.

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.

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.

Bath Temperadu(Sri Lankan Fried Rice)

Fried rice in Sri Lanka is made from samba rice which is a pearly white grain. Only vegetables are usually added to already cooked rice. However, there is a modern tendency to mix in prawns, bacon and meat, and to flavour the rice with soy sauce.

(Preparation time 15 minutes; cooking time 30 minutes.)

Ingredients

(Serves 6)

• 2 cups Basmati rice
• 3¼ cups cold water
• 1 medium-sized onion
• 15 curry leaves
• 5cm (2") screwpine
• 2 carrots
• 2 leeks
• 50g (2 oz) white cabbage
• 1 green pepper
• 50g (2 oz) peas
• 50g (2 oz) ghee
• salt to taste

Directions

1. Put the rice in a sieve and wash under running cold water until the water that runs is clear. Since rice absorbs water if left to soak, the washing should be done very quickly.

2. Put the rice into a pan and add the water. Bring rapidly to the boil. Give it a stir, put the lid on, and, on a very low heat, cook for 15 minutes.

3. Take the pan off the heat and allow to rest for 10 minutes. Leave the rice to get cold.

4. Finely chop the onion. Peel and grate the carrots. Wash and finely shred the leeks and the white cabbage. Wash the pepper and finely chop it. Spread the frozen peas in a plate to thaw.

5. In a large pan, heat the ghee. Add the onions, the curry leaves and the screwpine and fry until the onions are lightly browned. Add the carrots, leeks, cabbage, pepper, peas and salt. Stir until well mixed. Put the lid on, and, over a low heat, cook for 2 minutes.

6. Fluff up the rice with a fork and put in a little at a time into the vegetables, stirring after each addition to ensure that the dish is well mixed. Remove from heat and put on a platter, and serve hot.

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

Directions

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.

Kadala Parippu Mallun

Ingredients

• 1 cup parippu soaked for a few hours
• 1 large 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

Directions

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 little 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

Brinjal and Dryfish Pahi

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

Directions

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

Tandori Cauliflower

Ingredients

• 500g caluliflower
• 3 cups water
• 1 tbsp lemon juice
• 1 tsp turmeric
• 1/2 tsp cumin powder
• 1 cup yoghurt
• 1 1/2 tbsp oil
• 1 tbsp lemon juice
• 3 tsp ginger
• 3 tsp garlic
• 1 tsp chillie powder
• 1 tsp Garam masala or curry powder
• salt

Directions

Cut cauliflower into 8 pieces with the stem. Prik the central stem with a fork. Put water in a wide saucepan, bring to boil add lemon juice and turmeric, cook the cauliflower until tender (uncovered), 5-7 minutes. drain and leave to cool.

Place yoghurt, oil lemon juice , garlic, ginger, chillie, salt, masala in a bowl, mix well. Add cauliflower, toss gently mix well. Marinade for 3 hours.

Grease the grill and cook it fro 6-8 minutes each side, turning from time to time. When finished sprinkle cummin powder and serve hot.

Wambatu (egg plant) Moju

Ingredients

• 1 lb egg plants
• 1 packet of dried sprats(anchoives)
• 10 small red onion
• 10 green chillie
• some maldive fish, chillie powder, garlic, ginger, curry leaves, some cloves, some sugar, salt.

Directions

First slice egg plant into thin stripes and mix with yellow powder and salt and deep fry until lget brown color. Keep aside to drain oil. Then fry dried sprats(anchoives) ,whole green chillie and whole red onion with the same oil. do not chop onion and green chillie. Keep every thing aside to drain oil. Now chop all garlic,ginger,maldive fish,mustard seeds,curry leaves,cloves,cardamom and make a paste. Then get a medium size pan and put some veniger to warm. When it boils add the paste you already chopped,some chillie powder and some salt and stir well. Then add all the friend ingredients together and stir well and leave it under low flame. After a while add some sugar to sweeten it. It is better if you can use pottary pan for cooking.

Kadala Maluwa

Ingredients

• 1 can cooked gram (kikärter) (kadala) ( also known as chickpeas)
• 5 small cooked potatoes cut into cubs,
• 2 unions finely chopped,
• 2 chilli finely chopped,
• 2 cloves of garlic finely chopped,
• 1 teaspoon mustard seeds,
• 1 teaspoon pepper powder,
• 1 teaspoon chilli powder,
• 1 teaspoon rosted cumin seeds,
• 1 teaspoon salt,
• 1 cup coconut milk,
• 1/2 teaspoon turmaric ,
• 25 ml oil or margarin,
• sprig parsley to decor,
• some curry leaves.

Directions

Heat the oil and fry onions, chilli, garlic and curry leaves. After few seconds sprinkle musted seeds. Drain the gram and add to to the pan. Add other ingridiens without coconut milk and cumin. Stir well. Add coconut milk and bring to the boil. The last sprinkle cumin seeds and serve in a bowl garnished with parsly.
You can enjoy with rice or roti

Kirri Hodi

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 (see recipe for 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.

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.

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.

Egg Hoppers

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 (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

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

Potato Cakes

Ingredients

• 1 cup of coconut milk
• 2 medium-sized potatoes
• 1 teaspoon of salt
• 2 eggs
• 1 cup of flour
• 1/4 cup of sugar
• 1 tablespoon of butter or margarine
• cold water
• a pinch of salt

Directions

You will need a small bowl, vegetable brush, .potato peeler, a sharp knife, a saucepan, a long-handled fork, colander or sieve, a potato masher, a wooden spoon, frying pan and a pancake turner.

To Make Coconut Milk: Put the grated coconut and warm water into a mixing bowl and let it to sit for 20 minutes. Pour the water into a small bowl and squeeze as much liquid from the coconut as you can. You can throw away the used coconut, or put in your hat.

1) While the coconut sits in the water you can prepare the potatoes. First wash them and then peel them.

2)Next cut them into cubes about 1 inch square, until you have 1 1/2 cupfuls. Put them in a saucepan and pour in cold water to about 2 inches above the potatoes.

3) Add 1 teaspoon of salt and let the potatoes boil in medium heat for 10 minutes.

4) Take the potatoes out of the water with the long-handled fork and put them in a sieve.

5) Pour out the water from the pan and put the potatoes back into the pan.

6) Mash the potatoes until they're smooth and not lumpy.

7) Beat 1 egg lightly with a fork in a mixing bowl.

8) Stir in the mashed potatoes with the egg and add half of the flour. Add the last egg and mix well. Then add the rest of the flour,then the coconut milk,then a pinch of salt and the sugar, and mix.

9) Put the butter into a frying pan and place it over medium heat. Wait till the butter melts.

10) Spoon the batter 1 teaspoon at a time onto the frying pan. Only make 4 cakes at a time. When the cakes are brown on one side, turn them over and wait till that side it brown. Repeat this step until the batter is all used up. If you want to make some pancakes today and the rest another day, store the batter in a tightly covered glass jar in the refrigerator.

11) You should eat the pancakes while they're still hot. Serve them with butter or margarine and brown sugar if you like.

This recipe makes around 2 1/2 dozen pan

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.

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.

Curried Green Beans

• 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.

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.

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.

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.

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.

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.

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

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.

Sri Lankan Red Chicken

In Sri Lanka curries are distinguished by their colour, red, black and white. This red chicken is fiery and hot. The hotness can be reduced by substituting paprika powder for the chilli powder in the recipe.

(Preparation time 10 minutes. Cooking time 1 hour 20 minutes)

Ingredients

(serves 4)

• 8 chicken thighs
• 1/2 teaspoonful black pepper ground
• salt to taste
• 3-4 tablespoonsful oil
• 2 medium-sized onions
• 20 curry leaves
• 8 cloves garlic
• 5cm (2") piece ginger
• 3 teaspoonsful chilli powder
• 1 teaspoonful paprika powder
• 2 teaspoonsful granulated sugar

Directions

1. Remove the skins from the thighs, and cut off any excess fat. Put the thighs, the pepper and salt into a pan, together with half a litre of cold water, and bring to the boil. Simmer for 1 hour.
2. Remove the pieces of chicken onto a plate. Bring the stock rapidly to a boil, and continue boiling until it has reduced to about 150ml ( 1/4 of a pint ) and set aside.
3. Peel and finely chop the onion and garlic. Grate the ginger. In a medium-sized pan, heat the oil. Add the onions and the curry leaves, and fry until the onions are golden brown. Add the chicken pieces and continue to fry for 2-3 minutes. Add the chilli, paprika, the sugar and the stock and bring slowly to the boil. Simmer for 5-7 minutes, stirring occasionally to prevent the chicken from sticking to the pan.

Tripe Curry

Ingredients

• 750 g/1 1/2 lb tripe, preferably honeycomb tripe
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1-2 teaspoons chilli powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground aromatic ginger
• 2 sprigs fresh curry leaves or 20 dried curry leaves
• 1 strip pandan leaf
• 1 stem lemon grass, bruised
• 6 cardamom pods
• 3 whole cloves
• 1 small stick cinnamon
• 1 medium onion, finely chopped
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 1 teaspoon salt
• 400 ml/14 fl oz can coconut milk
• lime juice to taste

Directions

Wash tripe and cut into 5 cm (2 in) squares. In a dry pan roast coriander seeds, shaking pan or stirring constantly, until they are fragrant and darker in colour. Turn out onto a plate and dry roast the cumin seeds in the same way. Pound using a mortar and pestle or grind to powder in an electric grinder. Put all ingredients (except half the coconut milk) into a large, heavy-based saucepan, adding 250 m/8 fl oz/1 cup water. Stir well, bring to the boil, cover and simmer until tripe is tender and gravy thick. Stir in reserved coconut milk and simmer uncovered for a few minutes longer. Serve with rice or pittu.

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

1. - Drain the two cans of tuna.
2. - Heat the oil in a skillet (frying pan).
3. - Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
4. - Cook until the onions are tender light brown.
5. - Add drained tuna, stir all together.
6. - Allow to cook for a few minutes.
7. - Add the drained tuna liquid.
8. - Stir and allow to cook until the liquid is dry.
9. - Add salt, pepper and cardamom powder.
10. - Stir until well mixed.
11. - Turn off heat.
12. - Add potatoes and mix well.
13. - Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
14. - Coat the balls with beaten egg and then with the toasted bread crumbs.
15. - Deep fry in hot oil until light brown.

    - Cutlets (made in to thick disc shapes) are great with rice & curry.

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

1. Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes.
2. 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.
3. 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.

Fried Hot Shrimp

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

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.

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.

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

1. Blend white pepper and coriander seeds in a blender until fine.
2. 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.
3. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.
4. 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.
5. Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.
6. Serve hot.

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.

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

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.

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 for home 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.

FRIED EGGPLANT CURRY INGREDIENTS

• 3 medium eggplants (cut length-wise in to 2-3 pieces)
• Oil for deep frying
• 4-5 cloves of garlic & 1 inch piece ginger root crushed together
• 1 tsp. ground black mustard seeds
• 1/2 tsp. ground black pepper
• 1/4 tsp. roasted curry powder (see recipe for roasted curry powder )
• Generous pinch of powdered Cloves and Cardamoms
• 1/4 cup vinegar
• 1-2 tsp. sugar

METHOD:

• Deep fry the eggplant and drain the oil well.
• Into a saucepan, add all other ingredients and bring to boil.
• Take off the heat and add the deep fried eggplant.
• Mix throughly until well coated.
• The taste of this curry improves after 1-2 days.

RIED HOT SHRIMP INGREDIENTS

Ingrediants

• 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.

Beef Curry

Ingredients

1. Beef 450g

2.sliced onion 2 table spoon

3.fried red chillie 2table spoon

4. termeric powder 4 table spoon

5.tamerind powder 1/2 tea spoon

6. salt

7.Black pepper powder 2 tea spoon

8.Chopped ginger ,Garlic,2 tea spoon

9.green peas

10. cooking oil

11.Coconut milk 1 cup

12. Curry leaves (rampe /karapincha)

13.Green chillie

14.Black tamerind


Method

add cooking oil and green peas to pan and keep warm mid flam 2 minutes add onion slicess ,green chillie chopped ginger and garlic and curry leaves and cook few minutes . season sliced beef with salt,pepper, black tamerind
red chilie ,termeric powder,tamerind powder and add it cook few minutes add water and cook 30 to 45 minutes add coconut milk and cook 10 minutes and eat.

Geerice (dunthel bath)

by :Anoma Saroji

Ingredients

1.Rice (Muthu samba) 1kg

2. Chicken or Beef stock 7 cups

3. Gee 200g

4.Cardemom

5. Cloves

6.Cinnemon

7.curry leaves

8.black paper seeds

9.Salt asper the taste

Method

Add gee to the pan keep it warm in mid flame add cardemom,Cloves ,cinnemon,curry leaves ,black pepper seeds and cook it 2 minutes and add rice to it cook 5 minutes in low flame and add the chicken or beef stock to it and add salt as per the taste cook rice 20 to 30 minutes after rice will ready serve it with chicken or beef curry .

Yellow Rice

Ingredients

1. Rice (samba or basmathi) 1kg

2. Maldive fish (grounded) 250g

3. Green pease 50 g

4. Onion 150 g

5.Black pepper 1 tea spoon

6.Coconut milk ( 1 nut of coconut)

7.Tamarind (yellow powder)

8. salt asper the taste

9.cloves

10.cardomum

11.Chopped ginger

12.Chopped Garlic

13.Cinnemon

14. Curry leaves (Rampe /karapincha)

15. Vegetable oil
Method


Vegetable oil put in to pan an leave it few minutes boil in low flam .Add chopped garlic, ginger,onion ,cloves ,cardomum ,cinnemon,curryleaves cook 2 minutes and add grounded maldivian fish cook few minutes and add rice to it mixed with them cooking it 2-5 minutes and add coconut milk to rice and cook it 20-30 minutes if coconut milk not enough to boil rice add some water and cook it.when rice will ready it will comes nice smell at this time take of it and mix with green pease.serve it to plate and garnish.

SRI LANKAN BURIYANI

by Anoma saroji

Ingredients

1. Table rice 1 kg

2. fresh or frozen chicken 1kg

3.butter /cooking oil or gee 250g

4. Chopped Onion 50g

5.plams or rasins 250g

6. Fried Casuew nuts 250g

7. Chicken stock

8.water (asper the rice cooking level)

9.Cloves

10.Cardemom

11.Curry leaves ( rampe and karapincha)

12. Salt As your taste


Method

First cut the chicken and boiled 10 to 20 minutes and strain it and keep chicken stock separate. put the pan to warm 5minutes on low flam and add butter to the pan wait until butter will come boiling point . add chopped onion,cloves,cardomum ,curry leaves keep it 5 minutes stir until onion comes golden color .add rice to it and mix properly with them.leave it 5 minutes in low flame and add chicken stock and some water as per the rice cooking level.cook 20-30 minutes until rice come ready to eat. take out from the flame add plums and fried cassuew nut .and garnished and serve .

Cooking Styles Chinese/Asian

Shallow frying
There are four methods of frying using a shallow amount of fat or oil.

• Shallow Fry: cooking
  
  of food in a small amount of fat or oil in a frying pan or saute pan. The presentation side of the food should be fried first as this side will have the better appearance because the fat is clean, then turned so that both sides are cooked and coloured.

• Saute:
  • cooking tender cuts of meat and poultry in a saute or frying pan. After cooking, the fat is discarded and the pan is deglazed with stock or wine. This forms an important part of the finished sauce. Only tender foods can be used.

  • also used when cooking, for example, potaoes or onions when they are cut into slices or pieces and tossed in hot shallow fat or oil in a frying pan till golden brown.

• Griddle: e.g. hamburgers, sausages, sliced onions, are placed on a lightly oiled, pre-heated griddle (solid metal plate), and turned frequently during cooking.

• Stir Fry: fast frying in a wok or frying pan in a little fat or oil, e.g. vegetables
  
  , strips of beef or chicken

Deep-frying
Deep-frying is used to produce crisp- texured food. Often, the food is deep-fried, removed from the oil and drained. the oil is then reheated and the food deep-fried again, so that it is exetremely crispy.

Paper-Wrapped Deep-Frying (zhibao zha)
Small pieces of meat or fish are seasoned, , the food is wrapped in sheets made of glutinous rice flour. Cellophane paper can also be used the food is served in its paper wrapping The paper is thrown away.

Steaming
Steaming is a traditional Chinese cooking method that is ideal for today's trend towards healthy eating. The technique was developed for when a moist dish was required as an alternative to a roasted one. It's good for vegetables, fish, meat and dumplings.

There are 3 methods that can be used for steaming:

• 1. The traditional one. The Chinese use bamboo steamers that stack on top of each other. Dishes needing the least cooking are placed on the top level, while those requiring the most are placed on the bottom layer, near the boiling water.
• 2. Food is arranged on a plate or bowl, put inside a steamer on a rack and placed over a large pot of boiling water. Alternatively the plate or bowl can be put inside a wok.
• 3. The bowl of ingredients in partially immersed in water and the food is cooked partly by the boiling water and partly by the steam it produces. Compared with food cooked by other methods, steamed dishes are more subtle in taste and bring out the taste of the ingredients. So the fresher the ingredients, the better they are for steaming.

Roasting
The common denominator of these methods is a moderate oven (325-350 degrees F) and a reasonably long cooking time with or without a flash of high heat at the beginning orf high heat at the beginning or end of the cook cycle. This is the method of roasting most cookbooks, including the historic ones by James Beard, Julia Child, Alma Lach, and Madeleine Kamman use. Our Guide to Whole Turkeys has detailed foolproof cooking instructions.

ADVANTAGES: relatively foolproof, this technique provides a well flavored, moist bird with very little attention or expertise required of the cook. The moderate temperature allows for a reasonable window of time in which the bird is at its peak, letting the cook worry less about pulling the bird out at some absolute moment of perfection. This is the technique for people who have better things to do than hang around an oven all day. If you can read a clock and a thermometer, then you can cook a good turkey this way.

DISADVANTAGES: although the flesh is better flavored than a plain slow roasted bird and the skin is crisp, the flavors are subtle, and show themselves best when accompanied by really good gravies, dressings, and sauces. The food safety issues of Slow & Low cooking are not as prominent with this technique, but the process from start to finish is still pretty slow (about 25 minutes per pound), so planning ahead is still very important. time.

Red cooking - a process whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product - is a popular cooking technique in eastern China.

Stewing
STEWING is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt-in-your-mouth meats Stewing allows the cook to assemble the dish and then let it simmer, with little or no attention for an hour or more. Many "crock-pot" dishes are essentially stewed. Vary the flavor profile of the stew dish by experimenting with liquids (wine, broth, beer and vegetable juices) and different herbs and spices. Ideal cuts: shoulder and pork cubes. In China, stews are usually cooked in an clay pot over a charcoal fire. The stew is cooked for a very long time - up to four hours - producing meat almost jelly-like in tenderness. Yum :)

Stir Fry

If any technique in Chinese cooking demands proper preparation, it is stir-frying. Because the heat has to be high and there is little actual cooking time, it's crucial to have all your ingredients assembled beforehand. The best advice I can give here is to keep your stir-fry ingredients separated in bowls based on how much time they need in your wok. So chop your onions, meat, mushrooms, carrots, and peppers into small pieces and separate them. You want the veggies and meat to be in bite size pieces for two reasons. First, the stir-fry will be appealing and easy to eat if all of the components are equal in size. Secondly, similar size pieces will insure more uniform cooking time.