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.