DEVILLED PORK

Ingredients

1 lb Pork

Crushed red chillies

1 large onions cut into 2 inch sqaure pieces

1 Bell pepper or Banana pepper

crushed garlic and ginger

Salt to taste

Ketch up ar tomato sauce

Vinegar

Red chillie powder

1 tsn Sugar

cooking oil



Method

1. Remove the excess fat from the pork and cut them into small pieces and wash well. 


2. Season it with salt and red chillie powder.


3. Heat a pan with cooking oil and add the pork and let it fry until golden brown on the sides. 


4. Add vinegar and cook well.


5. When all the water has been absorbed add a little cooking oil and toss the onions and peppers with crushed garlic and ginger. 


6. Add a little soy sauce and stir well. Now add crushed red chillies and ketchup. 


7. Finally sprinkle a little sugar and remove from the stove.

BAKED PORK DISH(MARINATED IN SWEET BBQ SAUCE)

Ingerdients

1 1/2 lbs. pork chops

red chillie powder

Black pepper powder

Salt to taste

1 cup sweet BBQ sauce or any other marinating sauce

Chopped garlic and ginger

Method

1. Wash the pork chops well and cut them into large pieces including the bone.


2. Add chillie powder, black pepper powder, salt, BBQ sauce and chopped garlic and ginger and mix well.


3. Marinate for 6 hours or overnight.


4. Pre heat the oven 375F and bake the pork in a ovenproof dish for a bout 45 minutes or until well done.

PORK WITH GRAVY

Ingredients

Pork 1lb

(a)Ingredients
Salt to taste
Turmeric powder
Curry Powder
Chopped garlic and ginger
Curry leaves and rampe
1 stick Cinnamon stick

(b)Ingredients
Margarine or cooking oil
1 large Oninon cut in to rings
Sliced Bell pepper or green chillies
Black Pepper powder
Red chillie powder

Method

Cut the Pork into thin slices(without the fat).Add all the (a)Ingredients and sufficient water and cook well. When it's done heat some Margarine or cooking oil in a non stick pan and add the pork without the gravy.Brown the sides then add all the (b)Ingredients and mix well.Finally add the remaining gravy and bring it to a boil.If the gravy is not thick enough ,mix 1tbsn corn flour in cold water and add it to the dish.

GRILLED CHICKEN WITH BELL PEPPER

Ingredients

4 boneless, skinless chicken breast halves
1 red or green bell pepper
2 large Onions sliced into rings
Soy sauce
1tspn olive oil or cooking oil
red chillie powder
black pepper powder
Vinegar
Salt to taste
1tbsn ketchup

Method

Cut the Chicken breasts into 1inch thick square pieces and wash well.Drain the excess water and add chillie powder,black pepper powder,vinegar,salt to taste,soy sauce,ketchup and 1tspn oil.Mix well and marinate in the Refrigerate overnight or atleast 5hours before grilling.
Heat the grill(I use a George Foreman Grilling Machine) and when it's hot add few chicken pieces at a time and press it well.Cook it for a about 8 minutes or until well done.
While grilling the chicken soak the Onion rings and sliced bell pepper in soy sauce and olive oil.When the chicken is done transfer it into a dish and add the onions and bell pepper in to the grill.When they are brown add it to the chicken dish and mix well.
(when you grill meat all the excess fat is drained and it's a healthy way to cook meat)

PARTY STYLE CHICKEN DISH

Ingredients

Chicken 1lb
Unroasted curry powder
Turmeric powder
Chopped garlic and ginger
Tamarind or vinegar
1 Cardamom and 1 stick Cinnamon
1 tbsn corn flour
black pepper powder
red chillie powder
salt to taste
Cooking oil or margarine

Method

Cut the whole chicken into regular size pieces without skin or you can use chicken breasts.Add turmeric powder,salt,tamarind,curry powder,spices and mix it well.Then add sufficient water and cook thoroughly.
When it's done heat a frying pan and add margarine or cooking oil.When the oil is heated add few chicken pieces at a time and brown it all the sides.
Take the chicken out of the pan and add the chicken gravy that was left from boiling.Mix 1tbsn corn flour in to cold water and add it to the gravy and bring it to a boil.Then add some chillie powder,black pepper powder and mix well.Finally add the chicken pieces and mix well.Can add more chillie powder if desired.

CHICKEN BLACK PEPPER CURRY

CHICKEN BLACK PEPPER CURRY

Ingredients

1 lb Chicken breast
1 big Onion
1 big tomato
2 Banana Peppers(Malu miris) or green bell pepper
Turmeric powder
Chopped 2 cloves Garlic
Chopped Ginger
Rampe
Curry leaves
1 inch stick of cinnamon
slightly crushed Black Pepper
Tamarind
Salt to taste
A little Cooking Oil

Method

Slice the half of the onion the regular way and the other half in to 2 inch size pieces.Cut the Chicken breasts in to small pieces.Slice the outside of the Tomato in to 2inch pieces and chop the middle part and leave it aside. Heat the cooking oil and add the chopped Onions,rampe,curry leaves,chopped green chillies and cinnamon and let it fry.Then add chopped garlic, ginger,turmeric powder ,salt,sliced chicken and Tamarind juice and let it boil for a while.You will get a nice yellow curry.Do not add water or coconut milk in to it.When it's done add the chopped middle part of the tomato.Then add crushed pepper,Slied tomato(big pieces),sliced banana pepper,Onions(2inch sliced)and a bit of salt and let it simmer for awhile and enjoy it. You can add a little bit of chillie powder but make black pepper the main ingredient.

SWEET POTATO (AMERICAN YAM) CURRY

Ingredients

1 lb Sweet potatoes(American Yam)
sliced Onions
1 green chillie(sliced)
1 clove garlic
Turmeric powder
Unroasted curry powder
Salt to taste
Curry leaves

Method

Wash and peel the sweet potatoes and cut them into cubes.Add Turmeric powder, curry powder, curry leaves, sliced onions and green chillies.Add sufficent water and bring to a boil.When it's done add coconut milk and shake it well.

DRUMSTICK (MURUNGA) CURRY

Ingredients

1 lb Drumsticks(Murunga)
Sliced Onins
1 green chillie(sliced)
1 clove garlic
Coconut milk
Turmeric powder
Salt to taste
Unroasted curry powder
2 tbsn Masoor dhal(lentils)
Curry leaves and Rampe(pander leaves)

Method

Wash the drumsticks well and cut them into 3inch pieces.Cook the lentils in a little water with turmeric powder and curry powder.When it's done add all the above ingredients and a sufficent water and cook well.When it's done add the coconut milk and remove from fire.

BEET CURRY WITH CILANTRO

Ingredients

3 to 4 Beets
1/4 of a onion(sliced)
1 green chillie
1 clove chopped garlic
Salt to taste
Unroasted curry powder
2 sprig Cilantro(corriander leaves) Curry leaves
Coconut milk

Method

Wash the beet well and peel it.Then cut them into very thin slices.Now add all the above ingredients except for coconut milk and add a little water and bring it to a boil.When it's done add the coconut milk and take it out of the stove.

ELA BATU CURRY (THAI EGG PLANT CURRY)

Ingredients

2 lbs Thai egg plant(ela batu)
1/2 onion sliced
1 clove garlic chopped
1 tspn maldive fish
1 green chillie chopped
1 tspn turmeric powder
2 tspn unroasted curry powder
Few curry leves
1 cup coconut milk

Method

Place the Thai egg plant(ela batu) in a shopping bag and seal it by tying a knot. Then tap on the batu using something heavy until they cracks. Remove from bag and discard the stem and the seeds in the middle and wash them well. Cut if the pieces are too big and set aside. Now heat a pan and add a little cooking oil and add the sliced onions. When it's light brown add chopped garlic, green chillies, curry leaves and maldive fish and stir well. Then add the ela batu pieces and add a little turmeic powder, curry powder and salt to taste. Add a little water and let it simmer for 8 to 10 minutes. When it's done add coconut milk and cook for few more minutes and remove from fire.Add a little lime juice if desired.

BITTERGOURD (KARAVILA) CURRY

Ingredients

1 lb Indian Bittergourd(karewila)
Sliced Onions
1 green chillie
1 clove Garlic crushed
Curry leaves and Rampe(pander leaves)
Red chillie powder
Unroasted curry powder
Salt to taste
Tamarind juice
Cooking oil

Method

Wash the Bitter gourd well and cut them into small pieces. Heat a pan and add a little cooking oil and brown the sliced onions. Then chopped green chillies , garlic and curry leaves. Then add the bittergourd and stir it well. Now add red chillie powder, curry powder and salt to taste. Finally add thick tamarind juice and cook we

MALE PICKLE

Ingredients

Banana peppers(malu miris) 250 g
small red onions 250 g
carrots 100 g
Dates 250 g
Sugar 100 g
Vinegar
Grinded mustard powder
chopped garlic and Ginger
Red chillie powder 60 g
2 pickled lime
1/2 cup cubed pineapple
Salt to taste

Method

Cut the carrots into thin stipes, Bananna peppers into regular size pieces, Onions into two(if they are big),pickled lime and Dates into thin stripes and set aside.
Now add vinegar, grinded mustard powder, chopped garlic and ginger, red chillie powder into a pan and cook for a while.Add sugar and stir well. When the mixture is boiling add the carrots, banana peppers, Dates, pineapple, pickeled lime and mix well.After a while remove from fire.

MANGO CURRY

Ingredients

2 Mangoes
Sliced onions
curry leaves and Rampe(pander leaves)
1-2 green chillies
1 stick Cinnamon
Cooking oil for tempering
turmeric powder
Red chillie powder
Curry powder
Coconut milk
Salt to taste
1 tbpn Sugar

Method

Wash the Mangoes well and cut them into desired pieces.Heat a pan and add a little cooking oil and temper the onions and curry leaves and Rampe.Then add turmeric powder, curry powder, chillie powder and let it fry for a while. Now add maldive fish, salt, Mango and coconut milk and let it cook.When it's done add a little sugar and remove from fire.

CABBAGE STIR-FRY

Ingredients

1 Cabbage
2 or 3 carrots
chopped ginger
crushed dried red chillies
Cooking oil
Salt to taste
Vinegar
3 green chillies

Method

Wash the cabbage well.Shredd the cabbage or cut it very thinly and set aside.Peel the carrots and grate the carrots.Heat a large pan and add some oil. When it's hot add the cabbage and stir-fry well.When it's done add the carrots, chopped ginger, chopped green chillies, salt, vinegar and stir well. Now add crushed red chillies and remove from fire.

GREEN BEANS WITH PARMESAN CHEESE

Ingredients

Green beans 1lb
chopped onions
chopped garlic and ginger
Turmeric powder
Salt to taste
1/4 cup shredded parmesan cheese or any other cheese

Method

Wash the green beans well and cut them into small pieces.Keep all the other ingredients ready.Now heat a pan with some margarine or butter.When it's heated add the onions.When it's light brown add garlic,ginger and turmeric powder.Now add the green beans and cover the lid and cook well.Add a little water if desired.When the green beans are cooked sprinkle the cheese on top and serve it.

EGGPLANT SALAD(WAMBATU SALAD)

Ingredients

1 1/2 lb Egg plant(Brinjal)
1 bell pepper thinly sliced
1 large onion thinly sliced
1 tomato cut into cubes
Tamarind juice or vinegar
Red chillie powder
Salt to taste
Sugar to taste

Method

Wash the eggplant(brinjals) well and cut into 2 inch size pieces. Coat them with salt and a little turmeric powder and deep fry until egg plant is golden brown. Now cut all the above ingredients and place them in a dish. Then add the fried eggplants and season with salt, sugar, 1 tspn red chillie powder and tamarind juice or vinegar and mix well.

POLOS (GREEN JACK FRUIT) CURRY

Ingredients

1 Green Jack fruit(2 cans of green jack fruit)
Unroasted curry powder
Red chillie powder
Chopped green chillie
Chopped garlic
Sliced onions
1 stick cinnamon
1 tspn mustard seeds
Curry leaves and rampe
1 cup coconut milk
Salt to taste

 

 

 

 

 

 

 

 

Method

Peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,Rampe,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillie powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.Finally add a little black roasted curry powder(kaku kudu) and shake well.

BANANA FLOWER STIR FRY(KESEL MUWA THEL DALA)

Ingredients

1 Banana Flower
1 large Onion
1 clove of garlic
2 green chillies
1 tbsn Maldive fish
Salt to taste
Crushed dried red chillie
Tamarind or Vinegar

Method

Peel the outer skin of the banana flower.Chop it into very small pieces.Soak it in salt water and drain well.Heat a pan and add a little cooking oil and add the chopped banana flower.Let fry for awhile.Now add sliced onions,Chopped garlic ,maldive fish ,salt and sliced green chillies and stir well.Then add tamarind juice or vinegar and cook well.

DHAL (LENTIL) CURRY

Ingredients
2 Cups Masoor Dhal
Unroasted curry powder
Turmeric powder
Salt to taste

Tempering Ingredients
1/2 of an Onion sliced
1 clove garlic finely chopped
1 Sprig curry leaf
Pander leaf(rampe)
2 tspn Mustard seeds
1 tspn Cumin seeds
2 or 3 dried red chillies

Method

Wash the Dhal well and add sufficient water.Then add unroasted curry powder and turmeric powder and cook well.When the Dhal is done add salt to taste.Now add a little coconut milk and take it out of the stove.
For tempering heat a non stick pan and add a little cooking oil and brown the sliced onions.Then add the rest of the Ingredients.Lastly add a little bit of red chillie powder for a nice aroma and taste.Take it out of the stove and add it to the dhal curry and mix well.

MUSHROOM STIR-FRY

Ingredients
1 pk Button Mushrooms or any other kind
1 Onion Sliced
Chopped ginger and garlic
Sliced green or red bell pepper
Salt to taste
1 tspn unroasted curry powder
Soy Sauce
1 teaspoon crushed dried red chilli
Margarine or Cooking oil
1 small Tomato

Method

Wash the Mushrooms well and slice them.Get all the other Ingredients ready.Heat a pan and add Margarine or 1tbsn cooking oil.Toss the sliced onions and let it brown.Then add sliced bell pepper(you can use green chillies),chopped garlic and ginger.Now add the mushrooms and stir well.Then add Unroasted curry powder,soy sauce and crushed chilli.Stir well and close the lid for a while .Now add the sliced tomato and take it out of the stove.(Mushrooms contains water.So no need to add extra water)

CASHEW CURRY WITH MIXED VEGETABLES

Ingredients

Cashews(raw) 500g
1 tspn baking powder
1 tspn turmeric powder
1 tspn unroasted curry powder
2 or 3 large carrots cut into small cubes
green peas 200g
1 cinnamon stick
1 onion sliced
curry leaves and rampe(pander leaves)
Cooking oil for tempering
Salt to taste
Coconut milk(thick)

Method

Place the cashews in a bowl and pour boiling water and add 1tspn baking powder and soak overnight. Drain the excess water and wash well before cooking. Then heat 1tbspn cooking oil in a pan and when it's hot add the sliced onions and stir well. When the onions turn golden brown add the curry leves, rampe and the cinnamon stick and stir well. Now add the cashews, salt, turmeric powder and unroasted curry powder and mix well. Then add sufficient water and cook well. When the cashews are done add the cubed carrots and green peas and cook for few more minutes. Lastly add thick coconut milk and bring it to a boil and remove from the stove and enjoy.

Sri Lanka Malu Hodhi (Fish Curry)

Ingredients :

MALU HODHI (FISH CURRY
450	gm	Fish
1	tsp	Salt
1/4	tsp	Turmeric
1	x	Onion
2	x	Tomatoes
4	x	Garlic cloves
2	x	Clove
2	x	Cardamom
50	ml	Oil
		Curry leaf sprigs
1	x	cg Cinnamon stick
1/4	tsp	Chile powder
1	tsp	Paprika
1	tsp	Coriander
1	tsp	Fennel
250	ml	Coconut milk
1	x	Lime, juice of

Method :

• Cut the fish into 8 pieces or as desired. Wash well, pat dry, sprinkle withsalt and turmeric and set on one side.
• Slice the onion and tomatoes, crush the garlic and powder the cloves andcardamoms. Heat the oil and when hot add the onion, garlic and curryleaves. Add the tomatoes and cook for a couple of minutes. Add thecinnamon stick, chile powder, paprika powder, coriander powder and fenneland 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.

Sri Lanka Hathu (Curried Mushrooms,hatu)

Ingredients :

HATHU (CURRIED MUSHROOMS)
100	gm	Mushrooms
1	x	Bell peppers, green
1	x	Onion
1/2	tsp	Salt
1	tsp	Curry powder
1/4	tsp	Turmeric
1/4	tsp	Chile powder
50	ml	Oil

Method :

• Slice the mushrooms, pepper and onion. Place in a bowl, add the salt, currypowder, 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.

Sri Lanka Milk Rice (Kiri Buth,kiri bath,kiribath)

Ingredients :

KIRI BUTH (MILK RICE)
250	gm	Rice
250	ml	-water
375	ml	Coconut milk, thick
1/2	tsp	Salt

Method :

• Wash the rice and place in a pan with the water. Bring to the boil and simmer until rice is soft. Add the coconut milk and the salt and mix well with a wooden spoon. Cover the pan and simmer over a low flame until the milk is absorbed. Place the rice on a shallow serving dish and flatten smooth. Cut into diamond or square shapes.

Sri Lanka Kadju (Curried Cashew Nuts)

Ingredients :

KADJU (CURRIED CASHEW NUTS
225	gm	Nuts, cashew
50	gm	Onion
1	x	Chile, fresh
1 1/4	tsp	Curry powder
1/2	tsp	Turmeric
250	ml	Coconut milk
1/4	tsp	Chile powder
1	tsp	Salt
1/2	tsp	Fenugreek
		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.

Sri Lanka Fried Chiles

Ingredients :

24	x	Dried cayenne
		Or japone chiles
4	tbl	Salt
1	qt	Water
		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. I am told it is eaten as a snack at movie theaters in Sri Lanka. Since I've never been there, I don't know if it's true. - David Cook WALT

Chicken Kharma

Ingredients :

CHICKEN KHORMA
1 1/3	kg	Chicken
175	ml	Yogurt, Plain
1	tsp	Turmeric
4	x	Garlic cloves
1	x	Onion
3	slc	Ginger
5	x	Clove
5	x	Cardamom
40	gm	Coconut
25	gm	Almonds
100	ml	Oil
2	x	cg Cinnamon stick
25	gm	Coriander
1	tsp	Cumin
1	tsp	Chile powder
1	tsp	Paprika
1	tsp	Salt

Method :

• Wash and joint the chicken and place in a large bowl. Mix the yoghurt,turmeric and 1 crushed clove of garlic together and pour over the chicken. Leave overnight.
• Chop the onion and grind in a pestle and mortar the remaining garlic and the ginger. Crush the cloves and cardamoms, grate the coconut and roast the almonds. Heat the oil, fry the onion, garlic and ginger and when fragrant turn down the heat slightly and add the cloves, cardamoms, cinnamon stick,coriander powder, cumin powder, chile powder, paprika powder and salt. Stir fry for 3 minutes. Add the coconut and stir in. Add the chicken and marinade, mix well and then cover pan with a lid and simmer for approximately 1 hour, or until chicken is tender.
• Discard the cinnamon stick and sprinkle the almonds on top just prior to serving.

Lentils Sri Lankan Style

Ingredients :

2	cup	red lentils
2	cup	thin coconut milk
1	x	dried red chilli, broken into pieces
2	tsp	pounded Maldive fish
1	tsp	ground turmeric
1	tbl	or oil
6	x	curry leaves
2	x	midium onions, finely sliced
5	x	cm (2 inch) strip pandan leaf
5	x	cm (2 inch) stick of cinnamon
		small stalk lemon grass or strip of lemon rind
1/2	cup	thick coconut milk
		salt to taste

Method :

• 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 runny porridge. 
• Serve with rice and curries.

Bean Curry

• 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

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

Ceylon Tea Butter Sauce (For western Foods)

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.

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

Green Banana (Plaintains) curry

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.

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.

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.

Spicy Prawns 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.

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. 

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.

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.

Sri Lanka Hoppers (Appa/appam)

INGREDIENTS 


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)




METHOD

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.

Chili Sauce Sri Lankan Style

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.

Godhamba Roti

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.
- You can also make Koththa Roti (see below)

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 yogurt


Method


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

DATE CHUTNEY

Ingredients :

DATE CHUTNEY
100	gm	Dates
3	x	Garlic cloves
2	slc	Ginger
1	tsp	Mustard seeds
2	x	Cardamom
2	x	Clove
100	gm	Sugar
250	ml	Vinegar
1/2	tsp	Chile powder
2	x	cg Cinnamon stick
25	gm	Sultanas
1/2	tsp	Salt

Method :

• Stone the dates and chop the flesh finely. Grind the garlic, ginger and mustardseeds 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 andcinnamon 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.

BIBIKKAN (COCONUT CAKE)

BIBIKKAN (COCONUT CAKE)
225	gm	Jaggery
225	gm	Coconut
50	gm	Semolina
100	gm	Dates
1/2	tsp	Fennel
1	x	Cardamom
50	gm	Preserves, Winter melon
25	gm	Preserves, ginger
25	gm	Candied peel
50	gm	Nuts, cashew
1/4	tsp	Salt
1/2	tsp	Baking powder
1/4	tsp	Cinnamon, ground
1	x	Egg

Method :

• Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashew nuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes. cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon. Separate the egg and beat the white and yolk separately. Fold into the cake mixture and pour into a buttered baking tray. Bake in a moderate oven (160 C: Gas Mark 3 )
• for 1 1/2 hours.

THALA GULI

• 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.

ALA DOSI

• 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.

CUTLETS (SRI LANKAN)

• 2 x 170 g 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 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 (ground)
• Oil for deep frying

METHOD:

• 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 the crust is light brown.
• Cutlets (made in to thick disc shapes) are great with rice & curry.

WALITHALAPA

2 lbs Rice flour

4 cups thick Coconut milk

4 cups Kithul or Coconut treacle

2 tsp Salt


METHOD

• Do not add water.
• 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.
• Cover and steam the flour beads for about 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.

RULAN ALUWA

• 1 lb Semolina (Wheatlets)

• 2 lbs Sugar

• 1/2 tsp powdered Cardamom

• 1/4 tsp powdered Cloves

• 50 Raw Cashews, chopped

METHOD : 

• 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.

CASHEW CURRY

• 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

METHOD: 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.

KIRI HODI

• 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

METHOD: 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.

FISH AMBULTHIYAL

• 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.

ROTI

• 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.