Masala Vadai

Ingredients

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

Method

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

Kottu Roti

Ingredients

3 cups of Godhamba roti, shredded
2 carrots, julienned
1/2 cup shredded cabbage (optional)
1/2 cup mushrooms, sliced
2 leeks, sliced
2 eggs
1 tsp chopped ginger
1 tsp chopped garlic
1/2 - 1 tsp of chillie powder
1/2 - 1 tsp of curry powder
salt and pepper
1-2 green chillies, chopped
1 tbsp oil or butter

Method

Heat the oil in a pan under low flame. Add ginger and garlic and fry till fragrant.
Next add the spices, fry for minutes or so. Next add the vegetables and stir-fry for couple of minutes. Remove from the contents from the pan.
Now add some oil to pan, add the beaten eggs, green peppers and the rotis and stir. Add some pepper and salt to taste.
Serve hot.

Halapa (හැලප)

 

Ingredients

½ cup rice flour
½ cup Kurakkan flour (Ragi flour) (instead of both ragi & rice flour, you can use 1 cup Ragi Flour)
1 cup grated coconut
¼ cup honey (instead use 4 tsp sugar as a substitute,change the qty of sugar as per your taste)
Salt to taste

Method

Heat a pan & add grated coconut. Make it just warm & add honey or sugar & mix well. Remove from burner once the mix is brown in colour. Keep aside.
In a bowl mix rice & ragi flour together.
Use some warm water into it & make dough.Add some salt to taste.

Spread kanda leaves or banana leaves on a table. (if you use banana leaves,keep it over a flame few minutes to reduce its moisture & cut into pieces of about 7’’ * 7 ‘’
Now take a small qty of the dough ,make it as a ball & spread over the leaf making a thin round shape pastry.
Put some from sugar/coconut mixture on it & spread well.

Then fold it half & press the dough.
Continue the same process with remaining dough.

Steam for about 15-20 minutes or until cooked.
Serve & enjoy!!

Thosai

Ingredients

3 cups rice (idli rice)
1 cup skinless split urad dhal (skinless undu)
3/4 tsp fenugreek seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil

Method

Wash the rice and urad dhal well. Add the fenugreek seeds to the mix and fill enough water in the rice-dhal bowl to cover them about 2" deep. Soak overnight.

The next morning, drain all the water from the rice and urad dhal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste.

When all the rice-dhal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.

Now keep the Dosa batter aside in a warm, dark spot, covered, for 6-8 hours. After this fermentation, add salt and stir the batter well. Now you are ready to make Dosas.

Put some cooking oil in a small bowl and keep ready. You will also need a large flat nonstick pan, 2 sheets of paper towels, a ladle, a spatula and a basting brush.

Fold a sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.

Fill the ladle up to the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.

Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa.

By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.

The Dosa is done. Serve the ready Dosa with side dishes like Coconut Chutney and Sambar. I like to make and serve Dosas immediately while I cook as this means they are crisp and fresh when eaten. This, however, is not absolutely necessary. You can also make, stack and serve the Dosas later. Just ensure you keep them warm till serving time by placing them - just like with pancakes - in a closed dish.

Before you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.

Mung Eta Kiribath

Ingredients

1 portion of Mung Eta (green gram)
3-4 portion of white rice
Cream of 1 coconut or Milk (thick - about 1-2 cup for 4 cups of rice)
salt to taste

Method 

Clean and wash the Mung eta and rice. Put the Mung eta in a pan, and add some water to cover mun to boil them. Cover the lid and cook the the Mun first as Mung is little harder than rice. Once the Mung is boiled (before completely coocked) add rice and cook under low heat. When the rice and Mung mixure is almost done, mix salt with milk or coconut milk and add to the mixure then stir and cook for another few minutes.

Now you can put hot Mung Eta Kiribath on to a platter and flatten it using flat spoon. Cut it into squares or any shape you wish and serve with, Lunu Miris, Seeni Sambol or Juggery. 

Devilled Prawns

Ingredients

1 lb Prawns, shelled and devained
1-2 onions, sliced
2 tomatoes, cut into wedges
2-3 banana peppers, cut into diagonal pieces
3 cloves garlic, minced
1/2 inch piece of ginger, minced
1 tbsp soy sauce
1 tbsp tomato sauce/ketchup
1-2 tsp chillie powder
1 tbsp vegetable oil
Salt to taste

Method

Fry the garlic, ginger and chillie powder till fragrant. Add the prawns and cook till it turns pink. (Don't overcook)Add the remaining ingredients and cook till the onions are wilted a bit.Serve hot.

Crab Curry

Ingredients

2 whole large cooked brown crabs
3 cloves
1 cinnamon stick or 1/2 tsp cinnamon powder
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
2 tbsp vegetable oil
3 garlic cloves, chopped
2 medium onions, chopped
2 red chillies, chopped
400ml can coconut milk
Juice of 1 lime, plus lime wedges to serve (optional)
1/2 tsp mustard powder
3-4 curry leaves or a bay leaf

Method

Remove the crabs' claws. Leave them whole and set them aside. Pick the crabs, mixing the remaining white and brown meat, and keep chilled in the fridge until you need it.Heat a small frying pan or skillet and dry-roast the cloves, cinnamon, cumin, coriander and fennel seeds, so that you unlock their flavour. This only takes a minute or so, and you will smell it happening. Remove the spices from the heat and set aside.In a pan or pot large enough for everything, heat the vegetable oil and fry the garlic, onions and chillies. If you don't like your food particularly hot (Sri Lankans do) remove the chilli seeds, or just use 1 chilli. Allow to cook quite briskly; it doesn't matter if the onions catch a little in the pan. Add the coconut milk to the curry, then fill the can with water and add to the pan. Simmer for 10-15 minutes over a medium heat.Combine the mixed crabmeat with the lime juice and mustard powder and add to the curry with the intact claws, spices and the curry leaves or bay leaf. Heat through and stir gently. Check the seasoning and serve with a crab claw, garnished with lime, if you like.

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Kola Kenda (Herbal Porridge)

Ingredients

Green leaves loosely pack in 500ml container ( You may use Gotukola, Mukunuwenna, Ranawara, Welpenela, Polpala, Iramusu, Hathawariya, Elabatu, Aligetapera, Erabadu or a mix of any these.
1 1/2 cup of cooked rice (prepared from white or red raw rice)
About 1 L of water
7-8 tbsp (heaped) of coconut powder
1 tsp of salt

Method

Crush the cooked rice with 1 cup of water for 10 second in an electric blender and put in to a pot.
Dissolve the coconut powder in 1/2 cups of water and add in to the pot.
Add salt and bring to boil in medium heat.
Blend the green leaves with 1-2 cups of water in the electric blender and strain the juice well.
Add the juice to the boiling mixture and stir continuously.
Add the rest of the water.
Remove from fire when the mixture just starts to boil. Leave for few minutes to cool.
Serve with a piece of juggery. 

Cheesy Chicken Omlette

Ingredients

3 large eggs
2 slices bacon
2 Tablespoons leftover chicken - chopped
1 teaspoon butter
1 and 1/2 Tablespoons tomato - chopped
1 Tablespoon bell pepper - chopped
1 clove of garlic - minced
1 green onion - chopped
1 Tablespoon ranch dressing
1/2 cup shredded Cheddar cheese
1/4 cup shredded Mozzarella cheese
salt and pepper - to taste

Method

In a skillet over medium high heat, cook bacon until crisp. Crumble, set aside.Melt butter in an omelette pan over medium heat and saute vegetables, about 2 minutes. Beat eggs; season with salt and pepper and pour into the pan, covering the vegetables. Place a lid over the pan.In a small bowl, combine bacon, chicken, and ranch dressing. Stir well to coat.
Once the omelette has set and puffed slightly, carefully flip.Spread the chicken and bacon mixture over the omelette, sprinkle cheese on top, followed by the chopped tomato. Turn off heat and cover with a lid, allowing the cheese to melt.
Lift the lid, fold omelette in half, cut into two wedges and serve.

Egg Sambol

Ingredients

6 eggs, full boiled, shelled and halved
two big onions, shredded into thin slices
three cloves of garlic, crushed
teasp. of olive oil
a few curry leaves
table spoonful of maldive fish
juice of four cumquats

Method

Heat the oil in a non-stick pan. Combine the ingredients other than the boiled eggs and the juice of cumquats and add to the hot oil. Stir well until the onions look like seeni sambol.Add the halved eggs and spoon the onion mixture over them. Cover and lower the heat and let cook for five minutes. Then remove the egg halves from the pan, and add the cumquat juice and mix well.Lay the egg halves on a serving plate and pile the sambol in the middle. Decorate the dish with a sprig of parsley or karapincha if you wish. Can go hot or cold to the table

Curried Egg Omlette

Ingredients

Omlette6 Eggs2 Large Onions finely chopped
4 Green chilies finely chopped
1 teaspoon blackpeper powder
salt to taste
Oil for frying

Method

Beat the eggs until frothy in a bowl. Add the rest of the ingredients. Heat the oil in a frying pan, pour the egg batter when oil is heated enough, do not overheat or the batter will burn. Lower the heat to medium and let the batter cook. Fold the omlet into three ( flip one side to the middle and flip the opposite side over the fold) let it cool. Cut into 1" - 11/2" cubes.

Curry

Ingredients:
1/2 cups of coconut milk
Juice of 1/2 lime
1 1/2 teaspoon roasted curry power
1 1/2 teaspoon chilli power
1/4 teaspoon tumeric power
2 cloves, cardamom and 1 inch stick of cinamon
1 1/2 teaspoon fenugreek seeds (ulu haal)
1 teaspoon ginger paste and garlic paste
4 shalots sliced
1 inch pandan leaf or Rampa)
sprig of curry leave
salt to taste
1 tablespoon oil

Method:

Mix all the ingredients except the onion and ginger and garlic paste and lime, in a pan. Heat the oil in a deep pan, add sliced onions and saute until lightly browned.Add fenugreek seeds and the garlic and ginger paste, keep stirring until you can smell the aroma, pour in the coconut gravy mix and let it boil.When the gravy starts to boil drop in the egg omlet pieces, reduce the heat add the lime juice at the end. Don't let the gravy boil after adding the lime juice.Now you have a very tasty curry that can be eated with anything like bread, rotti, plain rice or fried rice.

Fried Egg Curry

Ingredients

6 eggs (boiled) 2 1/2 cups coconut milk
1 tspn chillie powder
1 tspn ground cummin seeds
1 tspn saffron powder
Salt to taste
2 dessert spn pounded maldive fish
1/2 of a large red onion
2 green chillies sliced
1 sprig curry leaves
a few dill seeds
1/4 lime
cooking oil
1 tspn roasted curry powder

Method

Boil the eggs hard and shell them, fork slightly (to avoidbursting), spread a little salt and turmeric powder and deep fry until golden brown.In a bowl mix together the coconut milk, chillie powder, ground cummin, saffron, salt, maldive fish, 3/4 of the sliced red onions and sliced green chillies. In a pan temper the remaining onions, curry leaves, dill seeds with a dessert spoon of oil. Now pour the coconut mixture and bring to a boil. Then add the fried eggsand lime juice and let the curry simmer on a low flame till gravy has an oily appearence. Remove from fire, spread the roasted curry powder and cover. 

Fried Kathurumuruga Leaves

Ingredients

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

Method

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

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)

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Chicken Black Pepper Curry

Ingredients

1 lb Chicken breast
1 large Onion
1 large 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
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. 

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Spicy Chicken

Ingredients 

8 chicken thighs (skinless)
2tsp ground black pepper
1/4 c dark soy sauce
2 to 3 tbsp English sauce (Worcestershire sauce)
1/4 cup tomato ketchup
8 to 10 fresh garlic cloves (minced or chopped)
2 tbsp butter
1 1/2 tsp salt
2 tsp seasoning salt
2 onions (cut up into rings)

Method 

Clean and dry (with a paper towel) the chicken thighs. Then add all the other ingredients and mix well. Heat a medium size sauce pan on stove. Add only chicken thighs and cook for a minute or so.
Then add remaining sauce to chicken, cover and cook about 20 minutes. Cook uncovered for 30 minutes till further done. Turn chicken over few times to cook through both sides.
If you like it a bit more hot and spicy, you can add hot sauces such as chili sauce or any other.
Serve hot with rice or mashed potatoes.

Southern Fried Chicken

Ingredients

8 pcs Chicken, breasts, drumsticks and thighs
2 cups All purpose flour
1 tbsp Chili powder
Salt to taste
1 tbsp Black pepper
1 cup Milk or butter milk

Method

Clean the chicken, cut into parts as breasts, drumsticks, and thighs. Dry it with paper towel. Pour the milk into a deep bowl and put chicken parts and let it soak at least 2 to three hours in the refrigerator.Get a zip lock bag put all the other ingredients to the bag and mix them well. (flour, chilli powder, black pepper powder, salt)Take the chicken out of the refrigerator, add them in to the seasoning bag and seal the bag. Mix it well until the chicken parts gets coated with the flour mixture. Take the chicken pieces out from the bag and lay them on a plate. Keep them for another hour. Heat the oil in a deep fry pan, in a low flame and add the chicken few pieces at a time and fry them under a low flame until golden brown.
Serve hot.

Fried Chicken with Bacon and Green Peas

Ingredients

3 Chicken thighs skinned
4 Numbers Garlic
A small piece of ginger
2 Medium sized Bombay Onions
100 Grams Bacon chopped and fried until crisp
Small packet of green peas defrosted
Salt and Pepper to taste
1 Tablespoon of Vinegar
Vegetable Oil for frying

Method

Wash the chicken really well and keep aside.Mash the Garlic and Ginger into a paste. Rub same onto the chicken adding salt and pepper to taste. Add the vinegar too.Leave to marinate for about 1 hour preferably in the fridge.Boil the chicken until its well done and separate the chicken and its liquid. Retain the liquid in a separate container. Deep fry the chicken in vegetable oil and remove excess oil by drying chicken on old news paper.Put a tablespoon of oil into shallow frying pan and saute the onions.Add the liquid in which the chicken was boiled and stir well and bring to boil. Check seasoning and add salt and pepper if needed only. You may have to thicken this gravy by adding a teaspoon of corn flour mixed with water if required. Once gravy is done put in the fried chicken and toss the chicken around until they are coated with the gravy.Just before serving add the bacon and the green peas. You can either mixed in both or just lay it on top of the chicken.This dish can served with mashed potatoes and an assortment of boiled vegetables as a main course or it can be a side dish for a Fried Rice. 

Ulundu Wade

Ingredients

2 cups black gram dhal (urdu dhal)
green chillies chopped
ginger
onion finely chopped
curry leaves
cumin seeds
salt
(add spices according to common sense)
1 tbl spns baking soda
2 tbl spns magarine
2 tbl spns all purpose flour
oil to fry

Method

Soak urdu dhal in water for 4 hours (not too much water)
Add salt, green chilli, ginger, curry leaves and grind in to a paste (not too smooth)
Add onion pieces, and cumin seeds and mix well
Add baking soda, butter, and wheat flour and mix in to a dough.
Keep the dough in the fridge for 1/2 hour
Make the dough in to balls and flatten them to 1 1/2 cm thick discs and make a hole in the centre of each. Deep fry in hot oil until they are golden brown in color.
Drain off excess oil and serve with coconut chutney.

Mushroom Curry බිම්මල් කරිය

Ingredients

Mushroom 250g
Onion chopped
2 green chillies chopped
cinnamon 1'' stick
fenugreek seeds 1/4tsp
cumin seeds 1/4 tsp
mustard seeds 1/4 tsp
cloves 2
cardamon 2
garlic paste 1/2 tsp
ginger paste 1/2 tsp
turmeric powder 1/2 tsp
chille powder 1/2 tsp
Sri lankan roasted curry powder 1/2tsp
Salt
Tomato pureed 1
soya sauce 1tsp
1 cup 1st extract coconut milk
cilantro leaves chopped 1/4 cup
oil 2 tbsp

Method

Wash the mushrooms and tear them to rough strips and mix them with little salt.
Heat oil in a pan. Add cumin,mustard and fenugreek seeds and let them splutter. add cloves, cardamom and cinnamon stick. Then add in the garlic and ginger paste. Stir.
Add the onions and green chillies and sautee till onions become translucent.
Add the mushrooms. stir well. and cook in low heat for a minute.
mix tomato puree with turmeric, curry powder and chillie powder and soya sauce.
Add the mixture to the pan, stir and cook for a minute.
Then add in coconut milk and cook for a minute mixing well.
Adjust salt and seasoning.
When the curry is done. turn off heat and mix with cilantro leaves.

Aappa (Hoppers)

 Ingredients 

Yeast mixture: 

      2 tsp yeast granules

      1 tbsp sugar

      1/8 cup lukewarm water

4 cups rice flour

1 cup lukewarm water + 1 cup lukewarm beer

1 13 oz can of coconut milk + 1/2 can of lukewarm water

2 tbsp sugar

t tbsp oil

salt to taste

Method

Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this  point, the yeast you used is too old, you will need a new packet of yeast.(Picture 1)
Put the rice flour into a large bowl and add the yeast mixture. Next add the 1 cup lukewarm water + 1 cup  lukewarm beer. Mix well. (Picture 2) Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.

Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well. If more  liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a  pancake batter. Add salt to taste. (Picture 3)

Soak a small piece of cloth in oil in a saucer. Heat a thachhiya (a small wok) on medium. When hot  rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the  pan in a circular motion so that the batter sticks to the sides of the pan. (Picture 4)

Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of  the hopper and serve hot.

Tomato (Thakkali) Curry

Ingredients

425 gms canned peeled tomato roughly chopped
2 tsp oil
1/2 tsp turmeric
1 1/2 tsp chilli powder
1 1/2 tsp good quality curry powder
3 cloves garlic, peeled and crushed
1" piece of ginger crushed
2" piece of cinnamon
1 tblsp fenugreek seeds
sprig of curry leaves
1" piece rumpe
2 tblsp maldive fish
2-3 cardamoms and cloves crushed together
1/4 cup coconut cream
3 meduim onions chopped
1 green chilli
salt and sugar to taste

Method

Heat the oil and gently fry the onion until golden brown.Add fenugreek, curry & rumpe leaves and cinnamon stick to the oil, then fry for 2-3 minutes. Add chilli powder, turmeric, curry powder, cardamom/clove mix, garlic, ginger and mix with 1 1/2 tsp of water. Fry this on low fire until this become fragrant. Then add Maldive fish, chopped tomatos and coconut cream to the mix. Let this simmer until oil float on top. Adjust the seasoningswith sugar and salt. Serve hot.

Mixed Vegetable Curry

Ingredients

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

Method

Cut eggplant and potatoes into 1/2 inch cubes. Divide the cauliflower into small florets. Leave the mushrooms whole, or slice thiickly if desired. Slice the onions and carrots.Heat the ghee or oil in a large saucepan, add the onion, potato, cauliflower and carrots and cook gently for 3 minutes, stirring frequently. Add the garlic, ginger, chillies, paprika, ground corriander, and curry powder and cook for 1 minute, stirring.Add the stock, tomatoes, eggplant, and mushrooms and season with salt. Cover and simmer gently for about 30 minutes, or until tender, stirring occasionally. Add the green bell pepper, cover and continue cooking for further 5 minues.Smoothly blend the cornstarch with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 minutes, stirring all the time. Season with sat if necessary. Serve hot, garnished with sprigs of fresh cilantro.

Kiri 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
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.

Banana Flower Stir Fry (Kesel Muwa Baduma)

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.

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.

Chickpea (Kadala) Stir Fry

Ingredients

3 cups cooked chickpeas(Gabanzo beans)
1 large onion sliced
1 sprig curry leaves
Salt to taste
2 tspn crushed red chillies
2 or 3 dried red chillies for tempering
2 tspn mustard seeds
Cooking oil

Method

If using raw chickpea, soak in water overnight and wash and drain well. Then cook the chickpeas with sufficient water and alittle bit of salt and turmeric powder(Better if you can use a pressure cooker). When the chickpeas are tender remove from stove and drain the excess water. Now heat a pan and add 1 tbsn cooking oil and toss the sliced onions. When they are golden brown add the curry leaves, dried whole red chillies and mustard seeds and stir well. Then add the chickpes and cruched red chillies and stir well. Add salt to taste and enjoy.

Dhal (Parippu) 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
Pandan 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.

Brinjal (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.This is a delicious easy to make dish and also good for parties.

Bittergourd (Karavila) Curry

Ingredients

1 lb Indian Bittergourd(karewila)
Sliced Onions
1 green chillie
1 clove Garlic crushed
Curry leaves and Rampe(pandan 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 well.

Kiri Kos

Ingredients

1 package (100g) of Dehydrated Jackfruit
2 green chillies cut
4 red onions sliced
1 sprig curry leaves
2 1/2 cups water
salt to taste
1/2 can of coconut milk (200ml)
1 dessert spoon roasted curry powder

Method

Soak the dehydrated Jak in water for 1 hour or more and drain the water. Mix all the ingredients other than the salt, coconut milk and roasted curry powder. Cover and boil the Jakfruit until tender (For best results, use a pressure cooker). When boiled add salt to taste. Lastly add the coconut milk, stir and cover to boil. Remove from fire and spread the roasted curry powder and cover.

Malay Pickel

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.

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)

Polos Curry (Green Jack Fruit)

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.

Spinach and Potato Stir-Fry

Ingredients

1 bunch Spinach (Nivithi)
1 large potato (peeled and cut into equal sized fry shapes)
1 clove garlic
2 tspn crushed dried red chillies
1 tbsp soy sauce
1 green chillie chopped
Cooking oil for stir fry
Salt to taste

Method

Chop the Spinach into large pieces and set aside. Heat a pan with some cooking oil. Add the potatoes, seasoned with a little bit of salt. Stir fry until potatoes are golden brown on all sides. Then add the chopped spinach and rest of the ingredients. Stir fry for 2 to 3 minutes and remove from stove.

Cucumber Curry

Ingredients

3 Cucumbers
1 Cups of Fresh Milk
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
1 Green chillies - sliced
1/2 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1/2 Fenugreek seeds (IJluhal)
1 inch peice of cinnamon stick
1 inch peice of Rampe - if available
1 inch sprig of karapincha - if available
1 table spoon Mustard Seeds
5 Cloves of Garlic
2 table spoons of raw rice-washed

Method

Peel the cucumbers, cut it lenghtwise then slice in an angle about 1/2 inch thick slices put it into a saucepan with all the above ingredients except theMilk and the last 3 ingredients in the list. While the cucumber is cooking grind the mustard garlic and the rice into a paste add some milk into the blender if it does not grind. Once the cucumber is boiled add the milk salt to taste, then add the ground paste and stir well let it simmer a few minutesand serve. 

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Pumpkin (Watakka) Curry

Ingredients

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

Method

Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into 5cm (1") cubes. Roughly chop the garlic and the onion.In a heavy-bottomed frying pan, over a low heat, dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor assemble the peeled garlic, the chopped onion and the roasted coconut. Add 2 tablespoonsful of water and grind to a smooth paste.In a medium-sized pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds 'pop'. Add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in the hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to the boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.

Spicy Potato

Ingredients

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

Method

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

Cashew Curry

Ingredients

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

Method

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

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Cauliflower Stir Fry

Ingredients

1 head cauliflower, in florets, halved
Crushed red chillies
Turmeric powder
1 tbsn Maildive fish
Salt to taste
Soy sauce
Unroasted curry powder
Vinegar or Tamarind juice
Chopped garlic and ginger
Chopped green chillies
1 large Onion sliced

Method

Wash the Cauliflower florets well and cut the florents in half if they are two large and set aside. Heat a skillet or a non stick pan and add a little cooking oil. When it's hot add the sliced onions and temper until light brown. Now add the chopped ingredients and stir well. Then add the cauliflower florets with salt to taste, crushed red chillies, a little curry powder, turmeric powder(for color) and stir well. Then add vinegar or tamarind juice and cover the lid and cook until well done.(can add chicken broth or a soup cube for better flavor)

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Sweet Potato (Bathala) 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.

Mango Curry

Ingredients

2 Mangoes
Sliced onions
curry leaves and Rampe(pandan 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.

Potato Stir Fry (Deep Fried)

Ingredients

6 large potatoes
1 large onion sliced
2 tspn crushed red chillies
Salt to taste
1 sprig curry leaves
1 stick cinnamon
1 tspn maldive fish(optional)

Method

Peel the potatoes and cut them into 2cm cubes. Add sufficient salt and deep fry them until golden brown. Now heat a pan and add 1 tbspn cooking oil and add the onions. Cook them until golden brown. Then add the curry leves, cinnamon stick, maldive fish and stir fry for few minutes. Now add the fried potato cubes with 2 tspn crushed red chillies and mix well. Add a little salt if desired and enjoy.

Radish Tempered

Ingredients

1 lb radish(roots)
1/4 lb Onions
1/2 oz. green chillies
1/4 tspn turmeric powder
1-2 tspn lime juice
4 dessert spn oil
1 sprig curry leaves
2 tspn chillie powder
2 tspn maldive fish
1 tspn crushed dried chillies
2 tspn maldive fish(optional)
salt to taste

Method

Peel radish, grate, cover with water and add 1 dessert spoon salt. Allow to soak for 1/2 hour. Slice onions and green chillies. Heat oil and add onions, curry leaves, green chillies and fry until onions are golden brown. Then add radish well squeezed and mixed with lime juice, chillie powder, turmeric powder, salt , Maldive fish if added and crushed red chillies and stir well. Fry 2-3 minutes on high heat and then reduce the heat and cook until tender. Add a little tamarind juice for extra sour taste if desired

Pineapple Curry

Ingredients

1 Pineapple peeled and cut into cubes or 2 cans pineapple chunks
Red chillie powder
Unroasted curry powder
Salt to taste
sugar
1 onion sliced
1 clove garlic chopped
2 green chillies chopped
1 sprig curry leaves

Method

Heat a pan and add little cooking oil. When it's hot add the sliced onions and when it turns light brown add the chopped ingredients and curry leaves and stir well. Then add the pineapple(if using canned ones drain the juice and set aside) with red chillie powder, a little curry powder and cook well.Add salt to taste.You can add the a little drained juice when cooking. When it's done add a little coconut milk and add a little sugar just before removing the pan from the stove.

Fried Chicken with Rice

Ingredients

1 Kilo basmati Rice (Soak the rice to get a long grain)
1 Whole chicken washed clean and drained
1 Medium Onion Chopped
1 cinnamon stick, cloves, garlic, cardamom,
Oil for frying the chicken
Turmeric or food color (a pinch)
Salt to taste.

Method

In a large cooking pan add some cooking oil, add Onion, cinnamon stick, cardamom, cloves garlic. Let them fry for a minute.
Once the onion is fried add the whole chicken with some salt and let it fry with the ingredients. Add about 3 cups of water and let it cook. Once the chicken is done take it out from the pot and let it cool. Take the rice and put them into the chicken broth water. Cook it slowly.When the rice is half done, the there shouldn't be water in the pot. Transfer the pot to the smallest burner with very low flame. This will steam the half cooked rice. close the pot with a lid.Mean time start to fry the chicken. Fry the whole chicken deep fry or in a flat pan until golden color.Serve the rice with chicken with some garnish. Make sure you have a flat plate to serve the rice. Keep the chicken in th middle of the plate.

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