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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Three Coloured Rice

Ingredients

2 1/2 glasses long rice(uncle bens)
1 tablespoon lemon juice
2 large bunches spinach- the leaves only
1 tablespoon butter 1 tablespoon oil
1 teaspoon curry powder
1 tablespoon butter
3 tablespoons water
2 tablespoons tomato puree
green olives and (optional)

Method

Boil 8-9 glasses of water with salt and lemon juice. Add the rice and boil until is cooked but still firm. Meanwhile, chop and fry gently in the 1 tablespoon of butter the already prepared spinach.Heat the oil in a small saucepan, stir in the curry powder, add the water, bring to the boil for 2-3 seconds and remove from heat. Drain the rice and divide into 3 parts. Mix one part with the spinach and some salt and the second part with the curry mixture.In the third part stir in the 1 teaspoon of butter and the tomato puree. Place the rice in layers in a round mound. First place and press the yellow rice,second the red rice and third the green rice. Cover well with double foil. It may be kept warm for 20-25 minutes. If covered with towels. Turn the rice out and garnish on top alternately with green olives.

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Lemon Rice

Ingredients

1cup basmati rice
1tbs magarine
1 clove garlic minced
1tbs grated lemon peel
1/3 ground black pepper
21/4 cups chicken broth
2tbs snipped parsley

Method

Combine rice, magarine, garlic, lemon peelpepper, and broth in a 3-quart saucepan.Bring to a boil. Stir twice. Reduce heat.Cover and simmer 45 minutes or until rice is tender and liquid is absorbed. Stir in parsley.

Vegetarian Fried Rice

Ingredients

4 cups of cooked rice
1-2 tbsp ground chilli paste
1 Onion, chopped
4 tbsp garlic paste
1 cup frozen vegetable
1 Potato boiled and cut in to cubes (optional)
4 tbsp Soya sauce
Salt and pepper to taste

Method

Heat about 4tbsp of oil in a pan then you add in the onion and garlic paste fry till golden brown. Add in the rice and sauce to it. Next add in chill paste and mix the rice well. Finally add in the mixed vegetables and potatoes and fry for few mins over low heat. Add in the soya sauce and salt and pepper.

Kaha Bath (Yellow Rice)

Ingredients

500 grams (2 cups) Basmati or other long grain rice
2 tbsp ghee
1 medium onion, finely sliced
6 cardamoms
6 cloves
8 peppercorns
1 tsp turmeric
2 inch piece lemon grass
2 inch piece cinnamon
2 1/2 cups chicken stock
1 cup coconut milk
2 level tsp salt

Method

Wash and drain the rice. Set it aside. Heat ghee in a largesaucepan. Add the onion and fry until transparent. Add all the ingredients including the rice. Fry, stirring constantly for 2-3 mins.Put into a rice cooker or pot. Pour in chicken stock and coconut milk. Cook until the moisture evaporates. When the rice is cooked, the spices will emerge on the top. Remove the spices and stir slightly with a fork.

Issan Bath (Shrimp Fried Rice)

Ingredients

4 cups long grain rice, cooked
1 onion, chopped
3 tbsp oil
3 eggs, beaten
1 lb raw shrimp, peeled
1/2 cup sliced mushrooms
1/2 cup carrots, cubed
3 green onions, chopped
1 tsp chillie powder
3 tbsp soy sauce
1/2 tsp sugar
Salt to taste

Method

Heat 1 tbsp oil in a frying pan, add the eggs and spread to make a thin pancake. When done, flip over and cook for a few more minutes. Remove eggs from pan and shred into small pieces.Add the rest of the oil to a pan, and fry the onion. When browned add the shrimp and chille powder. Stir while cooking until the shrimp turn pink.Add the carrots, and mushrooms and fry for another few minutes. Add the rest of the ingredients and stir well. Cook until thoroghly heated.

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Gee Rice

Ingredients

1 kg basmathi rice
4 table spoons of gee
2 leave of rumpe
few curry leans
8-10 pepper cons
2 big bomby onions, sliced
2 pnt of chicken or vegitable stock
pinch of saffran
salt to taste

Method

1 brinjaul cut in tho stripsheat a pan and add gee, when its somking add all, starting form rumpe and curry leaves, finaly add rice and the stock, and nessary amount of water, when the water level and the rice level same, reduce the heat and cover the pot, cook untill the rice  done. Decorate with fried birnjauls sprinkling on top.

Dun Thel Bath

 

Ingredients

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

Method

Clean and wash the rice. Put the rice in a pan, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger. Cover and cook the the rice under low heat.When the rice is done, heat the ghee in a heavy bottom pan under low heat. When it is hot add the cardamons, cloves and the cummin seed and fry for about 1 minute.Next add the remaining ingredients except the rice and cookfor another 2-3mins. Now add the rice and mix well. Add salt to taste. Serve hot.

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Carrot & Egg Rice

Ingredients 2 measures samba rice 1 large carrot chopped finely 1 large onion chopped 2 eggs 2 tbs margarine rampe salt Method Wash and drain the rice. Heat margarine in a pan and fry the onions until just done. Add the rice and stir well until all grains are coated with oil. Add salt, and rampe leaves. Add enough water and cook. When rice is done take off fire and set aside.Heat a little margarine in a pan and fry the carrots until cooked. Beat the eggs with salt and pepper and add to the carrots. Stir well to break up the eggs. Add the cooked rice and mix well. Take off fire and serve hot.

Caramelized Basmathi Rice

Ingredients

225g/ 8 oz /generous 1 cup basmati rice, washed and soaked for 20-30 minutes
45ml /3 tbsp vegetable oil
20ml /4 tbsp granulated sugar
4-5 green cardamom pods, bruised
2.5cm /1 in piece cinnamon stick
4 cloves
1 bay leaf, crumpled
1/2 tsp salt
475ml / 2 cups hot water

Method

Put the basmati rice in a colander and leave to drain.In a large pan, heat the vegetable oil over a medium heat. When the oil is hot, add the granulated sugar and wait until it is caramelized.Reduce the heat to low and add the spices and bay leaf. Let sizzle for about 15-20 seconds then add the rice and salt. Saute gently, stirring, for 2-3 minutes.Pour in the water and bring to the boil. Let it boil steadily for 2 minutes; reduce the heat to very low. Cover the pan and cook for 8 minutes.Remove the rice from the heat and let it stand for 6-8 minutes. Gently fluff up the rice with a fork and transfer to a warmed dish and serve.

Sri Lankan Buriyani Rice

Ingredients

2 Cups rice
preferably Basmathi
1 big tomato
A few green chillies...about 4
2 thin slices of root ginger
3 or 4 pips of garlic
2 big onions or a few red onions
1 tablesp of olive or vegetable oil
1 piece of lemon grass (sera)
1 inch piece of rampe and curry leaves
1 tblesp of white vinegar
1 teasp cumin powder
1/4 tsp of turmeric powder
A few crushed cloves and cardamoms
5 small potatoes
1 bunch of fresh cilantro (corriander leaves)
1 inch piece of cinnamon
1/4 teasp of black pepper powder
salt to taste
Chicken or beef or mutton or shrimp
2 tablesp of yoghurt to marinate if its meat

Method

Grind cilantro leaves, green chillies, ginger, garlic and tomato with a little salt. Saute onions in a little olive or vegetable oil. Add cilantro paste and rest of the ingredients. Lastly add vinegar. Now add shrimp or marinated meat. (You may boil beef or mutton before hand to make it soft.) Add potato with 1/2 cup of water. (If the potatoes are big cut into large cubes).When the meat and potato get half cooked, wash and add rice and enough water for the rice to get cooked but not fully. Stir it now and then.When the water simmers down and when the rice is 3/4 cooked, transfer it into a baking tray or pyrex bowl and bake for about 15-20 mns. @ 250 degrees F. or for 10 mns. @ 325 degrees F.If desired garnish with boiled egg slices and cashew nuts before serving.Buriyani is nice when served with red onion salad or cilantro & mint leaf chutney.