Sri Lankan Style Cashew Curry

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CASHEW CURRY INGREDIENTS

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

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.

Triple S Rolls

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Seeni Sambol Sausage Rolls


Ingredients:

Prepared Seeni Sambol (there is a nice recipe on this website)
Pastry Sheets, frozen squares (comes in packages of 5)
any Sausages, I use chicken or garlic sausages
2 eggs, separated

thaw and prepare the pastry sheets, spread some egg white on the edges. cut the sausages in halves and put their "backs" on the pastry sheet. Put some (preferably) wet seeni sambol on the cut side of the sausage, roll the pastry sheet once and glue the edge with eggwhite. Cut off overlapping pastry, it can make another roll.
Cut the long roll in 3 in pieces, use a sharp knife that it looks neat. If you use fresh sausages don't cut it in halves, it just gives a mess.
Spread the egg yolk on the top of the rolls and bake them on 180 Celsius until golden brown.

This is a very nice (but not traditional) party or afternoon tea snack. Try it with a tuna, egg or salmon filling! When you have the Seeni Sambol ready made, it is very easy to prepare.

hot shrimp pickle

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20 large shrimp
2 large onion finely chopped.
5 cloves garlic
1 inch ginger finely chopped.
2 green chiilies.
3 tssp turmeric powder
1 tbsp chillie powder
3 tssp salt
1/2 tssp mustard seeds
3 tbsp olive oil
2tssp pepper
3tbsp vinegar


heat oil in pan , add shrimp,chillie powder,turmeric powder,pepper and salt
cover and cook for 15-20 minutes then add onion,green chillie,curry leaves,garlic and ginger paste and mix well until onion is browned. then reduce heat and add vinegar stir fry for 5-10 minutes. then serve it with noodles or rotty.

Sri Lanka Hoppers (Appa/appam)

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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)

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.

Radish sambol

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Ingredients: Radish (grated),salt , pepper, onion,lime juice, 3-4 spoons coconut milk

method:
soak the grated radish in salted water for about 10 minutes. then squeeze the water from it.
add salt ( to the taste because you already soaked it in the salt water), pepper, onion, and coconut milk and mix well. add a little lime juice too. mix well and it's ready to eat. raw radish sambol!!!

Sri Lankan Crab in Red Sauce

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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.

Savoury Rice Noodles

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Savoury Rice Noodles

Ingredients:
1.savoury rice packet one
2.chinese noodles packet one
3.75G white onion
4.small bag of dwarf carrots
5.one chubby stem of leaks
1.one fresh 50G tamato
6.Fwe pods of Green chillies
7.3-4 ounces of vegetable oil
8.powderd pepper
9.chicken seasoning powder
10.salt 1/2 TS
lemon juice
vanilla essence.

Method:
boil savory rice packet until rice is dry
but moist.use the common sense and boil
noodles just the amount equel to the
rice volume. put drain any excess of
water put them on a choppin board and chop the
noodles with a chopping knife repeatedly
until noodles are seen in short sticks.
mix and churn rice and noodles until the
mixture is one uniform bowl of food.
put it away after salt,adequate pepper,
and chicke seasonings are added.Please use
your tongue taste buds as the barometer of taste.
now go ahead and chop onion
[1/2 0f the onion],3-4 green chillies,leaks,
[split cut and washed],few carrots and tomato.put these
choped items in a blender and smash them
into a mixture of smaller pieces, short of
making a paste.
put oil in the pan and saute the veg mixture
until it sizzles. add rice/noodles mixture
into it and continue to mix them over
until you see a uniform mixture. add
now 1/2 a tea spoon of vanilla to give an aroma.
this rice/noodles dish is available at authentic
restaurantes in popular colors like greeen,
yellow and orange by adding respective food
coloring.

Nilma Perez.

Pan Fried Prawns Sri Lankan Style

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Pan Fried Prawns Sri Lankan Style (Shrimps)

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.

Bandakka Thel Dala - Deviled Okra

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Bandakka Thel Dala (bundakka) - Deviled Okra

Yeild: 2

Ingredients:
1/2 lb Bandakka (Okra, Ladies Fingers)
1 tbs Chillie Powder
1 tbs. Maldive Fish
2 medium onions sliced
2 tbs cooking oil
1 tsp. of sugar
Salt to taste

Method:
Cut the Bandakka into small pieces(3cm). Add chillie powder and salt. Mix well and set aside. Heat oil in a pan, add the onions and the maldive fish and cook for about 5 minutes. Add the Bandakka and cook untill they have a ‘fried’ appearance. Then add 1 tea spoon of sugar and mix for the final touch.

Lampries

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Lampries

Ingredients needed :-
1.5 measures of rice
onions
cloves
25 pepper corns
15 cardomams ( powdered )
salt
rampe
curry leaves
coconut milk
ghee oil

Method :-
1. Put 1 tablespoon ghee to pan.
2. To that add crushed cardomoms & cloves,cinnamon .
3. Add onions & curry leaves, rampe, sera.
4. Now put the strained & washed rice to that temper.
(For 1 tin of rice put 2.5 tins of chicken stock)
5. Add a little salt to the rice
6. Now cover & cook & take off fire.
7. When the rice & other related lumpries curries are cooked have ready pieces of plaintain leaves , 14"*12" , & make it stiff by holding it to fire.
8. Put about 3 tbs of rice on each leaf, & pour thick coconut milk over the rice, arrange a little meat curry, & a few frickkadels (little cutlets).
9. Fold up the plaintain leaf making them into neat oblong parcels & fasten the two ends with a piece of string.
10 .Bake in the oven in moderately hot temperature for 30 mintues.

Pls note :- 1.5 measures of rice is sufficient for 24 lampries. Before using the plaintain leaves they must be washed & wiped & warmed over fire.

Related items for the Lumpries will be: Brinjals curry, Seeni Sambol, Frickkadels,a meat curry (chicken or mutton)