Sri Lankan Been Curry

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Sri Lankan Been Curry

Ingredients:
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 (see recipe for 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.

SEENI SAMBOL - Sweet Onion Sambol

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SEENI SAMBOL (seeni sambal) - Sweet Onion Sambol

Ingredients:
5 large Onoins peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

METHOD: Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

Poll Roti - Coconut Roti Bread

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Poll Roti - Coconut Roti Bread

Ingredients:
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.

POLOS CUTLETS - a snack

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POLOS CUTLETS - a snack

Ingredients for 8 Portions:
1 Polos (young jack fruit)
6 Green Chillies
¼ tea sp Cummin Powder
100g Bread Crumbs
8 table sp Flour
3 table sp chopped Onions
¼ tea sp Ginger
1 tea sp Garlic
10 Curry Leaves
1 table sp Chilli Powder
¼ tea sp PEPPER (CRUSHED)
2 BILLING FRUIT
1 Cup of Astra Cook N' Fry
¼ tea sp Turmeric Powder
2 table spoon Maldive Fish
Salt to taste
8 Goraka pcs

METHOD:
Boil the whole young jack skin on, with goraka, turmeric and salt. Remove from the water when done and leave to cool. Clean the skin and discard the center and chop up the jack, Heat a pan with the astra cook ‘n’ fry, add the onion, ginger, green chilies, curry leaves and rest of the ingredients, sauté on a slow fire. Add the chopped up young jak add the billing juice and mix gently. Mould into balls and flatten slightly using your palm, and neat them shapely with a palette knife. Pass through flour, batter and breadcrumb. Deep fry in hot astra cook ‘n’ fry serve on dish with tomato or chilli sauce.

MARSHMELLOW SWEETS

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MARSHMELLOW (MARSH MELLOW) SWEETS

INGREDIENTS FOR 06 PORTIONS
550 g. Sugar
04 tsp. Glucose
600 ml. Water
50 g. Gelatin

02 Nos. Egg Whites
02-03 drops Colouring

Method
Mix the Sugar, Glucose and Water. Boil the Mixture at 116 C.

Beat the Egg Whites. Add Flavouring and Sugar Syrup and beat well. Then add the Gelatin and beat well. Finally divide the mixture into two and add Colouring.

KISSES (Dessert)

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KISSES (Dessert)

INGREDIENTS:
300 ml. Egg Whites
500 g. Sugar
200 g. Icing Sugar
50 g. Corn Flour
50 g. Cashew Nuts

METHOD:
Whip the Egg Whites and gradually add Sugar. Whip up to a stiff snow. Then fold the Icing Sugar, Corn Flour and Cashew Nuts.
Pipe the meringue into circles on to a lined baking sheet.
Place in an oven at 130C for 60-70 minutes and dry in a warm cupboard or warn oven.

FALOODA ( Sri Lankan Soft Drink)

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FALOODA (Faluda)- Sri Lankan Soft Drink

1/4 cup Sherbet Syrup
4 cups milk
5- 6 teaspoons Subdue Seeds ( available at any Indian grocery or we can special order it )
Raspberry Jello Cubes-optional ( prepare jello, when set cut into cubes )

Soak the subja seeds in cold water for about 5-6 minutes. Mix all the ingredients in a container and refrigerate for about 15 minutes. Serve in tall glasses.

Serves: 4

ISSO THEL DALA ( HOT FRIED SHRIMP)

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ISSO THEL DALA ( HOT FRIED SHRIMP)

Ingredients:
2 lbs. deveined shrimp
4 tablespoons oil
3 cloves of garlic
2 large onions
2 tablespoons Chillie Powder
1/2 teaspoons Turmeric Powder
3 teaspoons pounded Maldive fish powder
2 teaspoons sugar
1 tablespoon tomato sauce
4 curry leaves ( optional )

Heat oil in a frying pan. Add onions and garlic and cook until onions have turned a golden brown. Add chillie powder, salt and turmeric fry a little more.

Then add Maldive fish and the shrimp and stir fry for about 3-5 minutes.

Add water and simmer for a few more minutes. Add sugar and tomato sauce and cook uncovered till the gravy coats the shrimp. Serve with rice.

Serves: 5-6

Kokis - Traditional Sweets

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Kokis - Traditional Sweets

Ingredients:
2 c rice flour 2 eggs
1 tbsp sugar (optional) Salt to taste
2 c coconut milk Oil for frying

Method:
Put flour, sugar, and salt in a bowl; add about half of the coconut milk to make a smooth paste. Beat eggs and gradually add to the batter with the rest of the milk. Beat together until smooth. The batter should be thicker than pancake batter. Have ready a deep pan of boiling oil. Dip 3/4 of a kokis mold in batter, taking care not to let the batter run over the mold. Plunge the mold into the hot oil and fry for a few minutes. Then slip the kokis out of the mold by shaking it a bit. Fry the kokis a minute longer to cook the inside. Drain on paper. They will keep crisp in an airtight tin.

NOTE: Kokis is a special mold in the form of a flower.

Ghee Rice (Buttered Rice)

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Ghee Rice (Buttered Rice)

Ingredients:
2 c Basmati rice or other long-grain rice
1 c ghee or butter
1 large onion, finely sliced
4 cloves
6 cardamom pods, crushed
1 3-inch piece cinnamon stick
3 1/2 c hot beef, chicken, or mutton stock;
or water and stock cubes
2 1/2 tsp salt

Method:
Wash rice well and drain at least 30 minutes. Heat ghee in a saucepan and sauté onion until golden; add spices and rice. Sauté, stirring with perforated metal spoon for 5 minutes over moderate heat. Add hot stock and salt and bring to a boil. Reduce heat to very low, cover pan tightly, and cook 15-20 minutes without lifting lid. At end of cooking time, uncover and allow steam to escape; let it stand for 5 minutes. Gently fluff up rice with fork, removing whole spices. When transferring rice to a serving dish, use perforated metal spoon to avoid crushing rice grains. Serve hot, accompanied by curries of meat and vegetables, pickles, and sambols.