Vetakolu Curry - a vegetable curry

Admin :: Edit

Vetakolu Curry - a vegetable curry

Ingredients:
500g fence gourd
2 1/2 cups of milk
1 Tea spoon chili powder
1/2 tea spoon saffron
1 Tea spoon roasted curry powder
3 dessert spoon salt water
6 red onions
2 green chilies
Spring curry leaves and few dill seeds

Method :
Peel off the sharp edges of the skin. Slit in two and cut diagonally leaving the seed in the center pulp, and wash. Mix up all ingredients with the cut vegetables and add all the milk. Cook till gravy appears oily Occasionally stir the curry.

Pork Thiyal - Dry Hot & Sour Pork Curry

Admin :: Edit

Pork Thiyal - Dry Hot & Sour Pork Curry

Ingredients:
2 lb. Pork
30 dry chillies (ground)
4 cloves of garlic (chopped)
3 slices green ginger (chopped)
2-inch piece cinnamon
2-inch piece rampa
a pinch of ground saffron
1 dessertspoonful sliced red onions
¼ stem lemon-grass
a small sprig of curry-leaves
¼ teaspoon fenugreek
6 pieces dried gamboges (finely ground)
salt

Method:
Wash the pork and cut it into small pieces. Put the pork into a chatty with about 1 ½ teacups of water, and all the ingredients and allow to boil until the pork is tender and the gravy is thick.

Prawn and Tomato curry

Admin :: Edit

Prawn and Tomato curry

Ingredients:
¼ lb. dried prawns (roasted and lightly pounded)
9 medium-sized half-ripe tomatoes
30 dry chillies (roasted and pounded)
1 tablespoonful pounded Maldive fish
1 dessertspoonful sliced red onions
a pinch of ground saffron
3 cloves of garlic (chopped)
2 slices green ginger (chopped)
2-inch piece rampa
¼ stem lemon-grass
a small sprig of curry leaves
1 oz. tamarind (squeezed in coconut milk)
3 teacups coconut milk
salt
1 tablespoon coconut oil

Method:
Heat the oil in a chatty and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves. Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently until the gravy dries up.

Ala Dosi - Potato Sweets

Admin :: Edit

Ala Dosi - Potato Sweets

Ingredients:
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.

Tuna Curry

Admin :: Edit

Tuna Curry

Ingredients:
1 tin Tuna (drained)
1 small Onion
1 small Tomato
1 small Green Chili
3 tablespoons of Vegetable Oil
1 tbs. Chili Powder (adjust to taste)
½ tsp. Salt (adjust to taste)
1 tsp. Sugar
1 tbs. Lemon juice

METHOD:
Heat the oil in a frying pan.
Add the Tuna carefully without getting it spattered.
Add the chili powder, salt and mix well.
Stir the tuna regularly until well fried (aprx. 5 min.)
Add the tomato, chili, onion, sugar and lemon juice.
Keep stirring the mix until the onions soften and the mix is well cooked.
Taste great with bread or rice.

If you want to download or print

SINHALA ACHCHARU - Sinhalese vegitable Pickle

Admin :: Edit

SINHALA ACHCHARU - Sinhalese vegitable Pickle

Ingredients:
15-20 small Onions (pearl or red onions)
10-15 small green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
1 small Turnip (cut into thin trianguler shaped pieces)
15-20 small Cauliflower florets (optional)
2 cups Vinegar (Coconut vinegar if available would be ideal)
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
pich of Turmeric
Salt to taste

METHOD: Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

Maalu Paan - fish stuffed bread

Admin :: Edit

Maalu Paan (malu pan) - fish stuffed bread

Ingredients:
1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style : in North America)
2 x 170g 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 Vegerable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skined and cut into pieces.
METHOD:
Prepare the bread mix (follow instructions on packet) and leave the dough to rise in a warm place.
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 dranined 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.
Punch down the dough. Devide into rolls (30-35).
Spread each roll on a floured board and add a little tuna mix to the center.
Fold the dough and shape into a roll.
Place on a cookie sheet.
Cover with wet tea towel and allow to rise for about 15 minutes.
Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or until done.
Serve with CHILI SAUCE!
By substituting minced meat for tuna, you can make Mas Paan.

KOTHTHU ROTI - FRIED BREAD WITH CURRY MIX

Admin :: Edit

KOTHTHU ROTI - FRIED BREAD WITH CURRY MIX

INGREDIENTS:
4 Godhamba Roti (see recipe) cut into stripes of
approx. 2" x 1/2" (inches)

2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for
beef curry but make it dry without too much gravy. If using
chicken, use chicken breast cubes without bones.

2 eggs lightly beaten
1 onion sliced
1-2 green peppers sliced
1 cup cubed tomatoes
4-5 curry leaves
1 inch piece Rampe (optional)
3-4 tbs. Vegetable oil
Salt & pepper to taste

METHOD:
- Heat the oil in a frying pan.
- Add curry leaves, Rampe, onion and fry until the onion is lightly
brown.
- Add green peppers & tomatoes and stir for few minutes.
- Add egg and stir well to coat all the onion & tomatoes.
- Add the curried meat. Stir well.
- Cook for few minutes.
- Add the stripes of Godhamba Roti, stir and allow to cook for few
minutes longer on reduced heat.
- Adjust salt & pepper to taste.
- Serve hot or cold with chili Sauce.

You can mix & match other vegetables as preferred.

IDHI APPA - STRING HOPPERS (NOODLE TYPE BREAD)

Admin :: Edit

IDHI APPA (INDHI APPA) - STRING HOPPERS (NOODLE TYPE BREAD)

STRING HOPPERS UTENSILS & INGREDIENTS

String Hopper mold (Instead of the traditional mold, the Indian Murukku
press can be used). String Hopper wattie (woven small circle trays -
available in Sri Lankan grocery stores). Roasted Rice flour (Ready made
string hopper flour (roasted rice flour) is available in almost any store
carrying Sri Lankan food products).

METHOD:
- In a dry bowl take two cups roasted rice flour (flour should be fine
& free flowing without clumps).
- Add 1 tsp table salt, mix well.
- Let 4 cups of water boil vigorously.
- Gradually add the boiling water to rice flour until you can form a
dough that does not stick to the bowl (It is important that you get
the right consistency of the dough, to get the right texture of the
string hoppers - light, fluffy & dry to the touch. Also without the
right consistency, it will be hard to squeeze the fine strings
through the mold).
- Fill the mold with dough and squeeze the fine strings of flour on to
the watties to form lacy circles.
- Pile the watties on top of each other and steam until done.

With one cup of rice flour you can make 6-7 small string hoppers
(4 inches in diameter). It is advisable to make the dough in small
quantities (2-3 cups of rice flour) at a time. String hoppers are
delicious with Kirri Hodi, Lunu Miris or Seeni Sambol, Malu Ambulthial
or Meat curry.

Godammba Roti - a kind of a thin bread

Admin :: Edit

Godammba Roti (GODHAMBA ROTI) - a kind of a thin bread

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, leaving 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.