Cucumber salad (to accompany curries)

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Cucumber salad (to accompany curries)

Ingredients:
1 cucumber
1 onion
2 small green peppers
1 tomato
1 tsps Black pepper powder
to taste salt
pinch sugar
1 tsp lemon (or lime) juice

Slice cucumber, onions, green pepper and tomato. Put into a plastic bag
and add lemon juice, salt, sugar and black pepper powder.

Spicy Potatoes

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Spicy Potatoes

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
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.

Kukulmas Curry - Chicken Curry

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Kukulmas Curry - Chicken Curry

Ingredients:
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime
to taste Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblsps Oil

Cut the chicken into small pieces and wash well. Dice onions. Cut the
garlic into small pieces.
Add the chicken, spices, vinegar and salt and mix well. Allow to
marinate for some time (optional). Place on very low fire and heat for some
time. After about 10 minutes the heat may be increased to a slow heat. Cook for
20 minutes. 5 minutes before taking down add the milk.

Egg plant curry

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Egg plant curry

Ingredients:
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Cows)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion

Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to
boiling point. Add egg plant and fry until a light brown color (golden color).
Allow to drain on paper towel to remove excess oil. Add the fried Egg plant,
milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for
3 minutes.

SriLankan Rolls

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SriLankan Rolls (Chinese Rolls)

Stuffing (note you can use any stuffing of your choice, even Stove Top)
1/2 lb boneless chicken (could substitute 12 oz can of Jack Mackerel)
1 lb potatoes
1/2 lb onion
2 tblspns red pepper
4 tblspns roasted curry powder
1/4 cup oil
to taste salt
Pastry ( maybe any other pancake mix could be used)
1/2 lb flour
2 cups milk (coconut or dairy)
1 egg
to taste salt
Breading and Deep Frying
3 cups oil
2 eggs
1 can bread crumbs

First make the stuffing. Boil the potatoes and peel of jackets. Cut
chicken into small pieces. Dice onions.
Add the oil to a pan at medium heat. Add the onions, chicken, and
potatoes in that order leaving about half a minute between each and leave for 4
minute. Add the roasted curry powder, red pepper powder and salt and cook for
5 minutes. Remove from stove and place where it is easily accessible.
Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat
a non stick pan which has been wiped with paper towel soaked in butter or oil.
Pour in batter to barely cover the bottom of the pan. Heat at low heat for a
minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck
in the sides of the pancake to make parallel edges. Roll the pancake to make a
roll.
Continue making the pancakes and the rolls from them. Do not allow the
pancakes to cool or stand before adding the stuffing as this makes the pancake
less malleable.
Finally dip each roll into beaten egg and coat all round. Then coat with bread
crumbs and deep fry until medium brown color.

Roasted Curry Powder

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Roasted Curry Powder

Start with 100 gms raw yellow curry powder. Add about a 1 tablespoon
fennel seed, 1 tablespoon garlic powder , 2 pieces lemon grass , 2 cloves, 3
cardamoms , 2 pieces cinnamon and 1 tablespoon mustard seed and roast in a
frying pan at low heat for about 3 minutes or until dark brown in color. Then
remove and grind to a powder.

Curry Powder Mixure

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Curry Powder

Sri Lankans use two different curry powders. One is referred to as plain
curry powder and very similar to the Indian yellow curry powder obtainable
from a Oriental or Indian grocery store. The other curry powder is referred to
as black (black-dark brown in color) or roasted curry powder and is used for
meats.
The yellow curry powder can be used as the base to make the black
curry powder. This method is given in the beginning of the booklet.

Beef Cutlets

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Beef Cutlets

Ingredients:
2 lbs Ground Beef
1 tsp ground cardomums
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp minced ginger
1 tsp minced garlic
salt to your liking
1 medium onion
bread crumbs
3 egg whites beaten
vegetable oil
3 potatoes, mashed
1/2 tsp chili powder

Method:
Saute the onions with a little bit of oil till the onions are
slightly golden browned, about 3 mins. Then add the meat and
let it cook for about 5 mins.

Add the spices, the chili powder, the Ginger and the garlic
and the salt and let it cook untill the meat is cooked completely.

Remove form the heat and add the mashed potatoes and mix it well
with the meat. Make little balls from the meat and potato mixture.

Dip the cutlet balls in the egg and then in the bread crumbs. Make
sure the whole cutlet is covered with a lot of bread crumbs.

Heat the oil untill it is boiling and then fry the cutlets till
golden brown.

Serve it hot and enjoy it.

Fish Cutlets

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Fish Cutlets

These are delicious as a snack with evening tea
or as a side dish for lunch or dinner.

Serves 8-10 people

Ingredients:
1 15-oz can of Salmon or Jack mackerel
1 big onion finely chopped
3 green chillies finely chopped
1/2 lb potatoes
1/2 bottle frying oil
4-5 curry leaves
1/2 lime
1 egg
1/4 lb bread crumbs
salt and pepper to taste

Method:
Boil and skin the potatoes. Mash the potatoes. Drain the
water from the fish can. Break the fish into small pieces.

Heat 2 tbsp of oil in a pan under medium heat. When the
oil is hot and the onions, green chillies and curry leaves
and fry till the onions are golden brown.

Now add the crumbled fish and temper for about 3-5 minutes.
Next add the mashed potatoes and season with salt and pepper
and mix well. Remove the pan from heat and add the lime juice
to the mixture and mix well.

Beat the egg in a bowl. Put the bread crumbs to a flat dish.
Make small balls from the fish mixture(one inch diameter).
Soak the balls first in the beaten egg and then coat the
balls with bread crumbs.

Heat the remaining oil in a frying pan and when the oil is
hot add the coated fish balls and fry till golden brown.Makes
about 30-40 cutlets.
Serve hot.

Masala Vadei (Masala Vadai) - a light snack

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Masala Vadei (Masala Vadai) - a light snack

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.