Deep Fried Wambatu Curry (Eggplant or brinjals)

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Deep Fried Wambatu Curry (Eggplant or brinjals)

This is a side dish that goes very well with rice. Serves about 6-8




Ingredients

1 large eggplant weighing about 1 pound
1/2 cup of cooking oil
1-inch piece of fresh root ginger
2-3 cloves of garlic, peeled
1 fresh green chilli, finely chopped
1/2 onion, finely chopped
1/2 tsp ground turmeric(kaha)
1/2 tsp chilli powder
1/2 tsp curry powder
1 tbsp vinegar
1 tbsp sugar
1/2 tsp mustard seeds(abha)
1/2 cup of coconut milk or water
3-4 curry leaves(optional)
salt to taste


Method:

Heat the oil in a pan. Wash the eggplant and cut the it into thin strips of
legnth around 1". When the oil is hot, deep fry the egg plant in small
batches until golden brown. Drain excess oil and set a side.

Crush or finely chop the ginger,garlic and mustrad seeds into a paste.
Mix this paste together with the remaining ingredients except eggplant
and sugar and heat in a pan under medium heat for about 3 mins.

Next add the deep fried eggpant and the sugar. Cook for another minute.
Add salt to taste and serve.

Kiri Kos - (White Jack fruit curry)

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Kiri Kos - White Jack fruit curry

There are a lot of ways of cooking Jack-fruit and this is one
of my all time favourites.

Server 6-8

Ingredients:
3 cups of Jack-fruit
1 medium onion, finely chopped
2 green chillies
1 tsp maldivian fish(optional)
2 cups coconut milk
1 tsp mustrad seed
4-5 curry leaves
1/2 tsp safforn powder
1 tsp curry powder
1 tsp chillie powder
salt to taste

Method:
Clean and deseed the the Jack-fruit. Cut the Jack-fruit into
thin long stripes. Clean the seeds and cut them into two.

Mix the Jack-fruit, the seeds and all the other ingredients
except the mustrad and the coconut milk in a pan. Add a cup of
water to it and stir. Put the pan on a medium flame cover
and cook until the jack-fruit is well done.

Grind the mustrad seed and stir it to the Coconut milk. Add this
to the pan and bring to a boil, stiring frequently.
Serve hot.

Ala saha Nivithi Badum - Pototoes with Spinach

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Ala saha Nivithi Badum - Pototoes with Spinach


Tbis is a spicy dish, a slight modifaction to the regular
"Ala Thel -dala". If you are using frozen spinach for this dish,
you will need to thaw and drain the liquid.

Servers 5-6

Ingredients:
5-6 medium potatotes
1 lb spinach chopped
1 onion chopped
3-4 green chillies chopped
1 tsp cumin seed(suduru)
4 tbsp vegetable oil
1-1 1/2 tbsp crushed red chillie peppers
4 cloves of garlic(sudu-loonu )
1 inch piece of ginger(Inguru)
salt to taste

Method:
Skin the potatoes and cut in to about 1" cubes. Heat the oil
in a non-stick or heavy bottom skillet. Add the potatoes and
fry till golden brown on all sides.

Remove the potatoes from pan and add all the remaining
ingredients except the spinach, to the pan and fry till
golden brown.

Now add the spinach and cook uncovered till the liquid
evaporates. Add salt to taste and serve hot with rice.

Bandakka Curry - Okra with tomatoes

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Bandakka Curry - Okra with tomatoes

Ingredients

Okra 1bag frozen
Onions 1 small
Tomatoes 1 medium
Salt to taste
Curry Powder
Chillie powder as desired
Ginger 1 inch piece crushed
Garlic 3 cloves crushed
Oil 3tablespoons

Method

Chop the onions and the tomatoes. Thaw the okra. Heat oil in
a shallow frying pan and add the onions ginger and garlic.

Put in the okra and tomatoes along with the rest of the ingredients
and let cook in low heat.

This is a very easy to make and fast recipe.

AlaTheldala (Devilled Potatoes)

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Ala Theldala (Devilled Potatoes)


This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:
1/2 lb Potatoes, boiled and skined
1/2 tbsp Chillie Powder
1/4 tsp Turmaric
1/2 tsp Dried Chillie Pieces
3 tbsp Oil
1 tbsp Maldive Fish (optional)
1 Onion, sliced
5-6 Curry Leaves (optional)
Salt to Taste


Method:
Cut the potatoes into 1-inch cubes.
Heat the oil in a pan, and add the onions and curry leaves.
When partially fried, reduce the heat. Add the chillie powder,
chillie pieces, turmatic and fry for a few seconds.

Add the potatoes and the maldive fish to the to the pan and
stir. Cook for about 3-5 minutes stirring periodically.
Serve hot with rice.

Ala Thel Dala - (Deep fried potatoes)

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Ala Thel Dala - (Deep fried potatoes)

Ingredients:
5 big boiled potatoes
2 medium onions
1 tbsp oil
1.5 cups of oil seperately
1.5 tsp chilii powder
4 tbsl maldive-fish chips (optional)


Method:
Cut the potatoes into pieces and deep fry them untill gorlden
brown in the 1.5 cups of oil

In a seperate pan heat the 1 tbsp of oil and saute the onions
for about 3 mins.

Then add the potatoes and stir well with the onions and then add
the chili powder, the maldive-fish chips and the salt to your liking.

Let it cook for at least another 5 mins or so before taking it
off the heat.

Karavila (bitter gourd) with Eggs

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Karavila (bitter gourd) with Eggs

Ingredients:
1/2 lb Karavila (bitter melon or bitter gourd)
1 tbsp salt (or to taste)
1 scallion (loonu kola)
2 medium-sized onions
4 tbsp veg oil
6 cloves garlic, minced
3 small tomatoes, chopped
3 large eggs, lightly beaten

Trim away the two pointed ends of the Karavila and
cut them in half lengthwise. Remove the pale, seeded
section with a spoon and discard it. Cut the darker
green outer shells crosswise, at a slight diagonal, into
1/4 inch wide strips. Prepare a solution of 2 cups
water and 1 tbsp salt in a bowl. Put the Karavila
strips into this bowl and set aside for 2 hours.

Drain the Karavila and rinse the strips under
running water. Drain again and pat dry.

Cut the scallion into 2 inch lengths and then cut each section
lengthwise into thin strips. Peel the onions and cut them in
half lengthwise; then slice them into fine half rings.

Heat the oil in a skillet over a medium flame. When hot, put
in the garlic, fry until garlic is light brown. Add the onions.
Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2
minutes. Add Karavila, turn down the heat. Stir occasionally
and fry around 10 minutes or until Karavila is tender.
Stir in beated eggs and the salt. Stir and cook as you would
scrambled eggs until eggs have reached a consistency you like.
Remove from heat, add scallion strips and serve.

Parippu(Dhal) Curry

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Parippu(Dhal) Curry

This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:
1 1/2 cups Mysore Dhal (Red lentils)
1/2 tsp saffron powder
1/2 curry powder
1/2 tsp chillie powder
1 green chillie chopped
1 onion chopped
1 cup water
3-4 curry leaves(optional)
1 cup coconut milk
2 tsp oil
1/2 tsp mustard seed
2 chillies, broken into 2-3 pieces
2 cloves gralic, minced
1/4 lime
Salt to taste

Method:
Wash the dhal thoroughly and boil in a pan with 1 cup water,
1/2 tsp saffron, 1/2 of the onion and the garlic. When the
the color of the dhal turns from pink to yellow, remove from
fire and put into a bowl.

Put the pan on low flame, add the oil, when the oil is hot add
the remaing ingredients except the coconut milk and dhal.
Cook stirring for about 1-2 minutes.

Add the boiled dhal to the pan and stir well. Cook for another
couple of minutes. Add the coconut milk, and salt to taste.
Cook till the curry starts to boil. Remove from fire and
add the lime juice.

Serve hot with rice or bread.


Note: If coconut milk is not available, substitute with milk

Bathala Curry - Sweet Potato Delight

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Bathala Curry - Sweet Potato Delight

Ingredients:
1 kg Sweet Potatoes
2 onions
1 tomato
4-5 cloves garlic
2 tsp turmeric powder
2-3 tsp red chilli powder
1 green chilli
2-3 tsp sambhar powder
250 ml coconut milk
Salt to taste
2 tbsp oil

Method :
Boil the sweet potatoes and cut in to cubes. Grate the onions
and tomatoes with the garlic. Chop the green chilli. Heat oil
in a pan and fry the onions till translucent. Add the tomatoes
and garlic with the turmeric powder, chili powder and sambhar powder.

Add the sweet potatoes and fry for 5 minutes. Add the coconut milk
and salt and simmer for a further 5-8 minutes. Garnish with corriander
leaves. Serve hot with rice.

Thakkali curry - Tomato Curry

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Thakkali curry - Tomato 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 seasonings
with sugar and salt. Serve hot.

Serving suggestions:
String hoppers and pol mallum goes well with this delicious
curry.