QUICK MULLAGATHANNI

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QUICK MULLAGATHANNI

Ingredients:
2 Cans of Chicken Broth
2 Cans of Vegetable Soup
2 Onions Chopped
1 Table spoon of Butter/Margerine or Oil
1 Tablespoon of unroasted curry powder (Corriander, Sweet Cummings & Fennel mixture) 1 cup of fresh milk
1 table spoon of lime juice

Put the oil in a saucepan and fly the onions until golden brown then drain
all the cans into the saucepan when it bubbles put the unroasted curry powder
into the milk stir well add to the boiling soup, then add 1 table spoon of
lime juice and salt to taste, and serve.

Brinjal Curry

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Brinjal Curry

Ingredients:
2 medium brinjal's halved and sliced thinly
3 whole cloves of garlic
1 onion finely chopped
1 tsp fenugreek seeds
1 tbs curry powder
1 tsp salt
1 green chilli finely chopped
1 cup coconut milk
1 tsp sugar
2 tsp spice powder (garam masala)
juice of 1 lemon or lime
Oil to deep fry brinjal

Deep fry brinjal until golden brown remove and drain on kitchen towel. In a separate saucepan fry onion, garlic, chilli and fenugreek in a little oil until the onion is soft. Add coconut milk, salt and curry powder, reduce and stir constantly until a thick creamy sauce is formed. Add brinjals and simmer for 5 minutes. Add sugar, lime/ lemon juice and spice powder. It is now ready to serve.

Pol Sambal - Coconut Sambal

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Pol Sambal - Coconut Sambal

INGREDIENTS
500 grams (1 pound) scraped or ground Coconut.
6 Table Spoons of Chilli powder (coarse)
5 Table Spoons of Lime Juice. ( freshly squeezed or pressed)
1 Tea Spoon of fresh ginger (pounded)
1 Tea Spoon of fresh garlic (pounded)
1 Tea Spoon of black pepper powder
Salt to taste.

METHOD
Best to use scraped or ground coconut. If using desiccated coconut, make it moist by adding a little boiled water after letting it cool.If you add milk you will make it sweet and fatty.fresh ginger is best. If not available use the whole dry ginger and press to a paste.Peel and press the garlic to a paste.Black pepper seeds can be ground in a coffee grinder. Wear a glove and mix all ingredients well with the hand pressing and squeezing the ingredients.

Lunu Miris - Vegetarian Chilli Sambal

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Lunu Miris - Vegetarian Chilli Sambal

INGREDIENTS
500grams or 1pound Red Onions(Bombay onions big or small)
10 Table Spoons Dry chilli powder (coarse)
Salt to taste
8 Table Spoons Lime Juice

METHOD
Peel the onions and cut into small pieces, place it in the food processor (National) Add chilli powder over the onions,add the lime Juice and salt. Blend all in to the required level. Use lime or lemon juice that is freshly squeezed or pressed. If you have a choice use good quality dry red chillies to make your own coarse chilli powder in a coffee grinder.Adjust the quantity of chilli powder according to your taste if too strong.

Gowa Mallum - Cabbage Salad Curry

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Gowa Mallum (goa, gova mellum) - Cabbage Salad Curry

Ingredients:
one small cabbage
one large onion, cut finely
one teasp. of mustard
one teasp. of maldive fish
one branch of curry leaves
half a teasp. of turmeric
two cloves of garlic, crushed or finely chopped
half a cup of dessicated coconut
one hot green chillie, finely chopped
salt
teasp. sunflower oil

Wash and dry the head of cabbage. Shred the leaves very finely. Mix with the dessicated coconut, turmeric, mustard paste, half of the onion, garlic, the hot green chillie maldive fish, and salt to taste. Mix all ingredients well. Heat a non-stick pan well, and fry some finely cut onions and curry leaves in one teasp. of sun flower oil. When the onions are golden, add the cabbage mixture and toss well. Lower the heat, cover and let it reduce.

KADALA PARIPPU MALLUN (Dhal/Bean Curry)

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KADALA PARIPPU MALLUN (Dhal/Bean Curry)

INGREDIENTS:
1 CUP PARIPPU SOAKED FOR A FEW HOURS
1LARGE ONION FINELY CHOPPED
2 OR 3 GREEN CHILLIES CHOPPED
A SPRIG OF CURRY LEAVES OR CORRIANDER LEAVES FINELY CHOPPED
SMALL PACKET OF DRIES SHRIMPS ROASTED AND FINELY GROUND
4 CLOVES CARLIC, A SMALL PIECE OF GINGER, ONE INCH CINNAMON, AND ONE HALF TEASPOON OF MUSTARD SOAKED TOGETHER FOR A FEW HOURS AND GROUND TO A PASTE
1 SMALL TOMATOE FINELY CHOPPED.
SHREDDED COCONUT

FRY THE ONIONS IN A LITTLE OIL TILL SLIGHTLY BROWNED, THEN ADD TOMATOES AND LET COOK TILL MELTED TO A FINE PASTE ADD GREEN CHILLIES AND CURRY OR CORRIANER LEAVE, AND DRIED SHRIMP AND COOK FOR TWO MINUTES. THEN ADD THE KADALA PARIPPU AND KEEP STIRING TILL ALL INDRIEDIENTS ARE MIXED WELL, ADD A LITTEL WATER AND COOK COVERED TILL THE PARIPPU IS COOKED. THEN ADD THE PASTE AND THE SHREDED COCONUT AND A LITTLE LIME JUICE AND SALT TO TASTE, COOK FOR A MINUTE OR TWO AND ENJOY WITH RICE

Brinjal and Dryfish Pahi (A Sri Lankan Curry)

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Brinjal and Dryfish Pahi (A Sri Lankan Curry)

Ingredients:
Two large Brinjals
Enough oil for deep frying
10 small pieces of fried dryfish
Two large onions
Two large Tomatoes
2 cloves of garlic
1 tablespoon of good vinegar
salt to taste
1 tablespoon mustard powder
crushed chillies

Method:

Slice finely the brinjals and deep fry them.
Fry finely chopped onions and garlic. Add
them to brinjal. Mix mustard powder, vinegar
salt, crushed chilles together to make a
paste. Turn over the fried brinjals, onions
in this mixture. Add fried dryfish and mix
well. Chop tomatoes in blocks and mix in the
brinjal mixture. If necessary you can add
chopped green chillies into this.

Can be stored refregarated for a week.

Polos Ambula Curry (young Jack Fruit Curry)

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Polos Ambula Curry (young Jack Fruit Curry)

Ingredients:

a polos
few red onions
green chillies
powdered maldyfish
chopped garlic and ginger
rampe and karapincha (pandan leaves, curry leaves)
roased chilly powder and curry stuff
sault and few pieces of goraka
4 cups of thick coconut milk

Method:
peel the polos and cut in to pieces. Then mix with saffran and goraka. Temper chopped garlic and ginger,red onions
greeen chillies maldyfish and curry stuff. Then add the pieces of polos in to it and mix well. Add 4 cups of thick coconut milk and cook in slow fire. Keep it over night and use it.

Mix Vegetable Curry

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Mix Vegetable Curry

Ingredients:
1 egg plant
12 ounces potatoes,
8 ounces cauliflower
8 ounces button mushrooms
1 large onion
8 ounces carrots
6 tbsp vegetable ghee or oil
2 garlic cloves, crushed
2 inch piece fresh ginger root, chopped finely
1-2 fresh green chillies
seeded and chopped
1 tbsp paprika
2 tsp ground corriander
1 tbsp curry powder
1 3/4 cups vegetable stock
14 ounces chopped tomatoes
1 green bell pepper, seeded and sliced
1 tbsp corn starch
2/3 cup coconut milk
2-3 tbsp ground almonds
salt
fresh cilantro sprigs, to garnish

Method
Cut eggplant and potatoes into 1/2 inch cubes. Divide the cauliflower into small florets. Leave the mushrooms whole, or slice thiickly if desired. Slice the onions and carrots.
Heat the ghee or oil in a large saucepan, add the onion, potato, cauliflower and carrots and cook gently for 3 minutes, stirring frequently. Add the garlic, ginger, chillies, paprika, ground corriander, and curry powder and cook for 1 minute, stirring.

Add the stock, tomatoes, eggplant, and mushrooms and season with salt. Cover and simmer gently for about 30 minutes, or until tender, stirring occasionally. Add the green bell pepper, cover and continue cooking for further 5 minues.
Smoothly blend the cornstarch with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 minutes, stirring all the time. Season with sat if necessary. Serve hot, garnished with sprigs of fresh cilantro.

Parippu Curry - Dahl Curry

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Parippu Curry - Dahl Curry

Ingredients:
1 cup red lentils
1 tspn tumeric
1 medium onion, diced & divided in half
1 tspn fresh sliced ginger
1 cinnamon stick
5-6 curry leaves
Maldive fish (ground)
1 tspn Ghee
Dried Red pepper (to taste)
Lime (to taste)
1 cup thick coconut milk
Salt (to taste)

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1) Wash lentils until the water is clear.
2) Put lentils in pan and cover with water (water should be 1/2 inch above the lentils.)
3) Add turmeric, half the onion, ginger, maldive fish, cinnamon stick, curry leaves to lentils. Cover and boil until water is absorbed.
4) Take off the flame and place in bowl.
6) Add ghee to pan & fry remaining onions & dried red pepper. Cook until pale gold colour.
6) Combine cooked lentils, the mixture & coconut milk.
7) Return to flame and warm through. Salt to taste. Finish with a squeeze of lime & stir.
8) Serve with rice & curries