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Dry Billing Phai - (kind of a vegitable curry)

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:43:24

Dry Billing Phai - (kind of a vegitable curry)

Ingredients:
1. 1/2 lb billing cut fine
2. 2 oz corriander
3. 1/2 oz suduru
4. 1/4 oz maduru
5. 1/4 oz green ginger ground
6. 3 oz onion cut fine
7. 1 oz sugar
8. 2 oz mustard ground fine
9. 6 tbs cook's joy
10. 1/2 oz dry chillies
11. 1/4 oz pepper
12. 1/2 oz garlic ground
13. 1/4 oz saffron
14. 1/4 bottle vinegar
15. 2 small pieces rampe
16. 1 large piece sera
17. 25 karapincha leaves

Method:
All the curry stuffs should be slightly
roasted and ground very fine.Mix all
together and leave aside. Soak the billings
in vinegar overnight. Now temper all the
ingrediants in the 6 tablespoons of cook's
joy. Lastly add the billing.

 

SWEET GREEN PEA MELLUN

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:36:10

SWEET GREEN PEA MELLUN

Ingredients:
3 Cans of Sweet GreenPea - drained well
4 Tablespoons of Cocunut - Fresh OR Desscicated - (scraped)
1 pinch of Saffron ( Kaha)
1/4 teaspoon of chillie powder
1 onion sliced
1 inch of cinnamon stick
1 teaspoon of Maldivefish - optional
1/4 teaspoon of Mustard seeds
1/4 teaspoon of Sweet Cumming seeds (suduru)
2 table spoon of oil
1 teaspoon of salt

METHOD:- Put the oil in a saucepan and when the oil is boiling add the
onions, Maldifish and fry until golden brown then add the Mustard seeds
and Sweet curmming seeds and stir well then add the cans of Green pea
and stir. Mix the coconut with the saffron and chillie powder and stir
well without crushing the peas add salt to taste and serve. 6 Servings.

 

KIRI HODI (White Curry)

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:35:00

KIRI HODI (White Curry)

Ingredients:

2 Cups of Fresh Milk
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
3 Green chillies - sliced
1/2 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1/2 Fenugreek seeds (Uluhal)
1 table spoon of Lime juice
1 inch piece of Cinnamon stick
1 inch piece of Rampe if available
1 sprig of Karapincha if available

Put all the ingredients except the Milk & Lime juice in a saucepan and
let it cook for about 5 minutes then add the lime juice stir well and
add the milk and salt to taste, keep stiring until it boils then switch
the fire off and keep stiring for another minute and serve. 6 Servings.
(Great to eat with String Hoppers)

 

WATTAKKA CURRY WITH ACORN SQUASH

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:33:20

WATTAKKA CURRY WITH ACORN SQUASH

Ingredients:
1 Acorn Squash
1 Cups of Fresh Milk
I teaspoon of Salt
1 table spoon sugar
I teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
3 Green chillies - sliced
1 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1 teaspoon of chillie powder (optional)
1/2 Fenugreek seeds (Uluhal)
1 inch peice of cinnamon stick
1 inch peice of Rampe - if available
1 inch sprig of karapincha - if available
1 table spoon Mustard Seeds
5 Cloves of Garlic
1 teaspoon Black pepper
2 table spoons of coconut - fresh or desicated

Wash and cut up the Acorn Squash into 1 1/2 inch peices. Put into a saucepan
with all the above ingredients other than the Milk & last 4 ingredients in
the list. Cook until the peices are boiled. Meantime grind mustard seeds,
cloves of garlic and black pepper in a blender until its like a paste - if it
does not grind well add a little milk or water then when its ground into a
paste add the coconut into it and grind it a few seconds add some milk and
whip it and pour into the cooked squash add the rest of the milk, salt to
taste and let it simmer a few minutes and serve. 6 servings.

 

CUCUMBER CURRY

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Country of the Food: | Email to Author               Posted on 21 April 2003 @ 17:27:29

CUCUMBER CURRY

Ingredients:
3 Cucumbers
1 Cups of Fresh Milk
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
1 Green chillies - sliced
1/2 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1/2 Fenugreek seeds (IJluhal)
1 inch peice of cinnamon stick
1 inch peice of Rampe - if available
1 inch sprig of karapincha - if available
1 table spoon Mustard Seeds
5 Cloves of Garlic
2 table spoons of raw rice-washed

Peel the cucumbers, cut it lenghtwise then slice in an angle about 1/2 inch
thick slices put it into a saucepan with all the above ingredients except the
Milk and the last 3 ingredients in the list. While the cucumber is cooking
grind the mustard garlic and the rice into a paste add some milk into the
blender if it does not grind. Once the cucumber is boiled add the milk salt
to taste, then add the ground paste and stir well let it simmer a few minutes
and serve. 6 servings.

 

POL SAMBAL WITH DESICATED COCONUT

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:23:47

POL SAMBAL WITH DESICATED COCONUT (cocnut salad)

Ingredients:
2 Cups of Desicated coconut (Soaked in 3/4 cup of Hot Water)
2 Onions chopped finely
1 table sppon of Maldivefish (if available)
1 1/2 teaspoon of salt
4 Table spoons of roughly ground red chillie powder or chillie powder
1 1/2 Table spoons of Lime juice
1 table spoon of sugar

Put all the ingredients in a Blender except the coconut. Grind until it well
then add the ground ingredients inti the coconut and mix well - add salt &
lime to taste and serve. 6 servings

 

FRIED POL SAMBOL - Fried Coconut Salad

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:17:32

FRIED POL SAMBOL - Fried Coconut Salad

Ingredients:
2 Cups of Desicated coconut
2 Onions chopped finely
1 table spoon of Maldivefish (if available) OR Dried shrimp (Kun ssas)
1 1/2 teaspoon of salt
1 inch peice cinnamon stick
1 inch peice of Rampe (if available)
1 sprig of karapincha (if available)
3 Table spoons of oil
4 Table spoons of roughly ground red chillie powder or chillie powder
3/4 cup of water

Put the oil in a frying pan with all the ingredients except the coconut
chillie power salt and water. When the onions are golden brown lower the
heat and add the coconut and stir well then add the chillie powder and
mix well then add the water and mix ver well. Keeping mixing until the
water is absorbed then stir well add salt to taste and serve. 6 servings.

 

BROCCOLI FRY (Thel dhala)

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Country of the Food: | Email to Author               Posted on 21 April 2003 @ 17:16:19

BROCCOLI FRY (Thel dhala)

Ingredients:
2 Lbs Broccoli Florets - washed and (Chopped finely) & microwaved for 3 minutes
4 Onions chopped finely
3 Tablespoons of Either small Shrimp (kunisso) dried OR Maldivefish
2 Fresh Green peppers - or Fresh Red Peppers Chopped finely
2 Tablespoons of coarsely ground red chillie powder
4 Tablespoons of Oil Cloves of garlic chopped finely
1 inch stick of cinnaman
1 teaspoon salt

Put the oil in a large frying pan or saucepan with the onions and green
peppers garlic and cinnamon. Fry until the the onions are golden brown
then add the shrimp or Maldivefish and stir then add the chillie powder
and the chopped broccoli and mix it well but do not let the Broccoli
change colour. Add salt to taste and serve.

 

QUICK MULLAGATHANNI

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:14:31

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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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:12:37

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.



 

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