Aluwa (Sri Lankan Dessert)

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Ingredients:
1 1/2 cups sugar
1 1/2 cups milk
1 x 410 g (141/2 oz) cups sweetened condensed milk
125 g (4 oz) butter
1 cup cooked mashed potato
1 cup finely chopped cashew nuts optional
2 tablespoons rose water
1 teaspoon ground cardamom, optional

Directions:
Put sugar, milk, condensed milk and ghee into a large heated saucepan (a non stick pan is excellent for this). Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or 116°C (240°F) on a candy thermometer. (To test for softball stage, drop a little into a cup of ice.cold water. If it firms enough to be moulded into a soft ball. it has reached the required temperature. Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. If using a pan with non stick lining, pour mixture into a bowl before doing this or the metal beaters will scratch the non stick surface. Return to heat and cook to soft ball stage or 116°C (240°F) once more. Remove from heat, stir in nuts, rose water and cardamom and mix well. Pour into a well buttered shallow dish or baking tin. Pres lightly with a piece of buttered banana leaf or aluminium foil to smooth and flatten the surface. Allow to cool and set, then cut into diamond shapes.

Imbul Kiri Bath - Milk Rice

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Ingredients:
Coconut Treacle Mix
800 g finely scraped Coconut
2 Cups Treacle (Coconut or Kithul treacle)
4 Cloves
Pinch of Salt

Milk Rice:
2 Cups short grain white Rice
2 Cups thick Coconut milk
2 tsp Salt
3 Cups Water

Directions:
Coconut Treacle Mix
Pour the treacle into a pot and bring to a boil while stirring.
Add the Coconut and mix well.
Take off the heat.
Add the pinch of salt and the cloves, mix well.

Milk Rice:
Put Rice and water into a pan and bring to a boil.
Cover and cook for 15 minutes.
Add coconut milk and Salt.
Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

Combine:
Divide the slightly cooled milk rice into two portions.
On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).
Then evenly spread the coconut treacle mix on top.
Cover it completely (including from the sides) with the second portion of the milk rice.
It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
Cut into blocks.
Serve with bananas for breakfast or at tea time.

Lime Pickle

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Ingredients:
25 Limes
150 g Sugar
75 g Salt
1/4 bottle (2 cups approx.) Vinegar

Directions:
Pierce the limes using a fork.
Mix vinegar, salt and sugar (preferably in a clay pot) and heat on a stove while stirring.
When mixture begins to boil, add the limes (including any juice left behind).
Continue to heat, turning the limes from time to time.
Heat until the lime rinds discolor and shrink.
Remove from heat and let it cool for awhile.
Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months.
Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry

Poll Sambol - Coconut Sambol

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Ingredients:
2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).

2 small pearl onions or shallots, sliced.
1 small green chile, sliced.
1 clove garlic, sliced.
1-2 tsp Hot red chile powder.
1 tsp Salt.
1-2 tsp Maldive fish (optional).
1 medium lime.

Directions:
Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
Once the ingredients are crushed and mixed thoroughly, add the coconut.
Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
Squeeze half a lime. Mix well.
Taste and adjust salt & lime.
Serve with rice and curries.

Cucumber Salad

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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

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

Seeni Sambol

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Ingredients:
5 large Onoins peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

Directions:
Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

Roasted Curry Powder

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Ingredients:
1 cup Coriander seeds
1/2 cup Cummin seeds
1 tbs Fennel seeds
1 Cinnamon stick
1 tsp whole Cloves
1 tsp Cardamom seeds
10-15 dried curry leaves
5-6 dried red Chillies (optional)
5-6 dried Rampe pieces
1 tbs black pepper seeds
2 tbs raw rice

Directions:
In a dry pan, over low heat, roast each ingredient separately. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but do not let them burn). Mix all the roasted ingredients, put into a grinder and grind to a fine powder. Store in an air tight jar.

Mallung - Sri Lankan Hurb Salad

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Ingredients:
2 cups finely shredded green leaves
1 medium onion, finely chopped
2 green chillies, seeded and chopped, optional
l/2 teaspoon ground turmeric
2 teaspoons pounded Maldive fish
2 tablespoons lemon juice
1 teaspoon salt
2/3 tablespoons freshly grated or desiccated coconut

Directions:
Put leaves into a saucepan with all the ingredients except coconut. If there is not much water clinging to leaves after washing, add a sprinkling of water. Stir well, cover and cook Over medium heat, about 6 minutes. Uncover, add coconut and toss over low heat until coconut absorbs all the liquid. Remove from heat. Serve hot or cold as an accompaniment to rice.

Chili Sauce

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Ingredients:
14 oz can Tomato sauce
1 inch piece Ginger (crushed)
4 cloves Garlic (crushed)
1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
1 cup Sugar
1/8 cup Vinegar
Salt to taste

Directions:
Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.

Raw Curry Powder

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Ingredients:
2 tsps Coriander seeds
1 tsp. Cummin
1/4 tsp. Fennel

Directions:
Crush all ingredients separately to a fine powder and thoroughly mix them together.