Beet Salad

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Ingredients:
1 Can Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder
to taste salt
1 tblspn lime juice

Directions:
Slice onions and green pepper and tomatoes Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

Spinach with Lentils

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Ingredients:
1lb Fresh Spinach
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Directions:
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper
Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

Spicy Potatoes

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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

Directions:
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.

Sri Lankan Rolls

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Ingredients:
Stuffing
1/2 lb Tofu
1 lb potatoes
1/2 lb onion
2 tblspns red pepper
4 tblspns roasted curry powder
1/4 cup oil
to taste salt

Pastry:
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

Directions:
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, tofu, 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.

Sri Lankan Cutlets

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Ingredients:
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (Pandamus) (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING:
Two Eggs (beaten)
Toasted bread crumbs (grounded)
Oil for deep frying

Directions:
- Drain the two cans of tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add drained tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
- Coat the balls with beaten egg and then with the toasted bread crumbs.
- Deep fry in hot oil until light brown.
- Cutlets (made in to thick disc shapes) are great with rice & curry.

Smoked Spicy Chicken

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Ingredients:
1 chicken ( 1.5 kg )
1/2 tsp salt
2 tsp wine
1 tsp sesame oil

Spicy sauce:
1 star aniseed
1/2 tsp brown peppercorn
1/2 tsp clove
1 piece cinnamon stick
1 cardamom
1/4 dried tangerine peel
5 cups water
2 tbsp sugar

Smoking ingredients for chicken
1/2 cup Jasmine tea leaf
1/2 cup soft brown sugar
1/2 cup cooked rice

Directions:
Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes.
Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.

Fried Hot Shrimp

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Ingredients:
500 g small Shrimp
1 Pickled Lime, thinly sliced
2 Onions, sliced
1 large Green or Red Pepper, sliced
3 cloves Garlic
2 pieces Ginger
1 tsp black ground Mustard seed
1 tsp Sugar
2 tsps Chili Powder
1/2 cup Vinegar
salt to taste

Directions:
Deep fry the shrimp and drain the oil.
Blend the mustard, garlic and ginger with vinegar.
Add sugar, chili powder and enough salt.
Mix well to form a thick mixture.
Add thinly sliced pickled lime.
Add the fried shrimp and green (or red) pepper.
Mix well.
Serve with rice & curry.

Annasi Curry - Pineapple Curry

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Ingredients:
1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
1 small onion sliced
1-2 hot green peppers sliced
1 tsp. Maldive fish pieces
1-2 tsp. raw curry powder
1/4 turmeric
1/2 tsp. ground black mustard
1-2 inch piece cinnamon
few curry leaves and rampe
2 large cloves of garlic and 1/2 ginger root crushed
1/4 cup coconut milk (or fresh milk)
2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the pineapple used)
Salt to taste

Directions:
Heat oil in saucepan.
Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions and green peppers.
Keep mixing the ingredients until the onions are soft.
Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
Mix all the ingredients well and add pineapple pieces.
Keep mixing the pineapple pieces until well coated with the spices.
Reduce heat and allow to simmer for few minutes.
If using canned pineapple add 1/2 of the drained juice.
Allow to simmer for few more minutes longer.
Add the sugar, mix well and adjust salt.
Taste and if necessary add a little lime juice (depends on the pineapple used).
Add 1/4 cup coconut milk (or fresh milk).
Let simmer for a little while and take off heat.

Kakuluwo Theldala - Pepper Crab

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Ingredients:
1 kg Sri Lankan Crab
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic
1 stalk spring onion ( cut into 1 inch section )
1/2 tbspn cornflour

Seasoning:
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil

Directions:
Blend white pepper and coriander seeds in a blender until fine.
Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok.
Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.
Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked.
Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.
Serve hot.

Malu Mirisata - Fish Curry (Hot & Spicy)

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Ingredients:
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic

Directions:
Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes.