Spicy Chicken Curry

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Spicy Chicken Curry

Ingredients:
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime)
to taste Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblsps Oil

Method:
Cut the chicken into small pieces and wash well. Dice onions. Cut the garlic into small pieces.

Add the chicken, spices, vinegar and salt and mix well. Allow to marinate for some time (optional). Place on very low fire and heat for some time. After about 10 minutes the heat may be increased to a slow heat. Cook for 20 minutes. 5 minutes before taking down add the milk.

Egg plant curry

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Egg plant curry

Ingredients:
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Dairy)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion

Method:
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

Yellow Fish curry

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Yellow Fish curry (not spicy)

Ingredients:
1Lb King fish (or Salmon or Tuna or Shark or Scallops)

2 cups coconut milk
3 cups water
1 onion
2tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice

Method:
Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.

Cucumber salad

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Cucumber salad (to accompany curries)

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

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

Spicy Potatoes

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Spicy Potatoes

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

Method:
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.

Ceylon Tea Butter Sauce

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Ceylon Tea Butter Sauce for Western Food

Yield: 1 Servings

Ingredients:
1 md Shallot; chopped (1 1/2 tb)
2/3 c Ceylon Tea-Infused Vinegar (see recipe)
1/4 ts Salt; (scant)
1/8 ts Ground white pepper
3 tb Heavy cream
14 tb Unsalted butter; in pieces

Method:
1. Combine the shallot, vinegar, salt, and pepper in a non aluminum saucepan and reduce over medium-high heat until almost dry. Add the cream and reduce by one third. Then, whisking constantly, whisk in the pieces of butter a few at a time, adding more as the butter is emulsified into the sauce, and bring just to a boil. Remove from the heat. Use immediately or keep warm for up to 2 hours in a thermos.
2. Serve with Sole Steamed on a Bed of Ceylon Tea.
3. CEYLON TEA-INFUSED VINEGAR: 7 c White wine vinegar; 8 Ceylon tea bags.
4. Bring the vinegar to a boil in a non aluminum pot. Add the tea bags, cover, and remove from the heat. Let cool. Store in sealed bottled or jars.
5. Use with Ceylon Tea Butter Sauce and Warm Scallop Salad with Lamb's Lettuce.

Mutton Rice Soup

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Mutton Rice Soup

Ingredients:
4 oz rice
1 lb mutton
4 c water
3 large onions
15 peppercorns
4 cloves
Salt to taste

Method:
Soak rice overnight; wash, then drain. Clean, wash, and cut mutton into small pieces. Boil water, add mutton. When the water boils again, add rice, onions, peppercorns, and cloves. Again bring to a boil, then simmer slowly for 2 hours till meat and rice ave very well cooked. Add salt and serve hot.

Vevara - Sweet Snack

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Vevara - Sweet Snack

Ingredients:
1 egg yolk
6-10 oz coconut milk
1/2 lb roasted rice flour
1 tsp salt
1/4 c sugar
4 oz sugar syrup
Water

Method:
Beat egg yolk very well; mix with coconut milk and beat again. Add rice flour to it. Knead mixture into a smooth dough. Form different shapes like cookies and deep-fry.

Boil sugar and water until sugar syrup is thick. Dip fried vevara in sugar syrup; drain and allow to dry.

NOTE: Vevaras can be stored in an airtight can for one day and can be deep-fried a second time before dropping into the sugar syrup.

Kiri Aluwa - Sri Lankan Milk Toffee

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Kiri Aluwa - Sri Lankan Milk Toffee

Ingredients:
1 cn Milk, condensed
25 ml -water
350 g Sugar
2 Cardamom
1 ts Vanilla

Method:
Dissolve the condensed milk and water over a low heat. Add the sugar and continue to stir constantly until the mixture starts to crystallize and leave the sides of the pan. Crush the cardamoms. Pour the vanilla essence into the pan, add the cardamoms and mix well. Spread the mixture on a buttered dish, into small diamond or square shapes and separate when cool.

Kiri Dodol - cashew nuts & jaggery sweets

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Kiri Dodol - cashew nuts & jaggery sweets

Ingredients:
250 g Flour, rice
50 g Cashew nuts
225 g Jaggery
1/4 ts Cinnamon, ground
250 ml Coconut milk, thick
-pinch salt

Method:
Sieve the flour into a bowl. Chop the cashew nuts and grate the jaggery. Add the cinnamon and salt to the flour and mix well in. Gradually add the palm sugar and coconut milk and mix thoroughly. Place mixture in a pan and cook over a medium heat, stirring all the time, until it thickens. Add the cashew nuts, mix well, then turn onto a flat, buttered dish. Smooth the surface and when cool cut into diamond shaped pieces.