Chicken Mulligatawny (a soup)

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Chicken Mulligatawny - a chicken soup

Ingredients:
1 Steaming chicken
10 c Water
2 t Salt
1/2 t Whole black peppercorns
Few celery leaves
2 md Onions
4 Whole cloves
1 T Ground coriander
1 t Ground cummin
1 t Ground fennel
1/2 t Grounf turmeric
2 Cloves garlic,chopped
1 t Finely grated ginger
1 5cm stick cinnamon
500 g Ripe tomatoes, diced
2 t Ghee
10 Curry leaves
1 c Thick coconut milk
Lemon juice to taste

Method:
Cut chicken into joints and put into a large saucepan with sufficient
water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled
and stuck with the whole cloves. Bring to the boil on high heat, then turn
heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,
turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further
hour or until chicken is tender.

Strain stock into a large bowl. When chicken is cool enough to handle, cut
hald the flesh into dice and return to the stock.

Slice the remaining onion. Wash out pan in which chicken cooked, dry it
well and in it heat the ghee. Fry the curry leaves and sliced onion until
the onion is well browned, then pour stock into pan and let it come to the
boil. Reduce heat, stir in coconut milk and when soup returns to simmering
point again remove from heat. Taste and add lemon juice to sharpen the
flavour. If necessary add more salt. Serve hot.

Uru Mus Roast - Roast Pork Sri Lankan Style

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Uru Mus Roast (uuru mas)- Roast Pork Sri Lankan Style

Yield: 1 Servings

Ingredients:
750 g pork, lean
3 cardamom
3 clove
4 pepper, blackcorns
3 garlic cloves
3 sl ginger
2 onion
2 chile, fresh
50 ml vinegar
1 ts salt
5 cg cinnamon stick
1 ts curry powder
50 ml oil
1 curry leaf sprigs

Method:
Wash the pork and place in a pan. Crush the cardamoms and
cloves and grind peppercorns, garlic and ginger. Slice the onions and
chiles. Prick the pork all over with a fork, then add the cardamoms,
cloves, garlic, ginger, vinegar, salt, pepper, cinnamon stick and
curry powder and leave to marinate for 1 hour. Cover the pan and cook
over a medium heat until the pork is tender. Remove the pork and
gravy to a bowl. Heat the oil and stir fry the curry leaves and onion
for 2-3 minutes. Place the meat back into the pan together with the
gravy and cook for a few minutes Discard the cinnamon stick, then
slice the meat and garnish with sliced chiles.

Uru Mus Miris Badun - Devilled Pork

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Uru Mus Miris Badun (uuru mas)- Devilled Pork

Yield: 1 Servings

Ingredients:
450 g pork
1 onion
2 chile, fresh
2 garlic cloves
2 sl ginger
2 cardamom
2 clove water
1 ts chile powder
50 ml vinegar
1/2 ts turmeric
1/2 ts fenugreek
1 ts salt
25 ml chile sauce

Method:
Wash the pork and cut into 2 cm cubes. Slice the onion and chiles,
crush garlic, ginger, cardamoms and cloves. Place the pork in a
pan, cover with the water and add the garlic, ginger, cardamoms,
cloves, chile powder, vinegar, turmeric, fenugreek and salt. Mix
well. Bring to the boil, then reduce heat and simmer until the pork
is tender. Add the onion and chile and cook until soft. Stir in the
chile sauce prior to serving.

Sweet Mango Chutney

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Sri Lankan Mango Chutney

Yield: 1 Servings

Ingredients:
225 g mangoes
100 g sugar
2 garlic cloves
3 sl ginger
2 ts mustard seeds
2 clove
2 cardamom
75 ml vinegar
1/2 ts chile powder
1/4 ts salt
50 g sultanas

Method:
Peel and slice the mangoes and place in a bowl for 3 hours with half
the sugar. Crush the garlic, ginger and mustard seeds together and
crush the cardamoms and cloves. Mix all these ingredients together
and add the vinegar, chile powder and salt. Put in a pan, add the
remaining sugar and cook for 10- 15 minutes. Add mango slices, mix
well and cook for a further 10 minutes, mix well and stir in the
sultanas.

Mix Fried Savoury Rice

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Mix fried Savoury Rice

Yield: 1 Servings

Ingredients:
250 g rice, basmati
1 onion
4 bacon, rashers
1 bell peppers, green
3 tomatoes
50 ml oil water, boiling
1/2 ts salt
1/2 ts cinnamon, ground
125 g peas, green; cooked

Method:
Wash and drain the rice. Chop the onion and bacon and green pepper.
Skin and chop the tomatoes. Heat the oil in a saucepan and fry the
onion and bacon for a couple of minutes until soft. Add the rice and
keep stirring for 3 minutes. Add the green pepper and tomatoes and
stir well. Pour in the boiling water together with the salt and
cinnamon and bring back to the boil. Cover the pan tightly with a
lid, reduce heat slightly and cook for 15-20 minutes until rice is
soft and the liquid has been absorbed. Fluff rice with a fork and mix
in the cooked peas.

Pol Dosi - Coconut Toffee

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Pol Dosi - Coconut Toffee (sweets)

Yield: 1 Servings

Ingredients:
225 g coconut
2 cardamom
350 g sugar water
225 g semolina
1/2 ts rose essence
1/2 ts vanilla essence
1/4 ts cinnamon, ground
1 ds food coloring, green or red

Method:
Grate the coconut and crush the cardamoms. Place the sugar and water
in a pan, stir over a medium heat and bring to the boil. Add the
semolina and continue to stir briskly until it is cooked. Add the
coconut, cardamom, rose essence, vanilla essence, cinnamon and dash
of food colouring and continue to stir until the mixture thickens.
Pour into a flat, buttered dish, cut into squares and separate when
cool.

Pan Piti Pittu - Coconut & Flour Mix Pittu Bread

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Pan Piti Pol Pittu - Coconut & Flour Pittu Bread

Yield: 1 Servings

Ingredients:
250 g flour, rice
250 g coconut
1/2 ts salt water, hot
180 ml coconut milk, thick

Method:
Roast and sieve the flour well. Grate the coconut. Place the flour
in a bowl and add the salt. Slowly pour in the hot water, mixing
with your fingers as you do so until it resembles bread crumbs. Add
the grated coconut and mix well in. Place the mixture in the pittu
mould and place over a pan of boiling water until steam emerges from
the top of the pittu mould. Cover with half a coconut shell and steam
for a further 5 minutes or until done.

Note: If a pittu mould is not available, mould dough into loaf
shape, wrap in muslin and steam for about 15 minutes.

Parippu Kari - Dhal Curry

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Parippu Kari - Dhal Curry

Yield: 1 Servings

Ingredients:
100 g lentils
25 g onion
1 chile, dried
1 garlic cloves
25 ml oil
1 curry leaf sprigs
1/2 ts chile powder
1/4 ts coriander
300 ml coconut milk
1/2 ts salt

Method:
Wash the lentils then soak them in water for about 1 hour. Slice the
onion and chile and chop the garlic. Heat the oil and stir fry the
onion, chile, garlic and curry leaves. Drain the lentils and add to
the pan. Add the chile powder, the coriander powder and the coconut
milk. Bring to the boil and simmer until the lentils are soft. Add
salt to taste.

Nelum Ala Uyala - Sri Lankan Lotus Roots in aCurry

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Nelum Ala Uyala - Sri Lankan Lotus Roots in a Curry

Yield: 1 Servings

Ingredients:
225 g lotus root
2 tomatoes
1 chile, fresh
25 g shallots
1 curry leaf sprigs
1/2 ts fenugreek
1/2 ts salt
250 ml coconut milk, thick
1/4 ts turmeric
1/4 ts chile powder
1/2 ts paprika
25 g ghee
1 ts curry powder

Method:
Wash and cut the lotus root into small pieces. Slice the tomatoes,
chile and shallots. Place the lotus root in a pan and add the tomato,
chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile
powder and paprika and cook for about 10 minutes In a frying pan heat
25 g ghee and when sizzling add the shallots and fry until
transparent. Pour in the lotus root curry, add the curry powder and
cook for a further 2 minutes.

Murukku - Deep Fried Dumpling

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Murukku - Deep Fried Dumpling (found in India as well)

Yield: 1 Servings

Ingredients:
250 g flour salt to taste
1/2 ts chile powder
1 coconut milk, thin
1 l oil

Method:
Mix together the flour, salt and chile powder, then add sufficient
coconut milk to make a paste which can be squeezed through a murukku
mould or through an icing syringe with a star nozzle. Leave for 1
hour then pipe the paste onto a floured board, cut into desired
lengths and make into loops. Heat the oil and deep fry until golden.
Drain and toss in salt and chile powder.