Rata Indhi Chutney - Date Chutney

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Rata Indhi (indi) Chutney - Date Chutney

Yield: 1 Servings

Ingredients:
100 g dates
3 garlic cloves
2 sl ginger
1 ts mustard seeds
2 cardamom
2 clove
100 g sugar
250 ml vinegar
1/2 ts chile powder
2 cg cinnamon stick
25 g sultanas
1/2 ts salt

Method:
Stone the dates and chop the flesh finely. Grind the garlic, ginger
and mustard seeds together and crush the cardamoms and cloves. Place
the sugar in a pan, pour on the vinegar and heat gently. When the
sugar has dissolved, add the dates, chile powder, garlic,
mustard, ginger, cardamoms, cloves and cinnamon stick and cook over
a low heat until the liquid thickens but the dates are not pulpy. Add
the sultanas and cook for a further 2 minutes, then discard the
cinnamon stick, add salt and set aside to cool.

Dallo Maluwa - Stuffed Cuttle Fish Curry

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Dallo Maluwa -(Stuffed Cuttle Fish Curry)

Yield: 1 Servings

Ingredients:
450 g cuttle fish
25 g onion
1 chile, fresh
1 tomato
4 garlic cloves
2 cardamom
1 clove
3 ts coriander
2 ts cumin
1 ts fenugreek
1/2 ts chile powder
1/2 ts paprika
1/2 ts turmeric
1 curry leaf sprigs
250 ml coconut milk, thin
125 ml coconut milk, thick

STUFFING:
100 g gram
2 garlic cloves
1 ts coriander
1 ts salt
1/4 ts chile powder
1/4 ts turmeric

Method:
Wash and clean the cuttle fish. Wipe dry and set on one side.

Prepare the stuffing by roasting the gram and then grinding it
coarsely. Crush the garlic and mix this, together with the gram, in a
bowl with the coriander, salt, chile powder and turmeric. Stuff the
cuttle fish with this mixture and then secure with toothpicks. Chop
onion, chile and tomato and crush the garlic, cardamoms and the
clove. Mix the onion together with the chile, tomato, garlic,
cardamom, clove, coriander powder, cumin powder, fenugreek, chile
powder, paprika powder, turmeric, curry leaves and thin coconut milk.
Put in a pan, add the stuffed cuttle fish and bring to the boil.
Reduce the heat and simmer until the cuttle fish are tender,
approximately 30 minutes. Pour in the Coconut milk, thick and cook
until the gravy thickens.

Curried Omelette Gravy

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Curried Omelette Gravy

Yield: 1 Servings

Ingredients:
50 g onion
50 ml oil
1 curry leaf sprigs
375 ml coconut milk
1/2 ts chile powder
1 ts paprika
1/2 ts salt
1 ts turmeric
1 ts curry powder
3 ts lime juice

Method:
Prepare the Sri Lankan Omelettes, fold each into three and set on one
side.

Make the gravy by chopping the onion, then heat the oil and stir fry
onion and curry leaves for 2 minutes. Add the coconut milk, chile
powder, paprika powder, salt, turmeric and curry powder and cook
gently, stirring occasionally, until the gravy thickens.

Remove from the heat, add the omelettes and slice them. Sprinkle with
the lime juice.

Mas Cutlis - Deep Fried Meatballs

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Mas Cutlis (Beef Cutlets) - Deep Fried Meatballs

Yield: 1 Servings

Ingredients:
225 g beef
25 g salt
1/2 ts pepper, black
25 ml vinegar
450 g potato
1 onion
3 mint leaf sprigs
1 chilies, green
1 celery stalk
1 1/4 l oil
1 egg
50 g bread crumbs

Method:
Mince the beef and season with salt, pepper and vinegar. Boil and
mash the potato and chop the onion, mint leaves, chile and celery.
Heat the oil in a frying pan, add the beef and cook for 3-4 minutes
until browned. Add the onion, mint leaves, chile and celery and
cook until the onion has softened slightly. Add the mashed potato and
mix well together. Roll into small balls or flat cakes. Beat the eggs
and coat the cutlis with the egg before dipping into the bread
crumbs. Heat the oil and deep fry the cutlis until browned. Drain well

Bonchi Uyala - Beans in white curry

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Bonchi Uyala (Bonchi Kirata) - Beans in white curry

Yield: 1 Servings

Ingredients:
250 g beans
1 onion
1 chile, fresh
50 ml oil
1 curry leaf sprigs
1/4 ts chile powder
1 ts cumin
1/2 ts turmeric
75 ml coconut milk, thick

Method:
Wash and trim the beans as desired. Chop the onion and chile. Heat
the oil and fry the onion and curry leaves until fragrant. Add the
beans, chile, powder, cumin and turmeric and cook for 3 minutes. Add
the coconut milk and cook until the beans are soft.

Meat Ball Curry

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Meat Ball Curry

Yield: 1 Servings

Ingredients:
450 g beef
1/4 ts pepper
1/2 ts salt
1 sl bread; thick slice
1/2 lime, juice of
2 eggs
25 g onion
2 garlic cloves
2 sl ginger
1/4 ts cinnamon
2 clove
25 g curry powder
1 l oil

GRAVY:
25 g onion
2 garlic cloves
2 ginger, fresh; slices
25 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
1/4 ts fenugreek
1/16 ml coconut milk
1 ts chile powder
1/2 ts turmeric juice
1/2 lime
1/2 ts curry powder

Method:
Mince the beef and season with the pepper and salt. Grate the bread
and moisten with the lime juice. Lightly beat 1 egg. Chop the onion,
garlic and ginger and add to the beef together with the cinnamon,
cloves, bread, beaten egg and curry powder.

Mix well together and form into small balls the size of marbles.
Beat the other egg and dip the meat balls into it. Heat the oil and
deep fry the balls until they are golden brown. Drain and set on one
side.

To make the gravy: chop onion, garlic and ginger. Heat the oil and
fry the onion, curry leaves and lemon grass Add the garlic, ginger,
fenugreek, coconut milk chile powder and turmeric and cook until the
gravy thickens stirring occasionally. Add the meat balls and simmer
for a further 3 minutes. Add the lime juice and serve with a
sprinkling of curry powder.

Bistake - Beef Steak Saute with Onion

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Bistake (bistaik, bisteik) - Beef Steak Saute with Onion

Yield: 1 Servings

Ingredients:
450 g beef, rump steak
2 onion
75 ml vinegar
1 ts salt
1 ts pepper, black, coarse grind
100 ml oil
1 curry leaf sprigs
2 cg cinnamon stick
1 ts mustard seed, ground
100 ml stock
1 ts sugar
1/2 ts chile powder

Method:
Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions
and chop remainder. Mix together the vinegar, salt and pepper in a
bowl and marinate beef for 1 hour.

Heat the oil in a frying pan and when hot add the curry leaves,
chopped onion and cinnamon stick. When fragrant add the beef and
marinade. Cover pan and cook over a low heat until the beef is
tender. Remove the beef and set aside.

Add the onion rings to the pan and stir fry for a couple of minutes.
Add the mustard, stock, sugar and chile powder and mix well. Put back
the beef slices and cook for a further 2-3 minutes. Remove the
cinnamon stick before serving.

Beef Embul - Sri Lankan Style Beef Stew

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Beef Embul (harakmasu imbul)- Sri Lankan Style Beef Stew

Yield: 1 Servings

Ingredients:
450 g beef
25 g tamarind water
1/2 ts chile powder
1/2 ts pepper, white
1 ts salt
1/2 ts turmeric
2 cg cinnamon stick
2 cg lemon grass

Method:
Wash and cut beef into 2 cm cubes. Mix tamarind with water and remove
seeds. Place tamarind water in a pan, add chile powder, pepper
powder, salt, turmeric, cinnamon stick and lemon grass and mix well.
Add beef cubes and simmer over a medium heat until the meat is tender
and the gravy has thickened. Remove the cinnamon stick before
serving.

Kaha Bath - Yellow Rice

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Kaha Bath - Yellow Rice

Yield: 4 Servings

Ingredients:
1/2 c green chile; skinned, seeds
-removed; c
2 ts fresh ginger; peeled and
-chopped fine
1 ts black mustard seeds (i could
- only g; et brown)
3 1/4 c water
1/4 ts saffron
1 c long-grain rice; rinsed well
- (i used thai)
1 salt to taste
2 tb butter
2 oz unsalted cashew nuts
4 whole cloves
1/2 c lime juice

Method:
Pour 1/4 cup boiling water over the saffron and let soak for 10 minutes.
Cook the rice in 2 cups salted water for 10 minutes, then drain.

Heat the butter until very hot, add the ginger, mustard seeds, cashews, and
cloves and fry the mixture. stirring constantly, until the seeds begin to
burst. Add the chile, lime juice, rice, and the remaining cup of boiling
water and stir well. Pour the saffron water over the mixture and bring to a
boil, stirring once. Cover the pan tightly and bake at 350 degrees F for 20
minutes or until the liquid has been absorbed and the rice is tender. Fluff
with a fork before serving.

N.B. Be careful with amounts of water. I managed to use too much.

Ala Badun - Deviled Potato & Onions

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Ala Badun - Deviled Potato & Onions

Yeild: 1

Ingredients:
450 g potatoes
225 g onion
1 ts salt
1/4 ts turmeric
1 ts chile powder
1 ts paprika
100 ml oil
1 curry leaf
1/2 ts mustard seed, ground
1 cg cinnamon stick
1 ts lime juice

Method:
Boil the potatoes, peel and cut into bite size pieces Slice the onion.
Place the potato in a bowl and and add the salt, turmeric, chile
powder and paprika powder Heat the oil and when hot add the curry
leaves followed by the onion, mustard and cinnamon stick

Fry until the onions are a golden brown, then add the potato and keep
tossing with the onion until browned and heated through.

Discard the cinnamon stick and sprinkle the lime juice on top just
prior to serving.