Sunday, July 10, 2011

Seeni Sambola (Fried Onion Mix With Chili, Tamarind & Sugar)

INGREDIENTS:
500g onions – sliced
100g Maldive fish – small pieces
50g tamarind
4 cloves garlic – finally chopped
1 inch ginger root – finally chopped
3 tablespoons chili powder
1 tablespoon dry red chili pieces (optional)
1 x 5cm cinnamon stick
6 cardamom pods - split
6 cloves – crushed
6 curry leaves
4 tablespoons sugar
6 tablespoons vegetable oil
2 tablespoons lime juice
6 tablespoons water
salt – to taste

DIRECTIONS:
In a small bowl mix tamarind & water together and make a thick paste, and keep it in aside.
Then in a large bowl mix all the ingredients (onions, Maldive fish, garlic, ginger, chili powder, red chili pieces, cinnamon stick, cardamom pods, and cloves) well, except Curry leaves, sugar, vegetable oil and lime juice. Now cover it and leave it for at least 15-20mins.
Heat the oil in a large pan in medium heat. Firstly add curry leaves and fry it for 1 minute. Then add the onion mixer and fry it for nearly 10 – 15 minutes, stir continuosly.
When the onions are getting brown and the same time you’ll feel a nice smell too. On that time reduce the heat to low, and add the tamarind paste and stir the mixer well. Then add sugar and again stir the mixer. Off the heat and finally add the lime juice and again stir it.
Taste for salt.
In the end you should get a nice dark brown mixer.


SERVING:
Best are rice, bread, hoppers, string hoppers and noodles. But you can have it with your favorites also.

NOTE:
1. If you can find shallots, it is the best with the taste and also when you are cooking water won’t come from 
   that.
2. If you can’t find Maldive fish, you can use dry dry prawns or shrimp also.
3. If you can find coconut oil for frying, that’s the best.

Kiri Bath (Milk Rice)

INGREDIENTS:
2 cups rice
1½ - 2 cups thick coconut milk
4 - 4½ cups water
Salt – to taste


DIRECTIONS:
Wash the rice and place it in a medium saucepan with water & salt. Bring it to boil in medium heat. Cover the saucepan and cook till the rice is soft and the water is absorbed.
Do not burn the rice.
Mix little salt with coconut milk and stir it. When the rice is ready reduce the heat to low and pour the coconut milk into the rice and Mix it well. Simmer the rice and coconut milk mixer till the coconut milk is absorbed and the rice is very soft and creamy.
Taste for salt.
Off the heat, and let it cool for 5mintues.
Transfer the mixer to a wide shallow dish and flatten down with flat spoon, spatula or with a piece of oil paper. Draw lines on top surface according to the shape (diamond or square) you want and let it cool another 5- 10 minutes, cut it into pieces.

Maalu Ambulthiyal (Sri Lankan Style Sour Fish Curry With Black Pepper & Gambooge)

INGREDIENTS:
500g fish
½ onion – sliced
8 tablespoons black pepper
5 - 6 gambooge (goraka)
½ tablespoon chili powder
¼ teaspoon turmeric
3 curry leaves
salt - to taste
3 cups water (It is depend on the size of the saucepan)

DIRECTIONS:
In a small saucepan boil gambooge with 1/2cup of water. When it is boiled take out the gambooge and minced it with little boiled water. It should be a fine paste in the end.
Cut the fish into pieces and wash it well with salt mix water and put it into a saucepan. Then put all the rest of the ingredients, including gambooge paste into the saucepan & mix well with fish pieces with little water. Do not break the pieces.
Final step is put the rest of the water (2 1/2cups) in to the saucepan and cook the fish in medium heat till the gravy is become so thick.
Taste for salt.

Serving:
Best is plain rice. But you can have this with bread, roti and also what you like most.

Note:
1. It is good if you can take black pepper corns and grind it with boiled gambooge.
Then taste is really nice. But you can use pepper powder also.
2. Fish will give you a good taste if it a dry 
curry.
3. Try to avoid the spoon to mix the ingredients with fish. Use your hand and wash it well after your work.(Before too) 
4. Do not stir the curry with a spoon. it will break the pieces. Just shake the saucepan well.

Amba Maluwa (Mango Curry)

INGREDIENTS:
1 medium ripped mango
2 teaspoons minced garlic
2 teaspoons minced ginger
1 onion (sliced)
salt – to taste
1 teaspoon chilli powder
½ teaspoon turmeric
2 teaspoons Sri Lankan roasted curry powder
6 curry leaves
1 x 2.5cm cinnamon stick
2 cups coconut milk
3 tablespoons vegetable oil
4 tablespoons sugar

DIRECTIONS:
Wash the mango & cut it into pieces with the seed. Now in a large bowl mix all the spices & sugar with mango pieces (mango, salt, Sri Lankan curry powder, chilli powder, turmeric & sugar) and keep it in aside.
Heat the oil in a medium saucepan, add ginger & garlic and fry it for 1 minute, then add curry leaves, cinnamon stick & onions and cook it for nearly 5 minutes.
When onions are cooked, add the mango pieces into the onion mixer and mix it well & keep it for nearly 10 minutes in medium heat.
Final step is adding the coconut milk, and stir the curry. Keep it on heat till the mango pieces are getting soft, but do not try to break the pieces. (Try to stir the curry without a spoon, shake the saucepan.)
Taste for salt.

SERVING:
Mainly with rice, but you can choose what ever you like most.


NOTE:
If you do not peel the mango before cutting, it will give you a good taste. (When I´m making mango curry, I do not peel it. :-)

How To Make Sri Lankan Roasted Curry Powder

INGREDIENTS:
6 tablespoons coriander seeds
3 tablespoons cumin seeds
2 tablespoons turmeric powder
1 teaspoon fennel seeds
1 x 5cm cinnamon stick (crumbled)
4 cloves
4 cardamom pods
5 dried curry leaves
1 teaspoon whole black peppercorns

Directions:
Heat the pan and first put coriander seeds and fry it till it starts to get golden brown. Then add rest of the ingredients and fly all in medium heat, till it is nice golden brown. (Do not burn it.)
Place in a grinder and grind to a fine powder.
You can store it for months in an airtight container.

NOTES:
If you can find dry turmeric, it´s the best.


Sri Lankan Style Chicken Curry

INGREDIENTS:
1kg chicken
4 teaspoons minced garlic
2 teaspoons minced ginger
salt & pepper
2 teaspoons Sri Lankan raw curry powder
1 teaspoon chilli powder
3 tablespoons vegetable oil
8 curry leaves
2 onions (sliced)
1 x 2.5cm cinnamon stick
4 cardamom pods (split)
1/4 teaspoon crushed clove
240ml coconut milk

DIRECTIONS: 
Cut the chicken into pieces, wash it & drain the water well. Now in a large bowl mix all the spices with chicken pieces (Chicken, salt, pepper, Sri Lankan curry powder, chilli powder, curry leaves, cinnamon stick, cardamom pods, cloves) make sure that chicken pieces coated well with spices. Now cover and leave it for at least 15-20mins. .
Once chicken is marinated, heat the oil in a large saucepan, add the ginger & garlic and fry for 1minute, then add onions and cook for 4-5 minutes until lightly browned and soft.
Add the chicken pieces and try to fry both sides (it will brings you a good taste, but some times water is coming from chicken). After you fry both sides add 250ml warm water, mix very well, then cover and cook on a low heat for 30- 45 minutes, stirring occasionally.
When water level is going down add the coconut milk, and stir the curry and bring to the boil then reduce the heat and cook for a further 15 minutes, taste for salt.


SERVING: 
With rice, bread or also you can have it with Tortilla too.


NOTE:
1. Make sure to put less spices in the beginning and taste the curry before you add the coconut milk, and if
    you want some more spicier you can add more.
2. Try to defrost the chicken well before you cook. If you deforest it well, you can fry the both sides nicely
    and water won’t come from the chicken.

Kaju Maluwa (Cashew Nut Curry)

This is a very famous dish in Sri Lanka, specially in occasions like weddings & arms-giving ceremonies.
I love cashew nut curry very much and have been tried it for so many times.
so I decided to share the recipe with you also who love The Kaju Maluwa just like me.
Hope you will like this recipe.
Try it by your self....
Good Luck!!! :-)


INGREDIENTS:
200g cashew nuts
1 medium onion – sliced
3 – 4 tablespoons garlic – finely chopped
2 tablespoons ginger – finely chopped
3 tablespoons black pepper powder
2 – 3 tablespoons Sri Lankan roasted curry powder
½ teaspoon turmeric
2 cups coconut milk
4 – 5 tablespoons oil
5 – 6 curry leaves
Salt to taste

DIRECTIONS:
Wash the cashew nuts and soak it for overnight.
Then drain the water and place it in a medium size bowl.
Now mix all the spices with cashews (black pepper, turmeric, salt, Sri Lankan roasted curry powder) and keep it aside.
Heat the oil in a medium saucepan, in medium heat.
Then add curry leaves, chopped garlic & ginger, and fry it for 1 minute, then add onions and fry it nearly 5 minutes.
When onions are ready, add the cashew mixture, and mix it well with onions.
Keep it on heat nearly 5- 10 minutes.
Then add coconut milk and cook it till you get little bit gravy.
Taste for salt.

SERVING:
You can have cashew nut curry with any kind of rice, noodles or any dish you like.

NOTE:
1. If you forget or you don’t like to soak the cashews overnight, just boil it with water, till cashews get soft.
2. If you are using a spoon to stir the curry, remember not to break the cashews. OR just shake the saucepan when you want to stir the curry.

TVP Curry

Soak TVP in boiling water for 10 minutes.
Squeeze out the water.
Cut each piece in to 3.
Wash again and squeeze the water out.

Put in a pot add
1 ½ of chili powder
2 spoons of roasted curry powder
2 spoons of salt
Cinnamon
Cardamom
Tamarind
Tomatoes
Curry leaves

Mix well until each piece is coated with the spice mixture.

Heat some oil in a pot, add garlic, ginger, onion when golden brown add the TVP mixture mix well.
Add water to boil. Close the lid and simmer for 20 minutes.
When pieces are tender add a cup of coconut milk (2 spoons of coconut powder dissolved in ½ a cup of hot water.)

Indiappa (String Hoppers)

I thought Indiappa is eaten only in Sri Lanka, but it’s not like that. In India, Singapore, Malaysia & most of Asian countries eat string hoppers but with different names.
In South India “PITTU MAYAM” is “INDIAPPA” in Sri Lanka. It’s really nice to hear this kind of news :-).
We mainly eat string hoppers, for our breakfast or dinner and it´s a very famous dish in every part of the country, no matter you are rich or poor all Sri Lankans love to eat Indiappa.
In the first time it will be little bit difficult, but try it again you will do it well.
Try it by your self…
All the very best with the recipe!

INGREDIENTS:
3 cups rice flour -roasted
2 – 3 cups warm water
Salt to taste


DIRECTIONS:
Heat the water in the saucepan of the steamer and bring it to boil.
In a large bowl, mix the flour, salt and water together.
Mix it well and form a nice ball which is not sticks on your hands.
cover it and keep it aside.
Fill the indiappa maker with the dough, and squeeze it on the top of indiappa watti (Small round trays, which are very special for string hoppers) Make a lace circle with the dough.
Steam it for nearly 5 – 10 minutes.
If string hoppers are well cooked, you can just remove it from the tray very easily.
Repeat the process till the dough is finish.


SERVING:
String hoppers is mainly goes with, Kiri Hodi (White coconut gravy), Pol Sambola (Coconut Mix with chili), Maalu Ambulthiyal or Chicken Curry.
But you also can have it with Seeni Sambola, Lunu miris, any white gravy or any curry you like most.

NOTE:
1. Remember to Roast the rice flour before you make the dough.
2.If you are using Wheat flour instead of rice flour, you have to Steam the wheat flour nearly 1½ hours.
3. Always remember to cover the dough.
4. Every time when you are using indiappa watti, before you use it just apply little bit oil on the watti, so then the dough won’t stick.
5. After you finish making string hoppers, remember to cover the cooked string hoppers till you use it. If not it will dry and you won´t able to enjoy the food you make.

Kaha Bath (Yellow Rice)

In Sri Lanka, at home kitchen we normally make Yellow rice for small parties and get-togethers.
Also this is a very famous dish in hotels, especially in weddings.
If anyone need a small change in her or his lunch or dinner, no problem you can try this recipe.
Try it your self….
It’s very easy to make
BUT,
Tasty to eat…… :-).


INGREDIENTS:
1½ cup Basmati rice - washed
1 onion – sliced
5 cloves of garlic – chopped
3 teaspoons margarine or butter
¼ teaspoon turmeric
5 cloves - crushed
5 cardamoms - crushed
2.5cm cinnamon stick
1.5 cups water
Salt to taste

DIRECTIONS:
Heat the saucepan on medium heat and add 2 teaspoons margarine.
When margarine is melted add onions, garlic & ½ teaspoon salt, fry it for nearly 10 minutes or till you gets the little golden brown.
Then add the rest of the margarine, 1/2 cup water, turmeric, cloves, cardamoms, cinnamon & 1/2 teaspoon salt. Mix it well and add the rice and again put 1 cup of water.
Cover the saucepan and keep it for nearly 10 minutes or till the rice is cooked.

SERVING:
You can have Yellow rice with potato/lentils curry, chicken/fish/sea food curry, any kind of salad or any thing you like most.

Wambatu salada (Eggplant / Brinjal Salad)

INGREDIENTS:
1 eggplant – cut into small strips
1 onion – sliced
3 – 4 green chilies – optional
1 salad leaf – optional
1 teaspoon black pepper powder
¼ teaspoon turmeric
2 - 3 tablespoons lime juice
Oil to deep fry
Salt to taste

DIRECTIONS:
Get ready a medium size water bowl mix with turmeric and ¼ teaspoon salt.
Wash the eggplant and cut it into small strips, and put the strips into turmeric mix water bowl.
While you are cutting the eggplant, you can heat the oil in a large frying pan in medium heat.
When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in colour on both sides.
Drain it on a paper or kitchen tissues to remove excess oil.
Now chopped the green chilies & salad leaf, and keep it aside.
In large bowl, place the deep fried eggplant strips, onions, chopped green chilies & salad leaf, black pepper powder & salt.
Mix it well, and finally add the lime juice and mix it again.


SERVING:
You can have this eggplant salad with any kind of rice, noodles or even with any kind of bread.

NOTE:
We are placing the eggplant strips in turmeric & salt mix water bowl, so it won´t change the colour of the eggplant strips.

Pol Dosi (Coconut Toffee)

Ingredients
225 gram(s) coconut
2 cardamoms
350 gram(s) sugar
125 milliliter(s) water
225 gram(s) semolina
1/2 teaspoon(s) rose essence
1/2 teaspoon(s) vanilla essence
1/4 teaspoon(s) cinnamon powder dash green or red colouring

Directions
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.

Sri Lankan Style Pork Curry

INGREDIENTS:
650g pork – cut into small chunks
1 onion – sliced
3 garlic cloves – sliced
Small piece of ginger – chopped
3 teaspoons chili powder
2 teaspoons black pepper powder
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
6 - 8 curry leaves
1 x 2.5cm cinnamon stick
4 cardamom pods - split
4 clove – crushed
3 tablespoons oil
3 cups water
Salt to taste


DIRECTIONS:
In a medium size bowl, mix chili powder, black pepper powder, Sri Lankan raw curry powder, turmeric & salt with pork pieces and keep it aside.
Heat the oil in a large saucepan in medium heat.
When oil is hot add garlic & ginger, fry it for 1- 2 minutes.
Then add onions and fry it till it’s gets light brown.
Now you can add all the dry spices and fry it nearly for 2minutes. 
Add the marinated pork chunks and fry it for nearly 15 minutes on both sides.
After it’s fried, add water, stir the curry and keep the curry on high heat for nearly 15 minutes.
Now the gravy should be little bit thick, so change the heat into medium and again keep it for nearly 15 minutes
Off the heat & taste for salt.


SERVING:
You can have any kind of rice, bread, roti, noodles or what ever you like most.

NOTE:
1. It’s good if you can keep the pork chunks after mixing with spices (to marinate) nearly 15 – 20 minutes.
2. If you don’t like to fry the onions (Temper the onions & garlic with dry spices), you can add all the ingredients and mix together, and cook. (Can ski the first 5 steps.)
3. Also if you don’t like to fry the pork chunks, just skip the 6th step.

Pol Sambol

Ingredients

50 grams freshly shredded coconut
2 teaspoons red chilli pepper powder
1 teaspoon Maldive fish flakes
25 grams onion, minced
1 teaspoon salt
1-1 1/2 teaspoons lime juice


Directions
Grind all ingredients together.
A typical serving tends to be around a teaspoon to a tablespoon or two of the pol sambol.

Freshly shredded coconut really makes a huge difference. It won’t taste anywhere near as good if it’s made with desiccated. But if you go the desiccated coconut route, make sure you get unsweetened and you rehydrate it first with hot water, coconut milk, cows milk, or something equivalent.

Maldive fish flakes are dried flakes of tuna made in the Maldives, usually available at Asian markets. If you can’t get it, try dried shrimp, an equal amount – I’ve heard it’s a reasonable substitute, but I haven’t tried it myself.

If you don’t have red chilli pepper powder, usually available in Asian markets or the Asian sections of grocery stores, you can either grind red chilli pepper flakes into powder, or substitute cayenne.

If you don’t handle spicy foods well, reduce the amount of red chilli pepper powder. The coconut tames the spiciness down, but I’m so immune to spiciness that I have no idea what is an appropriate level for a typical person.

My mother in law uses her grinding stone to grind the pol sambol. I don’t – it’s too hard on my joints, so I use my whir-whir, the small cup. If you have a blender or food processor or something equivalent, you can use that instead.

Some restaurants here cook their pol sambol. Yes, it means the pol sambol doesn’t go bad as quickly – freshly shredded coconut can go rancid very quickly, so serve immediately – but fried pol sambol tastes inferior. Noticeably inferior.

Pol sambol is typically served with coconut roti, string hoppers, hoppers, or egg hoppers, but can also be eaten with rice and curries. Personally, I love the stuff so much I’ll eat it with just about anything!

Let me know what you think if you make this/give it a try. I’d love to hear your reactions!

Sponge Cake

INGREDIENTS:
For The Sponge Cake:
9 eggs, separated - room temperature
90g plain flour
5 tablespoons cocoa power
180g sugar + 4 tablespoons sugar extra - superfinex
3 teaspoons vanilla extract

Chocolate Butter-cream Icing:
250g butter – room temperature
250g icing sugar
6 tablespoons cocoa power
2 teaspoons vanilla extract
1 tablespoon milk - optional

DIRECTIONS:
Making The Sponge Cake:
Preheat the oven to 180°C and same time ready your baking tray with a greased parchment paper. (I used the baking tray which is inside the oven)
Sift the flour and cocoa power together for 3 times, keep it aside.
Beat the egg yolks for nearly 5 minutes and then add flour-cocoa mix, vanilla & sugar in three additions. Beat the mixture until it’s pale and thickened. Keep the mixture aside.
Then in another clean, dry bowl beat the egg whites until it firm peaks form. Should be like snow...
Now it’s time to mix the both mixtures together.
Fold the egg whites into egg yolks mixture and with a spoon or rubber spatula mix it into a one side, until the whole mixture is light chocolate colour.
Pour the mixture into the prepared baking tray, and bake it for 15 - 20 minutes or until a toothpick comes out clean.
When the cake is baking in the oven, lay another parchments paper on the table and sprinkle the 4 tablespoons castor sugar on the paper.
After the baking time is over, take the cake from the oven and put it on the sugared paper. Carefully peel off the parchment paper which was in the baking tray.
Using the sugared baking paper, now lift the end of the cake & roll it while the cake is hot. (Paper should be inside the cake, just like an icing)
Cover it with the paper, and let it cool completely. (Nearly 1 1/2 - 2 hours.)

Making The Chocolate Butter-cream Icing:
Sift the icing sugar & cocoa power together for 3 times, keep it aside.
In a bowl beat the butter until it’s creamy, add the milk and beat it again.
Then little by little add icing sugar – cocoa mix and beat it until you get a creamy mixture.
Cover it and keep it aside.

Making the Swiss Roll:
Now take the cake, which is cooled completely. Carefully unroll the cake and spread the chocolate butter-cream icing on the cake evenly.
Now again carefully roll the cake neatly but tightly.
After you roll the cake, just cover it from sides, just like a toffee.
Refrigerate the cake for nearly 2 hours.
Then you can remove the parchment paper, and roll the Swiss Roll on a cling film. 

SERVING:
For a tea party or for a get-together you can serve Swiss roll. Even for normal day, evening tea time. 

NOTE:
1. If you get granulated sugar, just grind it in a grinder for few minutes, and you will get superfine/castor sugar. (I’m doing like that.)
2. When the egg whites are in peaks form, if you upside down the mixture it won’t fall.
3. Remember to scrape down the sides of the bowl often when you are beating.
4. Get the help of the parchment paper for the first turn, in second rolling.
5. Keep the Swiss roll in the refrigerator.

Chinese Fish Rolls

INGREDIENTS:
For The Pan Cakes:
2 cups flour
1 egg
Pinch of salt
2 – 3 cups water

For The Filling:
300g fish or salmon
3 potatoes – boiled & mashed
2 carrots – cut into small pieces
1 onion – finely chopped
4 -5 garlic cloves – finely chopped
1 x 5cm ginger – finely chopped
4 -5 curry leaves
1 tablespoon chili powder
¼ teaspoon turmeric
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
½ tablespoon salt

For Deep Frying:
3 cups of bread crumbs
2 eggs – beaten
Oil to fry

DIRECTIONS:
Making The Filling:
Heat a large pan with oil in medium heat.
Then add chopped garlic, ginger & curry leaves. Fry it for nearly 1minute.
Add the onions and fry it till it’s gets light brown.
Now carrots & pinch of salt, fry it till its cook.
When the carrot is ready, you can add fish or salmon into the pan and & mix it well.
Add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potato, mix it well with carrot & fish mixture.
Let it cool nearly 1 hour and now you have the filling for the Chinese rolls.

Making The Pancake Batter:
In a medium bowl, mix the flour & salt together. Then add the egg and 2 cups water. Mix it well, after it adds rest of the water and make a thick, smooth batter.

Making Chinese Fish Rolls:
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of filling. (Place the filing on the middle of the pancake.)
Fold the two opposite sides into the middle, and from the bottom of the pan cake roll it nicely & tightly. Finely you’ll get a nice roll.

DEEP FRYING:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

SERVING:
Chinese rolls are ideal for tea parties & as a evening snack.
When you are serving Chinese rolls, try to serve it warm, with some ketchup or your favorite sauce.

NOTE:
1. If you don’t like fish, you can use chicken or any meat you like. Or even eggs or vegetables only.
2. If you don’t like to egg wash the rolls, use the same batter which you used to make pancakes. But batter should be little bit thin. (add another ¼ cup water)
Chocolate Swiss Roll

kos (jakfruit) mallung

Mallung or mallum is a favourite Sri Lankan dish which is prepared by finely chopping young green jackfruit and mixing with other ingredients and frying. Mallung is by design a very dry dish which has very less or no sauce. By frying the liquids from ingredients are evaporated. This delicious malluma is prepared with tender jackfruit.
1/2 Kg of green Kos either fresh, dehydrated or canned
3 finely sliced green chillies
1 medium onion finely sliced
1/4 teaspoon of Turmeric powder
1/8 cup water
salt to taste
3 tablespoons of scraped coconut, or desicated Coconut
1 teaspoon black mustard seeds – lightly crushed in pestle and mortar
1/8 teaspoon ground black pepper
2 cloves of garlic crushed
4 curry leaves
Finely shred the canned Cos.

In a large pan, Mix the Kos, green chillies, onion, turmric, salt and water. Close the pan cook until the jackfruit is tender and the water has evaporated.
Add the crushed msutard seeds and pepper to the pan along with coconut, crushed garlic and curry leaves. Mix well and cook for 3 minutes.
Server with warm boiled rice.

Parippu Hodi / Parippu Curry (Dhal / Lentils Curry)

INGREDIENTS:
For the Curry:
½ cup lentils
½ of onion – sliced
4 cloves of garlic – sliced
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon chili powder
5 – 6 curry leaves,
1.5cm x 1 cinnamon sticks
1 cup coconut milk
½ cup water

For Temper The Curry:
½ of onion – sliced
3 cloves of garlic – sliced
2- 3 tablespoons oil
4 -5 chilies (break into pieces) Or 2 teaspoons of grind chili pieces
4 – 5 curry leaves
1 teaspoon mustard seeds (optional)

Salt to taste


DIRECTIONS:
Making The Curry:
Wash the lentils & place it in a medium size saucepan. Now add all the ingredients which are for the curry, except coconut milk.
Mix it well and, keep in on medium heat to boil the lentils.
When the lentils are boiled, add the coconut milk and bring it to boil again.
Taste to salt.
(If you don’t like to temper the curry, now you can use your lentils curry.) 

Temper The Curry:
When you can see bubbles on the top surface of the curry, transfer it to another saucepan.
Now add the oil into empty saucepan and heat it on low heat.
When oil is ready, add the mustard seeds, keep it for 3 – 4 seconds and then add onions, garlic, curry leaves and fry it for nearly 5 – 10 minutes.
Then add chili pieces and fry it for 2 – 3 minutes. And finally add the lentils curry.
Taste for salt.

SERVING:
Mainly you can have with rice & bread. But if you like of cause you can eat lentils curry with roti, parata & anything & everything you like most :-).

Kiri Aluwa (Milk Toffee)

Ingredients
1 can(s) condensed
25 milliliter(s) water
350 gram(s) sugar
2 cardamoms
1 teaspoon(s) vanilla

Directions
Dissolve the condensed milk and water over a low heat.
Add the sugar and continue to stir constantly until the mixture starts to crystallise 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.

Ala Thel Dala (Fried / Tempered Potatos)

This is a every famous dish in Sri Lanka in both occasions and day to day meals. If you are a vegetarian prepare this dish without Maldive fish, I´m sure you´ll love it. One of my family´s favorite menu is, yellow rice, parippu (dhal) curry, chicken curry with ala thel dala (tempered potatoes). Try this meal with yourself, hope you also like it very much just like us :-). Good luck with the recipe.


INGREDIENTS:
3 boiled potatoes – cut into chunks 
1 onion – sliced
3 – 4 garlic cloves - sliced
4 – 5 teaspoons Maldive fish – optional
1 ½ teaspoons mustard seeds
2 tablespoons lime juice
2 teaspoons chili pieces
½ teaspoon chili powder
¼ teaspoon turmeric
4 – 5 tablespoons oil
1x1.5cm cinnamon piece
5 – 6 curry leaves
salt to taste



DIRECTIONS:
In a medium bowl, mix all the ingredients (onion, garlic,Maldive fish, lime juice, chili pieces, chili powder, turmeric & salt) except the potatoes and oil. Heat a pan in medium heat & when it´s hot add the oil. When oil is ready add mustard seeds and let it pop up (nearly 2 – 4 seconds), then add cinnamon and curry leaves and let it fry for 1 – 2 minutes. then add the onion mixture & mix it well with oil. Keep it on heat for 5 minutes. After that mix it again and keep it again for another 5 minutes.
When the onion mixture is nice brown & also you can smell a nice smell, that´s the time you have to add potatoes into onion mixture. Mix onions and potatoes well but don´t break potatoes into small pieces. Keep it on heat nearly 2 – 3 minutes. Taste for salt.

SERVING:
Mainly goes with every kind of rice. you can have it with bread & roti too.(My favorite :-)

NOTE:
1.If you don´t have Maldive fish, you can use dried prawns also. Break it to small pieces.
2.If you want you can add lime juice at the end, no problem you can do it that way also.

Kiri Hodi

Ingredients
Green chilies
Onions
Garlic
Chili Powder
Turmeric
[Curry powder] just a bit
Mix with coconut milk (thick 3 spoons of powder in a cup of water)
Curry leaves
Uluhal

How to cook
When boiling stir and simmer for 15 minutes until you see the green chili pieces are boiled.
At the end add chopped tomatoes

Kiri Hodi Recipe secrets
Rice is the staple diet of Sri Lankan people which is accompanied by a mouth watering array of delicious and hot curries. In Sri Lanka, Rice and curry is eaten for lunch,dinner and even breakfast .

Kiri Hoid is an all purpose sauce and one of the simplest, quickest and tastiest curries in any Sri Lankn cooks repertoire. This simple sauce is served with other curries and is made of throughly cooked Coconut milk (Pol kiri). Coconut milk is extracted by dissolving freshly scraped coconut in lukewarm water and sqeezing the mixture to extract milk. This subtle sauce is infused with mild curry powder, chili powder, turmeric, fresh green chilies and various other spices to suit your taste buds .

To make the preparation even quicker . you can easily use canned Coconut milk for Kiri Hodi, please make sure to mix the content in the tin throughly as a thicker, paste like consistency separates from water and floats to the top of the can on opening. Of course fresh coconut milk still remains the best option if you can obtain it!. Kiri Hodi is , usually served with typical Sri Lankan dishes like Pittu, String Hoppers, Rice etc…Kiri Hodi can be easily converted in to a Potato curry or an egg curry by simply adding either boiled potatoes or boiled eggs.

Gotu Kola Sambola (Salad)

3 cups Gotu kola cleaned
3 tbsp fresh grated coconut*
1 green chillie
3-4 red pearl onions (ratu lunu)**
1 tsp powdered Maldivian fish (optional)
1/2 lime
Salt to taste


Shred the gotu-kola finely. Chop the green chillie and onions finely. Mix all the ingredients and add lime juice and salt to taste. Serve immediately.
* If fresh coconut is not available, you can use desiccated unsweetened coconut. Add about 1 tbsp of water  
   to it and microwave for few seconds before using.
** If red pearl onions are not available, use about a quarter of a regular onion.

Karavila Sambola (Bitter Gourd Sambol)

INGREDIENTS:
2 cups bitter gourd pieces - deep fried
1 medium tomato - cut into small pieces
1 medium onion – sliced
2 – 3 tablespoons Maldive fish - optional
3 – 4 green chilies - optional (I couldn´t fine it :-(
4 – 5 tablespoons lime juice OR ½ lime
1 teaspoon black pepper powder
salt to taste


DIRECTIONS:
In a medium size bowl place all the ingredients except tomatoes.
Mix it well till everything cooperates with each of the ingredient.
Now add tomatoes and give a quick mix.
Now taste for salt and decorate with anything you like. (I used some more tomatoes)


SERVING:
You can have bitter gourd sambol with any kind of rice specially.

NOTE:
1. I deep fried the dry bitter gourd pieces. But if you can find fresh bitter gourd, cut it into circles (with the    
   seeds) and wash it with salty water. Drain the water, add some salt & turmeric (optional) mix well, and 
   deep fry it till you get nice gold brown.
2. If you like you can add (or decorate with) salad leaves also.

Prepare Wheat Flour for String Hoppers & Murukku

THINGS NEEDED:
wheat flour – amount you want
3 news papers
1 oil paper or baking paper
water

DIRECTIONS:
Bring the water to boil and prepare the steamer.
Now take the news papers and place the wheat flour on the middle of the papers and
fold a side of the papers you wish. Then fold the opposite side. Fold the other two sides also.
Now take the oil paper and place the wheat flour package on the oil paper and fold it like earlier.
Place the flour package on the steamer and let it steam for nearly 1½ hours.
After steamed it, when you are opening the package, you’ll see a crack on the middle of the flour, and it says, “I’m well enough steamed”.
If you like, you can mash the flour while it’s hot OR let it cool, then break to pieces and grind it in a grinder. BUT remember before you use the steamed flour for String Hoppers & Murukk you have to sift it through a sieve.
You can keep it in an air tight container for nearly 2 - 3 weeks. (But I prefer to steam the flour on the same day or a day before it’s used.)

NOTE:
1. When you are folding the news papers, don’t keep spaces between sides. If you do, it can drop wheat
    flour from the package.
2. When you are placing the wheat flour package on the oil paper, remember to place the opening side as
     bottom part.
3. If you don’t get a crack on middle of the flour, don’t worry. But steam it for 1½ hours.
4. When you are placing the wheat flour package on the steamer, remember to place the opening side of the
    oil paper as bottom part.

Fish Curry

1. Fish 300 grams, blood varieties like tuna are better. Try and avoid pacific (or cold
    water) fish. Tuna from Sri Lanka or Maldives is available at Tesco in the UK.

2. Roasted chilli powder 2 table spoons (less if this is too hot !). You can roast raw
    chilli powder until the colour changes from bright red to dark.

3. Roasted Sri Lankan curry powder 1 tea spoon

4. Goraka (Gambooge) 1 or 2 pieces (http://en.wikipedia.org/wiki/Gambooge)

5. Green chillies 2 chopped

6. Garlic 1 large clove

7. Salt 1 tea spoon (less if are health conscious J)

8. Onions 1 small chopped

9. 1 cup of water

How to cook

1. Mix all ingredients ( 1 – 7 above ) well except water, until the fish pieces are well coated in the mixture.

2. Add water.

3. Cook for 20 minutes until the fish pieces are firm, and the onion and green chilli pieces are well cooked.

Purawapu Malu Miris (Stuffed Capsicum Curry)

In Sri Lanka we prepare this recipe with capsicum / Banana Pepper, but where I live now, I couldn’t find banana pepper so I made it with Paprika. It came nicely and the taste also similar to what we ate in Sri Lanka.
In Sri Lanka this is a famous curry in day to day meals. If you are a vegetarian prepare this dish without Maldive fish.
Take the challenge and try it by your self….
Good luck with the recipe…

INGREDIENTS:
2 paprika
2 onions – sliced
3 cloves of garlic – sliced
½ cup Maldives fish
1 teaspoon chili powder
1½ teaspoons chili pieces
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
3 – 4 teaspoons lime juice
½ cup coconut milk
Salt to taste


DIRECTIONS:
Firstly cut out the steams of paprika and clean the inside of paprika. (Take out the seeds, and get free space to fill the mixture.)
Then with a folk just make some tiny holes all over the paprika, especially on the top and bottom. Keep it aside.
Now in a medium size bowl mix all the ingredients together (onion, garlic, Maldives fish, chili powder, chili pieces, Sri Lankan Curry Powder, turmeric & salt) except lime juice & coconut milk.
After you mix all the ingredients well, add lime juice and mix it again.
Take out nearly 2 – 3 tablespoons from the onion mixture and keep it aside.
Now fill the paprika with onion mixture, till the paprika is full.
In a medium size saucepan, add the onion mixture that you kept aside, and also add 1/4 very small amount of all the spices we used for the onion mixture and also salt to taste.
Then pour the coconut milk and, let it get warm on medium heat.
When the coconut milk is hot, adds the filled paprika and coved the saucepan with the lid. Remember to turn the paprika upside down for every 5 – 10 minutes.
When th paprika is soft And there is only little bit thic gravy, it´s time to take the saucepan out from the heat.
Taste for salt.

SERVE:
Mainly goes with plain rice, but also you can have it with any kind of rice you like. And also you can try it with by other main dishes also.

NOTE:
1. If you like to eat seeds, just add the seeds you took out from the paprika into the onion mixture.
2. If you are using capsicums no need to do this step. (I´m doing this step because paprika is very thick, with this step it´s easy to make it soft while cooking.)
3. If you don’t like to add spices again into the curry, just forget that step.
4. If you feel, that coconut milk is not enough to get paprika soft, just cover the saucepan and put the heat medium to law.
5.Cooking time is depending on the size, hardness and also the holes you marked on the paprika.
6. After it´s cooked, there will be some gravy, it´s because of onions. From onions water will come and it will get mix with Coconut milk gravy.

Chicken Buriyani

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt


Directions

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Brinjal Moju

This is one of the tastiest dishes.
Cut brinjal into 2 inch pieces.
Mix some turmeric powder.
Heat some oil in a pan.
Fry the turmeric coated brinjal in small quantities until the colour of the brinjal changes into brown.
Spread the fried brinjals on kitchen paper to absorb oil.

Then put
quarter cup of vinegar,
4 table spoons of sugar
crushed garlic and crushed ginger into a pan.
Allow it to boil and then add the fried Brinjal.
Cook well until dry.

White Chicken Curry

Normally we used to eat chicken as a spicy curry, fried or roasted. I have never eaten a white chicken curry in my life, and haven’t seen any Sri lankan making chicken as a white curry. So I just thought to experiment a white chicken curry and it was very successful. Everyone who ate this dish told it´s very nice and tasty. So the experiment was successful and decided to share it with all of you. Try the recipe by yourself too.
Hope you’ll like it, just like other dishes :-). 
Good luck with the recipe.

INGREDIENTS:
500g chicken – cut into small chucks
½ onion – sliced
3 cloves of garlic – sliced
4 – 5 curry leaves
½ teaspoon fenugreek (Uluhal)
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon Chili powder
½ teaspoon Turmeric
1 ½ cups coconut milk
350ml water
Salt to taste



DIRECTIONS:
Place these all ingredients (onions, garlic, fenugreek, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder & salt) in a medium size saucepan.
Then add the chicken pieces into the saucepan and mix it well.
Then add water and ½ cup of coconut milk and mix it well with chicken mixture.
And now keep the saucepan on high heat for nearly 15 minutes.
Then stir the curry and keep it on heat for nearly another 15- 20 minutes.
When the water level has gone down, it’s the time to the rest of the coconut milk into the chicken, and slowly mixes it well.
Reduce the heat and keep the saucepan on heat for another 15 minutes or the amount of the gravy you want. Taste for salt.
(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)

SERVING:
You can eat white chicken curry with rice, bread, roti, string hoppers or anything you like.

NOTES:
1. If you cut chicken into small chunks, the benefits are, chicken will cook quickly, it will adsorb the spices    
    well and at last the taste is very good.
2. Firstly chicken should cook in the second time milk. (Diya kiri)
3. After you added the coconut milk for the second time, if you keep the curry on very low heat for nearly ½ 
    hour, you will get a nice yellowish oil layer on the top of the chicken curry.
4. If you like, you can sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry. (Before or 
    after transfer the curry into a serving dish.)

Bittara Appa (Egg Hoppers)

Ingredients
Batter (see above) eggs

Directions
Prepare the hopper mixture as above.
Heat the hopper pan, add 75 milliliters batter and tilt the pan slightly.
Crack an egg into the pan taking care not to break the yolk.
Cover and cook over a low flame till egg is cooked.

Bean Curry

Cut beans into 1 ½ inch pieces.
Put them into a pan.

Add the following
Half teaspoon of chilli powder
little amount of turmeric
dill seeds
Onions
1 Green chili
Curry leaves
Some salt

Then add 1 cup of thick coconut milk
Mix well
Cook for 10-15 minutes.

Prawns Curry in Sri Lankan Style

As you all know Sri Lanka is an island, we have lots of sea food dishes in our meals. Prawns are the most popular and also very special dish in occasions, parties and also in our day to day meals.
Even prawns are little bit expensive, most of Sri Lankans love to eat prawns as I know. We have so many ways to cook prawns, but prawns curry is the most popular way of cooking because we love to eat spicy food a lot. (If you don’t like to eat so much spicy, reduce the amount of chili powder.)
Try the recipe by your self too. I hope you also will love the dish as we all Sri Lankans do :-)
Good luck with the recipe.


INGREDIENTS:
200g tiger prawns
2 cups coconut milk
1 onion – sliced
3 cloves of garlic –sliced
½ of a lime - juice
1 x 1.5cm cinnamon piece
5 – 6 curry leaves
1 teaspoon Sri Lankan raw curry powder
1 ½ teaspoons Chili powder
¼ teaspoon turmeric
½ teaspoon toasted chili powder (optional)
5 – 6 tablespoons oil
Salt to taste



DIRECTIONS:
Place the onion, garlic, cinnamon, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder, coconut milk & salt a medium size saucepan and mix it well. Then add the tiger prawns into the saucepan and keep it on medium high heat for nearly 15 minutes.
Then transfer the curry into another bowl and add the oil into the saucepan. When the oil is ready fry the each side of prawns for nearly 5 - 6 minutes. When the frying part is over add the toasted chili powder into the prawns and mix it well. Then add the curry into the prawns and let it be on low heat for nearly 5 - 10 minutes.
Add the lime juice, and give a quick stir.
Taste for salt.
(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)


SERVING:
You can have this prawns curry with any kind of rice, noodles, bread or anything.

NOTES:
If you don’t like to use the same saucepan for frying the prawns, you can use another one.

homemade pancakes

INGREDIENTS:
For The Pan Cakes:


2 cups flour
1 egg - (Optional)
1 cup coconut milk – (optional)
Pinch of salt
2 cups cold water

For The Filling:
6 hard boiled eggs – cut into half
Seeni sambola

For Deep Frying:
3 cups of bread crumbs
1- 2 eggs – beaten
Oil to fry

DIRECTIONS:

Making The Pancake Batter:
In a medium bowl, mix the flour & salt together. Then add the egg and 1 cup coconut milk & 1 cup water. Mix it well, if the batter is very thick add little bit water at a time, mix it well and check whether batter is in right consistency for pancakes. (It should be smooth, thin batter, but not like water. )

Making Eggs Rolls:
Heat a small frying pan and little bit of oil with a clean cloth on the pan. When it´s ready pour a large spoon full pancake batter on the pan and cover it. After 5 minutes take the cooked pancake out from the frying pan.
Keep it on a board, fill it with a full tablespoon of Seeni Sambola & on top of seeni sambola place half of an egg. (Place the Seeni Sambola on the middle of the pancake.) It´s very important to fold the roll during the pancake is hot.
Fold the two opposite sides into the middle, and from the bottom of the pan cake fold it nicely & tightly. Finely you’ll get a nice square shaped roll.




Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the rolls in beaten eggs (egg wash the rolls) and, coated it with bread crumbs well. And deep fry the rolls till you get nice golden brown.
Drain it on a paper or kitchen tissues.

SERVING:
Egg rolls are ideal for tea parties, evening snack & also as a breakfast (With buttered bread).
When you are serving Egg rolls, try to serve it warm, with some ketchup or your favorite sauce.

NOTE:
1. If you don´t use coconut milk, just add 1 - 1 1/2cups water into the pancake batter.
2. I use cold water, because the batter will be very smooth & no lumps at all :-).
3. If you don’t like Seeni Sambola, you can use any filling you like with eggs. (Once I tried with potato filling,    
    but my family didn´t like it very much.)
4. If you don’t like to egg wash the rolls, use the same batter which you used to make pancakes. But batter
    should be little bit thin. (Add ¼ cup water extra). But crust of the roll will be little bit hard than normal rolls.