Food Recipies

Spicy Fish Cutlets

2012-11-10T18:26:00.004-08:00

one onion chopped fine
one tin Tuna
three medium size boiled potatoes
two green chillies chopped fine
two teaspoons salt
one sprig curry leaves chopped fine
two teaspoons ground pepper
two springs of mint leaves chopped fine
one egg
Oil for frying
two eggs beaten
Breadcrumbs for coating

Method

Drain fish very thoroughly and get rid of any skin and flake the fish. Remove skin mash it well.
In a bowl mix together, the fish,chopped onions,potatoes, chopped green chillies, salt,chopped mint leaves, ground pepper and curry leaves and egg yolk.
Once it is mixed thoroughly, shape into balls, dip each ball in the beaten egg and then roll it in the bread crumbs.
Heat the oil in a deep saucepan. The oil should be very hot and then fry the koftas a few at a time quickly. When nicely browned lift them out with a slotted spoon and drain on absorbent paper and serve
you can eat with some tomato sos.good luck.

Fish Curry with Chillies

2012-10-01T20:14:00.002-07:00

Ingredients

500	g	Fish (Tuna, Boita, Kellawalla, Atawalla)
1/4	Teaspoon	Turmeric powder
1	Dessert Spoon	Raw Chille powder
1	Dessert Spoon	Roasted mixed chillie powder
1	Dessert Spoon	Roasted mixed curry powder
1/4		Big Red onion sliced
2		Green chillies sliced
1	Teaspoon	Vinegar(optional)
3	Pieces	Goraka (finely chopped or smashed) (Can use Tamarind instead
1/2	Teaspoon	Cinnamon
1/2	Teaspoon	Ginger (finely chopped)
2	Teaspoon	Garlic (finely chopped)
1 1/2	Teaspoon	Salt
2-3		Spring curry leaves
2	Teaspoon	Oil (Coconut oil)
1/4		Lime
1 1/2	Cup	Water Method Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes) Mix water and all other ingredients other than oil and lime to make the fish curry mix. Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling. When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry. Remove from the fire and add the lime juice. Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flovours

Brinjal (Eggplant) and Capsicum Curry

2012-10-01T20:08:00.002-07:00

Ingredients

250	g	Brinjals
250	g	Capsicums
1/2	Cup	Coconut oil
1	Teaspoon	Roasted chilly and curry powder
1	Teaspoon	Raw chilly and curry powder
1	Teaspoon	Ground cumin seeds
1	Teaspoon	Maldive fish
1/2	Teaspoon	Turmeric powder
2	Teaspoon	Salt
1 1/2	Cup	Thick and thin coconut milk ( ½ of a big coconut)
2		Green chillies sliced
8		Small red onions sliced
1		Sprig curry leave
2	Teaspoon	White vinegar
1	Teaspoon	Mustard seeds ground
1	Teaspoon	Roasted curry powder Method Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the Brinjals length-wise in to about six or eight. Marinade in a little turmeric powder and 1 teaspoon of salt. (this is other than the ingredients mentioned in recipe). Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a time. Mix together all the other ingredients other than the roasted curry powder and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and stir gently. Add coconut milk and cook for about two minutes longer. Remove from fire and add the roasted curry powder.

Sweet Pumpkin Curry (Wattakka)

2012-10-01T20:04:00.003-07:00

500	g	Pumpkin
1	Teaspoon	Salt
1/4	Teaspoon	Saffron powder
1/2		Big red onion chopped
2		Green chillies sliced
2		Garlic bulbs chopped
1	Teaspoon	Ground pepper
1	Cup	Water
1		Spring curry leaves
2	Tablespoon	Curry powder (slightly roasted)
1	Tablespoon	Chillie powder (slightly roasted)
1	Teaspoon	Ground mustard
1	Cup	Thick coconut milk
2	Dessertspoon	Scraped coconut (desiccated coconut) (Slightly roasted and ground)
1	Dessertspoon	Raw rice (slightly roasted and ground)

Method

Cut pumpkin into 1 1/2 inch cubes with skin on.
Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
Add the water cover and cook pumpkin till all water get absorbed.
Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
Simmer for a while without covering the saucepan.
Once curry get boiling remove curry from the fire.

Gotukola Kenda (Soup)

2012-10-01T20:01:00.002-07:00

Ingredients

1	Cup	Red raw rice
1	Cup	Roughly chopped Gotu Kola
3	Cups	Coconut milk
2	Cups	Water
1	Teaspoon	Finely chopped ginger
2	Bulbs	Finely chopped garlic
1	Teaspoon	Lemon juice
1	Teaspoon	Salt

Method

Wash Rice. Add salt and boil with water.
Crush Gotukola in a motor or blender using 1 cup of coconut milk.
When Rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic and Gotukola juice. Bring Kanda (soup) in to boil.
Add lemon juice for seasoning.

Serve plain or with Jaggery and roasted bread.

String Hoppers

2012-05-24T22:44:00.000-07:00

2 cups flour (rice flour and red flour mixed with steam)
1 teaspoon salt
300 ml of boiling water mixed with 50 ml of cold water

Preparation of flour

A. In the steamer, steam for a pack of plain white flour.

Two. Once cooled, break down and revised twice. Stir in roasted red with the package of rice flour (available in Indian stores).

method

1. Flour and salt in large bowl and gradually add water and stir rapidly until a soft dough.

2. When mixed, put the dough into a funnel shape of the channel and press the mixture onto a chain conveyor hopper in a circular motion.

3. Place 4 or 5 pairs of carpet and steam over a saucepan of boiling water for 5 minutes.

4. After a string of bunkers cook, remove the carpet and hard drive space.

5. String hoppers (ready-to-stringhoppers time) sold in packages at grocery stores that sell food of Sri Lanka).

Mixed Vegetable Pickle

2012-05-24T22:29:00.003-07:00

A carrot
1 cup of cauliflower florets
1 green pepper
1 large onion slice (or 6 shallots peeled, cut into quarters)
November 2 teaspoon mustard seed
4 cloves garlic peeled
2cm piece of ginger is finely chopped

Vinegar 1/2 cup
1/4 tsp turmeric powder
January 8 teaspoon chili powder
Salt 3 cups
2 tsp sugar
50 grams chopped dates
1 small can pineapple pieces
The soft-boiled, chopped 1 mango

How to

Cut the carrot into julienne strips.

Break the cauliflower into florets and steam for a few minutes.
Slice the green pepper and onion.
Grind together mustard seeds a little of the vinegar, garlic, ginger.
In a pan, put the balance of the ground paste and vinegar, turmeric powder, chili powder, salt and sugar, bring it to boil, take it in the stove.
Mix all the vegetables into large bowl.
Then, pour the boiled dressing, and mix well.
Cool day, if you become a mix of mango and chopped pineapple pieces.

Masala Beans Curry

2012-05-24T22:26:00.001-07:00

CURRY450 g frozen peas and fresh beans Marsala (if you are using fresh beans, sliced finely)
3 tablespoons oil 1 teaspoon mustard seed
Fenugreek seeds 1 teaspoon dried red pepper 2 (optional)
4 curry leaves broken or almost 3

1 teaspoon 1/2 chili powder
2 sprigs of curry leaves
January 2 onion, chopped
1 teaspoon salt 1/2
Of water 1/4 cup
Milk 1/2 cup

How to

1. If you are using fresh beans, slice them thinly. Heat oil in a frying pan.

2. Use of fenugreek seeds and leaves and add mustard, curry, dried red pepper (if any).

3. Stir over medium heat, cook beans and then add slices for about 20 minutes stirring occasionally.

4. Add the chopped onion, cook for about 10 minutes. Add the chili powder and stir until incorporated. Add the salt and water on the lid and cook over medium heat for about 10 minutes.

5. If Bean is cooking, add the milk over low heat, simmer about 5 to 10 minutes until the curry is dry appearance. Serve with rice

Aasmi

2012-05-22T05:53:00.002-07:00

Ingredients - [8-10 Portions]

225	g	Rice floor
1	Cup	Thick coconut milk
1	Cup	Light coconut milk
1/2	Tablespoon	Salt
		Oil for frying
		A handful of “dhoul kurundu” leaves (cinnamon leaves)

For the Syrup

225	g	Sugar
1/4	Cup	Water
		Essence of rose
		Pink coloring

Method

Pound rice and sieve through a very fine sieve.
Add milk to flour very gradually and knead well with the hand. Then add salt.
Squeezed cinnamon leaves in a 1 cup of light coconut milk.
Add the leaf juice (strained) to the mixture to make the batter slimy.

The batter should be of a thick, slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.
Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.
Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.

To prepare the syrup

Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmis before it hardens.

Kokis

2012-05-22T05:50:00.001-07:00

ingredients

800	g	Rice floor (i.e 800g raw rice pounded)
		Thick milk of 1 large coconut
2		Eggs
5-6	Desert Spoons	Salt Water
3/4	Bottle	Coconut or Vegetable Oil Method Sieve the rice floor (raw) well. Spread the salt water. Whisk the eggs and make the batter with eggs and the thick coconut milk to the consistency of a pan cake batter. Heat the oil in frying pan with a rounded bottom. Dip the "Kokis" mould in it and heat it up. Then dip it in the batter. The very top should not be covered with the batter. Put it back to the oil pan. When half done, shake it off and deep fry one at a time. When fried, removed to a colander. Store in an air tight tin, or in an earthenware pot and cover the top of it. Note: 'Kokis' can be made with steamed American floor. Steam the floor for about 45 minutes or more. Sieve and use 800g for the above recipe.

Oil cake (konda kevum)

2012-05-22T05:44:00.000-07:00

ingredients

1 measure	Rice-floor
1/4 measure	Coconut syrup
	Salt
	Oil for frying

The floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water. Keep ready a deep found-bottom pan of boiling coconut or
vegetable oil. Pour spoonful of the batter and as it begins to fry and the centre rises pour in a little more batter into the centre and insert an ekel in the middle of the fritter, not allowing it to go through. Keep twisting the ekel round and round and at the same time splashing the boiling oil on the fritter using an oil spoon for the purpose. This is to produce the Konde (hair) Press round the base of the Konde with the spoon to get it in to the proper shape. The Kavum must have a nice brown colour when fried. Drain well

Note: It needs considerable practice to cook well-shaped Konda Kavum.

Roti

2012-05-22T05:38:00.000-07:00

Ingredients

400	g	Raw American flour
1/2		Coconut scraped (1 1/2 Cup of dedicated coconut)
3	Teaspoon	Salt water
1	Cup	Called water
6		Small red onions sliced
2		Dry chillies
3-4	Teaspoon	Margarine or oil Method Sieved raw American flour, mix with scraped coconut and salt water in a bowl.Add some cold water and mix up to a suitable consistency that will leave the bowl.If desired add the sliced onions and cut dry chillies.Make 6-8 equal balls. Grease a plantain leaf or oil paper with a little margarine or oil. Flatten an even , round Roti and then apply just a little margarine or oil on top. Heat a flat pan, put the Roti on it. When one side is baked, turn over to the other side and bake. Serve with Chilly Paste, Seeni Sambol, Fish or Beef Curry. If Roti is made without onions and chillies, butter and sugar and jam may be served with the roti.

Fried Rice

2012-05-22T05:33:00.002-07:00

Ingredients - [8 portions]

1	Kg	Samba rice
500	g	Small prawns (shelled and boiled)
2		Eggs
50	g	Bombay onions(chopped)
125	g	Coarsely shredded carrot
100	g	Finely shredded leeks
100	g	Finely shredded cabbage
2	Tablespoon	Soy sauce
200	g	Cashew-nut,deep fried
50	ml	Vegetable Oil
2	L	Chicken Stock or Water
50	g	Coarsely powdered chillies with seeds
2		Curry leaves
1	Tablespoon	Salt Method Wash rice and cook it using water or stock. Heat half oil, and fry carrot , leeks and cabbage and set aside. Heat remaining oil. Add curry leaves and onions .Fry until light brown. Add eggs and stir till scrambled. Add prawns and chillies and toss for a few minutes. Add rice and mix well . Add Soy sauce and table salt. Gently mix in the fried vegetables. Stir gently, cover and simmer for 5 minutes on a low flame. Finally mix fried cashew-nut

Watalappan

2012-05-22T05:14:00.002-07:00

Ingradients

5		Eggs
250	g	Jaggery (Hakuru)
200	ml	Condenced milk
50	ml	Fresh milk
	pinch of	Cardamom powder
	pinch of	Cinnamon ground
	pinch of	Nutmeg powder
	1/4	Vanilla Essence
		Cashew for decoration

Method

Preheat the oven to 180C.
Scrape jaggery and mix with water and boil until the jiggery has melted. Allow it to cool.
Lightly beat the eggs.
Mix the condensed and fresh milk together.
Add melted Jaggery and milk a little at a time to the eggs and continue to beat.
Add vanila essence and pour in to a grease bowl.
Cover with grease proof paper and fan bake for 1 1/4 hours.
For added taste, sprinkle with cashew nuts before or after steaming.

Hot and spicy stir fry chicken - Devil chicken

2012-05-22T05:12:00.002-07:00

Ingredients

250	g	Chicken breasts
1		Medium size hot pepper or capsicum
1		Medium size red onion
		Medium size tomato
2-3		Spring onions
75	ml	Chilli (spicy) sauce
1	Teaspoon	Chilli flakes
1/2	Teaspoon	Ground black pepper
1	Teaspoon	Cooking salt
2-3	Tablespoon	Oil
1	Teaspoon	Lemon juice

Method

Cut chicken breast into byte size (1-2 cubic centimetres) pieces. Slice and roughly chopped hot pepper, red onion and tomato. Cut spring onion into 2 cm long pieces.

Heat the oil in a frying pan and when the oil is hot, add chicken breasts. (Make sure chicken is properly thawed and the oil is hot when adding chicken into frying pan. Otherwise water may soaked into the pan).

When chicken starts to get golden brown add salt, chilli flakes and pepper. Then add chopped hot pepper, red onions, tomato and mix them together. Cook for about 1 minute and add chilli source and turn the fire off. Add spring onions, lemon juice and mix everything together.

Can be served with steamed rice.

Note: You can change the quantity of chilli and pepper and sauce according to your taste.

Kiribath (Milk rice)

2012-04-22T23:08:00.000-07:00

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.

Serving:
Best is Seeni Sambool, Lunu Miris, Katta Sambool, Fish curry or your favorite meat curry. Also you can have milk rice with banana, sugar or juggery.

Note:
1. The amount of water and coconut milk is depend on the kind of rice you use.
2. If you can't find coconut milk, of course you can use normal milk.
3. When you finish flatten down the milk rice on the serving dish, just apply little coconut milk on the top surface. So then the top surface won’t get dry and also it’s bringing you a good taste too.

Enjoy!!!

Food Recipies

Spicy Fish Cutlets

Fish Curry with Chillies

Brinjal (Eggplant) and Capsicum Curry

Sweet Pumpkin Curry (Wattakka)

Gotukola Kenda (Soup)

String Hoppers

Mixed Vegetable Pickle

Masala Beans Curry

Aasmi

Kokis

Oil cake (konda kevum)

Roti

Fried Rice

Tablespoon

Salt

Method

Wash rice and cook it using water or stock.

Heat half oil, and fry carrot , leeks and cabbage and set aside.

Heat remaining oil. Add curry leaves and onions .Fry until light brown. Add eggs and stir till scrambled.

Add prawns and chillies and toss for a few minutes. Add rice and mix well . Add Soy sauce and table salt. Gently mix in the fried vegetables. Stir gently, cover and simmer for 5 minutes on a low flame.

Finally mix fried cashew-nut

Watalappan

Hot and spicy stir fry chicken - Devil chicken

Kiribath (Milk rice)