ULUDHU VADAI

Ingredients

1 cup Urad dhal(uludhu seeds)
1 tbspn finely chopped ginger
1 onion finely chopped
10 curry leaves finely chopped
2 green chillies finely chopped
Salt

Method

place dhal in a bowl and saok for 1 hour. Drain thoroughly and grind for 10 minutes or until smooth.You can use a food processor to grind.Add a little water if it does not get smooth. Then put the batter into a bowl and add the chopped onions, chillies, ginger, curry leaves and salt and mix well.
Heat the oil and take golf ball size dough of mix roll them into a plastic paper.Flaten it and make a hole in the center. Carefully remove it and add to a heated frying pan and deep fry them well until golden brown.

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GOTUKOLA SAMBOL

Ingredients

1 Bunch Gotukola (Sri Lankan's living abroad can substitute Parsley)
Chopped onions
1 chopped green chillie
1 small tomato (chopped)
Shredded coconut
Lime juice

Method

Wash the Gotukola well (soak it in salt water if possible).
Then drain the water and chop it well.
Now add all the above ingredients and mix together.

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FRIED BITTERGOURD SALAD

Ingredients

3-4 large Indian bitter gourd (Karavila)
1 medium size onion sliced
2-3 green chillies or 1/2 of a green bell pepper
1 tomato cut into cubes
lime juice
Salt to taste
black pepper powder(optional)

Method

Wash the karavila well and slice them very thinly (you can use a grater with a slicing blade).
Add a little tumeric powder and salt, mix well and deep fry the karavila until golden brown.
Add the fried karavila to a bowl and add the sliced green chillies or bell pepper,
onions and cubed tomato. Finally add salt and lime juice to taste and mix well.
Enjoy with rice and curry.

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CUCUMBER SALAD

Ingredients

1 large Cucumber
1 medium size tomato
1/2 of a bell pepper(green or any other color)
1/2 cup pineapple chunks
salt to taste
lime juice
black pepper powder(optional)

Method

Remove the peel of the cucumber and cut into small cubes.Now cut the tomato, bell pepper and pineapple(if the chunks are too big) into small cubes as well.Place all the ingredients in a bowl add sufficient salt, lime juice and a little bit of black pepper. Mix well and enjoy with rice and curries.

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CARROT SAMBOL

Ingredients

2 or 3 large carrots
1 chopped green chillie
Sliced onions
Shredded coconut
Lime juice
Salt to taste

Method

Peel the Carrots and grate it well(use a carrot grater).Now add all the above ingredients and mix well

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CABBAGE SAMBOL

Ingredients
1 Cabbage
Turmeric powder
Salt to taste
unraosted curry powder
2 cloves garlic
1/2 cup shredded coconut
1 tbsn mustard powder
2 green chillies
lime juice

Method

Wash the cabbage well and shred or cut it into very small pieces.Add some turmeic powder and salt with a little water and cook for a while.(cabbage contains water so don't add too much).
Chop the garlic and green chillies.Then add shredded coconut,mustard powder, lime juice, curry powder, curry leaves and chop everything together using a food processor or a grinding pot.Add the coconut mix into the cabbage and stir well.When the coconut mix is cooked remove from fire.

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CURRY LEAF SAMBOL

Ingredients

2 cups curry leaves
2 tbsp shredded coconut
2 cloves garlic chopped
Small piece of ginger chopped
2 green chillies finely chopped
1/2 tspn mustard powder
1/2 tspn black pepper powder
1/2 Lime
Salt to taste

Method

Add chopped garlic, ginger, green chillies, mustard powder, black pepper to a food processor. Squeeze 1/2 of a lime and 1 tspn water to the mixture and grind well. Now add the curry leaves and a little bit of water and grind it further till it becomes a paste. Finally, add the shredded coconut, salt to taste and grind it until well blended. Enjoy with Rice and curry or Those (dosa). Karapincha (Curry Leaf) controls high blood pressure, heart disease , diabetes and high cholesterol. Therefore this is a very healthy sambol.

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SPINACH & POTATO STIR-FRY

Ingredients

1 bunch Spinach (Nivithi)
1 large potato (peeled and cut into equal sized fry shapes)
1 clove garlic
2 tspn crushed dried red chillies
1 tbsp soy sauce
1 green chillie chopped
Cooking oil for stir fry
Salt to taste

Method

Chop the Spinach into large pieces and set aside. Heat a pan with some cooking oil. Add the potatoes, seasoned with a little bit of salt. Stir fry until potatoes are golden brown on all sides. Then add the chopped spinach and rest of the ingredients. Stir fry for 2 to 3 minutes and remove from stove.

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SINHALA PICKLE

Ingredients

1 Lb Shallots (rathu lunu)
10-15 Green chilies
1 small green papaya
1 cup Vinegar
2-3 Tsp mustard powder
salt as desired
Some oil
Piece of banana leaf
Clay chatty or glass vessel

Method

Peel off Shallots , wash & fry until pale in a pan with little bit oil.
Do the same for green chilies & papaya. (Papaya must cut in to small strips about 1 inch size).
Add these 3 ingredients together in a plastic bowl & add some salt, 1/2 cup vinegar & mustard powder. Mix well.
Put the piece of banana leaf in the bottom of Clay chatty or glass vessel.
Stack above mixture on that leaf & add the rest of vinegar.
Close tightly with a plastic wrap. (Do not use aluminum foil)
Set aside up to 5-6 days.Just role over the content once per day.Then it is ready to use.

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CASHEW CURRY WITH MIXED VEGETABLES

Ingredients

Cashews(raw) 500g
1 tspn baking powder
1 tspn turmeric powder
1 tspn unroasted curry powder
2 or 3 large carrots cut into small cubes
green peas 200g
1 cinnamon stick
1 onion sliced
curry leaves and rampe(pandan leaves)
Cooking oil for tempering
Salt to taste
Coconut milk(thick)

Method

Place the cashews in a bowl and pour boiling water and add 1tspn baking powder and soak overnight. Drain the excess water and wash well before cooking. Then heat 1tbspn cooking oil in a pan and when it's hot add the sliced onions and stir well. When the onions turn golden brown add the curry leves, rampe and the cinnamon stick and stir well. Now add the cashews, salt, turmeric powder and unroasted curry powder and mix well. Then add sufficient water and cook well. When the cashews are done add the cubed carrots and green peas and cook for few more minutes. Lastly add thick coconut milk and bring it to a boil and remove from the stove and enjoy.

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TEMPERED SPINACH WITH DHAL

Ingredients

1 cup Toor Dhal (lentils)
1/2 tspn turmeric powder
1 tspn curry powder
Water to boil
Salt to taste

Method

Wash the Dhal well and boil with turmeric and curry powder. When the lentils are cooked drain the excess water and add salt to taste and set aside(If you over cook the lentils it will be hard to temper).
Tempering Ingredients
1 bunch spinach (you can use 1 pk frozen spinach-thawed)
1/2 onion sliced
2-3 dried red chillies
1 tspn mustard seeds
1 sprig curry leaves
1/2 tspn chillie powder
1 tspn crushed red chillies
1 clove garlic chopped
1 tspn lime juice or tamarind juice(optional)

Method

Wash and cut the spinach into large pieces and let it dry in a colander. When it's dry place a non-stick pan in a stove over medium heat and add 1 tbsn cooking oil and temper the onions. When the onions turn golden brown add the curry leaves, mustard seeds, dried red chillies, chopped garlic and chillie powder. Now add the spinach and lentils and stir well. Cook the leaves for few minutes and add crushed red chillies and salt to taste. You can add a little lime or tamarind juice if desired and remove from the stove and enjoy with rice.

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SAMOSA

Ingredients
8 inch flour tortillas
1 lb ground turkey or beef
2 large boiled potatoes
1/2 cup chopped onions
1/4 cup frozen peas
1 tspn cumin seeds
1 tbsp coriander seeds
1 tspn chopped garlic
2 tspn chopped ginger
2 green chillies
1/2 tspn turmeric powder
2 tspn garam masala
2 tspn red chili powder
2 tspn lemon juice
2 tbsp vinegar
salt to taste
cooking oil for deep frying

Method

Heat a pan with 1 tbsp oil and add the chopped onions. When its light brown, add chopped ginger, green chillies and garlic. Then add coriander, cumin seeds, turmeric powder and stir well. Now add ground turkey or beef, garam masala, red chili powder, vinegar, salt to taste, stir well and let it cook until well done. Then add the green peas and stir for a while. Meanwhile, peel and mash the potatoes and add to the filling. Add the lemon juice, mix well and remove from fire.

Cut each tortilla (circle) into two and lightly dampen the edges of each semi-circle with lightly beaten egg white. Shape each semi-circle onto a cone by pressing the cut edges together. Place 1 1/2 tablespoon full of filling into the cone and seal the edges well. Repeat this with the rest of the tortillas. Deep fry in medium hot oil about 2 at a time until crisp and golden brown. Remove to a paper towel.

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PATTIES

Ingredients

For the Filling
1 lb ground beef/ turkey
Salt to taste
2 dessert spoons vinegar
1 dessert spoon pepper powder
1 tspn roasted chillie powder
2 dessert spoons raw curry powder
1/2 lb. tomatoes chopped
4 green chillies chopped
1/2 lb. Onions chopped
1/2 lb., Potatoes boiled and cut in small cubes
1 dessert spn Margarine
1 sprig curry leaves
2 sprig mint leaves and celery chopped
2 dessert spoons ketchup

Method

Season the ground meat with vinegar, salt and pepper. Fry the curry leves and a few pieces of onions in margarine and add the roasted chillie and curry powder. Stir for a while and add the seasoned meat mixture and chopped tomatoes, and cover for a while. When all the gravy absorbs, add the chopped mint, celery, green chillies, onions and simmer for a while. Lastly, add ketchup and then the potato cubes and mix well.

For the short crust pastry
1 lb. flour
1 egg (only the yolk)
3 osz. margarine
1 dessert spn sugar
2 tspn table salt
1/2 lime
cold water

Method

Rub the margarine into flour. Place all the other ingredients in center of flour, and mix in sufficient cold water to make a stiff dough. Knead for a about 10 minutes. Dust some flour on a board and roll out the pastry. Cut circles with a fluted pastry cutter or a tin cover. Place a tea spoonful of patty curry in the center. Apply the white of egg round the edge. Fold in two and seal down the edges using a fork. Deep fry in cooking oil until golden brown. Enjoy with your favorite sauce.

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DHAL VADAI

Ingredients

3 cups dry chana Dhal
2 green chillies, chopped
2 tbsn red chillie powder
2 tbsn salt
curry leaves, chopped
1 tbsn Maldive fish(optional)

Method

Soak Dhal in water for 6 hours or more.Take 1/2 cup of it separately. Grind the remaining portion coarsely without adding water.
Mix the ground dough with the remaining dhal.Then add chillie powder, chopped green chillies, curry leaves, salt, Maldive fish and mix it well.
Heat oil in a pan , make small round balls out of the dough and fry until golden and crispy.

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CUTLETS

Ingredients
1 can Salmon or 1 lb ground beef /turkey
1 large onion chopped
2 or 3 green chillies finely chopped
2 cloves garlic chopped
Black pepper powder
Crushed red chillies
unroasted curry powder
1 tspn turmeric powder
Salt to taste
3 large potatoes
Bread crumbs
curry leaves chopped
Tamarind juice or vinegar
Cooking oil for deep frying

For the Batter
1 large egg
1 tbsn flour
Water

Method

If you are using Salmon drain the water and remove the bones and set aside. Heat a large non-stick pan and add a little oil.When it's heated add the chopped onions.When it turns golden brown add the chopped garlic, curry leaves, green chillies and stir well.Now add the Salmon or ground beef/turkey. Now add black pepper powder, curry powder, turmeric powder, Salt, crushed red chillies and stir well.If using salmon crush it well.Then add tamarind juice or vinegar and a little bit of lime juice and let it cook for a while. If using ground beef/turkey when it's cooked drain the excess oil.Let the mixture cool down.
Boil the potatoes well.Peel the skin and mash it well.Now add it to the meat or fish mixture and mix well.
Now make small balls out of the mixture and set a side.
For the batter, break one egg into a bowl and whisk it well.Now add flour and a little water and make a thick batter.
Drop the balls one at a time using a fork.Drain the excess batter and drop it into the bread crumbs and coat it on all sides.When everything is done heat a frying pan and deep fry the cutlets until it turns golden brown and serve.

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COCKTAIL EGGS

Ingredients
6 hard boiled eggs
2 ozs. mashed potatoes
2 ozs. grated cheese
1 oz butter
1/2 tspn pepper
1/2 tbsn salt
Tomato sauce

Method

Cut the boiled eggs in centre, and seperate in halves.Remove the yolks and sieve them. Mix together with the mashed potato, cheese, butter, tomato sauce, pepper and table salt. Pipe a little of the filling mixture to the egg halves and chill until you serve them. Sprinkle a little paprika or chilli powder on top. Optionally, you can garnish with a small parsley leaf.
Tip: Remaining mixture can be used to make egg sandwiches

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CARAMEL PUDDING

Ingredients

1 can condensed milk
1 can water
1 tspn vanilla
8 eggs

For the caramel
1 cup sugar

Method

To prepare the caramel, in a small,heavy saucepan,combine 1 cup sugar and a little water and place pan on low heat and stir until the sugar syrup turns golden brown.Remove pan from heat and pour it to a oven proof dish which you are going to bake the pudding.
Mix condensed milk, water and vanilla in a bowl.Then add the beaten eggs to the mixture and beat well. Strain the mixture to the baking dish with a strainer and cover with foil. Preheat the oven to 375 F. Now place the dish in a baking tray with a little water and bake it in the oven for a about 50 minutes or until well done.Let it cool to room temperature , cover the dish and leave in the refrigerator for several hours, preferably over night. Take out of the refrigerator 30 minutes before serving. Carefully invert on to a serving dish allowing the caramel to run down the sides.

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Tropical Fruit Salad

Ingredients

2 or 3 large ripe Mangoes
1 large ripe Papaya
1 ripe Pineapple (Optional)
1 cup ripe Grapes or Kiwi (Optional)
3 teaspoons Sugar
3 teaspoons Lime

Method

Wash and peel the Mangoes and cut into small 1 inch cubes and put into the large bowl. Wash and peel the Papaya, cut into equal two pieces from the center, remove the seeds and then cut the Papaya into small 1 inch cubes. Put the Papaya cubes into the large bowl. If using fresh Pineapple, remove/peel the skin of the Pineapple and cut into similar 1 inch cubes and put into the large bowl. If using Grapes, wash and slice them half. If using Kiwi, wash and peel the skin and cut them into small cubes and add to the bowl.

Now add the Sugar and Lime. Mix all the ingredients well with a long spoon. Cover the top of the bowl and let it cool in a refrigerator.

Note: Sometimes banana or plantains are also used. However, they do tend to discolour quickly. So if you want to keep the fruit salad refrigerated for some time, bananas or plantains are not recommended. You can also add 1/2 cup Raisins if desired.

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MUNG KAVUM

Ingredients

1kg Mung Flour
750g White Rice Flour
3 cups Black Treacle

Batter Ingredients
1 egg
200g rice flour
Pinch of salt
1 cup Coconut milk
Pinch of Tumeric

Method

In a bowl combine mung flour, rice flour and a pinch of salt. Bring a pot of Treacle to a boil. Once you try to pour it, it should form a thick line like a thread. That is the correct point to add flour into it.
Keep one cup of boiled treacle aside.
Mix flours and treacle well, using hands until you can knead the dough without it sticking to your fingers. Dust a board with white flour and spread the mixture on a board and cut diamond shapes.

In another bowl mix coconut milk, rice flour, turmeric and salt, and make a thick batter.
Meanwhile heat a pot filled with oil. Dip the diamond shape kavum in the batter and add kavum to oil and cook until golden bown.

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ALUWA

Ingredients


3 cups roasted rice flour
2 cups coconut or kitul honey
2 ozs. sliced cashew nuts

Method

Roast the rice flour in a pan on low heat while stirring all the time. Sieve and set aside. Then heat the honey till it treacles. Add the roasted rice flour and the sliced cashew nuts. Stir well and remove the pan from fire. A flexible consistency should be obtained. Roll out on a well floured board. Cut into diamond shapes. (Note: The rice flour should be well roasted for this receipe to come out well)

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EGG CURRY

Ingredients

3 or 4 Eggs
Sliced onion
1 green pepper sliced
1 clove garlic
Curry leaves and Rampe
1 tbsn Cooking oil
Red chillie powder
Unroasted curry powder
Turmeric powder
Vinegar or Tamarind
Sliced tomato

Method

Heat a pan and add 1 tbsn cooking oil. Now add sliced onions and stir till it turns golden brown. Then add chopped garlic,Sliced green chillie, Curry leaves and rampe and stir well.Add a little turmeric powder and red chillie powder. You will get a nice aroma. Now add a little water and let it simmer. Then add Salt, sliced tomato, Vinegar or tamarind and coconut milk and make a nice curry. Now break the eggs one by one and drop it to the curry mix and cook well. While the eggs are cooking add a little salt and red chillie powder on top of it.

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PINEAPPLE AND CASHEW CHICKEN

Ingredients


250g chicken thigh fillets, chopped
1/2 cup cashewnuts
2 cups chopped pineapple
2 tbsp vegetable oil
4 cloves garlic chopped
1 large onion cut in large chunks
2 tsp chopped red chillies
1/2 red capsicum, chopped
1/2 green capsicum, chopped
2 tbsp oyster sauce
1 tbsp soy sauce or fish sauce
1 tsp sugar
3 spring onions
2 tbsp shredded coconut, toasted
Salt to taste

Method

1. Roast the cashew on an oven tray for about 15 min in a moderate oven, 180*c 350*f/ gas mark 4, until deep golden;allow to cool.
2. Heat the oil in a pan and stire fry the garlic, onion and chillies over medium heat for 2 min; Increase the heat to high and stir fry the chicken and capsicum, tossing until the chicken is light brown.
3. Add the oyster sauce, fish sauce, sugar and pineapple and toss for 2 min. Toss the cashews through.
4. Arrange on a serving plate and scatter the spring onion and coconut over the top.
5. Serve immedietly with rice, If you like garnish with coriander leaves.

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SPRATS MOJU

Ingredients

1 lb sprats(washed and drained)
1 large onion sliced
1/4 cup vinegar
cooking oil for deep frying
1/2 lb green chillies
salt to taste
1 dessertspoon mustard seeds

Method

* Heat oil and deep fry the sprats well.
* Slice chillies into two and fry a few minutes.
* Grind mustard finely with vinegar. Add sprats and the rest of the ingredients and mix well and enjoy with rice and curry.

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TEMPERED BEEF CURRY

Ingredients

1 lb Beef
1 large onion sliced
1 stick cinnamom and few cardomoms
2 cloves of garlic finely chopped
1 sprig curry leaves and rampe(pandan leaf)
1 cup thick coconut milk
1 tbspn Sri lankan curry powder
1 tspn chillie powder
1 1/2 tspn black pepper powder
Tamarind juice
Salt to taste
1/2 tspn turmeric powder
Cooking Oil

Method

Cut the beef into small cubes , wash well and add them into a pan. Now add turmeric powder, curry powder, chopped garlic, chillie powder, spices, salt and tamarind juice and mix well. Add sufficient water and cook well. While the meat is cooking heat another pan and add enough oil to fry the sliced onions. When it turns golden brown add the curry leaves and rampe and stir for awhile and remove from heat. When the meat is well done add the coconut milk and the tempered onions and mix well . When the gravy thickens remove from heat and enjoy with rice.

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MUSTARD BEEF CURRY

Ingredients

1 lb Beef
2 tspn corriander powder
1 tspn cummin powder
1 slice of ginger
2 dessertspoons mustard ground fine
1 tspn chillie powder
2 cloves garlic
2 sprig curry leaves
8 ozs. coconut milk
1 medium onion
1-2 tspn lime juice
2 tspn oil
Piece of rampe (pandan leaf)
Salt to taste

Method

Wash and cut beef into cubes. Chop 1/4 of the onion and slice the rest of it. Chop garlic and ginger and grind the mustard fine.

Add all the above ingredients except coconut milk, mustard, sliced onions, curry leaves and oil. Bring to a boil and cook till meat is tender. Add a little bit of water if desired.

Now mix mustard with coconut milk and add to meat, bring to boil and remove from fire.

Then heat oil in a pan and when very hot add the curry leaves and sliced onions and fry till crisp and dry. Now add the meat and bring to boil and simmer for about 5 minutes.
Take off fire and add lime juice and stir.

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CHINESE ROLLS

Ingredients (1)Pancake batter (2)Filling (3)Rolls (1) Pancake batter Ingredients 1 egg 1 cups flour 1 cups milk 1/2 tspn baking soda 1/2 tspn baking powder pinch of salt Method Whisk the egg and add the rest of the ingredients and mix well. If the batter is too thick add a little water. (2) Filling ingredients 1 lb minced beef or 1 can salmon 1 tbsp vinegar salt to taste 1 tspn pepper powder 1 tspn red chillie powder 2-3 green chillies chopped 2 potatoes boiled and mashed 2 Bombay onions chopped 2 tspn soya sauce 2 bulbs garlic chopped 1 small ginger piece chopped Method Season the beef/Salmon with vinegar, salt and pepper powder and set aside. Heat a pan and add alittle cooking oil and add the beef mix. Then add the chopped garlic and ginger, cover and cook until well done. Now add the onions and stir fry until they are done. Finally spread the soy sauce and ketchup if desired and remove from stove. Add the mashed potatoes and mix well. Add chillie and pepper powder according to your taste (3) Rolls ingredients 1 egg bread crumbs Margarine cooking oil for deep frying Method Heat very little margarine in a flat frying pan and add 2 table spoons of prepared batter and make a pancake. Toss on to a board and place a table spoon of the filling in the center. First bend the two sides and then roll up folding the two sides. Continue making the pancakes and rolls. It is important that you make the rolls while the pancake is warm so it would seal well. Now dip the rolls in whisked egg and toss in bread crumbs. Heat the cooking oil and deep fry the rolls. Serve with tomato sauce.

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FRIED RICE

Ingredients

3 cups rice
2 carrots grated
chopped green onions
chopped ginger and garlic
2 tbsn green peas
2 tbsn yellow corn
1 egg
soy sauce and oyster sauce
Margarine 
1 soup cube

Method

Cook the rice with sufficient water and a soup cube. When it's done let it cool or keep it overnight in the refrigerator for best results. Heat a wok or a pan and add margarine. When it's hot add the vegetables and stir fry for a while. Then add the chopped garlic and ginger. Now make a well in the middle and drop the egg and scramble it well. Then add the chopped green onions and cooked rice and stir it until well mixed. Now add soy sauce and a little oyster sauce and stir well.

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STRING-HOPPERS WITH RICE FLOUR

Ingredients

1 rice flour
salt to taste
boiling water

Method

Roast the flour well and sieve it into a bowl. Add a little salt and then add enough boiling water to make a soft but not sticky consistency. Fill string-hopper mould with dough and squeeze on to very lightly greased string-hopper mats (watties). Then steam until beads of water begin to drop from sides of string-hopper cover (about 5-7 minutes).
Remove from mats. Continue until mixture is used up.

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SCRAMBLED TOFU

Ingredients

1 pound firm or extra firm tofu, well pressed and crumbled 
2 tbsp olive oil 
3/4 cup sliced fresh mushrooms 
2 tomatoes 
2 cloves garlic, minced 
1 bunch spinach, rinsed 
1/2 tsp soy sauce 
1 Green chilli 
1/2 tsp Turmeric powder 
Salt and pepper 

Method

1. Add olive oil to a pan.
2. After oil is heated add mushrooms, green chili, onion and tomato.
3. After few minutes, add scrambled Tofu, Turmeric powder, salt, paper and soy sauce.
4. Keep mixing for at least 10 minutes till Tofu is cooked and excess water in tofu evaporates.
5. Enjoy scrambled Tofu with a toast. 

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DEVILLED SOYA DISH

Ingredients 1 pkg Soya Chunks (200 g) - Those who live abroad can buy at Indian stores 1 large Onion cut into 2 inch pieces 1 medium Tomato cut into chunks 1 or 2 Banana Peppers (Malu miris) or any other Peppers cut into slices 1 teaspoon dried crushed red chillies 1 teaspoon red chilli powder Salt to taste Ketchup or Tomato Sauce 1 tspn Soy Sauce 2 Cloves Garlic chopped 1 small piece Ginger chopped Oil for pan frying Method Add the soya chunks to boiling water with a pinch of salt and let stand for 10 minutes. Then drain the water and squeeze the soya chunks thoroughly to remove all the absorbed water. Cut the soya chunks into small pieces. Heat a non-stick pan with about 2 tbsp oil and pan fry until all sides are golden brown. You can add more oil if needed. Then add dried crushed red chillies, chilli powder, chopped garlic, ginger and onion and stir fry for a while. Now add peppers, tomatoes, salt, soy sauce and stir. Finally add ketchup (Tomato Sauce) as desired and remove from stove.

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POL SAMBOL (COCONUT SAMBOL)

Ingredients

6 oz. scraped coconut
3 tspn chilli powder
1 tspn chilli flakes
1 tspn crushed maldive fish
2 oz onions chopped
3-4 tspn lime juice
salt to taste
1 clove garlic (chopped)
Half a tomato (chopped)
2-3 curry leaves (chopped)
1-2 green chillies (chopped)

Method

Option 1: Grind all the above ingredients (except lime juice) in a stone motar. Add coconut and grind more till all the ingredients are mixed well and the coconut becomes red color. Add lime juice, salt to taste and mix well.
Option 2: Add all the above ingredients into a food processor. Mix well till the coconut becomes red color.

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BITTER GOURD(KARAVILA) SAMBOL

Ingredients

1lb Bitter gourd(karavila)
Sliced Onions
1 Tomato(cut into small squres)
1tspn Maldive Fish(umbalakada)
Shredded coconut
Lime juice
Salt to taste
2 green chillie peppers(chopped)

Method

Wash the bitter gourd(karavila) well.Use a grater and grate the bitter gourd or finely chop it(Discard the seeds).Then add all above Ingredients and mix well.
*If it's too bitter add more lime juice.This a very healthy way to eat Bitter gourd.

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BANDAKKA (LADIES FINGERS / OKRA) SAMBOL

Ingredients

200g bandakka (ladies fingers/okra)
salt to taste
2-3 tsp lime juice
2 green chillies chopped
1 big onion chopped
1/2 tsp pepper powder

Method

1. Boil or steam bandakka (ladies fingers/okra) till cooked but firm
2. Slice into thin pieces
3. Mix all the ingredients, add to the boiled bandakka (ladies fingers/okra) and mix well

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EGGPLANT (BRINJAL) PICKLE

Ingredients

1 lbs Eggplant
Cooking oil for frying
10 to 15 small red onions (shallots)
About 10 Green Chillies
2 dessert spoons mustard seeds
8 dessert spoons vinegar (approx.)
Salt to taste
2 tspn raw chillie powder
1 tspn sugar
1/2 tspn tumeric powder

Method

Soak the mustard seeds in a little vinegar for about 30 minutes. While waiting, wash and slice the eggplant in rounds (optionally half circles). Rub tumeric powder and a little salt. Deep fry in cooking oil. Remove to a colander and let it cool. Cut the red onions in length wise. Grind the soaked mustard seeds into a fine paste. Mix all the ingredients together. Cover up in a bowl for a short while and it will be ready to eat. This pickle keeps well for a week or two in the refrigerator.

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MUSTARD CHICKEN CURRY

Ingredients

1 kg Chicken
2 tsp black pepper powder
2-3 ripe tomatoes
2-3 onions chpped
2-3 tbsp of Soy sauce
A few capsicums or substitute with any other variety of fresh chilies
a little oil
vinegar
salt to taste
1 inch piece cinnamon
curry leaves
lemon grass
rampe
( rampe, curry leaves and lemon grass could be bought in dried form from any Indian or sri lankan supermaket)

Ingredients for the mustard mixture:
1 tbsp freshly ground mustard paste
a little coconut milk

Method

Boil the chicken with salt, pepper,vinegar and soy sauce. When cooked fry the chicken with a little oil and then add the left over chicken broth. Fry the onions, capsicums and all other ingredients in a separate saucepan and when well cooked add the chicken and mix well. Then add a little milk (coconut milk preferably) to the mustard and mix well. Now add the mustard mixture to the chiken and cook for another 5 minutes. Good with steamed rice.

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BAKED PORK DISH(MARINATED IN SWEET BBQ SAUCE)

Ingerdients

1 1/2 lbs. pork chops
red chillie powder
Black pepper powder
Salt to taste
1 cup sweet BBQ sauce or any other marinating sauce
Chopped garlic and ginger

Method

Wash the pork chops well and cut them into large pieces including the bone. Add chillie powder, black pepper powder, salt, BBQ sauce and chopped garlic and ginger and mix well.Marinate for 6 hours or overnight.
Pre heat the oven 375F and bake the pork in a ovenproof dish for a bout 45 minutes or until well done.

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LAMB/MUTTON CURRY

Lamb or Mutton 1 1/2lbs
(a)Ingredients
Red chillie powder
Unroasted curry powder
1 tsn Garam masala
Black pepper powder
turmeric powder

(b)Ingredients
1 sprig curry leaf
pandan leaf(rampe)
1 clove,2 cardomoms
1 chopped green chillie
chopped garlic and ginger
1 onion sliced
(c)Ingredients
3 tbsn plain yogurt
1 tspn cinnamon powder
Chopped cilantro(corriander leaves)

Method

Cut Lamb or Mutton into small pieces with bone.Take the excess fat out and wash it well.Then all the (a)Ingredients and mix well.
Heat a Pot(use a pressure cooker if possible) and add a little cooking oil.When it's hot add the sliced onions.When it's golden brown add all the (b)Ingredients and stir well.Now add the Lamb and all the (c)Ingredients and mix well.Add a little bit of water and close the lid and cook it well.

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DEVILLED PORK

Ingredients

1 lb Pork
Crushed red chillies
1 large onions cut into 2 inch sqaure pieces
1 Bell pepper or Banana pepper
crushed garlic and ginger
Salt to taste
Ketch up ar tomato sauce
Vinegar
Red chillie powder
1 tsn Sugar
cooking oil

Method

Remove the excess fat from the pork and cut them into small pieces and wash well. Season it with salt and red chillie powder. Heat a pan with cooking oil and add the pork and let it fry until golden brown on the sides. Add vinegar and cook well.When all the water has been absorbed add a little cooking oil and toss the onions and peppers with crushed garlic and ginger. Add a little soy sauce and stir well. Now add crushed red chillies and ketchup. Finally sprinkle a little sugar and remove from the stove.

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CURRIED MEAT BALLS

Ingredients
1 lb. ground beef or raw minced beef
1 onion sliced
2 tspn vinegar
2 tspn salt
1/2 tspn black pepper powder
1 clove garlic finely chopped
Mix the above ingredients together.
Mould balls tightly-each to the size of a small lime and set aside.


Ingredients for the curry
Tamarind juice or 1 tspn vinegar
2 cups coconut milk
Salt as desired
2 tspn chili powder
1 tspn curry powder
1 sprig curry leaves
2 inch piece cinnamon
Little bit of sliced onion

Method

Temper the onions with 2 tspn of cooking oil. When it's golden brown add the curry leaves. Then add all the ingredients for the curry, mix well and bring it to a boil. When the mixture boils, carefully drop the raw meat balls one at a time. Occasionally, shake the sauce pan while cooking instead of stirring with a spoon. When its well done, remove it from fire and spread 1 tspn of roasted curry powder. Serve with rice and curry.

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CHICKEN BLACK PEPPER CURRY

Ingredients

1 lb Chicken breast
1 large Onion
1 large tomato
2 Banana Peppers(Malu miris) or green bell pepper
Turmeric powder
Chopped 2 cloves Garlic
Chopped Ginger
Rampe
Curry leaves
1 inch stick of cinnamon
slightly crushed Black Pepper
Tamarind
Salt to taste
Cooking Oil

Method

Slice the half of the onion the regular way and the other half in to 2 inch size pieces.Cut the Chicken breasts in to small pieces.Slice the outside of the Tomato in to 2inch pieces and chop the middle part and leave it aside. Heat the cooking oil and add the chopped Onions,rampe,curry leaves,chopped green chillies and cinnamon and let it fry.Then add chopped garlic, ginger,turmeric powder ,salt,sliced chicken and Tamarind juice and let it boil for a while.You will get a nice yellow curry.Do not add water or coconut milk in to it.When it's done add the chopped middle part of the tomato.Then add crushed pepper,Slied tomato(big pieces),sliced banana pepper,Onions(2inch sliced)and a bit of salt and let it simmer for awhile and enjoy it. You can add a little bit of chillie powder but make black pepper the main ingredient.

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BLACK PEPPER BEEF

Ingredients

1 lb Beef
1 large onion sliced
sliced green chillies or sliced bell pepper
black pepper powder
1 tspn red chillie powder
chopped garlic and ginger
1 sprig curry leaves
1 1/2 tspn curry powder
Salt to taste
Cooking oil
Vinegar

Method

Cut the meat into very small cubes, wash well and drain the water. Now add red chillie powder, about 2 tspn black pepper powder, salt to taste and mix well and let it marinade for a while.

Heat 2 tbsn cooking oil in a large non stick pan over high heat. Then add beef and stir fry for a while. Now add about 3 tbsn vinegar and cover the lid and cook the beef well. When the vinegar has absorbed

and there's no more juice add a little bit of cooking oil and let the beef get dark. Now add the sliced onions , sliced green chillies or bell pepper and chopped garlic and ginger and stir well. Lastly add more black

pepper powder if desired, stir well and remove from the stove.

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BEEF & POTATO DEVILLED CURRY

Ingredients

1 lb. Beef
1/4 lb. potatoes
2 level dessert spoons red chillie powder
3 dessert spn vinegar
salt to taste
2" piece cinnamon
few cloves
2 bulb garlic finely chopped
2 cardamoms
1 small piece ginger finely chopped
1 tspn sugar
1/2 lime and 2" lemon grass(sera)
Cooking oil
a sprig of curry leaves and a piece of rampe
1 medium onion sliced

Method

Cut the beef in 1/2 inch cubes and season with vinegar, salt and ground chillie powder. Add chopped garlic , ginger, cinnamon, cloves , cardamoms and lemongrass and set aside.

Then cut the potatoes in small cubes and season with a little salt and deep fry until golden brown and set aside. Now heat a pan with little oil and add rampe, curry leaves and onion and stir until onions are light brown.

Then add the beef mixture and stir well. Stir occasionally, scraping off the bottom. When cooked, add the fried potato cubes and spread the lime juice and sugar.

Before serving drain the excess oil and stir the curry well.

 

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HOT AND SPICY CHICKEN CURRY

Whole Chicken

****  Ingredients ****                                                   

(a)

Black Pepper powder                                               
Red chillie powder
Unroasted curry powder
1 tspn turmeric powder
Salt to taste

****  Ingredients ****                                                   

(b)

 1/2 onion sliced
Chopped 2 green chillies
Chopped garlic and ginger
1 Clove,2 Cardomoms and 1 stick Cinnamon
Roasted Black curry powder(kalu kudu)
1 sprig curry leaf
pandan leaf(rampe)

****  Ingredients ****                                              

 

Roasted Black curry powder(kalu kudu)
Tamarind juice or vinegar and Goraka
Coconut milk(optional)

Method

Take the skin out of the chicken and cut it into suitable pieces and wash well.Drain the excess water and add all the (a)Ingredients.Mix well and set aside.

Then heat a pot and add a little cooking oil.When it's hot add the sliced onions and brown it well.Then add all the (b)Ingredients.

Now add the chicken and stir it well.Then add Tamarind juice or vinegar and a little bit of water if desired and cook thoroughly.Stir occasionally and cook until all the water is evaporated.At this point if you need gravy you can add coconut milk and bring to a boil.Finally add roasted black curry powder (kalu kudu). Shake well and take the pot out of the stove.

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