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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