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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