ALOO BONDA (POTATO BALL) RECIPE

Ingredients:

 Batter:

• Gram flour  - 1 cup
• Turmeric Powder  - 1/4 tea spoon
• Water to prepare a batter of medium thick consistency
• Salt as per taste 

Aloo Stuffing:

• Boiled Potato  - 4 big size
• Curry leaves  - as per requirement
• Mustard Seeds - 1/2 tea spoon
• Ginger  - 1 inch piece finely chopped
• Green Chilli  - 4 finely chopped

Spices:

• Turmeric Powder  - 1/2 tea spoon
• Red Chilli Powder  - 1/2 tea spoon
• Cumin Seeds Powder  - 1/2 tea spoon
• Black Pepper Powder  - 1/2 tea spoon
• Salt as per taste 
• Mustard Oil - for frying the aloo bonda

Procedure:

Batter Preparation:

In a deep mixing bowl take the gram flour and add turmeric powder  and salt as per taste  to it.
Now add water to the bowl and mix all the ingredients together to form a batter of medium thick consistency. Whisk the batter well and ensure that no lumps are formed.

Keep the batter to rest for 10 minutes.


(If the batter's consistency is very thin then it will not form a layer over the potato mixture and get separate from the frying aloo bonda balls. If the batter's consistency is very thick then it will form a very thick layer and it shall not get cooked properly.)

Potato Mixture Preparation:

Peel off the boiled potatoes and mash them nicely so that a smooth paste like texture is obtained.
Now heat 1 table spoon mustard oil in a pan and add mustard seeds and curry leaves on it.
Allow the mustard seeds to clatter and then add the finely chopped  ginger  and green chilli  to the pan. Saute them till they turn golden brown in color.
Now add the dry spices  to the pan. Stir to mix the spices and lower the flame.
Quickly add the mashed boiled potatoes  to the pan. Stir to mix the mashed boiled potatoes  with the spices and cook the ingredients together. Stir and cook the mixture for 2 minutes and then turn off the flame.

Transfer this mixture to a plate and allow it to cool. Then prepare small balls of the entire mixture.

Aloo Bonda Preparation:

Heat some mustard oil in a thick based pan. The amount of oil should be enough so that the aloo bonda balls are completely submerged in it while frying. Lower the flame when the oil is heated completely.
Now dip the aloo mixture balls prepared earlier in the batter and roll it nicely so that they get coated nicely without any gaps.
Then slowly slip one ball into the hot oil. After 2-3 seconds put another ball in the fry pan slowly without splashing any oil. Similarly put 4-5 balls to fry in the  with a gap of 2-3 seconds.
When they appear golden on the base side then flip them slowly to cook on the other side. Stir slowly and continuously to fry the aloo bonda balls till they turn uniform crispy golden red on all sides.

Now transfer the fried aloo bonda balls to a plate covered with tissue paper to soak off the extra oil.

Then serve the hot aloo bonda with green chilli Chatney

Tip: Stir slowly and continuously to fry the aloo bonda balls till they turn uniform crispy golden red on all sides. If you do not stir the bonda balls slowly and continuously while frying, it will have dark pathes at some places in the end. 

VEGETABLE TOPPED COUSCOUS

1 lg Onion; cut in thin wedges
2 Cloves garlic; minced
1 ts Olive oil or cooking oil
2 c Thinly sliced carrots
1/2 c Water
1 ts Dried basil; crushed
1/2 ts Ground cumin, 1/4 ts Salt
1/8 ts Ground red pepper opt.
2 md Zucchini, quartered lengthwise and cut in 1/2" pieces (2 1/2C)
1 pt Chick peas, rinsed
1 pt Stewed tomatoes
2 tb Cold water, 2 ts Cornstarch 
2 c Chicken broth, 1 c Couscous
1/4 c Chopped unsalted dry roasted
peanuts


Cook onion and garlic in hot oil in large saucepan over medium low heat until onion is crisp tender. Stir in carrots, the 1/2 cup water, basil, cumin, salt and if desired, red pepper. Bring to boiling. Reduce heat, cover and simmer 10 minutes.
Stir in zucchini, chick peas and undrained tomatoes. Cover and cook for 2 minutes. Stir together cold water and cornstarch. Stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Meanwhile, bring chicken broth to a boil in medium saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or till liquid is absorbed; fluff with fork. Serve vegetable mixture over hot couscous. Sprinkle with peanuts. 

CURRY LEAF SAMBOL RECIPE (KARAPINCHA 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.

SRI LANKAN STYLE ACHCHARU

 
Ingredients

1) 15-20 small Onions (pearl or red onions)
2) 10-15 small green Chilies (each split into two halves)
3) 2 large Carrots (cut into thin strips)
4) 1 small Turnip (cut into thin trianguler shaped pieces)
5) 15-20 small Cauliflower florets (optional)
6) 2 cups Vinegar (Coconut vinegar if available would be ideal)
7) 1 inch piece Ginger root (crushed)
8) 6 cloves Garlic (crushed)
9) 2 tbs black ground Mustard seed
10)1 tbs black ground Pepper
11)pich of Turmeric
12)Salt to taste 

Method

Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

POLOS MELLUM

INGREDIENTS

• 1 can polos (Young Jack Fruit)
• 2 tsp ground mustered
• 1 tsp saffron
• 4-5 curry leaves
• 1 small cinnamon pieces
• 2 -3-peppercorns
• 2 cloves garlic
• 1 cup shredded coconut
• Salt
• 1 cup water

METHOD

1. Chop polos to small pieces.
2. Put polos pieces into a pan
3. Add salt, tsp saffron and water.
4. Cook until all the water is absorbed.
5. Meanwhile ground mustered, garlic, curry leaves, peppercorns and cinnamon to make a paste.
6. Add coconut and salt to the paste and mix well.
7. Add the coconut mixture to the polos and cook about 2 minutes, stirring constantly.
8. Adjust salt.

RIDGE GOURD CURRY (VETAKOLU CURRY)

INGREDIENTS

• 500g vetakolu
• 1 tsp raw curry power
• 1 green chilies, sliced
• 1 onion, chopped
• 1 small piece cinnamon tsp saffron tsp fenugreek seeds (ulu haal)
• 1 sprig curry leaves cup coconut milk Salt

METHOD

1. Peel the vetakolu and wash.
2. Cut it lengthwise and then slices.
3. Put it into pan add all the ingredients except coconut milk.
4. Mix well. Cover and put it in very low heat until vetakolu is tender.
5. Then add coconut milk and simmer about few minutes.

FRIED BITTER GOURD SALAD (KARAVILA SAMBOL)

INGREDIENTS

• 2 bitter melons
• 1 medium size onion
• 2 green chilies
• 1 tomato
• 1 tbsp of lime juice
• salt
• Oil for deep frying
  
  

EGGPLANT AND GREEN BANANA CURRY

INGREDIENTS

• 1 eggplant
• 1 green banana
• 1 ½ teaspoons salt
• 1/4 teaspoon turmeric
• 1 cup oil
• 1 large onion sliced fine
• 4 cloves garlic peeled
• 1 green chilli sliced in the middle
• 1 sprig curry leaves
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1/4 teaspoon chilli powder
• ¼ cup water
• 1/3 cup milk

METHOD

1. Slice eggplant into 2 inch length pieces.
2. Wash the eggplant and mix with1 teaspoon of salt and turmeric and marinate for half an hour.
3. Do the same with the green banana.
4. Heat oil in a pan on high heat and when the oil is hot fry the sliced eggplant a few at a time, until they turn to a golden colour.
5. Drain well on a paper towel. Do this till all the eggplants have been fried.
6. Then fry the green banana slices and drain on a paper towel.
7. Deep fry the sliced onions till they are nice golden brown and add the garlic and green chilli, taking care not to let it burn.
8. Add curry leaves and lower the heat and add the mustard seeds and fenugreek seeds.
9. Drain the fried onions and rest of the fried ingredients and to the fried eggplant and green banana mixture..
10. Drain off the oil from the pan and place the pan over the stove on a low heat.
11. Add the chilli powder and salt and water and bring to the boil.
12. When it has boiled for about 5 minutes add the milk and then add the fried ingredients and give it a good stir.
13. Cook for a further 5 minutes dish out the curry and serve

BEET SALAD

INGREDIENS

• 1 Can Sliced Beets
• 2 Tomatoes
• 1 Onion
• 2 Green peppers
• 1 tbs black pepper powder
• salt to taste
• 1 tsp lime juice

METHOD

1. Slice onions and green pepper and tomatoes.
2. Take salad dish and add beet, tomatoes, onions and sliced green peppers.
3. Add black pepper salt and lime juice and mix well.
4. Rearrange the tomatoes, green pepper and beets for visual effect.

SPECIAL SRI LANKAN ROASTED CURRY POWDER

INGREDIENTS

• 1 tablespoon uncooked rice
• 4 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 tablespoons fennel seeds
• 2-inch (5-cm) cinnamon stick
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 1 teaspoon black mustard seeds
• 1 teaspoon turmeric powder
• 5 cardamom pods, shelled
• 5 cloves
• 4 pieces of 2-inch (5-cm) pandan leaves
• 2 sprigs curry leaves

METHOD

1. Toast each ingredient separately in a saucepan over medium heat, stirring often, until fragrant and browned.
2. Remove from heat, cool, and grind together in a coffee grinder.
3. Store in a glass jar in the fridge

EGGPLANT AND GREEN BANANA CURRY

INGREDIENTS

• 1 eggplant
• 1 green banana
• 1 ½ teaspoons salt
• 1/4 teaspoon turmeric
• 1 cup oil
• 1 large onion sliced fine
• 4 cloves garlic peeled
• 1 green chilli sliced in the middle
• 1 sprig curry leaves
• ¼ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1/4 teaspoon chilli powder
• ¼ cup water
• 1/3 cup milk

METHOD

1. Slice eggplant into 2 inch length pieces.
2. Wash the eggplant and mix with1 teaspoon of salt and turmeric and marinate for half an hour.
3. Do the same with the green banana.
4. Heat oil in a pan on high heat and when the oil is hot fry the sliced eggplant a few at a time, until they turn to a golden colour.
5. Drain well on a paper towel. Do this till all the eggplants have been fried.
6. Then fry the green banana slices and drain on a paper towel.
7. Deep fry the sliced onions till they are nice golden brown and add the garlic and green chilli, taking care not to let it burn.
8. Add curry leaves and lower the heat and add the mustard seeds and fenugreek seeds.
9. Drain the fried onions and rest of the fried ingredients and to the fried eggplant and green banana mixture..
10. Drain off the oil from the pan and place the pan over the stove on a low heat.
11. Add the chilli powder and salt and water and bring to the boil.
12. When it has boiled for about 5 minutes add the milk and then add the fried ingredients and give it a good stir.
13. Cook for a further 5 minutes dish out the curry and serve

PUMPKIN CURRIED SRI LANKAN

INGREDIENTS

• 2 tbsp Desiccated Coconut
• 5 Garlic Cloves, chopped
• ½ Large Onion, chopped
• ¼ teasp black mustard seed
• 4 Curry Leaves
• 1 teasp Ground Coriander
• ½ teasp Ground Cumin
• ½ teasp Ground Turmeric
• 240ml/8fl.oz. Hot water
• 1 tbsp Vegetable Oil
• Salt
• 25g/1 oz Creamed Coconut, grated
• 450g/1lb Pumpkin, peeled, deseeded and cut into 2.5cm/1-inch cubes

METHOD

1. Heat a heavy-bottomed frying pan until hot then add the coconut and dry-fry until dark brown constantly stirring to prevent the coconut from burning.
2. Transfer to a food processor together with the garlic, onion and 2 tablespoons of water and process to a smooth paste.
3. Heat the oil in a large saucepan, add the mustard seeds, cover and cook over a low heat until the seeds pop.
4. Add the curry leaves, coriander, cumin and turmeric and stir-fry for 30 seconds.
5. Add the hot water, creamed coconut and spice paste and mix well.
6. Add the pumpkin pieces and salt, bring to the boil, stirring then cover and simmer for about 15 minutes or until the pumpkin is tender. Serve hot.

OKRA CURRY ( Ladies finger curry)

INGREDIENTS

• 500g Okra
• 4-5 tblsspns oil
• 2 tbspns mustard
• 1 tblsp unroasted curry powder
• 1 tblsp turmeric
• 1 onion
• 1 green pepper
• pinch cinnamon
• salt to to taste
• 1 tblsp sugar
• 1 tblspn lime

METHOD

1. Dice onions green pepper.
2. Thaw okra and dry with paper towels.
3. Add oil to a pan on medium heat.
4. Fry the okra until golden brown.
5. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes.
6. Remove from heat and add lime juice.

SWEET POTATO CURRY

iNGREDIENTS

• 1 kg Sweet Potatoes
• 2 onions
• 1 tomato
• 4-5 cloves garlic
• 2 tsp turmeric powder
• 2-3 tsp red chilli powder
• 1 green chilli
• 2-3 tsp sambhar powder
• 250 ml coconut milk
• Salt to taste
• 2 tbsp oil

METHOD

1. Boil the sweet potatoes and cut in to cubes.
2. Grate the onions and tomatoes with the garlic.
3. Chop the green chilli.
4. Heat oil in a pan and fry the onions till translucent.
5. Add the tomatoes and garlic with the turmeric powder, chili powder and sambhar powder.
6. Add the sweet potatoes and fry for 5 minutes.
7. Add the coconut milk and salt and simmer for a further 5-8 minutes.
8. Garnish with coriander leaves. Serve hot with rice.