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.

CHICKEN AND VEGETABLE SOUP

INGREDIENTS

• 2 tbs olive oil
• 1 leek halved, washed, thinly sliced
• 2 garlic cloves, crushed
• 1 large carrot, peeled, diced
• 2 sticks celery, diced
• 2 small zucchini, diced
• 1 swede or turnip, peeled, diced
• 1 can of creamed corn
• 8 cups chicken stock
• 1kg skinless chicken legs

METHOD

1. Heat oil in a large saucepan over medium heat.
2. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.
3. Add carrot, celery, zucchini and swede.
4. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water.
5. Increase heat to high. Bring to the boil. Reduce heat to low.
6. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
7. Remove chicken legs from soup. Allow to cool slightly.
8. Remove meat from bones.
9. Roughly chop chicken meat and add to soup.
10. Season with salt and pepper. Ladle soup into warmed bowls. Serve.

CHICKEN CORN SOUP

INGREDIENTS

• 2 chicken breasts
• 6 cups water
• 1 inch ginger, peeled and sliced
• 1 onion, cut quartered
• 1 tbsp peppercorns
• 3 sprig parsley
• 1 tsp salt
• 1 can cream style corn
• 1 can chicken broth
• 2 Tbsp corn flour
• 2 Tbsp water
• 1 egg white
• 3 green onions, chopped tsp grated ginger
• 1 tsp sesame oil (optional)
• Salt and pepper

METHOD

1. Put chicken into a sauce pan add 6 cups water, pepper corns, ginger, onion, parsley, and salt.
2. Bring to a boil in medium heat for about one hour, strain and reserve the stock keep the chicken for later use.
3. Put reserved chicken stock, 1 can of chicken broth, cream corn, grated ginger, chopped green onion, sesame oil, salt and pepper into a large sauce pan, and bring to a boil.
4. Mix corn flour and 2 Tbsp water to make a smooth paste.
5. Add above mixture to the soup, stir until soup boil and thicken. Beat egg white lightly and add to the soup, stir.
6. Remove meat from the previously cooked chicken pieces and shred finely (You will need about 1 cup shredded chicken).
7. Add chicken to the soup, stir gently.
8. Adjust salt and garnish with extra chopped green onion. Serve hot

POTATO SALAD

INGREDIENTS

• lb baking potatoes
• 3 boiled cooked eggs
• 1 cup mayonnaise cup spicy brown mustard
• 1 small onion, chopped
• 1 tsp ground black pepper
• 3 tbsp chopped parsley Salt to taste

METHOD

1. Boil potatoes, peel and cut into small cubed.
2. Grate cooked eggs into a large bowl, mash with fork.
3. Stir in mayonnaise, mustard, salt and pepper.
4. Add potatoes, onion, parsley and tossing to coat.
5. Cover and refrigerate for several hours, before serving.

CHICKEN SALAD

INGREDIENTS

• 1 chopped Tomato
• 2 cup cooked and shredded Chicken (boiled Chicken breasts)
• 1 tblsp Olive Oil
• Salt to taste
• 1/2 tsp Pepper Powder
• a pinch of Mustard Powder
• 1 Egg Yolk
• 1 tblsp Cream
• 1 bunch Lettuce Leaves

METHOD

1. Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.
2. Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.
3. Mix the sauce with the tomato,cream and the cooked chicken.
4. Serve in glass bowls on a bed of lettuce leaves.

GOTU KOLA KENDA (SOUP)

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

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

FISH CUTLETS

INGREDIENTS 1 big onion finely chopped 3 green chillies finely chopped 1/2 lb potatoes 1/2 bottle frying oil 1/2 lime 1 egg 1/4 lb bread crumbs salt and pepper to taste METHOD Boil and skin the potatoes. Mash the potatoes. Drain the water from the fish can. Break the fish into small pieces. oil is hot and the onions, green chilies and curry leaves and fry till the onions are golden brown. Next add the mashed potatoes and season with salt and pepper and mix well. Remove the pan from heat and add the lime juice to the mixture and mix well. Make small balls from the fish mixture(one inch diameter). Soak the balls first in the beaten egg and then coat the balls with bread crumbs. hot add the coated fish balls and fry till golden brown.Makes about 30-40 cutlets.    1 15-oz can of Salmon or Jack mackerel     4-5 curry leaves Heat 2 tbsp of oil in a pan under medium heat. When the Now add the crumbled fish and temper for about 3-5 minutes. Beat the egg in a bowl. Put the bread crumbs to a flat dish. Heat the remaining oil in a frying pan and when the oil is Serve hot.

VEGETABLE ROTTI

INGREDIENTS

Ingredients for dough:
1 Cup flour
About 1/2 Cup water
salt
1 1/2 Cup Vegetable oil

Ingredients for filling: 

1/2 lb potatoes boiled and skins removed
1/2 lb leeks
2 onions chopped
salt
pepper

Make dough:
Combine flour, salt. Add enough water to make the dough. The dough should not wet. Make into golf ball size balls and dip in vegetable oil. The balls must be completely covered in oil.

Make filling:
Mash the potatoes. Finely chop the leeks. Stir fry the onions in a pan for about 4-5mins under low heat. Add the leeks and stir fry for a few more minutes.
Add the potatoes. Add salt and pepper to taste.

The dough ball must be soaked in the oil for at least 4 hours, before the next step.

Stretch the dough ball in a plate as shown in the picture.

Put the filling into the middle of the roti, according to the shape you desire.

Fold the edges to cover the fillng.

Heat a pan over moderate heat. Cook the roties on all sides, till each side turn a golen brown color.

Serve hot.

COCONUT ROTI

INGREDIENTS

• 300 g plain flour
• 100 g freshly grated coconut
• 3-4 green chilies, finely chopped
• 1 small onion, finely chopped
• 3 tbsp melted butter
• 1 ½ tsp salt
• Butter for frying

METHOD

1. In a large bowl, mix together the flour, coconut, chilies, onion, butter and salt until everything is well combined.
2. Add enough water to create a slightly stiff dough about 180 ml should be enough, then on a floured surface knead lightly and divide into six equally sized balls.
3. Roll or pat these out into fairly thin round or oval shapes.
4. Warm a frying pan over a medium-high heat and add a knob of butter.
5. When the fat is fairly hot, fry the rotti in batches for three to four minutes a side, until golden.
6. Serve at once.

DEVILLED LIVER

INGREDIENTS

• 500g Ox Liver
• 2 hard boiled eggs
• A few tender cabbage leaves(boiled)
• A pinch of sugar
• 1 level tsp roasted chillie powder
• 1/2 tsp salt
• 1 tblsp. tomato sauce
• 1/4 lb. onions
• 1 tsp. mustard mixed with one tsp. vinegar
• 1/2 lb. bacon
• 3/4 cup thick coconut milk
• 1 oz. butter
• 1 tbsp. vinegar
• 1 piece cinnamon Rampe
• Garnish:
• 1/4 measure cooked samba
• 2 eggs
• 4 ripe chillies
• 1 oz. red onions
• 1 oz. butter
• Green peas

METHOD

1. Cut liver into neat slices.
2. Quarter or slice the onions.
3. Fry bacon.
4. Next fry the onions in the bacon fat, adding a little more butter if necessary.
5. Mix together mustard, chillies, salt, tomato sauce, vinegar, rampe and cinnamon.
6. Heat the 1oz. butter in a saucepan, add liver and allow to fry about 10-15 mts.
7. Then add the 3/4 cup milk, cabbage bacon onions and allow to cook slowly.
8. Just before taking off the fire add halved eggs.
9. Slice ripe chillies very fine. Slice onions.
10. Heat 1 oz. butter in a pan.
11. Add onions chillies and cook.
12. Have ready the well beaten eggs.
13. Add eggs and stir briskly and after this add the cooked samba rice and mix well together mix in some peas.

BLACK PEPPER BEEF STEW

INGREDIENTS

• One Kilo Beef (Ribeye or Tenderloin)
• Two large Onions sliced in rings.
• Two medium potatoes quartered.
• One Carrot sliced 1" thick. (optional)
• Four tablespoons full Vinegar
• Four table spoons full of Course Ground Black Pepper
• Salt to taste.
• Curry leaves (Karapincha)
• Four bulbs of Chopped Garlic. (Optional)

METHOD

1. Slice the Beef into thin large size pieces, wash and leave to drip.
2. Add the vinegar, Black pepper and salt leave for one hour to marinate.
3. Place skillet, Vok or deep frying pan with about 3 table spoons of cooking oil on medium heat fire.
4. Place the marinated beef into pan and gently turn over until the beef has been coated all through and sealed in the heated oil, (two minutes would do).
5. Add in the garlic, Curry leaves and sliced potatoes and let it cook until the Meat is tender. (Keep Covered while it cooks)
6. Reduce the heat and place the onion rings on top.
7. Keep covered and let it cook for a further 3 to 5 minutes.
8. Serve with Rice, Bread, Hoppers, or Roty.

DEVILLED PORK

INGREDIENTS

• 450 g pork
• 1 onion
• 2 chile, fresh
• 2 garlic cloves
• 2 sl ginger
• 2 cardamom
• 2 clove water
• 1 ts chile powder
• 50 ml vinegar
• 1/2 ts turmeric
• 1/2 ts fenugreek
• 1 ts salt
• 25 ml chile sauce

METHOD

1. Wash the pork and cut into 2 cm cubes.
2. Slice the onion and chiles, crush garlic, ginger, cardamoms and cloves.
3. Place the pork in a pan, cover with the water and add the garlic, ginger, cardamoms, cloves, chile powder, vinegar, turmeric, fenugreek and salt.
4. Mix well.
5. Bring to the boil, then reduce heat and simmer until the pork is tender.
6. Add the onion and chile and cook until soft.
7. Stir in the chile sauce prior to serving.

SPECIAL SRI LANKAN BEEF CURRY

INGREDIENTS

• 3 pounds beef stew meat, cut into 1 inch cubes
• 6 cloves garlic
• 1 (1 inch) piece fresh ginger root - peeled, sliced and crushed
• 3 1/2 tablespoons white vinegar
• 2 teaspoons salt
• 1 tablespoon ground black pepper
• 1 tablespoon curry powder, toasted
• 1 1/2 tablespoons cayenne pepper
• 3 tablespoons vegetable oil
• 8 fresh curry leaves
• 4 strips pandan leaf
• 1 onion, sliced
• 1 (1 inch) piece cinnamon stick
• 4 green cardamom pods
• 2 whole cloves
• 2 tablespoons tomato paste
• 1 cup water
• 1 cup thick coconut milk

METHOD

1. Rinse the beef and pat dry.
2. Crush the garlic cloves into a paste and combine it with the crushed ginger.
3. Add the vinegar, salt, pepper, roasted curry powder, and cayenne.
4. Mix in the beef cubes and toss to coat.
5. Set aside for 30 minutes.
6. Heat the oil in a Dutch oven over medium heat.
7. Add the curry leaves and pandan strips. Stir in the onions.
8. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
9. Mix in the beef cubes and cook until browned on all sides, about 10 minutes.
10. Stir in the cinnamon stick, cardamom pods, and cloves.
11. Add the tomato paste and water and mix well.
12. Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender.
13. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
14. Add the coconut milk and heat through.
15. Taste and adjust the seasonings before serving.

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

WELI THALAPA

INGREDIENTS

• 2 lbs Rice flour
• 4 cups thick Coconut milk
• 4 cups Kithul or Coconut trealce
• 2 tsp Salt

METHOD

1. In a large bowl, mix the flour and salt thoroughly.
2. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads.
3. Do not add water.
4. Cover and steam the flour beads for abourt 30 minutes or until cooked.
5. Remove from the steamer and separate the flour beads and set aside.
6. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring.
7. Keep stirring the mixture until oil starts to separate.
8. Remove from heat.
9. Transfer into a greased dish and shape into a block.
10. Cut into pieces of any shape.

PATTIES

INGREDIENTS

• For dough
• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup margarine
• 1/2 lime
• 1 1/4 cups cold water, or as needed
• For filling
• 1/2 lb potatoes boiled and skins removed
• 1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe)
• 1 onion chopped
• 1 tbsp vegetable oil
• 1/2 tsp of curry powder
• 1/2 tsp of chillie powder
• sprig of curry leaves (optional)
• salt
• pepper

METHOD

1. Make dough :
2. In a medium bowl, stir together the flour and salt.
3. Rub margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
4. Add lime juice. Add water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly.
5. Wrap in plastic wrap and refrigerate for 1 hour.
6. Make filling (for vegetarian recipe) :
7. Mash the potatoes.
8. Finely chop the leeks and carrots.
9. Stir fry the onions in oil in a pan for about 4-5mins under low heat.
10. Add the curry powder and chillie powder.
11. Fry of a minute. Add the vegetables and stir fry for a few more minutes.
12. Add the potatoes. Add salt and pepper to taste.
13. Set aside.
14. Make filling (for fish recipe) :
15. Mash the potatoes. Flake the salmon.
16. Stir fry the onions in oil in a pan for about 4-5mins under low heat.
17. Add the curry powder and chillie powder.
18. Fry of a minute.
19. Add the fish and stir fry for a few more minutes.
20. Add the potatoes. Add salt and pepper to taste. Set aside.
21. Make the patties :
22. Dust some flour on a board and roll out the dough to about 1/8 inch thickness.
23. Cut circles with a pastry cutter, or a can.
24. Spoon some of the filling onto the center, and then fold into half-moon shapes.
25. Wet the edges with a bit of water and seal edges by pressing with the folk.
26. Deep fry till golden brown and serve hot.

SRI LANKAN VEGETABLE SOUP

INGREDIENTS

• 50g leeks
• 50g carrots
• 50g green beans
• 50g cabbage
• 1 tomato diced
• 2 small potatoes cubed
• 2 cloves of garlic chopped
• 50g red dhal
• 2 cardamoms
• 1 sprig curry leaves
• 1 piece of lemongrass
• 1 tsp raw curry powder
• 1 piece cinnamon
• 1 tbs crushed black pepper
• 1 tbs tamarind paste
• 8 cups water
• Salt to taste

METHOD

1. Shred vegetables and combine all ingredients except the tamarind paste.
2. Bring to boil over to a medium heat about 1 hour.
3. Add tamarind and adjust salt.
4. Simmer another 10 min. on low heat.

BREADFRUIT (OR POTATO) AND BEEF CURRY

INGREDIENTS

• 1 kg Beef
• 1 Breadfruit (or 4 medium size potatoes)
• 2 inch Ginger piece chopped
• 6 Green chillies slit
• Salt to taste
• 2 Onions sliced
• 4 Garlic bulbs chopped
• 2 Curry leaves sprigs
• 3 medium Tomatoes chopped
• 3 tsp curry powder
• 2 tsp pepper powder
• 1 tsp turmeric
• 2 tsp chilli powder
• 2 tbsp oil

METHOD

1. Wash and cut the beef into cubes.
2. Transfer it to a pan and add ginger, green chillies and salt.
3. Pour enough water to cover the beef and cook till done.
4. Meanwhile, peel and wash the breadfruit and cut it into cubes.
5. Soak them in water, or else they will turn brown.
6. (If you cannot find breadfruit, replace it with 4 medium size potatoes peeled and quartered)
7. Boil 2 cups of water in a vessel and add the breadfruit (or potato) to it.
8. Close with a lid and cook on medium flame till they are soft and tender.
9. Heat oil in a pan and saute the onions, garlic and curry leaves.
10. Add the tomatoes and fry till oil separates.
11. Now add all the spice powders and saute till aroma comes out.
12. Pour the cooked beef along with the water into the pan.
13. Also add the cooked bread fruit. Mix well and close with a lid.
14. Let it simmer for 10 minutes till the gravy is thick.
15. Serve hot with rice.

FISH AMBUL THIYAL

INGREDIENTS

• 500g Fish (Bonito or Tuna)
• 8 pieces of gokara finely ground
• Black pepper powder 2 full tsps
• Salt 1tsp (or to taste)
• 2 cardamom and 2cloves crushed

METHOD

1. Wash fish after cutting into convenient pieces, using lime juice or gokara.
2. Drain water.
3. Mix the ground goraka, pepper, cardamom, cloves and salt well into a paste and apply it well in to the fish pieces taking care not to mash them.
4. Arrange the fish neatly in a pan that will take a single layer of fish.
5. Add water as to just nearly cover the fish.
6. Set pan on medium low heat on stove cover with a lid and simmer until the fish is well cooked.
7. Take the pan with both hands and shake the fish lightly from time to time.
8. Simmer for nearly 20 minutes with lid on. When the gravy appears to thickens open the lid and simmer further until all the gravy is disappeared and pieces are quite dry.

CUTTLEFISH CURRY

INGREDIENTS

• 1 1/2 lbs prepared cuttlefish
• 3 tbs vegetable oil
• 10 dried curry leaves
• 1 tsp each of whole mustard and fennel seed
• A square-inch sized piece of rampe (Pandanus leaf)
• 1 tbs grated or finely chopped ginger
• 4 cloves garlic, finely chopped
• Half an onion or a handful of shallots, finely chopped
• 1 tsp each of ground cumin, coriander and turmeric
• 1 large tin chopped tomatoes
• 1 small tin coconut milk
• Ground cayenne pepper and salt

METHOD

1. Chop the cuttlefish into bite-sized chunks. Score the thicker pieces. Wash and pat dry with kitchen paper.
2. Put the oil in a karhai or wok and put over high heat.
3. When smoking hot, put in the curry leaves, pandan leaf and whole seeds.
4. After a few seconds, add the onion, garlic and ginger and stir-fry till slightly browned.
5. Add the ground spices, stir, and then the chopped tomatoes. Stir-fry for a few minutes.
6. Then add the coconut milk and mix thoroughly.
7. Stir well and reduce slightly (the real Sri Lankan dish is quite thin, but some people like a thick clinging sauce). Add as much cayenne pepper as you like and salt to taste.
8. Add the cuttlefish pieces, mix quickly and simmer till just cooked through (don’t overcook it!).
9. Garnish with chopped coriander leaf and serve with lots of white rice.