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.

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
  
  

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.

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.