Kottu Roti

INGREDIENT

• 3 cups of Godhamba roti, shredded
• 2 carrots, julienned
• 1/2 cup shredded cabbage (optional)
• 1/2 cup mushrooms, sliced
• 2 leeks, sliced 
• 2 eggs 
• 1 tsp chopped ginger 
• 1 tsp chopped garlic 
• 1/2 - 1 tsp of chillie powder 
• 1/2 - 1 tsp of curry powder 
• salt and pepper 
• 1-2 green chillies, chopped
• 1 tbsp oil or butter 

METHOD

Fried Noodles

Preparation: 20 min.

INGREDIENT

• 9 oz egg noodles
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 oz chicken breast or lean pork, finely diced
• 1/2 cup peeled shrimp, chopped
• 2 tbsp light soy sauce
• pepper
• 3 tbsp oil
• 1 stick celery, chopped
• salt

METHOD

Egg Noodles Sri Lankan Style

Serves 5-6

INGREDIENT

• 12 oz packet of fine egg noodles
• 2 cups of shredded carrots 
• 2 cups of shredded cabbage 
• 2 cups of shredded leeks 
• 1 tsp ginger paste
• 1 tsp garlic paste 
• 2 tbsp of tomato sauce or ketchup
• 1 tbsp soy sauce
• salt and pepper 
• 1 tbsp oil or butter 

METHOD

Mung Eta Kiribath (Green Gram Milk Rice)

INGREDIENT

• A cups raw white rice (kekulu haal, Jasmine or Basmathi)
• 1 cup mung dal
• 2 1/2 - 3 cups coconut milk
• Salt to taste.

METHOD

Imbul Kiri Bath (Milk Rice with Cocunut stuffing)

A must in most auspicious occasions.

How make the milk rice (kiri bath):

Sweet Mung Kenda (Green Gram Porridge)

INGREDIENT

• 1 cup Green Gram (Mung) (washed and soaked overnight)
• 1/2 cup Samba Rice (washed thoroughly)
• 2 cups thick coconut milk
• 1/4 bottle treacle (Kitul Honey)
• OR make honey out of Kitul Jaggery
• Sugar (optional)
• 2" peice of Cinnamon
• 2 pods cardamoms
• Some sultanans and Cashewnuts
• Salt 
• Water

METHOD

Kola Kenda

This is a traditional dish, that is usually eaten before breakfast. It is very nutritious. Serves four.

INGREDIENT

• Green leaves loosely pack in 500ml container ( You may use Gotukola, Mukunuwenna, Ranawara, Welpenela, Polpala, Iramusu, Hathawariya, Elabatu, Aligetapera, Erabadu or a mix of any these.
• 1 1/2 cup of cooked rice (prepared from white or red raw rice)
• About 1 L of water
• 7-8 tbsp (heaped) of coconut powder
• 1 tsp of salt 

METHOD

Crush the cooked rice with 1 cup of water for 10 second in an electric blender and put in to a pot.
Dissolve the coconut powder in 1/2 cups of water and add in to the pot.
Add salt and bring to boil in medium heat.
Blend the green leaves with 1-2 cups of water in the electric blender and strain the juice well. 
Add the juice to the boiling mixture and stir continuously.
Add the rest of the water. 
Remove from fire when the mixture just starts to boil. Leave for few minutes to cool.
Serve with a piece of juggery.

String Hoppers

INGREDIENT

• String Hopper mold 
• String Hopper wattie (woven small circle trays - available in Sri Lankan grocery stores).
• Roasted red or white Rice flour (Ready made string hopper flour (roasted rice flour) 

METHOD

In a dry bowl take two cups roasted rice flour (flour should be fine & free flowing without clumps).
Add 1 tsp table salt, mix well.
Let 4 cups of water boil vigorously. Gradually add the boiling water to rice flour until you can form a dough that does not stick to the bowl (It is important that you get the right consistency of the dough, to get the right texture of the string hoppers - light, fluffy & dry to the touch. Also without the right consistency, it will be hard to squeeze the fine strings through the mold).
Fill the mold with dough and squeeze the fine strings of flour on to the watties to form lacy circles. 
Stack the watties on top of each other and steam until done.
With one cup of rice flour you can make 6-7 small string hoppers (4 inches in diameter). It is advisable to make the dough in small quantities (2-3 cups of rice flour) at a time. String hoppers are delicious with Kirri Hodi, Lunu Miris or Seeni Sambol, Malu Ambulthial or Meat curry. 

Aappa (Hoppers)

INGREDIENT

1 tsp yeast grnules
2 tbsp + 1 tsp sugar
1/4 tsp salt
2/3 + 1/4 cups coconut cream
2 cups rice flour

METHOD

Olive Bread

INGREDIENT

One can of black olives
3 table spoons of olive oil
3 cups of normal flour
2 eggs
salt to taste

METHOD

Garlic Bread

INGREDIENT

• 6 or 8 garlic cloves
• 250g butter
• 2 loaves of whole meal bread
• pepper
• salt half tea spoon

METHOD

Bread-basic dough

INGREDIENT

•  8 cups flour
•  2 ozs butter/margarine
•  2 tsp salt
•  2 tsp sugar
•  1 tbls yeast[instant]
•  1 1/4 cup warm milk
•  1 1/4 cup warm water
•  2 egg yolks

[for more milk taste add 2 tsp milk powder]

METHOD

Basic White Bread

INGREDIENTS FOR 1-POUND LOAF

• 2/3 cup - water
• 4 teaspoons- butter or margarine
• 3/4 teaspoon- salt
• 2 cups- all purpose flour
• 3 tablespoons- nonfat dry milk powder
• 1 tablespoon- sugar
• 1 1/2 teaspoons- yeast

Add ingredients to bread machine pan in the order.

RECOMMENDED CYCLE: Basic/ white bread cycle; medium/normal colour setting. Timed-bake feature can be used.

Carrot Bread

INGREDIENT

• 5 g Margarine/butter
• 4 dl milk
• 1 dl Natural yogurt
• 50 g yeast
• 2 tsp sugar
• 2 tsp salt
• 200 g grated carrots
• 800 g flour

METHOD

Uppuma

INGREDIENT

2 tablespoons vegetable oil
1 tablespoon ghee
400 g/ 14 oz/ 2 cups coarse semolina
1 tablespoon urad dhal
1 tablespoon channa dhal
1 teaspoon black mustard seeds
2 fresh chillies, sliced
2 teaspoons finely chopped ginger
1 medium onion, finely chopped
1 cup diced vegetables (cauliflower, carrots, capsicum)
500 ml/ 1 pint/ 2 cups hot water
1 1/2 teaspoons salt
3 tablespoons chopped fresh coriander
wedge of lime or lemon

METHOD

Heat half the oil and half the ghee in a heavy saucepan and fry the semolina, stirring constantly, over medium-low heat until it is golden.
Turn it into a bowl and wipe out the pan with a paper towel.
Heat remaining oil and ghee and fry the dhals until they are golden.
Add the mustard seeds, chillies, ginger, onion and vegetables and stir for about 5 minutes or until they smell fragrant.
Add hot water and salt, bring to the boil, then add semolina and stir until it boils.
Cover pan with well-fitting lid and cook on low heat for about 8 minutes until semolina is cooked through.
Sprinkle with coriander and serve with a wedge of lime or lemon. 

Quick Thosai

INGREDIENT

1/2 lb or 1 cup Uradhall flour
1 lb or 2 cups white rice flour
3 cups water or as needed
salt to taste
1 teasp baking soda
a pinch of saffron





METHOD
Mix all ingredients and cover and keep aside for at least one hour.
The batter should not be too thick. Almost like a pancake consistency.
(add water as needed)

OPTIONAL:
Saute a chopped onoin, curry leaves, chopped green chilli and a few 
fenugreek seeds.

Mix the above to the batter. Heat a griddle until very hot. 
Apply a LITTLE oil with a pastry brush.Pour about 1/4 cup of the 
batter onto the griddle and spread it around with the back of a 
spoon. Flip over and cook the other side. Always wipe griddle 
with oil before each thosai. The prepared thosais could be kept 
in a 250C oven covered.

Serve with your favorite meat or fish curry and chutney.

Idli

INGREDIENT

• 1 cup black gram dhal 
• 3 cups samba rice
• 1/2 cup raw rice 
• 2 cups water
• salt to taste

PREPARATION

1. Soak the rice and dhal seperately for 6 hours.
2. Wash, drain and grind seperately.the dhal should be ground to a thick and fine paste whereas the rice should be ground to a slightly coarse thick paste.
3. Mix the two pastes together,add the salt and leave to ferment overnight or 8-10 hours.

METHOD

1. Stir the fermented paste throughly.lightly oil the idli moulds ,spoon the paste into them and steam in a steamer or pressure cooker (without weights) for about to 7-10 minutes.

2. Remove from the mould and serve immediately. 

Philippine Fried Rice

INGREDIENT

• 4 tablespoons vegetable or corn oil
• 2 tablespoons minced garlic
• 1/4 cup minced shallots
• 4 cups cold cooked rice (refrigerated leftover rice), mashed lightly with 1 cup water
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly ground
• pepper

METHOD

In a 10-inch frying pan, heat oil and fry garlic till light brown. Add shallots, rice, soy sauce, salt and pepper. Stir the mixture constantly to prevent it from sticking to the pan and to ensure even cooking. Cook and continue stirring for 10 minutes. Serve hot.

Caramelized Basmati Rice

INGREDIENT

• 225g/ 8 oz /generous 1 cup basmati rice, washed and soaked for 20-30 minutes
• 45ml /3 tbsp vegetable oil
• 20ml /4 tbsp granulated sugar
• 4-5 green cardamom pods, bruised
• 2.5cm /1 in piece cinnamon stick
• 4 cloves
• 1 bay leaf, crumpled
• 1/2 tsp salt
• 475ml / 2 cups hot water

METHOD
Put the basmati rice in a colander and leave to drain.In a large pan, heat the vegetable oil over a medium heat. When the oil is hot, add the granulated sugar and wait until it is caramelized.Reduce the heat to low and add the spices and bay leaf. Let sizzle for about 15-20 seconds then add the rice and salt. Saute gently, stirring, for 2-3 minutes.Pour in the water and bring to the boil. Let it boil steadily for 2 minutes; reduce the heat to very low. Cover the pan and cook for 8 minutes.Remove the rice from the heat and let it stand for 6-8 minutes. Gently fluff up the rice with a fork and transfer to a warmed dish and serve.

Chicken Buriyani Masala

INGREDIENT

• 3 cup Basmati rice 
• 4 x chicken breasts** 
• 1/2 lrg onion 
• minced 
• 2 clv garlic 
• minced 
• 3 tbl vegetable oil or ghee 
• 8 oz plain yogurt 
• 1 pch saffron threads 
• 1/4 cup milk 

SPICE MIXTURE

• 1 tsp red chile powder* medium heat 
• 1/4 tsp black peppercorns 
• 1 tsp ginger, powdered 
• 1 tbl turmeric 
• 1/2 tsp nutmeg 
• 1/4 tsp mace 
• 1/2 x salt (or to taste) 
• 6 x cardamom seeds peeled 
• 4 x bay leaves dried, crushed 
• 1 x lump tamarind pulp, marble-sized 
• 1/2 tsp cinnamon 
• 1/2 tsp cloves 

METHOD

CHICKEN BURIYANI

INGREDIENT

• 2 1/2 lb. chicken
• 1 measure fine samba
• 3 large pieces ginger
• 2 tsps. chilly powder
• 1 tbsp. salt
• 1 large piece rampe
• 4 ozs. ground coconut
• 2 lb. onions
• 1/2 cup curd 
• 1/2 tbsp. ground suduru
• 3 tbsp. ghee
• 1/2 bottle coconut oil or corn oil
• 20 cardamons
• 1/2 tbsp. coriander
• 1 lb. tomatoes
• 6 cloves
• 6 green chillies
• yellow colouring
• garlic, saffron

METHOD

COOK THE RICE WITH THE SALT AND TWO LARGE PIECES OF RAMPE AND CARDAMONS.CUT CHICKEN INTO NEAT PIECES, RUB WELL WITH GROUND GARLIC AND GINGER. LEAVE HALF AN HOUR LIKE THIS.CUT TOMATOES AND OINONS INTO SMALL PIECES. PLACE PAN ON FIRE AND ADD ONE TBLSP. GHEE INTO IT. WHEN HOT FRY
ONIONS. ADD TOMATOES, CHICKEN, CURRY POWDER, SUDURU,ONE AND A HALF CUPS WATER AND COOK UNTIL TENDER.NOW CUT THE REMAINING OF ONIONS AND FRY IN OIL UNTIL NICE AND BROWN. GRIND THE WHOLE AMOUNT OF FRIED ONIONS TO A PASTE.MIX CURD, BROWN ONIONS PASTE AND HALF CUP WATER AND 
POUR INTO THE CHICKEN CURRY.NOW PLACE ONE THIRD OF THE COOKED RICE AT THE BOTTOM 
OF A LARGE POT. FIRST APPLY A LITTLE GHEE TO THE BOTTOM OF THE POT. NOT PUT IN ALL THE MEAT. THE GRAVY SHOULD BE ALL ABSORBED. NOT PUT IN THE BALANCE RICE AND SPRINKLE THE BURIYANI, YELLOW IN A LITTLE WATER OVER THE RICE. COVER LID AND SEAL DOWN WITH 1 LB. FLOUR AS SHOWN. COOK ON A VERY SLOW FIRE UNTIL DONE (20 MINUTES). STIR ONCE AND SERVE HOT. 

Arabic Lamb Buryahani

INGREDIENT

• 01-kg lamb
• 04-tea cups rice
• 02-large tomatoes
• 03-onions
• 05-cloves garlic
• 03-red peppers
• salt/pepper
• tomato paste
• 01-spoon curry powder
• half cup corn oil

METHOD