Kokis

 

INGREDIENT

1 Egg
250 g Rice flour
1/2 ts Turmeric
1/4 ts Salt
1 Litre oil

METHOD

Gnakatha

INGREDIENT

500Gms self raising flour
250gms icing sugar
250Gms Ghee or Butter Oil

 

METHOD

Aluwa

 

INGREDIENT
10 cups of rice flour (from soaked 4-5 cups of white raw rice)
2 cups of Sugar
3 cups of water
3-4 cardamoms
Hand full of cashew nuts

METHOD

Aggala-Rasa Kevili

 

INGREDIENT

1/4 measure kittul treacle
1/2 measure roasted rice flour
salt
pepper

 

METHOD

Konda Keum

INGREDIENT

1 cup American Flour
1 cup White Rice Flour
2 pods Cardamoms
Pinch of Salt
Kithul or Coconut Treacle
Oil for deep frying

 

METHOD

Moist Chocolate Cupcakes

 

INGREDIENT

1 1/2 cup of all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup canola oil
1 cup brewed coffee, cooled slightly
2 teaspoon vanilla extract
2 teaspoon white vinegar

 

METHOD

Banana Bread

 

INGREDIENT

1/2 cup oil
1 cup sugar
2 eggs
1 1/2 cup flour
1/2 tsp salt
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
1/2 cup milk
1 cup mashed bananas
1/2 tbsp soda bicarbonate
1/2 cup nuts, optional

 

METHOD

Caramel Pudding

INGREDIENT

1 tin condensed milk (300 g)
2 tins water (use same condensed milk tin)
5 eggs
1 table spoon vanilla

For caramel
1/2 cup sugar (no need to add water)

 

METHOD

Rulang Cake

INGREDIENT

250 g rulang
250 sugar
100g butter, at room temperature
2 eggs
50g milk powder
50 cashew nuts, split in half
1 tsp baking powder
2 tsp vanilla essence

 

METHOD 

Waffles

 

You'll need a waffle iron to make these warm, crispy waffles. Perfect with the kids for a Saturday breakfast, or top with vanilla ice cream and maple syrup for a quick and easy dessert.

INGREDIENT
280g plain flour
2 teaspoons baking powder
2 tablespoons caster sugar
1 teaspoon salt
2 cups low-fat milk
2 eggs
2 tablespoons vegetable oil

METHOD

Soft Chocolate Cake

INGREDIENT

1.5 cup sweet chocolate powder
2.5 cups of all purpose flour
2 teaspoons of baking powder
1.5 cups of sugar
3 large eggs
1.5 cup of butter
1.5 cup of half and half (half milk and half cream comes in packets: when not available use normal milk and cream)
salt to taste

 

METHOD

Pineapple Milk Maid Pudding

INGREDIENT

1 can (14 oz.) condensed milk
1 3/4 cans water (use the condensed milk can)
3 tsp gelatin (10g)
3 tbsp corn flour
2 tbsp sugar
1 Pineapple medium size
Raisins
1 tsp vanilla
Colouring (yellow is preferred)

 

METHOD
Slice the pineapple into small pieces.
Cook the pineapple pieces under a low flame adding 2 tablespoons of sugar and a bit of water. (No need to add water if you have fresh pineapple. Water will ooze out of the pineapple while cooking).
Cook till the color changes from the fresh pineapple color to a bit more faded color. Keep it aside and let it cool.
Dissolve gelatin in a small amount of warm water and keep aside.
Dissolve corn flour in water until all the flour is dissolved and keep aside.
Mix condensed milk and water and keep on the fire under moderate heat. Cook stirring until it boils. Add vanilla, pineapple, colouring and raisins (spare some pineapple and raisins for garnish) and continue stirring.
Add cornflour and continue stirring, when the mixture thickens switch off the fire and add gelatin.
Pour the mixture to a dish and garnish with some pineapple and raisins.
Refrigerate until it is well set and serve. (5-6 hours)

Variations:
you can add cashews, cherries, almonds or anything you think would match this taste.
It is not necessary to cook the pineapple you can add fresh pineapple as well.
You can use two colours and make it as layers with one pineapple layer in the middle. Have to wait till one layer is set to add the other layer.

Eggplant Parmigiana

 

This is a classic Italian vegetarian dish. This recipe uses the most widely used variety of Eggplant in Europe and North America. These are quite larger than the ones available in Sri Lanka. Each of these eggplants can weigh about a pound.

 

INGREDIENT

4 medium sized eggplants (Aubergins / Brinjals)
250g mozzarella, sliced
750ml jar of pasta sauce
100g shredded parmesan cheese
1 tsp oregano
Salt and pepper
Olive oil

 

METHOD

Fried Ash Plantain Curry

 

INGREDIENT

1 lb Ash plantains (Alu Kehel)
1/2 tsp tumeric powder
Salt
Oil to deep fry
1 tsp curry powder
1 tsp cumin powder
2 red onions, chopped
2 green chillies, chopped
1/4 tsp fenugreek seeds (uluhal)
Curry leaves, Rampe
1 tbsp vinegar
1 cup coconut milk
Salt to taste

 

METHOD

Seeni Sambol

 

INGREDIENT

1 lb red onions, sliced finely
1/4 lb maldive fish pieces (optional)
3-4 tbsp chilli powder
a sprig of curry leaves
Rampe, chopped into 1/2 inch pieces
2? cinnamon
5 cloves
5 cardamoms

5 tbsp vegetable oil
3 tbsp tamarind pulp
2 tbsp sugar
Salt to taste

 

METHOD

Fried Brinjal Salad

INGREDIENT

2 brinjals
1 big red onion
1 tsp salt
a pinch of pepper powder
3 green chillies, sliced
1/2 big green tomato
 

METHOD
Cut the brinjals into thin long pieces and fry until it gets golden brown.
Place it on a tissue paper to drain the oil ( or you can brush the oil on the cut brinjals and grill for 15 min)
Slice the onion thinly.
Add the onion, green chillies, and tomatoes. Season with salt and pepper.
Mix well and serve.

Cheese Salad

INGREDIENT

Blue cheese or Mozarella Cheese
Any type of salad leaves around one bowl (Rukkola/Arugula is the best)
4 large tomatoes or 15 cherry tomatoes
5 tablespoons of red wine vinegar
salt to taste
1 teaspoon of crushed black pepper
1 apple
Dijon Mustard - one table spoon or normal mustard cream
crushed ginger

 

METHOD

Green Mango Salad

This could be served as an appetizer or served with rice as a side dish.

INGREDIENT

2 medium green mangoes, shredded
1 green chillies, chopped
1 tbsp juggery or brown sugar
1/2 tsp ginger, chopped
1/8 tsp mustard powder
1/4 cup peanuts
1 tsp vinegar
Salt to taste

METHOD

KFC Cole Slaw

INGREDIENT

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

 

METHOD

Spicy Tofu

 

INGREDIENT

300 g Tofu (Soya bean curd)
2 cloves Garlic
2,3 Green chillie
1 Onion
Ginger
Tamarind paste
Cinnamon
3 tsp Chillie powder
2 tsp Spice powder
Pepper
2 tbsp Oil
Salt to taste

 

METHOD

Beef Stir Fry

 

INGREDIENT

Thinly sliced beef strips 200g
E.V. Olive Oil 3 tbsp
Pinch of salt
Lemon pepper 2tsp
White wine vinegar 1tbsp
Worcestershire sauce 1tsp
Oyster sauce 2tbsp
Keg Terriyaki sauce 1tsp
Red chilly flakes 1tsp
pasta(any kind) 1 cup(boiled and drained)
Carrot thin strips 100g
Green, Red, Yellow and Orange bell pepper(thin slices)(50 g of each)
Broccoli heads 100g
baby corn small can
One Knorr chicken cube

 

METHOD

Grilled Chicken

INGREDIENT

1 kg chicken legs
1 cup of tamarind pulp
1 tablespoon of black pepper
3 pods of crushed garlic
salt to taste
1 tablespoon of tomato ketchup (optional)
1 teaspoon of vinegar

METHOD

Malu Ambulthiyal (Sour fish curry)

INGREDIENT

1 lb firm fish like tuna, cut into 1" pieces
1 tbs Goraka paste
2 tsp salt
2-3 tsp black pepper
1 1/2 cups water (just to cover the layer of fish)

METHOD

Mongolian Beef

INGREDIENT

8 oz beef tenderloin (thinly sliced)
2 tablespoons cooking oil
2 stalks leeks (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)
1 stalk shredded green onions (white part only for garnishing)

Marinate:
1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)

Sauce:
2 teaspoons oyster sauce
2 tablespoons sweet soy sauce
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/8 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
Salt and sugar to taste

METHOD

Mustard Chicken

INGREDIENT
1 chicken, cut into pieces
1 and half teaspoon mustard (raai) powder
1 and half heaped tablespoons ginger/garlic paste
1 teaspoon red chilli powder
1/2 teaspoon cumin (jeera) powder
2 tablespoons soy sauce
2-3 onions sliced and fried till golden brown
1 and half cups of yogurt approx.
oil
salt to taste

METHOD

Pepper Chicken

INGREDIENT

1 kg. chicken (legs & thighs)
1 large onion
8 garlic cloves
1 inch piece ginger
3 teaspoons black pepper corns
1 teaspoon cumin
1/2 teaspoon sweet cumin
20 cashews
1 cup unflavoured yoghurt
1 teaspoon turmeric
1/2 teaspoon powered cloves
2 tablespoons tomato sauce
1/4 cup cooking oil
Salt to taste

 

METHOD

Pork Black Curry

INGREDIENT

1 Kg pork, cut into bite size pieces
20 Dried chillies
2 tsp freshly ground Black Pepper
Piece of a Rampe leaf (about 3 inches)
Stem of a Lemon Grass
Curry leaves
Garlic
Piece of Ginger
5 Cloves
5 Cardamoms
7 pieces of Goraka
10 Red Onions (Rathu Lunu)
2 tsp Roasted curry powder (Thunapha) -
little oil
Salt to taste

 

METHOD

Chicken Curry With Yogurt

INGREDIENT

1 pound of chicken with bones, cut into desired pieces
1 medium onion, thinly sliced
1 cup of plain yogurt
1 tomato, chopped
1 tsp cumin (jeera)
1 tsp roasted curry powder
1 tsp raw curry powder
2-3 green chillies, finely chopped
1 tbsp chili powder or to taste
1 tsp garlic paste
1 tsp ginger paste
salt to taste
1 tbsp ground black pepper
3 cardamom pods
6 cloves
1 spring curry leaves
half a cup water
5 tbsp oil

METHOD

Battered Prawns

INGREDIENT

10 large prawns, shelled and deveined
1/2 cup flour
1 tsp sugar
1 tsp salt
1/2 tsp Ajinamoto (MSG)
1 tsp turmeric (kaha kudu)
1 cup water
Oil for deep frying

 

METHOD

White Fish Curry with King Fish

 

INGREDIENT

1 lb King Fish (Thora)
1/2 onion, finely chopped.
1-2 cloves of garlic
2 green chilies, split down the middle.
Sprig of curry leaves.
1 c coconut milk

Ingredients for marinade:
1 tbsp curry powder
1/4 tbsp turmeric
1/2 tbsp of mustard powder
1/2 tbsp of ground pepper
Salt to taste
Some vinegar/ lime juice

 

METHOD

Crispy Chicken

 

INGREDIENT
1 whole chicken, cut up and marinated
About 2 liters of shortening (for cooking)
1 egg, well beaten
250 ml milk
200 grams of all-purpose flour
2 1/2 teaspoon of salt
3/4 teaspoon pepper
3/4 teaspoon of mono sodium glutamate (MSG) (optional)
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
For Marinating
2 tablespoons of potassium chloride *
2 tablespoons kosher salt
4 tablespoons mono sodium glutamate (MSG) (optional)
1/8 tablespoon garlic powder
1/3 cup of chicken base (stock)
5 cups water

METHOD

Spicy Chicken Curry with Potatoes

 

INGREDIENT

1kg Chicken
4 tsp unroasted chillie powder
3 tsp roasted curry powder
1/2 tsp turmeric powder
1 tsp pepper
1/2 tsp of mustard cream/ground seeds
1 small garlic, chopped to make a paste
1 inch piece ginger root, chopped
1 medium sized onion, chopped
1 medium sized tomato, squashed
3 small sized potatoes / 2 medium sized potatoes
1 1/2 tbsp of vegetable oil (any oil used for cooking except olive oil)
lime size ball of tamarind
1 chicken soup cube crushed ( i use Knorr)
100 ml of water
1/2 pieces of lemongrass
1 tbsp of coconut vinegar
salt to taste

 

METHOD

Chicken Wings

INGREDIENT

8 Chicken wings
4-5 cloves garlic (minced)
5 tbsp soy sauce
3-4 tbsp crushed chillie
Salt and pepper to taste
Pinch of turmeric (optional)

 

METHOD

Salt and Pepper Squid (Calamari)

INGREDIENT

1 lb Squid (calamari, Dello) rings, cleaned and ready to cook
Oil for deep fry
salt, pepper
1 tbsp crushed dry chillie
1/4 cup plain flour
1/4 self raising flour
1/4 rice flour

 

METHOD

Beer Batter Fish

INGREDIENT

4 Fish fillets
corn starch

For the Batter,
4 tbsp self raising flour
4 tbsp rice flour
4 tbsp plain flour
pinch of curry powder
Can of beer
pinch of salt

 

METHOD

Mix all batter ingredients together to make smooth batter. Set aside.
Dry fish fillets with paper towel then toss on cornstarch.
Dip into batter and deep fry in hot oil till crispy and golden brown.
Serve with chips or salads.

Egg Masala for Briyani

 

INGREDIENT

5 eggs, beaten
2 onion, chopped
2 green chillie, chopped
2 red chillie, chopped
curry leaves
1 tsp soy sauce
1 tsp chillie paste
1 tsp tomato puree
salt to taste
3 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric

 

METHOD

Rulan Pittu

INGREDIENT
250 g (1.5 Cups) Rulan (Semolina)
1 Cup Scraped Coconut
1 to 1.5 Cup Water
1 Onion Chopped
Salt and Rampe to taste
1 Tbs Coconut/Vegetable oil

METHODHeat a pan under medium heat. Put rulan into the pan and stir for about 2 minutes. Next add Coconut into it and stir well. Then add some salt and water, cook for another minute or so stiring constantly.
Next heat another pan and add the oil. Fry onion and rampe till golden brown. Finally put the rulan mixture and stir well. Serve with Lunumiris or some curry.
 

Atta Pittu

 

INGREDIENT
1 cup steamed or roasted Atta flour
1 cup steamed all purpose flour
3/4 cup grated coconut
salt to taste
Enough hot water to prepare dough (roughly about 1/2 to 3/4 cup)

METHOD

Pittu

INGREDIENT
2 cups rice flour (red or white)
2 cups flour
2 cups shredded coconut (or 1 1/2 cups desiccated coconut soaked in 3/4 cup of water)
Salt to taste

METHOD
Steam the wheat flour (I now do this in the microwave. Just put the flour in a microwave safe bowl and heat for a minute. Check to see if the flour has clumped together, if not put in for another minute, continue till it has clumped (Take care not to burn it).
Next mix all ingredients in a large bowl and roll with the thumb to make small granules. Add water little by little.
Or
Put the ingredients into a food processor and pulse adding water little by little to achieve the same consistency.
Take care not to make it too wet. If so add a little bit of rice flour.
Fill the pipe of the Pittu maker and steam till the steam comes out of the lid for 3-5 minutes. Un-mold and serve hot with Lunu miris and salted and heated coconut milk.

Beetroot Rice

INGREDIENT
300gm basmati rice, soaked for 1/2 hour and drained
200gm beetroot, cut in to small cubes
200gm chicken meat, cut into small pieces
500ml or more water or coconut milk
1 cube chicken stock (optional)
Salt to taste
1 big onion, finely sliced
2 green chilies, cut lengthwise
1 inch piece cinnamon
3 cardamoms
3 cloves
1 star anise
2-3 tablespoon oil
1 teaspoon ginger paste
1 teaspoon garlic paste

METHOD

Kabsa (Arabic Rice)

 

 

Known also as Kabbsa or Kabseh, is a staple rice dish from the Middle East. This recipe serves for 4 persons

 

INGREDIENT

2 cups of aromatic long grain Indian basmati rice
150g packet of knor chicken stock powder
1 medium size Bombay onions finely chopped
1 medium size tomato finely chopped
1 table spoon of vegetable gee
1/2 tea spoon of finely chopped garlic
1/2 tea spoon of finely chopped fresh ginger
2 pieces of 1-inch long panda leaves (rampe) (optional)
5 whole cardamoms
5 Cloves
50g raisins
Salt to taste

 

METHOD

Issan Bath (Shrimp Fried Rice)

 

INGREDIENT

• 4 cups long grain rice, cooked
• 1 onion, chopped
• 3 tbsp oil
• 3 eggs, beaten
• 1 lb raw shrimp, peeled
• 1/2 cup sliced mushrooms
• 1/2 cup carrots, cubed
• 3 green onions, chopped
• 1 tsp chillie powder
• 3 tbsp soy sauce
• 1/2 tsp sugar
• Salt to taste

METHOD

Ghee rice

 

INGREDIENT

• 1 kg basmathi rice
• 4 table spoons of gee
• 2 leave of rumpe
• few curry leans
• 8-10 pepper cons
• 2 big bomby onions, sliced
• 2 pnt of chicken or vegitable stock
• pinch of saffran
• salt to taste
• 1 brinjaul cut in the strips

METHOD

Dun-thel-bath(Ghee Rice with Green Peas)

 

INGREDIENT

• 5 cups of long grain rice(Basmathi, Jasmine or Samba)
• 5 cardamons
• 5 cloves
• 1 tsp cummin seed
• 4 tbsp ghee
• 2 cups green peas
• 1 cup raisins
• salt to taste

METHOD

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

Carrot and Egg rice

 

 INGREDIENT

• 2 measures samba rice
• 1 large carrot chopped finely
• 1 large onion chopped
• 2 eggs
• 2 tbs margarine
• rampe
• salt

METHOD

Wash and drain the rice. Heat margarine in a pan and fry the onions until just done. Add the rice and stir well until all grains are coated with oil. Add salt, and rampe leaves. Add enough water and cook. When rice is done take off fire and set aside.

Heat a little margarine in a pan and fry the carrots until cooked. Beat the eggs with salt and pepper and add to the carrots. Stir well to break up the eggs. Add the cooked rice and mix well. Take off fire and serve hot.