Savoury Rice

 

INGREDIENT
2 cups Basmati Rice
1 cube vegetable stock
200 gms spring onion
3" inch piece of lemon grass
some olive oil

 

METHOD

Vegetarian Fried Rice

 

INGREDIENT
4 cups of cooked rice
1-2 tbsp ground chilli paste
1 Onion, chopped
4 tbsp garlic paste
1 cup frozen vegetable
1 Potato boiled and cut in to cubes (optional)
4 tbsp Soya sauce
Salt and pepper to taste

METHOD

Brinjal Rice

INGRDIENTSRice 1/2cup
Brinjal 200 gms
Red chillies 4
Cashewnut 2
Salt 2tsp
Coriander seeds 1tsp
Blackgram dhall 1/2 tsp
Bengalgram dhall 1/2 tsp
Asafoetida 1/4 tsp
Mustard 1/2 tsp

 

METHOD

Batter Fried Hot Deviled Prawns

INGREDIENT

250g Prawns (Medium)
2 large Capsicum
3 big Onion (2 cut medium 1 cut small)
4 spring Onions (cut 1 inch lengthwise)
2 Tomatos (cut lengthwise)
2 tea sp Ginger
2 tea sp Garlic
3 tea sp Hot Chilli Past
1 tbsp chilli powder
2 tbsp sugar
salt & pepper to taste
3 tbsp oil or Butter
Oil for frying

For Batter:

3 tbsp all purpose flour
3 tbsp corn flour
1/2 cups milk
1 eggs
salt

 

METHOD

Chillie Fried Fish

 

INGREDIENT

2 fish fillets
1 Onion chopped
1 oz of tamarind pulp
1 tbsp curry powder
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp chillie powder
1 tbsp sugar
salt & pepper to taste

 

METHOD

Scallops with Garlic and Parsley

 

INGREDIENT
12 fresh scallops, shelled and corals removed
3 tbsp olive oil
1 garlic clove, crushed
1 tsp finely chopped fresh parsley
squeeze lemon juice

METHOD

Devilled Prawns

 

INGREDIENT

1 lb Prawns, shelled and devained
1-2 onions, sliced
2 tomatoes, cut into wedges
2-3 banana peppers, cut into diagonal pieces
3 cloves garlic, minced
1/2 inch piece of ginger, minced
1 tbsp soy sauce
1 tbsp tomato sauce/ketchup
1-2 tsp chillie powder
1 tbsp vegetable oil
Salt to taste

 

METHOD

Asian Spicy Tuna Salad

 

INGREDIENT

1 (6 ounce) can solid White Tuna Packed in water, drained
1 Teaspoon grated fresh ginger root
1/2 Teaspoon diced green Chile pepper
3 Tablespoon diced green Chile pepper
1/4 teaspoons finely chopped onion
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice

 

METHOD

Crab Curry

 

INGREDIENT

2 whole large cooked brown crabs
3 cloves
1 cinnamon stick or 1/2 tsp cinnamon powder
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
2 tbsp vegetable oil
3 garlic cloves, chopped
2 medium onions, chopped
2 red chillies, chopped
400ml can coconut milk
Juice of 1 lime, plus lime wedges to serve (optional)
1/2 tsp mustard powder
3-4 curry leaves or a bay leaf

 

METHOD

Moroccan Couscous

 

INGREDIENT

1 cup orange or other juice
1 cup instant couscous
1/4 cup pitted dates, finely chopped
1/4 cup raisins
1/4 cup slivered almonds
1 tsp cinnamon
1 tsp butter

 

METHOD

Masala Beans Curry

 

INGREDIENT

450 grams frozen or fresh beans (if using fresh beans, finely slice)
3 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
2 dry chillies (optional)
3 or 4 curry leaves roughly broken
1 1/2 teaspoons chilli powder
2 sprigs curry leaves
1/2 onion sliced
1 1/2 teaspoons salt
1/4 cup water
1/2 cup milk

METHOD

Eggplant curry with cashew nuts

 

INGREDIENT

1 eggplant
4 cloves garlic peeled and sliced
21/2 teaspoons salt
1 green chilli
1/4 teaspoon turmeric powder
1 sprig curry leaves
2 cups oil
1/2 teaspoon mustard seeds
30g cashew nuts
1/4 teaspoon fenugreek seeds
1 large onion sliced fine
1/4 teaspoon chilli powder
1/3 cup milk

METHOD

String hopper biriyani

 

INGREDIENT

25 string hoppers
¼ cup coconut milk
1 medium-sized carrot, cut into thin strips
½ leek, cut fine
½ medium-sized onion, cut fine
2 tbsp ghee or margarine
6 garlic cloves (peeled)
1cm piece of fresh ginger
4 cardamom pods (bruised)
1cm piece of cinnamon
3 cloves
5cm piece of rampe (pandan leaves)
1 sprig of curry leaf
salt to taste
6 king prawns (cleaned)
omelette made with 2 eggs, cut into strips

Garnishing

30g cashew nuts
20g sultanas
1 tbsp ghee

Heat the ghee and fry the cashews and sultanas.

METHOD

Prawn Curry

 

INGREDIENT

500 grams medium sized prawns
3 tablespoons oil

1 tablespoon chilli powder
¾ teaspoon salt

METHOD 

Aasmi

\

INGREDIENT

[8-10 Portions]
 

225g Rice floor

1 Cup Thick coconut milk1 Cup Light coconut milk1/2 Tablespoon
SaltOil for fryingA handful of “dhoul kurundu” leaves (cinnamon  leaves)For the Syrup225g Sugar1/4 Cup Water

Essence of rosePink coloring

METHOD 

Pumpkin Curry (Wattakka Curry)

 

INGREDIENT

500g Pumpkin

1 Teaspoon Salt

1/4 Teaspoon Saffron powder

1/2 Big red onion chopped

2 Green chillies sliced

2 Garlic bulbs chopped

1 Teaspoon Ground pepper

1 Cup Water

1 Spring curry leaves

2 Tablespoon Curry powder (slightly roasted)

1 Tablespoon Chillie powder (slightly roasted)

1 Teaspoon Ground mustard

1 Cup Thick coconut milk

2 DessertspoonScraped coconut (desiccated coconut) (Slightly roasted and ground)1 Dessertspoon Raw rice (slightly roasted and ground)

 

METHOD

Fish Curry with Chillies

INGREDIENT
500g Fish (Tuna, Boita, Kellawalla,   Atawalla)

1/4 Teaspoon Turmeric powder
1 Dessert Spoon Raw Chille powder
1 Dessert Spoon Roasted mixed chillie powder
1 Dessert Spoon Roasted mixed curry powder
1/4 Big Red onion sliced
2 Green chillies sliced
1 Teaspoon Vinegar(optional)
3 Pieces Goraka (finely chopped or smashed) (Can use Tamarind instead
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger (finely chopped)
2 Teaspoon Garlic (finely chopped)
1 1/2 Teaspoon Salt
2-3 Spring curry leaves
2 Teaspoon Oil (Coconut oil)
1/4 Lime
1 1/2 Cup
Water

METHOD

Indian Naan

 

INGREDIENT
 2/3 cup warm water (110 degrees F/45 degrees C)
 1 teaspoon active dry yeast
 1 teaspoon white sugar
 2 cups all-purpose flour
 1 teaspoon salt
 1/4 cup ghee
 2 tablespoons plain yogurt
 2 teaspoons kalonji (onion seed)

METHOD

Wellawahum (Coconut Stuffed Pancakes)

 

This is a very popular Sweet that is usually served with tea
in the evening.

Serves 6.

 

For the Filling:

 

INGREDIENT

1 1/2 cups grated coconut
1/2 cup trickle (or 1/2 cup Brown sugar dissolved in 1/8 cup of water)
1 tsp ground cardamon seeds
dash of ground black pepper
Salt to Taste

 

METHOD

Chocolate Roll

 

INGREDIENT

100 g unsalted butter
1 pack Marie biscuit
1 can condensed milk
2 tbsp cocoa powder

 

METHOD

Besan Burfi

INGREDIENT

1 c Besan flour (kadala piti)
1 c ghee
1 c milk powder
1 c sugar

 

METHOD

Wholemeal Carrot Cake

INGREDIENT

1 c brown sugar, very slightly warmed
3/4 c maize oil or vegetable oil
2 eggs
1 1/2 c grated carrot
1 1/4 c wholemeal flour
2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1/4 tsp salt
3/4 c chopped raisins
1/2 c chopped walnuts
Cream cheese frosting to decorate (recipe below)

METHOD

Gulab Jamun

 

Gulab Jamun is the most common, favorite, delicious and mouth watering Indian Sweet. In India it is made with mawa or solidified milk. It contains 25% fat content. However in the West we do not get Mawa. As a result different recipes are tried and experimented. I will give you a recipe that uses milk powder.

First we will make the texture of the mixture like Mawa before making the Gulab Jamun balls first. And then the syrup! In making Gulab Jamun there are certain fine tips that have to be followed carefully to obtain a delicious and tasty Gulab Jamun.

INGREDIENT

1 c Milk Powder
2 tsp Maida
Desi Ghee For frying and shortening
Baking soda, a pinch
2 tsp Cream of wheat
2-3 strains Saffron
250 g Sugar
50 ml Milk
Cardamom

 

METHOD

Brinjal and Dry Fish Pahi

 

INGREDIENT

Two large Brinjals
Enough oil for deep frying
10 small pieces of fried dryfish
Two large onions
Two large Tomatoes
2 cloves of garlic
1 tablespoon of good vinegar
salt to taste
1 tablespoon mustard powder
crushed chillies

 

METHOD

Tandoori Cauliflower

INGREDIENT

500g caluliflower
3 cups water
1 tbsp lemon juice
1 tsp turmeric
1/2 tsp cumin powder
1 cup yoghurt
1 1/2 tbsp oil
1 tbsp lemon juice
3 tsp ginger
3 tsp garlic
1 tsp chillie powder
1 tsp Garam masala or curry powder
salt

 

METHOD

Scalloped Cabbage with Cheese

INGREDIENT

1 small head of cabbage
2 cups grated cheese
1-1/2 cupmedium white sauce
3/4 cup bread crumbs

 

METHOD

Cabbage Mellum

INGREDIENT

one small cabbage
one large onion, cut finely
one tbsp. of mustard
one teasp. of maldive fish 

one branch of curry leaves

half a teasp. of turmeric
two cloves of garlic, crushed or finely chopped
half a cup of dessicated coconut
one hot green chillie, finely chopped
salt
teasp. sunflower oil

 

METHOD

Cabbage and spring onion stir-fry

INGREDIENT

1 small cabbage head
some spring onions
6 hot green chillies
some olive oil
1" piece of root ginger

METHOD

Pineapple Yogurt Dip

 

INGREDIENTS
1 cup hung yogurt
2 tbsp mayonnaise
1 cup fresh pineapple, finely diced
3 tbsp mint, chopped
1 green chilli, de-seeded and finely chopped
1 tsp ginger, finely grated on a cheese grater
A pinch saffron threads
1/2 tsp black pepper, freshly ground
1/2 tsp cumin seeds, powdered
sea salt to taste

 

METHOD
Mix all the ingredients in a bowl and refrigerate
for 30 minutes. Serve chilled.

 

Pico de Gallo

 

INGREDIENT

1 large tomato, cored, seeded, and coarsely chopped
1 white onion, coarsely chopped
2 limes, juiced
1/4 cup chopped cilantro
Salt and freshly ground black pepper

 

METHOD

Mix ingredients together and season, to taste, with salt and pepper.

Yield: about 1/2 cup

Hummus

 

This is a quick Middle Eastern recipe that can be thrown together in minutes. I try to keep a couple cans of chickpeas. Garnishing any kind of hummus with Sumac Powder adds a slightly tart complement perfect for the dish.

 

INGREDIENT
1 can (15-16 ounces) chickpeas or (Boiled chickpeas)
1/4 cup tahini (Tahini is sesame seed butter)
2 cloves garlic
1/4 cup fresh lemon juice
1-2 tablespoons olive oil
1/2 teaspoon ground cumin
salt, to taste
1 teaspoon sumac powder
 

METHOD

Guacamole Dip

 

INGREDIENT

Two Avocados (medium size)
Cilantro (Corundum leaves)
1 big onion
2 medium tomatoes
4 green chilies
1/2 tomatillo (Mexican green tomatoes)
Lime and salt

METHOD

Creamy Caramel Dip

 

INGREDIENT

1 pkg 8oz cream cheese (soft)
3/4 cup packed brown sugar
l cup sour cream
2 tsp vanilla extract
2 tsp lemon juice
l cup cold milk
l pkg 3.40z instant vanilla pudding mix.

 

METHOD

Siyabala Chutney (Tamarind Chutney)

 

INGREDIENT

1/2 lb. Seedless cleaned Tamarind
1/2 lb. Sugar
1/2 inch. piece of Ginger
3 cloves of Garlic
1/4 lb. of Raisins
2 tbsp of Chilli powder
2 cups of Vinegar
6 green Chillies
Salt to taste

 

METHOD

Tomato Chutney

INGREDIENT

2 lbs ripe tomatoes

1 lb sugar

chillies to taste
1 oz mustard seed
1/2 oz garlic
1/2 oz ginger
1/2 bottle vinegar
salt
2 oz sultanas

 

METHOD

Pineapple Chutney

 

INGREDIENT

1 ripe pineapple peeled and diced into 1"chunks
OR 1 20 oz can of pineapple chunks drained
1 tsp mustard seeds
1-2 tsp of chilli powder
1 tsp curry powder
1/2 onion chopped
1-2 green chills chopped
2" piece of cinnamon
cardamoms, crushed
2 cloves crushed
1/2 cup of coconut milk
2 tbsp cooking oil
salt, Curry leaves (optional)

 

METHOD

Mixed Fruit Chutney

 

INGREDIENT

1 lb. Mixed Fruits - Mango, Tomato, Amberella, dates
1 1/4 lb. Sugar
3/4 to 1 oz. Chillie powder
2 ozs. sultanas
1 ozs. mustard ) ground in 1/2
1 ozs. garlic ) bottle venigar
1 ozs. ginger )

 

METHOD

Lime Chutney

 

INGREDIENT

50 fresh limes
4 oz green ginger
4 oz garlic
8 oz dry chillies
1 pint vinegar
3 tbs sugar
salt to taste 

2 cardamons
2 cloves

 

METHOD

Dry Fish Chutney

INGREDIENT

1b Thora Karola
3 tbs suduru
4 tbs corriander 

1 tbs chilli powder
2 teaspoons sugar
1 cup vinegar
2oz tamarind
1 cup coconut oil
1/2 teaspoon maduru

 

METHOD

Wash and cut dry fish into very small pieces, and fry it. Roast and pound the curry stuffs. Mix with the sugar and vinegar. Add the tamarid and put it on fire. Boil the mixture until
very thick. Then remove from fire and add the dry fish. Boil for another 2mins.When it is cool, bottle it and keep.

 

Mango Chutney

INGREDIENT

1/2 kg Mangoes
1 cup white Vinegar
1/2 cup Water
1 teaspoon Red chilli powder
400-425 grams Sugar
4 teaspoons Salt
2 tsp long strips of Ginger
2 cloves Garlic (smashed)
3/4 teaspoon Cardamom powder
60 grams Raisins

 

METHOD

Scrambled Tofu

 

INGREDIENT

1 pound firm or extra firm tofu, well pressed and crumbled
2 tbsp olive oil
3/4 cup sliced fresh mushrooms
2 tomatoes
2 cloves garlic, minced
1 bunch spinach, rinsed
1/2 tsp soy sauce
1 Green chilli
1/2 tsp Turmeric powder
Salt and pepper

 

METHOD
1. Add olive oil to a pan.
2. After oil is heated add mushrooms, green chili, onion and tomato.
3. After few minutes, add scrambled Tofu, Turmeric powder, salt, paper and soy sauce.
4. Keep mixing for at least 10 minutes till Tofu is cooked and excess water in tofu evaporates.
5. Enjoy scrambled Tofu with a toast.

 

Egg Curry

INGREDIENT

3 or 4 Eggs
Sliced onion
1 green pepper sliced
1 clove garlic
Curry leaves and Rampe
1 tbsn Cooking oil
Red chillie powder
Unroasted curry powder
Turmeric powder
Vinegar or Tamarind
Sliced tomato Salt to taste
 
METHOD

Fried Rice

INGREDIENT

3 cups rice
2 carrots grated
chopped green onions
chopped ginger and garlic
2 tbsn green peas
2 tbsn yellow corn
1 egg
soy sauce and oyster sauce
Margarine
1 soup cube

 

METHOD

Koupepia (Greek Traditional Dish)

INGREDIENT

50 vine leaves
100-150 grams minced pork
3 quarters cup olive oil
1 small onion minced
Parsley minced
1 quarter tea spoon pepper
Mint (optional)
1 cup rice
1 tsp1 tomato sauce or 2 cups tomato
1 - 2 tblsp lemon juice
1 cup warm water
1 tsp salt

 

METHOD

Tahini (Greek Appetizer)

 

INGREDIENT

5 Tbsp Tahini (natural)
1/2 cup lemon juice
1 - 2 cloves of garlic
1/2 Tsp salt
1/2 Cup lukewarm water
3 Tbsp Olive Oil
1 Tbsp Parsley or cilantro, for garnishing (optional)
A pinch of freshly ground pepper, optional

 

METHOD

Tzatziki (Greek Appetizer)

 

INGREDIENT

16 oz (2 cups) thick yogurt
2 large or 5 small cucumbers
1 tablespoon minced garlic
1 tablespoon white vinegar
2 tablespoons olive oil
Salt and pepper to taste
1-2 tablespoons of finely chopped fresh dill and/or fresh mint (Optional)

 

Preparation:

Put yogurt in a cheesecloth-lined sieve over a bowl. Drain for several hours or overnight in the refrigerator.

METHOD

Adakah Roti

 

There are three stages to prepare this dish. It is like a short eat or could be served for dinner.

 

Preparation of PANCAKE- 1 lb flour
- 1 egg
- Milk to prepare batter (3 cups)
- salt to taste

 

Method: Put the flour into a bowl, add the beaten egg, salt and milk and stire the batter until you feel is enough to make pancake.

Preparation of Rotty
- 1/2 lb flour
- margerine
- salt to taste
- pinch of turmeric powder
- water to make dough

 

METHOD

Udon Kottu

 

INGREDIENT

1 packet of Udon (Udon is a very famous Japanese noodle)
2 carrots
1 small cabbage
2 leeks
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 tbsp oil or butter

METHOD

Tuna Pie

 

INGREDIENT
1 tin canned tuna in oil
1 big onion
4 cloves garlic
1chilli pepper (hot chilli)
juice of 1 lime
salt to taste
pepper powder 1/2 tsp
2 tomatoes
Ingredients for the dough:
1 1/2 cup all purpose flour
1/2 tsp salt 1 tsp baking powder
1 egg
2 tbl spoon margarine

 

METHOD

Pizza

 

INGREDIENT

2 pounds, 3 ounces (1 kilogram) strong bread flour
1 ounce (30 grams) sugar
1 ounce (30 grams) salt
1 ounce dried yeast
1 pint (565 millilitres) tepid water
2 tablespoons olive oil
Toppings, recipes follow

METHOD