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