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

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

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

Bitter Gourd (Karawila) Sambal

 

INGREDIENT

1lb Bitter gourd(karavila)
Sliced Onions
1 Tomato(cut into small squres)
1tspn Maldive Fish(umbalakada)
Shredded coconut
Lime juice
Salt to taste
2 green chillie peppers(chopped)

 

METHOD

Bandakka Sambal (Okra/Ladies Fingers)

 

INGREDIENT

200g bandakka (ladies fingers/okra)
salt to taste
2-3 tsp lime juice
2 green chillies chopped
1 big onion chopped
1/2 tsp pepper powder

 

METHOD

Cauliflower Stir Fry

INGREDIENT

1 head cauliflower, in florets, halved
Crushed red chillies
Turmeric powder
1 tbsn Maildive fish
Salt to taste
Soy sauce
Unroasted curry powder
Vinegar or Tamarind juice
Chopped garlic and ginger
Chopped green chillies
1 large Onion sliced

METHOD

Chickpea Stir Fry - Kadala Thel Daala

 

INGREDIENT

3 cups cooked chickpeas(Gabanzo beans)
1 large onion sliced
1 sprig curry leaves
Salt to taste
2 tspn crushed red chillies
2 or 3 dried red chillies for tempering
2 tspn mustard seeds
Cooking oil

 

METHOD

Cabbage Stir Fry

INGREDIENT

1 Cabbage
2 or 3 carrots
chopped ginger
crushed dried red chillies
Cooking oil
Salt to taste
Vinegar
3 green chillies

 

METHOD

Garlic Curry - Sudu Lunu Curry

INGREDIENT

4 or 5 Garlic pods (peeled)
1 medium size Onion sliced
1 green chillie
Curry leaves and Rampe (Pandan leaves)
1 tspn red chillie powder
2 tspn unroasted curry powder
1/2 tspn fenugreek (uluhal)
Salt to taste
1/2 tspn turmeric powder
Cooking oil
1/2 tspn mustard powder
1 1/2 cups thick coconut milk

 

METHOD

Raabu Beduma - Radish Tempered

 

INGREDIENT

1 lb radish(roots)
1/4 lb Onions
1/2 oz. green chillies
1/4 tspn turmeric powder
1-2 tspn lime juice
4 dessert spn oil
1 sprig curry leaves
2 tspn chillie powder
2 tspn maldive fish
1 tspn crushed dried chillies
2 tspn maldive fish(optional)
salt to taste

METHOD
Peel radish, grate, cover with water and add 1 dessert spoon salt. Allow to soak for 1/2 hour. Slice onions and green chillies. Heat oil and add onions, curry leaves, green chillies and fry until onions are golden brown. Then add radish well squeezed and mixed with lime juice, chillie powder, turmeric powder, salt , Maldive fish if added and crushed red chillies and stir well. Fry 2-3 minutes on high heat and then reduce the heat and cook until tender. Add a little tamarind juice for extra sour taste if desired

Achcharu - Sinhala Pickle

 

INGREDIENT

1 Lb Shallots (rathu lunu)
10-15 Green chilies
1 small green papaya
1 cup Vinegar
2-3 Tsp mustard powder
salt as desired
Some oil
Piece of banana leaf
Clay chatty or glass vessel

 

METHOD

Pototoes with Spinach(Ala saha Nivithi Badum)

 

Servers 5-6
INGREDIENT
5-6 medium potatotes
1 lb spinach chopped
1 onion chopped
3-4 green chillies chopped
1 tsp cumin seed(suduru)
4 tbsp vegetable oil
1-1 1/2 tbsp crushed red chillie peppers
4 cloves of garlic(sudu-loonu )
1 inch piece of ginger(Inguru)
salt to taste

METHOD

Roasted Garlic Mash Potatoes

This is an American main course serves with a meat most of the time.

Serves 4

 

INGREDIENT

500 g Potatoes
1 cup Milk
5 g Liquid cheese (or melted cheese)
5 cloves of Garlic
5 g Butter
Chopped fresh 20- bay leaves ("Karapincha")
Powdered black Papper
Salt to taste
1/2 tsp lemon juice

 

METHOD

Pumpkin Leaf Curry

INGREDIENT

6-7 Pumpkin leaves (very smooth)
4 eggs
1 big onion
1-2 raw chilies
1 small carrot (optional)
2-3 tsp plain flour
Salt
Pepper

 

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