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
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
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
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
A must in most auspicious occasions.
How make the milk rice (kiri bath):
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
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.
