Sri Lankan Food

[jop]

Sri Lankan Food

Cucumber salad

Ingredients
Grinding mixture:
1tsp mustard
1 long green chili
1 clove garlic

Saute mixture:
1tbp olive oil
1tsp mustart
1tsp cummin/jeera
1tsp chili pieces

1 cucumber cut into small pieces
1 cup yoghurt

Mix the blended ingredients with cucumber & yoghurt. Fry the saute igredients and pour in the yoghurt mixture and fry it on low flame for 5 seconds. Mix well & refrigerate until ready to eat.

 

[jop]

PINEAPPLE CURRY

PINEAPPLE CURRY INGREDIENTS:
(Traditional Pineapple Curry of Sri Lanka)

* 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
* 1 small onion sliced
* 1-2 hot green peppers sliced
* 1 tsp. Maldive fish pieces
* 1-2 tsp. raw curry powder
* 1/4 turmeric
* 1/2 tsp. ground black mustard
* 1-2 inch piece cinnamon few curry leaves and rampe
* 2 large cloves of garlic and 1/2 ginger root crushed
* 1/4 cup coconut milk (or fresh milk)
* 2-3 tbs. vegetable oil
* 1-2 tbs. sugar (adjust according to taste and the pineapple used)
* Salt to taste

METHOD:
- Heat oil in saucepan.
- Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced
onions and green peppers.
- Keep mixing the ingredients until the onions are soft.
- Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
- Mix all the ingredients well and add pineapple pieces.
- Keep mixing the pineapple pieces until well coated with the spices.
- Reduce heat and allow to simmer for few minutes.
- If using canned pineapple add 1/2 of the drained juice.
- Allow to simmer for few more minutes longer.
- Add the sugar, mix well and adjust salt.
- Taste and if necessary add a little lime juice (depends on the
pineapple used).
- Add 1/4 cup coconut milk (or fresh milk).
- Let simmer for a little while and take off heat.

 

[jop]

New Chicken Curry Recipe

SRI LANKAN STYLE - CHICKEN CURRY INGREDIENTS:

* 3 lb Chicken or Chicken pieces
* 3-4 tbs. lemon juice
* 6 cloves Garlic & 1 inch Ginger root - crushed together
* 2 tsps Salt
* 1 tbs. Powdered black pepper
* 1 tbs. Roasted Curry powder (see recipe forhome made roasted curry
powder)
* 1/2 tbs. dry red Chili powder
* 4 Cardamoms
* 2 Cloves
* 8 Curry leaves
* 4 pieces Rampe
* 1 inch piece Cinnamon
* 1 medium Onion (sliced)
* 3 tbs Vegetable oil
* 2 tbs Tomato paste or sauce
* 1 cup thick Coconut milk or fresh milk

METHOD:
- Wash chicken pieces and drain water thoroughly.
- Add lemon juice, crushed garlic, ginger, salt, black pepper, curry
powder and red chili.
- Coat the chicken pieces well with the spices and set aside for about
1/2 hour.
- Heat the oil in a saucepan.
- Fry curry leaves and rampe.
- Add onions and fry until soft.
- Add the chicken pieces and stir for sometime.
- Add cinnamon, lemon grass, cardamom, cloves and stir until well
mixed.
- Add tomato paste (or sauce) and stir until all pieces are well
coated (If the curry is too dry and tend to stick to the saucepan,
add 1-2 cups water & stir).
- Close with a lid and allow the chicken to cook on slow heat.
- Add the thick coconut milk (or fresh milk) and bring to a boil
without covering.
- Taste and adjust salt.

 

[jop]

Malu Paan

MALU PAAN INGREDIENTS:
(Sri Lankan Style Fish Stuffed Bun)

* 1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style: in North America)
* 2 x 170g flaked light Tuna
* 1 small Onion chopped
* 1 green Chili chopped
* 1 sprig curry leaves (optional)
* 1 piece Rampe (optional)
* 1 piece Cinnamon
* 1/2 inch Ginger root (crushed)
* 4 cloves Garlic (crushed)
* 2 tbs Vegerable oil
* Salt, Pepper and Cardamom powder (optional) to taste.
* 4 medium Potatoes boiled, skined and cut into pieces.

METHOD:
- Prepare the bread mix (follow instructions on packet) and leave the
dough to rise in a warm place.
- Drain the two cans of tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chili, curry
leaves, rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add dranined tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Punch down the dough. Devide into rolls (30-35).
- Spread each roll on a floured board and add a little tuna mix to the
center.
- Fold the dough and shape into a roll.
- Place on a cookie sheet.
- Cover with wet tea towel and allow to rise for about 15 minutes.
- Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or
until done.
- Serve with CHILI SAUCE!

By substituting minced meat for tuna, you can make Mas Paan (meat stuffed buns).

 

[jop]

Moaju recipe

MOAJU INGREDIENTS

* 4 ozs Maldive fish
* 1 lb Egg plant
* 1/2 lb Capsicums
* 1 oz Ginger
* 1/4 cup Mustard
* 1/2 Bottle Coconut oil
* 1/4 Bot. vinegar
* 1 oz Dry chilies
* 2 ozs Pepper
* 1 tsp Cummin
* 1 tsp Coriander
* 2-3 Pieces Cinnamon
* 1 1/4 lb Sugar

METHOD:
- Grind the mustard with a little vinegar and salt.
- Grind chilies, Cummin, pepper and coriander in salt and vinegar +
mustard.
- Wash the egg plant, cut lengthwise and then across.
- Deep fry and drain on paper.
- Wash the capcicums and cut lengthwise and fry in oil until golden
brown and drain on paper.
- Fry the coarsly cut cloves of garlic with pieces of maldive fish
and pieces of ginger in oil and keep separate.
- Mix the fried ingredients with the mustard mixture.
- Slice an onion finely and fry it in hot oil.
- When it is brown add all the fried stuff and the sugar and stirr
on a low fire until the mixture thickens.
- When dry take off the fire, cool and bottle. This makes one bottle.

 

[jop]

Malu Abulthiyal

MALU ABULTHIYAL INGREDIENTS

* 2 lbs Fish (Halibet, Salmon or Tuna)
* 10-15 pieces Goraka
* 1 1/2 tbs Salt
* 1 1/2 tbs ground black Pepper
* 1/4 tsp Turmeric powder
* 1 sprig Curry Leaves
* 1-2 pieces Rampe
* 2 pieces Cinnamon
* 2 cloves Garlic (crushed)
* 1/2 tsp roasted Curry powder
* 1 cup water

METHOD:
- Wash and cut the fish into 15-20 pieces.
- Place the goraka pieces in a saucsepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
- Add salt, pepper, chili powder, tumeric, curry powder to the fish
pieces and mix well (until all the pieces are well coated).
- Drain the goraka pieces and crush into a coarse paste.
- Mix the paste with the drained water and add to the fish, mix well.
- Arrange the fish in a shallow pan and pour the liquid over the pices.
- Wash the mixing bowl with 1 cup water and pour over the fish.
- Swirl the pan to coat the pieces with the liquid.
- Add the curry leaves, rampe, cinnamon & crushed garlic.
- Cook over slow heat until the fish is done.
- For a completely dry dish, transfer the fish and thick gravy into an
oven proof container and leave it in a warm oven until completly dry.

 

[jop]

Egg Curry

EGG CURRY INGREDIENTS

* 6 Eggs hard boiled
* Oil for deep frying
* 1 small onion sliced
* 1-3 small hot green Chilies sliced
* 1/2 cup canned tomatoe or one medium fresh tomatoe chopped
* 1 tsp raw curry powder (see recipe for raw curry powder)
* 1/4 tsp turmeric
* 1 clove garlic
* 1/2 tsp ground black mustard
* 1-2 inch piece cinnamon
* 1 tsp red chili powder (optional)
* Few curry leaves and rampe
* Salt to taste
* 1/2 cup Coconut milk or fresh milk

METHOD :
- Remove shells from hard boiled eggs and deep fry until the
eggs turn light brown.
- Drain the oil from the eggs.
- In a saucepan take all the other ingredients and add enough
water to cover the contents halfway.
- Heat the ingredients for a few minutes and then add the deep
fried eggs.
- Simmer for few minutes longer.
- Add coconut milk and simmer for few minutes.
- Taste and adjust salt.

 

[jop]

Godhamba Roti

GODHAMBA INGREDIENTS:

* 2 cups all purpose Flour
* 1 tsp table salt
* 1-2 cups warm water
* Vegetable oil

METHOD:
- Mix the salt & flour well in a mixing bowl.
- Add 3-4 tbs vegetable oil. Mix well.
- Add warm water gradually while mixing the flour to form a dough
that does not stick to the sides of the bowl.
- Knead the dough for a few minutes until soft.
- Make into four separate balls.
- Slightly flatten the balls and generously coat with vegetable oil,
leave it in the mixing bowl.
- Cover the bowl and let it stand for 4-5 hours.
- Grease a frying pan with a little oil and heat.
- Meanwhile, take each ball of flour and flatten it to a thin circle
or square.
- Put it on to the hot frying pan and cook, turning on both sides.
- Serve with hot curry.

 

[jop]

Koththa Roti

KOTHTHA ROTI INGREDIENTS:
* 4 Godhamba Roti (see recipe) cut into stripes of approx. 2" x 1/2" (inches)
* 2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for
beef curry but make it dry without too much gravy. If using
chicken, use chicken breast cubes without bones.
* 2 eggs lightly beaten
* 1 onion sliced
* 1-2 green peppers sliced
* 1 cup cubed tomatoes
* 4-5 curry leaves
* 1 inch piece Rampe (optional)
* 3-4 tbs. Vegetable oil
* Salt & pepper to taste

METHOD:
- Heat the oil in a frying pan.
- Add curry leaves, Rampe, onion and fry until the onion is lightly
brown.
- Add green peppers & tomatoes and stir for few minutes.
- Add egg and stir well to coat all the onion & tomatoes.
- Add the curried meat. Stir well.
- Cook for few minutes.
- Add the stripes of Godhamba Roti, stir and allow to cook for few
minutes longer on reduced heat.
- Adjust salt & pepper to taste.
- Serve hot or cold with chili Sauce.

You can mix & match other vegetables as preferred

 

[jop]

Chili Sauce Sri Lankan Style

CHILI SAUCE INGREDIENTS

* 14 oz can Tomato sauce
* 1 inch piece Ginger (crushed)
* 4 cloves Garlic (crushed)
* 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
* 1 cup Sugar
* 1/8 cup Vinegar
* Salt to taste

METHOD: Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.

 

[jop]

Sri Lankan Style Cashew Curry

CASHEW CURRY INGREDIENTS

* 250 g (8 oz) raw Cashews
* 3 Cups thin Coconut milk (or water)
* 1 medium Onion, sliced
* 2 fresh green Chilies, sliced
* 2 cloves Garlic, crushed
* 5 cm Cinnamon stick
* 4 pieces Rampe
* 8 Curry leaves
* 3 tbs Vegetable oil
* 1/4 tsp ground turmeric
* 1 tbs Raw Curry powder (see recipe for raw curry powder )
* 2 pieces Goraka (optional)
* 1 Cup thick Coconut milk or fresh milk

METHOD:
* Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
* Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
* Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
* Add the cashews and keep stirring until well coated with oil and onions.
* Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
* Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
* Turn off heat. Adjust salt to taste.

 

[jop]

Triple S Rolls

Seeni Sambol Sausage Rolls


Ingredients:

Prepared Seeni Sambol (there is a nice recipe on this website)
Pastry Sheets, frozen squares (comes in packages of 5)
any Sausages, I use chicken or garlic sausages
2 eggs, separated

thaw and prepare the pastry sheets, spread some egg white on the edges. cut the sausages in halves and put their "backs" on the pastry sheet. Put some (preferably) wet seeni sambol on the cut side of the sausage, roll the pastry sheet once and glue the edge with eggwhite. Cut off overlapping pastry, it can make another roll.
Cut the long roll in 3 in pieces, use a sharp knife that it looks neat. If you use fresh sausages don't cut it in halves, it just gives a mess.
Spread the egg yolk on the top of the rolls and bake them on 180 Celsius until golden brown.

This is a very nice (but not traditional) party or afternoon tea snack. Try it with a tuna, egg or salmon filling! When you have the Seeni Sambol ready made, it is very easy to prepare.

 

[jop]

hot shrimp pickle

20 large shrimp
2 large onion finely chopped.
5 cloves garlic
1 inch ginger finely chopped.
2 green chiilies.
3 tssp turmeric powder
1 tbsp chillie powder
3 tssp salt
1/2 tssp mustard seeds
3 tbsp olive oil
2tssp pepper
3tbsp vinegar


heat oil in pan , add shrimp,chillie powder,turmeric powder,pepper and salt
cover and cook for 15-20 minutes then add onion,green chillie,curry leaves,garlic and ginger paste and mix well until onion is browned. then reduce heat and add vinegar stir fry for 5-10 minutes. then serve it with noodles or rotty.

 

[jop]

Sri Lanka Hoppers (Appa/appam)

1 cup long grain rice or Sri Lankan white rice
(if available)
1 1/2 cups wheat flour
2 tbsp sugar
2 cups milk (dairy or coconut milk)
salt to taste
a non stick hopper pan or a small wok with a rounded bottom
1/2 tsp of sodium bi carbonate (appa soda)

Soak the rice for about 6 hours or overnight and grind in a blender with about 1 1/2 cups of water until ground to a paste.( Very slight coarseness in texture is fine) Now mix the sugar and wheat flour with the ground rice flour until you have a lump free mixture. Add more water until you have a very thick batter.(be careful not to add too much water) Leave to ferment for 8 hours in warm place. (The batter does not rise but you will notice tiny bubbles when fermented) Do not leave more than 12 hours. Now add the sodium bicarbonate and salt to the batter and the milk in small quantities until you have batter the consistency of a pan cake batter. Add more milk if necessary and mix well but not too vigorously. Grease the hopper pan lightly and heat the pan on a medium flame. Do not allow the pan to get overheated but you should feel the heat when you hold your palm above the pan. Pour in a ladle of batter and swirl in one quick turn until the pan is coated and the balance batter runs into the middle. Cover the pan. Leave for 5 - 7 minutes or until you have a golden edge. (Do not open the lid until the hopper is ready or the edges tend to collapse ) Carefully loosen the edge and the hopper will easily slide out. For an egg hopper, break in an egg in to the hopper as soon as you have swirled the batter. Leave for five minutes longer on a lower heat until egg is done and remove as earlier. Serve with seeni sambol or curry or even eat it plain with butter. This is the best hopper recipe I have ever tried because the hoppers turn out crisp and perfect. You will enjoy it. Bon apetite.

 

[jop]

Radish sambol

Ingredients: Radish (grated),salt , pepper, onion,lime juice, 3-4 spoons coconut milk

method:
soak the grated radish in salted water for about 10 minutes. then squeeze the water from it.
add salt ( to the taste because you already soaked it in the salt water), pepper, onion, and coconut milk and mix well. add a little lime juice too. mix well and it's ready to eat. raw radish sambol!!!

 

[harshafx]

Appata hudu coockery class ekakuth daalada?

Elama thamai

 

[jop]

Sri Lankan Crab in Red Sauce

Ingredients:
4 crabs shelled, cleaned and well washed, cut in half with claws attached
2 tbsp Oil
4 cloves garlic crushed
6 spring onions shredded
1 inch ginger finely chopped
3 small red chillies finely cut
1 tbsp Oyster sauce
2 tbsp light Soya sauce
1 tbsp coriander leaves chopped
1 tbsp sugar
salt
3 tbsp tomato puree
½ cup chicken stock or water
2 tesp corn flour

Method:
In a large pan heat oil, fry ginger garlic, add the crabs and cook for 10 minutes, turning it to cook evenly. Next add the sauces, stock, tomato puree and rest of the ingredients and cook for further 5 minutes. Dissolve the corn flour in a table spoon of cold water and add to the sauce to thicken it. Finally add the spring onions and coriander leaves.

 

[niroshan84515]

elazzzz..... r u a chef

 

[jop]

Savoury Rice Noodles

Ingredients:
1.savoury rice packet one
2.chinese noodles packet one
3.75G white onion
4.small bag of dwarf carrots
5.one chubby stem of leaks
1.one fresh 50G tamato
6.Fwe pods of Green chillies
7.3-4 ounces of vegetable oil
8.powderd pepper
9.chicken seasoning powder
10.salt 1/2 TS
lemon juice
vanilla essence.

Method:
boil savory rice packet until rice is dry
but moist.use the common sense and boil
noodles just the amount equel to the
rice volume. put drain any excess of
water put them on a choppin board and chop the
noodles with a chopping knife repeatedly
until noodles are seen in short sticks.
mix and churn rice and noodles until the
mixture is one uniform bowl of food.
put it away after salt,adequate pepper,
and chicke seasonings are added.Please use
your tongue taste buds as the barometer of taste.
now go ahead and chop onion
[1/2 0f the onion],3-4 green chillies,leaks,
[split cut and washed],few carrots and tomato.put these
choped items in a blender and smash them
into a mixture of smaller pieces, short of
making a paste.
put oil in the pan and saute the veg mixture
until it sizzles. add rice/noodles mixture
into it and continue to mix them over
until you see a uniform mixture. add
now 1/2 a tea spoon of vanilla to give an aroma.
this rice/noodles dish is available at authentic
restaurantes in popular colors like greeen,
yellow and orange by adding respective food
coloring.

 

[jop]

Pan Fried Prawns Sri Lankan Style

Ingredients: (For the marinade)
75g onion
2 sour limes
2 tbsp ginger garlic paste
2 green chillies ground to a paste
1 orange
2 tesp cumin coriander powder
2 tesp mixed curry powder
½ tesp turmeric powder
a pinch of sugar
salt
pepper

Method:
Extract orange juice sour lime juice and onion juice.

Shell clean devein and wash the prawns. Drain and pat dry. mix all the ingredients for the marinade except butter well and apply to the prawns. Keep them aside for marinating for four hours.

Melt butter in a non-stick pan and fry the prawns on a low heat till cooked and light brown in color. Serve hot. Serves four.