Sri Lankan Food

[jop]

Kiri Aluwa - Sri Lankan Milk Toffee

Ingredients:
1 cn Milk, condensed
25 ml -water
350 g Sugar
2 Cardamom
1 ts Vanilla

Method:
Dissolve the condensed milk and water over a low heat. Add the sugar and continue to stir constantly until the mixture starts to crystallize and leave the sides of the pan. Crush the cardamoms. Pour the vanilla essence into the pan, add the cardamoms and mix well. Spread the mixture on a buttered dish, into small diamond or square shapes and separate when cool.

 

[jop]

Kiri Dodol - cashew nuts & jaggery sweets

Ingredients:
250 g Flour, rice
50 g Cashew nuts
225 g Jaggery
1/4 ts Cinnamon, ground
250 ml Coconut milk, thick
-pinch salt

Method:
Sieve the flour into a bowl. Chop the cashew nuts and grate the jaggery. Add the cinnamon and salt to the flour and mix well in. Gradually add the palm sugar and coconut milk and mix thoroughly. Place mixture in a pan and cook over a medium heat, stirring all the time, until it thickens. Add the cashew nuts, mix well, then turn onto a flat, buttered dish. Smooth the surface and when cool cut into diamond shaped pieces.

 

[jop]

Chicken Mulligatawny - a chicken soup

Ingredients:
1 Steaming chicken
10 c Water
2 t Salt
1/2 t Whole black peppercorns
Few celery leaves
2 md Onions
4 Whole cloves
1 T Ground coriander
1 t Ground cummin
1 t Ground fennel
1/2 t Grounf turmeric
2 Cloves garlic,chopped
1 t Finely grated ginger
1 5cm stick cinnamon
500 g Ripe tomatoes, diced
2 t Ghee
10 Curry leaves
1 c Thick coconut milk
Lemon juice to taste

Method:
Cut chicken into joints and put into a large saucepan with sufficient
water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled
and stuck with the whole cloves. Bring to the boil on high heat, then turn
heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,
turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further
hour or until chicken is tender.

Strain stock into a large bowl. When chicken is cool enough to handle, cut
hald the flesh into dice and return to the stock.

Slice the remaining onion. Wash out pan in which chicken cooked, dry it
well and in it heat the ghee. Fry the curry leaves and sliced onion until
the onion is well browned, then pour stock into pan and let it come to the
boil. Reduce heat, stir in coconut milk and when soup returns to simmering
point again remove from heat. Taste and add lemon juice to sharpen the
flavour. If necessary add more salt. Serve hot.

 

[jop]

Uru Mus Roast (uuru mas)- Roast Pork Sri Lankan Style

Yield: 1 Servings

Ingredients:
750 g pork, lean
3 cardamom
3 clove
4 pepper, blackcorns
3 garlic cloves
3 sl ginger
2 onion
2 chile, fresh
50 ml vinegar
1 ts salt
5 cg cinnamon stick
1 ts curry powder
50 ml oil
1 curry leaf sprigs

Method:
Wash the pork and place in a pan. Crush the cardamoms and
cloves and grind peppercorns, garlic and ginger. Slice the onions and
chiles. Prick the pork all over with a fork, then add the cardamoms,
cloves, garlic, ginger, vinegar, salt, pepper, cinnamon stick and
curry powder and leave to marinate for 1 hour. Cover the pan and cook
over a medium heat until the pork is tender. Remove the pork and
gravy to a bowl. Heat the oil and stir fry the curry leaves and onion
for 2-3 minutes. Place the meat back into the pan together with the
gravy and cook for a few minutes Discard the cinnamon stick, then
slice the meat and garnish with sliced chiles.

 

[jop]

Uru Mus Miris Badun (uuru mas)- Devilled Pork

Yield: 1 Servings

Ingredients:
450 g pork
1 onion
2 chile, fresh
2 garlic cloves
2 sl ginger
2 cardamom
2 clove water
1 ts chile powder
50 ml vinegar
1/2 ts turmeric
1/2 ts fenugreek
1 ts salt
25 ml chile sauce

Method:
Wash the pork and cut into 2 cm cubes. Slice the onion and chiles,
crush garlic, ginger, cardamoms and cloves. Place the pork in a
pan, cover with the water and add the garlic, ginger, cardamoms,
cloves, chile powder, vinegar, turmeric, fenugreek and salt. Mix
well. Bring to the boil, then reduce heat and simmer until the pork
is tender. Add the onion and chile and cook until soft. Stir in the
chile sauce prior to serving.

 

[jop]

Sri Lankan Mango Chutney

Yield: 1 Servings

Ingredients:
225 g mangoes
100 g sugar
2 garlic cloves
3 sl ginger
2 ts mustard seeds
2 clove
2 cardamom
75 ml vinegar
1/2 ts chile powder
1/4 ts salt
50 g sultanas

Method:
Peel and slice the mangoes and place in a bowl for 3 hours with half
the sugar. Crush the garlic, ginger and mustard seeds together and
crush the cardamoms and cloves. Mix all these ingredients together
and add the vinegar, chile powder and salt. Put in a pan, add the
remaining sugar and cook for 10- 15 minutes. Add mango slices, mix
well and cook for a further 10 minutes, mix well and stir in the
sultanas.

 

[jop]

Mix fried Savoury Rice

Yield: 1 Servings

Ingredients:
250 g rice, basmati
1 onion
4 bacon, rashers
1 bell peppers, green
3 tomatoes
50 ml oil water, boiling
1/2 ts salt
1/2 ts cinnamon, ground
125 g peas, green; cooked

Method:
Wash and drain the rice. Chop the onion and bacon and green pepper.
Skin and chop the tomatoes. Heat the oil in a saucepan and fry the
onion and bacon for a couple of minutes until soft. Add the rice and
keep stirring for 3 minutes. Add the green pepper and tomatoes and
stir well. Pour in the boiling water together with the salt and
cinnamon and bring back to the boil. Cover the pan tightly with a
lid, reduce heat slightly and cook for 15-20 minutes until rice is
soft and the liquid has been absorbed. Fluff rice with a fork and mix
in the cooked peas.

 

[jop]

Pol Dosi - Coconut Toffee (sweets)

Yield: 1 Servings

Ingredients:
225 g coconut
2 cardamom
350 g sugar water
225 g semolina
1/2 ts rose essence
1/2 ts vanilla essence
1/4 ts cinnamon, ground
1 ds food coloring, green or red

Method:
Grate the coconut and crush the cardamoms. Place the sugar and water
in a pan, stir over a medium heat and bring to the boil. Add the
semolina and continue to stir briskly until it is cooked. Add the
coconut, cardamom, rose essence, vanilla essence, cinnamon and dash
of food colouring and continue to stir until the mixture thickens.
Pour into a flat, buttered dish, cut into squares and separate when
cool.

 

[jop]

Pan Piti Pol Pittu - Coconut & Flour Pittu Bread

Yield: 1 Servings

Ingredients:
250 g flour, rice
250 g coconut
1/2 ts salt water, hot
180 ml coconut milk, thick

Method:
Roast and sieve the flour well. Grate the coconut. Place the flour
in a bowl and add the salt. Slowly pour in the hot water, mixing
with your fingers as you do so until it resembles bread crumbs. Add
the grated coconut and mix well in. Place the mixture in the pittu
mould and place over a pan of boiling water until steam emerges from
the top of the pittu mould. Cover with half a coconut shell and steam
for a further 5 minutes or until done.

Note: If a pittu mould is not available, mould dough into loaf
shape, wrap in muslin and steam for about 15 minutes.

 

[henderson]

wow, nice thanks.

 

[jop]

Parippu Kari - Dhal Curry

Yield: 1 Servings

Ingredients:
100 g lentils
25 g onion
1 chile, dried
1 garlic cloves
25 ml oil
1 curry leaf sprigs
1/2 ts chile powder
1/4 ts coriander
300 ml coconut milk
1/2 ts salt

Method:
Wash the lentils then soak them in water for about 1 hour. Slice the
onion and chile and chop the garlic. Heat the oil and stir fry the
onion, chile, garlic and curry leaves. Drain the lentils and add to
the pan. Add the chile powder, the coriander powder and the coconut
milk. Bring to the boil and simmer until the lentils are soft. Add
salt to taste.

 

[jop]

Nelum Ala Uyala - Sri Lankan Lotus Roots in a Curry

Yield: 1 Servings

Ingredients:
225 g lotus root
2 tomatoes
1 chile, fresh
25 g shallots
1 curry leaf sprigs
1/2 ts fenugreek
1/2 ts salt
250 ml coconut milk, thick
1/4 ts turmeric
1/4 ts chile powder
1/2 ts paprika
25 g ghee
1 ts curry powder

Method:
Wash and cut the lotus root into small pieces. Slice the tomatoes,
chile and shallots. Place the lotus root in a pan and add the tomato,
chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile
powder and paprika and cook for about 10 minutes In a frying pan heat
25 g ghee and when sizzling add the shallots and fry until
transparent. Pour in the lotus root curry, add the curry powder and
cook for a further 2 minutes.

 

[jop]

Murukku - Deep Fried Dumpling (found in India as well)

Yield: 1 Servings

Ingredients:
250 g flour salt to taste
1/2 ts chile powder
1 coconut milk, thin
1 l oil

Method:
Mix together the flour, salt and chile powder, then add sufficient
coconut milk to make a paste which can be squeezed through a murukku
mould or through an icing syringe with a star nozzle. Leave for 1
hour then pipe the paste onto a floured board, cut into desired
lengths and make into loops. Heat the oil and deep fry until golden.
Drain and toss in salt and chile powder.

 

[jop]

Achchaaru - Mixed Pickle

Yield: 1 Servings

Ingredients:
50 g chile, fresh
50 g dates
100 g shallots
50 g carrots
50 g cauliflower
50 g beans
3 garlic cloves
2 sl ginger
25 g mustard seed
300 ml vinegar, malt
1 ts salt
1/4 ts chile powder
75 g sugar

Method:
Wash the chiles and cut lengthways. stone and chop the dates
halve the shallots, peel and slice the carrots break the cauliflower
into florets and wash, string and cut the beans. Grind the garlic,
ginger and mustard seed together and mix with a tsp of vinegar Place
200 ml vinegar into a pan and bring to the boil with the salt. Add
the chiles and when vinegar boils again remove the chiles. Add the
shallots and, again when vinegar boils remove the shallots.
Continue process with all vegetables. Mix the garlic, ginger mustard
seeds, chile powder and dates together with the rest of the vinegar,
add the cooked vegetables and mix well. Stir in the sugar.

 

[jop]

Frus Salad - Mixed Fruit Salad

Yield: 1 Servings

Ingredients:
2 mangoes; ripe
1 papaya; ripe
1 pineapple
2 oranges
2 bananas
1 lime, juice of
110 g sugar water
1 ts vanilla
25 ml rum

Method:
Peel and dice the mangoes, papaya and pineapple. Peel the oranges,
remove the pips and divide into sections. Peel and slice the bananas
and sprinkle the lime juice over them to prevent discoloration.
lightly mix all the fruit together in a salad bowl. Boil the sugar
and water together and when sugar has dissolved remove from the heat
and allow to cool. Add the vanilla essence and rum to the sugar syrup
and pour over the fruit salad. Leave in the refrigerator to cool
before serving.

 

[jop]

Malu Hodhi (malu kirata, kiri malu)- Fish Curry

Yield: 1 Servings

Ingredients:
450 g fish
1 ts salt
1/4 ts turmeric
1 onion
2 tomatoes
4 garlic cloves
2 clove
2 cardamom
50 ml oil
1 curry leaf sprigs
1 cg cinnamon stick
1/4 ts chile powder
1 ts paprika
1 ts coriander
1 ts fennel
250 ml coconut milk
1 lime, juice of

Method:
Cut the fish into 8 pieces or as desired. Wash well, pat dry,
sprinkle with salt and turmeric and set on one side.

Slice the onion and tomatoes, crush the garlic and powder the cloves
and cardamoms. Heat the oil and when hot add the onion, garlic and
curry leaves. Add the tomatoes and cook for a couple of minutes. Add
the cinnamon stick, chile powder, paprika powder, coriander powder
and fennel and cook for a few minutes.

Pour in the coconut milk, add the fish and bring to the boil. Then
lower heat and allow to simmer until the fish is cooked. Discard the
cinnamon stick and transfer to a serving dish. Sprinkle with lime
juice before serving.

 

[jop]

Kukul Mus Roast (kukul mas baduma)- Roast Chicken

Yield: 1 Servings

Ingredients:
1 3/8 kg chicken
1 garlic cloves
2 sl ginger
1/4 ts pepper, black
1/2 ts salt
1/4 ts cinnamon, ground
1/4 ts turmeric pinch ground cloves
25 ml vinegar
50 g butter

Method:
Wash and dry the chicken. Crush garlic, ginger, pepper and salt and
combine with cinnamon, turmeric. cloves, vinegar and butter. Rub this
mixture all over the chicken and allow to stand for 30 minutes.

Place the chicken in a roasting tray together with the marinade
and cook in a moderately hot over for 1
1/2 hours, basting occasionally.

 

[jop]

Kadju Curry (kaju) - Cashew Nut Curry

Yield: 1 Servings

Ingredients:
225 g nuts, cashew
50 g onion
1 chile, fresh
1 1/4 ts curry powder
1/2 ts turmeric
250 ml coconut milk
1/4 ts chile powder
1 ts salt
1/2 ts fenugreek
1 curry leaf sprigs
25 ml oil

Method:
Wash the cashew nuts, then soak them in a bowl of water for a couple
of hours. Chop the onion and chile. Remove the cashew nuts from the
water, drain and place in a saucepan together with the chile, 1 tsp
of curry powder, the turmeric, coconut milk, chile powder, salt,
fenugreek and curry leaves. Bring to the boil and simmer for 5
minutes. Heat the oil in a frying pan and toss in the onion for a
couple of minutes. Add the cashew nut mixture and cook for a further
3 ~ 4 minutes then sprinkle with remaining curry powder.

 

[jop]

Hathu Curry - Curried Mushrooms
Yield: 1 Servings

Ingredients:
100 g mushrooms
1 bell peppers, green
1 onion
1/2 ts salt
1 ts curry powder
1/4 ts turmeric
1/4 ts chile powder
50 ml oil

Method:
Slice the mushrooms, pepper and onion. Place in a bowl, add the salt,
curry powder, turmeric and chile powder and mix well. Heat the oil
and stir fry the mushroom mixture for 10 minutes.

Note - If this curry appears too dry add 60 ml Coconut milk, thick just prior to serving.

 

[jop]

Fried Chiles

Yield: 24 Servings

Ingredients:
24 Chiles
4 tb salt
1 qt water
1 oil

Method:
Make a brine from the salt and water. Soak the chiles for an hour in
the brine. Heat a good quantity of oil. When it's very hot, deep fry
the chiles until they are crisp. Drain, salt and serve.

This is the simplest way to fix dried chiles. It is eaten as a snack with the Sri Lankan rice & curry. (just like eating Papadam)