Sri Lankan Food

[jop]

Curry Powder

Sri Lankans use two different curry powders. One is referred to as plain
curry powder and very similar to the Indian yellow curry powder obtainable
from a Oriental or Indian grocery store. The other curry powder is referred to
as black (black-dark brown in color) or roasted curry powder and is used for
meats.
The yellow curry powder can be used as the base to make the black
curry powder. This method is given in the beginning of the booklet.

 

[jop]

Beef Cutlets

Ingredients:
2 lbs Ground Beef
1 tsp ground cardomums
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp minced ginger
1 tsp minced garlic
salt to your liking
1 medium onion
bread crumbs
3 egg whites beaten
vegetable oil
3 potatoes, mashed
1/2 tsp chili powder

Method:
Saute the onions with a little bit of oil till the onions are
slightly golden browned, about 3 mins. Then add the meat and
let it cook for about 5 mins.

Add the spices, the chili powder, the Ginger and the garlic
and the salt and let it cook untill the meat is cooked completely.

Remove form the heat and add the mashed potatoes and mix it well
with the meat. Make little balls from the meat and potato mixture.

Dip the cutlet balls in the egg and then in the bread crumbs. Make
sure the whole cutlet is covered with a lot of bread crumbs.

Heat the oil untill it is boiling and then fry the cutlets till
golden brown.

 

[jop]

Fish Cutlets

These are delicious as a snack with evening tea
or as a side dish for lunch or dinner.

Serves 8-10 people

Ingredients:
1 15-oz can of Salmon or Jack mackerel
1 big onion finely chopped
3 green chillies finely chopped
1/2 lb potatoes
1/2 bottle frying oil
4-5 curry leaves
1/2 lime
1 egg
1/4 lb bread crumbs
salt and pepper to taste

Method:
Boil and skin the potatoes. Mash the potatoes. Drain the
water from the fish can. Break the fish into small pieces.

Heat 2 tbsp of oil in a pan under medium heat. When the
oil is hot and the onions, green chillies and curry leaves
and fry till the onions are golden brown.

Now add the crumbled fish and temper for about 3-5 minutes.
Next add the mashed potatoes and season with salt and pepper
and mix well. Remove the pan from heat and add the lime juice
to the mixture and mix well.

Beat the egg in a bowl. Put the bread crumbs to a flat dish.
Make small balls from the fish mixture(one inch diameter).
Soak the balls first in the beaten egg and then coat the
balls with bread crumbs.

Heat the remaining oil in a frying pan and when the oil is
hot add the coated fish balls and fry till golden brown.Makes
about 30-40 cutlets.
Serve hot.

 

[jop]

Masala Vadei (Masala Vadai) - a light snack

Ingredients:
Bengalgram dhall 1 cup
(Split pea)
ginger 1' piece
cummin seeds 1 tbs
onion 2
green chillies 4
salt
Curry leaves
Coriander leaves
oil for frying

Method:
Soak bengalgram dhall for 2-3 hours. Then grind it with ginger coarsly.
to this add chopped onion, chopppd greenchillies, cummin sedds Chopped
curry & Corriander leaves and salt. Mix well make small paties. Deep
fry it.

 

[jop]

Deep Fried Wambatu Curry (Eggplant or brinjals)

This is a side dish that goes very well with rice. Serves about 6-8


Ingredients

1 large eggplant weighing about 1 pound
1/2 cup of cooking oil
1-inch piece of fresh root ginger
2-3 cloves of garlic, peeled
1 fresh green chilli, finely chopped
1/2 onion, finely chopped
1/2 tsp ground turmeric(kaha)
1/2 tsp chilli powder
1/2 tsp curry powder
1 tbsp vinegar
1 tbsp sugar
1/2 tsp mustard seeds(abha)
1/2 cup of coconut milk or water
3-4 curry leaves(optional)
salt to taste


Method:

Heat the oil in a pan. Wash the eggplant and cut the it into thin strips of
legnth around 1". When the oil is hot, deep fry the egg plant in small
batches until golden brown. Drain excess oil and set a side.

Crush or finely chop the ginger,garlic and mustrad seeds into a paste.
Mix this paste together with the remaining ingredients except eggplant
and sugar and heat in a pan under medium heat for about 3 mins.

Next add the deep fried eggpant and the sugar. Cook for another minute.
Add salt to taste and serve.

 

[jop]

Kiri Kos - White Jack fruit curry

There are a lot of ways of cooking Jack-fruit and this is one
of my all time favourites.

Server 6-8

Ingredients:
3 cups of Jack-fruit
1 medium onion, finely chopped
2 green chillies
1 tsp maldivian fish(optional)
2 cups coconut milk
1 tsp mustrad seed
4-5 curry leaves
1/2 tsp safforn powder
1 tsp curry powder
1 tsp chillie powder
salt to taste

Method:
Clean and deseed the the Jack-fruit. Cut the Jack-fruit into
thin long stripes. Clean the seeds and cut them into two.

Mix the Jack-fruit, the seeds and all the other ingredients
except the mustrad and the coconut milk in a pan. Add a cup of
water to it and stir. Put the pan on a medium flame cover
and cook until the jack-fruit is well done.

Grind the mustrad seed and stir it to the Coconut milk. Add this
to the pan and bring to a boil, stiring frequently.
Serve hot.

 

[ak1ak1ak1]

NICE

 

[jop]

Ala saha Nivithi Badum - Pototoes with Spinach


Tbis is a spicy dish, a slight modifaction to the regular
"Ala Thel -dala". If you are using frozen spinach for this dish,
you will need to thaw and drain the liquid.

Servers 5-6

Ingredients:
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:
Skin the potatoes and cut in to about 1" cubes. Heat the oil
in a non-stick or heavy bottom skillet. Add the potatoes and
fry till golden brown on all sides.

Remove the potatoes from pan and add all the remaining
ingredients except the spinach, to the pan and fry till
golden brown.

Now add the spinach and cook uncovered till the liquid
evaporates. Add salt to taste and serve hot with rice.

 

[ak1ak1ak1]

THAANKS

 

[jop]

Ala Theldala (Devilled Potatoes)


This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:
1/2 lb Potatoes, boiled and skined
1/2 tbsp Chillie Powder
1/4 tsp Turmaric
1/2 tsp Dried Chillie Pieces
3 tbsp Oil
1 tbsp Maldive Fish (optional)
1 Onion, sliced
5-6 Curry Leaves (optional)
Salt to Taste


Method:
Cut the potatoes into 1-inch cubes.
Heat the oil in a pan, and add the onions and curry leaves.
When partially fried, reduce the heat. Add the chillie powder,
chillie pieces, turmatic and fry for a few seconds.

Add the potatoes and the maldive fish to the to the pan and
stir. Cook for about 3-5 minutes stirring periodically.
Serve hot with rice.

 

[jop]

Bandakka Curry - Okra with tomatoes

Ingredients

Okra 1bag frozen
Onions 1 small
Tomatoes 1 medium
Salt to taste
Curry Powder
Chillie powder as desired
Ginger 1 inch piece crushed
Garlic 3 cloves crushed
Oil 3tablespoons

Method

Chop the onions and the tomatoes. Thaw the okra. Heat oil in
a shallow frying pan and add the onions ginger and garlic.

Put in the okra and tomatoes along with the rest of the ingredients
and let cook in low heat.

This is a very easy to make and fast recipe.

 

[jop]

Ala Thel Dala - (Deep fried potatoes)

Ingredients:
5 big boiled potatoes
2 medium onions
1 tbsp oil
1.5 cups of oil seperately
1.5 tsp chilii powder
4 tbsl maldive-fish chips (optional)


Method:
Cut the potatoes into pieces and deep fry them untill gorlden
brown in the 1.5 cups of oil

In a seperate pan heat the 1 tbsp of oil and saute the onions
for about 3 mins.

Then add the potatoes and stir well with the onions and then add
the chili powder, the maldive-fish chips and the salt to your liking.

Let it cook for at least another 5 mins or so before taking it
off the heat.

 

[jop]

Karavila (bitter gourd) with Eggs

Ingredients:
1/2 lb Karavila (bitter melon or bitter gourd)
1 tbsp salt (or to taste)
1 scallion (loonu kola)
2 medium-sized onions
4 tbsp veg oil
6 cloves garlic, minced
3 small tomatoes, chopped
3 large eggs, lightly beaten

Trim away the two pointed ends of the Karavila and
cut them in half lengthwise. Remove the pale, seeded
section with a spoon and discard it. Cut the darker
green outer shells crosswise, at a slight diagonal, into
1/4 inch wide strips. Prepare a solution of 2 cups
water and 1 tbsp salt in a bowl. Put the Karavila
strips into this bowl and set aside for 2 hours.

Drain the Karavila and rinse the strips under
running water. Drain again and pat dry.

Cut the scallion into 2 inch lengths and then cut each section
lengthwise into thin strips. Peel the onions and cut them in
half lengthwise; then slice them into fine half rings.

Heat the oil in a skillet over a medium flame. When hot, put
in the garlic, fry until garlic is light brown. Add the onions.
Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2
minutes. Add Karavila, turn down the heat. Stir occasionally
and fry around 10 minutes or until Karavila is tender.
Stir in beated eggs and the salt. Stir and cook as you would
scrambled eggs until eggs have reached a consistency you like.
Remove from heat, add scallion strips and serve.

 

[jop]

Parippu(Dhal) Curry

This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:
1 1/2 cups Mysore Dhal (Red lentils)
1/2 tsp saffron powder
1/2 curry powder
1/2 tsp chillie powder
1 green chillie chopped
1 onion chopped
1 cup water
3-4 curry leaves(optional)
1 cup coconut milk
2 tsp oil
1/2 tsp mustard seed
2 chillies, broken into 2-3 pieces
2 cloves gralic, minced
1/4 lime
Salt to taste

Method:
Wash the dhal thoroughly and boil in a pan with 1 cup water,
1/2 tsp saffron, 1/2 of the onion and the garlic. When the
the color of the dhal turns from pink to yellow, remove from
fire and put into a bowl.

Put the pan on low flame, add the oil, when the oil is hot add
the remaing ingredients except the coconut milk and dhal.
Cook stirring for about 1-2 minutes.

Add the boiled dhal to the pan and stir well. Cook for another
couple of minutes. Add the coconut milk, and salt to taste.
Cook till the curry starts to boil. Remove from fire and
add the lime juice.

Serve hot with rice or bread.


Note: If coconut milk is not available, substitute with milk

 

[jop]

FRIED POL SAMBOL - Fried Coconut Salad

Ingredients:
2 Cups of Desicated coconut
2 Onions chopped finely
1 table spoon of Maldivefish (if available) OR Dried shrimp (Kun ssas)
1 1/2 teaspoon of salt
1 inch peice cinnamon stick
1 inch peice of Rampe (if available)
1 sprig of karapincha (if available)
3 Table spoons of oil
4 Table spoons of roughly ground red chillie powder or chillie powder
3/4 cup of water

Put the oil in a frying pan with all the ingredients except the coconut
chillie power salt and water. When the onions are golden brown lower the
heat and add the coconut and stir well then add the chillie powder and
mix well then add the water and mix ver well. Keeping mixing until the
water is absorbed then stir well add salt to taste and serve. 6 servings.

 

[jop]

BROCCOLI FRY (Thel dhala)

Ingredients:
2 Lbs Broccoli Florets - washed and (Chopped finely) & microwaved for 3 minutes
4 Onions chopped finely
3 Tablespoons of Either small Shrimp (kunisso) dried OR Maldivefish
2 Fresh Green peppers - or Fresh Red Peppers Chopped finely
2 Tablespoons of coarsely ground red chillie powder
4 Tablespoons of Oil Cloves of garlic chopped finely
1 inch stick of cinnaman
1 teaspoon salt

Put the oil in a large frying pan or saucepan with the onions and green
peppers garlic and cinnamon. Fry until the the onions are golden brown
then add the shrimp or Maldivefish and stir then add the chillie powder
and the chopped broccoli and mix it well but do not let the Broccoli
change colour. Add salt to taste and serve.

 

[jop]

QUICK MULLAGATHANNI

Ingredients:
2 Cans of Chicken Broth
2 Cans of Vegetable Soup
2 Onions Chopped
1 Table spoon of Butter/Margerine or Oil
1 Tablespoon of unroasted curry powder (Corriander, Sweet Cummings & Fennel mixture) 1 cup of fresh milk
1 table spoon of lime juice

Put the oil in a saucepan and fly the onions until golden brown then drain
all the cans into the saucepan when it bubbles put the unroasted curry powder
into the milk stir well add to the boiling soup, then add 1 table spoon of
lime juice and salt to taste, and serve.

 

[Tharindu Chat]

ela ela girls lata hodai

 

[jop]

Brinjal Curry

Ingredients:
2 medium brinjal's halved and sliced thinly
3 whole cloves of garlic
1 onion finely chopped
1 tsp fenugreek seeds
1 tbs curry powder
1 tsp salt
1 green chilli finely chopped
1 cup coconut milk
1 tsp sugar
2 tsp spice powder (garam masala)
juice of 1 lemon or lime
Oil to deep fry brinjal

Deep fry brinjal until golden brown remove and drain on kitchen towel. In a separate saucepan fry onion, garlic, chilli and fenugreek in a little oil until the onion is soft. Add coconut milk, salt and curry powder, reduce and stir constantly until a thick creamy sauce is formed. Add brinjals and simmer for 5 minutes. Add sugar, lime/ lemon juice and spice powder. It is now ready to serve.

 

[jop]

Pol Sambal - Coconut Sambal

INGREDIENTS
500 grams (1 pound) scraped or ground Coconut.
6 Table Spoons of Chilli powder (coarse)
5 Table Spoons of Lime Juice. ( freshly squeezed or pressed)
1 Tea Spoon of fresh ginger (pounded)
1 Tea Spoon of fresh garlic (pounded)
1 Tea Spoon of black pepper powder
Salt to taste.

METHOD
Best to use scraped or ground coconut. If using desiccated coconut, make it moist by adding a little boiled water after letting it cool.If you add milk you will make it sweet and fatty.fresh ginger is best. If not available use the whole dry ginger and press to a paste.Peel and press the garlic to a paste.Black pepper seeds can be ground in a coffee grinder. Wear a glove and mix all ingredients well with the hand pressing and squeezing the ingredients.