Mekaral (Long Bean) Salad
Ingredients
1 clove garlic, minced
1 shallot, minced
2 tablespoons sherry vinegar
2 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon chili paste
1 tablespoon sesame oil
1 tablespoon peanut oil
Coarse salt and freshly cracked black pepper
Ingredients For Salad
1 pound long beans (Mekaral), ends trimmed, beans cut in half crosswise
Coarse salt, to taste
2 tablespoons sesame seeds, toasted
Method
Whisk all the ingredients for dressing together in a large bowl and set aside.Bring a large pot of salted water to a boil. Add the long beans. Blanch until crisp tender, about 1 minute. Drain and refresh beans in a bowl of ice water. Drain and toss in a large bowl with the dressing and sprinkle with the sesame seeds.
Spicy Stir-Fried Green Beans
Ingredients
1 lb Green Snap Beans
1 medium onion sliced
1 sprig curry leaves
1 clove garlic chopped
1 green chilli sliced
1 tspn crushed dried red chillies
1 tspn red chilli powder
1 tspn curry powder
2 tspn dark soy sauce
1 tspn lime
Salt to taste
Cooking oil for stir-fry
Method
Wash the green beans well and break off the end (the top and tail) as you wash them. Now cut them into small pieces diagonally. Heat a pan and add about 1 tbsp cooking oil. When the oil is heated, add the sliced oinions and stir till light brown. Then add curry leaves, chopped garlic, sliced green chilli, 1 tspn chilli powder and stir well. Now add the green beans, crushed red chillies, curry powder and salt to taste. Let it simmer for a while. Add a little more oil if desired. Then add soy sauce stir well until the green beans become darker. Finally add lime for a little tangy taste just before removing from the stove. This goes well with rice and curry.
Green Beans with Cheese
Ingredients
Green beans 1lbchopped onions
chopped garlic and ginger
Turmeric powder
Salt to taste
1/4 cup shredded parmesan cheese or any other cheese
Method
Wash the green beans well and cut them into small pieces.Keep all the other ingredients ready.Now heat a pan with some margarine or butter.When it's heated add the onions.When it's light brown add garlic,ginger and turmeric powder.Now add the green beans and cover the lid and cook well.Add a little water if desired.When the green beans are cooked sprinkle the cheese on top and serve it.
Ela Batu Curry
Ingredients
Ela batu
1/2 onion sliced
1 clove garlic chopped
1 tspn maldive fish
1 green chillie chopped
1 tspn turmeric powder
2 tspn unroasted curry powder
Few curry leves
1 cup coconut milk
Method
Place the Thai egg plant(ela batu) in a shopping bag and seal it by tying a knot. Then tap on the batu using something heavy until they cracks. Remove from bag and discard the stem and the seeds in the middle and wash them well. Cut if the pieces are too big and set aside. Now heat a pan and add a little cooking oil and add the sliced onions. When it's light brown add chopped garlic, green chillies, curry leaves and maldive fish and stir well. Then add the ela batu pieces and add a little turmeic powder, curry powder and salt to taste. Add a little water and let it simmer for 8 to 10 minutes. When it's done add coconut milk and cook for few more minutes and remove from fire.Add a little lime juice if desired.
Drumstick (Murunga) Curry
Ingredients
1 lb Drumsticks(Murunga)
Sliced Onins
1 green chillie(sliced)
1 clove garlic
Coconut milk
Turmeric powder
Salt to taste
Unroasted curry powder
2 tbsn Masoor dhal(lentils)
Curry leaves and Rampe(pandan leaves)
Method
Wash the drumsticks well and cut them into 3inch pieces.Cook the lentils in a little water with turmeric powder and curry powder.When it's done add all the above ingredients and a sufficent water and cook well.When it's done add the coconut milk and remove from fire.
Leeks Mirisita
Ingredients
6 midium size leeks
1/4 cups oil
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
2 tablespoon pounded Maldive fish
1 teaspoon salt
Method
Wash leeks very well, taking care to remove all sand and grit. Discard any tough or withered leaves but use the green portions as well. With a sharp knife slice very thinly. When slicing the leaves make a tight bundle and hold firmly. Heat oil in a large saucepan and add the leeks. Fry, stirring, for 5 minutes, then add the remaining ingredients and stir well. Cover and cook over low heat for 30 minutes, stirring occasionally. The leeks will reduce considerably in volume. Uncover and cook until liquid evaporates and leeks have an oily appear.ance. Serve as an accompaniment to a rice meal.
Spinach with Lentils
Ingredients
1lb Fresh Spinach
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water
Method
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.
Curried Green Beans
Ingredients
1/2 lb Green beans (frozen okay)
2 tblspns oil
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 onion
1 clove garlic
to taste salt
pinch cinnamon
Method
Thaw beans if frozen. Dice onions and clove of garlic. Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.
Kathurumurunga Theldala
Ingredients
400 g Kathurunurunga Leaves
100 g Maldive Fish
02 tbs Onions (Sliced)
02 tbs Garlic (Sliced)
20 g Pea Nuts (Rosted)
Lime Juice
Sailt
Papper Powder
oil
Method
Deep fry the Kathurumuruga leaves till green in color and spread it in a newspaper to drain the oil. heat some oil in a sucepan and temper pounded maldive fish, onions, garlic ans cashewnuts. when the ingredients are tempered add fried Kathurunurunga Leaves and rosted peanuts and mix well. Finally add lime juice, salt and pepper. Remove from fir and mix well.
Bandakka (okra) Theldala
Ingredients
450 gm okra
1/2 tsp panch phora
1 large onion finely chopped
1/2 tsp turmeric
1 tsp salt
1 tbs limejuice
1/2 tsp garam masala
Method
Wash okra,heat oil.fry the panch phora for 1 minute.then add onion and fry until onion is soft.put in turmeric,coriander,chilli powder and salt.Add vegetable,stir cover and cook over a low fire until tender.season with lime juice and sprinkle with the garam masala.Toss to mix.
Bonchi Uyala ( Lentil Curry)
Ingredients
11/2 cups lentils washed and drained
6 cups water
1 tbs vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 tsp curry powder
1 tsp cumin seeds
2 141/2-oz oraganic diced tomatoes,undrained
1 green apple diced
1/2 cup seedless raisins
salt to taste
pepper to taste
3 cups cooked rice
2 tbs fresh parsley
Method
In large saucepan, combine lentil and water.Bring to a boil; reduce heat to low and simmer,partially covered, 45-50minutes, or until lentils are tender, occasionally skimming off foam and stirring to prevent sticking.In a large skillet, heat oil over medium heat.Add onion, garlic, curry powder and cumin seeds;cook until onion is tender. stir in tomatoes,apple and raisins. Season with salt and pepper.When lentils are tender , stir into onion mixture; cook, covered, about 15 minutes,until apple is tender. Serve over cooked couscous, garnished with parsley.
Bitter Gourd (Karavila) 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
Method
Trim away the two pointed ends of the Karavila andcut them in half lengthwise. Remove the pale, seededsection with a spoon and discard it. Cut the darkergreen outer shells crosswise, at a slight diagonal, into1/4 inch wide strips. Prepare a solution of 2 cupswater and 1 tbsp salt in a bowl. Put the Karavilastrips 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 2minutes. 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.