Spinach and Potato Stir-Fry
Ingredients
1 bunch Spinach (Nivithi)
1 large potato (peeled and cut into equal sized fry shapes)
1 clove garlic
2 tspn crushed dried red chillies
1 tbsp soy sauce
1 green chillie chopped
Cooking oil for stir fry
Salt to taste
Method
Chop the Spinach into large pieces and set aside. Heat a pan with some cooking oil. Add the potatoes, seasoned with a little bit of salt. Stir fry until potatoes are golden brown on all sides. Then add the chopped spinach and rest of the ingredients. Stir fry for 2 to 3 minutes and remove from stove.
Polos Curry (Green Jack Fruit)
Ingredients
1 Green Jack fruit(2 cans of green jack fruit)
Unroasted curry powder
Red chillie powder
Chopped green chillie
Chopped garlic
Sliced onions
1 stick cinnamon
1 tspn mustard seeds
Curry leaves and rampe
1 cup coconut milk
Salt to taste
Method
Peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,Rampe,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillie powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.Finally add a little black roasted curry powder(kaku kudu) and shake well.
Mushroom Stir-Fry
Ingredients
1 pk Button Mushrooms or any other kind
1 Onion Sliced
Chopped ginger and garlic
Sliced green or red bell pepper
Salt to taste
1 tspn unroasted curry powder
Soy Sauce
1 teaspoon crushed dried red chilli
Margarine or Cooking oil
1 small Tomato
Method
Wash the Mushrooms well and slice them.Get all the other Ingredients ready.Heat a pan and add Margarine or 1tbsn cooking oil.Toss the sliced onions and let it brown.Then add sliced bell pepper(you can use green chillies),chopped garlic and ginger.Now add the mushrooms and stir well.Then add Unroasted curry powder,soy sauce and crushed chilli.Stir well and close the lid for a while .Now add the sliced tomato and take it out of the stove.(Mushrooms contains water.So no need to add extra water)
Malay Pickel
Ingredients
Banana peppers(malu miris) 250 g
small red onions 250 g
carrots 100 g
Dates 250 g
Sugar 100 g
Vinegar
Grinded mustard powder
chopped garlic and Ginger
Red chillie powder 60 g
2 pickled lime
1/2 cup cubed pineapple
Salt to taste
Method
Cut the carrots into thin stipes, Bananna peppers into regular size pieces, Onions into two(if they are big),pickled lime and Dates into thin stripes and set aside.Now add vinegar, grinded mustard powder, chopped garlic and ginger, red chillie powder into a pan and cook for a while.Add sugar and stir well. When the mixture is boiling add the carrots, banana peppers, Dates, pineapple, pickeled lime and mix well.After a while remove from fire.
Kiri Kos
Ingredients
1 package (100g) of Dehydrated Jackfruit
2 green chillies cut
4 red onions sliced
1 sprig curry leaves
2 1/2 cups water
salt to taste
1/2 can of coconut milk (200ml)
1 dessert spoon roasted curry powder
Method
Soak the dehydrated Jak in water for 1 hour or more and drain the water. Mix all the ingredients other than the salt, coconut milk and roasted curry powder. Cover and boil the Jakfruit until tender (For best results, use a pressure cooker). When boiled add salt to taste. Lastly add the coconut milk, stir and cover to boil. Remove from fire and spread the roasted curry powder and cover.
Bittergourd (Karavila) Curry
Ingredients
1 lb Indian Bittergourd(karewila)
Sliced Onions
1 green chillie
1 clove Garlic crushed
Curry leaves and Rampe(pandan leaves)
Red chillie powder
Unroasted curry powder
Salt to taste
Tamarind juice
Cooking oil
Method
Wash the Bitter gourd well and cut them into small pieces. Heat a pan and add a little cooking oil and brown the sliced onions. Then chopped green chillies , garlic and curry leaves. Then add the bittergourd and stir it well. Now add red chillie powder, curry powder and salt to taste. Finally add thick tamarind juice and cook well.
Brinjal (Wambatu) Salad
Ingredients
1 1/2 lb Egg plant(Brinjal)
1 bell pepper thinly sliced
1 large onion thinly sliced
1 tomato cut into cubes
Tamarind juice or vinegar
Red chillie powder
Salt to taste
Sugar to taste
Method
Wash the eggplant(brinjals) well and cut into 2 inch size pieces. Coat them with salt and a little turmeric powder and deep fry until egg plant is golden brown. Now cut all the above ingredients and place them in a dish. Then add the fried eggplants and season with salt, sugar, 1 tspn red chillie powder and tamarind juice or vinegar and mix well.This is a delicious easy to make dish and also good for parties.
Dhal (Parippu) Curry
Ingredients
2 Cups Masoor Dhal
Unroasted curry powder
Turmeric powder
Salt to taste
Tempering Ingredients
1/2 of an Onion sliced
1 clove garlic finely chopped
1 Sprig curry leaf
Pandan leaf(rampe)
2 tspn Mustard seeds
1 tspn Cumin seeds
2 or 3 dried red chillies
Method
Wash the Dhal well and add sufficient water.Then add unroasted curry powder and turmeric powder and cook well.When the Dhal is done add salt to taste.Now add a little coconut milk and take it out of the stove.For tempering heat a non stick pan and add a little cooking oil and brown the sliced onions.Then add the rest of the Ingredients.Lastly add a little bit of red chillie powder for a nice aroma and taste.Take it out of the stove and add it to the dhal curry and mix well.
Chickpea (Kadala) Stir Fry
Ingredients
3 cups cooked chickpeas(Gabanzo beans)
1 large onion sliced
1 sprig curry leaves
Salt to taste
2 tspn crushed red chillies
2 or 3 dried red chillies for tempering
2 tspn mustard seeds
Cooking oil
Method
If using raw chickpea, soak in water overnight and wash and drain well. Then cook the chickpeas with sufficient water and alittle bit of salt and turmeric powder(Better if you can use a pressure cooker). When the chickpeas are tender remove from stove and drain the excess water. Now heat a pan and add 1 tbsn cooking oil and toss the sliced onions. When they are golden brown add the curry leaves, dried whole red chillies and mustard seeds and stir well. Then add the chickpes and cruched red chillies and stir well. Add salt to taste and enjoy.
Beet Curry with Cilantro
Ingredients
3 to 4 Beets
1/4 of a onion(sliced)
1 green chillie
1 clove chopped garlic
Salt to taste
Unroasted curry powder
2 sprig Cilantro(corriander leaves) Curry leaves
Coconut milk
Method
Wash the beet well and peel it.Then cut them into very thin slices.Now add all the above ingredients except for coconut milk and add a little water and bring it to a boil.When it's done add the coconut milk and take it out of the stove.
Banana Flower Stir Fry (Kesel Muwa Baduma)
Ingredients
1 Banana Flower
1 large Onion
1 clove of garlic
2 green chillies
1 tbsn Maldive fish
Salt to taste
Crushed dried red chillie
Tamarind or Vinegar
Method
Peel the outer skin of the banana flower.Chop it into very small pieces.Soak it in salt water and drain well.Heat a pan and add a little cooking oil and add the chopped banana flower.Let fry for awhile.Now add sliced onions,Chopped garlic,maldive fish, salt and sliced green chillies and stir well.Then add tamarind juice or vinegar and cook well.
Wambatu Theldala
Ingredients
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Cows)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion
Method
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.
Kiri Hodi
Ingredients
1 medium Onion sliced
1 hot green pepper sliced
4-6 curry leaves
2 pieces rampe
2 cloves garlic
2 tsps Raw curry powder
1/8 tsp. Turmeric powder
1/8 tsp. finely ground, dry mustard
1/2 tsp. fenugreek seeds
1 tsp Salt
1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
1 tsp Maldive fish (optional)
1 cup water
2 cups thick Coconut milk
Method
Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.
Mixed Vegetable Curry
Ingredients
1 egg plant
12 ounces potatoes,
8 ounces cauliflower
8 ounces button mushrooms
1 large onion
8 ounces carrots
6 tbsp vegetable ghee or oil
2 garlic cloves, crushed
2 inch piece fresh ginger root, chopped finely
1-2 fresh green chillies
seeded and chopped
1 tbsp paprika
2 tsp ground corriander
1 tbsp curry powder
1 3/4 cups vegetable stock
14 ounces chopped tomatoes
1 green bell pepper, seeded and sliced
1 tbsp corn starch
2/3 cup coconut milk
2-3 tbsp ground almonds
salt
fresh cilantro sprigs, to garnish
Method
Cut eggplant and potatoes into 1/2 inch cubes. Divide the cauliflower into small florets. Leave the mushrooms whole, or slice thiickly if desired. Slice the onions and carrots.Heat the ghee or oil in a large saucepan, add the onion, potato, cauliflower and carrots and cook gently for 3 minutes, stirring frequently. Add the garlic, ginger, chillies, paprika, ground corriander, and curry powder and cook for 1 minute, stirring.Add the stock, tomatoes, eggplant, and mushrooms and season with salt. Cover and simmer gently for about 30 minutes, or until tender, stirring occasionally. Add the green bell pepper, cover and continue cooking for further 5 minues.Smoothly blend the cornstarch with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 minutes, stirring all the time. Season with sat if necessary. Serve hot, garnished with sprigs of fresh cilantro.
Brinjal and Dry Fish Pahi
Ingredients
Two large Brinjals
Enough oil for deep frying
10 small pieces of fried dryfish
Two large onions
Two large Tomatoes
2 cloves of garlic
1 tablespoon of good vinegar
salt to taste
1 tablespoon mustard powder
crushed chillies
Method
Slice finely the brinjals and deep fry them.Fry finely chopped onions and garlic. Add them to brinjal. Mix mustard powder, vinegar salt, crushed chilles together to make a paste. Turn over the fried brinjals, onions this mixture. Add fried dryfish and mixwell. Chop tomatoes in blocks and mix in thebrinjal mixture. If necessary you can add chopped green chillies into this.Can be stored refregarated for a week.
Dry Billing Curry
Ingredients
1/2 lb billing cut fine
2 oz corriander
1/2 oz suduru
1/4 oz maduru
1/4 oz green ginger ground
3 oz onion cut fine
1 oz sugar
2 oz mustard ground fine
6 tbs cook's joy
1/2 oz dry chillies
1/4 oz pepper
1/2 oz garlic ground
1/4 oz saffron
1/4 bottle vinegar
2 small pieces rampe
1 large piece sera
25 karapincha leaves
Method
All the curry stuffs should be slightlyroasted and ground very fine.Mix all together and leave aside. Soak the billings in vinegar overnight. Now temper all the ingrediants in the 6 tablespoons of cook's joy. Lastly add the billing.
Tomato (Thakkali) Curry
Ingredients
425 gms canned peeled tomato roughly chopped
2 tsp oil
1/2 tsp turmeric
1 1/2 tsp chilli powder
1 1/2 tsp good quality curry powder
3 cloves garlic, peeled and crushed
1" piece of ginger crushed
2" piece of cinnamon
1 tblsp fenugreek seeds
sprig of curry leaves
1" piece rumpe
2 tblsp maldive fish
2-3 cardamoms and cloves crushed together
1/4 cup coconut cream
3 meduim onions chopped
1 green chilli
salt and sugar to taste
Method
Heat the oil and gently fry the onion until golden brown.Add fenugreek, curry & rumpe leaves and cinnamon stick to the oil, then fry for 2-3 minutes. Add chilli powder, turmeric, curry powder, cardamom/clove mix, garlic, ginger and mix with 1 1/2 tsp of water. Fry this on low fire until this become fragrant. Then add Maldive fish, chopped tomatos and coconut cream to the mix. Let this simmer until oil float on top. Adjust the seasoningswith sugar and salt. Serve hot.
Wambatu Moju (Egg Plant)
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 Cumin
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 stir on a low fire until the mixture thickens. When dry take off the fire, cool and bottle. This makes one bottle.