Sri Lankan Devilled Pork
|
Sri Lankan Devilled Pork
|
Ingredients
|
1 lb Pork
Crushed red chillies
1 large onions cut into 2 inch sqaure pieces
1 Bell pepper or Banana pepper
crushed garlic and ginger
Salt to taste |
Ketch up ar tomato sauce
Vinegar
Red chillie powder
1 tsn Sugar
cooking oil |
Method
Remove the excess fat from the pork and cut them into small pieces and wash well.
 Season it with salt and red chillie powder.
Heat a pan with cooking oil and add the pork and let it fry until golden brown on the sides.
Add vinegar and cook well.
When all the water has been absorbed add a little cooking oil and toss the onions and peppers with crushed garlic and ginger.
Add a little soy sauce and stir well. Now add crushed red chillies and ketchup.
Finally sprinkle a little sugar and remove from the stove. |
|
Party Style Chicken Dish
|
Party Style Chicken Dish
|
Ingredients
|
1Kg Chicken
Unroasted curry powder
Turmeric powder
Chopped garlic and ginger
Tamarind or vinegar
1 Cardamom and 1 stick Cinnamon |
1 tbsn corn flour
black pepper powder
red chillie powder
salt to taste
Cooking oil or margarine |
Method
Cut the whole chicken into regular size pieces without skin or you can use chicken breasts.
Add turmeric powder,salt,tamarind,curry powder,spices and mix it well.
Then add sufficient water and cook thoroughly.
When it's done heat a frying pan and add margarine or cooking oil.
When the oil is heated add few chicken pieces at a time and brown it all the sides.
Take the chicken out of the pan and add the chicken gravy that was left from boiling.
Mix 1tbsn corn flour in to cold water and add it to the gravy and bring it to a boil.
Then add some chillie powder,black pepper powder and mix well.
Finally add the chicken pieces and mix well.
Can add more chillie powder if desired. |
|
Chicken Black Pepper Curry
|
Chicken Black Pepper Curry
|
Ingredients
|
500g Chicken breast
1 big Onion
1 big tomato
2 green bell pepper (Malu miris)
Turmeric powder
Chopped 2 cloves Garlic
Chopped Ginger |
Rampe
Curry leaves
1 inch stick of cinnamon
slightly crushed Black Pepper
Tamarind
Salt to taste
A little Cooking Oil |
Method
Slice the half of the onion the regular way and the other half in to 2 inch size pieces.
Cut the Chicken breasts in to small pieces.
Slice the outside of the Tomato in to 2inch pieces and chop the middle part and leave it aside.
Heat the cooking oil and add the chopped Onions,rampe,curry leaves,chopped green chillies and cinnamon and let it fry.
Then add chopped garlic, ginger,turmeric powder ,salt,sliced chicken and Tamarind juice and let it boil for a while.
You will get a nice yellow curry.Do not add water or coconut milk in to it.
When it's done add the chopped middle part of the tomato.
Then add crushed pepper, Slied tomato(big pieces), sliced banana pepper, Onions(2inch sliced)and a bit of salt and let it simmer for awhile and enjoy it.
You can add a little bit of chillie powder but make black pepper the main ingredient. |
|
Devilled Liver
|
Devilled Liver
|
Ingredients
|
500g Ox Liver
2 hard boiled eggs
A few tender cabbage leaves(boiled)
A pinch of sugar
1 level tsp roasted chillie powder
1/2 tsp salt
1 tblsp. tomato sauce
1/4 lb. onions
1 tsp. mustard mixed with one tsp. vinegar
1/2 lb. bacon
3/4 cup thick coconut milk
1 oz. butter
1 tbsp. vinegar
1" piece cinnamon Rampe |
Garnish:
1/4 measure cooked samba
2 eggs
4 ripe chillies
1 oz. red onions
1 oz. butter
Green peas |
Method
Cut liver into neat slices.
Quarter or slice the onions.
Fry bacon.
Next fry the onions in the bacon fat, adding a little more butter if necessary.
Mix together mustard, chillies, salt, tomato sauce, vinegar, rampe and cinnamon.
Heat the 1oz. butter in a saucepan, add liver and allow to fry about 10-15 mts.
Then add the 3/4 cup milk, cabbage bacon onions and allow to cook slowly.
Just before taking off the fire add halved eggs.
Slice ripe chillies very fine. Slice onions.
Heat 1 oz. butter in a pan.
Add onions chillies and cook.
Have ready the well beaten eggs.
Add eggs and stir briskly and after this add the cooked samba rice and mix well together mix in some peas. |
|
Weli Thalapa
|
Weli Thalapa
|
Ingredients
|
2 lbs Rice flour
4 cups thick Coconut milk |
4 cups Kithul or Coconut trealce
2 tsp Salt |
Method
In a large bowl, mix the flour and salt thoroughly.
Add a little coconut milk to the flour and mix until the flour forms into small balls like beads.
Do not add water.
Cover and steam the flour beads for abourt 30 minutes or until cooked.
Remove from the steamer and separate the flour beads and set aside.
Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring.
Keep stirring the mixture until oil starts to separate.
Remove from heat.
Transfer into a greased dish and shape into a block.
Cut into pieces of any shape. |
|
Gotu Kola Kenda
(Soup)
|
Gotu Kola Kenda
(Soup)
|
Ingredients
|
1 Cup Red raw rice
1 Cup Roughly chopped Gotu Kola
3 Cups Coconut milk
2 Cups Water
1 Teaspoon Finely chopped ginger
2 Bulbs Finely chopped garlic
1 Teaspoon Lemon juice
1 Teaspoon Salt |
|
Method
Wash Rice. Add salt and boil with water.
Crush Gotukola in a motor or blender using 1 cup of coconut milk.
When Rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic and Gotukola juice.
Bring Kanda (soup) in to boil.
Add lemon juice for seasoning.
Serve plain or with Jaggery and roasted bread. |
|
Banana Flower Soup
|
Banana Flower Soup
|
Ingredients
|
1 prepared banana flower
1 cup of raw shrimp
1 can or 14 ozs thick coconut milk
1 ½ inch piece ginger peeled and grated
1 stalk of lemongrass, or 1 tblsp sliced |
¼ tsp tumeric
½ tsp garam masala
2 fresh green chillies, or dried red chillies to taste
salt and black pepper to taste
oil for cooking
water
|
Method
First remove the outer two or three layers of sepals, keep the small flowers.
Thinly slice the flower through, chopping it as a cabbage.
Mix coconut milk with half as much water and heat with prepared banana flower, half the ginger and the lemongrass.
In a heavy pan slowly heat the oil.
Blend together the garam masala, tumeric, remaining ginger and chillies until a paste is made and add to the oil.
Cook stirring until the aroma becomes intoxicating and the oils separate in the pan.
Add the shrimp and stir fry until cooked all the way through.
Add this to the coconut / banana flower mix.
Stir thoroughly and simmer for 20 minutes, adding more water if needed, season to taste and serve.
This soup can be prepared a day in advance and heated before serving.
Allowing it to rest overnight will give time for the flavors to blend and harmonize thoroughly.
|
|
sweet potato curry
|
sweet potato curry
|
Ingredients
|
1 kg Sweet Potatoes
2 onions
1 tomato
4-5 cloves garlic
2 tsp turmeric powder
2-3 tsp red chilli powder |
1 green chilli
2-3 tsp sambhar powder
250 ml coconut milk
Salt to taste
2 tbsp oil |
Method
Boil the sweet potatoes and cut in to cubes.
Grate the onions and tomatoes with the garlic.
Chop the green chilli.
Heat oil in a pan and fry the onions till translucent.
Add the tomatoes and garlic with the turmeric powder, chili powder and sambhar powder.
Add the sweet potatoes and fry for 5 minutes.
Add the coconut milk and salt and simmer for a further 5-8 minutes.
Garnish with coriander leaves. Serve hot with rice. |
|
Brinjal and Dryfish Pahi
|
Brinjal and Dryfish 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 in this mixture.
Add fried dryfish and mix well.
Chop tomatoes in blocks and mix in the brinjal mixture.
If necessary you can add chopped green chillies into this. |
|
Sri Lankan Christmas Cake
|
Sri Lankan Christmas Cake
|
Ingredients
|
50g (2 oz) candied peel
100g (3.5oz) chow (without syrup)
100g (3.5oz) stem ginger (without syrup)
100g (3.5oz) raisins
300g (10oz) sultanas
125g (4oz) currants
225g (8oz) candied ash pumpkin or crystalised pineapple
225g (8oz) cashew nuts chopped
50g (2oz) almonds chopped
100g (3.5oz) glacé cherries
3 tblsp brandy
3 tblsp rose water triple strength |
2 tblsp honey
1 tblsp vanilla
1/2 a nutmeg grated
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 teaspoonful ground cloves
225g (8oz) semolina
225g (8 oz) butter at room temperature
12 size 2 eggs
400g (14 oz) soft brown sugar |
Method
Finely chop the fruit and the nuts (the first 10 ingredients).
Put into a bowl together with the honey and essences (the brandy, rose water, vanila) and the spices (nutmeg, cinnamon, cardamom and cloves).
Mix thoroughly and leave covered for 24 hours.
Double line 2 cake tins of diameter 20 cm (8") with lightly- oiled greaseproof paper. Put the oven on to 140oC (275oF)
In a medium-sized bowl, mix together the semolina and the butter.
Separate the eggs.
In a large bowl, beat the egg yolks together with the sugar until pale.
Mix in the semolina.
Add the fruit, a little at a time using a cutting motion, to make sure that the cake batter is thoroughly mixed in with the dried fruit.
This movement provides a lot of wrist exercise!
Whisk half the egg whites until stiff. (The rest can be used for meringues.)
Add 4 tablespoonsful of the egg whites and beat into cake mixture to slacken it.
Fold the rest of the beaten egg whites and mix thoroughly.
Put the cake mixture into the two tins and cook for about 1½ hours, or until a skewer when inserted comes out clean.
Cool the cake on a wire rack. Once cold prick the surfaces with a skewer and pour two tablespoonsful of brandy over each cake.
Cover with foil, place in an airtight tin and leave for a week before icing. |
|
Kiri Hodi
( White Gravy)
|
Kiri Hodi
( White Gravy)
|
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. |
|
Fried Egg Curry
|
Fried 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. |
|
