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  • aravinda. de. silva
    December 13, 2012

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    December 13, 2012

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  • aravinda. de. silva

site/chefaravinda/recipes


C HEF ARAVINDA DE SILVA @ MY MENUS

posted Feb 7, 2012, 1:11 AM by aravinda. de. silva   [ updated Feb 12, 2014, 8:44 PM ]


DINNER BUFFET - ( NO 1 )

** HORS D OEUVRE

* LAKE FISH GALANTINE
* VITELLO TONNATO  ( BRAISED SIR LOIN WITH TUNA SOUSE )
* CHICKEN SALAD HAWAI
* SEA FOOD SALAD IN HONEY LIME DRESSING  / ASSORTED COLD CUTS
* PICKLE VEGETABLE WITH FRUITS AND NUTS
              * IN ACTION  - FRESH VEGETABLE SALAD BAR - CARVING  ( CUT ) IN FRONT OF THE GUEST ,
              * SEPARATE DRESSINGS FOR SALADS - FRESH CORIANDER MAYONNAISE  /  GROUND FRESH BLACK MUSTERED VINAIGRETTE /
SMOOTH MARMALADE / RAITHA SOUSE /  CHILLI SOUSE  / TOMATO SOUSE...
** SOUP POT --
* PASTA E FAGIOLI  ( BEANS SOUP WITH PASTA )
* BREAD DISPLAY - ASSORTED  BRED ROLLS , MINI VEGETABLE PIZZA , BROWN BREAD LOFE WITH BITTER GOURD , YELLOW BREAD LOFE , GARLIC BREAD , GINGER BREAD , ONION BREAD .CHEESE STICKS ,
* BUTTER - DECORATIVE BUTTER FLOWERS IN ICE
( 3 KINDS OF FLAVORS - FINELY CHOPPED GARLIC BUTTER / TOMATO BUTTER / NORMAL BUTTER ) 

** MAIN DISH

STEAMED BASMATHI RICE  

PENNE ALLA CONTADINA (PENNE WITH SUNDRIED TOMATOES, MUSHROOMS, AND CHICEN IN A FRESH TOMATO SAUSE WITH A TOUCH OF CREAM)

BROWN BEEF STEW

THAI STAYLE COCONUT COUGTED BORN LESS FRIED CHICKEN  “ ORIENTAL CURRY SOUCE “

                             IN ACTION - * GRILLED SHARK FISH FILLET     GARLIC BUTTER “

VEGETALE FOO YOUNG HAI 

MILANZANA  ALLA PERMEJANE

ASSORTED NUT MEG  FLAVORED  UP COUNTRY VEGETABLE IN CREAM SOUCE ( CARROT / CORLY FLOWER  / BROKOLY / BEANS / CABBEGE / LEEK )

ASSORTED LOW COUNTRY STEAMED VEGETABLE  ( PUMPKIN / ASH CUCUMBER / LONG BEANS /  SNACK  GOURD  / LADY FINGERS )

ROAST POTATO WEDGES

CURRY CORNER –

RED RICE / PORK BLACK CURRY / DEEP FRIEB BABY LAKE FISH / DHALL  MELLUM /

KANKUN TEMPERD / KIRI ALA MUSTERS CURRY / BOTTLE GOURD DRY CURRY / BITER GOURD  SALAD .

CONDIMENTS CORNER -

PAPADOM / FISH CUTLETS / FRIED DRY FISH / FRIED DRY CHILLI / CHILLI VENIGER / CHILLI SOYA / CHUTNEY / ROSTED P-NUTS / FRIED ONIONS / CUBS OF CHEESE / BLACK OLIVES / GREEN OLIVES

DESSERTS –

CUT  FRESH FRUITS / CHOCLATE CREAM CARAMEL / STROWBERY BLANCMAGE / ASSORTED CAKES  OR SWISS ROLLS

ACTION – BANANA FRITTERS

 

TEA / COFFEE

2) SEVEN ( 7 ) COURSE MENU ( SAMPLE )


Sample Of Seven Courses

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Hors d' Oeuvre

Tomato Galette, oven roasted tomato with Goat cheese, fresh Thyme on puff pastry triangle.

Pineapples marinated in dray Gin, Prosciutto ham.

Russian blins with smoked Salmon Crème fraîche wasabi, dill lemon zest.

Figs Stuffed with Foie Gras mousse.

Mushrooms stuffed with garlic spinach Feta cheese.

Stuffed Deviled Eggs with white Truffle oil and Caviar.

Cucumber croutes' cream cheese avocado lemon grasses mousse garnished with smoked salmon vasabe.

 

Soup

Spanish Onion Soup, sautéed/brazed onion garlic in Chicken stock and Brandy, served with roasted tortilla stick.

 

Salad

Belgian endive with aragula baby spinach avocado  apple ,fennel walnuts edable flowers, tossed with olive oil,fresh herbs peach blood orange citrus dressing.

 

Entrée

Pan seared filet mignon with sauteed wild  mushrooms fresh herb - cabernet demi-glace ,duchesse potatoes.

Assorted batonnet carrots, asparagus, snow Peas blanched and finished in Maitre d 'Hotel Butter.

 

Dessert Amuse

Sorbet from Champagne.

 

Dessert

Buckwheat Quinoa fruit medley,blueberry peach apple green grapes, jalapeno ginger vanilla in ricotta,orange strawberry coulis,
finished with citrus zest fresh cilantro mint leaves.

 

 Assorted cheese strawbarry and French pastry.

Coffee and Tea

 Gala dinner testing menu starting at $225  p/p



3) Sample Of Five Courses

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Hors d' Oeuvres

Pâté shells filled with roasted vegetable ajvar and  truffle oil champignon


Smoked Salmon

Smoked Salmon fillet with Bavarian Ribadache medallion and goat cheese cream with crouter do province,citrus zest

 

Salad of Sea Scallops

Pan seared  Scallops on delicate mixed greens lettuce and Oriental vinaigrette orange fresh herbs dressing

 

Entrée

Seafood plate

Broiled Lobster tail with grilled Salmon fillet, persley potato, blanched batonnet vegetable,

served with Maitre-d' hotel butter


Dessert

Grandes Couplles en chocolat

Delicious chocolate shells  filled with fruit and vanilla pudding,strawberry coulis



 4) Sample Of Four Courses #2

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Hors d' Oeuvres

Roasted Champignons filled with anise celery and cream cheese, garnished with caviar.

Salad

Arugula baby spinach with edible flower roasted walnuts and peach orange dressing.

Entree'

Pan Seared tenderloin filet with cambozola, cabernet demi-glace ,rosemary scalloped butter potatoes, roasted garlic and batonnet roasted root vegetables.

Cheese Fruit Tray

Assorted cheeses and tropical fruit to accompany your port and coffee.

 

starts at $95.00 per person (Gala four course sit down dinner, six person minimum but not ultimatum).


5) Sample Of Four Courses #1

E-mail Print PDF

Hors d' Oeuvres

Filet Mignon Carpaccio Canapés with Horseradish on French Baguette.

Pineapples marinated in Gin and Prosciutto ham rosete.

Salad

Baby Spinach with edible flower and avocado , zesty orange white truffle olive oil fresh herbs dressing.

Entrée

Grilled Lamb Cutlets in reduced Port wine rosemary  sauce, wild mushrooms risotto and seasonal buttoned vegetables.

Crème Brule

Traditional Crème Brule with vanilla pistachio ,served with chocolate dipped strawberries,citrus whipped cream.

 

Starts on $95.00 per person ,gala four course sit down dinner.



http://chocolateoblivion.blogspot.com/2011/02/fine-dining-seven-course-menu.html 

( THIS SITE FOR 7 COURSE FINE DINING MENU )

---------------------------------------------------------------------------------------------

( 6 ) - 

#  SPECIAL DANA ( ARMS GIVING ) MENU FOR 300 PAX = ANURA VJ - AMPARA , SRI LANKA

MENU ONE - 1

# VEGETABLE SOUP 

# RED RICE / WHITE RICE / VEGETABLE RICE / OR / VEGETABLE BURIYANI

# SPAGHETTI IN FRESH TOMATO SOUSE

# KELAWALLA FISH AMBULTHIYAL 

# DHALL MELLUM / KIRI ALA CURRY / MANGO CURRY / KOLLU CURRY / 

# THUBA KARAVILA RED CURRY / KESELMUWA SEENI SAMBAL /  

# KARAPINCHA SAMBOL / FISH CUTLETS / GREEN VEGETABLE SALAD / 

# BOILLED VEGETABLE / SIHALA ACHCHARU / FRIED DRY PENNA FISH

# WETAKOLU KIRIHODI / PAPADAM 


# DESSERTS - MENTION AS YOU WANT


INGREDIENTS = FOR 300 PEOPLE ( LUNCH )


RED RICE - 10 KG

WHITE SAMBA RICE - 40 KG 

SPAGHETTI - 5 PKTS - ( LUNCH ONLY )

KELAWALLA FISA - 20 KG ( PLEASE CUT IT )

DHALL - 6 KG

KIRI ALA - 20 KG

ROW MANGO - 20 KG

KOLLU - 5 KG

THUBA KARAWILA - 15 KG

KESEL MUWA - 15 NOS

POTATO - 6 KG

WETAKOLU - 5

WATTAKKA - 6 KG FOR SOUP

CARROT - 10 KG

LEEKS - 5 KG

CABBAGE - 5 KG

CAPSICUM - 3 KG

BEANS - 3 KG

TOMATO - 15 KG

LETTUCE - 2KG

SPRING ONION ( LUNU KOLA ) - 3 KG

GREEN CUCUMBER - 2 KG

SIYABALA - 2 KG

B ONION - 15 KG

RED ONION - 2 KG

GARLIC - 3 KG

GINGER - 2 KG

CURRY LEAVES - 2 KG + RAMPE

GREEN CHILI - 2 KG

GREEN CHILI SMALL - 1 KG - FOR ACHCHARU

ROW PAPAYA - 2 KG

TIN FISH - 4 ( FOR CUTLETS )

DRY PENNA FISH - 1.5 KG

GORAKA - 2 KG ( MINCED )

FLOUR - 3 KG

COCONUT MILK POWDER - 2 KG PACKETS

BREAD CRUMBS - 4 KG 

SALT POWDER - 25 PKTS

ROCK SALT - 2 KG

JUGGARY - 3 KG 

SUGAR - 3 KG

VENIGER - 2 BOT

PAPADAM - 2.5 KG

PAPER CRUSHED POWDER - 1KG

CHILI POWDER - 1.5 KG

CHILI FLACKS - 1.5 KG

CURRY POWDER - 1 KG

ROASTED CURRY POWDER - 500 G

JAFFNA CURRY POWDER - 250

MUSTERED POWDER - 250 G

MUSTERED SEEDS - 250 G

SOODURU SEEDS - 250 G

SOODURU POWDER - 100 G

ULUHAL - 200 G

CLOVES - 100 G

CARDAMOMS - 100 G

CINNAMON - 500 G

COCONUT - 15 NOS

VEGETABLE OIL - 5 L

KNIFES - 4


## POTS / PANS AND PLATES ##


KITCHEN TENT 20 * 20

BUFFET SETS - 10 ( CHAFING DISH ) 

BUFFET TABLE WITH CLOTH - 1

DESSERT CUPS AND SPOONS - 200

SINK - 1 ( HANDS WASH )

PLATES - 200

GLASS - 200

CHAIRES - 200

KITCHEN TABLES - 4

LARGE GAS BURNERS - 2 + REGULATE 

GAS TANKS - 2 ( 13.5 )

ALUMINIUM TRAYS - 15

25 KG - ALUMINIUM POTS - 5

10 KG - ALU / POTS - 5

5 KG ALU / POTS - 5 

LARGE CHACHI - 1

RICE PATHTHA - 1

LARGE OIL SPOON - 1

WOODEN SPOON - 3 ( LEE PATHTHA )

CHOPPING BOARD - 4

GLASS BOWL - 10


SOUP BOWLS FOR MONKS - ( FROM TEMPLE )

PADIKKAN - ( FROM TEMPLE ) 

PADURU - ( FROM TEMPLE )

----------------------------------------------------------------------------------

# MENU 7 

-----------------------------------------

MENU TWO - DINNER - FOR 250 PEOPLE

--------------------------------------------

# WHITE RICE 

# RED RICE

# THAI GREEN  RICE ( BASMATHI RICE )

# BLACK NOODLES

# BATTER FRIED FISH IN TAMARIND SOUSE

# KADALA MAHARANI 

# MIXED VEGETABLE MUSTERED CURRY 

# TOMATO , PINE APPLE , CUCUMBER SALAD

# P NUT SAMBOL 

# PRAWN CRACKERS 

# FISH CUTLETS

------------------------------

## INGREDIENTS -

------------------------------

RED RICE - 10

SAMBA OR BASMATHI RICE -35 KG

NOODLES - 5 KM

KELAWALLA FISH -15 KG ( CUT )

TIN FISH - 3

KADALA - 6 kg

B.ONION 10 KG

GARLIC - 2 KG

GINGER - 1 KG

SPINACH - 2 KG

CARROT - 10KG

LEEKS - 3KG

SPRING ONION - 2 KG

CORIENDER LEVES - 3KG

CELARY - 1 KG

POTATO - 10 KG

BEANS - 2 KG

CABBEGE - 3KG

CORLEY FLOWER - 3KG

BROCOLY -3KG

CAJU NUTS - 2KG ( PEASES )

TAMARIND ( SIYABALA ) - 3KG

TOMATO - 10KG

CUCUMBER - 5KG

PINE APPLE - 5

P NUTS - 2KG ( CLEAN )

KADALA PITI ( CHICK PEA FLOUR ) -3KG

FLOUR - 2KG

PRAWN CRACKERS - 2KG

BREAD CRUMBS - 3KG

VEGETABLE OIL -15 L

SOYA SAUSE - 2 BOT

AJINAMOTO - 750 G

TOMATO SAUSE - 2 BIG BOT 

PAPER POWDER - 200 G

CURRY POWDER - 500 G

CHILI POWDER - 500 G

CHILI FLACKS - 500 G

SAFRON POWDER - 50 G ( KAHA )

MUSTERD POWDER - 100 G

SALT POWDER - 15 PACKETS

ROCK SALT - 2 KG

-----------------------------------------------------------------------------------------

































TRADITIONAL SRI LANKAN FOOD

posted Nov 29, 2011, 2:58 AM by aravinda. de. silva   [ updated Apr 3, 2013, 8:32 PM ]


 1-MILK RICE

INGREDIENTS<<< RED OR WHITE RICE 01 KG , THICK COCONUT MILK 500ML , SALT.
METHOD       <<< CLEAN AND WASHED THE RICE,BOIL IT UNTIL COOKED WITH 2nd COCONUT MILK, AFTER ADD COCONUT MILK AND SALT , COOK IT ON SLOW FIRE , WHEN ITS COOKED ENOUGH ,ARRANGE ON CLEAN  FRESH BANANA LEAF,IT WILL GIVES AROMATICK FLAVOR ,CUT IT AS DIOMONDS.
                                      FOR ALL AUSPICIOUS OCCASIONS MILK RICE (KIRI BATH) IS SERVED.IT IS BASIC BREAK FAST IN SRI LANKA,FOR THIS <FISH AMBULTHIYAL> <AND> <KATTA SAMBOL> IS SERVED,BANANA,KITHUL JUGGERY, TRICAL, ALSO VERY SWEET WITH KIRIBATH <MILK RICE>

 2-FISH  AMBULTHIYAL
TUNA FISH, YELLOW FIN TUNA FISH , HERRINGS (HURULLA) FISH , SPRATS is best , (01 kg)
TUNA . YELLOW FIN TUNA CUT INTO 20 EQUAL PIECES,OTHER CAN USED WHOLE,BUT CLEANED
GORAKA ( GAMBORGE )PAST 50G
CRUSHED PEPPER 100G
SALT,CURRY LEAVES,
ALL INGREDIENTS ARE MIX TOGETHER WITH SOME WATER
DIP ALL THE PIECES OF FISH IN THE MIXTURE,
GET THE CLAY PAN,KEEP PEACE OF BANANA LEAF AT THE BOTTOM OF THE CLAY PAN,
FISH ARRANGE IN THE PAN,
COOK FOR UNTIL DRY
*COMMENTS , IN THE ANCIENT DAYS A FIRE PAN PUT OVER THE FISH CURRY PAN
                       THIS IS WAY OF PRECERVING FISH FOR ABOUT ONE WEEK.
                       IF ADD CURRY POWDER,CHILLI POWDER,ONION, GARLIC , GINGER ,
                       CANT KEEP FOR ONE WEEK
                       fish ambulthiyal must be hard.
                                                                                                                                                                                                          

 3-KATTA SAMBOL
DRY CHILLI  PIECES   100g
RED ONION                 100g
MLLDIVE FISH            100g
LIME JUICE                 2/3no,s
salt
IF IT IS BETTER SAMBOL IS GRAIND IN THE MORTAR WITH FISTAL
...................................................................................................................................................................................

 4-STUFFED BABY CUTTLE FISH CURRY _ (CALAMARI)
INGREDIENTS,
BABY CUTTEL FISH      01kg
GRREN GRAM               350g       BOILED
POTATO SMALL DICE  350g        BOILED
ONION                          200g       CHOPPED
GARLIC                         50g        CHOPPED
GREEN CHILLI                             CHOPPED
RAMMPE AND CURRY LEAVES    CHOPPED
GORAKA                       3_5
MUSTERD SEEDS            01 Tab /s
PENUGREEK                 01 Tab/s _ROASTED
TURMERIC POWDER    02  Tea / s
CURRY POWDER          02  Tab / s
PEPPER SEEDS            01   Tab /s
PEPPER POWDER         01   Tab /s
BUTTER   OR  VEGETABLE OIL
SALT
TOOTH PICKS
COCONUT MILK   (FROM LARGE 02 NO_S)
                                            METHOD

CLEAN BABY CUTTLE FISH WELL,KEEP HEADS AND THE CORN SEPARATELY
MAKE MIXTURE (farce) FROM OIL , MUSTERD SEEDS , GARLIC, GREEN CHILI,ONION,TURMERIC POWDER,RAMPE
AND CURRY LEAVES,CURRY POWDER,
 PEPPER POWDER,SALT,POTATO,and GREEN GRAM

 TEMPER THE MIXTURE IN PAN WITH SOME OIL

FILL CALAMARI WITH MIXTURE AND INSERT THE HEAD ,WITH TOOTH PICK

MAKE CURRY SAUCE FROM THE  GIVEN INGREDIENTS
OIL,GARLIC,TURMERIC,ONION,GORAKA,CURRY LEAVES,FENGREEK,CURRY POWDER,PEPPER SEEDS,SALT,COCONUT MILK ,(CAN USED CHOPPED TOMATO or LIME JUICE)

ARRENGE THE FILLED CUTTLE FISH IN CURRY SAUCE,
BOILL OVER FIRE UNTIL COOKED

                                                     COMMENTS
+WE USED BOILLED GREEN GRAM, TO SUBSIDE THE HEATNESS OF CUTTEL FISH
+INSTERD OF COCONUT MILK WE CAN USE  white wine cream sause FOR EUROPEAN STYLE
AS A  Hors d oeuvre OR main meal.

5)How to make Prawn Varai? Jaffna Special...

Ingredients:

Raw prawns 500 Gms
Onions 1 large
... Coconut scarped 150 Gms
Turmeric powder ½ teaspoons
Jaffna Chilli powder 2 teaspoons
Curry leaves 6
Dried chillies 2
Oil
Salt to taste

Method:

Shell, clean and wash prawns.
Then mix the prawns with turmeric powder and salt and boil them in little water until soft and firm.
Drain if there is excess water and let prawns to cool.
When cool, grind in a grinder coarsely.
In a dish, transfer the ground prawns, add chilli powder, coconut scrapings, d curry leaves and mix by hand well.
Taste and add salt if necessary.
In a frying pan, fry some diced onions until soft, add cut dried chillies and fry further.
Add the prawn coconut mixture and keep stirring until the mixture is dry.
Do not over roast this.

Thanks Chef Aravinda

6*-DHALL MELLUM    (SCRAPED COCONUT WITH DHALL  / LENTIL)

DHALL                      01kg
LARGE COCONUT   01 no SCRAPED
RED ONION              25g
GARLIC                     15g
GREEN CHILI            15g
TUMERIC POWDER  01t/s
CRUSHED PEPPER      3_4t/s
SALT
GROUND FRESH MUSTERD  3ta/s

METHOD,WASH DHALL WELL , BOIL DHALL UNTIL TENDER , DRAIN AWAY WATER FROM DHALL , GRAIND ALL INGRIEDIENTS WELL WITH SCRAPED COCONUT ,
NEXT  , HEAT THE MIXTURE OVER FIRE  FOR FEW MINUTES,
THAN ADD DHALL AND MIX WELL.
++++if you fill this mixture to toasted sandwiches....try....it+++

7)DEVILED PRAWNS

INGREDIENTS;

 

  • MEDIUM PRAWNS............................500 G ,REMOVE SHELLS AND BLACK VEIN
  • FRESH TOMATO ................................200 G , CUT IN TO ONE INCH WEDGES
  • CAPCICUM OR BELL PEPPER............200 G , CUT IN TO ONE INCH WEDGES
  • LEEKS -WHITE PART..........................200 G , CUT INTO ONE INCH PECES
  • BIG ONION OR RED ONION................200 G , CUT IN TO ONE INCH WEDGES
  • CHOPPED GARLIC ..............................25 G
  • CHOPPED GINGER...............................25 G
  • CHOPPED CELERY................................50 G
  • CRUSHED BLACK PEPPER....................3-4 TABLE SPOONS, OR,TO YOUR TASTE
  • LIME JUICE............................................3-4 NO"S
  • SALT
  • VEGETABLE OIL
  • TOMATO SAUCE....................................150 ML

METHOD

SEASON THE PRAWNS WITH LIME JUICE ,SALT, ONE TABLE SPOON OF CRUSHED PEPPER,KEEP FOR 30 MINUTES ,WARM THE PAN ON FIRE,ADD OIL ,FEW SECONDS AFTER GARLIC,WHEN GARLIC BECOME GOLDON BROWN COLOUR ADD IT TO GINGER,PRAWNS ,STIER  UNTIL -

PRAWNS ARE COOKED ,THAN ADD VEGETABLES ,REST OF CRUSHED PEPPER ,STIER FOR ONE OR TWO MINUTES,MIXED IT TO TOMATO SAUCE ,

SERVE WITH RICE OR BREAD.

 

8)KAUN...,http://www.youtube.com/watch?v=YH5xhUO4-F0&feature=share

IINGREDIENTS ,

  • RICE FLOUR                            01 KG
  • SUGER                                     01 KG
  • WHEAT FLOUR                       250 G
  • SWEET COMMING SEEDS      10 G
  • CARDAMOMS                          02 G
  • VANILA ESSENS                       01 TEA SPOON
  • SALT
  • WATER                                      500 ML - TO - 750 ML , WATER IS USED ACCORDING TO THE THICKNESS                                                     ( WATCH THE VIDEO )
  • MTHOD ;
  • MAKE CARAMEL FROM 300 G SUGER ,THEN MIXED ALL  THE INGRIDIENTS TOGETHER WITH WATER,*FRY IT ACCORDING TO THE ILLUSTRATION SHOWN IN THE VIDEO 


SPECIAL NOTE --MRS M.G.ROSLINE OF 78 YEARS OLD , FROM GONAPINUWALA ( WOODLAND -C-ESTATE),HIKKADUWA, IS FAMOUS COOK WHO CAN MAKE TRADITIONAL RICE AND CURRY AND TRADITIONAL SWEETS OF SRI LANKA , SHE FORWARDED THE ABOVE RECIPE TO MY WEB SITE.

I WISH HER LONG LIFE.    (VIDEO AVAILABLE ON DOWN OF THIS PAGE )

9) BILIN ACHCHATU ( SOUR NUT PICKLE)

INGREDIENTS;

  • DRY BILIN                                           - 250 G
  • RED ONIONS                                       - 500 G
  • DRIED SPRATS                                  - 250 G
  • MALDIVE FISH                                   - 250 G PIECES
  • GREEN CHILLI                                     - 100 G
  • ROASTED CURRY POWDER              -25 G
  • COCONUT VINEGER   or lime juice.                         -  02 TABLE SPOONS
  • SUGER                                                  - 25 G
  • SALT

COCONUT OIL OR VEGETABLE OIL   - 750 ML

 

METHO ;

***HOW TO DRY BILIN ***CUT THE BILIN LENGTH VIC , AND MIX WITH SALT , PUT IN THE SUN DRY ,UNTIL BROWN COLOUR.

**CUT THE ONION AND GREEN CHILLI IN TO SMALL PIECES (JULIENNE ) , DEEP FRY UNTIL GOLDEN BROWN , WASH BILIN AND DEEP FRY GOLDEN BROWN ,CLEAN ANS WASH DRY SPRATS  DEEP FRY , AND MOLDIVE FISH DEEP FRY ,THAN PUT ALL INGREDIENTS TOGETHER IN CLAY POT AND MIX WELL,COVER WITH LID ,CAN KEEP MORE THAN ONE MONTH.

 

**COOK - MRS U.W .ANULA WATHE OF 80 YEARS OLD FROM GALLE ROAD ,MODARA PATUWATHA ,DODANDUWA,SRI LANKA,IS FAMOUS COOK IN THE AREA WHO CAN COOK ,TRADITIONAL RICE AND CURRY AND TRADITIONAL SWEETS OF SRI LANKA.

 

SHE FORWARDED THE ABOVE RECIPE TO MY WEB SITE

COOK U.W.ANULAWATHE ,DODANDUWA ,SRI LANKA **I WISH HERE LONG LIFE

10) COUNTRY FOULCURRY =( GAM KUKULU MASS CURRY )

Country foul,cut in to one inch peaces,( wild chicken /gam kukula ) =1.500 kg ,
ginger,garlic past = 150g
lemon grass (sera)50g =chopped
rampe/curry leaves
red onion , green chilli=finley cut
raw curry powder = 3tea spoons
coriander powder=3-4 table spoon
roasted chilli powder = 2-3 table- -spoons
cinnamon stick
turmeric = 2 tea spoons
tamarind past = 50-100g
rock salt
coconut oil = 3-4 ts
thick coconut mill -2cups
roasted cloves and cardamons- -powder 2-3 tea spoons

METHOD

All ingredients mix together ,but with out coconut milk,roasted chilli powder,cloves,cardamons powder,and oil,
marrinet around one hour,keep clay pot on cinnamon wood fire( if -possible)add oil,to warm oil add foul mixture,mix time by time,around one and half hour, if need add some warm water,if meat tender add coconut milk with roasted chili powder and cardamoms and clove powder, if you put coconut shell remove them..
taste with brown rice,hoppers , string hoppers,rotti,parata,bread...

  COMMENT=
"Very famous chicken dish in sri lanka,but very hard meat, to tender it used sri lankan technique, add some ganja or add peace of coconut shell in to the curry, and also long time simmer on wood fire"


SRI LANKAN TRADITIONAL SWEETS




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