site/chefaravinda/recipes


C HEF ARAVINDA DE SILVA @ MY MENUS

posted Feb 7, 2012, 1:11 AM by chef 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

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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

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TRADITIONAL SRI LANKAN FOOD

posted Nov 29, 2011, 2:58 AM by chef aravinda. de. silva   [ updated Jul 21, 2016, 10:31 PM ]

I AM SRI LANKAN CHEF , KNOWLEDGE WITH , SRI LANKAN / ASIAN & WESTERN FOOD , SPECIALY I WRITE DOWN HIRE - SRI LANKAN FOOD RECIPIES , MY EXPERIENCE NEARLY 30 YEARS .NOW I DOING A CATERING FOR ANY OCCATION & SUPPLY COOKS - WAITERS - HELPERS TO ANY FUNCTION AT YOUR HOME.
CONTACT - 
EMAIL - chefaravinda@gmail.com
SKYPE - aravinda085
MOBILE & VIBER - 0094771314136 / 0771314136


=====================================

 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"

11) PORK BLACK CURRY
Ingredients
1 kg  pork
    1 small onion, chopped
    2-4  green chilies, chopped
    2 tsp roasted cloves and cardamons powder
    1 tbsp chili powder
    2 tsp  curry powder
1 tsp turmeric powder
    2 tsp pepper powder
    5-6cloves of garlic, chopped
    1 small piece ginger, chopped
    1 sprig curry leaves and rumpe
     lemon grass chopped
    4 to 6 tsp  tamarind pulp
SOME PEACES  OF INGURU PIYALI - POWDER
1 tbsp vegetable oil
    Salt

Method

    Wash pork and cut it into cubes.
    Mix pepper , salt , turmeric powder , curry powder , chilli powder , tamarind  together.
    Put pork cubes and marinate for about 30 minutes.
    Heat oil in a pan on medium heat put garlic , ginger , inguru piyali , onion, green chilies,  curry leaves, rampe, lemon grass and fry for about 1 minute.
    Put marinated pork and fry for another 3 minutes.
    Pour cup of water cook until meat are cooked.
    Finally put cloves and cardamons powder  and mix well.
    Adjust salt.
( IF YOU ADD INGURU PIYALI , ITS GIVE MORE AROMATIC TASTE )


SRI LANKAN TRADITIONAL SWEETS




CUTTLE FISH CURRY - HOME STYLE

1KG - CUTTLE FISH 
2 TABLE SPOONS - ROASTED CURRY POWDER
1 TABLE SPOONS - CHILI POWDER
1 TEA SPOON TURMARIC POWDER 
5-6 - GREEN CHILIES 
1-2 - BIG ONIONS
5-6 - GARLIC
1-2 - GORAKA ( GAMBAGE )
CURRY LEAVES AND DRUMSTICK LEAVES 
2 CUPS OF - THIN COCONUT MILK 
1 CUP OF - THICK COCONUT MILK 
SALT TO TASTE

METHOD -

CLEAN AND CUT IN TO 1 INCH PEACES OF CUTTLE FISH,I KEEP SKIN AND SOME DROPS OF BLACK INK,
CLEAN AND CUT ONION , GARLIC AND GREEN CHILI , 
ALL INGREDIENCE MIX WITH 2 CUPS OF THIN COCONUT MILK WITH OUT DRUMSTICK LEAVES ,
KEEP ON FIRE AND BOILED AND SIMER FOR 15 TO 20 MUNITES ,
THEN THICK COCONUT MILK AND DRUMSTICK LEAVES ,
BOIL WELL,
CORECT THE SEESON .

==================================

HOME STYLE MULLET FISH CURRY

MULLET FISH - CUT AND CLEAN 
SLICES OF GARLIC , GINGER , ONION & GREEN CHILI
RUMPE AND CURRY LEAVES
ONE TEA SPOON OF TURMARIC POWDER 
2-3 TABLE SPOONS OF CHILI POWDER
ONE TABLE SPOON OF CURRY POWDER 
ONE TABLE SPOON PEPPER POWDER
2 TEA SPOONS GORAKA PAST 
SALT TO TAST 
2 CUPS THIN COCONUT MILK 
1 CUP THIK COCONUT MILK

ALL INGREEDIENTS MIX WITH THIN COCONUT MILK
COOK FOR 10 - 15 MUNITES 
IN OPEN POT , DONT CLOSE WITH LID 
THEN ADD THIK COCONUT MILK

===============================


CARROT SAMBOL -

500 G - CARROTS 
5-6 - GREEN CHILI
50 G - RED ONION OR BIG ONION 
HALF GRATED COCONUT 
SALT & PEPPER 
2 - 3 TABLE SPOONS - FRESH MUSTERD CREAM

METHOD -

CARROT CUT IN TO MATCH STICK OR GRATE FROM GRATER 
SLICE THE GREEN CHILI AND ONIONS
COCONUT MIX WITH MUSTERD CREAM , SALT & PEPPER 
THEN CARROT MIX WITH ONION , GREEN CHILLI AND COCONUT MIXCHER
CORRECT THE SEESON 
IF LIKE ADD SOME MOLDIVE FISH POWDER

===================================

GIZZARDS AS BITE - 
CUT THEM IN TO 2 PEACES , BOIL OVER ONE HOUR WITH SALT / PEPPER AND TURMARIC POWDER , AFTER ONE HOUR IT BECOME VERY SOFT , REMOVE THE WATER , SAUTE WITH ONION SLICES AND CHILI FLACKS .

=====================================


kuringchan kola sambol =

1 Bundle kuringchan kola 
8 Red onions sliced (small)
2 Green chilies sliced
2 Teaspoon Pounded Maldives fish
1/2 Lime
Salt to taste 
half Scraped coconut

Method

Wash the kuringchan kola well and shred them very fine.
Slice the Onions and Green Chilies.
Spread the salt and squeeze the onions.
Mix all the ingredients together.
Add scraped coconut if desired.
if like add some fresh mustered cream


======================================

HALAPA -

INGREEDIENTS -

500 G - KURAKKAN FLOUR 
01 NO"s OF GRATED COCONUT 
500 G - SUGER ( OR - ONE BOTTLE TRICAL)
SALT TO TAST

KANDA KOLA ( KANDA - GREEN LEAF OR BANANA LEAF )

METHOD -

1) MAKE DOUGHT FROM KURAKKAN FLOUR,SALT AND WATER 
2) MAKE COCONUT HONEY ( BOIL THE SUGER WITH LITTLE WATER UNTIL LITTLE BROWN COLOUR ,
ADD COCONUT AND COOK 2-3 MUNITES )
3) CLEAN AND WASHED KANDA LEAF , 
MAKE SMALL BALL FROM KURAKKAN DOUGH ,
AND SPREAD IT ON KANDA LEAF , THEN FILL WITH COCONUT HONEY AND STEAM UNTIL COOK 

===============================================

SPINACH AND BREAD FRUIT CURRY - 
1 - BREAD FRUIT 
500 G - SPINACH 
1 TSP - TURMERIC POWDER
1 TSP - CURRY POWDER 
2 TSP - MUSTERD CREAM 
SALT 
ONION / GREEN CHILI / RUMPE AND CURRY LEAVES / CINAMON / CLOVES / CARDOMEMS / 
2 -3 CUPS OF THIN COCONUT MILK 
2 - CUPS OF THICK COCONUT MILK

METHOD - CLEAN AND CUT BREAD FRUIT , ADD 2-3 CUPS OF THIN COCONUTMILK , MIX WITH 1 TSP - TURMERIC POWDER
1 TSP - CURRY POWDER 
SALT 
ONION / GREEN CHILI / RUMPE AND CURRY LEAVES / CINAMON / CLOVES / CARDOMEMS , COOK UNTIL WEL COOKED , 
CLEAN THE SPINACH , THICK COCONUT MILK WITH MUSTERD CREAM , THEN ADD SPINACH ,

===================================================

TUNA FISH CURRY - ( HOME STYLE )
500 G - FISH 
3 TABLE SPOON - ROASTED CURRY POWDER
2 TABLE SPOON - ROASTED CHILI POWDER
1 TABLE SPOON - PEPPER POWDER
1 - TEA SPOON - TURMERIC POWDER
1-2 B-ONION
5-6 GREEN CHILI
GINGER / GARLIC 
RUMPE / CURRY LEAF
SALT
METHOD -
SLICED THE ONION / GREEN CHILI / GARLIC AND GINGER
MIX ALL INGREDIENTS WITH 2-3 CUPS OF WATER ,
COOK UNTIL FISH COOKED

==================================================

THOSAI -

1 KG - UDU FLOUR

FOR TEMPER -

200 - SLICED ONION 
CURRY LEAVES 
1 TSP - MUSTARD SEEDS 
4 -6 - DRY CHILI ( BROKEN )
1 - TSP - CUMIN SEEDS 
SALT
OIL

METHOD -

UDU FLOUR MIX WITH WATER AND MAKE THICK DOUGH , 
LEAVE TO FERMENT OVERNIGHT OR 6 HOURS

THEN MORNING ADD MORE WATER AND MIX WELL 
THE PASTE SHOULD FLOW BUT NOT BE RUNNING ,
( THICKER THEN PANCAKE MIXTURE )
THEN ADD ONION TEMPERED TO THE BETTER

THEN MAKE THOSAI AS A PANCAKE

==============================

WANDU APPA -

500 G - RICE FLOUR 
ONE TEA CUP - THICK COCONUT MILK ( OR MORE UPTO THICK ) 
ONE TEA CUP - KITHUL OR COCONUT TRICAL ( OR MORE UP TO TASTE )
1 - GRATED COCONUT ( FROM ONE MEDIUM COCONUT )
1 TABLE SPOON - YEAST 
1 EGG 
SALT 
** IF YOU CAN FIND HALF TEA CUP OF TODDY ( RAA - MANDY)
IT IS BETTER THAN YEAST , IT IS USE AS RISING AGENT ,ALSO VERY GOOD TASTE ,

METHOD -

MIX ALL INGREDIENT IN NIGHT TIME , OR ABOUT MORE THAN 6 HOURS BEFORE MAKE ,
COVER IT
MAKE THICK BATTER 
BRING THE STEAMER TO WARM ( CAN USE STRING HOPPER STEAMER FOR STEAM )
MAKE CUPS FROM KANDA LEAFS OR BANANA LEAF 
MIXED WELL AND FILL THE CUPS FROM THE MIXTURE 
STEAM FOR 10 - 15 MINUTES ( UNTIL COOKED )
SERVE HOT OR COLD

===========================================

KOHILA ALA TEMPERED -

INGREDIENTS -

250 G - KOHILA 
100 G - B ONION 
6-7 GARLIC
2 INCH - GINGER 
RUMPE / CURRY LEAVES
5-6 GREEN CHILI 
2 - 3 GORAKA ( GAMBOGE )
1- TEA SP - TURMERIC POWDER 
2 TSP - CURRY POWDER 
2 - 3 TSP -CHILI FLACKS 
2 - TSP - ROASTED CURRY POWDER 
1 CUP - THICK COCONUT MILK 
SALT
OIL

METHOD -

SKIN OFF FROM KOHILA , CUT INTO MATCH SICK , 
KEEP IT IN THE WATER WITH TURMARIC POWDER AND SALT FOR SOME MINUTES AND SQISH OFF WATER ,

CHOP THE GARLIC / GINGER 
SLICE THE ONION AND GREEN CHILI 
THAN MIX ALL INGREDIENTS WITH OUT OIL AND COCONUT MILK 
PAN BRING TO THE WARM 
ADD OIL 
MIXTURE PUT INTO PAN , MIX WELL AND ADD COONUT MILK ,
CORRECT THE SALT

========================================

SNAKE GOURD WHITE CURRY

500 G - SNAKE GOURD 
5 - 6 - CHOPED GARLIC
2-3 - ONION - SLICED 
RUMPE / CURRY LEAVES 
4-5 GREEN CHILLI - SLICED 
CINNAMON 
1 - TEASPOON - TURMERIC POWDER
1 TEASPOON - CURRY POWDER 
HALF CUP OF THICK COCONUT MILK
1 CUP OF THIN COCONUT MILK 
SALT

METHOD -

SCRAPE THE SKIN OFF THE SNAKE GOURD , SPLIT INTO TWO AND DISCARD THE SEEDS , CUT INTO SMALL PIECES AND WASH , PLACE THE GOURD AND ALL INGREDIENTS WITHOUT THICK COCONUT MILK ,
COVER AND COOK OVER MEDIUM HEAT ,
STIRRING OCCASIONALLY , WHEN GOURDS ARE DONE ADD THICK COCONUT MILK 
** IF LIKE MORE FLAVOUR - DUST 1 OR 2 TEASPOONS ROASTED CURRY POWDER - OR - GROUND MUSTARD SEEDS 
- OR - GROUND CUMIN SEEDS OR CHOPED FRESH CORIANDER LEAVES

==========================================

SPRING ONION AND TIN FISH CURRY -
( with out tin fish it is nice vegetarian dish )

INGREEDIENTS -

ONE LARGE TIN FISH 
150 G - SPRING ONION
5 - 6 - GARLIC
2-3 - ONION 
RUMPE / CURRY LEAVES 
4-5 GREEN CHILLI
1 TOMATO 
CINNAMON 
1 - TEA SPOON - TURMERIC POWDER
2-3 TEA SPOON - ROASTED CURRY POWDER
3-4 TEA SPOON - CHILI FLAKES 
1 TEA SPOON - CURRY POWDER 
1 CUP OF THICK COCONUT MILK
2-3 TABLESPOON - OIL 
SALT

METHOD -

* CLEAN AND CUT SPRING ONION ABOUT 1 INCH PIECES 
* CHOP THE GARLIC 
* SLICE THE ONION / GREEN CHILI / TOMATO 
* WARM THE PAN , PUT OIL , ADD GARLIC , STIR UNTIL GOLDEN BROWN 
* ADD ONION , RUMPE / CURRY LEAVES / GREEN CHILI / 
* TURMERIC / ROASTED CURRY POWDER / CURRY POWDER / CHILI FLACKS / SALT
* THAN SPRING ONION , COOK FOR FEW MINUTES ( ABOUT 5 MINUTES )
* ADD COCONUT MILK / BRING IT BOIL 
* ADD TIN FISH / SIMMER FOR FEW MINUTES

===================================

ROASTED CURRY POWDER -

INGREDIENTS -

250 G - CORIANDER SEEDS 
125 G - CUMIN SEEDS ( MA - DURU )
125 G - SWEET CUMIN SEEDS ( SOODURU )
2- TABLESPOONS - CLOVES 
2- TABLESPOONS - CARDAMOMS
2 - TABLESPOONS - FENUGREEK
2-3 INCH - CINNAMON STICK 
RUMPE AND CURRY LEAVES

METHOD -

* WASH AND DRY ALL INGREDIENTS 
* GET PAN AND BRING IT WARM ,
* PUT THE CORIANDER SEEDS AND CURRY LEAVES AND RUMPE , ROAST THEM ON A MEDIUM FIRE UNTIL THE CURRY LEAVES ARE CRISPY , THEN ADD OTHER ALL INGREDIENTS , CINNAMON CUT INTO VERY SMALL PIECES , ROAST THEM UNTIL THEM UNTIL - CUMIN SEEDS ARE GOLDEN BROWN IN COLOUR ,

* BRING THEM COOL

* GET THE MIX GROUND INTO A FINE POWDER AT GRINDING MILLS OR POUNDED AT HOME

* POWDER CAN STORE D FOR MANY MONTHS IN AN AIR TIGHT CONTAINER

====================================

GRILLED CHEESE CAKE ( PEO VEGETARIAN DISH )

INGREDIENTS - 
1- litre milk
2- tsp lemon juice or vinegar 
200-g flour 
200 -g sugar 
butter for grill 
jam/ trical / or / sweet sauce

materials required:

cheese cloth or muslin or a thin cotton napkin
some bowls and a heavy weight

how to make the recipe:

boil milk.
when the milk starts boiling, add the lemon juice or vinegar.
as soon as milk completely curdles, remove from fire.
strain the milk in the cheesecloth.
drain away 
collect the cheesecloth together with the coagulated milk shreds tightly.
place it on a plate and keep a heavy weight on top of the cheesecloth.
check after 30-40 minutes.
the cottage cheese would be set.
add flour and sugar , mix well 
make 3 inch bergers as photo shows ,
grill both sides , 
eat with any sweet sauce and pan cake / waffles

** THIS IS ORIGINALLY RUSSIAN DISH , NORMALLY THEY EAT THIS FOR BREAK FAST ,

OR

1 OR 2 DATES KEEP THE MILK BOTTLE CLOSE WARM PLACE OR UNDER THE SUN , THEN IT WILL GET SEPARATE MILK AND WATER , IT IS MORE NATURAL ,THEN AFTER PASS THROUGH THE CLOTH ,

============================================


PRAWNS WHITE CURRY

500 G MEDIUM PRAWNS 
1 BIG COCONUT 
1 & HALF TABLE SPOON GROUND FRESH MUSTERED SEEDS
HALF TSP TURMERIC POWDER 
1 B-ONION 
6 - 7 GARLIC 
RAMPE & CURRY LEAVES
3-4 GORAKA 
SALT TO TASTE

METHOD -

REMOVE HEAD & SHELLS FROM THE PRAWNS

REMOVE BACK WEN

2 Cups OF THIN COCONUT MILK & CUP OF THICK COCONUT MILK

DISSOLVE THE MUSTERED PAST IN THICK COCONUT

MAKE A GRAVY ( CURRY SAUCE )
FROM THIN COCONUT MILK / ONION / GARLIC / 
TURMERIC POWDER / RAMPE / CURRY LEAVES / GORAKA / SALT

WHEN IT IS BOILING ADD CLEAN PRAWNS , MIX WEL & STIR TIME BY TIME

WHEN PRAWNS ARE COOKED , ADD MUSTERED COCONUT MILK ,
MIX WEL & STIR TIME BY TIME

WHEN BOILING AGAIN , TAKE OFF FROM THE FIRE

CAN USE THIS RECIPE FOR FISH / CUTTLE FISH 
========================================

PARATHA -

500 G FLOUR
HALF BOTTLE COLD WATER 
( BUT , WATER DINT POUR IN ONCE, POUR IT LITTLE BY LITTLE , IF NEED ADD MORE )
SALT TO TASTE 
50 G BUTTER
100 ML MILK 
1 TEA SPOON CUMMING SEEDS

METHOD -

GET THE SMALL MIXING BOWL , MIX THE FLOUR WITH SALT / MILK / BUTTER / AND CUMMING SEEDS ,
ADD SUFFICIENT COLD WATER AND MIX THE FLOUR INTO SOFT DOUGH ,
KNEAD WELL , BRUSHED WITH OIL , COVER WITH DAMP CLOTH AND LEAVE IT STANDING FOR ABOUT ONE - TWO HOURS,BUT PREFERABLY 8 HOURS OR MORE ,

ROLL OUT THE SMALL BALLS OF DOUGH INTO PERFECT CIRCLES AND BRUSH THE SURFACE WITH A VERY LITTLE MELTED BUTTER , FOLD TO MAKE A SEMI CIRCLE , THEN AGAIN TO MAKE TRIANGLE, ROLL OUT TO FULL SIZE, BRUSH AGAIN WITH MELTED BUTTER AND REPEAT , THE MORE TIMES YOU REPEAT THE PROCESS , THE CRISPER YOUR BREAD WILL BE , MAKE A PANCAKE 6-8 INCHES IN DIAMETER , COOK ON A LIGHTLY BUTTED GRIDDLE UNTIL PALE BROWN ,TURN , AND COOK OTHER SIDE , SERVE HOT .

===========================================

SEENI SAMBOL -

INGREDIENT -

1 KG ONION 
100 G SUGAR ( OR UP TASTE )
100 G MALDIVE FISH PIECES 
5-6 TABLE SPOON TAMARIND PAST
3- 4 TABLE SPOON CHILI FLACKS ( OR UP TO TASTE )
RAMPE / CURRY LEAVE 
5 -6 GREEN CHILIES 
HALF TEA SPOON TURMERIC POWDER
6-7 CHOPED CARDAMOMS & CLOVES
CINNAMON 
SALT TO TASTE 
OIL

METHOD -

CLEAN / WASHED AND SLICED THE ONION & GREEN CHILI

ONION MIX WITH GREEN CHILI , MALDIVE FISH , CHILI FLACKS , SUGAR & SALT

WARM THE PAN , ADD LITTLE OIL , THEN CHOPED CARDAMOMS , CINNAMON & CLOVES,RAMPE / CURRY LEAVE,
-ADD ONION MIXTURE ,

STIR AND MIXED WELL , DO IT TIME BY TIME 
WHEN MIXTURE GET GOLDEN BROWN COLOR ADD TAMARIND PAST , MIX WELL & COOK FOR FEW MINUTES ,

=====================================

DRY KOONISSA ( BABY PRAWNS ) TEMPERED -
100 G DRY KOONISSA ( BABY PRAWNS )
250 G ONION 
100 G TOMATO
3-4 GREEN CHILI
GARLIC 
RAMPE / CURRY LEAVES 
1 LIME JUICE 
2 TSP CHILI FLACKS 
HALF TEA SPOON TURMERIC 
SALT TO TASTER
OIL
METHOD -WASH AND CLEAN THE KOONISSA, IT HAS LOT OF SANDS .
SLICE THE ONIONS , TOMATO & GARLIC DEEP FRY THE KOONISSA UP TO GOLDEN BROWN COLOR 
SHALLOW FRY THE GARLIC , RUMPE / CURRY LEAVES , ONION , GREEN CHILI ,TURMERIC , 
- CHILI FLACKS , SALT 
FRY UNTIL ONION BECOME GOLDEN BROWN , 
THEN ADD THE KOONISSA & TOMATO , 
COOK FOR FEW MINUTES ,
MIX WELL & ADD LIME JUICE

========================================

AGGALA -

2 CUPS PARBOILED RICE 
1 CUP BROWN SUGER OR WHITE SUGER ( BETTER BROWN SUGER )
2 CUPS SCRAPED COCONUT

METHOD -

DRY ROAST THE RICE ( BETTER DRY IN SUN ) TO A GOLDEN COLOUR AND POUND IT INTO A FINE FLOUR ,
MIXED TOGETHER FLOUR ,COCONUT AND SUGER , SHAPE IN TO SMALL BALLS , IF THE MIXTURE IS TOO DRY , ADD SOME HOT WATER OR COCONUT WATER OR COCONUT MILK .BETTER MIXCHER IS GRAIND IN THE MORTAR WITH FISTAL

==============================================

KOOL 
(SRI LANKAN SEA FOOD SOUP )

150g fish 150g crabs 
150g cuttle fish 150g cray fish 
150g prawns 100g long beans
100g jak seeds 100g tapioca
100g spinach 3 tbsp rice
1/4 cup Palmyra root flour 1/2 tsp turmeric powder
10 dry chilies (powdered) 3 bots water
1 ball tamarind (lime size) salt to taste

preparation
1.CLEAN AND WASH THE FISH AND THE CUTTLE FISH,CUT THE CUTTLE FISH INTO 3 CM PIECES AND THE FISH INTO LARGER PIECES.
2.SHELL THE PRAWNS.
3.WASH AND QUARTER THE CRABS.
4.CLEAN THE CRAY FISH AND CUT INTO CHUNKY PIECES.
5.BREAK THE BEANS INTO 3CM PIECES.
6.PEEL AND DICE THE TAPIOCA.
7.WASH AND CHOP THE SPINACH.
8.CUT THE JAK SEEDS INTO HALVES AND THEN PEEL OFF THE SKIN.
9.SOAK THE FLOUR IN A PINT OF WATER FOR TEN MINUTES AND THEN STRAIN THE WATER OFF.
10.DISSOLVE THE TAMARIND IN ONE CUP OF WATER.STRAIN AND RATAIN THE WATER.

METHOD

1.HALF FILL A LARGE PAN WITH WATER AND BRING TO BOIL.
2.ADD THE FISH ,CUTTLE FISH,PRAWNS,CRAY FISH,CRABS,RICE,BEANS,TAPIOCA,JAK SEEDS AND SALT AND COOK FOR ABOUT 45 MINUTES UNTIL EVERYTHING IS COOKED.MIX IN THE SPINACH AT THIS STAGE.
3.IN A SEPARATE BOWL MIX THE PALMYRA ROOT FLOUR,TAMARIND SOLUTION,CHILI POWDER AND TURMERIC INTO A THICK PASTE.
4.ADD THIS PASTE TO THE SEAFOOD BROTH,MIX WELL AND SIMMER UNTIL IT THICKENS.REMOVE FROM THE FIRE AS SOON AS THE PREFERRED CONSISTENCY IS REACHED.

==============================================

SAGO PUDDING / PAYASAM

200G SAGO 
1 L MILK OR COCONUT MILK 
4 TBSP GHEE OR BUTTER 
1 TBSP CAJU NUTS ( CHOPPED ) 
2 CUPS WATER 
100 BROWN SUGER 
5 CARDAMOMS POWDERED 
25 G PLUMS

METHOD -

ROAST THE SAGO IN 2 TBSP GHEEE TO A GOLDEN COLOUR 
FRY THE CADJU AND PLUMS SEPARATELY IN GHEE
COOK THE SAGO IN WATER IT IS TRANSPARENT , ADD MILK , COOK UNTIL THE MIXTURE THICKENS SLIGHTLY
MIX IN THE SUGER AND CARAMOM POWDER AND COOK FOR 5 MINUTES 
MIX THE CADJU AND PLUMS INTO THE SAGO MIXTURE AND SERVE HOT OR COLD

================================================

ONION AND GINGER TEMPERED -
INGREDIENT -500 G - ONION 
50 G - GINGER 
CHILI FLACKS TO TASTE 
SALT TO TASTE 
HALF TEA SPOON TURMERIC POWDER 
LIME JUICE 
3-4 GREEN CHILI 
PIECE OF CINNAMON 
RAMPE / CURRY LEAVES 
OIL
METHOD -ONION FINELY SLICED
GINGER FINELY CHOPPED 
GREEN CHILI FINELY SLICED MIX ALL INGREDIENT WITH OUT LIME JUICE ,HEAT THE OIL IN FRYING PAN AND SHALLOW FRY UNTIL THE ONION MIXTURE ARE GOLDEN BROWN AND QUITE DRY ,TAKE OFF FROM FIRE AND THAN ADD LIME JUICE , MIX WELL .

==============================================

https://www.youtube.com/watch?v=uI1VqIUmEzI

STUFFED BABY CUTTLEFISH CURRY - ( CALAMARI )

INGREDIENTS,
BABY CUTTELFISH 01k g
GREEN GRAM 350 g BOILED
POTATO SMALL DICE 350 g BOILED
ONION 200 g CHOPPED
GARLIC 50 g CHOPPED
GREEN CHILI CHOPPED
RAMMPE AND CURRY LEAVES CHOPPED
GORAKA 3_5
MUSTERED 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 CUTTLEFISH WELL,KEEP HEADS AND THE CORN SEPARATELY
MAKE MIXTURE (farce) FROM OIL , MUSTERED 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 CUTTLEFISH IN CURRY SAUCE,
BOILL OVER FIRE UNTIL COOKED

COMMENTS
+WE USED BOILED GREEN GRAM, TO SUBSIDE THE HEATNESS OF CUTLET FISH

=================================

KURAKKAN THALAPA =

INGREDIENTS -

500 G KURAKKAN FLOUR
1 L WATER

METHOD -

GET BIG CHACHI OT CLAY PAN , PORE IT TO WATER AND BRING IT BOIL , WHEN BOILING LESSEN THE FIRE ,

SLOWLY ADD KURAKKAN FLOUR , MIXED WITH WOODEN SPOON AND COOK IT UNTILL BECOME HARD DOUGH ,
TAKE OFF FROM THE FIRE AND MAKE IT AS TENIS BALLS SIZE BALLS, DONT ADD EVEN SALT .

THIS VERY POPULAR FOOD IN EBILIPITIYA AND DHAMBULLA AREAS ,

IT HAS A SPECIAL CURRIES TO EAT ,

TRY AT HOME FOR BREAK FAST / LUNCH OR DINNER ,

I SERVE THIS KURAKKAN THALAPA TO FORRING GUEST WHEN I WORKED IN ONE OF FAMOUS TOURIST HOTEL NEAR THE LAKE AT EBILIPITIYA , 
THEY WAS VERY HAPPY .

===================================

POORI

250 G ATTA FLOUR
WATER AS REQUIRED 
OIL FOR DEEP FRYING 
100G GHEE OR BUTTER 
1-TSP SWEET CUMIN
SALT

METHOD - 
1-MIX ATTA FLOUR , GHEE AND SALT IN A BOWL ADD SUFFICIENT COLD WATER AND THE FLOUR INTO A SOFT DOUGH .
2-LEAVE IT STANDING FOR ABOUT ONE HOUR
3- ROLL OUT THE DOUGH AND CUT INTO THIN 6 CM DIAMETER CIRCLES
4- DEEP FRY FOR MINUTE , TURN OVER AND FRY UNTIL IT IS GOLDEN BROWN IN COLOR.

===================================

TUNA FISH RED CURRY

INGREDIENTS

1kg tuna fish 
1 Teaspoon Turmeric powder Spoon Raw Chile powder
1 Dessert Spoon Roasted mixed curry powder
1/4 Big Red onion sliced
2 Green chilies sliced
50g Goraka cream 
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger (finely chopped)
2 Teaspoon Garlic (finely chopped)
1 1/2 Teaspoon Salt
2-3 Spring curry leaves
2 Teaspoon Coconut oil
1/4 Lime
1 1/2 Cup Water

METHOD

Cut the fish in to 1 1/2 inch cubes. If the fish is iced, 
Mix water and all other ingredients other than oil and lime to make the fish curry mix.
Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.
When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat
for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.
Remove from the fire and add the lime juice.

================================

MUKUNUWENNA MELLUM 
Ingredients :
1 bundle of mukunuwenna
1/2 grated coconut
2 chopped green chilies
10 chopped red onion
1/2 tsp turmeric powder
salt to taste
2tea spoons pepper powder 
10 chopped curry leaves
method - 
cut mukunuwenna to small peaces (like grated coconut)
now mix together coconut, green chili, onion, turmeric powder,curry leaves, salt and mukunuwenna. then mix well. next heat a pan and add the mukunuwenna mixture and tossing for a few minutes.

===========================

GOTUKOLA SAMBOL
1 Bundle Gotukola
8 Red onions sliced (small)
2 Green chilies sliced
2 Teaspoon Pounded Maldives fish
1/2 Lime
Salt to taste 
half Scraped coconut(optional)
Method
Wash the Gotukola well and shred them very fine.
Slice the Onions and Green Chilies.
Spread the salt and squeeze the onions.
Mix all the ingredients together.
Add scraped coconut if desired.
if like add some fresh mustered cream

==================================

CHICKEN KULAMBU - ( NORTH SRI LANKAN )

1.5KG CHICKEN 
100G ONION
50G GARLIC
25G GINGER
4 CUPS THICK AND THIN COCONUT MILK 
1 TBSP JAFFNA CURRY POWDER 
RAMPE / CURRY LEAVES / LEMON GRASS 
2 LIMES 
500 G POTATO
5-8 GREEN CHILIES 
2 TSP FRAGRANT POWDER 
OIL 
SALT TO TASTE

METHOD -
1-SKIN, CLEAN AND CUT THE CHICKEN INTO BITE SIZE PIECES 
2- PEEL AND CUT THE POTATO OR TAKE BABY POTATOES 
3- FRY THE CHOPED GARLIC / GINGER / SLICED ONION / GREEN CHILIES /
- RAMPE / CURRY LEAVES / COPED LEMON GRASS / IN A PAN UNTIL THE BROWNED , STIR CHICKEN / POTATOES AND SALT .
- COVER AND COOK FOR FEW MINUTES .
4- POUR IN THE COCONUT MILK WITH THE JAFFNA CURRY POWDER , SITR , COVER AND COOK TILL GRAVY IS THICK .
5- STIR IN THE FRAGRANT POWDER , COOK FOR ONE MINUTE , REMOVE FROM THE HEAT AND ADD LIME JUICE .=

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SAMBAR CURRY POWDER -( NORTH SRI LANKAN )

100G - DRY CHILIES
100G CORIANDER 
25G PEPPER 
25 G TOOR DHAL
100G CORIANDER 
25G GREEN DHAL 
20G TURMERIC

METHOD - 
1- CLEAN / WASH AND DRY THE INGREDIENTS IN THE HOT SUN FOR A DAY OR 2-3 DAYS .
BUT UNTIL DRY
MIX THE INGREDIENTD AND GET IT GROUND INTO A FINE POWDER AT THE LOCAL GRINDING MILLS . 
OR- ALTERNATIVELY THE MIX COULD BE POUNDED AT HOME

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SAMBAR -( NORTH SRI LANKAN )
100 G DHAL 
1 TSP CURRY POWDER 
TAMARIND 
1 CUP THICK COCONUT MILK 
3-4 GREEN CHILI 
RAMPE AND CURRY LEAVES
1 TSP MUSTERED SEEDS 
OIL
500 G MIXED VEGETABLE ( PUMPKIN / POTATO / CARROTS / ASH PLANTAIN / TURNIPS /-
- BEANS / TOMATO / DRUM STICK / CABBAGE / LADY FINGER / BRINJALS / CAULI FLOWER)
5TSP SAMBAR POWDER 
5-6 CUPS WATER 
25 G SLICED RED ONION 
3-5 DRY CHILIES - BROKEN UP 
HALF TSP SWEET CUMIN
SALT

PREPARATION -
1- WASH PEEL AND DICE THE CARROTS / POTATOES / ASH PLANTAIN AND TURNIPS .
2-BREAK THE HEADS AND TAILS OF THE BEANS AND REMOVE THE FIBRE ON THE SIDES - 
SLICE THE BEANS 
3- SLICE THE TOMATO 
4- CUT THE BRINJAL INTO 3CM LONG THIN SLICES .
5- SHRED CABBAGE 
6- CUT THE DRUM STICK 5CM PIECES AND SPLIT INTO TWO 
7- CUT THE LADYS FINGER INTO 3CM PIECES / BREAK THE CAULI FLOWER INTO BITE SIZE PIECES 
8- DISSOLVE THE TAMARIND IN THE LITTLE WATER AND STRAIN .
9-DEEP FRY THE BRINJOUL / DRUM STICK / LADYS FINGER IN HOT OIL TO A GOLDEN BROWN COLOR .

METHOD -
1- WASH THE DHAL AND PLACE IN A PAN ALONG WITH ALL THE VEGETABLES 
( EXCEPT TOMATO AND FRIED VEGETABLES ) 
SALT / CURRY POWDER / GREEN CHILI / WATER AND HALF OF THE ONION . COOK OVER MEDIUM HEAT UNTIL THE -
VEGETABLES ARE COOKED AND THE DHALL IS SOFT , 
2-ADD TOMATO / FRIED VEGETABLES / COCONUT MILK / TAMARIND WATER AND THE SAMBAR POWDER .
COOK FOR SOME MORE MINUTES .
3- FRY THE MUSTERED SEEDS / ONION / CHILIES / RAMPE - CURRY LEAVES IN HOT OIL
4- POUR THE FRIED CONDIMENTS OVER THE SAMBAR , MIX WELL AND COOK FOR ONE MORE MINUTE .

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POINT PEDRO VADAI -( NORTH SRI LANKAN FOOD )

500 G - DHAL ( BLACK GRAM DHAL )
2 CUPS FINELY SCRAPED COCONUT
150 G - CHOPPED ONION 
FEW CURRY LEAVES CHOPPED 
HALF TSP TURMERIC POWDER 
OIL FOR FRYING 
1 AND HALF CUP ROASTED WHITE RICE FLOUR
1 TBSP CHILI POWDER 
1 TSP SWEET CUMIN 
SALT TO TASTE

METHOD -
1- SOAK THE DHAL IN WATER FOR 4-5 HOURS , WASH AND DRAIN ,
2- GRADING THE DHAL
3- MIX ALL INGREDIENTS WITH OUT OIL,INTO A BOWL , AND USING BOILING WATER , 
MIX INTO A STIFF COARSE PASTE ,
4-TAKE A TEA SPOON FULL OF PAST AND SHAPE IT IN TO A BALL ,
5- DEEP FRY .

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FISH AMBULTHIYAL
TUNA FISH, YELLOW F
PIN 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.

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