Papaya Juice

Ingredients

1 ripe papaya (small)
2 cups orange juice 500ml
¼ – ½ cup lime juice to taste 60 – 125ml
sugar to taste
water for desired consistency (8 – 10 cups)

Juice and Drinks

Faluda

This is a muslim speciality and usually served in between meals. You may need to reduce the rose syrup content to 1 tbsp if you are used to less sweetness.

Serves 1.

Ingredients
 

1 Scoop Vanila ice cream
1 1/2 tbsp Rose flavoured syrup
1 1/2 cups milk
1/8 tsp Kasa-kasa (optional)
2 tbsp hard set Jelly (Jello) (optional)

Fried Leeks With Chili

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

EGG HOPPERS

INGREDIENTS
 

2 cups white long grain Rice
3/4 cup THICK Coconut milk or Evaporated milk
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs lucke warm water
1-2 cups THIN Coconut milk or diluted Evap. milk
Eggs

Vegetable Soup

Ingredients

Carrot
Bean
Cabbage
Potato
Cauliflower
Tomatoes
Lentils
pinch of – cumin seeds
Pepper corns
Leeks

Method

Add salt before boiling 

Add 2 cups of water and boil in presseure cooker for 4 mins after the “hiss”.
Heat olive oil, fry onions in this , when onions are brown add the soup.
Add lime and marmite.

Common Sri Lankan Food

  Hot and spicy stir fry chicken

Ingredients

250	g	Chicken breasts
1		Medium size hot pepper or capsicum
1		Medium size red onion
1		Medium size tomato
2-3		Spring onions
75	ml	Chilli (spicy) sauce
1	Teaspoon	Chilli flakes
1/2	Teaspoon	Ground black pepper
1	Teaspoon	Cooking salt
2-3	Tablespoon	Oil
1	Teaspoon	Lemon juice

Method

Cut chicken breast into byte size (1-2 cubic centimetres) pieces. Slice and roughly chopped hot pepper, red onion and tomato. Cut spring onion into 2 cm long pieces.

Heat the oil in a frying pan and when the oil is hot, add chicken breasts. (Make sure chicken is properly thawed and the oil is hot when adding chicken into frying pan. Otherwise water may soaked into the pan).

When chicken starts to get golden brown add salt, chilli flakes and pepper. Then add chopped hot pepper, red onions, tomato and mix them together. Cook for about 1 minute and add chilli source and turn the fire off. Add spring onions, lemon juice and mix everything together.

Can be served with steamed rice.

Note: You can change the quantity of chilli and pepper and sauce according to your taste.

 

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This is a great substitute for meat.

Serves 5-7

Ingredients
 

1 lb Tofu(Bean curd) cut in 1/2 inch cubes
1 lb Spinach(Nivithi) fresh or forzen
1-2 tsp chilli powder
1/2 tsp turmeric
2 tsp curry powder
2 tbsp cooking oil
1 medium onion, chopped
2 grean chillies chopped(optional)
2 cloves of garlic minced(optional)
4-5 curry leaves(optional)
1 tbsp soy sauce

Method

Heat 2 tbsp of oil in a shallow pan, under medium heat. Add
the tofu cubes and fry until light brown on both sides.

Remove the tofu from the pan.

Add the remaining tbsp of oil to the pan and lower the flame.

Next add the chillie powder, curry powder and the turmeric
and fry for about 30 seconds. Add the onion, the curry leaves,
the gralic and the green chillies and fry for another 4 minutes.

Now, add the spinach to the pan and fry for about 1-2 minutes.

Next, add the fried tofu and stir carefully. If you used fresh
spinach then you will need to add about 1/4 cup of water to
the pan. Stir in the Soy sauce and add salt to taste.

Cook for another 2 minutes. Serve hot, with rice.

 

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Biryani

This particular dish has more of an Indian flavor to it than the other biryani recipe.

 Serves 6.

 

Ingredients

1 lb meat (chicken/mutton), cut into 1 1/2" cubes
2 cups rice, washed and drained
1/3 cup raisins
1/3 cup green peas (optional)
1/3 cup cashew nuts
5 cloves garlic, minced
1 inch piece of ginger, finely grated
1 tsp chillie powder
1 tbsp curry powder
2 medium onions, sliced into rings
2 medium tomatoes, diced
5 mint leaves
1/2 tsp of turmeric
3 large potatoes, peeled and diced
5 tbsp butter or ghee
3 cardamoms
3 cloves
2 inch stick of cinnamon
salt to taste

Method

Saute the onions and the cashew in the butter until golden brown,
about 5-7 minutes.

Add the green peas and raisins and fry for a few more minutes. Remove from the fire, and put them aside.
Put the ginger, garlic, chillie powder, curry powder into the same pan used above and saute for 3-4 minutes. 

Add the meat and saute. Mutton should be sauted for about 7-8 minutes, while the
chicken will take about 4-5 minutes.

The meat should be about half cooked at the end of this step.

Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric,
mint leaves and salt and saute for 2 minutes. Add a little water
and cook until the meat is almost cooked. Now add the rice and
potatoes. 

Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked.
If you are using a rice cooker the transfer the meat to the rice cooker,
add the rice and sufficient water and cook according to directions.
Serve hot, garnished with the fried onions.

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Yellow Rice(Kaha Bath)

Serves 2-3

Ingredients

500 grams (2 cups) Basmati or other long grain rice
2 tbsp ghee
1 medium onion, finely sliced
6 cardamoms
6 cloves
8 peppercorns
1 tsp turmeric
2 inch piece lemon grass
2 inch piece cinnamon
2 1/2 cups chicken stock
1 cup coconut milk
2 level tsp salt

Method

Wash and drain the rice. Set it aside. Heat ghee in a large saucepan. Add the onion and fry until transparent. 

Add all the ingredients including the rice. Fry, stirring constantly for 2-3 mins.
Put into a rice cooker or pot. Pour in chicken stock and coconut milk. Cook until the moisture evaporates.

When the rice is cooked, the spices will emerge on the top. 

Remove the spices and stir slightly with a fork.
Transfer to a serving dish and serve hot.

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Milk Rice(Kiri Bath)

This is a popular breakfast item in Sri Lanka. A must in most auspicious occasions.

Ingredients

4 cups of white rice
Cream of 1 coconut (or one 13 oz can)
salt to taste

Method

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto slightly above
the 2nd joint of the index finger. Cover and cook the the rice
under low heat.

When the rice is almost done, mix the salt with the coconut
milk and add to the rice stir and cook for a few more minutes.
Serve the hot rice on to a platter and flatten it using flat spoon
or spatula. Cut it into squares and serve with Seeni sambol,
cutta sambol or juggery.

 

 

 

 

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Karavila(bitter gourd) 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 and cut them in half lengthwise. 

Remove the pale, seeded section with a spoon and discard it. 

Cut the darker
green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups
water and 1 tbsp salt in a bowl. Put the Karavila strips 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 2 minutes. 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.

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Fish Curry with Chillies

 

Ingredients

500	g	Fish (Tuna, Boita, Kellawalla,   Atawalla)
1/4	Teaspoon	Turmeric powder
1	Dessert Spoon	Raw Chille powder
1	Dessert Spoon	Roasted mixed chillie powder
1	Dessert Spoon	Roasted mixed curry powder
1/4		Big Red onion sliced
2		Green chillies sliced
1	Teaspoon	Vinegar(optional)
3	Pieces	Goraka (finely chopped or smashed) (Can use Tamarind instead
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	Oil (Coconut oil)
1/4		Lime
1 1/2	Cup	Water

Method

Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)

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.

Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flovours

   

 

 

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MANGO MOUSSE 

Ingredients

1 Large can of mango pulp 30-32 oz or ( 4 cups pureed ripe mango)
1 can condened milk
1 cup heavy cream whipped stiff
2 small pakgs of lemon or orange or peach jello ( 3 oz )
( if jello is not available 2 pkgs of gelatine== 1oz .ea. and 3/4 cup
sugar may be substituted )
1 Cup hot water

Method

Dissolve jello or gelatine in the water. Cool to room temperature.
 
Mix mango pulp and the milk. Add the cooled jello and mix well.
 
Fold in the whipped cream.
 
Pour into a pretty glass bowl and refrigerate until set or overnight.
 
Decorate with fresh mango and roasted cadju nuts.
 
P.S.if you are using fresh mango, sugar should be added to
taste.Also dissolve the sugar with the gelatine.

 

 

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Kokis

Ingredients

800	g	Rice floor (i.e 800g raw rice pounded)
		Thick milk of 1 large coconut
2		Eggs
5-6	Desert Spoons	Salt Water
3/4	Bottle	Coconut or Vegetable Oil

Method

Sieve the rice floor (raw) well. Spread the salt water. Whisk the eggs and make the batter with eggs and the thick coconut milk to the consistency of a pan cake batter.

Heat the oil in frying pan with a rounded bottom. Dip the "Kokis" mould in it and heat it up. Then dip it in the batter. The very top should not be covered with the batter. Put it back to the oil pan. When half done, shake it off and deep fry one at a time. When fried, removed to a colander. Store in an air tight tin, or in an earthenware pot and cover the top of it.

Note: 'Kokis' can be made with steamed American floor. Steam the floor for about 45 minutes or more. Sieve and use 800g for the above recipe.