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Bonchi Theldala

Admin :: Edit

Country of the Food: Sri Lankan | Email to Author               Posted on 8 November 2003 @ 03:18:01

Bonchi Theldala - Stir Fried Beans with Onions

Ingredients:
60g ghee
1/2 cup water
1 teaspoon black mustard seeds 130g can corn kernels, drained
2 tablespoon peeled split mung beans
1/2 cup coconut
1 small onion
chopped
1 1/2 tablespoon lemon juice
1 teaspoon finely chopped fresh ginger
500g green beans
1/2 teaspoon cayenne pepper
1 medium red pepper sliced

Method:
1: Melt gee in large frying pan, add seeds, stir over medium heat for about 2 minutes or until seeds begin to pop.
2: Stir in mung beans, onion and ginger, stir over medium heat for about 2 minutes or until onions are soft.
3: Stir in cayenne, beans, pepper and water, stir over medium heat for about 3 minutes or until beans are tender.
4: Stir in corn, coconut and juice, stir over high heat for about1 minute or until heated through.

 

Tamarind Chicken And White Curry Sauce

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Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 03:24:57

Tamarind Chicken And White Curry Sauce

Ingredients: (Serving Size: 4)
8 Small Jalapeno -- chopped
4 New Mexico Green Chiles -- roasted
1 Teaspoon Cayenne
1/2 Cup Tamarind Pulp
1 Cup Shallots -- chopped
5 Cloves Garlic -- chopped
2 Tablespoons Fresh Ginger Root -- chopped
3 Tablespoons Olive Oil
4 Large Chicken Breasts -- cubed
1 1/2 Cups Unsweetened Coconut Milk

Method:
Soak tamarind pulp in 3 cups boiling water for 2 hours. mash then strain. Discard pulp and save juice. saute jalapeno, garlic, shallots and ginger in oil until soft. add cayenne and chicken. mix well. add coconut milk. bring to boil. reduce heat. cover, simmer 30 minutes stirring occasionally. add other chiles and cook for 5 more minutes. remove cover. add tamarind liquid. cook another 10 minutes until thickened. serve over rice.

 

Broccoli Mallung

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Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 03:29:34

Broccoli Mallung - Broccoli Stir Fried Salad

Ingredients: (Serving Size: 4)
3 Tablespoons Butter
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
1/4 Cup Dried Shrimp - optional
2 Teaspoons Ground Red Chile Powder
1/2 Teaspoon Turmeric
1/2 Teaspoon Cumin
1/2 Cup Coconut Milk
2 Large Broccoli Stalks - finely chopped
Salt - to taste

Method:
Heat oil in large skillet. Add onion, garlic and dried shrimp. Saute 5 mins. Add chile powder, turmeric and cumin, saute 1 min. Add coconut milk, bring to boil. Add broccoli and salt, cook uncovered 5 minutes.

 

Prawn Curry Tomato Special

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Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 03:41:37

Prawn Curry Tomato Special

Ingredients:
2-3 tbsp oil
2 onions, peeled and cut into cubes
1x1" stick cinnamon
2 bay leaves
1lb peeled prawns rinsed and drained
5-6 garlic cloves, peeled and crushed
1oz fresh ginger root, peeled and crushed or 1 tsp ground ginger
1 tsp chili powder
1 tbsp ground cumin
1 tbsp ground coriander
8oz can of tomatoes or 3 tomatoes skinned and chopped
1tbsp curry powder
4oz green pepper cored, seeded and finely chopped

To Garnish:
1-2 green chilies seeded and very finely chopped
1-2 sprigs of coriander leaves, chopped

Method:
Heat the oil in a large saucepan and fry the onion until just tender. Add the cinnamon and the bay-leaves, fry for 15 seconds, then add the prawns. Stir over the heat for 30 seconds. Stir in the garlic, ginger, chili, cumin and the coriander. Fry for 30 seconds add the tomatoes and curry powder and mix well. Add salt, cover and simmer gently for at least 15 minutes until the prawns are cooked. Stir in a little water if necessary and add the green pepper a few minutes before removing from the heat. Garnish with the chopped chilies and coriander leave. Serve as a mian dish with rice or bread.

 

Isso Badhuma

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Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 03:43:18

Isso Badhuma - Dry Prawn Curry

Ingredients:
2 tbsp oil
1 onion peeled and diced
1lb peeled prawns
3 garlic cloves, peeled and crushed
1 tbsp curry powder
1 tbsp chili powder
tbsp turmeric
salt
1/3 pint coconut milk or water

To Garnish:
1-2 green chilies, seeded and very finely chopped
2-3 sprigs of coriander leaves, chopped
lemon juice
1-2 tomatoes sliced

Method:
Heat the oil in a pan and gently fry the onion until tender. Add the prawns and continue frying until dry. Add the garlic, curry powder, chili powder and turmeric, stir well and fry for 30 seconds. Add salt and the water. Cover and cook gently for 10-15 minutes until dry. Garnish with the chopped chili and coriander leaves, sprinkle with lemon juice to taste and arrange the tomato slices on top. Serve as a side dish with both rice and bread

 

Mint Sambol

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Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 03:47:23

Mint Sambol - Mint Sauce

Ingredients:
30 to 40 mint leaves washed well
4 to 5 small hot green chillies
2 teaspoons sugar
1 cup grated Coconut
2 Cloves Garlic
1/2 inch piece Ginger
3 red Onions
Lime juice and Salt to taste

Method:
Grind all ingredients to a fine paste in food processor or grinder.

 

Mango Chutney

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Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 03:48:27

Mango Chutney

Ingredients:
6 green mangoes
2 tesp salt
3-4 red chillies, roughly chopped or 2 tesp chilli powder
pint malt vinegar
14 oz sugar
1-1 oz fresh ginger root peeled and chopped
4 oz mixed unsalted nuts and raising roughly chopped

Method:
Peel the mangoes and grate the flesh into a bowl. Sprinkle with 2 tsp of salt and set aside for 30 minutes.

Grind either the chillies or mix the chilli powder with a little of the vinegar to a fine paste. Place the remaining vinegar in a pan, add the sugar and gently simmer, stirring, until the sugar dissolves. Squeeze the grated mangoes with the back of a spoon to extract the juice, and discard. Add the mango flesh to the pan and gently simmer for a further 5-6 minutes. Add the ginger and the chilli paste and mix well. Cook for 10-12 minutes.

Taste and add a pinch of salt. Stir in the chopped nuts and raising and cook for 4 minutes. Remove from the heat and allow to cool Bottle in airtight jars with vinegar-proof tops.

 

Coriander Chutney

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Country of the Food: Sri Lanka / India | Email to Author               Posted on 8 November 2003 @ 03:49:33

Coriander Chutney

Ingredients:
2 oz tamarind pods
1 small onion peeled and sliced
8-10 large sprigs of coriander leaves
1 oz fresh ginger root peeled and chopped
2 tesp cumin seeds
5-6 sprigs mint leaves
2 tbsp sugar
1-2 green chillis seeded and roughly chopped
tesp salt

Method
Soak the tamarind pods in two teacups of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Place all the ingredients in a blender and blend until smooth. Taste and add more sugar or salt if necessary.

 

Green Chutney

Admin :: Edit

Country of the Food: Sri Lanka / India | Email to Author               Posted on 8 November 2003 @ 03:51:23

Green Chutney

Ingredients:
2 oz tamarind pods
6 oz fresh or desiccated coconut
4-6 large sprigs of coriander
1-2 green chillies seeded and roughly chopped
1 oz fresh ginger root peeled
1 tesp cumin seeds
1 tesp salt
1 small onion peeled and finely chopped

Method:
Soak the tamarind pods in two teacups of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp.

Grind the coconut, coriander leaves, chilli, ginger, cumin seeds and tamarind pulp to a smooth paste. Add salt and stir in the chopped onion.

 

Mixed Vegetable Chutney

Admin :: Edit

Country of the Food: Sri Lanka / India | Email to Author               Posted on 8 November 2003 @ 03:52:59

Mixed Vegetable Chutney

Ingredients:
1 oz tamarind pods
2 tbsp oil
1 tesp mustard seeds
1 small onion peeled and diced
1 medium sweet potato peeled and diced
1 carrot peeled and diced
2 oz sweet corn
2 lb tomatoes skinned and chopped
1 tesp salt
1 tesp chilli powder
tesp ground turmeric
2 oz fresh ginger root peeled and grated
3 tbsp soft brown sugar
1/3 pint malt vinegar
4 oz sultanas and raisins
3 floz water
cucumber chopped and juice discarded

Method:
Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Heat the oil in a pan and fry the mustard seeds. When they begin to crackle add the onion, sweet potato, carrot and sweetcorn, and fry for 4-5 minutes. Add the tomatoes, salt and chilli powder cover and simmer until the tomatoes are soft. Stir in the turmeric, grated ginger, sugar, vinegar, tamarind pulp, raisins and sultanas. Gently simmer until the sugar syrup is thick and the vegetables are tender adding a little water if necessary. Add the cucumber and simmer for 1 minutes. Allow to cool.

 

Spicy Prawns with Tomatoes

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 04:06:17

Spicy Prawns (Shrimps) with Tomatoes

Ingredients:
3 Large Tomatoes - finely chopped
1 Teaspoon Cider Vinegar
Salt - to taste
1 Tablespoon Ground Chili Peppers - any kind
3 Tablespoons Olive Oil
1 Large Onion - sliced
1 Pound Large Shrimp
2 Tablespoons Cornstarch
2 Tablespoons Parsley - finely chopped
4 Medium Green Chile - finely chopped
Salt And Pepper - to taste

Method:
In medium saucepan, combine tomatoes, vinegar, salt, and ground chiles. Simmer for 15 minutes and set aside. In skillet, heat oil and brown onions. Add shrimp and cornstarch and cook until prawns are pink. Add this mixture to the tomato mixture along with the parsley and green chiles. Season with salt and pepper. Cook until heated through. Serve over rice.

 

Dry Mutton Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 04:07:17

Dry Mutton Curry

INGREDIENTS:
2 large onions, chopped
3 cloves garlic, crushed
2 tablespoon oil
1 table spoon grated fresh ginger
1/2 teaspoon chili powder
1 teaspoon ground turmeric
2 tablespoon chopped fresh lemon grass
1 1/4 cups water
1 1/2 mutton, cubed

METHOD:
1: Heat oil in large frying pan, add onions, garlic, ginger, turmeric ,chili and lemon grass, stir over heat for 3 minutes or until onions are soft.
2: Stir in mutton ,stir over high heat for about 4 minutes or until mutton is browned all over.
3: Stir in water, bring to boil, reduce heat, simmer, covered for about 1 1/2 hours, or mutton is tender.
4: Remove lid, stir over high heat until liquid has evaporated.

 

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