SWEET GREEN PEA MELLUN

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SWEET GREEN PEA MELLUN

Ingredients:
3 Cans of Sweet GreenPea - drained well
4 Tablespoons of Cocunut - Fresh OR Desscicated - (scraped)
1 pinch of Saffron ( Kaha)
1/4 teaspoon of chillie powder
1 onion sliced
1 inch of cinnamon stick
1 teaspoon of Maldivefish - optional
1/4 teaspoon of Mustard seeds
1/4 teaspoon of Sweet Cumming seeds (suduru)
2 table spoon of oil
1 teaspoon of salt

METHOD:- Put the oil in a saucepan and when the oil is boiling add the
onions, Maldifish and fry until golden brown then add the Mustard seeds
and Sweet curmming seeds and stir well then add the cans of Green pea
and stir. Mix the coconut with the saffron and chillie powder and stir
well without crushing the peas add salt to taste and serve. 6 Servings.

Dry Billing Phai - (kind of a vegitable curry)

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Dry Billing Phai - (kind of a vegitable curry)

Ingredients:
1. 1/2 lb billing cut fine
2. 2 oz corriander
3. 1/2 oz suduru
4. 1/4 oz maduru
5. 1/4 oz green ginger ground
6. 3 oz onion cut fine
7. 1 oz sugar
8. 2 oz mustard ground fine
9. 6 tbs cook's joy
10. 1/2 oz dry chillies
11. 1/4 oz pepper
12. 1/2 oz garlic ground
13. 1/4 oz saffron
14. 1/4 bottle vinegar
15. 2 small pieces rampe
16. 1 large piece sera
17. 25 karapincha leaves

Method:
All the curry stuffs should be slightly
roasted and ground very fine.Mix all
together and leave aside. Soak the billings
in vinegar overnight. Now temper all the
ingrediants in the 6 tablespoons of cook's
joy. Lastly add the billing.

Bonchi Uyala - Lentil Curry

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Bonchi Uyala - Lentil Curry

Ingredients:
1. 11/2 cups lentils washed and drained
2. 6 cups water
3. 1 tbs vegetable oil
4. 1 cup chopped onion
5. 2 cloves garlic, minced
6. 1 tsp curry powder
7. 1 tsp cumin seeds
8. 2 141/2-oz oraganic diced tomatoes,
undrained
9. 1 green apple diced
10. 1/2 cup seedless raisins
11. salt to taste
12. pepper to taste
13. 3 cups cooked rice
14. 2 tbs fresh parsley


Method

In large saucepan, combine lentil and water.
Bring to a boil; reduce heat to low and simmer,
partially covered, 45-50 minutes, or until
lentils are tender, occasionally skimming off
foam and stirring to prevent sticking.

In a large skillet, heat oil over medium heat.
Add onion, garlic, curry powder and cumin seeds;
cook until onion is tender. stir in tomatoes,
apple and raisins. Season with salt and pepper.

When lentils are tender , stir into onion
mixture; cook, covered, about 15 minutes,
until apple is tender. Serve over cooked
couscous, garnished with parsley.

Urumas Curry - Pork curry

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Urumas Curry - Pork curry

Ingredients:
1. 4lbs pork
2. 20 red onions
3. 5 pips of garlic
4. 1 ginger
5. 4 tsp chilli powder
6. 1 tsp gronnd goraka
7. 1 tsp sugar
8. 2 tbs black curry powder
9. 2 tsp oil
10. 2 tbs raw rice pounded
11. 4 limes
12. 2 cloves
13. 10 cardamons
14. karapincha
15. rampe
16. sera

Method:
Cut pork into small piece. Mix well with
all the curry powders and leave for 1
hour. Fry the onions in oil. Then add
in the pork with all the ingredints, and
cook in one cup of water.

Thakkali curry - Tomato Curry

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Thakkali curry - Tomato Curry

Ingredients:
425 gms canned peeled tomato roughly chopped
2 tsp oil
1/2 tsp turmeric
1 1/2 tsp chilli powder
1 1/2 tsp good quality curry powder
3 cloves garlic, peeled and crushed
1" piece of ginger crushed
2" piece of cinnamon
1 tblsp fenugreek seeds
sprig of curry leaves
1" piece rumpe
2 tblsp maldive fish
2-3 cardamoms and cloves crushed together
1/4 cup coconut cream
3 meduim onions chopped
1 green chilli
salt and sugar to taste

Method:
Heat the oil and gently fry the onion until golden brown.
Add fenugreek, curry & rumpe leaves and cinnamon stick to
the oil, then fry for 2-3 minutes.

Add chilli powder, turmeric, curry powder, cardamom/clove
mix, garlic, ginger and mix with 1 1/2 tsp of water. Fry
this on low fire until this become fragrant. Then add
Maldive fish, chopped tomatos and coconut cream to the mix.
Let this simmer until oil float on top. Adjust the seasonings
with sugar and salt. Serve hot.

Serving suggestions:
String hoppers and pol mallum goes well with this delicious
curry.

Bathala Curry - Sweet Potato Delight

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Bathala Curry - Sweet Potato Delight

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 corriander
leaves. Serve hot with rice.

Parippu(Dhal) Curry

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Parippu(Dhal) Curry

This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:
1 1/2 cups Mysore Dhal (Red lentils)
1/2 tsp saffron powder
1/2 curry powder
1/2 tsp chillie powder
1 green chillie chopped
1 onion chopped
1 cup water
3-4 curry leaves(optional)
1 cup coconut milk
2 tsp oil
1/2 tsp mustard seed
2 chillies, broken into 2-3 pieces
2 cloves gralic, minced
1/4 lime
Salt to taste

Method:
Wash the dhal thoroughly and boil in a pan with 1 cup water,
1/2 tsp saffron, 1/2 of the onion and the garlic. When the
the color of the dhal turns from pink to yellow, remove from
fire and put into a bowl.

Put the pan on low flame, add the oil, when the oil is hot add
the remaing ingredients except the coconut milk and dhal.
Cook stirring for about 1-2 minutes.

Add the boiled dhal to the pan and stir well. Cook for another
couple of minutes. Add the coconut milk, and salt to taste.
Cook till the curry starts to boil. Remove from fire and
add the lime juice.

Serve hot with rice or bread.


Note: If coconut milk is not available, substitute with milk

Karavila (bitter gourd) with Eggs

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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

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.

Ala Thel Dala - (Deep fried potatoes)

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Ala Thel Dala - (Deep fried potatoes)

Ingredients:
5 big boiled potatoes
2 medium onions
1 tbsp oil
1.5 cups of oil seperately
1.5 tsp chilii powder
4 tbsl maldive-fish chips (optional)


Method:
Cut the potatoes into pieces and deep fry them untill gorlden
brown in the 1.5 cups of oil

In a seperate pan heat the 1 tbsp of oil and saute the onions
for about 3 mins.

Then add the potatoes and stir well with the onions and then add
the chili powder, the maldive-fish chips and the salt to your liking.

Let it cook for at least another 5 mins or so before taking it
off the heat.

AlaTheldala (Devilled Potatoes)

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Ala Theldala (Devilled Potatoes)


This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:
1/2 lb Potatoes, boiled and skined
1/2 tbsp Chillie Powder
1/4 tsp Turmaric
1/2 tsp Dried Chillie Pieces
3 tbsp Oil
1 tbsp Maldive Fish (optional)
1 Onion, sliced
5-6 Curry Leaves (optional)
Salt to Taste


Method:
Cut the potatoes into 1-inch cubes.
Heat the oil in a pan, and add the onions and curry leaves.
When partially fried, reduce the heat. Add the chillie powder,
chillie pieces, turmatic and fry for a few seconds.

Add the potatoes and the maldive fish to the to the pan and
stir. Cook for about 3-5 minutes stirring periodically.
Serve hot with rice.

Bandakka Curry - Okra with tomatoes

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Bandakka Curry - Okra with tomatoes

Ingredients

Okra 1bag frozen
Onions 1 small
Tomatoes 1 medium
Salt to taste
Curry Powder
Chillie powder as desired
Ginger 1 inch piece crushed
Garlic 3 cloves crushed
Oil 3tablespoons

Method

Chop the onions and the tomatoes. Thaw the okra. Heat oil in
a shallow frying pan and add the onions ginger and garlic.

Put in the okra and tomatoes along with the rest of the ingredients
and let cook in low heat.

This is a very easy to make and fast recipe.

Ala saha Nivithi Badum - Pototoes with Spinach

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Ala saha Nivithi Badum - Pototoes with Spinach


Tbis is a spicy dish, a slight modifaction to the regular
"Ala Thel -dala". If you are using frozen spinach for this dish,
you will need to thaw and drain the liquid.

Servers 5-6

Ingredients:
5-6 medium potatotes
1 lb spinach chopped
1 onion chopped
3-4 green chillies chopped
1 tsp cumin seed(suduru)
4 tbsp vegetable oil
1-1 1/2 tbsp crushed red chillie peppers
4 cloves of garlic(sudu-loonu )
1 inch piece of ginger(Inguru)
salt to taste

Method:
Skin the potatoes and cut in to about 1" cubes. Heat the oil
in a non-stick or heavy bottom skillet. Add the potatoes and
fry till golden brown on all sides.

Remove the potatoes from pan and add all the remaining
ingredients except the spinach, to the pan and fry till
golden brown.

Now add the spinach and cook uncovered till the liquid
evaporates. Add salt to taste and serve hot with rice.