Spinach with Lentils

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Spinach with Lentils

Ingredients:
1lb Fresh Spinach (or Frozen chopped 12 oz package)
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Clean spinach and cut into small pieces. Dice garlic clove, onion and
green pepper
Wash lentils and mix with spinach. Add all spices, onion, garlic, green
pepper, cinnamon and lemon grass with lentils and spinach and boil for 10
minutes at medium heat. Finally add salt and coconut milk and cooking for 2
minutes on low heat.

Spinach with Coconut

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Spinach with Coconut

Ingredients:
12 oz Frozen Chopped Spinach
1-2 ozs Desiccated Coconut
1 Onion
1 tablspn Lime Juice
2 tblspns oil
1 tblspn Red Pepper Powder (optional)
1-2 oz Small Dried Shrimp (available at Oriental Grocery
Store)(optional)

Thaw spinach and squeeze out excess water. Dice onion. Dice shrimp if
fresh shrimp is used.
Heat oil in pan at medium heat. Add shrimp and onions and fry for 1-2
minutes. Add spinach and mix well. Immediately add lime juice, salt and red
pepper. Stir in pan for a 2 minutes at medium heat. Mix in desiccated coconut
and heat for 2 minutes.

Beet Salad

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Beet Salad

Ingredients:
1Can Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder
to taste salt
1 tblspn lime juice

Slice onions and green pepper and tomatoes
Take salad dish. Add beet, tomatoes, onions and sliced green peppers.
Add black pepper salt and lime juice and mix well. Rearrange the tomatoes,
green pepper and beets for visual effect.

Green Bean Curry

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Green Bean Curry

Ingredients:
1/2 lb frozen french beans
2 tblspns oil
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 onion
1 clove garlic
to taste salt
pinch cinnamon

Thaw beans. Dice onions and clove of garlic.
Add the beans to an pan containing oil at low heat. Fry the beans at
medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric,
onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

Green Banana Curry

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Green Banana Curry

Ingredients:
2 bananas (the cookable variety)
1/4 cup oil
1/4 cup milk (coconut or dairy)
2 tblspns unroasted curry powder
1/2 tblspn mustard
1 tspn turmeric
1 onion
to taste salt
1 tspn sugar
1 tblspn lime juice (or vinegar)

Peel skin of banana using a knife. Cut into thin slices.
Fry sliced banana in oil until a light brown color. Once banana have
fried remove and place on paper towels to remove any excess oil.
Add milk, curry powder, mustard, turmeric, onion, salt, sugar and
vinegar into a pot and bring to boil at low heat. Then add the fried banana and
cook for 2 minutes at low heat.

Sri Lankan Beef Curry

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Sri Lankan Beef Curry

Ingredients:
1lb Beef ( any particular cut is fine)
1 onion
2 tomatoes
4 tblspns roasted curry powder
3 tblspns red pepper powder
1tspn black pepper
3 tspns lime juice (or vinegar)
to taste salt
1 clove garlic
pinch cinnamon
1 piece lemon grass (optional)
pinch cardamom powder (optional)
3 cloves (optional)
1 cup coconut milk (optional)

Wash beef and cut into cubes small cubes preferably 1/4 inch cubes.
Dice clove of garlic. Grind or crush cloves into pieces.
Add all the ingredients and the beef and bring to boil on low heat and
leave for 15-20 minutes. Finally add the coconut milk and boil for 3 minutes.
A dry spicy meat can be obtained, if all the gravy is allowed to
evaporate. This best done in an flat open pan.

Noodles (Sri Lankan Style)

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Noodles (Sri Lankan Style)

Ingredients:
1pack Egg Noodles
1/4 lb lb grated carrots
1/4 lb French Cut Beans
1/4 lb Diced cabbage
2 eggs
1 onion
2 tomatoes
1/4 lb butter (or margarine)
to taste salt

Thaw the beans and remove any excess water using a paper towel
Add the noodles to boiling water and leave for 2 minutes. Take out and
allow excess water to drain.
Add a little butter and fry the eggs. Stir while frying them to break into
small pieces. Remove the egg and place in a dish to be used later.
Add butter to a large pan at medium heat. Add the onions first and fry
for 1 minute. Then add all the vegetables and fry for 3 minutes. Add salt. Mix in
the noodles and the fried egg.

Fried Rice (Sri Lankan style)

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Fried Rice (Sri Lankan style)

Ingredients:
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Cooking the Rice:
Add the butter to the saucepan and heat for a minute at low heat. Add the rice
and water. A easy way of measuring the right amount of water would be to add
the rice, stick in the index finger on surface of rice and fill water upto the 2nd
joint of the index finger (a little less is also fine). Add salt and turmeric and
bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for
15-20 minutes. The rice should be ready by then.
The other stuff (to be done while rice is cooking)
Add oil to a large pan and heat. Fry the shrimps until brown (well done).
Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves
cinnamon and lemon grass and fry for about 5 minutes or until onions are a
brown color. Remove from fire and wait for rice.
Finally when the rice is ready add the rice, shrimp and the rest and mix well and
maybe heat for about 3-5 minutes.
The flavor is enhanced if the mixed rice is kept for about 6 hours and then
reheated (microwave) prior to serving.

GOVA MALLUNG, SHREDDED CABBAGE

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GOVA MALLUNG, SHREDDED CABBAGE

Serves. 6

Ingredients:
250 g (8 oz) cabbage
1 medium onion, finely chopped
2 fresh green chillies, seeded and chopped
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
l/2 teaspoon ground black mustard
1 teaspoon salt
2 teaspoons pounded Maldive fish optional
l/2 cup desiccated or freshly grated coconut
Shred cabbage very finely. Wash well, drain and put into a lark saucepan with the water that clings to the cabbage. Add all oth ingredients except the coconut. Cover and cook gently until the cabbage is tender but not overcooked, stirring from time to tim Uncover and add coconut. Stir well, and when any liquid in tl pan has been absorbed by the coconut, the mallung is ready.

HOT SHRIMP CURRY

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HOT SHRIMP CURRY

Ingredients:
500 g small Shrimp
1 Pickled Lime, thinly sliced (see recipe for Lime Pickle)
2 Onions, sliced
1 large Green or Red Pepper, sliced
3 cloves Garlic
2 pieces Ginger
1 tsp black ground Mustard seed
1 tsp Sugar
2 tsps Chili Powder
1/2 cup Vinegar
salt to taste

METHOD:
- Deep fry the shrimp and drain the oil.
- Blend the mustard, garlic and ginger with vinegar.
- Add sugar, chili powder and enough salt.
- Mix well to form a thick mixture.
- Add thinly sliced pickled lime.
- Add the fried shrimp and green (or red) pepper.
- Mix well.
- Serve With rice & curry.

Godammba Roti - a kind of a thin bread

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Godammba Roti (GODHAMBA ROTI) - a kind of a thin bread

Ingredients:
2 cups all purpose Flour
1 tsp table salt
1-2 cups warm water
Vegetable oil

METHOD:
Mix the salt & flour well in a mixing bowl.
Add 3-4 tbs vegetable oil. Mix well.
Add warm water gradually while mixing the flour to form a dough that does not stick to the sides of the bowl.
Knead the dough for a few minutes until soft.
Make into four separate balls.
Slightly flatten the balls and generously coat with vegetable oil, leaving it in the mixing bowl.
Cover the bowl and let it stand for 4-5 hours.
Grease a frying pan with a little oil and heat.
Meanwhile, take each ball of flour and flatten it to a thin circle or square.
Put it on to the hot frying pan and cook, turning on both sides.
Serve with hot curry.

IDHI APPA - STRING HOPPERS (NOODLE TYPE BREAD)

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IDHI APPA (INDHI APPA) - STRING HOPPERS (NOODLE TYPE BREAD)

STRING HOPPERS UTENSILS & INGREDIENTS

String Hopper mold (Instead of the traditional mold, the Indian Murukku
press can be used). String Hopper wattie (woven small circle trays -
available in Sri Lankan grocery stores). Roasted Rice flour (Ready made
string hopper flour (roasted rice flour) is available in almost any store
carrying Sri Lankan food products).

METHOD:
- In a dry bowl take two cups roasted rice flour (flour should be fine
& free flowing without clumps).
- Add 1 tsp table salt, mix well.
- Let 4 cups of water boil vigorously.
- Gradually add the boiling water to rice flour until you can form a
dough that does not stick to the bowl (It is important that you get
the right consistency of the dough, to get the right texture of the
string hoppers - light, fluffy & dry to the touch. Also without the
right consistency, it will be hard to squeeze the fine strings
through the mold).
- Fill the mold with dough and squeeze the fine strings of flour on to
the watties to form lacy circles.
- Pile the watties on top of each other and steam until done.

With one cup of rice flour you can make 6-7 small string hoppers
(4 inches in diameter). It is advisable to make the dough in small
quantities (2-3 cups of rice flour) at a time. String hoppers are
delicious with Kirri Hodi, Lunu Miris or Seeni Sambol, Malu Ambulthial
or Meat curry.