Rice & Curry

Biryani Rice I Biryani Rice II Vegetable Chop Suey I Vegetable Chop Suey II Prawn & Chillie Paste I Prawn & Chillie Paste II Katta Sambal Kadala Theldala (Stir-Fried Chickpeas) Raita Salad Raita For Tandoori Roast Chicken Tandoori Chicken Chicken Curry White Chicken Curry Chicken Black Pepper Curry Fried Fish Chillie Fried Fish Malu Ambulthiyal (Sour Fish Curry) Chillie Fish Chillie-Garlic Prawns Peel & Devein Prawns Devilled Prawns Prawn Curry Butterfly Prawns Sweet & Sour Prawns Dallo Badum (Stir-Fry Squid) Dallo Thiyal Dallo Black Curry Lamb Curry Spicy Tofu Cashew Nut Curry Red Onion Curry Cucumber Curry Drumstick Curry Soya Curry Stir-Fry Mushroom Kos Ata Kalupol (Jack Seed & Coconut Curry) Polos Maluwa (Green Jack Fruit Curry) Sudulunu Maluwa (Garlic Curry) Thakkali Maluwa (Tomoto Curry) Kankun Temparadu Wambatu Moju Alukesel Maluwa (Fried Ash Plantain Curry) Butter-Fried Cauliflower Devilled Mashrooms Spicy Wattakka Curry (Pumpkin Curry) Green Sambal Asparagus Curry Fried Broccoli Pineapple Curry Kiri Hodi Del Curry (Bread Fruit Curry) Bandakka Maluwa

Traditional Dishes
Wandu Appa Aluwa Pittu I Pittu II Saw Dodol Aappa (Hoppers)

Miscellaneous
Patties (Deep Fried Pastries Uludu Wade Dhal Wade Thosai I Thosai II Sambar Godamba Roti Kottu Roti Vegetable Roti Malu Paan (Bread Salman Rolls) Rainbow Sandwiches Murukku Sausage Rolls Fish Cutlets

Desserts
Bread Pudding I Bread Pudding II Caramel Pudding Watalappan Chocolate Biscuit Pudding I Chocolate Biscuit Pudding II Mashmallow Pudding I Mashmallow Pudding II Watergate Salad Pistachio Pudding Pistachio Pudding Pie Fruit Juice Knox Blox Its-A-Snap Cheesecake Strawberry Shortcake Whipped Cream Strawberry Shortcake with Bisquick

Sweets
Butter Cake Chocolate Icing (From Chocolate Syrup) Chocolate Cake I Chocolate Cake II Chocolate Swiss Roll Milk Toffee Pol Dosi (Coconut Toffee) I Pol Dosi (Coconut Toffee) II Jujubes

Drinks
Strawberry Milk Shake I Strawberry Milk Shake II Chocolate Milk Shake Faluda Iced Coffee Pineapple Berry Smoothie Kiwi Smoothie Kiwi Strawberry Smoothie Kiwi Orange Drink

Abbreviations: teaspoon = tsp = t tablespoon = tbsp = T cup = c quart = qt = Q pint = pt = P

Measurements: 1 tsp = 5ml 1 dsp = 10ml 1 tbsp = 15ml 1 g = 1ml 1 cup = 16 tbsp 1 quart = 4 cups

Sinhalese Meanings: Fenugreek Tumeric Coriander Cardamom Tamarind Gambooge Confectioners Sugar Pandan Leaves Cumin Seeds Cloves Uluhal Kaha Kottamalli Karadamungu Siyambhala Goraka Powdered Sugar Rampe Suduru Karabunati

Rice & Curry

Biryani Rice I
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 tbsps butter or ghee 3 cardamoms 3 cloves 2 inch stick of cinnamon Salt to taste This serves 6. 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.

Biryani Rice II
2 Cups rice (preferably Basmathi) 1 big tomato A few green chillies...about 4 2 thin slices of root ginger 3 or 4 pips of garlic 2 big onions or a few red onions 1 tbsp of olive or vegetable oil 1 piece of lemon grass (sera) 1 inch piece of rampe and curry leaves 1 tbsp of white vinegar 1 tsp cumin powder 1/4 tsp of turmeric powder A few crushed cloves and cardamoms 5 small potatoes 1 bunch of fresh cilantro (coriander leaves) 1 inch piece of cinnamon 1/4 teasp of black pepper powder Salt to taste Chicken or beef or mutton or shrimp 2 tbsp of yoghurt to marinate if its meat Grind cilantro leaves, green chillies, ginger, garlic and tomato with a little salt. Saute onions in a little olive or vegetable oil. Add cilantro paste and rest of the ingredients. Lastly add vinegar. Now add shrimp or marinated meat. (You may boil beef or mutton beforehand to make it soft.) Add potato with 1/2 cup of water. (If the potatoes are big, cut into large cubes). When the meat and potato get half cooked, wash and add rice and enough water for the rice to get cooked but not fully. Stir it now and then. When the water simmers down and when the rice is 3/4 cooked, transfer it into a baking tray or pyrex bowl and bake for about 15-20 mins. @ 250 degrees F. or for 10 mns. @ 325 degrees F. If desired garnish with boiled egg slices and cashew nuts before serving. Biryani is nice when served with red onion salad or cilantro & mint leaf chutney.

Vegetable Chop Suey I

Carrots, Cabbage, Beans Mushroom (any kind u prefer) Onions Ginger & garlic paste Chicken stock/vegetable stock Salt Pepper Corn flour Soya sauce Butter First blanch the vegetable for about 1- 2mins, & keep a side. In a pan add 1 tbsp butter & melt then add the ginger & garlic paste, onions & saute it then add the vegetables & saute it. Add salt, pepper & soya sauce 1 tsp mix well & add the 1/2 cup chicken stock. Let it boil and then add the corn flour about 1/2 tbsp mixed in water to the stock, mix well. When it gets a little thick, take it off the fire.

Vegetable Chop Suey II

1 diced carrot 1 chopped onion 1 green bell pepper 1 red bell pepper 4 tbsps bean sprouts 2 tbsps soya sauce 1/2 cup optional cashews 30 g diced cabbage 30 g diced beans 30 g diced mushroom 1 tbsp ginger garlic paste 1 tbsp chillie oil 1/2 cup vegetable stock 2 tbsps sugar 1 tsp pepper Salt to taste Blanch the vegetable for about 2 minutes and keep a side. Next head oil in a pan and add ginger garlic paste and onion, fry it to golden brown color. Next add all vegetables and saute it and soya sauce, salt and pepper and mix well. Then add vegetable stock, sugar and cashews. Cook another 2 minutes and serve immediately with rice or noodles.

Prawn & Chillie Paste I

2 dsp dry prawn pieces Powdered chillies to taste 1/4 tsp sugar 2 tsp soya sauce 4 dsp oil Salt to taste Heat oil in a pan. When boiling take out from fire & add the balance ingredients. Stir Well.

Prawn & Chillie Paste II

100 g chillie pieces 1 cup oil 100 g dried prawns 30 g chopped onion 5 tbsp sugar 5 chopped curry leaves 1 tsp lime juice 1 tsp ajinomoto 1 tsp chopped ginger 1 tsp chopped garlic 1 cup soya sauce Salt to taste Heat oil and add onion, ginger, garlic, and fry to golden brown color. Add prawns and fry it to golden color and next add curry leaves and soya sauce. Add salt and chillie pieces and ajinomoto, than mix well and cook about 3 minute on low fire. Finally add sugar and mix well.

Katta Sambal
4 tbsps maldive fish 2 tbsps red dry chili pieces 1 tsp chillie powder (optional) 2 tbsps lime juice Salt to taste Firstly ground salt, chili pieces and chili powder in a mortar and pestle (Wangediya). Then add maldive fish into the mortar and pestle and chop it till it is small pieces. (Same time mix it nicely with the salt mixer.) When you feel all the ingredients are nicely chopped & mixed together, takeout the mixer in to a bowl and add lime juice. Again mix it well & taste for salt. You can have this with milk rice, rice, roti (Naan), hoppers, and string hoppers too. If you cant find maldive fish, you can use dry prawns or shrimp also.

Kadala Theldala (Stir-Fired Chickpeas)

4 cups boiled kadala (Chickpeas) 1 onion chopped 2-4 dried red chillies broken into pieces - optional 1-2 tsp mustard seeds 1/2 tsp cumin seeds - optional 1 sprig curry leaves - optional 1/2 tsp chillie powder - optional 1 tbsp vegetable oil 1/2 cup sliced coconut optional Heat oil in a pan, add mustard seed and cumin. Fry for few minutes till the seeds pop. You might want to close the pan with a lid so that the seeds will not pop out of the pan. Add the rest of the ingredients except the chickpeas and fry till the onions are gold brown. Finally add the chickpeas, add salt taste. Fry for another 2-3 minutes. Serve hot. If sliced coconut is hard to come by substitute with unsweetened coconut flakes.

Raita Salad
200 g of cucumber 200 g of tomato 1/2 tub of natural yoghurt 1/2 tsp of pepper Then put natural yoghurt in to bowl and mix things one by one and mix it. Then it is ready for the table.

Raita For Tandoori

Two cups of plain yogurt One small cucumber - peeled and diced very small One teaspoon crushed garlic One teaspoon lemon juice This can be used for tandoori cooked meat, fish or chicken. Prepare the cucumber, gently mix in the crushed garlic and lemon juice. Add the above mixture to the yogurt and let stand for two hours in the refrigerator. When your meat (or other) is cooked and is ready, serve refrigerated raita with it. Its very tasty and refreshing. This cools down the heat of the tandoori food.

Roast Chicken
1 3/8 kg chicken 1 garlic cloves 2 slice(s) ginger 1/4 tsp pepper, black 1/2 tsp salt 1/4 tsp cinnamon, ground 1/4 tsp turmeric pinch Ground cloves 25 ml vinegar 50 g butter Wash and dry the chicken. Crush garlic, ginger, pepper and salt. Combine with cinnamon, turmeric, cloves, vinegar and butter. Rub this mixture all over the chicken and allow it to stand for 30 minutes. Place the chicken in a roasting tray together with the marinade and cook in a moderately hot over for 1 1/2 hours, basting occasionally.

Tandoori Chicken
6 lb chicken (2 medium whole chicken) 1 gal plain yogurt( curd) 1 tbs coriander 2 tbs cumin 3 tbs black pepper 2 tsp chillie powder salt to taste 1 cup lemon juice 1/4 cup white vinegar 1 cup vegetable oil 1/4 cup finely chopped garlic 1/4 cup finely chopped ginger orange food color ( red or yellow) Add all ingredients (except chicken & food color) to large mixing bowl and mix well. (Lemon, salt & garlic taste should be strong) cut each chicken into 8 pieces. Make little cuts on chicken pieces to absorb the mixture. Add food color into the mixture until make it bright orange color. Then add chicken to the mixture and mix well & keep in refrigerator overnight. Cook in barbecue grill or oven at 350 f. Put little bit of remaining mixture on the chicken twice avoid drying the chicken until it cooked. (appox 1 hour)

Chicken Curry
1kg chicken 4 tsps minced garlic 2 tsps minced ginger Salt & pepper 2 tsps Sri Lankan raw curry powder 1 tsp chillie powder 3 tbsps vegetable oil 8 curry leaves 2 onions (sliced) 1 x 2.5cm cinnamon stick 4 cardamom pods (split) 1/4 tsp crushed clove 240ml coconut milk

Cut the chicken into pieces, wash it & drain the water well. Now in a large bowl mix all the spices with chicken pieces (Chicken, salt, pepper, Sri Lankan curry powder, chillie powder, curry leaves, cinnamon stick, cardamom pods, cloves) make sure that chicken pieces coated well with spices. Now cover and leave it for at least 15-20mins. . Once chicken is marinated, heat the oil in a large saucepan, add the ginger & garlic and fry for 1minute, then add onions and cook for 4-5 minutes until lightly browned and soft. Add the chicken pieces and try to fry both sides (it will brings you a good taste, but sometimes water is coming from chicken). After you fry both sides add 250ml warm water, mix very well, then cover and cook on a low heat for 30- 45 minutes, stirring occasionally. When water level is going down add the coconut milk, and stir the curry and bring to the boil then reduce the heat and cook for a further 15 minutes, taste for salt. Serve with rice, bread or also you can have it with Tortilla too. Note : 1. Make sure to put less spices in the beginning and taste the curry before you add the coconut milk, and if you want some more spicier you can add more. 2. Try to defrost the chicken well before you cook. If you deforest it well, you can fry the both sides nicely and water wont come from the chicken.

White Chicken Curry

500 g chicken cut into small chucks 1/2 onion sliced 3 cloves of garlic sliced 4 5 curry leaves 1/2 teaspoon fenugreek 1 teaspoon Sri Lankan raw curry powder 1/4 teaspoon Chili powder 1/2 teaspoon Turmeric 1 1/2 cups coconut milk 350 ml water Salt to taste Place these all ingredients (onions, garlic, fenugreek, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder & salt) in a medium size saucepan. Then add the chicken pieces into the saucepan and mix it well. Then add water and cup of coconut milk and mix it well with chicken mixture. Keep the saucepan on high heat for nearly 15 minutes. Then stir the curry and keep it on heat for nearly another 15- 20 minutes. When the water level has gone down, its the time to the rest of the coconut milk into the chicken, and slowly mixes it well. Reduce the heat and keep the saucepan on heat for another 15 minutes or the amount of the gravy you want. Taste for salt. (Stir the curry while you are cooking or coconut milk will curdle.) You can eat white chicken curry with rice, bread, roti, string hoppers or anything you like. Note : 1. If you cut chicken into small chunks, the benefits are, chicken will cook quickly, it will adsorb the spices well and at last the taste is very good. 2. Firstly chicken should cook in the second time milk. (Diya kiri) 3. After you added the coconut milk for the second time, if you keep the curry on very low heat for nearly 1/2 hour, you will get a nice yellowish oil layer on the top of the chicken curry. 4. If you like, you can sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry. (Before or after transfer the curry into a serving dish.)

Chicken Black Pepper Curry

500g chicken breast 30g sliced banana peppers 20g chopped onion 40g sliced onion 20g chopped garlic 30g sliced tomato 20g chopped tomato 1 1/2tsp chopped garlic 1/2tsp chopped ginger 1inch cinnamon 5 curry leaves 3 pieces rampe 1/2tsp turmeric powder 3tsp slightly crushed black pepper 1/2tsp lime juice 10tbsp oil salt to taste Cut chicken into small pieces and put in a large glass bowl. Add 1/2 tsp lime juice, 1 tsp pepper, 1/4 tsp turmeric powder, and 1tsp salt. Mix it well and keep about 10 minutes. Heat oil in a pan and add chopped onion, chopped garlic, chopped ginger, cinnamon, curry leaves, and rampe, then fry it about 5 minutes under low fire. Next add chicken and mix well. Let it cook for about 15 minutes. Next add salt, 1/4 tsp turmeric powder, banana peppers, sliced onion, sliced tomato, and pepper. Mix well and cook another 5 minutes.

Fried Fish
250 g fresh fish fillets (cut into 1 x 1 cm peaces) 1 tsp garlic paste 1/2 cup water 1/2 tsp turmeric powder 1/2 tbsp Goraka paste 1 tsp pepper oil 2 tsp salt Mix goaraka paste, garlic paste, turmeric powder, pepper and salt with water. Coat each fish fillet in the goraka mixture, and season for 10 minute. Finally deep fry till golden brown color.

Chillie Fried Fish

2 fish fillets 1 Onion chopped 1 oz of tamarind pulp 1 tbsp curry powder 2 cloves garlic, minced 1 tsp ginger, minced 1 tbsp chillie powder 1 tbsp sugar Salt & pepper to taste. Clean and wash the fish. Marinate the fish in tamarind pulp, let stand for 30mins. Grind the onion, garlic and ginger in a food processor or pestle. Add the sugar, chillie powder, pepper, curry powder and salt to it. Fry the fish fillets in a pan with about 3 tbsps of oil, for about 3 to 4mins on each side. Remove the fish from the pan and discard the oil. Heat a 1 tbsp of oil in the pan and fry the curry paste till medium brown. Add the fried fish, cover and cook for 1 min. Serve hot with rice, noodles or string hoppers. ( Tamarind pulp can be replaced by 'Goraka' pulp. )

Malu Ambulthiyal (Sour Fish Curry)

1 lb firm fish like tuna, cut into 1" pieces 1 tbsp Goraka paste 2 tsps salt 2-3 tsps black pepper 1 1/2 cups water (just to cover the layer of fish) Arrange fish pieces evenly in a saucepan (preferably a clay pot). Mix the rest of the ingredients and pour over fish. Keep for about 15-30mins to marinade. Bring the fish to a boil. Shake (DO NOT STIR) the pan carefully immediately after water starts boil. (This is done to avoid pieces from adhering to each other) Repeat shaking one or two times more during a next couple of minutes. Reduce heat and simmer uncovered until fish is cooked and gravy is thick.

Chillie Fish
500 g any white fish of your choice 50 g ginger garlic paste 2 medium size onion sliced 1 tsp red chillie powder 1/2 tsp chillie flakes 4-5 green chillie cut 2 bell pepper cut lengthwise 2 medium size tomatoes cut into pieces 2 tbsp soy sauce 1 tbsp oyster sauce Salt to taste 1/2 tsp sugar 2-3 tsps corn flour blended with 1/4cup water 1 tbsp vinegar 2 tbsps vegetable oil Marinate the fish pieces in a little vinegar and ginger paste for 1/2hr. Then fry the fish slices in a little oil till they are a little brown. Take care not to break the pieces. Keep aside. Then in a wok or a frying pan heat the oil, saute the remaining garlic paste, the onions, green chillies, bell peppers and the chopped tomatoes. Saute for several minutes. Add the chillie powder and the flaked chillie and the rest of the ingredients. At last add the fried fish slices. This goes well with vegetable fried rice.

Chillie-Garlic Prawns
220 g prawns 20 g red chillie 30 ml lemon juice 30 g garlic 15 g fresh coriander 30 ml olive oil 1 tbsp butter Salt and pepper to taste Clean prawns. Marinate it with olive oil, chopped chillie, garlic, coriander, lemon juice, salt and pepper. Pan-fry and add butter. Cook until done. Serve hot.

Peel & Devein Prawns

Note: Shrimp need to be kept cold. While you are working with them, keep them in on ice, or in ice water. Pull off the head (if it is still attached) and legs. Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock. Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep. If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it. Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.

Devilled Prawns
1 lb Prawns, shelled and deveined 1-2 onions, sliced 2 tomatoes, cut into wedges 2-3 banana peppers, cut into diagonal pieces 3 cloves garlic, minced 1/2 inch piece of ginger, minced 1 tbsp soy sauce 1 tbsp tomato sauce/ketchup 1-2 tsps chillie powder 1 tbsp vegetable oil Salt to taste Fry the garlic, ginger and chillie powder till fragrant. Add the prawns and cook till it turns pink. (Don't overcook) Add the remaining ingredients and cook till the onions are wilted a bit. Serve hot.

Prawn Curry
200 g tiger prawns 2 cups coconut milk 1 onion sliced 3 cloves of garlic sliced 1/2 of a lime - juice 1 x 1.5cm cinnamon piece 5 6 curry leaves 1 tsp Sri Lankan raw curry powder 1 1/2 tsp Chili powder 1/4 tsp turmeric 1/2 tsp toasted chili powder (optional) 5 6 tsps oil Salt to taste

Place the onion, garlic, cinnamon, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder, coconut milk & salt a medium size saucepan and mix it well. Then add the tiger prawns into the saucepan and keep it on medium high heat for nearly 15 minutes. Then transfer the curry into another bowl and add the oil into the saucepan. When oil is ready, fry the each side of prawns for nearly 5 - 6 minutes. When the frying part is over, add the toasted chili powder into the prawns and mix it well. Then add the curry into the prawns and let it be on low heat for nearly 5 - 10 minutes. Add the lime juice, and give a quick stir. Taste for salt. Stir the curry while you are cooking, otherwise the coconut milk will get curdle. You can have this curry with any kind of rice, noodles, bread or anything. Note : If you dont like to use the same saucepan for frying the prawns, you can use another one.

Butterfly Prawns
12 raw jumbo or tiger prawn in their shells 2 tbsps light soy sauce 1 tbsp chinese rise wine or dry sherry 1 tbsp cornstarch 2 eggs, lightly beaten 8-10 tbsps bread crumbs Vegetable oil for deep frying Salt and pepper Shredded lettuce leaves, to serve Chopped scallions, to garnish This serves 4. Peel and devein the prawn but leave the tails on. Split them in half from the underbelly about halfway along, leaving the tails firmly attached. Mix together the salt, pepper, soy sauce, wine and cornstarch in a bowl, add the prawn and turn to coat. Let it marinate for 10-15 minutes. Heat the oil in a preheated wok. Pick up each prawn by the tail, dip it in the beaten egg then roll it in the bread crumbs to coat well. Deep-fry the prawn in batches until golden brown. Remove them with a slotted spoon and drain on paper towels. To serve, arrange the prawn neatly on a bed of lettuce leaves and garnish with scallions, either raw or soaked for about 30 seconds in hot oil.

Note : To devein large prawn first remove the shell. Make a shallow cut about three-quarters of the way along the back of each prawn, then pullout and discard the black intestinal vein.

Sweet & Sour Prawns

16 20 washed tiger prawns Oil to deep fry the prawns For boiling the prawns : 1/2 of a lime 1/2 tsp chili powder 1/4 tsp turmeric 1/4 tsp salt 1 cup water For the batter: 2 cups all-purpose flour 1 1/2 - 2 cups water Pinch of turmeric & salt For the sweet & sour sauce: 3 tbsps garlic finely chopped 2 tbsps ginger finely chopped (I mixed up amounts of garlic & ginger in the video.) 1/2 of an onion cut into chunks 5 6 pineapple rings cut into squares 5 6 pepperoncini (pepperoni) 1 cup ketchup 2 1/2 tbsps vinegar 2 tbsps sweet chili sauce (optional) 4 tbsps sugar 1 1/4 cups water 2 tbsps corn flour 2 3 tbsps oil Boiling the prawns : In a medium size saucepan place the prawns, salt, chili powder, turmeric, lime and water. Mix it together and keep it on medium heat till the prawns get nice orange. Drain the water and keep it aside. Making batter & Deep frying the prawns : In a medium size bowl mix the flour, salt, turmeric and water together and make a thick batter. Mean time Heat the oil in a frying pan in medium heat. After you finish making the batter, if the oil is ready to fry, dip the prawns in the batter, and coated well, then fry it till the both sides gets the nice golden brown. Drain the oil and keep it aside.

Making the sweet & sour sauce : Heat the pan in medium heat and add oil. When the oil is ready, add ginger & garlic and fry it for nearly 1 2 seconds. Then add onions and fry it for 5 - 10 minutes. Always stir the mixture, so it wont burn. Then add sugar and 1/4 cup water and vinegar, and stir it a bit. Then add tomato sauce. Then add the rest of the water & sweet & chili sauce. Stir it continuously, so the sauce doesnt burn. Add salt to taste and stir it. Then add pineapple & pepperoncini & stir it another 5 10 minutes. When the bubbles are appearing from the bottom of the pan, add the corn flour. Put the heat from medium to low and mix the corn flour with little water, and add it the sauce. Then add fried prawns into the sauce & dip prawns in the sauce, so coat will adsorb the sauce. Keep the mixture in very low heat for nearly 2- 3 minutes. You can have it with noodles, any kind of rice or anything you like. NOTE : 1. When you are boiling the prawns, cover the saucepan with a lid, so prawns will boil very fast. 2. If you can find fresh Capsicums, you can use it instead of pepperoncini. 3. When you are mixing the corn flour with water, always remember NOT TO MIX it with hot water. If you do youll get a pulp of corn flour.

Dallo Badum (Stir-Fry Squid)

500 g medium pink squid (Dallo) Cleaned and cut into rings. Black, sweet tamborine Juice (about 3 tablespoons full.) 2 large B/Onions cut into thick round slices. 1 tbsp red chille, semi ground. 1 tbsp curry powder, normally used for sea foods. 2 bulbs garlic finely chopped 4 or 5 tender curry chillies, (Malu Miris) (chopped into 1/2' size rings or long angular strips) Curry leaves (Karapincha) Marinate the chopped squid with Tanbarin Juice, Salt and some black pepper. Leave for 15 minutes. Place saucepan on medium hot fire and add a little cooking oil. When oil is hot place the garlic, curry leaves and onion rings and allow to simmer and brown. Place the squid on the fire and allow it to cook and all juices get fairly dry in the pan. Add a table spoon full of cooking oil and now allow the squid to get fried stirring until dark brown. Transfer the onion rings and other contents into the squid and finally the chopped curry chilies. Cover pan and leave on warm fire until ready to serve. Finally, add some finely chopped tomato and a little coriander or Mint as garnish.

Dallo Thiyal
250 g Squid 50 g Onion 4 pcs Green Chili 4 pcs Goraka 25 g Freshly Crushed Pepper 4 pcs Garlic Few curry leaves and rampe Salt to taste Banana Leaf Wash & drain squid, marinate with salt, pepper. Place Banana leaf in the pan, add all ingredients on the banana leaf, then marinated squid cook very low flame for 40min (make sure you close the pan properly) & do not add any water.

Dallo Black Curry

350 g (12 oz) medium squid, cleaned, heads and tentacles reserved 3 pieces goroka 1/4 tsp fennel seeds 1/2 tsp chilli powder 1/2 tsp ground turmeric 1 tsp ground cumin 1 1/2 tsp ground coriander 1/4 tsp fenugreek seeds 50 g (13/4 oz) ghee 1/2 onion, finely chopped 3 garlic cloves, thinly sliced 1 sprig curry leaves, leaves picked 2 small green chillies, chopped 300 ml (10 1/2 fl oz) coconut milk 100 ml (3 1/2 fl oz) coconut cream juice of 1/2 lime Cut the squid tubes into 1cm (1/2 in), thick slices & then place in a bowl. Add tentacles, cleaned heads, goroka, all the spices and 1/2 tsp black pepper and combine well. Heat the ghee in a heavy-based saucepan over medium heat. Add the onion, garlic, curry leaves and chillie and cook, stirring regularly until golden. Increase the heat to high, add the squid and stir for 3 minutes, then add the coconut milk. Reduce the heat to low and simmer for 10 minutes or until the squid is tender. Stir in the coconut cream and lime juice and season to taste with salt. You should be left with a thick dark sauce.

Lamb Curry
250 g Lamb cut into small chunks 1/2 onion sliced 4 - 5 garlic cloves sliced Small piece of ginger chopped 1 1/2 tsps roasted chili powder 2 tsps chili powder 1 1/2 tsps black pepper powder 1/2 tsps Sri Lankan raw curry powder 1/4 tsp turmeric 4 - 5 green chilies cut into small pieces 5 - 6 curry leaves 1 x 2.5 cm cinnamon stick 4 cardamom pods - split 4 cloves crushed 1/2 tsp vinegar 4 - 5 tbsps oil 1/2 cup coconut milk 1 cup water 2 3 tbsps oil Salt to taste In a medium size bowl, mix chili powder, roasted chili powder, black pepper powder, Sri Lankan raw curry powder, turmeric & salt with lamb pieces and keep it aside. Heat the oil in a large saucepan in medium heat. When oil is hot add garlic & ginger, fry it for 1- 2 minutes, and then add curry leaves & Also clove, cardamom & cinnamon, mix well. Then add onions and fry nearly 5 6 minutes OR until its get slightly light brown. Now add green chilies. If you like add little bit of turmeric & 1/2 teaspoon chili powder into the onion mixture just to get a nice color. Add the marinated lamb chunks and mix it well with the onion mixture. Fry it for nearly 5 - 6 minutes. (Optional) If you want, add little bit of oil, especially if you peel off the fat from the meat. Now add water, stir the curry and keep the curry on medium heat for nearly 15 minutes. When the curry is boiling OR when the water level is 1/2 way down, you can add coconut milk and keep it on heat for another 15minutes. Off the heat & taste for salt. To get an oil layer on the top of the curry, just keep the curry aside for nearly 5- 10 minutes to cool. (Optional) You can serve this with any kind of rice, bread, roti, or string hoppers and also what you like most.

Note : 1. I used vinegar as a Meat tenderizer. If you cant find vinegar, you can use Gambooge (Goraka) also. 2. If you dont like the lamb fat, just peel it off, when you cut the meat. 3. When you add onions, add little bit (nearly 1/4 teaspoon) salt also. 4. When you are frying garlic, ginger & also Onions, dont let it burn. Always stir the mixture, so burning chances will be less. 5. If you dont like to fry the meat, you can add water at that stage. 6. You can add water & coconut milk together if you like. (Sometimes Im doing that way also) 7. If you dont like to use coconut milk, of cause you can make this with just water only. 8. If you want thick gravy, just keep the curry on heat for some more time.

Spicy Tofu
300 g Tofu (Soya bean curd) 2 cloves Garlic 2,3 Green chillie 1 Onion Ginger Tamarind paste Cinnamon 3 tsps Chillie powder 2 tsps Spice powder Pepper 2 tbsps Oil Salt to taste Cut Tofu into cubes (as desired size) and deep fry. Let Tofu turn to golden brown each side and get out of oil and keep aside. Grind garlic, ginger, chillie and onion. (Quantities mentioned above can be changed as your taste, more chillie taste, garlic taste or ginger, onion etc.). Do not add water. Heat a pan and add 2 tbsp of oil. Then add the above paste. Let it simmer for a while and add tamarind paste. While stirring add chillie powder, spice powder, pepper, cinnamon and salt as your taste. Let the paste simmer for awhile and add fried Tofu and mix well. When Tofu is mixed with paste properly, take out of the heat and serve.

Cashew Nut Curry

200 g cashew nuts 1 medium onion sliced 3 4 tbsps garlic finely chopped 2 tbsps ginger finely chopped 3 tbsps black pepper powder 2 3 tbsps Sri Lankan roasted curry powder 1/2 tbsp. turmeric 2 cups coconut milk 4 5 tbsps oil 5 6 curry leaves Salt to taste Wash the cashew nuts and soak it for overnight. Then drain the water and place it in a medium size bowl. Now mix all the spices with cashews (black pepper, turmeric, salt, Sri Lankan roasted curry powder) and keep it aside. Heat the oil in a medium saucepan, in medium heat. Then add curry leaves, chopped garlic & ginger, and fry it for 1 minute, then add onions and fry it nearly 5 minutes. When onions are ready, add the cashew mixture, and mix it well with onions. Keep it on heat nearly 5- 10 minutes. Then add coconut milk and cook it till you get little bit gravy. Taste for salt. You can have cashew nut curry with any kind of rice, noodles or any dish you like. Note : 1. If you forget or you dont like to soak the cashews overnight, just boil it with water, till cashews get soft. 2. If you are using a spoon to stir the curry, remember not to break the cashews. OR just shake the saucepan when you want to stir the curry.

Red Onion Curry

250 g red onions 1 1/2cups coconut milk 5 curry leaves 2 tsp chopped garlic 1 tsp curry powder 1 tsp chillie powder 1/4 tsp turmeric powder 1/2 tsp fenugreek seeds 2 chopped green chillie 20 g chopped tomato 2 tbsp oil Salt to taste Remove red onion's skin and wash well. Then heat oil and add garlic and fry it to golden brown color. Then add onion and fry it about 3 minutes (stir between frying) Next add curry powder, chillie powder, fenugreek seeds, tomato, turmeric powder, green chillie and curry leaves. Then mix it well. Next add coconut milk and cook about 10 minutes (stir between cooking).

Cucumber Curry
500g cucumbers 1tsp grounded umbalakada (maldivefish) 2cup coconut milk 50g sliced onion 2 sliced green chillie 1/4tsp fenugreek seeds 1/2tsp turmeric powder 2tsp washed raw rice 1 inch rampe 1 inch cinnamon 2tbsp chopped garlic 10 curry leaves 1tbsp mustard paste Remove skin of the cucumbers and cut in to your choice. Next add all ingredients for a pan and cook about 15 minutes.

Drumstick Curry
350 g drumsticks (slightly scrape skin) 2 cups coconut milk 30 g sliced onion 2 sliced green chillie 1 tsp fenugreek seeds 1 tsp mustard seeds 8 curry leaves 2 tbsp chopped garlic 1/2 tsp turmeric powder 1 1/2 tsp chillie powder 1 tsp curry powder Salt to taste 3 tbsp oil Cut drumsticks into 3 inch pieces. Then heat oil and add mustard seeds & fry. Then add garlic and onion & fry for about 2 minutes then add green chillie, chillie powder, curry powder and fenugreek seeds then mix it well. Next add other all ingredients and cook about 15 minutes under low fire. Stir between cook.

Soya Curry
2 cups of Soya (TVP) 3 cloves of garlic 1 inch piece of ginger 1 tbsp vegetable oil 1 onion, sliced 2 green chillies chopped 1 cup of tomatoes, chopped 1 tbsp chillie powder 2 tbsp black curry powder 1 sprig curry leaves (optional) Salt to taste Soak the Soya in hot water for about 30 minutes and squeeze to remove the water out. Grind the garlic and ginger to a paste. Heat the oil in a pan under medium heat. Add ginger, garlic paste. Fry till fragrant. Next add mix all the other ingredients in a bowl and add to the pan. Cook covered for about 15 minutes or so until the desired consistency is achieved. * If desired, you can add about 1/4 cups of coconut milk about 5 minutes before taking off the heat

Stir-Fry Mushroom
1 pck Button Mushrooms or any other kind 1 Onion, sliced Chopped ginger and garlic Sliced green or red bell pepper Salt to taste 1 tsp unroasted curry powder Soy Sauce 1 tsp crushed dried red chillie 1 tbsp margarine or cooking oil 1 small tomato Wash the Mushrooms well and slice them. Heat a pan and add margarine or cooking oil. Toss the sliced onions and let it brown. Then add sliced bell pepper (you can substitute with green chillies), chopped garlic and ginger. Now add the mushrooms and stir well. Then add unroasted curry powder, soy sauce and crushed chillie. Stir well and close the lid for a while. Now add the sliced tomato and take it out of the stove. (Mushrooms contains water, so there is no need to add extra water)

Kos Ata Kalupol (Jack Seed Black Coconut Curry)

50 Jack seeds 2 tbsp shredded coconut 1 tbsp wight rice 3 cups coconut milk 1 tsp curry powder 1 tsp chillie powder 1/2 tsp pepper powder 10 chopped red onion 3 tsp chopped garlic 1/2 tsp funugreek seeds 1/2 tsp turmeric powder 1 inch cinnamon 10 curry leaves 3 tsp oil Salt to taste Cut jack seeds into 2 pieces and boil it then drain water(do not remove skin). Fry shredded coconut and wight rice for golden brown color. Next heat oil and add garlic and red onion, fry it to golden brown color. Then add other all ingredients and cook about 10 minutes under low fire. Serve this curry with rice.

Polos Maluwa (Green Jack Fruit Curry)

600 g Polos Coconut milk from one coconut Salt to taste 20 g of ginger 1 1/2 tsp fenugreek seeds 31/2 tsp chillie powder 1 tsp of turmeric powder 4 tsp curry powder 50 g onion chopped 2 pieces of goraka 3 cloves of garlic 1 inch cinnamon Peel polos and cut in to 1.5 inch pieces. Add all ingredients together. Mix well and allow it to sit for 15 minutes. Add coconut milk, mix well. Bring to boil and simmer till the polos is thick. (simmer for atleast 1 1/4 hour) Check for salt and spices several times as the polos cooks and adjust accordingly. Also turn the polos occasionally to prevent burning. Make it ahead of time and keep as it will help to absorb flavor well in to the polos pieces.

Sudulunu Maluwa (Garlic Curry)

250 g garlic 2 cup Coconut milk 50 g chop onion 4 chopped Red Chillie 10 curry leaves 2 tsp chillie powder 1 tsp curry powder Salt to taste 1/4 tsp turmeric powder 20 g chop tomato 1/4 tsp mustard spoon First remove garlic skin. Fry mustard, onion, red chillie, curry leaves and tomato in a tbsp of oil. Then add salt, chillie powder, curry powder, coconut milk and turmeric powder. Finally add garlic and cook 10 mins.

Thakkali Maluwa (Tomoto Curry)

500g sliced tomato 1cup coconut milk 50g chopped onion 2 chopped green chillie 5 curry leaves 1tsp curry powder 1tsp chillie powder 1/2tsp turmeric powder 3tsp oil 2tsp chopped garlic 1tsp chopped ginger 1tsp fenugreek seeds 1 inch rampe 1tbsp maldive fish 2 cloves 3 cardamoms 2tsp sugar salt to taste Heat oil and add ginger, garlic, and onion, fry it for golden brown color, Next add curry leaves, rampe, maldive fish, cloves, cardamoms, then fry it about 1 minute. Next add green chillie, curry powder, chillie powder, turmeric powder, fenugreek seeds, salt, sugar, coconut milk and tomato. Cook it about 15 minutes.

Kankun Temparadu
Bunch of fresh Kankun (washed and drained) 2 large sized onions 100 g Kunisso 2 dsps of chillie pieces 1 or 2 dsps of Soy sauce 3 dsps oil Salt Heat the oil in a large frying pan when ready add chopped onions and brown it slightly. Add the kunisso (washed and dried), and the chillie pieces and toss it until cooked or tempered. Add the Kankun[nicely cut into small size of your choice] and a dash of salt and the soy sauce and temper until it becomes to a real green looking temparadu veggie. Take off from the heat and enjoy with any rice and curry meal or even with Buriyani for a change.

Wambatu Moju
250 g eggplant cut into small strips 1/2 red onion cut into cubes 10 green chilies cut it from the middle (optional) 2 3 cloves of garlic 2.5 cm x 1 piece of ginger 20 25 dried sprats 8 10 curry leaves 1 tablespoon coriander power 1 1/2 mustard seeds Vinegar 2 3 teaspoons Sugar Oil to fry Salt to taste Heat the oil in a large frying pan in medium heat. When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in color on both sides. Drain it on a paper or kitchen tissues to remove excess oil. Now add onions & green chilies and fry it for nearly 5 10 minutes & Drain it on a paper or kitchen tissues to remove excess oil. Finally fry the dried sprats till you get a nice golden color and Drain it on a paper or kitchen tissues to remove excess oil. Now with the help of a blender or a mortar and pestle (Wangediya) mince the ginger and garlic. When you get a fine paste now add mustard into the ginger garlic paste and mince it till the mustard seeds vanished. You will get a fine paste of ginger, garlic & mustard. Now place the paste in a small bowl, and add coriander power, sugar, salt and vinegar and stir the mixture till sugar is dissolve. NOTE : 1. We are placing the eggplant strips in turmeric & salt mix water bowl, so it wont change the color of the eggplant strips. 2. While you are frying eggplant strips, remember to stir it so you can get an even color with every strip. 3. If you cant find coriander power, just roast (Kabale badaganna) some coriander seeds and grind it till you get fine power. 4. Amount of sugar is depending on the amount of vinegar.

Alukesel Maluwa (Fried Ash Plantain Curry)

To prep the plantains for cooking: 4-5 large green plantains 1 tsp of turmeric juice of 1 lime 2-3 cups of water 1 tsp of salt For the curry: Baked plantain 1 (15oz) can of coconut milk 1 medium onion chopped 2 green chilies sliced 1 tsp of fennugreek seeds 10-15 curry leaves (optional) 5-6 pandan leaves (rampe) optional 1/4 tsp of turmeric 2 tsp of curry powder Salt to taste 1 (1 inch) cinnamon stick 1 cup of water To prep the plantains for cooking: First rinse your plantain skin. Then take a small knife and score the the plantain while following the ridges around the plantain. You must score through the tough skin but not cut the plantain itself. Then put your thumb inside and pry the skin off. It may take a little practice, but it will become easier. Then slice the plantains into 1/4 inch slices and place in a bowl with the water, lime juice, salt and turmeric. Allow to sit in the water for 10-15 minutes and then drain the liquid out of the bowl. Heat your oven to 400 degrees. Place plantains on a foiled baking sheet and pour a little more oil over the plantains to coat both sides. Place in the oven for 10-15 minutes. For the curry: In a large pan, add water and all the ingredients above accept for the baked plantains and the coconut milk. Bring to a gentle simmer until the onions soften (about 5 minutes). Next add your baked plantains and mix well with the onions and seasoning for a few minutes. Finally add your coconut milk. Lower the heat to medium low and gently allow the plantains to cook in the gravy. As the plantains cook it will absorb the gravy and become tender and flavorful. Taste for seasoning. Once all the gravy gets absorbed your dish is done. Serve with rice and curry and enjoy.

Butter-Fried Cauliflower
500 g Cauliflower 2-3 tbsp Butter - 2-3 2 finely chopped garlic cloves 1/2 tsp Dried Chili pieces 1 chopped tomato 2 chopped green chili Salt to taste Pepper - optional Frozen Green peas - optional Cut florets of the cauliflower. Put in to a bowl and add lot of salt and water and keep aside for 10 minutes. (This is to take out any insects hiding inside the florets) After 10 minutes wash and rinse thoroughly. Put florets in to a pot cover with water and add salt to taste. Simmer it for 10 minutes or till the florets are boiled. Drain and keep aside. Put butter to a frying pan, when it melts, add garlic fry until its light brown. Add onions and fry till onions are transparent. Add cauliflower mix well. Add tomato, chili pieces, green chili, and pinch of salt. If you want, add some ground pepper also. Stir well. Simmer for 5-8 minutes. Add the green peas lastly and stir.

Devilled Mushrooms
1 lb button mushrooms, quartered 1 onion, quartered 1 tomato, quartered 2 banana peppers (malu miris), slit 1-2 tsp of chillie powder 2 tbsp tomato sauce (ketchup) 2 tsp soy sauce 3 cloves of garlic, finely chopped 1 tsp Ginger, finely chopped 1 tbsp oil Heat a large wok or saucepan with half the oil. Stir-fry the mushrooms for a couple of minutes under high heat. Remove from pan. Add the remaining oil to the pan. Lower the heat. Add the ginger, garlic, onion and peppers fry for minute. Next add all the other ingredients and cook for another minute. Finally add the mushrooms, stir and serve hot.

Spicy Wattakka Curry (Pumpkin Curry)

2 cups of pumpkin, cut in 1 inch chunks 2 tbsp of raw rice 2 tbsp of grated coconut 1 tbsp vegetable oil 1 Onion, chopped 2 green chillies, chopped Sprig of Curry leaves (optional) 1/2 tsp fenugreek seeds 1/2 tsp turmeric powder 1 tsp chiile powder 1 tsp curry powder 1 inch piece of cinnamon (optional) 2 cloves of garlic, chopped 1 cup coconut milk 1 tbsp of ground mustard seeds Roast the rice and coconut in a pan till golden brown, taking care not to burn. Let cool. Stir fry the onions, green chillies, garlic, curry leaves, fenugreek, cinnamon chillie powder, curry powder and turmeric for a few minutes. Add pumpkin. Stir fry for a couple of minutes. Season with salt. Add a cup of water. Cover and cook for a few minutes. Now grind the rice, coconut mixture into a powder. Dissolve in coconut milk and add to the pumpkin. Add the ground mustard and cook a couple more minutes. Adjust salt to taste. Serve hot with rice.

Green Sambol
6 green chillies 10 small red onions or 1 big red onion a few tender curry leaves (Karapincha) tamarind or lime juice to taste 1 thin slice of root ginger 1 cup of grated coconut salt to taste Blend and grind all ingredients with a little water. This is an ideal sambol for string hoppers, plain rice, thosai and idli.

Asparagus Curry
1lb of fresh asparagus sliced 12-15 curry leaves 1 medium onion chopped 2 green chilies sliced (seeded for less heat) 1 cinnamon stick 1tsp of fennugreek seeds 1 tsp of mustard seeds 1 tsp of cumin seeds 1/2 tsp of sugar 1/4 tsp of turmeric powder Red chili powder (to taste) 1/2 tbs of curry powder salt to taste 1/2 tsp of vinegar (optional) 1cup of coconut milk (or cow's milk if you prefer) 1/4 cup of water Heat 1 tbsp of canola oil in a large frying pan on medium-high heat. Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds. Fry for a few minutes until onions become tender. Next add your cumin and mustard seeds. Fry for another few minutes. Then add the asparagus and saute for 2 minutes. Next and your dry spices and cook for 30-45 seconds. Add the coconut milk and water. Cook for 5-7 minutes until the asparagus is tender and the gravy has mostly been absorbed by the asparagus.

Fried Broccoli
2 lbs Broccoli Florets (Chopped finely) & microwaved for 3 minutes 1 Onion chopped finely 3 tbsp of Either small Shrimp (kunisso) dried OR Maldivefish 2 Fresh Green peppers - or Fresh Red Peppers Chopped finely 2 tbsp of coarsely ground red chillie powder 1 tbsp of Oil 2 Cloves of garlic chopped finely 1 inch stick of cinnamon 1 tsp salt Put oil in a large frying pan or saucepan with the onions and green peppers garlic and cinnamon. Fry until the onions are golden brown then add the shrimp or Maldive fish and stir. Then add the chillie powder and the chopped broccoli and mix it well. Do not let the Broccoli change color. Add salt to taste and serve.

Pineapple Curry
1 ripe pineapple peeled and diced into 1"chunks OR 1 20 oz can of pineapple chunks drained 1 tsp mustard seeds 1-2 tsp of chillie powder 1 tsp turmeric powder 1 tsp curry powder 1/2 onion chopped 1-2 green chillies chopped 2 inch piece of cinnamon 2 cloves garlic chopped 3 cardamoms, crushed 2 cloves crushed 1 tbsp sugar 1/2 cup of coconut milk 2 tbsp cooking oil salt, pepper to taste Curry leaves (optional) Heat a medium size pan under medium fire. Fry the mustard seeds in oil. Cover and let the seeds pop. Next reduce heat add turmeric, chillie powder, curry powder and fry for about 20 seconds. Next add onion, green chillies, garlic and curry leaves and fry till fragrant. Finally add all the ingredients except the coconut milk. Cook covered for about 20-30 mins under low heat. Add the coconut milk, cook for another 3 mins.

Kiri Hodi
2 Cups of Fresh Milk 1 tsp of Salt 1 tsp full of Maldivefish grounded (Optional) 1 Onion - sliced 3 Green chillies - sliced 1/2 Cup of water 1/10 tsp of Turmeric (Kaha kudu) 1/2 Fenugreek seeds (Uluhal) 1 tbsp of Lime juice 1 inch piece of Cinnamon stick 1 inch piece of Rampe if available 1 sprig of Karapincha if available Put all the ingredients except the Milk & Lime juice in a saucepan and let it cook for 5 minutes. Then add the lime juice stir well and add the milk and salt to taste, keep stirring until it boils. Next switch the fire off and keep stirring for another minute and serve. 6 Servings. Great to eat with String Hoppers.

Del Curry (Bread Fruit Curry)

1 medium size bread fruit - cut in to pieces (Del) 1 onion (sliced) 2 cloves of garlic (sliced) 2 green chillies (chopped) Few curry leaves (karapincha) 3/4 tsp turmeric 3/4 tsp un-roasted Sri Lankan curry powder 1/2 tsp powdered chili 1 tsp freshly powdered pepper 1/2 tsp mustard seeds 1/4 tsp cumin seeds 3 dried chili - broken into pieces Few pieces of cinnamon Thick coconut milk from one coconut Oil Salt Add bread fruit in to a water filled saucepan then add pinch of turmeric. Boil with the lid on for 25 minutes or till the fruit is well cooked. Drain the remaining water. Add oil to a small frying pan and add mustard seeds and cumin seeds. When its popping add dried chili, garlic, onion, curry leaves and the pieces of the cinnamon stick. Stir fry till onions are brown. Keep the drained bread fruit saucepan on the burner - turn on the heat. Add coconut milk, turmeric, curry powder, chili powder, pepper and green chili. Add the oil mix and salt to taste, stir well. Cover with the lid and simmer for 15 - 20 minutes or till gravy thickens. Don't forget to stir in between.

Bandakka Maluwa
1 lb Bandakka 1 Onions 1 large Tomato 2 Green Chili 1/2 tsp Turmeric powder 1 1/2 tsp Coriander powder 1/2 tsp Cumin powder 1 Cinnamon sticks 1 can Coconut milk Coconut oil Salt to taste Heat oil and fry Bandakka with a little salt. Saute onions in coconut oil until translucent. Add tomato and all other fry ingredients and saute. Add coconut milk and cook for 5 minutes.

Mustard Leaf Sambal

Mustard leafs (a whole bunch) 1 Onion sliced 1 Green chilli chopped 1 tsp salt 1/4 tsp Black pepper 1/2 a Lime juice Wash leafs well and cut them finely. Add in the onion, green chilli, salt and pepper to taste. Add lime juice. Mix well by hand. Adjust seasoning to taste.

Gotukola Kenda
1 cup Red raw rice 1 cup roughly chopped gotu kola 3 cups coconut milk 2 cups water 1 tsp finely chopped ginger 2 bulbs finely chopped garlic 1 tsp lemon juice 1 tsp salt Wash Rice. Add salt and boil with water. Crush Gotukola in a blender using 1 cup coconut milk. When Rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic, Gotukola juice. Bring Kanda (soup) in to boil. Add lemon juice for seasoning. Serve plain or with Jaggery and roasted bread.

Egg Curry
6 Eggs hard boiled Oil for deep frying 1 small Onion sliced 1-3 small hot green Chilies sliced 1 medium fresh Tomato chopped 1 tsp raw curry powder 1/4 tsp Turmeric 1 clove Garlic 1/2 tsp ground black Mustard 1-2 inch piece Cinnamon 1 tsp red Chili powder (optional) Few Curry leaves and rampe Salt to taste 1/2 cup Coconut milk or fresh mil Remove shells from hard boiled eggs and deep fry until the eggs turn light brown. Drain the oil from the eggs. In a saucepan take all the other ingredients and add enough water to cover contents halfway. Heat the ingredients for a few minutes and then add the deep fried eggs. Simmer for few minutes longer. Add coconut milk and simmer for few minutes. Taste and adjust salt.

Traditional Dishes

Wandu Aappa
1 cup Rice flour 1 cup thick coconut milk 1/2 lb ground juggery/sugar 1/2 cup coconut water 1/2 tsp Baking soda Salt to taste Kenda kola Mix rice flour with coconut water and leave covered for 4 hours. Add the coconut milk little by little and mix juggery, baking soda and salt to form a thick batter. Again leave covered for 2 hours. Roll the kanda leaf to make a cup (gotta) and bind the two edges with a toothpick. Pour the thick batter in to the cup and steam until you can see a crack in the center. Serve with grated coconut mixed with treacle.

Aluwa
1 cup roasted white rice flour 3 cups water 2 cups sugar 20 g cashew nut pieces 4 ground cardamom First roast the rice flour in large pan under medium heat. Keep about 1/2cup of roasted flour for dusting and coating. Then boil water and sugar in another pan until form a thick line and take out the heat. Now mix together flour, ground cardamom, and cashew nut. Add to the sugar syrup and mix well. Then quickly spread on a boar lined with waxed paper and try to keep it 1/2inch thickness. Then cut it in to pieces in your choice. Separate from the board and coat with keep 1/2 flour.

Pittu I
2 cups rice flour (red or white) 2 cups flour 2 cups shredded coconut (or 1 1/2 cups desiccated coconut soaked in 3/4 cup of water) Salt to taste Steam the wheat flour (I now do this in the microwave. Just put the flour in a microwave safe bowl and heat for a minute. Check to see if the flour has clumped together, if not put in for another minute, continue till it has clumped. Take care not to burn it). Next mix all ingredients in a large bowl and roll with the thumb to make small granules. Add water little by little. Or Put the ingredients into a food processor and pulse adding water little by little to achieve the same consistency. Take care not to make it too wet. If so add a little bit of rice flour. Fill the pipe of the Pittu maker and steam till the steam comes out of the lid for 3-5 minutes. Un-mold and serve hot with Lunu miris and salted and heated coconut milk.

Pittu II
2 cups uncooked rice 3 - 4 cups scrapped coconut 1/2 boiled coconut milk Salt to taste Water Wash the uncooked rice and soak it for overnight. Then drain the water and grind it. Sift the rice flour through a sieve and put it to a bowl. Put the coconut, salt and sprinkle little water into the coconut and mix it well. Same time boil the water in the pot of the Pittu maker or steamer. Then add flour into the coconut bowl and mix all the ingredients with your fingertips. You need to make flour and coconut granules. (Size of pearls.) Now take the pipe of the Pittu maker, and fill the pipe with flour and coconut granules and steam it for nearly 5minutes. Now carefully push the pittu bamboo from the back side of the pipe and take it out. Spread little coconut milk on the pittu bamboo. You can have pittu with Chicken Curry or fish curry, boiled coconut milk and Lunu Miris.

NOTE: 1. If you are using Wheat flour instead of rice flour, you have to roast the wheat flour till its look like dust or color will change to light brown. 2. You can use desiccated coconut instead of scrapped coconut. 3. If you dont have a Pittu maker, use thick small glasses or metal cups to steam the pittu mixture. 4. When you are sprinkling water, be careful not to add much, because if the mixture get wet and pittu will sticky after steaming. 5. When you are making granules, sprinkle bit of water at a time, into the coconut & flour mixture. Its easy to make granules.

Saw Dodol
4 Steamed Pittu Bamboos 2 3 cups sugar 5 cardamom pods (split) Salt to taste Water Break the Pittu bamboos in to small parts and keep it aside. Ready a board greased with oil all over the surface. Keep it aside. Also ready a piece of oil paper greased with little oil too. Heat a large pan in medium heat. Add the boiled water, cardamom and sugar into the pan and stir the mixture till sugar dissolves and the mixture should be bit thick. (If you pour it from little height, it should be falls like a thin thread.) Take the pan from the heat. Now add the pittu, into the sugar syrup and mix it well. In the end all the pittu parts should be attached together and form a ball. Transfer the mixture to the board and flatten down it with the help of oil paper. Mark the lines on the mixture as square shape and let it cool. When its cool, cut the pieces and separate it Cover it and keep it or you can place the pieces in an airtight container. Note : When you work with sugar syrup be careful because the mixture can get hard very soon. If you feels the mixture is too hard put some boiled water and mix it well.

Aappa (Hoppers)
Yeast mixture: 2 tsp yeast granules 1 tbsp sugar 1/8 cup lukewarm water 4 cups rice flour 1 cup lukewarm water + 1 cup lukewarm beer 1 13 oz can of coconut milk + 1/2 can of lukewarm water 2 tbsp sugar t tbsp oil salt to taste Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this point, the yeast you used is too old, you will need a new packet of yeast. (Picture 1) Put the rice flour into a large bowl and add the yeast mixture. Next add the 1 cup lukewarm water + 1 cup lukewarm beer. Mix well. (Picture 2) Now cover the bowl with a wet cloth or plastic wrap and leave for about 8 hrs in a warm place. The batter should rise to double the original amount. Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well. If more liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a pancake batter. Add salt to taste. (Picture 3) Soak a small piece of cloth in oil in a saucer. Heat a thachhiya (a small wok) on medium. When hot rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the pan in a circular motion so that the batter sticks to the sides of the pan. (Picture 4) Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot. Note : If is very important that all the liquids you add in this recipe be in lukewarm condition. What that means is the liquid should not feel either cold or warm to the touch of the hand. If the hoppers are difficult to remove from the pan, add a beaten egg to the batter and stir well. It is best to keep this pan solely for the purposes of making hoppers. If the batter does not stick to the pan when turning the pan, the pan is too hot. Reduce the heat. If the edges of the hopper are not crispy, add another tsp of sugar. If the hoppers are not thin enough add a little more lukewarm water. If you don't want to use beer, replace it with a cup of lukewarm water.

Miscellaneous

Patties (Deep Fried Pastries)

For the dough : 4 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup margarine 1/2 lime 1 1/4 cups cold water, or as needed For the filling : 1/2 lb potatoes boiled and skins removed 1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe) 1 onion chopped 1 tbsp vegetable oil 1/2 tsp of curry powder 1/2 tsp of chillie powder Sprig of curry leaves (optional) Salt Pepper For the dough : In a medium bowl, stir together the flour and salt. Rub margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Add lime juice. Add water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. Make filling: (for vegetarian recipe) Mash the potatoes. Finely chop the leeks and carrots. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the vegetables and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside. Make filling: (for fish recipe) Mash the potatoes. Flake the salmon. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the fish and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside. Now make the patties. Dust some flour on a board and roll out the dough to about 1/8 inch thickness. Cut circles with a pastry cutter, or a can. Spoon some of the filling onto the center, and then fold into half-moon shapes. Wet the edges with a bit of water and seal edges by pressing with the folk. Deep fry till golden brown and serve hot.

Uludu Wade
2 cups black gram dhal (urdu dhal) Green chillies chopped Ginger Onion finely chopped Curry leaves Cumin seeds Salt (add spices according to common sense) 1 tbsp baking soda 2 tbsp margarine 2 tbsp all-purpose flour Oil to fry Soak urdu dhal in water for 4 hours (not too much water) Add salt, green chilli, ginger, curry leaves and grind in to a paste (not too smooth) Add onion pieces, and cumin seeds and mix well Add baking soda, butter, and wheat flour and mix in to a dough. Keep the dough in the fridge for 1/2 hour. Make the dough in to balls and flatten them to 1 1/2 cm thick discs and make a hole in the center of each. Deep fry in hot oil, until they are golden brown in color. Drain off excess oil and serve with coconut chutney. The baking soda and butter will make like donuts and soft in the middle and crispy on the outside.

Dhal Wade
2 cups Channa dhal (kadala parippu) or split peas 2 or 3 tsp of dried chillie pieces Pinch of turmeric Salt to taste Curry leaves (Karapincha) cut into moderate pieces 1 to 2 finely cut bombay onions Soak the dhal in cold water for about 3 hours. Drain the soaked peas in a colander and grind the well strained peas in a grinder little at a time till the whole is ground. Mix well the ground peas, karapincha, salt, turmeric, chillie pieces and the finely cut onions. Heat enough oil to deep fry the wada in a thacchi. Make the mixture into small balls if balls cannot be made easily you could add a little flour to get the consistency so that balls could be made easily. On your palm flatten the ball to form the wada shape. Now deep fry the wada till golden brown. Drain the fried wade in a colander lined with paper towel or tissue to get rid of that oil.

Thosai I
3 cups rice (idli rice) 1 cup skinless split urad dhal (skinless undu) 3/4 tsp fenugreek seeds Salt to taste Vegetable/ canola/ sunflower cooking oil Wash the rice and urad dhal well. Add the fenugreek seeds to the mix and fill enough water in the rice-dhal bowl to cover them about 2" deep. Soak overnight. The next morning, drain all the water from the rice and urad dhal. Put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste. When all the rice-dhal mix is ground, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it. Now keep the Dosa batter aside in a warm, dark spot, covered, for 6-8 hours. After this fermentation, add salt and stir the batter well. Now you are ready to make Dosas. Put some cooking oil in a small bowl and keep ready. Get a large flat nonstick pan, 2 sheets of paper towels, a ladle, a spatula and a basting brush. Fold a sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high. Fill the ladle up to the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Begin to spread the batter in sweeping circular motions to form pancake of around 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal. When the upper surface begins to look cooked (it will no longer look soft or runny), flip it. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping. The Dosa is done. Serve the ready Dosa with side dishes like Coconut Chutney and Sambar. Try serve Dosas immediately while I cook as this means they are crisp and fresh when eaten. This, however, is not absolutely necessary. You can also make, stack and serve the Dosas later. Ensure they are warm till serving time by placing them (like with pancakes) - in a closed dish. Prior making next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water Squeeze the wad to remove excess water and then rub it all over the surface of pan to cool it. This ensures your next Dosa will spread evenly and not break because the pan is too hot.

Thosai II
500 g white rice flour 200 g undu flour water salt to taste 2 tbsp yeast some little hot water some little sugar First prepare the yeast mixture. Mix together some little warm water and add yeast and sugar then mix well and keep it for 10 minutes. Now mix rice flour and undu flour in a large bowl and add the yeast mixture and mix well. Then add a little water and mix again and let the mixture rise 3 hours. After 3 hours add salt and mix again. Now heat a flat nonstick pan and spread a little oil using a paper towel. Then add a large spoonful of mixture at a time and cook them until well done.

Sambar
1 cup red lentils 1/2 tsp Tumeric Powder Salt to taste 1 tbsp sambar powder 2 potatoes chopped 2 tomatoes cut into four 2 carrots chopped 2 tsp tamarind (1/4 cup water to make tamarind juice) 1/2 onion sliced 2 pips garlic chopped 1 inch ginger chopped 1/4 tsp mustard seeds 1/4 tsp cumin seeds 5 curry leaves Boil the dhall with carrots, potatoes, tomatoes, salt and tumeric in 3 cups of water till tender. Soak tamarind in 1/4 cup water and squeeze out the juice. In a pan add a teaspoon of oil, fry ginger, garlic add sambar powder stir for 2 to 3 mins. Add to dhall mixture together with tamarind juice and cook for 5 mins. Next add 2 teaspoons of oil in a pan, add mustard seeds, cumin seeds, curry leaves and sliced onions and fry till lightly brown. Add to dhall and stir well, remove from stove. Serve hot with Rice, Puris and Rotis.

Godamba Roti
3 cups all-purpose flour 1 tsp salt 1 tbsp oil 1 cup lukewarm water 1/2 cup oil Mix together the flour, salt and the tablespoon of oil and rub together. Then add all at once, the lukewarm water, and mix. Knead for approximately 10 minutes. Divide into equal-sized balls. Cover with the 1/2 cup of oil (add more if necessary) and let rest for at least one hour. Put a griddle on the heat flat side up or heat up the widest pan you have. Take a little oil from the bowl and grease your cutting board (plastic or marble works best for this dough) and take one the balls and press it down flat, spreading the dough like you were smoothing a bed sheet out. Dont worry about any holes or its shape.

Kottu Roti
3 cups of Godhamba roti, shredded 2 carrots, julienned 1/2 cup shredded cabbage (optional) 1/2 cup mushrooms, sliced 2 leeks, sliced 2 eggs 1 tsp chopped ginger 1 tsp chopped garlic 1/2 - 1 tsp of chillie powder 1/2 - 1 tsp of curry powder salt and pepper 1-2 green chillies, chopped 1 tbsp oil or butter Heat the oil in a pan under low flame. Add ginger and garlic and fry till fragrant. Next add the spices, fry for minutes or so. Next add the vegetables and stir-fry for couple of minutes. Remove from the contents from the pan. Now add some oil to pan, add the beaten eggs, green peppers and the rotis and stir. Add some pepper and salt to taste. Serve hot.

Vegetable Roti
For the dough : 1 Cup flour 1/2 Cup water Salt 1 1/2 Cup Vegetable oil For the filling: 1/2 lb potatoes boiled 1/2 lb leeks 2 onions chopped Salt Pepper For the dough : Combine flour, salt. Add enough water to make the dough. The dough should not wet. Make into golf ball size balls and dip in vegetable oil. The balls must be completely covered in oil. For the filling : Mash the potatoes. Finely chop the leeks. Stir fry the onions in a pan for about 4-5mins under low heat. Add the leeks and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. The dough ball must be soaked in the oil for at least 4 hours, before the next step. Stretch the dough ball in a plate. Put the filling into the middle of the roti, according to the shape you desire. Fold the edges to cover the filling. Heat a pan over moderate heat. Cook the roties on all sides, till each side turn a golden brown color. Serve hot.

Malu Paan (Bread Salmon Rolls)

1/2 tsp Yeast 1 tsp Warm water 1/2 lb Flour 3/4 tsp salt 1 oz. butter or Margarine 4 1/2 oz Milk 1 Egg 1 Egg for glazing Put 1/2 a teaspoon yeast in a cup and add 1 teaspoon warm water to it. Cover it and leave it for 15 minutes in a warm place (near a heater/inside an oven with very mild temperature/near the stove). Then add 1/2 teaspoon sugar and stir it once or twice. Let it ferment for one hour. Now sieve the flour in a bowl and add salt to it. Next add butter and mix with your hands so it resembles bread crumbs. Then add a beaten egg and the yeast mixture to it and kneed well. Now add milk little by little as needed until it becomes a smooth dough. The dough must not stick to the fingers. Place the dough in a greased bowl, and cover it with a wet cloth and leave in a warm place for 2 or 3 hours until doubled in size. Now make the filling according your favorite recipe or follow the Chinese Rolls recipe. Once it has risen you could start making the buns. Divide dough into pieces. Roll into balls and cover with the wet cloth for 5 minutes. Flatten each ball into a circle with about 6 diameter on a well-floured surface. Next stretch the edges of the circle another inch or so, leaving the center a little thick. Put about 1 tbsp of filling into the center. Fold into a triangle. (Picture 2) Place on a greased baking tray with the folded side facing down. Brush with the beaten egg. Cover and let rest for 10 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Serve warm.

Rainbow Sandwiches
1 loaf of un-sliced bread 4 tbsp butter 2 carrots, boiled and grated 1 beet root, boiled and grated 1-2 potatoes, boiled and mashed 1 egg, boiled and grated Salt Pepper Mustard cream/paste Mix butter, salt, pepper and mustard cream. Divide that into 4 portions. Add carrot, beet root, potatoes, and egg into the separate butter portions. You can add some green coloring to potatoes. Cut bread into horizontal slices, and trim all the edges of the bread. Spread butter mixed with carrot on top of the sliced bread covering about 1/4 th of the sliced bread. Next add egg covering to about 1/4th of the slice. Next add beet root covering about 1/4th. Finally spread potato mix. Now you will be able to see four colors on the horizontally sliced bread. Roll the sliced bread just like a chocolate roll cake. Cover it with a foil paper or a lunch sheet to tighten the edges so that the bread will remain as a roll. Refrigerate for about 30 minutes to 1 hour. Remove the foil and cut the bread just like the way you cut chocolate roll cake.

Murukku
1 cup kadala/chick peas flour 2 cups steamed all-purpose flour 1 tsp chillie powder 1 tsp salt 2-3 cloves of garlic either crushed or ground(optional) 1/2 tsp cumin seeds (optional) 1 tsp of sesame seeds Mix all the above ingredients in warm water. Put into a murukku mould and deep fry. If you like it to be sweet, make a syrup with 1/2 a cup of sugar, 1/8 cup of water, a few drops of vanilla. Bring it to boil and before it gets thick, take it off the fire, put the prepared murukku and see that it gets coated with sugar well.

Sausage Rolls
8 ozs. flour 3 ozs. margarine A pinch of salt sausages 1 beaten egg water Sift the flour and place it in a bowl. Then add margarine and rising finger tips work in flour till mixture resembles fine breadcrumbs. Add sufficient water to bind mixture. (2 1/2 tbs). Let dough stand a few minutes fry sausages. Roll out pastry and cut them into pieces 2"x4". Place a sausage in it and roll up. Slit on top once or twice. Brush with beaten egg arrange on baking tray. Bake in a moderate oven.

Fish Cutlets
1 15-oz can of Salmon or Jack mackerel 1 big onion finely chopped 3 green chillies finely chopped 1/2 lb potatoes 1/2 bottle frying oil 4-5 curry leaves 1/2 lime 1 egg 1/4 lb bread crumbs Salt and pepper to taste This serves 8-10 people. Boil and skin the potatoes. Mash the potatoes. Drain the water from the fish can. Break the fish into small pieces. Heat 2 tbsp of oil in a pan under medium heat. When the oil is hot and the onions, green chillies and curry leaves and fry till the onions are golden brown. Now add the crumbled fish and temper for about 3-5 minutes. Next add the mashed potatoes and season with salt and pepper and mix well. Remove the pan from heat and add the lime juice to the mixture and mix well. Beat the egg in a bowl. Put the bread crumbs to a flat dish. Make small balls from the fish mixture (one inch diameter). Soak the balls first in the beaten egg and then coat the balls with bread crumbs. Heat the remaining oil in a frying pan and when the oil is hot add the coated fish balls and fry till golden brown. Makes about 30-40 cutlets. Serve hot.

Desserts

Bread Pudding I
1 qt (4cups) of milk (sweetened milk) 3 eggs 2 cups sugar 2 tbsps butter 2 tsps vanilla flavor 8 slices of bread are use homemade bread Peaches if one prefers

Melt butter in a dish (Casserole dish) arrange bread in dish. Beat eggs. Add milk, sugar and vanilla. Pour over bread (at this time if you like you can add peaches to your liking). Bake in water bath at 350 F, about 1 hour. You may also add Raisins and not peaches if desired. Set aside 1 hour before serving.

Bread Pudding II
1/2 ltr Milk 5 slices of Bread Handful cashew nuts 5 tsps sugar 1 tsp nutmeg 2 eggs In the milk soften the bread slices, mix cashew nuts, nutmeg, sugar and add the whisked eggs. Remove the whistle from the cooker and fill in some water. Now pour this mixture in a cooker vessel. Cook on a low flame for 20 minutes.

Caramel Pudding
1 tin condensed milk (300 g) 2 tins water (use same condensed milk tin) 5 eggs 1tbsp vanilla For caramel: 1/2 cup sugar (no need to add water) For the caramel : Put the sugar in to a metal pan and cook over medium heat. Let the sugar melt. Once its turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding. Spread evenly. For the custard : Beat the eggs well until thick. Pour condensed milk and water and beat well. Add vanilla, a pinch of salt and mix well. Now put this mixture to the caramelized baking tray. Preheat the oven to 170C, take a large empty baking tray and put 2 inches level height water and lay the pudding tray inside it( no need to cover) and bake for 1 hour.

Watalappan
14 eggs 2 cup coconut milk 170 g sugar 500 g jaggery (kithul hakuru) 30 g chopped cashew 2 tsp ground cardamom 1/4 tsp salt 2 cup water Boil the jaggery with water in a pan to dissolve, and allow it to cool. Next beat eggs well. Then mix together milk, eggs, jaggery. Add cardamom, sugar, salt, vanilla and beat very well. Strain this mixture through a fine strainer into a large a large bowl or into small bowls. Cover the bowl with oil paper, and steam about 1.20hrs. Let it cool in the container. Finally sprinkle chopped cashews.

Chocolate Biscuit Pudding I

1 pkt Marie Biscuits 1/2 Small Milkmaid Tin 1/3 Water (use the same tin) 400 g Dark Cooking Chocolate Warm Milk to soak the biscuits Mix water and milkmaid. Heat it in a pan. Chop chocolates and add into the heated milk. Remove from fire and stir. Soak Marie biscuits in warm milk and add a layer on a tray/dish. Pour the chocolate mix on top. Add another layer of biscuits and pour chocolate mix and continue so on till 4-5 layers- last layer should be a chocolate layer. Then refrigerate and EAT.

Chocolate Biscuit Pudding II

2-3 pkts of Marie biscuits Milk to soak the biscuits 250g icing sugar 250g margarine 3 eggs (seperated) 50-100g cocoa 2 tablespoons brandy (Optional) Chopped cashew nuts (Optional) Soak the biscuits in some hot milk. Mix margarine and icing sugar till fluffy using a hand mixture. Add the egg yolks, one at a time. Add the sifted cocoa powder (first add 50g, then more depending on color). Beat the 3 egg whites till stiff and add to the chocolate mixture. Add the brandy. Arrange the pudding with alternate layers of the chocolate mixture and biscuits. Add chopped cashew nuts on top. Chill before serving.

Marshmallow Pudding I
1 tbsp gelatin 1/2 cup sugar 3 stiffly beaten egg whites 3 bananas, mashed (optional) Soak gelatin in 1/4 cup cold water 5 minutes. Add 1/4 cup boiling water and sugar. Stir until dissolved. Cool, stirring occasionally until congealing starts. Add egg whites and beat until very light. Add bananas and stir lightly. Chill until set. Serve with whipped cream. This serves 4. Add several layers of jelly & some fruit & cashew pieces to make this more tasteful.

Marshmallow Pudding II
4 egg whites 2 cups of fine sugar 3 tsp gelatin 1/4 cup water 3 types of flavoring (almond, vanilla, butterscotch) 3 different coloring Dissolve gelatin in water and keep aside. Whisk egg whites till stiff with pinch of salt. Double boil the gelatin. Add sugar and gelatin to the egg white mixture gradually and whisk till its stiff. Grease the mold if the pudding is to be turned out. Divide the mixture into 3 portions and add different flavors and coloring. Put the first layer and allow it to set for 10 minutes. Put the second layer on top of the first layer and allow it to set for 10 more minutes. Put the third layer on top of the second layer and allow it to set for 10 more minutes. Decorate with glazed cherries and nuts. Add several layers of jelly & some fruit & cashew pieces to make this more tasteful. Serve with whipped cream.

Watergate Salad
1 carton (16 oz.) frozen whipped topping, thawed 1 pkg. (3.4 oz.) inst. pistachio instant pudding mix 6 7 drops green food coloring (optional) 3 C miniature marshmallows 1 can (20. oz.) crushed pineapple, undrained 1/2 C chopped pistachios or walnuts Fold whipped topping, pudding mix and food coloring together gently. Fold in marshmallows and pineapple. Cover and refrigerate at least 2 hours. Just before serving, cover with nuts. (12 servings)

Pistachio Pudding
2 cups of cold milk 1 pkt Pistachio pudding mix Beat the pudding mix & 2 cups cold milk with whisk 2 min. Pudding will be soft-set in 5 mins. This makes 4 servings.

Pistachio Pudding Pie

1 3/4 cups of cold milk 1 pkt Pistachio pudding mix HONEY MAID graham pie crust (For a Fuller Pie : use 2 pkts and 2 3/4 cups cold milk) Prepare as directed for pudding, reducing cold milk to 1 3/4 cups of cold milk. Pour at once to the pie crust. Refrigerate at least 1 hr (3 hrs for a fuller pie) or until set. Top each serving with 2tbsps cool whip whipped topping. This makes 8 servings.

Fruit Juice Knox Blox

4 envilopes Knox unflovered gelatine 1 cup cold fruit juice 3 cups fruit juice, heated to boiling 2 tbsps sugar or honey (optional) Sprinkle gelatine over cold juice in large bowl. Let it stand for 1 minute. Add hot juice and stir until gelatin completely dissolves about 5 mins. Stir in sugar and honey if desired. Pour in to 13x9x2 pan. Refrigerate until firm, about 3 hrs. To serve, cut into 1 squares. Store in refrigerator. Makes about 9 dozen.

Its-A-Snap Cheesecake
1 envilope Knox unflovered gelatine 1/2 cup sugar 1 cup boiling water 2 pkts (8 oz each) PHILADELPHIA cream cheese, softened 1 tsp vanilla 1 HONEY MAID graham pie crust (6 oz) Mix gelatin & sugar in small bowl. Add boiling water. Stir 5 mins or until gelatine is completely dissolved. Beat cream cheese & vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatin mixture, beating until well blended after each addition. Refrigerate 45 mins or until thickened, stirring every 15 mins. Pour into pie crust. Refrigerate 3 hrs or until firm. Store in refrigerator. Makes 8 servings.

Strawberry Shortcake
1 1/2 pounds strawberries, stemmed and quartered 5 tablespoons sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 cups heavy cream Whipped Cream Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8inch square pan and bake until golden, 18 to 20 minutes. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream
1 1/2 cups heavy cream, chilled 3 tablespoons sugar 1 1/2 teaspoons vanilla extract 1 teaspoon freshly grated lemon zest Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Strawberry Shortcake with Bisquick

2 1/3 c. Bisquick mix 1/2 c. milk 3 Tbsp. Sugar 3 Tbsp. Margarine (melted) 4 c. sliced Strawberries 12 servings Cool Whip Lite or Fat Free Preheat oven to 350 degrees. Mix ingredients together. On an ungreased cooking sheet, drop 12 spoonfuls on the cooking sheet. Bake 10-12 minutes, or until golden brown. Slice in half, layer with strawberries. Top with Cool Whip and strawberries. Number of Servings: 12

Sweets

Butter Cake
250 g Butter 4 Eggs 250 g Sugar 225 g Flour 1/4 Cup Thick Milk 2 level teaspoons Baking Powder 1 tsp Vanila Essence 1 drop of Almond Essence Icing : 1 Cup Butter 1 pound Icing Sugar 1 tbsp Thick Milk 1 drop of Almond Essence OR 1 tsp Vanila Essence Beat Butter and Sugar until soft and creamy. Add eggs one by one. Add Vanila and Almond Essence and mix well. Sift flour with Baking Power. Add flour gradually in small quantities and mix well. Add Milk. Divide the mixture into three portions and colour with pink, green and yellow very lightly. Grease the pan with Butter and cover with flour. Pour three mixtures alternately into the pan & bake for 20 minutes at 200 degrees centigrade. Icing : Beat Butter and Icing sugar (add sugar gradually) until soft and creamy. Add Milk, Almond Essence or vanila Essence and beat further. Color the icing mixture with a desired colour. Once the cake is baked, cut it into two equal size portions. Sandwich it with the icing thereafter.

Chocolate Icing (From Chocolate Syrup)

3 cups confectioners sugar (10x or powdered sugar) 2 tablespoons softened butter 1 teaspoon vanilla extract 1/4-1/2 cup chocolate syrup (approximate) Cream together the softened butter with the confectioner's sugar. Mix in the vanilla extract. Add the chocolate syrup, starting with the smaller amount, and mix in until it's a nice spreadable consistency. Use just enough to get it to a smooth, spreadable consistency.

Chocolate Cake I
1.5 cup sweet chocolate powder 2.5 cups of all-purpose flour 2 teaspoons of baking powder 1.5 cups of sugar 3 large eggs 1.5 cup of butter 1.5 cup of half and half (half milk and half cream comes in packets: if not use normal milk and cream) Salt to taste Mix chocolate powder, flour and baking powder together and sieve into a big bowl. Beat the butter and sugar well into a cream. Add eggs one by one into it and keep on beating. Gradually add the dry flour mix into the butter mixture and while adding keep on beating. At the same time add the half and half to keep the mixture moist. Once everything is added and the salt and mix well. Bake in a greased baking tray for 20 minutes in 150 gas mark and poke a stick to check if it is done well. If nothing sticky comes out with the stick the cake is done. Turn the cake onto a wire rack and let it cool. You can either serve this with cream beaten with icing sugar or covered with normal chocolate butter icing.

Chocolate Cake II
For the Cake : 115 g butter 190 g flour 200 g sugar 30 g unsweetened chocolate - melted 2 eggs 165 ml milk 5 g baking powder 5 ml pure vanilla extract Pinch of salt For the Fudge Frosting : 30 g butter 10 g unsweetened chocolate 200 g sugar 80 ml milk 10 ml pure vanilla extract For the White Icing : 15 g confectioners sugar, 10 ml hot water

Make the cake : Preheat the oven at 350 F (180 C), grease 2 round 20 cm cake pans with little butter and line the bottom of each pan with a round of parchment paper then again apply little butter on the round of parchment paper also. Keep the trays aside. Melt the chocolate in a double boiler and keep it in aside. Sift the flour for three times with the baking powder and salt and keep it in aside. Ina large bowl beat the butter to a cream and add sugar gradually. Then add the melted chocolate and mix well. The mixture should be creamy and light in color. Add the unbeaten eggs and mix well. The mixture might look curdled. Gradually add the flour mixture (flour, baking power & salt) to the butter mixture. Letting the flour fall through a fine sieve into the butter mixture and beating until incorporated. The final mixture should look creamy and smooth again, and very light. Pour batter into prepared pans & bake for about 35 mins, or until a toothpick comes out clean. Let the cakes cool in the pans, placed on racks, for about 10 minutes, then take the cakes out of the pans and takeoff the parchment papers from the bottom, & let them finish cooling on racks. Make the fudge frosting : Take a small saucepan and put the chocolate there. Scald the milk, and then pour it over the chocolate and stir until melted in a low heat. Add the sugar, mix well, and then cook for 6 minutes. Add the butter and cook for 6 minutes more. Off the heat and takeout the saucepan from the heat, stir in the vanilla. Beat the mixture until thick enough to spread. Make the white icing : Mixing confectioners sugar and hot water to make it rather thin. Assemble the cake : Try to cut the both cakes from the middle, and separately youll get four cake circles. Do not break those parts. Firstly take a bottom part and spread fudge frosting on top surface. Then take the top part place it on the top of fudge frosting and again spread chocolate frosting. Repeat it with other two parts also. But the in final part spread the frosting nicely and neatly, on the top and as well the sides too. Immediately drizzle the white icing in a decorative pattern on the top. Also if you like you can drizzle the white icing in the same pattern on the sides too. Or, You can use some chocolate chips or anything you like for the sides. Note : 1. Refrigerate the cake in a container with a lid that does not come directly in contact with the cake top. 2. Takeout the cake from the refrigerator, and keep it outside for 2- 2 1/2 hours before serving.

Chocolate Swiss Roll

For The Sponge Cake : 9 eggs, separated - room temperature 90 g plain flour 5 tbsps cocoa power 180 g sugar + 4 tbsps sugar extra - superfine 3 tsps vanilla extract Chocolate Butter-cream Icing : 250 g butter room temperature 250 g icing sugar 6 tbsps cocoa power 2 tsps vanilla extract 1 tbsp milk optional Making the sponge cake : Preheat the oven to 180C and same time ready your baking tray with a greased parchment paper. (I used the baking tray which is inside the oven) Sift the flour and cocoa power together for 3 times, keep it aside. Beat the egg yolks for nearly 5 minutes and then add flour-cocoa mix, vanilla & sugar in three additions. Beat the mixture until its pale and thickened. Keep the mixture aside. Then in another clean, dry bowl beat the egg whites until it firm peaks form. Like snow... Now its time to mix the both mixtures together. Fold the egg whites into egg yolks mixture and with a spoon or rubber spatula mix it into a one side, until the whole mixture is light chocolate color. Pour the mixture into the prepared baking tray, and bake it for 15 - 20 minutes or until a toothpick comes out clean. When the cake is baking in the oven, lay another parchments paper on the table and sprinkle the 4 tablespoons castor sugar on the paper. After the baking time is over, take the cake from the oven and put it on the sugared paper. Carefully peel off the parchment paper which was in the baking tray. Using the sugared baking paper, now lift the end of the cake & roll it while the cake is hot. (Paper should be inside the cake, just like an icing) Cover it with the paper, and let it cool completely. (Nearly 1 1/2 - 2 hours.) Making the chocolate butter-cream icing : Sift the icing sugar & cocoa power together for 3 times, keep it aside. In a bowl beat the butter until its creamy, add the milk and beat it again. Then little by little add icing sugar cocoa mix and beat it until you get a creamy mixture. Cover it and keep it aside.

Making the swiss roll : Now take the cake, which is cooled completely. Carefully unroll the cake and spread the chocolate butter-cream icing on the cake evenly. Now again carefully roll the cake neatly but tightly. After you roll the cake, just cover it from sides, just like a toffee. Refrigerate the cake for nearly 2 hours. Then you can remove the parchment paper, and roll the Swiss Roll on a cling film. Note : 1. If you get granulated sugar, just grind it in a grinder for few minutes, and you will get superfine/castor sugar. (Im doing like that.) 2. When the egg whites are in peaks form, if you upside down the mixture it wont fall. 3. Remember to scrape down the sides of the bowl often when you are beating. 4. Get the help of the parchment paper for the first turn, in second rolling. 5. Keep the Swiss roll in the refrigerator.

Milk Toffee
1 can(s) condensed Milk (350ml) 25 ml water 175 g sugar (or more if u want to) 2 cardamoms 1 teaspoon(s) vanilla Dissolve the condensed milk and water over a low heat. Add the sugar and continue to stir constantly until the mixture starts to crystallize and leave the sides of the pan. Crush the cardamoms. Pour the vanilla essence into the pan, add the cardamoms and mix well. Spread the mixture on a buttered dish, cut into small diamond or square shapes and separate. Add some flour at the end if you want. Also you can add some butter as well.

Pol Dosi (Coconut Toffee) I

225 g coconut 2 cardamoms 350 g sugar 125 ml water 225 g semolina 1/2 tsp rose essence 1/2 tsp vanilla essence 1/4 tsp cinnamon powder Dash of green or red coloring Grate the coconut and crush the cardamoms. Place the sugar and water in a pan, stir over a medium heat and bring to the boil. Add the semolina and continue to stir briskly until it is cooked. Add the coconut, cardamom, rose essence, vanilla essence, cinnamon and dash of food coloring and continue to stir until the mixture thickens. Pour into a flat, buttered dish, cut into squares and separate when cool.

Pol Dosi (Coconut Toffee) II

500 g coconut 500 g sugar 125 ml water 2 cardamoms 1/2 tbsp butter 1/2 tsp vanilla essence Dash of green or red coloring Grate the coconut and crush the cardamoms. Place the sugar and water in a pan, stir over a medium heat and bring to the boil. Add the coconut and stir well. Add cardamom, vanilla essence, butter and dash of food coloring and continue to stir until the mixture thickens. (Add cashews & plums if you prefer)

Jujubes
400 g sugar 50 g gelatin 100 g glucose syrup 1/2 pint water 1/4 teaspoon citric acid Soak the gelatin in 1/2 pint water. In a saucepan mix sugar, glucose syrup and soaked gelatin and boil until thick. Add coloring and essence. When the mixture cools pour into buttered trays or molds and let it set for 24 hours. Remove from the molds and cut to any shape you like and mix with sugar.

Drinks

Strawberry Milk Shake I

4 cups strawberries, hulled 2 cups ice cubes 2 cups milk 4 cups strawberry ice cream 2 tsps white sugar In a blender combine strawberries, ice, milk, ice cream and sugar. Blend until smooth.

Strawberry Milk Shake II

6 large strawberries Half a small banana A scoop of strawberry ice cream A half glass of milk Sugar (as you like) Whipped cream Sprinkles Wash the strawberries and cut them into small slices. Cut the banana half into slices. But all the ingredients in a blender and blend until no strawberry pieces are visible. Serve into a tall glass. Decorate with whipped cream and sprinkles.

Chocolate Milk Shake

2 scoops chocolate ice cream Chocolate syrup 1/2 cup of milk In blender combine all ingredients and blend until smooth. Pour into glass and serve.

Faluda
1 Scoop Vanila ice cream 1 tbsp Rose flavored syrup 1 1/2 cups milk 1/8 tsp Kasa-kasa (optional) 2 tbsp hard set Jelly (Jello) (optional) 1 tbsp cooked Vermicelli (optional) Soak the Kasa-kasa in about 1/4 cup of water for about 10 minutes. Add the Jelly, Vermicelli and the Ross syrup to a 16oz glass. Drain the Kasa-kasa and add to the glass. Pour the milk over the Jelly carefully without disturbing the mixture. Add the scoop of ice cream on top and serve immediately with a tea spoon.

Iced Coffee
2 tins condensed milk 2 lb sugar 1/4 lb coffee 1/2 bottle vanila A little nescafe 2tbs brandy 5 bottles water {boiled} Empty the contents of the milk tins into a large basin. Add half the hot water and mix with the balance hot water mix in the coffee and stir well. Add to milk the sugar and essence. Strain the coffee mixture with a strainer twice. Add whipped cream & chocolate syrup to top if you want.

Pineapple Berry Smoothie

1 can crushed DOLE pineapple, undrained 1 cup vanilla nonfat yogurt 1 medium ripe DOLE banana, quartered 1 cup DOLE pineapple juice 1/2 cup fresh or frozen DOLE strawberries or raspberries 1/2 cup ice cubes Combine crushed pineapple, yogurt, banana, pineapple juice, strawberries & ice cubes in a blender. Blend until smooth & garnish with strawberry & banana slice, if desired.

Kiwi Smoothie
3 kiwifruit, peeled and cut into chunks 2 medium ripe bananas, cut into 4 pieces and frozen 1 cup frozen blueberries 1 cup (8 ounces) fat-free plain yogurt 3 tablespoons honey 1/4 teaspoon almond extract, optional 1-1/2 cups crushed ice In a blender, combine the fruit, yogurt, honey and extract if desired. Cover and process until combined. Add ice. Cover and process until blended. Stir if necessary. Pour into chilled glasses. Serve immediately. Makes 4 servings.

Kiwi Strawberry Smoothie

1 banana 6 strawberries 1 kiwi 1/2 cup vanilla frozen yogurt 3/4 cup pineapple and orange juice blend Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.

Kiwi Orange Drink

2 Kiwi fruits 1/2 cup Orange juice 1/2 cup Plain Yogurt (Curd) 1 tsp Sugar 1/2 cup Crushed Ice cubes Cut the Kiwi fruit into pieces. Blend Kiwi fruit with Orange juice & Yogurt. Add Sugar & blend again. Remove to a Serving glass. Add crushed Ice & serve.