Oey ES a Kee _ : . SS hntps: phtmis.comivpactsjobasic ssn324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. 1 Authentic Sri Lankan Recipes as FENUGREEK SEEDS This is a rectangular shaped golden brown colored seed, which has a bitter taste, but is nevertheless an important ingredient in making curries, Care should be taken not to add too much. When used in the preparation of curry powder it is a sort of thickening agent. QS cmcrr Fresh ginger is used widely in Asian cooking. It has an abundance of medicinal benefits as well. as MUSTARD SEEDS Mustard seeds are used whole. It is almost always the first ingredient to be used when preparing a curry. It is first fried for a few seconds in hot oil and when it begins to splutter other ingredients are used. Mustard seeds are ground and mixed with vinegar and are a base for pickles. as NUTMEG Nutmeg is the dried seed of an evergreen tree, This spice is used in making curry powder and some sweet dishes and cakes. . - Ke _ : ot hntps: phtmis.comivpactsjobasic sens4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes be as SAFFRON Saffron is one of the most expensive of spices. It comes from the dried stamens of the crocus flower. A tiny amount is infused in hot milk for about 10 minutes and added to rice dishes and desserts. as TAMARIND Tamarind’s sour fruity taste adds a distinctive, refreshing flavor to curries of all kinds. Tamarind is widely used in India, Sri Lanka and Southeast Asia. Tamarind is sold asa soft block of pulp or as concentrate in a jar. as \NDAN LEAVES Pandan is a herbaceous tropical plant with long green leaves. These leaves are used to lend a unique taste and aroma to both sweet and savory dishes. as TURMERIC ‘Turmeric is an aromatic powdered root of a plant grown in the West Indies, India and Sri Lanka. It is used mainly for coloring and is also used as an antiseptic. Z = Se ee " a SS hntps: phtmis.comivpactsjobasic sm324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. be Authentic Sri Lankan Recipes ‘Bhante Sujatha’s Special (Recipes hntps: phtmis.comivpactsjobasic sansa419724, 2:25AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te gkindne?? Venerable Bhante Sujatha, Abbot of Blue Lotus Temple has traveled far and wide across the world and has sampled many different types of cuisines. But what he often returns to is the comfort of homemade Sri Lankan food that embodies a variety of spices and flavors. ‘The following dishes are Bhante’s favorite meals to make and eat! ‘These recipes are packed with nutritional benefits and are beyond tasty. Ke . ww eed hntps: phtmis.comivpactsjobasic sons4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. I Authentic Sti Lankan Recipes Vegetable Fried Rice INGREDIENTS: | © 6 cups cooked Basmati rice * 2 cups carrots, diced © 2% cups leeks, sliced thin * 1 cup green peas * 2medium size onions, sliced «3 cloves of garlic, minced * 1 small piece of ginger, peeled and minced + 2-3 Tbs butter «2 tsp soy sauce * 2 tsp oyster sauce (optional) f+ 1 teaspoon sesame oil | + 2 eggs - beaten (optional) * Black pepper Salt to taste a PSAs 2 hntps: phtmis.comivpactsjobasic 2onise4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te How to make: 1. Ina large frying pan on medium heat, butter. When butter is bubbling, add ginger garlic mix and Sauté for 2 - 3 seconds, then add the onions and a little bit of salt and let it cook for nearly 2 - 3 minutes. 2. When onions are ready add the carrot with a pinch of salt and mix it well. Let it cook for nearly 5 minutes or until you can see the color difference when the carrot is cooked. At that point, add the leeks and let it simmer for 2 minutes. Then add beans and green peas also. Mix it well. Let it cook for nearly 2 - 3 minutes. 3. Add the beaten eggs and mix with vegetables until eggs are scrambled (optional). 4. Reduce the heat to low and add all the sauces into the wok, mix it well. Now you can add rice and mix it well. Taste for salt. Ke , wa eed hntps: phtmis.comivpactsjobasic zane4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. 1! Authentic Sri Lankan Recipes Milk Rice INGREDIENTS: 1 Ib white short grain rice (ideally Sri Lankan rice called kekulu) 3 cups thick coconut milk 5 cups water Salt to taste E 2 Be ° wo ey hntps: phtmis.comivpactsjobasic anise4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te I@ 60 Minutes Serves 4 People How to make: 1. Wash the rice and place in a large saucepan with the water and salt. Bring to a boil uncovered, over medium heat. 2. Reduce heat, cover, and simmer on medium / low heat until water is absorbed and rice is tender (about 20 to 25 minutes). 3. Add the coconut milk and stir well until everything is mixed. 4. Simmer on low heat until the rice absorbs all of the coconut milk (about 15 minutes). 5. Remove from heat and let rice cool for 5 minutes. 6. Transfer the mixture to a large shallow dish and flatten with the back of a spoon, spatula or parchment paper. Draw lines on the top surface in the shape of diamond or square. Let cool and solidify for about 10 minutes before cutting into pieces. Se ° hntps: phtmis.comivpactsjobasic anise4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. be Authentic Sri Lankan Recipes Mung Bean Milk Rice (Mung Eta Kiri Bath) 2 cups uncooked white rice «1/2 cup Green Gram (mung beans) 2.1/2 cups water 2 cups coconut milk Salt to taste Photo Credits to: wunuKitehensimmersom b Ke * ot hntps: phtmis.comivpactsjobasic 2anise4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te @ 45 Minutes Serves 4 People How to make: PREP: Soak the mung beans overnight. 1. Rinse rice and mung beans and drain. 2. Add mung beans to a large saucepan with water. Cover and cook for 15 minutes. 3. Once the green gram is boiled (before completely cooked) add rice and cook on low heat. Add a little bit of hot water if needed for the rice to cook. 4. When the rice is about done cooking, add coconut milk and salt and stir well. Cook until all of the milk is absorbed. 5. Spread the prepared green gram milk rice on a large flat plate lined with banana leaf or grease proof paper and smooth the top with a spatula. 6. Cut in to pieces as you like. Serve with your favorite curry dish. we SA 1 ~. ee hntps: phtmis.comivpactsjobasic 2sii82419724, 2:25AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes Sri Lankan Coconut Avocado Roti (Flat Bread) = all-purpose flour 3 + 1-1/4 cups fresh grated coconut or unsweetened desiccated coconut * 2 to 3 fresh green chilies, seeded and finely chopped * Ltablespoon coconut oil or sesame oil * 1 teaspoon sea salt * 2/3 cup warm water, or as needed 2 whole avocados, smashed wy Me . ot hntps: phtmis.comivpactsjobasic pense4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Des a 90 Minutes Serves 4 People How to make: 1. In a large bowl, combine the flour, coconut, chilies, avocado, oil and salt. Using your hands, work the oil into the mixture until well distributed. 2. Gradually add water to the bowl until you have a soft dough that is not too sticky but moist enough to shape into a ball. 3. Knead the dough in the bowl for about 3 minutes until the dough is smooth and pliable. Cover the bowl with a clean kitchen towel and let sit for 1 hour or longer. 4. Divide the dough into 8 pieces and shape into balls. Using the palms of your hands, press each ball into a small round that is roughly 1/4-inch thick. Keep the uncooked dough covered with the towel while you cook up batches of the roti so the dough doesn't dry out. 5. Brush a cast-iron skillet or heavy non-stick skillet with a scant bit of oil and heat over medium-high heat. When hot, cook the rotis in batches until browned on both sides about 2 to 3 minutes per side. Take care not to overcook otherwise the roti will be too hard. Keep warm in foil while you cook the remaining rotis. SA. 1 2 ~ say hntps: phtmis.comivpactsjobasic arise419724, 2:25AM Blue Lotus Cook Book Pages 1-50 - Flip POF Download | FipHTMLS REI Authentic Sri Lankan Recipes Polos Curry (Sri Lankan Baby Jackfruit Curry) INGREDIENT: + 3.cans of Young Green Jack fruit + Tonion, chopped + 1-2green chilies + 2tsp garlic, minced + 2tsp ginger, minced + 1 sprig of curry leaves (optional) + 1-2 tsp SriLankan chili powder + 1 tsp turmeric powder + 2-3tsp curry powder + 3-4.cardamom pods B- 3-4cloves B 1 inch stick of cinnamon + 2:3 pieces of goraka + Tan of coconut milk Salt to taste 3. hitpsiphtmi.comWpacsjobasle anise4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 45 minitues or 6 +hours Serves 4 People id How to make: 1. Fry the onions, green chilies, ginger, garlic and curry leaves in about 1 tbsp of oil, until golden brown. Next add all of the spices, fry for a minute or until fragrant. 2. Now add the rest of the ingredients - except the coconut milk -stir to coat. Add salt. 3. Transfer the mixture to a slow cooker, add coconut milk. Stir and cook on low heat for at least 6 hours. The curry will turn a dark brown color when done. 4. You can also cook this in a pressure cooker. Cook for about 20-25 minutes at steady pressure, but cooking times may vary. 5. If you would prefer to cook this on the stove, cook under low heat in a heavy bottom pan. Se . hntps: phtmis.comivpactsjobasic 2anise419724, 2:25AM Blue Lotus Cook Book Pages 1-50 - Flip POF Download | FipHTMLS te Authentic Sri Lankan Recipes Oats with Mixed Vegetables INGREDIENTS: + 2cups rolled oats + 1 large onion, chopped 1 Tbs ginger, peeled and minced + 2cloves garlic, minced + 2green chilis sliced down the middle (optional) + 1/2cup carrots, chopped 1/4 cup green beans, trimmed and cut into in pieces 1/2. cup cabbage, shredded + 1/4cupyellow, red or orange bell pepper, diced + 1 Tbs vegetable oil (or an oil of your choice that works well on high heat) 1/2tsp turmeric + 1/2tsp black pepper Salt to taste + 10to 12 curry leves + 1 cup boiling water + Parsley and green onion for garnish (optional) hitpsiphtmi.comWpacsjobasle soni324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 30Minutes Serves 4 People id How to make: 1. Heat one tablespoon of oil on medium heat in a large frying pan. 2. Add onion, garlic and ginger. Sautee until onions become soft, approximately 3 minutes. 3. Add carrots and green beans to the pan and sautee for 1 to 2 minutes. Be sure to keep vegetables slightly tender. You will be adding boiling water to this and don't want to overcook the vegetables! 4. Add cabbage, spices and curry leaves. Cook for approximately 1 minute or until fragrant. 5. Add rolled oats to pan then mix well. Begin to add boiling water slowly. Lower heat, cover and let sit for 5 minutes. If you prefer a more oatmeal like texture, add a bit more water. = 6, Mix well, and add additional seasoning to taste. Add parsley and green onion to garnish if you like. PS A 1 ~. ee hntps: phtmis.comivpactsjobasic suse419724, 2:25AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes Semolina with Mixed Vegetables INGREDIENTS: ‘1 cup toasted semolina 1/2.cup carrots, sliced 1/2 cup cabbage, shredded | large onion, diced 2green chilies, sliced down the middle (optional) ‘whole dried chili 1 Ths dried red lentils ‘1/4 cup chopped cashews (optional) 1/2 tsp turmeric 1/2 tsp salt 1/2 tsp mustard seeds 1/A tsp cumin seeds 1/2 tsp black pepper 10 to 12 curry leaves 11/2Tbs coconut oil (or any oil of your choosing) Green onion for garnish (optional) Ne eT @ qf Be * ot hntps: phtmis.comivpactsjobasic sanise4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te 30Minutes Serves 4 People How to make: 1. In a large frying pan, heat coconut oil and add mustard and cumin seeds along with dried lentils over medium heat. Fry until fragrant and the seeds begin to pop in the pan. Be careful not to burn them! 2. Add pieces of dried chili along with curry leaves. Fry for approximately 1 minute. 3. Add onion and cashews and saute until onions soften. Approximately 3 minutes. Add salt to taste. 4. Mix in remaining vegetables. Add turmeric. 5. Add boiling water and mix again. It is important to have the ingredients well incorporated. Bring to a boil and add black pepper. 6. Add semolina little by little to the pan. Each time you pour in the semolina, stir immediately and swiftly to avoid large lumps and an unsavory texture. 7. Cover and turn off heat for 2 minutes. 8. Serve immediately. This is delicious with gravy curry! = at. 4 0 wad a hntps: phtmis.comivpactsjobasic sais4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. RE Authentic Sri Lankan Recipes Quinoa with Mixed Vegetables INGREDIENTS: 1cup quinoa 11/2 cups water Salt to taste Vegetable oil (or your preferred oil of choice) Pinch of turmeric 1/2 cup green peas 1/2 cup carrots, chopped 1 whole onion, diced 1/2 tsp cumin seeds 1/4 tsp black mustard seeds 1 Tbs chopped ginger 1 green chili, chopped (optional) 1Tbs lemon juice 3/4 cup chopped tomatoes 1/4 cup chopped cashews (optional) hntps: phtmis.comivpactsjobasic sense4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 30Minutes Serves 4 People id How to make: 1. Pour water into saucepan with quinoa. Add salt, turmeric and oil. Bring to a boil. 2. When water is boiling, turn heat off and cover. Leave for approximately 20 minutes or until all water is absorbed. Fluff quinoa with a fork. 3. In a separate large frying pan, heat oil and add cumin seeds and mustard seeds. Cook until seeds begin to pop - approximately one minute or less. 4. Add ginger, onion and carrots to pan. Cook until onions and carrots are tender, approximately 5 minutes. Add green peas last and cook until heated through. 5. Ina bowl, combine quinoa and vegetables. Try not to over mix to avoid the quinoa becoming too sticky. Add lemon juice, chopped tomatoes, cashews and salt to taste. . e Se . ae hntps: phtmis.comivpactsjobasic 35/1324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. 1 Authentic Sri Lankan Recipes Vegetable Mixed Rice Noodles best) INGREDIENTS: + 2cups rice noodles 1 cup carrots cut into matchsticks 1/2.cup leeks, thinly sliced large onion, diced - 2cloves of garlic, minced ‘small piece of ginger, minced 1/2 tsp black pepper 1 Tbs turmeric 10 to 12 curry leaves oe Me . oe hntps: phtmis.comivpactsjobasic 36/1324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 25Minutes Serves 4-6 People id How to make: 1. Bring pot of water to a boil. Add 1 Ths of oil and the turmeric along with a pinch of salt. 2. Break dried noodles into 2 to 3 inch pieces then add to boiling water. 3. Cook noodles for 1 to 2 minutes and quickly strain noodles in colander and set aside. 4. Ina large frying pan add oil, garlic, ginger, onion, curry leaves, anda pinch of salt. Cook until carrots are al dente. 5. Add leeks and sauté for approximately 2 minutes. Add black pepper and stir in cooked rice noodles. Be sure to mix well for a few minutes to incorporate all ingredients. a ° hntps: phtmis.comivpactsjobasic arise4119124, 225 AM DE [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes ie pits... a hntps: phtmis.comivpactsjobasic Mango Curry INGREDIENTS: 4 dried red chilies, 2 with seeds removed 1-1/2 cups grated fresh coconut or unsweetened desiccated shredded coconut 2Tbs brown sugar 4 cups firm ripe mango, cubed 1-1/2 Ths of oil 1 tsp dark mustard seeds 1 tsp coriander seeds smashed with pestle 2 sprigs fresh curry leaves (20 leaves) 1/3 cup toasted peanuts, coarsely chopped sense4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 15 Minutes Serves 4 People I@ How to make: 1. Ina spice grinder, grind red chilies. Transfer to a blender, add coconut and brown sugar. Add in 1/3 cup water and blend to a paste. Avoid making it too runny. Place mangos in a large bow! and pour mixture over top. 2. In a small pan, heat oil over high heat and add a few mustard seeds until mustard seeds start to sputter. 3. Add all of the mustard seeds and cover quickly. When the seeds stop popping (usually a few seconds), uncover and pour over mangoes. Sprinkle with peanuts and mix gently. Serve chilled or at room temperature. Se . hntps: phtmis.comivpactsjobasic senis2419724, 2:25AM Blue Lotus Cook Book Pages 1-50 - Flip POF Download | FipHTMLS Authentic Sri Lankan Recipes Mung Bean Curry INGREDIENTS: 1 cup green mung beans 1-1/2 tsp salt or to taste 1/2 tsp turmeric 2 green onions, sliced thin 1/2 cup tomatoes, chopped 1/2.cup cucumber, chopped 1/4 cup cilantro, chopped 1/2 tsp cayenne pepper 3 Tbs freshly squeezed lemon orlime juice She ‘ Pi Aw 2. a. safes hitpsiphtmi.comWpacsjobasle 4oris24119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te 3 days prep, 15 minutes cook time Serves 4 People How to make: 1@) 1. Clean and pick through beans for any small stones and grit. Rinse several times in cold water until water is clear. Add water to cover by 3 inches and soak in a bowl at room temperature overnight. 2. Drain beans and tie tightly in two layers of cheesecloth. Let stand in a well ventilated area for 2-3 days, misting cheesecloth 2 times a day to keep moist. *When ready, sprouts will be about 1 inch long. 3. Untie and place beans in a saucepan and cover with water. Add salt and turmeric. Bring to a boil over high heat. Boil until beans are just cooked, about 2-3 minutes. Drain and let cool. Transfer to a bowl. Add remaining ingredients, toss to mix and chill before serving. *For a modified version of this recipe you can use canned beans. Se ‘ hntps: phtmis.comivpactsjobasic anne4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. be Authentic Sri Lankan Recipes Stuffed Baby Eggplant INGREDIENTS: 1 Ib baby or Japanese eggplant cut into 2 - 1/2-inch sections 2-1/2 cups onion, finely chopped 1/2 cup grated coconut, preferably fresh 1- 1/2tsp coriander powder 1-1/2tsp cumin powder 1-1/2 tsp cayenne pepper Salt to taste 1/2 tsp turmeric 2 cups cilantro, chopped 1-1/2. cups frozen peas, thawed 1/4 cup oil 12 oz baby new potatoes } < Re . oe hntps: phtmis.comivpactsjobasic anise4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 45Minutes Serves 4 People id How to make: 1. Make 4 slits, like "+" in each eggplant from stem to base, keeping the stem end intact. Set aside. 2. In a bowl, mix together onions, coconut, coriander, cumin, cayenne, salt, turmeric, cilantro, peas and 1-1/2 tablespoon of the oil. Set aside 1/3 of the mixture. 3. Stuff eggplant with remaining mixture, packing in as much as possible, without breaking eggplant apart. If there is stuffing left, combine it with the reserved mixture. Ina skillet, heat remaining oil. 4. Arrange eggplant in a single layer. Arrange un-peeled potatoes in between. Sprinkle remaining onion masala on top. Cover and cook over medium heat until eggplant is partially cooked (about 15 minutes). Shake pan periodically to make sure vegetables don't burn. With tongs, rotate eggplant. Cover and reduce heat to medium-low and cook until eggplant is tender, about 12-15 “»_ minutes. Shake pan periodically to make sure masala is not sticking. Serve with bread. hntps: phtmis.comivpactsjobasic aang4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. nea Authentic Sri Lankan Recipes Savory Mung Bean Pancakes INGREDIENTS: 1 cup soaked and drained split green mung beans (chikewali mung dal) 1/4 cup long-grain white rice 2 Tbs green chilies, chopped 1 cup onion, finely chopped 1 small potato, boiled peeled and mashed 1/2 cup cilantro leaves, chopped 2 tsp ginger root, peeled and minced 1tsp salt 1/4 tsp asafoetida (hing) 1/4.cup oil hntps: phtmis.comivpactsjobasic aera4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te = =) = rep:t hou, cook time 30min Serves 4 People How to make: 1. Clean and pick through beans for small stones and grit. Rinse beans several times in cold water until water is clear. Soak beans and rice in 2 cups of water at room temperature for 1 hour. Drain well. Add to food processor and process coarsely. Transfer to a bowl. Add chilies, onion, mashed potato, cilantro, ginger, salt and asafoetida and mix well. Add 3/4 cup water, just enough to make the batter slightly thicker than a regular pancake batter. 2. Heat a non-stick skillet over medium-high and add 1 teaspoon of oil. Ladle 1/2 cup of batter into center and spread quickly with back of ladle to form a pancake about 1/4 inch thick. Make a hole in the center. Spoon 1 teaspoon oil in the center and some around the edges. Cook until browned on both sides, about 2 minutes per side. Transfer to a plate. Continue with remaining batter and oil. ee . hntps: phtmis.comivpactsjobasic 4132419724, 2:25AM ‘Blue Lotus Cook Book Pages 1-50 - Flip POF Download| FipHTMLS, Authentic Sri Lankan Recipes Spicy Wattakka (Pumpkin Curry) INGREDIENTS: 2 cups of pumpkin, cut into 1 inch chunks 2Tbs rice, uncooked 2 Tbs grated coconut 1 tbsp vegetable oil onion, chopped 2.green chilies, chopped Sprig of curry leaves (optional) 1/2 tsp fenugreek seeds 1/2 tsp turmeric powder 1 tsp chili powder 1 tsp curry powder inch cinnamon stick (optional) 2 cloves of garlic, chopped 1 cup coconut milk Tbs ground mustard seeds Salt to taste hntps: phtmis.comivpactsjobasic 41324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te 45 Minutes Serves 4 People How to make: 1. Roast the rice and coconut in a pan until golden brown, taking care not to burn. Let cool. Stir fry the onions, green chilies, garlic, curry leaves, fenugreek seeds, cinnamon, chili powder, curry powder, and turmeric for a few minutes. 2. Add pumpkin. Stir fry for a couple of minutes. Season with salt. Add a cup of water. Cover and cook for a few minutes. 3. Grind the rice and coconut mixture using a spice grinder or food processor. Dissolve in coconut milk and add to the pumpkin. Add the ground mustard and cook an additional minute or two. Serve with hot rice. _ < Se mee . a ae hntps: phtmis.comivpactsjobasic arse4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. RE Authentic Sri Lankan Recipes Tofu Curry INGREDIENTS: + 2Tbs vegetable oil + 10 fresh or dried curry leaves (optional) + Jonion, finely chopped + Small piece of ginger, peeled and finely grated + 6 garlic doves, crushed = 1 tsp ground turmeric + tAtsp ground cinnamon + TAtbsp mild curry powder + 17bs black mustard seeds + 5 Tomatoes, chopped + 2tsp flaky sea salt + 2x 13.50z (400ml) cans coconut milk + 2earrots, thinly sliced + 1402 plain firm tofu, drained and cubed + 1 Tbs tamarind paste 1 large cauliflower, cut into bite-sized florets ar” hntps: phtmis.comivpactsjobasic aera4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te id 45Minutes Serves 4 People How to make: 1. Preheat the oven to 400°F. Put 1% Tbs of oil in a large frying pan on medium heat. Add the curry leaves, if using, and fry for 2-3 minutes, until they begin to crisp up and brown. Add the onion and ginger and sauté gently for 5 minutes until the onion starts to soften. Add the garlic and fry for 1 minute, until aromatic. 2. Add the spices, tomatoes, sea salt and a good grinding of black pepper. Fry for another 2 minutes, then add in the coconut milk, carrots, tofu and tamarind paste. Bring to a boil and cook for 3 minutes, then reduce the heat a little. Simmer for 25-30 minutes, stirring every now and then until carrots are cooked through and the curry has reduced slightly. Season if necessary. 3. Meanwhile, toss the cauliflower on a baking tray with the remaining % Tbs of oil and season. Spread out and roast until golden and tender (about 20 minutes). Stir through the curry just before serving. Mat. 2 wa eed hntps: phtmis.comivpactsjobasic 4onis24119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. be Authentic Sri Lankan Recipes Favorite Sri Lankan Dishes - ; Be ° 3 hntps: phtmis.comivpactsjobasic s0r1324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te The following recipes have been generously shared with us by Ramona of www.kitchensimmer.com We hope you are inspired by her incredible dishes as much as we are! Simmer Sipe a Crave acest Spe wr ar Khan z = Se " ale hntps: phtmis.comivpactsjobasic suse4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. be Authentic Sri Lankan Recipes Asparagus Curry INGREDIENTS: 1Ib of fresh asparagus, sliced + 12-15 curry leaves + 1 medium onion, chopped 2 green chilies, sliced (seeded for less heat) +. 2.3 small sweet peppers, chopped (optional) + 1 cinnamon stick + Itsp of fenugreek seeds 1 tsp of mustard seeds + _1 tsp of cumin seeds 1/24sp of sugar + _.1/4tsp of turmeric powder + Red chili powder (to taste) + 1/2Tbs of curry powder salt to taste 1/2 tsp of vinegar (optional) + Icup of coconut milk (or cow's milk if you prefer) 1/4 cup of water an Photo Credits to: unnuKitchensinmercom os Ken ° a hntps: phtmis.comivpactsjobasic suis4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te 20 Minutes Serves4 People How to make: 1. Heat 1 Ths 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. 2. Next add your cumin and mustard seeds. Fry for another few minutes. 3. Then add the asparagus and saute for 2 minutes. Next add your dry spices and cook for 30-45 seconds. 4. 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. Taste for seasoning and serve. Enjoy. Se ° hntps: phtmis.comivpactsjobasic sais4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. te Authentic Sri Lankan Recipes Asparagus and Mushroom Curry lb of fresh asparagus, sliced + 1/2 Ib (80z) mushrooms, sliced (white or baby bella) 12-15 curry leaves medium onion, chopped + 2green chilies, sliced (seeded for less heat) }) + Tcinnamon stick |) +. Itsp of fennugreek seeds +1 tsp of mustard seeds +1 tsp of cumin seeds + 1/2 tsp of sugar + 1/2 tsp of turmeric powder + Red chili powder (to taste) = 1 Tbs of curry powder + Salto taste + 1 tsp of vinegar (optional) 1/cup of coconut milk 1/4 cup of water Photo Credits to: unsuKtchensimmercom mi . Ken : 3 hntps: phtmis.comivpactsjobasic sense4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 45Minutes Serves 4 People 1@ How to make: 1. Heat 1 Ths 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. Then add cumin and mustard seeds. Fry for another few minutes. 2. Add the sliced mushrooms and saute for 3-4 minutes. Next add the cut asparagus and salt to taste then saute for another 2 minutes. 3. Finally add the red chili powder, turmeric, curry powder, sugar, vinegar and water then cook for 10 minutes. Finish off with the coconut milk and cook for another 5-7 minutes. Taste for salt and seasoning. Serve as part of a rice and curry meal. . e Ke . ae hntps: phtmis.comivpactsjobasic 5/1324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. HES Authentic Sri Lankan Recipes Broccoli Mallum INGREDIENTS: 1 to 1 and 1/2 pounds of washed broccoli (see note) ‘1 medium onion, chopped 1-2 green chilies, sliced 1/2 cup desiccated unsweetened coconut 1/2 tsp of turmeric 1/2.tsp red chili powder (or to taste) inch stick of cinnamon 10-12 curry leaves 1 tsp mustard seeds 1 tsp cumin seeds Salt (to taste) Photo Credits to: wns Kitchensimmercom hntps: phtmis.comivpactsjobasic 6/1324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Serves 4 People How to make: ‘eM Note: You can use the entire broccoli in this recipe (stalk too). You can cut the crowns off of the stalks and shred the stalks in the food processor first since you want them to be a bit finer. Shred the crowns lightly by pulsing the processor only a few times because you don't want them to be too fine. 1. Ina large pan heat 1Tbs of olive oil on medium-high heat. Once heated, add your cumin seeds, mustard seeds, cinnamon and curry leaves. Allow to fry for 30-45 seconds until the seeds splutter in the oil, but do not burn. Next add your onions and green chilies and saute for 3-5 minutes. 2. Now add your shredded broccoli to the pan. Saute for 2-3 minutes. 3. Next add your turmeric, dry chilies, salt and desiccated coconut. Fry for 5 more minutes. If you washed your broccoli before you shredded it, the broccoli will have some water still on it so it will cook as well as steam in the pan. No extra water is needed. If your broccoli is not cooked enough and sticking to the pan, add a few sprinkles of water to get it to steam. Cook until the broccoli is cooked down to your desired texture. Taste for seasoning and serve. PS A ao ~ say hntps: phtmis.comivpactsjobasic srnise419724, 2:25AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. te Authentic Sri Lankan Recipes Brussels Sprout and Carrot Mallum INGREDIENTS: 1 up to 11/2 pounds of washed fresh brussels sprouts 3-4 carrots, peeled 1 medium onion, chopped 1/2 cup dessicated unsweetened coconut 1/2 tsp of turmeric 1/2 tsp red chili powder (or to taste) inch stick of cinnamon 10-12 curry leaves tsp of mustard seeds tsp of cumin seeds Salt (to taste) Photo Credits to: wn Kitchensimmersom Bi : Ke, . 3 hntps: phtmis.comivpactsjobasic sense4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te = Se How to make: 25Minutes _Serves 4-6 People Note: Cut the ends of the brussels sprouts and then cut them in half. Wash the sprouts well and peel the carrots. Shred the sprouts and carrots into small pieces. | recommend using a food processor for this step. 1. Ina large pan, heat 1Tbs of olive oil on medium-high heat. Once heated, add the cumin seeds, mustard seeds, cinnamon and curry leaves. Allow to fry for 30-45 seconds until the seeds splutter in the oil, but do not burn. Next add your onions, some salt and green chilies then saute for 3-5 minutes. Next add the shredded brussels sprouts and carrots and saute for 3-5 minutes. 2. Add the turmeric, dry chilies and more salt and saute for 1-2 minutes. Lower heat and put a lid on the pan to allow vegetables to cook through for a few minutes. Note: If you washed your sprouts before you shredded them, they will have some water still on it so they will cook as well as steam in the pan. No extra water is needed. If your sprouts are not cooked enough and sticking to the pan, add a few sprinkles of water (about 1 Tbs) to get it to steam. 3. Once the sprouts and carrots are cooked to your desired texture, add “1 more Tbs of oil to the pan and the coconut. Fry for 2-3 minutes with all —_« ingredients. Taste for salt and seasoning. = Mat. 2 . ae hntps: phtmis.comivpactsjobasic saris4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. be Authentic Sri Lankan Recipes Cauliflower Curry - Mild + 1 head of cauliflower, cut into florets 1 medium onion, sliced or chopped 1 serrano chili (whole but with a slit down the length) 2 cloves of garlic, minced 10-15 curry leaves 1 small stick of cinnamon 1/2 tsp of turmeric powder 1/2 tsp of fennugreek seeds 1-2 fresno chilies (optional) 2 cups of coconut milk Salt to taste 1-2 tsp of lime juice 1 cup of water Photo Credits to: unnuKitchensinmercom hntps: phtmis.comivpactsjobasic eor324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te < = » = 20 Minutes —_—_-Serves 4 People How to make: 1, Cut cauliflower into large florets. Add all your ingredients into the pan (except for the coconut milk and lime juice). Cook until the cauliflower if fork tender. 2. Add the coconut milk and taste for salt. Turn off the stove and add your lime juice. Serve over rice. Enjoy. . e Se . ae hntps: phtmis.comivpactsjobasic einse4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. te Authentic Sri Lankan Recipes Cauliflower Mallum \ ORE INGREDIENT: 1 large head of cauliflower 1 medium onion, chopped 1/2 t8p of ground turmeric 1 tsp of cumin seeds 1 tsp of mustard seeds 1 inch piece of cinnamon 10-12 curry leaves Salt and black pepper to taste 2-5 whole dried chilies broken in half MALLUM PASTE: 1/2 cup of dessicated coconut 1-2 green chilies 15-17 curry leaves 3-4 cloves of garlic 1 tsp of mustard seeds 1 tsp of fennel seeds 2 Tbs of water > Photo Credits to : wus Kitchensimmetcom ow Pan. . wo eh hntps: phtmis.comivpactsjobasic exis4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 45Minutes Serves 4 People id How to make: 1. Wash the cauliflower and break in to very small florets. Mince stem of cauliflower. In a pan steam the cauliflower with the turmeric and salt. Add 1-2 Ths of water to aid in steaming process. Once the cauliflower is tender, remove from pan. 2. Now make the mallum paste by first using a spice grinder for the fennel seeds and black mustard seeds. You can also do this in a mortar and pestle. 3. Transfer the powdered seeds to a food processor and grind it with the dessicated coconut, green chilies, curry leaves, cloves of garlic and 2 Ths of water. When the dry paste is formed, set aside. 4. Next add 1 Ths of canola oil to the pan and fry the chopped onions, black mustard seeds, cumin seeds, cinnamon stick, broken dried chilies and curry leaves. 5. When the onions are softened add the steamed cauliflower and the mallum paste to the pan. Mix all the three parts together __ well and taste for salt and seasoning. Fry for afew more minutes Wa and serve. Y Mat. 1 2 hntps: phtmis.comivpactsjobasic ease4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. RE Authentic Sri Lankan Recipes Deviled Cauliflower Curry 1 head of cauliflower cut into small florets 1 large onion, sliced (or 2-3 medium sized onions) + 10-20 curry leaves (optional) "+ 1-2 pandan leaves (optional) 2.3 chilies (serrano/jalapeno), sliced 1 cinnamon stick (1 inch long) 1-2Tbs of red chili flakes (orto taste) 1/2 tsp of turmeric 1-2 tsp of red chili powder (or to taste) Salt to taste 2-37bs of canola oil Photo Credits to: wuKitehensimmersom Lat owe hntps: phtmis.comivpactsjobasic eens4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te —) » = 20 Minutes _Serves 4 People How to make: 1. Clean and cut cauliflower into small florets. Season with a little salt and steam until fork tender, but not mushy. 2. Set steamed cauliflower aside. In large pan heat 2 Tbs canola oil with cinnamon stick, curry leaves and pandan leaves. 3. Add onions and peppers and saute until they start to get tender. 4. Next, season with red chili flakes, turmeric powder, red chili powder and salt. 5. Finally, add the steamed cauliflower and cook with onions for several minutes. Taste for seasoning and serve hot. . e Ke . ae hntps: phtmis.comivpactsjobasic esr1324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes Deviled Cabbage Curry INGREDIENTS: 1 large head of cabbage (2331bs), shredded + Tlarge onion, sliced + linch stick of cinnamon + 1/2or1 tsp of cumin seeds 1/2 or 1 tsp of black mustard seeds + Small handful of curry leaves + 1-2serrano chilies, sliced + 1-2 sweet red chilies, sliced 57, (optional) - 1/2 tsp of ground turmeric 1 Tbs of red chili powder (or to taste) 2 tsp of red chili flakes (or to taste) salt (to taste) 2:3 Ths of canola oil . . B&, Eales . wees hntps: phtmis.comivpactsjobasic 661324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te 45 Minutes Serves 4 People How to make: 1. On medium-high heat add oil into a large pan and add the mustard seeds, cumin seeds, curry leaves and cinnamon to fry for 30 seconds without burning. 2. Add the onions and chilies and cook for another minute. Finally, start adding the cabbage a few handfuls at a time so they start to wilt easier. Sprinkle a little salt to season as you go so all the ingredients are flavored. 3. Once you have all the cabbage fried and almost 90% cooked through, add the turmeric, chili powder and red chili flakes. Saute well for another 3-5 minutes. 4. The cabbage will exude a little water so nothing should stick to pan. Taste for salt and seasoning then serve with rice and curry meal. Enjoy. Ke ° hntps: phtmis.comivpactsjobasic ernse4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. te Authentic Sri Lankan Recipes Green Cabbage Mallum Curry 7 “ 7 7 2 INGREDIENT! Ib green cabbage leaves (do not use white cabbage leaves) 1 medium onion, sliced 1-2 tsp mustard seeds 1-2 tsp cumin seeds small cinnamon stick 1/2 cup dessicated coconut (unsweetened) 10-12 curry leaves 1-2/small pandan leaves 4-5 dried red chilies broken into small pieces 1 tsp turmeric powder 1 tsp red chili powder (or to taste) Salt to taste Photo Credits to: uns Kitchensimmercom we MMe ° oe hntps: phtmis.comivpactsjobasic arse4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te ZH 20Minutes Serves 4 People id How to make: 1. Take green cabbage leaves and wash them well. Cut out the center core/stem by taking a small knife and cut a v-shape to easily remove it. Stack several green cabbage leaves and roll it into a cigar shape and then cut into thin slices or shred in food processor. 2. Once all the cabbage is shredded place in a pan with 2 Ths water and some salt. Then place a lid on pot to steam on low heat until cabbage is tender, but not over cooked. The cabbage should still have a little bite to it. Remember to stir cabbage so it gets steamed evenly. Add a tablespoon of water (if needed) at a time until cabbage is steamed. 3. In a separate pan, heat 2 Tbs canola oil and saute the curry leaves, pandan leaves, red chili pieces, cumin seeds, mustard seeds, onion and salt for 3-4 minutes until onions become softened. 4. Next, add the dessicated coconut, turmeric and red chili powder to the steamed cabbage and mix well. Finally add the “= coconut/cabbage mixture to the frying onion mixture. Toss well - and mix all ingredients. Taste for salt and seasoning. PS A 1 wa eed hntps: phtmis.comivpactsjobasic anise4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. RE Authentic Sri Lankan Recipes Cabbage Mallum INGREDIENTS: 1b of shredded cabbage (see note)* 1 medium onion, chopped 2-3 green serrano chilies (seeded if you want to lower the spiciness) 10-12 curry leaves 1 small piece of cinnamon stick 1/2 tsp of cumin seeds 1/2 tsp of mustard seeds 1 tsp of chili flakes (or to taste) + 1 tsp of red chili powder (or to taste) » + -1/2tsp of granulated garlic (or 2 garlic cloves grated) 1 tsp of rice wine vinegar (see note)** 1/2 cup of dessicated (unsweetened) coconut Photo Credits to: unm Kitchensinmercom hntps: phtmis.comivpactsjobasic rons4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te oe = 15 Minutes Serves 4 People How to make: Note*: you can use a bag of coleslaw mix which is already pre-shredded which saves time! It does contain some grated carrot, but that just adds more flavor. Note**: | used a tsp of rice wine vinegar at the end of cooking. If you do not have rice wine vinegar which is slightly sweet flavored you can omit it or use some white vinegar with a little sugar to sweeten it. 1. Ina large pan, heat 1Tbs of canola oil on medium-high heat. Then add cumin seeds, mustard seeds, curry leaves and cin-namon stick. Fry for 30-45 seconds until the mustard seeds begin to splutter. Careful not to burn. 2. Add cabbage, chilies and onions. Saute for 2-3 minutes until the cabbage and onions begin to soften. If you are using fresh garlic, add it here. 3. Add your granulated garlic, chili powder, turmeric, dessicated coconut and some salt to taste here. Fry for another 3-5 minutes. 4. Finally add the 1 tsp of rice wine vinegar and stir well. Taste for seasoning and serve. PS A 1 « say hntps: phtmis.comivpactsjobasic runs419724, 2:25AM Blue Lotus Cook Book Pages 1-50 - Flip POF Download | FipHTMLS te Authentic Sri Lankan Recipes Mild Cabbage Curry INGREDIENTS: 1 pound of cabbage, shredded (see note) 1 medium onion, chopped 10-12 curry leaves 1/2tsp of turmeric 1 piece of cinnamon stick 1 green chili whole, sliced down the middle 2 cloves of garlic, minced 1/2tsp of fenugreek seeds 1 can coconut milk Salt to taste 1-2tsp of lime juice 1 cup of water . noc cuenecaimeeee < Lee . wa PAu 2. ~. DPA hitpsiphtmi.comWpacsjobasle rans4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te ZH 20 Minutes Serves 4 People id How to make: Note: You can use shredded coleslaw. It does have some carrots in it but the color and flavor compliment this dish nicely. 1. Boil all ingredients (except for the coconut milk and lime juice) in a large pan for about 10-12 minutes. You want the cabbage to be tender. 2. Once cabbage is cooked add the coconut milk. Allow to simmer for another 2-3 minutes. Taste for salt and remove from heat. If you like you can add the lime juice (just a couple of squeezes from half a lime should be fine) now. Stir well and serve. Se ° hntps: phtmis.comivpactsjobasic rasa419724, 2:25AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. HEX Authentic Sri Lankan Recipes Curried Carrots and Peas INGREDIENTS: 8-10 large carrots, peeled and sliced into coins 2.3 serrano/jalapeno/green bell pepper chilies sliced (seed chilies if you want to reduce the spiciness) 1 cup of frozen green peas 1 medium onion, chopped fine n we ee hntps: phtmis.comivpactsjobasic rasa4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te 20Minutes Serves 4 People SPICES AND FLAVORINGS: 1/2 tsp of cumin seeds, 1 tsp of mustard seeds, 1/4 tsp of turmeric powder, 1 tsp of red chili flakes (or to taste)1 tsp of curry powder, 2-3 garlic cloves id grated, 1 inch piece of ginger grated, 1 inch cinnamon stick, 10-15 curry leaves, 2 Ths of soy sauce, | tsp of rice wine vinegar How to make: 1. Ina large skillet add 1 Ths of canola oil on medium-high heat. Then add cumin and mustard seeds, cinnamon stick and curry leaves. Saute for 30 - 45 seconds until seeds start to splutter, but not burn. 2. Then add onions, green chilies and carrots. Saute for 1-2 minutes. 3. Add your grated garlic and ginger and saute for another minute. 4. Add your dry ground spices and saute for 1 minute. 5. Finally add the soy sauce and rice wine vinegar. Also add 1/4 cup of water so the carrots can cook until your desired tenderness (add alittle water at a time as needed until your carrots are cooked). This isa dry curried dish so you don’t want any liquid remaining when the dish is over. =_ 6, Now add your frozen peas (these are already cooked) and allow them to heat up and mix with the spices. 6 OS A oo ~ sah hntps: phtmis.comivpactsjobasic rer324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. 1 Authentic Sri Lankan Recipes Deviled Onion Sambol ak age e INGREDIENTS: 2 medium onions, finely sliced 1-2Tbs of canola oil 5-6 curry leaves 1 inch cinnamon stick 3 black cloves 3 green cardamom pods 1-2Tbs of red chili powder (to taste) 1-2 tsp of sugar Salt to taste INT: hntps: phtmis.comivpactsjobasic ren324119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Z 45Minutes Serves 4 People id How to make: Note: You need your onions finely chopped or sliced. You can use a mandolin slicer or slice onions by hand. | do not recommend you use a food processor to slice or chop because too much of the onion juice comes out and it becomes watery. Note 2: As in all recipes pull out the cloves, cinnamon stick and cardamom pods before enjoying. 1. Heat your oil in a pan on medium high heat. Add your cinnamon stick, curry leaves, cardamoms and cloves in and allow them to become fragrant for 30-45 seconds. 2. Add your onions to the oil and start to fry them. You want the onions to fry not steam to get the right texture and taste. 3. Once the onions start to brown, add your chili powder, sugar and salt next. Mix well and taste. Enjoy with rice, bread, roti, chapthi, naan, etc. . e Se . ae hntps: phtmis.comivpactsjobasic rissa4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. be Authentic Sri Lankan Recipes Green Pea Mellum - Spicy Coconut and Pea Curry AN INGREDIENTS: 2 cans of sweet peas (see note) 4 Tbs dessicated unsweetened coconut 1/2 sp of turmeric 1/2tspofred chili powder (or to taste) T onion, diced 1 inch stick of cinnamon 1/2 tsp of mustard seeds 1/2 tsp of cumin seeds Salt (to taste) Re _ " - 2 hntps: phtmis.comivpactsjobasic rans4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te 20 Minutes Serves 4 People How to make: Note: Using canned peas for this dish is highly reccommended for the most favorable texture. Frozen peas are not suitable if you want the right texture, but can be used if necessary. 1. Ina large skillet, heat 1Tbs of canola oil on medium-high heat. Add the cumin seeds, mustard seeds and cinnamon stick. Fry until fragrant and the seeds begin to splutter (but do not burn). Add the onions and cook until slightly softened (add a little bit of salt here to season the onions). 2. Then add the dessicated coconut, turmeric, chili powder and salt. Fry for 1-2 minutes. Add the two cans of peas and mix well. Fry for another 1-2 minutes. Taste for salt and seasoning here. Serve with rice and curry meal. Enjoy. Se . hntps: phtmis.comivpactsjobasic rans419724, 2:25AM ‘Blue Lotus Cook Book Pages 1-50 - Flip POF Download| FipHTMLS, te Authentic Sri Lankan Recipes Mild Cucumber Curry INGREDIENTS: “~ Two large cucumbers (English cucumbers are not recommended) 1 medium onion, chopped 1 green chili, seeded and chopped 10-12 curry leaves 1/4 tsp of turmeric 1/2 tsp of fenugreek seeds 1 small cinnamon stick 1/2 cup of water Salt to taste Photo Credits to: unnuKitchensimmercom [MUSTARD/ GARLIC PASTE: + Scloves of garlic + 2Tbs of raw rice (rinsed) P=] +1 Tbs of mustard seed : z + 1/2 cup of coconut milk Kos. ro at at. oo we ae hntps: phtmis.comivpactsjobasic sors4119124, 225 AM [Blue Lotus Cook Book Pages 1-50 - Flip PDF Download| FipHTMLS. Authentic Sri Lankan Recipes te Des a 20 Minutes Serves 4 People How to make: 1. Peel the cucumbers and seed them. This is an important step because you don’t want the cucumber seeds in the dish. Then slice the cucumber into half moons (1/4 inch thick) as pictured. 2. Ina large pan, add all the ingredients (except the mustard/ garlic paste) and allow to cook on medium-high heat. Cook until the cucumbers become fork tender (but not mushy). 3. Make the mustard/garlic paste by blending ingredients in a blender. Blend until sooth. Note: you will use another half cup of milk to rinse out the blender. 1 cup of milk is used in total for the dish. 4. Add the garlic/mustard paste and the milk into the cucumber curry. Stir well and allow the curry to cook for another few minutes until all the flavors are combined well. 5. Taste for salt before you turn off the stove. Your cucumbers should be tender and the dish a cheery yellow color. . e Se " ae hntps: phtmis.comivpactsjobasic aise