Rice and Peas

Rice and Peas

Recipe can be made a day ahead; keep covered, in
refrigerator. Recipe unsuitable to freeze or microwave.1 1/2cups (300g) long grain riec
15g ghee
4 whole cloves
1 cinnamon stick
4 cardamom pods, bruised
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 cup freash or frozen peas
1 large beef stock cube, crumbled
3 1/2 cups water
1. Place rice in medium bowl, cover with cold water,
stand for 30 minutes; drain. Heat ghee in large
saucepan, add cloves, cinnamon stick, cardamom and
seeds, stir over high heat for 1 minute. Stir in
turmeric, stir over high heat for 3 minutes.
2. Stir in peas, stockcube, water and rice, bring it
to boil, reduce heat, cover, simmer for about
15 minutes or until all liquid is absorbed and rice
is tender. Remove and discard cinnamon, cloves and
cardamom before serving.

Dun-thel-bath(Ghee Rice with Green Peas)

Dun-thel-bath(Ghee Rice with Green Peas)

This is a popular dish for special occasions, either lunch
or dinner. Goes well with a meat curry and a salad.

Serves 4-6

Ingredients

5 cups of long grain rice(Basmathi, Jasmine or Samba)
5 cardamons
5 cloves
1 tsp cummin seed
4 tbsp ghee
2 cups green peas
1 cup raisins
salt to taste

Method

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto the 2nd
joint of the index finger. Cover and cook the the rice
under low heat.

When the rice is done, heat the ghee in a heavy bottom pan
under low heat. When it is hot add the cardamons, cloves and
the cummin seed and fry for about 1 minute.

Next add the remaining ingredients except the rice and cook
for another 2-3mins. Now add the rice and mix well.
Add salt to taste. Serve hot.

**** It ghee is not available then substitue it with 4 tbs of

Mae Karal Curry (String/ Yard long Beans)

Mae Karal Curry (String/ Yard long Beans)
Serves 4-6.
3 cups long beans (mae karal) cut into 2 inch pieces
1 tsp of chillie powder
1/2 tsp turmeric powder
1 tsp curry powder
1 onion chopped
1-2 green chillies chopped
2" piece of cinnamon
2 cloves garlic chopped
salt to taste
Curry leaves (optional)
2 tbsp cooking oil
1/2 cup of coconut milk
Mix all the ingredients in a bowl except coconut milk and oil. Heat a medium size pan under medium fire. Add oil. Add the mixture from above and stir. Cover add cook for about 5 minutes. Stir every 2 minutes or so. Next add the coconut milk, cook for another 5 minutes.
Serve hot with rice.

Fry and take Mongolian Beef

Ingredients:

8 oz beef tenderloin (thinly sliced)
2 tablespoons cooking oil
2 stalks leeks (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)
1 stalk shredded green onions (white part only for garnishing)


Marinate: 
1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)

Sauce: 
2 teaspoons oyster sauce
2 tablespoons sweet soy sauce 
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/8 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
Salt and sugar to taste

Method: 
Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded green onions.

Serve hot

Uludu Wade

Uludu Wade

 








1. Soak urdu dhal in water for 4 hours (not too much water)
2. Add salt, green chilli, ginger, curry leaves and grind in to a paste (not too smooth)
3. Add onion pieces, and cumin seeds and mix well
3. Add baking soda, butter, and wheat flour and mix in to a dough.
4. keep the dough in the fridge for 1/2 hour
5. Make the dough in to balls and flatten them to 1 1/2 cm thick discs and make a hole in the centre of each. Deep fry in hot oil until they are golden brown in color.
6. Drain off excess oil and serve with coconut chutney.
7. Then ENJOY!!
P.S. The baking soda and butter will make like donuts and soft in the middle and crispy on the out side.

Brownie (microwave version)

Brownie (microwave version)

 

 

 

sugar 1cup

flour 3/4 cup
cocoa powder 1/4 cup
baking powder 1tsp
butter 100g
eggs 2

Melt the butter; mix all the ingredients to a smooth paste and cook in the microwave oven for 5 minutes at high temperature. Take out and sprinkle icing sugar. Serve hot. 

Sauw Kenda (Tapioca /Sago Pudding)

Sauw Kenda (Tapioca /Sago Pudding)

 

1 cup Tapioca (Sauw/Sago)
2 cups Coconut milk (or regular milk)
1/2 -1 cup Treacle or brown sugar
4 cups Water
Handful of Cashews
Handful of Raisins
4 Cardamoms, powdered
1 tbsp Ghee or butter
Pinch of salt
Bring the water to a boil, add tapioca to it and boil for about 4 minutes on a low flame, stirring constantly. Cover with a lid, turn off heat and keep till the tapioca pearls turn soft and transparent.
To this, mix in the treacle and milk, mix well and bring to a boil. Add cardamom powder and boil for about 2 minutes.
Add a pinch of salt and add more treacle if needed.
Garnish with cashews and raisins fried in ghee.
Serve hot or chilled.

 

Cabbage 'mellum'

Cabbage 'mellum'

 







Ingredients:

one small cabbage
one large onion, cut finely
one tbsp. of mustard
one teasp. of maldive fish
one branch of curry leaves
half a teasp. of turmeric
two cloves of garlic, crushed or finely chopped
half a cup of dessicated coconut
one hot green chillie, finely chopped
salt
teasp. sunflower oil
Wash and dry the head of cabbage. Shred the leaves very finely. Mix with the dessicated coconut, turmeric, mustard paste, half of the onion, garlic, the hot green chillie maldive fish, and salt to taste. Mix all ingredients well. Heat a non-stick pan well, and fry some finely cut onions and curry leaves in one teasp. of sun flower oil. When the onions are golden, add the cabbage mixture and toss well. Lower the heat, cover and let it reduce

Green Beans with Coconut

 Green Beans with Coconut

2 cups green beans*, sliced thinly
2 tbsp urad dhal
1/4 cup shredded coconut
2-3 dried red chillies, broken into pieces
Sprig of curry leaves
1/4 cup onion, chopped
1 tbsp mustard seeds
Salt to taste
1 tbsp vegetable oil
Heat the oil in a pan under medium heat. Add the mustard seeds and urad dhal, fry till the urad dhal turns golden brown. Add the onions, curry leaves and red chillie. Fry till the onions are translucent. Next add the green beans, fry for a few minutes. Add the coconut and salt. Remove from fire.
Serve hot or cold.
Recipe courtesy : Nandani R
* I used very green young beans (lapati). If these are unavailable, steam the beans for about minutes, before slicing.

Tomato Curry

 Tomato CurrySri Lankan cookery class-Mirissa

This is simple dish that goes well with south Indian food like dosas, or idlies. It is good even with rice. Try this in place of Sambar.
1 Onion, sliced
3-4 Dried red chillies, broken
1 sprig of karapincha (curry leaves) - if available
1 1/2 table spoon oil
1 Can of Stewed Tomatoes/ or 1 lb tomatoes
Salt
Pinch of turmeric (Kaha kudu)
1 tbsp red chillie powder
1 tsp Curry Powder
1 tsp mustard seeds
1 tsp cumin seeds (optional)
Put the oil in a saucepan and fry the first onion, red chillie, curry leaves, mustard seeds and cumin seeds.
When the onions are fried golden brown add the chillie powder, curry powder, turmeric and salt and cook for a few minutes.
When fragrant add the tomatoes. Cook for about five minutes in low heat. Add salt to taste and let it simmer for awhile and serve.
*If tomatoes are not very ripe and of good quality, add a pinch of sugar at the end.

Kiri Rotti

 Kiri Rotti

Another traditional breakfast item from Sri Lanka.
1 cup wheat flour
3-4 cups of coconut milk
1 egg
1/4 cup grated coconut
1/2 teaspoon turmeric powder
salt to taste
Mix all the ingredients and make sure there are no flour clumps in the mixture. Brush oil in a pan and heat it. Then pour about 1/4 cup of the mixture in to the pan to form a thin pancake.
Cook in medium heat for 2-3 minutes and flip over to cook the other side. Serve hot with treacle.

Kiri Bath (Milk Rice)

Kiri Bath (Milk Rice)

This is a popular breakfast item in Sri Lanka. A must in most
auspicious occasions.
Ingredients
4 cups of white rice
Cream of 1 coconut (or one 13 oz can)
salt to taste

Method
Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto slightly above
the 2nd joint of the index finger. Cover and cook the the rice
under low heat.
When the rice is almost done, mix the salt with the coconut
milk and add to the rice stir and cook for a few more minutes.
Serve the hot rice on to a platter and flatten it using flat spoon
or spatula. Cut it into squares and serve with Seeni sambol,
cutta sambol or juggery