CHICKEN CURRY

CHICKEN CURRY INGREDIENTS
3 lb Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder home made roasted curry powder
1/2 tbs. dry red chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

METHOD:
Wash chicken pieces and drain water thoroughly.
Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the chicken pieces and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
Close with a lid and allow the chicken to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering. Taste and adjust salt.

KOTHTHU ROTI

KOTHTHU ROTI

INGREDIENTS
4 Godhamba Roti (see recipe) cut into stripes of approx. 2" x 1/2" (inches)
2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for beef curry but make it dry without too much gravy. If using chicken, use chicken breast cubes without bones.
2 eggs lightly beaten
1 onion sliced
1-2 green peppers sliced
1 cup cubed tomatoes
4-5 curry leaves
1 inch piece Rampe (optional)
3-4 tbs. Vegetable oil
Salt & pepper to taste

METHOD:

Heat the oil in a frying pan.
Add curry leaves, Rampe, onion and fry until the onion is lightly brown.
Add green peppers & tomatoes and stir for few minutes.
Add egg and stir well to coat all the onion & tomatoes.
Add the curried meat. Stir well.
Cook for few minutes.
Add the stripes of Godhamba Roti, stir and allow to cook for few minutes longer on reduced heat.
Adjust salt & pepper to taste.
Serve hot or cold with chili Sauce.
You can mix & match other vegetables as preferred

KIRRI HODI

KIRRI HODI

INGREDIENTS
1 medium Onion sliced
1 hot green pepper sliced
4-6 curry leaves
2 pieces rampe
2 cloves garlic
2 tsps Raw curry powder (see recipe for raw curry powder )
1/8 tsp. Turmeric powder
1/8 tsp. finely ground, dry mustard
1/2 tsp. fenugreek seeds
1 tsp Salt
1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
1 tsp Maldive fish (optional)
1 cup water
2 cups thick Coconut milk

METHOD: Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating

YELLOW RICE

YELLOW RICE

INGREDIENTS
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups Coconut milk
Rampe leaf (or 4 pieces Daun Pandan)

METHOD:
Wash rice and drain thoroughly.
Heat butter on a saucepan.
Add onions and fry until golden brown.
Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
Add coconut milk and bring to a boil.
Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and serve hot with curries

FRIED EGGPLANT CURRY

FRIED EGGPLANT CURRY

INGREDIENTS
3 medium eggplants (cut length-wise in to 2-3 pieces)
Oil for deep frying
4-5 cloves of garlic & 1 inch piece ginger root crushed together
1 tsp. ground black mustard seeds
1/2 tsp. ground black pepper
1/4 tsp. roasted curry powder (see recipe for roasted curry powder )
Generous pinch of powdered Cloves and Cardamoms
1/4 cup vinegar
1-2 tsp. sugar

METHOD:
Deep fry the eggplant and drain the oil well.
Into a saucepan, add all other ingredients and bring to boil.
Take off the heat and add the deep fried eggplant.
Mix throughly until well coated.
The taste of this curry improves after 1-2 days

CUTLETS

CUTLETS

INGREDIENTS

THE MIX
• 2 x 170 g flaked light Tuna
• 1 small Onion chopped
• 1 green Chili chopped
• 1 sprig curry leaves (optional)
• 1 piece Rampe (optional)
• 1 piece Cinnamon
• 1/2 inch Ginger root (crushed)
• 4 cloves Garlic (crushed)
• 2 tbs Vegetable oil
• Salt, Pepper and Cardamom powder (optional) to taste.
• 4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING
• Two Eggs (beaten)
• Toasted bread crumbs (ground)
• Oil for deep frying

METHOD:
• Drain the two cans of tuna.
• Heat the oil in a skillet (frying pan).
• Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
• Cook until the onions are tender light brown.
• Add drained tuna, stir all together.
• Allow to cook for a few minutes.
• Add the drained tuna liquid.
• Stir and allow to cook until the liquid is dry.
• Add salt, pepper and cardamom powder.
• Stir until well mixed.
• Turn off heat.
• Add potatoes and mix well.
• Separate the mix and shape in to small (2 inch diameter) balls or thick discs.
• Coat the balls with beaten egg and then with the toasted bread crumbs.
• Deep fry in hot oil until the crust is light brown.
• Cutlets (made in to thick disc shapes) are great with rice & curry.

පො‍ෙටිටෝ කේක්

පො‍ෙටිටෝ කේක්

අවශ්‍ය ද්‍රව්‍ය :-

අල ග්‍රෑමි 250
බටර් ‍ෙමිස හැදි 1
බිත්තර කහමද 1
ලුණු ගමිමිරිස් ස්වල්පයක් කිරි තේ හැදි ½

සාදන ක්‍රමය :-
අල හොදින් තමිබා පොඩි කර ගන්න. පසුව එයට බටර් සමග කිරිද මිශ්‍රකර ලුණු සහ ගමිමිරිස් ද එක්කර ගන්න. අනතුරැව පැතලි හැඩයට රවුමි සාද්‍ර ගැඹුරැ තෙලේ බැද ගන්න.