Jackfruit Subzi (Kathal Recipe)

Prep Time: 30 minutes (for frying and chopping) Cook Time: 30 minutes Serves: 5-6 Ingredients: Young Jackfruit 2 cans Oil for deep frying Oil 2 Tbsp Onions 1 medium, finely chopped Salt to taste Garlic 1 Tbsp, minced Ginger 1 Tbsp, minced Turmeric Powder 1/4 tsp Tomatoes 2 medium, chopped Coriander Powder 2 tsp Cumin Powder 1/2 tsp Red Chili Powder 1/2 tsp or to taste Garam Masala 2 tsp Water 1/2 cup (divided) Yogurt 1/2 cup Cilantro (Coriander Leaves) for garnishing Method: 1. Heat Oil for deep frying. 2. Drain liquid from Jackfruit and cut into bite sized pieces. Blot dry with a paper towel. 3. Fry Jackfruit until golden brown (try not to overcrowd pan). 4. Remove onto a paper towel lined plate and keep aside. 5. In a medium sized pan, heat Oil. 6. Add Onions and a little salt and cook until light brown. 7. Add Garlic, Ginger, Turmeric Powder and cook for 2-3 minutes. 8. Add Tomatoes and cook until the oil separates. 9. Reduce stove to low and add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala. Mix well. 10. Add 1/4 cup water, mix well and add fried Jackfruit. Mix to coat Jackfruit well. 11. Add Yogurt and mix quickly and thoroughly. 12. Add 1/4 cup water, mix, cover and cook for 3-5 minutes (stir in between). 13. Garnish with Cilantro (Coriander Leaves).
RAW JACKFRUIT CURRY

Preparation Time: 20 mins Cooking Time: 20 mins Makes 3 serving Ingredients

1 small raw jackfruit 1 tbsp oil 1 1/2 tbsp tamarind (imli) pulp 3 green chilies , chopped 1 tsp turmeric powder (haldi) salt to taste 1 tsp chana dal (split bengal gram) 1 tsp urad dal (split black lentils) 1 tsp mustard seeds ( rai / sarson) 2 whole dry kashmiri red chilies 4 cloves (laung / lavang) of garlic (lehsun) , crushed 2 tsp coarsely powdered peanuts a small bunch of curry leaves (kadi patta) 1 cup coconut milk 1 cup of water For The Curry 1 cup finely chopped coriander (dhania) leaves 1/4 cup chopped tomatoes

Method
1. 2. 3. Peel and cut the jackfruit into small cubes by rubbing oil in your hands. Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender. In a pan heat the oil and add the green chillies, chana dal, urad dal, mustard seeds, whole red chilies, crushed garlic , ground nuts and curry leaves. 4. 5. 6. Once they start spluttering, add tamarind paste,coconut milk and water Now add the boiled jackfruit and mix well till the gravy is thick . Serve hot with steamed rice garnished with coriander and tomatoes.

ENCHORER DALNA

Preparation Time: 15 mins Cooking Time: 25 mins Ingredients

To Be Blended Into A Smooth Paste 2 tbsp chopped coriander (dhania) 1 tbsp cumin seeds (jeera) 1 1/2 tsp turmeric powder (haldi) 1 slit green chilli 1 tsp garam masala powder water as required Other Ingredients

500 gms raw jackfruit 1 cup chopped potatoes 3 tbsp oil salt and freshly ground black pepper powder to taste 1/2 tsp sugar 1 tbsp ghee 3 bayleaf (tejpatta) 1/4 tsp cumin seeds (jeera)

Method
1. portion. 2. 3. 4. 5. 6. In a deep pan boil the fruit pieces in enough water for 10 minutes or till cooked. Drain and keep aside. Heat 2 tbsp oil in non-stick kadhati, add the potatoes and cook till they turn soft and golden brown in colour. Remove from the flame and keep aside. In the same pan, heat the remaining oil and add the grounded masala paste, salt and sugar, mix well and saute, sprinkling water as required, until the masalas turn golden brown. 7. 8. 9. 10. Add 1 cup of water, mix well and add the boiled jack fruit and the potatoes, mix well and simmer for 5 minutes. In another pan ,heat the ghee, add the cumin seeds and bay leaves. When the seeds crackle, pour the tempering on the "enchor dalna" (jack fruit curry) and mix well. Serve hot. Cut the jackfruit into small pieces, remove the outer skin, seeds and the fibrous portion retaining only the fleshy

ENCHORER DALNA FOR 8 MEMBERS Ingredients

To Be Blended Into A Smooth Paste 4 tbsp chopped coriander (dhania) 2 tbsp cumin seeds (jeera) 3 tsp turmeric powder (haldi) 2 pcs slit green chilli 2 tsp garam masala powder water as required Other Ingredients 1000 gms raw jackfruit 2 cups chopped potatoes 6 tbsp oil salt and freshly ground black pepper powder to taste 1 tsp sugar 2 tbsp ghee 6 pcs bayleaf (tejpatta) 1/2 tsp cumin seeds (jeera)

Method
1. portion. 2. 3. 4. 5. 6. In a deep pan boil the fruit pieces in enough water for 10 minutes or till cooked. Drain and keep aside. Heat 2 tbsp oil in non-stick kadhati, add the potatoes and cook till they turn soft and golden brown in colour. Remove from the flame and keep aside. In the same pan, heat the remaining oil and add the grounded masala paste, salt and sugar, mix well and saute, sprinkling water as required, until the masalas turn golden brown. 7. 8. 9. 10. Add 1 cup of water, mix well and add the boiled jack fruit and the potatoes, mix well and simmer for 5 minutes. In another pan ,heat the ghee, add the cumin seeds and bay leaves. When the seeds crackle, pour the tempering on the "enchor dalna" (jack fruit curry) and mix well. Serve hot Cut the jackfruit into small pieces, remove the outer skin, seeds and the fibrous portion retaining only the fleshy

KATHAL KI SABZI

This recipe makes use of raw jackfruit which absorbs all the flavours easily because of its subtle flavour. Unlike ripened jackfruit, this is a delightful harmony of flavour and textures. Cut raw jackfruit with well oiled hands as it secretes a sap which does not wash off easily. Preparation Time: 15 mins Cooking Time: 20 mins Ingredients
2 cups raw jackfruit , diced 1/4 tsp turmeric powder (haldi) 25 mm (1") piece of cinnamon (dalchini) 4 to 5 cloves (laung / lavang) 3 bayleaves (tejpatta) 1 cup onions , sliced 1 tbsp chopped ginger (adrak) 1 tbsp chopped garlic (lehsun) 1 cup chopped tomatoes 2 tsp coriander (dhania) powder 1 tsp cumin seeds (jeera) powder 2 tsp chilli powder 3 tbsp oil salt to taste

For The Garnish 2 tbsp chopped coriander (dhania)

Method
1. 2. seconds. 3. 4. Add the onions, ginger and garlic and cook till onions are lightly browned. Add the tomatoes, coriander seed powder, cumin seed powder and chilli powder and cook till the oil is released from the tomato mixture. 5. 6. 7. 8. Add the marinated jackfruit mixture and saut for 4 to 5 minutes. Add 1 cups of water and pressure cook for 2 whistles over a medium flame. Open the cooker and cook on a medium flame for 2 to 3 minutes. Garnish with the coriander and serve hot. FOR 8 MEMBERS In a bowl, mix together the jackfruit, turmeric, salt and 1 tablespoon of oil. Keep aside for 10 to 15 minutes. In a pressure cooker, add the remaining 2 tablespoons of oil, cinnamon, cloves and bay leaves and saut for a few

KATHAL KI SABZI

Ingredients
4 cups raw jackfruit , diced 1/2 tsp turmeric powder (haldi) 50 mm (1") piece of cinnamon (dalchini) 8 to 10 pcs cloves (laung / lavang) 6 pcs bayleaves (tejpatta) 2 cups onions , sliced 2 tbsp chopped ginger (adrak) 2 tbsp chopped garlic (lehsun) 2 cups chopped tomatoes 4 tsp coriander (dhania) powder 2 tsp cumin seeds (jeera) powder 4 tsp chilli powder 6 tbsp oil salt to taste For The Garnish 2 tbsp chopped coriander (dhania)

Method
1. 2. seconds. 3. 4. Add the onions, ginger and garlic and cook till onions are lightly browned. Add the tomatoes, coriander seed powder, cumin seed powder and chilli powder and cook till the oil is released from the tomato mixture. In a bowl, mix together the jackfruit, turmeric, salt and 1 tablespoon of oil. Keep aside for 10 to 15 minutes. In a pressure cooker, add the remaining 2 tablespoons of oil, cinnamon, cloves and bay leaves and saut for a few

5. 6. 7. 8.

Add the marinated jackfruit mixture and saut for 4 to 5 minutes. Add 1 cups of water and pressure cook for 2 whistles over a medium flame. Open the cooker and cook on a medium flame for 2 to 3 minutes. Garnish with the coriander and serve hot.

MUSTARD MASALA JACKFRUIT ANDHRA

This recipe is from Andhra Pradesh where the food is hot and spicy. Raw jackfruit is cooked in a mustard and red chilli masala and is a must for all those who like their food spicy. Enjoy these with coorgi rotis or rasam and rice to make a satisfying meal. Preparation Time: 15 mins. Cooking Time: 20 mins. Ingredients
2 cups raw jackfruit, diced 1/2 tsp turmeric powder (haldi) salt to taste To be ground into a paste 1 tbsp mustard seeds ( rai / sarson) 4 whole dry kashmiri red chillies 1 tsp oil Other ingredients 1 tsp mustard seeds ( rai / sarson) 1 tbsp urad dal (split black lentils) 1 whole dry kashmiri red chilli, broken 8 to 10 curry leaves (kadi patta) 1 tbsp oil

Method
1. 2. 3. 4. Boil 2 cups of water, add the jackfruit, turmeric powder and salt and cook covered till the jackfruit is tender. Drain and discard the water. Heat 1 tablespoon oil, add the mustard seeds and allow them to crackle. Add the split black lentils, dry red chilli and curry leaves. Add the cooked jackfruit, ground masala paste and cook for 4 to 5 minutes mixing well. SERVE HOT

MUSTARD MASALA JACKFRUIT ANDHRA

FOR 7 MEMBERS :

Ingredients

3 1/2 cups raw jackfruit, diced 3/4 tsp turmeric powder (haldi) salt to taste To be ground into a paste 1 3/4 tbsp mustard seeds ( rai / sarson) 7 whole dry kashmiri red chillies 1 3/4 tsp oil Other ingredients 1 3/4 tsp mustard seeds ( rai / sarson) 1 3/4 tbsp urad dal (split black lentils) 1 3/4 whole dry kashmiri red chilli, broken 14 to 17 1/2 curry leaves (kadi patta) 1 3/4 tbsp oil

Method
1. 2. 3. 4. 5. Boil 2 cups of water, add the jackfruit, turmeric powder and salt and cook covered till the jackfruit is tender. Drain and discard the water. Heat 1 tablespoon oil, add the mustard seeds and allow them to crackle. Add the split black lentils, dry red chilli and curry leaves. Add the cooked jackfruit, ground masala paste and cook for 4 to 5 minutes mixing well. Serve hot.

JACK FRUIT BIRIYANI

Raw Jack Fruit Biryani

Author : Admin Published On : May 24, 2009 Veg-

Preparation Time: Recipe Type : 7 min Main

Cooking Time : 25 Standing Time : 5-8 min mins Yield : 4 (4 servings) Ingredient : Jack Fruit

Description : Biryani made with raw Jack fruit Recipe of Raw Jack Fruit Biryani Directions | How to make Raw Jack Fruit Biryani

1.Basmati rice needed,

500 grams, 2. Bay Leaf

3 numbers, 3.cashew nuts

As

4.coriander leaves 1 cup, 5.curd 7.ginger garlic paste 500 gms , 10. mint leaves 1 cup, 13.rasins as needed 14.Red chili powder 15.Turmeric powder 11.oil

1 cup,

6.garamasala 4 numbers'

3numbers 9.Jack fruit

1 tsp, 8.green chilli

1/2 cup

12.onions

cup

1/2 tbsp , 15.salt pinch ,

as needed

16.water as needed

In a pan fry onions till golden brown colour and keep it side. Soak Basmati rice and cook 70% and keep it a side. Now take Raw Jack furit applie oil to hand and cut the skin and make into cubes do not make into small pices. Now take presure cooker add cut jack fruit,turermic powder,salt and little water and cook till it is 80% done. Take a pan add oil,garama masala, bay leaf, cashewnut,rasins,green chillis,ginger garlic paste,salt, mix and now add cooked jack fruit,saute it and add mint leaves,coriander leaves,curd, biryani masala if required,and mix well. Now spread the jack fruit all over the pan then add fried onions half,chilli powder,add 70% cooked rice,mint leaves,coriander leave,onions left over,add colour,cover it with a lid and cook in a very slow flamefor 10 min.

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Jack Fruit Kofta Authentic Indian Veg Recipes, November 6, 2012

Ingredients:

For Kofta:---- Jack Fruit (Chopped) - 11/2 cup Potato - 1 medium Channa dal - 1/4 cup Cumin Seed - 1/2 tbsp Chopped Green Chili - 1-2 nos. Garlic-Ginger Paste - 1 tbsp Finely Chopped Onion - 1/2 cup Coriander Powder - 1/2 tbsp Chili Powder - 1/4 tbsp Kaju - 4-5 nos. Salt as per taste For Curry:-- Bay Leaf (tej patta) - 1 nos. Finely Chopped Tomatoes - 1/4 cup Finely Chopped Onion - 1/2 cup Garlic-Ginger Paste - 2 tbsp Coriander Powder - 1 tbsp Garam Masala - 11/2 tbsp Turmeric Powder - 1 tbsp Cumin Seed - 1 tbsp Beaten Plain Curd (Dahi) - 2 tbsp

Red chili - 1/4 tbsp Hing - 2 Pinch Red Chili Powder - 1/4 tbsp or to taste Water as needed Salt as per taste -

Instructions:

Heat the ghee in a pan, add cumin seed, green chili, ginger galic paste, onion, salt, coriander powder, chili powder and kaju, fry it properly and keep aside. Wash and soak the chana dal for 1-2 hour. Cook chana dal in pressure cooker, with potato and jackfruit, cook it till cooked and keep aside, allow it cool. In a big bowl, add cooked and mashed jack fruit mix, fried mix and salt, mix well. Make small balls and press it tightly and then shape into ball. Heat the oil in a pan for deep frying on medium heat, add jack fruit ball and cook till the ball turn golden brown and keep aside. For Curry:--Heat the oil in a pan , add cumin seed, bay leaf, hing, onion and fry for 3-4 min. Add turmeric powder, ginger-garlic paste and red chili powder, mix well. Add tomato and coriander powder, mix well, cover and cook for 4-5 min. Add curd and mix well, cook for 5-6 min. Add garam masala, salt and water, boil it. Add fried kofta and cook it till curry become thick. Garnish with coriander leaves. Serve hot kofta curry with roti/paratha/rice.

Raw Jackfruit Tikki Authentic Indian Veg Recipes, December 10, 2012

Prep Time: 15-20 min minutes Cook time: 20-25min minutes

Ingredients:

Jack Fruit (boil and mash) - 1 cup Paneer - 1/2 cup Potato (Boil and mash) - 2 big nos. Corn flour/Arrowroot - 2 tbsp Salt as per taste Red Chili Powder - 1/4 tbsp Coriander Powder - 1 tbsp Finely Chopped Green Chili - 1-2 nos. Ginger Paste - 1/2 tbsp Finely Chopped Coriander Leaves - 2-3 tbsp Oil for Deepfrying -

Instructions:

In a bowl, add mashed jack fruit and potatoes, mix well. Add arrowroot, salt, coriander powder, ginger and coriander leaves, mix well. Take some of the mixture and give it your desired shape round or tikkis. Heat the oil in a pan on medium flame, slide the 3-4 tikkis. Fry it till they turn golden brown. Serve hot jackfruit tikkis with chutney or tomato sauce.

Raw Mango Chutney Authentic Indian Vegetarian Recipes, Dec 17, 2012

Prep Time: 5 min minutes Cook time: 15--20 min minutes

Ingredients:

Raw Mango - 3-4 nos. Grated Jaggery - 1 cup Black Pepper - 3-4 nos. Cinnaman Stick - 1 inch Roasted Cumin Seed - 1 tbsp Salt as Per taste -

Instructions:

Put on flame on a gas and roast raw mango. Peel the skin of raw mango and remove the pulp with hands. Heat the pan, add raw mango paste, jaggery pieces and stir occasionally. While the mango is being cooked with jaggery, make a fine powder of roasted black pepper and cinnamon, keep aside. Add fine powder and roasted cumin powder to mango paste. Add salt and cook for 5-10 min. Serve with any starter.

Banana Tikkis

By Authentic Indian Vegetarian Recipes, December 10, 2012

Prep Time: 15-20 min minutes Cook time: 25-30 min minutes

Ingredients:

Raw Banana (Peel, boil and mash) - 4-5 nos. Potato (Peel, boil and mash) - 2-3 nos. Besan Flour - 2 tbsp Salt as per taste Black Pepper as per taste Finely Chopped Coriander Leaves - 2-3 tbsp Oil for frying Finely Chopped Onion - 1/4 cup

Instructions:

In a bowl, add mashed potato and banana, salt, onion, black pepper, besan and coriander leaves, mix well. Mix all the ingredients well knead them as you would knead a dough. Divide mixture into 8 equal portions and shape into tikkis. Heat the 1 tbsp oil in a pan on medium flame, slide the tikkis and fry it till little golden brown and crisp from both sides. Serve hot banana tikkis with chutney or tomato sauce.

Polos Curry (Green Jack Fruit)

by Malini

Polos is one of my favorite dishes. But for Sri Lankans living abroad, it is hard to come by. There canned Jack fruit products available in most countries. This recipe is uses these cans. 3 cans of Young Green Jack fruit 1 onion, chopped 1-2 green chillies 2 tsp garlic, chopped

2 tsp ginger, chopped 1 sprig of curry leaves (optional) 1-2 tsp chillie powder 1 tsp turmeric powder 2-3 tsp curry powder 3-4 cardamoms 3-4 cloves 1 inch piece of cinnamo 2-3 pieces of goraka 1 can of coconut milk salt to taste

Fry the onions, green chillies, ginger, garlic and curry leaves in about 1 tbsp of oil, till golden brown. Next add all the spices, fry for a minute for so till fragrant. Now add the rest of ingredients, except coconut milk, stir to coat. Add salt. * Transfer the mixture to a slow cooker, add coconut milk. Stir and cook on low heat for at least 6 hours. The curry would turn a dark brown color when done. (I usually let it cook over night) Serve hot. * You can cook this also in a pressure cooker. Cook for about 20-25 minutes at steady pressure (Since cooking times, vary depending on the type of cooker you have, use your judgment here) ** If you want to cook on the stove, cook under low heat in a heavy bottom pan. Pri nt

Polos Curry (Green Jack Fruit) Posted by Malini Polos is one of my favorite dishes. But for Sri Lankans living abroad, it is hard to come by. There canned Jack fruit products available in most countries. This recipe is uses these cans. 3 cans of Young Green Jack fruit 1 onion, chopped 1-2 green chillies 2 tsp garlic, chopped 2 tsp ginger, chopped 1 sprig of curry leaves (optional) 1-2 tsp chillie powder 1 tsp turmeric powder 2-3 tsp curry powder 3-4 cardamoms 3-4 cloves 1 inch piece of cinnamon 2-3 pieces of goraka 1 can of coconut milk salt to taste Fry the onions, green chillies, ginger, garlic and curry leaves in about 1 tbsp of oil, till golden brown. Next add all the spices, fry for a minute for so till fragrant.

Now add the rest of ingredients, except coconut milk, stir to coat. Add salt. * Transfer the mixture to a slow cooker, add coconut milk. Stir and cook on low heat for at least 6 hours. The curry would turn a dark brown color when done. (I usually let it cook over night) Serve hot. * You can cook this also in a pressure cooker. Cook for about 20-25 minutes at steady pressure (Since cooking times, vary depending on the type of cooker you have, use your judgment here) ** If you want to cook on the stove, cook under low heat in a heavy bottom pan.

Chillie Fried Fish

by Malini

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 30 mins. Grind the onion, garlic, 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 tbsp of oil, for about 3 to 4 mins. 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. Note: Tamarind pulp can be replaced by 'Goraka' pulp. EGG CURRY by Mangala Baddeliyanage

1 Onion - sliced 3 Green chillies - sliced 1/2 Fenugreek seeds (Uluhal) 1 inch piece of cinnamon stick 1 inch piece of Rampe (pandan leaves) - if available 1 inch sprig of karapincha (curry leaves) - if available 1 teaspoon full of Maldivefish grounded (Optional) 1 1/2 table spoon oil 1 Can of Stewed Tomatoes 1.5 Cups of Fresh Milk 1 teaspoon of Salt 1/10 teaspoon of turmeric (Kaha kudu) 1 table spoons of red chillie powder 2 tablespoon of Roasted Curry Powder 12 Eggs - Hard Boiled - peeled and each cut in half Put the oil in a saucepan and fry the first seven ingredients. When the onions are fried golden brown add the can of stewed tomatoes the chillie powder, turmeric and salt and cook for a few minutes. Then add the milk and curry powder and when it starts to bubble add the Eggs, salt to taste and let it simmer for awhile and serve. 6 Servings. Devilled Prawns by Malini 1 lb Prawns, shelled and devained 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 tsp 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. Egg Sambolby Anya Gunewardena

Ingredients: 6 eggs, full boiled, shelled and halved two big onions, shredded into thin slices three cloves of garlic, crushed teasp. of olive oil a few curry leaves table spoonful of maldive fish juice of four cumquats Heat the oil in a non-stick pan. Combine the ingredients other than the boiled eggs and the juice of cumquats and add to the hot oil. Stir well until the onions look like seeni sambol. Add the halved eggs and spoon the onion mixture over them. Cover and lower the heat and let cook for five minutes. Then remove the egg halves from the pan, and add the cumquat juice and mix well. Lay the egg halves on a serving plate and pile the sambol in the middle. Decorate the dish with a sprig of parsley or karapincha if you wish. Can go hot or cold to the table. Curried Egg Omlette by Margie Miguel

ingredients: Omlette: 6 Eggs 2 Large Onions finely chopped 4 Green chilies finely chopped 1 teaspoon blackpeper powder salt to taste Oil for frying Method: Beat the eggs until frothy in a bowl. Add the rest of the ingredients. Heat the oil in a frying pan, pour the egg batter when oil is heated enough, do not overheat or the batter will burn. Lower the heat to medium and let the batter cook. Fold the omlet into three ( flip one side to the middle and flip the opposite side over the fold) let it cool. Cut into 1" - 11/2" cubes. Currie: Ingredients: 1/2 cups of coconut milk Juice of 1/2 lime 1 1/2 teaspoon roasted curry power 1 1/2 teaspoon chilli power 1/4 teaspoon tumeric power 2 cloves, cardamom and 1 inch stick of cinamon 1 1/2 teaspoon fenugreek seeds (ulu haal) 1 teaspoon ginger paste and garlic paste 4 shalots sliced 1 inch pandan leaf or Rampa) sprig of curry leave salt to taste 1 tablespoon oil Method: Mix all the ingredients except the onion and ginger and garlic paste and lime, in a pan. Heat the oil in a deep pan, add sliced onions and saute until lightly browned. Add fenugreek seeds and the garlic and ginger paste, keep stirring until you can smell the aroma, pour in the coconut gravy mix and let it boil.

When the gravy starts to boil drop in the egg omlet pieces, reduce the heat add the lime juice at the end. Don't let the gravy boil after adding the lime juice. Now you have a very tasty curry that can be eated with anything like bread, rotti, plain rice or fried rice. Salt and Pepper Squid (Calamari) by Renuka Samararathna

1 lb Squid (calamari, Dello) rings, cleaned and ready to cook Oil for deep fry salt, pepper 1 tbsp crushed dry chillie 1/4 cup plain flour 1/4 self raising flour 1/4 rice flour Mix the three kinds of flour together, with a pinch of salt and set aside. Toss calamari rings in flour mixture shake to remove the excess flour. Drop into hot oil and fry till cook through and crispy till light gold brown. Remove from oil, sprinkle salt, pepper and crushed chillie. Serve hot. Mongolian Beef Fikri Zubair

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. Pork Black Curry by Kumudini Udawatta

1 Kg pork, cut into bite size pieces 20 Dried chillies 2 tsp freshly ground Black Pepper Piece of a Rampe leaf (about 3 inches) Stem of a Lemon Grass Curry leaves Garlic Piece of Ginger 5 Cloves 5 Cardamoms 7 pieces of Goraka 10 Red Onions (Rathu Lunu) 2 tsp Roasted curry powder (Thunapha) little oil Salt to taste Fry the chillies in the little oil until dark. Grind them with red onions, garlic, ginger, curry leaves and rampe to a fine paste. Soak the Goraka in some warm water for a few minutes and grind Goraka too to a paste. Mix the grounded pastes well with the cut meat. Add black pepper and salt to this mixture. Add water to cover the contents and cook until the meat is done properly and the water is absorbed to the meat. At this point sprinkle roasted curry powder over the curry and cook further till the pieces are nicely coated and dry. This preparation could be kept for about a week without chilling. You may heat the pot daily to preserve it.

Battered Prawns

by Tashni Dassanayke

=10 large prawns, shelled and deveined 1/2 cup flour 1 tsp sugar 1 tsp salt 1/2 tsp Ajinamoto (MSG) 1 tsp turmeric (kaha kudu) 1 cup water Oil for deep frying Combine flour, sugar, salt, Ajinamotto, turmeric in a bowl. Add water little by little and mix into a smooth paste. Dip the prawns in the mixture, and deep fry it till golden. Serve immediately. Spicy Chicken Curry with Potatoes by Chamani

1kg Chicken 4 tsp unroasted chillie powder 3 tsp roasted curry powder 1/2 tsp turmeric powder 1 tsp pepper 1/2 tsp of mustard cream/ground seeds 1 small garlic, chopped to make a paste 1 inch piece ginger root, chopped 1 medium sized onion, chopped 1 medium sized tomato, squashed 3 small sized potatoes / 2 medium sized potatoes 1 1/2 tbsp of vegetable oil (any oil used for cooking except olive oil) lime size ball of tamarind 1 chicken soup cube crushed ( i use Knorr) 100 ml of water 1/2 pieces of lemongrass 1 tbsp of coconut vinegar salt to taste Wash chicken thoroughly and cut into pieces of a medium size. Wash and peel the skins of the potatoes and cut into small sized pieces. Take a pot (a pottery pot would be the best) and heat it under low heat. Add oil and once the oil is heated, add the chicken and the potatoes and stir fry in low heat. In 5 minutes add the chopped garlic, ginger and onion. You could take a fork and poke into the cooking chicken to make tiny holes so the spices will easily absorb to the chicken pieces. In another 5 minutes add lemongrass, pepper, soup cube, mustard, chille, turmeric and curry powder and mix with a large spoon. Close the pot and let it fry. When the oil is absorbed add the vinegar, salt and the squashed tomato and mix. Add the water if you need a little gravy along with the tamarind and stir. When stirring use a large spoon and be careful not to break the chicken or the potato pieces.

Cover the pot and let the curry boil for about 20 minutes. Serve hot with rice/noodles. P.S: If you need the curry to be even more spicy, add kochchi (spicy chilly) cut in half. If you need it to be less spicy, omit the chillie powder completely and add cut green chillies instead. Chicken Wings 8 Chicken wings 4-5 cloves garlic (minced) 5 tbsp soy sauce 3-4 tbsp crushed chillie Salt and pepper to taste Pinch of turmeric (optional) Wash and cut up chicken wings into 2 pieces. Discard ends and extra fat bits. Mix all the ingredients with the wings. Place in a shallow frying pan, toss well. Cover and cook about 5 to 6 minutes on high heat. Please dont add any water. Remove lid and cook till all the liquid has evaporated. Turn few times while cooking and let it cook till dry and crispy. Serve warm or hot. Alternatively, you can fry these chicken wings in deep oil then toss with BBQ sauce or, sweet and sour sauce or tomato sauce(ketchup) as well. Chicken Curry With Yogurt by Nimshi by Renuka Samararathna

1 pound of chicken with bones, cut into desired pieces 1 medium onion, thinly sliced 1 cup of plain yogurt 1 tomato, chopped 1 tsp cumin (jeera) 1 tsp roasted curry powder 1 tsp raw curry powder 2-3 green chillies, finely chopped 1 tbsp chili powder or to taste 1 tsp garlic paste 1 tsp ginger paste salt to taste 1 tbsp ground black pepper 3 cardamom pods 6 cloves 1 spring curry leaves half a cup water 5 tbsp oil Marinate the chicken with salt and pepper for about half and hour to one hour. (The longer the better). Heat the oil in a wide thawa or a frying pan and fry the onions until its crispy.

Then add the curry leaves, cardamom pods and the cloves and fry in the same oil. This will take only one minute. Microwave the tomato for one minute. Take a bowl and mix the fried onions, green chillies, curry leaves, cardamom pods and the cloves with the yogurt and the microwaved tomato. Put this mixture in a blender and blend it until it becomes a very fine paste, approximately for about 3-4 minutes. Then heat the same oil in which we fried the onions, first add the cumin, after about 15 seconds add the garlic ginger paste and fry for about 10 seconds. Next add the raw curry powder, roasted curry powder, chili powder and fry all the spices for about half a minute. Make sure your heat is medium to low. Then put the chicken and mix it until all the curry paste in coated all over the chicken pieces. Close it with a lid and cook till the water evaportates, for about 10 minutes. Then add the yogurt paste and mix, then add half a cup of water and cover cook until the meat is tender. Pepper Chicken by Marina Anbu

1 kg. chicken (legs & thighs) 1 large onion 8 garlic cloves 1 inch piece ginger 3 teaspoons black pepper corns 1 teaspoon cumin 1/2 teaspoon sweet cumin 20 cashews 1 cup unflavoured yoghurt 1 teaspoon turmeric 1/2 teaspoon powered cloves 2 tablespoons tomato sauce 1/4 cup cooking oil Salt to taste Grind onion, garlic and ginger into a paste. Grind pepper corns with cumin/sweet cumin until fine. Grind cashew nuts to a paste. Marinate chicken with the ground onion mixture, turmeric, yoghurt and salt about an hour. Place in a pan and cook for 10 minutes. In a separate pan, in hot oil, fry the ground cashews with the powdered cloves for a few seconds. Add the cooked chicken with the ground pepper mixture. Stir well and keep frying until chicken is lightly browned. Add the tomato sauce, adjust seasoning. Serve hot with rice. Mustard Chicken by Ayesha Rimla

Photo by Tania Pereira 1 chicken, cut into pieces 1 and half teaspoon mustard (raai) powder 1 and half heaped tablespoons ginger/garlic paste 1 teaspoon red chilli powder 1/2 teaspoon cumin (jeera) powder 2 tablespoons soy sauce 2-3 onions sliced and fried till golden brown 1 and half cups of yogurt approx. oil salt to taste Crush half of the fried onions. Add more if you want more gravy. Beat yogurt and add all ingredients except for oil. Marinate chicken. The yogurt should be covering the chicken. Marinate for 2-3 hours. Add a little oil and mix. Heat oil in pot. Add chicken and cook till tender. Fry a little, but not so much to dry the gravy. Garnish with the remaining fried onion and serve with hot chapatis. Grilled Chicken by Vimalaharan

1 kg chicken legs 1 cup of tamarind pulp 1 tablespoon of black pepper 3 pods of crushed garlic salt to taste 1 tablespoon of tomato ketchup (optional) 1 teaspoon of vinegar Mix well the tamarind pulp, pepper powder, crushed garlic, salt and tomato ketchup and vinegar.

Clean and remove the skin of the chicken legs. Pour the tamarind pulp over the chicken legs and mix well and keep covered for a couple of hours. Place them in a grill and grill until well done. You can poke with a sharp knife and make sure that no juices come out from the chicken. Serve with a vegetable salad. Fried Chicken With Cashew Nuts (Thai style) 2-3 pieces chicken breast 4-5 cloves garlic, crushed some cashew nuts 4-5 dried red chili pieces (big pieces) 2 tbsp soy sauce 3-4 tbsp oyster sauce 4-5 tbsp oil salt 1 tsp corn starch (optional) Method Cut chicken into small cubes. Shallow fry them in oil until crispy. Add a little bit of soy sauce to get a nice color. Keep them aside. Add cashew nuts and fry until brown color. Then add chili pieces and fry little longer. Now add chopped garlic and fry until the fragrant. Mix in the chicken. Add oyster sauce and rest of the soy sauce. Mix corn starch in two table spoons of water and add to the chicken mixture. Serve Hot. Lampara Curry by Malini by Kumudu K

This recipe is the meat curry for lumprais. Although the original recipe includes a mixture of meats you can make it with a single meat or a vegetarian version with TVP or grilled cubed vege-burgers. 1 lb chicken/ beef/mutton/ pork or 2 cups TVP, soaked in hot water 2 tbsp chilli powder 1 tbsp roasted curry powder 1/2 tsp turmeric 3 cardamoms 3 cloves 1/4 tsp of cinnamon 2 tbsp vinegar 3 cups thick coconut milk

1 red onion, chopped 1/4 tsp fenugreek seeds A piece of rampe 1 stalk lemon grass Sprig of curry leaves 5 cloves garlic, chopped 1/2 inch piece of ginger, chopped 2 tbsp vegetable/coconut oil 1/4 cup of tamarind pulp salt to taste Method Cut the meat into small pieces. Add the next seven ingredients and mix thoroughly. Heat the oil in a pan, and add the next seven ingredients. Fry till fragrant. Next add the meat mixture and cook under low heat till the meat has cooked. Add tamarind and cook for a couple of minutes. Add salt to taste.

Wandu Aappa by Gaya This is a traditional Sri Lankan sweet 1 cup Rice flour 1 cup thick coconut milk 1/2 lb ground juggery/sugar 1/2 cup coconut water 1/2 teaspoon 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. KFC Coleslaw by Imani 8 cups finely diced cabbage (about 1 head) 1/4 cup diced carrot 2 tablespoons minced onions 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise

1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice Finely dice cabbage and carrots. Place cabbage and carrot mixture into large bowl and add minced onions. Using regular blade on food processor, process remaining ingredients until smooth. Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving. Spicy Tofu by Sumali 300 g Tofu (Soya bean curd) 2 cloves Garlic 2,3 Green chillie 1 Onion Ginger Tamarind paste Cinnamon 3 tsp Chillie powder 2 tsp Spice powder Pepper 2 tbsp 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. (the quantity above mentioned can be changed as your taste either 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 while and add tamarind paste. While stirring add chillie powder, spice powder, pepper, cinnamon and salt as your taste. Let the paste simmer for while and add fried Tofu and mix well. When Tofu is mixed with paste properly, take out of the heat and serve. Wattakka Soup (Pumpkin Soup) by Mangala Baddeliyanage

3 lbs of Pumpkin - peeled & diced or try canned pumpkin 2 table spoons of butter or olive oil 2 onions chopped finely 4 Garlic Cloves 1 inch piece of Ginger 1 teaspoon of un-roasted curry powder (made from coriander, Sweet Cumin & Fennel seeds) 1/4 teaspoon of nutmeg 1/4 teaspoon of cinnamon 1 can of chicken stock or 10 cubes of chicken cubes OR Vegetable stock 1 teaspoon of Sugar 1/4 teaspoon of Black pepper 1/2 a cup of coconut milk OR 1 cup of full Cream milk 4 Cups of Water Salt to taste if only needed Heat butter/oil in a large pan. Add onions and fry slightly until cooked but not dark. Add all the spices stir then add the stock and pumpkin and boil until the pumpkin is soft. Then pour it into another container and put into a Blender to liquefy in batches. Pour it back into the pan and reheat it with the milk while stirring and serve. If you serve individually you can garnish it with some croutons and a sprig of mint before you serve. WATTAKKA (PUMPKIN) SOUP 1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent Posted by Chandranee on January 21, 19107 at 20:52:15: Ingredients: 1/2 lb. of Wattakka (Pumpkin) or Butter Squash 2 chicken cubes 1/2 bundle of fresh dill weeds 1/2 of a big onion or a few red onions Salt to taste. A pinch of blackpepper powder (optional) Method: Boil Wattakka or Butter Squash. Crush it, but not fully. Add milk and fresh dill leaves, cut into small pieces. Salt to taste. Bring it to a boil on a slow fire. Enjoy Mango Lassi by Malini 1.5 cups plain low-fat yogurt 1/2 teaspoon lemon juice 1 cup mango pulp 1/2 cup milk or cold water 1 to 2 tablespoons honey or sugar Salt to taste Put all the ingredients in a blender and blend until combined. Add the ice and blend until frothy or serve over crushed ice.

*Fresh, canned or frozen mango may be substituted for the mango pulp. If using a fresh mango, peel, remove the flesh from the pit and cut mango into small pieces before putting in the blender. 3 servings. Mango Lassi by Pramishka Vidyabhushana on May 04, 19106 at 20:37:29: This Indian drink is like a mango milkshake and is delicious. 9 fluid ounces (255 millilitres) plain yoghurt 4 1/2 fluid ounces (130 millilitres) milk 4 1/2 fluid ounces (130 millilitres) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced 4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours. Yield: 4 servings Prep Time: 5 minutes Patties (Deep fried pastries) by Malini on February 28, 19108 at 09:23:53:

Ingredients for 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 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.

Mean while make the filling. There many options for this. You can follow Filling for Cutlets or Patties or follow the recipe below. Ingredients for 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 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. POLOS PAN CAKES by Preethi Pandithasekera on December 10, 19102 at 18:46:32: Ingredients: 1/2 a tender jak fruit (Polos) cut boiled and ground; 2 oz. Mal'dive finsh or 1 tsp. Rasajeeva; 4 green chillies chopped 1/4 lb. red onions chopped 1 tsp. lime juice 1 dsp. chillie powder 1 level tsp roasted curry powder 2 egg yolks salt to taste Pinch of turmeric and curry leaves and rampe For Batter: 1 lb. flour 2 egg yolks 2 ozs. melted margarine or butter

1 level tsp. salt 1 1/4 pints of coconut milk or fresh milk - beat together For Frying: 3 egg whites powdered bread crumbs oil Method: Prepare batter, make pancakes and set aside. Heat 2 oz oil add the polos and the rest of the ingredients temper Remove from heat, leave to cool. Place a desserts spoon of filling on each. Role. Coat with beaten egg white and powdered crumbs. Leave for 15 minutes. Deep fry. Serve on a bed of lettuce with tomato wedges. Wellawahum (Sri Lankan Pancakes with coconut) by Malini on December 13, 19105

Although called Pancakes in Sri Lanka, these are Crepes filled with a coconut mixture. Usually served with afternoon tea. For the pancakes: 2 cups all-purpose flour 3 eggs Pinch of turmeric (optional) Pinch salt 1 cup milk, or as needed Combine flour, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. Cover and refrigerated the batter for about 30 mins. Now make the filling. For the filling: 1 1/2 cups freshly grated coconut. 1/2 cup of Kitul Treacle (Or substitute 2/3 cup of brown sugar, dissolved in 1/4 cup water)

3 cloves crushed. Pinch salt. Pinch pepper. Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside. Now make the pancakes. Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate. Spread about 2 tbsp of the filling over a diameter of the pancake evenly and roll. Repeat with the remaining batter. Serve warm. Filling for Cutlets or Patties by Pramishka Vidyabhushana on December 03 This recipe is something which you can use as a filling to patties or cutlets Ingredients : 1 lb Minced meat (beef, goat or chicken) 1 med Onion, chopped fine 1 x Tomato, chopped 1 tsp Salt 1 tsp Red chillies, chopped 1 tsp Coriander seeds, roasted, ground 1 tsp Cumin seeds, roasted, ground 2 tbl Garlic 2 tbl Ginger, fresh, grated 1/2 tsp Garam masala 1 tbl Oil Method : Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up. Let stuffing cool. Fish Cutlets by Malini on July 02, 1997

These are delicious as a snack with evening tea or as a side dish for lunch or dinner. Serves 8-10 people Ingredients: 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 Method: 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. FISH CUTLET b SECONDARY by Sulu Hassan on April 17, 19108 750 grammes (1 1/2 pounds) boiled fish 250 grammes (1/2 pound) boiled potato mashed 01 egg yolk 01 onion finely chopped 02 green chillies finely chopped 01 tablespoon fennel or celery, finely chopped 01 teaspoon freshly ground pepper 01 teaspoon coriander powder 01 tablespoon margarine 02 eggs beaten breadcrumbs oil for deep frying 1 1/2 teaspoon salt METHOD Remove skins and bone the fish, Then break into little flakes. Heat Margarine in a pan, add chopped Ingredients, salt, pepper, and Coriander powder. Fry on low heat For one minute. Add fish and potato, and moisten with egg yolk. Mix well and divide into 20 portions. Flatten out and shape in to small, flat rounds about five millimeters (1/4 inch) thick. Dip in beaten egg and breadcrumbs. Deep fry in hot oil until they are golden brown. DRUMSTICK CUTLET & CADJUCURRY 1lb. drumsticks 1/2 lb. potatoes 1/4 lb. cadjunuts 2 ozs. butter 1 egg onions , green chillies, curry leaves, garlic, pepper, sweet cum-min, salt, lime juice, and 2 tsps. of flour Boil drumsticks and take out the pulp. Boil potatoes and mash. Temper onions, green chillies curry leaves and the drum-stick pulp, mashed potatoes, and the ground garlic, sweet cummin, pepper, salt, lime juice and flour. Remove from heat and make into balls, dip in egg and fry. By PREETHI PANDITHASEKERA

Temper cadjunuts and keep aside. Temper rest of the onions, green chillies, curry leaves, and add the cutlets and cadjunuts mix well and take off fire. Cutlets II Ingredients: 2 lbs Ground Beef 1 tsp ground cardomums 1 tsp ground cloves 1 tsp ground cinnamon 1 tsp minced ginger 1 tsp minced garlic salt to your liking 1 medium onion bread crumbs 3 egg whites beaten vegetable oil 3 potatoes, mashed 1/2 tsp chili powder Method: Saute the onions with a little bit of oil till the onions are slightly golden browned, about 3 mins. Then add the meat and let it cook for about 5 mins. Add the spices, the chili powder, the Ginger and the garlic and the salt and let it cook untill the meat is cooked completely. Remove form the heat and add the mashed potatoes and mix it well with the meat. Make little balls from the meat and potato mixture. Dip the cutlet balls in the egg and then in the bread crumbs. Make sure the whole cutlet is covered with a lot of bread crumbs. Heat the oil untill it is boiling and then fry the cutlets till golden brown. Serve it hot and enjoy it. Beetroot Wine by Fikri Zubair on January 30, 19104 at 11:32:16: by Lasanthika Benedict on November 13, 1997 at 13:36:46

3 1/2 Kg Beetroot 1 1/2 Kg Sugar 4 Limes or Oranges 6 Cloves 1/2 Bot. Almond essence

1/2 Bot. Vanilla 1/2 Tsp. Yeast 250g Plums 6 Bot. Water Cut beet in to small peaces and boil in 6bot. Of water till reduce to 3bot., and strain. Add Orange or Lime Jose and peal, and other ingredients stir till sugar dissolves. Dissolve Yeast in 1/2 cup of warm water and add to the mix and cover well and keep for 14 days (minimum). Strain thru filter paper repeatedly without any peaces remain, Best in three months time. Milk Wine by Preethi Pandithasekera on December 03, 19102 at 17:22:09:

1 1/2 bottle arrack 1/2 bottle water 1/2 bottle milk 500 grms sugar 1 1/2 tea cups burnt sugar 15 clover, 15 cardomons, and little cinnamon 1 1/2 cups fresh pineapple juice One small rind of three limes juice and rind of orange Crush the clover, nutmeg, cardomons, and orange and lime rind well. (Do not powder it) add to this half bottle of arrack cork well and keep for three days. Make sure to shake the bottle twice daily. Then empty the contents into a basin, add the rest of the, sugar and stir well, warm the milk and add the lime juice and let it stand for a while, then add it to the rest fo the ingredients, along with the burnt sugar, onrange and pine apple juice. Mix will and strain first with a thick cloth and then twice with flter paper quite clean. Bottle and cork tightly. Thai Iced Tea by Sasi Empan on July 23, 19101 at 15:59:23

Ingredients: Tea(strong one) Unsweetened condensed milk Sugar Ice cubes Method: Place 2 tablespoons of tea in a muslin bag, and place it in the neck of a jug. Pour one and a half cups of boiling water through it and allow to steep for 30 seconds to a minute. Transfer the bag to a second jug and pour the water from the fist jug through the bag, repeating this process until the tea is as strong as you can manage to make it. (5-6 transfers usually suffices).

Remove the bag and stir in 4 tablespoons of sugar and a quarter cup of unsweetened condensed milk (or a third of a cup of sweetened condensed milk as a substitute for both the sugar and unsweetened milk). Cool in the refrigerator and serve over glasses fill with iced cube or shave ice(need to fill lots of ice because it should be very very cool) Makes two cups. Mint Iced Tea by Harinee Silva on March 27, 19103 at 17:24:28:

1 quart water 4 family size tea bags (recommended: Luzzienne) 2 cups sugar 1 bunch mint leaves 1 lemon, slices for garnish In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon. To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves. Yield: 1 gallon Prep Time: 5 minutes Inactive Prep Time: 20 minutes Cook Time: 5 minutes Hot spiced tea by Nazra mohammed nazar on May 19, 19104 at 15:18:39:

WHAT YOU NEED; 4 qts. water 1 tsp. whole cloves 1 stick cinnamon 1/3 cup tea or 15 tea bags 1-1/4 cups sugar 1 cup orange juice 3/4 cup fresh lemon juice WHAT TO DO; Add spices to water. Bring water to full boil. Remove from heat. Add tea immedietly.

Brew 4 minutes. Strain. Add sugar, stir until dissolved. Add fruit juices. To reheat for serving place over low heat. Do not boil. Masala Tea Ingredients 500ml fresh milk 3 tea bags 10 cardamoms 8 cloves 1.5" piece of ginger crushed 4 tsps of vanilla essence sugar to taste Method Put all the ingredients in a saucepan except vanilla essence and bring to the boil over a low heat stirring occasionally. Add the vanilla essence and simmer for 5 minutes. Remove from heat strain and enjoy Milk with a coffee taste by Rosemary Delwala on August 23, 19104 at 17:05:01: Milk Coffee beans/mix Sugar 1) In a mug put 1 teaspoon of coffee beans/mixture. 2) Add milk as to your own desire. 3) Stir then put in the microwave for 1 minute. 4) Take the cup out of microwave and then stir again. 5) Put the cup again in the microwave for 1 minute. 6) Stir, Drink and Enjoy SRILANKAN MASALA TEAby M. PUBUDU THANUSKA PERERA on April 19, 1910 CRUSHED GINGER, CLOVES, CARDAMOM, CINNAMAN STICK, BOIL TOGETHER WITH WATER AND LIPTON TEA ADD SUGAR AND MILK BOIL FOR FEW MINITES. THEN STRAIN AND SERVE HOT. 2 cups milk 1/4 teaspoon ground cinnamon 1 cinnamon stick 1-ounce semisweet chocolate 3 drops vanilla extract Whipped cream, for garnish

In a heavy saucepan, heat the milk, ground cinnamon and cinnamon stick until simmering. Add the chocolate and let melt. Remove from heat and add vanilla extract. Transfer to mugs and serve with whipped cream. Prep Time: 12 minutes Courtesy Gale Gand, 'Butter Sugar Flour Eggs' by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999 The Best Hot Chocolate by Pramishka Vidyabhushana on May 04, 19106 at 20:54:02:

This a great way to make the best hot chocolate, cappuccino or frothy milk drinks at home without having to buy any expensive machinery. All you need is a good-sized thermos flask or a plastic jug with a screw-top lid. I've even made pukka ovaltine like this! This takes around 3 or 4 minutes to make. 1 pint milk 2 tablespoons the best hot chocolate powder A handful of marshmallows Firstly, put a pan of milk on to the heat. Bring to a simmer, not a boil, and while it's heating, put a tablespoon of chocolate powder into each mug. Add a little warmish milk from the pan to each mug, you just need enough to dissolve the chocolate powder. At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it: you need the extra space for shaking and frothing). Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour into your mugs. A little stir and you can slurp your way to heaven! Yield: 2 serving Prep Time: 1 minute Cook Time: 4 minutes Chinese Rolls (made with Rice Paper Wrappers) by Dimuthu

For the filling: 2 or 3 large potatoes boiled & cut up into small pieces 1 can of Jack Mackerel (Or Tuna or Salmon in water) 1 onion finely chopped 1 cup of grated carrot (or grated pumpkin or sweet potatoes, they all work great!) 1 or 2 tbsp canola or vegetable oil 1/4 tsp of ginger paste (secret ingredient) Seasoning - chili powder/red pepper flakes/salt/pepper curry leaves (optional) For the batter & wrapping: 1 package of Rice paper (you can find them at Chinese/Vietnamese Stores, they usually come in round or square shapes, I prefer the square rice paper because ites easier to roll up) Some warm water (to dip the rice paper to soften them up) 1 beaten egg Canned Bread crumbs (fresh bread crumbs will not work. Also try throwing some cheerios cereal or Ritz snack crackers into a food processor & mix them with canned bread crumbs for a crispier bite) Making the filling; Stir fry the onions/carrots/ginger paste in oil until they get tender. Add seasoning & curry leaves to your taste. Now add the canned fish. Flake the canned fish before you add to the mixture to make things easier. Add the cut up potatoes. Add seasoning again to your taste. Mix it well for a few more minutes. Leave it aside. Handling the Rice Paper & doing the batter; 1 package of rice paper usually contains about 25-30 wrappers. The number of Chinese Rolls you want to make is up to you, but the recipe yields about 20-25 Chinese Rolls. Keep a pan half filled (or less) with water on low heat while you make the rolls. Dip the rice paper in warm water & let it submerge for about 30 seconds & you will see that it softens up. Take it out (use tongs if itfs too hot to handle) & lay it out unwrinkled on a plate or a cutting board. Place a scoop of filling into the bottom half of the wrapper & roll it up like burrito. (two sides first & then roll from bottom to the top) Once you get done with all the wrapping, it's time to dip the finished wrappers in a beaten egg & coat them with bread crumbs. Deep fry the rolls just until golden brown. They will float up in about 2-3 mins. If you like it crispy, fry them a minute or two longer. Your feedback is always welcome!

BACON AND EGG ROLLS

by Thushari Uyangodage

8 slices of white bread,crusts removed 100g(4oz)margarine,melted 6 eggs boiled and mashed 4 rashers streaky bacon,finely chopped and fried salt freshly ground black pepper Preheat oven to 180C, 350F, Gas Mark 4 Using a rolling pin,roll the slices of bread until thin.Brush one side of a slice of bread with a little melted margarine and spread on some of the egg and bacon. Sprinkle with some salt and pepper to taste. Roll up like a Swiss Roll and secure either end with a cocktail stick,then cut in half. Repeat for all 8 slices. Place the rolls on a greased baking sheet,brush with the remaining margarine and bake in a preheated oven for 20-30 minutes,until crisp and golden brown. Serve immediately. Best Egg Rolls Makes 4 servings Ingredients 1 pound ground pork 1 teaspoon ground ginger 1 teaspoon garlic powder 1 quart peanut oil for frying 2 tablespoons all-purpose flour 2 tablespoons water 2 cups shredded cabbage 2 ounces shredded carrots 8 (7 inch square) egg roll wrappers 2 tablespoons sesame seeds (optional) Directions 1 Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. 2 In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. 3 Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. 4 Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. by Gashini perera on April 05, 19101 at 13:55:17

Chapathi Egg Roll 8-10 chapathis 2 big onions 2 tomatoes 2tsp. chilli powder 1/4tsp. pepper powder 1/4tsp. turmeric powder 1/2tsp. garammasala powder 3 eggs

by Vasanthi

Grind onions tomatoes to a coarse paste. Heat 2 tablespoons oil, add ground onion tomato paste and stir till raw smells gone, add all spices, then the eggs and scramble. Remove from fire place a tablespoon of egg fillin on the chapathi and roll. Chapatti Egg Masala Rolls 2 onions 2 tomatoes 2 tsp.chillie powder 1/2 tsp tumeric(optional) 1/4t sp pepper powder. 1/2 tsp garam masala powder 3 eggs 8-10 chapattis Method: Grind onions and tomatoes to a coarse paste. Heat 2 tbsp oil in a pan. Add the ground paste and stir till the raw smell disappears. Next add all powders, then the eggs with salt to taste and scramble it. Put a tablespoon of this mix on the chapatti and just roll it for a quick snack. Chinese Rolls by Malini on March 25, 19106 at 18:15:48: by Escalin

For the pancakes: 2 cups all-purpose flour 1 egg Pinch of turmeric (optional)

Pinch salt 1 cup milk or more as needed Combine flour, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. Now make the filling. Ingredients for filling: 1/2 lb potatoes boiled and skins removed 1 can of salmon (substitute 1/2 lb leeks and 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 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 pancakes. Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Remove to a plate. Lay about 2 tbsp of the filling over edge of the pancake fold the two sides and roll. Repeat with the remaining batter. Make the batter: Mix an egg with 1/2 cup of flour and pinch of salt. (you can use the same blender to do this). Dip the rolls in the batter and then in bread crumbs. Deep fry till golden brown and serve hot. Serve warm. Ginger Drink by Chandranee Xavier

3 ozs. Root ginger 4 ozs. lime juice 1 1/2 - 2 lbs. sugar 6 bottles of water Method: Boil water, add pureed (crushed) ginger and sugar. When sugar gets dissolved, take it off the fire. Allow it to cool and add lime juice. Strain and bottle. Tastes better when it is iced. This is an ideal Summer drink, when you are thirsty and tired. Enjoy!!! Mango Champagne Cocktail by Harinee De Silva on March 21, 19103 at 11:21:25: Lime wedges Sugar, for rim 1/2-ounce mango puree 3 ounces champagne Moisten the rim of a champagne glass with the wedge of lime. Dip the rim into granulated sugar. Add mango puree and champagne. Decorate glass with lime wedge. Yield: 1 serving Prep Time: 5 minutes Pineapple Drinks by Renuka Samararathna

1 fully ripe pineapple 1 can evaporated milk 1/2 cup sugar 2 -3 tsp vanilla essence 4-5 cups ice cubes (if you prefer less sweet you can add more ice) Peel and cut up pineapple into cubes. Put into a blender. Add evaporated milk, sugar and Ice cubes and blend it. Add vanilla last and blend in. Pouring into a glass container then Put in refrigerator for a while (about 30 minutes) serve cold. Lemonade for 100 people 4 gallons water 8 cups sugar 7 1/2 cup lemon juice 7 cups crushed pineapple 8 slice orange boil for 10 minutes, then add the lemon juice, the crushed pineapple with juice add the orange and 4 gallons water (l.5 litres). then chill. Serve over ice. Orange & Mint Tea by Lakmali Xavier by Anita L. on October 13, 1998 at 14:06:56

INGREDIENTS 2 cups water 2 tea bags 3 tablespoons fresh mint leaves 2 tablespoons sugar 4 cups orange juice 2 tablespoons fresh lemon juice METHOD In a large saucepan, bring water to a boil; remove from heat. Add tea bags, Mint leaves, and sugar; let stand 10 minutes. Remove tea bags. Transfer to a large pitcher; stir in orange juice and lemon juice. Chill thoroughly before serving.
Komadu (Watermelon) Drink

Serves 3 4.5 cups of watermelon flesh cut into chunks and de-seeded 1-2 cups cold water Juice of a half a lime Sugar and Salt to taste Put all the ingredients in a blender and blend till all the watermelon has liquefied. Adjust salt and sugar. Serve with ice. Note: It is much easier if you use seedless watermelon. Guava Drink by Dilamani de Mel on May 08, 19103 at 16:39:25:

3 Riped Guavas (Pera) 10 tbs. Sugar 7 Ice Cubes 6 Cups of Water

Remove seeds from Guavas and cut them into small pieces. Put everything in a blender and blend it. Put it into glasses and serve. Soya Meat Cutlets by Zamana

200 g Soy Meat 50 g Celery 1 Boiled Potato, cut in small pieces Pepper and Salt 1 tbsp Soya Sauce oil, for frying Soak soy meat in water for 2 hours. Squeeze out all water from the soy meat and grind or chop into very small pieces. Add chopped celery. Add potato and soy sauce. Add pepper and salt according to taste. Mash all together. Make medium size balls in between palms and press a little. Coat in plain flour. Shallow fry. Serve hot. Date Pineapple Meringue 1 cup stewed pineapple 1 cup chopped dates 1 tin condensed milk (400grm) 1 tin milk 4 eggs, separated 100 g powdered sugar 1 lime (juice and rind) 1 tsp vanilla Preheat the oven to 180 C (350 F). Mix condensed milk, milk, egg yolks, lime juice, rind and essence together. Beat well and pour into a greased tray and bake for half hour. When set cool, pour stewed fruits over. Beat egg whites and sugar until stiff to form meringue and spread over the fruits. Bake again for 5 mins at 180 C. Serve cold. Dry Fish Chutney 1. 1b Thora Karola 2. 3 tbs suduru 3. 4 tbs corriander 4. 1 tbs chilli powder 5. 2 teaspoons sugar by Harinee.De.Silva on October 14, 1998 at 17:27:01 by Zaneera Hamza

6. 1 cup vinegar 7. 2oz tamarind 8. 1 cup coconut oil 9. 1/2 teaspoon maduru Method Wash and cut dry fish into very small pieces, and fry it. Roast and pound the curry stuffs. Mix with the sugar and vinegar. Add the tamarid and put it on fire. Boil the mixture until very thick. Then remove from fire and add the dry fish. Boil for another 2 minnutes. When it is cool, bottle it and keep. This is adopted from Sheela's recipe. It is the best such recipe I've come across. You can use it in Meat, Mango or Polos curries. 2 cups coriander seeds (kottamalli/dhania) 1/2 cup curry leaves 1 tbsp Cloves (carabu-neti /lavang) 1 tbsp Cardamoms (Karadamungu /elaichi) 1 tbsp cinnamon crushed (kurudu/dal chini) 1 tbsp raw rice (kekulu hal) 1 tbsp Fenugreek (uluhal/methi) 1 tbsp mustard seeds (aba/rai) 1 tbsp sweet cumin (mahaduru) 1 cup cumin (suduru/zeera) 2 1/2 cups Dried Red Chillie pieces Roast first two ingredients in a heavy skillet under medium flame. After a couple of minutes add the next four ingredients and roast till golden brown. Now add the next four ingredients and roast for few more minutes till fragrant. Take care not to burn. Finally add the chillie pieces roast for a minute or so. Let cool. Grind into a powder using either a mortar with a pestle or coffee/spice grinder. Store in a tight container. This could be kept for up to a year. Soya Paste for Curries by Gamini

On average half hour is spent daily in a Sri Lankan kitchen to grate and extract coconut milk and the follow up cleaning. Soya bean paste made using the following method can be used to replace coconut milk with some health benefits and saving time in the kitchen. 50 grams (1/2 cup) dry Soya bean seeds 250 ml water (three cups) to extract and more water to soak the Soya bean.

3 teaspoons salt. 15-20 ml lime juice. Soak the Soya bean seeds overnight. Wash and transfer to a blender. Add 500 ml of water. Blend until smooth. Transfer the content to a microwavable container and microwave until the mixture comes to a boil. Reduce the power of the microwave to 3/10 th and continue heating for another 10 minutes. Make sure the content does not spill as this turns to a thick slurry during the process. Alternatively, a double boiler can be used. Heating directly over the stove top will char the bottom and discolor the product. After 10 minutes of heating, add the lime juice and leave for 15 minutes. (During heating the inhibitory proteins become deactivated. Adding lime juice curdles the milk portion of the mixture). After about 15 minutes transfer the content back to the blender, add salt, 250 ml of water and blend until smooth. (During this process, the curdled milk is blended back with the mixture which will result in a smooth gravy. Salt prevents or slows down the spoilage while in storage). Transfer the paste to a non corrosive container, cover and refrigerate. This can be kept for up to 10 days. Use up to 1:4 dilution for thin gravy (for kiri hodi, potato gravy and similar) and directly for thick gravy and as a meat gravy thickener. Use your discretion. Note: Curdling can be achieved by adding vinegar. Lime juice is preferred as lime juice is used in many dishes where as vinegar is not. (This recipe can be doubled. All volumes are approximate) Panakam by vidhya on April 17, 19108 at 09:39:49:

ingredients lemon - 2 no. jaggary - 50 gms ginger - 1/4 inches long neem flower (dried) - 1.4 tsp pepper powder - 1/4 tsp salt - pinch extract juice from lemon and ginger, add salt, pepper pdr, neem flower; mix jaggery in 1 pint of water, removw any dirt at the bootom by straining; add this to the juice extract; adjust the sweet; can use black salt also. this is health drink to quench thirst, peplenish body fluid, improve digestion, etc. can try crushed tomatoes as addition and chilling. Watalappan by Dhammika

450 grams Kithul Juggery 8 Large Eggs 1 1/2 Cup full Cream Milk, Coconut Milk or Skim milk* Pinch of Nutmeg Chopped Cashews - to decorate and extra taste 2 Tea Spoons of Vanilla flavor

Scrape the juggery, so that it is easy to dissolve. Beat the eggs and mix well with the milk. Add scrapped juggery, vanilla and stir continuously until the juggery has completely dissolved. Or you can keep the pot on a very low heat to dissolve the juggery faster. Add a hint of Nutmeg (this will reduce the Egg smell) Pour the mixture in to a bowl (ideally Pyrex) and place the bowl in a steamer and steam for about 1 hour. * I prefer Skim milk Points to Remember: Steaming is preferred to baking. Do not place the mixture if there is no steam in the steamer yet. Do not fill the bowl to the top; leave a gap of at least 1 inch from the edge of the bowl. Otherwise you will loose the best of the mixture when it start to boil. Make sure you have enough water in the steamer or re-fill with boiling water if needed. Once the mixture is set, take the bowl out and spread some crushed cashew for taste and decoration. Leave the bowl to cool down and put in the refrigerator. Best served chilled and with Vanilla Ice Cream. Enough for 6 people. Try and send me your feedback. Watalappan by Malini

3 Kithul juggery halves (about 3 cups) 9 eggs 2 cups thick coconut milk 1/4 tsp nutmeg (saadikka) 1/4 cup cashew nuts, halved Break the juggery into pieces.* Put into a saucepan with 1 cup of water and cook under medium heat till the juggery has completely dissolved. Remove from fire and add the coconut milk. Beat the eggs till frothy. Next add the coconut-juggery mixture to the eggs, little at a time, while beating continuously. Make sure not to add the whole mixture to the eggs all at once, since this will curdle the eggs.

Transfer to a heat-proof bowl or pan. Add the cashew nuts. Now you can cook the watalappan either on the stove or the oven. Stove-top directions: Tie the brim of the bowl with plastic wrap or oil paper. Set in a saucepan with water about 3 inches high. Boil till set (approx. 40-50 mins). Oven directions: Cover the bowl with aluminum foil. Set in a larger pan with water about 1 inch high. Bake at 375 F for an hour. *If the juggery is difficult to break, just put it whole to the pan. After a few minutes of cooking you will be able to break into pieces. Watalappan by Nilantha

400 ml kithul treacle 1 tin of thick coconut milk (400 ml) 8 eggs Grated Sadikka (nutmeg) Pinch of salt First beat all the eggs and then add coconut milk, kithul treacle, grated sadikka and pinch of salt and beat well. Prepare a pan with applying butter and pour the mixture to it. Cover the pan with aluminum foil and bake 45 minutes at 350 F. Take it from the oven and leave it for cool and serve. This quantity is good for serving 10 people. Hints: Use MD kithul treacle, if you cannot find coconut milk (thick) then add coconut powder and make it thick. Use extra large eggs. Use sadikka or chopped cardamom or vanilla. Bake it about 40 minutes and lift the aluminum foil from one side and see whether it is done. If not done properly, cover it and leave it for few minutes. Finally remove the foil and leave it for few minutes to make the top surface become light brown. Leave the pudding for cool one day for better taste. Pumpkin Watalappam 1 lb Pumpkin boiled and mashed 2 oz Margarine 6 oz finely grated juggery 3 oz cashew nuts chopped 4 tbs coconut milk 2 eggs separated 1 tsp vanilla essance 1/2 tsp baking powder 1/4 tsp nutmeg Beat margarine and juggery in a bowl. Add the beaten egg yolk to the creamed mixture and beat again. Fold mashed Pumpkin, Cashew nuts, vanilla, nutmeg, baking powder and salt and mix well. Whip the whites of the eggs to stiff and mix in lastly add the coconut milk and mix slowly. Pour the mixture in a greased pie dish and bake for 45 min. by Yugalanthini

Wattalappum with out Jugery in microwave 6 eggs 1 can of coconut milk 400g Dark brown sugar 1 table spoon of vanilla

by Dimuth Jayasinghearachchi

Beat the eggs, add the coconut milk , sugar and vanilla. Beat it again. Book in the microwave for 12 min. and check the stats and cook for few more min. if needed. EGGLESS WATALAPPAN 2 ozs. gelatine 2 tsp. vanilla 2 cups coconut milk 1 lb. jaggery 25 cadju nuts finely chopped Put gelatine into a cup of hot water and leave it for about half-hour. Then break the jaggery into pieces and put into a pan. Add coconut milk and heat moderately until the jaggery is dissolved. Thereafter remove from the fire and leave it to cool down. Then put the gelatine and vanilla and place in the fridge. When set place and sliced cadjunuts on top. Watalappan by chathu by PREETHI PANDITHASEKERA on February 04, 19

500g jugary 6 eggs 1 cup suger 1 1/2 cup coconut milk 1 tea spoon vanila kaju nuts 2 choped cardaman first grete the jugarry and put it to the bowl. take cocunut milk and mix with jugarry with a beater. beat eggs separatly. put eggs in to the jugarry mixer as well as suger. beat it around 5 mins. and put nuts , cardamen, vanila in to the mixer.. now you have to beat it 3 mins. now put the mixer in to the microwave,for 15 mins.(if u not have a microwave steam it arroun 17 mins) put it in to the fridge. and after 15 mins serve it.

Gulab Jamun

by shamila rifai

2 1/2 cup milk powder 1/2 cup flour 4 cups water 1 tbs rose water 3 cups sugar 1/8pinch of soda a pinch of safron 1 1/2 cups of heavy creamto make the dough. 2 cups ghee or butter method: 1. bring the water,rose water and sugar to boil.add the safron and remove from the heat,set aside. 2. mix the milk powder, flour, soda and heavy cream well and knead until a soft dough is made. 3. and make some small small balls and fry them when the ghee is hot,until golden brown. 4. then remove with a spoon and transfer in to the syrup.

Pumpkin Alwa

by Virgini Tisseverasinghe

Ingredients White Pumpkin - 2 Cup (Scrapped) Sugar - 1/2 Cup Ghee - 3/4 Cup Cardamon Powder - 1 teaspoon Roasted Cadju - 10 Pinch of Nutmeg Pinch of Salt Method Cook the Pumpkin with Ghee. Add Sugar, Salt and Nutmeg to the cooked pumpkin and add the Ghee and stir well and when the mixture is not stiking to the pan lift the contents from the stove and add the cardamon powder and roasted cadju and serve. MANGO MOUSSE by SRIANI C on September 13, 1997

Ingredients 1 Large can of mango pulp 30-32 oz or ( 4 cups pureed ripe mango) 1 can condened milk 1 cup heavy cream whipped stiff 2 small pakgs of lemon or orange or peach jello ( 3 oz ) ( if jello is not available 2 pkgs of gelatine== 1oz .ea. and 3/4 cup sugar may be substituted ) 1 Cup hot water Method Dissolve jello or gelatine in the water. Cool to room temperature. Mix mango pulp and the milk. Add the cooled jello and mix well. Fold in the whipped cream. Pour into a pretty glass bowl and refrigerate until set or overnight. Decorate with fresh mango and roasted cadju nuts. P.S.if you are using fresh mango, sugar should be added to taste.Also dissolve the sugar with the gelatine. PAPAYA AND LIME JELLO INGREDIENTS: 1 medium size ripe whole papaya 1 small pkg. Lime jello powder 1/2 cup boiling water 1/4 cup cold water METHOD: Pour the hot water into a small bowl and first dissolve the jello powder. Then add the cold water, mix well and leave to cool (do not let it set). In the meantime cut the top of the papaya making an opening big enough so that you can put a teaspoon inside and scoop out the seeds. Make sure you take out all the seeds. Place the papaya cut side up in a small container so that the fruit won't move. Pour enough jello liquid to reach the top, put back the piece of papaya that you cut off. Place in the refrigerator until the jello is set. Cut it in quarters and serve with Vanilla ice cream. by Val Boteju (Canada) on May 24, 1997

CARROT HALWA

by Sumathi Suppiah on January 24, 19100 at 08:42:41

Carrot -250gms Sugar -1cup Milk -1/2 cup Water -1/4 cup Cashewnut 8 chopped Ghee -3tbs Cardamom -2 powderd METHOD Scrape the carrot finely using a scraper Heat 1tbs of ghee and fry the carrots for 5min. Add 1/2 cup of milk and 1/4cup of water cook well for 15min When the vegetable is cooked add sugar ghee cardamom powdwr. stir well. When the mixture leaves the sides add fried cashewnuts. Remove from fire put the mixture in a butterd tray cut into small piecies Pineapple Pluff by Shayini

Not too sweet like other desserts. Yield: 9 inch (24 cm) pie Ingredients Crust 1 1/2 cups crushed vanilla or gingersnap cookies 375 mL 1/4 cup butter, melted 50 mL 1/4 cup mashed bananas 50 mL Filling 1 envelope gelatin 1/4 cup cold water 50 mL 3 eggs 2/3 cup sugar 150 mL 1/4 cup cornstarch 50 mL 2 cups Milk 500 mL 1 tsp vanilla 5 mL 1 cup 35% Real Whipping Cream 250 mL 2 bananas Garnish 1 cup 35% Real Whipping Cream 250 mL 2 tbsp icing sugar 30 mL 1/2 cup grated semi-sweet chocolate - optional 125 mL Method 1. Combine cookie crumbs with melted butter and mashed bananas. Press firmly into the bottom and up the sides of a 9 inch (24 cm) round pie dish.

2. To prepare filling, in a medium saucepan sprinkle gelatin over cold water. Allow to soften 5 min. Heat gently just until dissolved. 3. In a medium size bowl, beat eggs with sugar until combined. Whisk in cornstarch. Whisk in Milk. Whisk in dissolved gelatin. 4. Transfer mixture to a saucepan and cook, stirring constantly, just until mixture comes to a boil and thickens. Remove from heat. Stir in vanilla. Cool to room temperature. 5. Whip 1 cup (250 mL) cream until soft peaks form. Fold into cooled custard. 6. Slice bananas and place in the bottom of the prepared pie crust. Mound the filling over the bananas. Refrigerate. 7. Whip remaining 1 cup (250 mL) cream with icing sugar. Pipe or spoon over the filling. Sprinkle the top with grated chocolate. Refrigerate at least 4 hrs before serving. Preparation time: 20 min. Cooking time: 10 min. Obtained from the Milk Calender. Kulfi Ingredients: 1 paint milk 1 tea cup anchor milk powder 3/4 cup sugar 1 cup cream 2 tablespoons cornflour little chopped cashewnuts little cardamom powder Method: Mix milk powder and cornflour together. Add little milk to make a smooth batter. Then add the rest of the milk and sugar. Keep this on a slow fire and cook until the batter becomes thicker. Take off from the fire and add the cream. Pour it in to a bowl. Sprinkle cardamom powder and chopped nuts. Keep it in the refrigerator. Freeze overnight. Pineapple Cookies by Naazma Jainudeen on July 26, 19101 at 08:22:33 by Mrs. Rinoza Fawnoon on January 03, 19101 at 14:02:08

1/2 cup shortening (Crisco) 1 cup light brown sugar, packed 1 egg 1 tsp. vanilla 1 can (8 oz.) crushed pineapple, drained (save the juice) 2 cups flour 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt

GLAZE: 3 cups powdered sugar 3-4 Tbsp. pineapple juice Preparation: Preheat oven to 400. Lightly spray cookie sheet with non-stick cooking spray. Cream shortening and sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple and mix well. Stir in flour, baking powder, soda and salt. Mix well. Drop by teaspoonfuls on cookie sheet. Bake 8-10 minutes or until golden brown. Don't overcook. Remove and cool for about 6-7 minutes before glazing. GLAZE: Combine powder sugar and pineapple juice in mixture bowl. Mix well. Spread top of cookies with glaze while they are slightly warm. Austrian Biscuits Ingredients: 2kgs self-raising flour, 2 cups of butter, 2 cups of icing sugar, a pinch of salt and enough water to make the dough couple of biscuit cutters one dark chocolate Method: Mix the flour, butter, icing sugar, salt and water and make a thick dough kneading well. The dough should not be sticky at all. Keep it aside to rise. Melt the chocolate to a thick sauce using half a cup of water. Set it aside. Take half of the dough and faltten it to the thickness of five milimetres. Using by Anu on January 07, 19102 at 18:29:32

the biscuit cutters cut as much as biscuits you want. Bake them in a moderate over until they are brown. Dip one edge of the biscuits in chocolate sauce and leave it to dry. This is good for your tea time. Sugar free chocolate cake by Renuka Samararathna

6 OZ margarine 1/2 cup splenda (sweetness powder-sugar substitute) 3 eggs 1/2 cup cold milk 8 OZ flour 4 tsp baking powder 4 TBSP chocolate powder 3 cups Dry fruits (such as sultanas golden raisins, Black raisins dry cranberries) Mix flour baking powder and chocolate powder. Shift it. put a side. Beat margarine and splenda (sugar substitute) well. then add eggs one each time while beating. Add flour to the margarine mixture. mix it slowly by wooden spoon. Then add dry fruits mix it well. Add milk last, mix it well. Don't beat much. when adding flour make sure fold the flour slowly without beating too much. Greased 9 inch round baking tin pour the cake mixture bake about 25 to30 minute. Oven temperature should be 320 F. Cool the cake before decorate. You can use sugar free frosting as below. sugar free cream cheese frosting 1/4 cup butter 8 oz Philadelphia cream cheese 1/4 splenda(sugar substitute) heavy dash of vanilla essence 2 tbsp chocolate powder Beat all ingredients together and decorate the cake. you can divide the cake for two slices then spread sugar free Jam on bottom slice (pineapple jam, Black current jam or any other sugar free jams). Then spread layer of frosting over the jam. Cover with top slice of cake ,then decorate top of the cake with rest of sugar free cream cheese frosting. This cake can serve with sugar free ice-cream or law calorie yogurts. I would like to know more about sugar free recipes. Hope some able to send more recipes to Malini's kitchen. Eggless Chocolate Cake by Chaya Salmali

Plain flour - 3 cups (tea cups) Sugar - 2 cups (same tea cup) Melted margarine - 225 g or 10 table spoons

Coco powder - 5 table spoons Baking powder - 1 table spoon vanilla essence - 2 tea spoons salt - 1/2 tea spoon white vinegar - 1 table spoon cold water - 2 cups (same tea cup) Mix all flour, sugar, coco powder, baking powder and salt together well in a deep bowl. Then add vanilla, margarine and vinegar and add water little by little and mix about 10 mints using a beater / hand mixer. Add the mixer to a shallow pan and bake in a pre -heated oven in 200 C for 40 mints. Cool for some time before you add icing if you like. Notes: 1. Use a shallow pan as the mixture is little moist to back the inside well. 2. Dont hesitate to use 1 table spoonful baking powder as there is no eggs and baking powder itself alone will help the cake to raise. 3. Once the oven switches off after 40 mins., let the cake be inside the oven for about another 10 mins to set well inside before taking it out for cooling. * one teacup = 3/4 cups. Eggless Sponge Cake Cooking Time : 20 min. Preparation Time : 10 min. Ingredients 1/2 can (400 grams for full can) condensed milk 140 grams (5 oz.) self-raising flour 1 level teaspoon baking powder 1/2 teaspoon soda bi-carb 60 ml. (2 fl. oz.) melted butter or margarine 1 teaspoon vanilla essence Method 1. Sieve the flour, baking powder and soda bi-carbb together. 2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. oz.) water and beat well. 3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin. 4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes. 5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove. 6. Cool the cake. Eggless White Cake by Virgini tisseverasinghe on March 03, 19104 2 cup all purpose flour or 2 1/4 cups cake flour 1 cup sugar by Mariyam

1/4 cup shortening or butter (melted) 1 cup butter milk 1 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon almond extract 1/3 cup sliced almonds 1 teaspoon icing sugar Beat flour, 1 cup sugar, shortening; butter milk, salt, baking powder, baking soda and Almond extract in large bowl on medium speed. Scraping bowl constantly until blended about 30 seconds. Beat on medium speed scraping bowl occasionally. After 3 minutes pour into the pan, and sprinkle with almonds. Bake until wooden pick inserted in the center comes out clean. Sprinkle with 1 table spoon of sugar. Eclair Cake by Gashini perera on April 05, 19101 at 13:58:50

Ingredients 1 (16 ounce) package graham crackers 2 (3.5 ounce) packages instant vanilla pudding mix 3 cups milk 1 (8 ounce) container frozen whipped topping, thawed 1 (16 ounce) package prepared chocolate frosting Directions 1 Blend the pudding mix, whipped topping, and milk in a medium sized bowl. Stir until well blended. 2 Lay one single layer of graham crackers in the bottom of the baking pan. Do not crumble, leave whole. You can fill in gaps with crackers broken in half if needed. Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers. Spoon the remaining pudding mixture over the crackers and spread evenly again. Top with a final layer of graham crackers. 3 Spread the fudge frosting over the whole cake up to the edges of pan. If you find this step too difficult, you can cover the pan with plastic wrap and refrigerate cake for 30 minutes or so, to firm up the pudding mix, then frost cake. Once frosted, refrigerate cake for at least 4 hours before serving. Makes 1 - 13x9 inch pan Brownie (microwave version) by Fathima

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. Easy Orange Cake and Orange Icing by Sasika De Silva

125g batter, softened 1/4 cup milk 1/4 cup orange juice 2 eggs 3/4 cups caster sugar 1 1/2 cups sifted self-rising flour Orange Icing 1/3 cup butter, softened 1 1/2 cups sifted icing sugar 2 tablespoons orange juice 1/2 fine orange zest Method Combine all cake ingredients and beat thoroughly for about 3 minutes

Pour mixture into a greased baking tray or cake tin. Bake in the center of 180C oven for 30 to 40 minutes Turn onto a wire rack and allow to cool. For the orange icing combine all the icing ingredients in a bowl. Ice cake with orange icing. Once iced, the cake can be sprinkled with candied orange zest. To make orange zest add a 1/2 cup of water into a pan and add 1/4 cup of caster sugar and heat until the sugar is dissolved. Add the zest and leave for about 3 to 4 minutes till the zest is translucent. Remove from heat and separate zest with a fork. Decorate cake with the candied zest. Curd / Yoghurt by Gamini

2 liters or half gallon Fresh milk 3-4 teaspoons of full cream milk powder (heaped) 2 tablespoons of culture medium (yoghurt or curd from a previous batch) Bring the milk to a boil and simmer for 10 minutes. This step is necessary for some chemical reactions to occur. While the milk is hot, dissolve the milk powder in small portion of hot milk and add to the milk. Let the milk cool down in a closed container. When the milk has cooled down to about body-temperature, add the culture medium and mix well. Do not add the culture medium to hot milk as it will kill the curd forming bacteria instantly. Leave in a warm place (ideal is 100 - 110 F or 37 - 42 C) for 10 hours. The curd will have set by now. Refrigerate. Culture medium can be store bought yogurt with active cultures (usually they are) or curd from a previous batch. I usually use freshly purchased yogurt every time. Allow the yogurt to warm to room temperature before adding to the milk. Microwave Directions: Boil the milk in the microwave oven rather than on the stove top. Use a microwavable bowl for this purpose. Once the milk has come to a boil, continue heating at half the power for another 10 minutes. Add the milk powder during this period. Boiling in the microwave is easier than heating on the stove top as you do not have to spend another 15 minutes scrubbing the burnt bottom of the pan. In addition, what is burnt and sticking to the bottom are the proteins that are good for you. Variations: If you are health conscious, try using low fat milk and/or skip the milk powder. However, the curd may not be as thick. Buffalo milk has nearly twice fat content as cow milk. As a result curd made with buffalo milk is creamier and thicker than the curd from cow milk. Adding the powdered milk makes the curd comparably thicker. Sheep milk is comparable to that of water buffalo milk in composition. If you have access to sheep milk, try it. This curd can be used to replace coconut milk in curries.