Monster Media 1994 #1

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MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Malu Soup Categories: Main dish Yield: 1 servings 200 g Fish 2 Onions -I tomato 50 g Lentils 1/2 ts Coriander -I teaspoon cumin 1/4 ts White pepper 1 Litre water 25 g Ghee -I sprig curry leaves 2 ts Lime juice Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish in a pan and add half the onion, the tomato, lentils, coriander, cumin, pepper and water. Cook over a medium heat for approximately 45 minutes, then blend and strain the liquid. Heat the ghee and stir fry the remaining onion and curry leaves Add to the fish soup and just prior to serving sprinkle the soup with lime juice. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Murukku Categories: Main dish Yield: 1 servings 250 g Flour -salt to taste 1/2 ts Chilli powder -thin coconut milk 1 Litre oil Mix together the flour, salt and chilli powder, then add sufficient coconut milk to make a paste which can be squeezed through a murukku mould or through an icing syringe with a star nozzle. Leave for 1 hour then pipe the paste onto a floured board, cut into desired lengths and make into loops. Heat the oil and deep fry until golden. Drain and toss in salt and chilli powder. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cutlis (Meatballs) Categories: Main dish Yield: 1 servings 225 g Beef 2 5 g salt 1/2 ts Black pepper 25 ml Vinegar 450 g Potato 1 Onion 3 Sprigs mint leaves 1 Green chilli 1 Stalk celery 1 1/4 Litres oil 1 Egg 50 g Breadcrumbs Mince the beef and season with salt, pepper and vinegar. Boil and mash the potato and chop the onion, mint leaves, chilli and celery. Heat the oil in a frying pan, add the beef and cook for 3-4 minutes until browned. Add the onion, mint leaves, chilli and celery and cook until the onion has softened slightly. Add the mashed potato and mix well together. Roll into small balls or flat cakes. Beat the eggs and coat the cutlis with the egg before dipping into the breadcrumbs. Heat the oil and deep fry the cutlis until browned. Drain well From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kokis Categories: Main dish Yield: 1 servings 1 Egg 250 g Rice flour 1/2 ts Turmeric 1/4 ts Salt 1 Litre oil Beat the egg. Sieve flour into a bowl and add the egg, turmeric, salt and sufficient coconut milk to make a thick batter. Heat the oil and when bubbling hold the kokis mould in the oil until the mould is hot. Carefully dip the mould into the batter, taking care not to submerge it completely. Remove from the batter and place in the hot oil where the batter should separate from the mould but still retain its shape as it deep fries. If the batter sticks it may need to be eased from the mould with a wooden toothpick. Repeat the process until all the batter is used. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Patties Categories: Main dish Yield: 1 servings 225 g Flour 40 g Butter 1 Egg 1/4 ts Salt 25 ml Lemon tuice Filling: 225 g beef 50 g onion 2 green chillies 1 cardamom I clove I tomato 100 g boiled potato 75 ml oil sprig curry leaves 1/4 teaspoon salt 1/4 teaspoon black pepper I teaspoon coriander I teaspoon chilli powder 1/2 teaspoon cumin I teaspoon vinegar juice 1/2 lime 50 ml thick coconut milk 1 litre oil Sift the flour into a bowl and rub in the butter. Separate the egg and add the yolk to the flour along with the salt and lemon juice. Mix in sufficient water to make a stiff dough, knead well and put on one side for 30 minutes. Mince the beef, chop the onion and chilli, crush the cardamom and clove, dice the tomato and cube the potato. Heat the oil, add the onion and curry leaves and fry until the onion turns light brown. Add minced beef, chilli, cardamom, clove salt pepper, coriander powder, chilli powder, cumin vinegar and stir fry for 5 minutes. Add the tomato and potato and cook for a further 3 minutes. Pour in the coconut milk, bring to the boil and simmer for 5 minutes Add lime juice. Remove from the heat and allow to cool slightly. Roll out the pastry on a lightly floured board and, using a pastry cutter, cut circles in the dough Beat the egg white. Place a little beef mixture in the centre of each pastry circle, apply the beaten egg white to the edges and fold patty in two. Seal the edges and deep fry until golden brown. Drain well. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dallo ( Cuttle Fish Curry) Categories: Main dish Yield: 1 servings 450 g Cuttle fish 25 g Onions 1 Fresh chilli 1 Tomato 4 Cloves garlic 2 Cardamoms 1 Clove 3 ts Coriander 2 ts Cumin 1 ts Fenugreek 1/2 ts Chilli powder 1/2 ts Paprika 1/2 ts Turmeric -sprig curry leaves 250 ml Thin coconut milk 125 ml Thick coconut milk Stuffing: 100 g gram 2 cloves garlic 1 teaspoon coriander 1 teaspoon salt 1/4 teaspoon chilli powder 1/4 teaspoon turmeric Wash and clean the cuttle fish. Wipe dry and set on one side. Prepare the stuffing by roasting the gram and then grinding it coarsely. Crush the garlic and mix this, together with the gram, in a bowl with the coriander, salt, chilli powder and turmeric. Stuff the cuttle fish with this mixture and then secure with toothpicks. Chop onion, chilli and tomato and crush the garlic, cardamoms and the clove. Mix the onion together with the chilli, tomato, garlic, cardamom, clove, coriander powder, cumin powder, fenugreek, chilli powder, paprika powder, turmeric, curry leaves and thin coconut milk. Put in a pan, add the stuffed cuttle fish and bring to the boil. Reduce the heat and simmer until the cuttle fish are tender, approximately 30 minutes. Pour in the thick coconut milk and cook until the gravy thickens. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Miris Malu Categories: Main dish Yield: 1 servings 450 g Fish 1 ts Salt 1/4 ts Tuimeric 3 Cloves gailic 3 sl Ginger 25 g Tamarind 50 ml Warm water 1 ts Chilli powder 1 ts Papiika 2 Cm cinnamon stick 1/2 ts Black pepper -sprig curry leaves Wash the fish and cut into 2-3 cm squares. Sprinkle with the salt and turmeric and place in a saucepan. Crush the garlic and ginger with a pestle and mortar and soak and squeeze the tamarind in the warm water. Pour 375 ml water on to the fish, add the garlic, ginger, tamarind water, chilli powder, paprika powder, cinnamon stick, black pepper and curry leaves. Cover the pan and simmer over a low heat until the fish is cooked. Remove the cinnamon stick and transfer to a serving dish. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Malu Hodhi (Fish Curry) Categories: Main dish Yield: 1 servings 450 g Fish 1 ts Salt 1/4 ts Turmeric 1 Onion 2 Tomatoes 4 Cloves gailic 2 Cloves 2 Cardamoms 50 ml Oil -sprig curry leaves 1 Cm cinnamon stick 1/4 ts Chilli powdei 1 ts Paprika 1 ts Coriander 1 ts Fennel 250 ml Coconut milk -juice 1 lime Cut the fish into 8 pieces or as desired. Wash well, pat dry, sprinkle with salt and turmeric and set on one side. Slice the onion and tomatoes, crush the garlic and powder the cloves and cardamoms. Heat the oil and when hot add the onion, garlic and curry leaves. Add the tomatoes and cook for a couple of minutes. Add the cinnamon stick, chilli powder, paprika powder, coriander powder and fennel and cook for a few minutes. Pour in the coconut milk, add the fish and bring to the boil. Then lower heat and allow to simmer until the fish is cooked. Discard the cinnamon stick and transfer to a serving dish. Sprinkle with lime juice before serving. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Badhapu Malu (Fried Fish) Categories: Main dish Yield: 1 servings 450 g Fish steaks 25 g Tamarind 50 ml Warm water 1/2 ts Turmeric 1/2 ts Chilli powder 1/2 ts Satt 1/2 ts Btack pepper 1/2 Litre oil Cut the fish steaks into six pieces. Soak the tamarind in water, remove the seeds and add to the fish together with the turmeric, chilli powder, salt and pepper.Leave to marinade for 10 minutes.Heat the oil and fry fish until it turns brown. Remove and drain well. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fish Mustard Curry Categories: Main dish Yield: 1 servings 425 g Fish 50 g Shallots 3 Cloves garlic 2 Cloves 2 Cardamoms 25 g Ground mustard seed -juice 1 lime 50 ml Oil 1 ts Salt 1/4 ts Tutmetic 1 Cm cinnamon stick 150 ml Thin coconut milk 100 ml Thick coconut milk Cut the fish into required portions and wash well. Chop the shallots and garlic, crush the cloves and cardamoms and mix the mustard with the lime juice in a bowl. Heat the oil and fry the shallots and garlic. Add the fish, cloves, cardamoms, salt, turmeric, cinnamon stick and thin coconut milk and cook until the onions are soft. Mix the thick coconut milk with the mustard and lime juice mixture and pour into the pan. Mix well and simmer for a few minutes, then discard the cinnamon stick and transfer to a serving dish. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kakuluwo (Crab Curry) Categories: Main dish Yield: 1 servings 3 md Size crabs 50 g Shallots 2 Green chillies 3 Cloves garlic 3 sl Ginger 25 g Coconut 1/2 ts Turmenc 1/2 ts Fenugreek 1/2 ts Chilli powder 2 ts Paprika 5 Cm cinnamon stick 25 g Curry powder -sprig curry leaves 50 g Coriander leaves 250 ml Thin coconut milk 250 ml Thick coconut milk -juice 1 lime 1 ts Salt 2 ts Ground rice Place crabs in boiling water for 5 minutes, then remove and clean. Break the crab into desired portions and crush the shell a bit so flesh can be more easily removed. Slice the shallots and chillies, grind garlic and ginger and grate the coconut. Place the crab in a pan and add the shallots, chillies, garlic, ginger, turmeric, fenugreek, chilli powder, paprika powder, cinnamon stick, curry powder, curry leaves, coriander leaves and thin coconut milk and cook until crabs are done. Mix the thick coconut milk with the lime juice, salt, grated coconut and the ground rice and add to the pan. Stir and simmer for approximately 10 minutes. Remove the cinnamon stick before serving. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Thakkali Isso (Prawn And Tomato Curry) Categories: Main dish Yield: 1 servings 450 g Prawns 50 g Onion 4 Cloves garlic 2 sl Ginger 1 Chilli 2 Tomatoes 2 Cloves 2 Cardamoms 50 ml Oil -sprig curry leaves 1/2 Stem lemon grass 1 ts Chilli powder 2 ts Paprika 1 Cm cinnamon stick 1/2 ts Fenugreek 1 ts Salt 1/2 ts Turmeric 100 ml Thin coconut milk 100 ml Thick coconut milk 1 ts Lime juice 1 ts Curry powder Wash, shell and de-vein the prawns. Rinse under running water and pat dry. Chop the onion, garlic and ginger and slice the chilli and tomatoes. Crush the cloves and cardamoms. Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic and ginger. Cook for a couple of minutes then the tomato, chilli powder, paprika powder, cinnamon stick, fenugreek, salt and turmeric. Add the prawns and mix well. Toss for about 5 minutes. Pour in the thin coconut milk, blend well and cook for 5 minutes Add the thick coconut milk and simmer gently for 10 minutes. Sprinkle with lime juice and teaspoon of curry powder before serving. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kukul Mus Thakkali (Chicken And Tomato Curry) Categories: Main dish Yield: 1 servings 1 5/16 kg Chicken 3 Tomatoes 50 g Shallots 1 Fresh chilli 3 sl Ginger 2 Cloves garlic 3 Cardamoms 2 Cloves 1 ts Chilli powder 1 Cm cinnamon stick 2 ts Paprika 1 ts Salt 3 ts Curry powder 1/2 ts Fenugreek 2 ts Brown vinegar 75 ml Oil -sprig curry leaves 1/2 Stem lemon grass 300 ml Thick coconut milk 1/4 ts Curry powder -juice 1/2 lime Wash and joint the chicken and place in a dish. Slice the tomatoes, shallots and chilli and grind the ginger and garlic together. Crush the cardamoms and cloves and sprinkle onto the chicken. Add the chilli powder, cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar and leave to marinate for 20 minutes. Heat the oil and when hot add the curry leaves and lemon grass, shallots, chilli, garlic and ginger. Stir fry until the shallots turn a light brown, then add the tomato and toss for a couple of minutes. Add the chicken and stir-fry for a further 5 minutes. Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly and simmer until chicken is tender. Discard the cinnamon stick and sprinkle the curry powder and lime juice on top just prior to serving. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kukul Mus Roast (Roast Chicken) Categories: Main dish Yield: 1 servings 1 3/8 kg Chicken 1 Clove garlic 2 sl Ginger 1/4 ts Black pepper 1/2 ts Salt 1/4 ts Ground cinnamon 1/4 ts Turmeric -pinch ground cloves 25 ml Vinegar 50 g Butter Wash and dry the chicken. Crush garlic, ginger, pepper and salt and combine with cinnamon, turmeric. cloves, vinegar and butter. Rub this mixture all over the chicken and allow to stand for 30 minutes. Place the chicken in a roasting tray together with the marinade and cook in a moderately hot over for 1 1/2 hours, basting occasionally. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN # 962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Khorma Categories: Main dish Yield: 1 servings 1 5/16 kg Chicken 175 ml Plain yoghurt 1 ts Turmeric 4 Cloves garlic 1 Onion 3 sl Ginger 5 Cloves 5 Cardamoms 40 g Coconut 25 g Almonds 100 ml Oil 2 Cm cinnamon stick 25 g Coriander 1 ts Cumin 1 ts Chilli powder 1 ts Paprika 1 ts Salt Wash and joint the chicken and place in a large bowl. Mix the yoghurt, turmeric and 1 crushed clove of garlic together and pour over the chicken. Leave overnight. Chop the onion and grind in a pestle and mortar the remaining garlic and the ginger. Crush the cloves and cardamoms, grate the coconut and roast the almonds. keat the oil, fry the onion, garlic and ginger and when fragrant turn down the heat slightly and add the cloves, cardamoms, cinnamon stick, coriander powder, cumin powder, chilli powder, paprika powder and salt. Stir fry for 3 minutes. Add the coconut and stir in. Add the chicken and marinade, mix well and then cover pan with a lid and simmer for approximately 1 hour, or until chicken is tender. Discard the cinnamon stick and sprinkle the almonds on top just prior to serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kukul Mas Categories: Main dish Yield: 1 servings 1 1/4 kg Chicken 3 sl Ginger 2 Cloves garlic 50 g Shallots 1 Fresh chilli 2 Cardamoms 2 Cloves 1/2 ts Chilli powder 2 ts Paprika 25 g Tamarind squeezed in 50 ml -water 25 g Curry powder 1/4 ts Turmeric 1 ts Salt 1 Cm cinnamon stick 50 ml Oil 1/2 Stem lemon grass -sprig curry leaves 1/4 ts Fenugreek 300 ml Thick coconut milk 1/2 ts Curry powder -juice 1/2 lime Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chilli. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chilli powder, paprika powder, tamarind water, curry powder, turmeric, salt and cin- namon stick. Mix well together, then rub into the chicken. Heat the oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chilli and fry for a couple of minutes. Add the chicken pieces and stir fry for 3 minutes. Pour in the coconut milk and mix well. Continue to cook over a low heat for 40 minutes, or until chicken is tender. Discard the cinnamon stick and transfer to a serving dish. Finally, sprinkle the curry powder and lime juice on top. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Buriyani Categories: Main dish Yield: 1 servings 1 Chicken 60 g Onion 2 Fresh chillies 25 g Coconut 100 Fresh cashewnuts 2 Cloves 2 Cardamoms 4 Eggs 1/2 ts Turmeric 1 ts Salt 60 ml Tomato paste 60 g Yoghurt 1 ts Paprika 1 ts Chilli powder 3 ts Curry paste 50 ml Oil -sprig curry leaves 60 ml Water 25 g Raisins Rice: 225 g basmathi rice 60 g onion 3 cardamoms 3 cloves 50 ml oil sprig curry leaves 1/2 stem lemon grass 2 cm cinnamon stick 1/2 teaspoon turmeric 500 ml stock Joint and wash the chicken. Chop one onion and make the other into onion rings. Crush the cardamoms and cloves. Put the chicken into a pan and add the salt, vinegar, curry powder, pepper, cardamoms, cloves and cinnamon stick. Pour in half the water and bring to the boil. Cook until the gravy is absorbed. Remove the chicken pieces and place in a bowl. Add the rest of the water to the pan, swill round and pour liquid into a tug. Heat the oil and saute the chicken pieces, the chopped onion, curry leaves and lemon grass. When the chicken pieces are done add the onion rings and Worcestershire sauce. Pour in the liquid from the tug, mix well and bring to the boil. Lower heat and allow to simmer for a further 3 minutes, then discard the cinnamon stick and serve immediately. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Uru Mus Roast (Roast Pork) Categories: Main dish Yield: 1 servings 750 g Lean pork 3 Cardamoms 3 Cloves 4 Black peppercorns 3 Cloves garlic 3 sl Ginger 2 Onions 2 Fresh chillies 50 ml Vinegar -I teaspoon salt 5 Cm rinnamon stick -I teaspoon curry powder 50 ml Oil -I sprig curry leaves Wash the pork and place in a pan. Crush the cardamoms and cloves and grind peppercorns, garlic and ginger. Slice the onions and chillies. Prick the pork all over with a fork, then add the cardamoms, cloves, garlic, ginger, vinegar, salt, pepper, cinnamon stick and curry powder and leave to marinate for 1 hour. Cover the pan and cook over a medium heat until the pork is tender. Remove the pork and gravy to a bowl. Heat the oil and stir fry the curry leaves and onion for 2-3 minutes. Place the meat back into the pan together with the gravy and cook for a few minutes Discard the cinnamon stick, then slice the meat and garnish with sliced chillies. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Uru Mus Miris Badun (Devilled Pork) Categories: Main dish Yield: 1 servings 450 g Pork -I onion 2 Fresh chillies 2 Cloves garlic 2 sl Ginger 2 Cardamoms 2 Cloves 375 ml Water 1 ts Chilli powder 50 ml Vinegar 1/2 ts Turmeric 1/2 ts Fenugreek 1 ts Salt 25 ml Chilli sauce Wash the pork and cut into 2 cm cubes. Slice the onion and chillies, crush garlic, ginger, cardamoms and cloves. Place the pork in a pan, cover with the water and add the garlic, ginger, cardamoms, cloves, chilli powder, vinegar, turmeric, fenugreek and salt. Mix well. Bring to the boil, then reduce heat and simmer until the pork is tender. Add the onion and chilli and cook until soft. Stir in the chilli sauce prior to serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Embul Categories: Main dish Yield: 1 servings 450 g Beef 25 g Tamarind 75 ml Water 1/2 ts Chilli powder 1/2 ts White pepper 1 ts Salt 1/2 ts Turmeric 2 Cm cinnamon stick 2 Cm lemon grass Wash and cut beef into 2 cm cubes. Mix tamarind with water and remove seeds. Place tamarind water in a pan, add chilli powder, pepper powder, salt, turmeric, cinnamon stick and lemon grass and mix well. Add beef cubes and simmer over a medium heat until the meat is tender and the gravy has thickened. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bistake ( Beef Steak> Categories: Main dish Yield: 1 servings 450 g Rump steak 2 Onions 75 ml Vinegar 1 ts Salt 1 ts Coarsely ground black 100 ml Oil 1 Sprig curry leaves 2 Cm cinnamon stick 1 ts Ground mustard 100 ml Stock 1 ts Sugar 1/2 ts Chilli powder Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions and chop remainder. Mix together the vinegar, salt and pepper in a bowl and marinate beef for 1 hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and cinnamon stick. When fragrant add the beef and marinade. Gover pan and cook over a low heat till the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard, stock, sugar and chilli powder and mix well. Put back the beef slices and cook for a further 2-3 minutes. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Smore Categories: Main dish Yield: 1 servings 675 g Beef 25 g Onion 3 Cloves garlic 25 g Ginger 2 Tomatoes 4 Cloves 4 Cardamoms 250 ml Thin coconut milk 2 Cm cinnamon stick 25 g Curry powder 1/2 ts Fenugreek 1/2 Stem lemon grass -sprig curry leaves 1/2 ts Fennel 25 g Coriander 1 ts Chilli powder 2 ts Paprika 25 ml Vinegar 250 ml Thick coconut milk 100 125 ml oil Wash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chilli powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Pour in the thick coconut milk and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bola Curry Categories: Main dish Yield: 1 servings 450 g Beef 1/4 ts Pepper 1/2 ts Satt 1 Thick slice bread -juice 1/2 lime 2 Eggs 25 g Onion 2 Cloves garlic 2 sl Ginger 1/4 ts Cinnamon 2 Cloves 25 g Curry powder 1 Litre oil Gravy: 25 g onion 2 cloves garlic 2 slices ginger 25 ml oil sprig curry teaves 1/2 stem lemon grass 1/4 teaspoon fenugreek 3 50 ml coconut milk 1 teaspoon chili powder 1/2 teaspoon turmeric juice 1/2 lime 1/2 teaspoon curry powder Mince the beef and season with the pepper and salt. Grate the bread and moisten with the lime juice. Lightly beat 1 egg. Chop the onion, garlic and ginger and add to the beef together with the cinnamon, cloves, bread, beaten egg and curry powder. Mix well together and form into small balls the size of marbles. Beat the other egg and dip the meat balls into it. Heat the oil and deep fry the balls until they are golden brown. Drain and set on one side. To make the gravy: chop onion, garlic and ginger. Heat the oil and fry the onion, curry leaves and lemon grass Add the garlic, ginger, fenugreek, coconut milk chilli powder and turmeric and cook until the gravy thickens stirring occasionally. Add the meat balls and simmer for a further 3 minutes. Add the lime juice and serve with a sprinkling of curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Elu Mus (Mutton Curry) Categories: Main dish Yield: 1 servings 900 g Mutton 50 ml Vinegar 1 Onion 3 Cloves garlic 4 sl Ginger 50 ml Oil 1/2 ts Chilli powder 2 ts Paprika 1/2 ts Turmeric 1/4 ts Black pepper 3 ts Coriander 1 ts Cumin 1/4 ts Fenugreek -sprig curry leaves 500 ml Coconut milk 1/4 ts Curry powder 1 ts Salt Cut the mutton into bite size pieces and place in a bowl. Pour on the vinegar and leave to marinade for 30 minutes. Chop the onion, then grind in a pestle and mortar with the garlic and ginger. Heat the oil and fry the onion, garlic and ginger. Add the chilli powder, paprika powder, turmeric, black pepper, coriander powder, cumin powder, fenugreek and curry leaves and stir fry for 3 minutes. Drain and remove the mutton from the marinade and add to the pan. Fry for 5 minutes, then pour in the coconut milk together with the marinade and bring to the boil. Cover the pan, reduce the heat and simmer for I hour, or until mutton is cooked. Just prior to serving sprinkle with the curry powder and add salt to taste. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peegudhu (Liver Curry> Categories: Main dish Yield: 1 servings 450 g Liver 1/2 ts Salt 1/4 ts Black pepper 150 ml Water 3 ts Vinegar 25 g Onion 6 Cloves garlic 3 Cardamoms 3 Cloves 25 ml Lime juice 1 Cm cinnamon stick 1/4 ts Chilli powder 1 ts Paprika 1 ts Fennel 25 g Coriander 25 g Cumin 50 ml Oil -sprig curry leaves 1/2 Stem lemon giass 275 ml Thick coconut milk Wash the liver and place in a pan with the vinegar, pepper and water and cook for 5-8 min Drain liver from the pan and when cool remove skin and cut into 1 cm cubes. Slice the onion, crush the garlic and powder the cardamoms and cloves. Place the liver in a bowl and mix in the cardomoms cloves, lime juice, cinnamon stick, chilli powder paprika powder, fennel powder, coriander powder and cumin powder and leave to marinade for 30 minutes. Meanwhile, heat the oil and fry onion garlic, curry leaves and lemon grass and when onion has turned a golden brown add the liver, marinade and coconut milk and stir. Cook for a further 10 minutes, then discard the cinnamon stick and serve immediately. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sri Lankan Omelette Categories: Main dish Yield: 1 servings 3 Eggs 1 Onion 1 Green or red chilli -sprig curry leaves 1/2 ts Salt 1/2 ts Black pepper 2 ts Cornflour 25 ml Oil Beat the eggs. Chop the onion, chilli and curry leaves. Mix the onion, chilli, curry leaves, salt, pep- per and cornflour into the eggs. Heat the oil and when hot pour in half the omelette mixture. Cook for a couple of minutes, carefully turn over and cook the other side. Make another omelette with the re- maining mixture. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Curried Omelette Categories: Main dish Yield: 1 servings -Gravy: 50 g Onion 50 ml Oil -sprig curry leaves 375 ml Coconut milk 1/2 ts Chilli powder 1 ts Paprika 1/2 ts Salt 1 ts Turmeric 1 ts Curry powder 3 ts Lime juice Prepare the omelettes as above, fold each into three and set on one side. Make the gravy by chopping the onion, then heat the oil and stir fry onion and curry leaves for 2 minutes. Add the coconut milk, chilli powder, paprika powder, salt, turmeric and curry powder and cook gently, stirring occasionally, until the gravy thickens. Remove from the heat, add the omelettes and slice them. Sprinkle with the lime juice. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ala Badun Categories: Main dish Yield: 1 servings 450 g Potatoes 225 g Onion 1 ts Salt 1/4 ts Turmeric 1 ts Chilli powder -I teaspoon paprika 100 ml Oil -sprig curry leaves 1/2 ts Ground mustard 1 Cm cinnamon stick 1 ts Lime juice Boil the potatoes, peel and cut into bite size pieces Slice the onion. Place the potato in a bowl and and add the salt, turmeric, chilli powder and paprika powder Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon stick Fry until the onions are a golden brown, then add the potato and keep tossing with the onion until browned and heated through. Discard the cinnamon stick and sprinkle the lime juice on top just prior to serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Curried Leeks Categories: Main dish Yield: 1 servings 450 g Leeks 50 g Onion 2 Green chillies 1/4 ts Turmeric 1 ts Salt -sprig curry leaves 175 ml Thin coconut milk 100 ml Thick coconut milk 1/4 ts Curry powder Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chillies and place in a pan. Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the thick coconut milk, bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brinjal Moju (Eggplant Moju) Categories: Main dish Yield: 1 servings 450 g Eggplant 100 g Green pepper 150 g Shallots 2 Cloves garlic 3 sl Ginger 250 ml Oil 50 ml Vinegar 1 ts Salt 1/2 ts Turmeric 1 ts Ground mustard 1 ts Sugar Slice the eggplant and green pepper lengthways clean the shallots, crush the garlic and shred the ginger. Heat the oil and fry eggplant slices until browned. Remove, drain and set on one side. In the same oil lightly fry the green pepper and shallots and when soft drain and set on one side. Pour off most of the oil and add garlic, ginger, vinegar, salt, turmeric and mustard to the pan and cook for 2 - 3 minutes. Add the eggplant slices, green pepper and shallots and cook for a further 5 minutes. Just prior to serving stir in the sugar. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nelum Ala (Curried Lotus Root) Categories: Main dish Yield: 1 servings 225 g Lotus root 2 Tomatoes -I fresh chilli 25 g Shallots -sprig curry leaves 1/2 ts Fenugreek 1/2 ts Salt 250 ml Thick coconut milk 1/4 ts Turmeric 1/4 ts Chilli powder 1/2 ts Paprika 25 g Ghee 1 ts Curry powder Wash and cut the lotus root into small pieces. Slice the tomatoes, chilli and shallots. Place the lotus root in a pan and add the tomato, chilli, curry leaves fenugreek, salt, coconut milk, turmeric, chilli powder and paprika and cook for about 10 minutes In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent. Pour in the lotus root curry, add the curry powder and cook for a further 2 minutes. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hathu (Curried Mushrooms Categories: Main dish Yield: 1 servings 100 g Mushrooms 1 Green pepper 1 Onion 1/2 ts Salt 1 ts Curry powder 1/4 ts Turmeric 1/4 ts Chilli powder 50 ml Oil Slice the mushrooms, pepper and onion. Place in a bowl, add the salt, curry powder, turmeric and chilli powder and mix well. Heat the oil and stir fry the mushroom mixture for 10 minutes. Note - If this curry appears too dry add 60 ml thick coconut milk just prior to serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Thakkali (Curried Tomatoes) Categories: Main dish Yield: 1 servings 450 g Tomatoes 25 g Onion 1 Fresh chilli 50 ml Oil -sprig curry leaves 1/4 ts Fenugreek 1/2 ts Cimin 1 ts Salt 1 Cm cinnamon stick 1/2 ts Turmeric 1/4 ts Chilli powder 1 ts Paprika 100 ml Thick coconut milk Wash and cut the tomatoes into quarters. Chop the onion and chilli. Heat the oil and stir fry the onion curry leaves and fenugreek for 2-3 minutes. Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chilli powder and paprika powder and cook for a few minutes until tender. Add the coconut milk, bring to the boil and simmer until the gravy thickens. Discard the cinnamon stick before serving From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wattakka (Curried Pumpkin) Categories: Main dish Yield: 1 servings 450 g Pumpkin 25 g Onion 2 Fresh chillies 4 Cloves garlic 50 ml Oil -sprig curry leaves 1 ts Salt 1/4 ts Black pepper 1/4 ts Turmeric 350 ml Thin coconut milk 100 ml Thick coconut milk 25 g Ground rice 1 ts Ground mustard -pinch curry powder 1/2 ts Lime juice Wash the pumpkin and cut the top quarter off. Scoop out the flesh to within 2 cm of sides and cube. Put the shell on one side for using later. Slice the onion and chilli and crush the garlic. Heat the oil and fry the onion and chilli together with the curry leaves. When the onion is soft add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is' done. Pour the thick coconut milk onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens. Bring to the boil and simmer for a few minutes. Remove from heat and spoon into pump- kin shell. Sprinkle with the curry powder and lime juice. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Parippu (Lentil Curry) Categories: Main dish Yield: 1 servings 100 g Lentils 25 g Onion 1 Dried chilli 1 Clove garlic 25 ml Oil -sprig curry leaves 1/2 ts Chilli powder 1/4 ts Coriander 300 ml Coconut milk 1/2 ts Salt Wash the lentils then soak them in water for about 1 hour. Slice the onion and chilli and chop the garlic. Heat the oil and stir fry the onion, chilli, garlic and curry leaves. Drain the lentils and add to the pan. Add the chilli powder, the coriander powder and the coconut milk. Bring to the boil and simmer until the lentils are soft. Add salt to taste. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gova Mallung (Cabbage With Coconut) Categories: Main dish Yield: 1 servings 200 g Cabbage 50 g Onion 1 Fresh chilli 1/2 ts Salt 25 ml Water 50 g Grated coconut 1/4 ts Black pepper 1/2 ts Turmeric -juice 1/2 lime Wash and shred the cabbage and place in a pan. Chop onion and chilli and add to the cabbage. salt and water and cook for 5 minutes. Stir, then add the coconut, pepper and turmeric and cook for a further 2-3 minutes. Sprinkle with lime juice prior to Servlng. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Annasi (Pineapple Curry) Categories: Main dish Yield: 1 servings 1 Fresh pineapple 25 g Onion 2 Fresh chillies 50 g Ghee -sprig curry leaves 1/2 Stem lemon grass 1 ts Chilli powder 1 ts Paprika 1/2 ts Powdered mustard seeds 1/2 ts Tuimeric 1/4 ts Salt 200 ml Coconut milk 1/2 ts Fennel Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes. Retain the half pineapple shells. Chop the onion and finely slice the chillies Heat the ghee and fry the onion together with the curry leaves and lemon grass. Add the chilli powder paprika powder, mustard, turmeric, salt and pine apple pieces and cook for a few minutes until the pineapple is soft. Remove from the heat and pour in the coconut milk. Sprinkle with the fennel and allow curry to simmer for a further 10 minutes. Serve in hollowed out pineapple shells, garnished with sliced chillies. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bonchi (Curried Beans) Categories: Main dish Yield: 1 servings 250 g Beans 1 Onion 1 Fresh chilli 50 ml Oil -sprig curry leaves 1/4 ts Chilli powder 1 ts Cumin 1/2 ts Turmeric 75 ml Thick coconut milk Wash and trim the beans as desired. Chop the onion and chilli. Heat the oil and fry the onion and curry leaves until fragrant. Add the beans, chilli, powder, cumin and turmeric and cook for 3 minutes. Add the coconut milk and cook until the beans are soft. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kadju (Curried Cashewnuts) Categories: Main dish Yield: 1 servings 225 g Cashewnuts 25 50 g onion 1 Fresh chilli 1 1/4 ts Curry powder 1/2 ts Turmeric 250 ml Coconut milk 1/4 ts Chilli powder 1 ts Salt 1/2 ts Fenugreek -sprig curry leaves 25 ml Oil Wash the cashewnuts, then soak them in a bowl of water for a couple of hours. Chop the onion and chilli. Remove the cashewnuts from the water, drain and place in a saucepan together with the chilli, 1 tsp of curry powder, the turmeric, coconut milk, chilli powder, salt, fenugreek and curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a frying pan and toss in the onion for a couple of minutes. Add the cashewnut mixture and cook for a further 3 ~4 minutes then sprinkle with remaining curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kaha Buth ( Yellow Rice) Categories: Main dish Yield: 1 servings 450 g Basmathi rice 50 g Onion 6 Cardamoms 6 Cloves 6 Peppercorns 75 g Ghee -sprig curry leaves 1/2 Stem lemon grass 1/2 ts Cinnamon powder 1/2 ts Turmeric 850 ml Coconut milk Wash the rice. Slice the onion and grind the cardamoms, cloves and peppercorns together. Heat the ghee and when hot fry the onion, curry leaves and lemon grass. Fry until onions are browned, then add the rice and stir fry for a further 3 minutes. Add the ground spices, cinnamon and turmeric and pour in the coconut milk. Bring to the boil and cook over high heat for 5 minutes, then cover the pan, reduce heat and allow to simmer until the rice is cooked. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kiri Buth (Milk Rice) Categories: Main dish Yield: 1 servings 250 g Rice 250 ml Water 375 ml Thick coconut milk 1/2 ts Salt Wash the rice and place in a pan with the water. Bring to the boil and simmer until rice is soft. Add the coconut milk and the salt and mix well with a wooden spoon. Gover the pan and simmer over a low flame until the milk is absorbed. Place the rice on a shallow serving dish and flatten smooth. Cut into diamond or square shapes. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Savoury Rice Categories: Main dish Yield: 1 servings 250 g Basmathi rice 1 Onion 4 Rashers bacon 1 Green pepper 3 Tomatoes 50 ml Oil 500 ml Boiling water 1/2 ts Salt 1/2 ts Cinnamon powder 125 g Cooked green peas Wash and drain the rice. Chop the onion and bacon and green pepper. Skin and chop the tomatoes. Heat the oil in a saucepan and fry the onion and bacon for a couple of minutes until soft. Add the rice and keep stirring for 3 minutes. Add the green pepper and tomatoes and stir well. Pour in the boiling water together with the salt and cinnamon and bring back to the boil. Cover the pan tightly with a lid, reduce heat slightly and cook for 15-20 minutes until rice is soft and the liquid has been absorbed. Fluff rice with a fork and mix in the cooked peas. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Thosai Categories: Main dish Yield: 1 servings 250 g Black gram 1/4 ts Fenugreek 2 5 g onion 1 Fresh chilli 100 g Rice flour 250 g Parboiled rice 1 ts Salt -pinch turmeric 50 ml Oil -sprig curry leaves 1 ts Cumin Soak the black gram and tenugreek in water until soft. Chop the onion and chilli. Drain the gram and fenugreek and liquidise with the rice flour, rice and sufficient water to make a batter. Add the salt and turmeric. Heat 25 ml oil and fry onion, chilli, curry leaves and cumin, then add to the batter. Reheat the pan, add a little oil and pour in batter to make a thin pancake. When little holes appear on the thosai turn it over and cook on the other side for a minute or two. Repeat process until all the batter is used up. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pittu Categories: Main dish Yield: 1 servings 250 g Rice flour 250 g Coconut 1/2 ts Salt 75 ml Hot water 180 ml Thick coconut milk Roast and sieve the flour well. Grate the coconut. Place the flour in a bowl and add the salt. Slowly pour in the hot water, mixing with your fingers as you do so until it resembles breadcrumbs. Add the grated coconut and mix well in. Place the mixture in the pittu mould and place over a pan of boiling water until steam emerges from the top of the pittu mould. Cover with half a coconut shell and steam for a further 5 minutes or until done. Note: If a pittu mould is not available, mould dough into loaf shape, wrap in muslin and steam for about 15 minutes. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Roti Categories: Main dish Yield: 1 servings 100 g Coconut 50 g Onion 1 Fresh chilli 225 g Flour 1 ts Salt 2 Eggs 25 ml Oil Grate the coconut and chop the onion and chilli. Mix the flour and coconut together in a bowl, add the salt, eggs and enough water to make a stiff dough. Heat the oil and fry the onion and chilli. Remove from pan and add to dough mixture. Mix well in then knead dough, roll it out and cut into rounds. Bake or cook on a roti pan or griddle. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Appa (Hoppers> Categories: Main dish Yield: 1 servings 1 ts Yeast 2 ts Sugar 25 ml Warm water 225 g Rice flour -salt to taste 300 ml Thick coconut milk Dissolve the yeast and sugar in the water and set aside for 5 minutes. Sieve the flour and salt into a bowl, add the coconut milk, yeast and sugar and mix to form a smooth batter. Cover and leave overnight. Grease a hopper pan, heat it over a moderate heat and pour 75 ml of batter into the pan. Tilt the pan so batter forms a round shape, cover with the lid and cook until done. Ease the hopper from the pan with a blunt knife. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bittara Appa (Egg Hoppers) Categories: Main dish Yield: 1 servings -batter (see above) -eggs Prepare the hopper mixture as above. Heat the hopper pan, add 75 ml batter and tilt the pan slightly. Crack an egg into the pan taking care not to break the yolk. Cover and cook over a low flame till egg is cooked. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Seeni Sambol Categories: Main dish Yield: 1 servings 450 g Onions 6 Cloves garlic 2 sl Ginger 4 Cardamoms 4 Cloves 100 ml Oil 50 g Tamarind 100 ml Thin coconut milk 1/2 ts Chilli powder 2 ts Paprika 10 g Maldive fish or 50 g dried -prawns -sprig curry leaves -juice 1 lime 5 Cm cinnamon stick 100 ml Thick coconut milk 2 ts Salt 2 ts Sugar Slice the onions finely and chop the garlic and ginger. Bruise the cardamoms and cloves. Heat the oil in pan and fry the onions, garlic and ginger. When golden brown remove, drain and set on one side. Drain excess oil from the pan. Squeeze the tamarind into the thin coconut milk and add to the pan to- gether with the chilli powder, paprika powder, maldive fish, curry leaves, lime tuice, cinnamon stick, thick coconut milk and salt. Heat and allow to simmer for 5-8 minutes. Add the fried onion, garlic and ginger and cook for a further 2 - 3 minutes. Stir in the sugar and remove from the heat. Discard cinnamon stick before serving. Note: If maldive fish are not available, wash and soak the dried prawns until they are soft, then stir fry in oil before using. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pol Sambol (Coconut Sambol) Categories: Main dish Yield: 1 servings 75 g Coconut 25 g Onion 1/4 ts Chilli powder 1/2 ts Salt 2 ts Lime juice 1 ts Paprika Grate the coconut and chop the onion. Place the coconut in a bowl and add the onion, chilli powder salt, lime juice and paprika powder. Mix well. Note : If fresh coconut is not available, mix dessicated coconut with 3 tsps milk and use as above. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tomato And Onion Sambol Categories: Main dish Yield: 1 servings 3 Tomatoes 1/2 Onion 1/2 Fresh chilli 250 ml Lime juice 1/2 ts Salt 1/4 ts Black pepper Slice the tomatoes thinly and chop the onion and chilli. Place in a bowl. Add the lime juice, salt pepper and mix well. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brinjal Sambol Categories: Main dish Yield: 1 servings 4 Eggplants 75 g Onion 1 Fresh chilli 250 ml Oil 1/2 ts Salt -juice 1 lime Wash the eggplant, then cut into fairly small dice. Chop the onion and chilli. Heat the oil and fry the eggplant until browned. Remove and drain. Place in a dish, add the onion, chilli, salt and lime juice and mix well. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pol Mallum (Stringhopper Sambol) Categories: Main dish Yield: 1 servings 1/2 Coconut 1 Onion 1 Fresh chilli 2 Tomatoes 60 ml Water 1/2 ts Turmeric 1/2 ts Cinnamon powder -sprig curry leaves 1/4 ts Fenugreek 75 ml Coconut milk -juice 1 lime -salt to taste Grate the coconut, chop the onion and chilli and slice the tomatoes. Place in a pan, add the water, cinnamon, turmeric, curry leaves and fenugreek and cook until onions are soft. Add the coconut milk, stir well and cook for a couple of minutes. Add the lime juice and salt to taste. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet Mango Chutney Categories: Main dish Yield: 1 servings 225 g Mangoes 100 g Sugar 2 Cloves garlic 3 sl Ginger 2 ts Mustard seeds 2 Cloves 2 Cardamoms 75 ml Vinegar 1/2 ts Chilli powder 1/4 ts Salt 50 g Sultanas Peel and slice the mangoes and place in a bowl for 3 hours with half the sugar. Crush the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Mix all these ingredients together and add the vinegar, chilli powder and salt. Put in a pan, add the remaining sugar and cook for 10- 15 minutes. Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Date Chutney Categories: Main dish Yield: 1 servings 100 g Dates 3 Cloves garlic 2 sl Ginger 1 ts Mustard seeds 2 Cardamoms 2 Cloves 100 g Sugar 250 ml Vinegar 1/2 ts Chilli powder 2 Cm cinnamon stick 25 g Sultanas 1/2 ts Salt Stone the dates and chop the flesh finely. Grind the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Place the sugar in a pan, pour on the vinegar and heat gently. When the sugar has dissolved, add the dates, chilli powder, garlic, mustard, ginger, cardamoms, cloves and cinnamon stick and cook over a low heat until the liquid thickens but the dates are not pulpy. Add the sultanas and cook for a further 2 minutes, then discard the cinnamon stick, add salt and set aside to cool. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Malay Pickle Categories: Main dish Yield: 1 servings 150 g Shallots 1 Fresh chilli 75 g Dates 1 Pickled lime 3 sl Ginger 2 Cloves garlic 2 ts Mustard seeds 50 75 ml vinegar 1 ts Paprika 25 g Sugar 1/4 ts Salt Clean the shallots, halve them, cut the chilli lengthways and chop the dates and pickled lime. Grind the ginger, garlic, chilli and mustard seeds together and add sufficient vinegar to make a thick paste. Add the paprika. Boil the remaining vinegar with the sugar and add the dates. Remove from the heat and add the shallots, ground mixture and salt and mix well. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mixed Pickle Categories: Main dish Yield: 1 servings 50 g Fresh chillies 50 g Dates 100 g Shallots 50 g Carrots 50 g Cauliflower 50 g Beans 3 Cloves garlic 2 sl Ginger 25 g Mustard seed 300 ml Malt vinegar -I teaspoon salt 1/4 ts Chilli powder 75 g Sugar Wash the chillies and cut lengthways. stone and chop the dates halve the shallots, peel and slice the carrots break the cauliflower into florets and wash, string and cut the beans. Grind the garlic, ginger and mustard seed together and mix with a tsp of vinegar Place 200 ml vinegar into a pan and bring to the boil with the salt. Add the chillies and when vinegar boils again remove the chillies. Add the shallots and, again when vinegar boils remove the shallots. Continue process with all vegetables. Mix the garlic, ginger mustard seeds, chilli powder and dates together with the rest of the vinegar, add the cooked vegetables and mix well. Stir in the sugar. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kesari Buth (Semolina And Milk Dessert) Categories: Main dish Yield: 1 servings 125 g Cashewnuts 3 Cardamoms 75 g Ghee 12 5 g sultanas 250 g Semolina 250 ml Milk 125 g Sugar 3 ts Rose water 1/2 ts Rose essence Roughly chop the cashewnuts and crush the car- damoms. Heat the ghee and fry the cashewnuts until a golden brown. Drain and remove. Fry the sultanas in the same oil, drain and remove. Add the semolina to the pan and roast over a moderate heat until it is a golden brown. Heat the milk in another pan, add the sugar and when it has dissolved pour onto the semolina. Cook until the liquid has been absorbed mix well and add the cashewnuts, cardamom, sultanas nas, rose water and rose essence. Stir well. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kiri Dodol Categories: Main dish Yield: 1 servings 250 g Rice flour 50 g Cashewnuts 225 g Jaggery 1/4 ts Cinnamon powder 250 ml Thick coconut milk -pinch salt Sieve the flour into a bowl. Chop the cashewnuts and grate the jaggery. Add the cinnamon and salt to the flour and mix well in. Gradually add the palm sugar and coconut milk and mix thoroughly. Place mixture in a pan and cook over a medium heat, stirring all the time, until it thickens. Add the cashewnuts, mix well, then turn onto a flat, buttered dish. Smooth the surface and when cool cut into diamond shaped pieces. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mixed Fruit Salad Categories: Main dish Yield: 1 servings 2 Ripe mangoes 1 Ripe papaya 1 Pineapple 2 Oranges 2 Bananas -juice 1 lime 110 g Sugar 125 ml Water 1 ts Vanilla 25 ml Rum Peel and dice the mangoes, papaya and pinapple. Peel the oranges, remove the pips and divide into sections. Peel and slice the bananas and sprinkle the lime juice over them to prevent discoloration. lightly mix all the fruit together in a salad bowl. Boil the sugar and water together and when sugar has dissolv- ed remove from the heat and allow to cool. Add the vanilla essence and rum to the sugar syrup and pour over the fruit salad. Leave in the refrigerator to cool before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kiri Aluwa (Milk Toffee) Categories: Main dish Yield: 1 servings 1 cn Condensed 25 ml Water 350 g Sugar 2 Cardamoms 1 ts Vanilla Dissolve the condensed milk and water over a low heat. Add the sugar and continue to stir constantly until the mixture starts to crystallise and leave the sides of the pan. Crush the cardamoms. Pour the vanilla essence into the pan, add the cardamoms and mix well. Spread the mixture on a buttered dish, into small diamond or square shapes and separate when cool. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pol Dosi (Coconut Toffee) Categories: Main dish Yield: 1 servings 225 g Coconut 2 Cardamoms 350 g Sugar 125 ml Water 225 g Semolina 1/2 ts Rose essence 1/2 ts Vanilla essence 1/4 ts Cinnamon powder -dash green or red -colouring Grate the coconut and crush the cardamoms. Place the sugar and water in a pan, stir over a medium heat and bring to the boil. Add the semolina and continue to stir briskly until it is cooked. Add the coconut, cardamom, rose essence, vanilla essence, cinnamon and dash of food colouring and continue to stir until the mixture thickens. Pour into a flat, buttered dish, cut into squares and separate when cool. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bibikkan (Coconut Cake) Categories: Main dish Yield: 1 servings 225 g Jaggery 225 g Coconut 50 g Semolina 100 g Dates 1/2 ts Fennel 1 Cardamom 50 g Winter melon preserve 25 g Ginger preserve 25 g Candied peel 50 g Cashewnuts 1/4 ts Salt 1/2 ts Baking powder 1/4 ts Cinnamon powder 1 Egg Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashewnuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes. cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashewnuts, salt, baking powder and cinnamon. Separate the egg and beat the white and yolk separately. Fold into the cake mixture and pour into a buttered baking tray. Bake in a moderate oven (160°C: Gas Mark 3 ) for 1 1/2 hours. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Love Cake Categories: Main dish Yield: 1 servings 16 Eggs 675 g Sugar 450 g Semolina 450 g Butter 900 g Cashewnuts 450 g Pumpkin preserve 1/2 Nutmeg 2 Cardamoms 2 Cloves 1/2 ts Cinnamon powder 25 ml Golden syrup -grated rind 1 lime 25 ml Vanilla essence 2 ts Almond essence 3 ts Rose essence Separate the eggs and beat the yolks and sugar together in a bowl to form a smooth cream. Dry roast the semolina and mix well with the butter. Mince the cashewnuts, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashewnuts, pumpkin preserve, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together. Put mixture into a greased cake tin and place in a moderate oven (170°C: Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes out clean. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Watalappan (Spiced Coconut Custard) Categories: Main dish Yield: 1 servings 5 Eggs 250 g Jaggery 250 ml Thick coconut milk 150 ml Water -pinch powdered cardamom -pinch cinnamon powder -pinch powdered nutmeg 1/4 ts Rose essence 50 g Cashewnuts Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery has melted. Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and continue to beat.-Add the powdered cloves, cardamon, cinnamon, nutmeg and rose essence and pour into a greased bowl. Cover with greaseproof paper and steam for 1-1/2 hours. Sprinkle with cashewnuts before or after steaming. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mung-Ata Kavum Categories: Main dish Yield: 1 servings 250 g Jaggery 125 ml Water 250 g Rice flour 250 g Mung gram flour 125 ml Warm water 1 Litre oil Batter: 1 egg 250 g rice flour 1/4 teaspoon salt 125 ml thick coconut milk Put jaggery and water in a pan and heat. Bring to the boil and gradually add the rice flour and mung gram flour. Stir and cook until the mixture thickens. Turn the mixture onto a greased board and cool. Knead well and gradually add the warm water until the mixture is soft and smooth. Flatten the mixture on the pastry board and cut into diamond shapes. Dip in the batter. Heat the oil and deep fry until crisp and golden brown. Remove and drain. To make the batter: beat the egg, place the flour in a bowl and add the egg salt and enough coconut milk to make a thick batter. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Index Categories: Main dish Yield: 1 servings -Snacks and Starters -Cutlis (meatballs) -Kadju Badun (devilled -cashewnuts) -Kokis -Malu Soup (fish soup) -Mulligatawny Soup -Murukku -Parippu Soup (lentil soup) -Patties -Thambapu Kadala Seafood Badhapu Malu (fried fish) Dallo (cuttlefish curry) Fish Mustard Curry Kakuluwo ( crab curry) Malu Hodhi (fish curry) Miris Malu Thakkali Isso (prawn and tomato curry) Poultry Chicken Badun Chicken Buryiani Chicken Khorma Kukul Mas Kukul Mus Roast (roast chicken) Kukul Mus Thakkali (chicken and tomato curry) Meats Beef Embul Beef Smore Bistake ( beef steak) Bola Curry Elu Mus (mutton curry) Peegudhu (liver curry) Uru Mus Miris Badun (devilled pork) Uru Mus Roast (roast pork) Vindaloo Eggs Bittara Hodhi (curried eggs) Curried Omelette Sri Lankan Omelette Vegetables Ala Badun Annasi (pineapple curry) Brinjal Moju (eggplant moju) Bonchi (currie beans) Curried Leeks Gova Mallung (cabbage with coconut) Hathu (curried mushrooms) Kadju (curried cashewnuts) Nelum Ala (curried lotus root) Parippu ( le ntil curry) Thakkali (curried tomatoes) Wattakka (curried pumpkin) Rice and Bread Appa (hoppers) Bittara Appa ( egg h oppers) India Appa (string hoppers) Kaha Buth (yellow rice) Kiri Buth (milk rice) Pittu Roti Savoury Rice Thosai Sambols, Chutneys and Pickles Brinjal Sambol Date Chutney Malay Pickle Mixed Pickle Pol Mallum (stringhopper sambol) Pol Sambol (coconut sambol) Seeni Sambol Sweet Mango Ghutney Tomato and Onion Sambol Desserts Bibikkan (coconut cake) Kesari Buth (semolina and milk desert) Kiri Aluwa (milk toffee) Kiri Dodol Love Cake Mixed Fruit Salad Mung-Ata Kavum Pol Dosi (coconut toffee) Watalappan (spiced coconut custard) From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM