Walter October

Breadfruit (Dhel) and Dry Sprats Cooked (Mallung) by Malini Singarayer
Ingredients
1 Bread fruit, cut into match stick size pieces: 200g
2 Dried sprats soaked for 2 hrs, degutted, cleaned, washed : 100g 3 Oil :2 tbsp
4 Mustard seed : 1⁄2 tsp
5 Cinnamon 1” long: quills :2
6 Garam masala :1/2 tsp
7 Turmeric : 1⁄2 tsp
8 Desiccated Coconut :1 cup
9 Salt to taste
10 Onion finely sliced :1
11 Goraka: 4 segments
12 Cardamom pods, open :2
13 Into can of coconut milk add 100ml water :200ml
14 Rampe: 2” piece
15 Curry leaves : 10
16 Fresh green chillies each cut into four :2
Equipment
Weighing scales; knife and chopping board; blender; small bowl 1; wok, lid and ladle; measuring jug; cup, tsp, tbsp; can opener; timer.
Method
Blend coconut milk and desiccated coconut and set aside in bowl. Heat oil in wok and cook onions, dry sprats, mustard seed, garam masala, turmeric, and bread fruit until onions go soft. Next stir into wok, coconut blend, cinnamon, cardamom, curry leaf, rampe, green chilli and goraka. Now let it cook on low heat for 10 mins with no lid.
When done the bread fruit and sprats mallung should be without gravy but moist. Check seasoning and remove breadfruit and sprat mallung from heat.
Serving (serves 6)
Bread fruit and dry sprats mallung served with rice and curry.
189
Vegetables


Canned Breadfruit (Dhel) Curried
by Walter Singarayer
Ingredients
1 Breadfruit in salt water from can, cut into bite size pieces: 200g 2 Oil :2 tbsp
3 Mustard seed : 1⁄2 tsp
4 Fenugreek seeds :1/2 tsp
5 Cinnamon 1” long quills :2 6 Garam masala :1/2 tsp
7 Chilli powder 1⁄2 tsp
8 Tomato puree2tbsp
9 Turmeric : 1⁄2 tsp
10 Salt to taste
11 Onion finely sliced :1
12 Goraka: 4 segments
13 Coconut milk from can diluted in 200ml water : 200ml 14 Fresh curry leaves (optional) : 10
Equipment
Weighing scales; knife and chopping board; small bowl 2; wok, lid and ladle; measuring jug, tsp, tbsp; can opener; timer.
Method
Heat oil in wok and cook mustard seed and onions until onions go soft. Now add chilli powder, cumin seeds, tomato puree, turmeric, garam masala and blend them whilst stirring briskly. Next add breadfruit, fenugreek, coconut milk, cin- namon, salt and goraka into wok and let it cook on low heat for 20 mins. Check seasoning and remove the breadfruit curry from heat.
Serving (serves 6):
Breadfruit and curry served with rice and cur- ry.
Vegetables
190


Pumpkin and Carrot Curried
by Malini Singarayer
Ingredients
1 Pumpkin cut into pieces :300g
2 Carrot peeled and cut into slices :200g
3 Mustard ground 1 tbsp
4 Fenugreek :1tsp
5 Cinnamon 1” long quills :2
6 Cardamom pods open :2
7 Chilli powder : 1⁄2 tsp
8 Pepper :1tsp
9 Garam masala :1/2 tsp
10 Turmeric : 1⁄2 tsp
11 Coconut milk can, diluted 200ml with 200 ml water : 400ml diluted 12 Maldive fish chips :1tbsp
13 Goraka : 4 segments
14 Curry leaves shredded : 20
15 Rampe 2“ lengths :4
16 Mustard seed : 1⁄2 tsp
17 Onion finely sliced :1
18 Salt to taste
19 Fennel roasted seed powder :1tsp
20 Oil :2 tbsp
Equipment
Weighing scale; knife and chopping board; small bowls 2; wok, lid and ladle; frying pan; can opener; timer; measuring jug, tsp, tbsp.
Method
Cook on medium heat for 20mins in wok carrot and potato with all ingredients 3-15 in the list of ingredients. Add coconut milk into curry and stir it well and continue cooking for another 5 mins. In the frying pan heat oil and add mustard seed and onions. Allow onions to be browned and crisp. Drop the golden brown onions onto curry in wok. Check salt and sprinkle fennel powder, remove from heat, this delicious pumpkin and carrot curry.
Serving (serves 6)
191
Vegetables


Pumpkin and carrot curried served with rice and curry. Long Beans Tempered (Thel Dhaala) by Walter Singarayer
Ingredients
1 Long beans, washed and cut into 2” pieces : 250g
2 Coconut milk, from can 100 ml diluted with 100ml water :200ml 3 Salt to taste
4 Pepper : 1⁄2 tsp
5 Tamarind, marble size pellet soaked in 100ml hot water : 20ml 6 Fresh green chilli, slit vertically into halves: 2
7 Chilli powder : 1⁄2 tsp
8 Turmeric powder: 1⁄2 tsp
9 Tomato puree: 1 tbsp
10 Garam masala :1/2 tsp
11 Curry leaf fresh shredded: 10
12 Cinnamon stick 2” long: 3
13 Fennel seeds :1⁄2 tsp
14 Mustard seeds : 1⁄2 tsp
15 Onion sliced :1
16 Oil vegetable :2tbsp
Equipment
Two 500ml bowls; can opener; pan with lid; measuring jug cup, tsp tbsp; knife and chopping board.
Method
Braise the beans for 10mins. Heat oil in wok and add onions, mustard seed, fennel seeds and cook until onions are soft. Now add ingre- dients 1-12 from list and cook for 20 mins in moderate heat. Stir well, check seasoning and remove tempered long bean from heat.
Serving (serves 6)
The long bean curry served with rice and cur- ry.
Vegetables
192


Long Capsicum Chilli
(Maalu Miris) White Curry
by Walter Singarayer
Ingredients
1 Capsicum chillies washed and each cut into four slices : 4
2 Goraka : 2 segments
3 Onions thinly sliced :1
4 Garlic paste: 1⁄2 tsp
5 Fresh green chilli each slit into two : 2
6 Turmeric :1⁄2 tsp
7 Garam masala : 1 tsp
8 Maldive fish chips : 2 tbsp
10 Coconut milk can - diluted in 200ml water : 400 ml 11 Mustard seeds : 1⁄2 tsp
12 Roasted fennel seed powder : 1 tsp
13 Salt to taste
14 Oil : 2 tbsp
Equipment
Knife and chopping board; measuring jug, tsp, tbsp; saucepan, lid and ladle; can opener; frying pan and ladle.
Method
Fry onions and mustard seeds in oil in saucepan. When onions are soft add ingre- dients 1-10 in list and cook on high with lid on for 5 mins.
Then stir it, reduce heat to low and cook with no lid for another 10 mins. Then sprinkle fennel powder, check seasoning and remove thick capsicum chilli white curry from heat.
Serving (serves 4)
Capsicum chilli white curry served with rice and curry.
193
Vegetables


Sri Lankan leaf Vegetable Cooked (Mukunuwenna mallung)
by Walter Singarayer
Ingredients
1 Mukunuwenna : 1 bunch
2 Desiccated coconut fine :1 cup
3 Chillies small, dry whole with tips cut off. : 4 4 Onions finely sliced :1
5 Turmeric : 1⁄2 tsp
6 0il veg :4 tbsp
7 Mustard seed : 1⁄2 tsp
8 Fennel seed : 1⁄2 tsp
9 Salt to taste
10 Chilli flakes :1 tsp
Equipment
Veg knife and chopping board; wok and ladle; measuring cup, tbsp and tsp; plastic bowl (1litre) : 2
Method
Untie and spread the Mukunu wenna bunch. Clean all sprigs and cut off the woody part of sprigs, leaving the tender shoot for recipe. Cut the cleaned sprigs into tiny shreds.
Mix thoroughly coconut, salt, turmeric and chilli flakes into the cut leaf.
Heat oil in wok, add mustard seed, fennel seed and onion into it. When onions are soft add whole dry chillies and toss for a minute or two. Now transfer the leaf mixture into wok, mix thoroughly and sprinkle 4 tbsp of water, when you will notice the green brighten. Now taste salt and remove from heat this completed mukunuwenna mallung.
Serving (Serves 6)
Mukunuwenna mallung served with rice and curry
Vegetables
194


Bitter Gourd Curry (Paavakai Kulambu) from Mirusuvil
by G Robert Rajasingam
Ingredients
1 Bitter gourd, each cut into thick discs : 3 2 Onion sliced :1
3 Garlic sliced :2 cloves
4 Pepper freshly ground : 1⁄2 tsp 5 Turmeric 1⁄2 tsp
6 Chilli Powder 1⁄2 tsp
7 Curry powder 1⁄2 tsp
8Tomato chopped : 2 tbsp
9 Coconut milk from can 100ml diluted with 100ml water : 200ml 10 Salt as required
Equipment
Pot and ladle; bowl; knife and chopping board; measuring jug, tsp, tbsp.
Method
Cook the bitter gourd for 10 mins in water with a teaspoonful of salt on low heat. Fry onions, cumin seeds and garlic until onions go soft. Then drain away the water in the pan. To the boiled bitter gourd add coconut milk, pepper, turmeric, chilli, curry powder and chopped tomato. Allow it to cook on medium heat for 10mins with lid on. Now add tamarind and let it simmer for 10mins with lid off. Then check seasoning and remove the kulambu from heat.
Serving Serves 4
Bitter gourd curry is served with rice and curry.
195
Vegetables


Flowers in a Delicious Curry from Ratwatte
by Malini Singarayer
Ingredients
1 Kathuru Murunga flowers : 20 2 Oil for cooking as required
3 Maldive fish flakes : 200g
4 Garlic paste: 1 tsp
5 Turmeric 1⁄2 tsp
6 Fenugreek seed :1/2 tsp
7 Mustard paste : 1⁄2 tbsp
8 Onion sliced :1
9 Green chillies slit lengthwise: 4
10 Curry leaves, torn: 10 (optional)
11 Rampe 4” piece cut into two (optional)
12 Cinnamon 1” quill 16 Salt to taste
13 Coconut milk from can 200ml and 100 ml water : 300 ml 14 Tamarind, size of marble suspended in hot water : 20ml 15 Roasted Fennel seed powder :1 tsp
Equipment
Veg knife and chopping board; medium size wok with lid and ladle; weighing scales; measuring jug, tbsp and tsp; Plastic bowl (1litre) : one and (500ml) one bowl , can opener.
Method
Pick only the petals of Kathuru Murunga flowers for recipe. Tear each petal into 3 or 4 shreds. Heat oil in wok and transfer Maldive fish, garlic paste, turmeric, fenugreek, mustard paste, onions, green chillies, curry leaves, rampe, cinnamon, salt, and coconut milk. Mix them well and cook on medium heat for 5 minutes. Now add the prepared flower petals and tamarind water to the hot gravy.
Stir and cook on medium heat with lid on for 10 more mins. Mix, check salt, sprinkle fennel powder and remove from heat the delicious curry of flowers.
Serving (serves 6)
Served with rice and curry
Vegetables
196




Moringa and Tomato in a White Curry (Hodhi) from Ratwatte
by Malini Singarayer
Ingredients
1 Murunga, each fruit peeled, cut into 2” pieces: 400g 2 Tomatoes, each cut into 8 similar pieces :2
3 Onion finely sliced : 1
4 Green chillies slit lengthwise into 2
5 Garlic : 1⁄2 tsp
6 Maldive fish
7 Turmeric powder : a pinch
8 Fenugreek seeds
9 Fennel powder seeds roasted, freshly ground :1 tsp 10 Goraka 2 segments
11 Cloves 4
12 Cardamoms open 4 pods
13 Cinnamon : 2” quill
14 Curry leaves : 10
15 Oil :2 tbsp
16 Salt
17 Coconut Milk from can,
(i) Thin milk = 200 ml diluted in 400ml water :400ml (ii) Thick milk = 200ml and 50 ml water : 250ml
Equipment
Sauce pan with lid and ladle ; knife and chopping board; timer; measuring jug tsp, tbsp.; weighing scales; grinder
Method
Rub in turmeric and salt in murunga and saute in pan with oil for 10mins. Heat oil in the saucepan and fry mustard and onions for 3 mins until onions are soft. Then mix in sauteed murunga, tomato, green chillies, cloves, cardamoms, cin- namon, goraka, salt, curry leaves and thin coconut milk and cook on medium heat with lid on for 20 mins. Now mix all well and mix in thick milk, sprinkle fennel powder and cook on medium heat for 5 mins. . Now check seasoning and remove the murunga and tomato white curry from heat.
Serves ( serves 4)
Served with rice curry or string hoppers.
Vegetables
198


Fried Fenugreek (Methi) leaves and Sprats Mix
by Walter Singarayer
Ingredients
1 Fenugreek (methi) leaves cut into tiny shreds : 1 bunch 2 Coconut cut into tiny chips : 50g
3 Chilli chips : 1 tsp
4 Tomato puree : 1 tbsp
5 Garam masala : 1⁄2 tsp
6 Tamarind, marble size pellet dissolved in 100 ml water : 20ml 7 Turmeric : 1⁄2 tsp
8 Salt to taste
9 Dry sprats, soaked for 3 hrs in hot water : 100g
10 Mixed spice :1 tbsp
11 Oil as required
Equipment
Knife and chopping board; weighing scales ; measuring jug, tsp. tbsp.; wok and ladle; timer;
Method
In a bowl mix together, methi leaves with chilli, tomato puree, salt, turmeric and garam masala.
Drain and pat dry the soaked dry sprats. Heat oil in a wok and fry them until cooked. Now add mustard seeds, onions and fry until onions are golden brown. Now add the spicy leaves and tamarind
into wok and stir fry for 5 mins. Then add coconut, chilli flakes, salt and stir fry for 5 more minutes. Sprinkle mixed spice, stir well and remove from heat the fried methi leaves and sprats mix.
Serving (serves 6)
Served with rice and curry.
199
Vegetables


Beetroot Curried from London
by Anthony Chandi
Ingredients
1 Beetroot peeled and cut into fat match stick size pieces : 250 2 Green chilli sliced :2
3 Oil :2 tbsp
4 Mustard seed : 1⁄2 tsp
5 Cinnamon 1” long quills :2 6 Cardamom pods open :2
7 Chilli powder : 1⁄2 tsp
8 Garam masala :1/2 tsp
9 Turmeric : 1⁄2 tsp
10 Tomato puree: 2 tbsp
11 Coconut milk can, diluted with 200 ml water :200ml 12 Maldive fish chips :1tbsp
13 Salt to taste
14 Onion finely sliced :1
15 Fennel roasted seed powder :1tsp
16 Goraka: 4 segments
17 Fenugreek seeds: 1 tbsp
Equipment
Weighing scales, knife and chopping board, small bowls 2, wok and ladle, mea- suring jug, cup, tsp, tbsp. can opener, timer
Method
In a saucepan partially cook beetroot with salt and fenugreek.
Heat oil in wok and cook onions until soft. Now add mustard seed, tomato pu- ree, chilli powder, turmeric, garam masala and
blend them whilst stirring briskly. Next add
beetroot, fenugreek, coconut milk, Maldive
fish, cinnamon, cardamom and goraka into wok
and stir for 2mins. Now let it cook on low heat
for 20 mins. Check salt, sprinkle fennel seed
powder and remove from heat.
Serving (serves 6)
Beetroot curried served with rice and curry.
Vegetables
200


Red Lentil (Daal) and Spinach Curry from London
by Anthony Chandi
Ingredients
1 Lentils red :1 cup
2 Spinach 200g
3 Coconut Milk: 1⁄2 can 4 Oil veg : 2tbsp
5 Garlic paste: 1⁄2 tsp
6 Cinnamon 1 “ stick: 1 7 Mustard seeds : 1/2 tsp 8 Cumin seeds : 1⁄2 tsp
9 Fennel seeds :1/2tsp 10 Turmeric :1⁄2 tsp
11 Chilli green sliced :2 12 salt to taste
Equipment
Measuring cup ,tsp, tbsp; saucepan 1litre and ladle; frying pan; can opener; timer knife and chopping board veg.
Method
Cook lentils in water until soft with added onion, green chilli, garlic, cinnamon and turmeric. Now add spinach and coconut milk and salt and cook for 5 mins on high heat.
Serving (serves 4)
Served at lunch with rice and curry.
201
Vegetables


Brussels Sprouts Stir Fry made My Way
by S Singarayer
Ingredients
1 Brussels sprouts finely shred :10
2 Fresh tomato, de seeded and cubed :1
3 Red shallots, cleaned and each cut into two : 10 4 Mixed spice :1 tsp
6 Fresh green chillies sliced :2
7 Dry shrimps :1 tbsp
8 Cashew nuts, separated into halves : 20 halves 9 Turmeric :1⁄2 tsp
10 Chilli flakes :1tsp
11 Cumin seeds :1/2tsp
12 Mustard seeds : 1/2tsp
13 Oil : as required
14 Salt to taste
15 Chives, chopped into 1cm lengths : 10
16 Lemon juice :1 tsp
17 Butter :1 tbsp.
Equipment
Knife and chopping board; frying pan and ladle; bowls; measuring tsp, tbsp.,
Method
Melt 1 tbsp butter in frying pan and roast the halved cashew kernels for 2 mins. Mix in a bowl the sprouts, green chillies, salt and set aside. Heat oil in frying pan. Add onions, mustard, cumin, dry shrimps and cook until onions go soft. Then add the sprouts and mix, turmeric, chilli flakes and keep stirring until soft. Now stir in the mixed spices, 15 roasted halves of cashew, tomato and cook on low heat for a couple of mins. Add lemon juice, check seasoning and remove the stir fried Brussels sprouts from heat. Garnish with chopped chives and the remaining roasted cashew. This is my way of cooking this old vegetable (Brus- sels Sprouts). More interesting, tasty and appealing!
Serving (Serves 4)
Served as a side dish with roast meat or fish or rice and curry.
Vegetables
202


Polos Devilled from Matale
by Bernadette Tenne
Ingredients
1 Polos : 1 fruit
2 Chilli chips : 50g
3 Salt, pepper, sugar each : 2 tsp
4 Mustard paste :1 tbsp
5 Garlic : 5 cloves
6 Ginger :1”
7 Onions, cut into rings : 2
8 Red Tomato diced :2
9 Bell peppers Red or Yellow :1
10 Capsicum chilles, each cut into four :2 11 Turmeric :1⁄4 tsp
12 Oil for frying
Equipment
Knife and chopping board, frying pan and ladle, saucepan, bowls, deep fryer and oil spoon, colander lined with paper, grinder, weighing scales, measuring tsp, tbsp.
Method
Peel off the skin of polos fruit and cut into dices or thin slices. Boil with salt and turmeric until it becomes tender.
Drain off water and let it cool.
Deep fry polos until golden brown and set aside.
Stir fry capsicums, onion rings, tomato dices, bell peppers.
To this add polos garlic and ginger, salt, pepper, mustard and chilli chips
Now add the sliced chillies and toss the polos devilled about in the frying pan.
Serving (serves 10)
Polos devilled served with rice and curry
203
Vegetables


Tomato Curry for Chapatti a South Indian Dish
by Gracy Manuel
Ingredients
1Tomato :4
2 Onion :2
3 Green chilli split into two :2 4 Ginger paste 1⁄2 tsp
5 Ghee :1⁄2 tbsp.
6 Coriander powder :1⁄2 tsp
7 Turmeric powder: 1⁄2 tsp
8 Garam masala
9 Kashmiri onion
10 Green chilli powder: 1⁄2 tsp 11 Water :1 cup
12 Coconut milk thick: 1 cup 13 Coriander leaf
14 Cumin seeds :1⁄2 tsp
15 Fenugreek seeds: 1⁄2 tsp
Method
Heat ghee in a pan and add cum- in, fenugreek , onion, green chilli and saute for a few mins. Now add garlic ginger, chilli , corian- der powder, turmeric, garam ma- sala and stir it. Add tomato and cook for 2 mins. Then add salt, 1 cup of water and cook with lid on, on high for 5 mins. Now re- duce heat and add coconut milk and coriander leaf. Remove from heat after 2 mins.
Serving (serves 4)
Tomato curry is ideal for chapatti or roti.
Vegetables
204


Mushroom Curry
from Rev Fr Sahanayagam’s favourite Recipes
by his sister Antoinette Nevins
Ingredients
1 Chestnut mushroom: 500g 2 Red onions sliced: 2
3 Sesame oil: 1 tsp
4 Mustard seed: 1 tsp
5 Cumin powder : 1 tsp
6 Coriander powder : 1 tsp
7 Chili powder : 1 tsp
8 Tamarind paste : 1 tsp
9 Garam masala : 1⁄4 tsp
10 Twig of curry leaves
11 Medium size tomato chopped : 1 10 cashew nuts : 10
Salt to taste
Equipment
Frying pan; chopping board; knife; spoon; wooden spatula
Method
Wash and slice the mushroom. Place them in the pan with some salt put the lid on for 5 minutes. Once the water from the mushroom has dried out add the oil, mustard seed, cumin, coriander, chili pow- der and curry leaves. Stir thoroughly for 3 minutes until all the mushroom get coated with the spices. Add the chopped tomatoes, cashew nuts, tamarind paste and cook for further 3 minutes until the tomatoes become
tender .Season as per your taste
Serving (serves 4)
This mushroom curry can be used as a side dish with rice or rotti.
205
Vegetables


My Dad’s Baked Sauerkraut
by Andrei Malic
Ingredients
Large green cabbage: 1
Distilled white vinegar: 150 ml. Water: 350 – 400 mL
Salt: tablespoon
Smoked ham joint
Onion: 1 medium chopped and sliced Garlic: 2 gloves chopped and crushed Paprika: 1⁄2 tsp
Pepper: 1⁄2 teaspoon
Virgin Olive oil: tablespoon
Equipment
Measuring scale, tablespoon, teaspoon; large and medium saucepans; frying pan; baking dish; aluminium foil.
Method
Both the sauerkraut and ham can be prepared separately in advance of preparing the final meal. Remove outer leaves of cabbage, cut in half remove core and thinly slice cabbage.
In a medium saucepan, combine cabbage, vinegar, salt, and water. Cover, bring to the boil and then cook simmering, stirring occasionally, until cabbage is ten- der (about 30 to 35 minutes). The sauerkraut can be left to cool until required. Place ham joint in large saucepan and cover with water. Bring to the boil skim- ming off any foam that forms on the top of the liquid. Cover and allow ham to simmer for 20 – 25 minutes per 500g weight. If the meat shows little resistance when you place a knife into it this is an indication that the meat is ready. Remove the ham and leave to cool. Cut ham into chunky slices or cubes. To prepare final meal fry sliced oonions in olive oil until they are golden. Add garlic, sauerkraut, pepper, and paprika and stir for 5-10 minutes.
Transfer to a baking dish. Place ham chunks on top of vegetables. Add a little water and cover with aluminum foil and bake for 45 minutes at 1900C, then uncover and bake for 15 minutes more.
Serving (serves 4)
Serve warm.
Vegetables
206


Tempered Potato
(Ala Thel Dhaala) Curry by Malini Singarayer
Ingredients
1 Potatoes medium size peeled and cut into piece sapprx 1” cubes : 4 2 Fenugreek seeds : 1 tbsp
3 Tomato chopped from can : 1⁄2 cup
4 Cumin seeds : 1⁄2 tsp
5 Mustard seed 1⁄2 tsp
6 Onion medium sliced : 2
7 Cloves: 3
8 Cardamom pods open :4
9 Cinnamon 2” : 1 quill
10 Rampe : 2” bits (optional)
11 Curry leaves :10 (optional)
12 Maldive fish chips : 2 tsp (optional)
13 Coriander fresh sprigs chopped into 2” bits: 6 14 Garlic :1⁄2 tsp
15 Turmeric: 1⁄2 tsp
16 Garam masala: 1 tsp
17 Chilli powder : 1⁄2 tsp
18 Salt to taste, 19 Oil veg 3 tbsp
Equipment:
Wok and ladle; small saucepan , 1.5l plastic bowls 2; knife and chopping board; measuring cup, tsp, tbsp; can opener, timer.
Method
Cook the potatoes with fenugreek, Maldive fish and added salt in saucepan until partially done. Heat oil in wok and add onion mustard seed, cumin and gar- lic. When onions are soft stir in garam masala, turmeric, tomato, chilli powder, cloves, cardamoms, cinnamon and stir until all spices are blended well into a sauce.Then add the partly cooked potatoes, Maldive fish, fenugreek and gravy in saucepan into the spicy mixture in wok. Allow potatoes to cook on low heat for 10mins. Check seasonings and remove pan from heat and garnish with fresh coriander. The ala thel dhaala should be moist with no gravy.
Serving(serves 6)
Ala thel dhaala served with thosai, ittli, hoppers, roti, chapatti, bread, naan or rice and curry
207
Vegetables


Cabbage with Coconut from Pinner by Antoinette Nevins
Ingredients
1. Onions -1
2. Olive oil-1tsp
3. Mustard- 1⁄2 tsp
4. Cumin - 1/2tsp
5. Red chili –2
6. Curry leaves -1twig
7. Salt- 1tsp
8 Grated coconut -2tsp
9. Pointed sweet heart cabbage -8oz 10 Turmeric -pinch
Equipment
Frying pan ;chopping board; knife; spoon; wooden spatula
Method
Peel the skin of the onions and chop them into small pieces. Shred the cabbage into to thin strips
Place 1tsp of oil in the pan; add mustard seeds wait till it pops. Add the chopped onions, cumin, curry leaves and stir foe 2-3 minutes. Add the shredded cabbage salt to taste pinch of turmeric chili and curry leaves and mix for another 2 min- utes. Lastly add the grated coconut stir for half a minute
Serving (serves 5)
Can enjoy as a side dish Served with rotti & rice
Vegetables
208




Bitter Gourd Curry from Annamma Rajanayagam ‘s Recipes by her daughter Antoinette Nevins
Ingredients
1. Bitter gourd -1
2. Chili powder- 2tbsp
3. Turmeric powder pinch
4. Onion medium chopped- 1 5. Garlic peeled & chopped -1 6. Curry leaves -1 twig
7. Sesame oil -1tbsp
8. Coconut milk- 10ml
9. Salt to taste
10. Tamarind size of -2pence
Equipment
Shallow pan; frying pan; chopping board; knife ; table spoon
Method
Wash, remove the inner pith and the seeds. Cut the bitter gourd into 1 inch strips. Dissolve the tamarind in water. Into the pan add the chili powder tamarin, water just enough to cover and place the bitter gourd slices and boil for 10 minutes. In the frying pan add the oil, sliced onions and the garlic curry leaves and fry for 3 minutes. Add the boiled bitter gourd slices lid on and cook for 3 minutes.
Add the coconut milk and salt to taste
Serving (serves 2)
Served with plain rice as a side dish Suitable vegetarian dish
Vegetables
210


Moringa Curry (Poriyal)
from Rev. Fr Sahayanayagam’s favourite Recipes
by his sister Antoinette Nevins
Ingredients
1Moringa/ Drumsticks : 250g 2 Red onions sliced : 2
3 Garlic chopped : 6 cloves
4 Sesame oil : 1tsp
5 Mustard seed : 1tsp
6 Fennel seed : 1tsp
7 Fenugreek :1 tsp
8 Chili powder : 1 tsp
9 Tamarind paste : 1 tsp
10 Garam masala : 1⁄4 tsp
11 Pinch of turmeric powder 12 Twig of curry leaves : 1 13 Coconut milk : 25ml
Equipment
Air fryer; Frying pan; Chopping board; Knife; Spoon; Wooden Spatula
Method
Roast the fennel seeds and grind it to a fine powder. Wash and remove the outer strings from the drumstick. Slice them into 2.5 inch in length and cut across too. Marinade with pinch of turmeric salt 1⁄2 tea spoon of chili powder and a tea spoon of sesame oil .Leave it for 5 minutes. Use the air fryer to fry these for 12 minutes till they turn light brown in color and leave it aside. Place the oil in the hot pan add mustard seed, fenugreek seed ,curry leaves chopped onion and garlic. Stir and gently fry for 3/4 minutes. Add the coconut milk tamarind paste and let it boil once. Add the air fried drumsticks to the pan cove and cook for 5 minutes. until the gravy thickens. Lastly add the roasted powdered fennel
Serving (serves 2)
Recommended as a suitable vegetarian dish to enjoy with plain rice.
211
Vegetables


Spinach Curried with Peas and Potato from Carey
by Walter Singarayer
Ingredients
1 Spinach fresh leaves washed and cut into pieces : 300g
2 Potatoes, peeled and cut into 1” cubes :200g
3 Fenugreek :1/2 tsp,
4 Tamarind, marble size pellet soaked in 100ml hot water : 20ml 5 Green chillies, slit length wise : 2
6 Onion, sliced :1
7 Oil as required
8 Roasted fennel seed powder : 1 tbsp
9 Mustard: 1⁄2 tsp
10 Cinnamon 2” length quill
11 Coconut milk from can 100ml diluted with 100ml water : 200ml 12 Frozen Peas :2tbsp
Equipment
Weighing scales, wok and ladle, Measuring jug, tsp, tbsp.
Method
Heat oil in wok. Add onion and mustard seed and let it cook on a medium heat until onions are soft. Add potato, milk, fenugreek and salt and cook on a medium heat until potato is soft. Now add spinach and peas and cook for 5 mins. Next sprinkle fennel powder, add lemon juice and cook for 3 mins. Check seasoning and remove from heat the spinach curried with peas potato.
Serving (Serves 4)
Spinach curried with peas and potato is served with rice and curry
Vegetables
212


Tempered Brussels Sprouts from Basel
by Walter Singarayer
Ingredients
1 Brussels sprouts shredded : 250 g
2 Red Bell Pepper, deseeded and cut into 1” chips :1 3 Onion finely sliced : 1
4 Coconut chips, kernel cut into fine chips: 50g
5 Maldive fish flakes : 1 tsp
6 Lemon juice :1 tbsp
7 Garlic paste :1tsp
8 Mustard seed : 1⁄2 tsp
9 Chilli flakes :1/2 tsp
10 Soya sauce light : 1 tbsp
11 Oil as required
Equipment
Knife and chopping board; weighing scales; wok and ladle; can opener; mea- suring tsp, tbsp..
Method
Heat oil in wok. Add mustard and onion and cook until onions are soft. Now add Brussels sprouts, red pepper, coconut, garlic, soya sauce, and Maldive fish and cook on medium heat stirring briskly until cooked. Now check salt and add lemon juice as required and remove from heat the tempered Brussels sprouts.
Serving ( Serves 6)
Tempered Brussels sprouts is served with rice and curry. It can be used as a side dish with any roast meat.
213
Vegetables


Fenugreek Dish (Venthaya
Kulambu) from Jaffna
by Peter Savundranayagam
Ingredients
1 Venthayam (Fenugreek) : 2tbsp
2 Mustard seeds : 1 tsp
3 Cumin seeds : 1 tsp
4 Gingelly oil (sesame oil) : 4tbsp
5 Coconut (or other vegetable oil) :1 tbsp 6 Black pepper : 1tsp
7 Asafoetida powder : 1⁄2 tsp
8 Coriander powder :1/2tsp
9 Turmeric powder :1/2tsp
10 Jaffna style roasted hot curry powder
Method
:1tbsp
11 Small red onions/shallots, peeled and halved :20
12 Large ripe tomatoes, chopped :2
13 arlic pealed and slightly crushed :10 cloves
14 Curry leaves : 2 sprigs
15 Tamarind mixed in a cup of warm water and strained : 75g
16 Water :2cups
17 Salt to taste
In a medium sized clay pot or saucepan carefully
heat the coconut and gingelly oil on a medium heat.
Add the fenugreek followed by mustard and cum-
in seeds stirring constantly till the mustard starts to
pop and being careful not to let the ingredients burn.
Add the onions and fry until they turn golden and translucent. Add the curry leaves and garlic and a minute later the chopped tomatoes, powdered black pepper and a teaspoon of salt. Put the lid on and
cook for 4 to 5 minutes until the tomatoes soften
and blend with the other ingredients. Add the pow- dered cumin, coriander, turmeric, asafoetida and Jaffna style hot roasted curry powder, stir and allow
to simmer on a slightly lower flame for about five minutes.Add the tamarind liquid and 1 to 2 cups of water and bring it back to the boil. Lower the heat and al- low to gently simmer for a further five to 7 minutes to al- low it to reach a slightly thicker consistency as preferred. Check and adjust seasoning according to taste.
Serving (serves 4)
Venthaya kulambu served with rice.
Vegetables
214


Red Lentil Curry (Daal)
by Walter Singarayer
Ingredients
1 Red lentils : 250ml
2 Coconut milk from can : 200ml 3 Oil veg : 2tbsp
4 Curry leaf : 6 (optional) *
5 Rampe 2” piece (optional) *
6 Garlic paste: 1⁄2 tsp
7 Cinnamon 1 “ stick: 1
8 Mustard seeds : 1/2 tsp
9 Cumin seeds : 1⁄2 tsp
10 Fennel seeds :1/2tsp
11 Turmeric :1⁄2 tsp
12 Fresh green chillies, sliced :2 13 Butter : big knob
14 Salt to taste
15 Cardamom pods open :3
16 Garam masala : 1⁄2 tsp
Equipment
Measuring cup ,tsp, tbsp; saucepan (1litre) and ladle; frying pan; can opener; timer; knife and chopping board;
Method
Cook lentils in water until soft with added onion, green chilli, garlic, cardamom, cinnamon, turmeric, garam masala and curry leaves. Now add coconut milk and salt and cook on medium for 5 mins.
Tempering (optional)
Heat oil in frying pan, add mustard seed, cumin seed, fennel seed, onion and cook until onions are soft. Transfer this spice mixture and butter to the cooked lentils and cook on low heat for 2 mins and remove from heat.
Serving (serves 4)
Red lentil curry served at breakfast with any bread, thosai, roti or at lunch with rice and curry.
215
Vegetables


Aubergine Cooked Differently in My Way by Walter Singarayer
Ingredients
1 Aubergine, large, cut into narrow 2” strips: 2 2 Oil: 3 tbsp
3 Mustard seed: 1⁄2 tsp
4 Turmeric : 1⁄2 tsp
5 Onion, sliced :1
6 Curry leaves, finely sliced : optional
7 Garlic mashed : 1 tsp
8 Fresh green chilli, sliced :1
9 Coconut milk, from can 50ml diluted with 50 ml water 10 Maldive fish, flakes: 1 tbsp : optional
11 Salt to taste
Equipment
Knife and chopping board; deep frying pan and ladle; table model mortar and pestle to mash garlic; measuring jug tsp, tbsp. timer.
Method
Heat oil in pan and add mus- tard seed, aubergine, turmeric, onion, curry leaf and garlic. Let it cook with lid on for 5 mins. Then whilst on low heat, mash with back of ladle until it turns into a pulp. Now add green chil- li, coconut milk, Maldive fish and cook for 5 mins. Now re- move from heat the aubergine cooked differently.
Serving (serves 4)
Aubergine curry served with rice and curry.
Vegetables
216


Cashew and Green pea Curry
by Damayanthi Johnpulle
Ingredients
1 Cashew half kernels, soaked in water overnight in water and 1⁄2 :200g
2 Onion Sliced :1
3 Mustard seed :1/2 tsp
4 Fenugreek seed : 1⁄2 tsp
5 Coconut milk from can, 100ml diluted with 300ml water : 400ml thin milk
6 Cashew nuts unroasted, halved : 1 tbsp
7 Fenugreek seed : 1⁄2 tsp
6 Turmeric : 1⁄2 tsp
8 Garam masala : 1⁄2 tsp
9 Chilli powder: 1⁄2 tsp
10 Cinnamon: 2” long quill
11 Coconut milk from can : 200ml thick milk
12 Green peas from frozen :100g
13 Green chilli sliced : 2
14 Curry leaves :15 (optional)
15 Rampe : 3” long piece (optional)
Equipment
Knife and chopping board; measuring jug, tsp, tbsp.; weighing scales; can opener
Method
Fry onion, mustard seed, cumin seed and fenugreek in a saucepan until onions are soft. Add cashew nuts, turmeric, chilli powder, cinnamon garam masala and thin coconut milk. Cook on medium heat with lid on for 40 mins stirring every 10 mins. When cashews are cooked and soft add thick milk. Now add green peas, curry leaves, green chillies and rampe. Simmer for 10 mins with lid off. Now check seasoning and remove cashew and green pea curry from heat.
Serving (serves 4)
Cashew and green pea curry is served with rice and curry.
217
Vegetables


Turkey Berry (Thibbatu) and Jack Fruit seed (Kos ata) Dish (Mallung) from Ratwatte
(a rare Sri Lankan Dish)
by Malini Singarayer
Ingredients
1 Thibbatu : 200g
2 Jack seed (Kos ata) , cleaned and each cut into four :15
3 Sprats dry, salted, soaked in hot water for 2 hours, cleaned, washed and pat dried.: 100g
4 Turmeric:1/2 tsp
5 Mustard seed : 1⁄2 tsp 6) Cinnamon 1” quill
7 Goraka: 4 segments 8) Onion sliced :1
9 Coconut freshly scraped : I cup 10) Green chilli :2
11 Oil as required 12) Curry leaf shredded : 15
13 Rampe 2” piece cut into 2
14 Coconut milk from can 100 ml diluted with 100 ml water : 200ml
15 Red dry chilli with pointy end cut off : 4
Equipment
Coconut scraper; blender; can opener; wok and ladle; kitchen paper;
Method ::Grind in blender coconut, garlic, curry leaf and set aside in a bowl. Place the thibbatu inside a strong plastic bag and with a hammer smash the fruits which will explode releasing the seeds within. Then transfer into a bowl, the fruits which are split open, and wash off all seeds in a few changes of water. The remainingskinoffruitisusedinrecipe. Heatoilinwokandaddonionsmustard seeds, dry chilli, goraka, cinnamon, and cook until
onions go soft. Now add the tibbatu, kos ata, sprats,
coconut milk, 2 green chillies, turmeric and rampe
into wok and cook on medium heat for 10mins until
kos ata go soft. Now add the prepared coconut, into
wok and stir it thoroughly. Allow it to cook for 10
more minutes. Check salt and remove from heat, the
complete thibbatu and kos ata mallung.
Serving (serves 4)
Thibbatu and kos ata mallung is a rare treat for Sri Lankans. Served with rice and curry
Vegetables
218


Tender Jack Fruit Curried (Polos Ambula) from Thalagahawatte
by Malini Singarayer
Ingredients
1 Polos : skin removed, clean off latex and cut into 2 “ cubes. :1 fruit 2 Maldive fish chips : 200g
3 Curry powder :1 tbsp
4 Turmeric : 1 tsp
5 Chilli powder :1 tsp
6 Garlic paste :1 tbsp
7 Ginger paste :1 tbsp
8 Tomato puree : 1 tbsp
9 Tamarind marble size pellet soaked in 100ml hot water :20ml 10 Goraka : 4 segments
11 Curry leaves shredded: 20 12 Rampe 2” lengths : 4
13 Cardamoms open : 5
14 Cinnamon 2” quills : 2
15 Cloves : 6
16 Coconut milk from can, make thin coconut milk and thick coconut milk.
i) Thin coconut milk made with 200 ml of milk from can and 600ml of water ii) Thick coconut milk made with 200ml of milk from can and 200ml of water.
Equipment
Knife and chopping board; heavy bottomed saucepan lid and ladle; measuring jug, tbsp., tsp; bowl;can opener.
Method
Place cut polos in saucepan followed by all ingredients except thick coconut milk. The polos must be sub- merged in the thin coconut milk. Cover pot and cook on high heat for 10 mins. Reduce heat to medium, place lid and cook for 40 mins. Stir and add thick coconut milk and cook on low for 10 mins. Check seasoning and remove from heat the completed Polos ambula.
Serving (Serves 10)
Polos ambula is served with rice and curry.
219
Vegetables


Tender Jack Fruit Cooked (Polos Mallung) from Thalagahawatte
by Malini Singarayer
Ingredients
1 Polos, remove skin, clean off latex and cut into 2” square pieces : 1 bunch 2 Desiccated coconut fine :1 cup
3 Chillies small, each broken into 2or 3 pieces. : 4
4 Onions finely sliced :1
5 Turmeric : 1⁄2 tsp
6 0il veg :4 tbsp
7 Mustard seed : 1⁄2 tsp
8 Fennel seed : 1⁄2 tsp
9 Salt to taste
10 Chilli flakes :1 tsp
11 Green chillies :4
12 Coconut milk from can, 100 ml milk diluted with 50 ml water = 150 ml 13 Pepper corns :10
14 Garlic paste :1/2 tsp
15 Dry salted sprats, soaked for 2 hours in water, cleaned and pat dried: 20
Equipment
Veg knife and chopping board; wok and ladle; measuring jug, cup, tbsp and tsp; plastic bowl (1litre) : 2; grinder; saucepan and ladle; potato masher;
Method
Cook the polos until tender in a saucepan with added salt. Mash the cooked polos and set aside in a bowl. Grind into a fine consistency, the coconut, 5 curry leaves, 10 pepper corns, one green chilli and 1⁄2 tsp garlic paste. Now combine this coconut mixture with polos in bowl. Heat oil in wok and add mustard seed, dry chillies, sprats, onions and cook until onions are soft. Now add goraka, cin- namon, curry leaves, rampe, three green chillies, fennel seed, coconut milk and polos mixture. Briskly stir all ingredients together and cook for 15 mins. Check salt and and remove from heat the complete polos mallung.
Serving (serves 10) :
Polos mallung is served with rice and curry.
Vegetables
220


Banana Blossom Cooked (Kehel Muwa Mallung) from Suruvil
by Walter Singarayer
Ingredients
1 Kehel Muwa, remove the 5 outer bracts and cut the kehel muwa into very tiny shreds: 1
2Lemon slices.
3 Salt 1 tbsp
4 Desiccated coconut fine :1 cup
5 Garlic paste : 1tsp
6 Green chilles, 1 sliced and 3 slit lengthwise: use one he4
7 Tamarind soak a marble size pellet in 100ml hot water ; 50ml
8 Curry leaves :20 (optional)
Equipment
9 Salt as required
10 Oil as required
11 Onions finely sliced :1
12 Red dry whole chillies with tips cut off. : 4
13 Coconut milk from can, 100 ml di- luted with 100ml water = 200ml dilut- ed
14 Kos ata, each seed cut into 3 or 4 pieces :15 seeds (optional)
5 Turmeric : 1⁄2 tsp
7 Dry salted prawns, soaked for 3 hours, drained and pat dried : 100g
Knife and chopping board; grinder; measuring jug, cup, tsp, tbsp; weighing scales; strainer, wok and ladle. Mortar and pestle.
Method
Remove 5 outer bracts of the inflorescence. Cut the rest into tiny shreds and soak in a bowl containing salt water and lemon slices to prevent discolouration. Next grind coconut, garlic, 1 green chilli, 5 curry leaves, salt, tamarind water and set aside. Then heat oil in wok and fry dry chillies and onions until soft. Now add diluted coconut milk, dry prawns, kos ata, turmeric, green chillies and cook on medium heat for 10 mins until kos ata go soft.
Drain water from soaking cut kehel muwa and wash it in 2 changes of water. Mix it with ground coconut mixture. Now add kehel muwa and coconut mixture into wok, and mix all thoroughly. Cook with lid on and medium heat for 10 mins. Stir well, check seasoning taste and kehel muwa
mallung is ready to serve.
Serving (serves 6)
Kehel muwa mallung is served with rice and curry.
221
Vegetables


Leeks, Greenpeas and olives in a Curry
by Malini Singarayer
Ingredients
1 Leeks :200g shoot
2 Green peas :100g
3 Fresh green chillies chopped :2
4 Crushed garlic :1 tsp
5 Cinnamon 2” long stick
6 Cloves : 4
7 Mustard seeds :1/2tsp
8 Fennel seeds : 1/2tsp
9 Mixed spice : 1tsp
10 Salt as required
11 Pepper 1⁄2 tsp.
12 Chicken stock tablet dissolved in 100 ml water :30 ml 13 Oil as required
14 Fresh mint : 4 small sprigs
15 Lemon juice
16 Light Soya sauce 1/2tsp
17 Green Olives pickled, pitted and whole : 10
Equipment
Knife and chopping board; measuring jug, tsp tbsp.; weighing scales; mortar and pestle; frying pan and ladle.
Method
Cut leeks into 1⁄2 cm discs and cut across to give half cicles. Mix with cut leeks, mixed spice, garlic, salt, green chilli, pepper and set aside. Heat oil in frying pan and add cinnamon, cloves, mustard seeds and fennel seeds and let it fry for 2 mins. Now add leeks, green peas,olives, chicken stock and cook on medium heat for 5 mins. Then add soya sauce and lemon juice. Toss all together, check seasoning and remove from heat. Garnish with a few sprigs of fresh mint.
Serving (serves 4)
Served with rice and curry
Vegetables
222


Small Round Green Aubergine
(Ela Batu) Curry, a Sri Lankan dish by Walter Singarayer
Ingredients
1 Ela batu (small Egg plant/Aubergine) : 12 fruits 2 Turmeric 1⁄2 tsp
3 Salt as required
4 Onions sliced : 1
5 Mustard seeds :1/2tsp
6 Fennel seeds 1⁄2 tsp
7 Fenugreek seeds 1⁄2 tsp
8 Sprats soaked in hot water :12 9 Green chillies sliced :2
10 Tamarind, marble size pellet soaked in 100ml water : 50ml 11 Coconut milk from can :20ml
12 Goraka :2 segments
Equipment
Knife and chopping board; teaspoon; two bowls; two saucepans and ladle; mea- suring jug, tsp tbsp.;
can opener. Perforated spoon;
Method
Prepare the aubergine by first cutting them in half, then scooping out the seeds etc from each half with a teaspoon. The remaining shell is used in recipe. Wash the skins to remove any seeds. Now cook skins, soaked sprats, turmeric, salt and tamarind in 300 ml water in a pot.
Next with a perforated spoon transfer the cooked skins and sprats into a bowl. Heat oil in pot and fry onions, mustard, fenugreek, fennel until onions are soft. Next add the cooked aubergine, sprats,
chilli, garam masala, goraka and coconut
milk and cook on low heat for 10 mins. Check seasoning and remove from heat the ela batu curry.
Serving (serves 4)
Ela Batu Curry served with rice and curry.
223
Vegetables


Aubergine Curry from Kent
by Manel Fernando
Ingredients
1 Aubergine : 500g
2 Oil : 1 1⁄2 cups
3 Thick coconut milk : 1 cup
4 Medium onion finely sliced : 1 5 Garlic chopped : 2 cloves
6 Ginger chopped :1/2 inch piece 7 Curry leaves :
8 Mustard, ground : 1 tsp
10 Vinegar: 1 tsp
11 Powder : 1tsp
12 Turmeric : 1 tep
13 Cinnamon : 1 inch
14 Cloves : 2
15 Water : 1 cup
16 Sugar : 1 tsp
17 Salt to taste
Method
Cut the aubergine into three pieces and slice each piece thinly. Once the auber- gine is cut put them into a bowl with some water, turmeric and salt. Leave for about 30 mts. Squeeze the aubergine and get rid of the water. Leave 1 1⁄2 tbs of oil aside. Use the rest of the oil and fry the aubergine. When the aubergine is brown in colour put them onto kitchen paper to get rid of the oil. Put the unused oil into a pan and when the oil is hot add the sliced onion, garlic, ginger, curry leaves,cinnamon,andclovesandfrytillonionisbrown. Addtheaubergineand chilli powder and mix well. Then add the vinegar, mustard and the milk. Lastly, add the sugar and salt to taste.
Vegetables
224


Cucumber and Spinach in a Curry
by Malini Singarayer
Ingredients
1 Cucumber 400g
2 Baby spinach leaves 200g
3 Coconut milk from can : 200ml
4 Maldive Fish, flakes : 1 tbsp
5 Fresh green chillies sliced : 2
6 Roasted feneel seed powder ; 1 tsp 7 Onion diced :1
8 Mustard seed : 1⁄2 tsp
9 Fennel seeds :1⁄2 tsp
10 Fenugreek seed:: 1⁄2 tsp
11 Cinnamon quill :2 inch
12 Mixed spice :1 tsp
13 Salt to taste
14 Pepper: 1 tsp
15 Lemon juice 1 tbsp
16 Oil as required
Equipment
Knife and chopping board; measuring jug, tsp, tbsp.; weighing scales; can opener.
Method
Cut cucumber along its length to two halves. Scoop off seeds etc. Cut into match stick size pieces and set aside. Wash baby spinach and roughly shred the leaves and set aside.
Now heat oil in saucepan and fry onion and mustard seed until onions are soft. Next add coconut milk, salt, pepper, green chilli, Maldive fish and cook until steam just rises. Then add cucumber and spinach and cook on medium heat until spinach is limp and is bright green. Sprinkle fennel seed powder, salt and lemon juice. Stir well and remove the Cucumber and spinach curry from heat.
Serving Serves 4
Served with rice and curry.
225
Vegetables


Okra Curry
by Anthony Chandi
Ingredients
1 Okra 500g
2 Onion, thinly sliced: 1
3 Oil as required
4 Fenugreek :1⁄2 tsp
5 Mustard : 1⁄2 tsp
6 Fennel seed : 1⁄2 tsp
7 Cloves :4
8 Goraka :3
9 Maldive fish : 1/2tsp
10 Green chilli : 2
11 Tomato : 1
12 Garlic :1 tsp
13 Coconut milk can diluted with 200ml water :400ml 14 Salt to taste
Equipment
Knife and chopping board; saucepan and ladle; measuring tsp, tbsp., jug; weigh- ing scales;
Method
Heat oil in saucepan and add onions, okra, mustard, fenu- greek, goraka, clove, cinna- mon and cook until onions are soft. Add coconut milk, tur- meric, green chilli and tomato and cook on medium heat for 10 mins. Check salt and re- move the okra from heat.
Serving (serves 4)
Okra curry is served with rice and curry.
Vegetables
226




9. H ome M ade D esserts
Desserts
228


King Yam Purple Pudding, Royal Dessert from Jaffna by Walter Singarayer
Ingredients
1 King Yam: 400g
2 Coconut milk from can diluted with 200ml water :600ml 3 Sugar :5 heaped tbsp.
4 Sago lightly roasted : 1 tbsp
5 Salt: 1/2 tsp
6 Cardamom seed powder, from : 5 pods
7 Almond, slices : 30 halves
Equipment
Blender; knife and chopping board; saucepan 1 litre; peeler; frying pan; mortar and pestle; weighing scales; measuring jug, tsp, tbsp.; 10 ramekins.
Method
Peel off dark skin of yam to expose purple yam. Cut into rough 2” cubes, wash and cook in ample water until pieces are soft. Mash them in blender to a smooth pulp.
Into the sauce pan add coconut milk and sugar. Heat on low to dissolve sugar. Now mix in mashed yam, roasted sago, cardamom powder and salt with contin- uous stirring.
When thickened pour into ramekins and garnish each with almond slices and allow to cool. Place cooled king yam dessert in fridge until ready to serve.
Serving (serves 4)
King yam dessert usually served after lunch or din- ner at festive occasions
229
Desserts


Exotic Fresh Fruit Salad
by S Singarayer
Ingredients
1 Mango ripe, peeled, cut into 1/2” cubes from : 2
2 Papaw ripe, deseeded, cut into 1⁄2” cubes from :1 fruit
3 Pomegranate seeds from :1 fruit
4 Bananas peeled, slices halved : 2 fruits
5 Apple peeled and cut into cubes from : 1 fruit
6 Pine apple ripe, sweet, peeled cut into cubes from : 1\2 fruit
7 Passion fruit check, if sweet, scoop out seeds from : 2 fruits
8 Raisins washed pat dry,(keep tbsp aside full for garnishing) : 1 cup
9 Muscat, red, green from packets cut into 1cm cubes, (keep 1 tbsp aside for garnishing): 1 cup of both colours.
10 Rose water :1 tbsp
11 Vanilla Essence :1 tbsp
12 Condensed tin milk: 1 tbsp
13 Sugar, salt and lemon juice to taste.
Equipment
Large bowl, 6 small bowls, knife and chopping board, can opener, measuring cup, tsp, tbsp.
Method
Keep each of the cut fruits, banana, pineapple and apple in separate bowls and to each add a few drops of lemon juice to prevent disco- louration.
Into large bowl add all other ingredients.
Just before serving mix in, from the bowls, the cut fruits, banana, pineapple and apple.
Add salt, sugar and lemon juice to taste.
Serving (serves 6-8)
This exotic fresh fruit salad can be served with or without ice cream and /or with jelly (pre- pared as per product instruction).
Desserts
230


Jaffna Sago Pudding (Payasam)
by Malini Singarayer
Ingredients
1 Sago granules: 3 heaped tbsp.
2 Condensed milk: 75ml dissolved in 425 ml water 3 Cashew : 10 kernels washed, dried and halved
4 Coconut milk from can : 100 ml
5 Cardamoms: crushed seeds from 6 pods
6 Ghee : 2 tbsp
7 Raisins
8 Pinch of salt
Equipment
Can opener; frying pan and ladle, measuring jug, tsp ,tbsp..
Method
Melt ghee in a hard bottomed saucepan. Then roast cashew in it until it turns a golden colour. Remove cashews from ghee. Toss raisins in the same ghee until they are rounded. Remove raisins from pan. Then add sago granules and stir for 2 mins in ghee. Now add milk (diluted condensed milk) into sago and cook on moderate heat for approx. 20 mins.
Keep stirring intermittently until sago is cooked .ie. when sago granules turn from opaque to transparent. Reduce heat and add coconut milk. Simmer for an- other 10 mins, stirring on and off, allowing it to reduce. When sago turns unto a floppy fluid consistency with transluscent sago granules. Now add cardamoms, cashew and raisins and simmer on a very low heat for 5 mins. Then remove
the Payasam away from heat and serve it hot or cold.
Please note that items 5 and 6 are avail- able from any supermarket.
Serving (serves 4)
Payasam is served as a dessert at home and at most festive occasions.
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Desserts


A Popular Sri Lankan Dessert (Vattilappam)
by Malini Singarayer
Ingredients
1 Eggs : 6
2 Demerera sugar : 250g
3 Coconut milk from (400ml) can : 1 can
4 Nutmeg : 1 tsp
5 Cardamom :1⁄2 tsp
7 Cinnamon powder: 1⁄2 tsp
8 Vanilla : 1 tsp
9 Salt
10 Cashew kernels for garnishing (optional) : 12 halves
Equipment
Weighing scales; blender; strainer; can opener; greased 1 litre baking tray; water bath; grater; grinder; saucepan; whisk; 1 litre jug; measuring tsp, tbsp
Method
Beat eggs in jug. Dissolve sugar in coconut milk on a low heat. Now pour warm coconut milk on the beaten eggs and beat.
Mix in grated nutmeg, cardamom powder, cinnamon powder, vanilla and salt to mixture. Beat all together. Strain the mixture. Transfer to baking dish. Bake for 1 hour at 160C.
After 50 mins, place roasted cashews on surface of cake. Carry out a knife test. If vattilappam is not ready, return to baking for 10 minutes. When ready remove from oven and let it cool. The cooled vattilappam to be covered with a foil and kept in fridge overnight before serving. Garnish with half kernels of cashew (optional).
Serving ( serves 6)
Vattilappam is a popular dessert when entertaining guests to a Sri Lankan meal.
Desserts
232


New Zealand Pineapple Cream (from Ian’s Collection)
by Alexandra Johnston
Ingredients (as required)
1 Lemon jelly packet
2 Crushed pineapple from can 3 Eggs 2
4 Seasonal fruit
Equipment
Can opener; jug 1 litre; parfait glasses; whisk.
Method
Make a packet of lemon jelly using juice of a can of crushed pineap- ple and topping up to a pint with water. Allow to set softly.
Beat two egg whites until stiff and gradually add jelly beating all the time.
Carefully fold in the well- drained pineapple for if it is too wet, it will fall to the bottom while dessert is setting. Spoon out to parfait glasses and allow to set in fridge. Garnish it with seasonal fruit.
Serving (serves 4)
233
Desserts


Wattalappam from Matale
by Zeynub Ashraff
Ingredients
1 Eggs : 10-1
2 Kithul jaggery : 500g
3 Sugar :2 tbs
4 Cardamom powder: 1⁄2 tsp Or vanilla essence : 1 tsp 5 Thick coconut milk : 1 cup
6 Roasted cashews for garnish
Equipment
Grater; Pan and ladle; whisk; 2 bowls; sieve; steamer; mixer bowl with lid; frying pan
Method
Shave the Kithul jiggery. Heat the pan to medium heat add jaggery, sugar, and thick coconut milk stir until dissolved. Take the pan off heat and let it cool. In a separate bowl add eggs , whisk little and strain. Add the coconut milk mixture to the egg , add cardamom powder/vanilla essence, whisk well and strain again. In a steamer fill water halfway (don’t over fill). When the water is boiling place the mixture bowl in the steamer. Cover the lid and steam for 45 minutes. Garnish with Roasted cashews
Serving (serves 6)
Desserts
234


Fresh Fruit Salad from Crystal Hill Estate, Matale
by Angela Van Star
Ingredients
1 Ripe Pineapple, clean and cut into small cubes :1 fruit 2 Papaw cut into small cubes : 1 fruit
3 Mango, cut into small cubes: 4 fruits
4 Pears, cut into small cubes : 2
5 Apples, cut into small cubes :2
6 Grapes each cut into two :250g
7 Strawberries, cut into small cubes:6
8 Cherries, deseeded cut into pieces
9 Tinned peaches, each pieces cut into two : I can
10 Apricots : cut into cubes :2
11 Sugar as required
12 Bees honey: 2 tbsp
13 Vanilla essence. 3 tbsp
14 Bananas, cut into small cubes:3 large
15 Oranges, peeled and each segment cut into two :1 fruit
16 Cherry brandy, (OR either Brandy or Sherry): 20ml
17 Jelly, (preferred flavour) make jelly into a bowl as per instruction, cool and keep in fridge: 1 pkt
Equipment
Can opener; knife and chopping board;
Method
Add all prepared fruit into a glass bowl. Now add vanilla and brandy to the fruit mixture and mix well together.
Open all canned fruit tins and drain the juices into a jug. . Now prepare a syrup in the jug with juices from cans, sugar and bees honey. Add this syrup mixture into fruit mixture in bowl.
Cut the canned fruit and add all into the fresh fruit mixture in bowl. When jelly is well set transfer the fruit mixture into the bowl and return the complete fresh fruit salad bowl into fridge to be kept cool and fresh.
Serving (serves 10)
Serve portions into dessert bowls and top up each bowl with vanilla ice cream or custard and place a wafer.
235
Desserts


Trifle an English Delicacy from Carey by Malini Singarayer
Ingredients
1 Sponges: 8
2 Frozen raspberries : 350g
3 Raspberry jam as required
4 Butter as required
5 Caster sugar : 4 tbsp
6 Raspberry jelly packet prepared according to instructions supplied : 300ml 7 Bananas sliced : 2
8 Raisins : 50g
9 Lemon juice :1 tsp
10 Sherry : 50ml
11 Fresh raspberries :50g
12 Ready made custard : 500ml
Equipment
Knife and bread board; blender; sieve; weighing scales; measuring jug, tsp, tbsp; trifle bowl; cling film;
Method
Cut each sponge into 2 and apply butter and jam on cut sides. Arrange the cut sponges in trifle bowl at base and on sides. Pour Sherry over the sponge and let it rest for 30 mins. Drizzle banana slices with lemon juice (to prevent discolour- ing). Place bananas and half the frozen raspberries in the bowl. Blend the other half of raspberries with sugar to form a puree. Layer this puree over the fruit. Then sprinkle raisins on the mixture. Pour Jelly over this layer and allow the trifle to set in fridge for 3 hours. Serve with custard and fresh raspberries.
Serving (Serves 6)
Chill before serving
Desserts
236


Bread and Butter Pudding from Carey
by Malini Singarayer
Ingredients
White bread thin sliced: 10 slices Butter as required
Marmalade as required
Sultanas : 50g
Eggs : 3
Caster sugar: 50g Milk : 350ml Vanilla : 1 tsp Nutmeg : 1⁄2 tsp
Equipment
Knife and bread board; weighing scales; sprinkle sultanas; measuring jug, tsp, tbsp.; whisk; grater; buttered baking dish.
Method
Preheat oven at 180C. Apply butter generously on bread. Cut edges and cut each slice of bread diagonally into 4 triangles. Arrange buttered side up in base of baking tray. Sprinkle sultanas and lemon zest over layer of bread. Repeat this with another layer of bread and layer of sultanas and lemon zest. Heat milk until fumes appear. Beat the eggs with sugar and gradually pour the warm milk over the beaten eggs. Now pour the custard over the bread in baking tray and allow the bread to soak up the custard for 30mins. Bake for 45 mins until the bread pudding is golden brown.
Serving
Rest pudding for 5-10 mins be- fore serving.
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Desserts


Mango Mousse from Mangalore
by Marie Wilson
Ingredients
Mango pulp large tin :14oz. Double cream : 8oz Gelatine sachet :1/2 ounce
Method
Soak gelatine in water . Then add 1 cup of water & cook till gelatine is clear. Whisk double cream till stiff. Add liquid cooled gelatine gradually alternate with mango pulp till complete . Keep whisking gradually.
Pour in dish & allow to set overnight.
Desserts
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