Walter October

Delicious Barbecue from Montcalm
by Walter Singarayer
Ingredients
1 Chicken drumsticks, skinless and scored : 6
2 Lamb ribs, cut into individual ribs :6
3 Belly pork, cut across to give 2” squares : 2 rashes 4 Beef burghers: 6
5 Sausages : 6
6 Mackeral fillets each cut into 2 “ lengths : 3 fillets 7 Prawns, large :18
8 Chilli powder: 1 tsp
9 Turmeric: 1/2 tsp
10 Cumin powder : 1⁄2 tsp
11 Garlic ground :1tsp
12 Ginger ground : 1 tsp
13 Coriander powder :1/2 tsp
14 Pepper white : 1 tsp
15 Salt to taste
16 Tomato pureed : 4 tbsp
17 Red wine vinegar : 150ml
18 Worcestershire Sauce : 2 tbsp
19 Dark soya sauce :1 tbsp
Equipment
Barbecue, coal, fuel and lighter; barbecue tongs
and fork; 10 bowls; 10 six inch skewers; dish to store barbecued food.
Method
Marinating : Make a smooth mixture of ingredients 8- 19 in list. Marinate in separate containers each of the following, prawns, fish, chicken, pork, lamb, sausage and beef burgers. Mount three marinated prawns per skewer and mount 2 pieces of fish per skewer.
Barbecue : Light a barbecue and let all flames die. Using tongs, now place the marinated items on metal rack and allow to grill on burning embers. Cook 10 mins each side. Ensure that flames do not engulf the ingredients and turn them black. Barbecue must be attended by an adult at all times.
Serving (serves 6)
Served as and when ingredients are barbecued.
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Special Occasions


Jaffna Sea Food
Delicacy (Suruvil Kool) by Walter Singarayer
Ingredients
1 Prawns, shelled, gutted, washed : 500g
2 Water 5 litres or as required
3 Cockles shelled: 500g
4 Crab, cleaned, cut and claws gently crushed:1kg
5 Long beans, cut into 2” lengths: 250g 6 Keerai or spinach, chopped into 2” lengths :250g
7 Chilli powder, soaked in water:4 tbsp 8 Tamarind,100g soaked in 500ml water
Equipment
9 Garlic paste : 4 tbsp
10 Jack seeds shelled and each cut into two :250g
11 Salt to taste.
12 Fresh coconut kernel, cut into 1⁄2 cm discs: 250g
13 Murunga leaves washed and cut into 2” lengths
14 Palmyra flour (Odiel ma) soaked in water :4 tbsp or as required
15 Fish (Jaffna kalavai) whole fish cut into large pieces : 1 large fish
Very large pot 10 litre; long handle ladle; knife and chopping board; large bowls 10; six serving bowls and six bowls for fish bones etc; kitchen paper, weighing scales; measuring jug, tsp, tbsp.,
Method
Allow chilli powder to soak in a bowl of water for 3 hrs or longer. Drain off the water and mix in fresh water and stand for another 1 hour or so. Drain of this water and use chilli for recipe. Keep tamarind soaking in water for 1 hour or so to be used when needed.
Soak the palmyrah flour in water for 1 hour or so. The flour will settle to bottom of bowl. Gently drain off the water and suspend it in a new change of water. Re- peat this 3 times so that water turns clear. Keep it in water until needed.
Heat water in the saucepan, add crab, cockles, prawns and cook for 15-20 mins. Now add beans, coconut, jack seeds and boil for 10 mins. Next add fish, tama- rind and chilli powder. Then add salt garlic, murunga leaves and keerai leaves. Finally add the odiel maa stirring briskly and cook on medium heat for 10-15 mins. Finally check salt and thickness of the gravy, If all OK remove the kool pot away from heat.
Serving (serves 6)
Kool is served as soon as it is prepared at lunch time. In Jaffna kool is enjoyed seated around the Kool pot with a glass of fresh Palmyrah toddy.
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12 . M iscellaneous D ishes
Misc
292


Spicy Chick Peas for breakfast
by Malini Singarayer
Ingredients
1 Chick peas from can, water drained : 1 can 2 Mustard seeds : 1⁄2 tsp
3 Cumin seeds : 1/2tsp
4 Curry leaves : 15 (optional)
5 Onion, finely sliced : 1
6 Coconut kernel, thinly sliced and cut into 1 cm lengths : 50g 7 Red dry chillies each cut into four : 2
8 Fresh green chillies, sliced : 1
9 Oil :2 tbsp.
Equipment
Can opener; knife and chopping board; frying pan and ladle; weighing scales; measuring tsp, tbsp.,
Method
Heat oil in frying pan and add mustard, cumin, c leaves, chilli, and onion and fry until onions become golden brown. Now mix in the chickpeas, chilli, coconut, green chillies, salt and stir fry for 15 mins. Remove chick pea preparation from heat and serve.
Serving (serves 2)
This preparation of chick peas is served as breakfast.
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Misc


Bombay Toast in London
by Walter Singarayer
Ingredients
1 Bread thick slices, white: 3 2 Eggs :2
3 Milk :200ml
4 Sugar :2tbsp
5 Cinnamon powder, 1⁄2 tsp 6 Pepper, ground 1⁄2 tsp
7 Salt :1/2 tsp
8 Butter :80 g
Equipment
Toaster; bowl and fork; saucepan 500ml 1; measuring cup, jug, tsp, tbsp. frying pan and tongs; flat deep dish; knife and chopping board.
Method
Beat egg in bowl with sugar, cinnamon powder, pepper and salt. While briskly beating add milk into egg, a little at a time and pour this mixture into deep dish. Toast bread lightly and cut each slice into half. Place toast in the custard 1 min a side to allow custard to soak into bread. Melt butter on moderate heat in frying pan. With tongs gently lift off soaked bread from dish and place it in frying. Now fry it in butter. Allow 2 mins fry-
ing on each side until the toast is gold- en. Now gently lift it off with tongs and place Bombay toast on plate ready to enjoy.
Serving (Serves 2)
Bombay toast served on its own at breakfast.
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Spicy Omelette
by Walter Singarayer
Ingredients
1 Eggs :4
2 Onion diced :1/2
3 Green chilli chopped :1
4 Tomato diced :1/2
5 Milk : 2 tbsp
6 Mixed spice : 1⁄2 tsp
7 Salt :pinch
8 Pepper: pinch
9 Spring onion finely sliced :3 shoots 10 Curry leaves finely cut ; 10
11 Oil :3 tbsp
Equipment
Bowl and fork;
Knife and chopping board; Frying pan and ladle;
Method
Beat eggs with mixed spice, salt and pepper. Now add milk and beat again. Heat oil and toss the onion until limp and stir fry spring onion tomato and green chilli.
Now pour in the beaten egg mixture and reduce heat. Cook the spicy omelette for 5 mins either side.
Serving (serves 2)
Cut the spicy omelette into large rectangular pieces and serve breakfast with toast.
295
Misc


Curried Eggs from Birchington by Louis Tambinayagam
Ingredients
1 Eggs hard boiled, shelled and scored : 3 2 Onion sliced :1
3 Mustard seed : 1⁄2 tsp
4 Fenugreek seed :1/2 tsp
5 Garlic paste : 1⁄2 tsp
6 Oil veg :2 tbsp
7 Coconut milk can (diluted with 1 can water) : 800ml 8 Cardamoms open :3 pods
9 Cinnamon 1” sick
10 Rampe: 2” piece (optional)
11 Curry leaves cut : 10 (optional)
12 Lemon grass cut into 1 “ pieces : 1 shoot
13 Garam masala 1 tsp
14 Chilli powder: 1⁄2 tsp
15 Turmeric : 1⁄2 tsp
16 English mustard: 1⁄2 tsp
17 Salt to taste
18 Pepper 1⁄2 tsp
17 Lemon juice :1 tbsp
18 Roasted fennel seed powder : 1⁄2 tsp
Equipment
Saucepan and ladle; knife and chopping board; bowls- 2 ;measuring tsp, tbsp,.
Method
Fry ingredients 2-5 on list until onions go soft. Next add ingredients 7-18 on list and let it boil for 5 mins,. Then halve each egg and add eggs into the spicy sauce in saucepan. Now allow it to simmer for 5 mins. Next add lemon juice and sprinkle fennel seed powder to the curried eggs and simmer the curried eggs for 5 min and remove from heat,
Serving (serves 2)
Curried eggs served with any of the following, string hoppers, pittu, bread or rice and curry
Misc
296


Pork and Chicken Dish (Adobo, a National Favourite
of the Phillippines)
from Magdalena Cabanas’ Recipes by her daughter Tsarina Cabanas
Ingredients
1 Pork cut into 2” pieces : 800g
2 Chicken thighs, each thigh cut into 4 pieces : 4 thighs 3 Onion sliced :1
4 Garlic crushed : 4 cloves
5 Coarsely ground black pepper : 1 tbsp
6 Vinegar : 2 tbsp
7 Soya sauce : 3 tbsp
8 Bay Leaf :3
9 Oil as required
10 Salt to taste
Equipment
Knife and chopping board; wok and ladle; bowls; measuring tsp, tbsp.; weighing scales; timer
Method
In a wok first saute the chicken and then the pork. Next mix in all other ingredients and cook with lid on for 20mins on medium heat. Now simmer with lid off until the sauce is thick and adobo is dry.
Serving ( serves 4)
Served with plain boiled rice.
297
Misc


Spicy Chicken and Mushroom Pie from Basel by Walter Singarayer
Ingredients
1 Plain flour sifted: 200g
2 Butter :100g
3 Chicken breasts, skin removed and cut into bite size pieces : 3 4 Mushrooms (eg brown chestnut) each cut into four:250g
5 Coconut milk from can diluted with 200ml water : as required 6 Onion diced :1
7 Green chilli finely sliced : 1
8 Corn flour, 2 tbsp in 1⁄2 cup cold water : all
9 Chicken stock : 100ml
10 Garlic paste: 1⁄2 tsp
11 Ginger paste: 1⁄2 tsp
12 Cardamom seeds, crushed : from 2 pods
13 Nutmeg, grated : 1⁄2 tsp
14 Olive oil :2 tbsp
15 White pepper 1⁄2 tsp
16 Salt as required
17 Parsley chopped: 4 sprigs
18 Egg whisked : 1
Equipment
Egg whisk; knife and chopping board; nutmeg grater; sieve, mortar and pestle; pie dish; rolling pin; cling film; palette knife; (optional) food processor; timer; weighing scales; can opener; measuring cup, jug, tsp, tbsp.
Method
Marinate chicken with ginger, garlic, salt, pepper and lime juice for 15mins.
Cut 50g butter into small cubes. Either Rub butter with fingers into 125g sifted flour Or add butter and flour into food processor and mix until a bread crumbs appearance is achieved.
Add 2-3 tbsp cold water a little at a time until a solid pastry ball is obtained. Roll pastry into a 6 “ length and cut off 4 “ away. Knead separately the 4” length
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into a large ball and 2 “ length into a small ball of pastry. Next wrap each pastry ball in cling film and allow them to rest for 10-15 mins. Pre heat oven to 200C.
Now fry onions for 5 mins in olive oil, until they are soft. Now add chicken and mushroom and stir fry for 5 mins. Then set aside the chicken and mushroom mixture in a bowl. Add 50 g butter into saucepan and turn on to low heat. Add chicken stock, coconut milk, parsley and heat for 5 mins. Now add the green chilli, chicken and mushroom mixture and cook on medium heat for 10 mins. Finally mix in the corn flour suspension gradually, a little at a time, allowing the corn flour to cook and thus thicken the mixture. Remove from heat and allow to cool.
Then flatten the large pastry ball for lining the baking dish. Pick up pastry on a rolling pin to transfer it over the pie dish. Push it into dish by hand and with a palette knife trim off excess pastry curling over rim of dish. Now transfer the spicy chicken preparation into pastry lined pie dish.
Next flatten the small pastry ball for lid of pie dish. Then wet the pastry on rim of dish with egg wash and
place the flattened pastry
lid on pie dish to cover the
pastry. Cut off with palette knife excess pastry curling over rim. Make a few holes with a fork on pastry lid to allow steam to escape from cooking pie.
Bake in pre heated oven for 200C for 25 mins. Remove chicken and mushroom pie from oven and serve whilst hot.
Serving (Serves 2)
Chicken and mushroom pie served as a main meal ac- companied by vegetables such as spinach, asparagus, cauliflower, carrot,
299
Misc


String Hoppers
with White Wheat Flour by Walter Singarayer
Ingredients
1 Wheat flour 350g 2 Warm water 200ml 3 Salt
Equipment
Steamer and saucepan; rolling pin; wide board; sieve; bowl and table knife; string hopper mould
string hopper mats oil; dish for cooked string hoppers.
Method
Steam the wheat flour for 1 hour
Break up clumps and sift and transfer 2 cups flour into a bowl and add salt. Add 500ml boiled water into measuring jug and let it rest until all steaming stops.
Add this water a little at a time to the flour in the bowl and stir briskly with ladle until a big ball of pastry will results.
Introduce a plum size amount into string hopper mould and squeeze the pastry out into string hopper mats.
Store 5 of these mats at a time in steamer and place lid on.
Add 1 litre water to saucepan and place steamer on saucepan and apply heat. Allow steam to effuse for 10 mins and turn off heat.
Place steamer on bench and remove cooked string hoppers from mats one at a time into a dish.
Before continuing with steam-
ing the remaining string hoppers,
ensure there is enough water in
saucepan.
Repeat steaming in batches of 5 to
give a total of 15 string hoppers.
Serving (serves 4)
String hoppers served with sam- bol , white curry , Meat , Fish.
Misc
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Paneer with
Sweet Peppers from Pinner by Antoinette Nevins
Ingredients
1. Onions -3
2. Olive oil-1tbs
3. Garlic -1 whole
4. Cumin powder - 1tsp
5. Coriander powder –1tsp
6. Sesame oil -1tsp
7. Salt- 1tsp
8 Kashmir chili powder -2tsp
9. Sweet pepper -5
10 Paneer cubes -500gms
11, Corriander leaves 1⁄2 a bunch 12, Tomatoes chopped -3
13. Sweet and sour sauce -1tbs 14, Sriracha sauce -1tbs
Equipment:
Air fryer ;frying pan; chopping board; knife; spoon; wooden spatula
Method
Marinade the paneer cubes with cumin powder, coriander powder salt and sesa- me oil and set aside for 5 minutes. Air fry these for 5 minutes. Peel the skin of the onions garlic and chop them into small pieces. In the frying pan add the olive oil once its hot add onions garlic and stir for 2-3 minutes. Add the sliced pepper mix
well. Add the chopped tomatoes air fried pannier cubes lid on cook for another 5 minutes. Add the chilies powder both the sauces salt to taste mix and cook for another 3 minutes. Sprinkle the chopped coriander leaves.
Serving (serves 7)
Can enjoy as a side dish or a starter Served with rotti or rice
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Misc


Spicy Beef Stew for Dinner in Winter from Carey
by Walter Singarayer
Ingredients
1 Beef, lean meat, cut
into thin 2“ strips : 1 kg
2 Salt : 1 tbsp
3 Pepper, freshly ground :1 tsp
4 Tomato puree : 30g
5 Chilli powder :1tsp
6 Cumin powder : 1tsp
7 Red wine vinegar : 30ml
8 Mustard paste : 1 tsp
9 Garlic: 1 tsp
10 Ginger : tsp
11 Oil 3 tbsp
12 Rampe 2” spieces : 2 optional
13 Curry leaves : 15 optional
14 Bay leaf : 4
15 Cloves :4
16 Cardamom pods, crushed : 4
17 Cinnamon 2” quills : 2
18 Chicken stock :2 litres
19 Potatoes, medium size, each cut into four :200g
20 Carrot cut into thick 2” chips : 200g
21 Pumpkin, 1 “ cubes :200g
22 Mushroom, each cut into two :100g
23 Parsnips, each cut into 2 lengthwise: 200g
24 Brussels sprouts, each cut into two : 100g
25 Cabbage, Leaves torn into large pieces : 100g
26 Leeks, cut into 1” slices :100g
27 Celery stalks cut into 2” lengths: 2
28 Onions, each cut into large pieces: 2, Onion sliced :1 29 Fresh celery sprigs with leaves : handful
Equipment
Potato peeler; knife and chopping board; mortar and pestle; grinder; jug; bowls; saucepan; pot with lid for stew; wok and ladle; measuring tsp, tbsp. jug; weigh- ing scales.
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Method
Make a spicy marinade with ingredients 2-10 in list. Then mix in the beef and marinate beef for 30 mins or more.
Now in the stew pot, fry the sliced onions and ingredients 12- 17 in list, until onions are soft. Next add the marinated beef into the pot and cook on high for 10 mins with lid on. Now add chicken stock and cook on medium heat with lid on for 20 mins. Then add the vegetables to the pot. First add potatoes, carrot and pumpkin. Allow them to cook for 5mins. Then add mushrooms and parsnips and allow them to cook for 5 mins. Next add all the green vegetable ingredients 24-28 in list. Allow them to cook for 5 mins. Finally add fresh leaf celery and stir in gradually the soaked corn flour. Stir while simmering for 5mins until the corn- flour is well combined. Check seasoning and remove the spicy stew from heat.
Serving (Serves 4-6)
Spicy Stew for Dinner is ideal in Winter as it consists of winter vegetables. Served hot with freshly baked bread rolls and butter.
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Misc


Egg Curry in Tea Brew a South Indian Dish
by Gracy Manuel
Ingredients
1 Egg, hard boiled, shelled and each cut into 2 halves :4 2 Tomatoes chopped :2
3 Onions chopped :2
4 Cinnamon : two 2” quills
5 Cardamom : 3 pods open
6 Cloves : 3
7 Garlic : 8 cloves finely cut
8 Fresh ginger :1” piece finely cut 9 Curry leaves :2
10 Chilli powder :2 1⁄2 tbsp. 11 Coriander powder :1 tbsp 12 Pepper powder : 1 tsp
13 Turmeric :1tsp
14 1tsp tea dust in hot water to give tea bre 15 Salt to taste
16 Oil as required
Method
Grind tomato and onion in grinder and set aside. Heat oil in a pan and add cinna- mon, cardamoms and cloves. Then add garlic, ginger and curry leaves and saute for 5 mins. Now add the ground tomato and onion paste and continue to heat on a medium heat. Now mix in the ingredients 10-13 and continue to stir fry for 5 mins. Next pour the tea brew followed by eggs, and sugar. Stir for 5 mins and remove from heat.
Serving (Serves 4)
Egg curry in tea brew served with boiled rice.
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304


Mutton & Cabbage Stew (Norwegian dish)
by Sigrun Rajendram
Ingredients
1 1⁄2 kg mutton, with bones and fat 1 1⁄2 kg cabbage
4 tsp black pepper corns
2 tsp salt
1 tbsp flour 300 ml water
Equipment
Chopping boards and knifes (veg and meat) Thick-based saucepan (5 liters)
Measuring cup (litre)
Timer
Method
Cut meat into large sized pieces and cabbage into medium sized clefts
Layer meat and cabbage in the saucepan, starting with meat, fatty side down Sprinkle pepper corns, salt and flour between the layers
Add the water, bring to the boil and lower the heat allowing the dish to simmer until the meat is tender (1 - 2 1⁄2 hours) and adding more water if necessary
Add salt, if required
Serving (serves 4)
A popular dinner preparation claimed as Norway’s national dish, using the year’s lamb and crisp, new cabbage. Should be served with boiled potatoes, piping hot and on pre-warmed plates. Tastes even better the next day!
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Misc


Paella (Spanish dish)
by Lushanthi Edirisooriya
Ingredients
300g Paella rice
1 x diced chorizo sausage 200g Prawns
3 x diced chicken breast
2 x Chopped white onions 100g Garden peas Vegetable oil
Lemons wedges Seasoning
900g Chicken stock Turmeric
Salt
Pepper
Garlic
Paprika
Lemon juice
Equipment
Measuring jug
1 x wooden spoon 1 x large pan/wok
Method
Fry the diced chicken in vegetable oil, salt, pepper and garlic in a large pan until golden brown.
Add chorizo and onions and continue cooking on low heat.
Add paella rice into the pan and mix.
In a measuring jug, mix chicken stock cubes with boiling water.
Add chicken stock, frozen garden peas and cover with lid to cook for 20 minutes Add frozen prawns, mix and let the rice mixture simmer until the rice is soft and prawns are cooked and pink.
Garnish with lemon juice for the ultimate flavour sensation.
Serving
Serve with a wedge of lemon and enjoy!
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306


Vegetarian Quiche (French dish)
by Lushanthi Edirisooriya
Ingredients
6 x Eggs
250g Cheese
100ml Single cream
50ml Milk
1x Puff pastry sheet
1⁄2 pack of Cherry tomatoes
2 x Bell peppers
1 x pack of sliced Mushrooms 1 x large Onion
1⁄2 pack of Spinach
Vegetable oil
Equipment
1 x oven dish
1 x large pot/deep pan 1 x wooden spoon
1 x large bowl
1 x fork/whisk
Method
Seasoning
Salt & Pepper Dried herbs Garlic
Cajun spice mix
Heat oil in a large deep pan and fry mushrooms.
Add onions, peppers and cook will golden brown.
In a mixing bowl, whisk the egg, 200g of cheese, cream and milk mixture, sea- son to taste.
Place the puff pastry sheet into the oven dish until it is flat and poke with a fork. Add the mushrooms, peppers and onions into the egg mix, along with spinach and tomatoes.
Pour the mix onto the puff pastry base in the oven dish.
Top with left over cheese.
Put the dish into the oven at 190°C, cover with foil and bake for 40 minutes, or until the egg mix has set.
Uncover the dish and let the cheese grill till golden brown.
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Misc


Mixed Vegetable and Pork Dish (Pinak bet a Northern Phillippines delicacy from Magdalena Cabanas’ Recipes)
by her daughter Tsarina Cabanas
Ingredients
1 Squash, cut into 2 “ pieces : 100g
2 String Beans cut into 2” lengths : 100g 3 Bitter gourd cut into slices : 50g
4 Aubergine cut into 2 “ pieces : 100g
5 Okra cut into 2” pieces : 100g
6 Onion sliced : 1
7 Garlic sliced : 4 cloves
8 Ginger peeled and sliced : 2”
9 Shrimp Paste :2 tbsp
10 Oil as required
11 Salt to taste
Equipment
Knife and chopping board; wok and ladle; measuring tsp, tbsp.; bowls; weighing scales; timer.
Method
Heat oil in wok and cook onion, gar- lic and ginger. Then add all vegeta- bles and pork and cook on medium heat for 15 mins with lid on. Next simmer for 5 mins with lid off. Now check seasoning and remove from heat the pinak bet.
Serving (serves 4)
Served with rice)
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308


Scrambled Egg with Water
Spinach (Kang Kung) from Kandy
by Karminie Hippola Samarakoon Kodituwakku
Ingredients
2 tbsp Butter
Chopped Kang Kung 250g Garlic chopped
4 large cloves
Salt to taste
Soya sauce
3 Eggs
1 Tomato diced
2 Green chilli finely sliced 2 Onions finely sliced
2 tsp Chilli flakes
Pepper to taste
10 Curry leaves chopped 100g Green Peas
Equipment
Knife and chopping board Wok and ladle
Weighing scales
Whisk
Measuring tsp, tbsp
Method
Mix chopped Kang Kung, onion with soya sauce and salt. Beat eggs with pep- per, salt and chilli flakes.
Heat butter and scramble the spiced-up eggs into tiny particles. (should be a wet preparation)
Now add the mixed Kang Kung/Onion, tomato, green peas, curry leaves and green chillies into the scrambled eggs.
Make sure the Kang Kung and green peas stay bright green in the dish.
The resulting preparation should be flaky when complete.
Serving (serves. 4...,)
Served at breakfast with Toast or as a dish with rice for lunch
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Misc


Chickpea dish (Sundal)
from Ridgeview
by Peter Savundranayagam
Ingredients
1 Cooked chick peas 400g
2 Fresh coconut pieces cut into small pieces : 1⁄4 cup 3 Onion chopped : 1
4 Mustard seeds :1 tsp5 Jeera (small cumin) : 1 tsp 5 Red chillies broken into 2 to 3 pieces : 3
6 Curry leaves : 10-15
7 Vegetable oil : 1 tbsp
8 Garlic peeled and chopped : 4 cloves
9 Lime, juiced : 1⁄2 fruit
Method
Drain the water from the can of chickpeas and set aside.
In a saucepan add oil and when hot, add onion, garlic, mustard, jeera and fry until onions are lightly browned.
Add red chili, coconut pieces, and curry leaves and fry for another minute or two.
Add cooked chickpeas and mix well.
Season with salt.
Add lime juice and serve while still warm.
Servings (serves 2)
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Kandy Magic Curry Powder
by Frances and daughter Dilhani fully supported by Mervyn Perera Dilhani’s husband
Ingredients
500 grams Coriander Seeds 200 gram Cumin seeds
50 grams Fenugreek seeds 50 grams Cinnamon
10 gram Cardamom
10 gram Cloves
25 grams Pepper Corn 10 curry leaf
Equipment
Grinder or mortar and pestle; wok and ladle; weighing scales; sterile airtight bottles for storing.
Method of Preparation
Roasted curry powder
Roast coriander until it becomes dark brown. Stir constantly and do not let it burn. Roast the rest of the ingredients one by one separately until dark brown. When done mix them all together and grind it to a powder. Store in sterile, dry airtight bottle. The Kandy Magic Curry Powder can be used for two months.
This is best used for flavouring meats of any kind.
Unroasted curry powder
Same Ingredients are slightly heated in a pan to bring out the fragrance of the spices and ground to a powder. This powder is used for flavouring vegetarian and lentil curries to be served with
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Sambar from Jaffna
by Antoinette Nevins
Ingredients
1Sambar powder
1 Dry red chilies -10g 2 Chick pea -20g
3 Urid dhal -20g
4 Raw rice -10g
5 Black pepper -10g
6 Cumming seeds -1tsp 7 Fenugreek -1tsp
8 Salt to taste
2. Sambar
9 Chick pea -50g
10 Lentils -50g
11 Onion -1 chopped
12 Garlic -1 peeled and chopped
13 Aubergine -1 cubed
14 Drumstick- 4 cut into 2inch strips 15 Potato -100g cubed
16 Carrots -5ogm diced
17 Tomatoes -50gm chopped
18 Cumming seed -1tsp
19 Mustard -1tsp
20 Sesame oil -1tbs
21 Curry leaves-1twig
22 Tamarind paste -1tbs
23 Chille powder -1tbs
Equipment
Frying pan; chopping board; wooden spoon; grinder.
Method
To make the sambar powder dry roast all the ingredients and grind them together. Pour the oil in the heated pan. Add the mustard seeds wait till it pops add the cummin , onions garlic and curry leaves. Stir and fry for 3 minutes. Add the chick pea lentils lid on and cook for 15 minutes. When cooked add the chopped vegetables ,lid on cook for another 15 minutes till they are tender. Add 2 tbs of sambar powder , chili powder salt to taste and tamarind last. Cook for another 5 minutes.
Serving (serves 6)
Can be served with Thosai or Idli or with rice as a vegetarian side dish.
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Misc


Soya, Vegetarian chorizo & Butterbean Casserole Cooked my way
by Michael Wrottesley
Ingredients
175g of soya ‘meat substitute’ pieces
175g of vegetable (mushroom) chorizo pieces
1 medium onion, sliced
1 sweet red pepper, roughly chopped
1 carrot, chopped
1 bird’s-eye (or other hot) chili, seeds removed and flesh finely chopped 2 garlic cloves finely chopped
100ml white wine
400g tinned or fresh tomatoes, chopped.
200g tinned butter beans, rinsed and drained
2-3 tbsp fresh parsley, chopped
1 vegetable stock cube, or 1 heaped tsp powdered vegetable stock
2 tbsp olive oil
3 Mustard seed: 1⁄2 tsp
Salt and pepper to taste
Equipment
Knife and chopping board; frying pan; large casserole dish with lid.
Method
Heat oil in pan and fry soya and vegetable chorizo pieces until lightly browned. Add to the casserole dish and allow to rest. Heat the onion, garlic, red pepper, carrot and chili for 2-3 minutes until soft. Add the wine and bring to a simmer. Simmer for 2-3 minutes or until the volume of liquid has reduce by a quarter. Pour the mixture into the casserole dish and add the butter beans and tinned (or chopped) tomatoes and stir well. Place the casserole dish in the oven, preheated to 160deg and cook for one hour. If you wish, add in dumplings after 15 minutes and replace the lid, but remove again after 30 minutes to brown the dumplings if desired.
Serving (serves 4)
Just before serving sprinkle on the chopped parsley and season to taste with salt and pepper, as required. If you don’t want to make dumplings serve with rice or crusty bread.
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Marva’s Trinidad Pelau Recipe, Natasha’s favourite Dish
by her mother Marva Sammy
Ingredients
Chicken Preparation
2 lbs boneless and skinless chicken piec- es
2 tsp of puree garlic
2 tsp puree ginger
1 tbsp of soy sauce/ Worcester sauce
2 tbsp of Caribbean green seasoning (optional)
2 cubes Maggie seasoning
Ground black pepper to taste
Salt to taste
Equipment
Large saucepan /pot with lid.
Method
1 tbsp Ketchup
Rice Preparation
4 tbsp of oil
2 tbsp of granulated sugar
2 cups of washed brown rice
1 cup diced medium white onion
2 tins of green pigeon peas
1 tin coconut milk
2 cups of chicken stock or water
1 whole scotch bonnet pepper
1 cup of chopped pumpkin (optional) 2 carrots (cut in cubes)
1 sprig of fine leaf thyme
1. Into a large bowl mix the chicken with salt, pepper, green seasoning, ginger, gar- lic, ketchup, soy sauce, cubes of Maggie seasoning and fine leaf thyme.
2. Stir to ensure all chicken is covered and marinated. Leave to sit for 30mins.
3. Heat oil on medium heat in a saucepan until hot.
4. Add the sugar evenly in the pan and add a dash of oil on top.
5. Allow the sugar to turn brown and bubble (but not burnt)
6. As soon as the sugar turns brown and begins to bubble, add the seasoned marinat- ed chicken and onions and stir until coated in the brown sugar mixture
7. Cover pot with a lid and cook for 5-10 mins until the meat is almost cooked.
8. Add pigeon peas (including the juice if there is any), carrots, thyme (add optional pumpkin here) and stir.
9. Add washed brown rice, coconut, water/chicken stock (add enough liquid so that the rice is just covered), scotch bonnet pepper and bring to the boil with lid on.
10. Once boiling , stir the mixture and reduce the heat to a simmer and let it cook for 30-40 mins until the liquid is absorbed in the rice and the rice is cooked (add more liquid as required.
Serving ( serves 4-6 )
Serve with coleslaw and green salad for garnish.
315
Misc


Khambhaat Chapati from Colindale
by Jayshree Gandhi
Ingredients
Atta flour: 600ml Warm water: 1 cup Oil: 1 tbsp
Salt to taste
Flora margarine
Equipment
Rolling pin; board; flat pan; forceps; ladle; bowl; measuring cup, jug ,tbsp., tsp.
Method
Mix flour and oil in a bowl. Then add warm water, a little at a time and mix into a soft and sticky batter. Next add 1⁄2 tsp oil and knead well and make spheres the size of a small plum. Now roll them in chapatti flour and flatten each into a thin round disc of 6inch diameter ready to cook.
Then heat the flat pan and transfer the chapati on to the flat pan. Cook side one for 20secs. Now turn it over and cook side two for 45 secs. Next pick up the chapati with tongs and hold side one over a naked flame for 10 secs. Rub Flora margarine thinly on one side of the hot chapati. Chapati is now ready.
Serving
(makes 15-20 chapatis ) Chapatis served with chutney or any curry
Misc
316


Aubergine (Eggplant) and Mustard Curry
by Jeeva Gitendran
Ingredients
3 large Aubergines (eggplant)
10 large shrimps
2 red onions
Curry leaves Oil for frying
10 Dried chillies A piece of ginger 10 cloves of garlic
2 tablespoons of mustard 2 tablespoons of vinegar Salt to taste
Method
Cut Aubergines into small pieces, fry the Aubergines, shrimps, onions and curry leaves.
To make a paste, grind the dried chillies, ginger, garlic, mustard, vinegar and add sugar and salt to taste. Warm the paste on a low fire & mix the fried ingredients together.
Cook for 5 minutes and remove the eggplant and mustard curry from heat.y.
Serving (serves 6)
Egg Plant and Mustard Curry served with Rice and curry
317
Misc


Matara Kiri Hoddha from my grandmother’s recipes
by Ranjith Dissanayake
The varying flavours in making kirihodhi depend on the family
traditions transferred from grand mothers down the family. The pleasant aroma of the Matara Kirihoddha served by my grandmother in my childhood years is fondly recalled by me to this day. This recipe was passed on to me by my aunt. Equipment
Ingredients
Red onions (shallots) : 5
Fresh Green chillies : 4
Fenugreek seeds : 1/2 tsp
Fenugreek seeds: 1⁄4 tsp ground to a
powder
Rampe (Pandan) leaves, 2 inch long
pieces : 4
Karapincha (curry leaves) : 20
Goraka segments : 1
Table salt to taste
Lemon, juice as required : 1
Fresh coconut, scraped to make mitikiri
and diyakiri : 1
Diyakiri : Coconut milk one and a half
Knife and chopping board; large clay pot and wooden ladle; measuring teaspoon, tablespoon; coconut scraper, sieve; jugs; bowls; grinder
Method
Mix chopped green chillies chopped onions, pieces of Rampe (panda leaves), Karapiincha (curry leaves). In a large clay pot. Add Diyakiri and continue to mix using your clean hands. Now gently crush the onions, chillies with rampe & karapincha leaves. Then using a large wooden spoon continue to stir the con- tents of the pot after placing on the kitchen cooker. Now gently increase heat to medium and continue gently stirring the contents in a paddling motion to stop curdling the milk. Once smoking begins and the milk seems thick in the pot add the undiluted Mitikiri . Now continue to gently stir with wooden spoon. Add salt, squeeze the lemon until the hoddha has the optimum flavour. After 3 to 4 min- utes turn off heat and let the Kirihoddha slowly cool off . But the gentle stirring needs to continue. The hall mark of a successful completion will be signalled by the refreshing aroma that will fill the kitchen environment.
neat milk, diluted with 1 cup of water Mitikiri, undiluted thick coconut milk: one and a half cup.
NOT INCLUDED IN THIS RECIPE but CAN BE USED. EITHER
Maldive fish (ummalakada : smoked sun dried flakes of fish, not included in this recipe ) : 1 tbsp optional
OR
Small dried shrimp: (not included in this recipe) 1 tbsp optional
AND Garlic (not included in this recipe in the south of Sri Lanka) optional
Misc
318


Sweet Date Chutney (Jaffna style) from Gloria David’s Recipes by Lakshman and Subodhini David
Ingredients
2 cups water
1 Cup deseeded dates (vithai illa periechchai)
1⁄2 Cup deseeded tamarind (vithai illa Pallapuli)
1⁄2 Cup jaggery
1⁄2 Teaspoon cayenne pepper (Keyṉ miḷaku)
1⁄2 Teaspoon roasted cumin seeds (Cīrakam) powder 1⁄4 Teaspoon black salt
Cardamom pods (Ēlakkāy)open: 3
1⁄2 Teaspoon ginger powder
Equipment
Measuring cup, tsp, tbsp; large bowl and ladle; pressure cooker; can opener; timer; knife and chopping board.
Method
To a large bowl add tamarind, dates, jaggary, and pepper and pour 2 cups of water. If you skip dates, then reduce water by half a cup. Pour 1 cup water inside pressure cooker. Place a rack or trivet and place bowl inside and then cover it. Cover the pressure cooker with the lid. Wait for 3 whistles a medium heat. Once done, release pressure naturally, and add the rest of the ingredients.
319
Misc


Sharp Chilli Salad (Lunu Miris) from Kityayakara
by Walter Singarayer
Ingredients
1 Dry Red Chillies roasted and coarsely ground : 2tbsp 2 Maldive Fish coarsely chipped : 4tbsp
3 Salt : 1tsp
4 Pepper: 1⁄2 tsp
5 Onion diced : 1
6 Lemon juice : 2tbsp
Equipment
Grinder; bench mortar and pestle; knife and chopping board; frying pan and ladle.
Method
Add the ground chilli, Maldive fish, salt, pepper into mortar and grind it together until well bound. Onion and lime juice to be mixed in by hand.
Serving (serves 2)
Complete Lunu Miris preparation by adding onion and lemon juice only imme- diately before serving.
Due to the very hot taste of lunu miris, a drink of water prior to tasting this dish is recommended. Lunu miris is served with any of the following kiributh, moong ata kiributh , hoppers , or pittu.
Misc
320


Acknowledgement
Our benevolent Advertisers;
Anika, Anesh, Coffee Place, Gold Leaf Jewellers, Green Man Tyres, Guru Tandoori, Muksons, Royal Food and Wine, Signs and Blinds, Star Signs, The Winchmore.
A big thank you to all our advertisers who helped during this lockdown. I am sure all our readers will reciprocate by using your excellent customer service whenever necessary.
To our Contributors whose recipes, constituted the backbone of our book, thank you all for your willingness to support us during the lockdown. We have received recipes from 46 friends from 16 countries:
Rev Fr Anthony Pellegrini, Anthony Chandi, Alexandra Johnston, Antoinette Nevins, Andrei Malic, Anesh Edirisooriya, Angela van Strax, Rev Sr Alice Mathew, Assunta Albert Nicholas, Annette Martyn, Bernadette Tenne, Bhanu Arasaratnam, Chulanie de Alwis, David Newall, Damayanthi Johnpulle, Dharman Vijeratnam, Rev Fr Eugene Francis, Fred Martyn, Gracy Manuel, Hemantha Edirisooriya, Indri Swampillai, Irene Malic, Josephine Alexander, Karminie Kodituwakku, Louis Tambinayagam, Louis Emmanuel, Lushanthi Edirisooriya, Lohini Wilson, Lisa Dona, Lionel David, Mohamed Ashraff, Maria Beradovic, Marie Wilson, Michael Wrottesley, Manel Fernando, Mali Naiker, Nazliya Ashraff, Niranjan Johnpulle, Neil de la Harpe, Oneli Edirisooriya, Peter Savundranayagam, Rev Fr Sahanayagam, Robert Pollard, Ryle Abraham, Rajan Arasaratnam, Rhona Nunes, Rron Imami, Oneli Edirisooriya, Padmini David, Peter Savundranayagam, M Sakthianathan, Sigrun Rajendram, Shania Johnpulle, Sulochana Nithianandan, Sheeba George, Tiffany Johnpulle, Tsarina Cabanas, Indira Vanitha, and Zeynub Ashraff.
In addition I would like to mention the names of our volunteers, computer expert Anthony Chandi my adopted brother and my cousins Peter and Shanthi Savundranayagam who assisted with IT related work.
I am grateful to my cousin Antoinette Nevins for providing a ready supply of traditional recipes, willingly and being there to help out cheerfully.
This publication would not have been possible if not for your unstinted support.
321


To my wife Malini for inspiring me and for her painstaking and persevering efforts and support in compiling this Recipe book on behalf of the well deserving charities in the UK and Sri Lanka. These Charities are in a dire situation due to the pandemic and deserve our support.
Thanks to my former colleagues David, Mike and Bob for their ardent support at very short notice.
Last and certainly not least a huge thank you, to Bill Burns a former colleague, who now is a Trustee of Cancer Research UK, for lifting our morale in this pursuit.
Thank you
Nandri
Sthuthi
Salamat
Nga mihi
Terima kasih
Takk
Dankie
Australia
Shukria
Danku wel
Grazie
Epharisto
Merci beaucoup
faleminderit
322


Index
Chilled Lime and Cucumber Cooler by Walter Singarayer Crimson Relish for Summer by Walter Singarayer
Fruit Punch for a Party by Malini Singarayer
Green Mango Juice a Starter from South India by Rhona Nunes Iced Coffee made at home by Walter Singarayer
Mulled Wine made at Home by Walter Singarayer Orange Relish for Summer by Walter Singarayer Yellow Relish for Summer by Walter Singarayer
SNACKS and SALADS
Battered Prawns for a Snack by Walter Singarayer
Chicken Tikka a Tasty Snack by Walter Singarayer
Devilled Beef from Thankaraja Arulampalam ‘s Recipes by his daughter Devilled Beef with Chives from Kochchikade by Walter Singarayer Dhokla (Indian dish) (from Jayshree Gandhi’s Recipes) by M S
Fish Cutlets from London by Walter Singarayer
Green Chilli and Sweetcorn Muffins by S Singarayer
Hemanthas’s Roast Beef by Hemantha Edirisooriya
Mutton Rolls a spicy snack by Walter Singarayer
My Grandmother’s Drop Scones (Bannocks) by Irene Malic (Scottish dish) Pancakes with Sweet Coconut Filling by S Singarayer
Prawn Fritters from Singapore by Assunta Albert Nicholas
Quorn Rolls from Wirral by Anesh Nanayakkara
Red Lentil Wada from Naranthanai by Walter Singarayer
Scones (English dish) by Lushanthi Edirisooriya
Spicy Fish Buns for Lunch by Walter Singarayer
Spicy Fish in Patties by Walter Singarayer
Squid Rings with a Hint of Spice for a Snack by S Singarayer
BEVERAGES
323


SNACKS and SALADS (CONTINUED)
Sri Lankan Snack (Kokis) from Matale by Malini Singarayer
Sri Lankan Sweet (Aggala) from Matale by Malini Singarayer Stuffed Capsicum Chillies – (Maalu Miris) by Malini Singarayer Swedish Cinnamon Buns by Maria Beradovic
Ulundu Wada by Emmo Savundranayagam
SALADS
Beetroot and Cucumber Salad by Dharman Vijeratnam
Bitter Gourd Salad (Karavila Sambol) by Walter Singarayer
Canadian Carrot Salad by Indri Swampillai -face
Cherry Tomato Salad with a Hint of Spice by Malini Singarayer Cucumber Salad with a hint of spice by S Singarayer
Fresh Hot Coconut Salad (Pol Sambol) by Walter Singarayer
Sri Lankan leaf Vegetable Fresh Salad by Tiffany & Shania Johnpulle Mixed Fresh Salad from Kandy by Karminie Hippola Kodituwakku face Raita ( Fresh Yoghurt Spicy Salad) by S Singarayer
Refreshing Water melon Salad from Malaysia by Desiree Dionysius Sambal Udang by Lawrence Vendargon from Malaysia
Spicy Carrot and Coconut salad by Walter Singarayer
Spicy Red Hot Fiery Salad by Walter Singarayer
SOUPS
Crab, Sweetcorn and Drizzled Egg Soup by Walter Singarayer French Onion Soup by Lushanthi Edirisooriya
Green Soup (Kola Kandha) for Breakfast from Elvitigala by Prakash My Dad’s Balkan Chicken Soup by Andrei Malic
My Dad’s Mediterranean Shin Beef Soup by Andrei Malic
Pea Soup with Ham and Bacon from Hampstead by S Singarayer Rasam from Karampon by A Nevins
Spicy Chicken Soup (Mulligatawny) by Angela Van Star
Spicy Clam Chowder by Walter Singarayer
Tomato Soup by Rev Fr Anthony Pellegrini
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CHUTNEYS AND PICKLES
Belachan / Blachan by Malini Singarayer
Chutney with Aubergine, Tomato and Apple by Malini Singarayer
Date Chutney (Chandrani Nanayakkara’s Recipes) by Anesh Edirisooriyaface Devil’s Chutney from South India by Rhona Nunes
Jack Jag Jam by Sheeba George
Magic Mango Chutney by Liz Dona
Mango Chutney Spicy and Sweet by Malini Singarayer
Prawn Blachan from Toronto, Canada by Bhanu Arasaratnam
Spicy Date and Apple Chutney by Malini Singarayer
Aubergine Pickled (Batu Moju) by Malini Singarayer
Malay Pickle from Toronto, Canada by Bhanu Arasaratnam - face
Mango Pickled by Malini Singarayer
Mixed Pickle from Crystal Hill Estate, Matale by Angela Van Star
Mixed Spicy Pickle modified Sinhala Pickle by Malini Singarayer
My Favourite Lime Pickle by Walter Singarayer
Spiced up Tomato Pickle by Malini Singarayer
RICE, NOODLES ETC
Rice Sticks by T Arulampalam
Spicy Singapore Style Rice Noodles/Vermicelli by Walter Singarayer Beef and Leeks with Egg Noodles by Walter Singarayer
Bread, Home Made my way by Malini Singarayer
Coconut Roti (Pol Roti) by Walter Singarayer
Egg Hoppers (Biththara Aappa) made in London by Malini Singarayer Idli by Emmo Savundranayagam
Home made Pittu from Hatton by Walter Singarayer
Plain Hoppers (Aappa) made in London by Malini Singarayer
Semolina (Rava) Thosai by Dharman Vijeratnam
Thosai from Tradition by Antoinette Nevins
All in One Rich Rice Meal by Malini Singarayer
Baked Chicken Rice with Stir Fried Water Spinach by Malini Singarayer Beef and Leeks with Egg Noodles by Walter Singarayer
Egg Fried Rice by Walter Singarayer
325


RICE, NOODLES ETC (CONTINUED)
Green Gram Milk Rice (Moong ata Kiri Buth) by Malini Singarayer Pilau Rice for an Appetizing meal by S Singarayer
Prawn Fried Rice by Walter Singarayer
Rissoto Chicken Chorizo (Spanish dish) by Lushanthi Edirisooriya
MEAT DISHES
Beef Ball Curry an Anglo Indian Dish by Rhona Nunes
Beef Curry (hot dry beef curry) by Walter Singarayer
Devilled Beef with Chives from Kochchikade by Walter Singarayer Frikadeller (Dutch Forced Meat Balls) by Malini Singarayer
Malaysian Beef Rendang by Emmo Savundranayagam
Meat Frikadeller from Toronto, Canada by Rajan Arasaratnam
Steak Italienne by David Newall
Stovies by Irene Malic (Scottish dish)
Swedish Meatballs in Gravy by Maria Beradovic
Traditional Meat Balls (Norwegian dish) by Sigrun Rajendram
Water Spinach (Kang Kung) with Spicy Hot Beef by Wallter Singarayer Yorkshire Champion Steak and Kidney Pie by David Newall
Chicken curry by Anthony Chandi
Chicken Serundung from Malaysia by Jessie Michael
Chicken hot Curry by S Singarayer
Chicken Thighs curried by Walter Singarayer
Durban Chicken Curry (South Africa) by Mali Naiker
Gong Bao Ji Din by Robert Pollard
My mum Gladys’ Malaaca Chicken Curry from Malaysia by Gerry Dionysius Popular Jamaican Dish (JERK Chicken) by Judith Lennon
Siamese Chicken by Marie Wilson -face
Succulent Pan Roasted Chicken by Annette Martyn
Thai Green Curry with Chicken from Whetstone by Walter Singarayer
Baked Lamb in Yoghurt by Rron Imami
Black Pork Curry – a Sri Lankan Favourite by Malini Singarayer
Lamb Curry (dry hot lamb curry) from Basel by Walter Singarayer
Malaysian Mutton Curry Emmo Savundranayagam
326


Roast Leg of Lamb from Chew Magna by Walter Singarayer Yorkshire Roast shoulder of lamb by David Newall
Curried Pork from Negombo by Niranjan Johnpulle Devilled Pork from Pinner by A Nevins
Grilled Pork from Basel by Walter Singarayer
Pork Curry from Fr Sahayam’s favourite Recipes by his sister A Nevins
Rich and Spicy Pork from Bracknell by Walter Singarayer
Spicy Pork salad by Walter Singarayer
Hot Wild Boar, Dad’s Favourite Dish from Kahatagasdigiliya by Walter Singarayer
SEAFOOD DISHES
Ambul Thiyal (Fresh Tuna Dry) Curry by Malini Singarayer
Baked Salmon from New Zealand (Kevin’s favourite) by Alexandra Johnston Bombay Duck Special by M Sakthianathan
Capsicum Chillies (Maalu Miris) with Stuffing by Malini Singarayer
Crab Curry from the shores of Paasyoor by Rev Fr Eugene
Crab Curry from Havelock Town by Ryle Abraham
Crabs Curried from Weligama by Walter Singarayer
Curried Squid from Negombo by Niranjan Johnpulle
Dry Prawn (Mallung) incomplete by Walter Singarayer
Dry Salt Fish Tempered (Thel Dhaala) by Malini Singarayer
Dry Sprats Cooked (Mallung) by Malini Singarayer
Fish Curry, fresh from the Jaffna lagoon by Fr Eugene
Fish Fry and Potato from London by A Nevins
Gravy (Sothi) with Fish from Karampon by A Nevins
Italian Baked Fish with Tomatoes & Olives by Rev Fr Anthony Pellegrini King Fish
King Prawns(Curried King Prawns) by S Singarayer
Paradise Salmon & Asparagus ( Norwegian dish) by Sigrun Rajendram - face Prawn and Broccoli from Singapore by Assunta Albert Nicholas
Sarakku Thanni with fish by Shanthi Savundranayagam
Shrimp Preparation (Kooni Mallung) by Malini Singarayer
Squid Curry (Poriyal) from Karampon by A Nevins
Squid Dish from Jaffna (Squid Pirattal) by Sulochana Nithianandan
327


SEAFOOD DISHES (CONTINUED)
Sri Lankan leaf Veg Fried with Dry Prawns by Malini Singarayer Traditional Prawn Curry by Karminie
VEG PREPARATIONS
Ash Plantain Curry by Malini Singarayer
Aubergine Cooked differently in My Way by Walter Singarayer
Aubergine Curry ( Batu Pahi) by Malini Singarayer
Aubergine from Kent by Manel Fernando
Aubergine White Curry from Karampon by A Nevins
Banana Blossom cooked (Kehel muwa mallung) by Walter Singarayer Beetroot curried by Anthony Chandi
Bitter Gourd Curry (Karavila Ambula) from Ratwatte by Malini Singarayer Bitter Gourd Curry from Annamma Rajanayagam’s Recipes by her daughter Bitter Gourd From Mirusuvil by G R Rajasingam
Bread fruit (Dhel) and Dry Sprats Cooked (Mallung) by Malini Singarayer Broccoli Preparation (Mallung) from Shenleybury by Malini Singarayer Brussels Sprouts Stir Fry my way by S Singarayer
Cabbage with Coconut from Pinner by A Nevins
Canned Bread fruit (Dhel) and Dry Prawn Curried by Walter Singarayer Capsicum Chillies (Maalu Miris) White Curry by Walter Singarayer
Cashew and Pea curry by Damayanthie Johnpulle
Cassava Curry (Manioc) with Dried Shrimps (Kooni) by Walter Singarayer Cucumber and Spinach white curry by Malini Singarayer
Fenugreek Curry (Venthaya Kulambu) by Peter Savundranayagam pic + face Fine Bean and Potato Curry rom Enfield by Walter Singarayer
Flowers in a Delicious Curry from Ratwatte by Malini Singarayer
Fried Fenugreek (methi) leaves and Sprats Mix by Walter Singarayer
Green Gram
Leeks and Green peas by Walter Singarayer
Lentil (Daal) and Spinach Curry by Anthony Chandi
Long Bean and Coconut Preparation from Kittyakara by Hinsley Rajendram Long Beans Tempered (Thel Dhaala) by Walter Singarayer
Lufa (Vatakulu) White Curry by Walter Singarayer
328


Moringa (Murunga) and Tomato White Curry( Hodhi) by Malini Singarayer Moringa Curry from Fr Sahayam’s favourite Recipes by his sister Nevins Moringa Curry from Mirusuvil by G Robert Rajasingam - face
Mushroom Curry from Fr Sahayam’s favourite Recipes by his sister Nevins My Dad’s Baked Sauerkraut by Andrei Malic
Okra Curry from London by Anthony Chandi
Onion Blossom (Loonu mal) cooked from Pallekelle by Malini Singarayer
Pak choi and Red Onion stir fried Kotte by Walter Singarayer
Polos Devilled from Matale by Bernie Thenne
Potato and Cauliflower (Aalu Ghobi) cooked by Caroline Mathew from South India Pumpkin and Carrot Curried by Walter Singarayer
Red Lentil Curry (Daal) by Walter Singarayer
Round green aubergines (Ela batu/ thalana batu) curry by Walter Singarayer
Snake Gourd (Pathola) and Green peas curry by Malini Singarayer
Spinach Curried with Potato from Carey by Walter Singarayer
Spring Green Cabbage cooked ( Gova Mallung) by Walter Singarayer
Sri Lankan Cashew Curry from Vancouver by D D Wijeratne in Canada
Sri Lankan leaf Vegetable Cooked (Mukunuwenna Mallung) by Walter Singarayer Tempered Brussels Sprouts from Basel by Walter Singarayer
Tempered Potato Curry (Ala Thel Dhaala) by Malini Singarayer
Tender Jackfruit cooked (Polos Mallung) by Malini Singarayer
Tender Jackfruit curried (Polos Ambula) from Thalagahawatte by Malini Singarayer Tomato Curry for Chapatti a South Indian Dish by Gracy Manuel
Turkey Berry (Thibbatu) & Jack fruit seed dish (Mallung) by Malini Singarayer White Cabbage and Tomato in a curry by Malini Singarayer
DESSERTS
A Popular Sri Lankan Dessert (Vattilappam) by Malini Singarayer- pending Apple Pie (South Africa) by Mali Naiker
Bread and Butter Pudding by Malini Singarayer
Canadian Coconut Custard Pie by Indri Swampillai
Caramel Pudding by Malini Singarayer
Chilled Lemon Cheese Cake by Malini Singarayer
329


Exotic Fresh Fruit Salad by S Singarayer
Fresh Fruit Salad from Crystal Hill Estate, Matale by Angela Van Star Jaffna Sago Pudding (Payasam) by Malini Singarayer
King Yam Purple Pudding, Royal Dessert from Jaffna by W Singarayer Mango Mousse by Marie Wilson
Mulva Pudding (South Africa) by Mali Naiker
Nordic Apple Trifle (Norwegian dish) by Sigrun Rajendram
Pavlova from Ealing by Marie Wilson
Pineapple Cream from Ian’s Collection in N Z by Alexandra Johnston Pineapple Mousse (A favourite Sri Lankan Dessert) by S Singarayer Rice Pudding Made my way for Callum by Malini Singarayer
Trifle an English Delicacy by Malini Singarayer
Wattalappan from Matale by Zainub Ashraff
CAKES AND SWEETS
Aunty Grace’s Welsh Cakes by Andrei Malic
Banana Loaf for Afternoon Tea by S Singarayer
Butter Cake by S Singarayer
Chilled Lemon Cheese Cake from Montcalm by Malini Singarayer Chocolate Cake with Ganache by Malini Singarayer
Christmas Cake for the Festive Season by Malini Singarayer Dutch Cake for Christmas (Breudher) by Angela Van Star Fairy Cakes with speckles for a Birthday Party by S Singarayer Lemon Drizzle Cake from Kent by Manel Fernando
South African Sweet corn (Mielie) Cake by Mali Naiker Sponge Cake from Canada by Josephine Alexander Strawberry Cream Cake by Oneli Edirisooriya
Three Milk Cake (Triliece) by (Rron Imami)
Victoria Sandwich from London by Malini Singarayer
Apricot Squares from Toronto, Canada by Lionel and Padmini David Beetroot Sweet Dish from France by Indira Vanitha
Carrot Kheer a South Indian Dessert by Gracy Manuel
Coconut Rock from Kent by Manel Fernando
Marshmallow(from Chandrani Nanayakkara’s Recipes)by her daughter
330


Marshmallows from Kent by Manel Fernando
Milk Toffees made in my way from Katugastota by Malini Singarayer
Narang Kavum from Kalawewa by Malini Singarayer
Potato Cream (from Chandrani Nanayakkara’s Recipe) by Anesh Edirisooriya Potato Cream (from Chandrani Nanayakkara’s Recipe) by Anesh Edirisooriya
Rice Flake Aggala by Oneli Edirisooriya
Semolina and Cashew Cookies fromTeresa Savundranayagam’s Recipes by Peter S Semolina Sweet (Rulang Aluwa) by Bernadette Tenne
Sesame Cheese Biscuits from Masterton New Zealand by Alexandra Johnston South African Crunchies (South Africa) by Mali Naiker
Sri Lankan Sweet (Athiraha Kavum) from Matale by Malini Singarayer
Sweet Potato Halwa from Pinner by A Nevins
SPECIAL
Coconut Yellow Rice from South India by Rhona Nunes Delicious Barbecue from Montcalm by Walter Singarayer Dutch Rice Dish (Lamprais) by Angela Van Star
Lamb Buriyani by Anthony Chandi
Lumprais / Lumprice by Malini Singarayer
Milk Rice (Kiri Buth) by Walter Singarayer
Mutton Buriyani from Matale by Nazliya Ashraff
Spicy Yellow Rice (Kaha buth) from Ratwatte by Malini Singarayer Suruvil Kool Jaffna Sea Food Delicacy by Walter Singarayer
The Full English breakfast by David Newall
Wild Casserole (Norwegian dish) by Sigrun Rajendram
MISC
Adobo by Tsarina Cabanas
Bombay Toast in London Walter Singarayer
Chickpeas for Breakfast by Malini Singarayer
Curried Eggs from Birchington by Louis Tambinayagam
Egg Curry in Tea Brew a South Indian Recipe by Gracy Manuel Milk Hoppers (Kiri Aappa) made in London by Malini Singarayer Mutton & Cabbage Stew (Norwegian dish) by Sigrun Rajendram
331


MISC (CONTINUED)
Omelette made by Walter Singarayer
Paella (Spanish dish) by Lushanthi Edirisooriya
Paneer with Sweet Peppers from Pinner by A Nevins
Pinak bet by Tsarina Cabanas
Roti- Pancake (Fusion) from Hertford by Louis Emmanuel
Sambar from Jaffna by Antoinette Nevins :
Scrambled Egg with Water Spinach by Karminie
Scrambled Eggs for Breakfast by Walter Singarayer
Seeni Sambal (Fried Spicy Onion Preparation ) by Malini Singarayer
Seeni Sambal from Karampon by A Nevins
Sharp Chilli Salad (Lunu Miris) from Leliambe by Malini Singarayer
Soya, Butter bean Vegetable Casserole by Mike Wrottesley
Spaghetti Marinara a recipe from Tereza Ponzini by Rev Fr Anthony Pellegrini Spicy Beef Stew for Dinner from Carey by Walter Singarayer
Spicy Chicken and Mushroom Pie by Walter Singarayer
Spicy Mango Dipping by Fred Martyn
String Hopppers with White Wheat Flour by Walter Singarayer
Sundal by Emmo Savundranayagam
Sweet Hoppers (Hakuru Aappa) by Malini Singarayer
Trinidad Pelau Recipe, Natasha’s favourite Dish by her mother Marva Sammy Uppu ma Semolina Spiced up by Malini Singarayer
Vegetarian Quiche (French dish) by Lushanthi Edirisooriya
Waffles from Merle de Alwis’s Recipes by her daughter-in-law Chulanie de Alwis
332




All Sri Lankan ingredients in this Recipe Book are available in
The Royal Food and Wine Grocery
at 197 Edgware Rd, Colindale London NW9 6LP Tel 0208 205 0777
334
Walter’s