Walter October

Fresh Hot Coconut salad (Pol Sambol) by Walter Singarayer
Ingredients
1 Freshly scraped coconut: 2 cups
2 Dry red chilli, lightly roasted and ground to a powder : 1 tbsp
3 Maldive fish, flakes : 4 tbsp
4 Shallots, sliced : 4
5 Lemon juice : 1tbsp
6 Salt as required
7 Pepper freshly ground : 1⁄2 tsp each 8 Curry leaves 10 (optional)
Equipment
Coconut cracker; coconut scraper; frying pan and ladle; grinder; bowl; knife and chopping board; table mortar and pestle; measuring cup, tsp, tbsp..
Method
Into mortar add chilli powder, Maldive fish, curry leaves, salt, pepper and mash well with pestle. Now mash in the fresh coconut. Finally mix in by hand the onions and lemon juice to complete the fresh pol sambol.
Serving (serves 4)
Onion and lemon juice mixed into pol sambol only just before serving meal for a great taste. Fresh pol sambol served with rice or Kiributh , string hoppers , hoppers , roti.
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Bitter Gourd salad (Karavila sambal) by Walter Singarayer
Ingredients
1 Bitter gourd washed , deseeded, cut into very thin slices : 250g 2 Onions diced :1
3 Chilli powder: pinch
4 Maldive fish, flakes :2 tbsp
5 Red Tomato, Fresh diced : 1
6 Fresh green chilli, finely cut :1 7 Salt to taste
8 Lemon juice :1 tbsp
9 Freshly ground pepper: 1⁄2 tsp 10 Oil :1 cup
Equipment
Knife and chopping board; weighing machine; measuring cup, tsp, tbsp; bowls; frying pan and oil spoon; colander lined with kitchen paper.
Method
Rub salt in bitter gourd slices and fry until crisp. Let oil drain off them. Mix with all other ingredients 2-9 in list just before serving the bitter gourd salad.
Serving (serves 4)
Bitter gourd salad served with rice and curry.
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Spicy Cucumber Salad
by S Singarayer
Ingredients
1 Cucumber, diced : 1
2 Red tomato cut into small cubes : 1 3 Maldive fish flakes: 2 tbsp
4 Yoghurt: as required
5 Onion diced :1
6 Green chili finely sliced :1
7 Lemon juice : 1 tsp
8 Pepper coarsely ground :1/2 tsp
9 English Mustard : 1⁄2 tsp
10 Salt to taste
11 Basil leaves : 10
Equipment
Knife and chopping board; measuring jug, tsp, tbsp; small dish, salad bowl;
Method
Prepare a sauce by mixing together, green chilli, lemon juice, pepper, mustard and salt.
Place cucumber, tomato and Maldive fish in salad bowl, sprinkle the sauce over it. Now add yoghurt, herbs and check seasoning.
Freshly made spicy cucumber salad is ready
to serve.
Serving (Serves 6)
Spicy cucumber salad served with rice and curry.
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Fresh Red Hot Fiery Salad
by Walter Singarayer
Ingredients
1 Cooked Beetroot, cut into match stick size pieces :100g 2 Red cabbage, finely shredded :50g
3 Red pepper, diced very small : 1
4 Cherry tomatoes, each cut into two : 6
5 Red shalots peeled :10
6 Red capsicum chilli ; finely sliced : 1
7 Black olives, stoned :15
8 Fresh Coriander leaf, chopped small :handful 9 Fresh Chives, cut into 1” lengths : 1 bunch 10 Red wine vinegar: 100ml
11 English mustard :1⁄2 tsp
12 Honey : 1 tbsp
13 Salt to taste
14 Pepper to taste
15 Fresh Red Chillies, finely cut (optional) :2 16 Chilli flakes: 1 tsp (optional)
17 Onion diced : 1
Equipment
Bowl and salad forks; weighing scales; measuring tsp tbsp.; large dish to arrange red salad.
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Method
Make a marinade in a bowl with mustard paste, salt, pepper, chilli flakes, honey and red wine vinegar. Now add all ingredients into bowl and loosely mix with salad forks.
Serving (serves4)
The Fresh red hot fiery salad served as a side dish to any roast meat or with rice and curry.
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Mixed Fresh Salad from Kandy
by Karminie Hippola Kodituwakku
Ingredients
1 Olives :15
2 Bell Peppers :1
3 Virgin Olive Oil : 1 tsp
4 Apple Cider Vinegar : 1-2 tsp
5 Sugar a dash
6 Sugar a dash Lime Juice of: 1⁄2 tsp 7 Salt and Pepper to taste
8 Green Apples :2
9 Grapes : 50g
10 Carrot : 2
11 Chinese cabbage : 4-5leaves
Equipment
Knife and chopping board; weighing scales; measuring tsp;tbsp.;
Method
Cut all vegetables into 1⁄4 sized cubes except the Chinese cabbage keep separat- ed. Shred carrot with a peeler for softer texture.
Olives and grapes may remain as whole fruits. Remove the stalk of the cabbage leaf and break the leaf with your fingers. This may be a little bigger than 1/4” and do not use a knife. Cut the apple and no sooner you cube them squeeze the lime over it along with a dash of sugar ( to prevent discolouring). Now keep adding the cut veg / fruit tossing it softly with a spatula or any other light weighted spoon/fork, while adding salt and pepper to taste. Lastly add olive oil and refrig- erate before serving.
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Cherry Tomato Salad with a Hint of Spice
by Malini Singarayer
Ingredients
1 Cherry tomatoes, each cut lengthwise into four : 20 fruits
2 Red shallot, roughly sliced :10
3 Green chilli, finely sliced :1
4 Cucumber, cubed with skin on :1 cup 5 Green peas, cooked : 2 tbsp
6 Coriander, whole leaves only : 30
7 English mustard : 1 /2 tsp
8 White wine vinegar: 2 tbsp
9 Balsamic vinegar : 1 tbsp
10 Honey : 1⁄2 tsp
11 Coconut milk from can :1 tbsp 12 Pepper freshly ground :1/2 tsp 13 Salt to taste
Equipment
Knife and chopping board: bowls; saucepan and ladle; measuring tsp, tbsp, cup
Method
Make a sauce by mixing together the English mustard and white wine vinegar and set aside. Into the large bowl add the following ingredients, tomato, shallots, cooked green peas, cucumber, green chill red shallot, Balsamic vinegar and toss the salad. Now mix into bowl the mustard sauce.
Finally add coconut milk and garnish the cherry tomato salad with a hint of spice with coriander leaves.
Serving (serves 4)
Served with Rice and curry or any roasted dish of any meat or fish.
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Beetroot and Cucumber Salad from London
by Dharman Vijeratnam
Ingredients
1 Beetroot, medium size, boiled, cut into round slices : 3 2 Water cress, washed roughly chopped : 1 cup full
3 Onion, medium size, chopped :1
4 Green chillies, de seeded, sliced :1
5 Lemon, cut into 1⁄2 “ wide slices :3
6 Cucumber, sliced : 1⁄2 fruit
7 Chives, chopped into 1” lengths: 8 leaves
8 Basil leaves : 10
9 Salt and pepper to taste
Method
Arrange together the sliced beetroot and cucumber in a dish.
Squeeze lemon juice into mixture of chopped onions, salt, pepper, and sliced green chillies. Add this to the dish.
Next add the water cress, basil, chives.
Serving (serves 4)
Served with rice and curry.
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Canadian Carrot Salad (Golden Coins)
by Indri Swampillai
Ingredients
1 Carrots :2 lbs
2 Green pepper :1
3 Large onion :1
4 Tomato soup: 1 can
5 Sugar : 1⁄2 cup
6 White vinegar : 1/3 cup 7 Vegetable oil : 1⁄4 cup
8 Salt :1tsp
9 Pepper :1tsp
10 Mustard :1tsp
Method
Slice and cook carrots in boiling water and cool
Dice onion, and green pepper
Combine tomato soup, sugar, vinegar, oil, salt, pepper, and mustard (mix it well) Add cooled carrots, onions, and green peppers
Mix it well to incorporate all ingredients
Best served cold
Serving (serves 2)
Served as brunch or at lunch with rice and curry


Spicy Fresh Carrot and Coconut Salad from Montcalm by Malini Singarayer
Ingredients
1 Carrot, peeled and grated: 200g
2 Freshly scraped Coconut fine : 50g
3 Onion finely diced : 1⁄2 onion
4 Fresh green chilli, finely sliced : 1
5 Lemon juice as required
6 English mustard paste :1/2 tsp
7 Spring onions, finely chopped : 2 shoot
8 Green olives stoned and sliced :7
9 Green and yellow bell peppers diced :half of each 10 Maldive fish 1 tbsp
11 Sugar: 1⁄2 tsp’
12 pepper 1⁄2 tsp
13 Salt as required
Equipment
Grater; knife and chopping board; Coconut scraper; large bowl; small bowl; for preparing salad; measuring tsp tbsp.; weighing scales.
Method
Make a spicy mixture of carrot, salt, pepper, mustard, sugar and lemon juice and set aside. Mix by hand coconut, green chilli, onion and Maldive fish in another small bowl.
Transfer the coconut mixture into the carrot mixture and loosely mix them together to give a spicy carrot salad.
Serving (Serves 4)
Carrot salad can be served with a roast meat or rice and curry.
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Sri Lankan Leaf Vegetable Fresh Salad (Gotukola Sambol)
by Tiffany and Shania Johnpulle
Ingredients
1 Gotukola : 1 bunch
2 Red onions (shallots if available) : 100g 3 Red tomato cut into small cubes
4 green chilli finely sliced 1
5 Maldive fish 2 tbsp
6 Coconut freshly scraped 1⁄2 cup
7 Salt, pepper and lemon to taste
Equipment
Knife and chopping boar; weighing scales; 2 bowls; measuring cup, tsp, tbsp.
Method
Wash and clean gotukola. Soak in bowl of salt water for about 2 hours. Wash the leaves again and cut them into the finest shreds. Add coconut, Maldive fish, on- ion, pepper, green chilli and mix thoroughly. Then add tomato and toss it about. Before serving add salt and squeeze in the lemon to taste.
Serving (serves 6-8)
Gotukola sambol is served with rice and curry.
Snacks & Salads
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Devilled Beef from Kochchikade
by Walter Singarayer
Ingredients
1 Beef, fillet cut into 2” long chunks : 400g
2 Orange bell pepper, deseeded and cut into 1 “ lengths : 1 3 Onion sliced : 1
4 Chives cut into 1” bits : 100g
5 Soya sauce : 1tbsp
6 Red wine vinegar : 1tbsp
7 Salt to taste
8 Black pepper, freshly ground coarsely : 1 tsp
9 Ginger paste : 1/2 tsp
10 Garlic paste : 1⁄2tsp
11 English mustard : 1/2tsp
12 Chilli chips : 1 tsp
13 Fresh green chillies, slit length wise : 3
Equipment
Chopping board and knife; saucepan and ladle; wok; measuring tsp, tbsp, jug; weighing scales ;timer; bowls; grinder;
Method
Marinate beef in salt and red wine vinegar for longer than 30mins. Next cook the meat in saucepan with 1 cup of water, covered and on low for 20mins stirring half way. Now heat oil in wok and fry onions until soft. Then rub into boiled beef, mustard, garlic, ginger, pepper and transfer it with bell pepper into wok. Next stir fry for 5 mins on medium. Then add chilli flakes, soya sauce and cook for another 5 mins. Now mix in the chives and toss it for a minute. Check sea- soning and remove the devilled beef from heat.
Serving (4)
Devilled beef is ideal as an appetiser.
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Prawn Fritters from Malaysia
by Assunta Albert Nicholas
Ingredients
Big prawns :10
Medium sized Cucumber : 1 Tomatoes : 2
Vegetable oil for frying
Batter
All purpose flour : 1 Rice flour : 1 tbsp Salt 1⁄4 tsp
Sugar : 1⁄4 tsp
Blended Ingredients:
Shell the prawns but leave the tail on
Slit open each prawn as wide as possible and remove the vein inside.
Wash the prawns and season with salt and a little sugar.
Make a thick batter
Sieve the flour and rice flour and the salt into a bowl.
Add enough cold water to make a coating batter.
Beat the batter for 10 minutes and leave aside for 20-30 minutes before using it. Heat up the oil for deep frying.
Hold each prawn by the tail, dip it into the batter and put it into the hot oil till brown.
Drain the prawns well and serve with cucumber and tomato slices and chilli sauce.
Snacks & Salads
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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.
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Refreshing
Water melon Salad from Malaysia
by Desiree Dionysius
Ingredients
1 Water melon : 1/4
2 Feta cheese : 45 grams
3 Walnuts : 1 handful
4 Lettuce of choice : 1/2 head
Method
Cut water melon into cubes, break the walnuts into smaller pieces with fingers, cut feta cheese into small cubes, cut lettuce into shreds.
Throw everything into a bowl and mix, no dressing needed.
Serving (serves 2)
Snacks & Salads
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3 .Soups
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Spicy Clam Chowder
by Walter Singarayer
Ingredients
1 Clams, fresh washed well :200g
2 Potato, peeled chopped into 1” cubes :200g 3 Celery leaves, chopped 2” lengths : 200g
4 Bacon, finely cut : 3 rashes
5 Onion, diced :1
6 Garlic paste :1 tsp
7 Salt as required
8 Pepper each : 1⁄2 tsp
9 Olive oil : 2 tbsp
10 Butter: 50 g
11 Fresh green chilli, each cut into four :2
12 Coriander leaves, picked out from sprigs : 20
13 Corn flour, 2 tbsp mixed in 1/2 cup cold water : all
14 Coconut milk from can, diluted with 200ml water : as required 15 Tamarind, soak marble size pellet in 100 ml hot water : 20ml
Equipment
Bowls 3 (500ml); knife and chopping board; measuring jug, tsp, tbsp; weighing scales; sauce pan; frying pan and ladle; timer; can opener.
Method
Fry onions until soft on low heat in olive oil and keep aside. Fry bacon until crisp in same pan and keep aside. Melt butter in saucepan and saute the potatoes. Now add 400ml coconut milk, garlic, salt, pepper, green chillies, clams and cook on medium heat for 20 mins.. Now add tamarind, bacon, onion, and cook on medium heat for 5 mins whilst stirring. Add corn flour while mixing, gradually allowing mixture to thicken. Then add celery and simmer for 2 mins. Garnish with coriander leaves. Check seasoning and remove the spicy clam chowder from heat.
Serving (Serves 2)
Spicy clam chowder best served immediately before a main meal.
Soups
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Crab, Sweetcorn and Drizzled Egg Soup
by Walter Singarayer
Ingredients
1 Crab sticks each cut into two : 200g
2 Sweet corn from can :200g
3 Spring onions, cleaned washed finely chopped : 1 bunch
4 Carrot, medium size diced :1
5 Green peas :100g
6 Parsley chopped : 6 sprigs
7 Butter :100g
8 Single cream :1 tbsp
9 Chicken stock made with 2 cubes in 6 cups hot water : 750ml 10 Green bell pepper, deseeded and diced : 1
11 White pepper ground : 1⁄2 tsp
12 Green peas: 100g
13 White of egg :2
14 Butter :100g
15 Plain flour: 1tbsp
16 Parsley chopped : 6 sprig
17 Light Soya sauce : 4tbsp
18 Salt as required
Weighing scales; knife and chopping board;
measuring cup, jug, tsp, tbsp.; heavy bottomed saucepan and ladle;
Method
Beat white of egg and set aside. Melt butter in saucepan and add flour to it and keep whisking. Add chicken stock and single cream and continue to briskly stir altogether. Now add carrot, sweet corn, crab, salt and pepper into saucepan and let it cook on medium heat for 10mins. Next add green peas, bell pepper, spring onion and cook for a further 5 mins. Finally drizzle the egg white, very slowly onto the hot soup. This will result in fine strands of cooked egg white within the soup. Garnish with chopped parsley, this crab, sweet corn and drizzled egg soup.
Serving (serves 4)
The crab, sweet corn and drizzled egg soup served as a starter.
Equipment:
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Soups


Pea Soup with Ham and Bacon from Hampstead
by S Singarayer
Ingredients
1 Green Peas, fresh and shelled :500g
2 Chives :20 leaves for garnishing
3 Smoked bacon, cut into 1cm strips:2 rashes 4 Ham, cut into 1cm squares : 2 slices
5 Cheddar cheese :50g
6 Butter :50g
7 Single cream small pot: 100ml
8 Olive oil
9 Balsamic vinegar
10 Chicken stock :750ml
11 Sugar: 1tbsp
12 Salt and
13 Pepper: 1⁄2 tsp of each
14 Onion diced :1
Equipment
Knife and chopping board; blender; saucepan and ladle; two small bowls; frying pan; measuring tsp, tbsp.
Method
Heat butter in frying pan and toss onion in it for 2 mins. Transfer the onion to bowl and return pan to heat. Fry bacon in the same oil and set bacon aside. Boil peas in chicken stock with added sugar, salt and pepper. Ensure that the peas do not lose their green. Blend the cooked peas. Transfer the mashed peas back into the saucepan and add ham chives and bacon into it. Cook for 5 mins on low. Check seasoning and remove the green peas soup with ham and bacon away from heat.
Serving (serves 4)
Garnish with a few drops of olive oil, few fresh chives, a scoop of single cream and 1⁄2 tsp of grated cheese. Green pea soup with ham and bacon is ideal as a starter.
Soups
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Green Soup (Kola Kandha) from Elvitigala
by Prakash
Ingredients
1 Red raw rice :250g 2 Gotukola : I bunch 3 Spinach 1 bunch
4 Polpala :1 bunch
5 Mukunuwenna: 1 bunch
7 Sarana : 1 bunch
8 Coconut fresh ground to a paste :250g 9 Garlic paste :1 tbsp
10 Salt to taste
11 Pepper to taste
Equipment
Knife and chopping board; blender; strainer.
Method
Cook rice with garlic, salt, pepper in extra water, until rice is very soft. Grind all green ingredients and put through a strainer. Transfer the green liquid into the cooked rice pot. Add ground coconut to the green residue, blend again with water and send through strainer. Discard the residue. Transfer this juice into the green soup pot. The green soup is now ready to serve.
Serving (serves 4)
Kola kandha is served at breakfast.
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Soups


Rasam from Karampon
by Antoinette Nevins
Ingredients
1 Chilli dry red -1
2 Cumin seed - 3 tbsp
3 Fenugreek seed- 3 tbsp
4 Coriander seed - 6 tbsp
5 Black pepper – 1 tsp
6 Onion medium chopped -1
7 Tamarind - size of 2 pence
8 Garlic cloves crushed - 4
9 Mustard seeds – 1⁄2 tsp
10.Sesame oil – 1tsp
11 Salt to taste
12 Rasam powder – 3 tsp
12 Asafoetida available from Asian grocerer (called hing)– 1pinch (optional)
Equipment
Shallow pan; chopping board; table spoon; electric grinder; knife; saucepan
Method
In a pan dry roast chilli, cumin, fenugreek, co-
riander and black pepper. Using grinder, grind
the mixture into a coarse powder . Into pan add
oil and heat it. Into hot oil add mustard seeds
and the chopped onion. Add tamarind and
crushed garlic into 500ml of cold water in saucepan. Let it boil until the tama- rind is dissolved and garlic is cooked. Now add rasam powder, asafoetida and salt to taste and let it boil for 2 mins. Remove from heat, strain and enjoy.
Serving
Served as a soup before or after a meal.
Served with string hoppers too as breakfast
Rasam is sometimes called a rice puller
With rasam one may be tempted to have another plate of plain rice
Soups
58


Tomato Soup
by Rev. Fr. Anthony Pellegrini
Ingredients
1 Olive oil + butter : 2 tbsp 2 Garlic smashed : 2 cloves 3 Onion : 1
4 Best Tomatoes :
5 Chicken or vegetable stock : 500ml 6 Little cinnamon
7 Peperoncino 8 Basil leaves 9 Crusty bread 10 Salt
11 Mascarpone
Knife and chopping board; saucepan and ladle; stick blender; timer;
weighing scales.
Method
Step One
Heat the oil in a large saucepan over medium heat, tip
in the celery, garlic and potatoes and coat in the oil.
Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water in the vegetable begins to stick.
Step Two
Pour in stock and bring to boil, then turn the heat down and simmer for 20mins further until the potatoes ae falling apart and the celery is soft. Use a stick blender to puree the soup, then pour in the milk and blitz again. Season to taste.
Serving (serves 2)
Tomato Soup served with crust bread or Orzo ( Sousamaki in Greek)
Equipment
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Soups


Spicy Chicken Soup (Mulligatawny) from Crystal Hill Estate, Matale
by Angela Van Star
Ingredients
1 Chicken,: approx. 1 kg
2 Coconut milk from can as required 3 Coriander seed :1⁄2 tsp
4 Sweet cumin seed (fennel ) :1⁄2 tsp 5 Black cumin seed (cumin) :1/2 tsp 6 Saffron as required
7 Tomatoes, sliced :1
8 Red onions, sliced : 10
9 Garlic sliced :6 cloves
Equipment
10 Ginger chopped: 1” fresh root 11 Cinnamon : 2” quill
12 Fenugreek: 1⁄2 tsp
13 Curry leaves :10
14 Celery: 1 stick
15 Fresh fennel :half bulb 16 Rampe : 3” piece
17 Lemon grass : I shoot 18 Pepper corns
19 Chilli powder : 1⁄2 tsp 20 Lime juice as required 21 Butter/ghee :2 tbsp
Grinder, knife and chopping board, large saucepan
Method
Joint the chicken, put in pan with sufficient water, add salt and let it cook until chicken is well boiled and tender. Grind the sweet cumin, black cumin, fenu- greek, garlic and ginger together to make a smooth paste. (this can be done with powder ingredients too instead of whole seeds ). Leave this aside. Now add sliced tomato, some red onions, cinnamon, rampe, lemon grass, fresh fennel, celery, pepper corns and chilli. Add water to prepared stock to make up quantity of soup needed. Now add all ingredients in list and let it cook to give a smooth thick broth. Strain off all pieces and return broth into the saucepan.
In a frying pan add ghee/butter sliced red onions and saute until onions are slight- ly browned. Add this into saucepan and stir well. Lastly add coconut milk mixed with sweet cumin and let the soup boil just once. Boiling for long can curdle the soup. Remove the chicken mulligatawny from heat and serve.
Serving (serves 4)
Mulligatawny is a delicious soup served with boiled rice, string hoppers or as a soup. Please note that any one of the following can be used to prepare the dish, chicken, lamb or fish.
Soups
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My Dad’s Mediterranean Shin Beef Soup
by Andrei Malic
Ingredients
Large shin beef joint
Garlic: 5 crushed gloves
Onions: 2 large chopped and thinly sliced Plum tomatoes: 4 large skinned and chopped. Tomato puree: 4 tsp
conchigliette pasta (mini shells): 100g Paprika: 1 tsp
Water: approximately 5-6 litres
Equipment
Large 6 litre saucepan; measuring cup; knife and chopping board; garlic crusher; fine mesh strainer
Method
Put shin beef joint into large 6 litre saucepan fill with water and bring to the boil and leave to simmer for 3 hours. Spoon off any foam forming on the top of the liquid during this time.
Remove joint and allow stock to cool off. Remove meat from joint and trim into strips. Skim fat off soup stock, strain and reheat. Add chopped onions, crushed garlic, paprika and tomato puree to stock.
Add trimmed shin beef and pasta to stock and cook until pasta is tender.
Serving (12 servings)
This is a wholesome soup that been served for lunch or dinner with crusty bread.
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Soups


My Dad’s Balkan Chicken Soup
by Andrei Malic
Ingredients
Chicken: 2 kilograms
Onions: 3 medium chopped and sliced Garlic: 4 gloves chopped and crushed Paprika: half tablespoon
Salt: half tablespoon
Water: 5-6 litres
Broken vermicelli: 100g
Equipment
Large 6 litre saucepan; measuring cup; knife and chopping board; fine mesh strainer.
Method
Put chicken into large 6 litre saucepan fill with water, bring to the boil and al- low to simmer for 3 hours. Spoon off any foam forming on the top of the liquid during this time.
Remove chicken and allow stock to cool off. Remove chicken meat and trim into strips. Skim fat off soup stock, strain and reheat. Add chopped onions, garlic, paprika, and salt.
Add trimmed chicken meat and pasta and cook until pasta is tender.
Serving (10-12 servings)
Served for lunch with crusty bread.
Soups
62


French Onion Soup from Wirral
by Lushanthi Edirisooriya
Ingredients
5 x large white onions – sliced 3 x beef stock in 1 litre of water 1 glass of dry white wine
1 tbsp apple cider vinegar
1 tbsp Butter
1 tbsp Vegetable oil
Grated cheese
Toasted bread
Seasoning
Salt
Pepper
Dried herbs
Garlic
Equipment
1 x Large crock pot/heavy bottom pan 4 x Small oven bowls
1 x Oven tray
1 x wooden spoon
Method
Melt butter and oil in a large crock pot.
Fry sliced onions with salt until golden brown
Pour in dry white wine and apple cider vinegar and simmer.
Add 1 litre of beef or vegetable stock and dried herbs and simmer for 20 minutes. Once the soup has simmered, transfer soup to smaller oven bowls.
Top each bowl with toasted bread pieces and sprinkle the top with cheese.
Put the bowls on a tray into the oven at 190°C and bake until the cheese has melted.
Serving
Serve with fresh bread and butter and enjoy!
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4. Chutneys & P ickles
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Chutneys & Pickles


Seeni Sambol (Fried Spicy Onion Preparation)
by Malini Singarayer
Ingredients
1 Onion large sliced :10
2 Oil veg :2 cups
3 Cloves : 10
4 Cardamoms pods crushed :10 5 Cinnamon 4 “ sticks :2
6 Curry leaf :20 (optional)
7 Rampe 4 “ pieces 6 (optional)
8 Bay leaves torn :6
9 Chilli powder :2 tbsp
10 Maldive fish flakes :1 cupful
11 Tamarind, marble size pellet soaked in 25 ml hot water: use all fluid only, leaving seeds etc out
12 Sugar :1 tbsp
13 Salt to taste
Equipment
Wok and wooden ladle; knife and chopping board; measuring cup , jug, tsp, tbsp..
Method
Heat oil in wok and fry ingredients 3-8 on list for 5 mins. Next mix in onions with salt and allow to fry for about 15 mins with intermittent stirring until onions brown.
Now mix in chilli powder and Maldive fish and cook for 10 mins. Then add tamarind and sugar.
Mix briskly and allow to cook for another 10 mins until a dark mixture results. Spoon off excess oil and the seeni sambol is now ready to serve.
Serving (serves 10)
Seeni sambol is a component of Lumprais (included in the banana leaf parcel before baking). Seeni sambol is also served with breads eg. hoppers, string hoppers, roti and with festive meals and normal rice and curry.
Chutneys
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Shrimp Paste - Belachan (Blachan)
by Malini Singarayer
Ingredients
1 Chilli, fresh red seeded: 100g
2 Shrimp dry, roasted and powdered: 10 tbsp 3 Sugar: 2 tsp
4 Lime juice: 2tbsp
5 Salt to taste
6 Garlic paste:1 tbsp
7 Fish sauce: 2 tbsp
Equipment
Knife and chopping board; measuring , tbsp, tsp; table mortar and pestle; grinder; weighing scales; bowls, (500ml) 2; blender.
Method
Finely chop red chilli and transfer into mortar for crushing.
Next add salt, sugar and grind all to a paste.
Now add all other ingredients and blend into a smooth shrimp paste, Belachan.
Serving (serves 6)
Belachan paste is served with other curries into Lumprais parcel before baking.
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Chutneys


Magic Mango Chutney
from Jaffna
by Liz Dona
Ingredients
1 Green mangoes, wash, pat dry, peel and grate :4
2 Jaggery, grate : 1cup
3 Water :1 cup
4 Chilli powder: 1tsp 5 Bay leaf : 1
6 Cloves :6
7 Cinnamon : 2” quill 8 Cumin seed : 1 tbsp
Equipment
Knife and chopping board; measuring cup, tsp, tbsp.; grater; suitable pot and ladle; 2 200 ml sterilised bot- tles with plastic lids
Method
Soak jaggery in water overnight. Roast all the spices cloves, cinnamon and cum- in and grind them into a mixed powder.
Next mix well the soaked jaggery and grated mangoes and cook for 10mins in low heat.
After 10 mins of heating stir it well and add the bay leaf and chilli powder. Keep on stirring now till the mixture leaves the pan or until the water dries up.
Then stir in the roasted spice mixture to suit your palate. Cover the pot and allow it to cool. Now transfer the cool Magic into sterilised bottles with lids.
Serving (enough for 2 jars of chutney)
Magic Mango Chutney served with chapatti, roti, hoppers or rice and curry.
Chutneys
68


Seeni Sambal
from Karampon
by Antoinette Nevins
Ingredients
1. Onions :500g
2. Olive oil: 1 tsp
3. Chili powder :2 tsp
4. Cardamom : 4
5. Cloves :3
6. Cinnamon stick :1 inch 7. Curry leaves :1 twig
8. Salt: 2 tsp
9 Sugar :1 tsp
10. Tamarind paste :1 tsp
Equipment
Frying pan with a lid; spatula wooden; chopping board; knife; teaspoon
Method
Peel the skin of the onions and slice them as rings. Place the cut onions in the pan add 1tsp of salt and cover it with a lid on a medium flame. After 5 minutes stir the onions which must be light brown in colour at this stage . Add 1tsp of olive oil stir it add the spices, curry leaves and the chili powder. Add salt to taste and stir it for another 3-5 minutes. Add the tamarind paste and sugar
Serving (serves 6)
Can enjoy seeni sambal as a side dish
Served with string hoppers, hoppers rotti & rice
69
Chutneys


Prawn Blachan from Toronto, Canada
by Bhanu Arasaratnam
Ingredients
1 Dried prawn :1 lb
2 Onion chopped 1 lb
3 Chilli powder 4 1⁄2 tbs
4 Garlic crushed/minced: 5 5 Ginger crushed/ minced : 6 Lime juice 1
7 Sugar 1 tsp
8 Salt to taste
9 Oil ;1/4 cup
Equipment
Frying/ temper pan
Method
Temper in oil onions garlic, ginger until soft. Add dried prawn and incorporate. Add chilli powder, sugar, salt and lime juice and mix well over medium heat.
Serving
Serve as an appetizer to your guests, or accompany with bread/ roti as a light meal.
Chutneys
70


Date Chutney from Chandrani
Nanayakkara’s Recipes
by her daughter Anesh Edirisooriya
Ingredients
Dates : 500g
Lemon Pickle (Lunu Dehi) : 4 Vinegar : 1 cup
Chilli powder : 1 tsp
Ginger : 1⁄4 tsp
Garlic : 1⁄4 tsp
Cloves : 3
Cardamoms : 2
Mustard : 1tsp
Salt : 3 tbsp
A piece of Murunga peel Raisins :50g
Equipment
Grinder
Mortar and pestle Saucepan
Knife and chopping board
Method
Grind dates in vinegar
Cut lemon pickle into pieces
Mix all the ingredients together and boil When the mixture is thick, add raisins Rest it
Serving (can be stored in sterile jar in fridge for a period)
Served with rice and curry
71
Chutneys


Spicy Date and Apple Chutney from Carey
by Malini Singarayer
Ingredients
1 Dates stoned and sliced : 250g
2 Cox’s apples, cored, peeled and sliced : 750g 3 Fresh Green Ginger grated : 50g
4 Sultanas : 100g
5 Granulated sugar : 250gg
6 Garlic finely sliced : 2 cloves
7 Green chilli crushed : 1
8 Cloves : 6
9 Cardamoms: 3 open,
10 Cinnamon crushed : 1 “ quill
11 Peppercorns : 6
12 White wine vinegar : 30ml
13 Salt: 1⁄2 tsp
14 All spice :1⁄2 tsp
Equipment
Knife and chopping board; mortar and pestle; clay/ceramic pot; measuring tsp, tbsp, jug; weighing scales. bouquet garni. Four 300ml Sterilised glass jars with lids.
Method
Prepare a bouquet garni in a cheese cloth with cloves, cardamom, cinnamon and peppercorns. Place apples, bouquet garni, garlic, white wine vinegar, 200ml water in a large pot, mix well and cook on high heat for 5 mins with lid on until apples turn into a puree.
Now stir in dates, sugar, sultanas, ginger, salt and cook on high for 5 mins. Then reduce heat to medium and cook for 10 mins.
Remove the bouquet garni. Stir the all spice over the preparation. Now spoon the spicy date and apple chutney into sterilised glass jars and place lids.
Serving (fills four jars)
Spicy date and apple chutney is best served after 2-3 weeks.
Chutneys
72


Mango Chutney Spicy and Sweet
by Malini Singarayer
Ingredients
1 Mangoes, fresh, green, unripe, peeled, stoned and cut into 1” cubes: 400g 2 White wine vinegar : 150ml
3 Caster sugar : 400g
4 Raisins :100g
7 Shallots peeled, sliced : 8
6 Ginger preserve shredded : 25g
9 Garlic paste :1 tsp
8 Mustard paste :1tsp
11 Cumin seed powder: 1⁄2 tsp
10 Coriander powder: 1⁄2 tsp
12 Red chilli flakes
13 Cloves dry roasted and powdered : 1⁄2 tsp 14 Cinnamon : 1” quill
15 Cardamom seeds ground : a pinch
16 Turmeric powder : a pinch
17 Vegetable oil, : 2tbsp
Equipment
Pot (clay /ceramic) and ladle; weighing scales; measuring cup, jug, tsp tbsp.; grinder; blender; mortar and pestle; potato masher; frying pan; five 300ml ster- ilised glass jars with lid; timer;,
Method
Heat oil and cook shallots and mustard seeds on medium heat until onions are soft. Now mix in coriander powder, chilli flakes and cumin powder and fry for 1 minute. Now add mangoes, raisins, ginger garlic, sugar and white wine vinegar. Cook on medium heat until mango becomes sticky. Now mash the mangoes whilst in pot. Cook with lid on for 5 more minutes. Allow it to cool and spoon the spicy mango chutney into sterilised jars and place lids on.
Serving (fills 4 jars)
Served with rice and curry or roti or chapatti.
73
Chutneys


Jack Jag Jam (jackfruit
& jaggery jam) by Sheeba George
Ingredients
1 Fully ripe jackfruit pods, de-seeded, cleaned, and medium chopped.:1 kg 2 Jaggery (crushed or powdered) 200g
3 Ghee :100g
4 Cinnamon powder :10 g
5 Nutmeg powder :2 g
6 Cardamom powder : 2 g
7 Cashew nuts crushed (optional): 50g 8 Raisins (optional) : 50g.
Method
Boil the cleaned chopped jackfruit pods in very little water (about 100 ml) in a closed vessel (or pressure cooker) to pulp it, and keep aside.
Put two table spoons of ghee in a non-stick pan and let it warm up. Put the steamed jackfruit pulp into the pan and thoroughly mix. Keep stirring and grad- ually add the crushed jaggery as required. Add the cinnamon powder gradually, keep stirring till the pulp mix turns dark brown colour. Check sweetness of the mix. If required, gradually add more jaggery as required. Sprinkle the nutmeg and cardamom powder. Keep stirring till it becomes a very thick paste. Add the rest of the ghee gradually and keep stirring till it is completely mixed, and gives a sweet aroma. The jam is ready.
Warm a spoon of ghee in a pan, and light fry the cashew nut bits and raisins, and add to the jam.
Note : If the jam is to be kept non-refrigerated, stir the mix to remove maximum moisture.
Serving. Serves 6
Served as a dessert
Chutneys
74


Mixed Pickle
from Crystal Hill Estate, Matale by Angela Van Star
Ingredients
1 Red onions, peeled :20
2 Green chillies each slit half way lengthwise: 10
3 Carrots, cut into thin bite size pieces :1
4 Cauliflower, cut florets into small pieces :1 cupful
5 Beans cut into bite size pieces: 100g
6 Mustard seed to grind (readymade mustard paste is available) :4 tbsp 7 Garlic sliced : 6 cloves
8 Ginger, root washed and cut into slices : 2” size root
9 Salt as required
10 Sugar to taste
11 Vinegar as required
Equipment
Grinder,
Method
Make light mixture of vinegar water and sugar to taste and heat up. Add the onions and blanche for a few seconds until colour changes ( do not overcook). Remove onions and put aside .Repeat same one at a time with chillies, carrot and cauliflower. Now mix all vegetables together in a bowl and set aside.
Make a smooth paste in the grinder with ginger, garlic and mustard.
Transfer mixture into a clay pot with sufficient vinegar and heat it up on a low heat until it forms a smooth thick gravy. Add all other ingredients into this and mix well together. Allow it to cool completely before packing into sterile glass jars.
Serving (sufficient for 2 jam jars)
Served with rice and curry. Please note: this mixed pickle can be kept for months. With time it tastes better.
75
Chutneys


Malay Pickle from Toronto, Canada
by Bhanu Arasaratnam
Ingredients
1 Carrot
2 Beans
3 Shallots/Red onions 4 Capsicum
5 Lime pickle
6 Garlic
7 Ginger
8 Chilli powder
9 Salt
10 Sugar
11 Dates 4
12 Vinegar
13 Pineapple chunks 14 Sultanas
Equipment
Pot to boil; pan to temper /fry; pot to store.
Method
Boil carrot beans, red onions, capsicum until tender and set aside.
In cooking pan fry crushed garlic, ginger, dates sugar chilli and lime pickle. Once ingredients have incorporated with each other add vinegar. Let it simmer for 10mins, season with salt to taste.
Remove from heat and let it cool down, combine previously boiled carrots, beans, red onions, capsicum. Add pineapple, dates, and sultanas and cover with lid. Let it sit for 3-4 hours
Serving
A staple for all Sri Lankan meals. Can be stored and used sparingly/as desired with rice or any meal for lunch and dinner.
Chutneys
76


Mixed Spicy Pickle modified Sinhala Pickle (Achcharu) from London
by Malini Singarayer
Ingredients
1 Vinegar : as required.
2 Mustard seeds : 1 tbsp
3 Garlic crushed : 3 cloves
4 Ginger crushed : 1 “ piece
5 Murunga bark : 100g (optional)
6 Carrots, peeled and cut into march stick size pieces :100g 7 Raw papaw : 100g (optional)
8 Cauliflower : 100g
9 Red shallots, cleaned : 20
10 Green chillies :10
11 Salt : tsp
12 Pepper freshly ground : 1 tsp
13 Sugar : 1tsp
Equipment
Pot (clay or ceramic) with lid and wooden ladle; Knife and chopping board; mortar and pestle; 6 small bowls; clay pot; two freshly sterilised 300 ml jam jars with non metallic lids; weighing scales; measuring jug, tsp tbsp.
Method
Soak mustard seed in vinegar for 3 hrs. Grind to a paste with ginger, garlic, sugar, murunga, pepper, salt and little vinegar. Heat vinegar on medium heat. Blanch for 15 mins the vegetables, onions, cauliflower, green chillies and carrot and set aside each in separate bowls.
In a suitable (clay or enamel) pot with lid, add 200ml fresh vinegar, mustard mixture and salt. Thoroughly mix and cook on medium heat for 5 minutes. Al- low it to cool with lid on. Now add the blanched vegetables. Mix thoroughly. Transfer the pickled pieces of vegetables and juice into hot sterilised glass jars with non metallic lids.
Serving (Fills two 300ml jars.)
Served after 3 days or more with rice and curry.
77
Chutneys


Mango Pickled
by Malini Singarayer
Ingredients
1 Unripe Mango, cut into 1” cubes with skin on : 250g 2 Mustard seed, ground :1 tbsp
3 Pepper, fresh, coarsely ground : 1tsp
4 Salt : 1 tsp
5 Fenugreek, dry roasted coarsely ground : 1 tsp 6 Chilli powder : 1 tsp
7 Garlic crushed : 4 cloves
8 Asafoetida : 2.5ml (optional)
9 Cloves, dry roasted and ground :6 10 Sugar : 1 tbsp
11 White wine vinegar : 2 tsp
12 Cooking oil : 2 tbsp
Equipment
Clay/ceramic pot with lid and lade; knife and chopping board; mortar and pestle; grinder; 3 bowls; frying pan; weighing scales; measuring tsp, tbsp.; Two 150ml hot sterilised glass jars with lids.
Method
Heat oil in a clay pot or ceramic pot.
Add fenugreek, mustard, garlic, chilli powder, salt, asafoetida, raw mango, sug- ar, mix thoroughly and cook on medium
heat with lid on for 10 mins. Now let it
cool with lid on, to room temperature.
Transfer the pickled mango into hot ster-
ilised jars.
Serving (Fills two 150ml jars)
Pickled mango is best if eaten after 1 week. Served with rice and curry.
Chutneys
78


Spiced up Red Tomato Pickle
by Malini Singarayer
Ingredients
1 Red Tomatoes, each cut into two, sautéed and skin removed : 500g 2 Tamarind marble size pellet soaked 100 ml hot water : 100ml
3 Mustard seed ground: 1 tsp
4 Fenugreek dry roasted and coarsely ground : 1tsp
5 Chilli powder :1 tsp 6 Salt :1⁄2 tsp
7 Oil as required
For tempering the pickle
8 Oil: 1 tbsp
9 Garlic crushed :6 cloves
10 Dry red chilli cut into pieces :1 11 Curry leaves :6
12 Red shallots sliced : 6
13 Mustard seeds :1⁄2 tsp
Equipment
Mortar and pestle; grinder; blender; two frying pans and ladle; knife and chop- ping board; two sterile glass jars with non metal lids.
Method
Sautee tomatoes and remove skins. Blend ground fenugreek, mustard and tam- arind water.
Heat oil in frying pan and add the blended tamarind mixture, skinless tomatoes, chilli powder, salt and keep stirring into a smooth paste..
In another pan heat some oil and add mustard seed, curry leaf, dry chilli, garlic and red shallots cook until onions are soft. Now transfer the tomato blend into frying pan and mix the spices in by brisk stirring. Check seasoning and remove the spiced up red tomato pickle from heat. While hot transfer the pickle into sterile jars.
Serving (fills two 150ml jars)
79
Chutneys


My favourite Lime Pickle
from Colombo
by Malini Singarayer
Ingredients
1 Limes: 6 + 12
2 Salt as required
3 Fenugreek dry roasted : 1 tbsp
4 Fennel Seed dry roasted : 1 tbsp
5 Red dry Chillies dry roasted : 6
6 Peppercorns freshly ground :1 tbsp
Equipment
Knife and chopping board; juicer; grinder; I litre sterilised glass jar with lid; two bowls; wooden ladle; 1 litre jug; measuring tsp tbsp.
Method
Slice off the two ends of each lime. Then make a vertical cut extending half way. Make another vertical cut at right angles to the first. Open up the segments (like four flower petals). Pack salt into each cut surface of lime. Allow the limes to dry at 50C in an oven until the segments are dry and hard. Separate the dry lime segments and cut each segment into 2. Now pack them tightly into sterile jar. Grind the fenugreek, fennel, chilli and peppercorns together.
Squeeze the juice from 12 limes into jug. Into this add the ground mixture, salt, turmeric and whisk briskly. Now pour this mixture of spice into the dried lime pieces in jar. Make sure that the limes are submerged in the juice. The lime pick- le will take 2 to 3 weeks to mature. The jar must be shaken daily.
Serving (serve a teaspoonful of
pickle at each meal)
Lime pickle should not be contaminated with moisture. It should be served with a suitable dry spoon.
Chutneys
80


Aubergine Pickled (Batu Moju)
from Colombo
by Malini Singarayer
Ingredients
1 Aubergine cut into 1” cubes : 500g
2 Red peppers de seeded and cut into 1” squares : 2
3 Turmeric : 1 tsp
4 Green chillies, stalk shortened and slit half way : 150g 5 Red onions, each cut into two : 200g
6 Mustard seeds, coarsely ground in vinegar : 1 tbsp paste 7 Chilli powder : 1 tsp
8 Honey : 2 tbsp
9 Tomato puree: 2 tbsp
10 Oil : 2 tbsp
11 Ginger ground : 1 tsp
12 Garlic ground: 1 tsp
13 Pepper, coursely ground :1/2 tsp
14 Salt to taste
15 Vinegar : as required
Equipment
Knife and chopping board; mortar and pestle; weighing scales; measuring tsp, tbsp.; wok and oil spoon; colander lined with kitchen towel; clay pot; wooden ladle; two sterile glass bottles with lids
Method
Mix aubergine with salt and turmeric and set aside. Heat some oil in wok and fry until aubergine chips become light brown and allow oil to drain in a colander lined with kitchen towel. Heat vinegar in pot, and saute red onions, green chillies and red peppers. Now place all sauteed ingredients and fried aubergines in glass bowl and set aside.
Blend garlic, ginger, mustard, chilli powder, pepper, salt, tomato puree and hon- ey. Heat 200ml vinegar in pot and cook the blended sauce. Now add the hot sauce into the sauteed ingredients and mix it gently in the glass container. Trans- fer the pickled aubergine into sterile jars. The aubergine pickle can be preserved in sterile glass bottles for a period of 1 month.
Serving (Fill two jars ) Served with rice and curry
81
Chutneys


Devil’s Chutney
from South India
by Rhona Nunes
Ingredients
1 Onion scliced : 1
2 Chilli powder: 1⁄2 tsp 3 Sugar :1⁄2 tsp
4 Salt :1/4tsp
5 Lemon juice : 1 tbsp
Equipment
Mortar and pestle; knife and chopping boar; bowl.
Method
Grind all ingredients to a paste and squeeze in lemon before serving.
Serving (serves 4)
Devil’s chutney is very hot and pungent. Hence it is advisable to have a glass of water handy while enjoying it. Devil’s Chutney is served with roti, plain hop- pers, pittu .
Chutneys
82


Mango Pickled
by Malini Singarayer Colindale
by Malini Singarayer
Ingredients
1 Unripe Mango, cut into 1” cubes with skin on : 250g 2 Mustard seed, ground : 1tbsp
3 Pepper, fresh, coarsely ground : 1tsp
4 Salt : 1tsp
5 Fenugreek, dry roasted coarsely ground : 1tsp 6 Chilli powder : 1tsp
7 Garlic crushed : 4 cloves
8 Asafoetida : 2.5ml (optional)
9 Cloves, dry roasted and ground : 6 10 Sugar : 1tbsp
11 White wine vinegar : 2tsp
12 Cooking oil : 2tbsp
For Tempering
Clay/ceramic pot with lid and lade; knife and chopping board; mortar and pestle; grinder; 3 bowls; frying pan; weighing scales; measuring tsp, tbsp.; Two 150ml hot sterilised glass jars with lids.
Method
Heat oil in a clay or ceramic pot.
Add fenugreek, mustard, garlic, chilli powder, salt, asafoetida, raw mango, pep- per, white wine vinegar, ground cloves, sugar, mix thoroughly and cook on medium heat with lid on for 10 mins. Now let it cool with lid on, to room tem- perature. Transfer the pickled mango into hot sterilised jars.
Serving (Fills two 150ml jars)
Pickled mango is best if eaten after 1 week. Served with rice and curry.
83
Chutneys


Spicy Chutney with Aubergine,Tomato and Apple from Carey
by Malini Singarayer
Ingredients
1 Sweet apples, cored, peeled and diced into cubes, rubbed with lime juice: 200g 2 Tomatoes, sautéed, peeled and chopped : 600g
3 Aubergines, diced and rubbed with salt : 200g
4 Brown sugar : 400g
5 Ginger, ground : 1tsp
6 Garlic, crushed : 1tsp
7 Cloves, dry roasted and ground : 6 8 Chilli powder : 1tsp
9 Garam masala : 1/2tsp
10 Salt : 1tsp
11 White wine vinegar : 250ml
12 Pepper, freshly ground : 1tsp
13 All spice : 1tsp
Equipment
Knife and chopping board; weighing scales ; timer; measuring jug, tsp, tbsp., jug; bowls; heavy bottomed sauce pan; frying pan and ladle; grinder; mortar and pestle; three 300ml sterilised glass jars with lids.
Method
Into the saucepan add ingredients 1-12 on list and cook on low heat until sugar dissolves. Now mix well, cover pot and continue to cook on medium heat for 40mins. Sprinkle the all spice, check seasoning, cover pot and remove it from heat. Allow it to cool and spoon the aubergine, tomato and apple chutney into hot sterilised glass jars with lids..
Serving (serves 4)
Tastes best after maturing for 2 to 3 weeks. Served with roti or chapatti or rice and curry.
Chutneys
84


5. Rice ,N oodles& others
85
Rice,noodles& co


Prawn Fried Rice
by Walter Singarayer
Ingredients
1 Rice: (long grain) washed and drained : 2 cups 2 Chicken stock, 2 chicken stock cubes dissolved in 1 litre of hot water
3 Sweet corn :2 tbsp
4 Green peas :2 tbsp,
5 Spring onion bunch washed, chopped fine :1
6 Green bell peppers, diced :1
7 Carrot, diced :1 six inch long
8 Prawns, shelled and gutted :32
9 Garlic, crushed :1tsp
10 Ginger, crushed :1 tsp
11 Salt to taste and pepper !/2 tsp
12 Lemon juice :1 tbsp
13 Sesame oil :4 tbsp
14 Chinese Five spice : 1 tbsp
15 Soya sauce light: 1 tsp,
16 Fresh red chilli, sliced: 1
17 Cashew kernels halved and roasted : 12 halves 18 Basil. small sprigs :3
Equipment
Saucepan 1 litre; wok and ladle; chopping board and knife; wide tray; jug 1 litre; measuring cup, tsp, tbsp; timer; five bowls 500 ml
Method
Cook the rice in chicken stock and spread it on a tray to air dry. Sprinkle salt very lightly on all vegetables. Heat sesame oil in wok and stir fry separately, each of these vegetables in the following order, sweet corn, peas, spring onion, green pepper and carrot and keep each aside separately. Rub in garlic, ginger, salt, pepper and lemonjuice into prawn. Add 2 tbsp sesame oil to wok, heat and toss the prawns until they go pink and lay aside and keep 8 prawns separate for garnishing. Into wok now add the cooled rice (ensuring no lumps), fried vegeta- bles and five spice and loosely mix all. Sprinkle Soya sauce and fresh chilli and mix. Stir fry for 3 mins and remove from heat. Garnish the prawn fried rice with sprigs of basil, cashew and fried prawns.
Serving(serves 4)
Prawn fried Rice served with Chinese side dish
Rice, noodles & co
86


Green Gram Milk Rice (Moong ata Kiri Buth)
by Malini Singarayer
Ingredients
1 Long grain raw rice: 1 and a 1/2cup 2 Moong (green gram): 1/2 cup
3 Water: 6 cups
4 Coconut milk 1⁄2 tin: 100ml
5 Salt to taste
Equipment
Saucepan large (1.5 litre); cup measure; can opener;timer;
Method
Wash moong and cool until soft. Wash rice until water runs clear. Add rice into pan with cooked moong and cook. When it comes to the boil reduce heat by half and mix thoroughly. Let it cook for 10mins, add 2 cups water and mix again. Continue cooking for another 10 mins. Check that rice grains are cooked (SL finger test). If grain is hard, mix well and let it simmer for another 5 mins. Dilute thick coconut milk from can with equal amount water. Stir in milk into pan and allow it to simmer for 5 mins. Stir well and remove moong ata kiributh from heat.
Serving (serves 4)
Moong ata kiributh served at break- fast with lunu miris
87
Rice,noodles& co


Spicy Yellow Rice (Kaha Buth) from Ratwatte
by Malini Singarayer
Ingredients
1 Samba or Basmati rice: 500g 2 Ghee :100ml
3 Cinnamon 2” quills :2
4 Cardamoms open pods : 8
5 Cloves : 8
6 Rampe 2” pieces :3
7 Curry leaves : 20
8 Cashew nuts, separated into halves fried in ghee: 15 9 Onions, finely sliced: 3
10 Raisins fried in ghee : 50g
11 Green peas frozen :50g
12 Dry chillies, point cut off and fried in ghee
13 Eggs, hard boiled, shelled and each cut into 2 halves : 2
Equipment
Knife and chopping board ; wok and ladle; saucepan strainer; 4 bowls; weighing scales; measuring jug, tsp, tbsp
Method
Boil the peas in a saucepan drain water and set aside. Melt ghee and fry cashew nuts and set aside in bowl. Next fry raisins until they become rounded and set aside. Now fry the onions to a golden yellow and set aside. Then into same ghee in wok add cinnamon, cardamoms, cloves for a few mins . Now add the rice and fry it. Then add into wok, thin coconut milk, rampe, curry leaf, turmeric and salt and cook on high heat for 15 mins until rice grains pass finger test. Add thick coconut milk and turn heat on to low and cook for 10mins. The kaha buth is ready to serve.
Optional garnishing
Rice served onto a rice dish and decorated with hard boiled eggs (@ 1⁄2 egg per person) cut on vertical axis, onions fried to a gold-
en colour, raisins fried and rounded, fried cashews
and boiled green peas.
Serving (serves 4)
Kaha buth is served as a celebration meal is usually served with a meat curry, aubergine, ala thel, pappadam, lime pickle or else with any plain curry.
Rice, noodles & co
88