Walter's recipes

Milk Rice (Kiri Buth)
by Walter Singarayer
Ingredients
1 Long grain raw rice: 2cups 2 Water: 6 cups
3 Coconut milk 1⁄2 tin: 100ml 4 Salt to taste
Equipment :
Saucepan large (1.5 litre); Cup measure; Can opener; Timer
Method :
Wash rice until water runs clear. Boil rice in pan with added salt. 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 kiributh from heat.
Serving (serves 6)
Kiri buth served with any of the following. Celebration Kiri buth cut into dia- monds and served with kithul jaggery. Breakfast with lunu miris , pol sambol, seeni sambol, any meat or fish curry.
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Lumprais / Lumprice
by Malini Singarayer
Ingredients
1 Beef: 250g
2 Pork with minimum fat: 250g
3 Chicken breasts : 2
4 Ginger crushed: 2 tbsp
5 Garlic crushed: 2 tbsp
6 Cumin seed: 1 tsp
7 Fenugreek: 1tsp
8 Rampe 3” pieces: 4 (optional)
9 Lemon grass: 1 shoot
10 Curry leaf: 20 (optional)
11 Onions sliced: 2
12 Ghee: 2 tbsp
13 Samba rice washed and drained: 4 cups
14 Peppercorns: 20
15 Cloves: 8
16 Cinnamon 4” quill : 2
17 Cardamom seeds powdered: 1 tsp
18 Coconut Milk from can (100ml diluted with 100ml water) : 1 cup 19 Oil veg: 1⁄2 cup
20 Lime juice: 2 tbsp
21 Bay Leaves :3
Equipment
Measuring cup, jug, tsp, tbsp; x 2 saucepans (1 1⁄2 litre); chopping boards meat and veg 2 knife cleaver veg; can opener; frying pan and ladle; timer; bench mor- tar and pestle; grinder; x12 pieces of strong foil cut into 18” squares, x6 banana leaves 18” wide; bowl measure (500ml) for packing rice.
Method
(A= Meat Preparation, B= Rice Preparation, C= Preparation for baking, D= Cur- ries in Lamprais)
A = Meat preparation
Place beef, pork and chicken in saucepan with bay leaves, fenugreek and plenty of water and cook for 20 mins.
Keep gravy aside for stock and cut all meat into pieces with side approx. 1 “ Fry in ghee in a saucepan, the ingredients 4-11 from list until onions become soft.
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Mix meat with salt and lemon juice and into these frying spic- es. Mix thoroughly and cook for 5 mins. Now add cardamom powder, 4 cloves, peppercorns, 1 cinnamon stick and 500ml meat stock. Mix and cook meat prepa- ration for 20 mins and simmer until gravy is reduced.
B = Rice preparation
In a saucepan fry in ghee, the rice with 4 cloves, 1 cinnamon and added salt.
Next add remaining stock and water (6 cups) and boil until rice is cooked.
C = Preparation for Baking
Spread out 2 pieces of foil to-
gether on flat surface.
Place a banana leaf over it, trans-
fer 1 bowl measure of cooked rice onto it and pour over 2 tbsp of coconut milk. Arrange all the curries around rice on the banana leaf and wrap the parcels to- gether in the banana leaf and foil squares.
Make similar parcels with remaining rice and curries.
Now bake all packets in middle shelf of a preheated oven for 20mins.
D= Curries included in Lumprais Parcel
Meat, Prawn Belachan, Meat balls, Seeni sambal, Ash plantain curry , Aubergine pahi, Fish cultet and Hard boiled Egg.
Serving (serves 6) Lumprais
Lumprais parcels when cooled can be served straightaway or kept frozen for 2 weeks. The frozen parcel to be heated in oven when serving. Lumprais served with Raita and Pappadams (optional)
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Mutton Buriyani from Matale
by Nazliya Ashraff
Ingredients
1 Basmati rice soaked for 30mins be- fore cooking : 2 cups
2 Mutton : 2
3 Curry leaves
4 Oil: 1 tbs
5 Onion sliced : 500g 6 Ghee : 1tbs
7 Salt
8 Garlic paste : 1tsp
9 Curd : 1 cup
10 Turmeric
11 Buriyani Mix : 1 tsp 12 Bay leaf : 2
13 Green chilli :
Equipment
14 Red chilli powder: 1 tsp 15 Cloves : 4
16 Cardamoms : 5
17 Mint leaves : 1⁄2 cup + 1 tb 18 Star Anis : 3
19 Garam masala
20 Water : 1 litre + 3 1⁄2 cups
21 Mustard seed
22 Rose water
23 Coriander powder
24 Coriander leaves
25 Hard boiled eggs for garnishing (optional): 2
26 Ginger paste : 1tsp
Pressure cooker; Rice cooker; knife and chopping board; saucepan and ladle; frying pan; measuring cup, tsp, tbsp; timer
Method
Into Pressure cooker add oil and ghee and heat it. Then add onion and salt and fry until onions are golden brown. Then transfer the fried onions into one bowl and 1 tsp of heated oil into a separate bowl and set aside. Now fry bay leaves, cloves, cardamoms and star anis. Next add mutton and cook for 5 mins. Add garlic, ginger curd, coriander powder, garam masala, chilli powder and cook until meat is tender.
Into rice cooker add the rice and 3 1⁄2 cups water, green chilli, coriander leaves and saved heated oil, salt as required and cook until rice is partly cooked.
Now add rose water, 2 tbsp of mutton gravy, 1 tsp of turmeric water. Place lid on and allow to cook for 5 mins. Then add pepper, 1 tbsp
coriander leaves, 1 tbsp fried onions to the mutton and cook until gravy is reduced and meat is dry.
Finally add the remaining fried onions and cooked mutton on top of rice. Place lid on and cook the mutton Buriyani for 5 more minutes.
Serving (serves 4)
Garnish with hard boiled eggs cut in half (optional).
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Coconut Yellow Rice from South India
by Rhona Nunes
Ingredients
1 Raw rice: 200ml 2 Turmeric: 1⁄2 tsp 3 Ghee: 5 tbsp
4 Cinnamon 1⁄2”
5 Cardamom powder: 1⁄2 tsp
4 Coconut milk from carton :200ml 5 Large Onion, cut into rings
6 Raisins: 10
7 Salt to taste
8 Water: 400ml
Equipment
Rice cooker and ladle; knife and chopping board; measuring jug, tsp, tbsp; fry- ing pan and oil spoon.
Method
Fry the onion and raisins in ghee and set aside.
Dilute coconut milk as required and pour into rice cooker.
Add rice and all ingredients in list to cooker and cook.
When rice is cooked, transfer it into a dish and garnish the coconut yellow rice by sprinkling fried onions and raisins.
Serving (serves 4)
Coconut yellow rice served with curries.
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Dutch Rice Dish (Lamprais)
by Angela Van Star
Ingredients ( stock, rice)
Stock
1 A piece of chicken on the bone :100g 2 A piece of lamb without fat :100g
3 Cinnamon stick 2” long quill
4 Cloves :6
5 Cardamoms open :6 6 Pepper pods :20
7 Small piece of mace 8 Curry leaves : 10
9 Rampe 3” piece
Equipment
10 Lemon grass :1 shoot 11 Ghee/butter :50g
12 Ginger :1 “ piece
13 Garlic :8 cloves
14 Salt as required
15 Little saffron
Rice
16 Samba / Basmati : 500g 17 Ghee/butter : 50g
18 Onions, sliced : 1 19 Eggs, hard boiled :4
Four Banana leaves, warmed and oiled (parchment paper used as substitute); knife and chopping board; weighing scales; measuring tsp, tbsp.,
Method (stock, rice, garnishing)
Stock:
Firstly need to make a stock to cook rice.Cook all ingredients in list with re- quired amount of water. When done strain off the pieces to obtain a clear stock.
Rice:
Fry onions in a pan until onions go golden. Add rice and fry until grains go shiny. Now transfer to a large saucepan. Add the required amount of stock and cook rice. When rice is done remove from heat.
Serving (serves 6)
Traditionally a complete rice and curry meal wrapped and steamed in a banana leaf. Serve a portion of the cooked rice onto banana leaf. Place egg in centre. Lamprais is eaten with chicken curry, aubergine, blachan, frikadels, fried ash plantain curry and a fish cutlet.
Make banana leaf packets with added curries. Close packets and bake in slow oven or steam before use.
Note to Printe
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“Wild Casserole” (Norwegian Dish)
by Sigrun Rajendram
Ingredients
1 Onion, finely chopped: 1
2 Fresh mushrooms (chanterelles/cep/other wild growing mushrooms:) 300- 400g
3 Moose or venison, cut into cubes:500g
4 A handful fresh thyme
5 Juniper berries, crushed: 1tsp
6 Stock (venison/beef): 500ml
7 Double cream: 150ml
8 Cooking oil (rapeseed/sunflower) : 4tbsp
9 Butter : 2tbsp
10 Lingonberries or cranberries (fresh/frozen): 2 tbsp
11 Salt and black pepper
Equipment
Chopping boards and knives (veg and meat) ; ladle and spatula ; thick-based pan (4-5 liters ); frying pan ; measuring cup (litre) and timer.
Method
Sauté the onion for 5 minutes on low heat. Put aside a handful of mushrooms for garnish, cut the rest into two, fry with the onions (5 minutes) and set aside. Turn up the heat, add more oil and fry the meat cubes in 2-3 batches. Mix meat onion and mushrooms in the saucepan, add thyme/juniper and half of the berries. Add the stock, season with salt and pepper and cook under lid on slow heat until the meat is tender (1 - 1 1⁄2 hours). Remove the lid, reduce the stock by one quarter, add the cream and cook until the sauce has thickened (ca 10 minutes). Adjust seasoning and garnish with mushrooms fried in butter
(5 minutes), springs of thyme and the rest of the ling- onberries/cranberries
Serving (serves 4)
A traditional autumn dinner served with mashed or boiled potatoes, steamed and buttered brussels sprouts and lingonberry/cranberry jam/marmalade.
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Lamb Buriyani from Batticaloa
by Anthony Chandi
Ingredients
1 Basmati Rice : 4 cups
2 Lamb cut into 1” cubes: 500g
3 Chilli powder :2tbsp
4 Coriander: fresh sprigs 20 ( chopped into 2” lengths)
5 Garam masala: 4 tbsp
6 Garlic paste: 4tbsp
7 Turmeric: 2 tbsp
8 Yoghurt natural: 100ml
9 Pepper powder (coarse): 2 tbsp and salt 4tbsp
10 Ginger paste: 4 tbsp
11 Lemon juice: 4 tbsp
12 Oil (vegetable) 5 cups
13 Onion sliced 4
14 Bay leaf: 6
Equipment
15 Cardamoms (crushed pods): 10 16 Cinnamon: 6” stick
17 Cloves: 10
18 Cumin seed 2 tbsp,
19 Mustard seed: 2 tbsp
20 Fenugreek seed :2 tbsp
21 Tomato canned: 2 cups full
22 Curry leaf: 20 (optional)
23 Lemon grass: 1shoot (chopped into 1” lengths)
24 Rampe (SL herb) cut into 4” length bits (optional)
25 Food colouring, green, red, yellow (optional)
26 Garnishing (optional) : 6 boiled eggs, fried onions, 12 cherry tomatoes, handful of shredded lettuce, handful of fried raisins
Chopping boards ( veg, meat) 2; frying pan (9”dia)and ladle; knives (cleaver, paring, veg) 3;
ladle wooden with long stem; measuring cup (120ml), jug ,tsp, tbsp; plastic bowls large (2 litre) 2;
pot (10 litre); timer; large wok; large metal bowl 3 litre.
Method :
Preparation of (A) lamb, (B) rice, (C) layering and Cooking
Making Buriyani involves preparation of rice and lamb arranged in layers be-
fore cooking.
A) Lamb Preparation
Preparation of Marinade on Day One
Into a plastic bowl add the following ingredients 3-11 from list. Mix all well by washed hands.
Add lamb into marinade and mix thoroughly by hand.
Cover and let it marinate overnight in fridge.
Into wok add 1 cup oil and the following ingredients from list. 13 19 20 & 21,
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Fry in medium heat with brisk stirring until tomato is well blended. Now add the marinated lamb.
Rinse empty bowl with 1 cup water and pour it into wok
Mix thoroughly and cover wok.
Let it cook on high for 10mins.
Next mix lamb well and cook for a further 10mins.
Now mix and cook on low heat for 20 mins stirring half way. Remove lamb from heat and set aside.
B) Rice Preparation
Wash rice until water runs clear.
Allow water to drain completely from the rice.
Heat 2 cups of oil in very large pot.
Add rice to hot oil.
Sprinkle salt and fry the rice with continuous brisk stirring on low heat until rice is fried but not discoloured.
To this add the following ingredients from list.
14 - 17, 22 - 24
Add about 3-4 litres of water to the roasted rice and let it boil.
As soon as it begins to boil, remove pot from heat and drain off all the water. Transfer from hot pot to metal bowl and set aside.
C) Layering
Into the deep large pot add 1⁄2 cup of oil and cardamoms, cloves and cinnamon. Heat for 5 mins and stop.
Now begin to arrange in layers.
Add 1/2 rice preparation to the base of pot
Above that place lamb preparation Place a layer of rice at top.
Cooking
Sprinkle 4 tbsp water over rice
Place lid on pot and allow to cook on a very low heat for 20 mins. Keep checking to ensure it is not burning.
Serving (serves 6-8)
Served with Raita
Optional Transfer the Buriyani onto an oval Rice Dish. Garnish with boiled eggs, shredded let- tuce, sliced onions (deep fried until golden and crisp), cherry tomatoes and fried raisins.
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The ‘Full English’ breakfast
by David and Carole Newall
Ingredients
1 Olive oil :3tbsp
2 Unsmoked back bacon : 8 rashers
3 Eggs : 4
4 Back pudding : 8 slices
5 Pork sausages : 4
6 Portions potato cake :4
7 Medium sized tomatoes :2
8 Large mushrooms :2
9 Baked beans :400g tin
10 Tomato or brown ketchup as preferred
Method
T-20 Oven cook the sausages at 180 degrees, turning at T-10 T-8 Warm the baked beans in a small saucepan
T-7 Fry the Black pudding
T-6 Grill the bacon, turning over at T-3
T-5 Fry the potato cake T-4 Fry the eggs
T-3 Fry the mushrooms T-2 Fry the tomatoes Everything ready at T-0!
Quickly assemble and serve.
Serving (Serves 4)
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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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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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1308 High Road . Whetstone N20 9HJ
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12 . M iscellaneous D ishes
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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 frying on each side until the toast is golden. 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.
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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
306


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.
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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,
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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.
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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.
Misc
312


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.
313
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.
Misc
314


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!
315
Misc


Paella (Spanish dish)
by Lushanthi Edirisooriya
Ingredients
1.300g Paella rice
2.1 x diced chorizo sausage 3.200g Prawns
4.3 x diced chicken breast 5.2 x Chopped white onions 6.100g Garden peas 7.Vegetable oil
8.Lemons wedges Seasoning
1.900g Chicken stock 2.Turmeric
3.Salt
4.Pepper
5.Garlic
6.Paprika
7.Lemon juice
Equipment
1.Measuring jug
2.1 x wooden spoon 3.1 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!
Misc
316


Vegetarian Quiche (French dish)
by Lushanthi Edirisooriya
Ingredients
1. 6 x Eggs
2. 250g Cheese
3. 100ml Single cream
4. 50ml Milk
5. 1x Puff pastry sheet
6. 1⁄2 pack of Cherry tomatoes
7. 2 x Bell peppers
8. 1 x pack of sliced Mushrooms 9. 1 x large Onion
10. 1⁄2 pack of Spinach
11. 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
1. Salt & Pepper 2. Dried herbs
3. Garlic
4. 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, season 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.n.
317
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; weigh- ing scales; timer.
Method
Heat oil in wok and cook onion, garlic and ginger. Then add all vegetables 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
Misc
318


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
319
Misc


Roti - Pancake (A Fusion) from Hertford
by Louis Emmanuel
Ingredients
1 Rolled oats: 6 tbsp
2 Coconut milk powder: 3 tbsp 3 Ground almonds :3 tbsp
4 Semolina :1 tbsp
5 Baking powder :1tbsp
6 Ground nutmeg: 1tsp
7 Olive oil spread :1tbsp
8 Eggs, large: 3 or 4
9 Rapeseed/ olive oil to coat pan
Equipment
Optional
10 Chopped dried apricots: 3 tbsp 11 Raisins :3tbsp
12 Bananas :1or 2
13 Pinch of salt
14 Quinoa :1 tbsp
15 Psillium :husks 1or2 tsp
16 Peanut butter :1tbsp
17 Cocoa powder for variation: 1 tsp (next time around or half way through!)
Frying pan (heavy base best); Glass plate (microwave turntable best); Measuring tsp, tbsp.; 1 large serving spoon for mixing; bowls; ladle; glass plate; Kitchen roll paper.
Method
Place frying pan on low flame on a gas cooker- cover with glass plate. While it is slowly heating up, place all dry main ingredients in a convenient size bowl and mix well. Add olive oil spread, mix well (if using optional ingredients – add them to mixture in bowl mix/stir well). Break eggs into bowl and mix vigorously until you have a light fluffy creamy mixture. Check pan is hot enough- if a drop of water sizzles – it is. Ladle small portions of the liquid mixture/batter into pan, cover with glass plate and cook until top of the pancake/roti is firm and can be turned over easily to cook on the other side.
Remove from pan- place on a layer of kitchen roll paper and cover lightly with kitchen roll paper.
Serving (serves 2)
You should get 4/5 large roti/pancakes – enough for two hungry persons.
Best eaten on its own or with jam, honey, bananas or lentil curry!!
Misc
320


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)
321
Misc


Semolina & Cashew Cookies (Boroa) from Teresa Savundranayagam’s Jaffna Recipes
by her son Emmo Savundranayagam
Ingredients
1 Coarse semolina) :1lb
2 Butter, softened :1/4lb
3 Sugar :3/4lb
4 Cashewnuts, minced:3/4lb 5 Rose essence :1 tsp
6 Vanilla essence :1tsp
7 Eggs, lightly beaten : 1 egg + 2 yolks very 8 Cinnamon powdered : 2tsp
Method
Mix all the ingrédients together, form into firm balls. Using a knife mark the top of each ball with the # sign.
Place the balls on a parchment lined baking tray an inch apart .
Bake in a preheated oven @ 325 degrees F for about 25 to 30 minutes.
It will be a pale golden colour. Remove from oven & let it cool for about 15 minutes. Store in an airtight container when cold. Enjoy!.
Servings
Popular snack among Sri Lankans
Misc
322


Semolina Spiced Up (Uppu Ma)
by Malini Singarayer
Ingredients
1 Oil : 1 cup
2 Garlic : 1tbsp
3 Mustard seed : 1tsp
4 Curry leaves : 15
5 Rampe, two 2” pieces
6 Cinnamon quill : 2”
7 Cloves : 4
8 Cardamoms, crushed : 4
9 Green chillies, sliced : 4 10 Dry whole red chillies : 4 11 Turmeric : 1⁄2 tsp
12 Garam masala : 1tsp
Method
Heat oil in a saucepan and fry mustard seed, cloves, cardamoms, cinnamon, dry chillies and garlic for 1 minute. Add 1 litre of water gradually into the heated oil. Add salt, curry leaves, rampe, green chillies, turmeric, garam masala and let it boil. Remove saucepan from heat and gradually add semolina whilst stirring briskly. When consistency is correct, return pan to low heat and continue stirring in order to distribute all flavours evenly.
Servings (serves 4)
Uppu maa is served at breakfast with a curry
323
Misc


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 con- stantly and do not let it burn. Roast the rest of the in- gredients 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
Misc
324


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.
325
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.
Misc
326


Marva’s Trinidad Pelau Recipe, Natasha’s favourite Dish
by her mother Marva Sammy
Ingredients
Chicken Preparation
2 lbs boneless and skinless chicken pieces 2 tsp of puree garlic
2 tsp puree ginger
1 tbsp of soy sauce/ Worcester sauce
2 tbsp of Caribbean green seasoning (op- tional)
2 cubes Maggie seasoning
Ground black pepper to taste
Salt to taste
1 tbsp Ketchup
Equipment
Large saucepan /pot with lid.
Method
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.
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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
328


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
329
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 fond- ly recalled by me to this day. This recipe was passed on to me by my aunt.
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
Equipment
Diyakiri : Coconut milk one and a half 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
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 minutes 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.
Misc
330


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.
331
Misc


M
332
M
i
is
sc
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Scrambled Eggs for Breakfast
by Walter Singarayer
Ingredients
1 Eggs :4
2 Onion diced : 1
3 Green chilli finely chopped :1
4 Tomato diced : 1
5 Milk : 2 tbsp
6 Mixed spice : 1 tbsp
7 Salt :pinch Pepper: 1⁄2 tsp each
8 Spring onion finely sliced : 3 shoots 9 Oil : 3 tbsp
Equipment
Bowl and fork; knife and chopping board; frying pan and ladle; measuring tsp, tbsp.; timer,
Method
Beat eggs with mixed spice, salt and pepper. Now add milk and beat again. Heat oil and toss the onion until soft and stir fry spring onion, tomato and green chilli.
Now pour in the beaten egg mixture into frying pan whilst briskly mixing and reduce heat. Continue scrambling the mixture in pan until the pan is full of fried spheres of egg mixture.
Serving (makes 2)
Srambled egg served with buttered toast at breakfast.


Rice Pudding Made my way for Callum
by Malini Singarayer
Ingredients
1 Long grain rice, washed : 120ml
2 Coconut milk from can, diluted with 100ml water : 500ml 3 Full cream milk : 200ml
4 Butter: 25g
5 Sugar: 25g
6 Nutmeg grated :1⁄2 tsp
7 Pinch of salt
Equipment
Saucepan and ladle; baking dish; measuring jug, tsp, weighing scales, timer, nutmeg grater, foil cover,
Method
Cook rice in water and bring to the boil. Now add coconut milk with added salt and cook on medium heat with lid on until grains are soft (by SL finger test). Then let it simmer until the liquid evaporates. Next into a generously greased baking dish add the milk and stir in the sugar. Now transfer all the cooked milky rice into dish. Dust it with nutmeg. Bake at 150C with a foil cover on for 60 mins. whilst checking after 30mins. Now
remove cover and bake another 30 mins checking after 15 mins as well.
A golden crusted milk pudding is ready to serve.
Serving (makes 2)
Rice Pudding best served when hot as a dessert.
333
Misc


Milk Hoppers (Kiri Aappa) made in London
by Malini Singarayer
Ingredients
1 Rice flour : 3 cups
2 Bicarb soda : 1 tsp
3 Coconut milk can diluted with 300 ml water (thin for batter): 500ml 4 Coconut milk 400ml can (thick for milk hopper) :as required
5 Sugar: 6 tbsp
6 Gingelly (sesame) oil: 1 tbsp
Equipment
Non stick hopper pan (small wok with round bottom) and lid, measuring cup, large jug, tsp, tbsp., wide tray, bowl, kitchen paper, can opener, timer, small bowl, small jug , large spoon, wooden spatula, large bowl,
Method
Add 1⁄2 cup rice flour into a saucepan and mix in a cup of water. Over a very low heat stir until it turns into a paste. Remove from heat and stir it and let the flour paste cool.
Mix rice flour, wheat flour, sugar and baking soda with water to form a pastry ball and let it rest for 1 hour for pastry to rise. Add coconut milk, flour paste and salt to the risen batter and mix by hand to give a thick smooth fluid.
In a separate jug dissolve 4 tbsp sugar in 300ml coconut milk from can. This sweetened milk is for making milk hoppers.
Preparation: Heat wok on medium heat and wipe gingelly oil with kitchen paper, place lid and allow pan to heat foremost for 2 mins. Then pour a large spoonful of the plain hopper batter into pan.
Holding the pan swirl the pastry around within the pan and place pan back on cooker. Pour 25ml sweetened milk on to plain hopper in pan. Place lid on pan and allow the milk hopper to cook. Milk hopper may be ready in 3-5 mins. Using a wooden spatula remove milk hopper from pan.
10 – 12 milk hoppers can be made with the batter prepared here.
Serving (makes 4)
Milk hoppers are served as a dessert or snack in Sri Lankan homes.
Misc
334


Sweet Hoppers (Hakuru Aappa)
by Malini Singarayer
Ingredients
1Raw Rice flour : 2 cups
2 Baking soda: 1 tsp
3 Jaggery : 225g
4 Coconut milk from can diluted with 200ml water: as required 5 Sugar: 3 tsp
6 Cardamom seeds finely crushed from 2 pods. 7 Gingelly (sesame) oil
Equipment
Grater; can opener; hopper pan (wok with round bottom) with well fitting lid; bowl; bowl and kitchen paper to wipe oil in pan; measuring tsp; jug, cup; blend- er; ladle; large spoon; spatula; sieve; timer.
Method
Mix rice flour, sugar and baking soda with water and allow it to rise for 6 hours or more. Mix 4 tbsp rice flour and water in a pan and gently heat it to make a flour paste. Allow it to cool. Grate the jaggery and blend it with coconut milk and put it through a sieve to obtain a smooth fluid and set aside. Now add coconut milk with jaggery and flour paste to the risen pastry. Mix it by hand to give a smooth batter. Allow it to rest for 15 mins. Finally beat it again with cardamom powder and salt to taste. Heat empty wok with lid on, in low heat for 2 mins. Wipe wok with kitchen paper dipped in gingelly oil. Pour a large spoonful of batter into hot pan and swirl it around a few times. Cover pan and allow hakuru aappa to cook for 2-4 mins. Using a spatula ease it off the pan and transfer on to a platter. This recipe will give 6-8 hakuru aappas.
Serving (makes 4)
Hakuru aappa served at tea or as a snack or for dessert.
335
Misc


Thai Red Prawn Curry from Finchley
by Malini Singarayer
Ingredients
Prawns :200g
Lemon grass :1 shoot
Onion sliced :1
Chopped tomato blended : 2tbsp
Garlic :2 cloves
Fresh ginger sliced
Coconut milk from can 200ml diluted with 100 ml Water: 300ml diluted coconut milk. Fish sauce :1 tbsp
Thai red curry paste :1 tbsp
Sugar: 1 tsp
Oil as required
Fresh Basil sprigs :3
Kafir lemon leave :3 (optional)
Equipment
Chopping board and knife, wok and ladle, can opener, timer, weighing scales, measuring tsp and tbsp.
Method
Saute onions, garlic and ginger in 1tbsp oil. Now add lemon grass, red thai paste, coconut milk and cook on medium heat for 10 mins.
Now add prawns and let it cook on medium for another 5 mins. Finally simmer with added sugar and fish sauce (to taste). Remove the Red Thai Prawn Curry from heat. Garnish with fresh basil leaves when serving.
Serving
(Serves 2) Thai Red Prawn Curry is served with Steamed Rice.
Misc
336


Pancetta, Sausage and Penne Pasta, a Meal in a Hurry
by Malini Singarayer
Ingredients
1.Penne pasta : 500g
2.Pancetta :100g
3.Broccoli cut into small florets : 1 head
4.Cumberland Sausage, skin removed and meat chopped : 300 g 5.Garlic paste: 1 tsp
6.Parmesan cheese grated :50 g
7.Flat leaf parsley chopped : 50g
8.black pepper, Freshly ground : 1⁄2 tsp
9.Salt to taste
10.Olive oil as required
Equipment
Saucepan and ladle, colander, frying pan chopping board and knife, cheese grat- er, weighing scales; measuring tsp;
Method
Mix the garlic with sausage meat and stir fry in olive oil for 5 mins or so and set aside. Stir fry the pancetta until cooked. Stir fry the broccoli until it becomes bright green and set aside. Boil some water with added salt and cook the penne in a saucepan. Now drain the pasta and add pancetta, sausage meat and broccoli together into saucepan. Mix in the parsley, sprinkle the Parmesan cheese over the mixture and heat it for 2 mins. Add seasoning. Remove the complete meal Pancetta, Sausage and Penne pasta away from heat.
Serving
Serves 4
337
Misc


Fish Cutlets from London by Walter Singarayer
Ingredients
1 Mackerel fish, from ‘in brine can’ :200g 2 Potatoes, boiled and mashed: 500g
3 Onions, finely diced : 2
4 English mustard : 1 tsp
5 Salt as required
6 Lemon as required
7 Garam masala :1 tbsp
8 Fresh green chillies, finely sliced :4 9 Curry leaves, finely chopped : 10 10 Pepper
11 Eggs beaten :2
12 Golden bread crumbs:200g
13 Oil for deep frying
Equipment
Can opener; measuring tsp, tbsp.; weighing machine; veg peeler; potato masher; saucepan and ladle; knife and chopping board; large bowl; 4 small bowls; 3 flat dishes for making cutlets; fork; deep fryer; colander lined with kitchen paper.
Method
Mix together ingredients 1-10 from list. Make balls the size of a plum with fish mixture and flatten them to 1cm thickness. Dip them one at a time in egg and ensure the whole fish cutlet is covered with egg. Coat each completely with bread crumbs. Heat oil in deep fryer and drop the
cutlets coated in crumbs into hot oil. Move it about to fry evenly. When browned, transfer the fish cut- lets into a colander lined with kitchen paper. Serve when freshly made.
Serving (makes 20)
Fish cutlets served hot as a snack.
Misc
338