Bitter Gourd Sambol

Ingredients
150g Karavila (Bitter gourd/ bitter melon)
30g tomatoes
20g green chillie
30g onion
1 tsp sugar
1/2- lime
Salt
Pepper

Cut the Karavila into 1/2cm thick slices and deep fry till golden brown. Slice the onion, tomato and add to a bowl. Next chop the green chilli and add to the bowl. Squeeze the lime juice and add salt and pepper to taste, Mix all and serve. 

Lunu Miris

Ingredients
1 Small Onion
3 tbs chili powder
1 tbs crushed Maldive fish
Salt to taste
Lime juice

in a skillet saute the onions and red chillies with little salt for few seconds.then Grind the all the ingredients.Add lime juice and mix thoroughly. Serve with String Hoppers and curry.

Cucumber curry

Ingredients
1 Cucumber (diced)
1 Green chilli
2 Tomato (diced)
1 Onion
¼ tsp Mustard
¼ tsp Cumin seeds
1 tsp Red chilli powder
2 tsp Corrainder/dhania powder
¼ tsp Turmeric powder
6 Curry leaves
½ tsp Salt (or to taste)
2 tbsp Oil

Wash, peel off the skin and dice the cucumber. Heat oil in a sauce pan and toast mustard, cumin and curry leaves until it splutters. Add onion, chillies saute til brown, add chopped tomatoes and cook till they turn soft and mushy. All dry masala powders like turmeric, red chilli powder, dhania powder and salt can be added along with diced cucumber. Partially close the pan with a lid and cook for 5 to 8 minutes on medium flame. Once it turns tender and soft,serve with hot rice and ghee.

Ash plantain curry

Ingredients
Ash Plantain 200 Gms
Onion 1 medium
Green chillies 4
Curry leaves 10
Salt to taste
Milk 1 cup
Cumin powder 1 teaspoon  roasted
Turmeric powder ¼ teaspoon

Skin and cut the Ash plantain into ¾ inch cubes. Keep these in water so that they do not stain. Dice the onions into small pieces. Chop the green chillies into small pieces Place the drained pieces of ash plantain, chopped onion, salt, green chillies, turmeric powder and ½ cup water in the cooking pan and bring to boil. Cook until ash plantain pieces are soft. Add the milk and bring to boil. When boiled, add the cumin powder and stir and simmer. Remove from fire.

Seeni Sambol

ingredients
5 large Onions peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small spring Curry leaves

1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stirring. When the onions are well fried and dry, add the tamarind paste and keep stirring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep string for a little while longer. Taste and adjust salt if required.

Gotukola sambol

Ingredients
1 Bunch Gotukola
Chopped onions
1 chopped green chillies
cut small pieces of Maldive fish
Shredded coconut
Lime juice
salt

Wash the Gotukola well.Then drain the water and chop it well.
Now add all the above ingredients and mix together.

Mango Curry

another different method of mango curry.
Ingredients

Ripe Mango - 1 or 2
Green chilli - 2 or 3
Mustard - 1tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1tsp
Coconut milk - 2 cups

Chop mango and green chillies into very small pieces.
Grind mustard, turmeric powder and chilli powder and apply this paste to the chopped mango, keep it for some time.
Season mustard and curry leaves, sauté mango, salt and green chilli, add coconut milk and boil.
when it thickens remove from fire.

Papaya Stir Fry

Ingredients:
Raw papaya - 2 cups
(Finely sliced lengthwise)
Dry red chilli - 3
Garlic - 1/4 cup
Shallots - 1/2 cup
Turmeric powder - 1/2 tsp
Curry leaves - 1 string
Coconut oil - 1/4 cup
Salt as required

Crush dry red chillies,garlic cloves,shallots and curry leaves together and keep aside.
Heat oil in a frying pan.Add the crushed ingredients to this and saute for a minute.To this add sliced papaya,turmeric powder and salt .Saute again.Cook on low - medium flame with lid closed until it is done and the excess water is absorbed.Serve hot.

Ambarella Pickle

Ingredients:-

Ambarella fruit (approximately 50)
Salt
Sugar

Peel the ambarella fruit.Coat the ambarella with salt in a large bowl/basin. Let it sit in the fridge for about 4-5 hours. Drain the salt water.
Mix approximately 2-3 handfuls of sugar evenly with the ambarella. Keep in fridge.The pickled ambarella should be ready in about 2-3 days. Stir the fruit once a day so it will coat with the sugar syrup.

Note:
No water or vinegar is required, as the sugar will turn into liquid.

Tuna Fish Curry

Ingredients
1 tin Tuna (drained)
1 small Onion
1 small Tomato
1 small Green Chili
2 tbsp Coconut Milk
3 tablespoons of Vegetable Oil
1 tbs. Chili Powder (adjust to taste)
½ tsp. Salt (adjust to taste)
1 tsp. Sugar
1 tbs. Lemon juice

Heat the oil in a frying pan. Add the Tuna carefully without getting it spattered.
Add the chili powder, salt and mix well. Stir the tuna regularly until well fried. Add the tomato, chili, onion, sugar ,Pour coconut milk. Cover the lid for 5-10 mins. and lemon juice.
Keep stirring the mix until the onions soften and the mix is well cooked.
Taste great with bread or rice.

Gnanakatha

ingredients
1 cup flour
1 1/4 cup Icing sugar
1/2 tsp baking powder
5 tbsp Ghee
1 tsp vanilla

Take bowl and combine the flour, icing sugar and baking powder well.
Add the ghee and knead well. Next add vanilla. Make 1'diameter balls and place on a greased tray.
Bake at 150c for 15minutes.Remove and let cool before serving.

Okra Curry (ladies finger)

Ingredients
okra - about 16 oz
onion - big handful
tomato- 1
cumin - 1 tsp
curry powder - 1 tsp
chilli powder - 1/2 tsp

Method
Heat oil in a pan.Season with cumin. Add cut okra. Saute well. Add curry powder,chilli powder and salt to taste. Add finely chopped onions. Saute for some time and then add neatly diced tomatoes. Finally garnish with coriander.This curry is good with rotis and dhaal rice mixed with ghee.

Rulang & Date Aluwa

Ingredients
2 cups rulang[semolina]
4 tsp margarine or butter
1/2 cup sugar (preferably brown sugar)
1/2 tsp vanilla
1/4 cup chopped cashew nuts
1 cup dates
2 cups milk

Soak the dates in warm water for 1/2 hour. Chop them coarsely.
Roast the rulang in a medium pan till golden brown. Add the butter and stir. Next add the vanilla, sugar, cashews and dates. Stir well.
Lower the heat and add the milk, cook for about 5 minutes, stirring continuously. Spoon to a flat dish and flatten it. Cut into squares and serve cold.

Sri Lankan Eggplant Curry

2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp srilankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger

a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
salt to taste

Cut eggplant into strips, like french-fry potato. For a very authentic taste,
eggplant strips need to be deep fried till golden.
If you are fat/health conscious, use non-stick spray or a little oil to brown the
eggplant. Set aside.
In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by
onion, ginger and garlic. Fry till aromatic.
Add turmeric powder, curry powder, chilli powder, salt, curry leaves and
tomatoes and cook under low heat till it's quite pulpy.
At this point adjust seasoning and add eggplant. Stir gently and cook covered
for 3 - 5 minutes. Add the coconut milk and stir gently.
Uncover and let simmer on very low heat till the oil splits.

Pineapple curry

Ingredients

Pineapple tit-bits - 19oz
[keep the drained juice separately)
or 1 small pineapple cut into bite size pieces.
small onion sliced - 1
green peppers sliced - 1-2
Maldives fish - 1tsp
raw curry powder - 1-2tsp
turmeric - 1\ 4tsp
black mustard - 1/2tsp.
cinnamon - 1-2
curryleaves garlic - 2
ginger crushed - 1/2
coconut milk - 1/4 cup
oil - 2-3 tbs sugar - 1-2 tbs.
Salt to taste
(adjust according to taste and the pineapple used)

Preparation

Heat oil in saucepan.Add crushed ginger & garlic, curry leaves, rampe,Cinnamon, sliced onions and green peppers. Keep mixing the ingredients until the onions are soft.Add salt, turmeric, raw curry powder, ground mustard and Maldives fish.Mix all the ingredients well and add pineapple pieces.Keep mixing the pineapple pieces until well coated with the spices.Reduce heat and allow to simmer for few minutes.If using canned pineapple add 1/2 of the drained juice.Allow to simmer for few more minutes longer.Add the sugar, mix well and adjust salt.Taste and if necessary add a little lime juice(Depends on the pineapple used).Add 1/4 cup coconut milk (or fresh milk].
Let simmer for a little while and take off heat.

Seeni Sambol.

Ingredients
Sliced Onions 200g
Maldive Fish 200g
Green Chillies 4
Ground dry Red Chilly 1 Tablespoon
Coconut Milk 300 ml
Coconut Oil 4 Tablespoons
Sugar 2 Tablespoons
Bayleaf
Garlic
Salt


Add the chopped green chilly and onion to the warm oil and fry. Add the Maldive fish and continue heating. Add the coconut milk, red chilly garlic salt and sugar. Heat until most of the coconut milk has evaporated.

Manga Curry (Mango)

Ingredients
Green mango - 1 medium
Chili powder - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Methi seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Hing powder - 1 teaspoon
Curry leaves

Cut the mango into small pieces. In a pan, add the oil and pop the mustard seeds. Add the mangoes and sauté for a few minutes. Roast the methi seeds and grind to a powder (this acts as a preservative). Add this to the manga and also add the the rest of the stuff.
Serve this mango curry with chapathi

Cashew curry

Ingredients
raw Cashews - 250 g
thin Coconut milk - 3Cups
Onion, sliced - 1 medium
green Chilies, sliced - 2 fresh
Garlic, crushed - 2
cinnamon stick - 5cm
Curry powder - 1 tbs
ground turmeric - 1/4tsp
Vegetable oil -3tsp
thick Coconut milk - 1 Cup
Goraka - 2 pieces
Rampe
Curryleaves

Preparation

Place the cashews in a bowl, add boiling water,Close with lid and soak for about 4 hours or overnight.Drain the water from cashews and add salt, turmeric,
Raw curry powder, goraka and mix well until cashews are well coated.
Heat the oil in a medium saucepan then add onions, green chilies,
crushed garlic, cinnamon and fry until onions are softAnd golden brown.
Add the cashews and keep stirring until well coated with oil and onions.
Add thin coconut milk (or water), close with lid and Cook on slow heat until cashews are soft and cooked. Add the thick coconut milk and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.

POLOS (GREEN JACK FRUIT) CURRY

Ingredients

1 Green Jack fruit(2 cans of green jack fruit)
Unroasted curry powder
Red chillies powder
Chopped green chillies
Chopped garlic
Sliced onions
1 stick cinnamon
1 tspn mustard seeds
Curry leaves and rampe
1 cup coconut milk
Salt to taste

peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,Rampe,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillies powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.Finally add a little black roasted curry powder(kaku kudu) and shake well.

"Aappa"

Appam – the Queen of Kerala is a fermented flat bread made out of Rice and Coconut. In Tamil, it is known as “Aappam“. The Srilankans prefer to call it as “appa” or Appam is specially popular among Kerala.Appam is one of the favourite breakfast items in Kerala made from rice.
It makes great combinations like "Appam & chicken curry", "Appam & Egg roast", or even the simple "Appam & coconut chutney

Ingredients

Raw Rice 1/2 Kg
Coconut 1 grated
Yeast 1/2 tsp
Salt to taste
Sugar 3 tsp
Cooked Rice 1/2 cup

Method

Soak rice for 4 hrs and drain it.Grind this with grated coconut, cooked rice in a mixie.
Put yeast, salt, sugar in boiled water and keep it 1/2 an hr. Then add this to the grinded mixture. Keep the mixture for 8 hrs for fermentation.

When it is ready to use spread the mixture in a non-sticky pan . See that the mixture is spread so that the edge of the appam will be lace structured. Close the pan with the lid and heat it for 2 mts. In the preparation of appam it is only required to cook on one side. Serve hot with potato curry