Lunu Miris

INGREDIENTS:

1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)


METHOD:

Mix the sliced onion, chili powder, salt and Maldive fish. Add lime juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.

Sri Lankan Curry Powder

1 1/2 tablespoons coriander seeds
1 tbsp cumin seeds
large pinch fennel seeds
1 tbsp mustard seeds
1 inch cinnamon stick
3 cloves
seeds from 3 cardamom pods
1 tsp fenugreek,
5 black peppercorns
3 curry leaves

Dry roast each of the above ingredients separately in a hot pan. Keep them moving so that they don’t burn! Grind together into a fine powder.

Make Batter

Filling for Cutlets or Patties

Ingredients :

1 lb Minced meat (beef, goat or chicken)
1 med Onion, chopped fine
1 x Tomato, chopped
1 tsp Salt
1 tsp Red chillies, chopped
1 tsp Coriander seeds, roasted, ground
1 tsp Cumin seeds, roasted, ground
2 tbl Garlic
2 tbl Ginger, fresh, grated
1/2 tsp Garam masala
1 tbl Oil

Method :

Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind.

Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds.

Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up.

Let stuffing cool.

This recipe is something which you can use as a filling to patties or cutlets

ROASTED CURRY POWDER

INGREDIENTS :
1 cup Coriander seeds
1/2 cup Cummin seeds
1 tbs Fennel seeds
1 Cinnamon stick
1 tsp whole Cloves
1 tsp Cardamom seeds
10-15 dried curry leaves
5-6 dried red Chillies (optional)
5-6 dried Rampe pieces
1 tbs black pepper seeds
2 tbs raw rice

METHOD:
In a dry pan, over low heat, roast each ingredient separately. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but do not let them burn). Mix all the roasted ingredients, put into a grinder and grind to a fine powder. Store in an air tight jar.

LIME PICKLE

INGREDIENTS:

• 25 Limes
• 150 g Sugar
• 75 g Salt
• 1/4 bottle (2 cups approx.) Vinegar

METHOD:

• Pierce the limes using a fork.
• Mix vinegar, salt and sugar (preferably in a clay pot) and heat on a stove while stirring.
• When mixture begins to boil, add the limes (including any juice left behind).
• Continue to heat, turning the limes from time to time.
• Heat until the lime rinds discolor and shrink.
• Remove from heat and let it cool for awhile.
• Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months.
• Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry.

LUNU MIRIS

INGREDIENTS

1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)

METHOD:

Mix the sliced onion, chili powder, salt and Maldive fish. Add lime juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.

RAW CURRY POWDER

INGREDIENTS

• 2 tsps Coriander seeds
• 1 tsp. Cummin
• 1/4 tsp. Fennel

METHOD:

• Crush all ingredients separately to a fine powder and thoroughly mix them together.