Okra and Tomatoes

Use fresh okra for this recipe if you want to avoid okra's characteristic slimy texture.

Ingredients

• 5 Tbsp vegetable oil
• 1 celery rib, sliced thin
• 1/2 onion, sliced thin
• 1 jalapeño Chile, seeded, sliced thin
• 3 garlic cloves, sliced thin
• 1 Tbsp tomato paste
• 2 Tbsp red wine vinegar
• 1 1/2 cups chicken or vegetable broth (use vegetable broth for vegetarian version, and gluten-free broth for gluten-free version)
• 1 teaspoon minced fresh rosemary
• 1/2 to 3/4 pound fresh okra
• 5 plum tomatoes, diced
• Salt and pepper

Method

1 Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.

2 While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.

3 As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.

4 Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.

5 As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don't want to cook the okra to the point it starts releasing slime.

6 Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.

Serve over steamed rice or with lots of crusty bread.

Serves 4 as a side dish.

Wattakka Curry Sri Lankan Style (Pumpkin)

Ingredients


* 1 Acorn Squash (Pumkin)
* 1 Cups of Fresh Milk
* I teaspoon of Salt
* 1 table spoon sugar
* I teaspoon full of Maldivefish grounded (Optional)
* 1 Onion - sliced
* 3 Green chillies - sliced
* 1 Cup of water
* 1/10 teaspoon of saffron (Kaha kudu)
* 1 teaspoon of chillie powder (optional)
* 1/2 Fenugreek seeds (Uluhal)
* 1 inch peice of cinnamon stick
* 1 inch peice of Rampe - if available
* 1 inch sprig of karapincha - if available
* 1 table spoon Mustard Seeds
* 5 Cloves of Garlic
* 1 teaspoon Black pepper
* 2 table spoons of coconut - fresh or desicated


Directions

Wash and cut up the Acorn Squash into 1 1/2 inch peices. Put into a saucepan with all the above ingredients other than the Milk & last 4 ingredients in the list. Cook until the peices are boiled. Meantime grind mustard seeds, cloves of garlic and black pepper in a blender until its like a paste - if it does not grind well add a little milk or water then when its ground into a paste add the coconut into it and grind it a few seconds add some milk and whip it and pour into the cooked squash add the rest of the milk, salt to taste and let it simmer a few

Pineapple Curry (Annasi)

Ingredients:

• 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
  


• 1 small onion sliced
  


• 1-2 hot green peppers sliced
  


• 1 tsp. Maldive fish pieces
  


• 1-2 tsp. raw curry powder
  


• 1/4 turmeric
  


• 1/2 tsp. ground black mustard
  


• 1-2 inch piece cinnamon
  


• few curry leaves and rampe
  


• 2 large cloves of garlic and 1/2 ginger root crushed
  


• 1/4 cup coconut milk (or fresh milk)
  


• 2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the pineapple used)
  


• Salt to taste
  
  

Directions:

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 Maldive 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.

Fried Leeks With Chilli ( Leeks Mirisata )

Ingredients:

6 midium size leeks
1/4 cups oil
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
2 tablespoon pounded Maldive fish
1 teaspoon salt


Directions:

Wash leeks very well, taking care to remove all sand and grit. Discard any tough or withered leaves but use the green portions as well. With a sharp knife slice very thinly. When slicing the leaves make a tight bundle and hold firmly. Heat oil in a large saucepan and add the leeks. Fry, stirring, for 5 minutes, then add the remaining ingredients and stir well. Cover and cook over low heat for 30 minutes, stirring occasionally. The leeks will reduce considerably in volume. Uncover and cook until liquid evaporates and leeks have an oily appear.ance. Serve as an accompaniment to a rice meal.

Kirri Hodi

INGREDIENTS :


1 medium Onion sliced
1 hot green pepper sliced
4-6 curry leaves
2 pieces rampe
2 cloves garlic
2 tsps Raw curry powder (see recipe for raw curry powder )
1/8 tsp. Turmeric powder
1/8 tsp. finely ground, dry mustard
1/2 tsp. fenugreek seeds
1 tsp Salt
1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
1 tsp Maldive fish (optional)
1 cup water
2 cups thick Coconut milk



METHOD:



Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.

Nelum Ala Curry (Lotus Root)

Ingredients :

225 grams lotus root

2 whole tomatoes

1 whole green chili peppers fresh

25 grams shallots

1 curry leaves

1/2 teaspoon fenugreek

1/2 teaspoon salt

250 ml coconut milk thick

1/4 teaspoon turmeric

1/2 teaspoon chili powder

25 grams ghee (clarified butter)

1 teaspoon roasted curry powder

Directions :

Wash and cut the lotus root into small pieces.

Slice the tomatoes, chile and shallots.

Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk,turmeric, chile powder and cook for about 10 minutes or until the pieces are cooked.

In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent.

Transfer the cooked curry to the frying pan and then add roasted curry powder, cook for about 1 minute.

Mashed Potatoes

Ingredients:





1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise


1/2 teaspoon salt


4 Tbsp heavy cream


2 Tbsp butter


1 Tbsp milk


Salt and Pepper





Method:

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Potato Soup

Ingredients:

3 large potatoes
peeled and sliced
1 large onion
thinly sliced; 2 tablespoons butter or margarine
1 small 5 ounce can evaporated milk
grated cheese
salt and pepper to taste

Method:

1.In a large soup pot, bring 4 cups of water to boil. Add potatoes, cover with lid and boil until tender, about 20 minutes. Remove pot from heat and mash potatoes with a potato masher or wooden spoon, set aside.

2. Just before potatoes are done. Add onions and butter to separate small sauce pan. Cook and stir onions over medium-high heat until clear and soft. Add onions to potato mixture.

3. Finally add evaporated milk, salt and pepper to taste, the simmer for an additionally 5 minutes.

Serving ideas: Before serving garnish with your favorite grated cheese

MANGO CURRY (Amba Maluwa)

Ingrediants:

3 Green Mangoes (I prefer ones that slightly ripe)
1 tsp mustard seeds
1-2 tsp of chillie powder
1 tsp turmeric powder
1 tsp curry powder
1 onion chopped
1-2 green chilles chopped
2" piece of cinnamon
2 cloves garlic chopped
1/2" piece ginger chopped
3 cardamoms, crushed
2 cloves crushed
1 tbsp sugar
1/2 cup of coconut milk
2 tbsp cooking oil
salt, pepper to taste
Curry leaves (optional)

Method:

Heat a medium size pan under medium fire. Fry the mustard seeds in oil. Cover and let the seeds pop. Next reduce heat add turmeric, chillie powder, curry powder and fry for about 20 seconds.
Next add onion, green chillies, ginger, garlic and curry leaves and fry till fragrant. Finally add all the ingredients except the coconut milk.
Cook covered for about 20-30 mins under low heat. Add the coconut milk, cook for another 3 mins.
Serve warm with rice.

PINEAPPLE AND CASHEW NUT STERFRY (Very Hot)

ingrediants:



250 grams solid cashewnut

large semi rype pineapple

2 - chopped large onions

10 - dried hole chilli

3 cloves - karabunati

1 spoon soy source

2 garlic cloves, chopped

handful fresh coriander, chopped

few curry leaves

2 tbsp soft brown sugar

sunflower oil 4-5 t. spoons

curry powder - black- 1- 2 t.spoons


Method:



1. Preheat the large open sourcepan with oil and add onion, chopped garlic, curry powder, whole chilli, cloves, curry leaves and let it become brown in color.

2. rinse the cashew nut in salt water for 2 hours.

3. add the rinsed chashew nuts to sourcepan when ingrediants just becoming brown and and keep the stuff in low heat for 5-10 mts. Then add the pine apple cubes and mix well.

4. add soy source, brown sugure chopped coriander and spread dried chilli powder 1 -2 tspoon. leave it to cook. Add more oil if needed and keep it in low heat.



Add salt and lemon at the end. Try mixing with out damaging the pine apple cubes and remove from stove after 15-20 mts. (use your insticts to decide on the time needed on the stove)



**This is realy good with yellow basmathi rice and and fried chiken

BEAN CURRY

INGREDIENTS

1 lb (450 g) Beans, cut into pieces
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder (see recipe for raw curry powder)
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oilSalt and Lime juice to taste

METHOD :

Heat oil in a saucepan.

Add onions, green chilies, garlic and curry leaves.

Fry until the onions are golden brown.

Add the curry powder, salt, turmeric and fenugreek seeds.

Stir and fry for 2-3 minutes.

Add the cut beans and mix well until beans are well coated with the curry powder mix.

Reduce heat and allow the beans to cook.

Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.

Add a dash of lime juice.

Taste and adjust salt.