Sri Lankan Food Forever

Ingredients 250g beetroots, washed & trimmed 02tbl oil 01 large onion, finely chopped 02-04 small green chilies 04tbl fresh grated coconut Piece pandan leave Curry leaves 1/4tsp mustard seeds    05-06 black pepper corn 1/4tsp turmeric powder 1/2inch cinnamon sticks 01clove (small) of garlic 1/2cup water Salt to taste Method: Wash the beetroot, trim and shop in to small pieces (as you wish) Place pan on medium low heat and add water and finely chopped beetroot (Stir occasionally & keep and till the beetroot pieces been cooked) Put mustard seeds, black pepper corn, clove (small) of garlic, grated coconut and green chilies in to mortar and pestle and grind it to a small pate Place a pan on medium low heat and oil Once the oil heated add the paste and cook for 1-2 minutes Add finely chopped onions, pandan leave, Curry leaves, turmeric powder and the cinnamon stick and simmer for 2 minutes Finally add the cooked the beet root pieces ...

Ingredients 3 cups Gotu kola cleaned   3tbl fresh grated coconut 1 green chilies 3-4 shallot or red onions 1 tsp powdered Maldivian fish (optional) 1/2 lime Salt to taste Method: Shred the gotu-kola finely. Chop the green chilies and onions finely. Mix all the ingredients and add lime juice and salt to taste. Tips: Serve immediately to get the natural taste If fresh coconut is not available, you can use desiccated unsweetened coconut. Add about 1 tbsp of water to it and microwave for few seconds before using You can use parsley instead of Gotu Kola

Ingredients 50 fresh limes 30g ginger 60g oz garlic 100g – 150g dry chilie powder 1 pint vinegar 3tbsp sugar salt to taste  2 pods of cardamons 2 pods of cloves Method Place a deep bottom pot in medium heat and boil water and put into it the 50 fresh limes. Leave it on the fire for 5 - 10 minutes. Take it off, and leave the limes in the pot for 2 hours. Take out the limes, and slice them finely and remove the seeds. Grind the ginger and garlic together in to paste and add chili powder vinegar, cardamom, cloves, salt & sugar and mix well Mix all the ingredients together and rub well into the lime pieces. Put it into air tight bottle, and it will be ready for use after two weeks.

Ingredients 1kg ripe tomatoes 500g sugar Red chilies to taste 30g mustard seed 02 – 03tsp garlic (chopped) 02 – 03tsp ginger (chopped) 01 – 02cups vinegar 50g sultanas Salt to taste Method Place a deep bottom pan with water and tomatoes to boiling water. Blanch tomatoes in boiling water for few minutes. Remove them from heat and put the tomatoes into cool water Remove the skin and cut it into pieces and set aside Grind the red chilies, mustard, garlic and ginger with the vinegar until it becomes a paste Place a deep bottom clay pot (don’t use any metal pans or pots) on medium low heat Add the remaining vinegar and the tomatoes to the pot and boil until tomatoes get soften Add sugar and the grounded ingredients and stir well   Cook in low heat until the mixture get thicken Add sultanas and salt to taste, cook further few minutes Once the mixture get thicken as a cream get off from the heat and simmer for few minutes Stack the mixture in...

Ingredients Marinate the Fish: 500g fish (except mackerel) 01tsp red chili powder 1/2tsp pepper powder 1/4tsp turmeric powder Salt & Lime to taste Pickle: 1/4cup of vinegar 01tsp ginger (finely chopped) 01tsp garlic (finely chopped) 100g shallots or pearl onions 02tasp red chili powder (finely powdered) 01tsp pepper powder (finely powdered - optional) 02 banana peppers 10g tamarind squeezed in 1/2cup water 1/2 - 1tsp sugar Salt to taste Coconut or Vegetable oil to deep fry Method Wash & drain water in fish and cut in to pieces (julienned is better) Marinate the fish with 01tsp red chili powder, 1/2tsp pepper powder, 1/4tsp turmeric powder,salt & Lime to taste (Keep aside for 10 – 15minitues) Place deep bottom frying pan and add oil to deep fry Deep fry the fish (drain a keep aside) Deep fry the shallots & banana peppers separately (drain a keep aside) Place a deep bottom pan or a clay pot or medium low heat and gar...

Ingredients 01 red onion (finely chopped) 01 carrot (shredded) 01 tomato (chopped)  01 cup cucumber, (finely chopped) 01-02 green chilies (finely chopped) 01 cup curd Salt & Pepper to taste Method Mix all the vegetable with curd Add little water and salt Garnish with minchi leaves Serve immediately

Ingredients 500g Dates (seedless) 50g Tamarind (seedless) 01-02cups of water 1/2cup of hot water 02tbsp red chili powder 02-03tbsp ginger garlic paste 02tbsp sugar Salt to taste Method Wash dates and cut it into small pieces Put tamarind into a small ball and add 1/2cup of water and squeeze the tamarind and make tamarind paste. Grind the dates using a chutney grinder (add little bit of water if needed) Place a deep bottom pan or a clay pot or medium low heat and add tamarind, 01cup of water, red chili powder, ginger garlic paste & let it simmer for few minutes. Add salt to taste Add the date paste and stir well (if the wateriness needed more, add ½ a cup of water) Cook few minutes Keep aside to simmer down and store in a dry air tight clay or glass vessel. Keep in a cool dry place Tips    The sweetness and the hotness will depend on your taste. You can use this chutney with carrots, banana chilies, and shallots and heat the...

Ingredients 1lb shallots (Rathu Lunu) 10-15no Green chilies 1 small green papaya 2 medium size carrots 1cup vinegar 2-3tsp mustard powder 1/4tsp tumeric powder Salt to taste Oil Piece of banana leaf Clay chatty or glass vessel Method Peel off shallots, carrots & papaya; wash the same Cut carrots & papaya into long thin strip (Julian style)   Place a skillet on medium low heat and add some oil to heat Shallow fry shallots until pale; do the same for green chilies, carrots & papaya.  Drain the oil and keep them aside. Take a deep bottom glass bowl and add vinegar , mustard powder and salt to taste Mix them well Add the fried ingredients further mix well. Put the piece of banana leaf in the bottom of Clay chatty or glass vessel. Stack above mixture on that leaf  Close tightly with a plastic, clay or glass air tight lid. (Do not use aluminum foil) Set aside up to 5-6 days; just role over the content once per day. After ...

Ingredients    1 fresh coconut (finely grated)  6-8 shallots or baby onions finely diced 1tbsp of red chili flake 2tbsp crushed red chili powder 1tbsp crushed maldive fish (optional) 1 lime (to taste) Salt to taste Method Crushed salt using the mortar and pestle. Put the red chili flake, chili powder and crushed maldive fish into the salt and mix them well. Add shallots and grind all the ingredients until it becomes a red colour paste Add finely grated fresh coconut into the paste and grind them well. The mixture should be moist and reddish orange. Squeeze the lime juice, mix and serve.   Tip  For Extra taste you can add a ½ of the tomato into the paste and grind well before you   add lime Add pinch of curry leaves to a mildly heated pan and add the pol sambol to tempered it

Ingredients  2tbsp of chili powder  01tbsp red chili flake   10 – 15 red onions or shallots 1/2 lime Sea salt to taste  Method Crushed salt using the mortar and pestle. Put the red chili flake, chili powder into the salt and mix them well. Add shallots and grind all the ingredients well. Squeeze the lime juice, mix and serve.    Tips Use dried prawn powder for extra taste. 

Ingredients  2tbsp of chili powder  05 Dried red Chili   2tbl  Crushed maldive fish (optional) 1/2 lime Sea salt to taste  Method Crushed salt using the motar and pestle. Put the dried chilies, chili powder and maldive fish and grind all the ingredients well.  Squeeze the lime juice, mix and serve.    Tips  You can add & grind red onions if it necessary Use dried prawns except the maldive fish