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Sri Lanka Cooking
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Tuesday, March 31, 1998 Malini's Kitchen Page: 1
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Tuesday, March 31, 1998 Malini's Kitchen Page: 1
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Tuesday, March 31, 1998 Malini's Kitchen Page: 1
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Tuesday, March 31, 1998 Malini's Kitchen Page: 1
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Tuesday, March 31, 1998 Malini's Kitchen Page: 1
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Tuesday, March 31, 1998 Malini's Kitchen Page: 1
Misc.
Irish Eggs - Nilmini 3/30/98 46
Cream Soup - Achala Gunasekera 1/11/98 47
Per's Pumpkin Pickle - Kursist ved AOF 9/18/97 48
Mango Curry - Thushani Wijeratne 8/26/97 49
Prawn & Chillie Paste - Pinkie 4/04/97 50
Siyabala Chutney (Tamarind Chutney) - Malini 1/09/97 51
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Tuesday, March 31, 1998 Biryani II Page: 1
Biryani II
Posted by Malini on October 17, 1997 at 17:38:49:
Serves 6.
Ingredients
Method
Saute the onions and the cashew in the butter until golden brown,
about 5-7 minutes. Add the green peas and raisins and fry for a
few more minutes. Remove from the fire, and put them aside.
Put the ginger, garlic, chillie powder, curry powder into the
same pan used above and saute for 3-4 minutes. Add the meat and
saute. Mutton should be sauted for about 7-8 minutes, while the
chicken will take about 4-5 minutes. The meat should be about half
cooked at the end of this step.
If you are using a rice cooker the transfer the meat to the rice cooker,
add the rice and sufficient water and cook according to directions.
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Tuesday, March 31, 1998 Aappa (Hoppers) Page: 1
Aappa (Hoppers)
Posted by Padmaja on October 01, 1997
Ingredients
Method
Mix the yeast granules in 1 tsp sugar and the salt in half
cup of warm water and leave for 15 minutes until frothy.
Mix 2/3 cups of coconut cream and 1 cup of water. Put the
rice flour into a large bowl and add the yeast mixture.
Now cover the bowl with a wet cloth and leave for about eight
hours in a warm place. The batter should rise to double the
original amount.
Finally before preparation, mix 1/4 cup coconut crean and 2 tbsp
sugar and stir well. If more liquid is needed, add more
water.
Heat the pan(thachhiya) on medium. When hot rub the pan throughly
with the oiled-cloth. Add about 3 tbsp of the batter to the pan and
turn the pan so that the batter sticks to the sides of the pan.
Cover and cook for about a minute under low-medium heat. Use
a butter knife to loosen the edges of the hopper and serve hot.
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Wednesday, April 1, 1998 Kukul-Mas Buriyani (Chicken Briyani) Page: 1
Serves 5-6
Ingredients
Method
Heat the oil in a large pan and gently fry the onion till golden
brown. Add the green peas, raisins and fry for another minute.
Remove from the pan and set aside.
Reduce the heat and add the chllie powder, curry powder, curry leaves, garlic
and ginger for 3-4 minutes. Add the meat, balck peper and saute for about
8-10 mins.
Add the chopped tomatoes, cloves, cinnamon, cardamoms, turmeric and salt
and saute for 2 minutes. Add about 1 1/2 cup of water, cover and
cook until the meat is almost cooked.
Remove about 1/2 cup of the gravy and add more salt if needed
and set aside.
Add the rice to the pan and add sufficient water to cook the
rice and simmer covered, on a very low fame for about 15-20
minutes until the rice is cooked. ****
*** If you are using a rice cooker the transfer the meat to the
rice cooker, add the rice and sufficient water and cook according
to directions.
Garnish with the fried onions, peas and raisins. Serve hot
with the gravy.
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Tuesday, March 31, 1998 Issan Bath (Shrimp Fried Rice) Page: 1
Serves 5-6.
Ingredients
Method
Heat 1 tbsp oil in a frying pan, add the eggs and spread to make
a thin pancake. When done, flip over and cook for a few more
minutes. Remove eggs from pan and shred into small pieces.
Add the rest of the oil to a pan, and fry the onion. When
browned add the shrimp and chille powder. Stir while cooking
until the shrimp turn pink.
Add the carrots, and mushrooms and fry for another few minutes.
Add the rest of the ingredients and stir well. Cook until
thoroghly heated.
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Tuesday, March 31, 1998 Kaha Bath (Yellow Rice) Page: 1
Serves 2-3
Ingredients
Method
Wash and drain the rice. Set it aside. Heat ghee in a large
saucepan. Add the onion and fry until transparent. Add all
the ingredients including the rice. Fry, stirring constantly
for 2-3 mins.
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Tuesday, March 31, 1998 Dun-thel-bath(Ghee Rice with Green Peas) Page: 1
Serves 4-6
Ingredients
Method
Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto the 2nd
joint of the index finger. Cover and cook the the rice
under low heat.
When the rice is done, heat the ghee in a heavy bottom pan
under low heat. When it is hot add the cardamons, cloves and
the cummin seed and fry for about 1 minute.
Next add the remaining ingredients except the rice and cook
for another 2-3mins. Now add the rice and mix well.
Add salt to taste. Serve hot.
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Tuesday, March 31, 1998 Kiri Bath (Milk Rice) Page: 1
Ingredients
Method
Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto slightly above
the 2nd joint of the index finger. Cover and cook the the rice
under low heat.
When the rice is almost done, mix the salt with the coconut
milk and add to the rice stir and cook for a few more minutes.
Serve the hot rice on to a platter and flatten it using flat spoon
or spatula. Cut it into squares and serve with Seeni sambol,
cutta sambol or juggery.
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Tuesday, March 31, 1998 Quiche Lorraine Page: 1
Quiche Lorraine
Posted by Sriani on March 28, 1998
Pour over the bacon etc.in the pie shell and bake at 350*
for 45 mins or until mixture is set.
Serves 6.
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Tuesday, March 31, 1998 Chu Cha Ching Meat Curry Page: 1
Ingredients
2 Onions
3 Green Chillies
3 Tomatoes
1/4lb Beef
1/4 lb Chicken
1/2 lb Mutton
Garlic 2 Cloves
Ginger 1tsp paste
Coriander Leaves
Cellery Leaves
Lemon Grass
Vinegar
Soya Sauce
Bell Pepper
Curry Powder
Chilli Powder
Salt
METHOD
Fry the onions with lemon grass, green chillies and coriander
and stir fry the marinated portion. Add Soya Sauce, tomatoes
and bell pepper to the meat.
There you are ready for Miss Srimala Pennis's delicious Curry.
It is the Best Ever Made.
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Tuesday, March 31, 1998 Sweet and Sour Meatballs Page: 1
Mix all of the above together and for into small meatballs, then
cook either in oven or on stove top. Then make a sauce.
2 tbsp. butter
1-1/2 cup ketchup
1-1/2 cup water
3/4 cup melasse
1/2 cup brown sugar
1/2 cup vinaigre
Boil sauce for 30 minutes and then add meatballs and let
simmer for 1 hour. Makes about 70 small meatballs.
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Tuesday, March 31, 1998 Indian Style Chicken Curry Page: 1
Ingredients:
2.5 lb Chicken
1 Chopped Onion
1 tsp of Garlic
I tsp of Ginger
1 tsp of Cinnamon
1 tsp of Cardomum
1 tsp of Cloves
2tsp of Viniger
2 tsp of Oil
2 tsp of Garam Masala
1 tsp of Chili Powder
Salt to your liking
Method:
Then add the chicken and let it cook for approximately 2 mins.
Then add all the spices and the salt, except the garam masala and stir well.
When the chicken is almost cooked fully, add the Garam Masala and let it
cook for at least another 7-10 mins.
When the chicken is totally cooked just remove from the heat.
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Tuesday, March 31, 1998 Indian Style Chicken Curry Page: 1
Ingredients:
2.5 lb Chicken
1 Chopped Onion
1 tsp of Garlic
I tsp of Ginger
1 tsp of Cinnamon
1 tsp of Cardomum
1 tsp of Cloves
2tsp of Viniger
2 tsp of Oil
2 tsp of Garam Masala
1 tsp of Chili Powder
Salt to your liking
Method:
Then add the chicken and let it cook for approximately 2 mins.
Then add all the spices and the salt, except the garam masala and stir well.
When the chicken is almost cooked fully, add the Garam Masala and let it
cook for at least another 7-10 mins.
When the chicken is totally cooked just remove from the heat.
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Tuesday, March 31, 1998 LOW FAT CHICKEN & SPINACH Page: 1
Ingredients
Method
Thaw spinach and drain very well. Mix all inged. into the cut chicken
and put into a large saucepan.Cook until done.
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Tuesday, March 31, 1998 Isso Badum (Shrimp Stir-fry) Page: 1
This is a quick and easy dish which goes well with rice.
Serves 4-6
Ingredients
Method
Heat oil in a pan and add the cashew nuts. Cook over low
heat, stirring continuously until lightly browned. Remove
with a slotted spoon and drain on paper towels.
Add the shrimp to the oil remaining in the pan until the
shrimp trun pink.
Add the ginger, chilie powder, garlic and onion. Cook for
a few minutes over moderately high heat.
Add the spinich and stir-fry briefly. Add the soy sauceto
the pan, stir in the cashew nuts and serve immediately.
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Tuesday, March 31, 1998 Curried shrimp Crepes (pancakes) Page: 1
Ingredients (filling):
1/2 lb shrimp
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced tomato
1 chicken flavoured bouillion
1/4 cup all purpose flour
1/4 cup heavy cream
1 tsp. curry powder
1 tsp. chillie powder
1/2 tsp. salt
Method:
Boil the shrimp in two table spoons of water. Drain and chop into
small pieces. Stir fry the celery, onion, tomato. Over low heat add
the flour, chilli and curry powder. slowly add the chicken buillion
mixed in the water drained from the boiled shrimp. When thickened
leave it to cool.
Ingredients (crepes):
2/3 cups all purpose flour
1 1/2 cups milk
3 eggs
1/2 tsp salt
1 tbsp melted margarine
grated cheese (optional)
Method:
In medium bowl beat all the ingredients except the cheese.
The batter should be a little thinner than for pancakes.
Refrigerate for one hour. Spoon the batter on to a hot skillet
and make each pancake.
Fill each pancake with a spoon full of filling and roll up.
Optional :
Arrange all the pancakes in an oven proof dish. Sprinkle the
cheese on top of the pancakes and just before serving, pop
in the Microwave for 1 minute.
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Tuesday, March 31, 1998 Elumas Curry (Mutton Curry) Page: 1
Ingredients:
1 lb Mutton
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves
1 inch piece of Rampe(optional)
1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1 ripe tomato
1 tsp chilie powder
1 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad seed(crushed)
salt to taste
1 tbsp cooking oil
1 tbsp vinegar
Method:
Trim any excess fat from the meat, then cut the meat into 1 inch
cubes. Grind the ginger and garlic into a paste.
Fry the onion, green chilles, curry leaves, rampe and the ginger
garlic paste in the oil under low heat. When the mixture is
golden brown add the chopped tomato, mustard seeds and cover
and simmer for about 3 minutes.
Now add the meat, add vinegar and stir. Cover and cook under
low heat for about 30-40 minutes or until the meat is tender.
Remove from heat and serve hot.
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Tuesday, March 31, 1998 Pol Sambol Page: 1
Pol Sambol
Posted by Chriz Greacen on February 07, 1998
Ingredients:
1 fresh coconut
1/2 red onion finely diced
2 limes
1 tbsp of chili powder
Equipment:
1 bowl
1 coconut shaver
Steps:
1. Crack the coconut in half and pour the juice into a glass.
You'll want to sip on the juice while you scrape the coconut;
its tough work if you're not used to it.
6. Mix well. The sambol should be moist and reddish (from the
chili powder).
9. Serve!
Pol Sambol could be served with every Lankan meal. It goes really
well with a little parripu and string hoppers. Make some up
and serve it to your american friends as a dip with potato
chips for a party. It's great stuff!
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Tuesday, March 31, 1998 Karavila(bitter gourd) with Eggs Page: 1
Ingredients
Cut the scallion into 2 inch lengths and then cut each section
lengthwise into thin strips. Peel the onions and cut them in
half lengthwise; then slice them into fine half rings.
Heat the oil in a skillet over a medium flame. When hot, put
in the garlic, fry until garlic is light brown. Add the onions.
Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2
minutes. Add Karavila, turn down the heat. Stir occasionally
and fry around 10 minutes or until Karavila is tender.
Stir in beated eggs and the salt. Stir and cook as you would
scrambled eggs until eggs have reached a consistency you like.
Remove from heat, add scallion strips and serve.
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Tuesday, March 31, 1998 Ala Thel Dala II (Deep fried potatoes) Page: 1
Ingredients:
Method:
Cut the potatoes into pieces and deep fry them untill gorlden
brown in the 1.5 cups of oil
In a seperate pan heat the 1 tbsp of oil and saute the onions
for about 3 mins.
Then add the potatoes and stir well with the onions and then add
the chili powder, the maldive-fish chips and the salt to your liking.
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Tuesday, March 31, 1998 Ala-Thel-Dala (Devilled Potatoes) Page: 1
Serves 4-6.
Ingredients
Method
Add the potatoes and the maldive fish to the to the pan and
stir. Cook for about 3-5 minutes stirring periodically.
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Tuesday, March 31, 1998 Okra with tomatoes Page: 1
Ingredients
Method
Chop the onions and the tomatoes. Thaw the okra. Heat oil in
a shallow frying pan and add the onions ginger and garlic.
Put in the okra and tomatoes along with the rest of the ingredients
and let cook in low heat.
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Tuesday, March 31, 1998 Pototoes with Spinach(Ala saha Nivithi Badum) Page: 1
Servers 5-6
Ingredients
Method
Skin the potatoes and cut in to about 1" cubes. Heat the oil
in a non-stick or heavy bottom skillet. Add the potatoes and
fry till golden brown on all sides.
Remove the potatoes from pan and add all the remaining
ingredients except the spinach, to the pan and fry till
golden brown.
Now add the spinach and cook uncovered till the liquid
evaporates. Add salt to taste and serve hot with rice.
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Tuesday, March 31, 1998 Kiri-Kos (White Jack-fruit curry) Page: 1
Server 6-8
Ingredients
3 cups of Jack-fruit
1 medium onion, finely chopped
2 green chillies
1 tsp maldivian fish(optional)
2 cups coconut milk
1 tsp mustrad seed
4-5 curry leaves
1/2 tsp safforn powder
1 tsp curry powder
1 tsp chillie powder
salt to taste
Method
Clean and deseed the the Jack-fruit. Cut the Jack-fruit into
thin long stripes. Clean the seeds and cut them into two.
Mix the Jack-fruit, the seeds and all the other ingredients
except the mustrad and the coconut milk in a pan. Add a cup of
water to it and stir. Put the pan on a medium flame cover
and cook until the jack-fruit is well done.
Grind the mustrad seed and stir it to the Coconut milk. Add this
to the pan and bring to a boil, stiring frequently.
Serve hot.
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Tuesday, March 31, 1998 Tofu(Soy-Bean Curd) with Spinach Page: 1
Serves 5-7
Ingredients
Method
Add the remaining tbsp of oil to the pan and lower the flame.
Next add the chillie powder, curry powder and the turmeric
and fry for about 30 seconds. Add the onion, the curry leaves,
the gralic and the green chillies and fry for another 4 minutes.
Now, add the spinach to the pan and fry for about 1-2 minutes.
Next, add the fried tofu and stir carefully. If you used fresh
spinach then you will need to add about 1/4 cup of water to
the pan. Stir in the Soy sauce and add salt to taste.
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Tuesday, March 31, 1998 Deep Fried Wambatu Curry (Eggplant or brinjals) Page: 1
This is a side dish that goes very well with rice. Serves about 6-8
Ingredients
Method:
Heat the oil in a pan. Wash the eggplant and cut the it into thin strips of
legnth around 1". When the oil is hot, deep fry the egg plant in small
batches until golden brown. Drain excess oil and set a side.
Crush or finely chop the ginger,garlic and mustrad seeds into a paste.
Mix this paste together with the remaining ingredients except eggplant
and sugar and heat in a pan under medium heat for about 3 mins.
Next add the deep fried eggpant and the sugar. Cook for another minute.
Add salt to taste and serve.
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Tuesday, March 31, 1998 Easy soda cracker dessert Page: 1
Method:
mix cool whip with the instant pudding. In a pan 9x9 pour a bit of mix
in bottom then line the pan with soda crackers then cover with the mix,
then another layer of soda cracker and pour the rest of the mix on top.
Cover with cherry pie filling, or other filling you like.
Put the pan in refrigerator for over an hour. Then cut and enjoy.
The soda cracker will puff up. Won't even know it is soda cracker.
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Tuesday, March 31, 1998 Pann Pudding (Bread Pudding) Page: 1
Ingredients
method
Stove-top directions:
Tie the brim of the bowl with plastic wrap or oil paper. Boil
till set in a saucepan of boiling water (approx. 40-50 mins).
Micro-wave directions:
Tie the brim of the bowl with plastic wrap or oil paper.
Cook on high till set (approx. 20 mins).
Variations:
Substitute raisins or chopped cashew nuts in place of almonds.
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Tuesday, March 31, 1998 MANGO MOUSSE Page: 1
MANGO MOUSSE
Posted by SRIANI C on September 13, 1997
Ingredients
Method
Mix mango pulp and the milk. Add the cooled jello and mix well.
Fold in the whipped cream.
Pour into a pretty glass bowl and refrigerate until set or overnight.
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Tuesday, March 31, 1998 CARAMEL PUDDING OR FLAN Page: 1
1 CUP SUGAR
RINSE A FRYING PAN UNDER FAUCET. WIPE THE BOTTOM AND PLACE ON
STOVE AT MEDIUM TO HIGH HEAT. SPRIKLE SUGAR EVENLY IN PAN AND
COOK UNTIL IT TURNS BROWN. DO NOT STIR UNTIL ALL THE SUGAR IS
MELTED AND IT BECOMES A BROWN SYRUP.POUR INTO A OVEN PROOF
BOWL AND TURN SYRUP AROUND TO COAT INSIDE OF BOWL.
Method - PUDDING
HEAT OVEN TO 350 F. WHIP EGGS AND THEN THE REST OF THE INGREDIENTS.
POUR INTO THE COATED BOWL. PLACE BOWL IN A PAN OF WATER AND PLACE
INTHE OVEN AND BAKE FOR ABOUT 45 MINS OR UNTIL IT SETS.
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Tuesday, March 31, 1998 Carrot Cake Page: 1
Carrot Cake
Posted by Sriani on September 08, 1997
INGREDIENTS
GLAZE
3/4 CUP SIFTED CONFECTIONARY SUGAR
1 TABL LEMON JUICE
METHOD
Then beat in egg yolks, one at a time, beating well after each
addition. Beat in the hot water. Sift together flour, baking powder,
salt and spices.Beat into the sugar mixture. Stir into the batter
the carrots, and nuts.
Beat egg whites until soft peaks form ,fold into the batter. Mix well.
Pour into the prepared pans.
Bake for 60 minutes or intil cake tester comes out clean.(baking time
will depend on each oven)
Cool in pan 15 mins then remove and finish cooling on wire rack.
Make glaze--------mix sugar and lemon juice and drizzle over cooled
cake. Could be decorated with chopped nuts or with grated carrots.
I prefer the later. It makes it look very pretty.
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Tuesday, March 31, 1998 Watalappan Page: 1
Watalappan
Posted by Deepani on July 17, 1997 at 15:15:06:
Ingredients:
Beat the eggs in a mixer. Add the coconut milk, brown sugar
cardamoms and cloves to the beaten eggs mix well. Add the
mixture into a pot and steam for 20 minutes. Add raisins.
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Tuesday, March 31, 1998 PAPAYA AND LIME JELLO Page: 1
INGREDIENTS:
METHOD:
Pour the hot water into a small bowl and first dissolve the jello powder.
Then add the cold water, mix well and leave to cool (do not let it set).
In the meantime cut the top of the papaya making an opening big
enough so that you can put a teaspoon inside and scoop out the seeds.
Make sure you take out all the seeds.
Place the papaya cut side up in a small container so that the fruit
won't move. Pour enough jello liquid to reach the top, put back the
piece of papaya that you cut off. Place in the refrigerator until the
jello is set. Cut it in quarters and serve with Vanilla ice cream.
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Tuesday, March 31, 1998 Wellawahum (Coconut Stuffed Pancakes) Page: 1
Serves 6.
Ingredients
Method:
Ingredients
2 eggs
1 1/2 cups wheat flour
1 cup milk
salt to taste
1/4 cup oil for frying
Method:
Place all ingredients except the oil in a large bowl and beat
with a wire wisk until smooth. This batter can also be prepared
in a blender or food processor.
Place a non-stick or cast iron skillet over low heat. When hot,
add about 1/4 tsp oil and spread over the pan evenly. Pour two
tbsp of batter into the pan. spread it quickly by tilting the
pan. The pancake will set in a minute or so. Let it cook for
a further minute, then carefully turn it over with a thin
spatula, or toss it.Cook the otherside for about 1 minute(Brown
spots should appear on both sides).
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Tuesday, March 31, 1998 CHEESE PUFFS Page: 1
CHEESE PUFFS
Posted by SRIANI C on March 28, 1998
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Tuesday, March 31, 1998 Cutlets II Page: 1
Cutlets II
Posted by Lasanthika Benedict on November 13, 1997 at 13:36:46:
Ingredients:
Method:
Saute the onions with a little bit of oil till the onions are
slightly golden browned, about 3 mins. Then add the meat and
let it cook for about 5 mins.
Add the spices, the chili powder, the Ginger and the garlic
and the salt and let it cook untill the meat is cooked completely.
Remove form the heat and add the mashed potatoes and mix it well
with the meat. Make little balls from the meat and potato mixture.
Dip the cutlet balls in the egg and then in the bread crumbs. Make
sure the whole cutlet is covered with a lot of bread crumbs.
Heat the oil untill it is boiling and then fry the cutlets till
golden brown.
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Tuesday, March 31, 1998 Fish Cutlets Page: 1
Fish Cutlets
Posted by Malini on July 02, 1997
Ingredients:
Method:
Boil and skin the potatoes. Mash the potatoes. Drain the
water from the fish can. Break the fish into small pieces.
Now add the crumbled fish and temper for about 3-5 minutes.
Next add the mashed potatoes and season with salt and pepper
and mix well. Remove the pan from heat and add the lime juice
to the mixture and mix well.
Beat the egg in a bowl. Put the bread crumbs to a flat dish.
Make small balls from the fish mixture(one inch diameter).
Soak the balls first in the beaten egg and then coat the
balls with bread crumbs.
Heat the remaining oil in a frying pan and when the oil is
hot add the coated fish balls and fry till golden brown.Makes
about 30-40 cutlets.
Serve hot.
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Tuesday, March 31, 1998 Rasam Page: 1
Rasam
Posted by Malini on January 11, 1997
Serves 4-6
Ingredients
4 cups water
1/4 cup masoor dhal
1 tsp corriander seeds
1 tsp cumin seeds
2 dried red chillies
6-8 curry leaves
1 tbsp tamarind concentrate
1 tsp salt
1/2 tsp chillie powder
1 tbsp cooking oil
1/2 balck mustrad seeds
Method
Wash and drain the dhal. Place the water, dhal, corriander,
cumin, chillies and curry leaves in a pan and bring to boil.
Lower the heat to medium and cook, uncovered, for 6-8 mins.
Cover the pan and simmer for 30 mins.
Remove the pan from the heat and let cool slightly. Strain the
liquid and sieve the dhal into it. Return to the pan. Heat and
add the tamarind, salt, chillie powder. Stir until the tamrind
is dissolved.
Heat the oil in a seperate pan and add the mustrad seeds. As
soon as the seeds crackle, add the rasam or stir the hot oi and
the seeds in to the rasam.
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Tuesday, March 31, 1998 Faluda Page: 1
Faluda
Posted by Malini on January 04, 1997
Serves 1.
Ingredients
Method
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Tuesday, March 31, 1998 Irish Eggs Page: 1
Irish Eggs
Posted by Nilmini on March 30, 1998 at 10:47:13:
6 hard boiled eggs, peeled
1 lbs (450 g) potatoes, peeled, boiled, and mashed
2 eggs, beaten
1 tsp finely minced garlic
1 tsp salt
1 Tbs mustard
1 Tbs fresh rosemary, chopped
10 soda crackers (saltines) crushed to fine crumbs
Vegetable oil for deep frying
Serves 6.
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Tuesday, March 31, 1998 Cream Soup Page: 1
Cream Soup
Posted by Achala Gunasekera on January 11, 1998
Cream Soup
1/4 cup finely chopped onions
1/2 cup chopped boiled chicken
1/4 cup butter
3 tablespoons of flour
1 1/2 cup of chicken broth
1 1/2 cup of milk
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Wednesday, April 1, 1998 PER'S PUMPKIN PICKLE: Page: 1
INGREDIENTS
- 1 kg. of peeled pumpkins without seeds
- 20 small preserved onions.
- 3 - 4 umbels of dill
- 3 bay leafs
VINEGAR PICKLE:
- 1 l. water
- 500 ml. vinegar
- 2 teaspoons of salt.
HOW TO DO:
- Peel and spilt the pumpkin, and take out the seeds with a spoon.
- Cut the pumpkun into 15 cm's long pieces.
- Put the pumpkin pieces into a pot.
- Put the bay leafes on the top.
- Bring the Vinegar-pickle to boil.
- Pour the still boiling Vinegar-pickle over the pumpkin, - and put
the pumpkin pot a cool place for 24 - 36 hours.
- Take up the pumpkin-pieces and the bay leafs from the pot and dry it
carefully with a cloth piece.
- Cut across the pumpkin-pieces into 2 - 3 cm's pieces.
- Cut the ginger into 1 cm.'s pieces.
- Mix the sugar-pickle spices, including the dill umbels, small
onions, the ginger piecces & the preserving spices.
- Bring the sugar-pickle to boil.
- Scum the the foam of the pickle.
- Put in the pumpkin and let the whole thing boil until the pumpkins
are clear.
- Take the casserole from the warm, and put a little preserving-fluid
to the pickle.
- Wash the glass(es) with the preserving-fluid.
- Put the pumpkin-pickle to the glass and cover it with close-sitting cover.
- After a couple of days the pumpkin-pickle is ready to serve.
- Very good to serve to all kinds of rice or vegetables.
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Tuesday, March 31, 1998 Mango Curry Page: 1
Mango Curry
Posted by Thushani Wijeratne on August 26, 1997
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Tuesday, March 31, 1998 Prawn & Chillie Paste Page: 1
Method :
Heat oil in a pan. When boiling take out from fire & add the
balance ingredients. Stir Well.
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Tuesday, March 31, 1998 Siyabala Chutney (Tamarind Chutney) Page: 1
Serves 10-12.
Ingredients
Meathod
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