south asian recipes

Collection of Recipes From

Sri Lanka, India, Thailand, Pakistan and Nepal.

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Recipes of Asia www.labaila.com

Table of Contents Sri Lankan Recipes

1. Stuffed Yellow Chili 42. Butter fried Cauliflower 43. Gotu Kola Sambola (Salad) 64. Pineapple Curry 65. Radish Tempered (Raabu) 76. Okra Curry 77. Okra Sambol 78. Green Jackfruit (Polos) 89. Green Jackfruit (Polos) Mallun 810. Beet Salad 911. Cucumber Salad 912. Stuffed Eggplant (small) 1013. Eggplant with potatoes 1014. Thai Eggplant Curry (Thalana Batu) 1115. Thai Eggplant Curry 1116. Apple Curry 1217. Tempered Banana Blossoms (Kehel Muwa Thel-dala) 1218. String/ Yard long Beans Curry (Mae Karal) 1319. Sri Lankan Hurb Salad (Generic) - Mallung 1320. Broccoli Mallun 1421. Kale Mallun 1422. Bitter Gourd (Karavila) Sambol 1523. Bitter Gourd with Eggs 1524. Mint (Minchi) Sambol 1625. Tomato Curry 1626. Sweet and Sour Cabbage 1727. Egg Curry 1728. Devilled Pork 1829. Devilled Prawns 1830. Cuttle fish (Squid) Black Curry 7131. Mutton Curry 2032. Ginger Chicken 2133. Roasted Chicken 2234. Simmered Beef in Coconut Gravy Recipe 2335. Black Pepper Beef 2336. Pork Curry 2437. Roast Pork - Sri Lankan Style 2438. Pork Curry with Goraka (Ambul Thiyal Style) 2539. Yellow Rice 2540. Easy Cous Cous Dish 2641. Rotti 2642. Bread Pudding 2743. Watalappan 2744. Godhamba Rotti 2845. Kothu Roti - Fried Bread with Curry Mix 2846. Crab Curry (Sri Lankan) 2947. Hot Fried Shrimp (Isso Thel Dala) 3048. Deviled Chicken Wings 3049. Mango Curry 31

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50. Pumpkin Curry (Wattakka) 3151. Ash Plantain White Curry 3252. Tamarind Fish Curry 3253. Iced Coffee 3354. Coconut Green Chillie Chutney 3355. Manioc Stir Fry 3456. Capsicum, Tomato and Dried Sprats Curry 3457. Cuttle Fish with Mushroom Curry 3558. Oven Fried Fish 3559. Sri Lankan Garlic Curry 3660. Lumprice 3761. Parota – Jaffna Style 4062. Mutton Curry – Jaffna Style 4163. Prawn Varai – Jaffna Style 4164. Uppuma – Jaffna Style 4265. Crab Curry – Jaffna Style 4366. Raw Curry Powder 4367. Roasted Curry Powder 4468. Roasted Curry Powder (**the works) 44

Thai Recipes1. Chicken in Peanut Sauce – [Thai] 452. Red Chicken Curry - Gaeng Daeng Gai – [Thai] 463. Red Curry – [Thai] 474. Ginger Chicken – [Thai] 475. Chicken in Coconut Milk – [Thai] 486. Green Curry with Pork – [Thai] 497. Massaman Curry – [Thai] 508. Red Thai Curry Paste – [Thai] 519. Vegetarian Fried Tofu with Garlic and Pepper – [Thai] 5210. Stir-Fried Eggplant – [Thai] 5311. Stir-Fried Bok Choy – [Thai] 5412. Vegetable Stir-Fry – [Thai] 5513. Shrimp Coconut Curry – [Thai] 5614. BBQ Pork on a Skewer – Mu Ping [Thai] 5715. Stir-fried Wide Rice Noodles with Chicken [Thai] 5816. Basil Ground Chicken [Thai] 59

Indian Recipes1. Fish Korma – [Indian] 602. Chicken Curry – [Indian] 613. Cucumber – Mint Raitha – [Indian] 624. Thick Garlic Curry – [Indian] 625. Thakkali Kulambu – [Indian] 636. Vindaloo Pork – [Indian] 647. Palak Paneer – [Indian] 658. Kerala Stir-Fried Zucchini – [Indian] 66

Nepalese Recipes1. Chicken Bhutua – [Nepal] 672. Potato Curry - Alu-Tarkari – [Nepal] 67

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Pakistan Recipes1. Ginger Chicken – [Pakistan] 682. Lamb Pasanday – [Pakistan] 68

Global Recipes1. Eggs Poached in Tomato Sauce [Israel] 692. Arroz a la Mexicana – Mexican Rice 693. Potato Salad 70

Useful Websites for Foodies 71

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1. Stuffed Yellow Chili

Ingredients: 6 yellow chili peppers (Malu Miris) 2 red onions, chopped 1 Tbsp Maldives fish 1 tsp Sri Lankan curry powder 1 tsp chili powder 4-5 curry leaves 2 cloves of garlic, chopped 1/2 tsp turmeric powder 1 small piece cinnamon 1/2 cup coconut milk 2 Tbsp oil Salt Preparation: Split yellow chili in lengthwise and remove seeds, set aside. Heat 1 Tbsp oil in a pan put garlic and sauté about 20 seconds. Put onion, Maldives fish, curries leaves, 1 tsp curry powder, 1 tsp chili powder and salt. Cook until onions are tender and brown. Stuffed yellow pepper with onion mixture and set aside. In a small bowl mix remaining curry powder, chili powder, turmeric powder, coconut milk, and little bit salt. Heat 1 Tbsp oil in a frying pan put stuffed yellow pepper and fry about 2 minutes until all sides are cooked. Pour coconut milk mixture and cook for another 2 minutes.

2. Butter fried Cauliflower

Ingredients: Cauliflower - 500 g Butter - 2-3 tbs 2 finely chopped garlic cloves Dried Chili pieces - 1/2 tsp or if you want it hot you can add more 1 chopped tomato 2 chopped green chili Salt to taste Pepper - optional Frozen Green peas - optional

Preparation: Cut florets of the cauliflower and put it in to a pot cover with water and add salt to taste. Simmer it for 10 minutes or till the florets are boiled. Drain and keep aside. Put butter to a frying pan, when melted; add garlic fry until its light brown. Add onions and fry till onions are transparent. Add cauliflower mix well; add tomato, chili pieces, green chili, and pinch of salt, if you want, add some ground pepper also. Stir well. Simmer for 5-8 minutes. Add the green peas lastly and stir.

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3. Gotu Kola Sambola (Salad)

If Gotu kola is not available, you can use Parsley.

Ingredients: 3 cups Gotu kola cleaned 3 tbsp fresh grated coconut* 1 green chilies 3-4 red pearl onions (ratu lunu)** 1 tsp powdered Maldivian fish (optional) 1/2 lime Salt to taste Preparation: Shred the gotu-kola finely. Chop the green chilies and onions finely. Mix all the ingredients and add lime juice and salt to taste. Serve immediately. * 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. 4. Pineapple Curry

1 ripe pineapple peeled and diced into 1"chunks OR 1 20 oz can of pineapple chunks drained 1 tsp mustard seeds 1-2 tsp of chili powder 1 tsp turmeric powder 1 tsp curry powder 1/2 onion chopped 1-2 green chilies chopped 2" piece of cinnamon 2 cloves garlic 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)

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, chilies powder, curry powder and fry for about 20 seconds. Next add onion, green chilies, 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.

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5. Radish Tempered (Raabu)

Ingredients 1 lb radish(roots) 1/4 lb Onions 1/2 oz. green chilies 1/4 tspn turmeric powder 1-2 tspn lime juice 4 dessert spn oil 1 sprig curry leaves 2 tspn chillie powder 2 tspn maldive fish 1 tspn crushed dried chilies 2 tspn maldive fish(optional) salt to taste

Method Peel radish, grate, cover with water and add 1 dessert spoon salt. Allow to soak for 1/2 hour. Slice onions and green chilies. Heat oil and add onions, curry leaves, green chilies and fry until onions are golden brown. Then add radish well squeezed and mixed with lime juice, chillie powder, turmeric powder, salt , Maldive fish if added and crushed red chilies and stir well. Fry 2-3 minutes on high heat and then reduce the heat and cook until tender. Add a little tamarind juice for extra sour taste if desired.

6. Okra Curry Discard stem of okras and cut them an angle. Put cut okras, onion, green chilies, curry powder, chili powder, saffron, curry leaves, cinnamon and salt into a bowl, mix well. Heat 1 Tbsp oil in a pan on medium heat put okra mixture and sauté for about for 2-3 minutes. . When vegetable is tender pour coconut milk and cook about 2 more minutes.

7. Okra Sambol

Ingredients 200g Bandakka (ladies fingers/okra) salt to taste 2-3 tsp lime juice 2 green chilies chopped 1 big onion chopped 1/2 tsp pepper powder

Method Boil or steam bandakka (ladies fingers/okra) till cooked but firm. Slice into thin pieces. Mix all the ingredients, add to the boiled bandakka (ladies fingers/okra) and mix well.

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8. Green Jackfruit (Polos) Curry

Ingredients 3 cans of Young Green Jack fruit 1 onion, chopped 1-2 green chillies 2 tsp garlic, chopped 2 tsp ginger, chopped 1 sprig of curry leaves (optional) 1-2 tsp chillie powder 1 tsp turmeric powder 2-3 tsp curry powder 3-4 cardamoms 3-4 cloves 1 inch piece of cinnamo 2-3 pieces of goraka 1 can of coconut milk salt to taste Fry the onions, green chillies, ginger, garlic and curry leaves in about 1 tbsp of oil, till golden brown. Next add all the spices, fry for a minute for so till fragrant. Now add the rest of ingredients, except coconut milk, stir to coat. Add salt. * Transfer the mixture to a slow cooker, add coconut milk. Stir and cook on low heat for at least 6 hours. The curry would turn a dark brown color when done. (I usually let it cook over night) Serve hot.

9. Green Jackfruit (Polos) Mallun

Ingredients 1 Green jack fruit (2 cans of green jack fruit) Turmeric powder Salt to taste (a)Ingredients 2 tspn Mustard powder 1 tspn black powder chopped 1 clove garlic 1 tbsn curry powder shredded coconut(1/2 cup) (b)Ingredients 1 tspn mustard seeds Sliced onion Curry leaves Rampe (pandan leaves) 2 or 3 dried whole red chilies

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Method Peel the outer skin of the Green jack fruit and chop it into very small pieces. Now add salt and turmeric powder and a little bit of water and cook for awhile. Chop all the (a) Ingredients together with shredded coconut and add a little salt and add to the boiled green jack fruit mix. When the coconut mix is well heated take it out of the stove. Heat a pan with a little cooking oil and temper the (b) ingredients and add it to the cooked dish and mix well.

10. Beet Salad Ingredients: 1 Can of Sliced Beets 2 Tomatoes 1 Onion 2 Green peppers 1 tblsspn black pepper powder to taste salt 1 tblspn lime juice Slice onions and green pepper and tomatoes. Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

11. Cucumber Salad

Ingredients 1 large Cucumber 1 medium size tomato 1/2 of a bell pepper (green or any other color) 1/2 cup pineapple chunks salt to taste lime juice black pepper powder(optional)

Method

Remove the peel of the cucumber and cut into small cubes. Now cut the tomato, bell pepper and pineapple (if the chunks are too big) into small cubes as well. Place all the ingredients in a bowl add sufficient salt, lime juice and a little bit of black pepper. Mix well and enjoy with rice and curries.

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12. Stuffed Eggplant (small) Cut egg plants into lengthwise and remove the middle parts. . Cut middle parts into small pieces. . In a pan heat olive oil, add ground chicken and cook until chickens are brown. . Add garlic, malu miris, onions, crushed pepper, and cook until onions are tender. . Then add curry powder, green peas, tomato and cilantro, mix well. . Put egg plant shell into a greased baking sheet, sprinkle with salt and pepper. . Stuffed shell with mixture and bake for about 35 minutes in 350F oven until cook. . Serve with biryani or yellow rice.

13. Eggplant with potatoes

Ingredients 2 eggplants 1 large potato 1 large onion Few green chilies 2 tomatoes Garlic paste Cumin seeds Fresh coriander leaves Salt Turmeric powder Mix masala powder Oil for frying

Method

Wash the eggplant and cut in to small cubes. Peal and wash the potato, cut in to the similar cubes. Cut the onion, green chili and the coriander leaves in to fine pieces and keep separate. Cut the tomatoes into very small cubes.

Heat the oil in a pan. Deep fry the potatoes until light golden brown. Drain it and leave a side. Fry the eggplant same and drain it as well. Heat 3 table spoons of oil in a separate pan; add few seeds of cumin seeds. Add the onion, green chili and the garlic paste, fry until golden brown. Add tomatoes, turmeric powder and mix masala powder, salt and mix together.

Leave until tomatoes get soft. Add the fried potatoes and the eggplant. Mix well. Finally add the fresh coriander leave and serve hot with chapattis or rice.

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14. Thai Eggplant Curry (Thalana Batu) Ingredients: 6 Thai eggplants, sliced 1 small green pepper, cut 1 medium onion, chopped 2 cloves of garlic, crushed 1 tsp ginger, grated 2 green chilies, chopped 1 tsp vinegar 1/2 tsp turmeric 1/2 tsp mustard paste 1/2 tsp sugar salt to taste 2 tbsp oil Method: - Cook the eggplant and green pepper in a microwave safe bowl for 4-5 minutes, until soft. Keep aside. - In a pan, heat oil. Add ginger, garlic, onion, turmeric, mustard paste and vinegar. Saute for a few minutes. - Add the cooked eggplant and green pepper and salt to taste. - Add about 2 tbsp water and mix well. Cover and cook on low for 8-10 minutes. - Stir in sugar just before serving.

15. Thai Eggplant Curry

Ingredients 2 lbs Thai egg plant (ela batu) 1/2 onion sliced 1 clove garlic chopped 1 tspn maldive fish 1 green chillie chopped 1 tspn turmeric powder 2 tspn unroasted curry powder Few curry leaves 1 cup coconut milk

Method

Place the Thai egg plant (ela batu) in a shopping bag and seal it by tying a knot. Then tap on the batu using something heavy until they cracks. Remove from bag and discard the stem and the seeds in the middle and wash them well. Cut if the pieces are too big and set aside. Now heat a pan and add a little cooking oil and add the sliced onions. When it's light brown add chopped garlic, green chilies, curry leaves and maldive fish and stir well. Then add the ela batu pieces and add a little turmeric powder, curry powder and salt to taste. Add a little water and let it simmer for 8 to 10 minutes. When it's done add coconut milk and cook for few more minutes and remove from fire. Add a little lime juice if desired.

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16. Apple Curry

Green Apples -4 onion -1 green chilies 2 garlic 2pcs ginger small piece turmeric powder 1/4 tea spoon red chili powder 1 tea spoon curry powder 1/2 tea spoon mustard seeds 1 tea spoon olive oil 1 table spoon dried red chilies 2 salt coconut milk 1 cup water 2 cups

Wash & cut the apples in to medium pieces (take out the seeds).Add red chili powder, turmeric powder, curry powder with the sliced apples. And also add the thinly cut green chilies and mix everything well. Place a pan on the cooker & put the olive oil, when it boil add dried chilies, mustard seeds, curry leaves, onion, crushed garlic & ginger. When everything is frying you will get a nice smell & at that time put the apples in to the pan & add 2 cups of water & let it cook till the apples get soft. (15-20mints) then add the coconut milk & add salt.

17. Tempered Banana Blossoms (Kehel Muwa Thel-dala)

One large Kehel Muwa (Banana Flower) Two table spoons of crushed red chillie 3 Cardamoms 3 Cloves Tiny pieces of lemon grass 3 table spoonfuls of Maldive fish crushed Salt to taste Pinch of saffron powder, One teaspoonful of roasted curry powder One teaspoonful of sugar

Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice color. Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside. Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire. Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That way you can keep it in the fridge for months.

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18. String/ Yard long Beans Curry (Mae Karal)

Serves 4-6.

3 cups long beans (mae karal) cut into 2 inch pieces 1 tsp of chilies powder 1/2 tsp turmeric powder 1 tsp curry powder 1 onion chopped 1-2 green chilies chopped 2" piece of cinnamon 2 cloves garlic chopped salt to taste Curry leaves (optional) 2 tbsp cooking oil 1/2 cup of coconut milk

Mix all the ingredients in a bowl except coconut milk and oil. Heat a medium size pan under medium fire. Add oil. Add the mixture from above and stir. Cover and cook for about 5 minutes. Stir every 2 minutes or so. Next add the coconut milk, cook for another 5 minutes.

19. Sri Lankan Herb Salad (Generic) - Mallung

Ingredients: 2 cups finely shredded green leaves 1 medium onion, finely chopped 2 green chilies, seeded and chopped, optional l/2 teaspoon ground turmeric 2 teaspoons pounded Maldive fish 2 tablespoons lemon juice 1 teaspoon salt 2/3 tablespoons freshly grated or desiccated coconut Directions:

Put leaves into a saucepan with all the ingredients except coconut. If there is not much water clinging to leaves after washing, add a sprinkling of water. Stir well, cover and cook over medium heat, about 6 minutes. Uncover, add coconut and toss over low heat until coconut absorbs all the liquid. Remove from heat. Serve hot or cold as an accompaniment to rice.

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20. Broccoli Mallun

Ingredients 1 lb Broccoli florets Sliced Onions 2 or 3 dried red chillies 1 clove garlic Unroasted curry powder 1 tspn red chillie powder 1 tspn mustard seeds 1 tbsn Vinegar

Method Grate or chop the broccoli florets in to very small pieces. Heat a pan and add a little margarine or cooking oil. When it's hot add the chopped onions, mustard seeds, halved dried red chilies and temper well. Now add the broccoli and vinegar and cook for a while.

21. Kale Mallun

Ingredients 1 Bunch Kale 2 small red onions sliced 1 tspn Maldive fish 1 chopped green chilli 1 tspn cumin powder Lime juice Shredded coconut

Method Wash Kale leaves well and take the stems out. Then chop it very thin(you can use a food processor)and put it into a pan. Now add chopped onions, maildive fish, chopped green chilies, cumin powder and salt to taste. Cook it for a short while in the stove and add shredded coconut and lime juice and mix well. *To preserve the nutritional values do not cook leaves for a long time

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22. Bitter Gourd (Karavila) Sambol

Ingredients 1lb Bitter gourd (karavila) Sliced Onions 1 Tomato(cut into small squares) 1tspn Maldive’ Fish (umbalakada) Shredded coconut Lime juice Salt to taste 2 green chillie peppers(chopped)

Method Wash the bitter gourd (karavila) well. Use a grater and grate the bitter gourd or finely chop it (Discard the seeds).Then add all above Ingredients and mix well. *If it's too bitter add more lime juice.

23. Bitter Gourd with Eggs

Ingredients: 1/2 lb Karavila (bitter melon or bitter gourd) 1 tbsp salt (or to taste) 1 scallion (loonu kola) 2 medium-sized onions 4 tbsp veg oil 6 cloves garlic, minced 3 small tomatoes, chopped 3 large eggs, lightly beaten Trim away the two pointed ends of the Karavila and cut them in half lengthwise. Remove the pale, seeded section with a spoon and discard it. Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl. Put the Karavila strips into this bowl and set aside for 2 hours. Drain the Karavila and rinse the strips under running water. Drain again and pat dry. 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 beaten 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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24. Mint (Minchi) Sambol

Ingredients 1 bunch of Mint leafs 1 tbspn shredded coconut 2 green chilies salt to taste 1 clove garlic lime juice

Method Wash the mint leaves and remove the hard stems. In a food processor add all the above ingredients and chop well until it becomes a smooth paste.

25. Tomato Curry

Ingredients: 425 gms canned peeled tomato roughly chopped 2 tsp oil 1/2 tsp turmeric 1 1/2 tsp chili powder 1 1/2 tsp good quality curry powder 3 cloves garlic, peeled and crushed 1" piece of ginger crushed 2" piece of cinnamon 1 tblsp fenugreek seeds Sprig of curry leaves 1" piece rumpe 2 tblsp maldive fish 2-3 cardamoms and cloves crushed together 1/4 cup coconut cream 3 medium onions chopped 1 green chili Salt and sugar to taste Method: Heat the oil and gently fry the onion until golden brown. Add fenugreek, curry & rumpe leaves and cinnamon stick to the oil, then fry for 2-3 minutes. Add chili powder, turmeric, curry powder, cardamom/clove mix, garlic, ginger and mix with 1 1/2 tsp of water. Fry this on low fire until this become fragrant. Then add Maldive fish, chopped tomatoes and coconut cream to the mix. Let this simmer until oil float on top. Adjust the seasonings with sugar and salt. Serve hot.

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26. Sweet and Sour Cabbage

Serves 2, Time 5 minutes Ingredients 1 cup finely shredded cabbage 2 tbsp minced red cabbage 2 tbsp oil 1 tbsp vinegar 1/2 tsp salt 1/2 tsp pepper 1/2 tsp sugar Method Heat the oil in a pan and fry the shredded cabbage over medium heat. Stir in the vinegar, sugar, salt and pepper. Mix thoroughly and remove from heat. Serve hot.

27. Egg Curry

Ingredients 3 or 4 Eggs Sliced onion 1 green pepper sliced 1 clove garlic Curry leafs and Rampe 1 tbsn Cooking oil Red chillie powder Unroasted curry powder Turmeric powder Vinegar or Tamarind Sliced tomato Salt to taste

Method Heat a pan and add 1 tbsn cooking oil. Now add sliced onions and stir till it turns golden brown. Then add chopped garlic, sliced green chillie, Curry leaves and rampe and stir well. Add a little turmeric powder and red chillie powder. You will get a nice aroma. Now add a little water and let it simmer. Then add Salt, sliced tomato, Vinegar or tamarind and coconut milk and make a nice curry. Now break the eggs one by one and drop it to the curry mix and cook well. While the eggs are cooking add a little salt and red chillie powder on top of it.

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28. Devilled Pork

Ingredients 1 lb Pork Crushed red chilies 1 large onions cut into 2 inch square pieces 1 Bell pepper or Banana pepper crushed garlic and ginger Salt to taste Ketch up or tomato sauce Vinegar Red chillie powder 1 tsn Sugar cooking oil

Method Remove the excess fat from the pork and cut them into small pieces and wash well. Season it with salt and red chillie powder. Heat a pan with cooking oil and add the pork and let it fry until golden brown on the sides. Add vinegar and cook well. When all the water has been absorbed add a little cooking oil and toss the onions and peppers with crushed garlic and ginger. Add a little soy sauce and stir well. Now add crushed red chillies and ketchup. Finally sprinkle a little sugar and remove from the stove.

29. Devilled Prawns

Ingredients 1 lb Prawns, shelled and deveined 1-2 onions, sliced 2 tomatoes, cut into wedges 2-3 banana peppers, cut into diagonal pieces 3 cloves garlic, minced 1/2 inch piece of ginger, minced 1 tbsp soy sauce 1 tbsp tomato sauce/ketchup 1-2 tsp chillie powder 1 tbsp vegetable oil Salt to taste

Fry the garlic, ginger and chillie powder till fragrant. Add the prawns and cook till it turns pink. (Don't overcook) Add the remaining ingredients and cook till the onions are wilted a bit.

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30. Cuttle fish (Squid) Black Curry

Ingredients:

Cuttle fish (dhallo) cleaned, washed and cut into 2 inch strips - 1Kg Curry Powder freshly ground (may be about four or five lumped table spoons) Cinnamon (about a 1 inch piece) Cloves (about ten) Garlic (three or four) Cardamoms (about ten) Lemon or lime juice (five table spoons full - to taste) Lemon grass (a four inch piece) Coffer lemon rind (grated) - about a table spoon - This is not compulsory but it adds an exquisite taste to the dish Salt - to taste Red Chillie powder - to taste Curry leaves chopped up - a couple of sprigs A bit of butter (or oil or Ghee) - about three table spoons One full Bombay or Spring Onion (Chopped) Green Chilies (Chopped) Coconut milk (thick) - One and a half cups First put the curry powder on to a dry saucepan and roast it on a medium flame until it becomes black (but not burnt). When it is nearly done add the red chillie powder and roast it as well. It is good to have a mask or something on as the fumes of roasting chillie powder can get into your nose and eyes etc. Once this is done leave it aside. Then take another saucepan, add the butter into it and keep it on a medium to high flame. When the butter is fairly hot add the chopped garlic, curry leaves and the chopped onions. When the garlic and onions are turning light brown in color add the roasted curry powder and the chillie powder. After a couple of minutes increase the flame to high and add the well drained pieces of cuttle fish into the saucepan and stir it well until all the ingredients spread on all the pieces of cuttle fish. Also make sure that all the pieces of cuttle fish get fried a little bit in the hot butter as well.

Then add the rest of the ingredients (except the lemon juice) with the thick coconut milk and let it cook on a slow fire with the saucepan three quarter covered. Stir it once every three minutes or so. Please note that you don't have to add a lot of liquid as when you cover dhallo and cook it produces a lot of liquid on its own. Once the dhallo is cooked let it simmer with the saucepan lid removed until the gravy thickens. If the gravy is not thick it doesn't taste as nice. When the cuttle fish is cooked and the gravy is thick, remove it from the fire and let it cool before adding the lemon juice.

Notes:

Usually I cook Dhallo at least a day before it is used as it tastes better. It does not taste as good if eaten immediately after it is cooked.

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31. Mutton Curry 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 chillie powder 1 tsp roasted curry powder 1/2 tsp turmeric 1/2 tsp black pepper 1/2 tsp mustard 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. Mix the chillie powder, curry powder, turmeric, pepper, salt and the lemon grass with the meat, cover and marinate for about 1-3 hours. Fry the onion, green chilies, curry leaf, Pandan (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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32. Ginger Chicken Ingredients: 1 tbs dry sherry 2 tbs soy sauce 1 tbs oyster sauce 1 tbs water 1 tsp cornstarch 2 tbs oil 1 tbs grated ginger 1 carrot sliced 2 chicken breasts 1 baby Bok Choy or cabbage 3 green onions - cut long pieces Method: Stir first 5 ingredients together to make a sauce and set aside. Cut chicken into bite size. Heat a large skillet over high heat. Add 1 tbs of oil. Stir and fry grated ginger in hot oil for 15 seconds. Add carrots and stir for 2 minutes. Then add bok Choy, green onion and stir fry for 2-3 minutes. Remove vegetable from the skillet. Add chicken to same skillet. Fry for 2-3 minutes or until chicken turn into golden brown. Add remaining oil as necessary while cooking. Remove chicken from skillet. Pour sauce mixture and cook until sauce is thickened. Transfer chicken and vegetable to skillet. Stir to coat with sauce. Cook and stir about 1 minute.

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33. Roasted Chicken

. 1 whole chicken . For seasoning: . 1 Tbsp salt . 1 Tbsp pepper . 1 Tbsp Chili powder . 2 Tbsp olive oil . For stuffing: . 1 French baguette, cubed . 1 stalk celery, slices . 1 yellow onion, slices . 1 carrot, slices . 1 chicken liver and giblets . 1 Tbsp fresh Rosemary, chopped . 2 Tbsp chicken stock . 2 sausages . 1 potato, cubed Method: . Remove chicken giblets and livers from chicken. . Wash chicken and pat dry with paper towel. . Rub olive oil all over the chicken. . Mix salt, pepper, chili powder and sprinkle over the chicken. . Put into a refrigerator to about 5 to 6 hours. . Cut chicken livers and giblets into small pieces. . In a heated oil pan, add onion, celery, carrots, potato and sauté about 1 minute. . Add chicken giblets, liver and sausages. . Cook until Giblets and potatoes are tender. . Add chopped rosemary, salt pepper and bread cubed. . Mix well. . Stuffed chicken with stuffing mixture. . Place the chicken into a roasting pan. . Roast in 375 F preheated oven for about 1/2 hours until the top is brown. . Put remaining stuffing in a baking dish. . Pour chicken stock over stuffing. . Bake same oven about 20 minutes.

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34. Simmered Beef in Coconut Gravy Recipe 2 kg blade steak 2 tablespoons cooking oil 4 tablespoons curry powder 3 cloves garlic, crushed 2 tablespoons grated fresh ginger 3 tablespoons chopped fresh lemon grass 2 medium onions, chopped 3 tablespoons tamarind concentrate 3 tablespoons vinegar 2 cups beef stock 2 cups coconut milk Method: Remove all the fats and sinew from the steak. Tie with strings for the meat to hold its shape. Heat a large heavy-based pan with oil. Add the meat and cook over high heat until it browns. Remove the meat from the pan and set aside. Reduce the heat to medium. Add the garlic, lemon grass, curry powder, ginger and onion. Cook for about 5 minutes or until the oil begins to separate from the spices at the surface. Return the steam to the pan. Add the beef stock, vinegar, tamarind and coconut milk and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hr 45 minutes or until the meat is tender. Remove the meat from the pan and keep it warm. Bring the grave to the boil and cook it uncovered, for 10 minutes or until the gravy thickens. Slice the meat and serve with the gravy at the top.

35. Black Pepper Beef

Ingredients 1 lb Beef 1 large onion sliced sliced green chilies or sliced bell pepper black pepper powder 1 tspn red chilies powder chopped garlic and ginger 1 sprig curry leaf 1 1/2 tspn curry powder Salt to taste Cooking oil Vinegar

Method Cut the meat into very small cubes, wash well and drain the water. Now add red chillie powder, about 2 tspn black pepper powder, salt to taste and mix well and let it marinade for a while. Heat 2 tbsn cooking oil in a large non stick pan over high heat. Then add beef and stir fry for a while. Now add about 3 tbsn vinegar and cover the lid and cook the beef well. When the vinegar has absorbed and there's no more juice add a little bit of cooking oil and let the beef get dark. Now add the sliced onions , sliced green chilies or bell pepper and chopped garlic and ginger and stir well. Lastly add more black pepper powder if desired, stir well and remove from the stove.

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36. Pork Curry

. Wash pork and cut it into cubes.

. Mix ground mustered, cumin, vinegar, salt together.

. Put pork cubes and marinate for about 30 minutes.

. Heat oil in a pan on medium heat put onion, green chilies, ginger garlic, curry powder, chili powder, pepper curry leaves, Pandan Leaf, lemon grass and fry for about 1 minute. . Put marinated pork and fry for another 3 minutes. . Pour 1/2 cup of water and salt cook until meat are cooked. . Finally put tamarind juice and mix well. . Adjust salt. 37. Roast Pork - Sri Lankan Style Ingredients: 750 g pork, lean 3 cardamom 3 clove 4 pepper, blackcorns 3 garlic cloves 3 sl ginger 2 onion 2 chile, fresh 50 ml vinegar 1 ts salt 5 cg cinnamon stick 1 ts curry powder 50 ml oil 1 curry leaf sprigs Method: Wash the pork and place in a pan. Crush the cardamoms and cloves and grind peppercorns, garlic and ginger. Slice the onions and chilies. Prick the pork all over with a fork, and then add the cardamoms, cloves, garlic, ginger, vinegar, salt, pepper, cinnamon stick and curry powder and leave to marinate for 1 hour. Cover the pan and cook over a medium heat until the pork is tender. Remove the pork and gravy to a bowl. Heat the oil and stir fry the curry leaves and onion for 2-3 minutes. Place the meat back into the pan together with the gravy and cook for a few minutes Discard the cinnamon stick, then slice the meat and garnish with sliced chilies.

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38. Pork Curry with Goraka (Ambul Thiyal Style)

Ingredients 1 lb Pork 3-4 pieces goraka ground fine 10 oz water Salt to taste 1 tspn chillie powder 1 tspn cumin powder 1 tspn sweet cumin 2 tspn coriander powder 1 sprig of curry leaves 2 cloves garlic chopped 6 cloves 2 tspn pepper powder 2 inch piece Lemmon Grass/Pandan Wash and cut Pork into small pieces. Boil the goraka pieces until tender. Grind it to a fine paste in a food processor. Roast the ingredients mentioned above into a dark color. Mix all ingredients well with Pork. Add water and bring to a boil. Simmer until gravy is thick and meat is tender. 39. Yellow Rice Ingredients: Serves 6 3 cups long grain rice 4 tablespoons ghee 2 onions, sliced finely 6 cloves 20 black peppercorns 12 cardamom pods, bruised 1 1/2 teaspoons turmeric, ground 3 1/2 teaspoons salt 10 curry leaves 1 stalk dried lemon grass 4 pieces Pandan (Rampe) leafs 5 cups coconut milk Method: Wash the rice and drain thoroughly. Heat up a wok with ghee and add in the onion. Fry until the onions is golden brown. Add cloves, peppercorns, turmeric, cardamom pods, curry leaves, salt, pandan leaves and lemon grass. Add the drained rice and fry for 2-3 minutes, stirring constantly until the rice is well coated with ghee and turmeric. Add coconut milk and bring to the boil. Reduce heat, cover with a lid and cook for 20-25 minutes without opening the cover. When rice is cooked, the spices will be at the top. Remove the spices and leaves used for flavoring. Fluff up the rice lightly with a wooden fork. Serve hot with curries and other accompaniments for a sumptuous meal.

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40. Easy Cous Cous Dish

Ingredients 2 cups Cous Cous 1 chicken or any other flavored soup cube 1/2 Onion sliced 2-3 dried red chilies 1 sprig curry leaves 1/2 cup grated carrots and chopped green onions (optional)

Method

Boil 2 cups of water and dissolve the soup cube in it. Turn off the heat and add the 2 cups of Cous Cous and cover with a lid. After a while open the lid and mix the Cous Cous with a fork. Now heat a pan on the stove and add a little cooking oil or margarine and temper the onions well. When it turns golden brown add the curry leaves and dried red chilies and stir well. You can add chopped vegetable if desired and let it cook for few minutes. Finally add the Cous Cous and mix well and serve it with a meat curry and a salad.

41. Rotti

Ingredients 5 cups flour (Self-rising flour will make the rotti softer) 1/2 cup coconut scraped 6 small onions sliced About 1.5 cups water Curry leaves, finely cut Salt (about 1 teaspoon) Method Wash your hands. In a large bowl, using your hands, mix flour, scraped coconut, sliced onions, curry leaves and salt adding little bit of water at a time. Make the dough into 1 large ball. The dough should not be too wet, but just wet enough to make it to a ball. If the dough is too dry, add a little more water. If the dough is too wet add more flour. Then divide the dough into equal size 9 to 10 balls. Flatten on a floured board or plate using your palms or using rolling pin. You can sprinkle a little dry flour anytime if the dough is too wet to work with. Optionally, you can also use the opening side of a plastic container to cut the rotti nicely into a circular shape. Put a little oil or butter on a large flat pan, heat the pan and put the flattened rotti and cook until golden brown on both sides in medium heat (Make sure not to overcook or else it will be too hard). Remove from the pan and serve hot with pol sambol or lunu miris.

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42. Bread Pudding

Ingredients 5 eggs 2 oz butter or margarine 2 cups milk 6 oz sugar 1/2 lb old bread broken into small pieces Sweet marmalade jam 1/2 cup raisins(optional) 2 tspn Vanilla

Method Boil the milk and remove from heat and add the small pieces of bread. Soak in milk for 15 minutes. Then beat the eggs and sugar well and add the soaked bread with vanilla and mix well. Can add raisins if desired. Coat the insides of a baking dish with marmalade jam (about 8 oz). Now pour the pudding mixture in to the baking dish and cover with a foil. Preheat the oven to 400 F. Place the dish in a baking tray and add a little water and bake it in the oven for about 40 minutes or until well done. Remove from oven and carefully flip it over to a serving dish and enjoy.

43. Watalappan

Ingredients 10 eggs 400g Jaggery or 1 lb brown sugar 1 tspn nutmeg powder (optional) 1 tspn cardamom powder 1/2 cup cashews cut (optional) 1 can of thick coconut milk

Method Grate the Jaggery very finely and set aside. Beat the eggs. Then add the grated Jaggery (or Brown Sugar), nutmeg powder, cardamom powder, thick coconut milk and mix well using a beater. Pour the mixture into a baking dish and cover it with a foil. The mixture now needs to be steamed. To do this, place the dish in a baking tray filled with a little water and bake it in the oven at 400 F for about 30 to 40 minutes or till well done. Sprinkle with the cut cashews before serving.

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44. Godhamba Rotti Ingredients: 2 cups all purpose Flour 1 tsp table salt 1-2 cups warm water Vegetable oil Method: - Mix the salt & flour well in a mixing bowl. - Add 3-4 tbs vegetable oil. Mix well. - Add warm water gradually while mixing the flour to form dough that does not stick to the sides of the bowl. - Knead the dough for a few minutes until soft. - Make into four separate balls. - Slightly flatten the balls and generously coat with vegetable oil, leave it in the mixing bowl. - Cover the bowl and let it stand for 4-5 hours. - Grease a frying pan with a little oil and heat. - Meanwhile, take each ball of flour and flatten it to a thin circle or square. - Put it on to the hot frying pan and cook, turning on both sides. - Serve with hot curry. 45. Kothu Roti - Fried Bread with Curry Mix

Ingredients: 4 Godhamba Roti (see recipe) cut into strips of approx. 2" x 1/2" (inches) 2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for beef curry but make it dry without too much gravy. If using chicken, use chicken breast cubes without bones. 2 eggs lightly beaten 1 onion sliced 1-2 green peppers sliced 1 cup cubed tomatoes 4-5 curry leaves 1 inch piece Rampe (optional) 3-4 tbs. Vegetable oil Salt & pepper to taste Method: - Heat the oil in a frying pan. Add curry leaves, Rampe, onion and fry until the onion is lightly brown. - Add green peppers & tomatoes and stir for few minutes. - Add egg and stir well to coat all the onion & tomatoes. - Add the curried meat. Stir well. Cook for few minutes. - Add the stripes of Godhamba Roti, stir and allow to cook for few minutes longer on reduced heat.

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46. Crab Curry (Sri Lankan)

Ingredients

5 large crabs, washed and split (w/ legs on) 1/2 tsp. turmeric 1-2 tbsp. cayenne pepper 1/4 tsp. allspice salt to taste 1 tbsp. raw rice 1/2 tsp. black peppercorns 1 tsp. cumin seeds 3 tbsp. shredded coconut 5 cloves garlic 2 tbsp. oil 1 onion, chopped 1 sprig curry leaves 1 tomato, chopped 2” piece pandanus (optional) 1 bunch murunga leaves (optional) 1/2-cup water 1-cup coconut milk 2 tbsp. tamarind Directions 1.) Wash and clean crabs (remove gills and dirt). Split down the middle and crack legs so gravy can penetrate. 2.) Toss crabs with turmeric, cayenne, allspice and salt. Set aside. 3.) Roast rice, peppercorns, and cumin together. Then roast coconut until brown. Grind all ingredients with garlic and set aside. 4.) Heat oil in medium pot. Sauté onions, curry leaves, tomato, pandan and murunga leaves. 5.) Add crabs and 1/2 cup water. Cover and steam. 6.) Combine rice mixture with coconut milk and add to pot. Stir and simmer for 10 minutes. 7.) Soak tamarind in 1/4 cup water. Strain seeds and add liquid to pot. Simmer additional 5 minutes until done. The gravy should be dark and rich.

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47. Hot Fried Shrimp (Isso Thel Dala) Ingredients: 2 lbs. deveined shrimp 4 tablespoons oil 3 cloves of garlic 2 large onions 2 tablespoons Chillie Powder 1/2 teaspoons Turmeric Powder 3 teaspoons pounded Maldive fish powder 2 teaspoons sugar 1 tablespoon tomato sauce 4 curry leaves ( optional ) Heat oil in a frying pan. Add onions and garlic and cook until onions have turned a golden brown. Add chillie powder, salt and turmeric fry a little more. Then add Maldive fish and the shrimp and stir fry for about 3-5 minutes. Add water and simmer for a few more minutes. Add sugar and tomato sauce and cook uncovered till the gravy coats the shrimp. Serve with rice. Serves: 5-6

48. Deviled Chicken Wings Ingredients: 1 lb chicken wings (to serve 2-4 -people) 2 c vegetable oil for frying 1 c cider vinegar 1 1/2 c jaggery * 2 tb chili powder 2 tb garlic; chopped 2 tb gingerroot; minced 5 cardamom seeds 5 whole cloves 1 one-inch piece cinnamon stick 2 ts salt Method: Heat the vegetable oil in a skillet. Clean the wings (disjointing if you prefer smaller pieces--I do) and fry until golden brown. Set aside and keep warm. In a saucepan, dissolve the jaggery or sugar in the vinegar over low heat. Cook until it is a thick syrup, then add the chili powder, garlic, ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder to make it more firey to taste. Continue cooking over low heat. Add salt and stir continually so that mixture doesn't stick to pan. Cook slowly over low heat for 20 minutes. Blend the sauce with the wings, coating them thoroughly, and serve hot. The cinnamon and cloves are *not* removed before serving.

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49. Mango Curry

Ingredients: 1 raw mango 1/2 onion, chopped fine 2 tsp crushed garlic 1 tsp crushed ginger (or use 2 tsp ginger garlic paste) 1 tsp mustard seeds 2 tbsp vinegar 4-5 curry leaves 1 pandan leaf cut/torn into bits 1" cinnamon stick 1/2 cup thick coconut milk 1/2 cup light coconut milk 1 tbsp oil Method: 1. Peel mango and cut into long, thin pieces. I made the mistake of not peeling the mango and the curry came out slightly bitter. So please take the time and do it! 2. Grind mustard seeds and vinegar together to form a paste. 3. Heat oil in a pan and add the onion, ginger, garlic, curry leaves and cinnamon. Sauté until onion turns golden - about 5-7 mins. 4. Add the mango, light coconut milk, pandan leaf bits and the mustard seed mixture and bring to a boil. 5. Reduce heat and simmer until mango is cooked and tender. Add the thick coconut milk and simmer for another 10 mins. Add salt.

50. Pumpkin Curry (Wattakka)

Ingredients: 1 Pumpkin 1 onion, chopped finely 2 cloves garlic, chopped finely 4 fresh green chilies, seeded and chopped 12 curry leaves 1/2 teaspoon fenugreek seeds 1/2 teaspoon turmeric, ground 1 1/2 cups thin coconut milk Salt to taste 1/2 cup thick coconut milk 1 teaspoon black mustard seeds Method: Peel the pumpkin and cut into large chunks. Heat up a wok and add in all the ingredients except the thick coconut milk and mustard seeds. Slowly bring to the simmering point and cook gently without a lid until the pumpkin is almost tender. While cooking the pumpkin, grind the mustard seeds and mix with the thick coconut milk. Then add the ground mustard seeds and coconut milk into the simmering pot of pumpkin. Cook for about 5 minutes on very moderate heat.

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51. Ash Plantain White Curry

Ingredients: 3 Ash Plantains 1 onion sliced 2 green chillie sliced 1/2 tsp fenugreek seeds 1'' cinnamon stick 1 1/4 tsp salt 1/2 tsp curry powder 1/4tsp chillie powder 2 cups light coconut milk (add 1 cup water to coconut milk) 1/2 cup coconut milk Method: Wash the plantains well and remove the skin by cutting along its length with a knife. Cut the ash plantains in half and cut each piece into quarters. Put the pieces in slightly limed water. Drain water and rub the pieces in little grated coconut and wash pieces well. Add the pieces to a cooking pot along with all the ingredients except 1st extract coconut milk. Cook till the plantain is almost cooked and gravy is reduced. Add 1st extract of coconut milk and bring to boil and take off fire. Serve with rice as a side dish.

52. Tamarind Fish Curry

Ingredients: Fish cut in to large cubes 600g Ground black pepper 1tsp Salt 1tsp Ground turmeric 1/2 tsp Onions, finely chopped 2 Fenugreek seeds 1/2 tsp Garlic, finely sliced 2 cloves Finely chopped fresh ginger 1tsp Small stick cinnamon 1'' Curry leaves 8 Ceylon curry powder 1 and 1/2 tsp Tamarind liquid 1/4 cup Coconut milk 2 cups Oil for frying

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Method: Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt. Keep aside for 15 minutes. Heat oil in a large frying pan and fry fish quickly to a lightly golden color. Drain on paper while preparing the gravy. Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden. Add cinnamon, curry leaves and curry powder, turmeric and fry for 1 minute, stirring. Add tamarind liquid stir well for a minute and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced. Adjust seasoning with salt and pepper. Sprinkle pinch of sugar. Put in the fish steaks. Cook till the fish are well cooked by simmering for 10 minutes. Serve hot with rice as a side dish or roti.

53. Iced Coffee

Ingredients: Nescafe (instant coffee) 1tsp Little hot water 50 ml or less Full Cream milk powder 3tsp full Cold water about 3/4 of a tall glass Brown Sugar 3 full tsp 9 (to taste) Ice cubes 4-5 Vanilla essence 2-3 drops Method: Dissolve instant coffee in hot water then dissolve sugar. Add in milk powder and dissolve to a smooth cream and slowly add cold water and mix well. Transfer to a blender, add vanilla drops and ice cube and blend till frothy. Serve in a tall glass chilled.

54. Coconut Green Chillie Chutney

Ingredients: 1 cup grated coconut 1/4 cup finely chopped onion 5-6 fresh green chilies 1/2 fresh lemon juice Salt to taste Little water 1/2 teaspoon mustard seeds Cilantro 1/4 cup Method : In a food processor or blender grind coconut, onion, green Chillie, mustard , lemon juice, cilantro leaves and salt with as little water as needed for a moderately thick (not watery) consistency. Set aside.

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55. Manioc Stir Fry (Casava/Tapioca)

Ingredients: Manioc Root (about 1 cup boiled) 1 onion red chilli flakes 1 tsp dried shrimps 1tbsp salt mustard seeds 1/2 tsp oil for frying 1tbsp Method: Wash and peel the skin of manioc root. Cut the manioc into cubes. Cook the manioc in boiling water and salt. Do not cover when cooking. Drain the manioc. Let it cool and dried. slice onion, mixed with dried shrimps and chilli flakes. Heat oil in a pan. Add mustard seeds and let it splutter. Add the onions shrimp and chilli flake mix stir for a minute and add in the manioc cubes and stir fry till for 5 minutes. Serve as a side dish with rice. Serves 2

56. Capsicum, Tomato and Dried Sprats Curry

Ingredients: Capsicum 5 Tomatoes 2 Dried Sprats handful Onions 2 Fenugreek seeds 1/2 tsp Chillie powder 2tsp Curry powder 3/4 tsp Coconut milk 2 cups Little salt (be careful when adding as sprats are salty too) Method: Wash, drain and make splits in capsicums from the bottom upwards. Cut the tomatoes in to quarters. Remove heads and wash the sprats well. Slice the onions Add all ingredients together with coconut milk and cook until the capsicum and onions and tender and the tomatoes have just broken down. Serve with plain rice

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57. Cuttle Fish with Mushroom Curry

Ingredients: Cuttle Fish 500g Mushroom (oyster) 100g 1 Onion sliced finely 2 Green chillies cut lengthwise 1 large tomato chopped 1'' of Lemongrass 1 tsp Red Chillie powder 1/4 tsp Turmeric powder 1/2 Black pepper powder 1tsp garlic paste 1tbsp Madras curry paste 2tsp soya sauce Thick Coconut milk 1 cup Salt to taste 2 tbsp Sunflower oil Method Wash and cut the cuttle fish in to 1/2'' size rounds. Cut the mushrooms in to fairly large pieces. Marinate the cuttle fish with little salt and turmeric and keep for 15 minutes. Heat oil in pan and when heated add the cuttle fish in and stir fry until they start to curl and water comes out. Take the cuttle fish out of fire and separate the pieces and liquid. Keep the pieces aside. Heat 1tbsp oil in the same pan and add garlic paste, onion, green chillie, and lemongrass and stir fry until the onions are translucent. Add the madras curry paste and salt, red chillie powder, pepper powder. Add the mushrooms in and stir in the liquid from the cuttle fish and cook for a minute and add in the chopped tomatoes and cook until the mushrooms are almost cooked and tomatoes liquidized. Add in the coconut milk and bring to boil. Add in the cuttle fish and cook for 5- 7 minutes making sure not to overcook the cuttle fish as they will be chewy. Add soya sauce and adjust the salt to taste. Sprinkle a 1/4tsp sugar if desired to enhance flavor. Enjoy with rice, bread or roti.

58. Oven Fried Fish

Ingredients: 500g fish steaks 1 large Bombay onion sliced 6-8 whole cloves Olive oil knorr fish cube 1/2 Soy sauce Marinate: Tamarind 5 pieces, de-seeded and dissolved in little water Ground black pepper 1/4 tsp salt to taste

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paprika 1/4tsp 1/4 tsp dry oregano Coating 1: 1 cup plain flour seasoned with salt and pepper Coating 2: 2 eggs beaten lightly and seasoned with salt and pepper Coating 3: 1 cup bread crumbs or corn flake crumbs seasoned with salt, chili powder and pepper Method: Wash the fish well with some sea salt and turmeric, drain and pat dry with kitchen paper towel. Marinate the fish with the marination ingredients and keep aside for 15-30 minutes. Pre heat the oven to 200C. Grease the baking tray with extra virgin olive oil. Scatter the slice onions and cloves on the tray. Now for the coating for the fish: Coat the fish in plain flour mixture, then with egg mixture and finally with breadcrumbs mixture well. Place the fish on the baking tray on top of scattered onions. Repeat the procedure till all the fish steaks are coated. Now drizzle some extra virgin olive oil on top of the fish pieces. and pour 1-2 drops of soy sauce on top of fish steak. Blend the knorr fish cube (1/2) with hand and scatter it on top of the fish pieces. If marinade is left, pour it to the tray as well. Now place the tray in the oven and bake the fish for 25-30 minutes turning the fish once on half time. (Baking time and temperature will depend on the size of steaks. So reduce heat if necessary at last stages) Take the fish out and cover with aluminum foil and keep aside for 15 minutes before serving.

59. Sri Lankan Garlic Curry

Serves 4 – 6 1 kg/ 2 1/4lb of fresh garlic, peeled 2 tablespoons of sunflower oil 1 sliced red onion 3 sprigs of fresh curry leaves 1 heaped teaspoon of curry powder 1 heaped teaspoon of chilli powder 1 small teaspoon of turmeric 3 chillies sliced (leave the seeds in) 725ml (24 fl oz) coconut milk 1 teaspoon salt Heat two tablespoons of sunflower oil in a saucepan over a medium heat; 1 sliced red onion, and the leaves of fresh curry sprigs. Stir and cook over medium heat until beginning to brown for 7-8 minutes. Add one heaped teaspoon of curry powder, one heaped teaspoon of chilli powder, and one small teaspoon of turmeric, stir and then add three sliced chillies. Cook for one to two minutes. Add 15fl oz coconut milk. Bring to the boil then add the kg of fresh, peeled garlic. Cook for approx 15 minutes on medium heat. Add one teaspoon salt to taste; continue to cook on a low heat for a further ten minutes. Add another 8 fl oz coconut milk and continue to cook for about 30 minutes or until the garlic is fully cooked and deliciously tender.

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60. Lumprice

All Curries that goes in to Lumprice

Ingredients 1 small fowl, 1/2 lb beef, 1/4 lb mutton, 1/4 lb lean pork, 1/4 ox liver,(optional) , 1 dst spn sliced red onions,1 dst spn ghee or dripping, 1/4 tspn fenugreek , 1 dst spn roasted curry powder ( coriander, white cumin, sweet cumin), 3" piece of rampa, 25 dry chilies ( roasted dark and ground), 1/4 lb dried prawns ( roasted and pounded), 1/2 stem lemon grass, 10 cardamoms(ground), a sprig of curry leaves, juice of 1 lime, 1 tblspn vinegar, 5 cloves garlic(chopped), 3 slices green ginger, 1/4 tspn of cinnamon, 1/2 tsp saffron, 3 cups thick coconut milk, salt.

Method

a. Frikkadels (Dutch forced meat balls)

Partially boil the fowl, beef, mutton, and ox liver, and keep the stock for boiling the rice .Cut the different meats and the pork and the fowl (removing all the bones) into very small pieces and place in a clay 'chatty' pot with the coconut milk, the ground ingredients, garlic, ginger, cinnamon, fenugreek , and half each of the onions, rampe, lemon grass and curry leaves, and boil until the meat is tender. Add the prawns, cardamoms and lime when the curry is half cooked. Heat the ghee in another clay 'chatty pot' and fry the remainder of the ingredients. Then turn in the meat preparation and allow to simmer for a few minutes longer. Add salt to taste.

Ingredients: 1 lb minced beef, 1 thick slice of bread (slightly roasted & grated), 1 tblspn chopped red onions, 1 1/2 tsp sweet cumin (slightly roasted and ground), a pinch of saffron, 1 tsp chopped fennel, 3 cloves of garlic,(chopped), 2 slices green ginger (chopped) 1 tsp powdered cinnamon, 5 cloves, pepper and salt, 1 egg, juice of 1/2 lime, biscuit powder, ghee for frying.

Method: Season the meat with pepper, salt, cloves and cinnamon; add the onions and grated bread and moisten with the lime juice and egg slightly beaten. Mix well together and make into small balls. Dip in the beaten egg, roll in biscuit powder and fry in hot ghee.

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b. Brinjal Paella

Ingredients 4 medium sized brinjals (Egg fruit), 1 tblspn each of pounded Maldive fish, sliced red onions, coriander seed, ground mustard seed, 1 1/2 tspn white cumin and 1/2 tspn sweet cumin (ground together), 1 tblspn sugar, 1/4 stem lemon grass, a small sprig of curry leaves,4 cloves of garlic(chopped), 3 ripe chilies (sliced), 3 slices of green ginger (chopped), 2" piece of cinnamon, 2" piece of rampe, 1 wine glass coconut vinegar, 1 1/2 oz. tamarind (squeezed in salt water), coconut oil, salt, 1 teacupful thick coconut milk, a pinch of ground saffron and 20 dry chilies (ground).

Method:

c. Chillie & Onion Sambol

Slice the brinjals lengthwise, rub over with salt and saffron and fry in oil. Mix the ground ingredients with the vinegar and tamarind and mix in the rest of the ingredients, except the coconut milk and sugar. Heat 2 tblspns oil in a "chatty' pot and when very hot turn in the brinjal mixture , add the coconut milk and let it simmer on a slow fire for about 15 minutes, stirring all the time. Mix in the sugar just before taking off the fire.

Ingredients 1/2 lb finely sliced bombay onions , 1/4 lb sliced red onions,3 chopped green chilies, juice of 1/2 lime, salt. Method.:

d. Prawn Blachang

Mixed the sliced onions with the chillie. Moisten with the lime juice. Add salt to taste. Keep in fridge till required for use.

Ingredients: 1/2 lb dried prawns ( roasted and pounded), about 15 dry chilies roasted , 1 1/2 tblspns roasted coconut , 3 cloves garlic, 3 slices green ginger chopped fine, 4 oz chopped red onions, juice of 2 large limes, 1 tablespoon sugar, salt.

Method: Grind together the prawns, chilies, onions, garlic, ginger and then moisten with the lime juice. Mix well after adding salt to taste. Keep in a closed container in fridge till required for use.

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e. Ash Plantain Fries Ingredients: 4 medium sized ash plantains, 2 tspn saffron powder, salt, vegetable oil.

Method:

f. The Rice

Skin the plantains and cut into rectangular lengths ( 1 1/2 " x 1/2" x 1/2" approx.). Mix well with saffron and salt to taste. Deep fry in oil.

Ingredients: 1 1/2 measures white rice (parboiled) 1/4 lb ghee, 1/4 lb gr red onions, 20 pepper corns, 6 cloves, 4" piece of rampa, 1/2 stem lemon grass, a sprig of curry leaves, 3" piece of cinnamon, 15 cardamoms (powdered), salt. Method: �� leaves and lemon grass and stir until the onions are fried. Then turn in the rice (which must be washed well) and stir for a few minutes. Then add the stock and the rest of the ingredients (except the cardamoms) and boil until the rice is almost cooked , at which time stir in the cardamoms and continue to boil till the rice fully cooked.. g. Wrapping & Baking

Items needed: 1, About 8-12 plantain leaves , cut into pieces of approx 16" x 12", washed, and wiped dry and thereafter warmed by holding over a flame, till the leaf loses its moisture and crispness. (Care must be taken not to burn the leaf). 2. Thick coconut milk. 3. Baking tray .

Method:

Put about a large teacupful of rice on each leaf. Pour two dessertspoonful of thick coconut milk over the rice. Arrange a little each of the previously prepared dishes on the rice. Place 2 frikadels and 2or3 ash plantain fries on the side of the rice. Then fold up the leaf, making it into a neat oblong packet. Fasten the two ends with a piece of tooth pick. Place all packets in the baking tray, and bake in a moderately hot oven (300�� plantain leaves just starting to turn brown.

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61. Parota – Jaffna Style

Ingredients: All purpose wheat flour 280 Gms Luke warm Water as needed Salt to taste Oil as needed Method: Sieve and mix the flour and salt in a bowl. Add warm water and mix to a smooth non sticky dough by hand. Knead well and make a ball. Cover the bowl with a wet muslin cloth and leave for 1 to 2 hours. When ready divide the dough into small balls of the size of golf ball or little larger. Apply some oil on a ball of dough. On a flat surface like chopping board, apply little oil and roll the ball of dough into thin layer with a roller. Make this as thin as possible irrespective of size and shape. Now apply more oil over the rolled dough. Using both hands, make pleats on the rolled dough like making pleats in a saree starting from one end to the end of the dough. Holding at one end of the pleated dough, rotate and make a spiral of the dough. Keep this aside covered with wet muslin. Repeat this pleating and spiralling with the other balls of dough and cover them with wet muslin. Now heat a skillet and apply oil on top. As this gets hot, take a spiral of dough and place on the chopping board and use a roller to roll over. Do not make it thin. Keep the shape rounded. This spiral has been made into a rounded roti shape. Fry these one by one on the hot skillet until each turns specked brown on both sides. When three or four Parottas has been made, place the cooked Parottas on a flat surface one on top other and hold by both hands and move the hands in a clapping fashion in order to gently beat the Parottas in order to separate the layers.

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62. Mutton Curry – Jaffna Style

Ingredients: Mutton 500 g - can include some bones Roasted curry powder 1 ½ tablespoon Onions 1 large Ginger 1 inch piece Curry leaves 10 Fennel seeds 1 teaspoon Oil 2 tablespoon Lime juice ½ tablespoon Coconut milk or milk 1 cup Salt to taste Method: Wash and cut meat into ¾ inch pieces, drain and set aside. Dice onions and cut ginger into very small pieces. In a pan place the fennel seeds and heat until they turn golden, add the oil and fry the onions until golden brown. Now add curry leaves and ginger pieces and fry further for one minute. Add the meat, salt, curry powder and ½ cup warm water and stir, cover and cook in low flame until all the liquid has been absorbed, occasionally stirring. Add the milk and cook further until meat is cooked and soft. When the gravy has thickened, remove from fire and add the lime juice and leave for 20 minutes to rest before eating. This can be cooked in microwave as well. Fry onions etc as in paragraph one and mix with meat, salt and water and cook in microwave for 20 minutes in low heat occasionally stirring. When cooked add the milk and cook further until well cooked and liquid has reduced to half. Remove dish from heat and add lemon juice and rest for 30 minutes before consuming.

63. Prawn Varai – Jaffna Style

Ingredients: Raw prawns 500 Gms Onions 1 large Coconut scarped 150 Gms Turmeric powder ½ teaspoons Jaffna Chilli powder 2 teaspoons Curry leaves 6 Dried chillies 2 Oil Salt to taste Method: Shell, clean and wash prawns. Then mix the prawns with turmeric powder and salt and boil them in little water until soft and firm. Drain if there is excess water and let prawns to cool. When cool, grind in a grinder coarsely. In a dish, transfer the ground prawns, add chilli powder, coconut scrapings, add curry leaves and mix by hand well. Taste and add salt if necessary. In a frying pan, fry some diced onions until soft, add cut dried chillies and fry further. Add the prawn coconut mixture and keep stirring until the mixture is dry. Do not over roast this.

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64. Uppuma – Jaffna Style

Ingredients: Semolina 1 cup Water 2 cups Onions 1 medium Dry chillies 2 Mustard ½ tsp Salt to taste

Method: This dish requires two measures of water for each measure of semolina as a rule. Dry roast semolina in a pan and remove and set aside. Dice the onion, and cut dry chillies into small pieces. In little oil in a pan, fry mustard seeds until they start to pop, add diced onions and dry chillies pieces and fry until onions are golden brown. Reduce the heat and add roasted semolina, water and salt and stir until all the mixture gets cooked well. Keep stirring to avoid lumps. Variation: With vegetables - Can add vegetables if preferred - carrots, beans cauliflower. Clean, Wash and cut into small pieces and steam these before and add to the fried onions etc and stir before adding semolina.

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65. Crab Curry – Jaffna Style

Ingredients: Crabs 4 large Onions 2 large Green chillies 4 Roasted curry powder 3 tablespoons Curry leaves 10 Fennel seeds 1 teaspoon Coconut milk or milk 3 cups Lemon juice 2 tablespoons Salt to taste Oil 2 tablespoons Ginger 1 inch piece Water 2 cups Method: Dice onions, cut green chillies into small pieces and cut ginger into very small pieces. Clean and divide the crabs into four pieces each. Keep the claws on.In a large pan dry roast the fennel seeds until they turn golden, add oil and add the diced onions and fry until onions turn golden and now add the curry leaves and fry for a minute. Now add the crab pieces, curry powder, salt and the water and cover and let it cook for 5 to 8 minutes. Stir and add the milk and simmer in low fire until the liquid is reduced to half. Add the lime juice and remove from fire. The gravy should have reduced to a thick consistency. This dish can be done with fresh raw crabs or cooked whole crabs. Cooking with fresh raw crabs gives a much tastier dish. Frozen uncooked crabs are available in the West in Indian and Sri Lankan shops. This dish requires a large wide mouthed pan to cook and a lid to suit it.

66. Raw Curry Powder

Ingredients: 2 tsps Coriander seeds 1 tsp. Cumin 1/4 tsp. Fennel Method: Crush all ingredients separately to a fine powder and thoroughly mix them together.

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67. Roasted Curry Powder

1 cup Coriander seeds 1/2 cup Cumin 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, Cumin, 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.

68. Roasted Curry Powder (**the works)

Ingredients: Cinnamon Stick – 3’ inch Cloves – ½ tsp Curry Leaves – 10 Coriander seeds – 2 tsp Fennel – 1 tsp Turmeric Powder – ½ tsp Cumin – 1 tsp Raw Rice – 1 tbsp Fenugreek – ½ tsp Cardamom – 2 Pepper – ½ tsp Dry Red Chilly – 3 Mustard – ½ tsp Method: First Roast the Raw Rice in a heated pan for about 3 minutes till it turns golden colour, remove the rice to a plate. Roast other spices one by one. Roast the spices till they turn almost brown. Cool the roasted spices and grind along with roasted rice into a very fine powder.

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------------------------------------------------------ Thai Food ------------------------------------------------------------

1. Chicken in Peanut Sauce – [Thai]

Ingredients � 1 lb Chicken breasts 1/2" x

1/2" strips� 1/4 cup Green onions chop

coarse � 2 tbsp Curry powder/paste

(Thai Red) � 1 tbsp Garlic chop fine � 1 tbsp Ginger chop fine � 1 tbsp Lemon grass chop fine � 1 tbsp Galangal chop fine � 1 tsp Chili paste � Peanut oil � 1 tbsp Fish sauce � 1 cup Coconut milk � 2 tbsp Peanut butter � 2 tbsp Roasted peanuts crushed� 1/2 tbsp Palm sugar � 2 cups Snow peas or Broccoli florets

DirectionsCut chicken into strips Mix green onions, garlic, ginger, lemon grass, galangal, curry powder and chili paste. Add chicken and toss to coat. Set aside for 20 minutes. If using broccoli, blanch 2 minutes. Heat wok. Add peanut oil, chicken mixture. Stir fry 3 minutes until chicken loses pink color. Add coconut milk, peanut butter, crushed peanuts, fish sauce and palm sugar. Cook 3 minutes until sauce begins to thicken. If using snow peas, add and simmer until color changes. If using broccoli, add and simmer until heated through. Serve over rice.

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2. Red Chicken Curry - Gaeng Daeng Gai – [Thai]

This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice.

Ingredients

� 1 lb boneless chicken breast � 1 can bamboo shoots, sliced � 3 tbsp red curry paste � 2 cups coconut milk � 2 fresh red chili, sliced diagonally � 1/2 cup Thai sweet basil leaves (bai horapah), torn � 2 tbsp fish sauce (nam pla) � 1/4 tsp sea salt � 1 1/2 tsp palm sugar � Thai sweet basil leaves (bai horapah) for garnish

Directions

Preparation: Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste; stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.

Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.

Serves 5.

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3. Red Curry – [Thai] This curry can be made with any meat or seafood

Ingredients

� 2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent � 3 T vegetable oil � 3/4 lb boneless chicken meat, cut into 3/4-inch pieces � 2 cans (unsweetened) coconut milk (approx. 3 cups in all) � 1 c water or chicken broth � 1/2 c baby corns � 1/2 c straw mushrooms (or substitute other mushroom of your choice) � 1/2 c sliced bamboo shoots

5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves)

� 1/2 t salt (more or less to taste) or Fish sauce � 1/2 red bell pepper, cut into matchstick-size strips

Directions

Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and sauté for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.

4. Ginger Chicken – [Thai]

Ingredients

� 3 tablespoons of peanut oil � 1 tablespoon chopped garlic � 1 cup chicken, cut into bite

sized pieces � 1 cup mushroom, sliced � 3 tablespoons grated ginger � 2 tablespoons fish sauce � 2 tablespoons dark soy sauce � 2 tablespoons oyster sauce � a pinch of sugar � 3 tablespoons chopped onion � 2-3 Thai Chile peppers � 3 tablespoons scallion/green onion, cut into 1" pieces � Thai pepper powder � optionally you can add a cup of jalapeno peppers � The bulbs of 3/4 scallions, and some cilantro/coriander leaves for garnish

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Directions

Mix the fish sauce, soy and oyster sauce ready for use,

Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don't overcook).

Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.

The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marinate to be added to the cooking.

Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.

5. Chicken in Coconut Milk – [Thai]

Ingredients

� 2 Tablespoons Siamese ginger, sliced

� 1 stalk lemon grass, cut into, 1" pieces

� 1 1/2 Tablespoons hot pepper, chopped

� 1/3 cup mint leaves � 4 cups coconut milk � 3 - 4 Kaffir lime leaves � 1 1/2 cups chicken breast, slices � 3 1/2 Tablespoons fish sauce � 2 Tablespoons lime juice � 2 green onions, cut into 1" pieces

Directions

Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.

Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.

Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.

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6. Green Curry with Pork – [Thai]

Ingredients

1. Peanut oil 2. 1/4 cup Shallots chopped fine 3. 1 tbsp Garlic chopped fine 4. 1 tbsp Galangal chopped fine 5. 1 tbsp Lemon Grass chopped fine 6. 1/4 cup Coriander leaves chop fine 7. 1-1/2 lb Pork cut into 1" cubes 8. 1-1/2 cup Coconut milk

� 2 tbsp Curry paste (Thai Green) � 1 tbsp Lime zest � 1 tbsp Lime leaves shredded � 2 tbsp Thai basil shredded � Fish sauce to taste � 1 tsp Chili paste (green) � 2 cups Peas

Directions

First, prepare the curry paste and coconut milk separately. Add the paste with some of the 'cream' form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic. Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture. Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until pork is tender. Add peas, simmer 5 minutes until tender.

Yield - 4 cups

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7. Massaman Curry – [Thai]

Ingredients:

#��$��$�%+$<�=g) chicken or beef pieces #�-2 potatoes, chopped into bite-size chunks #��>��?$%>++��$��= #�@Q��=��= #�� #<��=��=�� @Q�� #��X�� #2 bay leaves #�@Q��$�� #��X�� PASTE: #�@>�� #��Z[��@>�� #��Z[�\@>��$�� #Q�]��$��%fresh, frozen, or bottled) #��-size piece galangal OR ginger, thinly sliced #��$�� Z[�substitute 1.5 Tbsp. lime juice #\�� #�@Q��$�� #�@Q��$�� #�@Q��$�� #�@>��$��%��namon) #��]��$��Z[�� #\@>��$�� #��]��$�� Preparation:

1. Place all 'Paste' ingredients in a food processor or chopper and blitz to create a fragrant Thai curry paste. If needed, add 2-3 Tbsp. coconut milk to help blend ingredients. You can also use a pestle & mortar, pounding dry ingredients together, then stirring in wet ingredients.

2. Heat a wok or large frying pan over medium-high heat. Add a drizzle of vegetable oil, then add the paste you just made. Stir-fry paste 1 minute to release the fragrance.

3. Add coconut milk and stir. Bring to a boil. Add chicken or beef, potato, carrot and okra (if using).

4. Add stock, plus bay leaves and whole chilies (if using). If you used fresh lemongrass, add the leftover (upper) stalks as well. Stir well and bring to a light boil.

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5. Reduce heat to a simmer and cover curry. Simmer for 45 minutes to 1 hour, stirring occasionally, or until both chicken and vegetables are well cooked. Alternatively, you can transfer everything to a covered casserole dish and bake for 1 hour at 350 degrees.

6. When chicken is done, add the whole cumin seeds and stir them into the hot curry. Remove from heat and taste-test, adding more fish sauce if not salty or flavorful enough. If too spicy for your taste, add more coconut milk. If you'd like a stronger sweet-sour flavor, add another 1/2 to 1 tsp. tamarind paste, plus 1/2 to 1 Tbsp. brown sugar.

7. Serve the curry with toppings of fresh coriander and whole peanuts. Serve with plain steamed rice, or also delicious with Easy Thai Coconut Rice. ENJOY!

8. Red Thai Curry Paste – [Thai]

Ingredients:

#��Z[��@>�� #��=�� %��Z[�\�]��$��?��epared lemongrass (available at Asian stores) #�-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce #>�� #��-size piece galangal OR ginger, sliced #Q�]��$��=�� Z[��]��$��^��sp. sugar #�@Q�]��$�� #��$�� #�@>��$��%�� #\�]��$�� Z[��X�Q�]��$�� #��$�� Z[��X��]��$�_�� Mountain Sauce, both available at Asian stores #��$�� #�^�@Q��Q�]��$��%��`� ��want it #�@>��=��=�%��{��=��- reserve remaining for cooking the curry #Q�]��$��-squeezed lime juice #Z��X��@Q��$��%Z[��=�� Preparation: 1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.

2. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. Note that it will taste very strong at this point, but will mellow when you add your ingredients plus remaining coconut milk.

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To Create a Curry out of Your Paste:

1. Fry the paste in a little oil to release the fragrance before adding your choice of meat, tofu, wheat gluten, or vegetables. Add remaining can of coconut milk to create the curry sauce. (if more sauce is desired, add some good-tasting chicken/vegetable stock). Some vegetables that work well with red curry include: tomatoes, eggplant, zucchini, snow peas, cauliflower, and spinach.

2. If using fresh lemongrass, add leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick and 2-3 whole kaffir lime leaves OR substitute 1-2 bay leaves.

3. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce or salt. If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk. If you've run out of coconut milk, add a little yogurt, sour cream, or cream.

4. Before serving, sprinkle over a handful of fresh coriander/cilantro and basil. ENJOY!

9. Vegetarian Fried Tofu with Garlic and Pepper – [Thai]

Ingredients

3 cloves garlic, smash gently with the side of a knife or cleaver to peel 2-3 shallots, peeled 1 tsp whole white or black peppercorns 2 tbls Thai soy sauce or Golden Mt. Seasoning Sauce 1/2 tsp sugar 4 tblsp vegetable oil (not olive oil) 8 oz firm tofu, cut in half lengthwise, then cut each half into 4 triangles (8 altogether) Garnish: thinly sliced shallots, cucumber slices, coriander leaves, tomatoes Preparation

1. In a mortar and pestle or electric coffee grinder (used only for spices, etc) pound or grind together garlic, shallots, and peppercorns to make a paste.

2. Remove to a small bowl. Add soy sauce and sugar and stir to combine.

3. Spread the tofu out on a flat dish, cover with the mixture and allow to marinate 30 minutes or overnight.

4. Heat the oil in a skillet or wok, over medium heat, until hot, but do not allow to burn. Fry the tofu until golden brown. Turn on each side to brown evenly (including the cut edges). Drain and place on a serving dish. Garnish if desired with thinly sliced shallots, cucumber, coriander and tomato slices.

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10. Stir-Fried Eggplant – [Thai]

Ingredients:

#�@Q��=��%��=��this recipe) #<�� #�-3 red chillies (including seeds #��|��%�� ith dark purple skin) eggplant #�@>��or stir-frying #Q-3 Tbsp. oil for stir-frying #��@Q��%�� #Q�]��$�� #}~�|�X #��]��$��Z[��^�@Q�]��$�Soy sauce #Q�]��$��Z[�� Z[��}��-Fry Sauce (Lee Kum Kee brand) #��$�� #��$��Q�]��$��%�� Preparation: 1. First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.

2. Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).

3. Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve the rest of the garlic for later.

4. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) - enough to keep the ingredients frying nicely.

5. Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup).

6. When the eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.

7. Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or less). Remove from heat.

8. Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salty, add 1 Tbsp. lime juice (or substitute 1 Tbsp. lemon juice).

9. Now add 3/4 of the fresh basil, stirring briefly to incorporate.

10. Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with jasmine rice. Enjoy!

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11. Stir-Fried Bok Choy – [Thai]

Ingredients:

#>-5 "heads" of baby bok choy #��]��$��-frying STIR-FRY SAUCE: #Q�]��$��%�r vegetarian oyster sauce) #Q�]��$�� #Q�]��$�� #Q�]��$��]�� #Q�]��$�� # Squeeze of lime juice (about 2 tsp.) #��]��$�� Z[��-8 cloves minced garlic Preparation: 1. Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).

2. Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.

3. Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.

4. Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.

5. Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.

6. Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.

7. To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

Stir-Fry Sauce Tip: Keep extra stir-fry sauce (in a covered jar or container) in your refrigerator for up to 1 month. This sauce is excellent with many different kinds of stir-fried vegetables, as well as with chicken, tofu or wheat gluten, pork, and seafood. Enjoy!

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12. Vegetable Stir-Fry – [Thai]

Ingredients:

#��-size carrot, sliced #�-2 cups baby bok choy #�� -size pieces #�-6 shiitake mushrooms, sliced #\��s, cut in thirds #�� #��-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces) #\�]��$�� #��X��-roasted unsalted cashews STIR-FRY SAUCE: #�@\��-tasting stock (vegetarian or chicken stock) #Q�]��$��%��Q$��]��$�� #��]��$��{�� #�-7 cloves of garlic, minced #��$��%�� #Q��$�� starch dissolved in 4 Tbsp. water #�� Z[��$�� Z[��@Q��$�� Preparation: 1. Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.

2. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.

3. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.

4. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots, galangal (or ginger), and shiitake mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.

5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.

6. Add remaining stir-fry sauce (plus cashews, if using) and mix in until everything is hot. Remove from heat.

7. Do one last taste-test. If not salty enough, add up to 1 Tbsp. more fish or soy sauce. If too salty, add another squeeze of lime juice. Add a little more sugar or honey if desired. Serve immediately with plenty of Thai jasmine-scented rice, and ENJOY!

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13. Shrimp Coconut Curry – [Thai]

Ingredients:

CURRY SAUCE: #��coconut milk (regular or lite) #��=�lemongrass, finely sliced and minced #�-2 fresh red chilies, minced #�@>�� #�@Q��$�� #\@>��$�� #�@Q��$�� #\�=��%��?en or fresh) #�-2 Tbsp. brown sugar (to taste) #\-4 cloves garlic, minced OR 1/2 Tbsp. bottled pureed garlic #��-size piece galangal or fresh ginger, grated #��]��$�=��Z[�\@>�]��$��%�� $�� #Q�]��$��^�� #��?��{�� CURRY INGREDIENTS: #�Q-14 medium to large fresh shrimp, shells removed (tails can be left on, if desired) #��>��$��?��=��%��@Q��Q��=�� #��@Q��Q�� #�@\��%�� #�� Preparation: 1. Place all curry sauce ingredients - except the lime leaves - together in a food processor, blender, or large chopper and process well. OR, simply whisk the ingredients together, stirring well to combine.

2. Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high.

3. Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump.

4. Remove from heat and cover with a lid to keep warm while you toast the coconut.

5. Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan over medium-high. "Dry fry" the coconut, stirring continually until it turns golden-brown and is fragrant. Transfer to a small bowl. Tip: Coconut will burn easily, so be sure to stay with it while it toasts. Remove immediately from the pan when toasted, or the heat from the pan will continue to toast it.

6. Add 1/2 the toasted coconut to the curry, stirring to incorporate.

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14. BBQ Pork on a Skewer – Mu Ping [Thai]

Ingredients 600 g. pork collar 5-6 cloves garlic 1 Tbsp whole peppercorn 3 Tbsp thin soy sauce (or fish sauce) 2 Tbsp seasoning soy sauce 3 Tbsp palm sugar 1/3 cup coconut cream Preparation

1. Wash pork collar, pat dry and cut into 2 inches width, 3 mm. thick. 2. Peel garlic, wash dirt, cut into small pieces and well pound with whole peppercorn 3. In a mixing bowl, mix cut pork with pounded garlic and pepper. Then, season with thin soy sauce (or

fish sauce), seasoning soy sauce, palm sugar, and 3 Tbsp coconut cream. Mix all ingredients thoroughly, refrigerate, and allow marinating for 3 hours or overnight

4. After marinated time, thread 3-4 pieces of pork onto a bamboo skewer. (Place 8 inches long bamboo skewers in enough water to cover for at least 30 minutes to prevent burning.) Meanwhile, turn on oven at 350° F

5. Place the skewers on grill rack, brush remaining coconut cream all over each pork skewer and put in a oven

6. Grill in the oven for 15 minutes, turn the skewers over, brush coconut cream again and continue grilling about 15 minutes. Turn the skewers over, brush with coconut cream and continue grilling about 5 minutes or until the pork is browned on all sides, remove from oven

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15. Stir-fried Wide Rice Noodles with Chicken [Thai]

Ingredients

300 g. chicken meat 3 eggs 1 package fresh wide rice noodles (680 g.) 2 Tbsp preserve radish 3 cloves fresh garlic 2 tsp thin soy sauce 1 Tbsp seasoning soy sauce 1 Tbsp sugar 1 Tbsp vegetable oil 2 sprigs green onion 3-4 leaves green lettuce Ingredients for marinated chicken 1 Tbsp thin soy sauce 2 tsp seasoning soy sauce 2 Tbsp oyster sauce 1 tsp ground black pepper 2 tsp sugar 1 tsp sesame soil Preparation

1. Clean chicken and cut into small pieces 2. Put cut chicken in a mixing bowl, add marinated ingredients, mix thoroughly and marinate for 2-3

hours 3. Peel garlic, cut green onion roots, wash dirt and pat dry. Mince garlic, chop preserved radish and slice

green onion, then set aside 4. Place wide rice noodles on a plate, heat in microwave about 3 minutes, and separate clumped noodles

into single strips 5. Heat oil in a wok on medium heat. When oil is hot, add minced garlic and chopped preserved radish,

fry until fragrant, then add marinated chicken 6. Stir-fry until the chicken is getting cook, make room for eggs in the middle, scramble with spatula, and

spread eggs in a thin layer 7. Season with thin soy sauce. When the eggs are cooked, turn to another side, and then add separated

wide rice noodles 8. Stir-fry thoroughly, season with seasoning soy sauce and sugar 9. Stir-fry until all ingredients mix well, taste for your own flavor, then add sliced green onion, stir-fry

quickly and remove from heat 10. Arrange green lettuce leaves on a plate, put stir-fried wide rice noodles with chicken on them, sprinkle

with sliced green onion and ground pepper. Serve immediately

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16. Basil Ground Chicken [Thai] Ingredients: 10 oz boneless and skinless chicken thighs or chicken breast (ground) 4 cloves garlic (finely chopped) 2 shallots (finely chopped) 1 1/4 tablespoons fish sauce 1 teaspoon palm sugar 1/2 teaspoon kecap manis (sweet soy sauce) 1 big bunch of Thai basil leaves (stems removed) 6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers 2 dashes ground white pepper 2 tablespoons oil Method: Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.

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---------------------------------------------------- Indian Food ----------------------------------------------------------- 1. Fish Korma – [Indian]

Ingredients

� Fish 1 kg � Yogurt 1/2 cup � Onion paste 1/2 cup � Ginger paste 2 tsp � Garlic paste 1 tsp � Coriander paste 1 tbsp � Cardamom 6 � Cinnamon, 1" 2 pieces � Salt 2 tsp � Ghee (oil) 3/4 cup � Green chillie 6 � Kewra (Eng?) 2 tbsp � Sugar 1 tbsp � Lemon juice 1 tbsp

Directions

Use large fish for korma. Do not cut the fish into too small pieces. Except for the green chilies and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chili and the kewra heat for another half hour in very low heat. When the oil begins to float on top, you are done.

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2. Chicken Curry – [Indian]

Ingredients

� 1 lb Chicken-drumsticks, thighs, breast pieces � 1 small carton Plain yogurt � 2 medium Onions very finely chopped � 4 tbl Vegetable oil � 2 Cloves � 1/2 tsp Mustard powder � 2 pods Cardamom � 1/2 tsp Cumin powder � 1 tsp garam masala � 1 tsp Chili Powder � 1/2" piece Ginger � 4 cloves Garlic � 1/3 tsp Coriander Seeds � to taste Salt � 1/2 tsp Freshly ground pepper

Directions Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add garam masala, and add cumin powder. Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes. Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates. Variations: There are several variations to the above recipe: 1.) Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot. 2.) Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken. 3.) This variation is usually called "Malai Chicken" or literally "creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.

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3. Cucumber – Mint Raitha – [Indian]

Ingredients 1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated 2 cups plain whole-milk yogurt 1/4 cup (packed) chopped fresh mint 1 teaspoon ground cumin 1/4 teaspoon plus pinch of cayenne pepper Directions Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

4. Thick Garlic Curry – [Indian]

Ingredients: Shallots/Small Onions- 1 cup (12 nos.) Garlic-10 Tomatoes-1 Tamarind-lemon size (soaked in 1/4 cup of warm water and squeeze to get thick pulp) Turmeric Powder-1/2 spoon Curry leaves-8 - 10 For Tadka / Thalippu Oil- 8 tbs Mustard-1/4 spoon Urad dal-1/4 spoon Fenugreek-8 seeds Fry the following in a tbsp of oil: Red Chilli-3 Corriander seeds-1 spoon Pepper- 1 spoon Cumin- 1/4 spoon Fennel-1/4 spoon Grind with water and Cashews - 8 nos.

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Method: In a kadai, heat a spoon of oil, fry all these red chili, coriander seeds, cumin, pepper and fennel. After frying them till they attain golden color, cool them and grind them into a paste along with the cashews and some water. In a kadai, heat the remaining oil, add mustard, when it pops, add fenugreek and urad dal. fry them. Now add small onions (Madras Onions/Sambhar Onions) and Garlic. Fry them well, till they get cooked. Add tomatoes slices and salt. Let the tomato get cooked. Now add turmeric powder and the grinded paste. Mix well. Now add the tamarind water and water required for your consistency. let them boil. Add curry leaves and switch off the stove.

5. Thakkali Kulambu – [Indian]

Dry Roast the below ingredients one by one: Dhaniya / Corriander Seeds - 1 tbsp Jeeragam / Cumin - 1 tbsp Milagu / Pepper - 1 tsp Dry Red Chilli's - 3 Grated Coconut - 1 tbsp Other Ingredients to Grind: Oil - 1/2 tsp Tomatoes – 3 Garlic - 3 Pottu Kadalai / Roasted Gram - 1 tbsp Turmeric Powder - a pinch Heat a Pan, add 1/2 tsp of Oil, and add chopped tomatoes and fry them till the tomatoes turn soft and their skin peels off. Add the fried tomatoes to the dry roasted ingredients. Add Pottu Kadalai and turmeric powder along with the tomatoes, add 1/4 cup of water and Grind them all together into a smooth paste. For Seasoning: Sesame Oil - 2 tbsp Mustard - 1 tsp Dry Red Chilli - 2 Curry Leaves - 1 sprig Onion – 1 Heat Oil in a Pan, add Mustard seeds and let it splutter, add dry red chili and curry leaves and roast them. add the grounded smooth paste to the pan. add 1/2 cup of water to the pan and make the kuzhambu thinner. let the kuzhambu boil for 5 mins at least and remove it from flame.

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6. Vindaloo Pork – [Indian]

Ingredients: 1 Kg Pork cubed 1 Kg Onion finely chopped 10 medium sized Green chilies vertically sliced and deseeded Large Pod of Garlic, peeled 2 inch mango Ginger or 1 inch Ginger finely minced Vindaloo Spices: Grind together to a fine paste 20 Kashmir Red Chilies (they lack the normal pungency associated with other chilies and tend to be less hot) 3 tablespoon Vinegar 1 tablespoon Black pepper corns 2 teaspoon cummin seeds 2 teaspoon coriander seeds 1 inch cinnamon 5 cloves 1 inch Ginger 1 Big size pod of Garlic 1 teaspoon Turmeric powder 1 teaspoon Brown Sugar 1 tablespoon Mustard seed 1 teaspoon fenugreek seeds Method: Marinate the cubed pork with the Vindaloo paste for a few hours. In a large wok, add some oil or pork lard. When it is hot add the chopped onions and fry till golden brown. Fry garlic, ginger for a few minutes. Add the marinated pork with all the paste. Stir frequently and reduce the heat to a medium level. Add one cup of water and bring to a boil. Reduce the heat and cook over a low fire for an hour.

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7. Palak Paneer – [Indian]

Ingredients: 250 gms paneer (cubed and lightly fried till brown in a tsp of ghee) 3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 min. and make a paste and keep aside 1 ½-2 tbsp ghee (clarified butter) 1 tsp cumin seeds 2 onions finely chopped 2 green chillis slit length wise 1 tsp ginger garlic paste 1 tsp red chilli pwd 1 tbsp coriander pwd 2 big juicy tomatoes (blanched in hot water, peeled and pureed) 1 cup water (use the water in which spinach was blanched) Salt to taste ½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick) 1 tbsp malai (top of milk) ¼ tsp kasuri methi (optional) Add ghee in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them. Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and coriander powder. Add the tomato paste and let it cook for 5-6 min on medium heat. Add the palak paste and let it cook further for another 4-5 min. Add the fried paneer cubes and combine. Cook covered on low heat for 3 min., Add the palak water and salt and cook on medium heat for 10-12 min. Add malai, garam masala pwd and kasuri methi and mix well. Reduce flame, cover and cook for 2 min.

Fresh Paneer (Indian Cheese)

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8. Kerala Stir-Fried Zucchini – [Indian]

Ingredients: - 2 zucchinis ¼ cup grated coconut 1 small onion/shallots finely chopped 1-2 small cloves of garlic finely chopped 4-5 green chilies finely chopped A pinch of cumin seeds ¼ tsp turmeric powder ¼ tsp mustard seeds ¼ tsp urad Dal/black grams 1-2 dry red chilies Salt to taste 2tsp oil Directions: - 1. Trim off the ends and halve the zucchini lengthwise and make 3-4 strips of each half and dice them into small pieces. No need to peel off the skins and remove the small seeds. 2. Crush and blend the coconut well with finely chopped small onion, garlic, green chilies, cumin seeds, turmeric powder and salt using your hands OR put all the ingredients in a small food processor and pulse 1-2 times. 3. Heat oil in a pan and when it is steaming hot, splutter mustard seeds, followed by urad dal and dry red chilies. Add the chopped zucchinis to the pan and cook them covered for 40-60 seconds in medium heat. Remove the lid, add the grated coconut mixture and cover it cooked for another 40-50 seconds in low flame. Again stir gingerly and do a ‘taste test’ here and add salt if required and when it reaches perfection, turn off the heat, serve with warm rice and fish curry :)

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---------------------------------------------------- Nepal Food --------------------------------------------------------

1. Chicken Bhutua – [Nepal]

Ingredients � 1.5 lb. Chicken, black and white, cut into 1-in pieces (can also be substituted with lamb) � 5 garlic gloves, minced � 1 in. ginger, minced � 3 fresh red chilies, minced � 1 tablespoon cumin powder � 1 teaspoon turmeric � 1 tablespoon mustard oil � 1 cup green onions, cut in 1 in. length � 4 tablespoons mustard oil � 1 teaspoon ground black pepper � 1/4 teaspoon cinnamon powder � 5 cloves � 1 teaspoon fenugreek � Salt to taste

Directions In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of mustard oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown.

Add garlic, ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice, or roti.

2. Potato Curry - Alu-Tarkari – [Nepal]

Ingredients � 10-12 potatoes (medium sized) � 1/4 tsp turmeric � 2 chilies � 1 clove garlic � 1/2 cup yogurt � 2 TBS mustard oil � green coriander leaves � 1 inch ginger � salt to taste

Directions: Boil potatoes, peel and cut into small pieces. Heat oil and add turmeric, green chilies, garlic, and ginger. Fry for 1 minute. Add yogurt, potatoes and salt. Cover and cook gently for 4-5 minutes. Garnish with green coriander leaves.

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--------------------------------------------------------- Pakistani Food -------------------------------------------------------------

1. Ginger Chicken – [Pakistan]

Ingredients � 1 lb Chicken (breast off the bone) � 3 inch long piece of ginger � 1/2 teaspoon black pepper (ground) � 1/2 teaspoon salt � 2 tablespoon plain yoghurt � 4 tablespoon vegetable oil � 1 teaspoon garam masalah

Directions Cut the ginger into match-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken toughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chicken pieces over), leave the lid off and let it cook on a low heat for 10 minutes.

2. Lamb Pasanday – [Pakistan]

Ingredients � 1/2 kilo lamb (boneless, cut into 1/2 thick slices) � 2 onions � 6 green chilies � 1 tablespoon coriander seeds � 250 grams yoghurt � 6 tablespoon ghee or vegetable oil � 1 clove garlic � 1 teaspoon cumin seeds � 8 whole black pepper � 1/2 piece of bark � 2 cloves � 1 teaspoon salt � 2 tablespoon freshly chopped coriander

Directions Cut one onion and place it into a food processor. Now add chilies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste.

Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes). Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan.

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--------------------------------------------------------- Global Food -------------------------------------------------------------

1. Eggs Poached in Tomato Sauce [Israeli]

Ingredients: 1/4 cup extra-virgin olive oil 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped 1 small yellow onion, chopped 8 cloves garlic, crushed 1 tsp. ground cumin 1 tbsp. paprika 1 28-oz. can whole peeled tomatoes, un-drained Kosher salt, to taste 8 eggs 1/2 cup crumbled feta cheese 1 tbsp. chopped flat-leaf parsley

Directions: Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.

2. Arroz a la Mexicana – Mexican Rice

Ingredients: 2 cups chicken stock 2 ripe tomatoes, cored and chopped 2 cloves garlic, smashed 1/2 small yellow onion, chopped 2 tbsp. canola oil 1 cup long grain white rice Kosher salt and freshly ground black pepper, to taste

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Directions: Place stock, tomatoes, 1 clove garlic, and onion in a blender and puree until smooth; set tomato mixture aside. Heat oil in a 4-qt. saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25–30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.

3. Potato Salad

Ingredients: 3 pounds red potatoes, peeled and cut into 3/4-inch chunks Salt 3/4 cup mayonnaise 1/2 cup buttermilk 1/4 cup white wine vinegar 1/4 cup drained jarred roasted red peppers, chopped fine 3 tablespoons finely chopped fresh cilantro leaves3 scallions, chopped fine 1 garlic clove, minced 1/8 teaspoon dried dill2 teaspoons pepper2 tablespoons Dijon mustard Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2 tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and pepper in large bowl. Drain potatoes, then spread in even layer on rimmed baking sheet. Whisk mustard and remaining vinegar in small bowl. Drizzle mustard mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes. Transfer cooled potatoes to bowl with mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serve. (Salad can be refrigerated in airtight container for 2 days.)

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Useful Websites for Foodies

� Malini’s Kitchen � Aayi’s Recipes � Appon’s Thai Food Recipes � Asian Recipes � Cooking with Siri � Kapruka (Sinhalese only) � Indian Recipes � Sri Lankan Delight (store) � Nihiri’s Cook Book � Niwasa Recipes � Pan Asia Rice & Curry � Priya’s Easy N Tasty � Recipes from Sri Lanka � Tamarind & Thyme � Sarojini’s Recipes � Sri Lankan Fast Food � Asian Spicy Recipes � Sri Lankan Food Recipes � Sri Lankan Recipes � Lanka Recipes � Easy Thai Recipes � Mishmash - Indian (Kerala) Recipes � Rasa – Malaysian Recipes � Vahrevah – Indian Food Cooking Videos

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