Miris embula

  Miris Embula


 250g red onions, sliced finely/250g chillies/250g tomatoes(billing02)


1/4 lb maldive fish pieces (optional)                                                

3-4 tbsp chilli powder
a sprig of curry leaves
Rampe, chopped into 1/2 inch pieces
2? cinnamon
5 cloves(optional)
5 cardamoms(optional)
5 tbsp vegetable oil
3 tbsp tamarind pulp
2 tbsp sugar or diet sugar (aspartum)
Salt to taste
Mix the first eight ingredients together. Heat a pan with oil. Add the onion,chillie.tomatoes mixture. Fry till caramelized.
Next add the tamarind pulp, sugar and salt to taste.
Cook for a few min   ( u can add 2 billing also if u like to replace tomatoes)

Watalappan in easy way

WATALAPPAN IN EASY WAY(deliciouse dessert in Srilankan style)
for 20 people
  500gKithul juggery halves
15 eggs
2 cups thick coconut milk(I mug) prefer coconut powder milk to keep more days)
1/4 tsp nutmeg (saadikka),cardamoms 7
1/4 cup cashew nuts, halved
Break the juggery into pieces or into 2.* Put into a saucepan with 1 cup of water with nutmeg, cardamoms and cook under medium heat till the juggery has completely dissolved and when syrup in good coloure too. Remove from fire and leave to be bit cool and add the coconut milk.
Beat the eggs seperately whites and yellows till frothy. (prefer with hand beater or half with electric and half with hand if u make in large quantity)
Next add the coconut-juggery mixture to the eggs, little at a time, while beating continuously. Make sure not to add the whole mixture to the eggs all at once, since this will curdle the eggs.
Transfer to a heat-proof bowl or pan.. Now you can cook the watalappan either on the stove or the oven. at final decorate with cashew halves after 20 min stove or oven and cont. cook(optional)
not to dissapear the nuts or after finish decorate with as u wish. ( cook with a pan is easy to serve.
or can put in to small cups and steam also easy to serve)
Stove-top directions: prefer
Tie the brim of the bowl with plastic wrap or oil paper. Set in a saucepan with water about 3 inches high. Boil till set (approx. 40-50 mins).
(Oven directions: never get the real appearance with holes in pudding
Cover the bowl with aluminum foil. Set in a larger pan with water about 1 inch high. Bake at 375 F for an hour. )

 KARAWALA
(Dried Fish)     Thel Dala
(devilled)

 Ingredients

1/2 lb dried fish (katta or as ur taste)(wash the fish to remove excess salt)
1/2 tbsp Chillie Powder(optional and replace that with paprika to give the colour)
3 Tomatoes ,green chillies(maalu miris)cut into pieces
2 pieces of Goraka (gambooge)
1/2 tsp Dried Chillie Pieces
3 tbsp Oil , 03 Onion, sliced
5-6 Curry Leaves (optional)
Salt to Taste

Method
Cut the dried fish into 1-inch cubes.
Heat the oil in a pan, and add the onions,goraka pieces and curry leaves.
When partially cook put the fish and reduce the heat and allow to fry with all and add tomatoes,maalu miris  and cook few min. to remain little gravy. Add chillie pieces and paprika fry for few seconds. remove goraka
pieces and add salt if needed.(if u want to keep in a bottle dont add tomatoes)

Biryani with fried eggs nd Mint Sambol

Biriyani with Mint Sambol
Serves 6.
Ingredients
1 lb meat (chicken/mutton), cut into 1 1/2" cubes
2 cups rice, washed and drained ,06 eggs
1/3 cup raisins (optional)
1/3 cup green peas (optional)
1/3 cup cashew nuts(optional)
5 cloves garlic, minced
1 inch piece of ginger, finely grated
1 tsp chillie powder(optional)
1 tbsp curry powder
2 medium onions, sliced into rings
2 medium tomatoes, diced
5 mint leaves +50g mint leaves,coconut ,4green chillies,salt,lemon/vinegar,
ginger slice
1/2 tsp of turmeric
3 large potatoes, peeled and diced
5 tbsp butter or ghee
3 cardamoms
3 cloves
2 inch stick of cinnamon
salt to taste
Method
(Saute the onions,boiled eggs and the cashew in the butter until golden brown,
about 5-7 minutes. Add the green peas and raisins and fry for a
few more minutes. Remove from the fire, and put them aside.)
Chop all together ginger, garlic, chillie powder, curry powderand put into the
same pan used above and saute for 3-4 minutes. Add the meat and
saute. Mutton should be sauted for about 7-8 minutes, while the
chicken will take about 4-5 minutes. The meat should be about half
cooked at the end of this step.
Add chopped tomatoes,  turmeric, mintleaves
 and salt in to a paste with the grinder and saute for 2 minutes. Add a little water and put cardamoms,cloves and cinnamon stick into a little cheese cloth bag and put into the pan(if not difficult to remove after finish) 
and cook until the meat is almost cooked. Now add the rice and
potatoes. Add the rest of the water and simmer covered, on a very
low flame for 15-20 minutes, until the rice is cooked.
If you are using a rice cooker the transfer the meat to the rice cooker,
add the rice and sufficient water and cook according to directions.
Serve hot, garnished with the fried onions. And serve with mint sambol.(Mint leaves 50g+greenchillies3or4+coconut+salt+ginger>>blend together with a blender and finally put little lemon juice/vinegar to taste.

srilankan Crab curry for EU

Srilankan Crab Curry

3 medium Crabs
50 gm Shallots (or redonions)
 01Chillie, Green
3 Garlic cloves
3 slc Ginger
25 gm Coconut(decicated or fresh)
1/2 tsp Turmeric
1/2 tsp Fenugreek
1/2 tsp black pepper
2 tsp Paprika (to have nice red colour)
5  cg Cinnamon stick
4 to 5 tsp of curry powder
curry leaves, coriander leaves
1 cup thin coconut milk

Method :
Place crabs in boiling water for 5 minutes, then remove and clean.
Break the crab into desired portions and crush the shell a bit so flesh can be more easily removed.
Slice the shallots and chillies, grind garlic and ginger and grate the coconut.
Place the crab in a pan and add the shallots, chiles, garlic, ginger, turmeric, fenugreek, pepper, paprika powder, cinnamon stick, curry powder, curry leaves, coriander leaves and thin coconut milk and cook until crabs are done. Mix the thick coconut milk with the lime juice, salt, grated coconut and the ground rice and add to the pan. Stir and simmer for approximately 10 minutes. Remove the cinnamon stick before serving. This is not too hot....but tasty...if u like u can use chillie powder too.

Mutton curry in easy way to cook

Mutton Curry

Ingredients:

1 lb Mutton
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves
1 inch piece of Rampe 1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1 small tomato paste 80g can or packet

3 tsp jaffna curry powder( buy in indian stores prefer leela products in Eu)chillies mix with curry)
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad (crushed) and cream
salt to taste
1 tbsp cooking oil
1 tbsp vinegar/ coconut cream or powder/if you

Method:

Trim any excess fat from the meat, then cut the meat into 1 inch
cubes. Grind the ginger,curry leaves,rampe,lemon grass and garlic into a paste.

Mix the half of above paste, curry powder, turmeric,mustard cream, pepper, salt
 with the meat, cover and allow to marinate for
about 1-3 hours.

Fry the onion, green chilles,

( curry leaves, rampe and the ginger
garlic….)second half of paste in the oil under low heat. When the mixture is
golden brown add the tomato paste, mustard seeds and cover
and simmer for about 3 minutes. Add the meat, add vinegar,stir cover and cook 30/40 min under

Low heat finally add milk or water as u like( for gravy) 

(You can cook other meats chiken and beef also in this method without using blackpepper)