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Chili Sauce Sri Lan an Style
CHILI SAUCE INGREDIENTS
* 14 oz can Tomato sauce* 1 inch piece Ginger (crushed)* 4
cloves Garlic (crushed)* 1 tbs Chili powder (for HOT chili sauce
increase upto 2 tbs)* 1 cup Sugar* 1/8 cup Vinegar* Salt to
taste
METHOD: Mix all ingredients, stir and boil for 5-10 minutes.
Taste great with Malu
Paan.==========================================================================================
Sri Lan an Style Cashew Curry
CASHEW CURRY INGREDIENTS
* 250 g (8 oz) raw Cashews* 3 Cups thin Coconut mil (or
water)
* 1 medium Onion, sliced* 2 fresh green Chilies, sliced* 2
cloves Garlic, crushed* 5 cm Cinnamon stic* 4 pieces Rampe* 8 Curry
leaves* 3 tbs Vegetable oil* 1/4 tsp ground turmeric* 1 tbs Raw
Curry powder (see recipe for raw curry powder )* 2 pieces Gora a
(optional)* 1 Cup thic Coconut mil or fresh mil
METHOD:
* Place the cashews in a bowl, add boiling water, close with lid
and soa for about 4 hours or overnight.* Drain the water from
cashews and add salt, turmeric, raw curry powder, gora aand mix
well until cashews are well coated.* Heat the oil in a medium
saucepan then add onions, green chilies, crushed garlic, cinnamon
and fry until onions are soft and golden brown.* Add the cashews
and eep stirring until well coated with oil and onions.* Add thin
coconut mil (or water), close with lid and coo on slow heat until
cashews are soft and coo ed.* Add the thic coconut mil (or fresh
mil ) and bring to a boil on slow heat.* Turn off heat. Adjust salt
to
taste.==========================================================================================
Triple S Rolls
Seeni Sambol Sausage Rolls
Ingredients:
Prepared Seeni Sambol (there is a nice recipe on this
website)
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Pastry Sheets, frozen squares (comes in pac ages of 5)any
Sausages, I use chic en or garlic sausages2 eggs, separated
thaw and prepare the pastry sheets, spread some egg white on the
edges. cut thesausages in halves and put their "bac s" on the
pastry sheet. Put some (preferably) wet seeni sambol on the cut
side of the sausage, roll the pastry sheet onceand glue the edge
with eggwhite. Cut off overlapping pastry, it can ma e
anotherroll.Cut the long roll in 3 in pieces, use a sharp nife that
it loo s neat. If you use fresh sausages don't cut it in halves, it
just gives a mess.Spread the egg yol on the top of the rolls and ba
e them on 180 Celsius until golden brown.
This is a very nice (but not traditional) party or afternoon tea
snac . Try it with a tuna, egg or salmon filling! When you have the
Seeni Sambol ready made, itis very easy to prepare.
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hot shrimp pic le
20 large shrimp
2 large onion finely chopped.5 cloves garlic1 inch ginger finely
chopped.2 green chiilies.3 tssp turmeric powder1 tbsp chillie
powder3 tssp salt1/2 tssp mustard seeds3 tbsp olive oil2tssp
pepper3tbsp vinegar
heat oil in pan , add shrimp,chillie powder,turmeric
powder,pepper and saltcover and coo for 15-20 minutes then add
onion,green chillie,curry leaves,garlic and ginger paste and mix
well until onion is browned. then reduce heat and addvinegar stir
fry for 5-10 minutes. then serve it with noodles or rotty.
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Sri Lan a Hoppers
1 cup long grain rice or Sri Lan an white rice(if available)1
1/2 cups wheat flour
2 tbsp sugar2 cups mil (dairy or coconut mil )salt to tastea non
stic hopper pan or a small wo with a rounded bottom1/2 tsp of
sodium bi carbonate (appa soda)
Soa the rice for about 6 hours or overnight and grind in a
blender with about 11/2 cups of water until ground to a paste.(
Very slight coarseness in texture is fine) Now mix the sugar and
wheat flour with the ground rice flour until you have a lump free
mixture. Add more water until you have a very thic batter.(be c
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areful not to add too much water) Leave to ferment for 8 hours
in warm place. (The batter does not rise but you will notice tiny
bubbles when fermented) Do notleave more than 12 hours. Now add the
sodium bicarbonate and salt to the batterand the mil in small
quantities until you have batter the consistency of a panca e
batter. Add more mil if necessary and mix well but not too
vigorously. Grease the hopper pan lightly and heat the pan on a
medium flame. Do not allow thepan to get overheated but you should
feel the heat when you hold your palm abovethe pan. Pour in a ladle
of batter and swirl in one quic turn until the pan iscoated and the
balance batter runs into the middle. Cover the pan. Leave for 5- 7
minutes or until you have a golden edge. (Do not open the lid until
the hopper is ready or the edges tend to collapse ) Carefully
loosen the edge and the hopper will easily slide out. For an egg
hopper, brea in an egg in to the hopperas soon as you have swirled
the batter. Leave for five minutes longer on a lowerheat until egg
is done and remove as earlier. Serve with seeni sambol or curryor
even eat it plain with butter. This is the best hopper recipe I
have ever tried because the hoppers turn out crisp and perfect. You
will enjoy it. Bon apetite.
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Radish sambol
Ingredients: Radish (grated),salt , pepper, onion,lime juice,
3-4 spoons coconut
mil
method:soa the grated radish in salted water for about 10
minutes. then squeeze the water from it.add salt ( to the taste
because you already soa ed it in the salt water), pepper, onion,
and coconut mil and mix well. add a little lime juice too. mix well
and it's ready to eat. raw radish sambol!!!
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