Cucumber salad

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Ingredients
Grinding mixture:
1tsp mustard
1 long green chili
1 clove garlic

Saute mixture:
1tbp olive oil
1tsp mustart
1tsp cummin/jeera
1tsp chili pieces

1 cucumber cut into small pieces
1 cup yoghurt

Mix the blended ingredients with cucumber & yoghurt. Fry the saute igredients and pour in the yoghurt mixture and fry it on low flame for 5 seconds. Mix well & refrigerate until ready to eat.

PINEAPPLE CURRY

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PINEAPPLE CURRY INGREDIENTS:
(Traditional Pineapple Curry of Sri Lanka)

* 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
* 1 small onion sliced
* 1-2 hot green peppers sliced
* 1 tsp. Maldive fish pieces
* 1-2 tsp. raw curry powder
* 1/4 turmeric
* 1/2 tsp. ground black mustard
* 1-2 inch piece cinnamon few curry leaves and rampe
* 2 large cloves of garlic and 1/2 ginger root crushed
* 1/4 cup coconut milk (or fresh milk)
* 2-3 tbs. vegetable oil
* 1-2 tbs. sugar (adjust according to taste and the pineapple used)
* Salt to taste

METHOD:
- Heat oil in saucepan.
- Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced
onions and green peppers.
- Keep mixing the ingredients until the onions are soft.
- Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
- Mix all the ingredients well and add pineapple pieces.
- Keep mixing the pineapple pieces until well coated with the spices.
- Reduce heat and allow to simmer for few minutes.
- If using canned pineapple add 1/2 of the drained juice.
- Allow to simmer for few more minutes longer.
- Add the sugar, mix well and adjust salt.
- Taste and if necessary add a little lime juice (depends on the
pineapple used).
- Add 1/4 cup coconut milk (or fresh milk).
- Let simmer for a little while and take off heat.

New Chicken Curry Recipe

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SRI LANKAN STYLE - CHICKEN CURRY INGREDIENTS:

* 3 lb Chicken or Chicken pieces
* 3-4 tbs. lemon juice
* 6 cloves Garlic & 1 inch Ginger root - crushed together
* 2 tsps Salt
* 1 tbs. Powdered black pepper
* 1 tbs. Roasted Curry powder (see recipe forhome made roasted curry
powder)
* 1/2 tbs. dry red Chili powder
* 4 Cardamoms
* 2 Cloves
* 8 Curry leaves
* 4 pieces Rampe
* 1 inch piece Cinnamon
* 1 medium Onion (sliced)
* 3 tbs Vegetable oil
* 2 tbs Tomato paste or sauce
* 1 cup thick Coconut milk or fresh milk

METHOD:
- Wash chicken pieces and drain water thoroughly.
- Add lemon juice, crushed garlic, ginger, salt, black pepper, curry
powder and red chili.
- Coat the chicken pieces well with the spices and set aside for about
1/2 hour.
- Heat the oil in a saucepan.
- Fry curry leaves and rampe.
- Add onions and fry until soft.
- Add the chicken pieces and stir for sometime.
- Add cinnamon, lemon grass, cardamom, cloves and stir until well
mixed.
- Add tomato paste (or sauce) and stir until all pieces are well
coated (If the curry is too dry and tend to stick to the saucepan,
add 1-2 cups water & stir).
- Close with a lid and allow the chicken to cook on slow heat.
- Add the thick coconut milk (or fresh milk) and bring to a boil
without covering.
- Taste and adjust salt.

Malu Paan

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MALU PAAN INGREDIENTS:
(Sri Lankan Style Fish Stuffed Bun)

* 1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style: in North America)
* 2 x 170g flaked light Tuna
* 1 small Onion chopped
* 1 green Chili chopped
* 1 sprig curry leaves (optional)
* 1 piece Rampe (optional)
* 1 piece Cinnamon
* 1/2 inch Ginger root (crushed)
* 4 cloves Garlic (crushed)
* 2 tbs Vegerable oil
* Salt, Pepper and Cardamom powder (optional) to taste.
* 4 medium Potatoes boiled, skined and cut into pieces.

METHOD:
- Prepare the bread mix (follow instructions on packet) and leave the
dough to rise in a warm place.
- Drain the two cans of tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chili, curry
leaves, rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add dranined tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Punch down the dough. Devide into rolls (30-35).
- Spread each roll on a floured board and add a little tuna mix to the
center.
- Fold the dough and shape into a roll.
- Place on a cookie sheet.
- Cover with wet tea towel and allow to rise for about 15 minutes.
- Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or
until done.
- Serve with CHILI SAUCE!

By substituting minced meat for tuna, you can make Mas Paan (meat stuffed buns).

Moaju recipe

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MOAJU INGREDIENTS

* 4 ozs Maldive fish
* 1 lb Egg plant
* 1/2 lb Capsicums
* 1 oz Ginger
* 1/4 cup Mustard
* 1/2 Bottle Coconut oil
* 1/4 Bot. vinegar
* 1 oz Dry chilies
* 2 ozs Pepper
* 1 tsp Cummin
* 1 tsp Coriander
* 2-3 Pieces Cinnamon
* 1 1/4 lb Sugar

METHOD:
- Grind the mustard with a little vinegar and salt.
- Grind chilies, Cummin, pepper and coriander in salt and vinegar +
mustard.
- Wash the egg plant, cut lengthwise and then across.
- Deep fry and drain on paper.
- Wash the capcicums and cut lengthwise and fry in oil until golden
brown and drain on paper.
- Fry the coarsly cut cloves of garlic with pieces of maldive fish
and pieces of ginger in oil and keep separate.
- Mix the fried ingredients with the mustard mixture.
- Slice an onion finely and fry it in hot oil.
- When it is brown add all the fried stuff and the sugar and stirr
on a low fire until the mixture thickens.
- When dry take off the fire, cool and bottle. This makes one bottle.

Malu Abulthiyal

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MALU ABULTHIYAL INGREDIENTS

* 2 lbs Fish (Halibet, Salmon or Tuna)
* 10-15 pieces Goraka
* 1 1/2 tbs Salt
* 1 1/2 tbs ground black Pepper
* 1/4 tsp Turmeric powder
* 1 sprig Curry Leaves
* 1-2 pieces Rampe
* 2 pieces Cinnamon
* 2 cloves Garlic (crushed)
* 1/2 tsp roasted Curry powder
* 1 cup water

METHOD:
- Wash and cut the fish into 15-20 pieces.
- Place the goraka pieces in a saucsepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
- Add salt, pepper, chili powder, tumeric, curry powder to the fish
pieces and mix well (until all the pieces are well coated).
- Drain the goraka pieces and crush into a coarse paste.
- Mix the paste with the drained water and add to the fish, mix well.
- Arrange the fish in a shallow pan and pour the liquid over the pices.
- Wash the mixing bowl with 1 cup water and pour over the fish.
- Swirl the pan to coat the pieces with the liquid.
- Add the curry leaves, rampe, cinnamon & crushed garlic.
- Cook over slow heat until the fish is done.
- For a completely dry dish, transfer the fish and thick gravy into an
oven proof container and leave it in a warm oven until completly dry.