Beef Mustard Curry Sri Lankan Style
Ingredients:
500 gms Top side or Rump steak Beef cut in to cubes
Chillie powder - 3 Tea spoons
Saffron - 1 Tea spoon
Coriander raw powder - 1 Tea Spoon
Cumin Powder - 1 Tea Spoon
Mustard Seeds ground - 2 Tea spoons
Vegetable Oil - 5 Tea Spoons
Salt to taste
Pepper Powder - 1 Tea spoon
Onion - Large sliced
Green Chillies - 2 fresh chopped
Garlic - 3 Pips - Chopped
Ginger - small piece fresh chopped
Lemon Grass - if available chopped
Tomato paste - 2 Tea Spoons
Lime Juice - 3 Tea Spoons
Any milk use - 1/2 to 1 cup
Curry leaves - 5 (optional)
500 gms Top side or Rump steak Beef cut in to cubes
Chillie powder - 3 Tea spoons
Saffron - 1 Tea spoon
Coriander raw powder - 1 Tea Spoon
Cumin Powder - 1 Tea Spoon
Mustard Seeds ground - 2 Tea spoons
Vegetable Oil - 5 Tea Spoons
Salt to taste
Pepper Powder - 1 Tea spoon
Onion - Large sliced
Green Chillies - 2 fresh chopped
Garlic - 3 Pips - Chopped
Ginger - small piece fresh chopped
Lemon Grass - if available chopped
Tomato paste - 2 Tea Spoons
Lime Juice - 3 Tea Spoons
Any milk use - 1/2 to 1 cup
Curry leaves - 5 (optional)
Method:
Add all ingredients in to the beef cubes except the lime juice mustard and milk (To be added later).
Add all ingredients in to the beef cubes except the lime juice mustard and milk (To be added later).
Mix all together and cook in a slow fire for about 15 minutes. Then add 1/2 a cup of water and leave to cook for another 10 minutes.
Now add the lime juice, mustard and milk and cook for a further 10 minutes until the meat is well absorbed with the gravy.
Butter Chicken
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving
Sri Lankan Chicken, Beef, and Lamb Curries
HOT AND SPICY CHICKEN CURRY
1 Whole Chicken
(a)Ingredients
Black Pepper powder
Red chillie powder
Unroasted curry powder
1 tspn turmeric powder
Salt to taste
(b)Ingredients
1/2 onion sliced
Chopped 2 green chillies
Chopped garlic and ginger
1 Clove,2 Cardomoms and 1 stick Cinnamon
Roasted Black curry powder(kalu kudu)
1 sprig curry leaf
pandan leaf(rampe)
(c)Ingredients
Roasted Black curry powder(kalu kudu)
Tamarind juice or vinegar and Goraka
Coconut milk(optional)
(a)Ingredients
Black Pepper powder
Red chillie powder
Unroasted curry powder
1 tspn turmeric powder
Salt to taste
(b)Ingredients
1/2 onion sliced
Chopped 2 green chillies
Chopped garlic and ginger
1 Clove,2 Cardomoms and 1 stick Cinnamon
Roasted Black curry powder(kalu kudu)
1 sprig curry leaf
pandan leaf(rampe)
(c)Ingredients
Roasted Black curry powder(kalu kudu)
Tamarind juice or vinegar and Goraka
Coconut milk(optional)
Method
Take the skin out of the chicken and cut it into suitable pieces and wash well.Drain the excess water and add all the (a)Ingredients.Mix well and set aside.
Then heat a pot and add a little cooking oil.When it's hot add the sliced onions and brown it well.Then add all the (b)Ingredients.
Now add the chicken and stir it well.Then add Tamarind juice or vinegar and a little bit of water if desired and cook thoroughly.Stir occasionally and cook until all the water is evaporated.At this point if you need gravy you can add coconut milk and bring to a boil.Finally add roasted black curry powder (kalu kudu). Shake well and take the pot out of the stove.
Then heat a pot and add a little cooking oil.When it's hot add the sliced onions and brown it well.Then add all the (b)Ingredients.
Now add the chicken and stir it well.Then add Tamarind juice or vinegar and a little bit of water if desired and cook thoroughly.Stir occasionally and cook until all the water is evaporated.At this point if you need gravy you can add coconut milk and bring to a boil.Finally add roasted black curry powder (kalu kudu). Shake well and take the pot out of the stove.
BEEF & POTATO DEVILLED CURRY
Ingredients
1 lb. Beef
1/4 lb. potatoes
2 level dessert spoons red chillie powder
3 dessert spn vinegar
salt to taste
2" piece cinnamon
few cloves
2 bulb garlic finely chopped
2 cardamoms
1 small piece ginger finely chopped
1 tspn sugar
1/2 lime and 2" lemon grass(sera)
Cooking oil
a sprig of curry leaves and a piece of rampe
1 medium onion sliced
1/4 lb. potatoes
2 level dessert spoons red chillie powder
3 dessert spn vinegar
salt to taste
2" piece cinnamon
few cloves
2 bulb garlic finely chopped
2 cardamoms
1 small piece ginger finely chopped
1 tspn sugar
1/2 lime and 2" lemon grass(sera)
Cooking oil
a sprig of curry leaves and a piece of rampe
1 medium onion sliced
Method
Cut the beef in 1/2 inch cubes and season with vinegar, salt and ground chillie powder. Add chopped garlic , ginger, cinnamon, cloves , cardamoms and lemongrass and set aside.
Then cut the potatoes in small cubes and season with a little salt and deep fry until golden brown and set aside. Now heat a pan with little oil and add rampe, curry leaves and onion and stir
until onions are light brown. Then add the beef mixture and stir well. Stir occasionally, scraping off the bottom. When cooked, add the fried potato cubes and spread the lime juice and sugar.
Before serving drain the excess oil and stir the curry well.
Then cut the potatoes in small cubes and season with a little salt and deep fry until golden brown and set aside. Now heat a pan with little oil and add rampe, curry leaves and onion and stir
until onions are light brown. Then add the beef mixture and stir well. Stir occasionally, scraping off the bottom. When cooked, add the fried potato cubes and spread the lime juice and sugar.
Before serving drain the excess oil and stir the curry well.
Puhul Dosi (Pumpkin Preserve)
1 1/2 lb. white pumpkin (before peeling)
1 lb. sugar
1/2 wineglass rose-water
1/4 pint water (1/2 cup)
1 lb. sugar
1/2 wineglass rose-water
1/4 pint water (1/2 cup)
Thinly peel the pumpkin. Prick the pumpkin well with a fork. Cut into two halves, then cut each half into about 12 pieces. Remove the seeds and pulp. The pumpkin pieces should weigh around 1 pound after peeling and removing seeds and pulp.
Prick each piece well again and squeeze water out from each piece, keeping the pumpkin pieces whole and not broken. Put the sugar and water into a preserving pan, boil and keep stirring till very thick. Then add the pumpkin pieces and boil again, constantly stirring. When the sugar syrup is very thick again, add the rose-water.
As the syrup thickens, reduce the heat and stir carefully so that all pieces are well coated with sugar. Take off of the fire and stir until the sugar crystalizes. Remove the pieces from the pan and place onto a sheet of wax paper and allow to cool. Store in a plastic zip-lock bag. ***Use this pumpkin for love cake or it is good just for eating as a candy.***
Peel and cut mangoes into very thin and long slices removing the seeds.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Mango Chutney
1/2 kg Mangoes
1 cup white Vinegar
1/2 cup Water
1 teaspoon Red chilli powder
400-425 grams Sugar
4 teaspoons Salt
2 tsp long strips of Ginger
2 cloves Garlic (smashed)
3/4 teaspoon Cardamom powder
60 grams Raisins
Wash the mangoes and dry them.1 cup white Vinegar
1/2 cup Water
1 teaspoon Red chilli powder
400-425 grams Sugar
4 teaspoons Salt
2 tsp long strips of Ginger
2 cloves Garlic (smashed)
3/4 teaspoon Cardamom powder
60 grams Raisins
Peel and cut mangoes into very thin and long slices removing the seeds.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place
Cucumber salad
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.
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.
BITTER GOURD(KARAVILA) SAMBOL
Ingredients
1lb Bitter gourd(karavila)
Sliced Onions
1 Tomato(cut into small squres)
1tspn Maldive Fish(umbalakada)
Shredded coconut
Lime juice
Salt to taste
2 green chillie peppers(chopped)
*If it's too bitter add more lime juice.This a very healthy way to eat Bitter gourd.
2 cups curry leaves
2 tbsp shredded coconut
2 cloves garlic chopped
Small piece of ginger chopped
2 green chillies finely chopped
1/2 tspn mustard powder
1/2 tspn black pepper powder
1/2 Lime
Salt to taste
1lb Bitter gourd(karavila)
Sliced Onions
1 Tomato(cut into small squres)
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.This a very healthy way to eat Bitter gourd.
KARAPINCHA SAMBOL (CURRY LEAF SAMBOL)
Ingredients2 cups curry leaves
2 tbsp shredded coconut
2 cloves garlic chopped
Small piece of ginger chopped
2 green chillies finely chopped
1/2 tspn mustard powder
1/2 tspn black pepper powder
1/2 Lime
Salt to taste
