Custard Pudding

Custard Pudding

Ingredients:

½ a tin Foster Clark’s Custard powder  (450grams. tin)

250 gr. Sugar

I Tin NESTLÉ MILKMAID

Sweetened Condensed Milk

½ tsp. Vanilla

¼ Cup Cahew/Caju nuts chopped

METHOD

In a pan add the milk, water, sugar and mix well.

Take ½ cup of this mixture and mix the custard powder until it forms a creamy texture.

Then add this custard mixture into the pan and stir over a slow fire until the custard thickens.

Add some of the caju nuts, raisins and vanilla.

Then pour into a glass ceramic or glass dish.

Sprinkle the caju nuts and raisins on top of the custard and decorate it. 

Kaliya - (Fried Eggplants, Ash Plantains, Potatoes Curry)

How to Kaliya

Ingredients:

500 gr.     Brinjals/Eggplants 

250 gr.    Ash Plantains,

150 gr.    Potatoes 

2tsps.      Ginger ground

2tsps.      Garlic

2            Green Chillies sliced

1             Large Red Onion, finely sliced

1tsp        Chilli powder

1tsp.       Pepper powder

½ tsp.     Turmeric Powder

1 tsp       Mustard Seeds

½ tsp.     Fenugreek (Uluhal)

½”          Cinnamon stick

1             Small tomato finely cut

½            Cup thin milk

½            Cup thick coconut milk

               Oil for frying

               Few Curry Leaves & Rampe (Pandan leaf)

               Salt 

Method:

Wash and cut the Brinjals/Eggplants, Ash plantains

and potatoes into 1 in. cubes. Mix it well the ash plantain

cubes in a little salt and turmeric and deep fry until golden

brown. Follow the same procedure to the brinjals and potatoes too.

In a pan heat 2 tbs. of oil and add the mustard seeds,

fenugreek seeds,  curry Leaves, garlic, ginger and the

onions, tomatoes, green chillies and temper until golden brown.

Then add the turmeric, chilli powder and salt. Add the thin milk,

when the gravy starts to boil, add the fried ash plantains, potatoes

and the brinjals. Then add the thick milk and let it cook in a slow

fire until the gravy is thick. Finally add the pepper powder lime

 juice and transfer into a glass bowl.

Sago/Sauw Kenda/Porridge

Melon Juice

Melon Juice Recipe

Beans/Bonchi Mallum

Beans/Bonchi Mallum

Kohila Dalu/ Tender Leaves of Lasia Spinosa Curry

Kohila Dalu/ Tender Leaves of Lasia Spinosa Curry

Ingredients:

Kohila Dalu 500 grs -

(Break the leaves and tender parts of the stems)

1 Bombay Onion (Finely cut)

½ tsp. Turmeric powder

½ tsp. Chilli Powder

½ tsp. Mustard seeds

½ tsp. Fenugreek seeds

¼ tsp. pepper powder

2 Cloves Garlic (finely cut)

2 tbs. Oil

2 Small green chillies (finely cut)

½ cup of Coconut milk

1 Sprig of Curry Leaves Karapincha and Salt to taste.

Method:

Wash the Kohila Dalu and squeezed the water out. In a pan or wok heat the

oil and add all the ingredients except for the coconut milk. Stir-fry them in

a medium fire for about 2 minutes. Then add the washed kohila dalu into the

pan and let it cook it for about 5 minutes.

Once the kohila dalu  is cooked add the milk and cook for a further 5 minutes.

Stir well and take the pan off the stove and serve onto a glass dish.

Serve with rice.

Kathurumurunga Leaves/Kola Mallum

Kathurumurunga Leaves/Kola Mallum

Sago/Sauw Kenda/Porridge

Rabu/Turnip/Radish Stir Fried

Rabu/Turnip/Radish Stir Fried

1. Turnips are of vitamins A, B6, C, E, folic acid, calcium, 

    copper, fiber and manganese. 

2. Turnips are rich in mineral content too. 

    The presence of calcium and potassium 

is one of the main health benefits 

of turnips. 

3. Frequent intake of turnips helps in maintaining your 

beauty too. It helps to keep the skin bright 

and smooth. It also improves the health and 

colour of hair. 

The rich Vitamin A content of the vegetable 

helps  maintain your eyes.

Anguna/ Kurinjan Kola Mallum/Wattakaka volubilis

Anguna/ Kurinjan Kola Mallum/Wattakaka volubilis

Pumpkin/Wattakka Curry

Pumpkin/Wattakka Curry

Ingredients:

250g Pumpkin (Cut into 1 ½ “ cubes. Keep the skin)

2 Sprigs of Curry leaves (Karapincha)

2” piece Rampa (Pandang leaves)

1 Medium Onion sliced

2 green chillies sliced

5 garlic cloves (chopped/crushed)

½ tsp. turmeric

1 tsp. Chilli powder

½ tsp. Fenugreek

1 tsp. Mustard seeds

½ tsp. Coriander powder

½ tsp. Pepper powder

½ cup Thick coconut milk

Salt to taste

(3 tbsp. grated fresh coconut  1 tbsp. raw rice)

Roast the coconut and rice till golden brown and let it cool. In a grinder add the roasted coconut rice, 2 tablespoonsful of water and grind into a smooth paste and keep aside.

Method:

In a pan, mix all spices together with pumpkin. Add onion, garlic, green chillies,

curry leaves,  rampa (Pandan Leaves) and salt. Add some water. Cover and cook the pumpkin until lightly tender.

Then add the ground coconut paste into the pumpkin and mix well and let it cook for few

minutes and add the thick coconut milk and let it simmer in a low until cooked.

Garlic -Sudu Lunu Curry

Karawala Tel Dala/Dried Fish Fried

Mae Karal curry/Long Beans Curry

Pol Sambola/Coconut Chutney

Kehel Muwa Thel-dala/Banana Blossom

Polos Curry/Jack Fruit Curry

Gowa/Cabbage Mallum Recipe

Pineapple/Annasi Curry