Kurakkan Roti

250g of flour
250g of Kurakkan flour (If you want you can add more kurakkan flour and reduce normal flour - Then it Roti will be little hard)
1/2 a coconut scraped (If you can put a whole coconut it is tastier)
2 teaspoon salt
water
50g margerine/butter
1 egg (not a must)
1 teaspoon baking powder (not a must)

Optional
some curry leaves (Karapincha)
1-2 big onions
2 table spoons chilli pieces (grinded) - kaali miris
1 teaspoon pepper
3-4 green chillis (amu miris)


Put the scraped coconut into a larcge bowl and add flour, Kurakkan flour, salt, baking powder and mix for about a minute.
Then add butter and egg and mix. Then add water little by little and mix well until it makes a whole dough (This takes about 5 minutes)


Optional - to taste better
Chop the big onions and green chillis into small pieces.
Put a pan on heat and put about 2 table spoons of oil and then add the chopped items, pepper, clilli pieces, salt (to taste)and curry leaves on to it and fry for some time until it is brown.

Now pour this mixture into the dough and mix well


Make small balls out of the dough from hand and flat it on a plate or a board (make it thin using hand).
Tip - Make the plate and hands wet, so that the dough won't get stick to your hand or plate (No need to put oil)

Heat a nonstick pan or (Roti thatiya) and and add the roti on to it and burn both sides (for about 2-3 minutes)


Serve Kurakkan Roti with Lunu Miris (Chilli Paste) or with a curry.

Mango Curry (Amba Maaluwa)

500g Mango (raw)
4 tablespoons chili powder
2 teaspoons roasted curry powder
1/2 teaspoons turmeric powder
1 teaspoon mustard
sugar to taste (about 3-4 teaspoons)
curry leaves
1-2 cups coconut milk
salt


Cut the mango into smaller pieces (Do not remove the shell).

Put it into a saucepan (A clay pot is better), add some water, chili powder, turmeric powder, mustard, curry leaves, salt and cook for some time in high heat until the mango pieces become tender.

Then reduce heat and add coconut milk, roasted curry powder, sugar and cook for about another 20 minutes until a creamy gravy is formed (Mix the contents by a spoon regularly).

Sausage Rolls

250g flour
50g magarine
A pinch of salt
few sausages
1 beaten egg
water


Sift the flour and put into a bowl.Then add magarine and add water little by little and knead the dough well. Let dough stand a few minutes.

Fry the sausages.

Roll out pastry and cut them into pieces 2"x4". Place a sausage on it and roll up.

Brush with beaten egg and arrange on a baking tray.

Bake for about 12-15 minutes in 190C.

Breadfruit (Dhel) with Beef

1 Breadfruit (Dhel)
250g beef
4-5 leaves of Spinash leaves (optional)
4 teaspoons Chilli powder (or to taste)
2 teaspoons curry powder
1 cup coconut milk small amount
salt


Cut the breadfruit into mediam size pieces (1.5" X 2"). Also cut the beef into small pieces and wash well.

Put all the breadfruit and beef pieces into a saucepan and add some water, currypowder, chilli powder, salt and cook in medium heat, until the breadfruit pieces become tender.

Then and coconut milk and cook for another 5-6 minutes (Add more salt and chilli powder if required)

Finally add some Spinash leaves if required.

This is really good with Bread or Rice.

Naan

2 1/2 cups warm water
2 teaspoons dry yeast
6 cups all-purpose flour
1 tablespoon salt
6 teaspoons sugar (Optional)


Add water and yeast to a large bowl. Add 3-4 cups of the flour, a cup at a time. Stir, using a wooden spoon, in one direction for 1 minute. Add salt and sugar. Add remaining flour, a cup at a time, stirring after each addition. Stop adding flour after the dough is stiff (you might not want to use it all).

Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth and easy to handle for about 10 minutes. Shape the dough into a ball and put in a well-oiled bowl. Cover with a wet towel and let rise in a warm place until it gets doubled for about an hour.

Punch the dough and divide into 4 equal pieces. Flatten each piece into an 8 x 6 inch oval. Let rest for 10 minutes. Wet fingers with water and "dimple" the bread by pressing your fingertips into the dough and stretching the dough, and make them thin.

Put the bread to baking stone (You can use the Nonstic Pan or Roti Thatiya). Bake until bread is golden on top and brown and crusty on the bottom for about 4-5 minutes.

Naan can be served with a meat and/or gram curry.

Ulundu Wade

Ulundu (Ulundu ata)- 1 cup
Big Onion finely chopped-1 medium size
Green Chilli finely chopped-1 medium size
Curry leaves finely chopped-2 table spoons
Baking soda - 2 pinches
Salt to taste
Oil as required for frying


Soak Ulundu in water for 5 hours.Grind the soaked urad dhal into a fine paste i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.

Mix Onion, Green Chilli, Curry leaves and Salt together. Add the above mixture to the batter and mix well. Add baking soda to the batter and mix well.

Heat oil.

Dip your hands in water.Take the batter of the size of a small ball in your palm and pat it to form a circle.Dip your index finger in water and make a hole in the patted batter in the center.

Fry the patted batter in oil till golden brown on both sides.

Soft and puffy Vadas are tastes good with coconut sambol.


Tips:

To get soft, puffy Vadas the batter should be very fine without grains.

Add baking soda just before cooking. Do not mix baking soda with the batter and leave it for a long time before cooking.

While taking the batter in hand dip your palm in water so that after patting the batter, you can drop it in the oil. If the batter is watery it will not freely drop into the oil.

To check if the Vada is cooked fully wash the tip of a knife, pierce the vada and take it out. If no batter sticks on to the knife Vada is cooked or else more cooking is needed.

Patties

Makes 12-15 Patties

2 cups flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1/2 cup butter
5-6 Tbsp cold water (I prefer to use milk)

Meat and/or vegetable mixture for filling


Combine well the flour, baking powder, salt and sugar in a bowl.
Put the butter to the flour mixture (cut the butter into small pieces).
Add water a tablespoon at a time and mix well by hand and can be formed into a ball.

Flatten on the surface and roll out thinly.

Cut it into medium sized round shapes (You can use a saucer or a Patties cutter)

Put a small amount of mixture (Eg: Table spoon) on to the middle of the round shaped dough.

Pull one end or half of the dough over the other forming a half-circle shape.

Seal edges by pinching with a fork.

Repeat with the rest of the dough and fillings.

If you are using an oven
Arrange the Patties on a lightly greased tray and brush tops with egg wash (1 egg beaten with 1 tsp milk).
Bake in oven for 15 minutes @ 190 C. Remove and serve warm or cold.

If DeepFrying
You may also deep-fry the Patties instead of baking.

Meat and/or vegetable mixture
You can use fish/sardine or meat and add some vegetables, onions, salt, pepper, chili pieces etc. and cook for some time (Add sauces if required)

Pan Pizza (easy recipe)

Serves 4-5 ppl

750g Flour
1 sachet Yeast (instant)(or 3teaspoons)
Milk/Water (about 2-3 cups) (Milk would make the dough tastier)
3 teaspoons Salt
2 teaspoons Sugar (I used to add about 10 teaspoons of sugar)
100g margarine

Meat and/or vegetable mixture for topping


Mix all the ingredients and knead the dough well and leave aside to rise for 20 minutes. Later divide this into 08 balls and leave aside once again to rise (until the size gets doubled for about 40minutes)

Note that the dough tends to become sour if left out for too long, and should be refrigerated.

Roll out the dough with a rolling pin dusting some flour on the surface to avoid sticking to the rolling pin.

Take a baking tray, apply some oil and put the dough on top of it.
Spread tomato sauce (I like Chili and Tomato Sauce) on the bread and arrange all the meat and vegetables, topped with cheese.

(Cheese is not mandatory)

Put into a pre heated oven bake at 190 c for about 10-12 minutes.



Meat and/or vegetable mixture

You can use sausages or meat and add some vegetables, onions, capsicum etc. and cook for some time (Add sauces if required)

Crispy Meat (Baked)

(You can use either Beef or Pork)

1Kg Meat (Nuckle Meat is better- there should be less oil)
25g Garlic minced (Sudu luunu)
25g Onion minced (Luunu)
1 table spoons grinded mustard (ambarapu Aba )
2 teaspoons salt
1 teaspoons pepper
100ml corn oil / coconut oil
3 teaspoons Chili powder

Cut the meat into large pieces.

Mix all the above mentioned items, other than meat make a mixture.

Now mix the mixture with the meat, and rest for few hours (so that the taste will be absorbed by the meat)

Bake the meat for about 40 minutes 160C.

When serving if required cut the meat into smaller pieces.

Can serve with tomato/ chili source or with mash potato.

Mung ata Kiribath (Green Gram Milk Rice)

1Kg raw white or red rice
1 cup green grams (mung ata)
coconut milk of a half coconut (whole coconut is better)
Salt to taste.


Soak greengrams(mung ata) in water overnight (At least 4-6 hrs).Wash rice and greengrams and add them to a rice cooker.
Add water as we are cooking rice and add salt to taste.

When the rice is about to done add coconut milk and stir well. (Make sure the rice is boiled well)
Add more salt if required.

Cook for a few more minutes till the coconut milk is absorbed well.
When cooked, serve it to a flat dish or plate and flatten smoothly with a knife.
When it's getting cool cut it into diamond shapes.

Serve with lunu miris (chili paste) or with sugar

Ala Roti - Potatoe Roti

Serves 2 - 3 people

500g of flour
500g Boiled potatoes
2 teaspoon salt
water
100g margerine/butter
1 egg


Optional
some curry leaves (Karapincha)
1 big onions
1 teaspoon pepper
3-4 green chillis (amu miris)


Put the boiled potatoes into a large bowl mash them and add flour, salt, baking powder and mix for about a minute.
Then add butter and egg and mix. Then add water little by little and mix well until it makes a whole dough (This takes about 5 minutes)


Optional - to taste better
Chop the big onions and green chillis into small pieces.
Add the chopped items, pepper, salt (to taste) and curry leaves into the dough and mix well


Make small balls out of the dough from hand and flat it on a plate or a board (make it thin using hand).
Tip - Make the plate and hands wet, so that the dough won't get stick to your hand or plate (No need to put oil)

Heat a nonstick pan or (Roti thatiya) and and add the roti on to it and burn both sides (for about 2-3 minutes)

Serve Ala Roti with Lunu Misris (Chilli Paste) or with a curry.

Pol Rotti (Coconut Roti)

Serves 2 - 3 people

500g of flour
1/2 a coconut scraped (If you can put a whole coconut it is tastier)
2 teaspoon salt
water
50g margerine/butter
1 egg (not a must)
1 teaspoon baking powder (not a must)

Optional
some curry leaves (Karapincha)
1-2 big onions
2 table spoons chilli pieces (grinded) - kaali miris
1 teaspoon pepper
3-4 green chillis (amu miris)


Put the scraped coconut into a larcge bowl and add flour, salt, baking powder and mix for about a minute.
Then add butter and egg and mix. Then add water little by little and mix well until it makes a whole dough (This takes about 5 minutes)


Optional - to taste better
Chop the big onions and green chillis into small pieces.
Put a pan on heat and put about 2 table spoons of oil and then add the chopped items, pepper, clilli pieces, salt (to taste)and curry leaves on to it and fry for some time until it is brown.

Now pour this mixture into the dough and mix well


Make small balls out of the dough from hand and flat it on a plate or a board (make it thin using hand).
Tip - Make the plate and hands wet, so that the dough won't get stick to your hand or plate (No need to put oil)

Heat a nonstick pan or (Roti thatiya) and and add the roti on to it and burn both sides (for about 2-3 minutes)

Serve Pol Roti with Lunu Misris (Chilli Paste) or with a curry.

Habala Pethi Pittu - Rice Flakes Pittu

Preparation Time - 25-30 minutes

250g rice flakes (Habala Pethi)
100g scraped coconut
salt

Wash the rice flakes to remove to dirt and dust. Soak the rice flakes in water for about 4 or 5 minutes, and then drain the water. (Don't soak more than 5 minutes)

After all the water gets drained put it into a bowl and and mix with coconut and salt (to taste).

After mixing put the mixture into a steamer and steam for 10-15 minutes, it gets cooked.

Habala Pittu can be eaten with sugar or Lunumiris (chili paste) or with meat or fish curry.

Fish - Ambul Thiyal

500g Tuna or any kinds of red fish
2-3 pieces of Goraka
2 tablespoon Chili Powder
garlic
ginger
clove
pepper
karapincha
salt
banana Leaf
oil – 1 tablespoon

Cut red fish into small cubes and wash well in cold water. Then wash the cubed fish with lemon and turmeric powder. Put the cubed fish into the bowl Add spices, salt, mashed goraka, clove, pepper, chili powder, ginger, and garlic. All these have to be mashed similarly.

Instead of using miris-gala, I added all the above ingredients to a blender and mashed them. This method is quite easy.

Mix and leave it for some time so that fish gets marinated. (Optional)

If possible

Take a clay vessel, put the banana leaf inside it, and pour oil onto it.

Place the fish in the clay vessel on top of the banana leaf, add a small amount of water, apply fire, and boil up calmly until cooked.

If you can do it, put the pan of heated coal onto a top of the clay pot. (So that the fish is heated from top as well)

Sau Dodol (Weli Thalapa)

1Kg Rice flour
4 cups thick Coconut milk
4 cups Kithul or Coconut treacle
2 tsp Salt

In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads (smaller the better). Do not add water. Cover and steam the flour beads until cooked. Remove from the steamer and separate the flour beads and set aside.

Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.

Date Cake

500g chopped pitted dates (2times of the flour)
1 teaspoon baking soda
1 cup boiling water
250g flour
250g margarine
200g sugar
4 eggs
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
100g cashew nuts

Stir together dates, boiling water & baking soda. Keep for 2 hours. Sieve flour three times with baking powder & salt on to a paper to mix well. Cream margarine & sugar together in a basin.

Add eggs one at a time, beating one minute after each. Add flour & mix on low speed. Add chopped cashew nuts & cooled date-water mixture alternately to beaten mixture, beating on low speed after each addition till just combined. Add vanilla & mix well. Bake in 160 oven for 45 minutes.