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.