MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Malu Soup
 Categories: Main dish
      Yield: 1 servings
 
    200 g  Fish
      2    Onions
           -I tomato
     50 g  Lentils
    1/2 ts Coriander
           -I teaspoon cumin
    1/4 ts White pepper
      1    Litre water
     25 g  Ghee
           -I sprig curry leaves
      2 ts Lime juice
 
  Clean, wash and fillet the fish. Chop the onions and tomato. Place
  the fish in a pan and add half the onion, the tomato, lentils,
  coriander, cumin, pepper and water.  Cook over a medium heat for
  approximately 45 minutes, then blend and strain the liquid. Heat the
  ghee and stir fry the remaining onion and curry leaves  Add to the
  fish soup and just prior to serving sprinkle the soup with lime
  juice. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224
  010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Murukku
 Categories: Main dish
      Yield: 1 servings
 
    250 g  Flour
           -salt to taste
    1/2 ts Chilli powder
           -thin coconut milk
      1    Litre oil
 
  Mix together the flour, salt and chilli powder, then add sufficient
  coconut milk to make a paste which can be squeezed through a murukku
  mould or through an icing syringe with a star nozzle. Leave for 1
  hour then pipe the paste onto a floured board, cut into desired
  lengths and make into loops. Heat the oil and deep fry until golden.
  Drain and toss in salt and chilli powder. From: "A taste of Sri
  Lanka" by Indra Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
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      Title: Cutlis (Meatballs)
 Categories: Main dish
      Yield: 1 servings
 
    225 g  Beef
      2    5 g salt
    1/2 ts Black pepper
     25 ml Vinegar
    450 g  Potato
      1    Onion
      3    Sprigs mint leaves
      1    Green chilli
      1    Stalk celery
  1 1/4    Litres oil
      1    Egg
     50 g  Breadcrumbs
 
  Mince the beef and season with salt,  pepper and vinegar. Boil and
  mash the potato and chop the onion, mint leaves, chilli and celery.
  Heat the oil in a frying pan, add the beef and cook for 3-4 minutes
  until browned. Add the onion,  mint leaves,  chilli and  celery  and
  cook  until  the onion has softened slightly.  Add  the  mashed
  potato  and  mix  well together. Roll into small balls or flat cakes.
  Beat the eggs and coat the cutlis with the egg before dipping into
  the breadcrumbs. Heat the oil and deep fry the cutlis until browned.
  Drain well From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962
  224 010 0
 
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      Title: Kokis
 Categories: Main dish
      Yield: 1 servings
 
      1    Egg
    250 g  Rice flour
    1/2 ts Turmeric
    1/4 ts Salt
      1    Litre oil
 
  Beat the egg.  Sieve flour into a bowl and add the egg,  turmeric,
  salt and sufficient  coconut  milk  to make a thick batter. Heat the
  oil and when bubbling hold the kokis mould in the oil until the mould
  is hot. Carefully dip the mould into the batter, taking care not to
  submerge it completely. Remove from the batter and place in the hot
  oil where the batter should separate from the mould but still retain
  its shape as it deep fries. If the batter sticks it may need to be
  eased from the mould with a wooden toothpick. Repeat the process
  until all the batter is used. From: "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Patties
 Categories: Main dish
      Yield: 1 servings
 
    225 g  Flour
     40 g  Butter
      1    Egg
    1/4 ts Salt
     25 ml Lemon tuice
 
  Filling: 225 g beef 50 g onion 2 green chillies 1 cardamom I clove I
  tomato 100 g boiled potato 75 ml oil sprig curry leaves 1/4 teaspoon
  salt 1/4 teaspoon black pepper I teaspoon coriander I teaspoon chilli
  powder 1/2 teaspoon cumin I teaspoon vinegar juice 1/2 lime 50 ml
  thick coconut milk 1 litre oil
  
  Sift  the  flour into  a  bowl  and rub  in  the  butter. Separate
  the egg and add the yolk to the flour along with the salt and lemon
  juice. Mix in sufficient water to make a stiff dough, knead well and
  put on one side for 30 minutes. Mince the beef, chop the onion and
  chilli, crush the cardamom and clove, dice the tomato and cube the
  potato.  Heat the oil, add the onion and curry leaves and fry until
  the onion turns light brown. Add minced beef,  chilli,  cardamom,
  clove  salt  pepper, coriander powder, chilli powder, cumin vinegar
  and stir fry for 5 minutes. Add the tomato and potato and cook for a
  further 3 minutes.
  
  Pour in the coconut milk, bring to the boil and simmer for 5 minutes
  Add lime juice. Remove from the heat and allow to cool slightly. Roll
  out the pastry on a lightly floured board and, using a pastry cutter,
  cut circles in the dough  Beat the egg white. Place a little beef
  mixture in the centre of each pastry circle, apply the beaten egg
  white to the edges and fold patty in two. Seal the edges and deep fry
  until golden brown. Drain well. From: "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dallo ( Cuttle Fish Curry)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Cuttle fish
     25 g  Onions
      1    Fresh chilli
      1    Tomato
      4    Cloves garlic
      2    Cardamoms
      1    Clove
      3 ts Coriander
      2 ts Cumin
      1 ts Fenugreek
    1/2 ts Chilli powder
    1/2 ts Paprika
    1/2 ts Turmeric
           -sprig curry leaves
    250 ml Thin coconut milk
    125 ml Thick coconut milk
 
  Stuffing: 100 g gram 2 cloves garlic 1 teaspoon coriander 1 teaspoon
  salt 1/4 teaspoon chilli powder 1/4 teaspoon turmeric
  
  Wash and clean the cuttle fish. Wipe dry and set on one side. Prepare
  the stuffing by roasting the gram and then grinding it coarsely.
  Crush the garlic and mix this, together with the gram, in a bowl with
  the coriander, salt, chilli powder and turmeric. Stuff the cuttle
  fish with this mixture and then secure with toothpicks. Chop onion,
  chilli and tomato and crush the garlic, cardamoms and the clove. Mix
  the onion together with the chilli,  tomato,  garlic,  cardamom,
  clove, coriander powder, cumin powder, fenugreek, chilli powder,
  paprika powder, turmeric, curry leaves and thin coconut milk. Put in
  a pan, add the stuffed cuttle fish and bring to the boil. Reduce the
  heat and simmer until the cuttle fish are tender, approximately 30
  minutes.  Pour in the thick coconut milk and cook until the gravy
  thickens. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962
  224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title:  Miris  Malu
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Fish
      1 ts Salt
    1/4 ts Tuimeric
      3    Cloves gailic
      3 sl Ginger
     25 g  Tamarind
     50 ml Warm water
      1 ts Chilli powder
      1 ts Papiika
      2    Cm cinnamon stick
    1/2 ts Black pepper
           -sprig curry leaves
 
  Wash the fish and cut into 2-3 cm squares. Sprinkle with the salt and
  turmeric and place in a saucepan. Crush the garlic and ginger with a
  pestle and mortar and soak and squeeze  the tamarind in the warm
  water. Pour 375 ml  water on  to  the fish,  add  the garlic, ginger,
  tamarind water, chilli powder, paprika powder,  cinnamon  stick,
  black pepper and curry leaves.  Cover the pan and simmer over a low
  heat until the fish is cooked. Remove the cinnamon stick and transfer
  to a serving dish. From: "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Malu Hodhi  (Fish Curry)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Fish
      1 ts Salt
    1/4 ts Turmeric
      1    Onion
      2    Tomatoes
      4    Cloves gailic
      2    Cloves
      2    Cardamoms
     50 ml Oil
           -sprig curry leaves
      1    Cm cinnamon stick
    1/4 ts Chilli powdei
      1 ts Paprika
      1 ts Coriander
      1 ts Fennel
    250 ml Coconut milk
           -juice 1 lime
 
  Cut the fish into 8 pieces or as desired. Wash well, pat dry,
  sprinkle with salt and turmeric and set on one side. Slice the onion
  and tomatoes, crush the garlic and powder the cloves and cardamoms.
  Heat the oil and when hot add the onion, garlic and curry leaves.
  Add the tomatoes and cook for a couple of minutes.  Add  the
  cinnamon  stick,  chilli  powder, paprika powder,  coriander powder
  and fennel and cook for a few minutes. Pour in the coconut milk, add
  the fish and bring to the boil. Then lower heat and allow to simmer
  until the fish is cooked. Discard the cinnamon stick and transfer to
  a serving dish. Sprinkle with lime juice before serving. From: "A
  taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Badhapu Malu (Fried Fish)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Fish steaks
     25 g  Tamarind
     50 ml Warm water
    1/2 ts Turmeric
    1/2 ts Chilli powder
    1/2 ts Satt
    1/2 ts Btack pepper
    1/2    Litre oil
 
  Cut the fish steaks into six pieces. Soak the tamarind in  water,
  remove the  seeds  and  add  to  the  fish together with the
  turmeric, chilli powder, salt and pepper.Leave to marinade for 10
  minutes.Heat the oil and fry fish until it turns  brown.  Remove  and
  drain well. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN
  962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish Mustard Curry
 Categories: Main dish
      Yield: 1 servings
 
    425 g  Fish
     50 g  Shallots
      3    Cloves garlic
      2    Cloves
      2    Cardamoms
     25 g  Ground mustard seed
           -juice 1 lime
     50 ml Oil
      1 ts Salt
    1/4 ts Tutmetic
      1    Cm cinnamon stick
    150 ml Thin coconut milk
    100 ml Thick coconut milk
 
  Cut the fish into required portions and wash well. Chop  the shallots
  and garlic,  crush the cloves and cardamoms and mix the mustard with
  the lime juice in a bowl. Heat the oil and fry the shallots and
  garlic. Add the fish, cloves, cardamoms,  salt,  turmeric, cinnamon
  stick and thin coconut milk and cook until the onions are soft. Mix
  the thick coconut milk with the mustard and lime juice mixture and
  pour into the pan. Mix well and simmer for a few minutes, then
  discard the cinnamon stick and transfer to a serving dish. From: "A
  taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kakuluwo (Crab Curry)
 Categories: Main dish
      Yield: 1 servings
 
      3 md Size crabs
     50 g  Shallots
      2    Green chillies
      3    Cloves garlic
      3 sl Ginger
     25 g  Coconut
    1/2 ts Turmenc
    1/2 ts Fenugreek
    1/2 ts Chilli powder
      2 ts Paprika
      5    Cm cinnamon stick
     25 g  Curry powder
           -sprig curry leaves
     50 g  Coriander leaves
    250 ml Thin coconut milk
    250 ml Thick coconut milk
           -juice 1 lime
      1 ts Salt
      2 ts Ground rice
 
  Place  crabs  in  boiling  water  for  5  minutes,  then remove  and
  clean. Break  the  crab  into  desired portions and crush the shell a
  bit so flesh can be more easily removed.  Slice the shallots and
  chillies, grind garlic and ginger and grate the coconut.  Place  the
  crab in a pan and add the shallots,  chillies,  garlic, ginger,
  turmeric, fenugreek, chilli powder, paprika powder, cinnamon stick,
  curry powder, curry leaves, coriander leaves  and  thin  coconut
  milk and cook until crabs are done. Mix the thick coconut milk with
  the lime juice, salt, grated coconut and the ground rice and add to
  the pan. Stir and simmer for approximately 10 minutes. Remove  the
  cinnamon  stick before serving. From: "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Thakkali Isso (Prawn And Tomato Curry)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Prawns
     50 g  Onion
      4    Cloves garlic
      2 sl Ginger
      1    Chilli
      2    Tomatoes
      2    Cloves
      2    Cardamoms
     50 ml Oil
           -sprig curry leaves
    1/2    Stem lemon grass
      1 ts Chilli powder
      2 ts Paprika
      1    Cm cinnamon stick
    1/2 ts Fenugreek
      1 ts Salt
    1/2 ts Turmeric
    100 ml Thin coconut milk
    100 ml Thick coconut milk
      1 ts Lime juice
      1 ts Curry powder
 
  Wash, shell and de-vein the prawns. Rinse under running water and pat
  dry. Chop the onion, garlic and ginger and slice the chilli and
  tomatoes. Crush the cloves and cardamoms.  Heat the oil and when hot
  add the curry leaves, lemon grass, onion, garlic and ginger. Cook for
  a couple of minutes then the tomato, chilli powder, paprika powder,
  cinnamon stick, fenugreek, salt and turmeric. Add the prawns and mix
  well. Toss for about 5 minutes. Pour in the thin coconut milk, blend
  well and cook for 5 minutes Add the thick coconut milk and simmer
  gently for 10 minutes. Sprinkle with lime juice and teaspoon of curry
  powder before serving. From: "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kukul Mus Thakkali (Chicken And Tomato Curry)
 Categories: Main dish
      Yield: 1 servings
 
 1 5/16 kg Chicken
      3    Tomatoes
     50 g  Shallots
      1    Fresh chilli
      3 sl Ginger
      2    Cloves garlic
      3    Cardamoms
      2    Cloves
      1 ts Chilli powder
      1    Cm cinnamon stick
      2 ts Paprika
      1 ts Salt
      3 ts Curry powder
    1/2 ts Fenugreek
      2 ts Brown vinegar
     75 ml Oil
           -sprig curry leaves
    1/2    Stem lemon grass
    300 ml Thick coconut milk
    1/4 ts Curry powder
           -juice 1/2 lime
 
  Wash and joint the chicken and place in a dish. Slice the tomatoes,
  shallots and chilli and grind the ginger and garlic together. Crush
  the cardamoms and cloves and  sprinkle onto the chicken. Add the
  chilli powder, cinnamon stick, paprika powder, salt, curry powder,
  fenugreek and vinegar and leave to marinate for 20 minutes. Heat the
  oil and when hot add the curry  leaves  and  lemon  grass, shallots,
  chilli, garlic and ginger. Stir fry until the shallots turn a light
  brown, then add the tomato and toss for a couple of minutes. Add the
  chicken and stir-fry for a further 5 minutes. Pour in the coconut
  milk and slowly bring to the  boil.  Reduce heat slightly and simmer
  until chicken  is  tender.  Discard the cinnamon stick and sprinkle
  the curry powder and lime juice on top just prior to serving. From:
  "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kukul Mus Roast (Roast Chicken)
 Categories: Main dish
      Yield: 1 servings
 
  1 3/8 kg Chicken
      1    Clove garlic
      2 sl Ginger
    1/4 ts Black pepper
    1/2 ts Salt
    1/4 ts Ground cinnamon
    1/4 ts Turmeric
           -pinch ground cloves
     25 ml Vinegar
     50 g  Butter
 
  Wash and dry the chicken. Crush garlic, ginger, pepper and salt and
  combine with cinnamon, turmeric. cloves, vinegar and butter. Rub this
  mixture all over the chicken and allow to stand for 30 minutes. Place
  the chicken in a roasting  tray  together  with the marinade and cook
  in a moderately hot over for 1 1/2 hours, basting occasionally. From
  "A taste of Sri Lanka" by Indra Jayasekera, ISBN # 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Khorma
 Categories: Main dish
      Yield: 1 servings
 
 1 5/16 kg Chicken
    175 ml Plain yoghurt
      1 ts Turmeric
      4    Cloves garlic
      1    Onion
      3 sl Ginger
      5    Cloves
      5    Cardamoms
     40 g  Coconut
     25 g  Almonds
    100 ml Oil
      2    Cm cinnamon stick
     25 g  Coriander
      1 ts Cumin
      1 ts Chilli powder
      1 ts Paprika
      1 ts Salt
 
  Wash and joint the chicken and place in a large bowl. Mix the yoghurt,
  turmeric  and  1  crushed  clove  of garlic together and pour over the
  chicken.  Leave overnight. Chop the onion and grind in a pestle and
  mortar the remaining garlic and the ginger.  Crush the cloves and
  cardamoms, grate the  coconut  and roast the almonds. keat the oil,
  fry the onion, garlic and ginger and when fragrant turn down the heat
  slightly and add the cloves,  cardamoms,  cinnamon stick, coriander
  powder, cumin powder, chilli powder,  paprika  powder  and  salt.
  Stir  fry  for  3 minutes. Add the coconut  and  stir  in.  Add  the
  chicken and marinade, mix well and then cover pan with a lid and
  simmer for approximately 1 hour, or until chicken is tender.  Discard
  the cinnamon stick and sprinkle the almonds on top just prior to
  serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
  224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kukul Mas
 Categories: Main dish
      Yield: 1 servings
 
  1 1/4 kg Chicken
      3 sl Ginger
      2    Cloves garlic
     50 g  Shallots
      1    Fresh chilli
      2    Cardamoms
      2    Cloves
    1/2 ts Chilli powder
      2 ts Paprika
     25 g  Tamarind squeezed in 50 ml
           -water
     25 g  Curry powder
    1/4 ts Turmeric
      1 ts Salt
      1    Cm cinnamon stick
     50 ml Oil
    1/2    Stem lemon grass
           -sprig curry leaves
    1/4 ts Fenugreek
    300 ml Thick coconut milk
    1/2 ts Curry powder
           -juice 1/2 lime
 
  Wash, clean and joint the chicken. shred the ginger, crush the garlic
  and slice the shallots and chilli. Crush the cardamoms and cloves and
  place in a bowl. Add the ginger, garlic, chilli powder, paprika
  powder, tamarind water, curry powder, turmeric, salt and cin- namon
  stick. Mix well together,  then rub into the chicken. Heat the oil in
  a pan until very hot, then add the lemon grass, curry leaves,
  fenugreek, shallots and chilli and fry for a couple of minutes. Add
  the chicken pieces and stir fry for 3 minutes. Pour in the coconut
  milk and mix well. Continue to cook over a low heat for 40 minutes,
  or until chicken is tender. Discard the cinnamon stick and transfer
  to a serving dish. Finally, sprinkle the curry powder and lime juice
  on top. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
  224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Buriyani
 Categories: Main dish
      Yield: 1 servings
 
      1    Chicken
     60 g  Onion
      2    Fresh chillies
     25 g  Coconut
    100    Fresh cashewnuts
      2    Cloves
      2    Cardamoms
      4    Eggs
    1/2 ts Turmeric
      1 ts Salt
     60 ml Tomato paste
     60 g  Yoghurt
      1 ts Paprika
      1 ts Chilli powder
      3 ts Curry paste
     50 ml Oil
           -sprig curry leaves
     60 ml Water
     25 g  Raisins
 
  Rice: 225 g basmathi rice 60 g onion 3 cardamoms 3 cloves 50 ml oil
  sprig curry leaves 1/2 stem lemon grass 2 cm cinnamon stick 1/2
  teaspoon turmeric 500 ml stock
  
  Joint and wash the chicken.  Chop one onion and make the other into
  onion rings.   Crush  the cardamoms and cloves. Put the chicken into
  a pan and add  the  salt,  vinegar,  curry  powder,  pepper,
  cardamoms, cloves and cinnamon stick. Pour in half the water and
  bring to the boil. Cook until the gravy is absorbed. Remove the
  chicken pieces and place in a bowl. Add the rest of the water to the
  pan,  swill round and pour liquid into a tug. Heat the oil and saute
  the chicken pieces, the chopped onion, curry leaves and lemon grass.
  When the chicken pieces are done add the onion rings and
  Worcestershire sauce. Pour in the liquid from the tug, mix well and
  bring to the boil. Lower heat and allow to simmer for a further 3
  minutes, then discard the cinnamon stick and serve immediately. From
  "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Uru Mus Roast (Roast Pork)
 Categories: Main dish
      Yield: 1 servings
 
    750 g  Lean pork
      3    Cardamoms
      3    Cloves
      4    Black peppercorns
      3    Cloves garlic
      3 sl Ginger
      2    Onions
      2    Fresh chillies
     50 ml Vinegar
           -I teaspoon salt
      5    Cm rinnamon stick
           -I teaspoon curry powder
     50 ml Oil
           -I sprig curry leaves
 
  Wash  the  pork  and  place  in  a  pan.  Crush  the cardamoms and
  cloves and grind peppercorns, garlic and ginger. Slice the onions and
  chillies. Prick the pork all over with a fork, then add the
  cardamoms, cloves, garlic, ginger, vinegar, salt, pepper, cinnamon
  stick and curry powder and leave to marinate for 1 hour. Cover the
  pan and cook over a medium heat until the pork is tender. Remove the
  pork and gravy to a bowl. Heat the oil and stir fry the curry leaves
  and onion for 2-3 minutes. Place the meat back into the pan together
  with the gravy and cook for a few minutes Discard the cinnamon stick,
  then slice the meat and garnish with sliced chillies. From "A taste
  of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Uru Mus Miris Badun (Devilled Pork)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Pork
           -I onion
      2    Fresh chillies
      2    Cloves garlic
      2 sl Ginger
      2    Cardamoms
      2    Cloves
    375 ml Water
      1 ts Chilli powder
     50 ml Vinegar
    1/2 ts Turmeric
    1/2 ts Fenugreek
      1 ts Salt
     25 ml Chilli sauce
 
  Wash the pork and cut into 2 cm cubes.  Slice the onion and chillies,
  crush garlic,  ginger,  cardamoms and cloves. Place the pork in a
  pan, cover with the water and add the garlic, ginger, cardamoms,
  cloves, chilli powder, vinegar, turmeric, fenugreek and salt. Mix
  well. Bring to the boil, then reduce heat and simmer until the pork
  is tender. Add the onion and chilli and cook until soft. Stir in the
  chilli sauce prior to serving. From "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Embul
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Beef
     25 g  Tamarind
     75 ml Water
    1/2 ts Chilli powder
    1/2 ts White pepper
      1 ts Salt
    1/2 ts Turmeric
      2    Cm cinnamon stick
      2    Cm lemon grass
 
  Wash and cut beef into 2 cm cubes. Mix tamarind with water and remove
  seeds.  Place tamarind water in a pan, add chilli powder, pepper
  powder, salt, turmeric, cinnamon stick and lemon grass and mix well.
  Add beef cubes and simmer over a medium heat until the meat is tender
  and the gravy has thickened.   Remove  the  cinnamon  stick  before
  serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
  224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bistake ( Beef Steak>
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Rump steak
      2    Onions
     75 ml Vinegar
      1 ts Salt
      1 ts Coarsely ground black
    100 ml Oil
      1    Sprig curry leaves
      2    Cm cinnamon stick
      1 ts Ground mustard
    100 ml Stock
      1 ts Sugar
    1/2 ts Chilli powder
 
  Slice the beef into 50mm slices.  Make onion rings with 1 1/2 onions
  and chop remainder. Mix together the vinegar, salt and pepper in a
  bowl and marinate beef for 1 hour. Heat the oil in a frying pan and
  when hot add the curry leaves, chopped onion and cinnamon stick. When
  fragrant add the beef and marinade. Gover pan and cook over a low
  heat till the beef is tender. Remove the beef and set aside. Add the
  onion rings to the pan and stir fry for a couple of minutes. Add the
  mustard, stock, sugar and chilli powder and mix well.  Put back the
  beef slices and cook for a further 2-3 minutes. Remove the cinnamon
  stick before serving. From "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Smore
 Categories: Main dish
      Yield: 1 servings
 
    675 g  Beef
     25 g  Onion
      3    Cloves garlic
     25 g  Ginger
      2    Tomatoes
      4    Cloves
      4    Cardamoms
    250 ml Thin coconut milk
      2    Cm cinnamon stick
     25 g  Curry powder
    1/2 ts Fenugreek
    1/2    Stem lemon grass
           -sprig curry leaves
    1/2 ts Fennel
     25 g  Coriander
      1 ts Chilli powder
      2 ts Paprika
     25 ml Vinegar
    250 ml Thick coconut milk
    100    125 ml oil
 
  Wash the meat and prick it all over with a skewer or fork. Chop the
  onion, garlic,  ginger and tomatoes. Crush the cloves and cardamoms.
  Place the meat in a pan and pour the thin coconut milk over the top
  of it. Add the onion,  garlic,  ginger,  tomato,  cloves, cardamom,
  cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder,
  coriander powder, chilli powder, paprika powder and vinegar. Mix
  spices into meat and milk and bring to the boil. Simmer gently until
  the meat is tender, approximately 1 hour. Pour in the thick coconut
  milk and cook for a further 1 5 minutes. Pour the gravy into a bowl.
  Add the oil to the pan and fry the meat until browned. Pour the gravy
  back into the pan, bring back to the boil, then discard the cinnamon
  stick.  Remove the meat to a carving board, cut into slices and serve
  with the gravy. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN
  #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bola Curry
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Beef
    1/4 ts Pepper
    1/2 ts Satt
      1    Thick slice bread
           -juice 1/2 lime
      2    Eggs
     25 g  Onion
      2    Cloves garlic
      2 sl Ginger
    1/4 ts Cinnamon
      2    Cloves
     25 g  Curry powder
      1    Litre oil
 
  Gravy: 25 g onion 2 cloves garlic 2 slices ginger 25 ml oil sprig
  curry teaves 1/2 stem lemon grass 1/4 teaspoon fenugreek 3 50 ml
  coconut milk 1 teaspoon chili powder 1/2 teaspoon turmeric juice 1/2
  lime 1/2 teaspoon curry powder
  
  Mince the beef and season with the pepper and salt. Grate the bread
  and moisten with  the lime juice. Lightly beat 1 egg. Chop the onion,
  garlic and ginger and add to the beef together with the cinnamon,
  cloves, bread, beaten egg and curry powder. Mix well together and
  form into small balls the  size  of marbles. Beat the other egg and
  dip the meat balls into it. Heat the oil and deep fry the balls until
  they are golden brown. Drain and set on one side.  To make the gravy:
  chop onion, garlic and ginger. Heat the oil and fry the onion,  curry
  leaves and lemon grass Add the garlic, ginger,  fenugreek,  coconut
  milk chilli powder and turmeric and cook until the gravy thickens
  stirring occasionally. Add the meat balls and simmer for a further 3
  minutes. Add the lime juice and serve with a sprinkling of curry
  powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
  224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Elu Mus (Mutton Curry)
 Categories: Main dish
      Yield: 1 servings
 
    900 g  Mutton
     50 ml Vinegar
      1    Onion
      3    Cloves garlic
      4 sl Ginger
     50 ml Oil
    1/2 ts Chilli powder
      2 ts Paprika
    1/2 ts Turmeric
    1/4 ts Black pepper
      3 ts Coriander
      1 ts Cumin
    1/4 ts Fenugreek
           -sprig curry leaves
    500 ml Coconut milk
    1/4 ts Curry powder
      1 ts Salt
 
  Cut the mutton into bite size pieces and place in a bowl. Pour on the
  vinegar and leave to marinade for 30 minutes. Chop the onion, then
  grind in a pestle and mortar with the garlic and ginger. Heat the oil
  and fry the onion, garlic and ginger. Add the chilli powder, paprika
  powder, turmeric, black  pepper, coriander powder, cumin powder,
  fenugreek and curry leaves and stir fry for  3  minutes.  Drain and
  remove the mutton from the marinade and add to the pan. Fry for 5
  minutes, then pour in the coconut milk together with the marinade and
  bring to the boil. Cover the pan, reduce the heat and simmer for I
  hour, or until mutton is cooked. Just prior  to serving sprinkle with
  the curry powder and add salt to taste. From "A taste of Sri Lanka"
  by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peegudhu (Liver Curry>
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Liver
    1/2 ts Salt
    1/4 ts Black pepper
    150 ml Water
      3 ts Vinegar
     25 g  Onion
      6    Cloves garlic
      3    Cardamoms
      3    Cloves
     25 ml Lime juice
      1    Cm cinnamon stick
    1/4 ts Chilli powder
      1 ts Paprika
      1 ts Fennel
     25 g  Coriander
     25 g  Cumin
     50 ml Oil
           -sprig curry leaves
    1/2    Stem lemon giass
    275 ml Thick coconut milk
 
  Wash  the  liver and place in  a pan with  the vinegar, pepper and
  water and cook for 5-8 min Drain liver from the pan and when cool
  remove skin and cut into 1 cm cubes. Slice the onion, crush the
  garlic and powder the cardamoms and cloves. Place the liver in a bowl
  and mix in the cardomoms cloves,  lime  juice,  cinnamon  stick,
  chilli powder paprika powder, fennel powder,  coriander powder and
  cumin powder and leave to marinade for 30 minutes. Meanwhile, heat
  the oil and fry onion garlic, curry leaves and lemon grass and when
  onion has turned a golden brown add the liver, marinade and coconut
  milk and stir. Cook for a further 10 minutes, then discard the
  cinnamon stick and serve immediately. From "A taste of Sri Lanka" by
  Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sri Lankan Omelette
 Categories: Main dish
      Yield: 1 servings
 
      3    Eggs
      1    Onion
      1    Green or red chilli
           -sprig curry leaves
    1/2 ts Salt
    1/2 ts Black pepper
      2 ts Cornflour
     25 ml Oil
 
  Beat  the  eggs.  Chop  the  onion,  chilli  and  curry leaves. Mix
  the onion, chilli, curry leaves, salt, pep- per and cornflour into
  the eggs. Heat  the  oil  and when hot pour in half the omelette
  mixture. Cook for a couple of minutes, carefully turn over and cook
  the other side. Make another omelette with the re- maining mixture.
  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Omelette
 Categories: Main dish
      Yield: 1 servings
 
           -Gravy:
     50 g  Onion
     50 ml Oil
           -sprig curry leaves
    375 ml Coconut milk
    1/2 ts Chilli powder
      1 ts Paprika
    1/2 ts Salt
      1 ts Turmeric
      1 ts Curry powder
      3 ts Lime juice
 
  Prepare the omelettes as above, fold each into three and set on one
  side. Make the gravy by chopping the onion, then heat the oil and
  stir fry onion and curry leaves for 2 minutes. Add the coconut milk,
  chilli powder, paprika  powder,  salt,  turmeric  and  curry powder
  and cook gently, stirring occasionally, until the gravy thickens.
  Remove from the heat, add the omelettes and slice them. Sprinkle with
  the lime juice. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN
  #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ala Badun
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Potatoes
    225 g  Onion
      1 ts Salt
    1/4 ts Turmeric
      1 ts Chilli powder
           -I teaspoon paprika
    100 ml Oil
           -sprig curry leaves
    1/2 ts Ground mustard
      1    Cm cinnamon stick
      1 ts Lime juice
 
  Boil the potatoes, peel and cut into bite size pieces Slice the onion.
  Place the potato in a bowl and and add the salt, turmeric, chilli
  powder and paprika powder Heat the oil and when hot add the curry
  leaves followed by the onion, mustard and cinnamon stick Fry until
  the onions are a golden brown, then add the potato and keep tossing
  with the onion until browned and heated through. Discard the cinnamon
  stick and sprinkle the lime juice on top just prior to serving. From
  "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Leeks
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Leeks
     50 g  Onion
      2    Green chillies
    1/4 ts Turmeric
      1 ts Salt
           -sprig curry leaves
    175 ml Thin coconut milk
    100 ml Thick coconut milk
    1/4 ts Curry powder
 
  Wash  the  leeks,  cut  the  green  part  into  1  cm slices and the
  stalk into 50 mm slices. Chop onions and chillies and place in a pan.
  Add the leeks, turmeric salt, curry leaves and thin coconut milk and
  bring to the boil.  Simmer until the gravy has reduced.  Add the
  thick coconut milk, bring back to the boil and just prior to serving
  sprinkle with 1/4 teaspoon curry powder. From "A taste of Sri Lanka"
  by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brinjal Moju (Eggplant Moju)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Eggplant
    100 g  Green pepper
    150 g  Shallots
      2    Cloves garlic
      3 sl Ginger
    250 ml Oil
     50 ml Vinegar
      1 ts Salt
    1/2 ts Turmeric
      1 ts Ground mustard
      1 ts Sugar
 
  Slice  the  eggplant  and  green  pepper  lengthways clean the
  shallots, crush  the  garlic  and  shred  the ginger. Heat the oil
  and fry eggplant slices  until browned. Remove, drain and set on one
  side. In the same oil lightly fry the green pepper and shallots and
  when soft drain and set on one side. Pour off most of the oil and add
  garlic, ginger, vinegar, salt, turmeric and mustard to the pan and
  cook for 2 - 3 minutes. Add the eggplant slices,  green pepper and
  shallots and cook for a further 5 minutes. Just prior to serving stir
  in the sugar. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN
  #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nelum Ala (Curried Lotus Root)
 Categories: Main dish
      Yield: 1 servings
 
    225 g  Lotus root
      2    Tomatoes
           -I  fresh chilli
     25 g  Shallots
           -sprig curry leaves
    1/2 ts Fenugreek
    1/2 ts Salt
    250 ml Thick coconut milk
    1/4 ts Turmeric
    1/4 ts Chilli powder
    1/2 ts Paprika
     25 g  Ghee
      1 ts Curry powder
 
  Wash and cut the lotus root into small pieces.  Slice the tomatoes,
  chilli and shallots. Place the lotus root in a pan and add the
  tomato, chilli, curry leaves fenugreek, salt, coconut milk, turmeric,
  chilli powder and paprika and cook for about 10 minutes In a frying
  pan heat 25 g ghee and when sizzling add the shallots and fry until
  transparent. Pour in the lotus root curry, add the curry powder and
  cook for a further 2 minutes. From "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hathu (Curried Mushrooms
 Categories: Main dish
      Yield: 1 servings
 
    100 g  Mushrooms
      1    Green pepper
      1    Onion
    1/2 ts Salt
      1 ts Curry powder
    1/4 ts Turmeric
    1/4 ts Chilli powder
     50 ml Oil
 
  Slice the mushrooms, pepper and onion. Place in a bowl, add the salt,
  curry powder, turmeric and chilli powder and mix well. Heat the oil
  and stir fry the mushroom mixture for 10 minutes.
  
  Note - If this curry appears too dry add 60 ml thick coconut milk just
  prior to serving. From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Thakkali (Curried Tomatoes)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Tomatoes
     25 g  Onion
      1    Fresh chilli
     50 ml Oil
           -sprig curry leaves
    1/4 ts Fenugreek
    1/2 ts Cimin
      1 ts Salt
      1    Cm cinnamon stick
    1/2 ts Turmeric
    1/4 ts Chilli powder
      1 ts Paprika
    100 ml Thick coconut milk
 
  Wash and cut the tomatoes into quarters. Chop the onion and chilli.
  Heat the oil and stir fry the onion curry leaves and fenugreek for
  2-3 minutes. Add the tomato, cumin, salt, cinnamon stick, turmeric
  powder, chilli powder and paprika powder and cook for a few minutes
  until tender. Add the coconut milk,  bring to the boil and simmer
  until the gravy thickens. Discard the cinnamon stick before serving
  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Wattakka (Curried Pumpkin)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Pumpkin
     25 g  Onion
      2    Fresh chillies
      4    Cloves garlic
     50 ml Oil
           -sprig curry leaves
      1 ts Salt
    1/4 ts Black pepper
    1/4 ts Turmeric
    350 ml Thin coconut milk
    100 ml Thick coconut milk
     25 g  Ground rice
      1 ts Ground mustard
           -pinch curry powder
    1/2 ts Lime juice
 
  Wash  the  pumpkin  and  cut  the  top  quarter  off. Scoop out the
  flesh to within 2 cm of sides and cube. Put the shell on one side for
  using later.  Slice the onion and chilli and crush the garlic. Heat
  the oil and fry  the  onion  and  chilli  together  with  the  curry
  leaves. When the onion is soft add the pumpkin, salt, pepper,
  turmeric and thin coconut milk and cook until the pumpkin is' done.
  Pour the thick coconut milk onto the ground  rice,  mustard  and
  garlic and add to the pumpkin mixture, stirring as it thickens. Bring
  to the boil and simmer for a few minutes. Remove from heat and spoon
  into pump- kin shell. Sprinkle with the curry powder and lime juice.
  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Parippu (Lentil Curry)
 Categories: Main dish
      Yield: 1 servings
 
    100 g  Lentils
     25 g  Onion
      1    Dried chilli
      1    Clove garlic
     25 ml Oil
           -sprig curry leaves
    1/2 ts Chilli powder
    1/4 ts Coriander
    300 ml Coconut milk
    1/2 ts Salt
 
  Wash the lentils then soak them in water for about 1 hour. Slice the
  onion and chilli and chop the garlic. Heat the oil and stir fry the
  onion, chilli, garlic and curry leaves. Drain the lentils and add to
  the pan. Add the chilli powder, the coriander powder and the coconut
  milk. Bring to the boil and simmer until the lentils are soft. Add
  salt to taste. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN
  #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gova Mallung (Cabbage With Coconut)
 Categories: Main dish
      Yield: 1 servings
 
    200 g  Cabbage
     50 g  Onion
      1    Fresh chilli
    1/2 ts Salt
     25 ml Water
     50 g  Grated coconut
    1/4 ts Black pepper
    1/2 ts Turmeric
           -juice 1/2 lime
 
  Wash and shred the cabbage and place in a pan. Chop onion and chilli
  and add to the cabbage. salt and water and cook for 5 minutes. Stir,
  then add the  coconut,  pepper  and  turmeric and  cook for a further
  2-3 minutes. Sprinkle with lime juice prior to Servlng. From "A taste
  of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Annasi (Pineapple Curry)
 Categories: Main dish
      Yield: 1 servings
 
      1    Fresh pineapple
     25 g  Onion
      2    Fresh chillies
     50 g  Ghee
           -sprig curry leaves
    1/2    Stem lemon grass
      1 ts Chilli powder
      1 ts Paprika
    1/2 ts Powdered mustard seeds
    1/2 ts Tuimeric
    1/4 ts Salt
    200 ml Coconut milk
    1/2 ts Fennel
 
  Cut the pineapple in half lengthways, scoop out the flesh and cut into
  cubes.  Retain the half pineapple shells. Chop the onion and finely
  slice the chillies Heat the ghee and fry the onion together with the
  curry leaves and lemon grass. Add the chilli powder paprika powder,
  mustard, turmeric, salt  and pine apple pieces and cook for a few
  minutes until the pineapple is soft. Remove from the heat and pour in
  the coconut milk. Sprinkle with the fennel and allow curry to simmer
  for a further 10 minutes. Serve in hollowed out pineapple shells,
  garnished with sliced chillies. From "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bonchi (Curried Beans)
 Categories: Main dish
      Yield: 1 servings
 
    250 g  Beans
      1    Onion
      1    Fresh chilli
     50 ml Oil
           -sprig curry leaves
    1/4 ts Chilli powder
      1 ts Cumin
    1/2 ts Turmeric
     75 ml Thick coconut milk
 
  Wash and trim the beans as desired. Chop the onion and chilli. Heat
  the oil and fry the onion and curry leaves until fragrant. Add the
  beans, chilli, powder, cumin and turmeric and cook for 3 minutes. Add
  the coconut milk and cook until the beans are soft. From "A taste of
  Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kadju (Curried Cashewnuts)
 Categories: Main dish
      Yield: 1 servings
 
    225 g  Cashewnuts
     25    50 g onion
      1    Fresh chilli
  1 1/4 ts Curry powder
    1/2 ts Turmeric
    250 ml Coconut milk
    1/4 ts Chilli powder
      1 ts Salt
    1/2 ts Fenugreek
           -sprig curry leaves
     25 ml Oil
 
  Wash the cashewnuts, then soak them in a bowl of water for a couple of
  hours.  Chop the onion and chilli. Remove the cashewnuts from the
  water, drain and place in a saucepan together with the chilli, 1 tsp
  of curry powder,  the turmeric,  coconut milk,  chilli powder, salt,
  fenugreek and curry leaves. Bring to the boil and simmer for 5
  minutes. Heat the oil in a frying pan  and  toss  in the  onion for a
  couple of minutes. Add the cashewnut mixture and cook for a further 3
  ~4 minutes then sprinkle with remaining curry powder. From "A taste
  of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kaha Buth ( Yellow Rice)
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Basmathi rice
     50 g  Onion
      6    Cardamoms
      6    Cloves
      6    Peppercorns
     75 g  Ghee
           -sprig curry leaves
    1/2    Stem lemon grass
    1/2 ts Cinnamon powder
    1/2 ts Turmeric
    850 ml Coconut milk
 
  Wash  the  rice.  Slice  the  onion  and  grind  the cardamoms,
  cloves and peppercorns together.  Heat the ghee and when hot fry the
  onion, curry leaves and lemon grass. Fry until onions are browned,
  then add the rice and stir fry for a further 3 minutes. Add the
  ground spices, cinnamon and turmeric and pour in the coconut milk.
  Bring to the boil and cook over high heat for 5 minutes, then cover
  the pan, reduce heat and allow to simmer until the rice is cooked.
  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiri Buth (Milk Rice)
 Categories: Main dish
      Yield: 1 servings
 
    250 g  Rice
    250 ml Water
    375 ml Thick coconut milk
    1/2 ts Salt
 
  Wash  the rice and place in  a pan with  the water. Bring to the boil
  and simmer until rice is soft.  Add the coconut milk and the salt and
  mix well with a wooden spoon. Gover the pan and simmer over a low
  flame until the milk is absorbed.  Place the rice on a shallow
  serving dish and flatten smooth.  Cut into diamond or square shapes.
  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Savoury  Rice
 Categories: Main dish
      Yield: 1 servings
 
    250 g  Basmathi rice
      1    Onion
      4    Rashers bacon
      1    Green pepper
      3    Tomatoes
     50 ml Oil
    500 ml Boiling water
    1/2 ts Salt
    1/2 ts Cinnamon powder
    125 g  Cooked green peas
 
  Wash and drain the rice. Chop the onion and bacon and green pepper.
  Skin and chop the tomatoes. Heat the oil in a saucepan and fry the
  onion and bacon for a couple of minutes until soft. Add the rice and
  keep stirring for  3  minutes.  Add the green pepper and tomatoes and
  stir well. Pour in the  boiling water together with the salt and
  cinnamon and bring back to the boil. Cover the pan tightly with a
  lid, reduce heat slightly and cook for 15-20 minutes until rice is
  soft and the liquid has been absorbed. Fluff rice with a fork and mix
  in the cooked peas. From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Thosai
 Categories: Main dish
      Yield: 1 servings
 
    250 g  Black gram
    1/4 ts Fenugreek
      2    5 g onion
      1    Fresh chilli
    100 g  Rice flour
    250 g  Parboiled rice
      1 ts Salt
           -pinch turmeric
     50 ml Oil
           -sprig curry leaves
      1 ts Cumin
 
  Soak the black gram and tenugreek in water until soft. Chop the onion
  and chilli. Drain the gram and fenugreek and liquidise with the rice
  flour, rice and sufficient water to make a batter. Add the salt and
  turmeric. Heat 25 ml oil and fry onion, chilli, curry leaves and
  cumin, then add to the batter. Reheat the pan, add a little oil and
  pour in batter to make a thin pancake. When little holes appear on
  the thosai turn it over and cook on the other side for a minute or
  two. Repeat process until all the batter is used up. From "A taste of
  Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pittu
 Categories: Main dish
      Yield: 1 servings
 
    250 g  Rice flour
    250 g  Coconut
    1/2 ts Salt
     75 ml Hot water
    180 ml Thick coconut milk
 
  Roast and sieve the flour well. Grate  the coconut. Place the flour
  in a bowl and add the salt.  Slowly pour in the hot water, mixing
  with your fingers as you do so until it resembles breadcrumbs. Add
  the grated coconut and mix well in. Place the mixture in the pittu
  mould and place over a pan of boiling water until steam emerges from
  the top of the pittu mould. Cover with  half a  coconut  shell  and
  steam  for  a further 5 minutes or until done.
  
  Note:  If a pittu mould is not available, mould dough into loaf
  shape, wrap in muslin and steam   for about 15 minutes. From "A taste
  of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Roti
 Categories: Main dish
      Yield: 1 servings
 
    100 g  Coconut
     50 g  Onion
      1    Fresh chilli
    225 g  Flour
      1 ts Salt
      2    Eggs
     25 ml Oil
 
  Grate the coconut and chop the onion and chilli. Mix the flour and
  coconut together in a bowl, add the salt, eggs and enough water to
  make a stiff dough. Heat the oil and fry the onion and chilli. Remove
  from pan and add to dough mixture.  Mix well in then knead dough,
  roll it out and cut into rounds. Bake or cook on a roti pan or
  griddle. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
  224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Appa (Hoppers>
 Categories: Main dish
      Yield: 1 servings
 
      1 ts Yeast
      2 ts Sugar
     25 ml Warm water
    225 g  Rice flour
           -salt to taste
    300 ml Thick coconut milk
 
  Dissolve the yeast and sugar in the water and set aside for 5 minutes.
  Sieve the flour and salt into a bowl, add the coconut milk, yeast and
  sugar and mix to form a smooth batter. Cover and leave overnight.
  Grease a hopper pan, heat it over a moderate heat and pour 75 ml of
  batter into the pan. Tilt the pan so batter forms a round shape,
  cover with the lid and cook until done. Ease the hopper from the pan
  with a blunt knife. From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bittara Appa (Egg Hoppers)
 Categories: Main dish
      Yield: 1 servings
 
           -batter (see above)
           -eggs
 
  Prepare the hopper mixture as above. Heat the hopper pan, add 75 ml
  batter and tilt the pan slightly. Crack an egg into the pan taking
  care not to break the yolk. Cover and cook over a low flame till egg
  is cooked. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
  224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Seeni Sambol
 Categories: Main dish
      Yield: 1 servings
 
    450 g  Onions
      6    Cloves garlic
      2 sl Ginger
      4    Cardamoms
      4    Cloves
    100 ml Oil
     50 g  Tamarind
    100 ml Thin coconut milk
    1/2 ts Chilli powder
      2 ts Paprika
     10 g  Maldive fish or 50 g dried
           -prawns
           -sprig curry leaves
           -juice 1 lime
      5    Cm cinnamon stick
    100 ml Thick coconut milk
      2 ts Salt
      2 ts Sugar
 
  Slice the onions finely and chop the garlic and ginger. Bruise the
  cardamoms and cloves. Heat the oil in pan and fry the onions, garlic
  and ginger.  When golden brown remove, drain and set on one side.
  Drain excess oil from the pan. Squeeze the tamarind into the thin
  coconut milk and add to the pan to- gether with the chilli powder,
  paprika powder, maldive fish, curry leaves, lime tuice, cinnamon
  stick, thick coconut milk and salt. Heat and  allow  to simmer for
  5-8 minutes. Add the fried onion, garlic and ginger and cook for a
  further 2 - 3 minutes. Stir in the sugar and remove from  the  heat.
  Discard cinnamon stick before serving.
  
  Note: If maldive fish are not available,  wash and soak the dried
  prawns until they are soft, then stir fry in oil before using. From
  "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pol Sambol (Coconut Sambol)
 Categories: Main dish
      Yield: 1 servings
 
     75 g  Coconut
     25 g  Onion
    1/4 ts Chilli powder
    1/2 ts Salt
      2 ts Lime juice
      1 ts Paprika
 
  Grate  the  coconut  and  chop  the onion.  Place the coconut in a
  bowl and add the onion, chilli powder salt, lime juice and paprika
  powder. Mix well.
  
  Note : If fresh  coconut  is  not  available,  mix dessicated coconut
  with 3 tsps milk and use as above. From "A taste of Sri Lanka" by
  Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato And Onion Sambol
 Categories: Main dish
      Yield: 1 servings
 
      3    Tomatoes
    1/2    Onion
    1/2    Fresh chilli
    250 ml Lime juice
    1/2 ts Salt
    1/4 ts Black pepper
 
  Slice  the  tomatoes  thinly and chop  the onion and chilli. Place in
  a bowl.  Add the lime juice,  salt pepper and mix well. From "A taste
  of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brinjal Sambol
 Categories: Main dish
      Yield: 1 servings
 
      4    Eggplants
     75 g  Onion
      1    Fresh chilli
    250 ml Oil
    1/2 ts Salt
           -juice 1 lime
 
  Wash the eggplant,  then cut into fairly small dice. Chop the onion
  and chilli. Heat the oil and fry the eggplant until browned. Remove
  and drain. Place in a dish, add the onion, chilli, salt and lime
  juice and mix well. From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pol Mallum (Stringhopper Sambol)
 Categories: Main dish
      Yield: 1 servings
 
    1/2    Coconut
      1    Onion
      1    Fresh chilli
      2    Tomatoes
     60 ml Water
    1/2 ts Turmeric
    1/2 ts Cinnamon powder
           -sprig curry leaves
    1/4 ts Fenugreek
     75 ml Coconut milk
           -juice 1 lime
           -salt to taste
 
  Grate  the  coconut,  chop  the  onion and chilli and slice the
  tomatoes. Place  in a pan,  add the water, cinnamon, turmeric, curry
  leaves and fenugreek and cook until onions are soft. Add the coconut
  milk, stir well and cook for a couple of minutes. Add the lime juice
  and salt to taste. From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet Mango Chutney
 Categories: Main dish
      Yield: 1 servings
 
    225 g  Mangoes
    100 g  Sugar
      2    Cloves garlic
      3 sl Ginger
      2 ts Mustard seeds
      2    Cloves
      2    Cardamoms
     75 ml Vinegar
    1/2 ts Chilli powder
    1/4 ts Salt
     50 g  Sultanas
 
  Peel and slice the mangoes and place in a bowl for 3 hours with half
  the sugar.  Crush the garlic,  ginger and mustard seeds together and
  crush the cardamoms and cloves. Mix all these ingredients together
  and add the vinegar, chilli powder and salt. Put in a pan, add the
  remaining sugar and cook for 10- 15 minutes. Add mango slices, mix
  well and cook for a further 10 minutes, mix well and stir in the
  sultanas. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
  224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Date Chutney
 Categories: Main dish
      Yield: 1 servings
 
    100 g  Dates
      3    Cloves garlic
      2 sl Ginger
      1 ts Mustard seeds
      2    Cardamoms
      2    Cloves
    100 g  Sugar
    250 ml Vinegar
    1/2 ts Chilli powder
      2    Cm cinnamon stick
     25 g  Sultanas
    1/2 ts Salt
 
  Stone the dates and chop the flesh finely. Grind the garlic, ginger
  and mustard seeds together and crush the cardamoms and cloves. Place
  the sugar in a pan, pour on the vinegar and heat gently. When the
  sugar has dissolved,  add  the  dates,  chilli powder,  garlic,
  mustard, ginger, cardamoms,  cloves and cinnamon stick and cook over
  a low heat until the liquid thickens but the dates are not pulpy. Add
  the sultanas and cook for a  further  2  minutes,  then discard the
  cinnamon stick, add salt and set aside to cool. From "A taste of Sri
  Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Malay Pickle
 Categories: Main dish
      Yield: 1 servings
 
    150 g  Shallots
      1    Fresh chilli
     75 g  Dates
      1    Pickled lime
      3 sl Ginger
      2    Cloves garlic
      2 ts Mustard seeds
     50    75 ml vinegar
      1 ts Paprika
     25 g  Sugar
    1/4 ts Salt
 
  Clean   the  shallots,   halve   them,   cut  the  chilli lengthways
  and chop  the  dates  and pickled  lime. Grind the ginger, garlic,
  chilli and mustard  seeds together and add sufficient vinegar to make
  a thick paste. Add the paprika. Boil the remaining vinegar with the
  sugar and add the dates. Remove from the heat and add the shallots,
  ground mixture and salt and  mix  well. From "A taste of Sri Lanka"
  by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mixed Pickle
 Categories: Main dish
      Yield: 1 servings
 
     50 g  Fresh chillies
     50 g  Dates
    100 g  Shallots
     50 g  Carrots
     50 g  Cauliflower
     50 g  Beans
      3    Cloves garlic
      2 sl Ginger
     25 g  Mustard seed
    300 ml Malt vinegar
           -I teaspoon salt
    1/4 ts Chilli powder
     75 g  Sugar
 
  Wash  the  chillies  and  cut  lengthways.  stone  and chop the dates
  halve the shallots, peel and slice the carrots break the cauliflower
  into florets and wash, string and cut the beans. Grind the garlic,
  ginger and mustard seed together and mix with a tsp of vinegar Place
  200 ml vinegar into a pan and bring to the boil with the salt. Add
  the chillies and when vinegar boils again remove the chillies. Add
  the shallots and, again when vinegar boils  remove  the  shallots.
  Continue process with all vegetables. Mix the garlic, ginger mustard
  seeds, chilli powder and dates together with the rest of the vinegar,
  add the cooked vegetables and mix well. Stir in the sugar. From "A
  taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kesari Buth (Semolina And Milk Dessert)
 Categories: Main dish
      Yield: 1 servings
 
    125 g  Cashewnuts
      3    Cardamoms
     75 g  Ghee
     12    5 g sultanas
    250 g  Semolina
    250 ml Milk
    125 g  Sugar
      3 ts Rose water
    1/2 ts Rose essence
 
  Roughly  chop  the  cashewnuts  and  crush  the  car- damoms. Heat
  the ghee and fry the cashewnuts until a golden brown. Drain and
  remove. Fry the sultanas in the same oil, drain and remove. Add the
  semolina to the pan and roast over a moderate heat until it is a
  golden brown. Heat the milk in another pan, add the sugar and when it
  has dissolved pour onto the semolina. Cook until the liquid has been
  absorbed mix well and add the cashewnuts, cardamom, sultanas nas,
  rose water and rose essence. Stir well. From "A taste of Sri Lanka"
  by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiri Dodol
 Categories: Main dish
      Yield: 1 servings
 
    250 g  Rice flour
     50 g  Cashewnuts
    225 g  Jaggery
    1/4 ts Cinnamon powder
    250 ml Thick coconut milk
           -pinch salt
 
  Sieve the flour into a bowl. Chop the cashewnuts and grate the
  jaggery. Add the cinnamon and salt to the flour and mix well in.
  Gradually add the palm sugar and coconut milk and mix thoroughly.
  Place mixture in a pan and cook over a medium heat, stirring all the
  time, until it thickens. Add the cashewnuts,  mix well, then turn
  onto a flat, buttered dish. Smooth the surface and when cool cut into
  diamond shaped pieces. From "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mixed Fruit Salad
 Categories: Main dish
      Yield: 1 servings
 
      2    Ripe mangoes
      1    Ripe papaya
      1    Pineapple
      2    Oranges
      2    Bananas
           -juice 1 lime
    110 g  Sugar
    125 ml Water
      1 ts Vanilla
     25 ml Rum
 
  Peel and dice the mangoes, papaya and pinapple. Peel the oranges,
  remove the pips and divide into sections. Peel and slice the bananas
  and sprinkle the lime juice over them to prevent discoloration.
  lightly mix all the fruit together in a salad bowl. Boil the sugar
  and water together and when sugar has dissolv- ed remove from the
  heat and allow to cool. Add the vanilla essence and rum to the sugar
  syrup and pour over the fruit salad. Leave in the refrigerator to
  cool before serving. From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiri Aluwa (Milk Toffee)
 Categories: Main dish
      Yield: 1 servings
 
      1 cn Condensed
     25 ml Water
    350 g  Sugar
      2    Cardamoms
      1 ts Vanilla
 
  Dissolve the condensed milk and water over a low heat. Add the sugar
  and continue to stir constantly until the mixture starts to
  crystallise and leave the sides of the pan. Crush the cardamoms. Pour
  the vanilla essence into the pan, add the cardamoms and mix well.
  Spread the mixture on a buttered dish, into small diamond or square
  shapes and separate when cool. From "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pol Dosi (Coconut Toffee)
 Categories: Main dish
      Yield: 1 servings
 
    225 g  Coconut
      2    Cardamoms
    350 g  Sugar
    125 ml Water
    225 g  Semolina
    1/2 ts Rose essence
    1/2 ts Vanilla essence
    1/4 ts Cinnamon powder
           -dash green or red
           -colouring
 
  Grate the coconut and crush the cardamoms. Place the sugar and water
  in a pan, stir over a medium heat and bring to the boil. Add the
  semolina and continue to stir briskly until it is cooked. Add the
  coconut, cardamom, rose  essence,  vanilla essence,  cinnamon and
  dash of food colouring and continue to stir until the mixture
  thickens. Pour into a flat, buttered dish, cut into squares and
  separate when cool. From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bibikkan (Coconut Cake)
 Categories: Main dish
      Yield: 1 servings
 
    225 g  Jaggery
    225 g  Coconut
     50 g  Semolina
    100 g  Dates
    1/2 ts Fennel
      1    Cardamom
     50 g  Winter melon preserve
     25 g  Ginger preserve
     25 g  Candied peel
     50 g  Cashewnuts
    1/4 ts Salt
    1/2 ts Baking powder
    1/4 ts Cinnamon powder
      1    Egg
 
  Grate the jaggery and coconut, dry roast the semolina and stone and
  chop the dates. Roast and crush the fennel and crush the cardamom.
  chop the winter melon preserve, the ginger preserve, the candied peel
  and the cashewnuts. Dissolve  the jaggery in 375 ml water in a pan,
  add the coconut and cook for 2-3 minutes. cool the mixture and then
  stir in the semolina, dates,  fennel,  cardamom,  winter melon
  preserve, ginger preserve, candied peel, cashewnuts, salt, baking
  powder and cinnamon. Separate the egg and beat the white and yolk
  separately. Fold into the cake mixture and pour into a buttered
  baking tray. Bake in a moderate oven (160C: Gas Mark 3 ) for 1 1/2
  hours. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224
  010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Love Cake
 Categories: Main dish
      Yield: 1 servings
 
     16    Eggs
    675 g  Sugar
    450 g  Semolina
    450 g  Butter
    900 g  Cashewnuts
    450 g  Pumpkin preserve
    1/2    Nutmeg
      2    Cardamoms
      2    Cloves
    1/2 ts Cinnamon powder
     25 ml Golden syrup
           -grated rind  1 lime
     25 ml Vanilla essence
      2 ts Almond essence
      3 ts Rose essence
 
  Separate  the  eggs  and  beat  the  yolks  and  sugar together in a
  bowl to form a smooth cream. Dry roast the semolina and mix well with
  the butter. Mince the cashewnuts, chop the pumpkin preserve, grate
  the nutmeg and crush the cardamoms and cloves. stiffly beat eight egg
  whites. Beat the semolina and butter mixture into the egg yolks, then
  fold in the stiffly beaten  egg  whites  followed  by  the
  cashewnuts, pumpkin preserve, nutmeg,  cardamom,   cloves, cinnamon,
  golden syrup, lime rind and essences and mix well together. Put
  mixture into a greased cake tin and place in a moderate oven (170C:
  Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake
  comes out clean. From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Watalappan (Spiced Coconut Custard)
 Categories: Main dish
      Yield: 1 servings
 
      5    Eggs
    250 g  Jaggery
    250 ml Thick coconut milk
    150 ml Water
           -pinch powdered cardamom
           -pinch cinnamon powder
           -pinch powdered nutmeg
    1/4 ts Rose essence
     50 g  Cashewnuts
 
  Lightly beat the eggs. Mix the jaggery and water and boil until the
  jaggery has melted. Allow to cool. Add melted jaggery and coconut
  milk a little at a time to the eggs and continue to beat.-Add the
  powdered cloves, cardamon, cinnamon,  nutmeg  and  rose essence and
  pour into a greased bowl. Cover with greaseproof paper and steam for
  1-1/2 hours. Sprinkle with cashewnuts before or after steaming. From
  "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mung-Ata Kavum
 Categories: Main dish
      Yield: 1 servings
 
    250 g  Jaggery
    125 ml Water
    250 g  Rice flour
    250 g  Mung gram flour
    125 ml Warm water
      1    Litre oil
 
  Batter: 1 egg 250 g rice flour 1/4 teaspoon salt 125 ml thick coconut
  milk
  
  Put jaggery and water in a pan and heat. Bring to the boil and
  gradually add the rice flour and mung gram flour. Stir and cook until
  the mixture thickens. Turn the mixture onto a greased board and cool.
  Knead well and gradually add the warm water until the mixture is soft
  and smooth. Flatten the mixture on the pastry board and cut into
  diamond shapes. Dip in the batter.  Heat the oil and deep fry until
  crisp and golden brown. Remove and drain. To make the batter: beat
  the egg, place the flour in a bowl and add the egg  salt and enough
  coconut milk to make a thick batter. From "A taste of Sri Lanka" by
  Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Index
 Categories: Main dish
      Yield: 1 servings
 
           -Snacks and Starters
           -Cutlis (meatballs)
           -Kadju Badun (devilled
           -cashewnuts)
           -Kokis
           -Malu Soup (fish soup)
           -Mulligatawny Soup
           -Murukku
           -Parippu Soup (lentil soup)
           -Patties
           -Thambapu Kadala
 
  Seafood Badhapu Malu (fried fish) Dallo (cuttlefish curry) Fish
  Mustard Curry Kakuluwo ( crab curry) Malu Hodhi (fish curry) Miris
  Malu Thakkali Isso (prawn and tomato curry)
  
  Poultry Chicken Badun Chicken Buryiani Chicken Khorma Kukul Mas Kukul
  Mus Roast (roast chicken) Kukul Mus Thakkali (chicken and tomato
  curry)
  
  Meats Beef Embul Beef Smore Bistake ( beef steak) Bola Curry Elu Mus
  (mutton curry) Peegudhu (liver curry) Uru Mus Miris Badun (devilled
  pork) Uru Mus Roast (roast pork) Vindaloo
  
  Eggs Bittara Hodhi (curried eggs) Curried Omelette Sri Lankan Omelette
  
  Vegetables Ala Badun Annasi (pineapple curry) Brinjal Moju (eggplant
  moju) Bonchi (currie  beans) Curried Leeks Gova Mallung (cabbage with
  coconut) Hathu (curried mushrooms) Kadju (curried cashewnuts) Nelum
  Ala (curried lotus root) Parippu ( le ntil curry) Thakkali (curried
  tomatoes) Wattakka (curried pumpkin)
  
  Rice and Bread
  
  Appa (hoppers) Bittara Appa ( egg h oppers) India Appa (string
  hoppers) Kaha Buth (yellow rice) Kiri Buth (milk rice) Pittu Roti
  Savoury Rice Thosai
  
  Sambols, Chutneys and Pickles Brinjal Sambol Date Chutney Malay Pickle
  Mixed Pickle Pol Mallum (stringhopper sambol) Pol Sambol (coconut
  sambol) Seeni Sambol Sweet Mango Ghutney Tomato and Onion Sambol
  
  Desserts Bibikkan (coconut cake) Kesari Buth (semolina and milk
  desert) Kiri Aluwa (milk toffee) Kiri Dodol Love Cake Mixed Fruit
  Salad Mung-Ata Kavum Pol Dosi (coconut toffee) Watalappan (spiced
  coconut custard) From "A taste of Sri Lanka" by Indra Jayasekera,
  ISBN #962 224 010 0
 
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