Gotukola Sambolaya

Gotukola Sambolaya

gotu kola sambolaya

INGREDIENTS

1 bunch of gotukola (from any Asian shop)
50g small red onion( chopped)
2 green chilli (chopped)
2 tablespoons lemon or lime juice
2 tablespoons Maldives fish powder
Salt and pepper
3 tablespoons grated coconut  (if using desiccated coconut, mix with 2 tablespoons of cold water, put in the microwave for 3 minutes and let it cool before using)

METHOD

  • Wash and finely chop the gotukola
  • Mix all the ingredients together and season

This is a very healthy and nutritious dish, the most famous green salad in Sri Lanka and my favourite one! Prepare at the last minute to stop the leaves discolouring. Serve with rice and curry – enjoy!

 


© Ajith Perera. All rights reserved.

Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

Chicken curry can be made in so many different ways, even in Sri Lankan cuisine. It all depends on what sort of herbs and spices we use. This is my own simple recipe, without onion and coconut milk. I hope you all enjoy it!

chicken curry

INGREDIENTS
500g chicken (skinless)
1 teaspoon raw curry powder
1 teaspoon roasted curry power
1 teaspoon mustard cream
1 teaspoon crushed chillies
2 tablespoons lemon juice
2 tablespoons ginger (chopped)
4 garlic cloves (chopped)
1 tablespoon soya sauce
1 tablespoon rosemary or mix dry herbs
1 tablespoon olive oil
1 cup water
Salt

METHOD

  • Wash the chicken and drain off the water
  • Mix all the ingredients together except for the water, put to one side for a few minutes
  • Heat the oil in a saucepan then add the chicken
  • Cook for about 10 minutes making sure you do not burn the chicken
  • Add the water, then the remaining ingredientS, mixing well together
  • Cover and cook until gravy becomes thick
  • Check the seasoning and serve

© Ajith Perera. All rights reserved.

Stuffed Chilli (Mulumiris Puruwala)

 Stuffed Chilli (Mulumiris Purawala)

stuffed chilli

INGREDIENTS

250g long capsicum peppers (cut down the side and seeded carefully)

100g red onion (chopped)

75g boiled potato, crushed

4 garlic cloves (chopped)

1 cup coconut milk

2 tablespoons Maldives fish (crushed)

2 tablespoons olive oil

2 teaspoons raw curry powder

1 teaspoon roasted curry powder

1 teaspoon mustard powder

1 inch cinnamon stick

Sprigs of curry leaves

Salt to taste

METHOD

  • Heat 1 tablespoon of the oil, add 2 garlic cloves, 50g of the onion, some curry leaves, Maldives fish, 1 teaspoon raw curry powder, potato and seasoning.
  • Stuff the mixture into the capsicum and leave to one side.
  • Heat the rest of the oil in a pan add the rest of garlic, onion and cinnamon stick, curry leaves and rest of the raw curry powder and mustard powder. Mix well then add coconut milk and seasoning.
  • Let it start to simmer then arrange the stuffed chilli carefully and cover and cook them on a very low heat, about 10 minutes.
  • Remove from the heat, sprinkle with roasted curry powder.


Serve with boiled rice.  Enjoy!


© Ajith Perera. All rights reserved.

Chinese Roll

Chinese Roll

In Sri Lanka, we have many different varieties of finger food. Chinese roll is one of the most popular. Often people go out and buy it from the pastry shops, thinking it is a hassle to prepare but actually, it’s very simple! And much tastier when you have made it yourself with the right ingredients. I am sure you will enjoy my recipe.

For the batter:
125g plain flour
2 eggs
1 cup water
Salt

Mix everything together and beat until smooth. Set aside while you make the filling…

Filling:
150g tin tuna
50g grated carrot
75g mashed potato
1 red onion, chopped
4 garlic cloves, chopped
1 chopped green chilli
1 tablespoon chopped mint
I tablespoon lime juice
Salt and pepper

Saute the garlic, onion and chilli in a little olive oil, then add the grated carrot, tuna and mash. Check the seasoning and remove from heat. Add lime juice and chopped mint.

Egg wash
Bread crumbs
Oil for frying

METHOD

Make the pancakes, add the filling while the pancakes are still warm. This will help it stick together. Then coat with eggwash and breadcrumbs, deep fry in hot oil until golden brown.

 

 


© Ajith Perera. All rights reserved.

Prawn Curry (Isso Vanjanaya)

Spicy prawns with a coconut gravy…

Prawn Curry (Isso Vanjanaya)

INGREDIENTS

5oog prawns, cleaned and shelled

1 red or white onion, chopped

3 garlic cloves, chopped

3 green chillies, chopped

2 sprigs curry leaves

1″ piece cinnamon stick

1″ lemon grass

1 teaspoon raw curry powder

1 teaspoon roast curry powder

1 teaspoon chilli powder

1 teaspoon mustard powder

¼ teaspoon turmeric powder

1½ cups coconut milk

½ lime

salt to taste

***   ***   ***   ***   *** 

METHOD

  • Wash the prawns well and let drain
  • Mix all the spice ingredients, add to prawns and allow to marinade for 10 minutes
  • Mix in the coconut milk and cook for 10 minutes until the gravy is absorbed
  • Add lime juice and check the seasoning
  • Remove from the heat (to prevent curdling)

 

 

 

 

 


© Ajith Perera. All rights reserved.

Jaggery Pudding (Watalappam)

This is the Sri Lankan version of caramel pudding. I use palm jaggery, which gives a nuttier flavour. The addition of nutmeg and cardamom makes it special, and very seasonal!

Jaggery Pudding (Watalappam)

 

INGREDIENTS

4 eggs

100g palm jaggery, grated

1 cup thick coconut milk

2 tablespoons brown sugar (more or less, to taste)

½ teaspoon grated nutmeg

3 cardamom pods, crushed

1 teaspoon vanilla

25g chopped cashews (raw, unsalted)

pinch of salt

***   ***   ***   ***   ***

METHOD

  • Beat eggs, then mix well with all the other ingredients – that’s it!
  • Pour into an ovenproof dish, cover and steam for 40 minutes (or set in a bain marie and bake at 160 degrees for 30 minutes – it is cooked when a skewer comes out clean)
  • Garnish with sliced cashews

© Ajith Perera. All rights reserved.

Mixed Vegetable Bake

This simple low-fat dish is inspired by the European tradition, and is very popular with vegetarians. You can use whatever vegetables you like or have in the fridge, apart from green vegetables which would lose their nutritional content and colour. For best results, use mostly root vegetables such as potato, sweet potato, celeriac, carrot, and parsnip. You can include squash (zucchini, butternut, etc.), cauliflower and aubergine (eggplant). If you use aubergine, panfry it in a little oil first to keep the colour and the flavour. Whatever vegetables you decide on, make sure to cut them in very thin slices, as this will save on cooking time and will make the finished dish more appetising to the eye. A mandolin will make the preparation easier.

Mixed Vegetable Bake

 

Use a selection of root and other vegetables (I have used cauliflower, carrot, sweet potato, parsnip and zucchini). Slice 1 white onion, and chop a handful of parsley

Thin slices… (I used a knife, but a mandolin is easier)

Arrange the vegetable slices in an ovenproof dish

Make a white sauce using 4 tablespoons half fat creme fraiche, 2 tablespoons of flour, 1 tablespoon butter, 1/2 pint vegetable stock and 3 bay leaves

First melt the butter on a low heat, add the flour then gradually add the stock and bay leaves, add the creme fraiche and season

Whisk until smooth, pour the sauce over the vegetables and finish with the chopped parsley

Cover with foil and bake at 180c for 30 minutes. Remove foil and grill for a further 10 minutes until golden brown

Enjoy either alone or as a vegetable side dish.


© Ajith Perera. All rights reserved.

Sri Lankan Noodles

At home, this dish is served on special occasions. It is a 100% vegetarian, traditional dinner. Serve it by itself, or with chicken curry, or with my devilled potatoes. You don’t have to follow the recipe exactly – use whatever vegetables you like.

 

Sri Lankan Noodles

INGREDIENTS

300g  noodles

75g carrots, cut into strips (or julienne)

75g leeks or spring onion, washed and sliced

½ onion, sliced

3 cloves of garlic, chopped

1 green or red chilli

3 tablespoon olive oil

2 eggs, beaten

Salt and ground black pepper

 

METHOD

  • Boil the noodles for about 15 minutes, and drain
  • Heat the wok or pan, then add the oil
  • Fry the garlic and onion and when softened add the carrot and beaten eggs
  • Lastly, add the leeks or spring onion and mix well
  • Fry for about 5 minutes then remove from the heat
  • Add the seasoning and gently stir into the noodles

 

Enjoy!!! 

 

What do you call a fake noodle? An impasta…


© Ajith Perera. All rights reserved.

Sweet Pumpkin Curry (Wattakka Vanjanaya)

Sweet Pumpkin Curry (Wattakka Vanjanaya)

INGREDIENTS

250g sweet pumpkin, or marrow pumpkin

½ onion, chopped

3 cloves garlic, chopped

1 green chilli, chopped

Sprig of curry leaves

1 inch cinnamon stick

1 teaspoon mustard powder

1 teaspoon raw curry power

¼ teaspoon turmeric powder

¼ teaspoon black pepper powder

1 cup water

1 cup coconut milk (or 1 tablespoon coconut milk powder mixed with hot water until lump-free)

salt to taste

 

METHOD

  • Remove seeds from pumpkin, cut into 1 ½  inch square pieces and wash
  • Put pumpkin and water into a pan together with all other ingredients (except for the coconut milk and salt), and cook until soft
  • Add coconut milk, check seasoning and simmer for a further 5 minutes
  • Serve with boiled rice

 

I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion – Henry David Thoreau


© Ajith Perera. All rights reserved.

Devilled Potato (Ala Baduma)

…made with all the right ingredients and TLC, this is festive food. One of my mother’s specialties!

 

Devilled Potatoes (Ala Baduma)

INGREDIENTS

250g new potatoes (boiled)

150g red onions (sliced)

2 sprigs curry leaves

3 green chillies (chopped)

1 teaspoon dry chillies (crushed)

Juice of ½ lime

½ teaspoon salt

3 cardamom pods

1 small stick of cinnamon

2 tablespoons vegetable or olive oil (for frying)

(optional: add some Maldive fish)

METHOD

  • Boil, skin and cut the potatoes in two
  • Heat the oil and add the chopped cardamon, cinnamon, curry leaves and red onions
  • When half fried, add the green chillies, crushed chillies and salt
  • When the onion is cooked, add the boiled potatoes and mix well
  • Fry on a low heat for three minutes
  • Remove from the heat, mix well and add the lime juice
  • Serve with rice or pitta bread

If beef’s the king of meat, potato’s the queen of the garden world (Irish Saying)


© Ajith Perera. All rights reserved.