Chili Sauce Sri Lan an Style CHILI SAUCE INGREDIENTS * * * * * * * 14 oz can Tomato sauce 1 inch piece Ginger (crushed)

4 cloves Garlic (crushed) 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs) 1 cup Sugar 1/8 cup Vinegar Salt to taste

METHOD: Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Ma lu Paan. ================================================================================ ========== Sri Lan an Style Cashew Curry CASHEW CURRY INGREDIENTS

METHOD: * Place the cashews in a bowl, add boiling water, close with lid and soa for ab out 4 hours or overnight. * Drain the water from cashews and add salt, turmeric, raw curry powder, gora a and mix well until cashews are well coated. * Heat the oil in a medium saucepan then add onions, green chilies, crushed garl ic, cinnamon and fry until onions are soft and golden brown. * Add the cashews and eep stirring until well coated with oil and onions. * Add thin coconut mil (or water), close with lid and coo on slow heat until c ashews are soft and coo ed. * Add the thic coconut mil (or fresh mil ) and bring to a boil on slow heat. * Turn off heat. Adjust salt to taste. ================================================================================ ========== Triple S Rolls Seeni Sambol Sausage Rolls Ingredients: Prepared Seeni Sambol (there is a nice recipe on this website)

* * * * * * * * * * * * *

250 g (8 oz) raw Cashews 3 Cups thin Coconut mil (or water) 1 medium Onion, sliced 2 fresh green Chilies, sliced 2 cloves Garlic, crushed 5 cm Cinnamon stic 4 pieces Rampe 8 Curry leaves 3 tbs Vegetable oil 1/4 tsp ground turmeric 1 tbs Raw Curry powder (see recipe for raw curry powder ) 2 pieces Gora a (optional) 1 Cup thic Coconut mil or fresh mil

Pastry Sheets, frozen squares (comes in pac ages of 5) any Sausages, I use chic en or garlic sausages 2 eggs, separated thaw and prepare the pastry sheets, spread some egg white on the edges. cut the sausages in halves and put their "bac s" on the pastry sheet. Put some (preferab ly) wet seeni sambol on the cut side of the sausage, roll the pastry sheet once and glue the edge with eggwhite. Cut off overlapping pastry, it can ma e another roll. Cut the long roll in 3 in pieces, use a sharp nife that it loo s neat. If you u se fresh sausages don't cut it in halves, it just gives a mess. Spread the egg yol on the top of the rolls and ba e them on 180 Celsius until g olden brown. This is a very nice (but not traditional) party or afternoon tea snac . Try it w ith a tuna, egg or salmon filling! When you have the Seeni Sambol ready made, it is very easy to prepare. ================================================================================ ========== hot shrimp pic le 20 large shrimp 2 large onion finely chopped. 5 cloves garlic 1 inch ginger finely chopped. 2 green chiilies. 3 tssp turmeric powder 1 tbsp chillie powder 3 tssp salt 1/2 tssp mustard seeds 3 tbsp olive oil 2tssp pepper 3tbsp vinegar heat oil in pan , add shrimp,chillie powder,turmeric powder,pepper and salt cover and coo for 15-20 minutes then add onion,green chillie,curry leaves,garli c and ginger paste and mix well until onion is browned. then reduce heat and add vinegar stir fry for 5-10 minutes. then serve it with noodles or rotty. ================================================================================ ========== Sri Lan a Hoppers 1 cup long grain rice or Sri Lan an white rice (if available) 1 1/2 cups wheat flour 2 tbsp sugar 2 cups mil (dairy or coconut mil ) salt to taste a non stic hopper pan or a small wo with a rounded bottom 1/2 tsp of sodium bi carbonate (appa soda) Soa the rice for about 6 hours or overnight and grind in a blender with about 1/2 cups of water until ground to a paste.( Very slight coarseness in texture s fine) Now mix the sugar and wheat flour with the ground rice flour until you ave a lump free mixture. Add more water until you have a very thic batter.(be

1 i h c

areful not to add too much water) Leave to ferment for 8 hours in warm place. (T he batter does not rise but you will notice tiny bubbles when fermented) Do not leave more than 12 hours. Now add the sodium bicarbonate and salt to the batter and the mil in small quantities until you have batter the consistency of a pan ca e batter. Add more mil if necessary and mix well but not too vigorously. Gre ase the hopper pan lightly and heat the pan on a medium flame. Do not allow the pan to get overheated but you should feel the heat when you hold your palm above the pan. Pour in a ladle of batter and swirl in one quic turn until the pan is coated and the balance batter runs into the middle. Cover the pan. Leave for 5 - 7 minutes or until you have a golden edge. (Do not open the lid until the hopp er is ready or the edges tend to collapse ) Carefully loosen the edge and the ho pper will easily slide out. For an egg hopper, brea in an egg in to the hopper as soon as you have swirled the batter. Leave for five minutes longer on a lower heat until egg is done and remove as earlier. Serve with seeni sambol or curry or even eat it plain with butter. This is the best hopper recipe I have ever tri ed because the hoppers turn out crisp and perfect. You will enjoy it. Bon apetit e. ================================================================================ ========== Radish sambol Ingredients: Radish (grated),salt , pepper, onion,lime juice, 3-4 spoons coconut mil method: soa the grated radish in salted water for about 10 minutes. then squeeze the wa ter from it. add salt ( to the taste because you already soa ed it in the salt water), pepper , onion, and coconut mil and mix well. add a little lime juice too. mix well an d it's ready to eat. raw radish sambol!!! ================================================================================ ==========