Yellow Rice

Ingredients

Basmathi Rice 2 Cups
One Onion chopped
curry leaves 4
Pandan leaves 4
cardamom pods 2
Cinamon 1 small piece
Starinse 1
Salt 1 tea spoon
Tumeric Powder 1/2 tea spoon
Clarified Butter 1 tea spoon












Method

• heat a pan and add clarified butter 
• when the butter is hot add all the ingredients except salt and rice
• when the onions are tender add rice salt and mix together 
• add water (two cups) and cook until rice is cooked

Tofu Stirfry

Ingredients

Tofu 150g cut into squres
One Big Onion cut into chunky pieces
Bell pepper Cut into chunky pieces
Leek cut into chunky pieces
chili flacks 2  teaspoons
Butter 1 teaspoons
dark soy source
oil for frying

Method

1. fry the tofu in oil until each side of the cube is brown color
2. melt the butter in a pan add chili flacks, soy souce
3. add the vegetables fry for two three min
4. add the tofu, add salt to taste and mix together 

Stir-Fried Rice

Ingredients

1 Cup cooked rice
1/2 Chicken breast cut into thin slices
1/4 Cup carrots grated
1/4 Spring onions thinly sliced
1/4 Green Beans Thinly sliced
1/4 Cup Broccoli
2 tea spoon chili paste
Soy sauce 2 tea spoons
salt to taste
butter for frying

Method

1. Heat oil in a pan and add butter
2. when the butter is melted add the chili paste stir for a second and add chicken 
3. Add all the vegetables and stir for two minutes , cook covered on medium heat 
4. In about five minutes add the cooked rice stir again for two three minutes, add the soy sauce and the salt, be careful because the soy sauce is a bit salty
5. you can serve this with a fried egg

Chocolate Cups

Ingredients

Milk Chocolate 3 Slabs
Vegetable Shortening
Double Cream 300g
Strawberry for decoration
Silicon cupcake cases

Method

1.  Melt two slabs of chocolate in double boiler
2.  Add some vegetable shortening (1 tea spoons) to make it a bit thin
3. With a paint brush paint the inside the cupcake, keep in the fridge for 15 minutes
4. repeat the process 4 times
5. melt the third chocolate in double boiler, let it cool
6. Beat the double cream until stiff,add the chocolate mixture 
7. Remove the silicon cases gently from the chocolate,and pipe in the whipped chocolate cream
8. Add the strawberry at the top

Chick Pea Tempered

Ingredients

1 Canned Chick Pea
1/2 Cup Coconut Pieces
1/2 Onion cut into pieces
1/4 teaspoon mustard seeds
1/2 Chili flakes
Curry Leaves
Pandan Leaves
Salt to taste
Oil for Temper


Method

1.  Wash the canned chick pea three four times and drain
2. heat some oil in a pan and when the oil is hot add some mustard seeds,the seeds will start to pop, At that moment add the chili flakes
3. Then add the coconut pieces and onions fry for two three minutes
4. Add the chick peas , temper for ten minutes covered 

Thumba Karawila Maluwa

Thumba Karawila is type of bitter gourd hound in sri lanka this type is not bitter like the normal bitter gourd and small in size.

Ingredients

Thumba Karawila 250g

1 Large Onion Cut in to small pieces

1 Green Chili Cut in to small pieces

1/2 Tomato Cut in to small pieces

Curry Leaves

Pandan Leaves

Maldivian Fish

Chili powder 1 1/2 Tea Spoon

Tumeric Powder 1/4 Tea Spoon

Oil For Tempering

Salt to taste

Method

1.  Cut the Thumba Karawila in to quarters
2. Mix all the ingredients in a bowl
3. heat oil in a pan 
4. when the oil is hot put the mixture in stir for two three minutes and add some water (3 Table Spoons)
5. Cover and cook on medium heat until the water is evaporated and thumba is cooked

Machokka Mallum

Ingredients

Manchokka 1Kg
Grated Coconut 150g
Shallots 4
Bird eye chili 3
Tumeric pinch
salt to taste
















Method

1. Clean the manchokka and cut into tiny pieces, boil in salt water but remember not to cover the lid
2. Put grated coconut , shallots, chili & turmeric in a food processor and make a fine paste
3. when the manchokka is cooked mash it a little
4. Add the coconut paste and stir all until its mix