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

Kesel muwa (Banana Flower ) Curry

Ingredients

Kesel muwa (Banana flower) cut into tiny pieces
3 Shallots cut into pieces
1 Green Chili cut into pieces
1 Tomato cut into pieces
Maldivian Fish 2 Teaspoon (can cook without this if vegitarian)
Curry Leaves
Pandan Leaves
Chili Powder 1 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Oil for temper
Salt to taste






Method

1. Mix all the ingredients together
2. Heat some oil in a pan
3. put the mixture in to the pan ,and stir for two minutes,cover and cook on medium heat for ten minutes

Kale Mallum

Ingredients

Kale 100g
Grated Coconut 1/2 Cup ( I used fresh Coconut but u can use desicated coconut as well)
Shallots 2
Salt to taste
Turmeric 1/4 Teaspoon

Method

1. Cut the kale finely , I normally use the food processor 
2. Put the grated coconut shallots salt and turmeric on the food processor
3. Mix kale and coconut mixture together
4. heat some oil in a pan, when its hot add the mixture
5. Fry until the colour of the mallum change to a bright green 

Portobello Mushroom Tempered

Ingredients

Portobello Mushrooms 150g
2 Green Chili cut into small pieces
1 Onion cut into small pieces
1 Tomato cut into small pieces
Salt to taste
Chillie Flakes 2 Teaspoons
Oil for frying


Method

1.  Cut Mushroom into small pieces
2. Add all ingredients and spices in a pan and mix well
3. heat oil in a pan 
4. Add the mixture and stir for two three seconds
5. simmer on medium head until the juice is evaporated

Mackerel Fish Curry

Ingredients

Mackerel Fish 400g ( I used two Fish)
Chili Powder 3 Teaspoons
Curry Powder 2 Teaspoons
Turmeric Powder 1/2 Teaspoons
Goraka 5 Pieces
Chopped Garlic 1/2 Teaspoons
Chopped Ginger 1/2 Teaspoons



Method

1. Soak Goraka in water for half and hour and blend it in a blender
2. Cut and clean the fish
3. Put all the other ingredients in a pan and mix well the put the fish one at a time so its covered with the marinate
4. add water until the fish is cover'ed and cook on medium heat
5.  don't stir the fish from a spoon let it gently shimmer

Kohila Dhalu Maluwa

Ingredients

Kohila Dhalu   250g
Shallots 2
Green Chilli 2
Curry Leaves
Pandan Leave
Fenugreek Seeds 1/4 Teaspoon
Curry Powder 1/2 Teaspoon
Chilli Powder 1 Teaspoon
Tumeric Powder 1/4 Teaspoon
Salt to taste
Goraka 1 Piece
Coconut Milk

Ingredients for the Temper

Musted Seeds 1/4 Teaspoon
Oil 1 Teaspoon
Shallots Cut Into Pieces


Method

1. Shred the Kohila Dhalu in to little pieces
2. Mix All the Ingredients and coconut milk and cook on medium heat ( Remember not to close the lid)  until the kohila is cooked
3. Take the kohila curry out from the pan and add oil , when the oil is hot add mustered seed it will start to pop immediately,add shallots and fry until its golden 
4.  Add the kohila curry back into the pan and simmer for two seconds