Watalappan

Ingredients
2 cups Thick Coconut Milk
1/2 lb Brown Sugar
4 Eggs
Pinch Cardamoms (Optional)
3 Cloves (Optional)
Raisins, Cashew,

Beat the eggs in a mixer. Add the coconut milk, brown sugar
cardamoms and cloves to the beaten eggs mix well. Add the mixture into a pot
and steam for 20 minutes. Add raisins.
Altrenatively the mixture can be added into multiple small aluminum
bakimg foils and then steamed. The time required for steaming is about 5-10
minutes for this method

Fried Rice (Sri Lankan style)

Fried Rice (Sri Lankan style)

Ingredients
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Cooking the Rice
Add the butter to the saucepan and heat for a minute at low heat. Add the rice
and water. A easy way of measuring the right amount of water would be to add
the rice, stick in the index finger on surface of rice and fill water upto the 2nd
joint of the index finger (a little less is also fine). Add salt and turmeric and
bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for
15-20 minutes. The rice should be ready by then.
The other stuff (to be done while rice is cooking)
Add oil to a large pan and heat. Fry the shrimps until brown (well done).
Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves
cinnamon and lemon grass and fry for about 5 minutes or until onions are a
brown color. Remove from fire and wait for rice.
Finally when the rice is ready add the rice, shrimp and the rest and mix well and
maybe heat for about 3-5 minutes.
The flavor is enhanced if the mixed rice is kept for about 6 hours and then
reheated (microwave) prior to serving.

EGG CURRY

6 Eggs hard boiled
Oil for deep frying
1 small Onion sliced
1-3 small hot green Chilies sliced
1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
1 tsp raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1 clove Garlic
1/2 tsp ground black Mustard
1-2 inch piece Cinnamon
1 tsp red Chili powder (optional)
Few Curry leaves and rampe
Salt to taste
1/2 cup Coconut milk or fresh milk

METHOD:
Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
Drain the oil from the eggs.
In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
Heat the ingredients for a few minutes and then add the deep fried eggs.
Simmer for few minutes longer.
Add coconut milk and simmer for few minutes.
Taste and adjust salt.

Bean Curry

1 lb (450 g) Beans, cut into pieces
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oil
Salt and Lime juice to taste
METHOD :
Heat oil in a saucepan.
Add onions, green chilies, garlic and curry leaves.
Fry until the onions are golden brown.
Add the curry powder, salt, turmeric and fenugreek seeds.
Stir and fry for 2-3 minutes.
Add the cut beans and mix well until beans are well coated with the curry powder mix.
Reduce heat and allow the beans to cook.
Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
Add a dash of lime juice.
Taste and adjust salt