Coconut Rotti

Ingredients

3 cups of all purpose flour
1 1/2 cups of scraped coconut
a pinch of salt
1 egg
2 cut green chillies
1-2 cut red onions
1/4 cups of water

Method
Firstly add egg, salt to the flour, then mix. Gradually add water and the other ingredients. Mix well. Make small balls and flatten them on a kenda leaf or banana leaf. Put them on to the hot disk and cook well.

Garlic Bread

Ingredients

6 or 8 garlic cloves
250g butter
2 whole meal bread
pepper grinded
salt half tea spoon

Method
Grind the garlic, add the butter pepper and salt. Grind the mixture. Slice the bread. Apply the mixture on the bread. Put it to the oven. Wait till it is kind of brown colour. take it out. serve it hot.

Fried rice

Ingredients
200ml lime juice
12g of salt
12g of pepper
800g of rice, cooked
255g of carrot
200g of leaks
65g of butter
1tbs olive oil
400g of meat
400g of fish

Method

Add the lime juice to the cooked rice and keep for 5 minutes. Add some salt, pepper, carrot, leaks, butter and olive oil. After sometime separately make the meat and fish together. Finally add all and leave in the oven at200 degrees for 3 minutes.

Thai Chillie Chicken Rice

Ingredients
1 1/2 cups cooked rice
450 g chicken breast cut into stripes or 1" x 1" cubes
2 crushed garlic
1 cm piece crushed ginger
4 small red chillies (Thai pepper or Bird's Eye Chillie)
1 medium onion sliced
2 teaspoons fish sauce
4 tablespoons oyster sauce
1 1/2 table spoons thick soy sauce or (4 tablespoons light soy sauce)
crushed black pepper
salt to taste
3 tablespoons olive oil
2 eggs lightly fried and scrambled
1 teaspoon chopped basil leaves, lemon wedges and sliced cucumber to garnish

Method:
Marinate chicken, with a little bit salt and fish sauce.

Heat a nonstick pan or wok and pour 1 tablespoon olive oil. Fry the beaten eggs and when the mixture begins to set, stir it off the bottom of the pan with a wooden spoon. Remove and put aside on a plate.

Heat the rest of the oil, when hot add crushed garlic, ginger, sliced onion, chopped chillie and chicken. Cook, stirring until the chicken is browned. Add black pepper, salt and mix in the cooked rice. Now add the oyster sauce and soy sauce and mix well. Rice should turn slightly brown, golden colour and should have a slightly dry consistency.

Remove pan off the heat. Sprinkle with chopped basil leaves and garnish with lemon wedges and sliced cucumber.

Squeeze the lemon on to the rice when ready to eat.

Serves 3. Cooking time 45 mints.

rice

Fish Buns - මාළු බනිස්

Ingredients 

500 g Flour (plain)
30 g butter or margarine
1-1/2 tea spoon salt
1-1/2 tea spoons sugar
10 g yeast - dry
1 cup -(tea cup) milk (fresh milk or lightly done milk powder )
1/2 cup moderate warm water

Topping / glazing 
1 egg white
1 tea spoon sugar

Filling 
fish potato savory mix or
chicken or vegetarian version as you like

Method 

Add yeast to a bowl with 1-1/2 tea spoon of sugar. Mix well and sprinkle 2 tea spoons of water on it. Leave for 2 mints covered in a warm place. Mean while add flour to a dry bowl, add butter and given salt mix well till it flakes out like bread crumbs. Make a hole in the middle. Add 1/4 cup of warm water to the yeast mix. Mix well until dissolved. Add the rest of the water cover and keep for 10 mints in a warm place. The yeast should bubble up.

Now add yeast to the hole made in the middle of the flour mix. Keep mixing and then add 1 cup of milk little by little until the mix becomes a non sticky ball (this mix should not stick to your fingers or the bowl) Take the dough to a flat chopping board sprinkled with flour. Knead well using your hands continuously for 10 mints until it gets fluffy and soft. Don't break the dough in to pieces while mixing. Use the palm to press the dough.

After 10 mints sprinkle flour to the same bowl put the dough and cover with a wet cloth leave for 30 mints (now its time to make the filling as you like) After 30 mints dough becomes doubled the size. Poke your finger to the dough then it will go back to its original size and leave again for 10 mints. After 10 mints separate the dough into about 11 balls. Spread on a flat board sprinkled with flour.

Spread it in a shape of a triangle with a rolling pin or using your hand keep the triangle pointing up add the filling to the bottom of the triangle and fold the three edges like an envelope. You can make average size of 11 buns.

Now for topping/glazing

Mix egg white with given amount of sugar. Brush the egg whites on top of each bun. Bake the buns for 20 mints in 200 degree of Celsius in a pre- heated oven. Depending upon the size of the bun adjust the heat accordingly. Bake until the tops become golden brown. 

fish curry