Ceylon Recipes 10/31/2003
Brinjal Pahi
Brinjal Sambol
Ceylon Cashew Curry
Ceylon Curry Powder
Cucumber Sambol
Ghee Rice
Hoppers
Kaytas
Kukul Vejenjana Ceylon Chicken Curry
Labu Malu Pirni
Lampries
Lampries Curry
Love Cake
Prawn Blachan

Brinjal Pahi
2 pounds eggplant pref. skinny
1 tablespoon salt
1 tablespoon tumeric
2 cups peanut oil for frying
1 tablespoon black mustard seed
1/2 pound onion
3/4 cup distilled vinegar
2 tablespoons garlic
2 tablespoons fresh ginger
1 1/2 tablespoons Ceylon curry powder
1/2 cup tamarind pulp
3 each jalapeno pref. red
1 each cinnamon stick
1 tablespoon sugar
1/4 teaspoon salt to taste

1. Toss eggplant slices with salt and tumeric. Let stand an hour and drain.
2. Fry slices until brown. Reserve 1/2 cup oil.
3. Blenderize onion, ginger, garlic, mustard, vinegar. Wok in oil.
4. Add eggplant, tamarind, curry powder. Simmer 10 minutes or so.
5. Add sugar. Adjust seasoning.

Brinjal Sambol

1 pound eggplant pref. skinny
1 1/2 teaspoons salt
1 1/2 teaspoons tumeric
1 cup peanut oil for frying
2 each fresh chilies pref. red
1/2 pound onion finely slivered
3 tablespoons coconut cream
1 teaspoon lime juice to taste

1. Toss eggplant slices with salt and tumeric. Let stand an hour and drain.
2. Fry slices until brown. Drain.
3. Toss with other ingredients and adjust seasoning.

Ceylon Cashew Curry

5 cups coconut milk
1 tablespoon garlic
1 pound onion finely sliced
2 each jalapeno seeded
1/2 teaspoon tumeric
1 teaspoon fresh ginger
1 each cinnamon stick
4 each rampé leaves
4 each fresh lemongrass
8 each curry leaves
1 pound cashews soaked overnight
1 teaspoon salt
1 tablespoon lime to taste

1. Simmer everything except salt and lime until tender. If you have thin coconut milk and thick coconut milk, simmer all in thin coconut milk, then add thick and salt.
2. Adjust seasoning.
This same curry is made with vegetables: beans, pumpkin, okra, chilies, potatoes, zucchini, asparagras.....

Ceylon Curry Powder
1 tablespoon cinnamon
1 tablespoon fennel
1 tablespoon cumin
2 tablespoons coriander powder
1 teaspoon black pepper
Toast spices medium brown, then grind together.

Cucumber Sambol

2 each cucumber thinly sliced
2 teaspoons salt
1 cup coconut cream
2 each fresh red chili seeded&sliced
2 each jalapeno seeded&sliced
1/4 pound onion slivered thinly
2 tablespoons lemon juice to taste

1. Salt cucumber 1/2 hour. Drain and rinse.
2. Mix with remaining ingredients.

Ghee Rice

5 tablespoons ghee
1/2 cup onion
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon cardamom
1 teaspoon salt
1/2 teaspoon black pepper
3 cups basmati or jasmine rice
1/2 teaspoon tumeric
5 cups boiling water


2. Wok onion in ghee. Add cinnamon, clove,tumeric
3. Add rice, cardamons, & salt. Continue wokking until grains of rice are well-coated. Remove to heavy saucepan or rice cooker.
4. Add boiling water. Cover and simmer 20 minutes. Let stand covered another couple minutes.

Hoppers
2 cups rice flour not glutinous
2 cups water as needed
1/2 teaspoon salt
1/4 teaspoon yeast optional
12 each egg optional

1. Beat rice flour, water and salt to make thin batter. Optionally, mix in yeast and let sit a couple hours to overnight.
2. Swirl into seasoned hopper pan

Kaytas
2 pounds ground meat finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon caraway seed
1/8 teaspoon black pepper
3 tablespoons coconut cream
2 tablespoons rice flour
1 cup ghee or peanutoil
1/2 pound onion thinly sliced
1/2 cup beef stock
1 teaspoon rice flour
1/4 teaspoon garam masala

1. Grind together first 6 ingredients. Roll into balls.
2. Fry onions in ghee, remove. Fry balls in ghee.
3. Drain most of ghee, add rice flour and stock. Heat balls.
4. Garnish with garam masala.
These can be much more Dutch in style(Frikkadels), with bread crumbs, fried diced onion, worcestershire sauce, dill. Rolled in egg, then bread crumbs, then fried.

Kukul Vejenjana Ceylon Chicken Curry
2 pounds chicken thighs without skin
1 pound onions sliced thin
4 tablespoons ghee or peanut oil
1 teaspoon tumeric
1 teaspoon coriander
1/4 teaspoon caraway seed ground
1/4 teaspoon clove ground
1/4 teaspoon sugar
2 tablespoons coconut fresh ground
1 cup coconut milk thin
1 cup coconut milk thick
1 teaspoon salt
2 stalks fresh lemongrass smashed

1. Wok onions in ghee. Drain and reserve.
2. Wok tumeric, coriander, caraway, clove, sugar. Add chicken, onions, and thin coconut milk. Simmer.
3. Add thick coconut milk, salt, and lemongrass and simmer longer.


Labu Malu Pirni
2 pounds butternut squash
1/4 pound onion thinly sliced
2 tablespoons maldive fish powdered
1/2 teaspoon tumeric
1/2 teaspoon coriander powder
1/2 teaspoon fresh ginger
2 each jalapeno seeded&sliced
1/2 teaspoon salt
2 cups water
1 cup coconut cream

1. Peel and cube squash. Boil with spices, fish, and water.
2. When water is evaporated, add coconut cream (and maybe a little flour). Cook a couple minutes.

Lampries

1 cup ghee rice
2 tablespoons lampries curry
2 each kaytas
2 teaspoons brinjal pahit
1 teaspoon chilli sambol
1 teaspoon prawn blachan
2 tablespoons coconut milk thick
1 each banana leaf square 12X12
1 each aluminum foil 12X12

For each lampries (Dutch Lomprijst), wrap ingredients in banana leaf, then foil.
Bake 20 minutes to serve. These can be frozen.

Lampries Curry
1 pound lamb
1/2 teaspoon cardamom
1/2 teaspoon black peppercorns
2 teaspoons salt
1 quart water as needed
1 pound chicken thighs without skin
1 pound pork diced
1 tablespoon ghee
2 pounds onion finely chopped
1/8 pound garlic
1 tablespoon fresh ginger
2 teaspoons neem leaves powdered
1/4 teaspoon fenugreek seed
4 tablespoons Ceylon curry powder
1 teaspoon tumeric
1 teaspoon cayenne
1 each cinnamon stick
1 teaspoon cardamom
8 each rampé leaves
12 each fresh lemongrass leaves
5 cups coconut milk
2 teaspoons salt
2 tablespoons lemon juice pref. 1 t. concentra

1. Simmer beef and lamb with cardamon, peppercorns, salt and water 1/2 hour. Add chicken and simmer 15 minutes more. Drain, reserving stock for cooking rice in lampries.
2. Dice meats.
3. Wok onions, garlic, ginger, and curry leaf until onions brown. Add spices, pork and half the coconut milk. Simmer 30 minutes, add parboiled meats and simmer further an hour. Reduce sauce, add lemon juice. Adjust seasoning. Remove leaves and etc. if desired.

Love Cake
1/2 pound semolina flour
1 pound sugar
1/2 pound butter
1 1/2 pounds cashews
3/4 cup canned pumpkin
3/4 cup rosewater
2 tablespoons almond extract
1/4 cup brandy
1/4 cup honey
1/2 teaspoon cardamom
1/2 teaspoon clove
1/2 teaspoon cinnamon
3/4 teaspoon lime zest or kaffir leaf shred
12 each egg separated
1/2 teaspoon salt

1. Wok semolina, cashews and butter until very lightly browned. If you have time, stir in a lime leaf and let this mixture rest over night.
2. Mix everything except the eggwhites together. (You separated them, right?)
3. Whip eggwhites to peaks, fold into mixture.
4. Pour into parchment lined pan 3/4-1 inch thick, bake in moderate 350º oven about 25 minutes until done.

Prawn Blachan
1 cup prawn powder
1/2 cup coconut dried
2 teaspoons cayenne to taste
1 pound onion
1/8 pound garlic
1 tablespoon fresh ginger
1/2 cup lime juice
1 teaspoon salt to taste

1. Toast prawn powder, then coconut, in dry wok.
2. Grind all ingredients together. Adjust seasoning.