Old style Watalappan - Sri Lankan Dessert

Ingredients :  
 
1 teaspoonful grated nutmeg
150g (5 oz) creamed coconut
225g (8 oz) jaggery
5 eggs (size 4)

Method :  
1. Place jaggery in a pan with 50ml (2 fl oz) water.

2. Bring to the boil, and simmer until the jaggery has dissolved.

3. Dissolve the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool.

4. Beat the eggs and strain into a 1¼ litre (2 pint) bowl.

5. Mix the jaggery and milk into the beaten eggs.

Sri Lankan Style Kotta Kiribath

Ingredients : 

800 g finely scraped Coconut
4 Cloves
Coconut Treacle Mix
2 Cups Treacle (Coconut or Kithul treacle)
Pinch of Salt

Milk Rice:
2 Cups short grain white Rice
2 Cups thick Coconut milk
2 tsp Salt
3 Cups Water

Method :  For Milk Rice
Put Rice and water into a pan and bring to a boil.

Cover and cook for 15 minutes.

Add coconut milk and Salt.

Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

Combine:
Divide the slightly cooled milk rice into two portions.

On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).

Then evenly spread the coconut treacle mix on top.

Cover it completely (including from the sides) with the second portion of the milk rice.

It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.

Method :  

Fried Crabs Curry

Ingredients : 

1/2 tbspn cornflour
1 kg Sri Lankan Crab
1 stalk spring onion ( cut into 1 inch section )
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic

Seasoning:
1/2 tspn sesame oil
1/4 tbspn dark soy sauce
1 tbspn light soy sauce

Method :  

Medhu Vadai - (Ulundu Vadai)

Ingredients :  

2 cups oil for deep frying
1/2 onion
1 cup urid dhal
1/2 teaspoon salt
1 sprig curry leaves
2 green chillies

Method :

Tapioca with Fresh Coconut

Ingredients : 

Tapioca (boiled & cubed)                 200 Gm.
Onion (Sliced)                                  1
Red dry Chili (broken)                     3
Curry leaves                                      1 Sprig
Mustard seeds                                   1/2 TSP
Urad dhal                                            ½ TSP
Salt                                                      ½ TSP
Turmeric powder                               ½ TSP
Fresh Coconut (grated)                     2 TBS
Oil                                                      1 TBS


Method : 

Indian Tomato Garlic Chutney Receipe

Ingredients :  

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Method :  

Italian Baked Shrimp Scampi Recipes

Ingredients :  

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.


Method :