Potato Curry

Ingredients:
Potato - 250g
Big onion- 1
Green chilli - 1
Tomato - 1
Curry powder - 2 tsp.
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Pepper powder - 1/4 tsp.
Ginger garlic paste - 1 tsp.
Salt to taste
Cardamom - 1
Cinnamon stick - small piece
Curry leaves - few
Pandan leaf - small piece
Maldive fish chips - 1/2 tsp.
Thin coconut milk - 2 cups
Thick coconut milk -1 cup
Water (to boil the potato) - 3 cups

For seasoning:
Vegetable oil - 1 tbsp.
Big onion - 1/2
Mustard seed - 1/2 tsp.
Curry leaves - few
Dry red chilli (broken into pieces) - 1


Method:

1. Add the potato and salt into pot and keep it on fire until potatoes are well boiled

2. Or pressure cook it up to 3 whistle.

3. Once it is done, peel the skin off.

4. Cut the potatoes in to half or quarter as you wish.

5. In a pan, add thin coconut milk together with big onion, green chilli, tomato, curry powder, red chilli powder, turmeric powder, pepper powder, salt, cardamom, cinnamon stick, curry leaves, Pandan leaf and Maldive fish chips. Keep the mixture on medium heat to boil ( It takes around 10-15 min)

6. When it is boiling, add the boiled and sliced potatoes into the gravy. Keep the pan closed and let it simmer it for 10 min.

7. Then, add the thick coconut milk into the boiling mixture and remove from the heat when just start to boil.

8. For seasoning, in a separate pan, add the oil. When it is hot enough, add the mustard seed. When mustard seeds are spluttering add the onion. When onion turns golden brown add dry red chilli pieces and curry leaves. Add this tempered mixture into Potato curry and mix it well.

Polpala Porridge / Sirru Pulay Veyr Porridge / Thengappilai Kanji (Dilect)

 

Ingredients:
Polpala - Bunch (Big)
Raw White Rice - 1 Cup
Water as needed - 4 cups for rice; 2 cups for grinding leaves
Salt to taste
Thin Coconut Milk - 2 Cups
Thick Coconut Milk - 1 Cup

Steps:
1. Wash the raw rice well

2. Add the water and salt into rice and simmer it for 30 min.

3. Select the good leafy bunch of Polpala and clean it well













4. Break the Polpala stems into 2-3 inch pieces, leave the hard stems.

5. Wash the Polpala thoroughly, using water

 

6. Drain the water well

7. Use 2 cups of water and grind the Polpala

8. Transfer into strainer and squeeze out the juice from the grinded content. Keep the juice aside.

9. Meanwhile check the rice, whether it is cooked enough. Switch off the heat.

10. Smash the rice well using a ladle

11. Add the prepared juice into rice and mix it well

12. Then add the thin coconut milk and mix it well

13. Keep the content on medium heat and bring it to boil, stir it continuously. It takes around 15-20 minutes. Adjust the salt as you desire.

14. Finally add the thick coconut milk and remove from heat when the mixture just start to boil.

15. Polpala porridge is better to serve with dates or piece of Jaggery.

Green Peas Curry

Ingredients:
Green Peas - 250g
Carrot - 1
Onion - 1
Tomato - 1
Chilli - 1
Cashew - 10
Curry Leaves - Few
Pandan Leaf - Small piece
Chilli Powder - 1/2 tsp.
Curry powder - 1 tsp.
Pepper Powder - 1/4 tsp.
Turmeric - 1/4 tsp.
Salt to taste
Maldive Fish Chip - 1/2 tsp.
Cardamom - 2
Cinnamon - Small piece
Ginger Garlic Paste - 1/2 tsp.
Thin Coconut Milk - 1 cup
Thick Coconut Milk - 1/2 cup

Steps:
1. If you are using raw green peas, soak it over night. If it is frozen, rest it on the boil water for 10 min. Here frozen green peas is used.

2. Drain the hot water. Add the small square pieces of carrot

3. Add all the ingredients except coconut milk and keep it on the fire

4. First add the thin coconut milk and simmer it for 10-15 min on low heat

5. When the liquid totally evaporated, add thick coconut milk.

6. Allow it to boil well and remove the pan from heat

7. Green peas curry is ready



Scrambled Egg for Bread Toast

Ingredients:
Egg - 3
Big Onion - 4
Green Chilli - 2
Tomato - 1
Curry Leaves - Few
Maldive Fish Chips - 1 tsp.
Crushed Red Chilli - 1 tsp.
Pepper Powder - 1/2 tsp.
Turmeric - 1/4 tsp.
Salt to taste
Lime Juice - 1/2 tsp.
Vegetable Oil - 1 tbsp.

Steps:
1. Heat the oil in pan and add the finely chopped green chillies

2. Then add the sliced onion, finely chopped tomato and curry leaves and sauté for 1 min.

3. Add Maldive fish chips, crushed red chillies, turmeric, salt and pepper and mix it well

4. Close the lid and leave on the heat for 5 min

5. Then break the eggs into the mixture

 

 



 

 

 6. Scramble the egg well for 3-5 min

7.  Remove the pan from the heat, when the mixture gets dry

8. It also can be used as stuffing for bread toast

Cucumuber Salad with Coconut Milk

 

 

Ingredients:

 

Cucumber - 1

Red onions - 4 or Big onion - 1

Green chilli - 1

Tomato (small) - 1

Lime juice - 1 tsp.

Salt to taste

Thick coconut milk - 1/2 cup

 

Steps:

1. Peel the skin off and wash it well.

 

 



 

 



2. Cut the cucumber lengthwise

3. Scoop out the seeds

4. Cut into thin slices

5. Dip in salt water for 10 min

6. After 10 min, Squeeze out the salt water well

7. Add finely cut onion, green chilli and tomato and give a good mix

8. Add thick coconut milk, lime juice and adjust the salt as you desire and serve with plain rice