Gastronomy

SPINACH WITH LENTILS

1lb           Fresh Spinach (or Frozen chopped 12 oz package)
1/2 cup    Orange lentils
1/2 cup    coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon             turmeric powder
to taste    salt
1              onion
1 clove     garlic
1              green pepper
pinch       cinnamon (optional)
pinch       lemon grass (optional)
1 cup       water

Clean spinach and cut into small pieces. Dice garlic clove, onion and
green pepper
Wash lentils and mix with spinach. Add all spices, onion, garlic, green
pepper, cinnamon and lemon grass with lentils and spinach and boil for 10
minutes at medium heat. Finally add salt and coconut milk and cooking for 2
minutes on low heat.

SRI LANKA FOOD

Sri Lankans have added western influences to the customary diet such as rice and curry, pittu (mixture of fresh rice meal, very lightly roasted and mixed with fresh grated coconut, then steamed in a bamboo mould). Kiribath (cooked in thick coconut cream for this unsweetened rice-pudding which is accompanied by a sharp chili relish called "lunumiris"), wattalapam (rich pudding of Malay origin made of coconut milk, jaggery, cashew nuts, eggs, and various spices including cinnamon cloves and nutmeg), kottu, and hoppers ("appa"), batter cooked rapidly in a hot curved pan, accompanied by eggs, milk or savouries. Middle Eastern influences and practices are found in traditional Moor dishes. While Dutch and Portuguese influences are found with the island's Burgher community preserving their culture through traditional favourites such as Lamprais (rice cooked in stock and baked in a banana leaf), Breudher (Dutch Christmas cake) and Bolo Fiado (Portuguese-style layer cake).

SRI LANKA ROLLS

Stuffing (note you can use any stuffing of your choice, even Stove Top)
1/2  lb      boneless chicken (could substitute 12 oz can of Jack Mackerel)
1 lb          potatoes
1/2 lb       onion
2 tblspns  red pepper
4 tblspns  roasted curry powder
1/4 cup    oil
to taste    salt 
Pastry  ( maybe any other pancake mix could be used)
1/2 lb       flour 
2 cups     milk (coconut or dairy)
1              egg
to taste    salt
Breading and Deep Frying
3 cups     oil
2              eggs
1 can       bread crumbs

First make the stuffing. Boil the potatoes and peel of jackets. Cut 
chicken into small pieces. Dice onions.
Add the oil to a pan at medium heat.  Add the onions, chicken, and 
potatoes in that order leaving about half a minute between each and leave for 4 
minute. Add the roasted curry powder, red pepper powder and salt and cook for 
5 minutes. Remove from stove and place where it is easily accessible.
Now for the pancakes. Mix the flour, milk  and eggs using a mixer. Heat 
a non stick pan which has been wiped with paper towel soaked in butter or oil. 
Pour in batter to barely cover the bottom of the pan. Heat at low heat for a 
minute.  Remove the pancake. Place on a plate and place stuffing on top.  Tuck 
in the sides of the pancake to make parallel edges. Roll the pancake to make a 
roll.
Continue making the pancakes and the rolls from them. Do not allow the 
pancakes to cool or stand before adding the stuffing as this makes the pancake 
less malleable.
Finally dip each roll into beaten egg and coat all round. Then coat with bread 
crumbs and deep fry until medium brown color.