Ella Spice Garden

Ella Spice Garden is a one man show. Chanty is a young Sri Lankan who hosts cooking lessons out of his families kitchen, teaching us foreigners how to make a proper Rice and Curry feast (his mothers recipes of course!). As soon as we arrived we took over the kitchen, put on some music, joked and laughed, and challenged each other to world domination garlic peeling. It was mayhem, and it was *delightful*. The food we cooked up was outstanding, and luckily for Luther (who keeps forgetting and using his "poop hand" aka left hand, to eat) we had silverware. And the highlight of the evening? CHAMPAGNE!!! Luther and Adena must love me because in duty free they grabbed a bottle of bubbles for us to enjoy. Such a great night. If anyone is ever passing through Ella, I highly recommend Chanty! 

Ellaspicegarden@gmail.com

+94 75 2363636

*Rice:

3 cups of rice for 3 people

*polished* rice (sambar rice). Short grain. Good for soaking up flavor. Wash rice until water becomes clear. 

12 curry leaves

Piece of cinnamon

Pandan

3 cardamom pods, pound in mortar, crushing inside seeds

*PANDAN (spice), looks like a long palm frond. Will be available at Asian supermarket

Using rice cooker...water: add one centimeter above the rice 

*Potato curry:

Boil potatoes (3) cube

1/2 red onion thinly sliced

2 cloves garlic thinly sliced

1 green chile, cut down middle into 2 halves 

12 curry leaves

Pandan

Cinnamon

1/2 teaspoon roasted fenugreek seeds

1 tablespoon salt

1 tablespoon unroasted curry powder

1 teaspoon turmeric powder

Add 2 cups of 2nd coconut milk (the thinner coconut milk)

Cover it, bring to boil. 

Once comes to boil add half cup of 1st coconut milk. Continually stir as it comes back to a boil.

*Dal curry:

1 1/2 cups of lentils, rinsed 

2 cloves of garlic sliced

1/2 red onion thinly sliced

1 green chili cut lengthwise 

Pandan

8 curry leaves 

1 tablespoon Unroasted curry

Teaspoon red chili powder

1 tablespoon salt 

1 teaspoon turmeric 

2 cups 2nd coconut milk (thin)

Bring to boil for a few minutes. 

When no liquid on top, add 1/2 cup 1st coconut milk. Heat until top layer of liquid disappears. 

Temper the dal:

In a sauce pan fry 

1/2 red onion thinly sliced

8 curry leaves

Pandan

2 cloves garlic, crushed

*Garlic curry:

60 cloves of garlic (large only)

Cut both tips off, then slice in half down the middle (length wise)

Teaspoon turmeric powder

Teaspoon salt

1/2 red onion thinly sliced 

1 green chile thinly sliced 

Pandan 

10 curry leaves 

Heat 2 tablespoons of oil in skillet. Add garlic and spices. 2 teaspoons roasted curry powder. Then one and a half cups 2nd coconut milk. Bring to a boil (cover). Cook until thick. 

*Coconut Sambal

1/2 red onion diced

1 green chile sliced 

1/4 tomato, diced

Mortar and pestle, smash 

Tablespoon salt

Teaspoon red chili powder

Juice of 1/2 lime

Mix with hands. 

Cailin Callahan

www.cailincallahan.blogspot.com

Rice + Curry : Dal

Rice + Curry : Dal

I'm not sure how to spell dal...I have seen it spelled dal, dhal, and Dahl. Who knows. Anywho, it's damn delicious and is by far my favorite Sri Lankan dish. I have it for breakfast with coconut roti, and it's always a part of our rice and curry dinner. So good so good. 

First of all you need Split Red Lentils. About 2 cups of them is enough for 2-4people. Soak the lentils, washing them of any impurities. 

Drizzle a bit of vegetable oil (or coconut oil) to a pot. Add your (rinsed and drained) lentils to the pot, adding curry leaves, diced red onion, 1 tsp mustard cream, 1 tablespoon turmeric, 2 tablespoons curry powder. 

NOW: you're adding 2-3 cups of "2nd" coconut milk. There are 3 stages to the coconut milk, one being the thickest, 3 being the most watered down version. To simplify this recipe your "2nd coconut milk" will just be some watered down coconut milk...2 parts of the milk, 1 part water. 

Bring the pot to a boil, allowing it to boil for a few minutes before adding in one cup of "1st coconut milk" (so just the pure coconut milk). Allow it to come to a boil again and then simmer for about 30minutes. 

Right before serving the dal you hear up a large skillet, or another pot, and drizzle in oil. Add diced garlic, diced red onion, curry leaves, salt and cinnamon. Cook it for a few minutes like this, allowing all of the flavors to come together. Add crushed chili peppers to your liking and then add your lentils (dal). Again, simmer for a few minutes to allow the flavors to come together. 

Just some info about dal:

Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat-free. Dal is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.

Cailin Callahan

www.cailincallahan.blogspot.com

Rice + Curry : String Beans

Rice and Curry : String Beans

First rinse and then Slice string beans on a slight diagonal. Set aside. Add vegetable oil (or coconut oil) to a skillet. To the skillet add diced garlic, and once that's cooked a bit add diced red onion and let these both cook down for a few minutes. Add curry leaves, Ceylon cinnamon, 2 cardamom pods, tablespoon of turmeric powder, tablespoon of curry powder, tablespoon of mustard cream, and a bit of salt. The curry powder that Ama uses is a dark brown, and mustard cream is a British thing that is used all over the place here in Sri Lanka. It's just a mixture of spicy brown mustard and margarine, something that you could easily substitute at home. 

Now toss the string beans into the skillet with this mixture of herbs and spices. Dice one tomato and throw into the skillet, along with half a cup (up to a full cup if you'd like) of coconut milk. Put a lid on top and let the string beans cook until tender. 

Cailin Callahan

www.cailincallahan.blogspot.com

Rice + Curry : Potatoes

Rice + Curry : Potatoes

This is enough for 4 people. 

-3 pounds of potatoes (Yukon gold), peeled and diced so they are bite sized. Boil til cooked in salt water. 

- 4 cloves diced garlic

- one small diced red onion

- a few sticks of CEYLON cinnamon

- small handful of curry leaves

- 2 cardamom pods (broken open)

- 1 tablespoon turmeric powder

- 1tsp to 1tbsp of crushed chili

- salt 

Start with a hot skillet, drizzle a generous bit of vegetable oil or coconut oil, and then add all of the seasonings. Ama INSISTS that you always begin with the garlic, let it fry for a bit...add the onion, let it fry for a bit...and THEN add everything else. When all of the ingredients have married then add the potatoes, toss, let them cook a bit and then voila, done. 

Cailin Callahan

www.cailincallahan.blogspot.com

Coconut Roti

Coconut Roti

This recipe is enough for 4 rotis (so 2 people)....

Ingredients:

-One coconut, shredded (2 cups)

-Flour (2 cups)

-Salt (1 tablespoon)

-About 1/2 cup water

-3 or so tablespoons of vegetable oil

(*to make a healthier version of this you could use less flour and sub more shredded coconut, along with possibly using a healthier flour alternative like almond flour. Also, sub coconut oil instead of the vegetable oil)

Mix the shredded coconut, flour and salt in a bowl. Begin to add water, bit by bit...add some water, mix, add some water, mix, etc. Once you have a dough ball you're going to start to work in your oil, again- bit by bit. Ama was very specific about not using your fingertips to knead the dough when you're adding the oil, she insisted upon using the palm of your hand.   On a slightly greased hard surface break your dough ball into four equal bits, rolling each one out and flattening them as you go into little coconut roti "discs". These rotis are super dense so you want to be sure that you're not making them too thick. Throw into a hot cast iron skillet or tortilla pan and cook on each side so that it's golden and a bit charred (you don't really need to add oil to the skillet considering that there's already oil in the roti). 

These coconut rotis are meant to be enjoyed with dal, or with some spicy Sambal. Enjoy. 

Cailin Callahan
www.cailincallahan.blogspot.com

Ama's Kitchen.

Mama made dinner for 22 people last night, using just her four burner stovetop and her little oven. I had the pleasure of following her around in her kitchen all afternoon, taking notes and learning how to make a few things. She begins her prep, with help from her older sister "Acka", and full on cooking begins by 4pm for our 7:30 dinnertime. It's a lot of hard work and love that goes into our meals, and you can certainly taste that!