Special sri lankan Lunumiris

Ingredient
1 Small Onion, sliced
3 Tbls. red chili powder
1 Tbls. crushed Maldive fish
Salt to taste
Lime juice (one lime)

Method
Mix the sliced onion, chili powder, salt, and Maldive fish. Add lime juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.

Sri Lankan Kaha Bath ( Yellow Rice)

Ingredient
500 grams (2 cups) Basmati or other long grain rice
2 tbsp ghee
1 medium onion, finely sliced
6 cardamoms
6 cloves
8 peppercorns
1 tsp turmeric
2 inch piece lemon grass
2 inch piece cinnamon
2 1/2 cups chicken stock
1 cup coconut milk
2 level tsp salt

Method
*Wash and drain the rice. Set it aside. Heat ghee in a large
saucepan. 
*Add the onion and fry until transparent. Add all
the ingredients including the rice. Fry, stirring constantly
for 2-3 mins.
*Put into a rice cooker or pot. Pour in chicken stock and
coconut milk. 
*Cook until the moisture evaporates. When the
rice is cooked, the spices will emerge on the top. 
*Remove the spices and stir slightly with a fork.

Elawalu Bath (Vegetable Rice)

Ingredient
Rice Basmati or long 1 kg,
Raisins: 20 gm,
Apricots dried: 2,
Walnut: 2 made in small pieces,
Almond: 20 gm,
Cinnamon sticks 2, finely powdered,
Cloe: 10-12,
Turmeric powder: 1/4 tsp,
Onion: 250 gm, cut vertically,
Green peper: 100 gm finely chopped, seedless,
Carot: 200 gm finely chopped,
French beans: 250 gm finely chopped,
Garlic petals: 10 finely copped,
Black pepper: 7-8 powdered,
Salt: 1 tbsp,
Bay leaf: 1,
Fresh coriander leaves: 50 gms,
Oil: 250 gm,
Sugar: 20 gm.

Method
*Roast rice with little amount of oil and cook it for 10 minutes, 
 decant remained water. Do not cook rice to complete. Keep aside until 
 vegetable fry mix is ready.
*In another large bottom vessel, pour oil and heat it to become hot, to hot
oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until
it become light pink to orange tint, add black pepper powder. Add finely
chopped vegetables, french beans, carrot, and green pepper continue heating
on medium for another 5-7 minutes. Add the turmeric powder, salt and mix
it well. Add the cooked rice to above mixture and keep mixing well on the
low fire for a minute. Cover the vessel and let it cook for another 5 minutes.
Add approx. 20 gm sugar and mix it once. 
*Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder, dry apricot finely diced and fresh coriander leaves. 

Mango Chutney

Ingredient
4 large (about 550g each) ripe mangoes, peeled, flesh chopped
2 Granny Smith apples, peeled, cored, sliced
6 green shallots, chopped
400g (2 cups, firmly packed) soft brown sugar
100mls (5 tbs) malt vinegar
1 tsp ground ginger
2 small fresh red chillies, or to taste, de-seeded, finely chopped
1/4 tsp salt

Method
*Combine mangoes and apples in a 3 litre (12 cup) capacity microwave-safe
bowl. Cover with a lid or a double layer of plastic wrap and microwave for
6 minutes on High/850watts/100% or until apples are slightly softened.

*Remove the cover and stir in the green shallots, soft brown sugar,
malt vinegar, ginger, red chillies and salt. Microwave, uncovered for
20-30 minutes on High/850watts/100%, stirring every 5 minutes, or until mixture
is thick and only a small amount of liquid is left.

*Spoon into hot sterilized jars, seal while hot. Invert jars for 2 minutes
then stand upright until cold. Store in a cool dry cupboard for up to 2
months. Keep in the fridge after opening.

Custard

Ingredients
Custard powder 2 tbsp
Cocoa powder 2 tbsp
Milk 1 liter
Sugar 6 tbsp
Grated nuts 5 tbsp
Sponge cake 250 gm
Biscuit 10 pieces
Milk chocolate 2 pc
Cornflour 2 tbsp

Method
Pour the milk in a large pan and put it on high flame. Take the custard powder and mix with a little bit of cold milk to form a smooth paste. Mix the paste with the boiling milk and stir well. Add sugar now. Boil the remaining milk. Make a paste with Cornflour, cocoa powder and milk and then add it to the boiling milk. Again add sugar. Melt the milk chocolate and coat the biscuits with the sauce and the melted chocolate. Take a serving dish and place the sponge cake on it. Coat it with the custard mixture, chocolate biscuit and the sauce. Garnish it with the grated nuts.