Carrots White Curry (Sri Lankan)

''This is a simple comfy curry with mild and creamy taste ''

Ingredients:

200g Carrots

1 onion sliced

2 green chillies chopped

1/2 tsp fenugreek seeds

Curry leaves 5-6

1/2 tsp Maldives fish

1/2tsp turmeric powder

1/2 tsp sweet cumin

1'' cinnamon stick

1 tsp salt

2nd and 3 extract coconut milk 1 cup

1st extract coconut milk 1/2 cup

Method:

Wash, dry and peel the skin off the carrots and cut them to julienne pieces.

Keep them in the cooking pan. add onion, green chillies, salt, turmeric, cinnamon stick, fenugreek seeds, sweet cumin seeds, curry leaves, 2nd and 3rd extracts of coconut milk, Maldive fish  and mix well

Keep on medium heat on fire and bring to boil and simmer till carrots are tender.

Add remaining 1st extract coconut milk and bring to boil and take off fire.

Serve as a side dish with rice.

Granadilla (Sweet Passion Fruit) Drink

''This is a very exotic fruit and are a variety of the common passion fruits we know but with a much sweeter flesh''

Ingredients:

Granadillas 5

Cold Water 400ml

2 tsp Sugar

Pinch of Salt

1tsp of Lemon Juice.

Method:

Wash the granadillas and break its shell. With a spoon scoop the pulpy flesh with its seeds in to a liquidizer.

Blend for a with little cold water. Strain the seeds out and get the liquid in to a jug. Put sugar, remaining water, salt and lemon juice and mix well. Serve chilled.

Carrot and Egg Sandwiches

'' Made these sandwiches to take on for a Trip and they were really soft and delicious''

Ingredients:

One and Half loaf of sliced bread

Soft Margarine 50g

2 carrots 

2 eggs

1 onion sliced finely

1 tbsp Mayonnaise

1 tsp mustard paste

Salt and pepper to taste 

Method:

Boil eggs in lightly salted water. remove the shell and grate them.

Wash the carrots well and Boil them with the skin on. When the carrots can be pierced with a fork they are ready to take off fire. Drain water. Remove the skin and grate the carrots.

To make the sandwich spread  mix the carrots, eggs, 25g of soft margarine, mayonnaise, mustard paste, salt and pepper. Add in onions and mix.

Spread the remaining margarine in the insides of the slices of bread. 

Then spread the sandwich mix on one slice and cover with a plain margarine spreaded slice and cut in half to make triangles.

Make sandwiches like this  and cover with cling film to prevent them from drying out and keep refrigerated over night or for 4 to 5 hours.

Serve.

Strawberry with Vanilla Ice cream

'' We had this simple but refreshing and delicious dessert at Melsna Tea Castle at Nuwara Eliya, and thought of sharing the idea as we can even make it at home as a quick and attractive dessert. ''

Ingredients:

Fresh ripe strawberries about 5

Two scoops of Vanilla ice cream

Mint or fresh tea leafs for garnish

Method:

Melt one scoop of vanilla ice cream lightly on a serving dish.

Cut strawberries in to quarters and lay on top of the the melted vanilla ice cream.

And just before serving add one scoop of vanilla ice cream on top. 

Garnish with the green leaf of our choice.

Serve immediately.