• 25 Limes
  • 20 g Crushed red Chilies
  • 75 g Salt
  • 1/4 bottle (2 cups approx.) Vinegar
  • Pierce the limes using a fork.
  • Mix vinegar and salt  (preferably in a clay pot) and heat on a stove (it is better if you can heat it under the sun shine few days)  while stirring.
  • When mixture begins to boil, add the limes (including any juice left behind).
  • Continue to heat, turning the limes from time to time.
  • Heat until the lime rinds discolor and shrink.
  • Remove from heat and let it cool for awhile.
  • Mix grind chili with it
  • Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months.
  • Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry.



  • 5 large Onoins peeled and finely chopped
  • 1 1/2 inch Ginger root (crushed)
  • 8 cloves garlic (crushed)
  • 3 tbs crushed red Chilies
  • 5-6 cardamoms
  • 3-4 cloves
  • 1 small sprig Curry leaves
  • 1-2 pieces Rampe
  • 1 piece Sera
  • 1 piece Cinnamon
  • Salt to taste
  • 1 tsp Tamarind paste
  • 2 tbs Sugar
  • 4-6 tbs Vegetable oil
 Mix the first 11 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.


  • 2 cups rice
  • salt to taste
  • 3-4 cardamoms crushed (optional)
  • 1 cup thick coconut milk
Wash and drain the rice. Put the rice in the rice cooker and add 3 cups water, 
salt and crushed cardamoms. Allow to cook until rice is well boiled. Add the thick 
coconut milk and stir well. Let it cook until the mixture is one thick mass. 
There should be no gravy left. Spread the milk rice on a dish.
Smoothen the top with a piece of grease-proof paper or plantain leaf.
Cut into diamond shaped pieces.


 1 Cup Red raw rice
 1 Cup Roughly chopped Gotu Kola
 3 Cups Coconut milk
 2 Cups Water
 1 Teaspoon Finely chopped ginger
 2 Bulbs Finely chopped garlic
 1 Teaspoon Lemon juice
 1 Teaspoon Salt
Wash Rice. Add salt and boil with water.
Crush Gotukola in a motor or blender using 1 cup of coconut milk.
When Rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic and Gotukola juice. Bring Kanda (soup) in to boil.
Add lemon juice for seasoning.
Serve plain or with Jaggery and roasted bread.


  • 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
  • 1 lb smoked ham hock or shank
  • 2 bay leaves
  • 5 cups water
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tbsp olive oil
  • 1 large yellow onion, chopped fine
  • 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
  • 1/2 carrot, chopped fine
  • 1 celery rib, chopped fine
  • 1/2 teaspoon salt
  • 4 medium garlic cloves, minced
  • 1 Tbsp ground cumin
  • 1 teaspoon chile powder
  • 2 cups chicken stock
  • 1 Tbsp molasses
  • 1 red bell pepper, roughly chopped
  • 3 to 4 Tbsp lime juice (can substitute lemon juice)
  • Salt
  • Chopped fresh cilantro
  • Avocado, peeled and chopped
Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

  • 500 g diced lamb
  • 2 tablespoons cooking oil
  • 3 teaspoons chili powder
  • 1 tablespoon chopped fresh lemon grass (white part only)
  • 1 tablespoon grated fresh ginger
  • 300 g sweet potato, peeled and chopped
  • 2 tablespoons grated palm sugar
  • 2 tablespoons lime juice
  • 1 cup of water
Heat  up a large heavy-based pan with the oil Add the diced lamb in small batches. Cooked over high until the meat is browned. Remove and drain on paper towels. Add the lemon grass, ginger and chili powder to the pan. Cook for 1 minute. Add the meat back to the pan with the sweet potato, lime juice, sugar and water. Bring to the boil with reduced heat. Simmer with a lid for 1 hour. Remove the cover and simmer uncovered for 30 minutes or until the lamb is tender. Serve hot with steamed hot rice.

  • 250 g okra, trimmed to remove stems
  • 200 g potato, peeled and cut into 2 cm cubes
  • 300 g pumpkin, peeled and cut into 2cm cubes
  • 10 curry leaves
  • 2 tablespoons cooking oil
  • 1 clove garlic, crushed
  • 4 green chilies, seeded, chopped finely
  • 1/2 teaspoon turmeric, ground
  • 1/2 teaspoon turmeric, ground
  • 1 onion, chopped
  • 1 cinnamon stick
  • 2 cups coconut milk
Heat up a wok with cooking oil. Add the garlic,m turmeric, fenugreek seeds, chili and onion. Cook for 5 minutes under moderate heat or until the onion is soft. Add the okra, potato, pumpkin, curry leaves, cinnamon stick and coconut milk. Bring to the boil. Reduce the heat and simmer without a lid for 25-30 minutes or until the vegetables are tender. Serve hot with white rice with other curries.

  • 250 g young okra (ladies fingers)
  • 1/2 teaspoon turmeric, ground
  • 1 onions, chopped finely
  • 3 fresh green chilies, seeded and sliced
  • 8 curry leaves
  • 1 teaspoon roasted ground cilantro
  • 1/2 teaspoon roasted ground cumin
  • 1 teaspoon pounded dried shrimps
  • Salt to taste
  • 1/2 teaspoon chili powder
  • 1 1/2 cups coconut milk
  • Oil for frying
  • Small piece of cinnamon stick
Wash the okra with running water. Cut the hard part at the top. Then sliced diagonally into bite-size lengths, about 1.5 inches. Rub the okra with ground turmeric. Heat up a small frying pan with oil and deep fry the okra until lightly browned. Drain. Put all the other ingredients into a saucepan and simmer uncovered until the onions are cooked. The cooking should takes about 10 minutes. Add the fried okra, simmer until tender. Remove from the heat and serve hot with steamed white rice.


  • 1 medium
  • 2 pieces
  • 3 cloves
  • 2 tsp
  • 1/8 tsp
  • 1/8 tsp
  • 1/2 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 cup
  • 2 cup
  • A squeeze
  • Onion (sliced)
  • Hot green pepper (sliced)
  • Curry leaves
  • Rampe
  • Garlic
  • Raw curry powder
  • Turmeric powder
  • Dry mustard (finely ground)
  • Fenugreek seeds
  • Salt
  • Medium tomato (cut into pieces) (or 1/4 cup canned tomato)
  • Maldive fish (optional)
  • Water
  • Thick Coconut milk
  • Lime juice

Take all ingredients (except coconut milk) into a saucepan and cook on slow heat
When the onions are soft and tomatoes are cooked, add coconut milk
Allow to simmer while stirring for a little while (Do not let the mixture boil)
Take off heat, adjust salt and add a squeeze of lemon juice
It is important to keep stirring after adding coconut milk to prevent the milk from coagulating

  • Coconut
  • 1 Onion
  • 1 Chile, fresh
  • 2 Tomatoes
  • 60 ml -water
  • 1/2 ts Turmeric
  • 1/2 ts Cinnamon, ground
  • Curry leaf sprigs 1/4 ts Fenugreek
  • 75 ml Coconut milk
  • 1 Lime, juice

Grate the coconut, chop the onion and chile and slice the tomatoes. Place in a pan, add the water, cinnamon, turmeric, curry leaves and fenugreek and cook until onions are soft. Add the coconut milk, stir well and cook for a couple of minutes. Add the lime juice and salt to taste