Great recipes for your kids


Ingredients for 8 Portions:
1 Polos (young jack fruit)
6 Green Chillies
¼ tea sp Cumin Powder
100g Bread Crumbs
8 table sp Flour
3 table sp chopped Onions
¼ tea sp Ginger
1 tea sp Garlic
10 Curry Leaves
1 table sp Chilli Powder
1table sp magarine
1 Cup of coconut oil
¼ tea sp Turmeric Powder
2 table spoon Maldive Fish
Salt to taste
8 Goraka pcs

Boil the whole young jack skin on, with goraka, turmeric and salt. Remove from the water when done and leave to cool. Clean the skin and discard the center and chop up the jack, Heat a pan with margarine, add the onion, ginger, green chilies, curry leaves and rest of the ingredients, sauté on a slow fire. Add the chopped up young jak add the billing juice and mix gently. Mould into balls and flatten slightly using your palm, and neat them shapely with a palette knife. Pass through flour, batter and breadcrumb. Fry in hot coconut oil. serve on dish with tomato or chilli sauce.

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FALOODA (Faluda)- Soft Drink

1/4 cup Sherbet Syrup
4 cups milk
5- 6 teaspoons Subdue Seeds ( Kasa kasa )

Soak the subja seeds in cold water for about 5-6 minutes. Mix all the ingredients in a container and refrigerate for about 15 minutes. Serve in tall glasses.

Serves: 4

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Ala roti

4 cups white flour

3-4 large Boiled potatoes
2 large onions finely chopped
Salt to taste
1/2 tspBaking powder
Warm water
1/2 tsp cumin powder (suduru kudu)
finely chopped coriander leaves
chillie powder as desired

Fry onions in little oil, When slightly brown add cumin powder, chilli powder and smashed potatoes and mix. then add the coriander leaves and set aside.
Mix the flour, salt, baking powder and the potato mixture well. If required add a little warm water to get a soft dough. Make into balls and flatten it out and bake like a roti. You may add a few drops of oil to the pan if required. Eat with chicken/beef curry or can even be eated plain.

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Banana Muffins

Makes 12 muffins
2 cups Sifted Flour
2 tsp Baking Soda
Pinch of Salt
1 3/4 Table Spoons Sugar
1 Beaten Egg
1 cup Milk
3 Table Spoons Cooking Oil
3/4 cup Mashed Bananas
1/4 tsp Cinnamon Powder

Pre-heat Oven to 200 C.Line Muffin tray with buttered paper cups.In a bowl, combine flour, baking powder, soda, salt, sugar & cinnamon. In another bowl combine egg, milk and oil. Make a well in the centre of the dry ingredients & add egg mixture and stir. Blend in bananas. Spoon in batter to fill 2/3 of each cup. Bake at 375 c for 35 minutes. Remove tins to rack. Let stand for 5 min.Serve immediately with softened butter.

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Kadala Maluwa

1 can cooked gram (kikärter) (kadala) ( also known as chickpeas)
5 small cooked potatoes cut into cubs,
2 unions finely chopped,
2 chilli finely chopped,
2 cloves of garlic finely chopped,
1 teaspoon mustard seeds,
1 teaspoon pepper powder,
1 teaspoon chilli powder,
1 teaspoon rosted cumin seeds,
1 teaspoon salt,
1 cup coconut milk,
1/2 teaspoon turmaric ,
25 ml oil or margarin,
sprig parsley to decor,
some curry leaves.

Heat the oil and fry onions, chilli, garlic and curry leaves. After few seconds sprinkle musted seeds. Drain the gram and add to to the pan. Add other ingridiens without coconut milk and cumin. Stir well. Add coconut milk and bring to the boil. The last sprinkle cumin seeds and serve in a bowl garnished with parsly.
You can enjoy with rice or roti

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Kehel Muwa Seeni Sambol (Banana flower curry)

One large Kehel Muwa (Banana Flower)
Two table spoons of crushed red chillie
3 Cardamoms
3 Cloves
Tiny pieces of lemon grass
3 table spoonfuls of Maldive fish crushed
Salt to taste
Pinch of saffron powder,
One teaspoonful of roasted curry powder
One teaspoonful of sugar


Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice colour. Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside.

Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire.

Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That way you can keep it in the fridge for months.

This is a delicious stuffing for bread rolls!

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Marie Biscuit Pudding

8 oz chocolate chips
8 ozs butter, at room temperature
3 eggs
10 ozs Marie Biscuits
3/4 cups sugar
1 cup whipped cream
1 cup milk
1 cup chopped cashew nuts
1 tbsp Rum (optional)
1 tsp Vanilla
Pinch of salt

Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk butter until combined. Set aside.Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry. Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. With the mixer on low speed, add the chocolate mixture. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.Fold the whipped cream into the chocolate mixture.Soak the biscuits in milk slightly. Layer a bottom of a square pan with them. Next layer with chocolate mixture (about 1/2 inch high). Sprinkle with cashew nuts. Follow with another layer of soaked biscuits and then the chocolate mixture and cashew nuts. Continue layering until all of the chocolate mixture is over. Make sure that the top layer is chocolate mixture and cashew nuts.
Chill for at least 2 hours.

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