CHICKEN CURRY (SRI LANKA)

9 oz. Flour (plain)
4 oz. Fat (mixed), cut small 
3 oz. Grated Cheese
1 egg yolk, beaten
1/2  lbs. String beans, cut small           

4 oz. Mushrooms (button)
1/4 lb. Carrots (sliced)
1/4 lb. Onion (button)
2 oz. Butter
Parsley Sprig

Pare carrots, boil in salted water for 20 min.  Drain, reserve 1 pint liquid.  Wash mushrooms.  Peel Onions & fry with mushrooms in butter until soft.  Add carrots & beans.  Mix well.  Add 1 oz. Flour, mix well & cook for 2-3 minutes.  Gradually add carrot liquid.  Bring to a boil, stirring until thickened.  Place mixture into a greased pie dish.  Sift remaining flour, add fats & rub until mixture resembles fine breadcrumbs.  Add cheese & mix well.  Add eggs & enough cold water to make a paste.  Roll out to fit top of pie dish, trim edges & flute.  Bake at 400F. for 1 hour.   
                                Recipe provided by S. Ranjiwi of Sri Lanka

MULLIGATAWNY SOUP (INDIAN-VEGETARIAN)

9 cups vegetable stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery including tops, sliced
2 cups eggplant, peeled and diced
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup diced roasted red pepper
1/2 cup tomato sauce
1/2 cup roasted cashews
1/2 cup roasted almonds
1/2 cup shelled pistachios

1/2 cup chopped fresh cilantro
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg
1 cup coconut milk

Combine all ingredients in a large pot.  Bring to a boil, then reduce heat and simmer for 2 hours, stirring frequently.  It will become thick and dark.  Add the coconut milk and reheat before serving.  Makes 4-6 servings.

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