C'est lanka vie!

From an eclectic mix of the island cuisine, are these delicious recipes to try out in your home kitchen from executive chef Ramasamy Selvaraju and chef Vijendra Singh Mertia,Vivanta by Taj

Jack seed kalupol (roasted coconut) curry Ingredients

Jack seeds nos 50 Red onion (sliced) 30 gm Curry leaves 10 gm Scraped coconut 10 gm Green chilli 10 gm Dal 5 gm Rampe 10 gm Roasted red chilli 10 gm Garlic 5 gm Salt 5 gm Second extract of coconut milk 1-1/2 cup Mustard ground 5 gm First extract of coconut milk 1/2 cup Cinnamon 5 gm

Method Wash jack seeds and boil with some salt Crush the boiled jack seeds and remove the shell. Finely cut green chilli and red onion. Roast dal and coconut on a pan till golden brown, blend with garlic to a paste. Add all the ingredients into a pan except jack seeds, first extract of coconut milk, dal; coconut paste and mustard, cook till water is reduced by half. Add jack seeds, first extract of coconut milk, dal; coconut paste, mustard into the mixture. Simmer till correct consistency. Serve hot with steamed rice.

Stuffed squid curry Ingredients Squid (small) 200 gm Green gram (soaked in water) 50 gm Banana tender stems (Cut into small pieces) 50 gm Tomato 30 gm Onion 50 gm Curry leaves 10 gm Green chilli 20 gm Garlic 5 gm Ginger 3 gm Curry powder 12 gm Chilli powder 5 gm Turmeric powder 5 gm Pepper powder 3 gm Salt 5 gm Oil 20 ml Drumstick leaves 30 gm Second extract coconut milk 1 cup First extract of coconut milk 1/2 cup Cinnamon 5 gm Rampe (Pandan leaves) 10 gm Water 1 cup

Method Clean and wash the squid. Add ingredients into a pan with water and boil well until all water is evaporated. Green gram, tender banana stems, salt (2.5 gm), green chilli (5 gm), curry powder (5 gm), chilli powder (2.5 gm), onion (20 gm), garlic (5 gm) Fill above mixture into squids, and tightly fix the squid tube with a toothpick. Heat oil in a pan, add the rest of the onion, Rampe, curry leaves, cinnamon, green chilli and cook till golden brown. Add turmeric, chilli powder, pepper powder, curry powder, salt and roast in a pan on slow fire. Add garlic-ginger and tomato into the mixture with second extract of coconut milk. Add stuffed squids and drumstick leaves, cook for a minute. Add the first extract of coconut milk and simmer till correct consistency. Serve with parantha or rice.