String Hoppers

2 cups flour (rice flour and red flour mixed with steam)
1 teaspoon salt
300 ml of boiling water mixed with 50 ml of cold water

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Mixed Vegetable Pickle

A carrot
1 cup of cauliflower florets
1 green pepper
1 large onion slice (or 6 shallots peeled, cut into quarters)
November 2 teaspoon mustard seed
4 cloves garlic peeled
2cm piece of ginger is finely chopped

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Masala Beans Curry

CURRY450 g frozen peas and fresh beans Marsala (if you are using fresh beans, sliced ​​finely)
3 tablespoons oil 1 teaspoon mustard seed
Fenugreek seeds 1 teaspoon dried red pepper 2 (optional)
4 curry leaves broken or almost 3

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Aasmi

Ingredients - [8-10 Portions]

225	g	Rice floor
1	Cup	Thick coconut milk
1	Cup	Light coconut milk
1/2	Tablespoon	Salt
		Oil for frying
		A handful of “dhoul kurundu” leaves (cinnamon  leaves)

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Kokis

ingredients 

800	g	Rice floor (i.e 800g raw rice pounded)
		Thick milk of 1 large coconut
2		Eggs
5-6	Desert Spoons	Salt Water
3/4	Bottle	Coconut or Vegetable Oil

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Oil cake (konda kevum)

ingredients 
           

1  measure	Rice-floor
1/4 measure	Coconut syrup
	Salt
	Oil for frying

The floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water. Keep ready a deep found-bottom pan of boiling coconut or

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