Sri Lankan Food Forever

Ingredients 01 ripped soursop (unblemished, medium size) 01 cup of cold water 01cup of water Sugar to taste Salt to taste Few drops of lime to taste Method Wash the soursop and peel it in to a mixing bowl Add 01 cup of water and squeeze the mixture and remove the seeds Put the soursop pulp, 01 cup of cold water and sugar to taste and blend until it get smooth Add salt to taste, and few drop of lime and blend another 01 minute Serve chilled

Ingredients 01 ripped pineapple, unblemished 10 – 15 ice cubes 01 cup of cold water Sugar to taste Method Wash the pineapple and cut the skin from the sides Chop the pineapple into small pieces, remove the core Put the pineapple pieces in to a blender and blend until it get smooth (if you need you can add 01 cup of cold water) Add sugar to taste and blend it another 1 minute Add the ice cubes and blend another 1 minute Strain the liquid through a medium mesh strainer and Serve Chilled

Ingredients Seeds of 1 ripped permanganate 10 – 15 ice cubes 1/3 cup of cool water Sugar to taste (optional) Method Put all the ingredients in to a blender (expect sugar) and blend them well until it gets smooth. Strain the liquid through a medium mesh strainer. Put the pomegranate pulp in to a double cheese cloth and drain the liquid as much as you can. Strain the liquid fine mesh strainer. Serve chilled .       

Ingredients 03 ripped guva (medium size) 1/2 cup of cool water 10 – 15 ice cubes Salt to taste Sugar to taste (optional) Method Cut the Guava into small pieces Put all the ingredients together into a blender (except salt & sugar) and blend them well Add salt & sugar and in to the mixture and blend it again. Serve  chilled .

Ingredients    1 fresh coconut (finely grated)  6-8 shallots or baby onions finely diced 1tbsp of red chili flake 2tbsp crushed red chili powder 1tbsp crushed maldive fish (optional) 1 lime (to taste) Salt to taste Method Crushed salt using the mortar and pestle. Put the red chili flake, chili powder and crushed maldive fish into the salt and mix them well. Add shallots and grind all the ingredients until it becomes a red colour paste Add finely grated fresh coconut into the paste and grind them well. The mixture should be moist and reddish orange. Squeeze the lime juice, mix and serve.   Tip  For Extra taste you can add a ½ of the tomato into the paste and grind well before you   add lime Add pinch of curry leaves to a mildly heated pan and add the pol sambol to tempered it

Ingredients  2tbsp of chili powder  01tbsp red chili flake   10 – 15 red onions or shallots 1/2 lime Sea salt to taste  Method Crushed salt using the mortar and pestle. Put the red chili flake, chili powder into the salt and mix them well. Add shallots and grind all the ingredients well. Squeeze the lime juice, mix and serve.    Tips Use dried prawn powder for extra taste. 

Ingredients 3 cups roasted rice flour –roasted (flour should be fine & free flowing without clumps). 2 – 3 cups boiling water Salt to taste If you are using the instant string hoppers flour carry out the instructions properly in it. Method Take dry bowl and add the flour and salt. Mix it well Slowly add the boiling water to rice flour until you can form a dough that does not stick to the bowl (if you want to get light fluffy string hoppers there should be the right consistency) Fill the string hopper mold with dough and squeeze it to the string hoppers watties to form lacy circles. Boil the water in steamer Pile the string hopper watties on top of each other and steam for 8 – 10minutes until it done  Repeat the process until you finish the dough Serve the String hoppers with Kirri Hodi, Lunu Miris or Seeni Sambol, Malu Ambulthial or Meat curry. Tip  Apply oil lightly on the surface of string hoppers wattie resulting to remove them easily   

Ingredient 8 cups rice flour 1 cup of coconut water 1 cup of  lukewarm water 200 ml coconut milk 2 tbsp sugar 2 tbsp oil Yeast mixture 4 tbsp yeast 2/8 cup of lukewarm water 1 tbsp sugar Method Mix the Ingredients of the yeast mixture and leave for 15 minutes until frothy. (Use a new packet of yeast) Get a deep clay pot (wet) and add the rice flour and the yeast mixture. Add the 1 cup of    lukewarm water and the coconut water to the mixture and mix it well Cover the clay pot with a wet cloth leave for about eight hours in a warm dry place (it should be double the size after 8hrs) Finally before preparation and the coconut milk and 2tbsp of sugar and stir well (the batter should be thinner than the pancake mixture) Add salt to taste Place the hopper pan in medium low heat (it can be used a non-stick hopper pan) Dip a small piece of cloth in oil and rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the hopper batter to the pan

Ingredients: 3 cups flour (all purpose flour or whole wheat flour) 1 cup shredded coconut (or 3/4 cups desiccated coconut soaked in 1/4 cup of water) 10  small red onions or 1 1/2 big onion 5  green chilies A few curry leaves 1 egg (optional) Salt to taste Cold Water / Coconut Water 2 tbsp Oil Method Chop red onions, green chilies and curry leaves into very small pieces. Get a deep round bowl and mix flour, coconut, salt, egg and the finely chopped onions, green chilies and curry leaves Next add cold water and coconut water little by little until it makes a form of rough dough. Knead the rough dough until it get soften Break into equal sized balls. Keep it rest for 10 minutes. Flatten on a floured board or plate using your palms or a rolling pin. Apply Oil in a heavy bottom pan (skillet ) and heat the pan Place the flatten rotti and cook till golden brown on both sides (use medium low heat)  Serve hot, with Pol Sambol or Katta Sambol Tips  you c

Ingredients  2tbsp of chili powder  05 Dried red Chili   2tbl  Crushed maldive fish (optional) 1/2 lime Sea salt to taste  Method Crushed salt using the motar and pestle. Put the dried chilies, chili powder and maldive fish and grind all the ingredients well.  Squeeze the lime juice, mix and serve.    Tips  You can add & grind red onions if it necessary Use dried prawns except the maldive fish 

Ingredients 01kg Raw white or red rice 06 Cups of water (1.5 or 2 part water  for 1 part rice) Dash of Salt 02 Full cup of milk (cows’ milk or coconut milk) Method Wash the rice &  place in a medium-sized pot.   Cook the rice over medium-low heat.  Mix the salt and milk together (if you are using coconut milk take 02 cups of 1 st   milk)  Once the rice is cook half way (3/4) add the milk (be sure that water has evaporated)  Stir well & leave it in low heat until rice absorbs the milk (10mins).  Remove the pot from the heat and spread the milk rice on a tray or a banana leaf (1’’ inch thickness) & cut it into squares