Sri Lankan Food Forever

Ingredients 05 banana papers (Malu Miris) 01big onions ½ tsp roasted curry powder (Sri Lankan) 1tsp chili powder 4-5 curry leaves 01 cloves of garlic, (finely chopped) 1/2 tsp turmeric powder 1 small piece cinnamon 2tbs oil Pinch of mustard seeds Salt to taste Method Make the filling Smash the boiled potatoes and set aside Heat 02tsp oil in a pan and add garlic, green chilies, curry leaves, maldives’ fish and chopped big onion. Cook until onions are cooked tendered and brown Add the smashed potatoes and mix all the ingredients well Add salt to taste Curry Slit the paper (lengthwise) and carefully remove the seeds. (Make sure not to tear it) Boil water in a deep bottom pan and blanch the banana papers Once it blanched remove and put into ice cold water Remove it from cold water and let it dry Fill the banana chilies with the filling you made and keep aside Place pan on fire and heat with oil and add pinch of mustard seeds Let it

Ingredients 500g Dates (seedless) 50g Tamarind (seedless) 01-02cups of water 1/2cup of hot water 02tbsp red chili powder 02-03tbsp ginger garlic paste 02tbsp sugar Salt to taste Method Wash dates and cut it into small pieces Put tamarind into a small ball and add 1/2cup of water and squeeze the tamarind and make tamarind paste. Grind the dates using a chutney grinder (add little bit of water if needed) Place a deep bottom pan or a clay pot or medium low heat and add tamarind, 01cup of water, red chili powder, ginger garlic paste & let it simmer for few minutes. Add salt to taste Add the date paste and stir well (if the wateriness needed more, add ½ a cup of water) Cook few minutes Keep aside to simmer down and store in a dry air tight clay or glass vessel. Keep in a cool dry place Tips    The sweetness and the hotness will depend on your taste. You can use this chutney with carrots, banana chilies, and shallots and heat the mixture

Ingredients 1lb shallots (Rathu Lunu) 10-15no Green chilies 1 small green papaya 2 medium size carrots 1cup vinegar 2-3tsp mustard powder 1/4tsp tumeric powder Salt to taste Oil Piece of banana leaf Clay chatty or glass vessel Method Peel off shallots, carrots & papaya; wash the same Cut carrots & papaya into long thin strip (Julian style)   Place a skillet on medium low heat and add some oil to heat Shallow fry shallots until pale; do the same for green chilies, carrots & papaya.  Drain the oil and keep them aside. Take a deep bottom glass bowl and add vinegar , mustard powder and salt to taste Mix them well Add the fried ingredients further mix well. Put the piece of banana leaf in the bottom of Clay chatty or glass vessel. Stack above mixture on that leaf  Close tightly with a plastic, clay or glass air tight lid. (Do not use aluminum foil) Set aside up to 5-6 days; just role over the content once per day. After few days (5-6d

Ingredients 250g White Rice Flour 250g Coconut (Finely grated) or Desiccated Coconut  Salt to taste Hot Water 180ml coconut milk (01 st milk)  Method Roast and sieve the rice flour well. Finely grate the coconut. (Desiccated coconut:  Put it into a large bowl, sprinkle with the water and use your fingertips to work gently together until the coconut is moist. Fresh coconut does not need water.) Place the flour in a large round bowl and add salt to taste. Slowly pour in hot water, and mix with your fingers until it resembles bread crumbs. Add the grated coconut and mix the both look like fine crumbs. Fill a bamboo or metal cylinder with the mixture and press down lightly and place over a pan of boiling water. Steam pittu for 05 - 08 minutes until its done. Allow to cool a little, unmold and pour coconut milk for moistening.   Serve with Katta Sambole, Coconut milk or with a fish or meat hot curry. Tips: You can serve pittu with sweet accompani

Ingredients 25 string hoppers 1 medium-sized carrot, cut into thin strips (Julian Style) 1/2 leek, cut into thin strips (Julian Style) 1 medium size tomato 2 eggs, beaten 25g green peice (pre cooked) 6 king shrimps, cleaned 7 chopped 1/2 medium-sized red onion, finely chopped 3 green chilies, finely chopped 2 garlic cloves, finely chopped 1/2 cm piece of fresh ginger 2 cardamom pods  1 clove Pandon Leaves & Curry Leaves salt to taste 2 tbsp ghee or margarine 30 g friend cashew nuts 20 g fried sultanas Methods Break the string hoppers into pieces and keep a side Heat the skillet or wok under low heat and add 2tbsp ghee or margarine. Once it’s melted add finely chopped red onions, green chilies, garlic, ginger, cardamom, cloves, pandon leaves and curry leaves and place the heat into medium low Once the added ingredients fried, add carrots and leeks and turn the heat down Cook those 2 – 4 minutes and add the beaten eggs and mix it with the cu

Ingredients 1lb Potatoes 1 big onion (cut into half rings) 03 green chilies finely sliced 04-06 curry leaves Piece of pandon leave 1/2tsp fenugreek seeds 1inch piece cinnamon   1/2tsp turmeric 1-2 pieces gambooge (goraka) 1cup coconut milk (02 nd milk) 1 1/2cups coconut milk (01 st milk) Salt to taste Method Boil and peel the potatoes. (Cut into pieces) Place a skillet on low medium heat and add curry leaves, pandon leaves, fenugreek seeds, piece of cinnamon and pan fry the mix for 01-02minutes. Add them into a deep bottom pot and add green chillies, onions, turmeric, gambooge and ½ a cup of coconut milk (02 nd milk) and heat all the mixture until onions and green chilies cooked. Squeeze the mixture and stir well. Add the ½ a cup of coconut (02 nd milk) and 1 ½ cups of coconut milk (01 st milk) Stir well and boil the mix. (Make sure not to get any milk clots) Once the milk is getting thicken, add the potatoes and stir well. Cook to a boil, s

Dhal (Red Lentil) Curry (Method 01) Ingredients 1 1/2cups Mysore Dhal (Red lentils) 1/2tsp turmeric powder 1/2tsp roasted curry powder (Sri Lankan) 1/2tsp chili powder 02 green chilies finely sliced 02 red onion (shallots) chopped 01clove of garlic 01 small pieces of cinnamon 03-04 curry leaves or 02 basil leaves 1/2cup coconut milk (02 nd milk) 01cup coconut milk (01 st milk) Water Salt to taste For Tempering: 1 1/2tbl oil 1/2tsp mustard seed 04 curry leaves (optional) 02 red chilies, broken into 2-3 pieces Method Wash the dhal thoroughly. Add turmeric powder, chili powder, green chilies, shallots, garlic, cinnamon, curry leaves into a pan and mix them well. Add water covering the dhal mix and place it on medium low heat. When the dhal is cooked (dhal turns from pink to yellow) and boiled down add ½ a cup of coconut milk (02 nd milk). Stir well and cook for another 02-03 minutes. Once the gravy is boiling down add 1 cup of c

Ingredients: 2cups of Mung Flour 1cup of White Rice Flour 1L Kithul Treacle (melted juggery can be used too) 2cups of White Flour for the batter Method: Mix the Mung flour and White Rice flour together and add a pinch of salt. Boil the treacle well, (until it forms a thick line like a thread.) Keep one cup of boiled treacle and extra 1 cup of flour mixture. Off the heat and the flour mix (little by little) into the treacle and mix it well. Dust a flat surface with white flour and spread the mixture on the board. (flatness will depend on you) Cut diamond shaped pieces. Add coconut milk to the other 2 cups of white flour and make a thick batter (thicker than the Kokis batter) Dip the diamond shape pieces in the batter and deep fry until it become golden colour. 

Ingredients 250g Rice White Flour  1 Egg  02cups of Coconut Milk (1 st milk) ½ tbs Turmeric ¼ tbs Salt Coconut oil Kokis mold Method Beat the egg. Put the flour into a bowl and add the beaten egg, turmeric, salt and sufficient coconut milk and mix all the make a thick batter.   (Make sure to break up all the lumps and make it a smooth thick batter) Heat the oil and when bubbling hold the kokis mould in the oil until the mould is hot. Carefully dip the mould into the batter (dip the ¾ of the mold), taking care not to dip it completely. Remove from the batter and place in the hot oil where the batter should separate from the mould. (If the battery is stick into the mold it should eased with a wooden toothpick) Shape and deep fry the kokis. Repeat the process until all the batter is used.

Ingredients 07 cups of roasted sesame seeds 03 cups Roasted White Rice Flour (from soaked 4-5 cups of white raw rice or purchase rice flour from market) 2 cups of Sugar 3 cups of water 3-4 cardamoms Method Keep little amount of roasted flour & sesame seeds for dusting and coating. Place a deep bottom pan and boil the sugar and water until form a thick line and take out from the heat. Add ground cardamom seeds and chopped cashew nuts and stirring continuously. (This time will allow the syrup to little cool and help to keep aluwa in good white colour.) Mix the roasted sesame seeds and roasted rice flour together. Add the sugar syrup slowly to roasted flour mix and mix up well.   Sprinkle little amount of remaining rice flour & sesame seeds on a flat surface and quickly spread the mixture. (Thickness of the piece will make according to your need)    Cut the pieces before it get cool and separate from the tray and coat with remaining flour & sesame

Ingredients 10 cups Roasted White Rice Flour (from soaked 4-5 cups of white raw rice or purchase rice flour from market) 2 cups of Sugar 3 cups of water 3-4 cardamoms Hand full of cashew nuts How to make roasted rice flour:  Take white rice flour and put it into a flat bottom pan and heat up under low medium heat. Stir with a spoon to roast the flour evenly. (Properly roasted flour will be free flour, and if you throw a pinch of roasted flout into stove flame it will crack the flame. Make sure to roast the flour properly, if not it will get sticky and will have a different taste) Method Keep little amount of roasted flour for dusting and coating. Place a deep bottom pan and boil the sugar and water until form a thick line and take out from the heat. Add ground cardamom seeds and chopped cashew nuts and stirring continuously. (This time will allow the syrup to little cool and help to keep aluwa in good white colour.) Add the sugar syrup slowly to roasted f

Ingredients 250ml Kittul Treacle 500g Dried Cooked Rice  Salt to taste   Pinch of Pepper How to make Dry Cooked Rice:   Wash the cooked rice and the dry in sunshine until it get crisp and dry. Method Put the dried cooked rice into a grinder and grind it to a powder. Add treacle into a think bottom pan and cook in medium low heat until it boiled (do not over boiled) and add pinch of salt and pepper. Let it cool. Take ¾ of the powdered cooked rice flour and add treacle slowly while mix it well. (Mixture should be little bit sticky) Make rice balls according your needs and coat with the remaining flour. Serve with a cup of Plain Ceylon Tea. Tips: You can coat Aggala with roasted sesame seeds which will give an extra taste and aroma.  

Divul Drink (Wood Apple Drink) - Method 01   Ingredients 4 ripped Wood Apple (medium size)  1L Cold Water 1/2tbsp Salt 10 – 12tbsp Sugar (you can add sugar to your taste) Method Take the wood apple pulp in the vessels. Add the wood apple pulp and 500ml cold water and blend until it gets smooth Add salt and sugar and blend it another 1 minute. Add the remaining 500ml cold water and blend another 1 minute. (if you think the its too thick you add some more water) Serve chilled.     Divul Drink (Wood Apple Drink) - Method 02 Ingredients 4 ripped Wood Apple (medium size)  500ml thick coconut milk 500ml Cold Water 1/2tbsp Salt 10 – 12 tbsp Sugar (you can add sugar to your taste) Method Take the wood apple pulp in the vessels. Add the wood apple pulp and 500ml cold water and blend until it gets smooth Add salt and sugar and blend it another 1 minute. Add the 500ml thick coconut milk and blend another 1 minute. (if you think the its

Ingredient 1 1/2kg White Rice Flour  400g Weat Flour  1 1/2L Kithul or Coconut Treacle  100g Brown Sugar 100ml water 3pods Cardamom  Pinch of Salt  Coconut Oil to Fry Method Add treacle and brown sugar into a think bottom pan and cook in medium low heat until it boiled (do not over boiled). Remove from the heat and set aside to cool it. Mix rice flour and wheat flour together and add ground cardamom and pinch of salt. Add treacle into the mixture slowly and mixed it well. (Use the hand to mix) The mixture should be thick and drooping consistency . (To check, take a spoonful of the batter and drop it slowly back to the mixture. The batter should form pleats if the consistency is correct) Keep the batter to rest for 1 – 2hrs. Heat a round deep bottom pan with oil When oil is hot, pour the ¼ cup of batter to the centre of the pan; As it begins to fry and the centre rises, pour in a little more batter into the centre . Insert thin wooden skewer into the c