Sri Lankan Food Forever

Ingredients: 2 cups White raw rice 1/2cup Green Gram 2 1/2cups water 2 cups Coconut Milk (1 st milk) salt to taste Method: Soak the green gram overnight and drain of water. Wash rice and green grams Add Green Grams and add water Cover the lid and cook green gram first as it is little harder than rice. Once the green gram is boiled (before completely cooked) add rice and cook under low heat.   Add little bit of hot water if needed for the rice to cook  Add salt to coconut milk and mix together When the rice is about to be done cooking, add coconut milk and stir well. (Make sure the rice is boiled well) Add more salt if required. Cook till all the milk is absorbed to the rice and look like a thick mass. Spread the prepared green gram milk rice on a large flat plate lined with banana leaf or grease proof paper and smooth the top with a piece of banana leaf or grease proof paper. Make sure to press while smoothing so that the cooked mass will...

Ingredients 500g (2 cups) long grain rice or white raw rice 2tbl ghee 1medium big onion, finely sliced 3 pods cardamoms 3 cloves 8 black peppercorns 1tsp turmeric 2inch piece cinnamon 06 Curry leaves 2 inch Pandon leave 2 1/2 cups chicken stock 1 cup coconut milk Salt to taste Method Wash and drain the rice. Set it aside Place a deep bottom pan on medium low heat and add ghee Add the onion and fry until saturated Add all the ingredients and fry, stirring constantly for 2-3mins Pour in chicken stock and close pan and wait till the rice cook  Add coconut milk and stir well Cook until the moisture evaporates When the rice is cooked, the spices will emerge on the top. Remove the spices and stir slightly with a fork Serve hot with a fish or meat curry or you can serve with seenisambol or lunumiris   

Ingredient 1can condensed milk 1can water 1tsp vanilla 8 eggs 01cup of sugar 1/4cup of water Method Place heavy bottom pan on low heat & add 01 cup of sugar and 1/4 cup of water Stir until sugar syrup turns golden brown Remove it from the pan and pour it to a heat proof bowl or a pan (which can be un-molded) Beat the eggs until frothy Blend condensed milk, water and vanilla in a bowl and add the beaten eggs and beat well Strain the mixture into the heat proof bowl or the pan with sugar syrup Stove-top directions: Tie the edge of the bowl with plastic wrap, oil paper or aluminum foil Keep deep bottom saucepan with water about 3 inches high. Boil till set (approx. 30-45 minutes) (Make sure you have enough water if not re-fill with boiling water if needed.) Check after 30 minutes whether its’ done Oven directions: Preheat the oven 190C Cover the bowl with aluminum foil. Take a large pan cover it with water about 1 inch high. Bak...

Ingredients 100g Prawns (medium size) 01 cup of fresh coconut milk (1 st milk) 01-02pieces of Gamboge (Goraka) 1/2tsp Pepper powder 1/2tsp Red Chili Flakes 1/4tsp Chili Powder 3/4cup of Water 1/4tsp Turmeric powder Curry Leaves 01 big Onion (medium size) (finely cut into half circles) 01 – 02 Green Chilies (finely chopped) 01clove of Garlic (finely chopped) 05-08 Mustard Seeds 01” Cinnamon Stick 02tsp Oil Salt to taste Method Add prawns, gamboges, pepper powder, turmeric, cinnamon stick, curry leaves and water into a pan and cook in medium low heat until the prawns are finely cooked Place a thick bottom pan (better a clay pot) on medium low heat and add oil Add mustard seeds into heated oil (wait until the mustard seeds crack. Otherwise you will not get the taste of it) Add big onion, curry leaves, green chilies, chopped garlic, chili powder and fry until the onions gets soften and golden Add cooked prawns and stir well with the mixture and cook ...

Ingredients 50 fresh limes 30g ginger 60g oz garlic 100g – 150g dry chilie powder 1 pint vinegar 3tbsp sugar salt to taste  2 pods of cardamons 2 pods of cloves Method Place a deep bottom pot in medium heat and boil water and put into it the 50 fresh limes. Leave it on the fire for 5 - 10 minutes. Take it off, and leave the limes in the pot for 2 hours. Take out the limes, and slice them finely and remove the seeds. Grind the ginger and garlic together in to paste and add chili powder vinegar, cardamom, cloves, salt & sugar and mix well Mix all the ingredients together and rub well into the lime pieces. Put it into air tight bottle, and it will be ready for use after two weeks.

Ingredients 250g raw Cashews 3 Cups thin  Coconut milk  or water 1  medium size Red Onion, (finely sliced) 2-3 fresh green Chilies, (finely chopped) 2 cloves Garlic (finely chopped) 5 cm Cinnamon stick 2-3 fresh green Chilies, (finely chopped) 2 cloves Garlic (finely chopped) 5 cm Cinnamon stick 4 pieces  Pandon Leaves 8 - 10 Curry leaves 3tbl 8 - 10 Curry leaves 3tbl  Vegetable  oil 1/4 tbsp Turmeric powder 1tb1 Raw 1/4 tbsp Turmeric powder 1tb1 Raw  Curry powder  2pieces Gamboge pieces   ( optional ) 1 Cup of fresh Coconut milk  (1 st  milk) Salt to taste Method: Put cashew nuts in to a bowl, add boiling water Add 03 cups of thin coconut milk or water and stir well Close with a lid and soak for about 4 hours or overnight Drain  the water from cashews and put them in to a pan Add salt, turmeric, raw   curry powder, gamboge and mix well Place deep bottom pan on medium ...

Ingredient: 5-6 cups of Watermelon flesh cut into chunks (de-seeded) or 01 medium size watermelon  1-2 cups Cold Water 1 tsp Lime (Optional) Sugar and Salt to taste Ice Cubes Method: Put the watermelon chunks into a blender and blend it for 2-3 minutes   Add all other ingredients into the blender and blend till all the watermelon has liquefied. Serve with ice. Tips : Prepare the drink just before you serve You have to serve any fresh drink within 30 minutes of its’ preparation to get the best taste.

Ingredients 400 g basmati rice 2 – 3 tbl ghee 1 large big onion (finely chopped) 4 cloves 6 cardamom pods 1 cinnamon stick 4-6 curry leaves 3½ cups hot stock (beef, chicken or mutton) Salt to taste Method : Wash the rice well and drain in a strainer for 30 minutes. Heat the ghee in a dip bottom pot over medium heat. Add the onion and cook until golden. Add the cloves, cardamom, cinnamon, curry leaves and fry all for 1-2minutes. Add rice and stirring well for few minutes Add the hot stock and bring to the boil and salt; reduce the heat to low, Cover pot and cook for 15–20 minutes without lifting the lid. Remove from the heat, uncover and rest for 5 minutes to allow steam to escape. Gently fluff up the rice with a fork and remove the spices added except curry leaves. Serve hot. Tips: You can accompanied the Ghee Rice with a meat curry, fried sprats, vegetables kurma, pickles and sambols. You can add deep fried big onion pieces, currents and ...

Ingredients 1 cup cooked rice (preferably white rice) 1.5 cups water 1-2 cups coconut milk (1 st milk) 5-8 red onion (finely chopped) 2 tablespoon lime juice 5-6 Curry Leaves  (firmly chopped) 1 teaspoon grated Maldive fish (optional) 2-3 Green Chilies (chopped) Salt to Taste Method: Add the water to the rice and soak it overnight.  Next day morning, mix the other ingredients with the rice and add salt to taste.  Tips: Dry red chilies can be used instead of green chilies. You can adjust the ingredients and thickness of the coconut milk used according to your taste.