Sri Lankan Food Forever

Ingredients MILK RICE 2 Cups short grain white Rice 2 Cups thick Coconut milk 2 tsp Salt 2 ½ Cups Water COCONUT TREACLE MIX 800 g finely scraped Coconut 2 Cups Treacle (Coconut or Kithul treacle) 3 Cloves 2 Green Cardamoms Pinch of Nut Meg powder Pinch of Salt Method: (1) Prepare the Coconut Treacle Mix Pour the treacle & water into a deep bottom pot and bring to a boil while stirring. Add the Coconut and mix well. Add the pinch of salt and the cloves, mix well. Once the mixture gets harder, take off the heat. (2) Prepare the Milk Rice 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 1st 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)....

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) Salt to taste 2 tbsp of Oil Cold Water / Coconut Water Method Get a deep round bowl and mix the all the ingredients together. Next add cold water and coconut water little by little until it makes a form of rough dough. Make sure not to get it too wet. If the dough is too wet add a little bit of flour and mix well. 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 If you need it in a sweet taste use gold syrup, kithu trickle, marmalade, jam with butter

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   

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.

Method 01 Ingredients: 200 g wheat Flour 01 egg 50 ml coconut milk (01 st milk) Coconut water from 01 coconut 1/2tsp baking powder Salt to taste Butter or gee to grease the pan Note: if you cannot find coconut water add 100ml Coconut milk Method: Take a deep bottom bowl and add flour, baking powder, and egg mixed well. Add coconut milk and coconut water gradually and make a smooth batter. Batter should be like the pancake batter and if you feel it’s not smooth enough add little more coconut milk (make sure no to have any clumps.) Keep aside for 30minutes Add salt to taste Keep a thava pan or flat pan on medium low heat and grease it with butter or gee When the pan is hot put some from the batter and make a nice milk rotti (this will looks like pancake) and flip over to cook the other side   Serve hot with hot gravy such as vegetable curry, fish or meat red curry Tips: You can add tempered finely chopped big onions, curry leaves, r...

Ingredients: 02 cups of whole wheat flour or all purpose flour 1 1/2 tsp fresh yeast 1/2 cup warm water  01cup of water  Salt to taste  Flour to Dust  Butter or ghee for greasing the pan  Method Dissolve the yeast in ½ a cup of warm water and keep aside Mix salt with flour and sieve Put the flour mixture into a large deep round bowl Make a hole in between the flour and add about a cup of water. Mix the flour and knead to make stiff dough. (Keep the dough rest for 15 minutes) Slowly sprinkle the yeast mixture over the dough and remain kneading it till it becomes smooth and not sticky. Cover with a damp cloth and keep aside for another 30minutes. Divide the dough into equal round portions depending on your needs. Dust the ball with flour and roll it out. Place a thava pan on medium low heat and grease with butter or ghee Cook the rotti 2-3minutes until it spotted with dark brown spots Serve hot with a coconut chutney, fish ...

Ingredients 03 cups all purpose flour 01tsp salt 1tbsp oil 1 cup lukewarm water ½ cup oil Method Take deep bottom bowl and add flour, salt and the 01tbsp of oil and rub together Add 01cup of lukewarm water and mix well Knead the dough for 10min until get soften Divide into equal-sized balls put them into a flat bottom bowl and cover them with 1/2cup of oil. (Add more oil if its necessary cover the balls completely) Keep it aside for 01hr – 04hr (if possible over night) Grease your chopping board with little bit of oil in the bowl (plastic or marble surface works best for the dough)   Take one of the balls and press it and flatten the dough like round thin handkerchief   (Don’t worry about any holes)   Place tawa pan or a crape pan on medium low heat spray with oil. (You can use a griddle or the widest pan you have ) Place the flatten rotti on the extremely hot pan cook 01 minitue on each side until the golden brown spots appear Serve w...

Ingredients 03 cups of Godhamba rotti, (shredded ) 2 carrots, (julienned ) 1/2cup cabbage (shredded) 1/2cup mushrooms (sliced ) 1/2cup leaks (julienned ) 02 green chilies, (finely chopped ) 01 big onion (chopped) 2 eggs   Left over of chicken curry with gravy or 02 pieces of roasted chicken (shredded ) 1/2tsp chopped ginger   1/2tsp chopped garlic   1/2 - 1 tsp of chili powder   04-05 curry leaves 1/2tsp of curry powder  (optional) 1tsp soya source (optional) 1/2tsp oyster source (optional) 1tbsp oil or butter Method Heat a wok in medium low heat and add oil or butter. Add chopped onions and let it simmer few minutes and add garlic, ginger, green chilies, curry leaves and tempered another few minutes Add carrots, cabbage, leaks and stir fry for few minutes and add mushrooms Add chili powder & curry powder and mix well Add eggs and stir fry Add the shredded godamba rotti and mix the mixture Put the shredded chick...

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 w...

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 th...

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 batt...

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 T...

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