Sri Lankan Food Forever

Ingredient 450g Chicken  1 ½ - 2tbl unroasted curry powder ½ tsp turmeric powder 1tsp ginger garlic paste Tamarind or vinegar 1 pod of cardamom 2’ cinnamon stick 1tbl corn flour 1tsp black pepper powder 2tbl red chillie powder 1tsp roasted curry powder  salt to taste Cooking oil or margarine 1 cup of coconut milk (1 st milk) Curry leaves and Pandon leaves 1 – 2tbl margarine or coconut oil Method Cut the whole chicken into pieces without skin Add turmeric powder, tamarind, salt, pepper powder, red chili powder, unroasted and roasted curry powder and mix well. Keep a side for 15 – 30 minutes to marinate Then add sufficient water and cook for 15 – 20 minutes in medium low heat Place a deep bottom pan in medium low heat and add margarine or oil When the oil is heated add chicken pieces at a time and brown it all the sides Take the chicken out of the pan and add the remaining chicken gravy left from boiling Add ginger garlic paste, ...

Ingredients 500g Rice flour 60g crushed rice pieces roasted 500ml Kithul treacle 01 bottle Coconut Oil 2-3 pods Cardamom     Method Boil the Treacle and then add rice flour and small pieces of roasted rice until a stuff mixture is formed. Continue to cook in very low flame. Mix well until the mixture form into a ball.  Pour into a lightly oiled board and allow it to cool. Add 2 cups of water to the used pan and boil until the left over mixture turns in to starch. Use it to knead the stiff dough until very pliable and free from cracks. Make small size balls and then form into small flat cakes dipping fingers into oil. Fry in deep oil. Drain off excess oil.

Ingredients 250g beetroots, washed & trimmed 02tbl oil 01 large onion, finely chopped 02-04 small green chilies 04tbl fresh grated coconut Piece pandan leave Curry leaves 1/4tsp mustard seeds    05-06 black pepper corn 1/4tsp turmeric powder 1/2inch cinnamon sticks 01clove (small) of garlic 1/2cup water Salt to taste Method: Wash the beetroot, trim and shop in to small pieces (as you wish) Place pan on medium low heat and add water and finely chopped beetroot (Stir occasionally & keep and till the beetroot pieces been cooked) Put mustard seeds, black pepper corn, clove (small) of garlic, grated coconut and green chilies in to mortar and pestle and grind it to a small pate Place a pan on medium low heat and oil Once the oil heated add the paste and cook for 1-2 minutes Add finely chopped onions, pandan leave, Curry leaves, turmeric powder and the cinnamon stick and simmer for 2 minutes Finally add the cooked the beet root pieces ...

Ingredients 02 Ambarella Sugar to taste Salt to taste 10 – 15 ice cubes Lime Juice (optional) Method Peel ambaralla and cut it in to small pieces. Put the ambarella, ice cubes, sugar, and salt in to a blender and blend them well. Add lime if necessary. Serve chilled

Ingredients 3 cups Gotu kola cleaned   3tbl fresh grated coconut 1 green chilies 3-4 shallot or red onions 1 tsp powdered Maldivian fish (optional) 1/2 lime Salt to taste Method: Shred the gotu-kola finely. Chop the green chilies and onions finely. Mix all the ingredients and add lime juice and salt to taste. Tips: Serve immediately to get the natural taste If fresh coconut is not available, you can use desiccated unsweetened coconut. Add about 1 tbsp of water to it and microwave for few seconds before using You can use parsley instead of Gotu Kola

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