Posts

Cuisine

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In Sri Lanka, the cuisine differs significantly from one region to another region. Rice is the main staple diet of the Sri Lankan cuisine and is generally served either boiled or steamed accompanied by a variety of curries.  The average Sri Lankan prepares and eats traditional dishes for everyday consumption at home.  A typical Sri Lankan meal would consist of a main curry of fish (b eing an island as one might expect, fish and seafood features heavily in the everyday diet) , meat or poultry, several other curries made with vegetables  which are itself cultivated on the island  and pulses such as lentils. Condiments such as chutneys and sambols are included. These are generally spicy and are made from various ingredients such as coconut, onions, lime juice and chillies.  Maldive fish (dried fish) is used as a flavour enhancer. Other common ingredients that are used include coconut and coconut milk, chillies, and onions. Sri Lankan curries are widely and frequently consumed. Ther
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Aligatapera Drink (Avocado Drink)

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Ingredients 02 – 03 ripped avocado 01L Cold milk 08 – 10 ice cubes Sugar to taste 02 – 03 drops of vanilla (optional) Method Peal the avocado and remove the seed. Add avocado, and 500ml cold milk and blend until it becomes a smooth paste Add sugar to taste and blend another 1 minute Add remaining 500ml cold milk, fed drops of vanilla and ice cubes and blend another 1 minute Serve chilled Tips:  You can add a scoop of vanilla ice cream top and serve, which makes it more delicious
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Potato Tempered (Devilled Potatoes)

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 Ingredients: 4 medium sized potatoes boiled 1 ½ tbl Oil (any oil as you prefer) 2 large big onions thinly sliced (half ring) 2 green chilies thinly sliced 1’ piece of pandon leaves 10-15 curry leaves 10 – 15 mustard seeds 1tsp chili flakes 1 pod of cardamom 1 pod of clove ¼ tsp turmeric powder 2 spring onion leaves chopped (optional) Salt to taste Method: Peal and cut the boiled potatoes and set aside Place a pan on medium high heat and put oil and when hot add the mustard seeds and make it pop up. Add the onions, green chilies, chili flakes, clove, cardamom, turmeric powder and sauté for few minutes. Add the potatoes and sauté for another few minutes and stir well Finally spring onion leaves Remove from fire and serve with rice and curry. Tip: If you want to make the curry more hot add chili flakes to your taste
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Papol (Gas Labu) Drink (Papaya Drink)

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Ingredients ½   well ripped papaya 2 – 3 tsp Lime Sugar (optional) Salt to taste   2 glasses of cold water Method Remove the seeds and scoop the papaya into a blender Add 01 glass of cold water and blend it Add sugar and salt as required Add the remaining glass of cold water Blend until smooth Add lime just before you serve Serve cold with added ice cubes
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Aasmie

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Ingredients 225g Rice Flour 1cup Thick Coconut Milk (1 st milk) 1cup Light Coconut Milk (2 nd or 3 rd milk) 1/2tsp Salt Coconut Oil top Fry  Handful of Dawul Kurundu (wild cinnamon) leaves (or 200g of Okra) For the Syrup 225 g Sugar 1/4 Cup Water Essence of rose Pink coloring Method Sift the rice flour through a very fine riddle. Add 1 cup of light coconut milk with dawul kurundu or okra, crush and squeeze jell out of it (soak dawul kurundu or oakra in water and strain it before use) and strain the juice. Add milk to flour very gradually and knead well with the hand and add salt. Add the leaf juice to the mixture to make the batter clammy. (The batter should be in a thick and slimy consistency.) If the batter is too thick, add little bit of coconut milk to get the consistency required for the batter. Keep a deep round-bottom pan on the stove and put oil and heat up in medium low heat. Take a spoonful of batter of asmie spoon (a large coconut
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Annasi Maluwa (Pineapple Cuury)

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Ingredients:   1 medium ripped fresh pineapple (cut into small cubes)  2 cloves of garlic finely chopped 1small big onion finely chopped 1tsp chili powder 1/4tsp turmeric 1 pod of cardamom 1 pod of clove 5-10 mustard seeds 1/2tsp   Sri Lankan raw curry powder 1/2tsp   Sri Lankan roasted curry powder 6 - 8   curry   leaves 1” cinnamon stick 1 cup thick coconut milk (1 st milk) 2 – 3tsp oil (as you prefer) 1 – 1 1/2tsp sugar Salt to taste Method: In a large bowl mix all the spices with pineapple pieces (pineapple, salt, curry   powder, roasted   curry   powder, chili powder & turmeric) and set a side for few minutes Place a thick bottom saucepan on medium low heat and add oil Once oil heated add mustard seeds and make it pop up Add garlic, cardamom, clove &   curry   leaves and fry it for few seconds, and add the cinnamon stick & chopped onions Cook it for 5 minutes When onions are cooked, add the pineapple pieces into the onion mixer
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Dried Salty Fish Curry in coconut gravy

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Ingredient 200g dried salted Queen fish (Katta), washed and cut into cubes (you can use any other as you like) 1 large big onion, chopped  2-3 green chilies cut in lengthwise 1/4tsp turmeric powder  1 large tomato, chopped (optional) 1 piece of gamboge     1tsp chillie powder 1” cinnamon stick 1/2 tsp fenugreek  1 cup diluted coconut milk (2 nd milk)  1/2 cup thick coconut milk (1 st milk)   Method Put the ingredients into a thick bottom pan (except the thick coconut milk) and place on medium low heat Simmer it for 5-10 minutes until the dried fish cooked well Add the thick coconut milk and simmer it for boil (Stir well not get any milk lumps) Check the saltiness and add salt to taste if necessary Serve hot Tips Washing the dried fish: Wash the dried fish in normal water, drained Add the dried fish pieces in to bowl and add boiling water and keep it for 10-15 minutes Squeeze and drain the water in dried fish and take it for use You
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