Sri Lankan Food Forever

Ingredients 01 ripped soursop (unblemished, medium size) 01 cup of cold water 01cup of water Sugar to taste Salt to taste Few drops of lime to taste Method Wash the soursop and peel it in to a mixing bowl Add 01 cup of water and squeeze the mixture and remove the seeds Put the soursop pulp, 01 cup of cold water and sugar to taste and blend until it get smooth Add salt to taste, and few drop of lime and blend another 01 minute Serve chilled

Ingredients 01 ripped pineapple, unblemished 10 – 15 ice cubes 01 cup of cold water Sugar to taste Method Wash the pineapple and cut the skin from the sides Chop the pineapple into small pieces, remove the core Put the pineapple pieces in to a blender and blend until it get smooth (if you need you can add 01 cup of cold water) Add sugar to taste and blend it another 1 minute Add the ice cubes and blend another 1 minute Strain the liquid through a medium mesh strainer and Serve Chilled

Ingredients Seeds of 1 ripped permanganate 10 – 15 ice cubes 1/3 cup of cool water Sugar to taste (optional) Method Put all the ingredients in to a blender (expect sugar) and blend them well until it gets smooth. Strain the liquid through a medium mesh strainer. Put the pomegranate pulp in to a double cheese cloth and drain the liquid as much as you can. Strain the liquid fine mesh strainer. Serve chilled .       

Ingredients 03 ripped guva (medium size) 1/2 cup of cool water 10 – 15 ice cubes Salt to taste Sugar to taste (optional) Method Cut the Guava into small pieces Put all the ingredients together into a blender (except salt & sugar) and blend them well Add salt & sugar and in to the mixture and blend it again. Serve  chilled .

Ingredients    1 fresh coconut (finely grated)  6-8 shallots or baby onions finely diced 1tbsp of red chili flake 2tbsp crushed red chili powder 1tbsp crushed maldive fish (optional) 1 lime (to taste) Salt to taste Method Crushed salt using the mortar and pestle. Put the red chili flake, chili powder and crushed maldive fish into the salt and mix them well. Add shallots and grind all the ingredients until it becomes a red colour paste Add finely grated fresh coconut into the paste and grind them well. The mixture should be moist and reddish orange. Squeeze the lime juice, mix and serve.   Tip  For Extra taste you can add a ½ of the tomato into the paste and grind well before you   add lime Add pinch of curry leaves to a mildly heated pan and add the pol sambol to tempered it

Ingredients  2tbsp of chili powder  01tbsp red chili flake   10 – 15 red onions or shallots 1/2 lime Sea salt to taste  Method Crushed salt using the mortar and pestle. Put the red chili flake, chili powder into the salt and mix them well. Add shallots and grind all the ingredients well. Squeeze the lime juice, mix and serve.    Tips Use dried prawn powder for extra taste. 

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 ...