Sri Lankan Food Forever

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

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 coc...

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...

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 ...

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 ...