Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Asmi

Ingredients - [8-10 Portions]

 225  g  Rice floor
 1  Cup  Thick coconut milk
 1  Cup  Light coconut milk
 1/2  Tablespoon  Salt
 Oil for frying
 A handful of “dhoul kurundu” leaves (cinnamon  leaves)

For the Syrup
 225  g  Sugar
 1/4  Cup  Water
 Essence of rose
 Pink coloring
Method :
Pound rice and sieve through a very fine sieve.
Add milk to flour very gradually and knead well with the hand. Then add salt.
Squeezed cinnamon leaves in a 1 cup of light coconut milk.
Add the leaf juice (strained) to the mixture to make the batter slimy.
The batter should be of a thick, slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.
Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.
Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.

To prepare the syrup

Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmis before it hardens.
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