Icing Date cake

 

Ingredients   

500 g chopped dates
1 cup water
250 g flour
4 eggs
200 g butter
250 g sugar
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon vanilla essence
2 teaspoon rose essence
2 teaspoon almond essence
1 teaspoon of all spice
100 g cashew nut
Icing mixture
100 g icing sugar
50 g butter
1/2 teaspoon rose essence
1 teaspoon almond essence

Method :

Orange Cake and Orange Icing Recipe

 

Ingredients    

125g batter, softened
1/4 cup milk
1/4 cup orange juice
2 eggs
3/4 cups caster sugar
1 1/2 cups sifted self-rising flour
Orange Icing
1/3 cup butter, softened
1 1/2 cups sifted icing sugar
2 tablespoons orange juice
1/2 fine orange zest

Method : 

Puhul Dosi (Pumpkin Preserve)

 

Ingredients    

1 1/2 lb. white pumpkin (before peeling)
1 lb. sugar
1/2 wineglass rose-water
1/4 pint water (1/2 cup)

Method :

Sri lankan Aluwa Recipes

 

Ingredients   

10 cups of rice flour (from soaked 4-5 cups of white raw rice)
2 cups of Sugar
3 cups of water
3-4 cardamoms
Hand full of cashew nuts

Method :

Nescafe Choco Icing

 

Ingredients 

2 tbsp Nescafe
2 tbsp coco powder
1/2 lb icing sugar
55g of butter/margarine, at room temperature
2 tbsp boiling water
Some cashew nuts

 Method :

Caramelized Banana with Ice Cream

 

If you have over-ripe bananas that you don't know what to do with, here is a quick yummy dessert that you can make.
Serves 3-4

Ingredients   
3 bananas
1/4 c sugar
1/2 tbsp butter
1/2 tsp vanilla
2 squares peanut brittle (Peni kadju) optional
Vanilla ice cream

Method :

Sri Lankan Style lamb curry

Ingredients       

2 kg lamb (forequarter chops)

4 teaspoons raw chilli powder
2 teaspoons salt
3 tablespoons dark soy sauce
10 cloves garlic chopped fine
3 tablespoons soy oil
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon cardamom seeds (bruised)
1 cm piece cinnamon stick
1 cm piece rampe (screwpine available in Asian shops) (optional)
1 tablespoon coriander powder
1 tablespoon cumin powder
1 ½ onions chopped fine
½ cup coconut milk

Method :

Christmas Cake

Ingredients

1 lb semolina
25 yolks of eggs
1 lb sugar
1 lb sultanas
1 lb cherries
1 jar ginger preserve
1 lb cashew nuts
1 lb butter
12 egg whites
6 ozs pumpkin preserve
1 lb raisins
1 jar chow chow
1/4 lb candied peel

Essences

1/2 bottle Rose essence
1 bottle vanilla essence
1 oz honey
1 bottle strawberry jam (optional)
1/2 bottle almond essence
1 wine glass brandy
2 teaspoons spice powder (cardamom, cloves, nutmeg, cinnamon (ground together)

Method :

Indian Dosa Recipes

Ingredients      
1 cup urid dhal
2 cups rice
2 teaspoons fenugreek
1 teaspoon salt
Oil for making dosas

Method :

Butter Chicken

 

Ingredients

 500g      Chicken breast fillets cut bite size pieces
 1      Tablespoon      Finely chopped ginger
 2      Teaspoon      Ground coriander
 2      Teaspoon      Ground cumin
 1/4      Teaspoon      Chilli powder
 1      Teaspoon     Garam masala
 2      Tablespoon      Butter
 1      Teaspoon      Salt
 1      Teaspoon      Lemon juice
 1      Tablespoon      Soy sauce
 150      ml      Double cream
 100      ml      Water
 1            Onion finely chopped
 1            Tomato finely chopped

Method :

Banana Bread

 

Ingredients      

2 1/2 cups white flour ( or you can use 1/2 wheat flour & 1/2 white flour)
1/2 cup white sugar
1/2 brown sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. vegetable oil (like olive, canola, hydrogenated vegetable oil or any oils)
1/3 cup milk, if it still dry add another 1/3 cup milk
1 egg (beat the egg)
1 cup chopped nuts (I use walnuts)
3 tsp grated orange peel
2 -3 ripe bananas (most of the time I use only 2)
Margarine or butter to grease the loaf pan

Method : 

Vegetarian Fried Rice

 

Ingredients   

4 cups of cooked rice
1-2 tbsp ground chilli paste
1 Onion, chopped
4 tbsp garlic paste
1 cup frozen vegetable
1 Potato boiled and cut in to cubes (optional)
4 tbsp Soya sauce 
Salt and pepper to taste 

Method :

 

Recipe can be made a day ahead; keep covered, in
refrigerator. Recipe unsuitable to freeze or microwave.

Ingredients   

1 1/2cups (300g) long grain riec
15g ghee
4 whole cloves
1 cinnamon stick
4 cardamom pods, bruised
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 cup freash or frozen peas
1 large beef stock cube, crumbled
3 1/2 cups water

Method :  

Carrot and Egg rice

 

Ingredients
2 measures samba rice
1 large carrot chopped finely
1 large onion chopped
2 eggs
2 tbs margarine
rampe
salt

Method :

Garlic

An all round wonder drug sans Achilles heel, used to treat an array of ailments since the dawn of civilization. Ayurvedic medicine considers Garlic of medicinal qualities second to none of the spices. Western medicine categorizes garlic as a blood clot fighter of Achilles class. What's your class honey? A 1981 study of the diets of 15 countries by researchers at the University of Western Ontario found that those nations with higher garlic consumption had lower rates of heart disease.

Ginger

 

Used in Asia for centuries to various ailments.

Velliche Miris (Red dry chillis)

Ripe chillies may be cream, yellow orange or even purple-black & easy to dry in the sun or in a slow oven. Used whole, powdered & freshly chipped in the same dish.

Uluhal (Fenugreek)

 

This hard brown, square-shaped seed with an unpleasant scent needs only a small pinch to flavour curries.
 

Maduru (Sweet Cumin)

 

Used in sweet dishes & various alcoholic liqueurs.

Suduru (Cumin)

 

A pungent & distinctive flavours that help make curries.
Best bought whole & you can grind before use.
 

Sadikka (Nutmeg)

 

The fruits of the nutmeg tree produce two different spices. Nutmeg - Though widely available in the island not used generally for cooking in spite of its quality to improve the flavour of a curry. Mace - The lacy membrane covering the nutmeg that has been ground to powder.

Sera (Lemon Grass)

 

Fresh Sera is used to flavour meat and fish. Powder is used to spice up dishes
 

Kottamalli (Coriander)

 

The ripe seeds are basic ingredient of spicy dishes.

Karapincha (Curry leaves)

Always used fresh throughout the island since available all over. Dried or dried & grinded could be used.

Kaha (Tumeric)

 

Cheap yet quality spice. It has the same colour as saffron. Truly one of the marvellous medicinal spices of the world.

Karabunati (Cloves)

 

Quality cloves are rich reddish-brown & large. They are really undilated flower buds. Use with discretion. An aid to digestion. Proven excellent remedy for toothache.

Sprats dried with hot pepper

 

Ingredients

 250      g      Dried Sprats
 2            Hot peppers
 1            Large tomato
 1            Large red onion
 2      Cloves      Garlic chopped
 3      Teaspoon      Chilli flakes
 75      ml      Canola (or Coconut) Oil
             Salt
             Spring curry leaves


Method

Sri Lankan Gotukola Salad

 

Ingredients

1	Bundle	Gotukola
8		Red onions sliced (small)
2		Green chillies sliced
1	Teaspoon	Pounded Maldives fish
1/2		Lime
3	Teaspoon	Salt water
2	Teaspoon	Scraped coconut(optional)

Method :

Konda Kavum Recipes

 

 

Ingredients
        
 1  measure         Rice-floor
 1/4 measure       Coconut syrup
                           Salt
                           Oil for frying                                                                                              


Method :

Sri Lankan Kavum Recipes

Ingredients

1 1/2Kg	White rice floor (raw)
400g	American floor
1 1/2 L	Coconut honey
250 or 374g	Sugar
1/2L	Water
	Salt
	Oil for frying

Method :

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 :

Mix of Chili & Maldive Fish Katta Sambola

 

INGREDIENTS:

4 tablespoons Maldive fish
2 tablespoons red dry chili pieces
1 teaspoon chili powder (optional)
2 tablespoons lime juice
salt – to taste

DIRECTIONS:

Sri Lankan Style Amba Maluwa (Mango Curry)

 

INGREDIENTS:

1 medium ripped mango
2 teaspoons minced garlic
2 teaspoons minced ginger
1 onion (sliced)
salt – to taste
1 teaspoon chilli powder
½ teaspoon turmeric
2 teaspoons Sri Lankan roasted curry powder
6 curry leaves
1 x 2.5cm cinnamon stick
2 cups coconut milk
3 tablespoons vegetable oil
4 tablespoons sugar

DIRECTIONS:

Pittu - Steamed Mixture of Rice Flour and Scrapped Coconut

 

INGREDIENTS:

2 cups uncooked rice
3 - 4 cups scrapped coconut
½ boiled coconut milk
Salt to taste
Water

DIRECTIONS:

Saw Dodol / Walithalapa Sri Lankan Sweet

 

NGREDIENTS:

4 Steamed Pittu Bamboos
2 – 3 cups sugar
5 cardamom pods (split)
Salt to taste
Water

DIRECTIONS:

Bibikkan / Pol Cake OR Porunu Appa

 

INGREDIENTS:

4 cups scrapped coconut
2 – 3 cups sugar
1 ½ cups semolina
1 cup dates (small pieces)
1 cup cashew nuts
1 cup raisins
1 cup winter melon preserves
1 peeled lime skin ((small pieces)
4 tablespoons ginger (small pieces)
8 cardamom pods
½ cup wheat flour
1 teaspoon sweet cumin seeds (= Fennel seeds)
1 tablespoon vanilla extract
1 teaspoon rose essence
Salt to taste
Water

DIRECTIONS:

Watalappam (Kind of a Pudding With Coconut Milk, Eggs & Jaggery) - Sri Lankan Dessert

 

 

Watalappam is a very famous dessert in Sri Lanka with everyone. But In Ramadan festival Watalappam is an essential dessert on the table in Sri Lankan Muslim houses. I have heard my mother always say, "Muslim people can make Watalappam very tasty". But I´m sure you also will make the Watalappam very tasty no matter which nationality you are 

INGREDIENTS:

500g jaggery – finely scrapped
4 cups thick coconut milk
8 eggs
8 cardamom pods
1 teaspoon fennel
1 x 2.5cm cinnamon stick
½ cup cashew nuts
½ cup raisins
2 tablespoons butter
1 tablespoon vanilla extract (optional)

DIRECTIONS:

Sweet & Sour Prawns

 

Sweet & Sour Prawns is a Chinese dish which is all my family members & friends loves a lot. Like in other countries, Chinese food is very famous in Sri Lanka too. I have tried this recipe by my self, and it came really realy nice & tasty.

This is a very simple recipe, and very easy to make. Try it by your self, I´m sure you´ll love this.
If you don´t like prawns, try it with Chicken or meat.....

INGREDIENTS:

16 – 20 washed tiger prawns
Oil to deep fry the prawns

For Boiling Prawns:
½ of a lime
½ teaspoon chili powder
¼ teaspoon turmeric
¼ teaspoon salt
1 cup water

For The Batter:
2 cups all purpose flour
1½ - 2 cups water
Pinch of turmeric & salt

For The Sweet & Sour Sauce:
3 tablespoons garlic – finely chopped
2 tablespoons ginger – finely chopped
(I mixed up amounts of garlic & ginger in the video.)
½ of an onion – cut into chunks
5 – 6 pineapple rings – cut into squares
5 – 6 pepperoncini (pepperoni)
1 cup ketchup
2½ tablespoons vinegar
2 tablespoons sweet chili sauce (optional)
4 tablespoons sugar
1¼ cups water
2 tablespoons corn flour
2 – 3 tablespoons oil

DIRECTIONS:

Kaju Maluwa (Cashew Nut Curry)c

 

 

This is a very famous dish in Sri Lanka, specially in occasions like weddings & arms-giving ceremonies.

I love cashew nut curry very much and have been tried it for so many times. so I decided to share the recipe with you also who love The Kaju Maluwa just like me.Hope you will like this recipe.

INGREDIENTS:

200g cashew nuts
1 medium onion – sliced
3 – 4 tablespoons garlic – finely chopped
2 tablespoons ginger – finely chopped
3 tablespoons black pepper powder
2 – 3 tablespoons Sri Lankan roasted curry powder
½ teaspoon turmeric
2 cups coconut milk
4 – 5 tablespoons oil
5 – 6 curry leaves
Salt to taste

DIRECTIONS:

Indiappa - String Hoppers

 

I thought Indiappa is eaten only in Sri Lanka, but it’s not like that. In India, Singapore, Malaysia & most of Asian countries eat string hoppers but with different names.

In South India “PITTU MAYAM” is “INDIAPPA” in Sri Lanka. It’s really nice to hear this kind of news :-).
We mainly eat string hoppers, for our breakfast or dinner and it´s a very famous dish in every part of the country, no matter you are rich or poor all Sri Lankans love to eat Indiappa.
In the first time it will be little bit difficult, but try it again you will do it well.

INGREDIENTS:

3 cups rice flour -roasted
2 – 3 cups warm water
Salt to taste

DIRECTIONS:

Sri Lankan Style Pork Curry

 

INGREDIENTS:

650g pork – cut into small chunks
1 onion – sliced
3 garlic cloves – sliced
Small piece of ginger – chopped
3 teaspoons chili powder
2 teaspoons black pepper powder
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
6 - 8 curry leaves
1 x 2.5cm cinnamon stick
4 cardamom pods - split
4 clove – crushed
3 tablespoons oil
3 cups water
Salt to taste

DIRECTIONS:

Chocolate Swiss Roll

 

INGREDIENS:

For The Sponge Cake:
9 eggs, separated - room temperature
90g plain flour
5 tablespoons cocoa power
180g sugar + 4 tablespoons sugar extra - superfinex
3 teaspoons vanilla extract

Chocolate Butter-cream Icing:
250g butter – room temperature
250g icing sugar
6 tablespoons cocoa power
2 teaspoons vanilla extract
1 tablespoon milk - optional

DIRECTIONS:

Parippu Hodi / Parippu Curry (Dhal Curry)

 

INGREDIENTS:

For the Curry:
½ cup lentils
½ of onion – sliced
4 cloves of garlic – sliced
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon chili powder
5 – 6 curry leaves,
1.5cm x 1 cinnamon sticks
1 cup coconut milk
½ cup water

For Temper The Curry:
½ of onion – sliced
3 cloves of garlic – sliced
2- 3 tablespoons oil
4 -5 chilies (break into pieces) Or 2 teaspoons of grind chili pieces
4 – 5 curry leaves
1 teaspoon mustard seeds (optional)

Salt to taste

DIRECTIONS:

Sri Lankan Karavila Sambola (Bitter Gourd Sambol)

 

NGREDIENTS:

2 cups bitter gourd pieces - deep fried
1 medium tomato - cut into small pieces
1 medium onion – sliced
2 – 3 tablespoons Maldive fish - optional
3 – 4 green chilies - optional (I couldn´t fine it :-(
4 – 5 tablespoons lime juice OR ½ lime
1 teaspoon black pepper powder
salt to taste

DIRECTIONS:

Purawapu Malu Miris (Stuffed Capsicum Curry)

 

In Sri Lanka we prepare this recipe with capsicum / Banana Pepper, but where I live now, I couldn’t find banana pepper so I made it with Paprika. It came nicely and the taste also similar to what we ate in Sri Lanka.

In Sri Lanka this is a famous curry in day to day meals. If you are a vegetarian prepare this dish without Maldive fish.

INGREDIENTS:
2 paprika
2 onions – sliced
3 cloves of garlic – sliced
½ cup Maldives fish
1 teaspoon chili powder
1½ teaspoons chili pieces
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
3 – 4 teaspoons lime juice
½ cup coconut milk
Salt to taste

DIRECTIONS:

White Chicken Curry

 

Normally we used to eat chicken as a spicy curry, fried or roasted. I have never eaten a white chicken curry in my life, and haven’t seen any Sri lankan making chicken as a white curry. So I just thought to experiment a white chicken curry and it was very successful. Everyone who ate this dish told it´s very nice and tasty. So the experiment was successful and decided to share it with all of you. Try the recipe by yourself too.

INGREDIENTS:

500g chicken – cut into small chucks
½ onion – sliced
3 cloves of garlic – sliced
4 – 5 curry leaves
½ teaspoon fenugreek (Uluhal)
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon Chili powder
½ teaspoon Turmeric
1 ½ cups coconut milk
350ml water
Salt to taste

DIRECTIONS:

Sri Lanka Style Egg Rolls

INGREDIENTS:
For The Pan Cakes:
2 cups flour
1 egg - (Optional)
1 cup coconut milk – (optional)
Pinch of salt
2 cups cold water

For The Filling:
6 hard boiled eggs – cut into half
Seeni sambola

For Deep Frying:
3 cups of bread crumbs
1- 2 eggs – beaten
Oil to fry

DIRECTIONS:

Goraka (Gamboge)

 

This colour of liquorice, it's sharp, sour taste is used to flavour and thicken fish gravy, meat & vegetable sauces. Aggod substitute for this spice is Tamarind paste.

Abba (Mustard)

 

Black mustard seed is very pungent & acrid. It is used whole, powdered or finely ground, in everything from pickles & chutneys to meat, fish & vegetables dishes.

Pol Rotti Recipes

 Ingredients

3 cups of all purpose flour
1 1/2 cups of scraped coconut
a pinch of salt
1 egg
2 cut green chillies
1-2 cut red onions
1/4 cups of water

Method :