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.

Coriander Flavoured Buttermilk



















Buttermilk  s one of the most delectable and refreshing cooler to beat the heat. In India, buttermilk is widely known as "chaas" in Hindi, "ಮಜ್ಜಿಗೆ" in Kannada, "మజ్జిగ", Telugu, "மோர்", Tamil. There are many household traditional ways to prepare this drink. Buttermilk's active cultures fight bad bacteria and help stimulate the immune system. Buttermilk helps in solving indigestion problems and also boost immunity. Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Buttermilk has more lactic acid than skim milk. When the hot sun is drilling all the essential nutrients from your body, a cool and refreshing buttermilk is simply comforting. To give the plain buttermilk little herby flavour, I added chopped fresh coriander leaves and cumin seeds. The aromatic flavour of coriander leaves and cumin seeds when blend with curd/yogurt the resultant is scrumptious.


INGREDIENTS:
  • 1/2 cup low fat Yogurt/Curd
  • 1/2 lit. Water
  • 2-3 springs fresh Coriander leaves, chopped
  • 1 tbsp Cumin/Jeera, coarsly powdered
  • Salt
PREPERATION: 

  • Beat yogurt/curd with salt and coriander leaves. Leave the mixture to cool in the refrigerator.
  • Add water and cumin powder before serving. Garnish with coriander leaves.
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