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.

Indian Vegetable Kebab Recipe

 Ingredients : 
    
2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)

Method :
Boil, peel and grate potato.

Grate paneer also.

Finely chop dhania and hari mirch.

Grate both the gobis.

Heat oil in a pan and fry both gobis with azinomotto powder.

After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.

Remove it from the flame and let it cool.

Make small balls of the mixture and keep aside.

Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.

Heat oil in a pan.

Dip all the balls in maida batter and deep fry them until they turn golden brown.

Serve them hot.
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