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 Spicy Carrot Chutney Receipe

Ingredients : 

1/2 kilo Carrot (Gajar)
15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun)
8 blanched Almonds (Badam), slit into halves
60 grams Raisins (Kishmish) (4 tsps)
4 teaspoons Salt (Namak)
360 grams Sugar (Cheeni) (2 cups)
3/4 teaspoon crushed Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
1 cup Water

Method : 

Scrape and grate the carrots, chop garlic and slice ginger into long strips.

Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed.

Stir well.

Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
Pour in a clean jar and cork tightly. Serve after 2 days.
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