Sri Lanka Cooking

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<ul><li><p>Wednesday, April 1, 1998 Malini's Kitchen Page: 1</p><p>file:///Macintosh%20HD/Desktop%20Folder/main_pdf.html</p><p>Ayubowan! Welcome to Malini's kitchen. Iam really glad to be able to share my loveof cooking with all of you. Don't you think itwould be quite useful if we a havecollection of Sri Lankan recipes. </p><p>Instead of including only my recipes Ithought it would be great if all of us canshare all your favourite receipes. Let's allget together an create a whole collectionof wonderful recipes, that all of us canenjoy. So please take a few minutes of yourtime and post your favourite recipe heresoon. I would like to thank those of you whoshared their recipes with all of us. </p><p>Do remember to check out Malini'sKitchen (</p><p>for the latest version of this book and also the new recipes. Please send me your comments,thoughts and suggestions. My email address is </p><p>Version: 1.0 (April 2, 1998) </p></li><li><p>Tuesday, March 31, 1998 Malini's Kitchen Page: 1</p><p></p><p>Rice &amp; BreadsBiryani II - Malini 10/17/97 8 Aappa (Hoppers) - Padmaja 10/01/97 9 Kukul-Mas Buriyani (Chicken Briyani) - Malini 9/27/97 10 Issan Bath (Shrimp Fried Rice) - Malini 8/11/97 11 Kaha Bath (Yellow Rice) - Felicia 8/06/97 12Dun-thel-bath(Ghee Rice with Green Peas) - Malini 7/07/97 13 Kiri Bath (Milk Rice) - Malini 1/03/97 14 </p></li><li><p>Tuesday, March 31, 1998 Malini's Kitchen Page: 1</p><p></p><p>Meat &amp; Sea FoodQuiche Lorraine - Sriani 3/28/98 15Chu Cha Ching Meat Curry - Srimala Pennis 2/25/98 16 Sweet and Sour Meatballs - Diane 12/07/97 17 Indian Style Chicken Curry - Lasanthica Benedict 10/27/97 18Honey Baked Chicken - Malini 10/17/97 19Low Fact Chicken Spinach - Sriani 9/07/97 20Isso Badum (Shrimp Stir-fry) - Malini 8/09/97 21Curried Shrimp Crepes (Pancakes) - Val Boteju 5/24/97 22Elumas Curry (Mutton Curry) - Malini 1/03/97 23</p></li><li><p>Tuesday, March 31, 1998 Malini's Kitchen Page: 1</p><p></p><p>Veggies &amp; PulsesPol Sambol - Chriz Greacen 2/07/98 24 Karavila(bitter gourd) with Eggs - Sachini 1/22/98 25Ala Thel Dala II (Deep Fried Potatoes) - Lasanthica Benedict 11/13/97 26 Ala-Thel-Dala (Devilled Potatoes) - Malini 8/17/97 27 Okra with Tomatoes - Menik 8/04/97 28 Pototoes with Spinach(Ala saha Nivithi Badum) - Malini 2/15/97 29Kiri-Kos (White Jack-fruit curry) - Malini 2/02/97 30 Tofu(Soy-Bean Curd) with Spinach - Asoka 2/02/97 31 Deep Fried Wambatu Curry (Eggplant or Brinjals) - Malini 12/26/96 32 </p></li><li><p>Tuesday, March 31, 1998 Malini's Kitchen Page: 1</p><p></p><p>Desserts &amp; SweetsEasy Soda Cracker Dessert - Anita 12/07/97 33 Pann Pudding (Bread Pudding) - Malini 11/30/97 34Mango Mousse - Sriani 9/13/97 35Caramel Pudding (Flan) - Sriani 9/13/97 36 Carrot Cake - Sriani 9/08/97 37Watalappan - Deepani 7/17/97 38Papaya and Lime Jello - Val Boteju 5/24/97 39 Wellawahum (Coconut Stuffed Pancakes) - Malini 1/04/97 40 </p></li><li><p>Tuesday, March 31, 1998 Malini's Kitchen Page: 1</p><p></p><p>Drinks &amp; SnacksCheese Puffs - SRIANI C 3/28/98 41 Cutlets II - Lasanthika Benedict 11/13/97 42 Fish Cutlets - Malini 7/02/97 43 Rasam - Malini 1/11/97 44 Faluda - Malini 1/04/97 45</p></li><li><p>Tuesday, March 31, 1998 Malini's Kitchen Page: 1</p><p></p><p>Misc.Irish Eggs - Nilmini 3/30/98 46Cream Soup - Achala Gunasekera 1/11/98 47Per's Pumpkin Pickle - Kursist ved AOF 9/18/97 48 Mango Curry - Thushani Wijeratne 8/26/97 49 Prawn &amp; Chillie Paste - Pinkie 4/04/97 50 Siyabala Chutney (Tamarind Chutney) - Malini 1/09/97 51 </p></li><li><p>Tuesday, March 31, 1998 Biryani II Page: 1</p><p></p><p>Biryani IIPosted by Malini on October 17, 1997 at 17:38:49:</p><p>This particular dish has more of an Indian flavor to it than the other biryani recipe.</p><p>Serves 6.</p><p>Ingredients</p><p>1 lb meat (chicken/mutton), cut into 1 1/2" cubes2 cups rice, washed and drained 1/3 cup raisins1/3 cup green peas (optional)1/3 cup cashew nuts5 cloves garlic, minced 1 inch piece of ginger, finely grated 1 tsp chillie powder1 tbsp curry powder2 medium onions, sliced into rings 2 medium tomatoes, diced 5 mint leaves 1/2 tsp of turmeric3 large potatoes, peeled and diced 5 tbsp butter or ghee 3 cardamoms 3 cloves 2 inch stick of cinnamon salt to taste</p><p>Method</p><p>Saute the onions and the cashew in the butter until golden brown, about 5-7 minutes. Add the green peas and raisins and fry for a few more minutes. Remove from the fire, and put them aside.</p><p>Put the ginger, garlic, chillie powder, curry powder into the same pan used above and saute for 3-4 minutes. Add the meat and saute. Mutton should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes. The meat should be about half cooked at the end of this step.</p><p>Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes. Add a little water and cook until the meat is almost cooked. Now add the rice and potatoes. Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked. </p><p>If you are using a rice cooker the transfer the meat to the rice cooker,add the rice and sufficient water and cook according to directions. </p><p>Serve hot, garnished with the fried onions. </p><p>[ Back ]</p></li><li><p>Tuesday, March 31, 1998 Aappa (Hoppers) Page: 1</p><p></p><p>Aappa (Hoppers)Posted by Padmaja on October 01, 1997</p><p>Ingredients </p><p>1 tsp yeast grnules2 tbsp + 1 tsp sugar1/4 tsp salt2/3 + 1/4 cups coconut cream2 cups rice flour</p><p>Method </p><p>Mix the yeast granules in 1 tsp sugar and the salt in halfcup of warm water and leave for 15 minutes until frothy.</p><p>Mix 2/3 cups of coconut cream and 1 cup of water. Put therice flour into a large bowl and add the yeast mixture. </p><p>Next add the diluted coconut cream, little at a time to make a batter like pancake batter. If more liquid is needed, add morewater.</p><p>Now cover the bowl with a wet cloth and leave for about eighthours in a warm place. The batter should rise to double the original amount.</p><p>Finally before preparation, mix 1/4 cup coconut crean and 2 tbspsugar and stir well. If more liquid is needed, add morewater.</p><p>Soak a small piece of cloth in oil and a saucer.</p><p>Heat the pan(thachhiya) on medium. When hot rub the pan throughlywith the oiled-cloth. Add about 3 tbsp of the batter to the pan andturn the pan so that the batter sticks to the sides of the pan.</p><p>Cover and cook for about a minute under low-medium heat. Usea butter knife to loosen the edges of the hopper and serve hot.</p><p>Note: If the hoppers difficult to remove from the pan, adda beaten egg to the batter and stir well. It is best to keepthis pan solely for the purposes of making hoppers</p><p>[ Back ]</p></li><li><p>Wednesday, April 1, 1998 Kukul-Mas Buriyani (Chicken Briyani) Page: 1</p><p>file:///Macintosh%20HD/Desktop%20Folder/t.html</p><p>Kukul-Mas Buriyani (ChickenBriyani)</p><p>Posted by Malini on September 27, 1997</p><p>Serves 5-6</p><p>Ingredients</p><p>2 cups Long grain rice,washed and drained 1 lbs Chicken, cut in to 2-3 inch pieces2 medium onions, sliced1/2 tsp turmeric2 tsp chillie powder2 tsp curry powder5 cloves gralic, peeled and crushed1 inch piece of ginger, peeled and grated1/2 tsp black pepper powder2 medium tomatoes, diced1/2 lb green peas(frozen)1/4 lb raisins5-6 leaves of curry leaves2 inch piece cinamon1/4 lb cashew nuts, cut into small pieces3 tbsp butter(or vegetable oil)3 cardamoms3 clovessalt to taste</p><p>Method Heat the oil in a large pan and gently fry the onion till goldenbrown. Add the green peas, raisins and fry for another minute.Remove from the pan and set aside.</p><p>Reduce the heat and add the chllie powder, curry powder, curry leaves, garlicand ginger for 3-4 minutes. Add the meat, balck peper and saute for about8-10 mins.</p><p>Add the chopped tomatoes, cloves, cinnamon, cardamoms, turmeric and saltand saute for 2 minutes. Add about 1 1/2 cup of water, cover andcook until the meat is almost cooked.</p><p>Remove about 1/2 cup of the gravy and add more salt if needed and set aside.</p><p>Add the rice to the pan and add sufficient water to cook therice and simmer covered, on a very low fame for about 15-20 minutes until the rice is cooked. ****</p><p>*** If you are using a rice cooker the transfer the meat to therice cooker, add the rice and sufficient water and cook accordingto directions.</p><p>Garnish with the fried onions, peas and raisins. Serve hotwith the gravy.</p></li><li><p>Tuesday, March 31, 1998 Issan Bath (Shrimp Fried Rice) Page: 1</p><p></p><p>Issan Bath (Shrimp Fried Rice)Posted by Malini on August 11</p><p>Serves 5-6.</p><p>Ingredients</p><p>4 cups long grain rice, cooked1 onion, chopped3 tbsp oil3 eggs, beaten1 lb raw shrimp, peeled1/2 cup sliced mushrooms1/2 cup carrots, cubed3 green onions, chopped1 tsp chillie powder3 tbsp soy sauce1/2 tsp sugarSalt to taste</p><p>Method </p><p>Heat 1 tbsp oil in a frying pan, add the eggs and spread to make a thin pancake. When done, flip over and cook for a few moreminutes. Remove eggs from pan and shred into small pieces. </p><p>Add the rest of the oil to a pan, and fry the onion. Whenbrowned add the shrimp and chille powder. Stir while cookinguntil the shrimp turn pink. </p><p>Add the carrots, and mushrooms and fry for another few minutes.Add the rest of the ingredients and stir well. Cook until thoroghly heated.</p><p>Serve hot topped with the shredded eggs. </p><p>[ Back ]</p></li><li><p>Tuesday, March 31, 1998 Kaha Bath (Yellow Rice) Page: 1</p><p></p><p>Kaha Bath (Yellow Rice)Posted by Felicia on August 06, 1997</p><p>Serves 2-3</p><p>Ingredients</p><p>500 grams (2 cups) Basmati or other long grain rice2 tbsp ghee1 medium onion, finely sliced6 cardamoms6 cloves8 peppercorns1 tsp turmeric2 inch piece lemon grass2 inch piece cinnamon2 1/2 cups chicken stock1 cup coconut milk2 level tsp salt</p><p>Method </p><p>Wash and drain the rice. Set it aside. Heat ghee in a largesaucepan. Add the onion and fry until transparent. Add all the ingredients including the rice. Fry, stirring constantly for 2-3 mins.</p><p>Put into a rice cooker or pot. Pour in chicken stock and coconut milk. Cook until the moisture evaporates. When the rice is cooked, the spices will emerge on the top. Remove the spices and stir slightly with a fork.</p><p>Transfer to a serving dish and serve hot. </p><p>[ Back ]</p></li><li><p>Tuesday, March 31, 1998 Dun-thel-bath(Ghee Rice with Green Peas) Page: 1</p><p></p><p>Dun-thel-bath(Ghee Rice with GreenPeas)</p><p>Posted by Malini on July 07, 1997</p><p>This is a popular dish for special occasions, either lunchor dinner. Goes well with a meat curry and a salad. </p><p>Serves 4-6</p><p>Ingredients</p><p>5 cups of long grain rice(Basmathi, Jasmine or Samba)5 cardamons5 cloves1 tsp cummin seed4 tbsp ghee2 cups green peas1 cup raisinssalt to taste</p><p>Method </p><p>Clean and wash the rice. Put the rice in a pan, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger. Cover and cook the the riceunder low heat.</p><p>When the rice is done, heat the ghee in a heavy bottom panunder low heat. When it is hot add the cardamons, cloves andthe cummin seed and fry for about 1 minute.</p><p>Next add the remaining ingredients except the rice and cookfor another 2-3mins. Now add the rice and mix well. Add salt to taste. Serve hot.</p><p>**** It ghee is not available then substitue it with 4 tbs ofbutter. </p><p>[ Back ]</p></li><li><p>Tuesday, March 31, 1998 Kiri Bath (Milk Rice) Page: 1</p><p></p><p>Kiri Bath (Milk Rice)Posted by Malini on January 03, 1997</p><p>This is a popular breakfast item in Sri Lanka. A must in mostauspicious occasions.</p><p>Ingredients</p><p>4 cups of white riceCream of 1 coconut (or one 13 oz can)salt to taste</p><p>Method</p><p>Clean and wash the rice. Put the rice in a pan, stick in the index finger on surface of rice and fill water upto slightly abovethe 2nd joint of the index finger. Cover and cook the the riceunder low heat.</p><p>When the rice is almost done, mix the salt with the coconutmilk and add to the rice stir and cook for a few more minutes.</p><p>Serve the hot rice on to a platter and flatten it using flat spoonor spatula. Cut it into squares and serve with Seeni sambol,cutta sambol or juggery.</p><p>[ Back ]</p></li><li><p>Tuesday, March 31, 1998 Quiche Lorraine Page: 1</p><p></p><p>Quiche LorrainePosted by Sriani on March 28, 1998</p><p>1 9''unbaked pie shell(follow a standard pie crust recipe)4 slices bacon cooked and crumbled1/2 cup diced ham1/2 cup grated swiss cheese or cheese of your choice4 eggs1 cup half &amp; half or heavy cream1/2 teas salt1/4 teas. nutmeg1/4 teas pepper</p><p>Sprinkle bacon in bottom of unbaked pie shell. Cover with ham and swiss cheese. Put eggs, cream and spices in blender and blend only until mixed. </p><p>Pour over the bacon the pie shell and bake at 350* for 45 mins or until mixture is set.</p><p>Serve hot with your favorite fresh salad.</p><p>Serves 6. </p><p>[ Back ]</p></li><li><p>Tuesday, March 31, 1998 Chu Cha Ching Meat Curry Page: 1</p><p></p><p>Chu Cha Ching Meat CurryPosted by Srimala Pennis on February 25, 1998 at 18:05:18:</p><p>Chu Cha Ching Meat Curry</p><p>Ingredients</p><p>2 Onions3 Green Chillies3 Tomatoes1/4lb Beef1/4 lb Chicken1/2 lb MuttonGarlic 2 ClovesGinger 1tsp pasteCoriander LeavesCellery LeavesLemon GrassVinegarSoya SauceBell PepperCurry PowderChilli PowderSalt</p><p>METHOD</p><p>Marinate chicken, mutton and beef with salt, vinegar, garlicand ginger paste and leave it for one hour.</p><p>Add Chilli powder, curry powder and celery leaves to it.</p><p>Fry the onions with lemon grass, green chillies and corianderand stir fry the marinated portion. Add Soya Sauce, tomatoesand bell pepper to the meat.</p><p>There you are ready for Miss Srimala Pennis's delicious Curry.It is the Best Ever Made.</p><p>[ Back ]</p></li><li><p>Tuesday, March 31, 1998 Sweet and Sour Meatballs Page: 1</p><p></p><p>Sweet and Sour MeatballsPosted by Diane on December 07, 1997</p><p>Mix together in a large bowl</p><p>1 garlic glove (cut in very small pieces)3 tbsp. butter1 lb lean hamburg1 lb ground pork1cup mill2 eggs1 tsp. salt1 tsp pepper1/2 tsp. celery salt</p><p>Mix all of the above togethe...</p></li></ul>