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KOTHTHU ROTI - FRIED BREAD WITH CURRY MIX

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 18:40:44

KOTHTHU ROTI - FRIED BREAD WITH CURRY MIX

INGREDIENTS:
4 Godhamba Roti (see recipe) cut into stripes of
approx. 2" x 1/2" (inches)

2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for
beef curry but make it dry without too much gravy. If using
chicken, use chicken breast cubes without bones.

2 eggs lightly beaten
1 onion sliced
1-2 green peppers sliced
1 cup cubed tomatoes
4-5 curry leaves
1 inch piece Rampe (optional)
3-4 tbs. Vegetable oil
Salt & pepper to taste

METHOD:
- Heat the oil in a frying pan.
- Add curry leaves, Rampe, onion and fry until the onion is lightly
brown.
- Add green peppers & tomatoes and stir for few minutes.
- Add egg and stir well to coat all the onion & tomatoes.
- Add the curried meat. Stir well.
- Cook for few minutes.
- Add the stripes of Godhamba Roti, stir and allow to cook for few
minutes longer on reduced heat.
- Adjust salt & pepper to taste.
- Serve hot or cold with chili Sauce.

You can mix & match other vegetables as preferred.

 

Maalu Paan - fish stuffed bread

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 18:42:45

Maalu Paan (malu pan) - fish stuffed bread

Ingredients:
1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style : in North America)
2 x 170g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegerable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skined and cut into pieces.
METHOD:
Prepare the bread mix (follow instructions on packet) and leave the dough to rise in a warm place.
Drain the two cans of tuna.
Heat the oil in a skillet (frying pan).
Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, rampe and cinnamon.
Cook until the onions are tender light brown.
Add dranined tuna, stir all together.
Allow to cook for a few minutes.
Add the drained tuna liquid.
Stir and allow to cook until the liquid is dry.
Add salt, pepper and cardamom powder.
Stir until well mixed.
Turn off heat.
Add potatoes and mix well.
Punch down the dough. Devide into rolls (30-35).
Spread each roll on a floured board and add a little tuna mix to the center.
Fold the dough and shape into a roll.
Place on a cookie sheet.
Cover with wet tea towel and allow to rise for about 15 minutes.
Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or until done.
Serve with CHILI SAUCE!
By substituting minced meat for tuna, you can make Mas Paan.

 

SINHALA ACHCHARU - Sinhalese vegitable Pickle

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 18:47:07

SINHALA ACHCHARU - Sinhalese vegitable Pickle

Ingredients:
15-20 small Onions (pearl or red onions)
10-15 small green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
1 small Turnip (cut into thin trianguler shaped pieces)
15-20 small Cauliflower florets (optional)
2 cups Vinegar (Coconut vinegar if available would be ideal)
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
pich of Turmeric
Salt to taste

METHOD: Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

 

Tuna Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 18:48:08

Tuna Curry

Ingredients:
1 tin Tuna (drained)
1 small Onion
1 small Tomato
1 small Green Chili
3 tablespoons of Vegetable Oil
1 tbs. Chili Powder (adjust to taste)
½ tsp. Salt (adjust to taste)
1 tsp. Sugar
1 tbs. Lemon juice

METHOD:
Heat the oil in a frying pan.
Add the Tuna carefully without getting it spattered.
Add the chili powder, salt and mix well.
Stir the tuna regularly until well fried (aprx. 5 min.)
Add the tomato, chili, onion, sugar and lemon juice.
Keep stirring the mix until the onions soften and the mix is well cooked.
Taste great with bread or rice.

If you want to download or print

 

Ala Dosi - Potato Sweets

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 18:50:42

Ala Dosi - Potato Sweets

Ingredients:
1 1/2 cups Sugar
1 1/2 cups Milk
1 x 410g can sweetened condensed Milk
125g butter
1 cup cooked mashed Potato
1 cup finely chopped Cashew nuts
2 tbs. rose water
1 tsp. ground Cardamom
METHOD: Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

 

Prawn and Tomato curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 18:58:21

Prawn and Tomato curry

Ingredients:
¼ lb. dried prawns (roasted and lightly pounded)
9 medium-sized half-ripe tomatoes
30 dry chillies (roasted and pounded)
1 tablespoonful pounded Maldive fish
1 dessertspoonful sliced red onions
a pinch of ground saffron
3 cloves of garlic (chopped)
2 slices green ginger (chopped)
2-inch piece rampa
¼ stem lemon-grass
a small sprig of curry leaves
1 oz. tamarind (squeezed in coconut milk)
3 teacups coconut milk
salt
1 tablespoon coconut oil

Method:
Heat the oil in a chatty and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves. Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently until the gravy dries up.

 

Pork Thiyal - Dry Hot & Sour Pork Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 18:59:34

Pork Thiyal - Dry Hot & Sour Pork Curry

Ingredients:
2 lb. Pork
30 dry chillies (ground)
4 cloves of garlic (chopped)
3 slices green ginger (chopped)
2-inch piece cinnamon
2-inch piece rampa
a pinch of ground saffron
1 dessertspoonful sliced red onions
¼ stem lemon-grass
a small sprig of curry-leaves
¼ teaspoon fenugreek
6 pieces dried gamboges (finely ground)
salt

Method:
Wash the pork and cut it into small pieces. Put the pork into a chatty with about 1 ½ teacups of water, and all the ingredients and allow to boil until the pork is tender and the gravy is thick.

 

Vetakolu Curry - a vegetable curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 19:05:03

Vetakolu Curry - a vegetable curry

Ingredients:
500g fence gourd
2 1/2 cups of milk
1 Tea spoon chili powder
1/2 tea spoon saffron
1 Tea spoon roasted curry powder
3 dessert spoon salt water
6 red onions
2 green chilies
Spring curry leaves and few dill seeds

Method :
Peel off the sharp edges of the skin. Slit in two and cut diagonally leaving the seed in the center pulp, and wash. Mix up all ingredients with the cut vegetables and add all the milk. Cook till gravy appears oily Occasionally stir the curry.

 

Ghee Rice (Buttered Rice)

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 19:09:54

Ghee Rice (Buttered Rice)

Ingredients:
2 c Basmati rice or other long-grain rice
1 c ghee or butter
1 large onion, finely sliced
4 cloves
6 cardamom pods, crushed
1 3-inch piece cinnamon stick
3 1/2 c hot beef, chicken, or mutton stock;
or water and stock cubes
2 1/2 tsp salt

Method:
Wash rice well and drain at least 30 minutes. Heat ghee in a saucepan and sauté onion until golden; add spices and rice. Sauté, stirring with perforated metal spoon for 5 minutes over moderate heat. Add hot stock and salt and bring to a boil. Reduce heat to very low, cover pan tightly, and cook 15-20 minutes without lifting lid. At end of cooking time, uncover and allow steam to escape; let it stand for 5 minutes. Gently fluff up rice with fork, removing whole spices. When transferring rice to a serving dish, use perforated metal spoon to avoid crushing rice grains. Serve hot, accompanied by curries of meat and vegetables, pickles, and sambols.

 

Kokis - Traditional Sweets

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 19:11:03

Kokis - Traditional Sweets

Ingredients:
2 c rice flour 2 eggs
1 tbsp sugar (optional) Salt to taste
2 c coconut milk Oil for frying

Method:
Put flour, sugar, and salt in a bowl; add about half of the coconut milk to make a smooth paste. Beat eggs and gradually add to the batter with the rest of the milk. Beat together until smooth. The batter should be thicker than pancake batter. Have ready a deep pan of boiling oil. Dip 3/4 of a kokis mold in batter, taking care not to let the batter run over the mold. Plunge the mold into the hot oil and fry for a few minutes. Then slip the kokis out of the mold by shaking it a bit. Fry the kokis a minute longer to cook the inside. Drain on paper. They will keep crisp in an airtight tin.

NOTE: Kokis is a special mold in the form of a flower.

 

ISSO THEL DALA ( HOT FRIED SHRIMP)

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 19:15:50

ISSO THEL DALA ( HOT FRIED SHRIMP)

Ingredients:
2 lbs. deveined shrimp
4 tablespoons oil
3 cloves of garlic
2 large onions
2 tablespoons Chillie Powder
1/2 teaspoons Turmeric Powder
3 teaspoons pounded Maldive fish powder
2 teaspoons sugar
1 tablespoon tomato sauce
4 curry leaves ( optional )

Heat oil in a frying pan. Add onions and garlic and cook until onions have turned a golden brown. Add chillie powder, salt and turmeric fry a little more.

Then add Maldive fish and the shrimp and stir fry for about 3-5 minutes.

Add water and simmer for a few more minutes. Add sugar and tomato sauce and cook uncovered till the gravy coats the shrimp. Serve with rice.

Serves: 5-6

 

FALOODA ( Sri Lankan Soft Drink)

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 19:17:47

FALOODA (Faluda)- Sri Lankan Soft Drink

1/4 cup Sherbet Syrup
4 cups milk
5- 6 teaspoons Subdue Seeds ( available at any Indian grocery or we can special order it )
Raspberry Jello Cubes-optional ( prepare jello, when set cut into cubes )

Soak the subja seeds in cold water for about 5-6 minutes. Mix all the ingredients in a container and refrigerate for about 15 minutes. Serve in tall glasses.

Serves: 4

 

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