Sri Lankan Food Recipes       Back to Home
 

Today's date is 23 January 2021 @ 22:24:06

» Submit Recipes   ::   Sri Lankan    Indian    Oriental    Western

» View Recipes     ::   Sri Lankan    
Indian    Oriental    Western

:: Sri Lankan Food

Need Help?

Search Recipes::

Statistics »
There are 244 recipes!

Title of the Ads. Description of the Ads.

KISSES (Dessert)

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 22 April 2003 @ 06:08:05

KISSES (Dessert)

INGREDIENTS:
300 ml. Egg Whites
500 g. Sugar
200 g. Icing Sugar
50 g. Corn Flour
50 g. Cashew Nuts

METHOD:
Whip the Egg Whites and gradually add Sugar. Whip up to a stiff snow. Then fold the Icing Sugar, Corn Flour and Cashew Nuts.
Pipe the meringue into circles on to a lined baking sheet.
Place in an oven at 130C for 60-70 minutes and dry in a warm cupboard or warn oven.

 

MARSHMELLOW SWEETS

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 06:09:41

MARSHMELLOW (MARSH MELLOW) SWEETS

INGREDIENTS FOR 06 PORTIONS
550 g. Sugar
04 tsp. Glucose
600 ml. Water
50 g. Gelatin

02 Nos. Egg Whites
02-03 drops Colouring

Method
Mix the Sugar, Glucose and Water. Boil the Mixture at 116 C.

Beat the Egg Whites. Add Flavouring and Sugar Syrup and beat well. Then add the Gelatin and beat well. Finally divide the mixture into two and add Colouring.

 

POLOS CUTLETS - a snack

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 22 April 2003 @ 06:19:45

POLOS CUTLETS - a snack

Ingredients for 8 Portions:
1 Polos (young jack fruit)
6 Green Chillies
¼ tea sp Cummin Powder
100g Bread Crumbs
8 table sp Flour
3 table sp chopped Onions
¼ tea sp Ginger
1 tea sp Garlic
10 Curry Leaves
1 table sp Chilli Powder
¼ tea sp PEPPER (CRUSHED)
2 BILLING FRUIT
1 Cup of Astra Cook N' Fry
¼ tea sp Turmeric Powder
2 table spoon Maldive Fish
Salt to taste
8 Goraka pcs

METHOD:
Boil the whole young jack skin on, with goraka, turmeric and salt. Remove from the water when done and leave to cool. Clean the skin and discard the center and chop up the jack, Heat a pan with the astra cook ‘n’ fry, add the onion, ginger, green chilies, curry leaves and rest of the ingredients, sauté on a slow fire. Add the chopped up young jak add the billing juice and mix gently. Mould into balls and flatten slightly using your palm, and neat them shapely with a palette knife. Pass through flour, batter and breadcrumb. Deep fry in hot astra cook ‘n’ fry serve on dish with tomato or chilli sauce.

 

Poll Roti - Coconut Roti Bread

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 06:58:15

Poll Roti - Coconut Roti Bread

Ingredients:
3 Cups all purpose flour
1 Cup Scraped Coconut (or desiccated Coconut)
1 tbs Margarine
1 tsp Salt
Warm water as required

METHOD:
Mix together flour and salt.
Using pastry blender or fingertips, add margarine into flour until coarse crumbs form.
Add the coconut and mix thoroughly.
Add warm water gradually and keep mixing until a smooth dough forms.
Divide dough into 4-5 equal size balls.
On a floured surface roll each ball to a thin circle 4-5 inches in diameter.
Cook on a hot griddle. Keep turning on both sides until Roti is cooked.

 

SEENI SAMBOL - Sweet Onion Sambol

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 07:03:20

SEENI SAMBOL (seeni sambal) - Sweet Onion Sambol

Ingredients:
5 large Onoins peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

METHOD: Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

 

Sri Lankan Been Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 07:06:46

Sri Lankan Been Curry

Ingredients:
1 lb (450 g) Beans, cut into pieces
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oil
Salt and Lime juice to taste

METHOD :
Heat oil in a saucepan.
Add onions, green chilies, garlic and curry leaves.
Fry until the onions are golden brown.
Add the curry powder, salt, turmeric and fenugreek seeds.
Stir and fry for 2-3 minutes.
Add the cut beans and mix well until beans are well coated with the curry powder mix.
Reduce heat and allow the beans to cook.
Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
Add a dash of lime juice.
Taste and adjust salt.

 

Thala Guli - Sesame Sweet Balls (a sweet snack)

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 07:12:11

Thala Guli (Thala Guly) - Sesame Sweet Balls (a sweet snack)

Ingredients:
400g Sesame seeds
400g Jaggery
1-2 tsp Liquid Glucose

METHOD:
Grind the Sesame seeds and the Jaggery together (the jaggery pieces should be small but not all powdery).
Add one or two tsp of liquid Glucose and mix well.
Form into bite size balls.

 

Miris Malu - Stewed Fish with Spices

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 07:18:11

Miris Malu - Stewed Fish with Spices

Ingredients:
450 g Fish
1 ts Salt
1/4 ts Turmeric
3 Garlic cloves
3 sl Ginger
25 g Tamarind
50 ml -water, warm
1 ts Chile powder
1 ts Paprika
2 cg Cinnamon stick
1/2 ts Pepper, black
Curry leaf sprigs

Method:
Wash the fish and cut into 2-3 cm squares. Sprinkle with the salt and
turmeric and place in a saucepan. Crush the garlic and ginger with a pestle
and mortar and soak and squeeze the tamarind in the warm water.

Pour 375 ml water on to the fish, add the garlic, ginger, tamarind
water, chile powder, paprika powder, cinnamon stick, black pepper and
curry leaves. Cover the pan and simmer over a low heat until the fish is
cooked. Remove the cinnamon stick and transfer to a serving dish.

 

Kukul Mus Thakkali - Chicken And Tomato Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 07:24:44

Kukul Mus Thakkali - Chicken And Tomato Curry

Ingredients:
1 1/3 kg chicken
3 tomatoes
50 g shallots
1 chile, fresh
3 sl ginger
2 garlic cloves
3 cardamom
2 clove
1 ts chile powder
1 cg cinnamon stick
2 ts paprika
1 ts salt
3 ts curry powder
1/2 ts fenugreek
2 ts vinegar, brown
75 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
300 ml coconut milk, thick
1/4 ts curry powder
1/2 lime, juice of

Directions:
Wash and joint the chicken and place in a dish. Slice the tomatoes,
shallots and chile and grind the ginger and garlic together. Crush the
cardamoms and cloves and sprinkle onto the chicken. Add the chile powder,
cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar
and leave to marinate for 20 minutes. Heat the oil and when hot add the
curry leaves and lemon grass, shallots, chile, garlic and ginger. Stir fry
until the shallots turn a light brown, then add the tomato and toss for a
couple of minutes. Add the chicken and stir-fry for a further 5 minutes.
Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly
and simmer until chicken is tender. Discard the cinnamon stick and sprinkle
the curry powder and lime juice on top just prior to serving.

 

Love Cake - Cashew And Pumpkin Cake

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 07:26:43

Love Cake - Cashew And Pumpkin Cake

Ingredients:
16 eggs
675 g sugar
450 g semolina
450 g butter
900 g nuts, cashew
450 g preserves, pumpkin
1/2 nutmeg
2 cardamom
2 clove
1/2 ts cinnamon, ground
25 ml golden syrup
1 lime, zest from
25 ml vanilla essence
2 ts almond essence
3 ts rose essence

Method:
Separate the eggs and beat the yolks and sugar together in a bowl
to form a smooth cream. Dry roast the semolina and mix well with the
butter. Mince the cashew nuts, chop the pumpkin preserve, grate the nutmeg
and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the
semolina and butter mixture into the egg yolks, then fold in the stiffly
beaten egg whites followed by the cashew nuts, pumpkin preserve, nutmeg,
cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix
well together.

Put mixture into a greased cake tin and place in a moderate oven (170oC:
Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes
out clean.

 

Thakkali Isso Curry - Prawn And Tomato Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 07:31:56

Thakkali Isso Curry - Prawn And Tomato Curry

Ingredients:
450 g prawns
50 g onion
4 garlic cloves
2 sl ginger
1 chile
2 tomatoes
2 clove
2 cardamom
50 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
1 ts chile powder
2 ts paprika
1 cg cinnamon stick
1/2 ts fenugreek
1 ts salt
1/2 ts turmeric
100 ml coconut milk, thin
100 ml coconut milk, thick
1 ts lime juice
1 ts curry powder

Method:
Wash, shell and de-vein the prawns. Rinse under running water and pat dry.

Chop the onion, garlic and ginger and slice the chile and tomatoes. Crush
the cloves and cardamoms.

Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic
and ginger. Cook for a couple of minutes then the tomato, chile powder,
paprika powder, cinnamon stick, fenugreek, salt and turmeric. Add the
prawns and mix well. Toss for about 5 minutes.

Pour in the thin coconut milk, blend well and cook for 5 minutes Add the
Coconut milk, thick and simmer gently for 10 minutes. Sprinkle with lime
juice and teaspoon of curry powder before serving.

 

Sri Lankan Fish And Lentils Soup

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 07:39:48

Sri Lankan Fish And Lentils Soup

Ingredients:
200 g fish
2 onion
1 tomato
50 g lentils
1/2 ts coriander
1 ts cumin
1/4 ts pepper, white water
25 g ghee
1 curry leaf sprigs
2 ts lime juice

Directions:
Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish
in a pan and add half the onion, the tomato, lentils, coriander, cumin,
pepper and water. Cook over a medium heat for approximately 45 minutes,
then blend and strain the liquid. Heat the ghee and stir fry the remaining
onion and curry leaves Add to the fish soup and just prior to serving
sprinkle the soup with lime juice.

 

Pages: << Previous [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] Next >>


Return home :: AllSrilanka.com