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Vevara - Sweet Snack

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 09:55:32

Vevara - Sweet Snack

Ingredients:
1 egg yolk
6-10 oz coconut milk
1/2 lb roasted rice flour
1 tsp salt
1/4 c sugar
4 oz sugar syrup
Water

Method:
Beat egg yolk very well; mix with coconut milk and beat again. Add rice flour to it. Knead mixture into a smooth dough. Form different shapes like cookies and deep-fry.

Boil sugar and water until sugar syrup is thick. Dip fried vevara in sugar syrup; drain and allow to dry.

NOTE: Vevaras can be stored in an airtight can for one day and can be deep-fried a second time before dropping into the sugar syrup.

 

Mutton Rice Soup

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 09:56:40

Mutton Rice Soup

Ingredients:
4 oz rice
1 lb mutton
4 c water
3 large onions
15 peppercorns
4 cloves
Salt to taste

Method:
Soak rice overnight; wash, then drain. Clean, wash, and cut mutton into small pieces. Boil water, add mutton. When the water boils again, add rice, onions, peppercorns, and cloves. Again bring to a boil, then simmer slowly for 2 hours till meat and rice ave very well cooked. Add salt and serve hot.

 

Ceylon Tea Butter Sauce

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Country of the Food: Sri Lanka | Email to Author               Posted on 23 April 2003 @ 10:25:29

Ceylon Tea Butter Sauce for Western Food

Yield: 1 Servings

Ingredients:
1 md Shallot; chopped (1 1/2 tb)
2/3 c Ceylon Tea-Infused Vinegar (see recipe)
1/4 ts Salt; (scant)
1/8 ts Ground white pepper
3 tb Heavy cream
14 tb Unsalted butter; in pieces

Method:
1. Combine the shallot, vinegar, salt, and pepper in a non aluminum saucepan and reduce over medium-high heat until almost dry. Add the cream and reduce by one third. Then, whisking constantly, whisk in the pieces of butter a few at a time, adding more as the butter is emulsified into the sauce, and bring just to a boil. Remove from the heat. Use immediately or keep warm for up to 2 hours in a thermos.
2. Serve with Sole Steamed on a Bed of Ceylon Tea.
3. CEYLON TEA-INFUSED VINEGAR: 7 c White wine vinegar; 8 Ceylon tea bags.
4. Bring the vinegar to a boil in a non aluminum pot. Add the tea bags, cover, and remove from the heat. Let cool. Store in sealed bottled or jars.
5. Use with Ceylon Tea Butter Sauce and Warm Scallop Salad with Lamb's Lettuce.

 

Spicy Potatoes

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:05:16

Spicy Potatoes

Ingredients:
1lb potatoes

1 onion
2 tsps Hot pepper powder
2 tblsps Oil
1 clove (tsp) Garlic (powder)
1 tsp salt
1 tsp sugar
1 tsp mustard
2 small green peppers

Method:
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.

To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes.

 

Cucumber salad

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:06:23

Cucumber salad (to accompany curries)

Ingredients:
1 cucumber
1 onion
2 small green peppers
1 tomato
1 tsps Black pepper powder
to taste salt
pinch sugar
1 tsp lemon (or lime) juice

Method:
Slice cucumber, onions, green pepper and tomato. Put into a plastic bag and add lemon juice, salt, sugar and black pepper powder.

 

Yellow Fish curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:07:38

Yellow Fish curry (not spicy)

Ingredients:
1Lb King fish (or Salmon or Tuna or Shark or Scallops)

2 cups coconut milk
3 cups water
1 onion
2tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice

Method:
Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.

 

Egg plant curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:09:21

Egg plant curry

Ingredients:
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Dairy)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion

Method:
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

 

Spicy Chicken Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:11:49

Spicy Chicken Curry

Ingredients:
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime)
to taste Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblsps Oil

Method:
Cut the chicken into small pieces and wash well. Dice onions. Cut the garlic into small pieces.

Add the chicken, spices, vinegar and salt and mix well. Allow to marinate for some time (optional). Place on very low fire and heat for some time. After about 10 minutes the heat may be increased to a slow heat. Cook for 20 minutes. 5 minutes before taking down add the milk.

 

Spicy Fish Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:14:04

Fish Curry (Hot & Spicy)

Ingredients:
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic

Method:
Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes

 

Spinach with Lentils

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:15:19

Spinach with Lentils

Ingredients:
1lb Fresh Spinach (or Frozen chopped 12 oz package)
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Method:
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper.

Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

 

Mallun

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:16:47

Mallun (Spinach with dried Coconut)

Ingredients:
12 oz Frozen Chopped Spinach/or Collard Greens/or Chopped Kale
1-2 ozs Desiccated Coconut
1 Onion
1 tablspn Lime Juice
2 tblspns oil
1 tblspn Red Pepper Powder (optional)
1-2 oz Small Dried Shrimp (available at Oriental Grocery Store)(optional)

Method:
Thaw spinach and squeeze out excess water. Dice onion. Dice shrimp if fresh shrimp is used.

Heat oil in pan at medium heat. Add shrimp and onions and fry for 1-2 minutes. Add spinach and mix well. Immediately add lime juice, salt and red pepper. Stir in pan for a 2 minutes at medium heat. Mix in desiccated coconut and heat for 2 minutes.

 

Beet Salad

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:17:56

Beet Salad

Ingredients:
1Can Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder
to taste salt
1 tblspn lime juice

Method:
Slice onions and green pepper and tomatoes.
Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

 

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