Wednesday, July 31, 2013

kottu roti recipe

Posted by Samanthi Serasinghe

3 cups of Godhamba roti, shredded
2 carrots, julienned
1/2 cup shredded cabbage (optional)
1/2 cup mushrooms, sliced
2 leeks, sliced
2 eggs
1 tsp chopped ginger
1 tsp chopped garlic
1/2 - 1 tsp of chillie powder
1/2 - 1 tsp of curry powder
salt and pepper
1-2 green chillies, chopped
1 tbsp oil or butter

kottu roti recipe

Heat the oil in a pan under low flame. Add ginger and garlic and fry till fragrant.
Next add the spices, fry for minutes or so. Next add the vegetables and stir-fry for couple of minutes. Remove from the contents from the pan.
Now add some oil to pan, add the beaten eggs, green peppers and the rotis and stir. Add some pepper and salt to taste.
Serve hot.

Monday, July 29, 2013

caramel custard recipe

Posted by Kriska Attanayake

Serves 8 people.
230 Calories each.

1 1/4 cups granulated sugar
6 eggs
2 1/2 cups milk
1 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. grated ginger
Sprigs of fresh mint (optional)

caramel custard recipe


1. Preheat oven to 350 degrees. Grease a 2 quart shallow round casserole dish.
2. Over low heat, in a 10 inch skillet, heat 1/2 cup sugar, stirring constantly until sugar is melted and a golden colour. Immediately pour the sugar syrup into the casserole dish.
3. Using a whisk or a fork, beat the eggs and 3/4 cup sugar in a large bowl, until well blended. Slowly beat in milk, vanilla extract, nutmeg, ginger and salt. Then pour the egg mixture into the caserole dish.
4. Place the casserole into a water bath - ( a large dish filled with enough water to reach half way up the side of the caserole).
5. Bake 1 1/2 hours or until a knife inserted into the center of the custard comes out clean.
6. Remove from the water bath and let cool. Cover with a plate and place in a refrigerator for about 3 hours.
7. To unmold, loosen the edges with a knife, and turn onto a plate. Let the caramel drip onto the flan.
8. OPTIONAL - Garnish with sprigs of fresh mint.

sri lankan watalappan recipe

Sunday, July 28, 2013

cherry cheesecake recipe

Posted by Lalitha Mahindaratne

Cherry Cheesecake
Preheat oven to 325 F.


Combine:1/2 cup sugar
1/2 cup melted butter
2 cups graham crackers
Press mixture into greased 8 inch springform pan.


Beat 5 egg whites until white peaks form. Add 1/4 cup sugar.
Set aside.

Beat: 2 pkg Philadelphia cream cheese until smooth
Add: 5 egg yolks - one at a time
3/4 cup sugar
3 tablespoons lemon juice
1 teaspoon vanilla
1 cup sour cream

Fold egg whites into filling. Pour filling on top of crust
in springform pan.

Baking Time

Bake for 1 1/4 hours. Cool completely (centre of cake will drop).
Add cherry pie filling to centre of cake. Refrigerate.

White Chocolate Mud Cake Recipe

Saturday, July 27, 2013

olive bread recipe

Posted by Anuja Karunaratne

One can of black olives
3 table spoons of olive oil
3 cups of normal flour
2 eggs
salt to taste
enough lukewarm water to make the dough

olive bread recipe

Chop the olives finely but leave some big pieces.
Make a hollow in the middle of the flour mountain and add the olive oil, salt and the beaten eggs and bit of water and knead well to a dough.

Keep it in the refrigerator covered with a damp cloth for nearly 2-3 hours. Take it out and knead well to make soft dough. You can make either buns shape or pancake shape big rounds with not more than the thickness of 1 and half cm bread and using a baking brush with cold water. Then bake in a pre-heated (250gas mark) over until done.
Brush over cold water couple of times while they are in the oven to bring a nice colour.

Friday, July 26, 2013

palak paratha recipe

Posted by Anuja Karunaratne

Spinach Leaves - A small bunch
Green chillies - 2 nos
Wheat Flour - 1/2 a kg
Ghee - 5 to 6 tbsp

palak paratha recipe

Blanch spinach, cut the green chillies. Then puree the spinach n chillies together. Add the pureed mixture to the flour and give it a stir and add ghee & salt to that.knead the flour well and make a fine dough. And make parathas.

Thursday, July 25, 2013

Ground Beef Lettuce Wraps Recipes

Posted by Prabhath Pandithasekera






Wednesday, July 24, 2013

White Chocolate Mud Cake Recipe

Posted by Preethi Pandithasekera

250g butter,chopped
150g white cooking chocolate chopped
440g caster sugar
250ml plain flour
75g self-rasing flour
1 teaspoon vanilla essence
2 eggs,beaten lightly
250ml milk
White chocolate ganache
125ml cream
300g white cooking chocolate chopped

White Chocolate Mud Cake Recipe

Preheat oven to moderately slow.Grease deep 20cm-round cake pan; lin base and side with baking paper.
Combin butter, chocolate, sugar and milk in medium sascepan;using wooden spoon, stit over low heat,without boiling,until smooth.Transfer mixture to large bowl; cool 15 minutes.
Whisk in flours then essence and egg;pour mixture into prepared pan.
Bake in moderately slow oven 1 hour. Cover pan loosely with foil; bake about 1 hour.Discard foil, stand cake in pan 10 miutes then turn onto wire rack; turn top- side up to cool.
Place cake on serving plaste, spread all over with white chocolate ganache.
White chocolate ganache Bring cream to a boil in small sucepan; pour ovre chocolate in small bowl, stir with wooden spoon until chocolate melts.Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.

 cherry cheesecake recipe  sugar free chocolate cake recipe for diabetics

Tuesday, July 23, 2013

Tuna Ceviche

Posted by Chamila Ravimal Galappaththi

1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/2 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons chopped cilantro
1 pound sashimi quality yellowfin tuna
1/2 teaspoon aji amarillo*
1/2 rocoto pepper puree*
*available in Latin American specialty stores

In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.

Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

Monday, July 22, 2013

Vege pakora

Posted by  indu wansuriya

1 cup chickpea flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp chilli powder
1/4 cup water
oil for frying
1 egg plant(cut thick slices)
1 large onion (cut thick slices)
1 green bell paper
1 large potato peeled & sliced
califlower seperated small pieces

how do you make pakora

Mix chickpea flour, baking soda, salt, chilli, then add water mix well. make a thick batter.

Then dip cut veggies into thick batter. Individually.
now heat oil, when is oil very hot turn the heat down to low.

Put the battered veggies into oil, leave till golden brown both sides. serve hot, with ketchup.

Sunday, July 21, 2013

Simple chicken pulao recipe

Posted by  Kush Nagodawithana

3 .5 cup Basmati Rice
3 piece Bay leaves
1 tsp Black pepper corns
6 piece Chicken ( drumsticks and / or thighs)
1 cup Cilantro
1 stick Cinnamon stick
8 piece Cloves
1 cup Coconut milk - Can use canned or Powdered (Maggi)
2 tsp Coriander seeds
1 1/2 tsp Ginger and Garlic paste
5 piece Green cardamom
6 piece Green chillies
1 number Lemon Juice
2 small piece mace/ javitri
1 cup Mint leaves
1 piece Onion sliced
1/2 tsp Shahi jeera
2 piece Star anise
1/2 tsp turmeric
6 cup Water

simple chicken pulao recipe

Wash rice and drain out all the water, and keep aside for about 5 mins, and heat oil in a non stick pan and add shahi jeera, bay leaves and 1 pc. of the star anise and 1 pc of the mace, and to it add the rice and roast on low flame. Make sure you dont burn it Roast till all the grains evenly coated with oil and roasted.

Meanwhile Grind together, the cilantro, mint, green chillies, coriander sds, the rest of the garam masala, along with some salt, and if 1/4 cup of the coconut milk to a fine paste. Heat oil in the pan in which you would want to make the pulao in, preferrably heavy bottomed one, and fry the onion slices till light brown.

Then add the Ginger garlic paste, turmeric pdr,a nd some salt,and fry till the raw smell goes of. Then add the ground paste and roast for sometime about 2 mins, and add the washed chicked, and fry till the chicken turns pale, do not fry it too much, as the chicken may get dry. Add the rest of the coconut milk and about 5.5 cups of water, and salt to taste, lemon juice and bring to a boil. Reserve the remaining water for later and heat it.

When the water begins to boil add the rice and cover and cook on med low flame for about 10 mins and depending on the moisture, reduce the heat to low, at this time check for seasoning and if you need more salt and lemon just add it at this time and also check dryness and add the reserved water as well. Cook rice till you see the rice is done and let the rice rest for another 15mins. Serve hot with papad. Enjoy!

Another variation to this is Vegetable Pulao, If you need more spicy just add more green chillies or add some red chilli powder.

sri lankan watalappan recipe

Posted by Anuja Wimalaratne

3 Kithul juggery halves (about 3 cups)
9 eggs
2 cups thick coconut milk
1/4 tsp nutmeg (saadikka)
1/4 cup cashew nuts, halved

sri lankan watalappan recipe

Break the juggery into pieces.* Put into a saucepan with 1 cup of water and cook under medium heat till the juggery has completely dissolved. Remove from fire and add the coconut milk.
Beat the eggs till frothy.
Next add the coconut-juggery mixture to the eggs, little at a time, while beating continuously. Make sure not to add the whole mixture to the eggs all at once, since this will curdle the eggs.
Transfer to a heat-proof bowl or pan. Add the cashew nuts. Now you can cook the sri lankan watalappan either on the stove or the oven.
Stove-top directions:
Tie the brim of the bowl with plastic wrap or oil paper. Set in a saucepan with water about 3 inches high. Boil till set (approx. 40-50 mins).
Oven directions:
Cover the bowl with aluminum foil. Set in a larger pan with water about 1 inch high. Bake at 375 F for an hour.
*If the juggery is difficult to break, just put it whole to the pan. After a few minutes of cooking you will be able to break into pieces.

Saturday, July 20, 2013

Sri lankan Recipes Rulan Pittu

Posted by Nilmini Gunasekera

250 g (1.5 Cups) Rulan (Semolina)
1 Cup Scraped Coconut
1 to 1.5 Cup Water
1 Onion Chopped
Salt and Rampe to taste
1 Tbs Coconut/Vegetable oil

Sri lankan Recipes Rulan  Pittu

Heat a pan under medium heat. Put rulan into the pan and stir for about 2 minutes. Next add Coconut into it and stir well. Then add some salt and water, cook for another minute or so stiring constantly.

Next heat another pan and add the oil. Fry onion and rampe till golden brown. Finally put the rulan mixture and stir well. Serve with Lunumiris or some curry.

Friday, July 19, 2013

Patties (Deep fried pastries)

Posted by Preethi Pandithasekera

Ingredients for dough:
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup margarine
1/2 lime
1 1/4 cups cold water, or as needed

In a medium bowl, stir together the flour and salt. Rub margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Add lime juice. Add water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.

Mean while make the filling. There many options for this. You can follow Filling for Cutlets or Patties or follow the recipe below.

Ingredients for filling:
1/2 lb potatoes boiled and skins removed
1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe)
1 onion chopped
1 tbsp vegetable oil
1/2 tsp of curry powder
1/2 tsp of chillie powder
sprig of curry leaves (optional)

Make filling: (for vegetarian recipe)
Mash the potatoes. Finely chop the leeks and carrots. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the vegetables and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.

Make filling: (for fish recipe)
Mash the potatoes. Flake the salmon. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the fish and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.

Now make the patties. Dust some flour on a board and roll out the dough to about 1/8 inch thickness. Cut circles with a pastry cutter, or a can. Spoon some of the filling onto the center, and then fold into half-moon shapes. Wet the edges with a bit of water and seal edges by pressing with the folk. Deep fry till golden brown and serve hot.

Lamb Mutton Chops

Posted by Niranjala Wickremesinghe

10 small Lamb/Mutton Chops
1 tsp Pepper powder
Salt to taste
2 tbsp or more vinegar to marinate
1 tbsp Worcester Sauce (if available)
2 tbsp of Golden Syrup

Wash the lamb/mutton chops and mix it with pepper, salt, vinegar, Worcester sauce and golden syrup.
Marinate the chops for half an hour or more.
Lay the chops in an oven proof tray or dish.
Heat the oven for 200 C.
Place the tray with lamb chops in the pre-heated oven and cook for 45 minutes.
When done, remove the chops from the oven.
Serve hot with noodles or rice or as a starter!

Thursday, July 18, 2013

Grilled Honey-Soy Pork Steaks


2 pork blade steaks, cut 1-inch thick (about 1 pound)
2 small cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons finely chopped onion
2 tablespoons soy sauce
1 tablespoon honey

Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once. Makes 4 servings.

old fashioned caramel ice cream

Posted by Agnes Ruwan galegedara

Recipe: Ingredients:
1/2 cup of sugar
1 cup of milk
1/8 teaspoon of salt
2 egg yolks beaten
1 cup of heavy cream
1 teaspoon vanilla

Heat 1/3 cup of sugar slowly in heavey skillet until melted and slightly brown stirring constantly. Boil milk until it rises add to melted sugar. Cook until sugar is completely dissolved.

Add remaining sugar add salt to beaten egg yolks and add
hot sugar mixture gradually. Cook slowly until thickened. chill. Whip cream until thick enough to hold a soft peak,add vanilla and fold into chilled mixture. pour into freezing tray of refrigerator and freeze until firm.


Posted by Harinee.De.silva

1.1 cup wholewheat flour
2.1 cup all-purpose flour
3.1/2 tsp salt
4.2 tbs vegetable oil
5.1/2 water
6.oil for frying


* Tip the two flours into a bowl
with the salt and 2 tablespoons
vegetable oil.Rub in oil until
the mixture begins to take on a
coarse, crumb like texture. Add
the water to form a stiff ball.
Knead for about 10 minutes until smooth.

*Place in an oiled plastic bag and allow
to stand for 30 minutes.

*Divided the mixture into 12 keep covered
with plastic film. Roll the balls out
into 5-inch rounds. Cover each round with
plastic film as you go.

Heat about an inch of oil in a frying pan
until very hot.Drop in the puris,one at a
time, and press into the oil until they
puff up. Turn over and repeat on other
side.Drain on kitchen paper and keep until
ready to serve. 

Udon Kottu Recipes‎

Posted by Samadara Weerasekara

1 packet of Udon (Udon is a very famous Japanese noodle)
2 carrots
1 small cabbage
2 leeks
2 eggs
1 tsp chopped ginger
1 tsp chopped garlic
1/2 -1 tsp of chillie powder
1/2 -1 tsp of curry powder
salt and pepper
1 tbsp oil or butter

Beat two eggs.
Cut all the veggies into small pieces.
Cut Udon into small pieces. If you are not using the ?Straight to the Wok? variety, boil the Udon in hot water for a minute and strain.
Heat the oil in a pan. Add ginger and garlic.
Add the spices. Next add the vegetables and stir-fry for couple of minutes.
Add Udon and stir. Finally add the beaten eggs into the pan.
Add some pepper and salt to taste.
Serve with a hot meat curry.

fried noodles recipes   Egg Noodle Recipes

sri lankan watalappan recipe

Posted by Dhammika

450 grams Kithul Juggery
8 Large Eggs
1 1/2 Cup full Cream Milk, Coconut Milk or Skim milk*
Pinch of Nutmeg
Chopped Cashews - to decorate and extra taste
2 Tea Spoons of Vanilla flavor

Scrape the juggery, so that it is easy to dissolve.
Beat the eggs and mix well with the milk.
Add scrapped juggery, vanilla and stir continuously until the juggery has completely dissolved.
Or you can keep the pot on a very low heat to dissolve the juggery faster.
Add a hint of Nutmeg (this will reduce the Egg smell)
Pour the mixture in to a bowl (ideally Pyrex) and place the bowl in a steamer and steam for about 1 hour.

* I prefer Skim milk

Points to Remember:
Steaming is preferred to baking.
Do not place the mixture if there is no steam in the steamer yet.
Do not fill the bowl to the top; leave a gap of at least 1 inch from the edge of the bowl. Otherwise you will loose the best of the mixture when it start to boil.
Make sure you have enough water in the steamer or re-fill with boiling water if needed.
Once the mixture is set, take the bowl out and spread some crushed cashew for taste and decoration.
Leave the bowl to cool down and put in the refrigerator.
Best served chilled and with Vanilla Ice Cream.

Enough for 6 people.
Try and send me your feedback.

Wednesday, July 17, 2013

Spicy Sri Lankan Corned Beef

Posted by Indu Wansuriya

1. One can of corned beef 340g (Serves 1-3)
(Use 100% beef products e.g. as Princess, Grace or Sainsbury�s premium for good taste(UK))
2. Vegetable/Sunflower/Coconut oil � about 3 table spoons
3. A medium size chopped onion
4. Lemon or Lime juice
5. Some curry leaves chopped
6. Garlic cloves (2) chopped
7. A small piece of fresh ginger
8. Green chillies 2 � finely chopped (Medium hot)
9. 1/4 teaspoon of turmeric powder (Haldi)
10. 1/2 teaspoon of hot Madras curry powder
11. 1/2 teaspoon of chilli powder
12. 1/2 of Beef seasoning
13. Salt to taste

Method (1):
1. Add oil in to a non-stick pan and heat, and then add the chopped onions, curry leaves, garlic and ginger. (Medium heat, keep pan open)
2. When the onions are slightly turning golden add the turmeric, Madras curry powder, chilli powder.
3. Continue to fry the onions etc with the spices until they blend and turn soft.
4. Add the corned beef (Once the can has been opened slice the corned beef in to 1/2 cm slices this will make life easy when you add them to the pan and softens easily.)
5. Now add the beef seasoning.
6. Corned beef contains salt so be careful when adding extra salt.
7. When you can see the corned beef is soft mix it well with the onions and etc.
8. Leave in the pan for another 3-4 minutes to fry. (Achieve best results by using a non-stick Wok pan. This way you can make the corned beef a bit more crispy too)
9. Add some lime/lemon juice.
10. Once ready for best taste serve with crusty bread/bread rolls/French stick or even pol rotti/Paratha!
Method (2):
To enjoy with plain rice or spaghetti follow the above steps but add one medium freshly chopped tomato after step 3.
This simple, high protein dish taste great after a cool beer!

Vegetable Fritters

Posted by Yoshani De Silva

Preparation time : 30 minutes
Cooking time : 10 minutes
Serves about 10

1 large potato, peeled
1 carrot, peeled
1 onion
1 zucchini
30g butter
half teaspoon curry powder
salt, pepper and lemon juice to taste
chilli (optional)
2 tablespoons plain flour
1 egg, beaten
half cup vegetable oil

Salsa Dipping Sauce:
1 tomato, chopped
1 spring onion, sliced
* cup plain yoghurt
2 tablespoons lemon juice
1 tablespoon finely chopped parsley

1. Coarsely grate each of the vegetables separately. Mix potato, carrot and onion togather. Reserve the zucchini.

2. Heat butter in pan. Gently cook the curry powder for 1 minute. Add grated potato, carrot and onion. Cook for 5 minutes, until the mixture has thickened. Meanwhile also add salt, pepper, lemon juice and chilli (optional).

3. Transfer to a bowl. Add grated zucchini and flour. Mix well. Stir in egg until well combined.

4. Heat oil in frying pan. Drop level tablespoonsfuls of mixture into pan. Cook on both sides until crisp. Drain on absorbent paper. Serve with Salsa Dipping Sauce.

5. To prepare Salsa Dipping Sauce: Place all ingredients in a food processer or blender. Process until smooth. 


Posted by Achala Gunasekera

Chicken, disjointed 1
Yoghurt 1 cup
salt to taste
Ginger/Garlic pase 1 tsp
Turmeric 1/4tsp
Chilli powder,fine 1 tsp
Chilli powder,coarse 1 tsp
Corriander powder 1 1/2 tsp
Cumin powder 1 tsp
Onion.sliced 1
Tomotoes,grated 3
Tomoto puree 1/4 cup
Green chilli,sliced 1
Vinegar 1/4 cup
Cloves,whole 3-4
Black peppercorns 3-4

Braise the onions in oil till golden brown.Add the chicken together with all the spices,chilli and ginger/garlic paste. Cook till well blended. Add in tomotoes and cook well till tomotoes are dissolved. Lastly add in the yoghurt and cook till it forms a thick

whole chicken and spices and yogurt recipe

Easy recipe for Aappa (Hoppers)

Posted by Manel Dharmarathne

This an easy recipe for the otherwise difficult traditional recipe for hoppers. Sri Lankans generally  have hoppers for either breakfast or dinner. It is a very thin and crispy pancake.  This recipe will serve about 5-6 people.

Yeast mixture:
      2 tsp yeast granules
      1 tbsp sugar
      1/8 cup lukewarm water
4 cups rice flour
1 cup lukewarm water + 1 cup lukewarm beer
1 13 oz can of coconut milk + 1/2 can of lukewarm water
2 tbsp sugar
t tbsp oil
salt to taste

Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this  point, the yeast you used is too old, you will need a new packet of yeast.(Picture 1)
Put the rice flour into a large bowl and add the yeast mixture. Next add the 1 cup lukewarm water + 1 cup  lukewarm beer. Mix well. (Picture 2) Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.

Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well. If more  liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a  pancake batter. Add salt to taste. (Picture 3)

Soak a small piece of cloth in oil in a saucer. Heat a thachhiya (a small wok) on medium. When hot  rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the  pan in a circular motion so that the batter sticks to the sides of the pan. (Picture 4)

Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of  the hopper and serve hot.


If is very important that all the liquids you add in this recipe be in lukewarm condition. What that 
means  is the liquid should not feel either cold or warm to the touch of the hand.

If the hoppers are difficult to remove from the pan, add a beaten egg to the batter and stir well. It is best to keep this pan solely for the purposes of making hoppers.

If the batter does not stick to the pan when turning the pan, the pan is too hot. Reduce the heat.

If the edges of the hopper are not crispy, add another tsp of sugar.

If the hoppers are not thin enough add a little more lukewarm water.

If you don't want to use beer, replace it with a cup of lukewarm water.

Lamprais (Lampreys/ Lumprice)

Posted by Manel Dharmarathne

This is a Sri Lankan Dutch Burger delicacy that is very popular in Sri Lanka. It consists of the following items wrapped and baked in banana leaves. Although the original recipe includes a mixture of meats you can make it with a single meat or a vegetarian version with TVP or grilled cubed vege-burgers.

Yellow Rice
Lampara curry (Beef, Mutton, Lamb, Pork, Chicken, TVP)
Seeni Sambol
Fried Ash Plantain curry
Wambatu Moju
Fried Boiled Egg (Deep fry the boiled Eggs till golden brown)
To Assemble:
Heat banana leaves to make them pliable.
Serve a rice portion on to a banana leaf that is about 20 inch square. Serve the rest of the curries around the rice. Fold the banana leaf into a rice packet, taking care not to tare the leaf.
Bake in a 350F oven for 30 minutes. Serve hot

Karavila(bitter gourd) with Eggs

Posted by Anya Gunewardena


1/2 lb Karavila (bitter melon or bitter gourd)
1 tbsp salt (or to taste)
1 scallion (loonu kola)
2 medium-sized onions
4 tbsp veg oil
6 cloves garlic, minced
3 small tomatoes, chopped
3 large eggs, lightly beaten

Trim away the two pointed ends of the Karavila and
cut them in half lengthwise. Remove the pale, seeded
section with a spoon and discard it. Cut the darker
green outer shells crosswise, at a slight diagonal, into
1/4 inch wide strips. Prepare a solution of 2 cups
water and 1 tbsp salt in a bowl. Put the Karavila
strips into this bowl and set aside for 2 hours.

Drain the Karavila and rinse the strips under
running water. Drain again and pat dry.

Cut the scallion into 2 inch lengths and then cut each section
lengthwise into thin strips. Peel the onions and cut them in
half lengthwise; then slice them into fine half rings.

Heat the oil in a skillet over a medium flame. When hot, put
in the garlic, fry until garlic is light brown. Add the onions.
Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2
minutes. Add Karavila, turn down the heat. Stir occasionally
and fry around 10 minutes or until Karavila is tender.
Stir in beated eggs and the salt. Stir and cook as you would
scrambled eggs until eggs have reached a consistency you like.
Remove from heat, add scallion strips and serve.

Tuesday, July 16, 2013

Sri Lankan Pancakes with coconut

Posted by Malini

Although called Pancakes in Sri Lanka, these are Crepes filled with a coconut mixture. Usually served with afternoon tea.

For the pancakes:
2 cups all-purpose flour
3 eggs
Pinch of turmeric (optional)
Pinch salt
1 cup milk, or as needed

Combine flour, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. Cover and refrigerated the batter for about 30 mins.
Now make the filling.

For the filling:
1 1/2 cups freshly grated coconut.
1/2 cup of Kitul Treacle (Or substitute 2/3 cup of brown sugar, dissolved in 1/4 cup water)
3 cloves crushed.
Pinch salt.
Pinch pepper.

Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside.
Now make the pancakes.

Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate.

Spread about 2 tbsp of the filling over a diameter of the pancake evenly and roll. Repeat with the remaining batter. Serve warm.

sri lankan watalappan recipe

Posted by Deepani


2 cups Thick Coconut Milk
1/2 lb Brown Sugar
4 Eggs
Pinch Cardamoms (Optional)
3 Cloves (Optional)
Raisins, Cashew,

Beat the eggs in a mixer. Add the coconut milk, brown sugar
cardamoms and cloves to the beaten eggs mix well. Add the
mixture into a pot and steam for 20 minutes. Add raisins.

Alternatively the mixture can be added into multiple small aluminum
baking foils and then steamed. The time required for steaming is
about 5-10 minutes for this method.

Beer Batter Fish

Posted by Preethi Pandithasekera

1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent

4 Fish fillets
corn starch

For the Batter,
4 tbsp self raising flour
4 tbsp rice flour
4 tbsp plain flour
pinch of curry powder
Can of beer
pinch of salt

Mix all batter ingredients together to make smooth batter. Set aside.
Dry fish fillets with paper towel then toss on cornstarch.
Dip into batter and deep fry in hot oil till crispy and golden brown.
Serve with chips or salads.

Egg Masala for Briyani

Posted by indu wansuriya

1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent

5 servings

5 eggs, beaten
2 onion, chopped
2 green chillie, chopped
2 red chillie, chopped
curry leaves
1 tsp soy sauce
1 tsp chillie paste
1 tsp tomato puree
salt to taste
3 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric

Heat non-stick pan with oil.
Add mustard seeds. When the seeds crackle, add turmeric then add eggs.
After eggs became light golden brown, add onions, green chillie, curry leaves.
Next add all the other ingredients.
Mix well.
Serve hot.

tomato biryani recipe

Srilankanrecipes   © 2013. Template Recipes by Srilankarecipes