Innholdsfortegnelse for Taste of Sri Lanka i Delicious

Welcome to the delicious world of Sri Lankan cuisine! Sri Lankan food is a fusion of flavors and spices influenced by the country’s rich history and diverse culture. Sri Lanka’s geographical location and its position along the ancient Spice Route have led to the development of a unique culinary tradition. The cuisine is a combination of traditional Sri Lankan ingredients, such as rice, coconut, and seafood, and influences from neighboring countries like India and Malaysia. The use of spices like cinnamon, cardamom, turmeric, and chili is also prevalent in Sri Lankan cooking, giving the dishes a bold and distinct flavor. This cookbook will take you on a journey through the vibrant and diverse cuisine of Sri Lanka. You’ll discover a range of dishes, from hearty curries and savory snacks to…

Sri Lankan Beef Curry is a popular and flavorful dish that is commonly found in Sri Lankan cuisine. It is a rich and hearty dish that is perfect for a family meal or special occasion. To make Sri Lankan Beef Curry, chunks of beef are first marinated in a blend of spices, such as coriander, cumin, turmeric, cinnamon, and cloves. The marinated beef is then cooked in a coconut milk-based curry sauce, which is flavored with onion, garlic, ginger, and curry leaves. Other ingredients such as tomatoes, green chilies, and tamarind paste may also be added for additional flavor. Ingredients: • 1 lb (450 g) beef, cut into bite-sized pieces • 1 onion, finely chopped • 2 cloves garlic, minced • 1-inch piece ginger, grated • 1 tomato, chopped •…

Fish Biryani is a flavorful and aromatic rice dish made with fish, rice, and a blend of aromatic spices. It is a popular dish in South Asian cuisine, especially in the coastal regions of Sri Lanka, India, Pakistan, and Bangladesh. To make Fish Biryani, first, marinate the fish in a blend of spices, such as turmeric, chili powder, cumin, coriander, and ginger-garlic paste. Then, the fish is usually shallow-fried until crispy and set aside. In a separate pot, long-grain Basmati rice is cooked with a blend of whole spices like cinnamon, cardamom, bay leaves, and cloves until it’s half-cooked. Then, the fish pieces are layered with the partially cooked rice in a large pot, along with fried onions, chopped mint, coriander leaves, and saffron-infused milk. Ingredients: • 1 lb of…

Dhal Curry is a popular vegetarian dish that is made from lentils, coconut milk, and a variety of spices. It is a staple dish in Sri Lankan cuisine and is typically served with rice and other side dishes. To prepare Dhal Curry, red lentils are first boiled until they are tender. They are then combined with coconut milk, onion, garlic, ginger, and a blend of spices such as cumin, coriander, turmeric, and curry leaves. The mixture is simmered until it thickens and the flavors meld together. Ingredients: • 1 cup red lentils • 1 onion, chopped • 2 cloves garlic, minced • 1-inch piece ginger, grated • 1/2 teaspoon turmeric powder • 1 teaspoon cumin powder • 1 teaspoon coriander powder • 1/2 teaspoon chili powder • 2 sprigs curry…

String Hoppers, also known as Idiyappam, is a popular South Indian dish made from rice flour. The dish is particularly popular in the states of Kerala, Tamil Nadu, and Karnataka. It is a type of noodle dish that is served with various types of curries or gravies. To make String Hoppers, rice flour is mixed with hot water to form a soft dough, which is then pressed through a sieve to create thin, vermicelli-like strands. These strands are then steamed to cook them thoroughly. Ingredients: • 2 cups of rice flour • 2 ½ cups of hot water • ½ teaspoon of salt Equipment: • Steamer • String Hopper maker or sieve • Large pot Instructions: 1. In a large mixing bowl, add the rice flour and salt. Mix well.…

Sri Lankan crab curry is a delicious and popular dish that originates from Sri Lanka, an island nation in the Indian Ocean. It is a flavorful and spicy dish that is typically made with fresh crab meat, a variety of aromatic spices, coconut milk, and other traditional ingredients. The dish usually starts with whole crabs, which are cooked and then cleaned before the meat is extracted from the shells. The meat is then simmered in a rich and flavorful sauce made from a blend of spices such as turmeric, cumin, coriander, fenugreek, fennel, and cinnamon. Other ingredients may include garlic, ginger, onions, and fresh curry leaves. Ingredients: • 2-3 large crabs (cleaned and cut into pieces) • 1 onion (finely chopped) • 2-3 garlic cloves (minced) • 1-inch piece of…

Kiribath is a traditional Sri Lankan dish made from cooking white rice with coconut milk and salt. The name “Kiribath” comes from the Sinhalese words “kiri” meaning milk and “bath” meaning rice. To prepare Kiribath, the rice is first washed and drained, and then cooked in coconut milk until the mixture thickens and becomes sticky. The mixture is then spread out in a flat dish or tray, and allowed to cool and set. Once set, the Kiribath is usually cut into diamond shapes or squares for serving. Ingredients: • 1 cup of white rice • 2 cups of water • 1 can of coconut milk (400ml) • 1/2 teaspoon of salt Instructions: 1. Rinse the rice with water and drain. 2. In a pot, add the rice and 2 cups…

Pittu is also a traditional dish from Sri Lanka, which is made with ground rice flour and coconut. The dish is similar to steamed rice cakes and is often served for breakfast, but can also be eaten as a snack or a main dish. To make pittu, the rice flour and grated coconut are mixed together with water to form a dough-like consistency. The mixture is then steamed in a cylindrical tubeshaped container, called a pittu bamboo or pittu kutti, which is usually placed over a pot of boiling water. Ingredients: • 2 cups of rice flour • 1 cup of grated coconut • 1 teaspoon of salt • Water (as needed) Equipment: • Pittu bamboo or pittu kutti • Steaming pot Instructions: 1. In a mixing bowl, combine the…

Sri Lankan cutlets are a popular snack or appetizer that are made of a mixture of mashed potatoes and meat, usually minced beef or chicken, seasoned with a blend of spices and herbs. The mixture is formed into a small patty or ball shape, coated in bread crumbs and deep-fried until golden brown. Cutlets are often served with a tangy dipping sauce such as tomato ketchup, chili sauce, or tamarind chutney. They are a beloved snack in Sri Lanka, often eaten as a quick bite on the go or as a party food. Cutlets can be made with various fillings such as vegetables, fish or prawns, and can be enjoyed by people of all ages. Ingredients: • 500g potatoes, peeled and cubed • 250g minced beef or chicken • 1…

Sri Lankan Fish Cutlets are a popular snack or appetizer in Sri Lankan cuisine. They are typically made from a combination of mashed fish, potatoes, onions, and spices, which are then coated in breadcrumbs and fried until crispy. To make Sri Lankan Fish Cutlets, first, boiled and mashed potatoes are mixed with flaked fish that has been cooked and deboned. The mixture is then seasoned with chopped onions, green chilies, curry leaves, and spices such as turmeric, chili powder, cumin, and coriander. Ingredients: • 250g of boiled and mashed potatoes • 250g of cooked and flaked fish (boneless) • 1 medium-sized onion, finely chopped • 1-2 green chilies, finely chopped • 1 sprig of curry leaves, finely chopped • ½ teaspoon of turmeric powder • ½ teaspoon of chili powder…

Prawn Curry, also known as “Isso Thel Dala,” is a popular dish in Sri Lanka that features succulent prawns cooked in a flavorful and aromatic curry sauce. To make Sri Lankan Prawn Curry, first, the prawns are cleaned and deveined. Then, a spice blend made from chili powder, turmeric, coriander, cumin, and fennel is used to marinate the prawns. In a pan, sliced onions, garlic, and ginger are sautéed until they turn golden brown. Then, the spice-marinated prawns are added to the pan and cooked for a few minutes until they turn pink. Ingredients: • 500g of raw prawns, peeled and deveined • 2 tablespoons of chili powder • 1 teaspoon of turmeric • 1 teaspoon of coriander powder • 1 teaspoon of cumin powder • 1 teaspoon of fennel…

Hoppers, also known as Appam, is a traditional Sri Lankan and South Indian dish made from fermented rice batter and coconut milk. They are similar in appearance to pancakes but have a unique shape and texture that makes them stand out. To make hoppers, a special pan called an Appachatti is used. It is a small, bowlshaped pan with a flat bottom and sloping sides. The pan is first heated on a stove or flame, and a ladleful of the rice batter is poured into it. The pan is then rotated to spread the batter evenly, and any excess batter is poured off. The edges of the hopper become lacy and crispy, while the center remains soft and spongy. Ingredients: • 2 cups of raw rice • 1/2 cup of…

Watalappan is a traditional dessert from Sri Lanka, with a rich and creamy texture and a distinctively spicy flavor. It is made from a mixture of coconut milk, jaggery (a type of unrefined cane sugar), eggs, cardamom, and sometimes nutmeg or cloves. The mixture is steamed in small bowls or ramekins until it sets to a custard-like consistency. The top of the dessert is often garnished with grated coconut or cashew nuts. Ingredients: • 1 cup of jaggery (grated or chopped into small pieces) • 1 cup of thick coconut milk • 3 eggs • 1/2 teaspoon of ground cardamom • 1/2 teaspoon of ground cinnamon • 1/4 teaspoon of ground nutmeg • A pinch of salt • Butter or oil for greasing Instructions: 1. In a saucepan, melt the…

Pol Roti is a popular Sri Lankan flatbread that is made using a mixture of flour and freshly grated coconut. The dough is typically combined with spices and herbs, such as onions, chilies, and curry leaves, which give the dish its distinct flavor and aroma. Ingredients: • 2 cups of wheat flour • 1 cup of grated coconut • 1 small onion, finely chopped • 2-3 green chilies, finely chopped • ½ teaspoon of salt • Water (as needed) Instructions: 1. In a mixing bowl, combine the wheat flour, grated coconut, chopped onion, chopped green chilies, and salt. 2. Gradually add water to the mixture, kneading it with your hands, until it forms a smooth and pliable dough. The amount of water needed will depend on the qual ity of…