Sri lankan food recipes

Chicken curry with all the nostalgic spices and flavours that you’ve always loved. INGREDIENTS 4 chicken thighs ½ an onion, sliced 2 garlic cloves, chopped 2 green chillies, sliced 1 Knorr Chicken Cube 1 cinnamon stick 2 tablespoons coconut oil 2-3 cardamom seeds 2 cloves 2 tablespoons tamarind juice 2 tablespoons roasted curry powder ½ teaspoon turmeric 1 tablespoon chilli powder 2 cups coconut milk Curry leaves & Rampe Salt to taste METHOD Heat coconut oil in a saucepan and add garlic, onion, green chilli, cardamom, cloves, cinnamon stick, rampe and curry leaves. Sauté for a few minutes. Add chicken thighs, Knorr Chicken Cube, turmeric, roasted curry powder, chilli powder, tamarind juice and coconut milk into the saucepan. Cook till the chicken is done and the gravy is thick. Correct seasoning and pour curry into a serving bowl. Garnish with tomato wedges or thinly sliced green chillies on top (optional) and serve hot. Looking for quick r...

Chicken Kottu  An all-time Sri Lankan favourite! You can now make spicy chicken kottu from scratch, in the comfort of your own home ! INGREDIENTS For Roti 250g plain flour ½ teaspoon salt 1 tablespoon oil to mix 1 cup oil for dipping For Kottu Mixture 200g roasted or cooked chicken, cut into cubes 1 sachet Knorr Chicken Powder Mix 3 tablespoons Knorr Chinese Chilli Recipe Mix 100g carrots, shredded 100g leeks, shredded 2 large onions, diced 2-3 green chillies, sliced 1 cup spring onion leaves 2-3 garlic cloves, crushed 1 inch piece ginger, chopped A handful of curry leaves 2 peeled tomatoes, cut into wedges 2-3 tablespoons Astra Salt and crushed pepper to taste METHOD For the roti, mix in the flour and salt with 1 tablespoon of oil in a bowl. Add water gradually and knead well till it becomes firm dough that isn’t sticky. Divide the dough into small, equal-sized balls. In a fresh bowl arrange the balls and pour the remaining oil over it. Le...

Jaggary played an important part in Sri Lankan lives long time ago. A steaming cup of tea or coffee, served with a piece of kitul jaggery was a must back then. Before sugar replaced the place of jaggary, it had been Sri Lankas best loved sweetener. Collecting sap for making jaggery does not look like an easy process but to villages who are used to climb trees, 40 foot or more in height, it is not a big deal. They are able to go to the top of the tall tree within minutes, making sharp incisions at the base of a cluster of flowers that droop down from a branch like a bunch of grapes. A sack is tied to the base of the cluster to collect droplets of sap trickling down. The sap need to be collected over several days. The syrup is called Kitul Pani. .This is the thing that is further boiled down and set into molds, usually fashioned out of empty coconut shells, to make little blocks of hakuru, or jaggary. The jaggary making requires skill and experience. The quality of the treacle a...

Kola Kanda, or herbal porridge is one of the best healthy porridge from Sri Lanka that you must definitely try if you visit Sri Lanka one day. Kola kanda is full of nutrients and full of flavors. Kola kanda is a traditional Sri Lankan food. It is a kind of gruel (herbal soup or porridge) prepared with raw rice, coconut milk and the liquid with fresh juice of medicinally valued leaves. It is very popular among health conscious SriLankans as wholesome morning meal and remedy for some diseases. In ancient Sri Lanka it was the special food taken in empty stomach at breakfast, before solid foods taken . Although you can cook Kola Kanda or herbal porridge by using only one variety of green leaves, you can even cook it by adding more different leaves to the mix, giving a blend of flavors .All these edible leaves are easily found in Sri Lankan home gardens. Apart from the many health benefits of kola kanda, it brings a great cooling effect for the body. In Sri Lanka Kola kanda is we...

“Hath maaluwa” or the  seven vegetable curry  is a traditional Sri Lankan mixed vegetable curry with loads of flavours and which is excellent for health.  The dish is over 1500 years old. Normally it is served during the Sri Lankan new year season. It was also a must at traditional Srilankan weddings of bygone years…The term “Maaluva” in Sinhala means curry. “Hath”  means seven. Hath Maaluva is consumed with the auspicious meal of milk rice on New Year’s day and is considered a Kandyan and up-country custom. In addition to the vegetables used in this curry, there are various additions used which add medicinal value for the dish which are listed below..….. Ingredients Used for hath maluwa … Potatoes Leek Carrots Chickpeas Green Beans Cashews Eggplant Onion Ginger Garlic Curry Leaves Cinnamon Fenugreek Seeds Green Chilies Curry Powder Pepper Chili Powder Turmeric Powder Salt Oil for tempering Cumin & Mustard seeds Method Soak or ...