Thursday, 20 March 2014

Kale Mallung ( Sri Lankan style Kale with Coconut )


Bunch of kale washed, stems removed and leaves thinly sliced
1 tbs cooking oil
1 tbs raw curry powder
1 medium sized brown onion, thinly sliced
2 garlic cloves sliced
1/2 tbs turmeric powder
8 - 9 curry leaves
1/4 cup fresh grated coconut
2 green chili chopped
Salt to taste


1. In a large pan, heat oil.

2. Add garlic, onion and curry leaves.

3. Then add kale, green chili, salt, turmeric, raw curry powder and mix well.

4. Finally add coconut and stir for 3 - 4 minutes.

5. Remove from the heat when the kale softens, and before it starts to discolor. Taste the salt.

Wednesday, 12 March 2014

Caramel Pudding


For Caramel

125 g of sugar
1/4 cup water

For Pudding mixture

1 tin of condensed milk
1 tin of water (use condensed milk tin)
1 tbs Vanilla
6 eggs


Prepare mixture

1. Beat egg until smooth.

2.Add Mix condensed milk and water, vanilla into the mixture and mix well.

Prepare caramel

3. Heat the sugar in a pot ( just the sugar ).

4. Place it over low heat until brown and slowly add hot water ( 1/4 cup, until sugar is dissolve but not too watery ) stir well.

5. Pour into dish.

6. Place the caramel at the bottom of your bowls. Then pour the mixture on to the caramel.

7. Place you bowls in the steamer and steam until set.

8. Let it cool to room temperature, cover the dish and leave in the refrigerator for several hours.

Sunday, 9 March 2014

Chicken Biriyani


500g Basmati rice
500 g chicken breast cut pieces
1 cup of yoghurt or curd
4 - 5 curry leaves
1 onion, sliced
2 tbs chopped ginger
2 garlic slices
2 -3 green chilies
1 small tomato, chopped
1/2 tbs turmeric powder
1/2 tbs roasted powder
1 tbs pepper
 2 cardamoms
2 cinnamon sticks
1/2 tbs nutmeg
100 g cashew nuts or Sultana ( You can add both if you want )
3 tbs of oil
2 tbs Biriyani mix


1. Cut the chicken pieces and add turmeric, nutmeg, salt, pepper, 1/2 tsp curry powder and marinate for about 30 minutes.

2.Wash rice and drain water. In a big pan heat 3 tsp of oil and add cardamoms, cinnamon sticks, Curry leaves, onions, ginger, garlic, Biriyani mix.

3. Fry until onion get golden colour .then Add the marinated chicken and fry about 5 to 7 minutes.

4. Then add yoghurt and mix well.

5. Add water ( enough to cook rice ) and Rice.

6. Boil the rice until cooked. after cooked add Cashew nuts and tomato. Mix well before serving.

Saturday, 8 March 2014

Karawila ( Bitter gourd ) curry


Two Bitter gourds cut into slices
1/2 tbs Turmeric
1/2 tbsMustard seeds
1/2 of thick coconut milk 
Juice of lime or lemon
1/2 tbs of Raw curry powder
1/2 tomato sliced
1/2 onion sliced
2 tbs cooking oil
2 cloves of garlic sliced
3 - 4 curry leaves

Salt to taste  


1. Soak Bitter gourd for 15 minutes in salt.

2. Squeeze out the water and Add mustard seeds, turmeric, curry powder and keep aside.

3. In a frying pan, heats 2 tbsp oil in medium heat add curry leaves, onion, cloves mix well and When onion fried add bitter gourds and Stir it.

4. Then add tomato, salt and coconut milk and stir occasionally until cook.

5. Finally add lemon and Check the taste. Do not over cook the Bitter gourds. ( Dont loose the green colour of the bitter gourds ).

Tuesday, 4 March 2014

Sri Lankan style Mushroom curry ( Hathu Uyala )


200g Fresh Oyster Mushroom
1 tomato sliced
1 onion sliced
2 Garlic cloves sliced
3 green chilies sliced l
1 tbs Roasted Curry powder 
¼ tsp turmeric powder
1 - 2 Pieces of cinnamon sticks
Curry leaves
Piece of a pandan leaf (rampe)
2 -3  tbspn cooking Oil
1/2 cup of thick coconut milk
Salt to taste


1. Wash mushroom in salt water ( to kill the germs ) and squeeze out the water.

2. Cut or tear into pieces.

3. Mix all the spices listed above and salt with mushroom pieces.

4. In a frying pan, heats 2 - 3  tbsp oil in medium heat Cinnamon, Garlic, Curry leaves and Onion.

5.  Let it fry for 1 - 2 minutes and then add Mushroom, mix well.

6. Cook for 4- 5 minutes.

7. Add thick Coconut milk Mix well and taste the salt and add more if want. Cook for another 4 - 5 minutes.

8. Add tomato last. 

Sunday, 2 March 2014

Sri Lankan Fried Fish ( Badhapu Malu )


500g of small fish
2 sweet or hot chillies
2 onions
1 small potato
curry leaves
2 cloves of garlic, chopped
1 tomato
2 tsp chili powder
Oil for deep frying


1. Clean and wash fish in cold water.

2. Season with salt and pepper and marinate for about 20 minutes.

3. In deep hot oil, fry fish until golden brown.

4. Remove the fish from the pan and drain extra oil on paper towel.

5. Cut onion, tomato, Potato and sweet chillies into slices.

6. In a frying pan, heats 2 Tbsp oil in medium heat put chopped garlic and curry leaves for about 30 seconds then Add Potato and let it fry for another minute.

7. Add onion, Sweet chili, Pepper, Chili powder, Salt and fry till mixer get golder colour in medium  heat.

8. Add fried fish and tomato into the pan and fry for another minute.

9. Mix it well.

Optional : Add tomato and BBQ sauce if you like.

Monday, 24 February 2014

Sri Lankan food culture

The culture differs from country to country. In Sri Lanka, there is unique culture and civilization inherited from the past. It is also important to mention that the country has an unique food culture with a long history.

Foods in Sri Lanka can be hot or very mild or can be combination being very much a question of individual preference. Sri Lankan food is unique for their Culture.

Most of the Sri Lankans eat vegetables. A large community of farmers the Rice and curry is the main food in Sri Lanka. Sri Lanka curries are known for their fiery hot spicy flavors and coconut milk is very distinct feature of Sri Lankan cuisine that different regions of country specialize in different types of dishes.

One specialty in Sri Lankan food is that same food is differently made in different regions. Dishes from the North region of Sri Lanka have distinct south Indian flavors. Dishes from the South region of Sri Lanka can be Spicy, Hot or Mild.

The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish, chicken, pork or mutton (typically goat), as well as several other curries made with vegetables, lentils and even fruit curries.

In Sri Lanka, there were number of methods in relation to cooking rice. They can be identified as rice gruel, milk rice, tempered rice, ambul bath, cooked rice with bee honey, cooked rice with ghee, and cooked rice with spices. Among the other types of cooked rice, rice mixed with cereal, tempered rice with vegetable, rice kept in water and mixed with onion, chilies, coconut milk, lemon juice, salt water, etc, sunsahal rice, yellow rice, rice mixed with green gram, agiti hal rice and kudu bath were important. The kings had offered milk rice for Buddhist priests and even today it is a meal with high cultural value.

Three types of gruel were prepared using cereal and they were namely Lunu Kenda, Kola Kenda and Kiri Kenda (Salt gruel, Herbal gruel and Milk gruel). It is believed that there were around 300 kinds of gruel. This gruel was meant to be herbal medicine and they could be categorized as Batu Kenda, Kohila Kenda, Aba Kenda, Polpala Kenda, Hathavariya Kenda, Iramusu Kenda, Ranawara Kenda and Gotukola Kenda. In most cases, our ancient people used to have gruel for their breakfast.

The fruit drinks which were popular in the past, made of mangoes, orange, lemon and wood apple etc. In Sri Lankan food culture, fish and meat were widely consumed by our ancestors. The popular meats that they consumed were venison, mutton, pork, peacock meat and parrot meat. However, beef was not consumed since it had not been allowed by then rulers. The fresh water fish varieties like Lula, Madakanaya, Magura, Kavaiya, Pethiya, Prawn and Crab were taken for food in the past. However, there was no evidence for eating sea fish varieties. Now sea fish has become a popular food item. Among the eggs that consumed in the past Chicken eggs, Thara eggs, Kalukum eggs and Kesbe eggs were very popular.

Our ancestors used to mix green leaves and vegetables with their meals and they were grown by themselves (home gardening and chena cultivation). As stated in old books tuber, plantains, coconut, areca and jak were grown in home gardens. The famous vegetable items in the past were Kekiri, Puhul, Breadfruit, Rathtampala, Thiyambara, Thibbatu, Alupuhul, Pumpkins, Mea, Chillies and Ladies’ fingers. The other food items included green leaves, Brinjol, Drumsticks, Kollu, Kiribadukola, Thumba, Ala kola, Madu dalu, Wel kohila, Kesel muwa, Kekatiya and Nelum ala. The scraped coconut, coconut oil and some other kinds of oil were largely used for tasting the food items.

The different types of spices were mixed with curries and they comprised pepper, ginger, mustard, tamarind, garlic, turmeric, lemon, curry leave, rampe, wagapuhul, etc.

The confectionary items were made of rice flour and treacle. These items were named as Preenathahara or Madhurahara or Avulpath. The confectionary consisted of variety of items namely Aluwa, Halapa, Ingurudosi, Puhuldosi, Welithalapa, Pani Walalu, Dodol, Lalu, and Kiri rotti. The confectionary items which are famous today are ones that culturally transformed during a long period.

Milk is a food item with high cultural value. The ‘’Pasgorasa” was made of cow milk and it included a combination of items such as milk, ghee and wendaru. There was a famous sweet item called ‘’Chatumadura’’ and it was a mix of ghee, jaggery and sugar cane honey.

 The above information suggests that Sri Lanka possessed an inherited and culturally valuable food culture. Although there were some changes, this culture has been existing without any danger. Most of the changes in our food culture influenced by Indian culture. For example, the food items such as Pittu, Appa (hoppers), Indi Appa (string hoppers), Those, Wade and Papadam were come from India. During the Portuguese, Dutch and English regimes, a variety of food items were introduced to Sri Lanka. The vegetable and fruit came from the West are namely Carrot, Beet, Leaks, Cabbage, Mangoes, Rambutan, Papaya, Pineapple, Grapes, Apple and Pears. The muslim culture also inherited some food items to Sri Lanka and they mainly include musket, boondi, date and watalappam.

There were evidences that Sri Lanka had all kinds of food varieties mentioned above. In nourishing the Sri Lankan food culture, the influence of Buddhism and Ayurvedic medicine contributed in a big way. This is evident from the customs and ethics that prevailed in the country. Further, different beliefs, blessings and worships have also contributed to nourishment of the country’s food habits. Finally, it can be concluded that Sri Lankan food culture is an intangible and identical cultural heritage.