Eggplant is a special vegitable for me because it gives a great combination with all the food. In Sri Lankan we call Eggplant "Wam Batu". There are so many recipes to make Eggplant , i make fried Eggplant salad in coconut milk... this vegetable is so versatile.
3 Small Eggplants.
1 Tomato Chopped
1 Onion Chopped.
1 1/2 tsp of Red Chillie Flakes.
1/3 tsp Turmaric
Curry Leaves. (Optional)
3 Tablsp pf Oil.
Slice the Eggplants thinly lengthwise, add 1/2 tsp of turmaric and 1/2 tsp of salt and deep fry until golden. (Keep aside). Heat the oil and add curry leaves and onions. Add the chillie flakes,turmaric,chopped tomatoes and salt. Stir it all up and cook on a very low flame with the lid on. After a few minutes see weather the onions have cooked, and add the fried eggplants and mix gently. Now turn on the flame a bit and and toss untill the eggplant gets coated with all the spicey gravy for 5 minutes. Remove from flame and its ready to serve. Its realy good with Chapathis and Rice. I served it with rice. Enjoy!
This the usual way the Sri Lankans cook most of the vegetabke, in coconut milk.
I realy love the creamy rich tase of the coconut milk and the flavour of the vegetable.
Half of a Small Pumpkin.
1/2 Cup Thick Coconut Milk.
1 Small Onion Chopped.
1 Tabl Sp Minced Garlic Paste.
2 Green Chilies.
Half of a Small Tomato.
1 Stick Cinnamon.
1/2 tsp of Turmeric.
1/3 tsp of Black Pepper.
3-4 Drops of Lime Juice
Curry Leaves and Pandan Leaves (Optional).
2 Tabsp of Oil.
Heat the oil in a vessel. Add curry leaves, pandan leaves, cinnamon stick and minced garlic. Once the garlic starts to get brown, add the onions and chillie. Add the Pumkin pieces once the onion is cooked. Put the chopped tomatoes in, add salt, turmaric,black pepper and a 1/2 cup of water and let it cook with the lid on.after the pimkin is cooked and soft, add the coconut milk and once it boils and thickens, remove from flame and add a few drops of lime juice. Serve hot with Rice.
We all love string hoppers, and Friday is a day we have string hoppers for breakfast. Its very common in Sri
Lanka, for breakfast and dinner, there are different varieties in string hoppers Made with Wheat flour, Red rice flour and white rice flour. Our choice is white rice flour. There is a special tool to
squeeze the dough with. My mom bough me one when she visited me last time. Its all worth it for me. :P
Ingredients for Coconut Sambol:
1 Cup Freshly Scraped Coconut.
2 Chopped Green Chillies.
1 Small Onions.
1 1/2 Tsp Dried Chillie Flakes.
Mix all the above ingredients together with the hand till the coconut absorbs all the flavours.
Pound it a few times if you have a grinding bowl.
Coconut Sambol is ready to be served!. This goes with bread and any kind of roti
This has been one of our favourite desserts,when ever i make this my son umar just wipes his plate clean.This is very easy to make and i hope you all will enjoy this as much as we did.
1 Normal sized Pineapple.(Middle round removed)
9 oz of grated Jaggery.
5 oz of Flour.
6 oz of Sugar.
4 oz of butter. (don't use margarine).
1 tsp Vanilla.
1 tsp Baking Powder.
Sieve the flour and the baking powder together. Pre-heat the oven for 200oC. Grease a "9" round baking pan and place the pineapple slices in the pan. Spread the grated jaggery on top. Cut the butter into small squares and all them on top of the grated jaggery.
Break the eggs into a bowl and beat by adding the sugar little at a time until all of it fully dissolves.
Now add vanilla. The sugar should be fully dissolved by now, Add the flour and fold, make sure that there aren't any lumps.
Pour the batter on the tray on top of the Pineapple, Jaggery and Butter.
Bake for an hours time.
After removing from the oven let it cool in the tray. Then take it on to a tray. The cake will be soggy from the melted jaggery and butter and the aroma of the pineapple will dazzle you.
This is a Sri Lankan Recipe, we make this at home for both breakfast and dinner. Its wonderful when you have it with fish curry. But for all you busy bees out there can serve it with an omlette or any gravy you desire.
For the Dough:
3 Cups Flour.
1 1/2 Cups Freshly Scraped Coconut.
1 tsp Salt.
6 Onions (Optional).
6 Green Chillies (Optional).
1 Stem Curry Leaves (Optional).
For the dough: Sieve the flour then add salt,scraped coconut,chopped onions,chopped green chillies and curry leaves. Add water a little at a time, and knead to form a soft dough. Set aside
Divide the dough into balls of equal portions and. Roll one ball to form of a small puri.
Apply some flour on both sides and roll it gently into a roti.
Heat a flat pan and cook the rotis until light brown and serve hot with any gravy