Taste It

Caramelized Onion Relish

2021-07-11T02:38:00.004-07:00

Sri Lankan food is a combination of spices, herbs, meats, vegetables, rice, and fruits. Sri Lankan cooking traditions are based on local ingredients. Many Sri Lankan dishes are centred around the main rice, rice flour and coconut. There are plenty of curries and they have immense flavours and colour combinations which are derived from our spices. Sri Lankan spices add great flavour to our dishes also adds ayurvedic value to our meals. Apart from that in Sri Lanka, you can taste the same dish prepared in different methods. Whenever you are in Sri Lanka don't forget to taste our traditional food dishes.

Caramelized Onion Relish / Seeni Sambol

Caramelized onion relish also known as Seeni Sambol is a traditional and famous dish in Sri Lanka. It is a combination of sweetness, spiciness and sourness taste.

Ingredients:

Onion – 500g
Chilli flakes – 2 tbsp
Pandan leave piece
Curry leaves
Green chilli – 2
Tamarind to taste
Chilli powder – ½ tsp
Pepper powder – ½ tsp
Curry powder – 1/8 tsp
Salt to taste
Cardamom – 5
Cloves – 5
Cinnamon
Sugar – 3tbsp
Cooking oil

Instructions:

1. Cut the onions into thin slices and put them into a bowl.

2. Add sugar, red chilli flakes, chilli powder and curry powder.

3. Mix well and keep aside.

4. Get a pan and add 3 tbsp of oil and heat oil.

5. Add curry leaves, pandan leaves, green chilli as oil getting hot.

6. After 1 minute add cardamom, crushed cloves and cinnamon.

7. After 1 minute add marinated onion into the hot pan. Mix them. Let it cook on medium flame.

8. Stir this mixture occasionally.

9. Now close the lid and let it cook for another 1 minute.10. When the onion mixture cooked well, open the lid and add tamarind paste ( mix with 1 tsp of saltwater) and mix well.

11. Now turn off the flame and close the lid until it turns into blackish colour.

Now our Seeni Sambol is ready to serve.

You can taste it with bread, milk rice, rice, string hoppers or any meal you like.

Sri Lankan Eggplant / Brinjal Pickle

2021-07-11T02:01:00.005-07:00

Sri Lankan Eggplant / Brinjal Pickle

Wambatu moju, batu moju, brinjal moju are some of the well known Sri Lankan names for this. This dish is classic and can find in most Sri Lankan menus.

Ingredients:

for frying,

Eggplant – 500g
Turmeric powder – ½ tsp
Onion – 12 pearls / Asian shallots
Oil for deep frying

for pickle,

Onion – 1 (finely chopped)
Green chilli – 3 (finely sliced)
Curry leaves – 3 springs
Maldive fish flakes – 1 ½ tbsp (optional)
Red chilli flakes – 1 tbsp
Tomato ketchup – 2 tbsp
Vinegar – 1 tbsp
Sugar – 2 1/2 tsp
Salt to taste
Oil – 1 tbsp

Instructions:

for frying eggplants:

1. Cut eggplants into thin pieces.

2. Mix with a bit of turmeric powder as soon as you cut them.

3. Heat oil for deep frying. Fry the eggplant pieces until they are golden and crispy.

4. Turn off the heat and remove excess oil.

5. After removing the eggplant pieces from the oil, put the shallots into the same heated oil and leave it for about 10 secs. ( Take them out immediately before turn brown).

for making pickle:

1. Add 1 tbsp of oil into a preheated pan.

2. Then add minced onion, green chillies and curry leaves. Fry them until onions are golden ( In medium heat).

3. Add Maldive fish flakes and red chilli flakes and mix for few seconds.

4. Add salt, sugar, vinegar, tomato ketchup as per your taste.

5. Mix lightly together.

6. Add fried eggplant pieces and shallots into the mixture ( You can add more green chillies without slicing).

7. Mix with the mixture well together and cook for about a minute while stirring.

8. Turn off the heat. Keep aside and let it cool.

You can keep this for a week or two. Always make sure you use a dry spoon to take the moju.

The deep-fried brinjals, the crunch of the shallots and the combo of sweet all work well and give you a taste that is pure joy to sink your taste buds into. Taste it with rice and any curry.

Sri Lankan Chicken Curry

2021-06-19T09:17:00.001-07:00

Sri Lankan food is combinations of spices, herbs, meats, vegetables, rice, and fruits. Sri Lankan cooking traditions are based on local ingredients. Many Sri Lankan dishes are centred around the main rice, rice flour and coconut. There are plenty of curries and they have immense flavours and colour combinations which are derived from our spices. Sri Lankan spices add great flavour to our dishes also adds ayurvedic values to our meals. Apart from that in Sri Lanka, you can taste the same dish prepared in different methods. Whenever you are in Sri Lanka don't forget to taste our traditional food dishes.

Sri Lankan Chicken Curry

Ingredients:

Chicken - 300g
Coconut oil - 3tbsp
Chilli powder - 2tbsp
Meat curry powder - 4tbsp
Curry leaves - few
Pandon leave - a small piece
Cinnamon powder - 1tsp
Chopped onion - 1 medium size
Chopped garlic - 1tbsp
Chopped ginger - 1tbsp
Green chilli - 2 nos
Turmeric powder - 1tsp
Black pepper - 1tsp
Salt to taste
Tomato - 1 medium size
Lemongrass - small piece (optional)
Coconut milk - 1/3 cup
Water - 1 cup

Instructions:

1. Take the chicken and cut it into pieces and wash well.

2. Add meat curry powder, chilli powder (1tbsp), turmeric powder and salt. Mix well and let them marinate for 15 mins.

3. Heat the paw and add oil. Heat the oil and add ginger, garlic, chopped onion and chopped curry leaves and saute until it turns in to golden colour (about 30secs).

4. Now add the 1tbsp of chilli powder, cinnamon powder and black pepper powder. Stir and cook for 30secs.

5. Now add the marinated chicken pieces and mix well.

6. Add tomato pieces, pandan leaves, lemongrass piece and green chilli pieces and mix and cook for 30secs.

7. Add water and close the lid. Cook under high flame for 10-12 mins. (If you want less gravy, add less liquid).

8. Take off the lid and give a mix. Then add coconut milk. Close the lid and cook under medium flame for 8-10 mins.

9. Add salt to your taste.

10. Turn off the heat.

If you want to reduce the gravy you can open the lid and cook for another 5-10 mins until you are happy.

11. Once you turn off the heat add some lime juice.

Have you ever tried a Sri Lankan chicken curry dish, if not here is the best time, You can taste it with your lunch or dinner.

Milk Rice with Spicy Chilli & Onion Sambol

2021-06-17T08:41:00.006-07:00

Milk Rice with Spicy Chilli & Onion Sambol

Milk Rice (Kiribath)

Sri Lankan term for milk rice is 'Kiribath' which is an easy breakfast dish. Tradition and simplicity make it a symbolical dish for any type of celebratory occasion in Sri Lanka.

Ingredients:

Rice - 1 cup
Water - 1 1/2 cups
Coconut milk - 1 cup
Salt - 1 tbsp

Instructions:

1. Wash the rice until water runs clear. Transfer the washed rice to a large enough pan.

2. Pour in the water.

3. Close the lid and cook on medium heat. The water level will reduce gradually.

4. Meanwhile add salt to coconut milk and mix well.

5. When the rice is cooked (until done with all the water) add coconut milk.

6. Mix well. Close the lid and cook on medium heat for 5-10 mins until the rice has a soft creamy consistency.

(Pay close attention to the rice as you let the rice cook in coconut milk)

7. Turn off the heat.

8. Get a tray or plate. Flatten and smooth out the surface of the milk rice with the back of a flat spoon while it is hot.

9. Let it cool for 10 mins.

10. Get a knife and apply some coconut milk all over the knife blade.

11. Slice it into squares or diamond shapes.

Spicy Chilli and Onion Sambol

Ingredients:

Minced onion (8-10 small red onion or one medium red Bombay onion)
Red chilli flakes - 3-5 tbsp
A handful of Maldive fish flakes (Optional)
Salt to taste
Lime juice to taste

Instructions:

1. Add in the minced onion, red chilli flakes and salt to grinder and grind until onions well incorporated into chillies.

2. Add Maldive fish flakes and grind for last time.

3. Finally add some lime juice to taste and mix well.

Now taste a milk rice piece with chilli and onion sambal. Additionally, you can taste it with chicken curry and enjoy more taste...

King Coconut - Lemon Juice

2021-06-16T05:27:00.006-07:00

In Sri Lanka, we have a huge range of beverages that are unique to our country. In this tropical island, you can find different types of beverages that blend with identical taste and also many of them contain an ayurvedic value. Sri Lanka is the producer of the world's well known Ceylon Tea. Tea is one of the favourites and most common beverage in our country. In this tropical island, you can taste the most natural, healthy drinks such as King coconut which contains various vitamins, mineral and 100% pure and no added flavours or chemicals. Sri Lanka has a huge collection of fruits and most of them are available throughout the year. Local people use these fruits to make delicious fruit juices and smoothies. Whenever you are in Sri Lanka, don't forget to tempt your taste buds with Sri Lankandelectable drinks.

King Coconut - Lemon Juice

Ingredients:

King coconut water
Sweet lemon juice (from 5-7 lemons)
Sugar to taste
Ice cubes

Instructions:

1. Pour the lemon extract into a jug.

2. Add sugar as per your taste (Reduce the sugar amount if you are using ripe lemons).

3. Add king coconut water and mix well.

4. Refrigerate for 30 mins.

5. Serve with ice cubes.

Once you taste it you won't ever need to buy lemon juice from the market again.

Sweet Coconut Stuffed Sri Lankan Pancakes

2021-06-15T02:56:00.005-07:00

In Sri Lanka, you will find different uncommon tasty snacks and savoury bites, ranging from sweet to spicy. Snacks come in varieties of forms. Most of the snacks are healthy with different flavours and spices and may be made easily with few ingredients. In Sri Lanka, there are many unique recipes of snacks eaten during regular meal times such as morning, midday, and evening. If you choose healthy snacks, even help keep you full throughout the day and limit and minimize your cravings for unhealthy foods like junk foods.

Sweet Coconut Stuffed Sri Lankan Pancakes

Ingredients:

The sweet coconut filling with treacle:

Freshly grated coconut - 2 1/2 Cups
Treacle - 1 Cup
Sugar - 2tbsp
Vanilla - 1tsp
Powdered cardamom - 1/4 tsp

The sweet coconut filling with sugar:

Freshly grated coconut - 2 1/2 Cups
Brown Sugar - 3/4 - 1 Cup
Water - 1/4 Cup
Vanilla - 1 tsp
Powdered cardamom - 1/4 tsp

The pancake mixture

Flour - 1 Cup
Coconut milk - 1/2 Cup
Salt to taste
Backing powder - 1/4 tsp
Water - 1 Cup
Turmeric powder - 1/4 tsp

Instructions:

The sweet coconut filling using treacle:

1. Add treacle into a large bowl and heat over medium heat.

2. Add powdered cardamom.

3. Bring the treacle to a boil and add the grated coconut and vanilla and mix well over medium heat until the treacle syrup is fully absorbed by the coconut.

4. Keep aside and let the mixture cool to room temperature.

The sweet coconut filling using sugar:

1. Add the brown sugar to a bowl and heat over medium heat until the sugar has melted completely.

2. Then add water to the caramel and bring it to a boil.

3. Add powdered cardamom.

4. Then add the grated coconut and vanilla and mix well over medium heat until the caramel is fully absorbed by the coconut.

5. Keep aside and let the mixture cool to room temperature.

The pancake

1. Place all the dry ingredients (flour, salt, baking powder) into a large bowl and whisk them together.

2. Add coconut milk to another bowl.

3. Then slowly pour the dry ingredients mixture into the coconut milk and mix well.

4. Add a pinch of turmeric powder.

4. Gradually add the water and whisk the mixture to ensure there are no lumps.

5. Whisk until smooth and set aside about 10mins.

Instructions for making the crepes:

1. Heat a non-stick saucepan over medium heat.

2. Brush some oil on the surface of the pan.

3. Pour 1/4 cup of mixture into the hot pan while swirling to evenly coat the surface of the pan.

4. Cook for about 30 sec until edges turn a golden colour.

5. Flip the crepe onto a plate.

6. Sped about 2 tbsp of sweet coconut filling in the centre of the crepe.

7. Finally roll up the crepe.

Don't miss these mouthwatering Sri Lankan sweet pancakes. Taste it with a cup of hot milk tea or a cup of hot plain tea.

Spicy Chicken Sandwich

2021-06-14T04:19:00.005-07:00

In Sri Lanka, you will find different uncommon tasty snacks and savoury bites, ranging from sweet to spicy. Snacks come in varieties of forms. Most of the snacks are healthy with different flavours and spices and may be made easily with few ingredients. In Sri Lanka, there are many unique recipes of snacks eaten during regular meal times such as morning, midday, and evening. If you choose healthy snacks, even help keep you full throughout the day and limit and minimize your cravings for unhealthy foods like junk foods.

Spicy Chicken Sandwich

Ingredients:

Chicken breast - 200g
Lime juice - 1tsp
Salt to taste
Pepper powder - 1tsp
Oil - 2tbsp
Chopped garlic - 1tsp
Chopped ginger - 1tsp
Chilli flakes - 1tsp
Pepper powder - 1tsp
Soy sauce - 1tsp
Chilli sauce - 1tsp
Tomato sauce - 1tsp
Mayonnaise
Butter
Bread
Cheese slices

Instructions:

1. Cut the chicken breast into small pieces and season with lime juice, salt and pepper powder and rest for 10 mins.

2. Add 2tbsp oil into a saucepan. Once the oil is heated and chopped ginger and chopped garlic.

3. Add seasoned chicken pieces to the saucepan.

4. Add chilli flakes and pepper powder. Mix well and cook for 5-10 mins.

5. Add chilli sauce, tomato sauce and soy sauce and mix well.

6. Turn off the heat and set it aside.

7. Spread the mayonnaise on the bread slice.

8. Spread the mixture on it and put a slice of cheese on top of it. Cover with another bread slice.

9. Smear butter on the bread and toast them until golden on one side and until form on the other side.

Make this easy spicy mouthwatering sandwich for a quick meal and Taste it with a glass of cool smoothie or a cup of hot chocolate...

Sri Lankan Fish Cutlets

2021-06-13T03:46:00.006-07:00

Sri Lankan Fish Cutlets

Sri Lankan fish cutlet is one of the most famous spicy savoury party time snacks. There are several versions of these cutlets depending on the ratio of ingredients. It can contain fish filling, chicken (or any other meat), or vegetable filling as per your preferences.

Ingredients:

Fish pieces - 250g (Tuna/ Canned fish)
Boiled potatoes - 250g
Minced onion
Minced ginger
Minced garlic
Minced green chilli
Minced curry leaves
Black pepper powder
Turmeric powder
Salt to taste
Cinnamon powder
Chilli flakes
A small piece of lime
Cooking oil as you need for deep frying
Egg - 2
Bread Crumbs - 150g

Instructions:

1. Season the well cleaned fish pieces with turmeric powder, salt, and black pepper powder. Add some water and cook covered under the high flame until done with all the liquid. (about 10-12 mins)

2. Let the fish pieces cool down. Then take flesh without bones when they are cool to handle. Chopped into small pieces. Set aside.

3. Take the boiled potatoes and remove the skin when they are cool to handle. Crush then with a fork into little chunks and set aside.

4. Take a saucepan and add some oil. Heat oil and add minced garlic and minced ginger. Fry for 1 min.

5. Then add minced green chillies, minced onion, and minced curry leaves and cook until the onions start to a golden brown.

6. Add chopped fish pieces to the mixture.

7. Add some red chilli flakes, turmeric powder, salt, cinnamon powder, and black pepper. Stir until well combined.

8. Add chopped potatoes and mash until smooth.

9. Turn off the heat and add 3 drops of lime juice to taste and mix thoroughly.

10. Let it cool.

11. When they are cool to handle, make them into small ball shapes and set them aside.

12. Whisk the two eggs in a large bowl.

13. Place the bread crumbs into another bowl.

14. Dip the balls into the beaten egg.

15. Coat in bread crumbs.

16. Finally add oil to a pre-heated pot and once oil is heated, deep fry the fish balls in batches until crisp and golden all over.

Serve these hot and spicy delicious fish cutlets with tomato or chilli sauce. Taste it and enjoy it with a hot cup of tea....