Pipes Output http://pipes.yahoo.com/pipes/pipe.info?_id=ec7e51a90fec80cd491a29d9257dd962 Thu, 01 Oct 2015 22:57:57 +0000 http://pipes.yahoo.com/pipes/ https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-sweets/mung-atakavum Ingredients – [35 – 40]  400  g  Rice flour  400  g  Roasted mung-ata flour  1.5  cups  Honey ( Coconut or Kithul Treacle)  5  cups  Sugar      Oil for frying      Salt For the Batter  1    Egg  200  g  Rice flour  200  ml  Mild  1  tablespoon  Salt Method Put honey and sugar in a pan and cook over the fire until it boils stirring constantly. Add rice flour and roasted mung-ata flour gradually, stirring the mixture until the flour is cooked and the mixture thickens. Add more honey if necessary to make mixture pliable. Take the pan off the fire and turn the mixture into a board very lightly greased to be not more than ¼” in thickness. Pour 2 cups of water in to the pan into the pan in which the mixture was cooked. Place the pan back again over the fire and cook until the left over mixture turns in to starch. Allow it to cool and use it to knead the mixture on the board until it is soft and smooth enough to b rolled out on the board. Flatten the mixture and cut it to diamond shape pieces. Dip the pieces in the batter and fry in boiling oil.   A little rice flour should be sprinkled on the board before starting to flatten out the mixture to avoid the mixture pasting onto the board.  After flattening out dust a little rice flour on the surface too. How to prepare Roasted Mung-ata Flour Wash and dry the Mung-ata. Place a pan over the fire and put the Mung-ata when it is heated. Constantly stir  the Mung-ata until roasted nicely. Take it off the fire and pound it. Sieve the flour. Batter Place the flour in a bowl and add little bit of  milk at and mix well. Beat the Egg and add it to the mixture. Add salt and remaining milk until a consistency is formed which will coat the back of the spoon. Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/7175066846706019113 Tue, 02 Apr 2013 01:34:57 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-sweets/athirasa Ingredients – [35 – 40]  5000  g  Rice soaked and pounded and sieved well or  60  g  Small pieces of rice roasted well  500  ml  Coconut or Kithul Treacle  1  bottle  Coconut oil  2  teaspoon  Cardamoms MethodBoil the Treacle and then add rice flour and small pieces of roasted rice until a stuff mixture is formed. Continue to cook in very low flame .Mix well until the mixture form into a ball. Pour into a lightly oiled board and allow it to cool.Add 2 cups of water to the used pan and boil until the left over mixture turns in to starch.Use it to knead the stiff dough until very pliable and free from cracks.Make small size balls and then form into small flat cakes dipping fingers into oil.Fry in deep oil.Drain off excess oil. Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/5163365737789687631 Tue, 02 Apr 2013 00:44:44 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-curry/fish-curry-with-chillies Ingredients  500  g Fish (Tuna, Boita, Kellawalla,   Atawalla)  1/4  Teaspoon Turmeric powder  1  Dessert Spoon Raw Chille powder  1  Dessert Spoon Roasted mixed chillie powder  1  Dessert Spoon Roasted mixed curry powder  1/4   Big Red onion sliced  2   Green chillies sliced  1  Teaspoon Vinegar(optional)  3  Pieces Goraka (finely chopped or smashed) (Can use Tamarind instead  1/2  Teaspoon Cinnamon  1/2  Teaspoon Ginger (finely chopped)  2  Teaspoon Garlic (finely chopped)  1 1/2  Teaspoon Salt  2-3   Spring curry leaves  2  Teaspoon Oil (Coconut oil)  1/4   Lime  1 1/2  Cup Water       MethodCut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)Mix water and all other ingredients other than oil and lime to make the fish curry mix. Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.Remove from the fire and add the lime juice.Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flovours   Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/2509775514764734873 Sat, 21 Aug 2010 23:05:38 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-curry/lentil-with-spinach-masoor-dhal-with-spinach Ingredients      350  g Spinach  75  g Masoor Dhal (lentils)  50  g Red onions sliced. (Quarter of a big red/white onion or 3-4 small red onions)  1  Clove Garlic finely chopped  2   Green/red chillies sliced  1  Teaspoon Maldives fish (optional)  1/4  Teaspoon Turmeric or Saffron powder  1/4  Teaspoon Mustard seeds  3/4  Teaspoon Salt  1  Teaspoon Oil  1  Cup Coconut milk  1-2   Spring curry leaves  1/2  Cup Water  MethodWash the spinach well. Cut the leaves into big pieces. Cut the tender stalks finely.Wash the Dhal well and mix in salt water, turmeric, half of green chillie, onion and garlic.  Cover and boil till Dhal get slightly soft.Remove the Dhal from pan and set a side. Add the oil, remaining onion, chillie, garlic, mustard seeds and Maldives fish in the pan and heat it in medium heat. Tamper for 1-2 minutes and add the coconut milk into the pan. When coconut milk starts boiling add Dhal back into the pan. Add the spinach on top of Dhal curry and remove from the heat. Mix Dhal and spinach together and served into a dish immediately to prevent overcooking and keep the freshness of the spinach.     Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/4199688984436802912 Sat, 21 Aug 2010 22:46:31 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/rice/chopsuey-rice-thoppi-rice Ingredients    1    Medium red onion chopped  1    Medium carrot sliced  100  g  Cabbage chopped  100  g  Beans sliced  100  g  Baby corn sliced  3-4    Hot chilli sliced  200  g  Tofu  200  g  Chicken breasts  2-3  Cloves  Garlic finely chopped  2  cm  Long piece of ginger, peeled, thinly sliced  2-3  Tablespoon  Soy sauce  2  Cubes  Chicken stock  1/2  Cup  Water  1  Tablespoon  Corn flour  1  Teaspoon  Salt  1/2  Teaspoon  Black Pepper  1/2  Teaspoon  Chilli flakes  4  Tablespoon  Oil      Some lettuce or Salad leaves for decorations            Method   Chop up all your veggies, chicken and tofu into bite sized pieces. Mix 2 cubes of chicken stock with 1/2 cup of water. Add corn flour and mixed it together and set aside. Heat two tablespoon of oil in a large wok or frying pan over a high heat until it just starts to smoke. Add chicken and stir fry until golden browned. Remove from pan, set aside. Heat remaining oil in pan; stir-fry tofu till gets golden and combined onion, garlic, ginger, carrot, beans, and corn until softened slightly and golden brown. Return chicken to pan with vegetables and cabbage. Add salt, pepper and chilli according to the taste. Add chicken stocked with cornflour and soy sauce. Cooked for about 3 - 5 minuets until stock get thickened. Remove from the heat and served with steamed rice.     Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/8468256356341988067 Sun, 18 Jul 2010 09:46:53 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-stir-fry/hot-and-spicy-stir-fry-chicken-devil-chicken Ingredients    250  g  Chicken breasts  1    Medium size hot pepper or capsicum  1    Medium size red onion  1    Medium size tomato  2-3    Spring onions  75  ml  Chilli (spicy) sauce  1  Teaspoon  Chilli flakes  1/2  Teaspoon  Ground black pepper  1  Teaspoon  Cooking salt  2-3  Tablespoon  Oil  1  Teaspoon  Lemon juice     Method   Cut chicken breast into byte size (1-2 cubic centimetres) pieces. Slice and roughly chopped hot pepper, red onion and tomato. Cut spring onion into 2 cm long pieces. Heat the oil in a frying pan and when the oil is hot, add chicken breasts. (Make sure chicken is properly thawed and the oil is hot when adding chicken into frying pan. Otherwise water may soaked into the pan). When chicken starts to get golden brown add salt, chilli flakes and pepper. Then add chopped hot pepper, red onions, tomato and mix them together. Cook for about 1 minute and add chilli source and turn the fire off. Add spring onions, lemon juice and mix everything together.   Can be served with steamed rice.   Note: You can change the quantity of chilli and pepper and sauce according to your taste. Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/6623355436743981568 Thu, 01 Jul 2010 23:32:52 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-breakfast/gotukola-kenda-soup Ingredients  1  Cup  Red raw rice  1  Cup  Roughly chopped Gotu Kola  3  Cups  Coconut milk  2  Cups  Water  1  Teaspoon  Finely chopped ginger  2  Bulbs  Finely chopped garlic  1  Teaspoon  Lemon juice  1  Teaspoon  Salt MethodWash Rice. Add salt and boil with water.Crush Gotukola in a motor or blender using 1 cup of coconut milk.When Rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic and Gotukola juice. Bring Kanda (soup) in to boil.Add lemon juice for seasoning.Serve plain or with Jaggery and roasted bread. Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/4861410427711673313 Tue, 29 Jun 2010 05:53:49 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-curry/sweetpumpkincurrywattakka Ingredients    500  g  Pumpkin  1  Teaspoon Salt  1/4  Teaspoon Saffron powder  1/2   Big red onion chopped  2   Green chillies sliced  2   Garlic bulbs chopped  1  Teaspoon Ground pepper  1  Cup Water  1   Spring curry leaves  2  Tablespoon Curry powder (slightly roasted)  1  Tablespoon Chillie powder (slightly roasted)  1  Teaspoon Ground mustard  1  Cup Thick coconut milk  2  Dessertspoon Scraped coconut (desiccated coconut) (Slightly roasted and ground)  1  Dessertspoon Raw rice (slightly roasted and ground)       Method   Cut pumpkin into 1 1/2 inch cubes with skin on. Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut. Add the water cover and cook pumpkin till all water get absorbed. Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin. Simmer for a while without covering the saucepan. Once curry get boiling remove curry from the fire.   Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/4972819498546637122 Sun, 20 Jun 2010 09:27:37 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-curry/butter-chicken Ingredients  500  g  Chicken breast fillets cut bite size pieces  1  Tablespoon  Finely chopped ginger  2  Teaspoon  Ground coriander  2  Teaspoon  Ground cumin  1/4  Teaspoon  Chilli powder  1  Teaspoon Garam masala  2  Tablespoon  Butter  1  Teaspoon  Salt  1  Teaspoon  Lemon juice  1  Tablespoon  Soy sauce  150  ml  Double cream  100  ml  Water  1    Onion finely chopped  1    Tomato finely chopped   MethodHeat the butter in a saucepan over high heat Add onion and fry till it get golden brownAdd ginger coriander, cumin, masala, chilli powder, salt and tomato and cooked for 1 to 2 minutes mixing ingredients together. Add Chicken and water and cooked till chicken is tender. (5 minutes)Reduce heat to medium and then add soy sauce, double cream and lemon juice and simmer for 10 to 15 minutes       Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/4900676498560547318 Sun, 06 Jun 2010 05:17:58 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-stir-fry/sprats-dried-with-tomato-and-hot-pepper Ingredients    250  g  Dried Sprats  2    Hot peppers  1    Large tomato  1    Large red onion  2  Cloves  Garlic chopped  3  Teaspoon  Chilli flakes  75  ml  Canola (or Coconut) Oil      Salt      Spring curry leaves   MethodChop hot pepper, onion and tomato and mixed them well. Heat oil in a frying pan and add sprats garlic and spring curry leaves. After about 3 minutes add chopped onions, tomato and hot pepper and mixed together with sprats. Fry about another 5 minutes on high flame. Lower the temperature and add chilli flakes and salt according to the taste and simmer it for another 5 minutes. Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/5546748133625363570 Sat, 05 Jun 2010 11:14:10 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-curry/brinjaleggplantandcapsicumcurry Ingredients    250  g  Brinjals  250  g  Capsicums  1/2  Cup  Coconut oil  1  Teaspoon  Roasted chilly and curry powder  1  Teaspoon  Raw chilly and curry powder  1  Teaspoon  Ground cumin seeds  1  Teaspoon  Maldive fish  1/2  Teaspoon  Turmeric powder  2  Teaspoon  Salt  1 1/2  Cup  Thick and thin coconut milk ( ½ of a big coconut)  2    Green chillies sliced  8    Small red onions sliced  1    Sprig curry leave  2  Teaspoon  White vinegar  1  Teaspoon  Mustard seeds ground  1  Teaspoon  Roasted curry powder             Method   Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the Brinjals length-wise in to about six or eight. Marinade in a little turmeric powder and 1 teaspoon of salt. (this is other than the ingredients mentioned in recipe). Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a time.Mix together all the other ingredients other than the roasted curry powder and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and stir gently. Add coconut milk and cook for about two minutes longer. Remove from fire and add the roasted curry powder.   Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/3844205286918812734 Wed, 02 Jun 2010 10:28:49 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-salads/gotukolasalad Ingredients  1  Bundle  Gotukola  8    Red onions sliced (small)  2    Green chillies sliced  1  Teaspoon  Pounded Maldives fish  1/2    Lime  3  Teaspoon  Salt water  2  Teaspoon  Scraped coconut(optional)     MethodWash the Gotukola well and shred them very fine.Slice the Onions and Green Chillies.Spread the salt water and squeeze the onions.Mix all the ingredients together.Add 2 teaspoons of scraped coconut if desired.         Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/4817425445952877852 Tue, 01 Jun 2010 10:00:45 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-breakfast/roti Ingredients  400  g  Raw American flour  1/2    Coconut scraped (1 1/2 Cup of dedicated coconut)  3  Teaspoon  Salt water  1  Cup  Called water  6    Small red onions sliced  2    Dry chillies  3-4  Teaspoon  Margarine or oil     Method Sieved raw American flour, mix with scraped coconut and salt water in a bowl.Add some cold water and mix up to a suitable consistency that will leave the bowl.If desired add the sliced onions and cut dry chillies.Make 6-8 equal balls. Grease a plantain leaf or oil paper with a little margarine or oil. Flatten an even , round Roti and then apply just a little margarine or oil on top. Heat a flat pan, put the Roti on it. When one side is baked, turn over to the other side and bake. Serve with Chilly Paste, Seeni Sambol, Fish or Beef Curry. If Roti is made without onions and chillies, butter  and sugar and jam may be served with the roti. Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/2072421368576211293 Sun, 30 May 2010 05:33:33 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-sweets/asmi Ingredients - [8-10 Portions]  225  g  Rice floor  1  Cup  Thick coconut milk  1  Cup  Light coconut milk  1/2  Tablespoon  Salt      Oil for frying      A handful of “dhoul kurundu” leaves (cinnamon  leaves) For the Syrup  225  g  Sugar  1/4  Cup  Water      Essence of rose      Pink coloring Method Pound rice and sieve through a very fine sieve. Add milk to flour very gradually and knead well with the hand. Then add salt. Squeezed cinnamon leaves in a 1 cup of light coconut milk. Add the leaf juice (strained) to the mixture to make the batter slimy. The batter should be of a thick, slimy consistency. Dilute with a little more coconut milk to get the consistency required for the batter. Have ready a deep round-bottom pan about three-fourths full of boiling oil. Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed. Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together. Turn over and fry the other side. Drain on paper. The Asmis should be put away for a day or two and then fried again to make Asim light and crisp. Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design. To prepare the syrup Put the sugar and water in a saucepan and thicken it over the fire. Flavor with rose and color it pink with a few drops of coloring. Pour it over the Asmis before it hardens. Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/7898707590993737072 Tue, 25 May 2010 03:32:41 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-sweets/kokis Ingredients  800  g  Rice floor (i.e 800g raw rice pounded)      Thick milk of 1 large coconut  2    Eggs  5-6  Desert Spoons  Salt Water  3/4  Bottle  Coconut or Vegetable Oil MethodSieve the rice floor (raw) well. Spread the salt water. Whisk the eggs and make the batter with eggs and the thick coconut milk to the consistency of a pan cake batter. Heat the oil in frying pan with a rounded bottom. Dip the "Kokis" mould in it and heat it up. Then dip it in the batter. The very top should not be covered with the batter. Put it back to the oil pan. When half done, shake it off and deep fry one at a time. When fried, removed to a colander. Store in an air tight tin, or in an earthenware pot and cover the top of it.Note: 'Kokis' can be made with steamed American floor. Steam the floor for about 45 minutes or more. Sieve and use 800g for the above recipe.   Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/4834276496502063545 Mon, 24 May 2010 09:24:23 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/rice/friedrice Ingredients - [8 portions]  1  Kg  Samba rice  500  g  Small prawns (shelled and boiled)  2    Eggs  50  g  Bombay onions(chopped)  125  g Coarsely shredded carrot  100  g  Finely shredded leeks  100  g  Finely shredded cabbage  2  Tablespoon  Soy sauce  200  g  Cashew-nut,deep fried  50  ml  Vegetable Oil  2  L  Chicken Stock or Water  50  g  Coarsely powdered chillies with seeds  2    Curry leaves  1  Tablespoon  Salt Method Wash rice and cook it using water or stock. Heat half oil, and fry carrot , leeks and cabbage and set aside. Heat remaining oil. Add curry leaves and onions .Fry until light brown. Add eggs and stir till scrambled. Add prawns and chillies and toss for a few minutes. Add rice and mix well . Add Soy sauce and table salt. Gently mix in the fried vegetables.  Stir gently, cover and simmer for 5 minutes on a low flame. Finally mix fried cashew-nut Rice RecipesChop Suey Rice - Thoppi RiceFried RiceMilk Rice - KiribathCurry RecipesBrinjal (Eggplant) and Capsicum CurryButter ChickenFish Curry with ChilliesLentil with Spinach (Masoor Dhal with Spinach)Sweet Pumpkin Curry (Wattakka) Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/4366334043798668811 Sun, 23 May 2010 23:03:01 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/rice/milkrice-kiribath Ingredients  500  g  Raw rice  2 1/2  Cups  Thick Coconut milk  3  Teaspoon  Salt  2  L  Water   Method Wash and drain rice. Add 2L of water with salt and allow to cook. When the water level is same as the rice add coconut milk to the rice and stir well. Simmer on a low flame until all the grains are well boiled and the mixture is one thick mass. When cooked, serve on to a flat dish or two plates and flatten smoothly with the back of a spoon or a small piece of a plantain leaf. Cut into diamond or square shaped pieces Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/5411677069111297646 Sun, 23 May 2010 22:50:22 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-sweets/kavum Ingredients  1 1/2Kg  White rice floor (raw)  400g  American floor  1 1/2 L  Coconut honey  250 or 374g  Sugar  1/2L  Water    Salt    Oil for fryingMethodSoak the rice for about 3 to 4 hours. Pound and sieve with a very fine sieve. Put salt and knead the dough with the honey and add the sugar to make the mixture to a thick pan cake butter consistently by adding cold water. Leave for about 2 to 3 hours and cook Kavum in deep oil in a small frying pan. Please see the preparation method for Konda KavumNote: It needs considerable practice to cook well-shaped Konda Kavum Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/5074958643286247262 Sat, 22 May 2010 00:24:00 +0000 https://sites.google.com/a/srilankanfoodrecipes.com/sri-lankan-food-recipes/sri-lankan-sweets/kondakavum-1 Ingredients             1  measure  Rice-floor  1/4 measure  Coconut syrup    Salt    Oil for frying         MethodThe floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water. Keep ready a deep found-bottom pan of boiling coconut or vegetable oil. Pour spoonful of the batter and as it begins to fry and the centre rises pour in a little more batter into the centre and insert an ekel in the middle of the fritter, not allowing it to go through. Keep twisting the ekel round and round and at the same time splashing the boiling oil on the fritter using an oil spoon for the purpose. This is to produce the Konde (hair) Press round the base of the Konde with the spoon to get it in to the proper shape. The Kavum must have a nice brown colour when fried. Drain wellNote: It needs considerable practice to cook well-shaped Konda Kavum.       Sri Lankan Food Recipes https://sites.google.com/feeds/content/srilankanfoodrecipes.com/sri-lankan-food-recipes/6733144806826624904 Fri, 21 May 2010 21:57:29 +0000