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Number of Recipes ::  242

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Godhamba Roti

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Country of the Food: Sri Lanka | Email to Author               Posted on 6 September 2005 @ 17:52:48


* 2 cups all purpose Flour
* 1 tsp table salt
* 1-2 cups warm water
* Vegetable oil

- Mix the salt & flour well in a mixing bowl.
- Add 3-4 tbs vegetable oil. Mix well.
- Add warm water gradually while mixing the flour to form a dough
that does not stick to the sides of the bowl.
- Knead the dough for a few minutes until soft.
- Make into four separate balls.
- Slightly flatten the balls and generously coat with vegetable oil,
leave it in the mixing bowl.
- Cover the bowl and let it stand for 4-5 hours.
- Grease a frying pan with a little oil and heat.
- Meanwhile, take each ball of flour and flatten it to a thin circle
or square.
- Put it on to the hot frying pan and cook, turning on both sides.
- Serve with hot curry.
- You can also make Koththa Roti (see below)


Koththa Roti

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Country of the Food: Sri Lanka | Email to Author               Posted on 6 September 2005 @ 17:50:32

* 4 Godhamba Roti (see recipe) cut into stripes of approx. 2" x 1/2" (inches)
* 2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for
beef curry but make it dry without too much gravy. If using
chicken, use chicken breast cubes without bones.
* 2 eggs lightly beaten
* 1 onion sliced
* 1-2 green peppers sliced
* 1 cup cubed tomatoes
* 4-5 curry leaves
* 1 inch piece Rampe (optional)
* 3-4 tbs. Vegetable oil
* Salt & pepper to taste

- Heat the oil in a frying pan.
- Add curry leaves, Rampe, onion and fry until the onion is lightly
- Add green peppers & tomatoes and stir for few minutes.
- Add egg and stir well to coat all the onion & tomatoes.
- Add the curried meat. Stir well.
- Cook for few minutes.
- Add the stripes of Godhamba Roti, stir and allow to cook for few
minutes longer on reduced heat.
- Adjust salt & pepper to taste.
- Serve hot or cold with chili Sauce.

You can mix & match other vegetables as preferred


Chili Sauce Sri Lankan Style

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Country of the Food: Sri Lanka | Email to Author               Posted on 6 September 2005 @ 17:48:47


* 14 oz can Tomato sauce
* 1 inch piece Ginger (crushed)
* 4 cloves Garlic (crushed)
* 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
* 1 cup Sugar
* 1/8 cup Vinegar
* Salt to taste

METHOD: Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.


Sri Lankan Style Cashew Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 6 September 2005 @ 17:18:42


* 250 g (8 oz) raw Cashews
* 3 Cups thin Coconut milk (or water)
* 1 medium Onion, sliced
* 2 fresh green Chilies, sliced
* 2 cloves Garlic, crushed
* 5 cm Cinnamon stick
* 4 pieces Rampe
* 8 Curry leaves
* 3 tbs Vegetable oil
* 1/4 tsp ground turmeric
* 1 tbs Raw Curry powder (see recipe for raw curry powder )
* 2 pieces Goraka (optional)
* 1 Cup thick Coconut milk or fresh milk

* Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight.
* Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.
* Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
* Add the cashews and keep stirring until well coated with oil and onions.
* Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
* Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
* Turn off heat. Adjust salt to taste.


Triple S Rolls

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Country of the Food: Sri Lanka | Email to Author               Posted on 16 June 2005 @ 01:23:36

Seeni Sambol Sausage Rolls


Prepared Seeni Sambol (there is a nice recipe on this website)
Pastry Sheets, frozen squares (comes in packages of 5)
any Sausages, I use chicken or garlic sausages
2 eggs, separated

thaw and prepare the pastry sheets, spread some egg white on the edges. cut the sausages in halves and put their "backs" on the pastry sheet. Put some (preferably) wet seeni sambol on the cut side of the sausage, roll the pastry sheet once and glue the edge with eggwhite. Cut off overlapping pastry, it can make another roll.
Cut the long roll in 3 in pieces, use a sharp knife that it looks neat. If you use fresh sausages don't cut it in halves, it just gives a mess.
Spread the egg yolk on the top of the rolls and bake them on 180 Celsius until golden brown.

This is a very nice (but not traditional) party or afternoon tea snack. Try it with a tuna, egg or salmon filling! When you have the Seeni Sambol ready made, it is very easy to prepare.


hot shrimp pickle

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Country of the Food: srilanka | Email to Author               Posted on 7 March 2005 @ 16:30:53

20 large shrimp
2 large onion finely chopped.
5 cloves garlic
1 inch ginger finely chopped.
2 green chiilies.
3 tssp turmeric powder
1 tbsp chillie powder
3 tssp salt
1/2 tssp mustard seeds
3 tbsp olive oil
2tssp pepper
3tbsp vinegar

heat oil in pan , add shrimp,chillie powder,turmeric powder,pepper and salt
cover and cook for 15-20 minutes then add onion,green chillie,curry leaves,garlic and ginger paste and mix well until onion is browned. then reduce heat and add vinegar stir fry for 5-10 minutes. then serve it with noodles or rotty.


Sri Lanka Hoppers (Appa/appam)

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Country of the Food: Sri Lanka | Email to Author               Posted on 19 October 2004 @ 10:40:55

1 cup long grain rice or Sri Lankan white rice
(if available)
1 1/2 cups wheat flour
2 tbsp sugar
2 cups milk (dairy or coconut milk)
salt to taste
a non stick hopper pan or a small wok with a rounded bottom
1/2 tsp of sodium bi carbonate (appa soda)

Soak the rice for about 6 hours or overnight and grind in a blender with about 1 1/2 cups of water until ground to a paste.( Very slight coarseness in texture is fine) Now mix the sugar and wheat flour with the ground rice flour until you have a lump free mixture. Add more water until you have a very thick batter.(be careful not to add too much water) Leave to ferment for 8 hours in warm place. (The batter does not rise but you will notice tiny bubbles when fermented) Do not leave more than 12 hours. Now add the sodium bicarbonate and salt to the batter and the milk in small quantities until you have batter the consistency of a pan cake batter. Add more milk if necessary and mix well but not too vigorously. Grease the hopper pan lightly and heat the pan on a medium flame. Do not allow the pan to get overheated but you should feel the heat when you hold your palm above the pan. Pour in a ladle of batter and swirl in one quick turn until the pan is coated and the balance batter runs into the middle. Cover the pan. Leave for 5 - 7 minutes or until you have a golden edge. (Do not open the lid until the hopper is ready or the edges tend to collapse ) Carefully loosen the edge and the hopper will easily slide out. For an egg hopper, break in an egg in to the hopper as soon as you have swirled the batter. Leave for five minutes longer on a lower heat until egg is done and remove as earlier. Serve with seeni sambol or curry or even eat it plain with butter. This is the best hopper recipe I have ever tried because the hoppers turn out crisp and perfect. You will enjoy it. Bon apetite.


Radish sambol

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 August 2004 @ 16:35:15

Ingredients: Radish (grated),salt , pepper, onion,lime juice, 3-4 spoons coconut milk

soak the grated radish in salted water for about 10 minutes. then squeeze the water from it.
add salt ( to the taste because you already soaked it in the salt water), pepper, onion, and coconut milk and mix well. add a little lime juice too. mix well and it's ready to eat. raw radish sambol!!!


Sri Lankan Crab in Red Sauce

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Country of the Food: Sri Lanka | Email to Author               Posted on 4 February 2004 @ 03:35:26

Sri Lankan Crab in Red Sauce

4 crabs shelled, cleaned and well washed, cut in half with claws attached
2 tbsp Oil
4 cloves garlic crushed
6 spring onions shredded
1 inch ginger finely chopped
3 small red chillies finely cut
1 tbsp Oyster sauce
2 tbsp light Soya sauce
1 tbsp coriander leaves chopped
1 tbsp sugar
3 tbsp tomato puree
cup chicken stock or water
2 tesp corn flour

In a large pan heat oil, fry ginger garlic, add the crabs and cook for 10 minutes, turning it to cook evenly. Next add the sauces, stock, tomato puree and rest of the ingredients and cook for further 5 minutes. Dissolve the corn flour in a table spoon of cold water and add to the sauce to thicken it. Finally add the spring onions and coriander leaves.


Savoury Rice Noodles

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Country of the Food: Srilankan chinese hybrid food | Email to Author               Posted on 10 December 2003 @ 17:38:16

Savoury Rice Noodles

1.savoury rice packet one
2.chinese noodles packet one
3.75G white onion
4.small bag of dwarf carrots chubby stem of leaks fresh 50G tamato
6.Fwe pods of Green chillies
7.3-4 ounces of vegetable oil
8.powderd pepper
9.chicken seasoning powder
10.salt 1/2 TS
lemon juice
vanilla essence.

boil savory rice packet until rice is dry
but moist.use the common sense and boil
noodles just the amount equel to the
rice volume. put drain any excess of
water put them on a choppin board and chop the
noodles with a chopping knife repeatedly
until noodles are seen in short sticks.
mix and churn rice and noodles until the
mixture is one uniform bowl of food.
put it away after salt,adequate pepper,
and chicke seasonings are added.Please use
your tongue taste buds as the barometer of taste.
now go ahead and chop onion
[1/2 0f the onion],3-4 green chillies,leaks,
[split cut and washed],few carrots and tomato.put these
choped items in a blender and smash them
into a mixture of smaller pieces, short of
making a paste.
put oil in the pan and saute the veg mixture
until it sizzles. add rice/noodles mixture
into it and continue to mix them over
until you see a uniform mixture. add
now 1/2 a tea spoon of vanilla to give an aroma.
this rice/noodles dish is available at authentic
restaurantes in popular colors like greeen,
yellow and orange by adding respective food

Nilma Perez.


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