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Number of Recipes ::  242

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POL SAMBAL WITH DESICATED COCONUT

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:23:47

POL SAMBAL WITH DESICATED COCONUT (cocnut salad)

Ingredients:
2 Cups of Desicated coconut (Soaked in 3/4 cup of Hot Water)
2 Onions chopped finely
1 table sppon of Maldivefish (if available)
1 1/2 teaspoon of salt
4 Table spoons of roughly ground red chillie powder or chillie powder
1 1/2 Table spoons of Lime juice
1 table spoon of sugar

Put all the ingredients in a Blender except the coconut. Grind until it well
then add the ground ingredients inti the coconut and mix well - add salt &
lime to taste and serve. 6 servings

 

FRIED POL SAMBOL - Fried Coconut Salad

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:17:32

FRIED POL SAMBOL - Fried Coconut Salad

Ingredients:
2 Cups of Desicated coconut
2 Onions chopped finely
1 table spoon of Maldivefish (if available) OR Dried shrimp (Kun ssas)
1 1/2 teaspoon of salt
1 inch peice cinnamon stick
1 inch peice of Rampe (if available)
1 sprig of karapincha (if available)
3 Table spoons of oil
4 Table spoons of roughly ground red chillie powder or chillie powder
3/4 cup of water

Put the oil in a frying pan with all the ingredients except the coconut
chillie power salt and water. When the onions are golden brown lower the
heat and add the coconut and stir well then add the chillie powder and
mix well then add the water and mix ver well. Keeping mixing until the
water is absorbed then stir well add salt to taste and serve. 6 servings.

 

BROCCOLI FRY (Thel dhala)

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Country of the Food: | Email to Author               Posted on 21 April 2003 @ 17:16:19

BROCCOLI FRY (Thel dhala)

Ingredients:
2 Lbs Broccoli Florets - washed and (Chopped finely) & microwaved for 3 minutes
4 Onions chopped finely
3 Tablespoons of Either small Shrimp (kunisso) dried OR Maldivefish
2 Fresh Green peppers - or Fresh Red Peppers Chopped finely
2 Tablespoons of coarsely ground red chillie powder
4 Tablespoons of Oil Cloves of garlic chopped finely
1 inch stick of cinnaman
1 teaspoon salt

Put the oil in a large frying pan or saucepan with the onions and green
peppers garlic and cinnamon. Fry until the the onions are golden brown
then add the shrimp or Maldivefish and stir then add the chillie powder
and the chopped broccoli and mix it well but do not let the Broccoli
change colour. Add salt to taste and serve.

 

QUICK MULLAGATHANNI

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:14:31

QUICK MULLAGATHANNI

Ingredients:
2 Cans of Chicken Broth
2 Cans of Vegetable Soup
2 Onions Chopped
1 Table spoon of Butter/Margerine or Oil
1 Tablespoon of unroasted curry powder (Corriander, Sweet Cummings & Fennel mixture) 1 cup of fresh milk
1 table spoon of lime juice

Put the oil in a saucepan and fly the onions until golden brown then drain
all the cans into the saucepan when it bubbles put the unroasted curry powder
into the milk stir well add to the boiling soup, then add 1 table spoon of
lime juice and salt to taste, and serve.

 

Brinjal Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:12:37

Brinjal Curry

Ingredients:
2 medium brinjal's halved and sliced thinly
3 whole cloves of garlic
1 onion finely chopped
1 tsp fenugreek seeds
1 tbs curry powder
1 tsp salt
1 green chilli finely chopped
1 cup coconut milk
1 tsp sugar
2 tsp spice powder (garam masala)
juice of 1 lemon or lime
Oil to deep fry brinjal

Deep fry brinjal until golden brown remove and drain on kitchen towel. In a separate saucepan fry onion, garlic, chilli and fenugreek in a little oil until the onion is soft. Add coconut milk, salt and curry powder, reduce and stir constantly until a thick creamy sauce is formed. Add brinjals and simmer for 5 minutes. Add sugar, lime/ lemon juice and spice powder. It is now ready to serve.



 

Pol Sambal - Coconut Sambal

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:10:04

Pol Sambal - Coconut Sambal

INGREDIENTS
500 grams (1 pound) scraped or ground Coconut.
6 Table Spoons of Chilli powder (coarse)
5 Table Spoons of Lime Juice. ( freshly squeezed or pressed)
1 Tea Spoon of fresh ginger (pounded)
1 Tea Spoon of fresh garlic (pounded)
1 Tea Spoon of black pepper powder
Salt to taste.

METHOD
Best to use scraped or ground coconut. If using desiccated coconut, make it moist by adding a little boiled water after letting it cool.If you add milk you will make it sweet and fatty.fresh ginger is best. If not available use the whole dry ginger and press to a paste.Peel and press the garlic to a paste.Black pepper seeds can be ground in a coffee grinder. Wear a glove and mix all ingredients well with the hand pressing and squeezing the ingredients.

 

Lunu Miris - Vegetarian Chilli Sambal

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:08:46

Lunu Miris - Vegetarian Chilli Sambal

INGREDIENTS
500grams or 1pound Red Onions(Bombay onions big or small)
10 Table Spoons Dry chilli powder (coarse)
Salt to taste
8 Table Spoons Lime Juice

METHOD
Peel the onions and cut into small pieces, place it in the food processor (National) Add chilli powder over the onions,add the lime Juice and salt. Blend all in to the required level. Use lime or lemon juice that is freshly squeezed or pressed. If you have a choice use good quality dry red chillies to make your own coarse chilli powder in a coffee grinder.Adjust the quantity of chilli powder according to your taste if too strong.

 

Gowa Mallum - Cabbage Salad Curry

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Country of the Food: | Email to Author               Posted on 21 April 2003 @ 17:06:46

Gowa Mallum (goa, gova mellum) - Cabbage Salad Curry

Ingredients:
one small cabbage
one large onion, cut finely
one teasp. of mustard
one teasp. of maldive fish
one branch of curry leaves
half a teasp. of turmeric
two cloves of garlic, crushed or finely chopped
half a cup of dessicated coconut
one hot green chillie, finely chopped
salt
teasp. sunflower oil

Wash and dry the head of cabbage. Shred the leaves very finely. Mix with the dessicated coconut, turmeric, mustard paste, half of the onion, garlic, the hot green chillie maldive fish, and salt to taste. Mix all ingredients well. Heat a non-stick pan well, and fry some finely cut onions and curry leaves in one teasp. of sun flower oil. When the onions are golden, add the cabbage mixture and toss well. Lower the heat, cover and let it reduce.

 

KADALA PARIPPU MALLUN (Dhal/Bean Curry)

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 17:04:01

KADALA PARIPPU MALLUN (Dhal/Bean Curry)

INGREDIENTS:
1 CUP PARIPPU SOAKED FOR A FEW HOURS
1LARGE ONION FINELY CHOPPED
2 OR 3 GREEN CHILLIES CHOPPED
A SPRIG OF CURRY LEAVES OR CORRIANDER LEAVES FINELY CHOPPED
SMALL PACKET OF DRIES SHRIMPS ROASTED AND FINELY GROUND
4 CLOVES CARLIC, A SMALL PIECE OF GINGER, ONE INCH CINNAMON, AND ONE HALF TEASPOON OF MUSTARD SOAKED TOGETHER FOR A FEW HOURS AND GROUND TO A PASTE
1 SMALL TOMATOE FINELY CHOPPED.
SHREDDED COCONUT

FRY THE ONIONS IN A LITTLE OIL TILL SLIGHTLY BROWNED, THEN ADD TOMATOES AND LET COOK TILL MELTED TO A FINE PASTE ADD GREEN CHILLIES AND CURRY OR CORRIANER LEAVE, AND DRIED SHRIMP AND COOK FOR TWO MINUTES. THEN ADD THE KADALA PARIPPU AND KEEP STIRING TILL ALL INDRIEDIENTS ARE MIXED WELL, ADD A LITTEL WATER AND COOK COVERED TILL THE PARIPPU IS COOKED. THEN ADD THE PASTE AND THE SHREDED COCONUT AND A LITTLE LIME JUICE AND SALT TO TASTE, COOK FOR A MINUTE OR TWO AND ENJOY WITH RICE

 

Brinjal and Dryfish Pahi (A Sri Lankan Curry)

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Country of the Food: | Email to Author               Posted on 21 April 2003 @ 17:02:04

Brinjal and Dryfish Pahi (A Sri Lankan Curry)

Ingredients:
Two large Brinjals
Enough oil for deep frying
10 small pieces of fried dryfish
Two large onions
Two large Tomatoes
2 cloves of garlic
1 tablespoon of good vinegar
salt to taste
1 tablespoon mustard powder
crushed chillies

Method:

Slice finely the brinjals and deep fry them.
Fry finely chopped onions and garlic. Add
them to brinjal. Mix mustard powder, vinegar
salt, crushed chilles together to make a
paste. Turn over the fried brinjals, onions
in this mixture. Add fried dryfish and mix
well. Chop tomatoes in blocks and mix in the
brinjal mixture. If necessary you can add
chopped green chillies into this.

Can be stored refregarated for a week.

 

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