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How to Cook dishes from Sri Lanka
Sri Lankan cuisine shares much with Indian cuisine, and the two
countries have exchanged many dishes. Sri Lankan dishes often take the form of rice (boiled or steamed)
with curry.
Some popular Sri Lankan recipes and dishes include:
- Hoppers - Pancakes made from rice flour, coconut milk, and palm toddy (an alcoholic beverage
made from palm sap) or yeast. There are many varieties of hoppers, including versions with egg, with
creamy coconut milk inside, and sweet varieties. Hoppers may be eaten for breakfast
or dinner.
- Kiribath - Rice cooked in coconut milk. The dish is prepared by boiling the rice
in water for about 15 minutes, and then adding coconut milk and continuing to cook
until the liquid is absorbed. Salt is used to season the dish when cooking, and cashew
or sesame seeds are also sometimes added.
Kiribath may be eaten with lunumiris (red onions and fiery spices), with jaggery (unrefined sugar)
and bananas, or on special occasions with various sweets.
- Koola'ya - A dish made from mixing leftover curries with rice, and making it into balls.
It is often served at temples, and is eaten with chapati (thin flatbread).
- Kottu - A pancake with vegetables, egg and meat. There are many varieties including both
vegetarian and meat versions. Although not traditional, cheese is also nowadays
sometimes added to the dish.
- Vada - A savory snak made from dal (stewed pulses), lentil, or potato.
On this page, you will find a selection of Sri Lankan cookbooks.
Related pages on this web site:
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By S. H. Fernando Jr
Hippocrene Books
Paperback (209 pages)
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A NEW YORK TIMES NOTABLE COOKBOOK OF 2011!
In Sri Lanka a meal is typically referred to as 'rice & curry'--and curries can vary from main dish offerings (meat, chicken, fish, or mutton) to an assortment of vegetable and even fruit curries. Indian, Malay, Arab, Portuguese, Dutch and British influences all left their mark on the cuisine, but indigenous Sinhalese dishes have remained popular in villages for centuries.
Fernando takes readers on an unforgettable culinary journey through Sri Lanka: demystifying ingredients, spices, and flavors and proving that Sri Lankan food is an easy-to-prepare, healthy option for modern lifestyles.
Includes over 100 recipes, an introduction to Sri Lankan history, culture and cuisine, and stunning color photographs throughout. |
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By Douglas Bullis
Periplus Editions
Hardcover (96 pages)
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Sri Lanka, the fabled island of sapphires and rubies, is home to one of the most intriguing of Asian cuisines. Sri Lankan Cooking introduces over 80 sumptuous recipes to the curious cook, originating from the four corners of the island, including classics such as Rice Flour Hoppers, Aromatic Basmati Rice, Coconut Milk Rice, Sour Claypot Fish and Okra Curry. |
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By Channa Dassanayaka
Hardie Grant Books
Paperback (168 pages)
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From Cauliflower, Cashew and Green Pea Curry to Mango Lassi, more than 70 recipes demonstrate how to eat as the Sri Lankans do at home in this stunning mix of travelogue and food Chef Channa Dassanayaka takes readers along on a journey to Sri Lanka to rediscover the flavors, places, and memories of his childhood. He traveled to the bustling city of Colombo, where the streets are full of the hot spicy aromas of Sri Lankan food, and also to the hill country where he revisited his grandmother’s village to savor the traditional clay-pot cooking over wood fires. Recipes for hot and spicy curries include Sweet Pumpkin with Roasted Coconut; Mustard Potato; Prawn; and Dried Pork. Curries are to be eaten with Date Chutney or Tomato and Lime Pickles; or with some sambolsCoconut and Tamarind; or Caramelized Onion with Dried Fish and Spices. The feast is accompanied with some Coconut Roti, Scented Rice, Hoppers (pancakes made from rice and coconut milk), and some Cinnamon Tea. |
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By Disna Weerasinghe
Vijitha Yapa Publications, Sri Lanka
Paperback (132 pages)
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This beautifully photographed, classic cookbook, which offers 85 authentic easy to follow recipes, encompasses many different regional Sri Lankan cooking style that were influenced by significant mixture of cultures such as Arab, Portuguese, Roman Dutch, Indian and British. The book is targeted at both Eastern and Western audiences interested in testing exotic South Asian meals and it introduce regional South Asia Cuisine in a very approachable way to anyone, who has not experienced Sri Lankan Cuisine. |
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By Suharshini Seneviratne
Hippocrene Books
Hardcover (228 pages)
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The breathtaking island of Sri Lanka lies in the Indian Ocean, separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lanka's cuisine, as did the successive Portuguese, Dutch, and British occupations. However, over the centuries the majority of these dishes have been modified to suit the local palate. Exotic Tastes of Sri Lanka highlights the gamut of flavors of this cuisine, which runs from hot and spicy to comforting and mild. The chapters of Exotic Tastes of Sri Lanka are devoted to short eats (appetizers), salads, staples, vegetarian dishes, poultry, meat and egg recipes, seafood preparations, desserts, and sweetmeats (treats). An array of exotic ingredients that is key and integral to Sri Lankan cuisine enhances the dishes. For instance, gambooge, with its uniquely sour flavor, is often used in traditional seafood preparations like Fish Ambul Thiyal, while either grated coconut or coconut milk intensify most recipes, including Pumpkin Kalu Pol Curry. Local staples are delectable works of art, such as exquisite Stringhoppers, Hoppers, and Pittu. Since the entrées revolve around the nation's favorite ingredient, rice, the loosely coined term "rice and curry" best describes Sri Lankan cuisine. Other staple ingredients include coconut (milk, oil, grated), as well as aromatic herbs and spices such as curry leaves, mint, coriander and fennel seeds, and cloves. Sri Lanka offers a particularly impressive repertoire of vegetarian and seafood preparations. Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 157 recipes, all adapted for home cooks. |
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By Madhur Jaffrey
Knopf
Released: 2010-10-19
Hardcover (320 pages)
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Click Here | - ISBN13: 9780307268242
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Product Description:
For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.
• First, she tantalizes us with bite-size delights to snack on with drinks or tea.
• A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.
• Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.
• A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.
• There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.
• There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments.
• At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.
Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine. |
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By N. Radha Rao
Orient Blackswan
Released: 2006-02-02
Paperback (168 pages)
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Vegetarian Fare focuses on vegetarian main courses, as well as side dishes. These recipes are guaranteed to delight every vegetarian, taking them on an unforgettable journey through the cuisines of India, China, Indonesia, Thailand, Srilanka, Europe, the Caribbean, Mexico, Iran and Greece. A must of every cook-shelf! |
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By Unavailable
Midwest Book Review
Released: 2010-07-07
Digital (9 pages)
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This digital document is an article from Internet Bookwatch, published by Midwest Book Review on June 1, 2010. The length of the article is 2450 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.
Citation Details
Title: The Cookbook Shelf.(Absolutely Chocolate: Irresistable Excuses to Induldge; Sri Lankan Cooking; Justin Wilson's Easy Cookin'; Slim and Scrumptious)(Book review)
Author: Unavailable
Publication: Internet Bookwatch (Newsletter)
Date: June 1, 2010
Publisher: Midwest Book Review
Page: NA
Article Type: Book review
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