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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:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Douglas Bullis
Periplus Editions Hardcover (96 pages)
 | List Price: $19.95* Lowest New Price: $12.70* Lowest Used Price: $14.40* Usually ships in 24 hours* *(As of 20:06 Pacific 9 Sep 2010 More Info)
Click Here | - ISBN13: 9780804841368
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Product Description:
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 Wendy Hutton (Author), Luca Invernizzi Tettoni (Photographer) Douglas Bullis (Author)
Unknown Binding
![Sri Lankan Cooking [Hardcover]](http://ecx.images-amazon.com/images/I/31Iys8DlcGL._SL160_.jpg) | Lowest New Price: $32.00* *(As of 20:06 Pacific 9 Sep 2010 More Info)
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By Sivakamy Mahalingham
Esredelk Hardcover (574 pages)
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By Raja Sharma
Rajasir Released: 2010-03-17 Kindle Edition
 | List Price: $2.99* *(As of 20:06 Pacific 9 Sep 2010 More Info)
Click Here | Product Description:
The beautiful pearl island of Sri Lanka has an amazing variety of food and styles of cooking. The island has a rich heritage of indigenous dishes and its regional cooking is strongly individual and varied. Like any other country, in Sri Lanka also the most typical food is cooked in the villages - getting precise recipes is almost impossible. They don't cook by a cookbook. A pinch of this, a handful of that, a good swirl of salty water; taste, consider, adjust seasoning. That's the way Sinhalese women cook, and no two women cook exactly alike. Even using the same ingredients, the interpretation of a recipe is completely individual. Ask a cook how much of a certain ingredient she uses and she'll say, 'This much', showing you with her hand. Spoon measures would be looked upon as an affectation. You watch, make notes and try to achieve the same results by trial and error. And when you arrive at the correct formula, write it down for posterity. In addition to regional characteristics, some of the most popular dishes reflect influences from other lands. After a hundred years or so it does not matter that this or that style of cooking was introduced by foreigners who came and stayed, either as traders or conquerors - Indian, Arabs, Malays, Moors, Portuguese, Dutch and British. The dishes they contributed have been adapted to local ingredients, but retain their original character. They are not presented as Sinhalese dishes but accepted and enjoyed as part of the richly varied cuisine. The influence of the Muslims and Malays is responsible for the use of certain flavorings such as saffron and rose water and the spicy korma, pilau and biriani which are Sri Lankan only by adoption. When the Portuguese ruled Sri Lanka for 150 years in the sixteenth and seventeenth centuries, they left behind words which have worked into the language and customs which are very much a part of rural and urban life. Many recipes end with an instruction to 'temper' the dish. This comes from the Portuguese word, temperado, which means to fry and season. The Portuguese also contributed a number of sweetmeats which are popular to this day. These are served at celebrations (Sri Lankan are enthusiastic about celebrating every happy occasion) and people take enormous pride in old family recipes, which they guard with jealous care. Then came the Dutch, and though their rule ended after a mere 138 years, their descendants stayed on in this prosperous land. They too brought with them recipes laden with butter and eggs in true Dutch tradition, but in the spice-rich land of their adoption they took on new flavor with the addition of cardamom, cinnamon, cloves, nutmeg and mace. The traditional Ceylon Christmas cake is a fine example of this, a fruit cake which stands above all others for flavor and richness. In this book there are the recipes with pictures of the dishes of the most popular of the Sri Lankan cooking delights. Be your own chef and say good bye to restaurants and eating joints. Raja Sharma
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By Disna Weerasinghe
Vijitha Yapa Publications, Sri Lanka Paperback (136 pages)
 | Lowest New Price: $24.99* Lowest Used Price: $30.31* *(As of 20:06 Pacific 9 Sep 2010 More Info)
Click Here | Product Description: 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)
 | List Price: $24.95* Lowest New Price: $20.84* Lowest Used Price: $18.00* *(As of 20:06 Pacific 9 Sep 2010 More Info)
Click Here | Product Description: 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 Priya Wickramasinghe
Bloomsbury Publishing PLC Paperback (224 pages)
 | List Price: $26.85* Lowest New Price: $115.00* Lowest Used Price: $62.41* *(As of 20:06 Pacific 9 Sep 2010 More Info)
Click Here | Product Description: A collection of over 150 Indian and Sri Lankan recipes. They include: dill bhaji; Goan salmon curry; cashew nut curry; yellow rice; Sri Lankan Christmas cake; kosemberi; mango mousse; and kulfi. |
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By Unavailable
Midwest Book Review Released: 2010-07-07 Digital (9 pages)
| List Price: $9.95* Lowest New Price: $9.95* Available for download now* *(As of 20:06 Pacific 9 Sep 2010 More Info)
Click Here | Product Description: 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
Distributed by Gale, a part of Cengage Learning |
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By Felicia Wakwella Sorensen
Lincoln Green Publishing Hardcover (133 pages)
| Lowest Used Price: $49.83* *(As of 20:06 Pacific 9 Sep 2010 More Info)
Click Here | Product Description: Includes "23 new fiery recipes added to the most famous curry book in the world." |
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By Unknown
Lincoln Green Hardcover (118 pages)
| Lowest Used Price: $30.56* *(As of 20:06 Pacific 9 Sep 2010 More Info)
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