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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 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 Suharshini Seneviratne
Hippocrene Books
Hardcover (228 pages)
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Click Here | - ISBN13: 9780781809665
- Notes: Brand New from Publisher. No Remainder Mark.
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 Disna Weerasinghe
Vijitha Yapa Publications, Sri Lanka
Paperback (136 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 Swarna Sugunasiri
AuthorHouse
Paperback (212 pages)
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Pleasing to the palate, exciting to the eye, soothing and healing for the body and mind. This captures the essence of Swarna Sugunasiri's Cooking from My Heart. These Recipes have emerged in the process of trying to make tasty, healthy and colourful meals in a family setting in North America. Though the initial inspiration is the Sri Lankan palate, don't be surprised to find the recipes taking you far and wide, to many a land, breaking traditional boundaries. Living in North America over four decades, Swarna's family would not be satisfied with anything less! The spices and the condiments in the recipes have been deliberately chosen for their intrinsic healing properties and tongue satisfying flavours. Whatever your culinary tradition, North American, European, Asian or African, Cooking from My Heart will leave you asking for more. Anyone trying out Swarna's recipes of Sri Lankan flavours with an international twist will not fail to be excited by the sheer joy of cooking, and enjoying them with family and friends for years to come. |
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By Padmini Jayakody
Lulu.com
Paperback (128 pages)
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By Manel Ratnatunga
Sterling Publishers Pvt.Ltd
Paperback (108 pages)
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This book offers a wonderful variety of tempting, finger-licking, delectable dishes that bring out the true flavour of Sri Lankan food. There are dishes for all occasions. Whether planning a nutritious meal for your family or an elegant dinner, this book will prove to be the ultimate resource. There are recipes for fish, chicken and prawns; for rice, gravies, curries and pickles; and for cakes, cookies and breakfast dishes. These easy-to-follow recipes guarantee success and give the reader the confidence and expertise to extend their cooking repertoire. Sumptuous full-color photographs accompany the recipes. |
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By Felicia Wakwella Sorensen
Lincoln Green Publishing
Hardcover (133 pages)
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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)
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By Heather Jansz Balasuriya
Mcgraw-Hill
Hardcover (227 pages)
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By Rao; rAdha
Orient Longman
Released: 2006-02-02
Paperback (154 pages)
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great cookbook, from variety of countries. |
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