BOILED TAPIOCA (KAPPA)


This is very simple recipe .Keralites and

Srilankans have this as a meal .

Keralites have it with coconut . Srilankans have

it with ‘Pol sambol ‘or ‘Katta sambol‘.

Trust me ,if only you have, had tasted this

sambol with boiled tapioca,it will be a frequent

meal in your homes .

Street foods in Srilanka sell this in conical leaf

packets .Really inviting !

This recipe is for people who do not know how

to boil this yam.

A good result depends on the quality of the

yam.

You have to create rustic cuts on the yam , and

peel . The peel will come off easily.

To the recipe

INGREDIENTS

Tapioca/ cassava / kappa / Maravalli / manioc

1 tsp peppercorns

1/4 tsp turmeric

Salt to taste

METHOD

Add the peeled yam with water enough to

immerse the yam.

Pressure cook for 2-3 whistles.

Allow the steam to release on its own,and

strain the water.

Take a little water from the strained liquid ,add

salt , peppercorns , turmeric and the boiled

yam and cook for 2-3 minutes and remove

from fire.

Add coconut and serve with pol sambol or katta

sambol.

https://calinskitchen.com/2019/11/26/pol-sambol-coconut-sambol/

MILK RICE (KIRIBATH)


This is from the Srilankan cuisine,and this type

of rice is always prepared for occasions and the

first of every month and is called’Kiribath’

It is cooked with lots of coconut milk,made

thick ,flattened on a banana leaf ( preferably).

cut into pieces, and served with ‘ Katta sambol’

Onion sambol.

https://calinskitchen.com/2019/11/26/pol-sambol-coconut-sambol/

Some serve it with the Ambulthiyal fish curry ,

and some have it with a humble piece of

jaggery .The rice used should be raw rice .The

option to use white raw rice,red raw rice is

yours.There is no specific measurements for

coconut milk . You need to cook the rice soft

first ,in 2nd and 3rd extract of coconut milk.

After the rice is cooked to soft stage , then you

should add the thick coconut milk .A little thick

milk can be added after the rice is flattened

and ready to cut.

To the recipe now

INGREDIENTS

1 cup raw rice

2-4 cups coconut milk ( 2nd and 3rd extract)

1 cup thick coconut milk ( first extract)

1/2 tsp salt

METHOD

First cook the rice with the light coconut milk,

and salt,preferably in a pressure cooke ( on a

slow fire)

Remove from fire, and allow the steam to

release on it’s own.

Mash the rice lightly,and add the thick coconut

milk ( keep a little to smear on the top).

Cook till thick ( about 10 minutes) on medium

flame.

Spread on a banana leaf or plate .Smear with

remaining milk. Allow to cool, and cut into

desired shapes.

To entice kids, you could cut into into cartoon

figures too 😀

Send in your comments and suggestions!

BIBIKAN TARTS


Bibikan is a recipe from the Srilankan cuisine.

It is a sweet cake made with coconut,jaggery /

treacle . The authentic recipe was made with

rice flour,but now the all purpose flour has

taken it’s place.This cake like texture sweet is

available all over Srilanka. The expert hands

are mostly from the villages of Srilanka, and on

certain occasions, you can see the ladies having

rows of stalls , with these sweet meats.If

observed,most of the sweets of Srilanka are

prepared with jaggery only.

Today’s recipe,is my innovation of this sweet

mixture into tarts and flour replaced with

semolina/rawa.Awesome taste and texture,and

I’m excited to share this recipe with you all.

Do try and post in your valued comments!

INGREDIENTS

For the filling

2 cups grated coconut

2 cups jaggery / 1 cup treacle

1 cup roasted semolina

1 tsp mixed spice powder*

25 gm chopped dates

A few raisins ( I used leftover rum soaked

raisins)

25 gm pumpkin preserve

1/4 cup coarsely ground cashewnuts

1/2 tsp ginger powder

1 tblsp vanilla essence

1 tblsp rose water

Grated rind of lime

a pinch of salt

METHOD

Grind half of the coconut with 1 cup water and

set aside .

Now mix in the rest of the ingredients to the

ground coconut.

Mix well and pour spoonfuls into tartlets and

bake at 180C for 30 minutes.( You will get the

aroma of a rich cake)

For the tart shells

1 cup flour

20 gm butter

1 egg

1 tbsp sugar

a pinch of salt

1/4 tsp grated nutmeg

A little milk / ice water for binding

Method

Bind all ingredients to a soft dough , cover and

rest in fridge till you make the filling.

Divide into portions,roll dough and line tart

moulds.

Place filling and bake.

*Spice powder- cinnamon,cloves,cardamon,fennel seeds,nutmeg – a tsp of each powdered and stored.

SRI LANKAN ‘AMBULTHIYAL’


This is an authentic dish of Sri Lanka. This dish descended from people with lesser

privileges in olden times , before the birth of the refrigerator .The need to preserve fish

for  quite some time led to the discovery of this recipe .

The fish used in this recipe should be like tuna preferably with less bones , fillets will be

best suited.

The key ingredient is kokum/ garcinia Cambogia/kodumpuli.

Like Sri lankans Keralites  too,use this ingredient widely in their preparations.

As, this ingredient aids in fatburn many people add this in many drinks and dishes now.

This a blackish curry made with few ingredients and no oil.

Rice , milk rice, or coconut rice with this curry and pol sambol ( coconut sambol) is a

good treat and good combination.

Before you make the curry ,add a handful of kokum / Goraka to half a cup water Boil for few minutes till soft to grind . Grind to a paste and use . This could be stored in the refrigerator and used when needed.

To my version of the recipe…

INGREDIENTS

500 gm fish cubes ( medium)

2-3 tblsp of kokum paste

1 tblsp. Pepper powder

1/2 tsp turmeric powder

3/4 -1 tsp chillie powder

1 tsp fenugreek or methi seeds

2-3 pieces of cinnamon

1 piece rampe/pandan leaf

Lots of curry leaf sprigs to cover the bottom of the pot

7- 8 cloves of garlic

3-4 green chillies cut

1 tsp sugar

Salt to taste

1 onion cut into rings ( to be added finally )

METHOD

Wash the fish and apply kokum paste ,pepper powder,turmeric,chilli powder  with salt .

(Check for sourness you prefer and gradually add paste)

Spread the curry leaf sprigs and cinnamon at the base of the clay pot ( some use banana

leaf too). This is done to prevent the ingredients from burning.

Arrange the marinaded fish pieces without clumping, and cook covered with the rest of

the ingredients for 5 minutes.

Next add a little water and cook for a few minutes . In between just shake the pot and

cook on a very slow fire for 10 minutes.Add onion rings and remove from fire and keep

it covered.Serve hot.

This dish is semi dry so don’t use lot of water.

Try this dish from the Lankan cuisine and post in your comments.

SEENI SAMBOL LOAVES


This is a famous snack or breakfast of Srilanka,and its one of my favorites.I tried making

tiny loaves,and one big loaf with the seeni sambol and boiled egg stuffing.People who have

tasted this know how awesome the taste is with the simple ingredient onion.I will not be

going into different variations for the dough,as iv already given a recipe for the bread

dough .Here’s the link  to it MUTTON CURRY BUNS.So now i will be giving the recipe for

the filling only.

img_0266

INGREDIENTS

5-6 big onions chopped fine

2 inch piece cinnammon

1 tblsp red chilli flakes

1 tblsp chilli powder

1/4 cup tamarind extract /lime juice/vinegar (whatever you prefer for the tangy taste)

2-3 tblsp.coconut oil

1 tblsp.sugar

salt to taste.

3-4 hard boiled eggs sliced

2 tblsp.maldive fish (optional)

few pieces of rampe(pandan leaf)or curry leaves.(optional)

METHOD

Heat oil in a pan,and add onions cinammon and salt,and allow the onions to cook in the

oil,till it is light brown.Next add the chilli powders,and the rest of the ingredients except

the egg ,and cook on a slow fire for 10 minutes .Add the boiled egg pieces and mix.Use for

the stuffing.

Variations

Fried mutton mince ,chicken mince,or any type of chicken pieces,fried prawns can be

added to the seeni sambol

Paneer or potatoes will be good for vegans.

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Sri Lankan Coconut Roti with Onion Sambol


This is a Srilankan special that can be made both as breakfast as well as dinner.

Ingredients:

3 cups plain flour

1 coconut scraped (coconut can be cut and ground coarsely with 1 cup water and  used too)

salt to taste

bind all these to a a little sticky dough .make balls out of the dough.grease a plate with coconut oil,flatten with the palm of your hand. and cook on a griddle till cooked on both sides.

Variations

1.  You could add chopped onions,green chillies,and curry leaves when binding the dough,

2.  Spring onions and chilli powder with cummin seeds.

For the onion sambol-small onions-25 nos or big onions -2 nos

chilli flakes-1-2 tblsp

juice of 1 lime

pepper powder-1/2 tsp

garlic-1

curry leaves a few(optional)

sugar -1tblsp

salt to taste.

Grinding this in a pestle and mortar way will be excellent..or blend coarsely in a blender quickly,otherwise it will become watery.

You will never stop making this dish again and again once you experience the taste!!