Its time for a round up of all the Sri Lankan recipes that I have made. I have been ogling at and drooling over countless recipes and I did end up making 7 different ones and have more lined up on my pinterest page that I hope to make soon! My virtual journey has made me even more determined to visit Sri Lanka some day. The cuisine just resonates with me so much because of the similarities between Kerala and Sri Lankan way of cooking. The liberal use of coconut and the abundance of seafood and spices! Gosh the recipes are so varied – There are simple salads like this carrot sambal that are made using fresh ingredients and serve as a side/ accompaniment to spicy rich dishes. Then there are stuffed breads, spicy chicken appetizers like spring rolls/cutlets and delicious curries using coconut milk. The desserts are amazing too and mostly use rice…
This week’s recipe is the last of the five recipes sent in by Trevor Martil. I am bringing this recipe, together with some lovely music from Senegal, to Fiesta Friday.
Today’s featured musician is Youssou N’Dour. The first clip is from an 80s concert of Le Super Etoile de Dakar.
The next clip is a music video (1994) composed by Youssou N’Dour, Neneh Cherry, Cameron McVey and Jonathan Sharp.
Hope you enjoyed the songs and do send me your feedback if you try out the recipe given below! 🙂
This week’s recipe is from Trevor Martil, who shares another of his mother’s favourite recipes – a dessert she named ‘surprise delight.’ I am bringing this recipe together with some lovely songs, from a country I visited three years ago, to Fiesta Friday.
While there were several highlights of my trip, the most inspiring was the visit to Robben Island. And yes, I was also introduced to some south African music while there. Today’s music features some of the South African music that I enjoyed starting with Mama Afrika – Miriam Makeba.
The other clip for today is from the Soweto Gospel Choir.
Hope you enjoyed the music and do send me your feedback if you try out the recipe given below! 🙂
Chicken Curry is one dish that I never get tired of trying out new recipes for! Chicken is in fact a very safe thing to experiment on – since you can never go wrong with chicken! Any which way you cook it, it always turns out delicious! And those of you who think that ‘a curry is a curry is a curry…’, sorry but I beg to differ! The different blend of spices as well as the proportion of those spices that goes in a curry is very important and gives the curry its own unique flavor. And hence Kamala aunty’s chicken curry is so delicious but yet different from grandma’s chicken curry! That is the reason I am always asking folks for their chicken curry recipes! – Hey there is no shame in asking! 🙂
And I thought that there could be so many variations of chicken curry only all across…
The recipe for today has been sent in by Trevor Martil and I am sharing it at Fiesta Friday. I shared his mother’s savoury rice dish recipe last week.
I also felt like sharing some lovely Hindi movie music today from movies released within this decade but set in decades past. The first clip is from V.V.Chopra’s movie Parineeta (translation: The married woman, 2005), an adaptation of a 1914 Bengali novella starring Vidya Balan and Saif Ali Khan. The music was composed by Shantanu Moitra and the playback singers of this song are Sonu Nigam and Shreyal Ghoshal.
The second clip is from Anurag Basu’s movie Barfi! (2012), starring Ranbir Kapoor, Priyanka Chopra and Ileana D’Cruz. Set in the 70s, the music was composed by Pritam and this particular song has been sung by Shafqat Amanat Ali.
The last clip is from V.Motwane’s movie Lootera (translation: Robber, 2013), set in the 50s and based on O.Henry’s 1907 short story ‘The last leaf,’ starring Ranveer Singh and Sonakshi Sinha. The music for this song has been composed and sung by Amit Trivedi.
Hope you enjoyed the lovely songs and do let me know if you try out this recipe!
I had tried to get hold of some of the Sri Lankan Burgher cuisine recipes for some time now. While some of the dishes such as lamprais, frikkadels and some kinds of specialty cakes around Christmas time are very popular and are recreated by cafes and bakeries around the country, I was more interested in the home-cooking of Burgher families. Besides Refinceyaa who shared her aunt’s recipe for capsicum with eggs on this blog, I had also asked Trevor Martil who is another of my former colleagues. He recently sent me some of his mother’s favourite recipes. Today’s recipe is one such dish, which Trevor’s mother calls ‘savoury rice with a difference.’ This rice recipe (providing both vegetarian and non-vegetarian options) is what I am sharing at Fiesta Friday together with some special music clips.
The special song clip for today is a rendition, by Amitabh Bachchan, of renowned poet and Nobel Laureate Rabindranath Tagore’s beautiful Bengali poem Ekla Cholo Re written in 1905. This song is from Sujoy Ghosh’s acclaimed Hindi movie Kahaani (translation: Story, 2012) starring Vidya Balan. Translation of the lyrics can be found on Wikipedia.
The next song clip is from Aamir Khan’s talk show Satyamev Jayate (translation: Truth alone prevails). Composed by Ram Sampath for the lyrics written by Swanand Kirkire, Meenal Jain sings the beautiful Hindi song ‘Sakhi’ at the end of the episode on domestic violence. I think I must have watched all the episodes of the first season in 2012.
Hope you enjoyed the songs and do let me know if you tried out the recipe today!
Today’s guest blogger is Refinceyaa Patterson. She mentions that this dish is a creation of her aunt who runs a pre-school in Trincomalee and enjoys cooking. This dish is generally cooked at her home on Sundays or special occasions as it is a favourite of their family.
Courtesy of Refinceyaa Patterson
In the continuing South Indian movie song theme, today’s featured singer is Sujatha Mohan. She started playback singing while still at school in the 1970s. After a hiatus in her singing for most of the 80s, she became popular again when A.R.Rahman had her sing in several of his songs in the 90s. She won state awards for some of these songs composed by A.R.Rahman.
The first song clip is from the 2007 movie Mozhi (translation: Language).
The second song clip is another live performance, this time of Sujatha and Mano, of the song from Bharathiraja’s movie Kizhakku Cheemaiyile (1993). With music composed by A.R.Rahman, this was the song that made me notice Sujatha as a singer. I guess I am partial to folk tunes.
The last clip is not a song by Sujatha but that of her daughter Shweta Mohan, who started her playback singing career in 2006. In this clip, Shweta was invited for a surprise appearance on the set of a music contest where her mother is one of the judges. She sings a few lines of a poem by Bharathiyar, my mother’s favourite poet.
Hope you enjoyed the voice of Sujatha Mohan and do let me know how this recipe turned out for you!
Today’s guest blogger is Rushda (lìng yīgè tóngxué). She told me she prefers salads when it came to cooking. So, I asked her to share one of her successful salad recipes.
Prawn, Avocado and Egg salad
I like experimenting with cooking and love to take up the challenge in making a dish out of whatever ingredients are available in my fridge when I decide to cook. I would also rather that someone else does the cooking and feeds me than do the cooking myself.
Time taken: 20 to 30 mins
Serves 2 or 3
Ingredients:
Boiled eggs – 2 or 3, sliced
Avocado – 1, cubed
Prawns or baby shrimps – handful
Tomatoes – 2 or 3
Bell peppers – 1 or 2 (different colours are better)
Lime juice – 1 or 2 tbsp
Mixed herbs – oregano and rosemary – ½ tsp (optional)
Black pepper – ½ to 1 tsp, crushed
Garlic – 2 or 3 cloves, crushed
Salt, to taste
Sugar, pinch
Vinegar – 1 tsp
Olive oil, as required
Method:
Make the salad dressing by mixing olive oil, vinegar, pinch of sugar, mixed herbs and finely crushed garlic. Keep aside.
Heat the cleaned and de-shelled prawns in a non-stick pan on low heat till it is cooked enough. Just sprinkle a bit of lime juice over it while cooking – don’t add water or oil while cooking. After the prawns are cooked and cooled, drizzle a bit of olive oil over it and sprinkle some pepper and salt over them. If salt is used here, it is not required to be used again in the recipe.
Toast the roughly cut tomatoes in a wok or pan over low heat.
Meanwhile, slice the boiled eggs, bell peppers and cube the avocado.
Assemble the ingredients on the salad plate, in an eye-catching way.
Since I started this blog, I have developed this tendency of asking fellow Sri Lankans I meet to contribute one of their favourite recipes to the blog. One such instance was when I invited my Mandarin language classmates to contribute to the blog and starting today, over the next few weeks, the guest posts will feature a few recipes shared by my class.
Today’s guest blogger is Hasini Wanninayake. She is currently an international studies undergraduate at Kelaniya university and plans to join the foreign service after her graduation.
Seeni Sambol
This is a side dish that my mother often makes at home. It can be eaten with hoppers, kiribath or in a sandwich.
Time taken: 30 mins
Serves 5 to 6
Ingredients:
Onions – 5, large
Maldive fish – ¼ cup (optional)
Ginger – 1”, crushed
Garlic – 2 or 3 cloves
Cinnamon – 1 piece
Cloves – 3 or 4
Curry leaves – 1 or 2 sprigs
Rampe – 1 or 2” piece
Sera/ Lemongrass – ½ “ pieces
Tamarind paste – 1 tsp
Vegetable oil – 4 to 6 tbsp
Sugar – 2 tsp
Salt, to taste
Method:
Peel and finely chop the onions.
Mix the first nine ingredients (onions to lemon grass) in a bowl with a pinch of salt.
Heat the oil in a shallow pan.
When the oil starts to sizzle, add the mixed ingredients to the pan and keep stirring for 10 to 15 mins.
When the onions are well fried and dry, add the tamarind paste to the pan.
Continue stirring until the ingredients are well mixed.
Fry a few minutes longer until the mixture turns dark brown.
Add the sugar and keep stirring for a little while longer. Adjust salt, if required, before removing from heat.
Decided to take a break this week and re-post a few recipes from the initial days of this blog.
This is a traditional recipe from the North of Sri Lanka made from a palmyrah product. My mother tells me her grandmother used to make this for them on special occasions. While this is typically a spicy sea-food dish, it can be a vegan dish if one omits the seafood.
So, I am sharing my great-grandmother’s odiyal kool recipe, as remembered by my mother.
The base for this kool is ‘Odiyal’, a healthy and nutritious root that is dried before making into a flour. One can purchase the ‘odiyal flour’ from Katpaham marketing outlets around Sri Lanka, run by the Palmyrah Development Board, and might be found at Sri Lankan stores outside of Sri Lanka. However, if ‘odiyal flour’ cannot be obtained, corn flour can be tried out as a substitute.
Odiyal Kool
Cooking time – 45 minutes
Serves: 8 – 10
Ingredients
Odiyal or Odiyal Flour – 1 cup
Chopped mixed vegetables (brinjal/ katharikkai, jackfruit seeds/ palakottai, yardlong beans/ paithangai, small green leaves/ pasali keerai or murungai ilai, manioc, ash plantain) – 100g each