Indiappa (String Hoppers)

I thought Indiappa is eaten only in Sri Lanka, but it’s not like that. In India, Singapore, Malaysia & most of Asian countries eat string hoppers but with different names.
In South India “PITTU MAYAM” is “INDIAPPA” in Sri Lanka. It’s really nice to hear this kind of news :-).
We mainly eat string hoppers, for our breakfast or dinner and it´s a very famous dish in every part of the country, no matter you are rich or poor all Sri Lankans love to eat Indiappa.
In the first time it will be little bit difficult, but try it again you will do it well.
Try it by your self…
All the very best with the recipe!





INGREDIENTS:
3 cups rice flour -roasted
2 – 3 cups warm water
Salt to taste

DIRECTIONS:
Heat the water in the saucepan of the steamer and bring it to boil.
In a large bowl, mix the flour, salt and water together.
Mix it well and form a nice ball which is not sticks on your hands.
cover it and keep it aside.
Fill the indiappa maker with the dough, and squeeze it on the top of indiappa watti (Small round trays, which are very special for string hoppers) Make a lace circle with the dough.
Steam it for nearly 5 – 10 minutes.
If string hoppers are well cooked, you can just remove it from the tray very easily.
Repeat the process till the dough is finish.

SERVING:
String hoppers is mainly goes with, Kiri Hodi (White coconut gravy), Pol Sambola (Coconut Mix with chili), Maalu Ambulthiyal or Chicken Curry.
But you also can have it with Seeni Sambola, Lunu miris, any white gravy or any curry you like most.

NOTE:
1. Remember to Roast the rice flour before you make the dough.
2.If you are using Wheat flour instead of rice flour, you have to Steam the wheat flour nearly 1½ hours.
3. Always remember to cover the dough.
4. Every time when you are using indiappa watti, before you use it just apply little bit oil on the watti, so then the dough won’t stick.
5. After you finish making string hoppers, remember to cover the cooked string hoppers till you use it. If not it will dry and you won´t able to enjoy the food you make.

Kaju Maluwa (Cashew Nut Curry)

This is a very famous dish in Sri Lanka, specially in occasions like weddings & arms-giving ceremonies.
I love cashew nut curry very much and have been tried it for so many times.
so I decided to share the recipe with you also who love The Kaju Maluwa just like me.
Hope you will like this recipe.
Try it by your self....
Good Luck!!! :-)



INGREDIENTS:
200g cashew nuts
1 medium onion – sliced
3 – 4 tablespoons garlic – finely chopped
2 tablespoons ginger – finely chopped
3 tablespoons black pepper powder
2 – 3 tablespoons Sri Lankan roasted curry powder
½ teaspoon turmeric
2 cups coconut milk
4 – 5 tablespoons oil
5 – 6 curry leaves
Salt to taste

DIRECTIONS:
Wash the cashew nuts and soak it for overnight.
Then drain the water and place it in a medium size bowl.
Now mix all the spices with cashews (black pepper, turmeric, salt, Sri Lankan roasted curry powder) and keep it aside.
Heat the oil in a medium saucepan, in medium heat.
Then add curry leaves, chopped garlic & ginger, and fry it for 1 minute, then add onions and fry it nearly 5 minutes.
When onions are ready, add the cashew mixture, and mix it well with onions.
Keep it on heat nearly 5- 10 minutes.
Then add coconut milk and cook it till you get little bit gravy.
Taste for salt.

SERVING:
You can have cashew nut curry with any kind of rice, noodles or any dish you like.

NOTE:
1. If you forget or you don’t like to soak the cashews overnight, just boil it with water, till cashews get soft.
2. If you are using a spoon to stir the curry, remember not to break the cashews. OR just shake the saucepan when you want to stir the curry. (That’s my way :-)

ENJOY!!!

Naan Bread

Naan Bread is not a Sri Lankan food, it´s an Indian food. but now days in Sri Lanka also Indian food is famous just like other countries in the world.
This is a home made Naan Bread recipe which I tried by my self & it came very tasty.
in my family & friends, we all love garlic Naan very much, than Plain Naan.
But you can try it by your self & decide which Naan is more tasty for you :-).

Good Luck with the recipe!!!






INGREDIENTS:
For Plain Naan Bread Dough:
2 cups purpose flour
1 - 1½ cups (warm) milk
5g dry yeast
1 cup warm water
4 - 5 tablespoons vegetable oil
1 - 1½ teaspoons sugar
Salt – to taste

For Garlic Naan Bread Dough:
8 – 10 garlic cloves - finely chopped
2 -3 tablespoons garlic paste (optional)

DIRECTIONS:
Making The Dough:
In medium size bowl mix the yeast with warm water, milk, salt, sugar & oil and stir it well. Keep it a side for 2 - 3 minutes.
Now in a large bowl or saucepan mix flour garlic paste together,
Then add yeast mixer into the flour and mix it till its form a nice ball. It will be little bit sticky, but it’s okay.
Kneads the dough nearly 5 – 10 minutes, and applies little oil on the whole surface of the dough, cover it and let it rest for ½ hour.

Preheat the oven for maximum heat, and also ready a non-stick baking tray, 1 cup of flour in a small bowl & small part of butter.

Making The Naan Bread:
After ½ hour take the hour and give a quick knead, then make small balls. (Golf ball sized)
Flatten it bit and dip the both sides on the flour.
Then with the help of the rolling pin, or without that, make the balls into a little bit thick circle or oval.
Sprinkle chopped garlic on the top of the naan and,
Place it on the baking tray and bake it till the naan gets nice brown spots on the top surface. (Time is depends on the temperature you heat the oven)
As you take the naan bread out from the oven, apply little butter on the top surface.

SERVING:
You can have it with your favorite vegetarian or non-vegetarian dish.

NOTE:
1. If you can’t find garlic paste just chopped or blends the fresh garlic cloves with little water. (I did it like that)
2. When you are adding yeast mixture into the flour, do it little by little.
3. If you like you can add an egg into the dough.
4. If the yeast mixture is no enough, you can use water.
5. If you don’t have a non-stick tray, take you baking tray, cover the bottom with a foil & greased with little bit oil or butter. (I did it like that)
6. Before you make the small balls from the dough, apply little oil on your hands, so the dough won’t stick on your hands. (Every time)
7. After you make the balls, if you like you can cover the balls with a towel and keep it another 15 minutes. (I didn’t do it in the video.)

Enjoy!!!

Annasi Maluwa / Ambula (Pineapple Curry)

This a famous Sri Lankan dish in every part of the country. Most of the time we have Pineapple curry in our lunch, because most of our parents don´t let us to eat pineapple in dinner time. I think it´s because of the acid that pineapple has..... DON`T KNOW REALLY :-(.
But any way Annasi maluwa is a very tasty dish. try it by your self, then you can decide.
All the best with the recipe!






INGREDIENTS:
1 medium ripped pineapple OR canned pineapple – cut into pieces
2 garlic cloves - chopped
1 small onion - sliced
1 teaspoon chilli powder
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon Sri Lankan roasted curry powder
6 curry leaves
1 x 2.5cm cinnamon stick
1 cup thick coconut milk
2 - 3 tablespoons vegetable oil
1 - 1½ tablespoons sugar
Salt – to taste

DIRECTIONS:
In a large bowl mix all the spices with pineapple pieces (pineapple, salt, Sri Lankan curry powder, Sri Lankan roasted curry powder chilli powder & turmeric) and keep it in aside.
Heat the oil in a medium saucepan, add garlic & curry leaves and fry it for 1 – 2 seconds, then add cinnamon stick & onions and cook it for nearly 5 minutes.
When onions are cooked, add the pineapple pieces into the onion mixer and mix it well & keep it for nearly 10 minutes in medium heat.
Then add sugar and mix it well. Keep it 1 – 2 minutes.
The final step is adding the coconut milk, and stirs the curry. Keep it on high heat nearly for 10 minutes.
Then put the heat on high to low and just shake the curry every 2 -3 minutes, it’s a way to avoid the burning of the bottom of the curry. Keep the curry on the low heat for nearly 5 minutes or till you gets thick gravy.
Taste for salt & sugar.

SERVING:
Mainly going with rice, but you can choose what ever you like most.

NOTE:
Try to stir the curry without a spoon, just shake the saucepan, so it won’t break the pineapple pieces.

Enjoy!!!

Sweet & Sour Prawns

Sweet & Sour Prawns is a Chinese dish which is all my family members & friends loves a lot. Like in other countries, Chinese food is very famous in Sri Lanka too. I have tried this recipe by my self, and it came really realy nice & tasty.
This is a very simple recipe, and very easy to make. Try it by your self, I´m sure you´ll love this.
If you don´t like prawns, try it with Chicken or meat.....
Good Luck with the recipe!!!






INGREDIENTS:
16 – 20 washed tiger prawns
Oil to deep fry the prawns

For Boiling Prawns:
½ of a lime
½ teaspoon chili powder
¼ teaspoon turmeric
¼ teaspoon salt
1 cup water

For The Batter:
2 cups all purpose flour
1½ - 2 cups water
Pinch of turmeric & salt

For The Sweet & Sour Sauce:
3 tablespoons garlic – finely chopped
2 tablespoons ginger – finely chopped
(I mixed up amounts of garlic & ginger in the video.)
½ of an onion – cut into chunks
5 – 6 pineapple rings – cut into squares
5 – 6 pepperoncini (pepperoni)
1 cup ketchup
2½ tablespoons vinegar
2 tablespoons sweet chili sauce (optional)
4 tablespoons sugar
1¼ cups water
2 tablespoons corn flour
2 – 3 tablespoons oil

DIRECTIONS:
Boiling The Prawns:
In a medium size saucepan place the prawns, salt, chili powder, turmeric, lime and water, mix it together and keep it on medium heat about for 10 – 15 minutes, or till the prawns get nice orange.
Drain the water and keep it aside.

Making The Batter & Deep Frying The Prawns:
In a medium size bowl mix the flour, salt, turmeric and water together and make a thick batter.
Mean time Heat the oil in a frying pan in medium heat.
After you finish making the batter, if the oil is ready to fry, dip the prawns in the batter, and coated well, then fry it till the both sides gets the nice golden brown.
Drain the oil and keep it aside.

Making The Sweet & Sour Sauce:
Heat the pan in medium heat and add oil. When the oil is ready, add ginger & garlic and fry it for nearly 1 – 2 seconds.
Then add onions and fry it for 5 - 10 minutes. Always stir the mixture, so it won’t burn.
Then add sugar and ¼ cup water and vinegar, and stir it a bit.
Then add tomato sauce and stir it well. Then add the rest of the water & sweet & chili sauce.
Stir it continuously, so the sauce doesn’t burn.
Add salt to taste and stir it little bit again.
Then add pineapple & pepperoncini & stir it another 5 – 10 minutes.
When the bubbles are appearing from the bottom of the pan, which means it’s the time to add the corn flour.
Put the heat from medium to low,
And mix the corn flour with little water, and add it the sauce and stir it well.
Then add the fried prawns into the sauce, and try to dip the prawns in the sauce. So the coat will adsorb the sauce.
Keep the mixture in very low heat for nearly 2- 3 minutes and you’re finish preparing your yummy Sweet & Sour Prawns.

SERVING:
You can have it with noodles, any kind of rice or anything you like.

NOTE:
1. When you are boiling the prawns, cover the saucepan with a lid, so prawns will boil very fast.
2. If you can find fresh Capsicums, you can use it instead of pepperoncini.
3. When you are mixing the corn flour with water, always remember NOT TO MIX it with hot water. If you do you’ll get a pulp of corn flour.

Enjoy!!!

Watalappam (Kind of a Pudding With Coconut Milk, Eggs & Jaggery) - Sri Lankan Dessert

Watalappam is a very famous dessert in Sri Lanka with everyone. But In Ramadan festival Watalappam is an essential dessert on the table in Sri Lankan Muslim houses. I have heard my mother always say, "Muslim people can make Watalappam very tasty". But I´m sure you also will make the Watalappam very tasty no matter which nationality you are :-).
By the way I also got this recipe from a Muslim Aunt.(Thank you very Aunt Karija)
Try it, I hope you´ll enjoy it a lot....
All the very best with the dessert!!!




INGREDIENTS:
500g jaggery – finely scrapped
4 cups thick coconut milk
8 eggs
8 cardamom pods
1 teaspoon fennel
1 x 2.5cm cinnamon stick
½ cup cashew nuts
½ cup raisins
2 tablespoons butter
1 tablespoon vanilla extract (optional)

DIRECTIONS:
With help of a mortar and pestle (Wangediya) crush the cardamom, fennel & cinnamon till it’s a fine power, and keep it aside.
In a large bowl beat the eggs well nearly for 5 minutes.
Then add the powered spices, mix it and beat the eggs again for 5mintues. Keep it aside.
Now in another bowl mix the coconut milk, jaggery & vanilla together and stir the mixture till jaggery dissolves.
Mean time preheats the oven for 150 degrees C (302 degrees F). Take a baking tray, and fill it ½ ways with water. And keep it in the oven to get boil.
Greased a pudding bowl or a baking tray with butter and keep it aside.
Then pour the egg mixture into the coconut milk mixture and mix it well.
Then pour the whole mixture into the greased bowl, through a strainer.
Now place the pudding bowl in the middle of the water tray.
(This is a way to do double boiling)
After 15 minutes, take the bowl out from the oven and sprinkle the cashew nuts & raisins and place it again in the oven, on that water tray for nearly 1 hour or until a toothpick comes out clean.
Let it cool in outside, and chill the watalappam before serving.

SERVING:
Upside down the watalappam and garnish it with some cashews before serving.

NOTE:
If you are steaming the watalappam in a steamer, cover the top of the pudding bowl with grease proof paper and steam for 1- 2 hours.

Enjoy!!!

Bibikkan / Pol Cake OR Porunu Appa( Cake with Coconut, Dry Fruits & Sugar Syrup)

INGREDIENTS:
4 cups scrapped coconut
2 – 3 cups sugar
1 ½ cups semolina
1 cup dates (small pieces)
1 cup cashew nuts
1 cup raisins
1 cup winter melon preserves
1 peeled lime skin ((small pieces)
4 tablespoons ginger (small pieces)
8 cardamom pods
½ cup wheat flour
1 teaspoon sweet cumin seeds (= Fennel seeds)
1 tablespoon vanilla extract
1 teaspoon rose essence
Salt to taste
Water

DIRECTIONS:
Making The Coconut Mixture (Pani Pol):
Heat a small pan in a medium heat. Place the cumin seeds & cardamom pods in the pan and roast it for nearly 5 – 10mintues.
Then crushed it to small pieces (Power is okay too.)
In the same pan, same heat roasts the lime skin & ginger too, and keeps it a side.
Now again heat a large pan in medium heat. Add water and sugar into the pan and stir the mixture till sugar dissolves and the mixture should be bit thick.
Take the pan from the heat.
Then add coconut and mix it well with sugar syrup. (This mixture we call “Pani Pol”)
Now into coconut mixture add semolina, dates & cashew nuts and mix it well.
Then add raisins, winter melon preserves, roasted lime-ginger mix and crushed cardamom-fennel mix. Mix it well with coconut mixture.
At last add flour,vanilla, rose essence & salt, and mix it well.
Mixture should be bit soft. (If you can stir it easily, then okay.)
If the mixture is hard, add little amount of boiled water at a time and mix it well, till you can stir the mixture easily.

Baking the Cake:
Heat the oven in 150 degrees C (302 degrees F) and place rack in center of oven.
Greased a parchment paper with little butter and placed it on the bottom of the cake tray, and pour the coconut mixture into the cake tray and spread it evenly.
Now bake it for 1 ½ - 2 hours.
The final colour should be dark brown (little bit).
Cool it and keep it cover till you use it.

SERVING:
This is a Sri Lankan sweet specially making for Sinhala & Tamil New Year. And also for the occasions too.


NOTE:
1. If you can find ginger preserves, just cut it into pieces and add it just like winter melon preserves.
2. You can use desiccated coconut instead of scrapped coconut.
3. When you are working with sugar syrup be carful because it’s try to get hard the mixture very soon. If you feels the mixture is too hard put some boiled water and mix it well.
4. If you can find Necto Drink, or something similar, you can use it instead of boiled water.
5. Keep the final mixture over night before you bake it, the taste is really good. (If you think it will spoil, then don’t do it.) But i´m keeping the mixture overnight :-).
6. If you are keeping like that, don’t forget to add some boiled water and mix the mixture well before you put it to the baking tray.

Enjoy!!!

Saw Dodol / Walithalapa OR Saw Aluwa (Mixture of Steamed Pittu & Sugar Syrup) – Sri Lankan Sweet

INGREDIENTS:
4 Steamed Pittu Bamboos
2 – 3 cups sugar
5 cardamom pods (split)
Salt to taste
Water

DIRECTIONS:
Break the Pittu bamboos in to small parts and keep it aside.
Ready a board greased with oil all over the surface. Keep it aside.
Also ready a piece of oil paper greased with little oil too.
Heat a large pan in medium heat. Add the boiled water, cardamom and sugar into the pan and stir the mixture till sugar dissolves and the mixture should be bit thick. (If you pour it from little height, it should be falls like a thin thread.)
Take the pan from the heat.
Now add the pittu, into the sugar syrup and mix it well.
In the end all the pittu parts should be attached together and form a ball.
Transfer the mixture to the board which ready made and flatten down it with the help of oil paper.
Mark the lines on the mixture as square shape and let it cool.
When its cool, cut the pieces and separate it
Cover it and keep it or you can place the pieces in an airtight container.

SERVING:
This is a Sri Lankan sweet specially making for, to have as an evening snack and the Sinhala & Tamil New Year. And also for the traditional occasions too.

NOTE:
When you are working with sugar syrup be carful because it’s try to get hard the mixture very soon. If you feels the mixture is too hard put some boiled water and mix it well.

Enjoy!!!

Pittu (Steamed Mixture of Rice Flour and Scrapped Coconut)

INGREDIENTS:
2 cups uncooked rice
3 - 4 cups scrapped coconut
½ boiled coconut milk
Salt to taste
Water

DIRECTIONS:
Wash the uncooked rice and soak it for overnight.
Then drain the water and grind it.
Sift the rice flour through a sieve and put it to a bowl.
Now take a large bowl & put the coconut, salt and sprinkle little water into the coconut and mix it well.
Same time boil the water in the pot of the Pittu maker or steamer.
Then add flour into the coconut bowl and mix all the ingredients with your finger tips. You need to make flour and coconut granules. (Size of pearls.)
Now take the pipe of the Pittu maker, and fill the pipe with flour and coconut granules and steam it for nearly 5minutes.
Now carefully push the pittu bamboo from the back side of the pipe and take it out.
Spread little coconut milk on the pittu bamboo.

SERVING:
You can have pittu with Chicken Curry or fish curry, boiled coconut milk and Lunu Miris.
Or with your favorite side dish.

NOTE:
1. If you are using Wheat flour instead of rice flour, you have to roast the wheat flour till it’s look like dust or colour will change to light brown.
2. You can use desiccated coconut instead of scrapped coconut.
3. If you don’t have a Pittu maker, use thick small glasses or metal cups to steam the pittu mixture.
4. When you are sprinkling water, be careful not to add much, be cause if the mixture get wet and pittu will sticky after steaming.
5. When you are making granules, sprinkle bit of water at a time, into the coconut & flour mixture. It’s easy to make granules.

Enjoy!!!