Sri Lankan Recipes.

Oil Cake( Konda Kavum)








Ingredients.


2 cups Rice Flour.
1 cup Wheat Flour(All purpose).
1 1/2 cups Kithul Treacle.(or 1/2 Lb Dark Brown Sugar).
Oil for Frying.
Pinch of Salt.


Method.


In a pan, at medium heat,cook treacle until boiled (don't over boil).
(for brown sugar-heat sugar in a pan with some water until boil).
Remove from heat and keep until it is slightly cool.
Mix rice flour and wheat flour together with a pinch of salt.
Put the flour mixture little at time to the treacle to make a thick batter.
Keep the batter about 1-2 hrs before cook the kavum.
Heat the oil in the pan on medium heat.
When oil is hot pour about 3 Tbsp of batter into a pan slowly.
Insert wooden skewer into a center of the batter and let the raw batter move up while hitting hot oil on the top.(hold skewer in left hand while oil spoon in right hand)
When the Konda Kewuma turned into a golden brown transfer it to a paper towel.(Add some crushed cashew for the batter to more taste)

Sri Lankan Recipes.

Sinhala Pickle( Sinhala Achcharu).

Ingredients.

1 Lb Red onions (rathu lunu).

10-15 Green chilies.

1 Lb carrots or 1 small green papaya.

1 cup Vinegar.

2-3 Tsp mustard powder.

salt as desired.

Some oil.

Piece of banana leave.

Ceramic or glass vessel.

Method.

Peel off red onions , wash & fry until pale in a pan with little bit oil.Do the same for green chilies & carrots.(Carrots or papaya must cut in to small strips about 1 inch size).

Add these 3 ingredients together in a plastic bowl & add some salt,1/2 cup vinegar & mustard powder.Mix well.

Put the piece of banana leave in the bottom of ceramic or glass vessel.

Stack above mixture on that leave & add the rest of vinegar.Close tightly with a plastic wrap.(Do not use aluminum foil)

Set aside up to 3-4 days.Just role over the content once per day.

After about 4 days it is ready to use.

Sri Lankan Recipes.

Milk Rice(Kiri bath).

Ingredients.

3 cups of long grain rice .

1 can of coconut milk.(thick)

5 cups water & 1 cup water (divided)

Salt 1tsp & 1Tsp.(divided)

Method.

Cook the rice with 5 cups of water and 1 tsp salt.

Add the coconut milk, 1 cup water and 1 Tbsp salt into a different pan. Bring to a boil

at medium heat. Then add the cooked rice while stirring continuously. Cook until all

the milk has been absorbed.Then transfer on to a cutting board & smooth by hand to a flat round shape.Cut into diamond like pieces.

p.s.Rice can cook in a rice cooker with a half of water & then directly add coconut milk to the rice cooker.Cook until done.(4 servings)