Showing posts with label Sri Lankan Breakfast. Show all posts
Showing posts with label Sri Lankan Breakfast. Show all posts

Wednesday, 4 June 2014

Pol Roti with Mung Beans Flour






In Sri Lankan cuisine,Pol Roti (Coconut Roti) plays an important role as an easy breakfast recipe. Even this is good for dinner. Earlier I shared the traditional Sri Lankan recipe for pol roti with step by step pictures. Please check that post for the step by step photos on how to make Sri Lankan Pol roti.

Tuesday, 5 February 2013

Boiled Tapioca with Chili Pepper Sambola / Manyokka samaga Kochchi Sambola

Manyokka samaga Kochchi Sambola


Boiled Tapioca or Manioc is a famous dish in Sri Lanka. This is not only served as a breakfast, even it is served with rice and curry for lunch or dinner. Manioc is commonly called as Manyokka in Sinhalese.
Boiled Manioc/Tapioca well goes with Sri Lankan Lunu Miris, Kochchi Sambola or with any spicy fish curry. Also serve some fresh grated coconut with it.

Sunday, 25 December 2011

Sri Lankan Pittu

Sri Lankan Food


Pittu is a Sri Lankan traditional food which we eat as breakfast or dinner. It is easy to prepare. However need a special utensil to get the rolled shape.


Ingredients: (3 pittu / 2-3 servings)

1 cup rice flour (very fine rice flour is not suitable)
1 cup fresh grated coconut
1/2 tspn salt

 water as required

Special Utensil:

Pittu Bamboo Steamer


Pittu maker




Method:
First roast rice flour slightly.
Then mix flour & grated coconut together in a bowl.




Add salt & mix.
Then slowly sprinkle water time to time and mix all together using fingers. Continue this until it resembles as small crumbs.






If you try to squeeze some of the mix,if it remain without breaking; that shows water is enough for the mix.





Meanwhile boil water in pittu mould/steamer.
Fill the mix into the mould.





Steam for about 15 minutes. Once the pittu is done, we can see steam going out through the holes on top of bamboo.
Carefully remove the cooked pittu to a plate.



Puttu


Continue same with remaining mixture.

Serve hot with some curry or chili paste (lunu miris) & coconut milk.



Sri Lankan Recipes



Tip: insert a small piece of pandan leaf/rampa in to the bamboo after filling the mix & then steam. It will give a good aroma.




Sending to the event 'Flavours of Sri Lanka' started by Nayna.


To purchase pittu maker or instant puttu,


Monday, 5 December 2011

Sri Lankan Grated Carrot Salad with Lettuce & Tomatoes


In Sri Lankan Cuisine we have a quite number of recipes to eat fresh veggie & fruits. This grated carrot salad is also a popular Sri Lankan dish. It is very easy to make & simple.
I used some lettuce, cherry tomatoes & grapes to garnish this salad.



Here is the recipe.

Ingredients (For 2-3 servings)

For the salad
1 large size carrot
1-2 green chilies sliced
1 onion sliced
Salt & pepper according to taste
Juice of a half lime or according to taste
½ cup of fresh grated coconut.

For Garnishing
Lettuce
Few cherry tomatoes (can use tomato slices instead)
Few grapes

Method:
Wash, peel & grate carrot.
It is better to mix the salad just before the meal.
Add green chilies, sliced onion, salt, pepper & grated coconut to it.
Add the lime juice & mix well.
Check for salt & pepper & adjust if required.
Now the basic carrot salad is ready to serve.


As this is Christmas season, I thought of garnishing it with Christmas theme. I used a leaf of lettuce as a Christmas tree on the middle of the dish.
Then decorated with cherry tomatoes & grapes.


Oops this was a quick dish during last weekend. Do you see the Christmas tree? :)

Anyway this is a suitable dish for any festive Sri Lankan lunch or when few guests visit home. (With other dishes)

So I am going to share this with few ongoing events.

Flavours of Sri Lanka originated @Simply Food

Lets cook for Christmas- Red & Green

Christmas Delicacy

Jingle all the way


Monday, 21 November 2011

Mung Kiribath (Milk Rice with Mung Bean)



Mung kiribath is another traditional food from Sri Lanka, Kiribath is our ceremonial food which we cook for any festival or special occasion. But I haven’t seen Mung Kiribath much in a festive table. Anyway this is a good & healthy dish as breakfast.Also it is easy to cook.

I have posted this recipe earlier, but I don’t like the picture. Most of my food pictures are while rushing. Even I have a DSLR camera, I don’t get chance to operate it after cooking. I read about food photography, but no time to do experiment….Oops anyway I love my compact camera much because it helps to take my all food pictures in few minutes.

Yesterday I cooked Mung Kiribath again & could get a better picture than earlier. So I want to share it again, also with the recipe.

I can see most Sri Lankans visit my earlier post about Mung Kiribath via google search, but this post was not much popular among my fellow blogger friends  as that time I didn’t have much followers.

So here I am posting the same recipe with new pictures & with some alterations.

Thanks Archana of The Mad Scientist’s Kitchen for your ongoing event. That reminded me about some of my old posts.

Actually my earlier recipe is as I found over searching. But yesterday I increased the quantity of Mung ata (mung beans) & I found it is tastier.
Here is the recipe:


Ingredients (2 servings)

1 cup of raw white rice
1 cup Mung beans (mung ata)
Thick coconut milk of a coconut
Salt to taste.


Method
Soak mung beans(green grams) in water overnight.
When it is softened after overnight or after 4-5 hours, we can cook the rice.

Wash rice and mung beans(green grams) and add them together to a rice cooker or a pan.

Add correct normal amount of water to boil rice, but again add 1/2 cup of water more.(because we need the rice to be sticky)

Until the rice is cooking, prepare the coconut milk mixture.
For the thick coconut milk, add salt. Stir well. Taste for the salt.

When the rice is done add coconut milk and stir well

Add more salt if required.

Cook again for a few more minutes until the coconut milk is absorbed.

After the rice is cooked, flatten in a plate



& cut in to pieces or use a bowl or a mould to make rice pieces into a different shape.(traditionally it is diamond  in shape)





Sending to CWS-Mung Beans
Is this not a tasty & healthy,quick & easy breakfast?For me,Milk rice is the easiest dish in Sunday morning.Even I can cook it with sleepy eyes. :) so I am linking with the event 'Fast Food-not Fat Food'


Tuesday, 18 October 2011

Milk Rice (Kiribath)

Kiribath Recipe


Kiribath (milk rice) -  is a ceremonial food and included in all special occasion menus in Sri Lanka. This rice is cooked in thick coconut milk & served as pieces. Basically it can be eaten with ‘lunu miris (Sri Lankan Chilly Paste)

Sri Lankan kiri bath


I have shared this recipe earlier,but that time I prepared this according to the traditional method.But same recipe.Traditionally,a piece of milk rice is diamond in shape.
Check my previous entry here.
Here is a photo of a piece of kiribath (Milk Rice) (Traditional diamond shape)

Kiribath authentic Sri Lankan Cuisine


Anyway as this is our ceremonial dish,we cook this in any of special happy event.We cook this from a Birthday to a wedding,or even in the first day of an exam.Due to its ceremonial value,I thought of adding it a different look.

This is experimenting an idea of try it with a cookie cutter. But it was nice. I guess this is nice for a wedding than the traditional diagonal shape.

Kiribath recipe


As this is easy to prepare, I cook this dish as our breakfast during most of the weekends.Last weekend I could try it with my idea using some cookie cutters.

Here is the recipe

Ingredients (4 servings)

4 cups of raw white rice
Thick coconut milk of a coconut

Salt to taste.

Method


Wash rice and add to a rice cooker or a cooking pot.

Add correct normal amount of water to boil rice, (I use 1.5 cups water to 1 cup of rice to cook in rice cooker) but again add 1 cup of water more. (rice should be bit sticky when cooked)


Until the rice is cooking, prepare the coconut milk mixture.
For the thick coconut milk, add salt. Stir well. Taste for the salt.


When the rice is done add coconut milk and stir well


Add more salt if required.(but be careful when adding salt)

After adding coconut milk, cook again for a few more minutes until the coconut milk is absorbed.


After the rice is cooked, flatten & press  in a plate

How to make kiribath

Cut in to pieces.In Sri Lanka we use a piece of clean banana leaf to make the rice flatten

Serve with   Chili Paste (lunu Miris)   or a spicy curry.

Kiribath


Here I used cookie cutters to make the shape.

Sri Lankan Food recipes


Sri Lankan Food recipe Blog

This rice is of milkish taste.Therefore it can be eaten alone or also we eat with some traditional sweets too.Banana is the fruit always in a Sri Lankan festive table together with this Milk rice dish.

Sharing with the event Veggie/Fruit a month -Coconut


Sharing with the event -CWS-Rice started by Priya
Shared with Lunch Box Love 10


Link with the event Around the world-Sri Lanka,Started by Reshmi.


No part of this document may be reproduced without written consent from me. All rights reserved on images and written content by Food Corner © 2011 unless otherwise stated.
Please contact me before using.

However I have given my permission to Linky party owners to use my photos with a back link to site.
 

Friday, 7 October 2011

Red Bean Salad

 

Any types of beans are always rich in many nutrients including protein. Those are delicious in taste too. Only thing need is we have to plan the meal few hours ahead, because need to soak it before cooking.



My husband loves to eat beans & peas than me; even he likes to eat those as his breakfast which is good in nutrients. However earlier days I was bit lazy to prepare this kind of food in the morning & always my breakfast to pack in meal box was some kind of sandwich, burger bun or any type of bun which I can buy from a super market. I practiced this for few years during the week days, but from few months ago I tried to cook something in the morning. Then I realized it doesn’t consume much time to prepare some other meal. On the other way, it is healthier too.



Anyway in Sri Lanka, we used to eat boiled peas & beans as our breakfast. So in another way I have started to cook a traditional Sri Lankan meal for breakfast.



This red bean salad is bit spicy as we like spicy food. But you can adjust the amount of chili as per your taste.

Here is the recipe

Ingredients (2 portions)

1 cup Red beans (soaked in water over night or about 5-6 hours)
1 onion sliced
1 green chili sliced
1 tsp dry chili pieces
Salt to taste
1 tbs ginger,garlic paste
1 tspn mustard seeds
1-2 tbs oil to fry
2 sprigs curry leaves
Water to cook red beans

Method

Soak Red beans in water over night or about 5-6 hours.

When you are ready to prepare the salad,
First cook/boil soaked red beans. After cooked, drain the water.
Add about ½ tspn salt,mix well & keep aside.

Heat 1-2 tbsp oil in a pan.
Add mustard seed when oil is heated.
Then add ginger, garlic paste.
When you get the fragrance, add onion & curry leaf, Mix well.
Once onion is tender, add cooked red beans.
Then add chili pieces & mix well
Adjust salt to taste.
Then remove from heat
.Toss sliced green chili over it & mix.
 Red bean salad is ready to serve...



This is good as breakfast & also as an appetizer.
Also good for meal box,and will suit for kids lunch box in a small quantity but without spices.



Sharing with the event 'My Legume Love affair''  started by Susan



Sharing with the event - Let's Cook- Hibernative Foods

Friday, 8 July 2011

String Hoppers (Indi Appa)

String hoppers are a famous Sri Lankan food,and good as a breakfast or dinner.

If we know how to make it correctly,and if we use the correct amount of water to make the dough,it is really easy to make.

Remember,dont use just boiled water.Keep it few minutes until the steam go away.


Indi Appa/ String Hoppers


Ingredients

2 cups rice flour (make about 25 string hoppers) or some instant flour for String hoppers)
salt to taste
boiling water (but after the steam go out)

Method
Roast the flour well and sieve it into a bowl. Add a little salt to flour.

(or use some instant flour which you can by from a stall)
Then slowly add enough boiling water (but after the steam go out) to make a soft but not sticky dough.

Dough for Indi Appa


Fill string-hopper mould with dough and squeeze on to string-hopper mats.

Making Indi Appa

Then steam until it cooks well. (About 5-7 minutes).

Remove from mats. Continue this with mats until mixture is used up.
String-hoppers are great with pol sambol (coconut chutney)and a curry.

String hoppers