RECIPES FROM OUR KITCHEN
Beetroot Curry INGREDIENTS: 500g Beetroot, ½ onion finely chopped ¼ cup coconut milk ½ tsp mustard seeds, ½ tsb fenugreek seeds, 2 green chili, handful of curry leaves, ¼ tsp chili powder, 1 ½ tsp salt, glug of vegetable oil METHOD: Peel the beetroot, wash and cut into thin strips and set aside. Heat the oil and fry the mustard seeds and the fenugreek seeds, making sure they don't overcook and burn. When the mustard seeds begin to pop, add the curry leaves, chopped onions and the green chilies and stir. Add the beetroot and stir well and then add the salt. Add the water, cover the pan with a lid and cook the beetroot for about 10 minutes. Once the beetroot is ready (you can use a knife to test if it's cooked or not - you don't want it too hard still, but equally not overly soft), then add the coconut milk and cook for a further 10 minutes. Stir well and take the pan off the stove and serve with basmati or red rice.
Amba Curry (Mango) THIN CRUST INGREDIENTS: DREAMS • • • • • • • • •
Three Slightly Ripe Green•Mangoes Time to cook 1 hr 25 mins 1 onion finely chopped 1 tsb turmeric powder, 1 tsp curry powder, 1-2 tsp chilli powder, 1 tsp mustard seeds INGREDIENTS 1 -2 green chilis, chopped and de-seeded dough2 (recipe on p.½3) 2 inch piece ofPizza cinnamon, cloves garlic, inch piece of fresh ginger of your choice Mushrooms 3 cardamom pods crushed, 2 cloves crushed, curry leaves, Pepperoni 2 tsp sugar Mozzarella Salt and pepper Sun-dried tomatoes ½ cup coconut milk, as required
METHOD:
PROCEDURE
Early photo-books are characterised by their Heat a medium size panof photographic printing as part of their use Fry the mustard seeds in oil and cover and cook until you hear the the reprographic technology. seeds begin to pop. Don't over-cook them as they burn easily Reduce the heat and add the turmeric, chili powder, curry powder and Photographic prints were tipped-in rather fry for about 20 seconds. than printed directly onto the same paper Next add the onion, green chillies, chopped ginger, chopped garlic and used for letterpress printed text. curry leaves and frystock till fragrant. Finally add all the ingredients and gently fry for an additional 5 minutes, covered and gently cook for about minutes a low Many early titles were 20-30 printed in veryonsmall heat. editions and were released as partworks to a Finally add the coconut milk of and simmer for another mins. network well-informed and 3privileged Serve warm with basmati rice. readers.
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Sri Lanka Egg Hoppers Thin, crispy and completely gluten free, the hopper is more of a staple than a luxury in Sri Lanka cuisine circles, and completely taken for granted at breakfast or dinner – perks of island life!
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INGREDIENTS: (makes about 20 hoppers) • • • • • • • •
Two cups of raw rice 1/2 tsp baking powder 1/2 tsp baking soda 2 -3 cups of Coconut milk, as required 1 egg (additional if egg hoppers are required) Water from the coconut (optional) 1 tsp sugar salt to taste
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Put the rice in to the blender with a cup of milk/coconut water and blend thoroughly. Strain in to container and repeat the ō Photographers such Shinz z and process till all the rice is thinlyasground strained Fukuhara were producing Add baking powder, soda and sugar and mix photography well. Keep it covered forin about books the 6 hours to ferment. years After1920s. 6 hoursThe addpostwar the egg, salt and rest of the coconut milk to get the mixture in to brought low-priced the correct consistency and mix well. Get the hopper pan slightly warmed, photography books, suchadd asoil the and keep on low heat again for few minutes, and cover with lid. many volumes ofaIwanami When the pan is warm pour about 1/2 cup Bunko magazine. From in toShashin the pan and holding the pan carefully spread contents aroundmost the pan in one thethe 1950s onward, round. Japanese ofwhen Cover with the lidphotographers and in few minutes the hopper is done take out carefully. note have had photo-books If Egg hoppers are required, break an egg in topublished. the contents just few seconds after the Hopper had been spread around and keep over the heat til the egg is cooked Season to taste
Breadfruit Curry THE SIMPLER,
PROC EDUR E INGREDIENTS:
• photo-books 1 small breadfruit (skinned and cutbyinto small Early are characterised their
METHOD:
cubes)
THE BETTER
use of photographic printing as part of their • 1 red Onion finely chopped reprographic technology. • 2 Medium Green Chilies, chopped
Place the breadfruit, half an onion, 2 cloves of chopped garlic, coconut milk, 2 curry leaves, chili andto curry powder, turmeric, salt, green chili Time cook • 1 hr 15 mins and a stick of cinnamon in a large saucepan with the water, bring to boil and simmer for around 20 minutes. INGREDIENTS Meanwhile fry half onion and remaining garlic in Pizza saucepan dough (recipe on p. a separate with a a glug of 3) oil and fry until the onion starts to brown. Turn the heat Mushrooms of your choice down and add the mustard seeds, dried red chili,Pepperoni 3 curry leaves and pandan leaves and cumin seeds and fry on low heat til the seeds start Garlic to pop, continue to stir until ready.
• 3 clovesprints of garlic finely choppedrather Photographic were tipped-in • printed ¾ tsb turmeric powder,3/4 curry powder, than directly onto thetsbsame paper ½ tsp chili powder, ½ tsp mustard seeds, ½ tsp
stock used for letterpress printed 1text. cumin seeds, 1 stick of cinnamon, tsp ground pepper, 2 medium dried red chili, 5 curry leaves, 2 pandan leaves (or small amount of pandan Many early extract)titles were printed in very small
editions and were released as partworks to a • 1 cup coconut milk network of well-informed and privileged • 1 cup of water readers. • ½ tsp salt
Mozzarella
Add the breadfruit mixture into the saucepan with Cherry spices and cook for a further 10-15 minutes tomatoes until the sauce is thickened and breadfruit is soft.
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Pol (Coconut) Sambol Pol Sambol is a staple accompaniment to any Sri Lankan meal – but goes particularly well with Pol Roti (Coconut bread) or hoppers for breakfast. INGREDIENTS: • 200g fresh coconut scrapped from the nut, then thoroughly grate to a fine heap • 5 small shallots roughly sliced • 1 small green chili, sliced finely • 1 clove garlic, finely chopped • 2 tsp crushed red chilis powder • ½ tsp salt, ½ tsp sugar, 5-6 peppercorns • Juice of 1 medium lime • Chili powder (optional depending on heat level you want) METHOD: Place the shallots, green chili, crushed red chilies and peppercorns into a mortar and use a pestle to pound the mixture into a thick paste. Add the grated coconut (if fresh coconut is not possible, use desiccated coconut and add a few tablespoons of hot water to make it moist) and continue to pound until all of the coconut has taken on an orangey/red colour – if you like your food extra hot, then you can add the chili powder, and it also adds a deeper red hue. Squeeze in the lime juice, and add the salt and sugar. The consistency should not be too dry.
Sri Lanka’s Finest Cuisine at Living Heritage Koslanda
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