1.
Contents:
Part 1; Traditional Sinhalese Cusine
pg 4 ......................................... Kola Kanda
pg 5 .......................................... Pani Aluwa
Tamil
pg 6-7 ................................... Polas Ambula
pg 8 ..................................................... Kokis
Part 2: Traditional Jaffna Cuisine
Boondi .................................................. pg 10
Payasam ............................................... pg 11
Non Vegetarian Kool ........................... pg 12-13
Vegetarian Kool (Odiyal Sinhala
Kool ............. pg 14
Part 3: WesternCuisine
pg 16 ............................................ Chocolate Soufle
pg 17 ............................................ Italian carbonara
Western:
pg 18-19 ........................................... Shepherds Pie
pg 20 ................................................ Filet Mignon
2.
Part 1 :
Tamil
Traditional Sinhalese Cuisine
Sinhala
Western:
3.
KOLA KANDA
Ingredients
• Gotukola leaves • A pinch of salt
• Curry Leaves (karapin- • A pinch of pepper
cha) • 2 cloves of garlic
• 1 measuring cup of red • 5 - 6 Red onions
rice • 8 measuring cups of
• ½ measuring cup of water
coconut milk
Method
1. Wash a cup full of rice and put to a sauce pan
with onions, garlic, salt and pepper. Add 8 cups of
water to this mixture.
2. Blend Gotukola and Curry leaves with ½ cup of
water and blend. Strain the juice, obtain the extract
and set aside.
3. Add coconut milk to the cooked rice. Finally, add
the herbal extract to this. Boil and stir for about a
minute.
4.
PANI ALUWA
Ingredients
• 500 g of rice flour • 2 – 3 pods of crushed
• 375 ml of coconut trea- cardamom (without
cle shell)
• 100 g of cashew • 3 table spoons of sugar
Method
1. Put the rice flour into a sauce pan and set it to
medium heat. Roast it for about 6 – 7 minutes till it
turns to a very light brown colour.
2. Spread some roasted flour on a chopping board and
set aside. Also set aside 2 table spoons of roasted flour
to apply on the aluwa mixture after cooking.
3. Put the coconut treacle into a sauce pan, add
sugar and stir for 5 minutes. Add crushed cardamom
and cashew nuts while stirring.
4. Add rice flour little by little into the mixture made
above while mixing well. When the mixture is hard to
stir, transfer it to the chopping board.
5. Arrange it in a square shape manner and apply the
left over rice flour on it.
6. Cut it into small pieces and serve.
5.
POLOS AMBULA
Ingredients
• 1 baby jack fruit • 2 tablespoons of chillie
• 2 – 3 measuring cups of powder or ground chillie
thick coconut milk (first paste
extract) • 1 teaspoon of fenugreek
• 2 – 3 measuring cups of • 1 teaspoon of cumin
thin coconut milk (sec- seeds
ond extract) • 2 – 3 goraka pieces
• 4 tablespoons of roasted • 1 tablespoon of salt
curry powder • 2 tablespoons of coconut
• 2 big onions oil
• 2 pieces of cinnamon • 1 teaspoon of turmeric
• 4 – 5 garlic cloves powder
• 3 – 4 curry leaves and • 4 – 5 green chillies
rampe leaves
Method
1. Take the baby jack fruit, remove its shell and cut
into small pieces. Then take a clay pot and put the
coconut oil into it. Remember to always use a low
flame to cook “Polos Embula”.
2. Now, add the cumin seeds, the fenugreek powder,
garlic and the onions to the clay pot with coconut oil
and stir well. After about 2 minutes, add turmeric
6.
powder followed by chillie powder and stir it well.
Then add the thin coconut milk followed by the
polos which was cut earlier.
3. Now, add the goraka followed by the green
chillies and cover the pot and let it cook for about
10 minutes.
4. After about 10 minutes, add the thick coconut
milk. Again, cover the pot for about another 15
minutes.
5. After this, add the pieces of cinnamon and the
roasted curry powder. Then cover the pot and let it
cook for another 20 minutes.
6 Add the curry leaves and the rampe leaves and
salt as needed and then stir. Cover the pot again
for another 10 – 15 minutes and turn off the flame
thereafter.
Pro Tip
• Make sure to use a low flame throughout the
cooking procedure
• Note that it takes almost one hour to cook po
los curry.
• Add black curry powder after cooking if you
like.
7.
KOKIS
Ingredients
● 500 g of rice flour ● 1 teaspoon of salt
● 2 cups of thick ● ½ teaspoon of turmeric
coconut milk powder
● 1 egg
Method
1. Put coconut milk into a bowl, add the egg, salt and
turmeric powder and mix well. Add the mixture little by
little to the rice flour while stirring. Do not pour the whole
mixture at once.
2. Heat coconut oil in a frying pan. Hold the kokis mold in
the oil for about a minute until it is heated. It will help the
mixture to stick to the mould properly.
3. Once the oil is heated well, you can start making the
kokis. Carefully dip the mould into the mixture and start
trying.
4. Make sure you dip ¾ of the mould. When put into the
frying pan, make sure it doesn’t touch the bottom of the
frying pan. If so, the bottom of the kokis will be flat.
5. Once the kokis starts to fry, remove the mould and fry
until it turns golden.
6.Soak oil from the cooked kokis.
Pro Tip
● Make sure to test for salt in the mixture after frying one
or two kokis.
● When cooking, make sure to keep stirring the mixture
to avoid it clotting. If it happens, add a bit of coconut milk
and stir to soften the mixture.
8.
Part 2 :
Tamil
Traditional Jaffna Cusine
Sinhala
Western:
9.
BOONDI
Boondi is a sweet dish as opposed to Karapoonthy
which is a savory dish.
Ingredients
• 2 cups of Gram flour • 15 cashew nuts
• 1 cup of sugar • 1 tablespoon of plums
• A pinch of Kesari • A pinch of cardamom
Powder powder
• Coloring - Yellow • Water
Method
1. Cut cashew into small pieces and dry roast this until
golden.
2. To make boondi, add to the gram flour, kesari powder,
water and mix to a thick runny mix - make sure there are no
lumps.
3. Pour this mixture through a draining spoon directly into
boiling oil in a pan and fry. Do not let it become crispy. After
fried, set aside.
4. Prepare a sugar syrup (by boiling a mixture of sugar and
water) and add coloring, roasted cashew, plums, cardamom
powder and boondi and stir well to form a well-blended mix-
ture.
5. When cooled to room temperature, make firm like sized
balls with hands.
10.
PAYASAM
This is sweet dish usually served as a dessert after
meals at wedding and religious ceremonies.
Ingredients
• 1 cup of Sago • 2 tbsp of Sugar
• ¼ cup of Vermicelli • ½ cup Condensed milk
• 100gm of Cashew nuts • 3 pods of Cardamom
100gm of Sultanas Water
• 1 tsp of Ghee
• ½ tsp of Saffron
Method
1. Break the cardamom pods and remove seeds and grind to a fine
powder.
2. Heat ghee in a pan and gently roast cashew nuts and sultanas
and set aside.
3. In a bowl boil 3 cups of water and dissolve the saffron.
4. Add sago to this water and cook until it becomes transparent,
keeping it stirred to avoid lumps.
5. If it becomes too thick add boiling water and stir.
6. When done add the vermicelli and cook until this is soft.
7. The mixture will tend to thicken and if required add little more
boiling water
8. The correct consistency would be the payasam should be thick
and run off the spoon easily but not liquidy.
9. Add the condensed milk and sugar and stir until well mixed and
cooked.
10. Add cardamom powder, cadju and sultanas and stir well.
11. Remove from fire and serve hot.
Pro Tip
• If you allow this to cool it will become firm. If consumed cold is
also delicious.
• If you replace cardamom seeds with pineapple flavouring it
gives a different taste.
• Some people use milk instead of condensed milk.
11.
NON VEGETARIAN KOOL
Ingredients
All ingredients as for the • Head of large fish or 5
Vegetarian Kool and the whole small fish and/or 100
following g of cuttlefish
(You can add all or any
• 4 whole small crabs or 2 combination of seafood
medium items and in quantities you
• 25 medium raw prawns prefer)
Method
1. Clean and wash the fish and cut them into chunks.
2. Shell the prawns and discard the shells.
3. Clean and wash the crabs and cut them into four.
4. Clean and wash the cuttle fish and cut them into bite
size pieces.
5. Wash and cut the vegetables as in vegetarian Kool
above.
6. In a large pot add water and bring to boil.
7. Add the pieces of seafood and salt and cook for 30
minutes or until cooked.
8. Add the vegetable pieces and cook further for 20
minutes.
9. Now add the chopped spinach or drumstick leaves.
12.
10. While this is cooking, prepare the odiyal flour
as described above and mix this with the crushed
chillies, tamarind paste and little water to make it a
suspension.
11. Gently pour this mixture into the pot where the
vegetables and seafood are cooking.
12. Now add the cooked rice, coconut pieces and salt to
taste. Remember you have already added some salt
before to the seafood.
13. Keep stirring all the time to avoid lumps and until all
the flour is cooked.
14. Simmer in low flame until the it is thick but runny.
15. Remove from fire and serve.
16. When you drink this Kool, take care of the fish
boned in the soup.
17. For some reason odiyal Kool is never cooked with
meat, may be that fish was readily available.
Pro Tip
Substitutes in the west:
• Frozen cleaned crab halves
• 2 medium raw shelled prawns
• Salmon fish head or pieces
• Spinach for drumstick leaves
• Frozen manioc
13.
VEGETARIAN KOOL (ODIYAL KOOL)
Odiyal flour is used in making odiyal Kool and odiyal pittu. This
flour has a bitter taste in it and older the flour more bitter it is. So
the odiyal flour has to be prepared before it is used. Soak the flour
in plain water for about 20 minutes and drain the water. Add fresh
water and drain the water. Repeat this process at least three times
to eliminate the bitterness. Finally squeeze the flour in thin strong
cotton to eliminate the water totally. Now the flour is ready for use.
Ingredients
• ½ cup of Odiyal flour • 1 teaspoon of Tamarind paste
• 15 nos. of Long beans • 2 tablespoons of small coconut
• 15 jack fruit seeds pieces’
• Tapioca medium sized (10 cm • 2 tablespoons of cooked parboiled
long) rice - (using left over rice)
• 2 cups of spinach or drumstick • 6 liters of water
leaves • Salt to taste
• 1/2 teaspoon of Turmeric powder
• 2 tablespoons of crushed dry
chilies
Method
1. Clean, wash and cut the beans and tapioca into smaller pieces.
2. Peel off the skin, wash and cut the jack seeds into halves.
3. Clean and wash the Murungai leaves or the spinach leaves and chop
them.
4. In a large pot, boil the vegetables - beans, jack fruit seeds and tapioca
in water for five to seven minutes.
5. Then add drumstick leaves or spinach and turmeric powder and cook in
low flame until they are well cooked.
6. While this is cooking, prepare the odiyal flour as described above and
mix this with the crushed chillies, tamarind paste and little water to make
it a suspension
7. Gently pour this odiyal flour mixture into the pot where the vegetables
are cooking.
8. Now add the cooked rice and coconut pieces and salt to taste.
9. Keep stirring all the time until all the flour is cooked and the mixture is
thick but runny.
10.Remove from fire and serve.
14.
Part 3 :
Tamil
Western Cuisine
Sinhala
Western:
15.
CHOCOLATE SOUFFLE
Ingredients
• 1 teaspoon of melted butter milk
• 2 tablespoons of white sugar • A pinch of salt
• 2 ounces of 70% dark • A pinch of cayenne pepper
chocolate, broken into pieces • 1 large egg yolk
• 1 tablespoon of butter • 2 large egg whites
• 1 tablespoon of all-purpose • A pinch of cream of tartar
flour • 1 tablespoon of white sugar,
• 4 1/3 tablespoons of cold divided
Method
1. Preheat oven to 375 degrees F. Line a rimmed baking sheet
with parchment paper.
2. Brush the ramekins lightly with butter; cover bottom and
sides right up to the rim. Add a tablespoon of white sugar to
ramekins. Make sure sugar coats all surfaces.
3. Place chocolate pieces in a metal mixing bowl. Place bowl over
a pan of about three cups hot water over low heat.
4. Melt a tablespoon of butter in a skillet over medium heat.
Sprinkle in flour. Whisk until the mixture thickens, for about a
minute. Reduce heat to low. Whisk in cold milk until mixture
becomes smooth, Remove skillet from heat. Transfer mixture
to bowl with melted chocolate. Add salt and very small pinch
of cayenne pepper. Add egg yolk and mix.
5. Place two egg whites in a mixing bowl; add cream of tartar.
Whisk until mixture begins to thicken, then add 1/3 of sug-
ar. Whisk bit by bit as pouring the rest of the sugar. Continue
whisking until mixture is about as thick as shaving cream.
6. Transfer a little less than half of egg whites to chocolate.
After mixing add the rest of the egg whites; gently fold into
the chocolate with a spatula, stop mixing after the egg white
midisappears. Divide mixture between two prepared ramekins.
7. Bake in preheated oven for about 12 to 15 minutes.
16.
ITALIAN CARBONARA
Ingredients
• 3 large free-range egg • 200 g of dried
yolks spaghetti
• 40 g of Parmesan cheese, • A clove of garlic
plus extra to serve • Extra virgin olive oil
• A 150 g piece of
higher-welfare pancetta
Method
1. Put the egg yolks into a bowl, finely grate in the Par-
mesan, season with pepper, then mix well.
2. Cook the spaghetti until al dente.
3. Meanwhile, place the pancetta skin, in a pan over a
medium-high heat.
4. Peel the garlic, then crush and add it to the pan and
leave it for one minute. Stir in the pancetta, then cook
until it starts to crisp up.
5. Pick out the garlic from the pan, then, reserving some
of the cooking water, add the spaghetti. then remove
the pan from the heat.
6. Add a splash of the cooking water and toss well, sea-
son with pepper, then pour in the egg mixture, rather
than scrambling it. Toss well.
7. Serve with a grating of Parmesan and an extra twist of
pepper.
17.
SHEPHERDS PIE
Ingredients
For the potatoes: For the meat filling:
• 1 1/2 pounds of russet po- • 2 tablespoons of canola
tatoes oil
• 1/4 cup half-and-half • 1 cup of chopped onions
• 2 ounces of unsalted but- • 2 carrots, peeled and
ter diced small
• 3/4 teaspoon of kosher • 2 cloves of garlic, minced
salt • 1 1/2 pounds of ground
• 1/4 teaspoon of freshly lamb
ground black pepper • 1 teaspoon of kosher salt
• 1 egg yolk • 1/2 teaspoon of freshly
ground black pepper
• 2 tablespoons all-purpose
flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon of Worcester-
shire sauce
• 2 teaspoons of freshly
chopped rosemary leaves
• 1 teaspoon of freshly
chopped thyme leaves
• 1/2 cup of fresh or frozen
corn kernels
1/2 cup of fresh or frozen
English peas
18.
Method
1. Peel the potatoes and cut into 1/2-inch dice. Place in a
pan and cover with cold water. Set over high heat, and
bring to a boil. Cook until tender and easily crushed
with tongs.
2. Warm the half-and-half and butter in the microwave.
Mash the potatoes and then add the half and half,
butter, salt and pepper and continue to mash until
smooth. Stir in the yolk until well combined.
3. Preheat the oven to 400 degrees F.
4. Place the canola oil into a pan and set over medium
high heat. Once the oil shimmers, add the onion and
carrots and sauté just until they begin to take on color.
Add the garlic and stir, Add the lamb, salt and pep-
per and cook until browned Sprinkle the meat with
the flour after another minute. Add the tomato paste,
chicken broth, Worcestershire, rosemary, thyme. Bring
to a boil, reduce the heat to low, cover and simmer
slowly until the sauce is thickened slightly.
5. Add the corn and peas to the lamb mixture and spread
evenly into a glass baking dish. Top with the mashed
potatoes, Place on the middle rack of the oven and
bake for 25 minutes or just until the potatoes begin to
brown.
19.
FILLET MIGNON
Ingredients
• 2 tablespoons of ex- • Freshly ground black
tra-virgin olive oil pepper
• 4 filet mignon • 4 tablespoons of butter
(6 ounces) • 1 tablespoon of roughly
• Kosher salt chopped rosemary
Method
1. Preheat oven to 400 ° F
2. In a large skillet over medium-high heat, heat oil.
Season steak with salt and pepper on both sides.
When the oil is just about to smoke, add steak. Cook
until very seared, for about 5 minutes, then flip and
add butter and rosemary. Baste with butter and cook
for another 5 minutes.
3. Transfer skillet to oven and cook until cooked to
your liking, about 10 minutes for medium.
4. Remove from pan and let rest 5 minutes before
slicing
20.
Tamil
The End
Sinhala
Western:
21.
22.
