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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Sri Lankan

       
     

    How to Cook dishes from Sri Lanka


    Sri Lankan Sri Lankan cuisine shares much with Indian cuisine, and the two countries have exchanged many dishes. Sri Lankan dishes often take the form of rice (boiled or steamed) with curry.

    Some popular Sri Lankan recipes and dishes include:
      Hoppers
    • Hoppers - Pancakes made from rice flour, coconut milk, and palm toddy (an alcoholic beverage made from palm sap) or yeast. There are many varieties of hoppers, including versions with egg, with creamy coconut milk inside, and sweet varieties. Hoppers may be eaten for breakfast or dinner.

    • Kiribath - Rice cooked in coconut milk. The dish is prepared by boiling the rice in water for about 15 minutes, and then adding coconut milk and continuing to cook until the liquid is absorbed. Salt is used to season the dish when cooking, and cashew or sesame seeds are also sometimes added. Kiribath may be eaten with lunumiris (red onions and fiery spices), with jaggery (unrefined sugar) and bananas, or on special occasions with various sweets.

    • Koola'ya - A dish made from mixing leftover curries with rice, and making it into balls. It is often served at temples, and is eaten with chapati (thin flatbread).

    • Kottu - A pancake with vegetables, egg and meat. There are many varieties including both vegetarian and meat versions. Although not traditional, cheese is also nowadays sometimes added to the dish.

    • Vada - A savory snak made from dal (stewed pulses), lentil, or potato.


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    Sri Lankan Cookbooks

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    Rice & Curry: Sri Lankan Home Cooking (The Hippocrene International Cookbook Library)

    By S.H. Fernando

    Brand: Hippocrene Books
    Paperback (209 pages)

    Rice & Curry: Sri Lankan Home Cooking (The Hippocrene International Cookbook Library)
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    • Used Book in Good Condition
    Product Description:
    “A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes.”
    ―Anthony Bourdain
    Author of Kitchen Confidential and TV host of No Reservations with Anthony Bourdain More than 100 easy-to-follow Sri Lankan recipes with stunning color photos throughout.

    Serendip: my Sri Lankan kitchen

    By Peter KURUVITA

    MURDOCH BOOKS
    Hardcover

    Serendip: my Sri Lankan kitchen
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    Rare Book

    Sri Lanka: The Cookbook

    By Prakash K Sivanathan

    Frances Lincoln
    Flexibound (256 pages)

    Sri Lanka: The Cookbook
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    Product Description:
    Feather-light hoppers, fiery sambols, subtly spiced curries and unique ‘vada’ (fried snacks) come together in this definitive collection of Sri Lanka’s most authentic and vibrant recipes. As Sri Lanka is being rediscovered a travel destination, its varied cuisine is also under the spotlight. As well as absorbing influences from India, the Middle East, Far East Asia and myriad European invaders, the small island also has strong Singhalese and Tamil cooking traditions and this cookbook brings these styles together to showcase the best of the country’s culinary heritage. Dig into 100 recipes that celebrate the island’s wonderful ingredients, from okra and jackfruit to coconut and chillies, and explore its culture through original travel photography of the country, its kitchens and its people.

    Sri Lankan Recipes: How to cook traditional and authentic Sri Lankan food

    By Labosshy Mayooran, Ranjini Sriskandarajah, Selvadurai Senthilmani, Ilham PyaarKitchen & Pushparani Ramanathan

    DVG STAR PUBLISHING
    Paperback (60 pages)

    Sri Lankan Recipes: How to cook traditional and authentic Sri Lankan food
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    Product Description:
    This book is compiled of homemade Sri Lankan recipes with authentic flavours, colours and spices. We hope you enjoy trying these out.

    Sri Lankan Cookbook: Traditional Sri Lankan Recipes Made Easy

    By Grizzly Publishing

    Independently published
    Paperback (128 pages)

    Sri Lankan Cookbook: Traditional Sri Lankan Recipes Made Easy
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    Product Description:

    Sri Lanka is a small country – one that rarely garners international intention as a holiday destination. However, if you were prepared to gloss over that fact and do some research, you would quickly find that its cuisine is some of the most well-known on the planet.

    Taking influence from both its neighboring countries and its historical trade background, Sri Lankan cuisine has evolved over the last thousands of years into something that is tasty, healthy, and easily recognizable.

    In short, it is something that should not be missed – which is where we enter the equation!

    This recipe book provides you with a simple step by step approach to incorporating traditional Sri Lankan cuisine into your home. Using smart and natural ingredients, in conjunction with simple cooking techniques, these dishes are ideal for any skill level!

    In this book, you will learn how to cook:

    • Asian inspired Sri Lankan breakfast
    • Healthy Sri Lankan appetizers
    • Wholesome Sri Lankan dinners
    • Incredible Sri Lankan desserts

    Sri Lankan cuisine is very quickly becoming some of the most sought after in the world – so, what are you waiting for?Take the first step and expose yourself to this incredible taste experience!

    Best of Sri Lankan Food Recipes:Healthy Cooking with Coconut and Spices

    By Shrinika Perera

    Released: 2019-04-14
    Kindle Edition (82 pages)

    Best of Sri Lankan Food Recipes:Healthy Cooking with Coconut and Spices
     
    Product Description:
    Shrinika Perera gives readers a taste of the Best of Sri Lankan Food. This book offers most popular Sri Lankan cousins designed with healthy ingredients such as coconut oil, coconut milk, coconut flakes, and spices authentic to Sri Lankan flavours. This book will give you the authentic flavours of Sri Lankan Breakfast, Lunch and dinners including rice and curry, salads, seafood, fish, and dessert ideas. Some of the favourite Sri Lankan foods are hoppers, string hoppers, lump rice, koththu roti, fried rice and their accompanying yummy curries. Most of the recipes are accompanied with coloured photos. These recipes have been tried for many years and come with step-by-step instructions. This book is great for a novice or someone to get great new ideas for delicious homemade meals. This book was previously published under Xlibris on April 17, 2015

    S is for Sri Lankan (Alphabet Cooking)

    By Quadrille

    QUADRILLE
    Released: 2017-04-04
    Hardcover (144 pages)

    S is for Sri Lankan (Alphabet Cooking)
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    • QUADRILLE
    Product Description:
    This brand-new series focuses on creating a collection of must-have books filled with 50 of the most on-trend dishes from around the world. The series will kick off with S is for Sri Lankan and K is for Korean, which will introduce the ultimate recipes from each cuisine, all in a highly desirable and on-trend gift package. Each book covers the 50 recipes that form the fundamentals of these zeitgeist cooking traditions, merging both ancient dishes and modern interpretations.

    S is for Sri Lankan includes iconic recipes with a modern twist, from egg hoppers, coconut pancakes, and green sambol, to curries, chutneys, and more.

    This trend-led series of cookbooks will be filling the bookshelves of budding new foodies while also making the perfect gift for anyone who hasn't yet experimented with these cuisines in their home cooking.

    The Potato Eaters: A glimpse of Sri Lankan vegetarian cooking

    By Udenie Madanayake

    Released: 2017-12-02
    Kindle Edition (81 pages)

    The Potato Eaters: A glimpse of Sri Lankan vegetarian cooking
     
    Product Description:
    Cook beloved Sri Lankan vegetarian dishes with a simple curry powder recipe. No need to over think spices or cooking methods. The book reveals exciting vegetable dishes like pol sambol, beetroot curry, sautéed cabbage, or dhal curry mixed with fried curry leaves and dry chilies. While pretty simple to cook, they will surely fit any occasion worth celebrating. These curry recipes are as old as time, and have been passed down by generations of Sri Lankan foodies. They bring a refreshing new genre for Asian-fusion cooking full of aroma and flavor to the modern kitchen. Discover tastes and techniques unknown to most western cooks. Filled with photos of gorgeous food and idyllic images of Sri Lankan life, this book will take you to a far-away land with an amazing food culture just getting discovered. Cook. Share. Eat!



    At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka

    By Madhur Jaffrey

    Knopf Publishing Group
    Released: 2010-10-19
    Hardcover (320 pages)

    At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
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    • Knopf Publishing Group
    Product Description:
    For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.

    • First, she tantalizes us with bite-size delights to snack on with drinks or tea.

    • A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.

    • Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.

    • A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.

    • There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.

    • There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments.

    • At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.

    Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.


     
     


     
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