Pot Chimes

I honestly do not have enough words to describe how much the native Sri Lankans love these creamy coconut discs that are staple in the Sri Lankan diet.  It's a deep-rooted love that comes from generation to generation and even the tourists who visit the island,  never never forget to taste these. The most popular one is the plain and creamy version made by mixing plain flour and scraped coconut together with salt and a dash of chili powder.  The simplicity of the ingredients makes them, even more, tastier and flavourful.  However, I prefer to toss some chopped onions, curry leaves, grated carrots, and chopped green chilies into the dough and knead with an ample amount of scrapped coconut before baking them in a traditional cast iron pan under an open flame. Ingredients you'll need; Plain and creamy version (c = 1cup) Ingredients    Amounts Scraped coconut    1c Plain flour              2c Onion                        1 Chilli powder         1tsp Salt                           

  Who can resist these honey-like mangoes that are in abundance during the summer months?  Eat them fresh and make this heavenly smoothie called “mango lassi” with the rest. Mango lassi is a well-known thirst buster in the Indian subcontinent which acts as its way to cool you down within. No other words to describe this feeling than “divine” If the mango season is over or if you are not so lucky to get hold of fresh mangoes, the best alternative is the mango pulp available in Asian supermarkets which is as good as fresh mangoes. Making this is super easy as you just have to load everything into the blender jar in one go, including the ice cubes, and then process for about 1 min.   Churning with ice cubes enfolds a beautiful texture and overall coolness, so mark it as a must! Ingredients you'll need for two glasses; Ingredients     Amounts Mango pulp    1/2cup Plain yoghurt 1/2 cup Sugar               1tbsp Water               1/2cup Ice cubes          3 Let’s make it; Drop everythi

This delicate sponge cake with the sweet bite of tutti fuiti pieces makes it hard to resist the treat! Tutti fruitis, meaning, ‘all fruits’ in Italian, are usually chopped candid fruits. Their rich red and green colours and subtle fruity flavours contribute to a very tempting look on ice creams, jellies, or cakes. The best news about this cake is that it is steamed in the rice cooker, not baked in the oven like conventional cakes, which collectively accounts for its irresistible, spongy texture. You can use the usual steamer too, but if you have a rice cooker, the process is so much easier, as you just have to pour water, close the lid and set the “COOK” button on. In less than 30 mins, your juicy cake will be ready to devour! So, let’s get started, You'll need the following ingredients: Amounts              Ingredients Cake flour          100g Margerine          100g Eggs                    2 Sugar                    100g Baking p          1/4tsp Vanilla Milk                    1t

You must not miss witnessing the roadside spectacle of making Kottu in Sri Lanka! The typical metal clashing and banging to the rhythm of deafening fast-beat music makes kottu an interesting roadside scene at night in many towns in Sri Lanka! When the last of daylight dims down, bright white lights dazzle from the food stalls, while a circle of onlookers watch in amusement how their portions of Kottu are made in minutes, followed by a little jig, cling clang of metals, many ingredients being dropped and then disappeared in shreds!  Finally, a heap of steaming kottu on a plate is offered and while you are digging a fork between a combination of soft flakes of roti, glistering pieces of meat, and shreds of veggies,  involuntarily, your legs will dance to the irresistible music aired to the wee hours of the night. We can produce something similar at home even though we don’t have the metal plates or the need for a jig.  The packeted frozen Kottu Porottas, available in the freezer section