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Sri Lankan Cuisine: Jay Rai's Kitchen
By Jay Rai
Rating: 4 out of 5 stars
4/5
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About this ebook
Jay Rai's Kitchen - Sri Lankan Cuisine.
All through the islands history other cultures have been in contact with Sri Lanka to obtain the spices that grow there. Cinnamon, cloves and other spices are indigenous to Sri Lanka. The traders who arrived also left some of their culinary practices as well. Sri Lankan cooking has evolved by combining culinary practices of many of these cultures. Such as the Portuguese, Dutch, Moor and Malay influences. Find a wealth of taste in this cookbook.
Author
Jay Rai
Jay is an event planner from England and is proud to be part of a ethnically diverse Britain.'Jay Rai's Kitchen', series of Asian cookbooks is her collection of favourite recipes which she has had prepared for her organised events and family functions.Her cookbooks which were published in November 2011 are a variety of curry cookbooks from regions of Asia.Jay is currently concentrating on her business but will produce more titles in the future.
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Reviews for Sri Lankan Cuisine
Rating: 4 out of 5 stars
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Book preview
Sri Lankan Cuisine - Jay Rai
Jay Rai’s Kitchen
Sri Lankan Cuisine
Jay Rai
Smashwords Edition
© 2011 Springwood emedia
Interesting facts about Sri Lanka
Sri Lanka is often known as the Pearl of the Indian Ocean.
The world famous writer Michael Ondaatje comes from Sri Lanka.
Sri Lanka is the world’s largest tea exporter.
Sri Lanka was the first country in the world to have a democratically elected head of state who was a woman.
Sri Lankas national flag is considered to be one of the oldest flags in the world.
There are eleven universities located in Sri Lanka.
The spice cinnamon originated in Sri Lanka and was discovered by the Egyptians.
The currency of Sri Lanka is the Sri Lankan Rupee.
The most common meal in Sri Lanka is a spicy curry served with rice and a small side dish of vegetables.
Sri Lanka was known as Ceylon before 1972.
Sri Lankan Cooking
All through the islands history other cultures have been in contact with Sri Lanka to obtain the spices that grow there. Cinnamon, cloves and other spices are indigenous to Sri Lanka. The Portuguese, Dutch, Moor and Malay traders who arrived also left some of their culinary practices as well. Sri Lankan cooking has evolved by combining culinary practices of many of these cultures.
Recipes
SRI LANKAN SHORT EATS / APPETIZERS
CHINESE ROLLS
Ingredients
Pancake batter
Filling
Rolls
Pancake batter Ingredients
1 egg
1 cups flour
1 cups milk
1/2 tspn baking soda
1/2 tspn baking powder
pinch of salt
Method
Whisk the egg and add the rest of the ingredients and mix well.
Filling ingredients
1 lb minced beef or 1 can salmon
1 tbsp vinegar
salt to taste
1 tspn pepper powder
1 tspn red chillie powder
2-3 green chillies chopped
2 potatoes boiled and mashed
2 Bombay onions chopped
2 tspn soya sauce
2 bulbs garlic chopped
1 small ginger piece chopped
Method
Season the beef/Salmon with vinegar, salt and pepper powder and set aside. Heat a pan and add alittle cooking oil and add the beef mix. Then add the chopped garlic and ginger, cover and cook until well done. Now add onions and stir fry. Spread soy sauce and ketchup if desired and remove from stove. Add mashed potatoes and mix well. Then add chillie and pepper powder according to your taste
Rolls ingredients
1 egg
bread crumbs
Margarine
cooking oil for deep frying
Method
Heat a little margarine in a flat frying pan and add 2 table spoons of prepared batter and make a pancake. Toss on to a board and place a table spoon of the filling in the center. First bend the two sides and then roll up folding the two sides. Continue making pancakes and rolls. It is important that you make the rolls while the pancake is warm so it would seal well. Dip the rolls in whisked egg and toss in bread crumbs. Heat the cooking oil and
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