Anthony Boundy - Sri Lankan Inspired Recipes: A Complete Cookbook of Asian Dish Ideas!

Can you create tasty Sri Lankan dishes both spicy and sweet?Can you use both Asian ingredients and those sourced elsewhere to create your masterpieces?Yep! Check out the recipes in this fabulous cookbook.Many restaurants serve Asian food, but not many specialize in Sri Lankan cuisine. Do you think youd have trouble making dishes with Sri Lankan flair?Well help you.

Sri Lankan cuisine is built around native vegetables and tropical fruits, as well as rice and curries. Many dishes are served with rice. There are about 15-20 varieties of rice cooked on theisland, and some are used for flour pancakes like string hoppers (rice noodles) and plain hoppers (pancakes).

Sri Lankan foods can be very mild or very hot, or combinations of the two. We have adapted these recipes for individual preferences, so youll find lots to enjoy, even if you dont like spicy foods. The dishes prepared in Sri Lanka are part of their everyday life, from milk rice for breakfast, to coconut milk and honey desserts. There are many curries, with various flavors and colors. There is truly something for everyone.

Experiment with all the new taste potential! This Sri Lankan pudding is an amazing breakfast treat that can also be eaten on fall or winter evenings. You can increase the sugar, too, if you prefer a sweeter taste.Makes 4 ServingsCooking + Prep Time: 35 minutesIngredients:

1 tbsp. of butter, unsalted
4 powdered cardamoms (ginger spice)
1 handful raisins
1 handful cashews
4 cups of water, filtered
1/2 to 1 cup of sugar, brown
2 cups of milk, coconut
1 cup of sago (tapioca)
A pinch salt, coarse

Instructions:1. Bring water to boil. Add sago. Boil for four minutes over low heat while stirring constantly. Then cover. Turn heat off. Keep covered until tapioca pearls become transparent and soft.2. Mix in milk and brown sugar. Combine well. Bring to boil again. Add the cardamom powder. Boil for two to three minutes.3. Add pinch of coarse salt. Add additional brown sugar, as needed.4. Garnish using raisins and cashews fried in butter.5. Serve hot or cool.

This is an authentic Sri Lankan recipe for coconut roti. Its an easy and quick breakfast, so itsgreat for weekdays. It will fill you up with its sambal and butter. It should be served hot. Besure not to overcook the dish, or the roti will become crispy and hard.

Makes 4 ServingsCooking + Prep Time: 30 minutesIngredients:

1/2 tsp. of olive oil + extra if needed
1/3 cup of water, cold, + extra if needed
1 1/2 tsp. of onion, chopped
1 de-seeded chopped chili pepper, green
1/2 cup of coconut, fresh, grated
1 cup of flour, all-purpose
1/2 tsp. of salt, kosher

Instructions:1. Sift the flour into medium bowl. Mix salt in. Stir in the onion, coconut and chili pepper. Mix water in gradually, just until dough is a bit sticky and soft. Knead the dough until smooth.

2. Use oil to grease top of dough and your palms. Divide the dough into eight balls. Place on lightly greased cutting board. Flatten balls with palm into rotis (flatbreads), each 1/4-inch thick.

3. Next, oil a griddle lightly. Heat on med-high. Flip rotis while you cook them, until lightgolden spots start appearing on each side. Serve warm.

This breakfast draws many people to Victoria Parks small lakeside pavilion its that good. The crisp coconut pancakes and their drippy egg yolks are so appetizing that even people who dont normally enjoy savory breakfast foods will like them.

Makes 6-8 ServingsCooking + Prep Time: 10 hours 50 minutes including 10 hours of setting timeIngredients:

Oil, rapeseed
6 to 8 eggs, medium
3 1/2 oz. of water, soda
7 oz. of flour, brown rice
10 fl. oz. of milk, coconut
1 tsp. of sugar, granulated
1 tsp. of yeast
3 1/3 fl. oz. of water, coconut
1 pinch salt, sea

Instructions:

1. Heat coconut water til lukewarm. Whisk sugar and yeast in. Allow to stand for about 15 minutes. Next, combine this mixture with coconut milk. Pour into rice flour in medium bowl. Whisk til batter is smooth. Cover with plastic wrap. Allow to set overnight.

2. Add soda water to bowl. Whisk to combine. Add salt as needed. Leave to sit for about an hour. Batter should be somewhat thinner than normal pancake batter.3. Heat a fry pan on med heat. As it is heating, oil the pan. Pour ladle of batter slowly into pan. Tilt pan so batter layer is even.4. Crack 1 egg swiftly into pan. Cover. Allow to cook for two minutes. Use knife to go around edges. Place on plate. Repeat process with the rest of the eggs and batter. Serve warm.

Sri Lankan curry and rice meals generally include a mild dish to offset those that are spicy. Many families prefer lentils, but potato dishes are popular, too. This breakfast potato curry isdelicious with roti or bread.

Makes 4-6 ServingsCooking + Prep Time: 25 minutesIngredients:

2 to 3 cups water for boiling potatoes
1 to 2 tsp. lime juice, fresh
1 cup milk, coconut
1/2 tsp. fenugreek seeds
1/2 tsp. powdered turmeric
1 cinnamon stick, small
10 to 15 leaves, curry
2 minced cloves of garlic
1 chili, serrano
1 sliced/chopped onion, medium
4 to 5 cubed potatoes, large
Salt, as desired

Instructions:1. Place all ingredients, with the exception of lime and coconut milk, in medium pan. Bring to boil. Cook potatoes until tender.2. Add coconut milk. Boil for two more minutes. Adjust salt as desired. Potatoes will beabsorbing much of salt as they cook. Add lime juice. Serve.

These delectable breakfast hoppers are infused with coconut and jaggery for a sweet treat. They are similar to the crepes of France. Indeed, many of the foods in Sri Lanka were originally brought there by colonists from Europe.

Makes 4 ServingsCooking + Prep Time: 55 minutesIngredients:

1/4 tsp. of powdered cardamom
2 tbsp. of sugar, granulated
3/4 cup of coconut, grated
1/2 cup of moong dhal (mung bean dal), cooked
1 tbsp. of water, filtered
1/2 cup of jaggery (unrefined sugar)
Pinch of salt

Instructions:1. Cook moong dhal in pressure cooker with pinch of salt for three whistles. Set it aside.2. Prepare coconut mixture. Heat heavy pan. Add 1 tbsp. of water and jaggery. Slowly meltjaggery.3. After jaggery has melted fully, add moong dhal.4. Add grated coconut. Stir.5. Add pinch of salt, cardamom powder and sugar. Stir consistently.6. Continue to stir until the mixture becomes thick. Set pan aside.7. Place dough in string hopper mold. Press both handles and squeeze onto oiled baking paper.8. Place a heaping tsp. of coconut mixture in middle of string hopper. Fold oiled paper. Pressedges and seal well.9. Slip folded oiled papers on steamer. Steam in batches for 10-15 minutes. Serve.