so akki..this is for you...
as I told you when we were preparing dinner last night...remember it is so easy to prepare srilankan meals as long as you know how to handle the ingredients and I will guide you step by step, day by day, like achchi who taught me how to stir a kirihodda, or to cut wambatu....
there are very few spices (dry and say green) we use..for veggies...and they are;
- green chili
- red onions (Rathu Lunu)
- Bombay onions (Rata Lunu)
- curry leaves
- rampa (pandan leaves)
- turmeric (kaha)
- red chili powder
- thunapaha (non roasted)powder
- black pepper powder
- penugeric (uluhaal) seeds
- cinnamon (sticks)
- aba (mustard Powder)
- Maldive fish pieces (umbalakada)
Before you start cooking, you must have a sense of menu planning. Which means to select the right combination of dishes whether it is for lunch or dinner. When we go on this journey together we both will find out what we can serve together for lunch and dinner.
I will think of a very simple menu and publish in my next post how to prepare it. Then, you have to prepare that menu and send me a photo after you serve it to nangi and malla. Then only I will post the next one. It is a challenge for both of us but lets do this...
see you tomorrow.
Thankoooooo Pa.....very exciting stuff.ReplyDelete
Yes I remember the basic ingredients for all curries....told Supun as well.
Waiting for the next one ;p
Wonderful start! I look forward to seeing more and perhaps even trying to make some things myself, provided I can get the ingredients in the UK.ReplyDelete
Amazing how ingredients and styles of cooking are so different and yet so comfortably similar to what I am used to...looking around for the the ingredients ( or substituions ) Keep on Blogging!!! You have got me intrigued!!!