A Taste of Serendib, December 2003
Introduction: Sri Lankan Cooking, from America
Sri Lankan Curry Powder
Appetizers:
Fish (or Ground Beef, or Vegetable) Cutlets
Tangy Shrimp on Toast
Curried Mushroom Spread
Chicken Patties
Meat and Poultry:
Spicy Beef and Potatoes
Ginger/Garlic Chicken
Spicy Chicken Curry
Chili Eggs
Egg Curry
Fish and Seafood:
Crab Curry
Tamarind Shrimp Curry
Dry Spiced Prawns and Potatoes
Mackerel Curry
Vegetables:
Curried Beets
Carrots and Green Bean Yellow Curry
Cauliflower Curry
Mixed Vegetable Curry
Potatoes, Peas, and Tomatoes
Spicy Potato Curry
Lemon-Masala Mushrooms
Accompaniments:
Savoury Scallion Scrambled Eggs
Coconut Sambol
Seeni (Onion) Sambol
Fried Eggplant Sambol
Cabbage Mallung
Leeks Fried with Chili
Rasam
Kiri Hodhi (Egg and Potato Coconut Milk Gravy)
Cucumber-Tomato Raita
Mango-Ginger Chutney
Rice and Breads:
Golden Rice Pilaf
Vegetarian or Chicken Biryani
Pittu
Uppuma
Kottu Roti
Mock Stringhopper Pulao
Snacks:
Curry Buns (Meat or Vegetable)
Drinks:
Mango Lassi
Falooda
Chai Tea
Sweets:
Milk Toffee
Vattalappam
Lemon-Chai Rice Pudding
Rich Cake