Srilankan Cutlets

Every Srilankan I've spoken to seem to love this entree, so it has to be done - Srilankan Cutlets. Simply delectable!

Srilankan Cutlets is an entree that is served at a traditional dinner. They are bread-crumbed covered fish balls full of goodness! Cutlets can be made with fish or any type of meat, but to be honest, tuna fish is really the way to go - its the path to tasting awesomeness. Cutlets are made of tuna fish mixed with roasted onion,finely chopped green chillies, pepper, salt and chilli poweder all mixed up so the spices are evenly mixed throughout. It is then moulded into balls of all the same shape, where each ball is then soaked in egg yolk and then rolled in bread crumbs. After doing this, all you need to do fry them and make sure you eat them hot! They taste amazing!

- Sanjitha :)

Vadais

Vadais or Vadas are small savory snacks that are often eaten by them selves as a snack or included in a main meal with rice and curries. There are two main types of vadais, paruppu/masla vadai and Ulundu vadai.

The paruppu vadai is made from Bengal gram(Kadalaparippu), onions, chilies and spices and fried till golden brown. These are my favorite type of vadai because they are nice and crunchy, the most important thing to remember about paruppu vadai is not to make them or get the ones that are too fat. A fat vadai is a disappointing vadai.


Ulundu vadais share the shape of a donuts round with a hole in the middle. Generally these are prepared my making a dough seasoned with black mustard seeds, onion, curry leaves and chilies Often ginger is also added. The dough is the shaped into its characteristic vadai shape and deep fried. Although deep fried they should not be too oily. An oily vadai is also a disappointing vadai.
In summation Vadais make a great snack for guests and also go very well on the dinner plate, hard to find a Sri Lankan restaurant without 'em.

In summation Vadais make a great snack for guests and also go very well on the dinner plate, hard to find a Sri Lankan restaurant without 'em.

- Hima

Ulundu Vadai

Paruppu Vadai

Wattalappam

When Srilankan dessert is mentioned, no other sweet delicacy comes to mind but Wattalappam!

Wattalappam is indeed the most authentic & popular dessert of Srilanka in both Tamil & Sinhalese families.

Wattalappam is made with coconut milk, eggs & jaggery. This dessert can be made with ease by anyone & no unique or unfamiliar cooking utensils are required.

Wattalappam is a pudding like dish with a soft jelly-like texture, it is often chocolate brown in colour with various nuts folded through it at random.
The Nuts & Pudding evoke a wondrous contrasting texture, allowing for both smooth & crunchy feel to your tastebuds :)

Wow all this talk about wattalappam has certainly got me craving, & im sure its making your mouthwater too! So hurry, go out & try some ! :)


- Shahana S

Rolls

Last weekend it was my Dad's birthday party, which meant a Srilankan shorteats feast for ur guests :)

However no other savoury shorteat matches the taste & flavour entailed in a roll. Rolls are the most popular party entree in both sinhalese & tamil families.

Although many are fooled by this dishs ordinary name, it is by far the most authentic & tasteful Srilankan shorteat.

Many different flavoured rolls can be made with different fillings including chicken or fish, with the most popular being lamb.

A roll is simply what its name states, it is a dry meat curry combined with potatoes & various Srilankan herbs & Spices, rolle din fillo pastry sheets then covered in breadcrumbs & fried.

The rolls crunchy exterior & soft filling of spicy lamb & potatoes draws almost everyone at a party, & definitely at my Dad's party. The clash of textures will excite your tastebuds, making you go back for more !

So at your next party, be sure to not miss lamb rolls in your shorteats menu :)

- Shahana S

Roti/Chapati

Roti is a popular South Asian flat bread made from wholemeal flour. It is consumed in India, Pakistan, Bangladesh, Nepal, and of course Sri Lanka. As with most types of bread, there are countless variations of roti. Ranging from the addition of egg to coconut to vegetables . Roti is similar to chapati and naan bread but naan bread is yeast-leavened and chapati is a thinner variant. Versatility is one of the stronger points of roti. It can be eaten with a variety of spicy curries for a savory flavor or with fruit and sweetened condensed milk for a sweet dish.

Roti can be bought pre-made where the consumer just has to cook the roti on a heated stove and serve, these can be surprisingly well made and make for a great meal if your in a hurryor don't want to spend too much time cooking. For the more traditionally inclined a dough can be made allowing for the addition of their favorite ingredients and cooked in a similar manner. Roti is also a great replacement in bread to make sandwich like meals and rolls.

All in all a very versatile flat bread with alot of room to make it your own way.

- Hima

Iddiyapam

Idiyappam or in english called string hoppers is a traditional Sri Lankan noodle like cuisine that is steamed. The word Idiyappam translates to 'steamed rice flour'. This dish is also called 'noolappam' where in Tamil the word 'nool' means string. 

The ingredients to make Idiyappam are rice flour, salt and water. It can be eaten for breakfast, lunch or dinner. There are various curries that can be eaten with Idiyappam. Tradionally, it can be eaten with potato curry, sambol, fish curry or any type of meat curry. In some parts of Kerala, Idiyappam is served with sweet coconut milk,however this is not usually served during lunchtime. The Iddiyappa thattu or the Iddiyappa Kuzhal is what is used to make this dish. 
Tips to make Idiyappam flour according to mum - soak the rice in water for about 4 hours and then drain it. After, spread the rice on on newspaper and allow to dry for about 30 mins. After dry, grind to find powder and roast for about 10 minutes. 
- Give this dish a try guys! Quite filling for breakfast :)
- Sanjitha

Appam

 Appam also known as hopper is a popular authentic srilankan dish, which is often eaten as a breakfast &/or dinner depending on its flavour.

This delicious dish is made from fermented rice flour, yeast & a little sugar. Recipes can be adapted according to one's choice of filling. There are many different types of filling to suit dietary requirements for various times of the day. As a light breakfast meal usually Appam is served plain with a sambal on side &/or with a filling of egg. For a heavier, dinnertime filling, appam can be served with a coconut milk filling, usually eaten with jaggery.

The appam appears as a crispy bowl with a soft base (where filling is added). In order to create this interesting appearance it is usually made in an Appa Chatti allowing for the traditional unique appam shape.The contrast of textures will be sure to tantalise your tastebuds.

Although the procedure to create the appam batter is a little tricky & lengthy, cooking it is rather easy & the end result is nothing less than a mouthwatering meal.

I don't know about other Srilankan households, but appam is definitely the most awaited meal at my house :D

Appa Satti

Egg Appam

Plain Appam

By Shahana S

Falooda

Falooda is a cold drink which is usually made with milk and rose syrup/ Rooh Afza. There are many things that can be be mixed in to add more flavor and texture to the drink. Vermicelli, psyllium or basil seeds give it the distinctive look and taste of falooda. Other variations include ice cream, pineapple and little jelly pieces. The characteristic pink colour with the contrast of the black seeds are what make falooda so recognisable.

If falooda was a girl she would be really sweet and cool. She'll dress like a girly girl but she can just as easily hang out with the guys. She's the kind of girl that you feel like you're having a bit of cheeky fun with but at the same time you can take her home to meet your parents. A girl with real depth.

All weird analogies aside I would definitely recommend falooda to anyone who hasn't tried it, 8/10 would drink/marry.

- Hima

Kothu Rotti

Kothu Rotti

Kothu Rotti is a famous authentic Srilankan dish that is made from roti, vegetables, egg, meat and other spices. In terms of the meat, Kothu rotti can be made with beef, chicken or lamb. The rotti is chopped up with two metal blades and heated on an iron sheet and then mixed with spicy curry sauce, the vegetables and/or meat. For vegetarians, the option is cheese kothu rotti. 

This dish originated in Batticoloa, Srilanka and is very popular with the Tamil people in Srilanka. Kothu rotti is considered a cheap, takeaway meal that is both consumed by lower and upper socioeconomic classes of Srilanka. It is also seen as a appetising dish among the Srilankans and is very popular. 

Kothu Rotti is a dish that is available at almost all Srilankan restaurants! If you are into spicy Srilankan food, you must give Kothu Rotti a try! You will love it :) 

- Sanjitha

Pittu

Pittu is a well-known Srilankan dish that is highly popular amongst Tamil speaking areas, such as South India & Srilanka.

Pittu is usually eaten as a breakfast &/or dinner dish amongst most families.

This mouth-watering dish is a mixture of fine rice flour & water, which is steamed & layered with coconut shavings in between & most usually take the form of a cylinder or free form. Not only does this dish have an interesting shape in appearance but it is also vegan friendly, thus kind to the tastebuds of all vegetarians J

Pittu can be served with a variety of side dishes, from fresh fruits like mangos & jackfruit to various curries to spicy potato fries.

Although special cooking utensils, namely the pittu kuzhal are necessary for the making of this delicacy, the wonders your taste buds will experience with its unique textures & flavors is one you wouldn’t want to miss!

Pop by your nearest Srilankan restaurant & give this delicious dish a try J

By Shahana Satchi

Design Layout

As a group, Himashan, Shahana and I, Sanjitha, have decided to make our blog revolving around topic area of food, particularly, Srilankan food. In relation to the design layout of our blog, we have decided to have our entry to the blog first, followed by pictures that relate to our blog post. Right before the blog post starts, the entry will be dated and there will be some sort of creative heading that will be placed before the entry to highlight what the entry will be about. The pictures will be arranged in such a way where it will be in a shape of a pyramid. This means it starts of with one picture, then two in the second row, followed by three pictures. This adds to the creativity of the picture layout of our blog. Additionally, right above our blog post, there will be links that allow our viewers to explore the different kinds of foods that we are going to discuss. This makes the access easier for our viewers. On the right hand side, there will be more pictures except in a book mark layout and beneath that, quotes in relation to food that will inspire our viewers.

More information will be put up later on in relation to our blog, keep yourselves posted! :) 

- Sanjitha