Fantastic Orchids @ Royal Botanical Gardens, Perdaniya, Sri Lanka

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Photos of Traditional Sri Lankan Dishes

Rice, Spicy chicken curry, Brinjal curry, Dal curry, Seeni sambol, Pol sambol & Pappadam

Red rice idiyappam (sevai / string hopper), Kiri Bath (milk rice), Pol sambol (coconut chutney) & Seeni sambol (onion sambol)

Devilled fish


Bamboo puttu maker (pittu bamboo) & Bamboo idiyappam stand

Delicious North Indian dishes @ Grand Indian Restaurant, Nuwara Eliya, Sri Lanka

Grand Hotel Campus

Nuwara Eliya is a mountain station at 1,868 m (6,128 ft) of altitude, in a splendid landscape. The city pretends to be particularly well-kept and neat, and the always green grass gives to the locality an aspect of “colonial British style".

Nuwara Eliya was built entirely during the 19th century and its architecture mimics that of an English country town, with red-brick walls, country house like hill club and mock-Tudor half-timbering.

Blessed with salubrious climate, breathtaking views of valleys, meadows, mountains and greenery; it's hard to imagine that Nuwara Eliya is only 180 Km from the hot and humid Colombo. Temperatures are 14C-21C (Jan- April) 16C-18C (May-Aug) 15C- 18C (Sept-Dec).

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Garlic Naan


Dal Takda, Butter Chicken Masala & Kadai Paneer


Plain Naan

Restaurant style Kozhukattai / Undi / Pundi

Restaurant style Kozhukattai / Undi / Pundi ( steamed rice dumplings)

Kozhukattai in Kerala cuisine
Undi in Konkani cuisine
Pundi in Mangalorean cuisine

Makes: 9
Serves: 2 - 3

You will need

1 cup (100 g ) rice flour
1 cup (100 ml) water
1/4 teaspoon oil
1/4 teaspoon salt
1 green chilli, small size
1 spring curry leaves
1/2 teaspoon jeera (cumin seeds)
1/2 cup (35 g) grated coconut
1/2 teaspoon extra oil to grease

For seasoning:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera seeds (cumin seeds)
1/2 teaspoon urad dal
1 dried red chilli
1 spring curry leaves
1 tablespoon grated coconut

Method

Boil water with salt and oil. Add rice flour and mix with a ladle. Rice flour should well blended with water. Crush green chilli & curry leaves.

Mix crushed green chilli - curry leaves mixture, jeera and grated coconut with rice flour and knead into very soft dough. You can make a dough very easily.

Divide the rice four dough into 9 equal portions. Make small lemon sized balls and flatten slightly (like aloo tikkis and diameter of 2 - inch).

Arrange flatten rice balls on a greased pan or idli mould and steam (steam in a steamer or pressure cooker (without weight)) for 10 - 12 minutes on a medium heat or until softens.

For seasoning:

Heat oil in a pan. Add mustard seeds. When they begin to pop, add jeera, broken red chillies, curry leaves and urad dal. Saute for 2 minutes or until fragrant. Add grated coconut and stir well.

Pour the seasoning over Kozhukattai / Undi / Pundi and serve with Coconut chutney / Pickle / Sugar / Dali thoy or any non veg gravy dishes of your taste.