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Kiribath
Kiribath ( si, කිරිබත්) is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding. Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. It is one of the more renowned traditional dishes in Sri Lanka. Etymology The word is a compound with a transparent meaning in the Sinhala language, where ''Kiri'' (කිරි) means "milk" and ''bath'' ( බත්) means "rice". History The origins of kiribath are not clear, although the dish seems to be unique to Sri Lanka. It is said that Sujata offered kiribath to Gautama Buddha whilst he was meditating under the bodhi tree, just before attaining enlightenment. Occasions In a Sinhalese home, and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiribath (milk Rice)
Kiribath ( si, කිරිබත්) is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding. Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. It is one of the more renowned traditional dishes in Sri Lanka. Etymology The word is a Compound word, compound with a transparent meaning in the Sinhala language, where ''Kiri'' (කිරි) means "milk" and ''bath'' ( බත්) means "rice". History The origins of kiribath are not clear, although the dish seems to be unique to Sri Lanka. It is said that Sujata (milkmaid), Sujata offered kiribath to Gautama Buddha whilst he was meditating under the bodhi tree, just before attaining enlightenment. Occasion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sri Lankan Cuisine
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian (particularly South Indian), Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines. Sri Lanka was historically famous for its cinnamon. The ''true cinnamon'' tree, or Cinnamomum verum used to be botanically named ''Cinnamomum zeylanicum'' to reflect its Sri Lankan origins. This i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunumiris
Lunumiris ( Sinhala:ලුණු මිරිස් unu-mirismeans salt and chillies in Sinhalese. Traditionally it is made with ground chillies and salt mixed together into a paste. Some also refer it as "Katta Sambal" but Katta sambal or sambol has Maldive fish in the recipe along with shallots and salt. inhala:කට්ට සම්බෝල [kaṭṭa sambōla) is a spicy Sri Lanka">aṭṭa_sambōla.html" ;"title="inhala:කට්ට සම්බෝල [kaṭṭa sambōla">inhala:කට්ට සම්බෝල [kaṭṭa sambōla) is a spicy Sri Lankan sambal paste served as a condiment. It consists of chili pepper, Shallot, shallots, Maldive fish, sea salt, black pepper and lime juice, usually ground with a mortar and pestle or a grind stone. This is a paste which is a little bit hot because of the chili powder added. Etymology The translation of Sinhala word Lunumiris loosely translates to Salt Chili in Sinhala. That is because the original version of Lunumiris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kevum
Kevum or Kavum ( si, කැවුම්) is a deep-fried Sri Lankan sweet made from rice flour and kithul (sugar-palm) treacle, with a number of variants adding additional ingredients. It is also known as ''oil cake''. Kevum is traditionally given and consumed during celebrations of Sinhala and Tamil New Year. History Kevum is mentioned in ancient Sri Lankan texts including the ''Ummagga Jatakaya'', ''Saddharma Ratnawaliya'' and ''Pujawaliya''. Varieties The ''Dhathuwansaya'', an ancient Sinhala text, mentions 18 kinds of kevum including Sedhi Kevum, Mun Kevum, Ulundu Kevum, Uthupu (shaped using a coconut shell) and Ginipu (fire kevum). * Konda kevum ( si, කොණ්ඩ කැවුම්) - ''hair kevum'' is the most common variant. It has a dark reddish color. The dough of rice flour and kithul treacle is flavored with salt and cardamom. Konda ( si, කොණ්ඩ) is the Sinhala word for hair, and is named so as the shape of the konda kevum resembles hair tied up int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinhalese New Year
Sinhalese New Year, generally known as Aluth Avurudda ( si, අලුත් අවුරුද්ද) in Sri Lanka, is a Sri Lankan holiday that celebrates the traditional New Year of the Sinhalese people of Sri Lanka. It is a major anniversary celebrated by not only the Sinhalese people but by most Sri Lankans. The timing of the Sinhala New Year coincides with the new year celebrations of many traditional calendars of South and Southeast Asia. The festival has close semblance to the Tamil New year and other South and Southeast Asian New Years. It is a public holiday in Sri Lanka (02 Public Holidays - Normally Shops Close for Around One Week Following the New Year). It is generally celebrated on 13 April or 14 April and traditionally begins at the sighting of the new moon. According to Sinhalese astrology, New Year begins when the sun moves from Meena Rashiya (the house of Pisces) to Mesha Rashiya (the house of Aries). It also marks the end of the harvest season and of spring. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Rice
Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the Indian subcontinent, Southeast Asia, South America, Central America, East Africa, the Caribbean and Oceania. Southeast Asia Burma In Burmese cuisine, ''ohn htamin'' (), as rice cooked with coconut milk is called, is a ceremonial staple food, often eaten in lieu of plain white rice. In the most basic version of ''ohn htamin'', rice is cooked with a base of coconut milk, along with fried shallots and salt, adding to the rice's savory and rich flavours. ''Ohn htamin'' is commonly paired with Burmese ''sibyan'' curries. Indonesia Rice cooked in coconut milk is common in Indonesian cuisine, with each region having developed their own version of it. Plain coconut rice is usually made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Pudding
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice pudding around the world Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings: * rice; white rice (usually short-grain, but can also be long-grain, broken rice, basmati, or jasmine rice), brown rice, or black rice * milk (whole milk, coconut milk, cream or evaporated) * spices (cardam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crushed Red Pepper
Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000–50,000 Scoville unit range. Often there is a high ratio of seeds, which are erroneously believed to contain the most heat. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage. Crushed red pepper in Turkey, served as a common condiment with very few seeds, is known as ''pul biber''. One specially prepared variety of it is the '' urfa pul biber'' (''isot''). Background Crushed red pepper, known for its spicy heat, comes with a range of ''capsicum'' peppers. Red pepper chilis originally start off green before ripening into an orange-red to deep dark red color and are best grown in the summer months—between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Onions
Red onions (also known as purple or blue onions in some mainland European countries, though not the UK) are cultivars of the onion (''Allium cepa''), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as a dye. Red onions tend to be medium to large in size and have a sweeter flavor than white or yellow onions due to low levels of pyruvic acid and sulfur compounds. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods. Red onions are available throughout the year and are high in flavonoids and fiber (compared to white and yellow onions).Bill Jones Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency. Varieties Tropea The red onion from Tropea, Italy, (Italian: "Cipolla Rossa di Tropea") grows in a small area of Calabria in southern Italy, Capo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maldive Fish
Maldives fish ( dv, ވަޅޯމަސް, translit=valhoamas) is cured tuna fish traditionally produced in Maldives. It is a staple of the Maldivian cuisine, Sri Lankan cuisine, as well as the cuisine of the Southern Indian states and territories of Lakshadweep, Kerala and Tamil Nadu, and in the past it was one of the main exports from Maldives to Sri Lanka, where it is known as umbalakaḍa in Sinhala language, Sinhala and masikaruvadu in Tamil language, Tamil.Xavier Romero-Frias, ''The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom'', Barcelona 1999, It is also produced in small scale using traditional methods in Lakshadweep Islands in India. It is known as massmin in Lakshadweep. The abundant sea harvest of the Indian Ocean around the Atolls of the Maldives and, Lakshadweep in India yields many pelagic fishes, like skipjack tuna, skipjack, yellowfin tuna, little tunny (known locally as laṭṭi) and Frigate tuna, frigate mackerel. All these fish h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cashew
The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus ''Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cultivars, growing up to , prove more profitable, with earlier maturity and greater yields. The cashew seed is commonly considered a snack nut (cashew nut) eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called a cashew. Cashew allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. In 2019, four million tonnes of cashew nuts were produced globally, with Ivory Coast and India as the leading producers. As well as the nut and fruit, the plant has several other uses. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and, start ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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