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Kiri Hodi
Kiri hodi (), which literally translates to milk curry, is a popular and traditional Sri Lankan fragrant coconut milk gravy. Made using a few basic ingredients, this dish is traditionally served hot alongside pol sambola (a coconut relish) or idiyappam (rice noodles). Vegetables and fish can be added to the sauce to make a more substantial curry dish. As with many traditional dishes, numerous variations can be found. As recipes are passed down from generation to generation each family's kiri hodi will be slightly different from the next, mainly down to the proportion of spices and chilies used and the inclusion of additional ingredients, such as Maldives fish. Ingredients and preparation ;Ingredients Kiri hodi is typically prepared from four basic components: coconut milk, spices, onion and green chilies. The coconut milk, ''pol kiri'', either in the form of ''miti kiri'', the first thick milk extract from the coconut, or ''diya kiri'', the thinner, watery subsequent extract ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sri Lanka
Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka, also known historically as Ceylon, is an island country in South Asia. It lies in the Indian Ocean, southwest of the Bay of Bengal, separated from the Indian subcontinent, Indian peninsula by the Gulf of Mannar and the Palk Strait. It shares a maritime border with the Maldives in the southwest and India in the northwest. Sri Jayawardenepura Kotte is the legislative capital of Sri Lanka, while the largest city, Colombo, is the administrative and judicial capital which is the nation's political, financial and cultural centre. Kandy is the second-largest urban area and also the capital of the last native kingdom of Sri Lanka. The most spoken language Sinhala language, Sinhala, is spoken by the majority of the population (approximately 17 million). Tamil language, Tamil is also spoken by approximately five million people, making it the second most-spoken language in Sri Lanka. Sri Lanka has a population of appr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simon And Schuster
Simon & Schuster LLC (, ) is an American publishing house owned by Kohlberg Kravis Roberts since 2023. It was founded in New York City in 1924, by Richard L. Simon and M. Lincoln Schuster. Along with Penguin Random House, Hachette Book Group USA, Hachette, HarperCollins and Macmillan Publishers, Simon & Schuster is considered one of the Big Five (publishers), 'Big Five' English language publishers. , Simon & Schuster was the third largest publisher in the United States, publishing 2,000 titles annually under 35 different Imprint (trade name), imprints. History Early years In 1924, Richard L. Simon, Richard Simon's aunt, a crossword puzzle enthusiast, asked whether there was a book of ''New York World'' crossword puzzles, which were popular at the time. After discovering that none had been published, Simon and M. Lincoln Schuster, Max Schuster decided to launch a company to exploit the opportunity.Frederick Lewis Allen, ''Only Yesterday: An Informal History of the 1920s'', p. ... [...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 Maritime Silk Road, 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 cuisine, Indian (particularly South Indian cuisine, South Indian), Indonesian cuisine, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South Asian cuisine, South and Southeast Asian cuisines. Sri Lanka is historically famous for its cinnamon. The 'true cinnamon' tree, or ''Cinnamomum verum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauces
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Chutney
Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut chutney is made with both red chillies or green chillies. It is served with dosas, idli, bajji, bonda, and vada. In Karnataka, coconut chutney is also served with rice dishes such as pulao, puliyogare, tomato baath, and ''vangi baath''. See also * Kalathappam * Kinnathappam * Chammanthi podi * List of chutneys This is a list of notable chutney varieties. Chutney is a sauce and condiment in Indian cuisine, the cuisines of the Indian subcontinent and South Asian cuisine. It is made from a highly variable mixture of spices, vegetables, or fruit. Chutney o ... References Indian condiments South Indian cuisine Chutney Foods containing coconut Indo-Caribbean cuisine Sri Lankan condiments {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Bruce Kr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuttle Publishing
Tuttle Publishing, originally the Charles E. Tuttle Company, is a book publishing company that includes Tuttle, Periplus Editions, and Journey Editions.Tutttle Publishing: About us Retrieved on April 17, 2010.Grant, T. (1997): ''International directory of company histories'' (Vol. 86, 2nd ed., pp. 404–405). Chicago, IL: Saint James Press. () A company profile describes it as an "International publisher of innovative books on design, cooking, martial arts, language, travel and spirituality with a focus on China, Japan and Southeast Asia."The London Book Fair: Tuttle Publishing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandanus
''Pandanus'' is a genus of monocots with about 578 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. Common names include pandan, screw palm and screw pine. The genus is classified in the order Pandanales, family Pandanaceae, and is the largest in the family. Description The species vary in size from small shrubs less than tall, to medium-sized trees tall, typically with a broad canopy, heavy fruit, and moderate growth rate. The trunk is stout, wide-branching, and ringed with many leaf scars. Mature plants can have branches. Depending on the species, the trunk can be smooth, rough, or warty. The roots form a pyramidal tract to hold the trunk. They commonly have many thick stilt roots near the base, which provide support as the tree grows top-heavy with leaves, fruit, and branches. These roots are adventitious and often branched. The top of the plant has one or more crowns of strap-shaped leaves that may be s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, Snack, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (alternatively ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maldives Fish
Maldives fish () is cured tuna traditionally produced in Maldives. It is a staple of the Maldivian cuisine, Sri Lankan cuisine, and 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 and masikaruvadu in 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, yellowfin tuna, little tunny (known locally as laṭṭi) and frigate mackerel. All these fish have been traditionally processed on the Maldive Islands as a main source of food as well as income for Maldi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, sandwiches, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America, see biscuits and gravy). History One of the earliest recorded mentions of gravy is in a British recipe book entitled " The Forme of Cury", dating from the 14th century. The term gravy originates from the Old French word for meat or fish bouillon, which in fourteenth century French manuscripts was "gravé" or "grané". It is suggested that the French word grané is associated with grain, connect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiyappam
Idiyappam, also known as indiappa, noolappam, noolputtu, santhagai, or ottu shavige, is a Sevai, string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat Disk (mathematics), disc-like shape and steamed. The dish also spread to List of Asian cuisines, Southeast Asia, where it is called ' in Malaysia and Singapore, and ' in Indonesia. History According to food historian K. T. Achaya, idiyappam, appam, idli, dosa and vada were known during Tamilakam, ancient Tamil country the 1st century AD, as per references in the Sangam literature. Lokopakara (1025 CE) cookbook in kannada language, Kannada language also mentions a method of making shavige and the mold-presser used for it. Distribution Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil language, Tamil. The Tamil word 'Idi' together forms the name Idiyap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
