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Kottu
Kottu roti (; ), alternatively spelled kothu roti, is a Sri Lankan dish consisting of chopped roti, a meat curry dish of choice (such as beef, mutton, seafood, chicken) along with scrambled egg, onions, and chillies. A variation of the dish is found in the south Indian states of Tamil Nadu and Kerala, known as kothu parotta (; ), which is made using parotta instead of roti. Kottu roti can also be found internationally in restaurants in regions containing Sri Lankan diaspora populations. History The word ''koththu'' means "to chop" in Tamil, referring to its method of preparation, as the ingredients are commonly chopped together using special cleavers, whilst they sauté on a hot griddle. This has been simplified in Tamil and Sinhalese to Kothu or Kottu respectively. It is generally thought to have originated as street food in the eastern province of Sri Lanka in the 1960s/1970s, as an inexpensive meal for the lower socio-economic classes. The basic roti is made of Goth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, known as '' atta'', combined into a dough with added water. Its defining characteristic is that it is unleavened. '' Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is '' kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word ''roṭikā'', meaning "bread". Types # ''Makki roti'': corn flour roti served with sarson ka saag, a classic dish of Punjab. # Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. # Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka. # Missi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batticaloa
Batticaloa (, ''Maṭṭakkaḷappu'', ; , ''Maḍakalapuwa'', ) is a major city in the Eastern Province, Sri Lanka, and its former capital. It is the administrative capital of the Batticaloa District. The city is the seat of the Eastern University of Sri Lanka and is a major commercial centre. It is on the east coast, south of Trincomalee, and is situated on an island. Pasikudah is a popular tourist destination situated northwest with beaches and flat year-round warm-water shallow-lagoons. Etymology Batticaloa is a Portuguese language, Portuguese derivation. The original name of the region being the Tamil language, Tamil "Matakkalappu" (translation: ''Muddy Swamp''). According to Mattakallappu Manmiyam (மட்டக்களப்பு மான்மியம்) the word Mattakkallpu consists Tamil words "Mattu" (மட்டு) Matta-derived from "Mattam" (மட்டம்) means 'flat' and geographical name KaLappu. Mukkuwa named this place as KaLappu-Mattam or b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parotta
Parotta or porotta (Malayalam: പൊറോട്ട, Tamil: பரோட்டா) is a layered Indian flatbread made from refined flour, eggs and oil. It is commonly seen in South India, especially in the states of Kerala and Tamil Nadu, as well as in Jaffna in Sri Lanka (as Ceylon Parotta). Variants of the bread spread by Indian Muslim traders and by indentured labourers from the British Raj are popular in South Asian, South East Asian and Caribbean countries like Malaysia, Indonesia, Singapore, Thailand, Brunei, Mauritius, Maldives, Guyana and Trinidad and Tobago under the names roti canai, roti prata, roti thitchu, farata, oil roti or buss up shut. Porottas are often available as street food and in restaurants, and are also served at weddings, religious festivals and feasts. In the South Indian state of Kerala it is commonly served in roadside foodstalls called ''thattukadas'' and in local toddy shops called ''kallushaaps''. It is prepared by kneading maida, eggs, oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Sri Lanka
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 is 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. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paratha
Paratha (, also parantha/parontah) is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Etymology and alternative names ''Paratha'' is an amalgamation of the words ''parat'' and ''Atta flour, atta'', which literally means layers of cooked dough. The word is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Alternative spellings and names include ''parantha'', ''parauntha'', ''prontha'', ''parontay'', ''paronthi'' (Punjabi language, Punjabi), ''porota'' (in Bengali language, Bengali), ''paratha'' (in Odia language, Odia, Urdu, Hindi), ''palata'' (; in Myanmar), ''porotha'' (in Assamese language, Assamese), ''forota'' (in Chittagonian language, Chittagonian and Sylheti language, Sylheti), ''faravatha'' (in Bhojpuri), ''farata'' (in Mauritius and the Maldives), ''prata'' (in Southeast Asia), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sunday Times (Sri Lanka)
''The Sunday Times'' is a weekly Sri Lankan broadsheet initially published by the now defunct Times Group, until 1991, when it was taken over by Wijeya Newspapers. The paper features articles of journalists such as defence columnist Iqbal Athas and Ameen Izzadeen. The daily counterpart of the Sri Lankan ''Sunday Times'' is the '' Daily Mirror''. History The first ''Times'' newspaper, '' Ceylon Times'' was established in 1846. The Times of Ceylon Ltd, which existed for 131 years, was taken over by the Sri Lankan government in 1977. Ranjith Wijewardena, the son of D. R. Wijewardena, and the chairman of Wijeya Newspapers Ltd, purchased the company which was under liquidation, in 1986. However, the newspaper ''The Sunday Times'' came into being in 1991. See also * List of newspapers in Sri Lanka References External links * ''Daily Mirror''– official website – official website (archived) English-language newspapers published in Sri Lanka Newspapers established in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Street Food
Street food is food sold by a Hawker (trade), hawker or vendor on a street or at another public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption. Some street foods are regional, but many have spread beyond their regions of origin. Most street foods are classified as both finger food and fast food, and are generally cheaper than restaurant meals. The List of street foods, types of street food vary between regions and cultures in different countries around the world. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. While some cultures consider it to be rude to walk on the street while eating, a majority of middle- to high-income consumers rely on the quick access and affordability of street food for daily nutrition and job opportunities, particularly in developing countries. Today governments and other organization ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Griddle
A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as a kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop. A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries, a griddle is most commonly a flat metal plate. A griddle can have both residential and commercial applications and can be heated directly or indirectly. The heating can be supplied either by a flame fuelled by wood, coal or gas; or by electrical elements. Commercial griddles run on electricity, natural gas or propane. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; , , 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cleaver
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed tomahawk. It is largely used as a kitchen knife, kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in outline of food preparation, food preparation (such as garlic) and can also be used to scoop up chopped items. Cleaver (tool), Tools described as cleavers have been in use since the Acheulean period. "Cleaver" was commonly spelled ''clever'' in the late 17th century. Design In contrast to other kitchen knives, the cleaver has an especially toughness, tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below. This resilience is accomplished by using a softer, tougher steel and a thicker blade, because a harder steel or thinner blade might fracture or Buckling, buckle under hard use. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
