Tag Archives: Sri Lankan Food

Kokis

HP1B0174

It’s coming up to Sri Lankan New Year and Mr C’s day care is holding a celebration. There are a few Sri Lankan kids and a Sri Lankan teacher so it’s a big deal this year. They’re making coconut rice onsite and dressing up in traditional garb.I was wracking my brain trying to think of an easy, uniquely traditional treat to make his friends….and then it came to me…kokis of course. Not only is it not too arduous to make, I thought there was a good chance that even the picky toddlers might enjoy them. It’s also gluten free, nut free and hopefully child-friendly.

HP1B0153

Kokis is a traditional Sri Lankan snack, often served at Sri Lankan New Year. A crispy, cookie-like treat, made of coconut milk and rice flour and deep-fried till crispy. Of the many Sri Lankan treats that grace the New Year table, this is by far one of the easiest. It does require a kokis mould, made of metal, and attached to a long handle, which may be a deterrent. But, they are available in Sri Lankan spice stores in many places outside of Sri Lanka. If not, ask your kindly relatives in Sri Lanka to send you one, the next time the ask “what can we send?” .

A new mould will take a little “breaking in” and you may find the batter will stick to the mould for a little while. Keep at it, it ill eventually come good.

When Ammi made kokis, she always turned the last bit of batter into “chilli” kokis by adding chilli powder. Much as she’d done for her dad growing up. Chilli kokis go especially well with a nice cool beer or ‘lion lager’.  See below for my take on “chilli kokis”.

HP1B0151

Ingredients

  • 1 cup of rice flour
  • 1 cup coconut milk
  • 1 egg
  • salt

For Chilli Kokis

  • I cup of kokis mixture
  • 1/2 tsp. turmeric
  • 1/2 tsp. of garlic powder
  • 1 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/4 tsp pepper

Preparation

HP1B0148

In a bowl add salt to the flour and mix well.  Then add the egg and coconut milk into the flour and whisk until no lumps remain. The consistency should be similar to a thin pancake batter. Cover the bowl and keep it aside.

Heat the oil in a large frying pan on medium heat. When the oil is hot place the Kokis mould in the oil for about a minute.

HP1B0154

Carefully dip the mould in the batter, making sure that the mould is well covered on all sides, but not the top.

HP1B0158
Place the now batter covered mould in the hot oil and hold in place for about 30 seconds. At this point, slip the kokis out of the mould, shaking slightly if needed, to loosen. Use a cocktail stick or skewer to prise the kokis away if it needs extra help. Fry until the kokis is golden and evenly coloured.

HP1B0156

HP1B0157

Pull out of the oil and drain well  before serving. Will keep in an air tight container for a few days.

I love to serve mine dusted with a generous sprinkling of icing sugar. It goes perfectly with a cup of tea.

Chilli Kokis

HP1B0160

To make the chilli kokis mix the batter with all the spices and half the cayenne. Make as above and sprinkle with the remaining cayenne before serving.

HP1B0172

 

 

Leave a comment

Filed under "Something" Free Cooking, Short-Eats, Snacks and Sides, Sri Lankan Food, Uncategorized

Green Mallum

HP1B0396

Mallum is Sri Lanka’s answer to a salad. A bevy of greens wilted, spiced and combined with shredded coconut amongst other wonderful spices. It’s often served as a condiment, an addendum to a meal. Something to add flavour, colour and vivid green health.

It’s a healthy alternative to lettuce and greens doused in dressing and I know for me it helps balance the colours in a meal. I struggle to eat without some green on my plate,

When I made this, I used silver beet and some outer leaves of cabbage from my parent’s garden. Green spinach, kale, collard greens are all easily used.

The trick to this is to slice the greens as finely as possible. It’s a skill I lack so, like me, do the best you can.

HP1B0392

Ingredients

  • 200g greens, washed and dried (5-6 leaves)
  • 2 tbsp. oil
  • 1/2 red onion finely chopped
  • 1 sprig curry leaves
  • 1 tsp. mustard seeds
  • 1/2 tsp. maldive fish
  • 2 dried chillies finely sliced
  • 1/4 cup shredded coconut
  • 1/2 tsp. turmeric
  • salt to taste

Preparation

Finely slice the greens. I find rolling them tightly into a cigar shape and using a sharp knife is the easiest way to get a fine slice.

In a small frypan add the oil. When hot, add the curry leaves, mustard seeds and onion. Fry until the onion is soft.

Add the chopped greens and cook until just wilted. Now add the coconut, mustard seeds, turmeric and salt, Mix well until just warmed through.

Serve warm with fluffy white rice.

HP1B0398

Leave a comment

Filed under Snacks and Sides, Uncategorized, Vegetable Dishes, Vegetarian Curries

Beetroot Curry

 

HP1B7273

I still remember walking into my grandmother’s kitchen and finding my Aunty chopping beetroot. I was fascinated by the red stains it left on her hands. She tried to convince me it was blood, I wasn’t so easily fooled. Besides, I remember I was wearing my twirly dress and being able to twirl out of the kitchen and back outside.

Beetroot has always been a favourite of mine. Not least because of the lovely red colour it stains your rice. Beetroot curry feels uniquely Sri Lankan to me, I’ve never seen it in any other cuisines. Feel free to adjust the level of gravy in this curry, you can simmer it a little longer to make a drier curry or add more than the recommended coconut milk to make more gravy for spooning over your rice.

HP1B7281

Ingredients

  • 1 tbsp. oil
  • 3 small beetroot cut into thin batons
  • 1/2 a small onions chopped
  • 2 cloves of garlic chopped
  • 1/2 a stick of cinnamon
  • 1/2 a green chilli chopped
  • 1 teaspoon of mustard seeds
  • Sprig of curry leaves
  • 2 teaspoons unroasted (vegetable) curry powder
  • 1 tsp. chilli powder (or to taste)
  • 1 teaspoon salt
  • 1/3 cup of coconut milk (or water)

Preparation

In small to medium pot heat the oil and add the mustard seeds. Once they begin spitting add the cinamon and curry leaves . This should render the oil lovely and fragrant. At this point add the onions and garlic and cook until they are soft.

To the softened onions add the the curry and chilli powder and cook until the rawness of the curry powder is gone. The curry powder will smell lovely and fargrant when it is ready.

Now add the beetroot and coconut milk and stir well until all the ingredients are combined.

Simmer on a medium heat until the beetroot is tender, it should still have a little bite.

HP1B7253

Season with salt and adjust as necessary. Serve hot with lots of steamed white rice.

HP1B7274

3 Comments

Filed under Sri Lankan Food, Uncategorized, Vegetarian Curries