| Description |
xii, 288 pages : illustrations (chiefly color) ; 25 cm |
| Note |
Includes index. |
| Summary |
"We come together with other Sri Lankans homelander and diaspora, Sinhalese and Tamil, Buddhist and Hindu and Christian and Muslim over delicious shared meals. Sri Lanka has been a multi-ethnic society for over two thousand years, with neighbors of different ethnicities, languages, religions, living side by side. We try to teach our children to be welcoming to all, to share our unique cultural traditions. That is part of what it means to be Sri Lankan, what it has always meant. Dark roasted curry powder, a fine attention to the balance of salty-sour-sweet, wholesome red rice and toasted curry leaves, plenty of coconut milk and chili heat. These are the flavors of Sri Lanka, a South Asian island at the crossroads of centuries of migration and trade. Can we choose the good parts of our culture to cherish, and leave the darker aspects behind? I hope so. I hope food can help provide a pathway there. Come together at our table, sharing milk rice and pol sambol, paruppu and crab curry. Linger over the chai just one more cup. Eat, drink, and share joy. In A Feast of Serendib, novelist and post-colonial academic Mary Anne Mohanraj introduces her mother s cooking and her own American adaptations, providing an introduction to Sri Lankan American cooking that is straightforward enough for a beginner, yet nuanced enough to capture the unique flavors of Sri Lankan cooking."--Back cover. |
| Contents |
Spices and Ingredients -- Master Recipe: Sri Lankan Curry Powder -- Master Recipe: Seasoned Onions -- Menu Suggestions -- Kith and Kin -- Appetizers / `Short Eats' And Snacks: Chili-Mango Cashews / Kari-Maankai Kaju ; Chinese Rolls (usually Mutton) ; Curried Mushroom Spread ; Curry Buns / Mas Paan ; Fish (or Ground Beef, or Vegetable) Cutlets ; Plain or Prawn Lentil Patties / Kadalai or Iraal Vadai ; Patties (usually Chicken) ; Ribbon Tea Sandwiches (Carrot, Beet, and Spinach) ; Tangy Shrimp on Toast -- Eggs, Poultry, And Meat: Basic Process for Poultry and Meat Curries ; Deviled Chili Eggs ; Egg Curry / Muttai Kari ; Omelette ; Omelette Curry ; Eggs in Meatballs / Scotch Eggs / Nargisi (Narcissus) Kofca ; Braised Pepper Chicken ; Chicken Curry / Kozhi Kari ; Deviled Chicken ; Ginger-Garlic Chicken ; Roast Barbecue Chicken ; Fried Liver Curry / Eeral Kari ; Black Pork Curry / Panri Iraichchi Kari / Padre Kari ; Meatball Curry / Frikkadel ; Goat (Mutton) Curry / Aattu Iraichchi Kari ; Lamb Curry / Semmari Aattu Iraichchi Kari ; Beef Smoore / Mas Ismoru ; Beef and Potato Curry ; Tangy Peppered Beef Stew -- Fish And Seafood: Crab Curry / Nandu Kari ; Cuttlefish or Squid Curry / Kanavai Kari ; Deviled Shrimp ; Fish White Curry / Meen Kari ; Mackerel and Egg Curry ; Salmon Curry ; Tamarind Shrimp Curry / Iral Kari ; Spicy Fried Fish / Poricha Meen ; Spicy-Tangy Fish / Ambulthiyal -- Vegetables: -Basic Approaches to Vegetables ; Curry (vegetables cooked in coconut milk) ; Beet Curry ; Carrot Curry ; Cashew Curry / Kaju Kari ; Drumstick Curry / Murungakkai Kari ; Eggplant Curry / Kaththarikkai Kari ; Green Mango Curry / Maankai Kari ; Green Jackfruit Curry / Palakkai Kari ; Okra Curry / Vendikkai Kari ; Ripe Jackfruit Curry / Palapazham Kari ; Deviled (vegetables fried with cayenne, tomato, and onions) ; Deviled Potatoes / Urulai Kizhangu ; Poriyal (vegetables fried with seasoned onions) ; Asparagus Poriyal ; Brussels Sprouts Poriyal ; Cauliflower Poriyal ; Eggplant, Potato, and Pea Pod Poriyal ; Mixed Vegetable Poriyal ; Tempered (cooked vegetables mixed with seasoned onions) ; Tempered Lentils / Paruppu ; Tempered Potatoes ; Varai (steamed or stir-fried vegetables with coconut) ; Broccoli Varai ; Cabbage Varai / Muttaikoss Varai ; Green Bean Varai ; Special Preparations ; Lime-Masala Mushrooms ; Vegetable and Lentil Stew / Sambar -- Accompaniments: Cucumber Salad ; Pickled Beet Salad ;- Green Coconut Chutney / Thengai Chutney ; Mango-Ginger Chutney ; Bitter Gourd Sambol / Paavakkai Sambol ; Chili Onion Sambol / Lunu Miris Sambol ; Coconut Sambol / Thengai-Poo, or Pol Sambol ; Eggplant Sambol / Kaththarikkai Sambol ; Kale Sambol ; Sweet Onion Sambol / Seeni Sambol ; Coconut Milk Gravy / Sothi ; Coriander Soup / Kothamalli Rasam ; Cucumber-Tomato Raita ; Leeks Fried with Chili ' Mango Pickle / Maankai Oorukkai -- Grains: Bombay Toast / Bombatoast ; Chopped Roti Stir-Fry / Kottu Roti ; Golden Rice Pilaf ; Herbal Porridge / Kola Kenda ; Hoppers / Appam ; Lamb Biryani (or Goat, Beef, or Chicken) ; Noodles ; Plain Roti / Kothambu Roti ; Red Rice Congee ; Savory Rice Pancakes / Thosai ; Steamed Rice Cakes / Idli ; Steamed Rice Flour and Coconut / Arisi-Maa Pittu ; Steamed Rice Flour and Coconut with Milk / Pal Pittu ; Stir-Fried Semolina / Uppuma ; Stringhoppers / Idiyappam ; Stringhopper Biryani / Idiyappam Biryani -- Drinks: Chai ; Cocktails ; Falooda ; Mango Lassi ; Mango-Passionfruit Punch or Mimosa ; Fresh Sweet Lime Juice / Thesikkai Saaru ; Love Cake ; Mango Fluff ; Marshmallows ; Milk Toffee/Pal Tofi ; Rich Cake ; Spiced Coconut Custard / Vattalappam ; Sweet Thosai / Inippu Thosai ; Tropical Fruit Salad with Ginger-Lime-Honey Dressing ; Tropical Fruit with Chili, Salt, and Lime. |
| Subject |
Cooking, Sri Lankan.
|
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Cooking, Sri Lankan. (OCoLC)fst01753456
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| Genre/Form |
Cookbook (DNLM)D055823
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cookbooks. (CStmoGRI)aatgf300026109
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Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Tennakoon, Pamudu, illustrator.
|
| ISBN |
9781645432753 (hardback) |
|
1645432750 (hardback) |
|
