The Lotus and the Artichoke SRI LANKA – a Culinary Adventure with Over 70 Vegan Recipes © 2015 Justin P
Justin P. Moore The Lotus and the Artichoke SRI LANKA – A culinary adventure with over 70 vegan recipes © 2015 Justin P. Moore
All rights reserved. No part of this book may be reproduced or used in any form, by any means – graphic, electronic, or mechanical – without prior written permission of the publisher and author, except by a reviewer, who may use brief excerpts in a review.
The information in this book is true and complete to the best of my knowledge. This book is intended only as an informal guide for those wishing to know more about cooking, food, and travel. In no way is this book intended to replace, countermand, or conflict with advice given to you by a physician. Likewise, caution and common sense should be used in selecting travel destinations and activities. The information in this book is general and offered without any guarantee on the part of the author and publisher. The author and publisher disclaim all liability in connection with the use of this book.
English e-book v.1.0 December 2015 1st printed English edition November 2015
Graphic Design, Illustration, Photography © Justin P. Moore Photographic assistance: Laurent Pascot (pg. 8) & Julia Augustin (pgs. 4 & 5)
ISBN 978-3-95575-047-3
If you obtained this e-book without paying for it... Please consider purchasing a copy of one of my printed cookbooks or downloading a purchased e-book to support the thousands of hours of work that have gone into The Lotus and the Artichoke projects. Thank you... and enjoy!
www.lotusartichoke.com facebook.com/lotusartichoke instagram.com/lotusartichoke
About this Cookbook...... 9
Adventures in SRI LANKA...... 11
In the Kitchen...... 20
Lucky 13 Roasted Curry Powder original spice mix...... 23 Homemade Coconut Milk how to make & use...... 24
SALADS & SAUCES...... 25 Wild Greens with mango ginger dressing...... 27 Pearly’s Mixed Salad with carrots, radish & coconut...... 29 Hikkaduwa Sunset Salad with pineapple, basil, lime, cucumber & cashews...... 31 Amba Salad with mango, tomato & cucumber...... 33 Pol Sambol red-hot coconut topping...... 35 Mint Sambol refreshing coconut topping...... 37 Seeni Sambol sweet tomato onion chutney...... 39 Tamarind Date Chutney sweet & tangy relish...... 41 Green Chutney mint coriander coconut condiment...... 42 Yellow Chutney turmeric ginger coconut condiment...... 42 Lunu Miris spicy chili coconut topping...... 43 Spicy Ketchup tomato sauce...... 43
SHORT EATS & SIDES...... 45 Kadala Thel Dala deviled chickpeas with tomatoes & spices...... 47 Appa (Hoppers) coconut & rice crêpes...... 49 Dal Vada crunchy fried lentil snacks...... 51 Idly steamed rice lentil cakes...... 53 Ulunda Vada savory fried lentil donuts...... 55 Kola Kanda ayurvedic herbal soup...... 57 Vegetable Roti stuffed with potatoes, carrot & leeks...... 59 Vegetable Kottu street food superstar...... 61 Vegetable Rolls with spicy ketchup...... 63 Bonda batter-fried potato balls...... 65 Breakfast Bread fresh-baked goodness...... 67 Pol Roti coconut flatbread...... 69 Papadam crispy lentil crackers...... 71 Sambar vegetable lentil soup...... 72 Paratha classic flatbread...... 73 Tomato Rice red & delicious...... 74 Lemon Rice bright & tangy...... 75
6 The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES...... 77 Jackfruit Curry Sri Lankan specialty...... 79 Dal Curry classic lentil dish...... 81 Leek Curry creamy & intense...... 83 Ala Kiri Hodi creamy potato curry...... 85 Beetroot Curry deep-red deliciousness...... 87 Gowa Mallum cabbage & coconut curry...... 89 Rocket Greens Curry stir-fried arugula...... 91 Carrot Curry quick & tasty...... 93 Kaju Maluwa cashew nut curry...... 95 Amba Annasi mango pineapple curry...... 97 Bandakka Thel Dala spicy stir-fried okra...... 99 Nivithi Maluwa spinach curry...... 101 Wattakka Dal pumpkin & lentil curry...... 103 Soyameat Curry Jaffna classic...... 105 Bonchi stir-fried green beans...... 107 Kiri Hodi thin yellow coconut curry...... 109 Sweet & Sour Brinjal tangy aubergine curry...... 111 Vegetable Fried Noodles with spicy Lunu Miris...... 113 Vegetable Fried Rice easy & awesome...... 115 Gobi Cashew Korma creamy cauliflower curry...... 117 Deviled Seitan spicy, stir-fried wheatmeats...... 119 Chilli Paratha spicy, stir-fried flatbread strips...... 121 Masala Mushroom Dosa lentil crêpes with savory filling...... 123
SWEETS...... 125 Watalappam traditional spiced coconut custard...... 127 Kalu Dodol chewy rice & coconut squares...... 129 Wild Spice Coconut Rice sweet rice...... 131 Payasam traditional tapioca pudding...... 133 Ladoos with raisins & cashews...... 135 Date Cake with chopped dates & banana...... 137 Coconut Pockets baked pastry treats...... 139 Kesari sweet semolina squares...... 141 Aluwa sweet cashew diamonds...... 143 Banana Pancakes with chopped dates & syrup...... 145 Lemon Vanilla Muffins with raspberry syrup...... 147 Fruit Salad with Coconut Cashew Cream & syrup...... 149 Frosty Masala Chai Coffee spiced & iced...... 151 Fuzzy Gold Frosty Drink fresh pineapple, ginger & turmeric...... 153 Banana Lassi classic yogurt shake...... 155 Mango Ice Cream tropical sorbet...... 157
The Lotus and the Artichoke – Sri Lanka 7 8 The Lotus and the Artichoke – Sri Lanka About this Cookbook Exploring our planet, enjoying new foods, hearing other languages, and meeting intriguing people from around the world have always been part of my life. I was raised in a family that traveled and moved around a lot. My brothers and I spent six years living in the Marshall Islands, with many trips to Micronesian and Polynesian islands in the Pacific. My early fascination for world cultures and travel was soon joined by a growing interest in cooking, art, and photography. I decided to embrace a vegetarian way of life when I was fifteen years old – for ethical, environmental, and health reasons. Within two years, I transitioned to vegan, when the term was mostly unknown. I cooked often for family and friends, got really into Indian cooking and many other cuisines. After high school, I completed a degree in Fine Arts, then worked in Boston and Philadelphia as an artist and designer. My hunger for world cultures and cuisines grew. Weekend camping trips or city travels turned to cross-country motorcycle tours. Week-long visits to Europe became months of backpacking in Asia. In 2001, full of hope and ambition, I booked a one-way ticket and intensive German language course and moved to Berlin. I continued cooking, painting, printmaking, designing, photographing, and visiting at least one new country every year. The Lotus and the Artichoke combines all of these passions. My first cookbook was a collection of vegan recipes, art, photography, and stories inspired by my travels to over 40 countries. Following the international success of that first book and two Kickstarter crowdfunding campaigns, it was time for the next adventure. My partner Julia, our young son Kolja, and I spent 3 months in Mexico, the focus of my second vegan cookbook, also published in German and English. The dream of Sri Lanka actually began years ago: I stumbled upon an old Sri Lanka guidebook at an outdoor market in Berlin. Turning the weathered pages, I recalled my travels to India, Nepal, and South East Asia: riding rickety trains and buses, staying in simple guesthouses, checking out temples, trekking in the mountains, swimming in the sea, meeting fantastic people, and falling in love with new foods. Over the years, I read more about Sri Lanka’s past, politics, art, and traditions. I discovered Sri Lankan cuisine at restaurants in Berlin and Paris: an intriguing mix of North and South Indian flavors, with strong hints of Thai and other Asian influences, yet still wonderfully unique. I went regularly to the vegetarian Sri Lankan buffet at a restaurant in my neighborhood, where I first tasted aromatic jackfruit and beetroot curries, piping hot hoppers, and spicy coconut sambol. In Paris, I’d spend hours hanging out with the cooks and waiters from the incredible eateries near La Chapelle, devouring snack classics like crispy dosa, steamed idly, fried vada, spicy vegetable rolls, roti, and kottu. In December 2014, the Sri Lanka dream happened. We flew to Colombo and began a 10 week journey to explore the country. As with previous travels, I spent as much time as possible cooking with the locals, getting into kitchens of homes and restaurants, trying new dishes, learning bits of languages, and riding rickshaws, buses, trains, taxis, and scooters. I got to know an amazing country full of flavor and feeling, energy and intrigue, wildlife and family life, traditions and modernity, and contrasting landscapes and living philosophies. With this cookbook, I share with you my culinary adventures, insights, and memories from an island, people, and cuisine that filled my heart and enchanted my senses.
Justin P. Moore November 2015 Berlin, Germany
The Lotus and the Artichoke – Sri Lanka 9
Adventures in SRI LANKA Our flight landed in Colombo in the cool darkness of early morning. At the airport, we changed money, and squeezed into an old, white taxi cab with a young woman from Japan, and shared a ride to the Fort area. We checked into The Grand Oriental Hotel, an immense, old lodging that time forgot. After the sunrise, I went for a walk and found a breakfast eatery. I ordered black tea, dosa, idly, and spicy sambar soup. In the heartland of Sri Lanka it had been raining for weeks. There were reports of flooding, but in the city the sun was shining strong. It was a gorgeous first day of a ten week adventure in the land of demons and spices. After a bath, Julia, Kolja and I took our first tuk-tuk ride across the city, winding through the downtown. We walked along blocks of towering buildings and found ourselves in a bakery shop with dozens of snacks of all shapes and sizes. I pointed anxiously at all the different Short Eats on display. Soon our table was full of savory pastries, vegetable rolls, stuffed pies, and other treats. The flavors and textures were intense! It was a lovely initiation into the culinary culture of Sri Lanka. A tuk-tuk took us to the Gangaramaya Buddhist temple. The monks were milling about with their flowing orange robes and shiny bald heads, smiling at us. We kicked off our shoes, went inside, and meditated at the base of the immense golden Buddha. Little Kolja laughed and ran up and down the wooden stairs, and quickly made friends with the monks. Later we rode to Pettah, a predominantly South Indian Tamil neighborhood, climbing out of the tuk-tuk just as a colorful, loud procession reached the aged Hindu temple where we stood. Coconuts were ceremoniously smashed amid cheers, and the devout danced in the street in elaborate outfits decorated with shiny bells. We slipped into an eatery and ordered a crispy dosa and soft, steamed idlies for lunch. After two days exploring Colombo, we took a bus east to Kandy. On a steep, curvy path just off the main lake, we discovered the Mango Garden guesthouse. In the evening we strolled the downtown and had Vegetable Kottu. We explored a Buddhist temple tucked in a back alley, and chatted with the monks. We visited the famous, high-security Buddhist’s tooth relic shrine. That night it rained hard and a storm drain got clogged. At midnight, I stepped out of bed into ankle-deep water! A circus followed: the guesthouse staff and I played midnight plumbers and we had to hang up all the wet things to dry. We sketched ideas for our overland adventure, plotting a path around the country. Train lines east were still shut from the flooding, and our gear was still damp. So we stayed longer in Kandy. The breakfasts were the best: yellow Dal Curry, coconut rice Hoppers, fresh baked bread, Coconut Sambol, and Banana Pancakes. The cook took me into the kitchen to help with the New Year’s Eve dinner feast, an extravaganza with six vegan curries and rice dishes. The staff showed me the traditional spices and how to prepare everything. The Beetroot Curry and Cabbage Curry really blew me away. We visited old temple sites in the hilly countryside around Kandy and then took a tuk-tuk to Dambulla. We climbed the steps of the Golden Temple to see the famous Buddhist caves. I’d just bought some fresh, cut mango. A monkey jumped from the trees and stole the fruit right from my hands! The vendor giggled and gave me another mango, which we cautiously ate before ascending further. The caves were breathtaking! We meditated and took photos. I sketched reclining, standing, and sitting Buddhas, and the fantastically painting ceilings. By the afternoon it was blazing hot and tour buses were lining up. The caves were getting crowded. We decided to skip the sweaty climb up Sigiriya rock and went to find dinner. At a Chinese restaurant I got into the kitchen and watched them make Vegetable Fried Noodles. We struggled with the heat and mosquitoes that night in our room. After a simple toast and jam breakfast, we rode back to Kandy. The Mango Garden was delighted to see us again, and I was happy to eat and cook with them again before our first train ride in Sri Lanka. At the charming little Kandy train station we found our train carriage and rode east, awed by panoramic views of the lush, green, hill country. After a few hours, we arrived in Nuwara Eliya. Our next stay was at a modest colonial-style villa, where we had lavish breakfasts and rice and curry dinners cooked with
The Lotus and the Artichoke – Sri Lanka 11 the family. I learned new dishes and a dessert: Bonchi, Okra, Pumpkin Dal, and Aluwa. The views from our room were spectacular: Deep blue skies all day and majestic sunsets over the misty trees and hills. We stayed up every night sharing travel stories and adventure ideas with Jamie and Laurent, and Birol and Ildiko, other traveling couples also staying there at Chez Allen. A few days later, the trains were still not running properly and we were stranded at the station for hours. And then we were rolling once more through tea plantation landscapes to the chilly, foggy town of Haputale. In the tiny kitchen at Bawa guesthouse, I learned how to cook Mango Pineapple Curry. Downtown at a bakery café I was introduced to coconut roti and the art of vegetable roti. One afternoon we visited the Dowa rock temple, and were impressed by the painted murals in the underground shrine: lives of saints and spiritual bliss contrasted with face-eating demons and hellish afterworlds. The bus south weaved along treacherous mountain roads, curved along rivers, and through jungles. We saw the massive Diyaluma waterfall and then changed buses in dusty Wellawaya. The next ride was at first exhilarating, then terrifying. The driver drove insanely fast, overtaking tuk-tuks, cars, trucks, and other buses with zero regard for oncoming traffic, curves, or the cries of the passengers. Somehow we arrived in Tissamaharama uninjured. We walked around town after checking into the guesthouse and found a street-side eatery making delicious hoppers. We rested in the sunshine at the massive, Buddhist dagoba. For dinner we ate carrot, leek, potato, and dal curries. At 4:30 the next morning we got up and climbed sleepily into the safari truck with our driver and a silent couple from Switzerland. We drove in the darkness to Yala National Park. The sunrise was spectacular! It was a bumpy and messy ride, and we saw lots of monkeys, crocodiles, peacocks, and other birds. And just one elephant. We were tracking a leopard for a while, but never found him. After a picnic lunch, more driving about, and a few hundred more photographs, we drove back to Tissa and stayed for one more night. The bus to Matara went smoothly. I was excited to finally arrive on Sri Lanka’s famous south coast. I always talk to others on the road for ideas about where to go and what to see. Guidebooks and maps are great, but I enjoy the unexpected and decisions on the go more than detailed schedules and advanced reservations in unseen places. In the age of internet, travel blogs, and mass tourism it’s tricky, but not impossible to travel with spontaneity. People told me Tangalle was a chilled-out beach town with a relaxed backpacker vibe. We arrived and quickly found a room for the first night. The next morning I did my usual exploring to find food and better lodging options. We ran into Jamie and Laurent, whom we’d met at Chez Allen. Right after that, we met a German couple reading in the shade of their bungalow at Peacock Land, a place hidden on a small path up from the beach. Coincidentally, Nandini and Hariseva also live in Berlin, and we have common friends. Once I saw the tantalizing food served at the open-air dining area, I was sold; We moved into the available bungalow next door. In the mornings, I’d paddle the kayak out under the mangrove trees and listen to nature and watch monkeys jumping in the trees. The waves at the beach were too strong to swim, but a short tuk-tuk ride away was a peaceful inlet beach, Goyambokka. Back in Tangalle, we feasted on hoppers and sambol for breakfast, and for dinner I’d cook with the family. I learned a new jackfruit curry and was introduced to banana blossoms. At a bakery shop I discovered Kalu Dodol, a creamy rice and coconut fudge sweet. After a few days it was time to move on. We first visited the giant Buddha statue at Dickwella and then rode to Polhena, a sleepy surfer town that travelers had told us about. We got a tiny room near the beach and went for a swim. That night we ate spicy vegetable fried rice at a popular street food shack. We pushed forward the next day and arrived in Midigama. Cows were strolling on the beach and after some asking around, we found a rather broken down little house to rent. While taking a shower that night the faucet came out of the wall and water went everywhere! I managed to get it all back together but we decided to find a nicer place. We moved into a guesthouse perched at a famous surf spot, with shacks across the street for roti and king coconuts. We had a lovely dinner with the family of a tuk-tuk driver we’d met. We also took a day trip to Welligama, went swimming in the ocean, and had smoothies and short eats downtown.
The Lotus and the Artichoke – Sri Lanka 13
Soon we packed up and headed to Galle Fort, where we stayed with the Nisala family. Kolja played with their kids in the courtyard and I played in the kitchen, learning how to make fresh coconut milk and several new curries. At the amazing Indian Hut restaurant we had many awesome meals. In the afternoons, we’d often chase down the bakery tuk-tuk for hot vadas and coconut pockets. I met an artist with a greying, knotted beard and bought many hand-carved and painted traditional masks and Buddhist figures from him. Our next stop was Hikkaduwa, a lively surfer beach town. We stayed for a week, eating lunch every day at the downstairs roti shack. I rented a surfboard and rode the morning waves, a nostalgic reminder of life last winter in Lo de Marcos, Mexico. We had an emotional visit to the Tsunami museum a few miles north, learning from survivors and a moving exhibit about the 2004 tragedy. We looked at houses and considered staying in Hikkaduwa for several weeks, but ultimately decided to explore the less touristy north, starting with some world heritage sites on the way. We took the 5 a.m. train to Colombo, and spent a day extending our visas. We enjoyed more great meals, including my first Chilli Paratha. After a long, hot bus ride we arrived in the ancient Buddhist capital, Anuradhapura. The sites were impressive, especially the massive, thousand year old red brick dagoba. Under the peaceful shade of the legendary Mahabodhi tree, we listened to pilgrims pray, sing, and munch on picnic snacks. After three days we rode on to Trincomalee on the north east coast. In the neighboring town of Uppuveli, we checked into a beach guesthouse and made friends with Juan, Elena and their young daughter, Aliya. We stayed at Shiva’s almost two weeks, going for countless walks and swims on the mostly empty beaches, doing yoga on the roof, and exploring local Hindu temples – most of which require men to remove their shirts before entering. We rented a scooter for a week and drove to Buddhist ruins in the jungle, and ate many fantastic meals at Anna Poorani Pure Vegetarian restaurant in Trinco, where I got addicted to their delicious Date Cake. The owner of Shiva’s invited us to his family home. We had lunch with Pavan and his wife and I learned how to make traditional Payasam, sweet tapioca pudding. Back at the beach restaurant, I learned Vegetable Fried Noodles with fiery Lunu Miris. I rode the scooter to Nilaveli to look for the next place to stay, but was unimpressed, particularly by the lack of food options. We wanted to settle somewhere, but were hungry to go deeper into the Tamil North. So, we rode a full bus to Vavuniya, arriving in a heavy downpour. The streets were flooding, and we ducked into a little guesthouse. Our room was basic and comfortable, but the bathroom had hundreds of mosquitoes, making it practically impossible to use. We visited a few temples, a funny two- room archeology mini-museum, and I got some traditional music CDs at a shop. The train to Jaffna started running again only recently. Riding through the war-torn north we saw evidence of the civil war: Bombed-out jungles, dilapidated villages, crumbling buildings, and rusty military vehicles. Still waking up to tourism, Jaffna was different than everywhere else we’d been. The limited tourist infrastructure is still more geared toward UN and NGO workers, and many of the people we met were involved with humanitarian projects. We first stayed at Morgan’s, a guesthouse famous since Angeline Jolie stayed there years ago. In the morning we’d often eat hoppers and drink tea with the locals at a tiny eatery across the street. At an excellent vegetarian place downtown, Malayan, we ate our favorite South Indian dishes. The market was great for fresh fruit and vegetables, and we also got some clothes to blend in more with local styles. Some of the best food of our trip was at Mangos restaurant, where we had thali and dosa every night. I watched the guys cranking out dozens of crispy pancakes with insanely delicious fillings, like Masala Mushroom – my instant favorite. It was also there that I discovered Kesari sweets. We stayed almost a week at the friendly and relaxed Sarra Guesthouse, a gorgeous Dutch-era colonial mansion in a well-kept yard of flowers and antique vehicles. On a day trip, we traveled through remote villages where the war scars are still obvious. We saw temples being rebuilt and repainted, wild colors and characters towering over gilded facades. At the end of several long bridges and oddly naked landscapes, we left our tuk-tuk behind, put on life jackets and climbed into a small wooden boat. In the hold we sat with 20 pilgrims and an exposed, oil-sputtering
The Lotus and the Artichoke – Sri Lanka 15 engine chugging away. We crossed the choppy waves to Nainativu island and docked the boat, anxious for solid footing again. Through a giant gate we entered the temple complex just at lunchtime. The busy kitchen was serving hot vegetables with red rice on banana leaves. We sat on the ground and ate with our hands. As we were finishing, an older lady came over and offered us coconut sweet rice, with intense cardamom and cinnamon flavors. We walked the pilgrim path to the second holy site, a Buddhist shrine. Kolja napped in the shade, and I drew in my sketchbook. The ferry took us back to the mainland. We met our tuk-tuk driver and drove back to Jaffna for another night. We moved on and spent just one night in Mannar. The food downtown was good, but there wasn’t much else for us, asides from a giant, old baobab tree. I heard the beaches are pristine, but none of the accommodations appealed to me. Soon we were on another bus, riding down the coast. The movie on the bus (something about a giant gorilla and his human friends and adversaries) started over again as soon as it ended. By time we reached Kalipittya, I’d seen the movie three and a half times. Kalipitya has nice beaches, calm water, and good wind, making it great for kite surfing. We stayed a couple nights in a simple, single-level house just off the beach. I shopped for vegetables and cooked our meals in the basic kitchen. When night fell, I would sit for hours in the sandy yard of our house and meditate on the sky: Millions of stars puncturing the immense fabric of the heavens. And the stars said go back south. We traveled two days down the coast, staying overnight in Negombo, and continuing to Unawatuna. I had wondered why this “paradise” beach town was praised in my old Sri Lankan guidebook, but was rarely mentioned positively in newer books. Tourism has been rough on Unawatuna. Ten years ago it was certainly less crowded and more enjoyable. Now it’s an overrun enclave of holiday makers, similar to Hikkaduwa, but focused in a smaller area. I enjoyed some fantastic meals on the main street, including two great dinners at Mettu’s tiny eatery with four tables. The exotic fruit at the local market was excellent, and every day I went to my trusty coconut vendor, who always laughed and insisted I pay him “later”. In the rooftop kitchen of our toasty, noisy apartment, I cooked curries and breakfasts. The best thing about Unawatuna, was undoubtedly Jungle Beach – a short, hilly trek beyond town. The water was hypnotic and warm. From that secluded beach you could venture further through the jungle, or swim around a rock jetty, to a second, even more remote, secret beach. After a week we moved a short ride south to Dalawella for the final weeks of our Sri Lankan adventure. First we stayed at Pearly’s Dream Cabanas. I enjoyed cooking with her in the kitchen, but we soon met another family staying in the seaside bungalows next door. So we moved from a wooden hut to a spacious apartment with a kitchen and lawn. Every morning we walked in the sand to Wijaya beach, with natural pools of calm, crystal-clear water protected from the waves by the reef. We swam, built sand castles, and stared at the towering palm trees heavy with coconuts. We often took the bus to Galle for shopping, Indian food, short eats, and to visit our artist friend. We also visited the beach town of Mirissa for a day of different waves, new faces, and other curries. Our return flight to Germany was approaching. We packed our backpacks and rode on four buses and two tuk-tuks north to Negombo, checking into Sea Joy, an ordinary guesthouse with an extraordinary restaurant. We walked around the town, drank our last King Coconuts, saw our last sunset, had our last Jackfruit Curry and parathas. I stocked up on Sri Lankan spices to bring home, and bargained for a few more souvenirs and gifts. There are countries, cultures, and cuisines that impress you, change you, and stay with you, begging to be remembered and revisited. I think of my time in Sri Lanka every day, and long to return for more adventures, insights, and flavors.
The Lotus and the Artichoke – Sri Lanka 17
In the Kitchen
Sri Lankan vegan cooking is delicious, practical, and possible almost anywhere, in any kitchen! The recipes in this book use readily available ingredients from regular grocery stores, organic shops, and international spice shops. Most Asian grocers and the international section of larger supermarkets will provide everything you need. There are a few kitchen items that will make things easier and more authentic, but you probably already have everything needed to get started. Most recipes mention substitutions for less common ingredients and ways to simplify preparation and cooking. If you’re new to the kitchen, follow recipes closely. After you’ve got some practice, experiment, and be creative. Cook with passion, feel inspired, explore new tastes, ingredients, and methods. Above all, enjoy!
Fruit & Vegetables I recommend fresh and organic ingredients. In most cases, frozen berries, fruit, and greens (spinach, beans, etc.) are fine, too. Jackfruit is great if you can get it fresh, but canned green (young, unsweetened) jackfruit from the Asian store is fine. More commonly found yellow (sweet) jackfruit will work for many recipes, but will be softer and fruitier. Rinsing and draining is also a possibility for savory dishes. If using canned ingredients, use organic, unsweetened, unsalted, and without additives, whenever possible.
Using Coconut Sri Lankan cooking uses lots of coconut! Fresh coconut is unbeatable for grated coconut and for homemade coconut milk (page 24). Shake coconuts before buying: If you don’t hear water sloshing around, it’s probably rotten. Quality, dried (desiccated) grated coconut works well for most recipes. Soak in warm water prior to use. If using store-bought coconut milk, buy without additives and preservatives. In most recipes, soy, oat, or nut milk (or cream) can be substituted for coconut milk with a bit of tweaking. Try out coconut oil: it’s healthier and tastes better. Refined coconut oil has a more subtle flavor, but unrefined (virgin) is fine, and common, for Sri Lankan cooking. Neutral tasting, vegetable oil can also be used, especially for deep-frying. Use quality, organic, minimally processed ingredients, whenever possible. Based on extensive testing (and tasting), I recommend Dr. Goerg premium coconut products.
Spices, Herbs, Chilies Freshly ground spices always taste better! This is especially true for grinding your own black pepper, cumin, and coriander. I strongly recommend getting to know mustard seeds, fenugreek, and asafoetida (hing). Try making your own curry powder mix (page 23). The taste difference is amazing! Store-bought spice mixes save time, but taste less intense and often steer flavors to the west. Always store spices in airtight containers in a cool, dry place. Replace opened and home-ground spices within 3–4 months. Old spices taste dull and ruin dishes! With all of my cooking, I prefer fresh herbs over dried. Curry leaves, dried or fresh, are an absolute must for authentic Sri Lankan cooking. They are easy to find, and will upgrade your kitchen game and impress your guests. Pandan (also known as pandanus, or rampe) leaves are not absolutely necessary, but add a nice touch. Simply omit, or substitute bay leaves. For less heat: Use ground (sweet) paprika in place of chili powder and remove seeds from fresh chilies.
Sweeteners, Salt, Sauces Palm syrup (a.k.a “treacle”) plays an important role in Sri Lankan cooking, as does palm (coconut) sugar (a.k.a “jaggery”). When possible and affordable, I use both. Otherwise, dark agave syrup and unrefined (raw) sugar provide excellent results, too. I avoid refined sweeteners. In recipes with lemon or lime juice, vinegars, and other sour ingredients, I often add some sweetness to balance flavors. I use sea salt or pink (Himalayan) salt. I recommend using quality Japanese soy sauce, such as Shoyu. Avoid cheap soy sauce and hot sauce (especially with MSG, preservatives, etc.) and you’ll get better results. Purchased chutneys and sauces are quick and easy, but I encourage experimenting with making your own.
20 The Lotus and the Artichoke – Sri Lanka Flour & Grains For most recipes, I use all-purpose (type 550), unbleached wheat flour. I sometimes blend in some whole wheat flour to increase nutritional value. Most recipes will work (with minor adjustments) with spelt flour. Especially with rice flour and chickpea flour, be aware that imported Asian varieties are usually more finely ground and work better than organic and conventional flours. Grinding your own flour with the dry container of a high-powered blender is possible, be ready to adjust amounts in recipes depending on the texture and grind. I use quality (not cheap) basmati rice, Thai jasmine rice, red rice, and brown rice. Rinse and drain rice well before cooking.
Lentils, Beans, Tofu, Soymeats & Seitan I usually use dried lentils and beans (including chickpeas) for Sri Lankan cooking. If using canned beans, always drain and rinse before use. Dry lentils and beans should be rinsed well and soaked (usually overnight), drained, then boiled (without salt) or blended with fresh water. You can save a few hours of soaking time by boiling dry beans for 5–10 min, turning off the heat and letting them soak (covered) for 1–2 hours before cooking as usual. In this cookbook (and in Sri Lankan cooking), tofu is seldom used. If you want to replace seitan or soymeat (TVP) with tofu, use an extra firm, organic tofu. Press extra moisture out by wrapping the block in a kitchen towel and putting cutting boards on top for 30–60 min. Smoked tofu is also fun for curries and stir-fries. Tofu, soymeat, and seitan can be replaced in most recipes with vegetables including mushrooms, cauliflower, and root vegetables.
Weights & Measurements For this cookbook, I use a combination of American and metric measurements. Measurements have been tested and determined for both. When creating and refining recipes, I measure both volume and weight. I do not sift flour; Flour measurements are based on scoop & level and weight approximation. These recipes are not exact formulas for perfection. They are meant as guidelines, instructions, and inspiration. Stray from the recipe if you want to use more or less of ingredients if you feel confident. Enjoy yourself and figure out what works best for you.
Kitchen Appliances, Tools, Cookware I recommend investing in a good blender. I use my Vitamix high-powered blender every day, for smoothies, sauces, and desserts. However, these recipes have been tested with and are possible with a simple, inexpensive blender, too. A small food processor is also helpful for sauces, chutneys, chopping tomatoes, and puréeing small batches of ingredients. I use a small coffee grinder for spices, nuts, and seeds, but also go old school sometimes with a heavy duty mortar and pestle. I do have a few expensive knives, but have learned over the years to survive with whatever is available in the kitchen. A set of nonstick pots and pans with lids is excellent. Sri Lankan meals usually feature four or five dishes and rice, so having several medium-sized pots, and two larger pots is helpful. For pancakes, roti, and hoppers, a seasoned, heavy, cast iron frying pan is recommended. For roasting small batches of seeds and nuts I use a small nonstick frying pan. If you like idly and hoppers, definitely get yourself an idly steamer and a hopper pan, or get a little wok.
Following the Recipes The recipe descriptions and instructions are written as simple and clear as possible. My photographs give an idea of how your creation may turn out, and how to present it. Don’t be concerned if your dish looks different! I encourage experimentation, improvement, and variation with these recipes. Estimated preparation and cooking times do not include long periods of soaking, extended cooling or refrigeration, letting dough raise, etc. Recipes that involve idle time are marked with +. Portions and serving estimates will give you an idea of the recipe’s yield. Double or halve recipes as needed. Most recipes are intended for 2 to 3 servings, others make enough for 4 or more.
The Lotus and the Artichoke – Sri Lanka 21 22 The Lotus and the Artichoke – Sri Lanka Lucky 13 Roasted Curry Powder original spice mix makes about 1/2 cup / time 20 min
1/3 cup (25 g) whole coriander seeds 1 1/2 Tbs (10 g) whole cumin seeds 1 tsp whole fennel seeds 1 tsp black peppercorns 2 tsp fenugreek seeds 1 tsp black mustard seeds 3 pieces cinnamon bark 10 fresh or 20 dried curry leaves 3 cardamom pods 3 cloves 1 or 2 dried red chilies optional 1 dried pandan (rampe) leaf or 1 dried bay leaf 1/2 tsp turmeric ground
1. Heat a heavy (e.g. cast iron) frying pan on medium heat. 2. Lightly roast all ingredients except turmeric until fragrant, and lightly browned, stirring constantly, about 5–7 min. Be careful not to burn spices! 3. Remove from heat and allow to cool. 4. Grind to a fine powder with a coffee grinder, or mortar and pestle. 5. Mix in turmeric. Store in an airtight container in a cool, dark place. Will keep for 2–3 months.
Variations: Lucky 7 Curry Powder: Prepare as above, but using only coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, curry leaves, cardamom, and turmeric.
The Lotus and the Artichoke – Sri Lanka 23 Homemade Coconut Milk how to make & use makes 2 to 3 cups / time 20 min
1/2 cup (45 g) fresh coconut grated or chopped or 1/3 cup (25 g) dried, grated coconut 2–3 cups (500–700 ml) water
1. If using a high-powered blender, you don’t need to grate fresh coconut first. Instead, chop it into pieces and cut off and discard the dark brown outer surface of the meat before blending. 2. If using dried (desiccated) grated coconut, soak 20–30 min in warm water before blending. 3. Gradually adding water and increasing speed, purée grated (or chopped) coconut meat in a blender until smooth, about 60–90 sec. 4. Adjust the amount of water as desired, or as blender requires to blend well. 5. For thinner, smoother coconut milk: Run blended coconut milk through a fine strainer or cloth. Use filtered pulp with more water for a second (thinner) batch of milk, if desired.
Notes: Traditionally in Sri Lanka, the coconut is shredded with a hand-turned rotary grater and blended with a simple, inexpensive blender (or just pressed by hand in a bowl) with warm water, then strained to remove pulp. The first extraction, or “first coconut milk”, is thicker and richer than the second extraction, or “second coconut milk”, made with the remaining pulp.
Thicker “first” coconut milk (or cream) is usually only added in final cooking stages, after the heat has been turned low, and is never aggressively boiled. Recipes start off with the thinner coconut milk and thicker milk is added for the last few minutes of simmering, while constantly stirred, and the curry is removed from heat before the coconut cream separates or curdles.
The recipes in this book have been tested with both homemade and store-bought coconut milk. Adjust cooking times and temperatures accordingly if using thick, creamy, homemade coconut milk. The results are fantastic with fresh coconut cream, but be careful not to boil and separate the cream!
24 The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES
Wild Greens with mango ginger dressing serves 3 to 4 / time 15 min
3–4 cups (100 g) mixed wild greens or other salad greens mango ginger dressing: 1/2 medium (200 g) mango chopped 1 in (2 cm) fresh ginger finely chopped 1–2 Tbs lemon juice 1 Tbs olive oil 1–2 Tbs agave syrup or sugar 1 tsp soy sauce (Shoyu) 1/2 tsp sea salt 1/4 cup (60 ml) water
1. In a blender or food processor, pulse all dressing ingredients except water several times. Gradually adding water and increasing speed, blend until smooth. 2. Adjust agave syrup (or sugar) and salt to taste. 3. Arrange greens on plates or in bowls and top with dressing.
Variations: More Color: Add grated or chopped carrot and cherry tomatoes. Nutty: Garnish with lightly roasted sunflower or pumpkin seeds, pecans, or walnuts.
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 27
Pearly’s Mixed Salad with carrots, radish & coconut serves 3 to 4 / time 15 min
3/4 cup (80 g) fresh coconut grated or 1/2 cup (40 g) dry grated coconut + 3 Tbs water 2 medium (120 g) carrots peeled, grated 1 large (120 g) radish peeled, grated 8–10 (80 g) cherry tomatoes quartered or 1 medium tomato chopped 1 small (80 g) red onion finely chopped optional 2 Tbs lemon juice 1/2 tsp black pepper 1/4–1/2 tsp salt
1. If using dried grated coconut, soak 15 min in water first. 2. Combine all ingredients well in a large mixing bowl. For best taste, cover and let sit or chill for 60 min before serving. 3. Adjust salt to taste and serve.
Variations: Supercharge: Add chopped avocado, cucumber, pineapple, fresh chopped mint, parsley, and/or basil leaves.
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 29
Hikkaduwa Sunset Salad with pineapple, basil, lime, cucumber & cashews serves 2 to 3 / time 15 min
2 cups (250 g) pineapple chopped 1 medium (150 g) cucumber peeled, chopped 3–4 Tbs (30 g) cashews lightly roasted 1 Tbs lime juice 5–6 fresh basil leaves finely chopped 1/4 tsp black pepper ground 1/4 tsp sea salt
1. Combine all ingredients well in a large mixing bowl. 2. Adjust salt to taste and serve.
Variations: Red: Add chopped cherry tomatoes or sun-dried tomatoes. Go Nuts: Add walnuts, sunflower seeds, and/or pumpkin seeds. Greener: Add chopped fresh spinach or arugula greens.
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 31
Amba Salad with mango, tomato & cucumber serves 3 to 4 / time 10 min
1/2 medium (200 g) mango chopped 6–8 (200 g) small plum tomatoes quartered 1/2 medium cucumber peeled, chopped 1 Tbs olive oil 1 Tbs lime juice 1/4 tsp black pepper 1/4 tsp sea salt fresh coriander or parsley chopped, for garnish
1. Combine all ingredients well in a large mixing bowl. 2. Adjust salt to taste and serve.
Variation: Extra Twist: Add 1 small chopped red onion. Soak pieces in water 10 min (then drain) to smoothen flavor and add crunch.
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 33
Pol Sambol red-hot coconut topping serves 2 / time 10 min
2 cups (180 g) fresh coconut grated or 1 cup (85 g) dried grated coconut + 1/2 cup (120 ml) warm water 1 small red onion finely chopped 1 clove garlic finely chopped 1/2 tsp black pepper ground 1/2–1 tsp chili powder 1 tsp paprika ground 1 tsp sugar 1–2 Tbs lime juice 1/4–1/2 tsp sea salt 1 red or green chili finely chopped, for garnish
1. If using dried grated coconut, first mix well with water and soak 20 min. 2. In a mortar and pestle, grind and pound onion and garlic to a coarse paste. Alternately, mix well in bowl. 3. Add grated coconut, black pepper, chili powder, paprika, and sugar. Mix well. 4. Add lime juice and salt, adding more as desired to taste. 5. Garnish with finely chopped red or green chili. 6. Serve with Dal Curry, Hoppers, bread, or snacks.
Variations: Extra Heat: Add 1/2–1 tsp red chili flakes along with other spices.
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 35
Mint Sambol refreshing coconut topping makes about 1 1/2 cups / time 20 min
1 cup (90 g) fresh coconut grated or 1/2 cup (45 g) dry grated coconut + 1/4 cup (60 ml) water 3/4 cup (10 g) fresh mint leaves finely chopped 1 small red onion finely chopped 3/4 in (2 cm) fresh ginger finely chopped 1 clove garlic finely chopped optional 1–2 red or green chilies seeded, finely chopped optional 2–3 Tbs lime juice 1/4 tsp sea salt
1. If using dried grated coconut, first mix well with water and soak 20 min. 2. In a bowl, combine grated coconut, onion, chopped ginger, garlic, and red or green chili (if using). 3. Mix in chopped mint leaves. 4. Add lime juice and salt, adding more as desired to taste. 5. Garnish with finely chopped chilies. 6. Serve with curries, Hoppers, bread, or snacks.
Variations: Smooth Sambol: Add 1–2 Tbs water and grind to a paste in a mortar and pestle or food processor. Sweet Finish: Add 2 tsp agave syrup or sugar.
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 37
Seeni Sambol sweet tomato onion chutney makes about 2 cups / time 30 min
2 medium large (300 g) red onions halved, thinly sliced 1 medium (90 g) tomato chopped 1 clove garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped
1 Tbs tamarind paste (seedless) or tomato paste 1/4 cup (60 ml) coconut milk or water 2 Tbs lime juice or lemon juice 2 Tbs sugar 3/4 tsp sea salt 2 Tbs coconut oil or vegetable oil 1 tsp black mustard seeds 1 tsp chili powder or paprika ground 1/4 tsp coriander ground 2 cloves 2 cardamom pods 1 small piece cinnamon bark or 1/4 tsp cinnamon ground 10–12 curry leaves
1. Whisk tamarind paste with coconut milk (or water), and lime (or lemon) juice. 2. Heat oil in medium pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onions, garlic, ginger, chili powder (or paprika), ground coriander, cloves, cardamom, cinnamon, and curry leaves. Fry, stirring regularly, until onion becomes soft, 5–7 min. 3. Add chopped tomato. Continue to fry, stirring regular, until tomato begins to fall apart, 2–3 min. 4. Stir in tamarind mix, sugar, and salt. 5. Bring to low boil. Reduce heat to medium low. Simmer, stirring occasionally, until onions are very soft and sauce has thickened, 10–15 min. Remove cloves, cardamom, and cinnamon bark. Allow to cool. 6. Serve with papadam, snacks, bread, curries, etc.
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 39
Tamarind Date Chutney sweet & tangy relish makes about 1 cup / time 30 min
1 small red onion finely chopped 1/3 cup (40 g) dates finely chopped 1 clove garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped
1 1/2 Tbs tamarind paste (seedless) 2 tsp rice vinegar or 1 Tbs lemon juice 1/2 cup (120 ml) water
1 Tbs vegetable oil 1 tsp black mustard seeds 1/4 tsp coriander ground 1/4 black pepper ground 8–10 curry leaves 1 small piece cinnamon bark or 1/4 tsp cinnamon ground 1/3 cup (65 g) sugar
1. Whisk tamarind paste, vinegar (or lemon juice) and water in bowl. 2. Heat oil in a medium pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), Stir in chopped onion, garlic, ginger, ground coriander, black pepper, curry leaves, and cinnamon. Fry, until onion begins to brown and softer, 5–7 min. 3. Add tamarind mix, dates, and sugar. Bring to low boil and reduce heat to medium low. Simmer, stirring regularly until chutney has thickened, 10–15 min. 4. Remove from heat. Allow to cool and thicken 10 min before serving. 5. Serve with short eats, fried snacks, papadam, curries, etc.
Variations: Vedic: Replace onion with 1/2 chopped apple. Omit garlic or substitute pinch asafoetida (hing).
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 41 Green Chutney mint coriander coconut condiment makes about 1 1/2 cups / time 15 min +
1/4 cup (25 g) coconut grated 1 cup (240 ml) water small bunch coriander finely chopped small bunch mint leaves finely chopped 1 small green chili seeded, finely chopped optional 1 Tbs lime juice or lemon juice 1 tsp agave syrup or sugar 1/2 tsp sea salt
1. Adding water last and gradually, grind all ingredients with mortar and pestle, blend with a blender or small food processor, or simply mix well in bowl. 2. Adjust lime (or lemon) juice, and salt to taste. 3. Cover and chill for 1–2 hrs for best results. Add water if desired for thinner chutney.
Variations: More Bite: Add 1 clove finely chopped garlic and 1/2 in (1 cm) fresh ginger. Other green: Substitute parsley for coriander. Yellow Chutney turmeric ginger coconut condiment makes about 1 1/2 cups / time 15 min +
1/4 cup (25 g) coconut grated 1 cup (240 ml) water 1 in (3 cm) fresh turmeric peeled, finely chopped or 1/2 tsp turmeric ground 1/2 in (1 cm) fresh ginger finely chopped 1 small red chili seeded, finely chopped optional 1 Tbs lime juice or lemon juice 1 tsp agave syrup or sugar 1/2 tsp sea salt
1. Adding water last and gradually, grind all ingredients with mortar and pestle, or blend with a blender or small food processor. 2. Adjust lime (or lemon) juice, and salt to taste. 3. Cover and chill for 1–2 hrs for best results. Add water if desired for thinner chutney.
Variations: Go Red: Add 1/2 fresh red pepper, finely chopped.
42 SALADS & SAUCES The Lotus and the Artichoke – Sri Lanka Lunu Miris spicy chili coconut topping makes about 2/3 cup / time 10 min
1 medium red onion finely chopped 1–2 Tbs grated coconut 1/2 in (1 cm) fresh ginger peeled, finely chopped 1 Tbs red chili flakes or 3 red chilies finely chopped 1/2 tsp sea salt 2 tsp lime juice 1 tsp agave syrup or sugar
1. Combine all ingredients well in a bowl or mortar and pestle, crushing and grinding to desired consistency. Optionally, double recipe and grind to a coarse paste with small food processor. 2. Adjust lime juice, salt, and agave syrup (or sugar) to taste. 3. Serve with Vegetable Fried Rice, Fried Noodles, or other dishes that deserve a spicy kick.
Variations: More Red: Add 1/2 tsp chili powder or ground paprika. More Bite: Add 1/2 tsp black pepper and 2 cloves finely chopped garlic.
Spicy Ketchup tomato sauce makes about 1/2 cup / time 5 min
2 Tbs tomato paste 1 Tbs agave syrup or sugar 1 Tbs lemon juice or 1 tsp rice vinegar 1 tsp soy sauce (Shoyu) 1/4 tsp black pepper 1/4 tsp chili powder or paprika ground 1/4 tsp sea salt 1–2 Tbs water
1. Whisk all ingredients in a small bowl until smooth, adding water as needed for desired thickness. Adjust salt to taste. 2. Serve as condiment for Vegetable Rolls, Bonda, Roti, etc.
The Lotus and the Artichoke – Sri Lanka SALADS & SAUCES 43
SHORT EATS & SIDES
Kadala Thel Dala deviled chickpeas with tomatoes & spices serves 2 to 3 / time 30 min
2 cups (14 oz / 400 g) cooked chickpeas or 1 cup (185 g) dried chickpeas 6–8 cherry tomatoes chopped or 1 medium (80 g) tomato chopped 1 medium (100 g) red onion chopped or 2–3 spring onions chopped 1 clove garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped 1 green chili seeded, finely chopped optional
1 Tbs coconut oil or vegetable oil 1/2 tsp curry powder (page 23) 1/2 tsp cumin ground 1/2 tsp coriander ground 1/2 tsp black pepper ground 1 tsp chili powder or paprika ground 1/2 tsp turmeric ground 6–8 curry leaves 2 Tbs grated coconut 1 tsp soy sauce (Shoyu) 2 Tbs lime juice or lemon juice 1 Tbs agave syrup or sugar 1 tsp sea salt fresh coriander chopped for garnish
1. If using dried chickpeas: Soak 8 hrs or overnight. Boil with fresh water in covered pot until soft, 60–90 min. Drain. If using canned chickpeas, rinse and drain before use. 2. Heat oil in a large pot on medium heat. Add chopped onions, garlic, ginger, green chili (if using), curry powder, ground cumin, coriander, black pepper, chili powder (or paprika), turmeric, and curry leaves. Fry, stirring frequently, until onions begin to soften, 3–5 min. 3. Add cooked chickpeas, chopped tomatoes, grated coconut, soy sauce, lime (or lemon) juice, agave syrup (or sugar), and salt. Mix well. Cook, partially covered, stirring regularly, 9–12 min. 4. Garnish with fresh chopped coriander or chopped spring onion green tips. Serve!
Variations: Vedic: Replace garlic and onions with a pinch of asafoetida (hing) powder and more chopped tomatoes. Redder: Add 1 Tbs tomato paste along with chickpeas.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 47
Appa (Hoppers) coconut & rice crêpes makes 8 to 10 pieces / time 30 min +
1/4 cup (60 ml) warm water 1 Tbs sugar 1/2 tsp active dry yeast 1 cup (240 ml) coconut milk (minimum 50% coconut) more as needed 2 cups (185 g) rice flour 1/2 tsp baking powder 1 tsp sea salt vegetable oil
1. In mixing bowl whisk warm water, sugar and yeast. Cover and let sit 20 min. 2. Add coconut milk and whisk into yeast water. 3. Add rice flour. Stir well to make a smooth batter. Cover and let rise in a warm place until batter has small bubbles and has increased somewhat in size, 3–6 hrs. 4. Stir in baking powder and salt. Add slightly more coconut milk (or warm water) to batter as needed to create a somewhat thick, but still pourable batter. 5. Heat hopper pan (or little wok, small frying pan, or crêpe pan) on medium high heat. Rub the pan with a few drops of oil using a paper towel. Do this before each hopper. 6. Pour 3–4 Tbs of batter in center of hot pan. Wait a few seconds, then gently swirl and tilt to coat sides of pan and let batter run back down to create a thicker middle. If bubbles do not begin to form within about 30 sec, the pan is not hot enough. If the batter does not stick to the pan, reduce heat slightly. Cover and cook until sides are golden brown and crispy, and center is firm, 2–3 min. 7. Using a small spatula, peel up edges and transfer hopper to plate or bowl. Cover until ready to serve. 8. Continue for other hoppers until batter is done. 9. Serve hoppers with Dal Curry (page 81) and Pol Sambol (page 35).
Variations: Flat Hoppers: Traditionally, Sri Lankan hoppers are little bowl-shaped pancakes. If you don’t have a hopper pan or small wok, a small frying pan is fine for making flat hopper pancakes.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 49
Dal Vada crunchy fried lentil snacks makes about 10 pieces / time 40 min +
2/3 cup (130 g) chana dal (lentils) 1/3 cup (60 g) urid dal (lentils) 3/4 in (2 cm) fresh ginger finely chopped 1 red or green chili seeded, finely chopped 1/2 tsp whole cumin seeds 5–8 curry leaves crumbled or chopped 1/2 tsp black pepper ground pinch asafoetida (hing) powder optional 1/2 tsp turmeric ground 1–2 Tbs water 1 tsp sea salt 1/2 tsp baking powder 1–2 tsp rice flour as needed vegetable oil for frying
1. Wash, soak chana dal and urid dal in water 6 hours or overnight. Drain. 2. Combine soaked, drained dal (lentils) with ginger, chili, cumin, curry leaves, black pepper, asafoetida, and turmeric in food processor or blender. 3. Add 1–2 Tbs water, pulse several times to mix and grind, scraping down the sides between pulses. Do not blend smooth, you want a very coarse batter. Use as little water as possible. 4. Transfer batter to a bowl. Cover. Let sit in a warm place for 30 min. 5. Stir in salt and baking powder. Batter should be quite thick and sticky. If your batter is too wet and thin, or very crumbly, thicken and bind with 1–2 Tbs rice flour. 6. Heat oil 1–2 in (3–5 cm) deep in a small pot on medium high heat. Oil is hot enough when a small piece of batter sizzles, fries and floats to the top immediately. 7. Using a spoon and your hand, form small flattened discs and carefully slide them into the hot oil. Fry batches of 4 to 5 pieces at a time. Do not crowd oil. 8. Fry until deep golden brown, turning regularly, 3–5 min. Drain and remove pieces with a slotted spoon and transfer to a bowl lined with a dish towel or paper towels to absorb excess oil. 9. Serve with chutney and sauces of your choice.
Variations: Green: Add a handful of finely chopped parsley, coriander leaves, spring onions, spinach, etc.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 51
Idly steamed rice lentil cakes serves 2 to 4 / time 45 min +
1 cup (175 g) basmati rice 1/4 cup (40 g) urid dal (lentils) 1/2 tsp fenugreek seeds optional water as needed 1/4 tsp salt vegetable oil
1. In a bowl, cover rice with water to soak. In another bowl, soak urid dal and fenugreek seeds (if using) in water. Soak 6 hrs or overnight. Rinse and drain both. 2. Using only as much water as needed, blend soaked rice, dal, and fenugreek seeds to smooth pastes in food processor or blender. Transfer and combine mixtures in large bowl. Mix well. 3. Cover. Ferment 8 hours or overnight in a warm place. Batter should increase in size and have small bubbles when ready. 4. Gently whisk salt into batter. 5. Grease idly form (see variations below) lightly with oil. Spoon or pour about 2 Tbs for each idly into form. 6. Steam in large pot or pressure cooker with ample water, 10–15 min. Idlies are done when a toothpick or knife comes out clean. Remove from heat and let sit 5 min before removing. Make a second batch if you still have more batter, or store batter covered in the fridge 1–2 days. 7. Serve with Sambar (page 72) and sambol or chutney of your choice.
Variations: No idly form: Pour batter in small, heat-safe (e.g. glass, metal, ceramic) bowls or bakeware forms. Steam in large covered pot with water until firm (but still soft and spongy) and toothpick comes out clean, 15–25 min depending on size of idly. Let sit 5–10 min. Remove and cut in quarters or cubes.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 53
Ulunda Vada savory fried lentil donuts makes about 10 pieces / time 40 min +
1 cup (185 g) urid dal (lentils) 2–3 Tbs warm water 1/2 onion chopped 10–12 curry leaves 3/4 tsp whole cumin seeds 1/2 tsp black pepper ground 3/4 in (2 cm) fresh ginger finely chopped 1–2 red or green chilies seeded, finely chopped optional pinch asafoetida (hing) powder optional 1/4 tsp baking powder 1 tsp sea salt vegetable oil for frying
1. Rinse urid dal (lentils) and soak 6 hrs or overnight. Rinse and drain. 2. Using as little water as possible (start with 1 Tbs and gradually increase) grind soaked dal in food processor or blender. 3. Transfer to large mixing bowl, cover well, and let sit in warm (not hot) place to ferment 8 hrs or overnight. 4. Stir in chopped onion, curry leaves (crumbled if dry, chopped if fresh), cumin, black pepper, ginger, chilies, asafoetida, baking powder, salt. Cover again and let sit while oil heats. 5. Heat oil about 2 in (5 cm) deep in small pot on medium high heat. Oil is hot enough when a drop of batter sizzles and comes to surface immediately. 6. With oiled hands or on a greased surface, form small dough balls and poke a hole through them with your finger or end of a wooden spoon. Carefully slide 4 or 5 pieces into hot oil. Fry evenly, turning occasionally, until golden brown, 3–5 min. 7. Remove with slotted spoon, draining excess oil. Transfer vadas to a bowl or plate lined with paper towels. Repeat until batter is done. 8. Serve with Sambar (page 72) and chutneys of your choice.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 55
Kola Kanda ayurvedic herbal soup serves 4 to 6 / time 40 min
1/2 cup (95 g) brown rice 6 cups (1500 ml) water more as needed 1/2 cup (50 g) fresh grated coconut or 1/4 cup (25 g) dried grated coconut 1 cup (40 g) gota kola or fresh herbs (dandelion greens, nettle, etc.) chopped small bunch (7 g) fresh parsley or coriander chopped 1/2 in (1 cm) fresh ginger finely chopped 1 Tbs palm syrup or agave syrup 1/2 tsp sea salt 1–2 Tbs lime juice
1. Rinse and drain rice well. 2. Bring 4 cups (1000 ml) water to boil in a large pot. Stir in rice, return to boil. Reduce heat to low. Cover and simmer until rice is soft, 35–40 min. Turn off heat. 3. Add grated coconut, fresh herbs or greens, chopped parsley, ginger, syrup, and salt. 4. Transfer to blender, add 2 cups (500 ml) water and blend until smooth. Pour back into pot. Or blend in pot with immersion blender and then stir in 2 cups (500 ml) water. 5. Stir in lime juice. Adjust salt to taste. 6. Pour in bowls, garnish with more fresh chopped parsley or coriander and serve.
Variations: Other Greens: Use spinach, kale, or collard greens instead. Whole Rice: Blend herbs or greens with coconut and 2 cups (500 ml) water. Pour blended greens mix into rice pot. Stir in syrup, lime juice, salt.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 57
Vegetable Roti stuffed with potatoes, carrots & leeks makes 4 to 6 / time 45 min + roti dough: 1 1/2 cups (200 g) flour (all-purpose / type 550) 1/2 tsp salt 1/2 cup (120 ml) water 2 Tbs vegetable oil
1. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more water. Add another 1 Tbs oil and knead another 5 min. 2. Separate into 4 to 6 pieces. Knead and form into balls. Lightly coat balls with oil and place on plate, cover with plastic wrap. Allow to sit in a warm (not hot) place for 1 hour. vegetable filling: 2/3 cup (80 g) leeks or spring onions or 1 medium onion finely chopped 1 medium (80 g) carrot peeled, grated or finely chopped 1 large (140 g) potato peeled, grated or finely chopped 1 Tbs vegetable oil 1/2 tsp black mustard seeds 1/2 tsp coriander ground 1/2 tsp black pepper ground 1/2 tsp chili powder or paprika ground 5–6 curry leaves or 1/2 tsp curry powder (page 23) 1/2 tsp turmeric 1/2 tsp sea salt 3–4 Tbs water more as needed
1. Heat oil in a large pot or pan on medium heat. Add mustard seeds. When they start to pop (20–30 sec), add ground coriander, black pepper, chili powder (or paprika), and curry leaves (or powder). 2. Add leeks (or onions), grated carrot and potato, turmeric, salt. Cook partially covered, gradually adding water, stirring and mashing regularly, until vegetables are soft, 7–10 min. Remove from heat. 3. Uncover dough. Briefly knead a ball. On a greased surface, press flat and roll out or continually flip and stretch to form a long, wide strip. Wrapper should be almost 3 times as long as it is wide and about 1/8 in (3 mm) thick. Knead some oil into each dough ball if too firm and not stretching easily. 4. Spoon about 3 Tbs filling onto one end. Fold over repeatedly in triangles until sealed. Transfer to lightly greased plate and continue for others. 5. Heat a large, heavy frying pan on medium high heat. Place filled triangles on pan and press down lightly. Fry on both sides, until brown spots appear, 3–5 min each side. Arrange standing up on edges, pressing down lightly and leaning together to brown edges, 2–3 min each end. 6. Continue for all rotis. Serve with chutney or eat plain.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 59
Vegetable Kottu street food superstar serves 2 to 3 / time 45 min +
4 paratha flatbreads (page 73) 1 cup (110 g) leeks or spring onions chopped 1 medium (100 g) carrot peeled, grated
2–3 Tbs vegetable oil 2 cloves garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped 1 red or green chili seeded, finely chopped optional 4–6 curry leaves or 1/2 tsp curry powder (page 23) 1/2 tsp coriander ground 1/2 tsp black pepper ground 1/2 tsp chili powder or paprika ground 1/2 tsp sea salt 1 Tbs soy sauce (Shoyu) 1 Tbs lime juice or lemon juice 2 tsp agave syrup or sugar 1 Tbs water more as needed lime slices for garnish
1. Chop paratha into very thin strips with a large, sharp knife. Traditionally Kottu is chopped up while grilling. Here we’ll simplify things and pre-cut the bread strips! 2. In a small bowl, whisk soy sauce, lime (or lemon) juice, agave syrup (or sugar) and 1 Tbs water. 3. Heat oil in large frying pan or wok on medium high heat. Add chopped leeks (or spring onions), garlic, ginger, red or green chili (if using), curry leaves (or curry powder), ground coriander, black pepper, chili powder (or paprika), and salt. Fry until leeks (or onions) start to brown and soften, stirring regularly, 3–5 min. 4. Add chopped paratha strips and grated carrots. Mix well. Gradually add soy sauce mix. Stir well so all strips are covered. Fry, stirring constantly, adding slightly more water if needed, 7–10 min. 5. Serve with lime slices.
Variations: Vedic: Replace leek or onions with 1 cup (about 75 g) finely chopped cabbage. More Color: add 1/2 tsp ground turmeric and 1/2 tsp ground paprika. Other Veg: Add chopped broccoli, sliced cherry tomatoes, bell pepper, or mushrooms along with carrots. Adjust spices and salt, soy sauce, lime juice as desired.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 61
Vegetable Rolls with spicy ketchup makes about 6 rolls / time 50 min + crêpe wrappers: 1 cup (120 g) flour (all-purpose / type 550) 1 1/2 cups (360 ml) soy milk or rice milk 1 Tbs chickpea flour vegetable oil 1 Tbs corn starch
1. Combine flour, chickpea flour, and corn starch in a large mixing bowl. Stir in soy (or rice) milk and whisk until smooth. Cover and let sit 15 min. 2. Heat frying pan (preferably a well-seasoned cast iron pan) on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each crêpe. When a droplet of water sizzles and dances on surface, pan is ready. 3. Pour 3–4 Tbs batter on to hot pan. Cook until bubbles form on surface of crêpe, and underside is light golden brown, 2–3 min. Lift edges first, then flip carefully with spatula. Cook 1–2 min on other side. Transfer to a plate and cover to keep moist. Continue for all crêpes. vegetable filling: 1 Tbs vegetable oil 2 large potatoes finely chopped or grated 1/2 tsp black pepper ground 1 medium carrot finely chopped or grated 1/4 tsp cinnamon ground 1 medium onion finely chopped 4–6 curry leaves or 1/2 tsp curry powder or 1 cup (100 g) spring onions finely chopped 1/4 tsp turmeric ground 1 clove garlic finely chopped 1 tsp salt 1 green chili chopped or 1/2 tsp chili powder 1/3 cup (80 ml) water more as needed
1. Heat 1 Tbs oil in a large pot or frying pan on medium heat. Add chopped potatoes, carrot, onions, garlic, chili, ground black pepper, cinnamon, curry leaves (or curry powder), turmeric, and salt. Fry, stirring regularly, until onions begin to brown, 3–5 min. 2. Add water. Cook, partially covered, stirring regularly, until potatoes are soft and water is absorbed, 9–12 min. Remove from heat and cover. batter for coating: 2 Tbs flour 1/2 cup (30 g) fine bread crumbs 1 Tbs corn starch 1/4 tsp turmeric ground vegetable oil for frying 1/3 cup (80 g) soy milk or water
1. In a large mixing bowl, combine flour, corn starch, and turmeric. Add soy milk (or water) and whisk until smooth. Separately, arrange bread crumbs on a plate. 2. Heat oil about 2 in (5 cm) deep in small pot on medium high heat. Oil is hot enough when a drop of batter sizzles and comes to surface immediately. Put 2–3 Tbs of filling in the middle of a crêpe. Fold sides over filling and roll up, sealing with some batter, if needed. 3. Dip filled roll in coating batter, let excess better drip off, then roll in bread crumbs. Transfer coated rolls carefully into hot oil. Fry 1 or 2 rolls at a time. Do not crowd oil. Fry evenly, turning occasionally, until golden brown, 3–5 min. Remove with slotted spoon, drain excess oil, place fried rolls on a plate lined with paper towels. Repeat until all are done. 4. Serve with Spicy Ketchup (page 43) or chutney of your choice.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 63
Bonda batter-fried potato balls makes about 12 pieces / time 40 min +
3–4 medium (400 g) potatoes 1 Tbs vegetable oil 1/2 tsp black mustard seeds 1/2 tsp chili powder or paprika ground 1/2 tsp curry powder (page 23) 6–8 curry leaves pinch asafoetida (hing) powder optional 1/4 tsp turmeric ground 3/4 tsp sea salt 1/4–1/3 cup (60–80 ml) water
1 cup (105 g) chickpea flour 1 Tbs rice flour or corn starch 1/4 tsp baking powder 1/4 tsp turmeric 1/2 tsp salt 3/4 cup (180 ml) water more as needed vegetable oil for frying
1. Wash potatoes. Bring several cups of water to bowl in pot. Boil potatoes until soft, about 20 min. Drain. Rinse in cold water. Remove and discard peels. Mash potatoes in a bowl. 2. Combine chickpea flour, rice flour (or corn starch), baking powder, turmeric, salt in mixing bowl. Stir in water to make a smooth, somewhat thick batter. Add slightly more water or chickpea flour if needed. Cover and let batter sit 20 min. 3. Heat 1 Tbs oil in a large pot or frying pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chili powder (or paprika), curry powder, curry leaves, and asafoetida. 4. Add mashed potatoes, turmeric, salt. Mix well. Gradually stir in water. Mash and mix with spatula. Cook, stirring constantly, to absorb water and form thick filling, 3–5 min. Remove from heat. Let cool. 5. Heat oil about 2 in (5 cm) deep in small pot on medium high heat. Oil is hot enough when a drop of batter sizzles and comes to surface immediately. 6. Using hands, form walnut size balls from potato filling. Dip balls in batter, coat evenly and transfer carefully to hot oil. Fry 4 or 5 balls at a time. Do not crowd oil. Fry evenly, turning occasionally, until golden brown, 3–5 min. 7. Remove with slotted spoon, drain excess oil, place fried bondas on a plate lined with paper towels. Repeat until all are done. 8. Serve with Spicy Ketchup (page 43) or chutney of your choice.
Variations: Eurofusion: Add fresh chopped rosemary, thyme and/or sage and sun-dried tomatoes to filling. Spicy Bites: Fry 1–2 finely chopped red or green chilies and 1–2 cloves garlic with spices for filling.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 65
Breakfast Bread fresh-baked goodness makes 2 small loaves / time 60 min +
3 cups (375 g) flour (all-purpose / type 550) 3 Tbs (45 g) margarine 3/4 tsp sea salt 1 tsp active dry yeast 1 tsp sugar or agave syrup 1/2 cup (120 ml) warm water 1/3 cup (80 ml) soy milk or water + 1 Tbs soy milk for glaze optional
1. In small bowl combine yeast, sugar (or agave syrup), warm (not hot) water. Cover and set aside for 10 min. 2. In large mixing bowl combine flour and salt. 3. Fold in margarine with hands. Gradually mix in yeast water and then soy milk (or more water). Knead until smooth and elastic, 5–10 min. Separate into two pieces. Cover and let rise in a warm (not hot) place for 1–2 hrs. 4. Preheat oven to 400°F / 200°C / level 6. 5. Punch down dough balls. Put side by side in a loaf pan and bake until golden brown, 30–40 min. Optionally, after 25 min, remove from oven and brush loaf tops with soy milk and return to oven. Let cool for 15 min before cutting. 6. Serve with Seeni Sambol (page 39), Pol Sambol (page 35), or tourist-style with margarine and jam.
Variations: Brown Bread: Replace 1 cup (125 g) regular flour with whole wheat flour.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 67
Pol Roti coconut flatbread makes 6 to 8 pieces / time 30 min +
2 cups (235 g) flour (all-purpose / type 550) 1 1/2 cup (140 g) fresh coconut grated or 1 cup (80 g) dried grated coconut + 1/2 cup (120 ml) warm water 1/4–1/3 cup (60–80 ml) water 1 Tbs sugar or agave syrup 3/4 tsp salt 1 Tbs coconut oil or vegetable oil
1. If using dried coconut, mix first in water, let soak 15 min. 2. Combine all ingredients and knead a few minutes. Gradually add slightly more flour or water as needed until dough is smooth, solid, and not sticky. Do not overwork the dough. Cover and let sit 30 min. 3. Separate dough into 6 to 8 balls. On a floured surface, press or roll out each ball to about 1/2 in (1 cm) thickness. If desired, use a small bowl or plate to trace and cut circular roti shapes with a knife. Reform trim into another ball. 4. Heat a heavy frying pan (preferably cast iron) on medium high heat. Brush surface with small amount of oil. 5. Fry roti until golden brown spots appear on each side, about 2–3 min. Wrap rotis in a damp dish towel until ready to serve.
Variations: Sweet: Increase sugar to 3 Tbs and decrease salt to 1/4 tsp. Add chopped dates and/or nuts. Spicy: Add 1/4 tsp each: turmeric, chili powder, and 1 seeded, finely chopped green chili.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 69
Papadam crispy lentil crackers makes 12 to 15 / time 45 min +
1 cup (185 g) urid dal (lentils) 1/2 tsp salt 1/2 tsp black pepper coarsely ground 3–4 Tbs water as needed vegetable oil for frying
1. Grind urid dal with a food processor or high-powered blender. (e.g. Vitamix “Dry Grains” container) until very fine. 2. Transfer ground dal flour to a large bowl. Mix in salt, black pepper, and 2 Tbs water. Mix first with a fork. Gradually add small amounts of water and use hands to form smooth, dense dough (not sticky). 3. On a greased working surface press flat, then flatten to 1/16 in (1 mm) thickness with a greased rolling pin. Using a large glass, small bowl or saucer trace and cut 3–4 in (7–10 cm) diameter circles with a knife. Repeat, reusing trim dough. 4. Transfer cut circles to baking paper on baking tray. 5. Heat oven to 275°F / 135°C / level 1. 6. Bake 20 min, turn off heat. Allow to dry another 30 min. Let fully cool and transfer to an airtight container if not frying immediately. 7. Heat oil 1/2 in (1 cm) deep in a small frying pan on medium high heat. 8. Fry papadams one or two at a time, carefully holding down with slotted spoon or tongs if they start to curl over. Oil is not hot enough if they do not sizzle and fry immediately. Fry until light golden brown and crispy (but not burnt) about 20–30 sec per side. Lift, drain excess oil, and transfer to plate lined with paper towels to absorb excess oil. 9. Serve with rice and curries, or with chutney of your choice.
Variation: Super Simple: Skip the lentil grinding and dough making! Just buy packaged papadams and fry them as described above.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 71 Sambar vegetable lentil soup serves 4 / time 45 min +
1/2 cup (95 g) lentils (uncooked, e.g. chana dal, toor dal, masoor dal) 4 cups (1000 ml) water 2 medium (120 g) potatoes peeled, chopped 1 medium (100 g) carrot peeled, chopped 1 small (100 g) zucchini chopped 3 medium (300 g) tomatoes quartered 1 medium onion chopped 1/2 in (1 cm) ginger finely chopped 1 red or green chili chopped optional
2 Tbs vegetable oil or coconut oil 1 tsp black mustard seeds 2 tsp cumin ground 2 tsp coriander ground 1/2 tsp black pepper ground 1/2 tsp chili powder or paprika ground 1/2 tsp fenugreek seeds ground 5–6 curry leaves 1 bay leaf 1/2 tsp turmeric ground 2 tsp tamarind paste (seedless) + 1/4 cup (60 ml) water 1 Tbs lime juice or lemon juice 1 tsp sugar 1 tsp sea salt fresh coriander chopped, for garnish
1. Rinse, drain lentils. Bring 3 cups water to boil in large pot. Stir in lentils. Cover and cook until lentils are soft, stirring occasionally, 15–25 min. 2. Heat 2 Tbs oil in large pan on medium high heat. Add mustard seeds. After they start to pop (20–30 sec), add onion, ginger, chili, cumin, coriander, black pepper, chili powder (or paprika), fenugreek, curry, bay leaves, and turmeric. Fry, mixing constantly, 3 min. 3. Mix tamarind paste with 1/4 cup (60 ml) water, lime (or lemon) juice, sugar. Add to pan with onions and spices. 4. Add chopped potatoes, carrots, zucchini, and tomatoes to pan. Mix well, cook partially covered on medium heat, adding water as needed, until vegetables are soft, stirring occasionally, 8–10 min. 5. Add vegetables & spices to pot with lentils. Mix well, continue adding more water as needed. Simmer on low, 10–15 min. Stir in salt. 6. Garnish with fresh coriander and serve with Idly, Vada, Paratha, bread, etc.
Variations: Vedic: Replace onion with pinch asafoetida (hing) powder. Vegetables: Substitute or add cauliflower, eggplant (aubergine), okra, sweet potatoes, etc.
72 SHORT EATS & SIDES The Lotus and the Artichoke – Sri Lanka Paratha classic flatbread makes 6 to 8 / time 20 min +
2 cups (260 g) flour (all-purpose / type 550) 1/2 tsp salt 3/4 cup (180 ml) water 3 Tbs vegetable oil
1. Combine flour and salt in large mixing bowl. Add water and 2 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. Add another 1 Tbs oil and knead another 5 min. 2. Separate into 6 to 8 pieces. Knead and form into balls. 3. Lightly coat balls with oil and place on plate, cover with plastic wrap. Let rise in a warm (not hot) place for 1 hour. 4. Heat a large, heavy frying pan on medium high heat. 5. Briefly knead each ball then press flat on an greased surface. Using hands or rolling pin flatten and form circle or oval about 1/4 in (6 mm) thick. 6. Apply a few drops of oil to both sides. Fry on each side until deep brown spots appear, 3–5 min. 7. Remove from heat, wrap in a clean dish towel to keep warm and soft until ready to serve.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 73 Tomato Rice red & delicious serves 3 to 4 / time 25 min
1 cup (185 g) basmati rice 1 small onion finely chopped 1 clove garlic finely chopped
1 tsp vegetable oil 1 tsp black mustard seeds 1/2 tsp coriander ground 1/4 tsp black pepper ground 1/2 tsp turmeric ground 1 Tbs tomato paste 1 2/3 cup (400 ml) water 1 tsp vegetable broth powder optional 3/4 tsp sea salt
1. Rinse and drain rice well. 2. Heat oil in a small pot on medium heat. 3. Add mustard seeds. After they start to pop (20–30 sec), add onion, garlic, ground coriander, and black pepper. Fry 2 min, stirring constantly. 4. Add rice, turmeric, tomato paste. Mix well, fry 1 min. 5. While stirring, add water, vegetable broth powder (if desired), and salt. Bring to low boil, reduce heat to low. Cover and simmer 15–20 min. 6. Remove from heat. Fluff rice with fork. Cover and let sit 5–10 min to absorb remaining liquid.
74 SHORT EATS & SIDES The Lotus and the Artichoke – Sri Lanka Lemon Rice bright & tangy serves 3 to 4 / time 25 min
1 cup (185 g) basmati rice 1 tsp coconut oil or vegetable oil 1 tsp black mustard seeds 3 cardamom pods optional 3 cloves optional 1/2 tsp turmeric ground 1/2 tsp sea salt 1/2 tsp lemon zest 1 Tbs lemon juice 1 2/3 cup (400 ml) water
1. Rinse and drain rice well. 2. Heat oil in a small pot on medium heat. 3. Add mustard seeds. After they start to pop (20–30 sec), add rice, cardamom, cloves, turmeric, salt, lemon zest, and lemon juice. Fry 1 min, stirring constantly. 4. While stirring, add water. Bring to low boil, reduce heat to low. Cover and simmer 15–20 min. 5. Remove from heat. Mix several times with fork. Cover. Let sit 5–10 min to absorb remaining liquid. 6. If desired, remove cardamom and cloves before serving.
The Lotus and the Artichoke – Sri Lanka SHORT EATS & SIDES 75
MAIN DISHES & CURRIES
Jackfruit Curry Sri Lankan specialty serves 3 to 4 / time 30 min +
2 1/2 cups (350 g) young green jackfruit (unsweetened!) 1 medium red onion chopped 2 cloves garlic finely chopped 1 green or red chili seeded, finely chopped optional
2 Tbs vegetable oil or coconut oil 1 tsp curry powder (page 23) 1/2 tsp cumin ground 1/2 tsp coriander ground 1/4 tsp black pepper 1/2 tsp fenugreek seeds ground 1/2 tsp mustard seeds ground 1/2 tsp chili powder or paprika ground 3/4 tsp turmeric ground 2 small pieces cinnamon bark 6–8 curry leaves 2 pandan (rampe) leaves or bay leaves 1 cup (240 ml) coconut milk 1/2 cup (120 ml) water more as needed 1–2 Tbs lime juice or lemon juice 1 Tbs agave syrup or sugar 3/4 tsp sea salt fresh coriander chopped, for garnish
1. If using canned jackfruit, rinse and drain well. Chop into cubes or strips. 2. Heat oil in a medium pot on medium heat. Add chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, fenugreek seeds, mustard seeds, chili powder (or paprika), turmeric, cinnamon, curry leaves, and pandan (or bay) leaves. Fry until onion begins to soften, stirring constantly, 3–5 min. 3. Add chopped jackfruit, lime (or lemon) juice, agave syrup (or sugar) and salt. Mix well. Fry, stirring regularly, another 3–5 min. 4. Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. 5. Remove cinnamon bark and bay leaves before serving. 6. Garnish with fresh chopped coriander. Serve with rice.
Variations: Sweet & Red: Add 1 cup (80 g) chopped pineapple and 1 chopped tomato along with jackfruit. Vedic: Omit onions and garlic, and add pinch asafoetida (hing) powder. Add jackfruit along with all spices.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 79
Dal Curry classic lentil dish serves 4 to 6 / time 30 min
1 cup (185 g) red or yellow lentils 2 cups (480 ml) water more as needed 1 tsp vegetable broth powder 1 small onion chopped optional 1 clove garlic finely chopped optional 1/2 in (1 cm) fresh ginger finely chopped
1 Tbs coconut oil or vegetable oil 1 tsp cumin ground 1/2 tsp coriander ground 1/4 tsp black pepper ground 1/2 tsp curry powder (page 23) 6–8 curry leaves 2 pandan (rampe) leaves or bay leaves 1 tsp turmeric ground 1 cup (240 ml) coconut milk 1–2 Tbs lime juice or lemon juice 1 tsp sea salt
1. Rinse and drain lentils well. 2. In a medium pot, bring 2 cups water and vegetable broth (if desired) to boil. Stir in lentils and cook partially covered, stirring occasionally, until lentils are soft, 15–20 min. 3. Heat oil in large pot on medium heat. Add onion, garlic, ginger, cumin, coriander, black pepper, curry powder, curry leaves, and pandan (or bay) leaves. Fry, stirring constantly, 2–3 min. 4. Add turmeric, cooked lentils, and coconut milk. Bring to low boil. Reduce heat to low. Cook to desired consistency, 10–15 min, gradually stirring in more water if needed. 5. Remove from heat, stir in lime (or lemon) juice and sea salt. 6. Serve with snacks, rice, or bread of your choice.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 81
Leek Curry creamy & intense serves 3 to 4 / time 30 min
3–4 cups (300 g) leeks chopped 1 clove garlic finely chopped 1 Tbs coconut oil or vegetable oil 1 tsp curry powder (page 23) 1/2 tsp cumin ground 1/2 tsp coriander ground 1/4 tsp black pepper ground 3/4 tsp turmeric ground 1 bay leaf 2 tsp lime juice or lemon juice 1 tsp agave syrup or sugar 3/4 tsp sea salt 1 cup (240 ml) coconut milk 1/2–1 cup (120–240 ml) water as needed fresh coriander chopped, for garnish
1. Heat oil in a medium pot on medium high heat. Add chopped leeks, garlic, curry powder, ground cumin, coriander, black pepper, turmeric, and bay leaf. Fry until leeks begin to brown and soften, stirring constantly, 3–5 min. 2. Add lime (or lemon) juice and agave syrup (or sugar). Stir several times. 3. Add coconut milk. Stir well. Bring to low boil. Reduce heat to medium low. Simmer partially covered, stirring regularly, until leeks are soft, 10–12 min. While cooking, gradually stir in water (or more coconut milk) and salt as desired. 4. Remove bay leaf before serving. 5. Garnish with fresh chopped coriander. Serve with rice.
Variations: Red: Add 1 chopped tomato for last 5 min of simmering.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 83
Ala Kiri Hodi creamy potato curry serves 3 to 4 / time 30 min
12–15 small (350 g) new potatoes peeled, chopped 1 small red onion chopped or 2–3 spring onions chopped 1 clove garlic finely chopped 1 green or red chili seeded, finely chopped optional
1 Tbs coconut oil or vegetable oil 1 tsp curry powder (page 23) 1 tsp cumin ground 1 tsp coriander ground 1 tsp mustard seeds ground 3/4 tsp turmeric ground 6–8 curry leaves 2 bay leaves 1 cup (240 ml) coconut milk 1/2–1 cup (120–240 ml) water 1 tsp sea salt fresh coriander or parsley chopped, for garnish
1. Heat oil in a medium pot on medium high heat. Add chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, and mustard seeds. Fry until onions begin to brown, stirring constantly, 2–3 min. 2. Add chopped potatoes, turmeric, curry leaves, and bay leaves. Stir several times. Fry 2–3 min. 3. Add coconut milk. Stir well. Bring to low boil. Reduce heat to medium low. Simmer partially covered, stirring regularly, until potatoes are mostly soft, 10–15 min. While cooking, gradually stir in water and salt, as desired. 4. Remove bay leaves. Garnish with fresh coriander or parsley. Serve with rice.
Variations: Vedic: Replace onions and garlic with pinch asafoetida (hing) powder or simply omit. Earthy: Leave the peels on potatoes. Sweet Potatoes: Use instead of regular white potatoes.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 85
Beetroot Curry deep-red deliciousness serves 3 to 4 / time 30 min
4 medium (500 g) beets peeled, chopped 1 Tbs coconut oil or vegetable oil 1/4 tsp coriander ground 1/4 tsp mustard seeds ground 1/4 tsp black pepper ground 2 small pieces cinnamon bark or 1/4 tsp cinnamon ground 3–4 curry leaves optional 1 pandan (rampe) leaf chopped or bay leaf 1/2 cup (120 ml) coconut milk 1/4–1/2 cup (60–120 ml) water as needed 1 Tbs lime juice or lemon juice 1 tsp agave syrup or sugar 3/4 tsp sea salt
1. Heat oil in a medium pot on medium heat. Add chopped beets, ground coriander, mustard seeds, black pepper, cinnamon, curry leaves (if using), and pandan (or bay) leaf. Fry, stirring constantly, 2–3 min. 2. Add lime (or lemon) juice and agave syrup (or sugar). Stir several times. 3. Add coconut milk. Stir well. Bring to low boil. Reduce heat to medium low. Simmer partially covered, stirring regularly, until beets are soft, 12–15 min. While cooking, gradually stir in water (or more coconut milk) and salt as desired. 4. Remove bay leaf before serving. Serve with rice.
Variations: Intense: Fry 1 finely chopped medium onion and finely chopped clove garlic for 2–3 min before adding spices followed by chopped beets.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 87
Gowa Mallum cabbage & coconut curry serves 3 to 4 / time 30 min
1 small head (350 g) cabbage chopped 1 small red onion chopped 1 clove garlic finely chopped 1 small red or green chili pepper seeded, finely chopped optional
1–2 Tbs coconut oil or vegetable oil 1 tsp black mustard seeds 1/2 tsp curry powder (page 23) 1 tsp cumin ground 1/2 tsp coriander ground 1/4 tsp black pepper ground 1 tsp turmeric ground 1–2 small pieces cinnamon bark or pinch cinnamon ground 6–8 curry leaves 1/2 cup (120 ml) coconut milk 2 Tbs grated coconut 1 Tbs lime juice or lemon juice 1 tsp agave syrup or sugar 3/4 tsp sea salt
1. Heat oil in a medium pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, turmeric, cinnamon, and curry leaves. Fry until onion begins to soften, stirring constantly, 3–5 min. 2. Add chopped cabbage and grated coconut. Mix well. Cook, partially covered, stirring regularly, 2–3 min. 3. Add coconut milk, lime (or lemon) juice, agave syrup (or sugar) and salt. Stir several times. Reduce heat to medium low. Simmer partially covered, stirring regularly, until cabbage has shrunken and softened,10–15 min. While cooking, gradually stir in more coconut milk, as desired, for a creamier curry. 4. Remove cinnamon bark before serving. Serve with rice.
Variations: Spicy Red: Add 1/2 tsp chili powder (or ground paprika) and 4–6 chopped cherry tomatoes along with cabbage. Extra Fine: Finely chop cabbage and onion. Reduce simmering time as needed. Orange: Add grated or finely chopped carrot along with coconut milk for last stage of simmering.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 89
Rocket Greens Curry stir-fried arugula serves 2 / time 20 min
4 cups (125 g) fresh arugula greens finely chopped 1/2 cup (45 g) fresh coconut grated or 1/3 cup (30 g) dry grated coconut 6–8 cherry tomatoes chopped or 1 medium (80 g) tomato chopped
1 Tbs vegetable oil or coconut oil 1/2 tsp mustard seed ground 1/2 tsp curry powder (page 23) 1/4 tsp black pepper ground 1 Tbs lemon juice 1 tsp agave syrup or sugar 1/4–1/2 tsp sea salt
1. Heat oil in a large pan or pot on medium high heat. 2. Add ground mustard seed, curry powder, black pepper. Stir in fresh chopped greens. Fry, stirring constantly, until greens start to shrink, 2–3 min. 3. Add grated coconut, chopped tomatoes, lemon juice, agave syrup (or sugar), and salt. Mix well. Cook, partially covered, stirring regularly, 5–7 min. Do not overcook greens. 4. Serve with rice or bread.
Variations: Other Greens: Use fresh finely chopped spinach, chard, kale, or collard greens instead. Adjust cooking time as needed.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 91
Carrot Curry quick & tasty serves 3 to 4 / time 30 min
4 large (450 g) carrots peeled, chopped, diced or sliced 1 medium onion chopped 1 clove garlic finely chopped
1 Tbs coconut oil or vegetable oil 1/2 tsp curry powder (page 23) 1/2 tsp cumin ground 1/2 tsp coriander ground 1/4 tsp black pepper ground 3/4 tsp turmeric ground 4–6 curry leaves 1 bay leaf 1 cup (240 ml) coconut milk 1/2–1 cup (120–240 ml) water as needed 3/4 tsp sea salt fresh coriander or parsley chopped, for garnish
1. Heat oil in a medium pot on medium high heat. Add chopped onion and garlic, curry powder, ground cumin, coriander, black pepper, turmeric, curry leaves, and bay leaf. Fry until onions begin to soften, stirring frequently, 3–5 min. 2. Add chopped carrots. Stir several times. Fry 1–2 min. 3. Add coconut milk. Stir well. Bring to low boil. Reduce heat to medium low. Simmer partially covered, stirring regularly, until carrots are mostly soft, 8–12 min. While cooking, gradually stir in water (or more coconut milk) and salt, as desired. 4. Remove bay leaf before serving. 5. Garnish with fresh chopped coriander or parsley. Serve with rice.
Variations: Vedic: Replace onion and garlic with pinch asafoetida (hing) powder or simply omit. Add carrots along with spices.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 93
Kaju Maluwa cashew nut curry serves 2 to 3 / time 35 min +
1 cup (125 g) cashews 1 small onion chopped 1 clove garlic finely chopped 1/2 in (1 cm) fresh ginger finely chopped 1 green chili seeded, finely chopped optional
1–2 Tbs coconut oil or vegetable oil 1 tsp black mustard seeds 1/2 tsp cumin ground 1/2 tsp coriander ground 1/2 tsp black pepper ground 1/2 tsp fenugreek seeds ground 1/2 tsp turmeric ground 2 small pieces cinnamon bark or 1/4 tsp cinnamon ground 6–8 curry leaves 1 cup (240 ml) coconut milk 1–2 Tbs lime juice or lemon juice 1 Tbs agave syrup or sugar 3/4 tsp sea salt fresh dill or coriander leaves chopped, for garnish
1. Soak cashews in hot water, covered, 30 min. Drain and discard water. 2. Heat oil in a medium pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion, garlic, ginger, chili (if using), ground cumin, coriander, black pepper, fenugreek, turmeric, cinnamon, and curry leaves. Fry, stirring constantly, 2–3 min. 3. Stir in cashews. Mix well. 4. While stirring, add coconut milk, lime (or lemon) juice, agave syrup (or sugar), and salt. Bring to low boil. Reduce heat to low. Simmer partially covered, until cashews are soft and curry has thickened, stirring occasionally, 12–15 min. While cooking, stir in more coconut milk or water if desired for thinner curry. 5. Garnish with chopped dill or coriander leaves. Serve with rice.
Variations: Tomato Twist: Add 8–10 chopped cherry tomatoes along with cashews. Adjust salt as needed. Vedic: Omit onions and garlic, add pinch asafoetida (hing) powder.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 95
Amba Annasi mango pineapple curry serves 3 to 4 / time 30 min
1 medium (200 g) semi-ripe mango peeled, chopped 1 1/2 cups (200 g) pineapple chopped 1 clove garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped
1–2 Tbs coconut oil or vegetable oil 1 tsp curry powder (page 23) 1 tsp cumin ground 1 tsp coriander ground 1/2 tsp mustard seeds ground 1/2 tsp fenugreek ground 1/2 tsp black pepper ground 1/2 tsp chili powder or paprika ground 1–2 small pieces cinnamon bark or pinch cinnamon ground 1 tsp turmeric ground 6–8 curry leaves 1 pandan (rampe) leaf chopped or 1 bay leaf 2 Tbs lime juice 1 1/2 cups (360 ml) coconut milk 1/2 cup (120 ml) water more as needed 1 tsp sea salt
1. Heat oil in a medium pot on medium heat. Add chopped garlic, ginger, curry powder, ground cumin, coriander, mustard seeds, fenugreek, black pepper, chili powder (or paprika), and cinnamon. Fry, stirring constantly, 1–2 min. 2. Add chopped mango, pineapple, turmeric, curry leaves, pandan (or bay) leaf, and lime juice. Stir well. 3. Add coconut milk. Stir well. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until fruit is soft, and curry is reduced to desired consistency, 10–15 min. While cooking, gradually stir in water and salt as desired. 4. Serve with rice and papadam.
Variations: Strong & Spicy: Add a small chopped red onion, another clove of garlic, and a seeded, finely chopped green or red chili along with spices. Sweeter: Add 2–3 tsp agave syrup or sugar with lime juice.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 97
Bandakka Thel Dala spicy stir-fried okra serves 3 to 4 / time 30 min
4 cups (275 g) fresh okra 1 medium tomato (90 g) chopped 1 small onion chopped 1 clove garlic finely chopped
2 Tbs coconut oil or vegetable oil 1/2 tsp cumin ground 1/2 tsp coriander ground 1/2 tsp black pepper ground 1/2 tsp mustard seeds ground 1/2 tsp fenugreek seeds ground 1/2 tsp chili powder ground optional 1/2 tsp curry powder (page 23) 4–6 curry leaves 1/2 tsp turmeric ground 1 tsp lime juice 1 tsp agave syrup or sugar 3/4 tsp sea salt lime slices for garnish
1. Wash, rinse, dry okra. Slice off and discard tips and ends of okra. Chop remaining okra diagonally into equal sized pieces. 2. Heat oil in a large frying pan or pot on medium high heat. Add chopped okra, onion, garlic, ground cumin, coriander, black pepper, mustard seeds, fenugreek seeds, chili powder (if using), curry powder, curry leaves, turmeric. Fry 5 min, stirring frequently. 3. Stir in chopped tomato, lime juice, agave syrup (or sugar), salt. Reduce heat to medium and cook, partially covered, stirring occasionally, 5–8 min. 4. Serve with lime slices and rice or bread.
Variations: Creamy: Add 1 cup (240 ml) coconut milk along with tomato. Adjust salt as needed. Vedic: Simply omit onion and garlic.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 99
Nivithi Maluwa spinach curry serves 2 to 3 / time 30 min
5–6 cups (7 oz / 200 g) fresh spinach finely chopped 1 medium (90 g) tomato chopped 1 small red onion chopped 1 clove garlic finely chopped 1/2 in (1 cm) fresh ginger finely chopped 1 red chili seeded, finely chopped optional
1 Tbs coconut oil or vegetable oil 1 tsp black mustard seeds 1/2 tsp cumin ground 1/2 tsp coriander ground 1/4 tsp turmeric ground 3–4 curry leaves or 1/4 tsp curry powder (page 23) 1/2 cup (120 ml) coconut milk 1/2 tsp agave syrup or sugar 1/2 tsp salt lime slices for garnish
1. Heat oil in a medium pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion, garlic, ginger, chili (if using), ground cumin, coriander, turmeric, and curry leaves (or curry powder). Fry until onion begins to soften, stirring constantly, 3–5 min. 2. Add chopped spinach and tomato. Stir several times. Cook, partially covered, stirring occasionally, until spinach starts to shrink and tomato softens, another 3–5 min. 3. Stir in coconut milk, agave syrup (or sugar), and salt. Reduce heat to medium low. Simmer partially covered, stirring regularly, until spinach has shrunk, 5–7 min. While cooking, gradually stir in more coconut milk, as desired, for a creamier curry. 4. Serve with lime slices, rice, and/or papadam.
Variations: Vedic: Substitute another chopped tomato and pinch asafoetida for onion and garlic. Fry spices 1–2 min before adding spinach and tomatoes. Aloo Palak: Add a large potato, chopped or sliced, along with onion and garlic. Fry 5–7 min before adding spinach and tomatoes. Adjust spices and salt as needed.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 101
Wattakka Dal pumpkin & lentil curry serves 4 / time 40 min
2/3 cup (120 g) red lentils 1 2/3 cups (400 ml) water 3 cups (300 g) pumpkin cut in cubes 1 medium onion chopped 1 clove garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped
1–2 Tbs coconut oil or vegetable oil 1/2 tsp curry powder (page 23) 1 tsp cumin ground 1/2 tsp coriander ground 1/2 tsp mustard seeds ground 1/4 tsp black pepper ground 3/4 tsp turmeric ground 5–8 curry leaves 1 Tbs lime juice 2 tsp agave syrup or sugar 1 1/2 cups (360 ml) coconut milk 1/4–1/2 cup (60–120 ml) water more as needed 1 tsp sea salt
1. Rinse and drain lentils well. 2. In a medium pot, bring 1 2/3 cups water to boil. Stir in lentils, return to boil. Reduce to low. Cook partially covered, stirring occasionally, until lentils are soft, 15–20 min. 3. Heat oil in large pot on medium heat. Add onion, garlic, ginger, curry powder, ground cumin, coriander, mustard seeds, black pepper, turmeric, and curry leaves. Fry until onions start to brown, stirring constantly, 3–5 min. 4. Add chopped pumpkin, lime juice, and agave syrup (or sugar). Cook, stirring regularly, 2–3 min. 5. Add cooked lentils, coconut milk, and salt. Bring to low boil. Reduce heat to low. Cook until pumpkin is soft and curry has thickened, 15–20 min. Gradually stir in water while simmering for a thinner curry. 6. Serve with rice and papadam.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 103
Soyameat Curry Jaffna classic serves 3 to 4 / time 30 min
2 cups (125 g) medium-size soyameat chunks (TVP) 1 2/3 cups (400 ml) water 2 tsp vegetable broth powder optional 2 medium (150 g) tomatoes chopped 1 medium onion chopped 2 cloves garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped 1 red or green chili seeded, chopped 2 Tbs coconut oil or vegetable oil 1/2 tsp curry powder (page 23) 1 tsp cumin ground 1 tsp coriander ground 1/2 tsp chili powder or paprika ground 1/2 tsp black pepper ground 1/4 tsp fennel seeds 1/2 tsp mustard seeds ground 1/2 tsp turmeric ground 6–8 curry leaves 1 pandan (rampe) leaf or 1 bay leaf 1 Tbs tomato paste 1 Tbs soy sauce (Shoyu) 1 Tbs lime juice or lemon juice or 2 tsp rice vinegar 2 tsp agave syrup or sugar 3/4 tsp sea salt 1 cup (240 ml) coconut milk lime slices for garnish
1. Bring 2 cups (480 ml) of water to boil in a medium pot. Mix in vegetable broth (if using). Stir in soyameats. Turn off heat, cover. Let soak 10 min. Drain and press excess water from soyameats. 2. Heat oil in a medium pot on medium heat. Add chopped onion, garlic, ginger, chili (if using), curry powder, ground cumin, coriander, chili powder (or paprika), black pepper, fennel, mustard seed, turmeric, curry leaves, and pandan (or bay) leaf. Fry until onion begins to soften, stirring constantly, 3–5 min. 3. Add soyameats. Fry 5 min, stirring regularly. Add chopped tomatoes, tomato paste, soy sauce, lime (or lemon) juice (or vinegar), agave syrup (or sugar), and salt. Fry, stirring regularly, until soyameats start to brown and tomatoes start to fall apart, 5–7 min. 4. Gradually stir in coconut milk. Bring to simmer. Reduce heat to medium low. Continue to cook, partially covered, stirring regularly, 5–7 min. Turn off heat. Cover pot until ready to serve. 5. Serve with rice and lime slices.
Variations: Thinner Curry: Add 1/2–1 cup (120–240 ml) water in final simmering stage. Adjust salt as needed. Less Sauce: Use only 1/2 cup (120 ml) coconut milk and 1 chopped tomato.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 105
Bonchi stir-fried green beans serves 3 to 4 / time 30 min
3 cups (300 g) fresh green beans chopped 1 medium tomato chopped 1 small red onion chopped 1 clove garlic finely chopped 1 green chili seeded, finely chopped optional
1 Tbs coconut oil or vegetable oil 1/2 tsp curry powder (page 23) 1/2 tsp cumin ground 1/2 tsp coriander ground 1/4 tsp black pepper 1/4 tsp mustard seeds ground 3/4 tsp turmeric ground 5–6 curry leaves 1/4–1/2 cup (60–120 ml) coconut milk 1 Tbs lime juice or lemon juice 3/4 tsp sea salt
1. Heat oil in a medium pot on medium high heat. Add chopped onion, garlic, and green chili (if using), curry powder, ground cumin, coriander, black pepper, mustard seed, turmeric, and curry leaves. Fry until onions begin to brown and soften, stirring constantly, 2–3 min. 2. Add chopped green beans, tomatoes, and lime (or lemon) juice. Stir several times. Fry 5–7 min. 3. Add coconut milk and salt. Stir well. Bring to low boil. Reduce heat to medium low. Simmer partially covered, stirring regularly, until vegetables are mostly soft, 5–10 min. While cooking, gradually stir in more coconut milk (or water), if desired.
Variations: Vedic: Replace onions and garlic with pinch asafoetida (hing) powder or simply omit. Add beans and tomatoes along with spices. Barbecue: Add 2 Tbs tomato paste, 1/2 tsp ground paprika, and 2 tsp agave syrup or sugar along with spices.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 107
Kiri Hodi thin yellow coconut curry serves 3 to 4 / time 20 min
2–3 shallots or 1 medium red onion finely chopped 1–2 cloves garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped 1 red or green chili seeded, finely chopped optional
1 Tbs coconut oil or vegetable oil 1/2 tsp coriander ground 6–8 curry leaves or 1 tsp curry powder (page 23) 1 pandan (rampe) leaf or 1 bay leaf 1/2 tsp turmeric ground 1 1/2 cups (350 ml) water 1 cup (240 ml) coconut milk 1 tsp agave syrup or sugar 2 tsp lime juice or lemon juice 3/4 tsp sea salt
1. Heat oil in large pot on medium heat. Add chopped shallots (or onion) and garlic, ginger, chili (if using), ground coriander, curry leaves (or powder), and pandan leaf (or bay leaf). Fry, stirring constantly, until shallots (or onions) are soft and brown, 3–5 min. 2. Add turmeric and water. Bring to boil, stirring constantly. 3. Gradually stir in coconut milk, agave syrup (or sugar), lime (or lemon) juice, and salt. Return to gentle, low boil. Reduce heat to low. Simmer, stirring constantly so it does not separate, 7–10 min. Turn off heat and cover until ready to serve. 4. Serve with rice and papadam.
Variations: Vedic: Replace onions and garlic with 1 chopped celery stalk and/or 1/2 cup (90 g) chopped fennel bulb. Add pinch of asafoetida (hing) powder.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 109
Sweet & Sour Brinjal tangy aubergine curry serves 3 to 4 / time 30 min
2 medium (450 g) aubergines (eggplants) chopped 1 medium (100 g) tomato chopped or 10–12 cherry tomatoes cut in half 1 medium onion chopped 2 cloves garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped
2 Tbs coconut oil or vegetable oil 1 tsp black pepper ground 1 tsp mustard seeds ground 1/2 tsp turmeric ground 1–2 Tbs lime juice or lemon juice 2 Tbs agave syrup or sugar 3/4 tsp sea salt lime slices for garnish
1. Heat oil in a large frying pan or wok on medium high heat. 2. Add onion, garlic, ginger, black pepper, mustard seeds, turmeric. Fry, stirring frequently, until onions began to soften and brown, 3–5 min. 3. Stir in chopped aubergine. Reduce heat to medium. Fry, partially covered, mixing regularly, until aubergine begins to soften, 5–7 min. 4. Add tomatoes. Continue to fry until tomatoes start to fall apart, stirring regularly, 3–5 min. 5. Add lime (or lemon) juice, agave syrup (or sugar), salt. Mix several times to coat vegetables. Continue to cook, stirring occasionally, to desired consistency, 5–10 min. 6. Garnish with lime slices. Serve with rice or flatbread.
Variations: Spicy: Add 1 chopped red or green chili or 1 tsp red chili flakes, 1/2 tsp ground coriander, 1/2 tsp ground paprika. Vedic Fruity: Replace onion and garlic with 1 cup (120 g) chopped pineapple and a pinch asafoetida (hing) powder. Other Veg: Add 1 chopped red or green pepper and/or 1 cup (75 g) chopped cabbage. Adjust salt and spices as needed.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 111
Vegetable Fried Noodles with spicy Lunu Miris serves 2 to 3 / time 35 min
7 oz (200 g) noodles (wheat or rice) 1 large (120 g) carrot peeled, finely chopped 1 cup (75 g) cabbage chopped 1/2 cup (25 g) spring onions chopped 2 cloves garlic finely chopped 3/4 in (2 cm) fresh ginger finely chopped
2 Tbs vegetable oil 1/2 tsp coriander ground 1/2 tsp black pepper ground 1/2 tsp chili powder or paprika ground 2 Tbs lime juice or lemon juice or 1 Tbs rice vinegar 1–2 Tbs soy sauce (Shoyu) 1 Tbs agave syrup or sugar 1/2 tsp sea salt lime slices for garnish
1. Cook noodles according to package instructions. Rinse and drain. If desired, chop noodles up a bit. 2. Heat oil in a large frying pan or wok on medium high heat. Add spring onions, garlic, ginger, coriander, black pepper, chili powder (or paprika). Fry 2–3 min stirring constantly. 3. Add chopped carrot and cabbage. Fry 3–5 min, stirring regularly. 4. Stir in cooked noodles. Fry 2–3 min, stirring constantly. 5. Add lime (or lemon) juice (or rice vinegar), soy sauce, agave syrup (or sugar), and salt. Continue to stir fry until vegetables and noodles are lightly browned, 3–5 min. 6. Serve with lime slices and Lunu Miris (page 43).
Variations: Extras: With carrots and cabbage, add 1 Tbs tomato paste, 1 medium chopped tomato, curry leaves, and 1/2 tsp ground turmeric. Vedic: Replace onions and garlic with chopped fresh pineapple.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 113
Vegetable Fried Rice easy & awesome serves 2 to 3 / time 35 min
1 cup (185 g) short-grained jasmine rice or basmati rice 1 2/3 cups (400 ml) water 1/2 tsp salt 1 medium (90 g) carrot peeled, chopped 1 cup (60 g) spring onions chopped, separate white and green pieces 1 clove garlic finely chopped 1 in (2 cm) fresh ginger finely chopped
2 Tbs vegetable oil 1/2 tsp coriander ground 1/2 tsp chili powder or paprika ground 1/2 tsp black pepper ground 2 Tbs lime juice 1–2 Tbs soy sauce (Shoyu) 1 Tbs agave syrup or sugar 1/4 tsp sea salt lime slices for garnish
1. Rinse and drain rice. Bring water to boil in small pot. Stir in rice and salt. Return to simmer. Reduce heat to low. Cover and steam 18–20 min. Remove from heat, stir with fork. Cover, let sit 15 min. 2. Heat oil in large frying pan, pot, or wok on medium high heat. Add chopped white ends of spring onions, garlic, ginger, coriander, chili powder (or paprika), and black pepper. Fry until onions begin to soften, 3–5 min. 3. Stir in chopped carrots. Fry, partially covered, stirring regularly, 3–5 min. 4. Add cooked rice and spring onions green tips. Mix well. 5. Add lime juice, soy sauce, agave syrup (or sugar) and salt. Reduce heat to medium. Cook partially covered, stirring regularly, until liquid is absorbed and vegetables are moderately soft, 5–7 min. 6. Turn off heat. Cover until ready to serve. 7. Serve with lime slices and Lunu Miris (page 43).
Variations: Indian Twist: Add 6–8 curry leaves, 1/2 tsp ground cumin, 1/2 tsp garam masala, 1/2 tsp turmeric along with other spices. Vedic: Replace spring onions and garlic with 1 cup (75 g) finely chopped cabbage. Add with carrots.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 115
Gobi Cashew Korma creamy cauliflower curry serves 2 to 3 / time 35 min +
1/2 head large (500 g) cauliflower chopped in florets 1 medium red onion chopped 1 clove garlic finely chopped 1/2 cup (65 g) cashews 2 small (100 g) tomatoes chopped 3/4 in (2 cm) fresh ginger finely chopped 1/3 cup (40 g) grated coconut 2 Tbs lemon juice 1 1/2 Tbs agave syrup or sugar 2 cups (480 ml) water
2 Tbs coconut oil or vegetable oil 1/2 tsp curry powder (page 23) 1/2 tsp chili powder or paprika ground 1 tsp black pepper ground 5–6 curry leaves 3/4 tsp turmeric ground 1 tsp sea salt 1 Tbs cashews lightly roasted, crumbled for garnish
1. Soak cashews in water 6 hrs or overnight. Drain and discard water. 2. In blender or food processor, purée soaked cashews, chopped tomatoes, ginger, coconut, lemon juice, agave syrup (or sugar) with 2 cups (480 ml) water, first pulsing several times, then adding water and increasing speed gradually until smooth. 3. Heat oil in a large pot or frying pan on medium high heat. Add chopped onions, garlic, curry powder, chili powder (or paprika), black pepper, and curry leaves. Stir well, fry until onion begins to soften, 2–3 min. 4. Pour cashew tomato purée into pan. Bring to low simmer and reduce heat to medium. Cook, stirring regularly, until sauce begins to thicken and darken, 5–7 min. 5. Add cauliflower pieces and turmeric. Mix well. Continue to cook, partially covered, stirring occasionally, until vegetables are tender and sauce is a rich, reddish color, another 10–15 min. Stir in salt, remove from heat, and keep covered until ready to serve. 6. Garnish with cashews and serve with rice.
Variations: Fruity: Add a handful of raisins or chopped dates along with cauliflower. Green: Use broccoli or zucchini instead of (or with) cauliflower.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 117
Deviled Seitan spicy, stir-fried wheatmeats serves 2 to 3 / time 30 min
7 oz (200 g) seitan chopped or sliced thin 1 medium (90 g) tomato or 7–8 cherry tomatoes chopped 1 cup (80 g) red pepper chopped 1 1/2 cups (125 g) leeks chopped 1 medium (100 g) red onion chopped 2 cloves garlic finely chopped 1 1/2 in (3 cm) fresh ginger finely chopped 1 red chili seeded, finely chopped
2 Tbs tomato paste 2 Tbs lime juice or lemon juice or 1 Tbs rice vinegar 2 Tbs agave syrup or sugar 1 tsp corn starch 3/4 tsp sea salt
3 Tbs vegetable oil 1/2 tsp black pepper ground 1/2 tsp coriander ground 1 tsp chili powder or paprika ground 6–8 curry leaves fresh coriander or parsley chopped for garnish lime slices for garnish
1. In a small bowl, whisk tomato paste, lime (or lemon) juice (or vinegar), agave syrup (or sugar), corn starch, and salt. 2. Heat oil in a large frying pan or pot on medium high heat. Add chopped leeks, onions, garlic, ginger, red chili (if using), ground black pepper, coriander, chili powder (or paprika), and curry leaves. Fry, stirring constantly, until leeks and onions start to brown and soften, 3–5 min. 3. Add seitan pieces. Stir well. Fry 2 min, stirring regularly. Stir in chopped tomatoes and red pepper. Fry until tomatoes start to fall apart and pepper starts to soften, another 3–5 min. 4. Gradually stir in tomato paste mixture. Reduce heat to medium. Cook, stirring regularly, until sauce has thickened and peppers are soft, but not overcooked, 7–10 min. Remove from heat and cover until ready to serve. 5. Garnish with fresh chopped coriander or parsley. Serve with lime slices and rice or bread.
Variations: No Seitan: Try chopped tofu or mushrooms instead. Vedic: Omit garlic. Replace leeks and onions with chopped pineapple and/or cabbage. Orange Devil: For tomato paste mixture, add 1/4 cup (60 ml) orange juice, 2 tsp orange zest, 2 Tbs soy sauce, and use 2 tsp corn starch. Reduce salt as needed.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 119
Chilli Paratha spicy, stir-fried flatbread strips serves 2 / time 30 min
4 paratha flatbreads (page 73) 6–8 (100 g) cherry tomatoes quartered
1 Tbs tomato paste 1 Tbs soy sauce (Shoyu) 1 Tbs lemon juice 2 Tbs water 1 Tbs agave syrup or sugar 1 tsp corn starch 1/2 tsp sea salt
2 Tbs vegetable oil 2 small onions chopped 2 cloves garlic finely chopped 1/2 in (1 cm) fresh ginger finely chopped 1/4 tsp black pepper ground 1/2 tsp cumin ground 1/2 tsp coriander ground 1/2 tsp chili powder or paprika ground 1/4 tsp turmeric ground lime slices for garnish
1. Chop paratha into thumb-sized strips. 2. In a small bowl, whisk tomato paste, soy sauce, lemon juice, water, agave syrup (or sugar), corn starch, and salt. 3. Heat oil in a large frying pan or pot on medium heat. Add chopped onions, garlic, ginger, ground black pepper, cumin, coriander, chili powder (or paprika), and turmeric. Fry, stirring constantly, until onions start to brown and soften, 4–5 min. 4. Add chopped paratha pieces. Stir well. Fry 2 min, stirring regularly. Stir in chopped tomatoes. Stir fry 1–2 min. 5. Slowly stir in tomato paste mixture, coating all paratha pieces. Cook, stirring frequently, until sauce has thickened, 7–10 min. If needed, add slightly more water or soy sauce. Remove from heat and cover until ready to serve. 6. Serve with lime slices and rice.
Variations: Fruity: Add chopped pineapple or sliced crisp apple along with tomatoes. More Color: Add chopped red, green and/or yellow bell pepper with tomatoes. Quick: Use store-bought thin pita flatbreads, Indian naan, chapati, etc.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 121
Masala Mushroom Dosa lentil crêpes with savory filling serves 2 to 3 / time 40 min + dosa batter: 1 cup (175 g) basmati rice (uncooked) 1/4 tsp salt 1/4 cup (40 g) urid dal (lentils) vegetable oil water as needed 1. In separate bowls, soak rice and dal in water, 6–8 hours. Rinse and drain both. 2. Using only as much water as needed, blend soaked rice and dal to smooth pastes in food processor or blender. Combine mixtures in a large bowl. Mix well. Cover, ferment overnight in a warm place. 3. Add salt and whisk batter with slightly more water if needed to create a thin, pourable batter. 4. Heat a frying pan, preferably well-seasoned cast iron, on medium high heat. Put a few drops of oil on the pan and rub it around with a paper towel. Cooking spray can also be used. Do this before each dosa. When a drop of water sizzles and dances on the surface, the pan is ready. 5. Using a measuring cup, pour about 1/4 to 1/3 cup (60–80 ml) batter in the center of pan. After a few seconds, with a spiraling motion use the cup bottom to spread out the dosa batter in a circle. 6. After bubbles appear on surface of dosa and underside is golden brown, about 2–3 min, use a spatula to carefully flip the dosa. Cook the other side for 1–2 min and transfer the dosa to a warm plate, pan on low heat, or tray in the oven. Continue for all dosas. It takes some practice. It’s all about the timing, heat, and batter consistency. masala mushroom filling: 200 g mushrooms sliced thin 1 small (80 g) onion chopped 1 medium (120 g) red pepper chopped 2 cloves garlic finely chopped 1/2 cup (65 g) cashews 2–3 Tbs vegetable oil 3 small (120 g) tomatoes chopped 1 tsp black mustard seeds 1 1/2 in (3 cm) fresh ginger chopped 1 tsp cumin ground 3 Tbs soy sauce (Shoyu) 1 tsp coriander ground 2 Tbs lemon juice 1 tsp garam masala optional 2 Tbs sugar or agave syrup 3/4 tsp black pepper 1/2 cup (120 ml) water 4–6 curry leaves
1. Soak cashews 6 hours or overnight in water. Or soak 30 min in hot water. Drain and discard water. 2. Purée cashews, tomatoes, ginger, soy sauce, lemon juice, sugar (or agave syrup), and 1/2 cup (120 ml) water in blender or food processor. 3. Heat oil in a medium pan on medium high heat. Add mustard seeds. After they start to pop (20–30 sec), add onions, garlic, cumin, coriander, garam masala (if using), black pepper, and curry leaves. Fry, stirring frequently, 2–3 min. 4. Add puréed cashew tomato mix. Mix well. Bring to simmer, reduce heat to medium. Cook until sauce begins to darken and thicken, stirring often, 7–10 min. 5. Add sliced mushrooms and chopped red pepper. Stir well, return to simmer. Continue to cook, partially covered, stirring regularly, 5–7 min. Remove from heat. Cover until dosas are ready. 6. Spread 3–4 Tbs mushroom masala filling in the middle of a dosa. Fold closed from both sides. Heat filled dosa in hot frying pan, 2–3 min both sides. Serve immediately, with chutneys of your choice.
The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES 123
SWEETS
Watalappam traditional spiced coconut custard serves 4 to 6 / time 40 min +
1 1/2 cups (360 ml) coconut milk 1/4 cup (50 g) sugar 1 Tbs corn starch 1 tsp agar powder or 2 tsp agar flakes 1/4 cup (60 ml) water 1/2 tsp vanilla bean ground or 1 tsp vanilla extract 1/2 tsp cinnamon ground 1/2 tsp nutmeg ground 1/4 tsp (about 6 pods) cardamom ground 1/8 tsp (about 5 pieces) cloves ground 2 Tbs cashews lightly roasted, crumbled for garnish palm syrup or agave syrup
1. Bring coconut milk to low boil in medium pot on medium heat. Stir in sugar. 2. Whisk corn starch and agar powder (or flakes) into 1/4 cup (60 ml) water in small bowl. Stir into simmering coconut milk. Return to simmer. Reduce heat to low. Cook 5 min, stirring regularly. 3. Stir in ground vanilla, cinnamon, nutmeg, cardamom, cloves. Continue to cook, stirring constantly, until thickened, 3–5 min. Remove from heat. 4. Fill 4 to 6 small bowls with custard mix. Let cool 20 min. Transfer to refrigerator and chill for 6 hours or overnight. 5. Remove chilled bowls from fridge and loosen around the custard with a knife. Carefully turn bowl upside down on plate and hit it gently on top a few times. Lift bowl to see that custard has been released. If not, poke it a few times with knife. 6. Drizzle with syrup and garnish with crumbled, roasted cashews and/or chopped fruit and berries.
Variations: No Coco: Replace coconut milk with soy, oat, or almond milk.
The Lotus and the Artichoke – Sri Lanka SWEETS 127
Kalu Dodol chewy rice & coconut squares makes 10 to 15 pieces / time 60 min +
3/4 cup (150 g) sugar 1/2 cup (120 ml) water 1/4 tsp cardamom ground 1/2 tsp vanilla bean ground or 1 tsp vanilla extract 1/4 tsp sea salt 1 cup (240 ml) coconut milk 3/4 cup (75 g) rice flour 2 Tbs blackstrap molasses or dark agave syrup 1/4 cup (35 g) cashew pieces lightly roasted
1. Bring sugar, water, ground cardamom, vanilla, and salt to simmer in a large pot or wok on medium low heat. Stir until sugar dissolves. Cook, stirring constantly, until thickened, 15–20 min. 2. Whisk rice flour and coconut milk in a bowl until smooth. 3. Gradually pour rice & coconut milk into simmering syrup while stirring. Add molasses (or dark agave syrup). 4. Cook until thick on low heat, stirring constantly, 30–45 min. Do not burn mixture: It is absolutely necessary to be stirring and scraping along bottom and sides of the pot the whole time! In the final 5–10 min of thickening, oil will begin to separate from the thickening mixture. Carefully pour or spoon off and discard the oil which forms on top and sides of mixture. 5. Mix in cashew pieces. Remove mixture from heat. Transfer immediately into bake form, spread evenly flat with a spatula or spoon. Let cool at least 1 hr before cutting.
Variations: Traditional: Palm (coconut) sugar or jaggery is the best sugar to use for this recipe. If using, optionally omit 2 Tbs molasses and add another 2 Tbs of palm sugar when making syrup. Fruit & Nuts: Substitute walnuts, peanuts, pecans, hazelnuts, etc. for cashews and/or add a handful of chopped dates or raisins. No Nuts: Simply omit cashews.
The Lotus and the Artichoke – Sri Lanka SWEETS 129
Wild Spice Coconut Rice sweet rice serves 2 to 4 / time 60 min +
1 cup (165 g) brown rice or red rice or mixed wild rice 1 1/2 cups (350 ml) water 1 cup (240 ml) coconut milk 4 Tbs sugar 2–3 small pieces cinnamon bark or 1/2 tsp cinnamon ground 1/4 tsp nutmeg ground 1/4 tsp sea salt pineapple, mango or banana chopped, for garnish
1. Wash, rinse, drain rice. 2. Bring water and coconut milk to low boil in medium pot with a good lid. 3. Stir in rice, sugar, cinnamon, nutmeg, and salt. Return to boil, reduce to low heat. Cover and steam until liquid is absorbed, and rice is soft, 40–50 min. 4. Stir several times with a fork. Cover and let sit 15–20 min. 5. Garnish with chopped fruit and serve warm. Or allow to cool, then cover and chill before serving.
The Lotus and the Artichoke – Sri Lanka SWEETS 131
Payasam traditional tapioca pudding serves 4 / time 30 min
2/3 cup (100 g) sago (tapioca pearls) 2 Tbs coconut oil 1 cup (240 ml) coconut milk 2 cups (480 ml) water 1/4 cup (55 g) sugar 3–4 cardamom pods 3–4 pieces cinnamon bark or 3/4 tsp cinnamon ground 1/2 tsp vanilla bean ground or 1 tsp vanilla extract 4 dates chopped or 2 Tbs raisins for garnish 2 Tbs (25 g) cashews lightly roasted, crumbled
1. Heat oil in a medium pot on medium heat. Roast sago (tapioca pearls) stirring regularly, 3–5 min. 2. Stir in coconut milk and water. Return to low boil. Cover and simmer 10 min. 3. Stir in sugar, cardamom, cinnamon, and vanilla. 4. Cover and simmer until thick, stirring occasionally, 5–10 min. Remove from heat. 5. Allow to cool and thicken, 20–30 min. If desired, cover and chill in fridge for 2+ hours. 6. Garnish with chopped dates and cashews and serve.
Variations: No Dates: Substitute 2 Tbs raisins, dried cranberries, or cherries for chopped dates. Fruity: Top with chopped fresh mango or banana.
The Lotus and the Artichoke – Sri Lanka SWEETS 133
Ladoos with raisins & cashews makes about 10 pieces / time 45 min +
1 cup (115 g) chickpea flour 2/3 cup (150 ml) water
1 1/4 cups (270 g) sugar 1/2 cup (120 ml) water 1 tsp lemon juice 1/2 tsp lemon zest 3 cardamom pods or 1/4 tsp cardamom ground 3 cloves or 1/4 tsp cloves ground 2 small pieces cinnamon bark or 1/4 tsp cinnamon ground 1/4 tsp nutmeg ground 4–5 saffron threads optional 1/4 cup (30 g) cashews crumbled 1/4 cup (35 g) raisins vegetable oil for frying
1. In large mixing bowl with spout, whisk chickpea flour and 2/3 cup (150 ml) water. Cover and let sit 20 min. 2. Bring 1/2 cup (120 ml) water to low boil in a medium pot on medium low heat. Gradually stir in sugar, lemon juice and zest, cardamom, cloves, cinnamon, nutmeg. Return to simmer. Reduce to low. Dissolve sugar and cook down syrup, stirring occasionally, 10 min. Turn off heat. 3. Add saffron to syrup, if desired. Stir a few times. 4. Heat oil about 2 in (5 cm) deep in small pot on medium high heat. Oil is hot enough when a drop of batter sizzles and comes to surface immediately. 5. Hold a large flat ladle with holes above hot oil. Carefully pour batter onto ladle and gently tap or shake ladle so batter drips through holes into frying oil. Do not overcrowd oil. Fry droplets until light golden brown, about 3–4 min per batch. Droplets should not get dark brown or crispy. 6. Lift fried droplets out of oil with a slotted spoon or small metal sieve, draining excess oil back into pot. Transfer fried droplets into pot with warm syrup. Repeat until syrup is full or batter is finished. 7. Add cashews and raisins to droplets in syrup and gently mix to thoroughly coat. Cover and allow to cool for 1–2 hours. 8. Wet hands with water and form a walnut-sized ball from the sticky mix. Repeat and transfer ladoo balls to a plate or bowl. 9. Ladoos stored in an airtight container will keep for up to a week. Unless you eat them first.
The Lotus and the Artichoke – Sri Lanka SWEETS 135
Date Cake with chopped dates & banana makes 8 to 12 pieces / time 50 min
1 very ripe banana (100 g) 3/4 cup (100 g) dates chopped 1 cup (120 g) flour (all-purpose / type 550) 1/2 cup (110 g) sugar 1 Tbs flaxseed ground or corn starch 1 tsp baking powder 1/4 tsp vanilla bean ground or 1 tsp vanilla sugar 1/2 tsp cardamom ground 1/2 tsp cinnamon ground 1/3 cup (55 g) margarine or coconut oil
1. Preheat oven 375°F / 190°C / level 5. 2. In small bowl, mash banana thoroughly with fork. 3. Gently heat margarine (or coconut oil) in a small pan on low heat until liquid. 4. In a large mixing bowl, combine flour, sugar, ground flaxseed (or corn starch), baking powder, vanilla, cardamom, and cinnamon. 5. Add margarine (or oil) and mashed banana. Mix until lumps disappear. 6. Stir in chopped dates. Spoon batter into greased bake form. 7. Bake until deep golden brown and a toothpick comes out clean, 35–45 min. Remove from oven, cover with dish towel. Allow to cool 20 min before cutting and serving.
Variations: Sweet Dark: Use palm (coconut) sugar or jaggery. Or mix in 2 Tbs blackstrap molasses along with mashed banana. Nutty: Add 1/4 cup (30 g) crumbled cashews or walnuts along with dates.
The Lotus and the Artichoke – Sri Lanka SWEETS 137
Coconut Pockets baked pastry treats makes 8 to 10 / time 45 min + dough: 3 cups (375 g) flour (all-purpose / type 550) 1/2 tsp sea salt 2 Tbs sugar 1/2 tsp baking powder 8 Tbs (110 g) margarine or coconut oil 3/4 cup (180 ml) cold water 2 Tbs soy milk or rice milk for glaze optional
1. Combine flour, salt, sugar, and baking powder in a large mixing bowl. 2. If using, cut margarine into thinly sliced pieces and add to bowl. Using hands, knead margarine (or coconut oil) into flour mix. Gradually add in cold water, continue kneading a few minutes until dough is rubbery and smooth. Use slightly more flour or water if needed. 3. Pull and form into 8–10 balls and return to bowl. Cover and let sit 20 min. sweet coconut filling: 2 cups (180 g) freshly grated coconut or 1 cup (85 g) dried grated coconut + 1/2 cup (120 ml) warm water 4 Tbs palm syrup or agave syrup or sugar 1/2 tsp cinnamon ground
1. Combine fresh grated coconut, syrup (or sugar), and cinnamon in a bowl. Mix well. If using dried grated coconut, mix with warm water along with syrup and cinnamon. Cover and soak 20 min. 2. Preheat oven to 400°F / 200°C / level 6. 3. On floured surface, roll out a dough ball with rolling pin (or bottle) to 1/4 in (1 cm) thickness. For half-moon pockets: Using a medium bowl or saucer as a guide, cut circle with knife. For triangles: first cut squares. Roll up and re-use trim. 4. Put 2–3 Tbs filling onto a dough circle (or square). Dip finger in soy milk (or water) and trace around outer edge to help seal. Fold over in half and press edges firmly with a fork to seal. 5. Brush top with soy milk (or rice milk) for glaze. Carefully transfer to baking tray. Repeat for all. 6. Bake until light golden brown and edges start to crisp and darken, about 18–22 min. 7. Allow to cool 5 min before serving. Filling is very hot!
Variations: Fruity: Add 1 cup chopped apple and/or 1/4 cup (30 g) finely chopped dates or raisins to filling.
The Lotus and the Artichoke – Sri Lanka SWEETS 139
Kesari sweet semolina squares makes 10 to 12 pieces / time 40 min +
2 1/2 cups (600 ml) water 1 in (2 cm) fresh ginger chopped 1 tsp lime zest 6 cardamom pods crushed 6 cloves 2–3 pieces cinnamon bark or 3/4 tsp cinnamon ground 1 cup (200 g) sugar 6–8 saffron threads 2/3 cup (110 g) margarine or coconut oil 1 cup (185 g) fine semolina 3 Tbs (30 g) cashews crumbled, lightly roasted
1. Bring water to boil in a small pot. Add ginger, lime zest, cardamom, cloves, and cinnamon. Remove from heat. Cover and steep 10 min. Strain and discard spices. 2. Add sugar and saffron threads to spice water. Stir to dissolve sugar. 3. Heat margarine (or oil) in a large frying pan or wok on medium heat. Gradually stir in semolina. Fry until grains turn golden brown, stirring constantly, 5–7 min. Do not burn! 4. While gently stirring, slowly pour spice syrup into simmering grains. Reduce heat to low. Cook until smooth and thickened, stirring constantly, 7–10 min. 5. Stir in cashews. Turn off heat. Pour mixture into a glass form or baking tray. Allow to cool 30 min before slicing and serving.
The Lotus and the Artichoke – Sri Lanka SWEETS 141
Aluwa sweet cashew diamonds makes 15 to 20 pieces / time 30 min
2/3 cup (90 g) cashews 3/4 cup (135 g) basmati rice or 3/4 cup (135 g) rice flour 1/3 cup (80 ml) water 2/3 cup (130 g) sugar 1 tsp orange zest 1/2 tsp cinnamon ground 1/4 tsp cardamom ground
1. Lightly roast cashew pieces. Transfer to small bowl and let cool. Coarsely grind cashews, or crumble to very small pieces with food processor, or mortar and pestle. 2. Using the same large pan, on medium heat, roast rice or rice flour until light golden brown and aromatic, stirring and shaking constantly, 5–7 min. Do not burn! 3. If using rice, let cool, then grind in dry container of blender, or food processor, until fine, 60–90 sec. If using rice flour, simply allow to cool after roasting. 4. Bring water to low boil in a medium pot on medium heat. Stir in sugar and orange zest. After sugar has dissolved, reduce heat to low. Simmer, stirring occasionally, until syrup has thickened slightly, 5–10 min. Remove from heat. Let cool. 5. Spread 1/2 Tbs of roasted rice flour on large cutting board or countertop. Set aside another 1/2 Tbs of rice flour for sprinkling on flattened dough later. 6. In large mixing bowl, combine roasted rice flour with ground cashews, cinnamon, and cardamom. Add warm (not hot) syrup. Mix and mash first with a fork, then use hands and knead evenly until well mixed. 7. Spread and press dough flat on floured surface. Sprinkle remaining 1/2 Tbs of roasted rice flour over top of dough. Allow to cool and become firm, at least 30 min. 8. Cut diamond or square shapes with a large, sharp knife. 9. Serve with chai or coffee. Sweets will stay good in a closed container for a week.
Variations: Nuts: Replace all or half of cashews with walnuts, pecans, hazelnuts, etc. Decadent: Make a creamy, sweeter syrup with 3/4 cup (155 g) sugar and 1/2 cup (120 ml) coconut milk (instead of water).
The Lotus and the Artichoke – Sri Lanka SWEETS 143
Banana Pancakes with chopped dates & syrup serves 2 to 3 / time 30 min +
1 large banana chopped 1 cup (130 g) flour 1 Tbs chickpea flour or flaxseed ground 1 Tbs corn starch 3 Tbs sugar 1 tsp baking powder 1/4 tsp cinnamon ground 1/4 tsp sea salt 1 cup (240 ml) soy milk or coconut milk 1/2 cup (120 ml) water 1 tsp lemon juice vegetable oil 3–4 dates chopped, for garnish palm syrup or agave syrup
1. Combine flour, chickpea flour (or ground flaxseed), corn starch, sugar, baking powder, ground cinnamon, and salt in a large mixing bowl. 2. Whisk soy milk (or coconut milk), water, and lemon juice in cup. 3. Whisk wet ingredients into dry to form a mostly, smooth batter. Do not over mix, some lumps are okay. Cover and let batter sit 20–30 min. 4. Heat frying pan (preferably a well-seasoned cast iron pan) on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Cooking spray can also be used. Do this before each pancake. When a droplet of water sizzles and dances on surface, pan is ready. 5. Pour 2–3 Tbs batter onto hot pan. Make several pancakes at a time. Arrange several pieces of chopped banana on each pancake. 6. Cook until several bubbles form on surface of pancake, and underside is deep golden brown, 3–4 min. Pry up edges first, then flip carefully with spatula and press pancake down lightly. Cook 1–2 min on other side. Transfer to a plate and cover to keep warm. Continue for all pancakes. 7. Top pancakes with chopped dates, more chopped banana, and syrup. Serve!
Variations: Berry: Replace banana with fresh or frozen berries or chopped pineapple. Nutty: Add crumbled walnuts or pecans along with chopped fruit. Wholesome: Make with whole wheat or spelt flour.
The Lotus and the Artichoke – Sri Lanka SWEETS 145
Lemon Vanilla Muffins with raspberry syrup makes 8 to 12 / time 40 min
2 cups (260 g) flour (all-purpose / type 550) or spelt flour 2 Tbs chickpea flour or rice flour 1 1/2 tsp baking powder 1/2 cup + 2 Tbs (130 g) sugar 3/4 cup (180 ml) soy milk or almond milk 1 tsp rice vinegar or apple vinegar 1/3 cup (80 ml) vegetable oil 1/2 tsp vanilla bean ground or 1 tsp vanilla extract 1 Tbs lemon juice 1 tsp lemon zest raspberries chopped, mashed for garnish palm syrup or agave syrup for garnish
1. Preheat oven to 375°F / 190°C / level 5. 2. In a large mixing bowl combine flour, chickpea (or rice) flour, baking powder, and sugar. 3. In another bowl, whisk soy (or almond) milk, vinegar, oil, vanilla, lemon juice, and lemon zest. 4. Stir wet ingredients into dry ingredients until lumps are out. Do not over mix. 5. Pour batter into muffin forms using baking cups if desired. Fill halfway for short muffins, fill almost to top for extra puffy, round muffin tops. 6. Bake 18–22 min, until muffin tops are golden brown and a toothpick comes out clean. 7. Remove from oven. Allow to cool for 10 min. 8. Combine berries and syrup in a small bowl and drizzle over muffins before serving.
Variations: Less Oil: Use on 2–3 Tbs oil + 1 large, mashed ripe banana. Berries: Add chopped berries to the batter before pouring. Cinnamon Orange: Add 3/4 tsp ground cinnamon. Replace lemon juice and zest with 2 Tbs orange juice and 1–2 tsp orange zest. Vanilla may be omitted.
The Lotus and the Artichoke – Sri Lanka SWEETS 147
Fruit Salad with Coconut Cashew Cream & syrup serves 3 to 4 / time 20 min +
1 cup (150 g) ripe mango chopped 1 cup (150 g) cantaloupe, honeydew, or watermelon chopped 1 cup (130 g) papaya chopped 1 cup (130 g) pineapple chopped 1 medium (130 g) banana sliced 1–2 cups (200–400 g) cashew coconut cream or 1–2 cups (200–400 g) soy yogurt or coconut yogurt palm syrup or agave syrup fresh mint leaves chopped, for garnish
1. Arrange chopped fruit in layers, or mixed, in chilled glasses. 2. Top with Coconut Cashew Cream (or soy / coconut yogurt) and drizzle with syrup. 3. Garnish with chopped mint leaves and serve. coconut cashew cream: 3/4 cup (90 g) cashews 2–3 Tbs grated coconut 2/3 cup (160 ml) water 1 Tbs lemon juice 1/2 tsp rice vinegar 2 tsp sugar pinch sea salt
1. Soak cashews and grated coconut in water 6 hours or overnight. Drain and discard water. 2. Combine soaked cashews, coconut, lemon juice, vinegar, sugar, and salt in blender or food processor. Pulse several times, then purée on high, slowly adding water and increasing speed. Blend until smooth, about 90 sec, stopping to scrape down the sides several times. 3. Transfer to a bowl. Cover. For best results, chill for 2 hrs before using.
Variations: Exotic: Add or substitute chopped lychees, starfruit, or other tropical fruit of your choice. Other Fruit: Add or substitute grapes, berries, chopped apples, oranges, etc. No Coco: Replace grated coconut with more cashews, 1–2 Tbs pine nuts, hemp seeds, macadamia nuts, brazil nuts, etc.
The Lotus and the Artichoke – Sri Lanka SWEETS 149
Frosty Masala Chai Coffee spiced & iced serves 2 to 4 / time 20 min +
1/2 cup (120 ml) very strong coffee (e.g. 2 shots espresso) or black tea 2–3 pieces cinnamon bark or 1/2 tsp cinnamon ground 3 cardamom pods crushed 1/2 in (1 cm) fresh ginger chopped 2 cloves pinch nutmeg ground 1–2 Tbs sugar optional 1 cup (240 ml) cold coconut milk or almond milk or soy milk 6–8 ice cubes
1. After brewing coffee (or making espresso or tea), transfer to a mug or bowl. 2. Add cinnamon, cardamom, ginger, cloves, nutmeg, and sugar, as desired. 3. Stir a few times, cover with a saucer. Let sit for 30 min. Strain and remove spices. 4. Blend spiced coffee / tea with cold coconut (or almond / soy) milk and ice cubes until smooth, about 20–30 sec. Add more ice cubes or milk if desired. 5. Serve immediately, ideally in chilled glasses.
Variations: Choco: Add 1 tsp cacao powder or cacao nibs. Supercharge: Add lucuma, maca, baobab powder, etc. Make your own milk: Purée 2–3 Tbs grated coconut + 1 cup (240 ml) water. Add remaining ingredients and blend smooth.
The Lotus and the Artichoke – Sri Lanka SWEETS 151
Fuzzy Gold Frosty Drink fresh pineapple, ginger & turmeric serves 2 to 4 / time 15 min +
1–2 cups (120–240 g) fresh pineapple chopped 2 Tbs lime juice or lemon juice 1 1/2 in (4 cm) fresh turmeric peeled, chopped 1 in (3 cm) fresh ginger peeled, chopped 1–2 Tbs agave syrup or sugar 8–12 ice cubes 2 cups (480 ml) cold sparkling water or filtered water
1. Starting with 1 cup of water, blend all ingredients in blender, gradually adding water and increasing speed until smooth, 30–45 sec. 2. Serve immediately, preferably in chilled glasses.
The Lotus and the Artichoke – Sri Lanka SWEETS 153
Banana Lassi classic yogurt shake serves 2 / time 10 min +
2 ripe medium bananas chopped 1 cup (240 ml) soy yogurt or coconut yogurt 2 Tbs agave syrup or 2 dates chopped or 1–2 Tbs sugar pinch sea salt 2 cups (480 ml) cold water 6–10 ice cubes
pinch saffron for garnish optional mint leaves for garnish optional
1. Blend all ingredients (except for garnish) in blender, gradually adding water and increasing speed until smooth, 30–45 sec. 2. Serve immediately, preferably in chilled glasses.
Variations: Mango: Add or replace banana with a handful chopped mango, or 3–4 Tbs mango pulp. Berry-Banana: Add a handful fresh (or frozen) strawberries, blueberries, etc.
Note: Resist the temptation to substitute non-dairy milk for water! A true lassi is made with yogurt, water, and ice.
The Lotus and the Artichoke – Sri Lanka SWEETS 155
Mango Ice Cream tropical sorbet serves 2 to 4 / time 20 min +
3 ripe medium (300 g) bananas 1 ripe medium (350 g) mango 2–4 Tbs coconut milk, oat milk, almond milk or soy milk fresh mint leaves chopped, for garnish
1. Peel and chop bananas and mango. Freeze in a closed container or freezer bag minimum 8 hrs. 2. Blend frozen, chopped bananas and mangos and 2 Tbs almond (or soy) milk with a high-speed blender, using the tamper and more milk as needed to create a smooth sorbet. Stop occasionally to scrape down the sides. Don’t run the blender too long or too high or the sorbet will melt. 3. Garnish with fresh chopped mint leaves. Serve and eat immediately.
Variations: Nutty: Add 1/3 cup (30 g) cashews, preferably soaked in water overnight, then drained. Add more non-dairy milk as needed when blending. Berry: Add a handful of frozen strawberries, raspberries, blueberries, etc.
The Lotus and the Artichoke – Sri Lanka SWEETS 157
for Kolja Govinda
Thanks for inspiration, love and support Julia, Mom, Dad, Adam, Spencer, Ian
Jens Neumann & Ventil Verlag Joachim & Uschi – Kochen ohne Knochen Bernd Drosihn, Surdham Göb, Nicole Just, Claudia Renner Lea Green, Jérôme Eckmeier, Sebastian Copien Sarah Kaufmann – Vegan Guerilla Eric Mirbach & Julia Koch – Vegan Good Life Dr. Mudar Mannah – Happy Cheeze Chris Cooney & Jon Tedd – The Vegan Zombie Ryan & Angela – Jets Like Taxis / Smash Transit Terry Hope Romero – Vegan Latina / Kickstarter Kirstin Knufmann – Pure Raw Manfred Görg & Anna Rostovtseva – Dr. Goerg Premium Coconut Products Sascha C. Schalthöfer – Think Vegan Jule Z – Chaostheorie, Christoph – Fast Rabbit Jan Bredack – Veganz, Thomas Reichel – Avesu Marc Pierschel, Patrick Bolk, Ben Urbanke Andrea Giese-Seip, Indra Runge, Simon Beck Felix Carl & Tamara Trölsch, Per Hodgkinson Jamie & Laurent, Nandini & Hariseva Vincent Campellone, Dallas Kashuba, Vique Martin Bram Hubbell, Graham Land, Mark Obstfeld and all of my Kickstarter backers & recipe testers
Justin P. Moore The Lotus and the Artichoke Vegan Recipes from World Adventures Escape into other culinary worlds with over 100 vegan recipes inspired by my travels & adventures in over 40 countries! Discover incredible Indo-Chinese delights, Indian feasts, Asian wonders, Italian, French, German and other exciting European classics, amazing African medleys, American family favorites, seductive sweets from around the globe, plus super-charged salads & snacks. Vegan Recipes from World Adventures 216 pages • €19,90 ISBN 978-3-95575-012-1 Justin P. Moore Awarded by Vegetarian Association of Germany (VEBU) Top 10 Finalist Cookbook of the Year 2013!
Justin P. Moore The Lotus and the Artichoke MEXICO! A culinary adventure with over 60 vegan recipes Explore an exciting new world of flavor with my new collection of recipes inspired by 3 months of life & travels in Mexico! Cross the border with mind-blowing salads & snacks, mouth-watering tacos, incredible enchiladas, tasty tamales & delicious sweets for cooks & food lovers of all kinds. 128 pages • €14 ISBN 978-3-95575-027-5