Month: April 2017

The Leafy Congee

After cold and frosty snowy days for long I am so eager and exited for spring. I love flowers, feeling of spring sun on my cheeks coming from my kitchen window in the mornings and listening to humming of various birds when I wake up. While I so eagerly await spring, and bursting out life everywhere, I do love enjoying a good rice congee while the air is still little chilly outside. Its once of those little blessings of life I will never get tired of. But I am going to tell you a story about a special type of congee today. It is a green and wholesome as well as delicious one on my account. One made from Curry leaves, one herb I long to eat each day everyday if I can get my hands on. As the name, suggests you can have no curry without curry leaf. Fresh curry leaves are aromatic and slightly bitter and pungent in taste. A curry plant or “Karapincha” as we call in Sinhalese is a common house …

Mini Coconut Loaves

Everyone who loves baking knows how relaxing and enjoyable it can be. Although I am a nervous novice to baking, I think a snow day like this calls for a recipe with little warmth to it like baking a crusty loaf. It is always exiting to see how to my yeast will work on a given day and how your loaf turn out to be. I have hardly begun to scratch the surface of baking, but I think my efforts bore a delightful fruit today. Sri Lankan traditional crusty coconut loaves in other words the mighty ” Roast paan” (double baked bread) is a something I always loved whether it was for breakfast, lunch or dinner. Loaded with coconut oil and baked to crispness it can augment any type of curry or stew. It can even serve as a tea time snack with a savory relish or just as is. So here it goes. 4 cups of flour 1 sachet of yeast 2 tsp sea salt 3 tsp sugar Melted Coconut oil 1 cup What …