If you ever have walked along Galle Face the famous beach front in Colombo Sri Lanka You know what I am going to talk about.Its not only popular for the beach front, but also for the lovely food that you can have. These lentil patties are one of them. It’s called “Isso wade” which means the prawns topped lentil patties.
Every time I go to Sri Lanka I go with my family and friends for a good rest , and for the lovely food too.????When you enter Galle Face you can smell all the lovely food. Not only Isso wade you can go for more street food which serve piping hot. To my knowledge if you love street food this is the best place in Sri Lanka to visit.
Sitting on a stair, while enjoying the sea breeze nothing is better than an hot and spicy Isso wade. They normally serve it with a spicy sauce with a blend of chilli, lime juice and and few other stuff. Personally I like these lentil patties by itself. Its a choice to get the sauce or not.
.The patties I made are a bit mild in flavour , but always you can spice it up if you love a lot of chillies.
If you like more Sri Lankan recipes Please click here.
This recipe will serve 6 -8 People.
Take two cups of split chick peas (Kadala Parippu) and soak them over night or more than six hours. I got 250 g of these beautiful school prawns (Tiny Prawns) . Don’t buy the large prawns for this.
Cut some fresh chillies , onions, and curry leaves finely. I used 6 large bird eye chillies (Kochchi) and one large onion and about 3 sprigs of curry leaves. Put the soaked split chick peas in a food processor and process until fine,but there should be pieces too.
After Put the mixture in to a bowl and add the onion, chillies and curry leaves with enough salt to the taste. Mix it well. After make small balls out from the mix.
Put the lentil ball on the palm and press to make a pattie like shown in the picture. The size of the pattie should be to the size of the prawn.
Put about half a cup of flour in to a bowl and add some salt. Add about 3/4 cup of water and mix well and make a paste. The paste should be very thick.
On to the pattie add a tea spoon full of the paste and spread it evenly. Lay the prawns on the pattie as shown in the picture.
The pattern of laying should be to the same way.
Put a pan of oil on the stove. Let oil heat well. After add the patties and fry until golden brown. Drain on paper towels before serving.
Butter cake is a popular cake in Sri Lanka. Its so simple and easy to make. I used to do this cake when I was 12 years old. Still I use the same recipe as usual. You can use this cake for birthday cakes and any cake that you want to decorate. It comes perfect. Any questions feel free to ask.
After doing more than 1250 recipes in YouTube I haven’t done this cake. I got so many request for this recipe recently. So I thought of sharing my secrets for a beautiful butter cake.
If you are a Novice cook remember these points please. First of all the butter has to be in room temperature. Using cold eggs will do no harm. If you are hand beating, the beating pattern should be the same.
- 125 g Plain flour
- 1 Teaspoon full baking powder
- Pinch of salt
- 30 ml Milk
- 125 g Butter (In room temperature)
- 125 g Eggs (Weigh with out shells)
- 125 g Sugar (Adjust sugar to your liking)
- 1 Teaspoon vanilla
- Preheat the oven to 180 C .
- Grease a baking tray 6 x 3 inch.
- Add Butter and sugar in to a mixing bowl and whisk until sugar dissolves and creamy and pale in colour.
- After add the eggs one by one and mix well.
- Mix salt, baking powder and flour together.
- Lower the speed and add in to the egg mix and mix well.
- Add vanilla and mix well again.
- Pour the batter in to the prepared cake pan and bake on 180 c about 30-40 minutes or until a skewer inserted comes out clean.
- Cool on a wire rack completely.
Sri Lankan Yellow rice is a very popular rice dish. Its mainly served for special occasions. The colour and aroma of this dish is unique to Sri Lanka. The coconut milk used in this gives this a very rich and creamier taste. The rice normally served with special curries and pickles.
You need to keep several things in mind when you do this dish. Do not cook the rice until it loose the shape. So always add less water to keep in looking nice on the plate. There are special Sri Lankan rice for this dish but if you are overseas you can use Basmati, or Ponni rice for this dish too.
In some parts of Sri Lanka Pol kavum or the Naran Kavum are very famous during the new year. Coconut is common in every part of Sri Lanka and people love to eat any thing infused or mixed with coconut.
I read an article about the values of coconut. Its amazing to know every detail about consuming coconut and how it keep the people away from dementia.
The shape of the mandarine, gave these sweet treats the name naran kavum.Naran is the name in Sinhala language for Mandarines.
Making these beautiful little balls take no time at all. If you are not sure about making other sweets you can make these with out any practice at all. Coconut and the treacle is the main ingredient in these sweets.If you are using fresh coconut you need to cook it until no liquid remaining at all to keep it longer. The treacle will absorb in to the coconut and will make it brownish in colour giving a different look.
So fry them in the batter until golden brown and after cooling down store in air tight containers.
- 1/4 Cup water ( will need more for the batter)
- 1/2 Cup freshly grated coconut
- 100g Rice Flour ( will need more for the batter)
- 100g Brown Sugar
- Crushed cardamon Seeds
- Turmeric powder
- Into a pot add sugar, cardamon, and water and cook several minutes.
- Add the coconut cook several minutes.
- Add rice flour little by little until it forms a nice smooth paste.
- Transfer it a bowl and leave it to cool down.
- Make the batter adding, water to the remaining rice flour and turmeric powder.
- Make balls out of the coconut. And dip in batter.
- Deep fry it until golden brown.
- Cool on paper towels before storing.
In Sri Lanka, we use this beautiful and sweet sweet for any special occasion. It looks so nice on the table. Specially for Sri Lankan new year table I always like to use Aasmi as a sweet. My grandmother from my fathers side used to make these using davul kurundu leaves. They still have the tree .I used to watch how she makes them as a child.
When I was in Sri Lanka I used to buy them from the market. They were so huge.Making Aasmi sounds very difficult. But it is very easy to do. Those who makes Aasmi use a leaf called “DAVUL KURUNDU” and it gives a very slimy juice just like okra. Okra is the second choice when you have no other choice specially when you are overseas.
Frying Aasmi can be done several days before the date you need. Then make sure to fry them for the second time. If not it will not be softer.
When you get the okra extract make sure to leave for one hour. So it helps to make that slimy juice out from okra. That thick juice helps the batter to hold the lines with out breaking. From a smaller amount like this you can make a big batch.
You can leave double fried Aasmi for about a month in an airtight container.
For making Aasmi
- 500g Rice flour
- 2-3 cups thick coconut milk
- 500g Okra crushed with water
- Oil for frying.
For the sugar crystals
- 1 cup sugar
- 1tsp vanilla
- Food colouring
- 1/4 cup of water
- Crush the okra or use a food processor with about 1 cup of water and leave one hour and after pass it through a fine strainer.
- In to the rice add the coconut milk and okra juice and make a batter that you can keep flowing continuously.
- Put a pot of oil on the stove and pour it as directed in video using the fingers.
- Fry on low heat and fold in to two.
- Take out and leave on oil papers to drain.
- Do this step several days before. When you are ready to use , make the sugar syrup and pour over the top of the aasmi and leave to set.
- Store in air tight containers.
I am writing this for 100s of messages I got, requesting this cake. It is really hard to get the correct recipe from someone who knows it as they are keeping the secrets to them selves. So I thought of unveiling the secrets of this recipe. So I have to expect more dislikes on my video. I really don’t worry about that at all. Hah ha……Special thanks to my beautiful friend Shehani who gave me so many instructions to do this exactly correct.
Sri Lankan wedding cake is a very rich cake. This can be done for Christmas as a Christmas cake too. The secret of the taste is the maturing process. You can do this without maturing the cake for months too. But the beautiful colours and rich taste comes from the correct process.
If you want to start your own business try doing this. Even you can do it for your own wedding and can save a lot of money. All you need is to start it as early as possible and get the help from friends and the family.
So now I am going to describe all the the things that you need to know. So read carefully to get it right. First you need to cut the fruits very finely and need to mature several months. make sure to doit right with out mixing any water. Rose essence is very strong. So when you add it make sure to add several teaspoons only. But the rose water and flavour is not very strong. So you can add up to a wine glass. Instead of brandy you can add sweet sherry or even rum. But brandy add the strong flavour to the wedding cake. And it helps to preserve it for a longer time.
When Baking it takes a longer time. Depending on how thick your cake is. So always keep an eye on it after 2 hours of baking. If you don’t have a large tray like the one I am using Use several trays. I only did a small amount of icing just to show you how to do it. I have done cashew pate in one video before. Click on the link and get it. You can multiply the icing to the amount you wish. I did that for about 500g piece of cake. This whole cake weighs 6.2 kilograms. So you need to multiply it in 14. You can cut more than 150 pieces. Always depends on the size of the cake. Enjoy baking. Don’t forget to leave a feed back after you try.
This recipe is 100% guaranteed.
For the first part
- 400g Currants
- 400g Pumpkin preserve
- 400g Sultana
- 400g Raisins
- 250g Cashew
- 1 bottle preserved Ginger
- 1 bottle preserved chow chow
- 1 bottle preserved Pumpkin
- 1 bottle preserved candid peel
- 1 wine glass full brandy
- Rose essence or rose water
- 1 tbsp.. All spice
- 1 wine glass full bees honey
For the second part
- 10 egg whites
- 20 Egg yolks
- 500g Butter
- 250g Semolina
- 250g Caster sugar
- 250g icing sugar
- Golden syrup
- The matured fruit mix done before
For the almond paste…
- 100g Cashew finely ground
- 100g icing sugar
- Sugar syrup
- 1/4 tsp almond essence
- 1/4 tsp rose water
- Cut all the fruits and nuts very finely.
- Add brandy in to the fruit.
- Add all the syrup from the preserved fruits.
- Next add vanilla and rose water with the spices.
- After add the bees honey and stir well.
- Close tightly and leave in a dark place about 3 months.
- Beat the egg white with half of the caster sugar until the soft peak.
- Add e table spoon full butter in to the semolina and dry Roast the semolina until golden brown.
- Add butter and left over sugar with the confectionary sugar and whisk until creamy.
- Add egg yolks one by one and whisk until pale in colour.
- Add egg mix in to the fruit mix.
- Next add the semolina and mix well.
- Preheat the oven to 130c.
- Prepare a large cake pan with several layers of baking paper.
- Pour the mix in.
- Bake about 3-4 hours.
- Leave to cool completely in the tray.
- Prick the cake & Pour about 1/4 cup of brandy over the cake.
- At this point if you like to break at once break and put in to a container.
- Cover well. And leave to mature. If you like wet the cake once a month with brandy.
- Break the cake or slice the cake to the desired size pieces.
- Press on to the prepared tray.
- Add the cashew meal and icing sugar, syrup and almond and rose essence in to a mix well.
- Keep on kneading until all combines.
- After add some icing sugar on to the bench and knead well. And using a rolling pin roll the paste thin as you can.
- Sprinkle some cashew meal on top of the cake.
- After put it on the pressed cake.
- Cut to the size you wish.
- Wrap in oil paper and next in cellophane.
- Ready to serve. Can keep about year or more.
Sri Lankan Fish Pasties
- 250 g Plain flour / or 2 cups of plain flour.
- 115 g Butter (Chilled)
- 60 ml of chilled Water
- 1 can of Mackerel
- 2 boiled & Mashed potatoes
- Onions finely diced
- Curry leaves
- Curry powder
- Chilli powder
- Add butter and plain flour in to a mixing bowl.
- Add a little water make a smooth dough. (nearly 5-10 Min)
- While kneading the dough make the filling.
- Add oil in to a pan & add onion , Chillies and curry leaves.
- Cook 2-3 min until onions are soft.
- Add the spices ,salt and fish and cook it a minute
- Add potatoes and cook another minute.
- And leave it to cool.
- Put the pastry in the fridge for 30 min.
- Then divide the dough in to two equal parts and then each in to a circle.
- Cut the dough in to circles.
- Fill with the filling and press with a fork.
- Deep fry it until golden brown.
- Serve with tomato sauce.
Gotukola has been used in Asian countries for thousand years. Its used in herbal medicine due to its healing power for so many illnesses.There are many types of gotukola available in Sri Lanka. the one with small leaves leaves believed to be the best. When I was a kid i had hay fever and a monk asked my parents to bring him 5 ponds dried gotukola stems. It was a big task to make 5 pounds. Any how when we supplied he made a powder and I had to have it for an year every morning. I was completely got cured. So i always trust this as the best herb.
Sri Lankans use gotukola as a green to accompany their rice dishes. Gotukola d can be cooked in many ways. Salad is very popular than all the other ways. So simple and easy to make with several ingredients. I will write about the other ways of cooking gotukola in near future. I have a small patch of gotukola in my back yard even in Australia.
- 1 Bunch gotukola cleaned and washed
- 1/2 cup of fresh coconut
- 1 salad onion finely sliced
- Several green chillies sliced
- 1/2 to 1 tbsp. lime juice.
Fish rolls or Chinese rolls are one of the finger food that available in Sri Lanka. Its so simple to make . The advantage is you can make a larger batch and freeze them for future use. But… remember to thaw completely before frying them. If not that can split in oil. Instead of fish you can add any filling.
This recipe is given by one of my good friend who had a restaurant in Melbourne for long time several years before. She said to me “try this method and you will be amazed to get the results”. Actually it is true. The batter is so silky. Leaving the batter after adding butter in fridge for several hours or overnight it gives this miracle texture to the pancakes. Its really hard to find people who gives the correct recipes. She said ” I don’t want to keep it to my self” “I like what you are doing, Give them this recipe too” I am really proud to have a friend like that who has the same wish as me.
When you buy fish rolls you have no idea whats in it and how they made it. Try these simple method and you can get 25 rolls out from this. (It depends on the pan you are doing the pancakes). When we buy food we know that we are spending too much money on labour than the food it self. Your children will love to have something like this in their lunch boxes once in a while. I know most of the kids refuses vegetables. Grate everything and stir fry with the filling. because of the crunchy and tasty out side they will eat anything in it. I did that most of the time for my kids.
If you like this in the oven than deep frying add a bit more butter (Doubling the amount of butter in the batter) in to it. The other way is crumbing the rolls with panko crumbs and spraying oil well before baking. Don’t expect the same results as frying anyway. But it is much healthier.
For the batter
- 450g Flour
- 1tsp baking powder
- 1 tsp. salt
- Turmeric powder
- 3 Eggs
- 450ml water
- 50g butter melted
For the filling
- 4 Boiled potatoes mashed
- 2 cans mackerel
- 1/2 of an onion
- 1 tsp Curry powder
- 1/2 tsp Chilli powder
- Pinch of turmeric powder
- Curry leaves
- Green Chillies (optional)
- Pepper & Salt
- Oil for stir frying
For the covering
- 1 cup flour
- 1 1/2 – 2 cups water
- Pinch turmeric powder
For the coating
- Bread crumbs
Oil for frying
- Add flour, water, eggs, salt, turmeric powder and mix well. If it is thick add more water and make it to thin batter. ( Just like the pancake batter)
- After add the melted butter and mix well. Leave to rest several hours in fridge.(or leave overnight)
- Meanwhile make the filling by adding some oil in to a pan. Fry the onion, garlic curry leaves and all the spices.
- Next add the mackerel and fry well.
- Take out and add mashed potato and leave to cool down.
- Make the thin batter for coating by adding the flour, enough water, turmeric and salt. Leave aside.
- Put the bread crumbs in to a plate so you can roll the rolls well.
- Make the pan cake after seasoning the pan.
- Put the filling in the middle and roll as directed in the video.
- Dip in the second thin batter and coat with bread crumbs.
- Make all before start frying.
- Put oil to heat and fry the rolls until golden brown.
- Drain on paper towels.
- Serve with tomato sauce or chilli sauce.