Sri Lankan Rice

Ingredients For Sri Lankan Rice:

Rice 3/4 cup
Thick coconut milk 1/2 cup
Curry leaves 2 sprigs
Cinnamon stick 1 inch stick
Cardamom pods 2 crushed
Onion chopped 1
Butter 1 tbsp
Salt 1 tsp

For Garnish:
Onion 1 sliced
Cashews broken 2 tbsp
Raisins 2 tbsp
Butter 1 tbsp

Method

Heat 1 tbsp butter. 

Once the butter browns, add cinnamon, cardamom, curry leaves and onions and sauté till the onions turn a light brown. 

Now add this to the earlier soaked rice. 

Mix the water and coconut milk together well. 

Add 1 tsp salt. 

Add the coconut milk mixture, mix well and cook till rice is tender and all the liquid is absorbed. 

Once done, fluff gently with a fork. 

Heat a pan with the remaining butter and let it brown. 

Now add the onions and let it cook till light brown. 

Add the cashews next and wait for it to turn a golden brown. 

At this stage, the onions must also be brown. 

Add the raisins and fry.
Add this mixture to the rice and mix gently and serve.

Sri Lankan Rice by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Srilankan Chicken Curry

Ingredients For Sri Lankan Chicken Curry:

Oil 2 tbsp
Onion, chopped 1
Garlic, crushed 2 cloves
Fresh green chilies, slit 3 to 4
Ground turmeric 1 tsp
Ground coriander 1 tbsp
Chicken 1 ½ kg
Coconut milk 2 ½ cups
Coconut cream 2 tbsp
Lemon juice 2 tbsp

Method

Heat oil, add onion, garlic, chilies, turmeric and coriander. 

Sauté Add chicken pieces and coconut milk. 

Bring to boil, reduce heat to low, cover, simmer for until the chicken is tender. 

Add coconut cream and lemon juice, simmer. 

Serve with the Srilankan rice.

Sri Lankan Chicken Curry by Zarnak Sidhwa

Note: Brand Name of locally available coconut milk in a can or powdered form: Suntan

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Sri Lankan Dessert (Love Cake)

Ingredients For Sri Lankan Dessert (Love Cake):

Eggs 6
Caster sugar 500 gm
Unsalted butter 150 gm
Honey 3 tbsp
Rose water 2 tbsp
Lemon zest 1 lemon
Nutmeg powder 1 tsp
Ground cardamom 1 tsp
Raw cashews 8 oz
Semolina 8 oz
Crystallized pineapple 125 gm

Method:

Line a 10 x 12 inch cake tin with baking paper. 

Preheat oven to 150 degrees C. 

Beat eggs and sugar until thick and light. 

Add softened butter and honey, rose water, lime zest, nutmeg and cardamom. 

Beat well. Chop cashews coarsely and stir in together with the semolina and crystallised fruit. 

Turn into prepared tin and bake in a slow oven for 1 hour or until pale golden on top. If the cake starts to brown too quickly, cover loosely with foil. 

Do not use the skewer test, because if a skewer comes out clean it means the cake is overcooked. 

Leave cake in tin to cool. 

Cut into small squares to serve.
Sri Lankan Dessert (Love Cake) by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.