Recipes - Srilanka

EAT WELL -LIVE WELL -LOSS WEIGHT       AT  WORK - KEEP GOOD HEALTH.            

Homemade Fancy Fortune Cookies

                                           Welcome!
                                   I am stella from Srilanka


    



 

 

 

                                  Step By Step Recipe


100grams           Flour


1/4teaspoon     salt

to taste
75grams           butter
  chilled
1/2whole           egg yolk

beaten
1/2whole           egg

beaten (for egg wash)


Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Next add approximately 1/2 of the egg yolk . Mix well using your hands. Try to work quickly.
Wrap the dough in plastic wrap and chill for 10 -15 minutes.
Now take the chilled dough and roll out into a 12 inch square that is about 1/8 inch thick, using a rolling pin. Use a cookie cutter and cut out cookies using your favorite cookie cutter shape (the recipe should make about 25, depending on how big your cutter is).
Make flower stem: Next cut the remaining dough into strips – 1/8 inch width and 6 inch long. Fold strip in half and twist strip together. I’ve done this in the photo above.
Lightly butter a baking tray and then line with oiled or baking sprayed parchment paper. Place the flower stems onto the baking tray.
Next brush the egg wash on top of the stem.Take a flower cookie and place on the top of the stem. Now make one hole on the top of flower using a toothpick.
Brush the egg on top of the flowers and stems.
Bake about 15 minutes at 200 c degrees or until the crust is golden brown.
Remove from oven and let cool.
Take a small strip of paper and write your fortune and connect it to the cookie with a piece of string threaded through the hole that you made in the flower. After that decorate.
Enjoy.

 

Homemade Apple Jam Bread

Homemade Apple Jam Bread

                                                       STEP BY STEP RECIPE

                      Delicious apple jam bread recipe – and so easy to make.                             
                                             
  • 250 grams Plain Flour
  • 5 grams Yeast
  • 25 grams Sugar
  • ½ Tablespoons Salt
  • 110 milliliters Warm Water
  • 1 whole Egg, Beaten, Divided Use
  • 25 grams Butter, Softened
  • ½ cups Apple Jam
  •  
  • In a mixing bowl combine flour, yeast, sugar, and salt. Mix for 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
    Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and make a large round ball and allow it to rise for 10 minutes longer.
    Now take out the dough ball and roll it out with a rolling pin until you have roughly a 12 x10 inch rectangle that is about 1/4 inch thick.
    Place the apple jam across the dough. I used homemade apple jam but store bought is fine. Spread it across the surface of the dough but leave about a 1 inch border around the entire rectangle – so the jam doesn’t ooze out. Roll the dough up into a log. Cut the log into 7 equal slices using a sharp knife.
    Place the dough slices in a greased baking pan. I staggered them, placing the cut sides beside each other and shaped the dough into a wheat stalk shape. I’ve done this in the photo above.
    Allow to rise for 10 minutes. Next brush the remaining beaten egg over the top of the bread.
    Bake at 200 C for 20 minutes or until golden brown. Serve and enjoy.
     


 Homemade Bread Basket

Welcome!


I am stella from Sri lanka

                             
                      This is an easy and inexpensive gift for any occasion. 
                                          
                                             Step by step recipe
  • 200 grams Bread Flour
  • 4 grams Yeast
  • 20 grams Sugar
  • ½ teaspoons Salt To Taste
  • 100 milliliters Water
  • 1 whole Beaten Egg, Divided
  • 20 grams Butter, Melted
     

Preparation Instructions

In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and combine. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
Now take the ball and roll out with a rolling pin until you get a large square 11 x 11 inch and 1/8 thick.
Cut the dough into strips – 1/2 inch width.
Weave your lattice design on a piece of oiled parchment paper.
Lightly grease the top of the 7 inch diameter metal bowl (use butter or cooking spray). Now transfer the paper with the latticed dough into the metal bowl. Trim any excess dough.
Place the remaining 1/2 inch width long strips around the edge (rim) of the dough basket.
Now place bowl on a greased baking tray and allow to rise for 35 minutes. Brush the remaining beaten egg over the basket.
Bake at 200C for 20 minutes. Check after 15 minutes – if basket is browning too quickly cover with foil.
When basket is completely golden brown remove from oven. After cooled, remove bread basket from the bowl.
Serve with butter or jam.
Enjoy.



 

Homemade Steamed Vegetable Buns           



Welcome!

I am stella from Sri lanka 


             

          

                      Step By Step Recipe  

    Homemade Steamed Vegetable Buns

                                  

  • FOR THE DOUGH:
  • 250 grams Bread Flour
  • 6 grams Sugar
  • 5 grams Yeast, Active Dry
  • ½ teaspoons Salt To Taste
  • 1 teaspoon Olive Oil
  • 130 milliliters Water
  • _____
  • FOR THE FILLING:
  • 2 drops Food Coloring -yellow
  • 2 drops Food Coloring -green
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Garlic Chopped
  • 2 Tablespoons Red Onion, Chopped
  • 75 grams Carrot (cut Into Small Slices)
  • 50 grams Leeks (cut Into Small Slices)
  • 100 grams Prepared Or Left Over Mashed Potatoes
  • ½ teaspoons Salt To Taste
  • ¼ teaspoons Pepper
  • 6 sticks Cinnamon (1 Inch Sized Sticks), For Decorating

Preparation Instructions

For the buns:
Sift the flour. In a mixing bowl combine the flour, sugar, yeast and salt. Mix well about 1 minute. Pour in olive oil and water. Mix well. Now clean your dry working surface and knead by hand about 10 minutes.

Cover the dough and let rise in a warm place for about 30 minutes.

Now, take 2 drops of yellow food color(use your fingers) and mix into the dough. Then take 2 drops of green food color (use your finger) and mix into the dough.

Make 6 round apple sized balls of dough and allow them to rise for 10 minutes .

Now take each ball and roll out with a rolling pin until you get a disk (3-inch diameter and 1/4-inch thick).

In a pan heat 1/2 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, carrots, leeks and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.

Now place a tablespoon full of filling mixture in the middle of each dough disk and then wrap the dough around it and cover it from all sides with the dough. Then, pinch them to close.

Place pinched side down on top of oiled parchment paper or baking paper. Then stick a cinnamon stick into the top of buns. I’ve done this in the photo above.

Place buns in a steamer and steam over a pan of boiling water for about 10 minutes. When the apple buns are cooked, remove from the steamer and place on a dish.

Serve warm. Enjoy.

                

                           

               


       



 

                    



 

Homemade Coconut Treacle (Pani) Hoppers

 

       
250grams rice flour
2tablespoons sugar
1/2teaspoon yeast, active dry
50millilitres water Lukewarm Water
1 1/2cups coconut milk divided use
1teaspoon salt
8tablespoons coconut treacle
1whole egg beaten

Directions

Sift the flour into a large bowl.
Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
Add the yeast mixture and 3/4 cups of coconut milk to the flour. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk coconut treacle and egg. Mix well. Add salt. The batter will be like pancake batter.
Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy. Now fold it in half and press the edges together. You are looking for a crescent shape (which is standard for pani hoppers). I have done this in the photo above.
Carefully loosen the edges using a flat wooden spoon or butter knife.
Serve and enjoy.

 

 

  Homemade Heart Shaped Cookies.


Welcome!

                               



 
                             
                                    Step By Step Recipe
 
                       

       You can eat cookies any time of the day.They are very easy to make.

    
                                                             
     
                                                           


                                                  
  • ½ teaspoons Baking Powder
  • 150 grams Flour, All Purpose
  • 60 grams Butter
  • 40 grams Sugar
  • 1 whole Egg Beaten
  • 1 teaspoon Vanilla Essence
  • 1 jar Candy Sprinkles, 2 Ounce Jar
  • ¼ cups Sugar - For Syrup
  • ¼ cups Water-For Syrup

Preparation Instructions

Preheat oven to 200 C degrees.

Mix baking powder and flour, sift well.

In a mixing bowl, cream the butter and sugar, beat well .
Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.

Cover the dough and refrigerate for one hour or until easy to handle.

On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.

You need three different sized heart-shaped cookie cutters for this (one 2 inch, second 1 -1/2 inch, third 1 inch).

Using the largest heart shaped cookie cutter, cut 15 cookies. Next using the second heart shaped cookie cutter, cut 15 more cookies. After that, take the second batch of smaller sized cookies and cut a heart shape out of the middle of the cookie using the third cutter. Now separate the middle, smallest size heart.

Next brush the medium sized cookie with some of the remaining beaten egg, then place that over the top of the large cookie. If you want to make cookie ‘pops’, you can insert the point of a bamboo skewer into the point of the big heart cookie. (skewers should soak in water for at least five minutes beforehand, otherwise they will burn).

Place cookies on a greased baking sheet. Bake 8 minutes until light golden. Let cool.

For the syrup, add sugar and water into a heavy-bottomed pan and bring to boil over low heat to 105C degrees. Use a thermometer. Once the sugar is dissolved and it’s a bit thickened and reaches the right temperature, remove from heat.

Next brush sugar syrup in the middle of the heart-shaped cutout in the center of the cookies. Sprinkle candy sprinkles on top of the sugar syrup, in the middle of the cutout. I’ve done this in the photo above.

Serve and enjoy

Homemade Flower Cookies


    Welcome!



                              
                                        Step By Step Recipe

                            Homemade Flower Cookies

                 Super easy to make and lots of fun for kids. They are very easy to make!

 

                           
60grams butter
40grams sugar
1teaspoon vanilla essence
1/2teaspoons baking powder
15tablespoons strawberry jam
1whole egg beaten
150grams flour, all-purpose

Directions

Preheat oven to 200 C degrees.
Mix baking powder and flour, sift well.
In a mixing bowl, cream the butter and sugar, beat well .
Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.
Cover the dough and refrigerate for one hour or until easy to handle.
On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.
You need three cookie cutters for this (one flower shaped cookie cutter that is about 2 -1/2 inches across, the second needs to be a circle that is about 1 inch across, and the third should be a circle that is about 3/4 inch across).
Using the flower shaped cookie cutter, cut 15 cookies. Next using the second round shaped cookie cutter, cut 15 more round cookies. After that, take the round cookies and cut a round shape out of the middle of that cookie using the third cutter. Now separate the middle, smallest size round.
Next brush the medium sized cookie circle with some of the remaining beaten egg, then place that over the top of the flower cookie.
Place cookies in a greased muffin tray. Place one tablespoon of jam in the middle of the inner circle of each cookie. Bake 8 minutes until light golden. I have done this in the photo above.
Serve and enjoy.

 

           

                       Welcome!

                   Homemade Hoppers         
 

                   Step By Step Recipe

                




Ingredients

  • 250 grams Rice Flour
  • ½ teaspoons Yeast
  • 2 teaspoons Sugar
  • 50 milliliters Lukewarm Water
  • 1-½ cup Coconut Milk
  • 1 whole Egg
  • 1 teaspoon Salt

Preparation Instructions

Sift the flour.
Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
After that put the rice flour into a large bowl. Add the yeast mixture and 3/4 cup coconut milk. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk and egg. Mix well. Add salt. The batter will be like pancake batter.
Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy.
Carefully loosen the edges using a flat wooden spoon or butter knife.
Serve with curry, jam or butter. Enjoy.



                       Homemade Peanut Cookies       

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  • 1 teaspoon Baking Powder
  • 300 grams Plain Flour
  • 200 grams Butter
  • 200 grams Sugar
  • 1 whole Egg
  • 1 Tablespoon Dissolved Coffee
  • 1 teaspoon Vanilla
  • 50 grams Roasted Peanuts

Preparation Instructions

Mix baking powder and flour. Sift well.

In a mixing bowl cream the butter and sugar. Beat well. Next add egg, dissolved coffee and vanilla. Beat well.Combine flour. Mix well.

Now cover the dough and refrigerate for one hour or until it is easy to handle.

On a well-floured surface, roll out dough to 1/4 inch thickness. Use a cookie cutter to cut cookies. Place in a greased baking sheet.

Now place the six peanuts center of the cookies. Press down.

Bake 8 minutes in a preheated 200C oven.

Serve and enjoy.




                                Step By Step Recipe

                 

                                   Homemade Marble Mini Bread   

                                         

 

                                           

  • 300 grams Flour
  • 15 grams Sugar
  • 6 grams Yeast
  • 7 grams Salt
  • 130 milliliters Water
  • 2 whole Eggs, Divided (One Egg For The Dough And The Other For The Egg Wash)
  • 18 grams Butter
  • Sesame Seeds, To Sprinkle On Top

Preparation Instructions

1. In a mixing bowl combine flour, sugar, yeast, and salt. Mix on low speed for one minute.
2. Add water and 1 egg, mix on low speed for one minute.
3. Combine butter and knead until smooth and elastic, about 10-15 minutes on medium speed.
4. Cover the dough with a towel and let rise in a warm place until dough has doubled in volume.
5. Punch the dough down and divide in half. Cut one half into nine pieces. Make round balls and place into a greased mini loaf pan. Now cut the remaining half of the dough into nine pieces, maked round balls and place them on top of the balls. Cover with a tea towel and allow to rise for 35 minutes.
6.After that beat the remaining 1 egg and brush over the bread and sprinkle sesame seeds on top.
7. Bake at 200 C for 20 minutes. Serve with jam or butter.

                                       Homemade Pasta                                         

  • 150 grams Plain Flour
  • 2 whole Eggs

Preparation Instructions

Sift the flour. Pour flour in a bowl. Now make a well in the center and break in the eggs.

Using a folk, whisk the eggs until combined and then start adding in some the flour.

Use your hands and knead the dough about 5 minutes, adding a little flour if necessary. Dough must be smooth and pliable.

Now cover the dough with a tea towel and allow to relax about 30 minutes.

Take the dough out of the bowl and roll it into a large rectangle 12×12 inch and 1/8 inch thick in size, using a rolling pin and more flour for dusting.

Using a very sharp knife, cut dough into 1/8 inch thick strips.

To cook pasta, take a large pot. Pour 500 ml water and add 2 teaspoons salt. When the water is boiling, add cut pasta. It cooks in about 10 minutes. Remove cooked pasta using tongs and put them in a colander. Drain well. Do not rinse.

Enjoy.

                              Step By Step Recipe            


                  


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


                               

  

             

 

 

                 My little Garden

                                       

                                                

 

                                                

                    Homemade Flat Bread


300grams flour, all-purpose
1teaspoon yeast, active dry
1teaspoon sugar
130ml water
20grams butter
1teaspoon salt

Directions

In a mixing bowl combine 300 gram flour yeast sugar and salt.Mix one minute.

Add water and butter.Knead until smooth and elastic about 10 minutes.

Place in greased [butter] bowl.Cover the dough and let rice in warm place about 35 minutes.

After that punch the dough down and make 10 rounds balls. Cover the balls and allow to rice for 20 minutes.

Now take out each balls in to disk.use a rolling pin.[diameter 6 inch thick 1/4 inch]

Cook in frying pan very lightly greased with oil.Both sides cook until light brown.

Serve hot with curry or your favorite

Enjoy.

                     

 

 

                                      


                   HOMEMADE SWEET BREAD.      

 




 

 

 

 

 

 

 

 

 

 

         
                   HOMEMADE SWEET BREAD.

 

  • 300 grams Flour, All Purpose
  • 12 grams Sugar
  • 6 grams Yeast, Active Dry
  • 6 grams Salt
  • 175 milliliters Water
  • 12 grams Butter
  • 25 grams Candied Mixed Fruit

Preparation Instructions

In mixing bowl combine flour, sugar, yeast, and salt. Mix on low speed for one minute.

Add water and mix on low speed for one minute.

Then add butter and knead until smooth and elastic, about 10-15 minutes at medium speed.

Cover dough with towel and let it rise in a warm place until volume doubles in size.

Punch the dough down and roll out the dough to from a large rectangle 12×8 inch. Sprinkle the candied mixed fruit over the entire rectangle.

Roll up tightly, place it in a greased loaf pan, allow to rise for one hour.

Then bake at 200C degrees for 35 minutes.

Serve and enjoy!


                              

  

         


         

Homemade Pinwheel Cookies

  • 200 grams Butter
  • 150 grams Brown Sugar
  • 1 teaspoon Vanilla
  • 1 whole Egg
  • 350 grams Plain Flour
  • ¼ teaspoons Salt
  • ½ teaspoons Baking Powder
  • 2 Tablespoons Cocoa Powder
  • ½ teaspoons Cinnamon

Preparation Instructions

Put the butter and sugar in a large bowl, beat well. Cream the butter and sugar until it’s smooth, add vanilla and egg, beat well.

In a separate bowl whisk the flour, salt and baking powder then add the creamed mixture stirring well.

Divide the dough in to 2 equal portions. Mix cocoa and cinnamon in to one portion, stir well. Keep the other portion as is. Put each portion into some plastic wrap, wrap tightly and chill for 2 hours.

After that, in wax paper, roll out both portions of dough separately to from a large rectangle (10×8 inch) about 1/4 in thick.

Very carefully slide the brown dough on top of the white dough.

Roll dough into a log. Wrap it up in the wax paper and refrigerate dough for at least 5 hours until very firm. Then, cut in 1/4 inch slices and place on a greased baking tray about an inch apart.

Bake at 200C for 10-20 minutes or until your desired level of doneness is reached.

Serve and enjoy.

 

 

Homemade Papaya Milk Pudding

 

  • 2-½ cups Milk
  • 3 whole Eggs (separated)
  • 150 grams Sugar
  • 30 grams Gelatin, Dissolved In Some Water
  • ½ cups Papaya Puree
  • 1 teaspoon Vanilla

Preparation Instructions

Heat the milk in saucepan over low heat, until it begins to boil.

Beat eggs yolk and sugar until creamy. Add the egg mixture into the milk.

Sprinkle gelatin over a bit of water in a small bowl, let stand until softened and put into milk.

Pour milk mixture into a bowl to cool. Beat egg whites until foamy.

Mix the papaya puree and vanilla into the milk mixture and add in the egg whites.

Pour the milk mixture into greased molds or metal cups (your choice of size) and refrigerate to set for an hour.

Serve and enjoy.

 

Home made Mini Bread





Welcome!





500 g flour
50 g sugar
50 g butter
7 g salt
10 g yeast
230 ml water
method
1. In mixing bowl combine flour,sugar,yeast,and salt,mix on low speed for one minute
2.add water and mix on low speed for one minute.
3.combine butter and kneed until smooth and elastic.about 10-15 minutes.(medium speed)
4.cover the dough(towel)and let rising warm place.(volume double size).
5.punch the dough down and in to greased mini loaf pan,allow to rise for one hour.
6.bake at 200 c 35 minutes.serve with jam or
butter.



 

 


 

Homemade  String Hoppers

Popular food srilanka

welcome !





Ingredient
  
  600 g steamed flour
  3- tea spoon salt [to taste]
  550 ml boiling water


Method
     
In a steamer steam a plain flour,about 30 minutes gas, cooker[ 45 m fire woods] when cool break up and sift.[once-twice]
 steam flour available  food shop and super market.Put flour and salt in to a bowl and  slowly  add  water. Mix quickly  in to a pliable dough.                                                                                                                                                   
put a little of the dough in to string hopper mould  and squeeze the mixture on to a string hopper mat in a circular fashion.
Place 5-10 mats in a steamer and steam over pan boiling  water for about 5 minutes. string hoppers are cooked remove from the mats and place on a dish.
serve hot with curries.

 

 

Homemade Jujubes





Homemade Jujubes


See my step by step recipe  
                                                       


welcome!

    
            
 

                                                          

Ingredients

200grams sugar  
2tablespoons gelatin  
150millilitres water  
2tablespoons liquid glucose syrup
1/2teaspoon vanilla extract  
1/4teaspoon strawberry extract  
50grams sugar  
1x food coloring  

Directions

In a smaller pan put 100ml water and 200 g sugar, mix well.
Heat mixture, bring to boil, reach a temperature 115c, remove from heat (ow heat- use thermometer).
Soften the gelatin with 50 ml of water (keep the bowl warm in the double boiler)
Add the gelatin to the sugar mixture and glucose syrup, mix well.
Add vanilla, strawberry essence and food coloring, mix well.
Fold mixture on to greased mold, let cool about 14 hours .
After that remove from mold and put them granulated sugar, mix well.
Cut them into any your desired shape.

Serve and enjoy.

Homemade Ginger Cookies

 


 

 

 

 

 

  • 1 cup Plain Flour
  • 2 teaspoons Sugar
  • ½ teaspoons Salt
  • 1-½ Tablespoon Ginger Juice
  • ¼ cups Water
  • 250 milliliters Oil, For Frying
  • _____
  • FOR THE SUGAR SYRUP:
  • ½ cups Sugar
  • ½ cups Water

Preparation Instructions

In a medium bowl put flour, sugar, salt, ginger juice and water. Mix well. Knead by hand for 5 minutes.

Put the cookie dough in a bowl and set aside for at least 20 minutes.

Take the dough out from the bowl and roll it into a rectangle or circle to about 1/16 inch thickness. Use a cookie cutter and cut out cookies.

Heat fresh oil and fry over medium heat until golden brown.

For the syrup, add sugar and water into a heavy-bottomed pan and bring to boil over low heat to 105C degrees. Use a thermometer.

Add the sugar syrup mixture to the cookies and mix well.

Serve and enjoy.

                                       

                 MY LITTLE GARDEN

Homemade Fortune Cookies

 

  • ¼ cups Plain Flour
  • ½ Tablespoons Corn Flour
  • ⅛ cups Sugar
  • ⅛ teaspoons Salt
  • 2 Tablespoons Oil
  • 28 grams Egg White
  • ¼ teaspoons Water
  • ½ teaspoons Vanilla
  • ⅛ teaspoons Almond Essence

Preparation Instructions

Sift the flour and corn flour. Add sugar and salt. Mix well. Stir in the oil, egg whites, water, vanilla and almond essence. Mix well.

Next heat a non stick pan (medium heat). Drop a heaping tablespoon of batter into the pan. Then spread the batter with a spoon into a cookie about 4 inches in diameter. Cook until light golden brown on both sides, flipping once the first side is golden.

Next, (write your own fortune), place a fortune paper (2 1/2 x 1/4 inches)in the center of the cookie and while the cookie is still soft and pliable, fold in half. Then fold the edges together and down. Again fold cookie in half. You are looking for a fortune cookie/crescent shape.

Now place in muffin pan to hold shape and bake in oven about 5 minutes (temperature 200 C) Enjoy!!

Homemade Marshmallows

 

  • 30 grams Gelatin, Unflavored
  • 400 milliliters Water, Divided Use
  • 450 grams Sugar
  • 2 teaspoons Vanilla Extract

Preparation Instructions

Note: this recipe makes around 35 marshmallows; use mini muffin or whatever mould you might have.

Soften the gelatin with 100 ml of hot water (keep the bowl warm in the double boiler).

In a small saucepan combine the 300 ml water and sugar. Place over medium high heat until the mixture reaches 116 centigrade (use a candy thermometer). Once the mixture reaches this temperature remove from heat.

Pour the sugar mixture into the gelatin mixture and using an electric mixture, beat on high speed for 10 minutes. Then add vanilla and beat for one minute more.

Pour the mixture into greased molds (a mini muffin pan should work fine). Leave for at least 6 hours to set. Serve and enjoy.

Homemade Appetizer

 

 

  • 100 grams Gram Flour (Chickpea Flour)
  • 2 Tablespoons Corn Flour
  • 1 Tablespoon Flour, All Purpose
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Oregano Powder
  • 2 teaspoons Garam Masala Powder
  • 2 teaspoons Chili Powder
  • 1 teaspoon Black Pepper, Freshly Ground
  • 1 teaspoon Salt
  • 50 milliliters Water
  • 200 grams Cabbage, Shredded
  • 100 grams Carrots, Shredded
  • 500 milliliters Vegetable Oil

Preparation Instructions

Combine gram flour (chickpea flour), corn flour, plain flour, baking powder, oregano, masala powder, chili powder, pepper, salt and water. Mix well.

Add cabbage and carrots; mix well.

Put the oil in the pan and heat to medium high heat. Carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown.

 

Homemade Two Tone Beetroot Bread

 

 

 

 

 

  • FOR THE BEETROOT DOUGH:
  • 150 grams Flour
  • 8 grams Sugar
  • 3 grams Yeast
  • 4 grams Powdered Milk
  • 4 grams Salt
  • 160 milliliters Beetroot Juice
  • 10 grams Butter
  • _____
  • FOR THE LIGHT DOUGH:
  • 150 grams Flour
  • 8 grams Sugar
  • 3 grams Yeast
  • 4 grams Powdered Milk
  • 4 grams Salt
  • 160 milliliters Water
  • 10 grams Butter

Preparation Instructions

In mixing bowl combine flour, sugar, yeast, powdered milk and salt, mix on low speed for one minute.

Add 160 ml beetroot juice and mix on low speed for one minute.

Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.

Cover dough with towel and let it rise in a warm place until volume doubles in size.

Prepare the light dough at the same way. In mixing bowl combine flour, sugar, yeast, powdered milk and salt, mix on low speed for one minute.

Add 160 ml of water and mix on low speed for one minute.

Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.

Cover dough with towel and let it rise in a warm place until volume doubles in size.

Punch the doughs down and roll out each dough to from a large rectangle 12×8 inch .

Place the beetroot dough on top of the light dough and roll up tightly.

Place it into the greased loaf pan, allow to rise for one hour.

Bake at 200C degree for 45 minutes.

Serve and enjoy.

                              MY LITTLE GARDEN


Homemade Sweet  Banana Chips.




   
 


 

 

 

 

 

 

 

 

 

  • 1 Tablespoon Lemon Juice
  • ¼ cups Water
  • 4 whole Bananas (peeled)
  • 250 milliliters Vegetable Oil, For Frying
  • 75 milliliters Coconut Treacle
  • 1 teaspoon Sugar
  • ⅛ teaspoons Cinnamon

Preparation Instructions

In a small dish, add water and lemon juice, mix well.

Peel and thinly slice banana into about 1/8 inch segments.

Place banana slices in lemon juice water.

After 2 to 3 minutes of soaking, drain out water completely.

Heat oil, deep fry the banana slices until they are crispy.

Remove slices and cool.

Then in a thick-bottomed pan, add coconut treacle (treacle is a coconut liquid, it’s brown in color and similar to molasses), sugar and cinnamon powder, bring to boil up to 100 C degrees (use a thermometer).

Then add the treacle/caramel mixture to the banana and mix well.

Serve and enjoy.

 

Homemade Cone Bread

 

  • 150 grams Plain Flour
  • 8 grams Sugar
  • 3 grams Yeast
  • 3 grams Salt
  • 65 milliliters Water
  • 1 whole Egg, Beaten, Divided Use
  • 9 grams Butter

Preparation Instructions

In a mixing bowl combine flour, sugar, yeast, and salt. Mix on low speed for one minute.

Add water and 1/2 of the beaten egg, mix on low speed for one minute.

Add in the butter and knead until smooth and elastic, about 10-15 minutes on medium speed.

Cover the dough with a towel and let rise in a warm place until dough has doubled in volume.

Punch the dough down and cut dough into four pieces.

Take each piece and roll into a 12 inch strip.

Now roll strip around a cone shaped object. (This cone I made out of thick paper, size 6 inch. I covered each cone with aluminum foil. Before using a cone mold brush it with butter or oil.)

Place cones on oiled baking tray or parchment paper and cover with tea towel and allow to rise for 20 minutes.

After that, take the remaining 1/2 egg and brush over bread .

Bake at 200C for 20 minutes.

If you like curry or sausages, put some into the cones when you serve them. Serve and enjoy.

Homemade Kurakkan Bread

  • 230 grams Plain Flour
  • 100 grams Kurakkan Flour
  • 5 grams Powdered Milk
  • 10 grams Sugar
  • 6 grams Yeast
  • 5 grams Salt
  • 180 milliliters Water
  • 1 whole Egg
  • 15 grams Butter

Preparation Instructions

In mixing bowl combine flour, kurakkan flour, powdered milk, sugar, yeast, and salt, and mix on low speed for one minute.

Add water and egg and mix on low speed for one minute.

Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.

Cover dough with towel and let it rise in a warm place until volume doubles in size.

Punch the dough down and then place it into a greased loaf pan, allow to rise for one hour.

Bake at 200C degrees for 45 minutes.

Serve and enjoy.

* Note: Kurakkan flour is reddish in color, also known as finger millet. The scientific name is eleusine coracana. It is one of the nutritious foods. Kurakkan is good for diabetics – controlling glucose level. It contains high proteins.

 




Homemade Pocket Triangles

 


Ingredients:

Ingredients
250.0 grams flour, all-purpose
125.0 grams butter
75.0 grams sugar
1.0 large egg
2.5 ml vanilla extract
Filling:
100.0 grams dessicated coconut
50.0 grams dates
50.0 grams sugar
25.0 grams raisins, seedless
25.0 grams cashew nuts
2.5 ml almond extract

Preparation:

Directions

In a mixing bowel cream butter and sugar, add egg and vanilla and beat 2 minutes, combine flour and mix well.

Cover the dough and refrigerator for at least30 minutes.

Roll the pastry dough and cut into (2inch diameter) rounds.

Filling:

Mix the water and sugar in a heavy bottomed pan.

Cook in low heat until the sugar dissolves (golden brown).

Add coconut and mix well.

Combine almond essence, raisin and cashew nut, dates.

Scope a heaping teaspoon of the filling, put in the center of each rounds.

Arrange the pockets, filling shows place on a greased baking tray and bake until golden brown.

Serve and enjoy.
           

 

Homemade steamed cake srilanka

welcome !


Home made steamed cake

Ingredients

165grams flour, all-purpose  
90grams brown sugar  
1teaspoon baking soda  
1teaspoon vanilla extract  
1large egg  
90millilitres water  
1teaspoon honey optional

Directions

Mix the flour,sugar and baking soda in a large bowl. Mix well.
Add water egg honey and vanilla, mix well.
Cover the mixture and let rise in warm place, about 30 minutes.
Pour batter in to moulds(paper cups)till 90% steam on high heat for 30 minutes or till cooked
Serve and enjoy.
 

Home made Milk Rice



Ingredients

500grams rice, white  
2cups water  
2cups coconut milk thick
   salt to taste

Directions

Wash the rice, put in a medium saucepan and add water.
Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed, coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
If you like any shape, you can use a cookie cutter, serve with fish, chicke
n curry, banana.

home made bread appetizer


 
welcome !






Don't throw away old bread.Try this recipe.Serve and enjoy.


Ingredients

5slices bread old, 1/2 inch thick
2large eggs  
1teaspoon chili powder  
1x salt and black pepper to taste
 
1/2 teaspoon origana
1teaspoon chat masala powder
1x curry leaves optional
500millilitres vegetable oil  

Directions

Cut bread in to 1/2 inch cubes.
Beat eggs and combine pepper, chili, salt, origana, masla.
Then add bread cubes and mix well, cover them with a towel for one hour.
Put the oil in the pan and heat in medium high heat.
Put in as many cubes as you can, into hot oil and cook and fry until golden brown.
Serve with tomato sauce and enjoy

 

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Crystal Clock

srilanka

Formerly known as Ceylon, Sri Lanka is an island situated in the Indian Ocean just south of India.  It has a coastline of 1,340 km and a terrain made up of  central highlands, lowland plains and coastal belt. There are dense evergreen rain forests in the south-west and although there are a few deep-water bays and many rivers, there are no natural lakes.  The climate is warm subtropical with high humidity in the lowlands. Monsoonal rainfall is generally sufficient for agriculture except in the north of the island.

Rice & Curry is the main food of Sri Lanka

Rice & Curry is the main food of Sri Lanka andSri Lankans enjoy some of the spiciest foods in the world. Meat fishand vegetables are prepared as curries, sliced onions, green chilies,black pepper, cinnamon, cardomons, cloves, nutmeg and saffron are usedto add flavours. Today rice and curry has shifted from being thepopular breakfast to the essential lunch.A basic rice and curryrequires one fish (or beef or chicken) curry, two different vegetables,one portion of fried crispy stuff like ‘Pappdam’, a ‘mallun’ of choppedleaves and coconut and a gravy or ‘hodda’ of spiced and cooked withcoconut milk.


HOPPERS

Hoppers Hoppers are much like sour-dough pancakes or muffins.The The Batteris terminated in the traditional way with a little palmtoddy which acts as the ‘rising agent’, it also gives the hoppers adelicious liquor tang. The batter is left to rise overnight, thenthinned with coconut cream and baked in a round cast-iron pan. Thehopper has a soft, fluffy, well-risen centre, a golden brown crispborder and is lightly flavoured with a hint of palm toddy and sesameoil with which the pan is greased. An egg is sometimes baked into thecentre, sunny-side up. Hoppers are equally good with hot sambals a hotsharp ‘relish’ of ground chilies, grated coconut’s shallots and curedfish or curries or with jam. The cardinal rule is to eat them hot andcrispy.

 


 


jack

JakThe intriguing jak fruit is extremely nutritious andmedicinal. Jak (Arrtocarpusreterophyllus) comes in two varieties in SriLanka. They are soft or ‘vala’ and hard or ‘waraka’. The latter is morepopular than the soft. The bark of the Jak tree is used mainly formedical purposes including sprains and fractures.Tender Jak which is known as ‘polos’ ; can be made into a deliciouscurry and, in the diet of ancient Lankan royalty this was a dish thatwas rarely absent. Nursing mothers are given polos and boiled jak toincrease milk .Polos curry also helps those recovering from diarrheabecause ‘vala’ or the soft ripe jak is a laxative which can be eaten asit is. It helps clear the bowels and assists in digestion. It alsohelps relieve bronchitis when kept in bees honey and given to thepatient each morning.’waraka’ or the hard jak varieties beneficial todiabetic patients. The leaves are dried, powdered and made into acoffee-like drink to be given to diabetics. According to an ancientrecipe the ripe jak leaves are pounded and fried in gingili (sesame)oil and given to the diabetic patient each day. It is hard to imaginethat such a simple recipe can be a cure for diabetes but the fact thatit has been mentioned often in ancient books is proof of its efficacy.

 


sigiriya

Sigiriya

Sigiriya, in fact, should have been classed as one of the Wonders of the Ancient World, long ago, and there is now a proposal to name it as the Eighth Wonder of the world. Perhaps, it is better late than never!

Sri Lanka's ancient architectural tradition is well portrayed at Sigiriya, the best preserved city centre in Asia from the first millennium, with its combination of buildings and gardens with their trees, pathways, water gardens, the fusion of symmetrical and asymmetrical elements, use of varying levels and of axial and radial planning. Sophisticated city planning was at the heart of Sigiriya, this royal citadel of ancient fame from the days of Sri Lanka's memorable past.

The Complex consists of the central rock, rising 200 meters above the surrounding plain, and the two rectangular precincts on the east (90 hectares) and the west (40 hectares), surrounded by two moats and three ramparts. The plan of the city is based on a precise square module. The layout extends outwards from co-ordinates at the centre of the palace complex at the summit, with the eastern and western axis directly aligned to it. The water garden, moats and ramparts are based on an 'echo plan' duplicating the layout and design on either side. This city still displays its skeletal layout and its significant features. 3 km from east to west and 1 km from north to south it displays the grandeur and complexity of urban-planning in 5th century Sri Lanka.

"Sigiriya The Palace & Fortress in The Sky" Sigiriya, the spectacular 'Lion rock' fortress, stands majestically overlooking the luscious green jungle surroundings, and is one of Sri Lanka's major attractions.

This was built by King Kasyapa, a son of King Dhatusena, by a palace consort. As legend goes, King Dhatusena was overthrown and walled in, alive by Kasyapa in 473 AD. Mogallana, Dhatusena's son by the true queen fled to India, vowing revenge.

Kasyapa fearing an invasion built this impregnable fortress at Sigiriya.

When the invasion finally came in 491, Kasyapa rode out to battle in his war elephant.In an attempt to out-flank his half-brother, Kasyapa took a wrong turn, where his elephant got stuck in the mud. His soldiers, thinking Kasyapa was retreating fled abandoning him, and he took his own life.

Sigiriya later became a monastic refuge, but eventually fell into disrepair.

Water Gardens The beautifully and elaborately landscaped water gardens, contain a complex network of underground water distribution system, which provides water to the Royal baths, the many little moated islands & fountains, some fountains still work during the rainy season! A superb view of the Gardens could be had from halfway up the rock.

Frescoes - The Sigiriya Damsels About halfway up the rock is a sheltered gallery of frescoes painted on the sheer rock face. The 'Heavenly Maidens' are similar in style to the paintings of Ajantha in India. Some of them are still in remarkably good condition. Only 22 out of an estimated 500 pictures now remain. Flash photography is not allowed at this site.

The Mirror Wall with Graffiti Beyond the fresco gallery, the pathway circles the the sheer face of the rock, and is protected by a 3m high wall. This wall was coated with a mirror-smooth glaze, in which visitors over 1000 years ago noted their impressions of the women in the gallery above. The graffiti was mostly inscribed between the 7th and 11th Century AD. 685 of them have been deciphered and published. The graffiti are a great source for the scholars to study the development of the Sinhala language and script.

Lion Platform The Northern end of the rock the pathway emerges to a platform, from which the rock derives its name Sigiriya (the Lion Rock). At one time a gigantic brick lion sat at the end of the rock, and the final ascent to the summit was between the lions paws and into it's mouth! Today the lion has disappeared, only the paws and the first steps are visible.

The Summit Covering an area of around 1.6 hectares, the remains of the foundations show that the summit would have been completely covered with buildings. The design, layout and magnificent views that it still enjoys to this day, suggest Sigiriya would have been more of a royal palace of pleasure than a fortress. A pond scooped out of solid rock measuring 27m x 21m, looks like a modern rooftop pool. A smooth slab of flat stone, often referred to as the kings stone throne, faces the rising sun.


srimahabodiya-anuradapuraya

The Sacred Jaya Siri Maha Bodhi in Anuradhapura is reckoned as the oldest surviving historical tree in the world. It was brought to Sri Lanka by the Theri Sangamitta, daughter of Emperor Asoka and was planted in the Mahameghavana Park in Anuradhapura in 249 BC by King Devanampiyatissa. It is said to be the southern branch of the Jaya Siri Maha Bodhi at Buddha Gaya in India under which Lord Buddha attained Enlightenment.

The Mahavamsa or the Great Chronicle of the Sinhalese provides an elaborate account of the establishment of the Jaya Siri Maha Bodhi in the island. Bodhi means wisdom that understands the four Noble Truths. Thus the tree which assisted Lord Buddha to achieve wisdom or enlightenment is called Bodhi.

 


Ruwanweliseya

Every monastery has a dagoba. Ruvanveliseya is the dagoba of Maha Vihara. It was built by a Sinhalese hero King Dutugemunu in the 2nd century B.C. The architect ingeniously combined the Buddhist philosophy in the architectural conception. He conceived this as a bubble of milk: representing life, which will burst in no time just like the fragility of our lives. Its dome represents the vastness of the doctrine; the four facets of the box oh top represents the four noble truths. The concentric rings there after indicate the noble eightfold path that leads man to illumination. The illumination: the whole truth is light and transparent like the rock crystal at the pinnacle. The 1956's restoration curb on the dome is much to the chagrin of the purists: which looks flatter than bubbly.



Dalada Maligawa - kandy

One of the chief objects of interests in Kandy is the 'Dalada Maligawa'or Temple of the Sacred Tooth. This is the heart of Kandy, and theTooth of Buddha is the heart of it. The relic came from India sixteencenturies ago, and moved from capital to capital always with the king.It is rarely shown and never leaves the temple. The temple and the'Pattirippuwa', which is the octagonal building on the right of themain entrance, are enclosed by an ornamental stone wall and a moat.Upon entering, you pass through a small quadrangle and turn to theright, up a flight of stone steps, to the temple. The most strikingfeatures that attract one's attention are the unusual carvings,brightly coloured frescoes representing torments for various classes ofsinners, and many images of Lord Buddha. The flower-sellers are rangedon either side and the atmosphere is heavy with the perfume of thewhite blossoms. Yellow-robed priests flit here and there, whilst themusic of the temple bells and the rhythmic beat of the tom-tom fill theair with strange melodies that harmonize with the nature of the city.At the entrance to the sanctuary which contains the Sacred Tooth is anelaborate door, inlaid with silver and ivory, with two pairs ofelephants' tusks on either side. Within this chamber is the hugesilver-gilt, bell-shaped shrine that protects the Tooth. Inside thisshrine are six inner shrines ornamented with precious stones of rarevalue.

The Octagon, or the 'Pattirippuwa' was built shortlybefore the Kandyan Convention of 1815, by which Kandy was ceded to theBritish. After being a British military prison, it is now a library,mainly for ancient "olas" - manuscripts on palm-leaves- many of whichare magnificently bound and are held in due reverence by pilgrims ascontaining the teachings of Lord Buddha. The finest thing artisticallyis in the small shrine beside the stairway of the Octagon- a crystalstatue of the Buddha in a most attractive shrine-case.

Next door to the Tooth Temple is the Audience Hallwhere the Kandyan kings held court with all pomp and ceremony. The richcarvings on the pillars and the wall plates are excellent examples ofKandyan architecture. It was in this Audience Hall that the last kingof Kandy used to receive British ambassadors ; it was also here thatthe submission to Britain was signed and Sri Lanka's (then calledCeylon) independence in 1948 celebrated.

 


Yala National Park

Yala West (Ruhuna) National Park is wellrecognised as one of the best parks in the world to observe andphotograph leopards. The park covers an area of over 100,000 hectaresand is divided into five blocks. Block one is the most visitedarea since it contains the highest density of leopards. Howeverother areas of Yala such as Yala East had been closed to visitorsfor some years and it will take time to research leopard numbersin these areas. Yala West consists of scrub jungle, brackish lagoonsand stunning rock monoliths scattered throughout the park, itseastern edge is bounded by the South East coast.

An excellent 'Natural World' wildlifedocumentary was filmed here featuring the 'Leopards of Yala',by Gordon Buchanan. Two local leopard experts, Jehan Kumara andRavi Samarasinha assisted with the research and filming, Ravicontinues his study of the park and its residents. One of themain findings of the film was that Yala has well over thirty leopards,probably the highest density anywhere in the world. It is alsothought that Sri Lankan leopards are a distinct sub-species fromtheir Indian neighbours, and the largest leopards in Asia.

It is possible to take full day jeepsafaris or to split your day into morning and afternoon drives.Your best chance to see a leopard is generally early in the morningand then again at dusk. You can stay until just after dark insidethe park, thus maximising your chances of a leopard encounter.The male leopards in Yala are very confident and are often seenwalking the tracks during the day. Young males in particular seemto have no fear of the jeep, which can lead to some excellentphotographic opportunities. There are similarities between Yalaand the best National Parks in India for photographing tigers,in both cases the big cats have become habitualised to the jeepsthus enabling us to enjoy a privileged view of these magnificentanimals.


waterfalls srilanka

 

TheBaker's Falls in the Horton Plains gets its water from the Belihul Oya.It is close to World's End. The icy waters glisten in the sunshine amida backdrop of mountain terrain and deep valleys and the patna throughwhich you traverse give it contrast. If you are lucky you may see therare black monkey and rhododendrons in bloom.

 

Discovered by Sir Samuel Baker and a good stopover on your way to the World's end. »

Bambarakanda Ella

SriLanka is blessed with over one hundred waterfalls. The tallest is theBambarakande Falls which cascades down 263 metres like liquid light. Itis only four miles away from the Colombo-Bandarawela road in a forest glade, but it is not visited often, though well worth the trip.

 

Bambarakande is taller than the famous Diyaluma falls which is only 220metres but thought to be the tallest waterfall in Sri Lanka. TheDiyaluma or Diya Haluma collects its water from the Poonagala Oya inthe vicinity of Koslanda and Wellawaya. Located six miles from Koslandaand 13 miles from Wellawaya, its waters originate from the MahakandePass in Koslanda. You can see this waterfall if you stop a while onyour way to Haputale and detour.

 

Due to the geological formation of Sri Lanka, the central highlands aresurrounded by peneplains, plateaus and valleys. Rainfall sends a largevolume of water hurtling down the precipitous edges of the highlandmass. The up thrust millions of years ago has caused several peneplainsto form, the highest being well over 6000 ft. It is in this area thatthe water is collected when there are showers and flows down alongtributaries down the mountain slopes.

» Bopath Ella

"BopathElla", not like many of the others of her kind , finds her abode in abusy surrounding in the village called Devipahala off Kuruwita on A4High Level road close to Ratnapura. Being within 3 hours drivingdistance from the capital, it thus claims the honour of having thehighest turn-over of enthusiasts seeking respite from the grimy andmonotonous town life .Nevertheless, it has the notorious reputation ofdevouring its visitors off and on who , attracted by the surroundings,indulge in over-enjoyment .Here again, the falls take the shape of a"Bo" leave ( "Bo" tree is a sacred tree here ) from which the name hasbeen derived. » Devon Waterfalls

Witha peculiar appearance imparted to it by its formation in threecontinuous cascades this waterfall christened "Devon Falls" pours downto the valley beneath not a long distance away from its brother the"St. Clairs". On the main road opposite to it there is situated amodern tea centre finding its abode thankful to this "Veil ( Bridal )of the Vale ( i.e. valley )". Driving from Colombo,the capital, via Avissawella one suddenly catches this unearthly sightwhich is to be soon enhanced by the grandeur of the "St. Clairs". Thisbeauty too is endangered by the above-mentioned power plant beast »

Diyaluma Waterfall

Withan appearance and location which often make people believe that it isthe highest waterfall in the isle, this lanky "Diyaluma" waterfallpours its way down and flows towards Kirindi Oya underneath a bridge onthe highway from Beragala to Wellawaya. The extent of water spiltdownwards is so great during the rainy season that it makes amends forthe monotonously undisturbed water trunk falling from head to foot withno intermediate cascade whatsoever. Its geographical location by one ofthe mostly used Highways spanning the Hill Country to the Plains speaksfor its reputation not only here but in other parts of the world aswell. »

Dunhinda Waterfall

"Dunhinda"is one of the mostly spoken-about waterfalls in Sri Lanka. Although shecouldn't come even close to the highest waterfalls of the planet inheight she rivals many of them when it comes to the natural beauty thatit bestows on the environment . Situated about 2 km distance from themain road which runs to Taldena from the remote city Badulla in the UvaProvince this is easily accesible and frequently visited by local andforeign visitors. On the way can be seen the "Kuda Dunhinda" ( "Kuda"means small in Sinhala ) which is the prologue to its mighty brother .In native tongue "Dun" means mist or vapour which is the idealexplanation for a waterfall creating wreathes of mist on its way down.


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Botanical Gardens

Situated in the Hill capital Kandy. This visit to this garden will provide spectacles at extraordinary beauty and absorbing interest for any nature lover and casual visitor. 68 miles off-Colombo, 4 miles off Kandy this garden dates from 14th century reign of king Vikrama Bahu III. Peradeniya is well know for it's large variety of plants ornaments, useful machine and other creepers that produce the special spices at Sri Lanka. The great lawns highlight huge tropical trees and variety at bamboo can be found in one place.

The best know attraction of the garden is the orchid House, which houses more than 300 varieties of exquisite orchids. A spice garden gives you a first hand introduction to the trees and plants used for the traditional Ayurvedic medicine. Mahaweli river, Sri Lanka's longest river surrounding this garden gives an added beauty to this garden. It wont be wrong to say that this garden is one of it's best kind in the world and the best in Asia.

Hakgala Botanic Gardens

After the Royal Botanical Gardens at Peradeniya, Hakgala, 10km (6miles) south of Nuwara Eliya,is the second most important garden in Sri Lanka. Though on a smallerscale than those at Peradeniya, Hakgala's plantations of roses, shrubs,ferns and montage woodland are delightfully located, with scenic views.

 

Above the gardens, a forest trail leads into virginwoodland - the homeof a troop of purple-faced leaf monkeys, a species endemic to SriLanka, and to endemic bird species including the Sri Lanka white-eye,Sri Lanka wood pigeon, and Sri Lanka whistling thrush.

Rivers

Mahavali Rever (Ganga) is the largest of the 103 river basins found in Sri Lanka. It covers about 16% of the island's total area. The river itself has a winding course, rising about 50 km south of Kandy and flowing north then north-east to the sea near Trincomalee covering a distance of 320 km. It is the only perennial river to cross the dry Zone. Sri Lanka’s all perenial revers are called Ganga,while seasonal streams are called Oya in Sinhala or Aru in Tamil. A number of rivers have now been developed both for irrigation and power. The Victoria project on Mahavali Ganga is one of the largest in Asia.


Sinharaja Forest

Located in south-west Sri Lanka, Sinharaja Rain Forest is thecountry's last viable area of primary tropical rainforest. More than60% of the trees are endemic and many of them are considered rare.There is much endemic wildlife, especially birds, but the reserve isalso home to over 50% of Sri Lanka's endemic species of mammals andbutterflies, as well as many kinds of insects, reptiles and rareamphibians.   SriLanka's tropical rain forest, the Sinharaja is a UNESCO World NaturalHeritage Site.


One of the few virgin forests left in the world.Streams, springs, rivers, waterfalls, leopard, monkeys, butterflies andmoths, rare trees, valuable shrubs and medicinal herbs are all foundwithin its green canopy. A trek along prescribed paths would providenature lovers with a never to be forgotten experience of sights andsounds.

Thelargest mammal in the Sinharaja Rain Forest is the rarely spottedleopard, also infrequently glimpsed are the rusty spotted and wildfishing cats. Sambhur, barking deer and wild boar browse on the forestfloor. The more common troops of purple-faced langur monkeys willchatter and move through the trees above you, but you're more likely tohear them than actually see them. There are also rats, shrews, giantsquirrels, porcupines, civets, mongooses, venomous snakes, 20 speciesof birds and 45 species of reptiles!.