Tempered Potato (අල තෙල් දාල )

ala theldala 02


  • 6 Medium Potatoes (boiled, cut into cubes)
  • 1 Onion (sliced)
  • 3 Clove Garlic (sliced)
  • few curry Leaves
  • 4 Teaspoon Maldive fish
  • 2 Teaspoon Chilli flakes
  • 1/2 Chilli powder
  • 1/2 Teaspoon Turmeric
  • 6 Small Dried Red Chilies (optional)
  • 2 Tablespoon Oil
  • 1 Cinnamon piece (optional)
  • 1 Teaspoon Salt (to taste)
  • 1 Teaspoon Mustard seeds


  • Heat the oil in a  pan.
  • when oil is hot add mustard seeds and let it pop.
  • Then add onion, garlic, curry leaves, chilli flakes, small dried red chilies and cinnamon stick.
  • Fry it for 5 minutes stirring occasionally.
  • Meanwhile rub the tumeric and chilli powder with potatoes.
  • When the onion mixture is brown add potatoes into onion mixture.
  • Mix onion and potatoes well. Keep it on heat nearly 2 to 3 minutes.
  • Add salt to taste.
  •  ENJOY!!!!!!!!!

ala theldala 02

ala theldaala



Cashew Curry (Sri-Lankan Style)

cas cur 4

Cashew nut curry is another rich and flavorful dish in Sri lanka. Mostly we serve this in a special occasions. I Made this yummy curry blast this weekend for my lunch and thought to share the recipe with you. here is what you need, 

Cashew nut 150g

one small onion thinly sliced

2 garlic cloves minced

few curry leaves

2 green chilies

Sri lankan curry powder

Chili powder

Turmeric powder

salt to taste

1 inch long cinnamon stick

1 and 1/2 cup thick coconut cream


Soak the cashew nuts in water for over night

put the soaked cashew nut in to a clay pot add all the ingredients and cook until cashews are soft. stirring occasionally.

cashew curry

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cas cur 2





Fish Cutlets ( Sri- Lankan Style)

This is very popular and tasty, party food as well as a one of the popular short-eats in Sri Lanka.  today I thought to share my cutlets recipe with you all. hope you all enjoy it just like my other Sri Lankan dishes. 😛

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150g canned tuna fish (any fish you like)
150g potatoes  boiled & mashed
1 large onion  finely chopped
4 -5 garlic cloves finely chopped
2 green chilies  finely chopped
4 -5 curry leaves
½ teaspoon chili powder
½ teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
Salt to taste
2 eggs – Well beaten
3 cups of bread crumbs
Oil to fry

Heat a pan with oil in medium heat.
Then add chopped garlic.
Add the onions and fry it till it’s gets light brown.
Now you can add fish or salmon into the pan and and mix it well.
Put the heat on law heat and add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potatoes. Mix it well with the fish mixture.
and add salt to your taste.
Let it cool and shape your mixture into small balls.

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Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the cutlets  in the beaten eggs and, coated it with bread crumbs well. And deep fry the cutlets till you get a nice golden brown.

cutlets 01

Ghanakatha/ A Classic Srilankan Cookies.

Ghanakatha- Is another Popular tea time snack in Sri-Lanka. What I really Like about this is it is very simple to make yet beyond delicious. its is sweet, crunchy,  and buttey. I hope you guys enjoys this sweet treat with hot steaming Sri-Lankan Tea.

ghanakatha 01


1 cup flour
1 1/4 cup Icing sugar 
1/2 tsp baking powder
5 tbsp Ghee
1 tsp vanilla

1 tsp milk powder 


Take bowl and combine the flour, icing sugar,baking powder and milk powder well.
Add the ghee and knead well.

add the vanilla and make small  balls and place on a greased tray.
Bake at 150c for 15 minutes.

Remove and let cool before serving.

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ghanakatha 02


ghanakatha 03

POL ROTI (Coconut Flat Bread)

Very quick and easy dish and a meal in itself with butter or some onion Chutney. Mainly eaten for breakfast but also for dinner. 

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup grated fresh coconut
  • 2 green chilles, Chopped 
  • 1 tablespoon chopped onion
  • 2/3 cup cold water, or as needed
  • 1 teaspoon oil, or more as needed


  • Sift flour into a large bowl and mix in salt. Stir in coconut, chile peppers, and onion.
  • Mix in water gradually until dough is soft and slightly sticky.
  • Knead dough until it is smooth and leaves the side of the bowl, 3 to 5 minutes.
  • Grease your palms and the top of the dough lightly with oil.
  • Divide dough into 8 balls and place on a lightly greased work surface.
  • Flatten each ball with your palm into a roti about 1/4-inch thick.
  • Heat a lightly oiled griddle over medium heat. Cook rotis, flipping often, until golden brown spots begin to appear on both sides, 2 to 3 minutes.
  • Enjoy!!! 

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Strawberry and Lemon Mojito

SLM 2This is the time of year to sit outside in the evening while  drinking a cooling cocktail.so today I have a delicious and refreshing Strawberry Lemon Mojito recipe for you!


  • 8 medium-sized strawberries
  • 24 leaves mint
  • 1/2 cup lemon juice
  • 4 TBS Sugar
  • 1 cup Club Soda
  • ice cubes


  •  Muddle the  strawberries and mint leaves using  a Mason Jar and a Spoon. (You can use a cocktail shaker if you have one, 🙂 )
  • Add  lemon juice, Sugar, ice cubes and shake well.
  •  Fill glasses with ice and pour 1/4 cup club soda in each glass.
  • Strain the mix into each cup
  • Garnish with strawberries and mint sprigs.



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Strawberry and Lemon Mojito

Lotus Root Curry ( SriLankan Style )

nelum ala

Well, those of you who don’t know much about me, I am a Sri- Lankan and I love Srilankan food more than anything else. Srilanka is a country with amazing delights. white Sand beaches, Lush green mountains, Sparkling gems, Adorable Asian elephants with huge tusks, green tea plantations and spice gardens and the list goes on….

Most of the Srilankan dishes are curry based. Curries can vary in colour and heat, but this curry is flavorful and crunchy, perfect over rice or bread.

lets get cooking, 


350g Lotus roots ( peeled and sliced)

5-6 shallots

1 large green chilly

Few curry leaves

1 garlic clove minced

1 medium size tomato chopped

half TSP tumaric

chilly flakes ( to your taste)

5-10 fenugreek seeds

5-10 mustard seeds

half TSP Sri-lankan Roasted curry powder ( if you cant find this use a little garam masala)

1 TBS coconut oil

half cup thick coconut cream.


heat pan over medium high heat, add oil,

once oil came to smoking point add your mustard seeds and let it splatter. add fenugreek seeds, shallots, green chilies, garlic, and curry leaves.

then add the lotus root with the remaining spices.

mix well for about 2-3 minutes. add the tomatoes while mixing it.

then add the coconut cream and cook until its dry.

add salt to your taste.

Enjoy.. nelum ala curry 2cnelum ala


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Korean Chicken Noodles Soup (DAK-KALGUKSU)


Hello everyone sorry I haven’t posted in a while, been really busy, and here I am back with another great Korean inspired recipe, if you are a someone who are looking for a low-carb recipes yet delicious then this is for you.

There are many kinds of kalguksu, but I made this with Chicken as i already had some leftover shredded chicken in the fridge and with a little twist.  🙂

This recipe serves 4, lets get cooking then,


  • 100g organic Soba noodles
  • 1 pound Chicken Breast
  • 16 cups water
  • 4-5 peeled garlic cloves
  • 1 medium onions cut into half
  • 1 medium zucchini shredded
  • 1 large carrot shredded
  • 2 green onions finely chopped
  • sesame Oil
  • fish sauce or soy sauce
  • ground black pepper
  • salt


start with the broth, 

  • Put water, chicken , garlic,  onion in a large pot and boil for 1 hour.
  • Combine the zucchini with ¼ teaspoon salt and set aside.
  • Squeeze the excess water out and saute with a little  bit of vegetable oil.  Set aside.
  • combine the carrots with 1/2 tsp sesame oil and set aside.

Back to the broth 🙂

  • After an hour of boiling, remove from the heat and Strain.
  • Add salt and  fish sauce  to taste. Mix well and put it back to the stock pot. Set aside.
  • collect the cooked garlic from the pot and mash them with a wooden spoon. add salt, black pepper to your taste + 1 tsp sesame oil, mix well and set aside.
  • shred the chicken into thin strips and mix it in with the garlic mixture. Set aside.
  • bring the stock to boil again and add the noodles with mashed garlic.
  • Cook for 4 to 6 minutes until all the noodles are start to float.
  • scoop out into large individual bowls. Put some zucchini, Carrots on the sides and add some chicken to the center of each bowl  Sprinkle some chopped green onion, and sesame seeds over top, and serve when its hot.

P.S  I served this with a broiled salmon fillet for extra taste and protein. 19987571_659248480942625_786827032_n20031055_659248174275989_409703855_n




Red Velvet Cake


A moist, classic Red Velvet Cake!! Made from scratch, And topped with cream cheese frosting

Red Velvet Cake is not just a chocolate cake with red food coloring added. This cake is very soft , “velvet-like”, and the chocolate taste is actually quite mild. It’s more like a cross between a vanilla and chocolate cake with a very delicate hint from buttermilk. And it is generously smothered in a fluffy cream cheese frosting.

The cake tastes buttery and moist, because it has butter in it for flavor, and oil for moisture. Yes, you need both, and It is not the same if you use only one of them.

There is nothing complicated about this cake. All you have to do is make sure you measure the ingredients properly,  As long as you do that, it’s actually easy to make, no more difficult than an ordinary sponge cake.


Lets get Baking!!!!!!


Cake Batter

  • 2 2/3 cups cake flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp  baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 cup  vegetable oil
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 cup buttermilk, room temperature
  • 1- 2 oz red food coloring gel


  • 17 oz cream cheese, room temperature
  • 1 1/3 cup heavy whipping cream, chilled
  • 1 tsp vanilla extract
  • 1 1/4 cup powdered sugar


  1. Preheat your oven to 350F (180C). Grease with butter and dust with flour two 9 inch round cake pans.
  2. In   a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
  3. In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar, vanilla extract and buttermilk. Incorporate flour mixture until well combined.
  4. Gradually add red food coloring until the desired color is reached.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
  7. Let pans cool on a cooling rack
  8. Remove the cakes from the pan and let them cool completely.
  9. Prepare the frosting.In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.

In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.

  1. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
  2. Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
  3. Decorate the cake with remained cake crumbs if desired.





Almond Milk


The basic method of modern domestic almond milk production is to grind almonds in a blender with water, then strain out the almond pulp  with a strainer or cheesecloth. Almond milk can also be made by adding water to almond butter.

The process essentially involves soaking almonds in water overnight or for up to two days the longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.

Real, fresh, very tasty almond milk. It’s a world-changing thing.


1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners (honey, sugar, agave syrup,maple syrup, to taste,)

Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth


  1. Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
  2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It’s best to discard the soaking water because it contains phytic acid, which inhibits the body’s ability to absorb nutrients.)
  3. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
  4. Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water.
  5. Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque.
  6. Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
  7. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups
  8. Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.