Serendib Kitchen

I had to take a little break from the 30 days of Sri Lankan vegan posting because we had too much food and had to eat some before I could cook more. But we’ve eaten it all now, so I’m back, and Jed’s coming to visit tomorrow, and he’s mostly vegetarian, so we should be […]

Found these cubes of ginger-garlic paste at the local Pete’s grocery store, tried them last night — good! We sometimes buy the jars of ginger-garlic paste, but it’s not as good as fresh. This is closer to fresh, and a sanity saver when you’re trying to get a quick curry out on a weeknight.

Sunday night dinner — Kavi had a friend joining us this time, which was new and fun. Tonight was crepe bar; her friend was a little bewildered by savory and sweet being on the table at the same time, but once we explained the protocol (do what you want, but most people do savory first,

The new packaging I found is also the perfect size for dipped marshmallows. Yay! These are passionfruit dipped in milk chocolate with tiny gold hearts…  

Found new packaging that I like for the cashew milk toffee. It’s the little things. I wanted something pretty enough for gifting — I think this qualifies!  

You’ve had broccoli steamed. You’ve had it boiled. You’ve had it boiled to death (very sad). You’ve had it tossed with olive oil and roasted. But have you had broccoli varai, with seasoned onions and coconut and salt and pepper and turmeric? Mmmm…. ***** Sri Lankan Broccoli Varai (30 minutes, serves 4) A good way