I’ve been here long enough that the hostas are proliferating — I’ve known for a while that they’re edible, and that people like the early shoots for a sort of leek-like flavor, but I never quite felt like I had enough hostas that I was willing to sacrifice some shoots. But I finally decided to […]
I finally decided to try it Read More »
The last few days really were nutty. Kevin and I left campus together on Friday around 2:30 — he would normally leave earlier, take the train, and bike back from the train stop, but he was feeling really light-headed, so rode with me instead. I was worried, because he was supposed to leave a few
Better than flowers Read More »
I almost never make biryani, but I don’t know why, because I really like it. There’s a big debate about whether potatoes do or don’t belong in biryani — I am agnostic on the subject, so I made it without, but served some roasted potatoes on the side. 🙂 https://serendibkitchen.com/2021/01/05/lamb-biryani/
I almost never make biryani Read More »
My passionfruit-mango-strawberry Sri Lankan butter cake was delicious as always (I even made passionfruit curd from scratch), but lord, I am not going to win any awards for cake decorating. This may be my most lopsided cake yet — at one point, I thought the whole thing was going to slide off the serving plate.
This may be my most lopsided cake yet Read More »
I don’t remember Amma making green mango curry when I was growing up — this is a recipe I developed for Feast, and supposedly was served at King Kasyapa’s court in 5th century Sri Lanka. I make it pretty often now, when I’m making a party’s worth of rice and curries — the fruitiness of
This is a recipe I developed for Feast Read More »
I ended up cooking a lot last Friday — invited my local aunts over to my dad’s house, along with his good friends Kanagaratnam Jegathesan and Kanthimatthi Jegathesan. I’m not really sure why I spent the whole day obsessively cooking — it was an impulse, to invite people over at all. I suppose it’s just
This is how I remember her best Read More »
A little fresh pittu, a little egg, tea, and a banana. Mmm… Pittu made with atta flour, which I’m still learning about; it’s a whole wheat flour, but much finer than American style. Makes a very tender pittu! • It’s made from whole wheat, including the bran, germ, and endosperm, which contributes to its higher
A little fresh pittu, a little egg, tea, and a banana. Read More »
Kairali Foods, Glenview. It’s Kerala food, not Sri Lankan, but close! I bought the hoppers there, fried an egg at home and added it. Their sambol, if that’s what this is, is very different.
Not Sri Lankan, but close! Read More »
Made this tonight, from the Skinny Taste air fryer cookbook, because Kev got us an air fryer a while back and I figured I should learn how to use it. This was good, but dang, white people food makes a lot of mess to cook. So many dishes! And then you need utensils to eat
From the Skinny Taste air fryer cookbook Read More »
I might’ve done a lot of cooking today. Sri Lankan dinner for twelve. Other people helped shop and chop and did all the dishes while I was cooking, and all the cleanup afterwards. It was actually a lot of fun — it’s been a while since I had time to cook like this. I love
Sri Lankan dinner for twelve Read More »
