Serendib Kitchen

Hey, so it turns out that if you are completely bewildered as to where your hopper pans might have gone (did I loan them out to someone?), but your friend gave you some hopper batter that you really want to use, you can totally make (giant) hoppers in a wok. I mean, a single egg […]

Roasting roasting roasting… (this is after-roasting, cooling down before grinding)

Maybe it’s just me, but I kind of think chilaquiles and kottu roti are kind of the same thing? Along with kedgeree / khichuri, and probably lots of other similar dishes from around the world. (Casserole is related, though baking rather than stovetop is a different process.) All ways to salvage dried out leftovers and

Serendib Kitchen Summertime Flash Sale! Buy a cookbook, get an extra treat ($10 – $15 value). Today only, July 15, get a free gift when you purchase any edition of A Feast of Serendib, a Sri Lankan cookbook! To claim your freebie, let us know which option you’d like in the ‘notes’ section at checkout!

In just 7 minutes, Jed Hartman will teach you how to make Sri Lankan beet curry. Okay, actually, I do the teaching, but Jed is very cute in the video, so that’s even better. . We recorded this back at Christmastime, finally getting it up now. Funfun. Beet curry is SO GOOD.

This isn’t so much a recipe, but a what-do-you-do-with-veggies-that-you-need-to-use-up approach to cooking. My default is to turn it into a Sri Lankan varai, a lightly cooked vegetable dish. In this case, I had leeks, cabbage, and carrot that I needed to use. Chop leeks (remember to rinse them, or you may end up eating grit)

This is a dish you can get in restaurants and homes all over Sri Lanka, just a classic. It’s my parents’ 50th anniversary today, and this is one of the dishes I learned from Amma. She made chicken curry probably once a week for my entire childhood, and my recipe is still pretty much identical

It’s my parents’ 50th anniversary today, and due to coronavirus, we can’t throw them a big party. But I thought maybe a little flash sale of my cookbook would be a nice celebratory event — my mother’s fabulous cooking was the seed for these recipes, of course, and my dad is also super-proud of this