A Rich Golden Brown
Last 20 seconds of frying the cauliflower, making sure it’s picked up enough rich golden-brown color. Mmm….
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Serendib Kitchen
Letting It Sizzle
You don’t need to stir the cauliflower constantly — you can just keep an eye on it and let it sizzle. In fact, you don’t want to stir it constantly, because you want it to brown a little. 30 seconds.
Adding the Salt, Turmeric, and Cauliflower
Adding the salt, turmeric and cauliflower to seasoned onions, for cauliflower poriyal. 1 min, 11 seconds.
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The Browned Bits of Cauliflower Poriyal
Cauliflower poriyal is the recipe that got my kids to actually like a cooked vegetable for the first time. I give the credit to the salty, fried onions that intermingle so deliciously with the fried cauliflower. The key to this dish is sautéing the cauliflower until it’s browned—the browned bits will be the tastiest. *****
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Isolation Is Sucky
I think I forgot to mention that Kevin caught COVID over the holidays (first time in our family, four days of giant family gatherings were just too much for him) — he was symptomatic and tested positive on the 28th, so he’s now on day 7. Mild symptoms — mostly some fatigue with a bit
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Slicing a Kiri Bath
Okay, I haven’t done this so many times, so please forgive the messiness of my slicing of the kiri bath. Sri Lankans should feel free to look scornfully upon it. I’m just glad I got some actual diamonds. 1 min.
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Coconut Milk Into Kiri Bath
There’s something very satisfying about adding an entire can of coconut milk to your kiri bath. 1 min.
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Spreading Kiri Bath
In theory, you’d spread out your kiri bath on a flat plate, but I don’t think I actually own any flat plates. One with a ridge works fine, though! 40 seconds.
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30 Days of Vegan Serendib
I thought I’d try something in January — posting 30 vegan Sri Lankan recipes from the new cookbook, which will hopefully entice people to try them. (If I get busy, they may spill over into February, but I’m going to do my best to do one a day!) I’m going to try to take little
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