The only problem with making eggplant sambol, is that after I rub the eggplant slices in turmeric and salt, let sit for an hour, blot away the excess bitter water that’s been drawn out, and then fry them, there is a good chance Kavi will come by and excitedly eat a bunch of the eggplant […]
The Only Problem with Eggplant Sambol Read More »
Cooking from yesterday — this is just a standard vegetable poriyal (you’ll find the base recipe in both Feast and Vegan Serendib). Sauté onions, garlic and ginger with cumin and mustard seed and curry leaves in vegetable oil, add chopped small veggies of your choice, salt and usually turmeric, but I actually skipped the turmeric
A Standard Colorful Vegetable Poriyal Read More »
Peach harvesting this weekend. They’re in various stages of ripeness, and the ones that are mostly green, we’ll leave on the tree a little longer, but dozens of them are ready-ish, and some of them, the squirrels have knocked down and those need to be collected. (shakes fist at squirrels) Plans for the peaches: –
It just makes me happy when the island is accumulating a wide variety of Sri Lankan dishes. Not that wide — I’m restraining myself. But so far, digging through the fridge for whatever groceries I had on hand, I’ve cooked: – potato, carrot, and pea pod poriyal – mushroom and green jackfruit curry – ripe
Accumulating Sri Lankan Dishes Read More »
It’s a Vegan Serendib kind of morning — I made (and froze) pol sambol for the people who ordered the trio of sambols add-on in the Kickstarter, and they’ll definitely get seeni sambol (my favorite), and I haven’t decided yet which should be the third sambol. Something vegan, obv., so not kooni sambol, for example,
Just One More Curry Read More »
(makes one giant dessert drink) Ready to be indulgent? When my daughter and I were traveling in Sri Lanka, she decided that Sri Lanka was the land of ice cream, because we ended up eating it most places (especially when the dishes were too spicy for her). I wouldn’t serve her this drink, but for
Pistachio Margarita Float Read More »
Vegan Serendib is now available for pre-order through Ingram and on various online bookseller sites. Woot! Request? It would be IMMENSELY helpful if you left an honest review — even a sentence is great. If a book gets enough reviews, it makes it much more visible in the online bookseller search rankings. I *think* you
Vegan Serendib Now Available for Pre-Order Read More »
Good morning! Announcing another in-person cooking class for September 25th — hoppers hoppers hoppers. Register here: https://serendibshop.com/…/cooking-class-sri-lankan… And if you’re interested in Zoom classes, let me know in the comments below?
Hoppers Hoppers Hoppers Read More »
I didn’t write up a recipe for this, because all I did was use a standard fairy cake recipe, add a little rose to the batter, and then divide the icing and flavor it with gooseberry + citrus, rose, and violet. But they’re charming, no? Would be fun for a tea party, or a kids’
Gooseberry, Rose, and Violet Iced Fairy Cakes Read More »
I wanted to see just how floral & delicate I could go with a cocktail, while still retaining some interesting complexity. This one is for those up to a cocktail challenge. The first step is finding Indian gooseberries (Phyllanthus emblica) — an easy task in South Asia, where amla, as they’re known there, are widely
High Summer: Rose, Elderflower, and Indian Gooseberry (Cocktail & Mocktail) Read More »
