Saaraketha Recipes

In the rice cooker combine a cup of rice (Pre washed) with 3 cups of water, Sachet 1* - Rampe (3 leaves 2 inch by 1 inch), 6 cardamom pods, Sachet 2 – 1 table spoons extra virgin coconut oil, and salt to taste. Cook till done.

Serve hot; tastes delicious with the slightly sweet, floral, and spicy flavour of cardamom.

Add a of cup Suwandel rice (Pre washed), 3 cups water, Sachet 1* - Rampe 3 leaves 2 inch by 1 inch + 6 cardamom pods, Sachet 2 – turmeric powder ½ tea spoon + 1 vegetable stock cube, 1 table spoon extra virgin coconut oil and salt to taste into the Rice cooker, and cook till done.

Turmeric which has been used since time immemorial oral as a food ingredient, medicine, herb, and coloring agent adds a golden color to the rice, while the cardamom gives it that dash slightly sweet and spicy flavor to enhance this variation to otherwise plain rice.

In the rice cooker add 1 cup Suwandel rice (Pre washed), 3 cups water, Sachet 1 - Rampe 3 leaves 2 inch by 1 inch + 6 cardamom pods, sachet 2* – 1 table spoon of sweet cumin seeds fried in 2 table spoons of clarified butter, sachet 3 – 1 teaspoon vegetable stock powder, and salt to taste. Cook till done.

Enjoy a combination of sweet and spicy flavor of cardamom, mingled with the distinct essence of cumin, enhanced by the clarified butter to make the rice taste distinctively different and delicious.

Fry from Sachet 2, a large onion and a medium pod of garlic in 2 tablespoons of extra virgin coconut oil, until golden brown. Add this aromatic mixture to 1 cup rice (Pre washed), 3 cups water, Sachet 1 - Rampe 3 leaves 2 inch by 1 inch + 6 cardamom pods, sachet 3* – 1 teaspoon or more of vegetable stock powder, 1/2 tea spoon of onion and garlic seasoning and salt to taste, into the Rice cooker and cook until done.

Enjoy the blend of sweet and tangy flavors chosen carefully to complement each other and bring you this rich and nutritious dish of rice.

Heat 2 tablespoons of extra virgin coconut oil add 1 teaspoon of mustard, ½ teaspoon of dill seed, and 20 curry leaves, until the seeds begin dancing and the curry leaves bring out their aroma. Add to this a cup of rice (Pre washed), 3 cups water, Sachet 1 - Rampe 3 leaves 2 inch by 1 inch + 6 cardamom pods, sachet 3 – 1 teaspoon vegetable stock powder and salt to taste. Cook in Rice cooker until done.

The secret of this delicious dish lies in the blend of spices carefully chosen to add a variety of flavors, aroma and nutritional value.

Sri Lankan Festive Rice cake with a filling – “Kiri Bath” literally translated meaning “milk rice” (with traditional Sri Lankan accompaniments)

Milk Rice is a traditional specialty food item of Sri Lanka made on special/auspicious occasions or for breakfast on the first day of every month. It is believed to be a ‘lucky food’. The combination of rice and coconut milk gives this unique dish a milky and sticky feel to it, and can be eaten with any kind of curry and/or sambols.

This is a very simple recipe and easy to get right the first time! This is usually a breakfast meal.


Preparation

This is a tabOne cup of Pachchaperumal rice - an indigenous red rice variety rich in nutrients and protein – two cups water, a teaspoon of salt, a teaspoon of virgin coconut oil, a large rampe (Pandan) leaf which has a strong nutty flavor and adds a distinct aroma to the dish.

Also a cup of thick coconut milk - Thick coconut milk is the first pressing of the grated coconut mixed with water to extract milk out of the grated coconut.

Add the two cups water, salt, virgin coconut oil and rampe leaf and cook on a low fire until the rice is cooked. Once the rice is boiled add the cup of thick coconut milk and allow simmering on low fire until the rice comes together to a moist, firm mass.

Alternatively the same dish can be made from Suwandel rice for those who prefer white rice.


Serving suggestions:

Filling 1 – Spicy and Nice…
Scoop out ½ the quantity of milk rice into a flat dish and flatten to about 1 inch thickness. Evenly spread a layer of spicy brown onion sambal* according to preference. The more sambol you spread the spicier the dish will turn out to be. Top with the remaining rice. Leave to cool and cut into cubes, before serving. Alternately cubes and the sambol could be eaten separately.


Filling 2 – A spicy sour touch…
Ladle out ½ the quantity into a flat dish and flatten to about 1 inch even thickness. Spread special Tuna Fish preparation “Ambultiyal”* on the rice, to give it that tangy flavor and tantalize your taste buds, and cover with the remaining quantity of milk rice. Leave to cool, cut into cubes and serve. Alternately cubes and the tuna could be eaten separately.

Filling 3 - A rare combination…
Sandwich two layers of milk rice with the dry, spicy Maldives Fish sambol*, cool and cut into cubes before serving. Granules of savory Maldives fish trapped within the milky rice are a treat to eat.

Filling 4 – A sweet delight…
Spread Pani Pol (coconut grating mixed with treacle)* and cashew between the two layers of rice, leave to cool and cut into squares before serving. The crunchy sweet flavor brings out a different savor to the milky rice.

*Note – The recipes and the ingredients for the preparation of the above accompaniments could be provided and perhaps form an assorted pack.