Authors
- Control Number Identifier
- CaOOCEL
- Date published
- 2020.
- Description conventions
- rda
- Dewey Decimal Classification Number
- 641.595493
- Dewey Decimal Edition Number
- 23
- Distributor
- Canadian Electronic Library (Firm),
- General Note
- Includes index Issued as part of the desLibris books collection
- Geographic Area Code
- a-ce---
- ISBN
- 1771513292 9781771513302
- LCCN
- TX724.5.S72
- LCCN Item number
- S26 2020eb
- Modifying agency
- CaBNVSL
- Original cataloging agency
- NLC
- Physical Description | Extent
- 1 electronic text (192 pages)
- Published in
- Ottawa, Ontario
- Publisher or Distributor Number
- CaOOCEL
- Rights
- Access restricted to authorized users and institutions
- System Control Number
- (CaBNVSL)kck00241481 (OCoLC)1153573697 (CaOOCEL)458711
- System Details Note
- Mode of access: World Wide Web
- Title proper/short title
- Milk, spice and curry leaves
- Transcribing agency
- YDX
Table of Contents
- Cover 1
- Title Page 4
- Contents 8
- Introduction 10
- The Road from Colombo to Peradeniya 10
- Hill Country 10
- Developing a Taste for Hill Country Recipes 12
- The Essence of Sri Lankan Cooking 16
- The Pillars 22
- Essential Ingredients 22
- An A to Z of Essential Flavourings 25
- The Spices of Curries 31
- (Raw) Unroasted Curry Powder 32
- Roasted Curry Powder 32
- Tips and Other Things to Know 34
- Prepping for Cooking 34
- The Cast (Curry Leaves, Onion, Garlic, Ginger, Chilies) 36
- Getting the Sour (Lime, Goraka, Tamarind, Vinegar) 39
- Preparing and Cutting Leaves, Fruits, and Vegetables for Curries and Salads 40
- Traditional Cooking Methods 43
- Texture and Consistency of Dishes 44
- Recipes 48
- Grains 50
- Milk Rice 52
- Fancy Yellow Rice 54
- Ghee Rice 58
- Coconut Roti 60
- Rice and Curries Packed in Banana Leaves 62
- Vegetable Dishes 64
- White Potato Curry 66
- Red Potato Curry 67
- Devilled Potatoes 68
- Fried Beetroots 70
- Beetroot Curry 72
- Winter Squash Curry 74
- Carrot Curry 75
- Tempered Leeks 76
- Cabbage Curry 78
- Cauliflower, Potatoes, and Green Peas Curry 80
- Eggplant Curry 82
- Okra Curry 84
- Green Bean White Curry 86
- Tempered Snake Beans 88
- Fruit, Nut, and Lentil Dishes 90
- Young Jackfruit Curry 92
- Pineapple Curry 94
- Fried Plantain Curry 96
- Mango Curry 97
- Tomato Curry 98
- Cashew Nut Curry 100
- Yellow Dal with/without Spinach 102
- Chili Pepper Dal 104
- Mung Bean Curry 105
- Roasted Mung Bean Curry 106
- Meat and Poultry Dishes 110
- Chicken Curry 112
- Boiled Eggs with Coconut Milk 114
- Beef Curry 116
- Peppered Beef with Coconut Milk and Mustard Seed 118
- Black Pork Curry 120
- Fried Pork with Onions and Banana Peppers 122
- Seafood Dishes 124
- Devilled Prawns 126
- Prawn Curry 127
- White Fish Curry 128
- Sour Fish Curry 130
- Crab Curry 132
- Salads 134
- Cucumber Salad 136
- Tomato, Cucumber, and Red Onion Salad 138
- Cucumber Salad Village-Style 139
- Carrot Slaw 139
- Bitter Gourd Salad 142
- Eggplant Salad 144
- Parsley Salad 146
- Pineapple Salad 148
- Mallum, Sambol, and Pickles 150
- Mallum 151
- Kale Mallum 151
- Raw Papaya Mallum 152
- Sambol 153
- Coconut Sambol 153
- Onion Chili Sambol 154
- Pickles 155
- Eggplant Pickle 155
- Vegetable Pickle 156
- Salted Lime Preserve 158
- Small Bites with Tea 160
- Fried Fish Cutlets 162
- Deep-Fried Stuffed Banana Peppers 163
- Vegetable (Ribbon) Tea Sandwiches 164
- Beverages 166
- Fresh Papaya Juice 168
- Fresh Passion Juice 170
- Fresh Lime Juice 170
- Milk Tea for Two Poured at a Height 172
- Ginger Tea for Two 173
- Iced Coffee 174
- Acknowledgements 178
- Photo Captions 180
- Index 181
- About the Author 193