A Lankan-themed Diwali party menu to woo your guests
Chef Nalaka Hewapathirange from the Weligama Bay Marriott Resort & Spa shares some Sri Lankan recipes.
By ET Online |
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Sri Lankan foodRepresentational image
Throwing a party can involve a whole lot of planning. Right from the decor to the menu, it's the little attention to detail that can make all difference for a host. And adding a theme to your party, is a great way to stand out.
So, if you have a Diwali party coming up, break the monotony and give it a Sri Lankan theme. Not only does that mean a lot of beautiful flowers, but also an array of sumptuous delights.
To help you plan your menu, we asked Chef Nalaka Hewapathirange from the Weligama Bay Marriott Resort & Spa to share his kitchen secrets.
Sri Lankan Dal Curry Ingredients Dal – 100 gm Green chilies: 2 Small onions: 7-9 Curry leaves: Few
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Cumin seeds: ¼ tsp Black pepper: ¼ tsp Turmeric powder: ¼ tsp Garlic: 3-5 Salt: As per taste Water: 350-400 ml Thick coconut milk: 50-75 ml
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Method - Rinse the dal well - Chop onions and slice green chilies - Extract 50ml to 75ml of thick coconut milk from grated coconut and keep aside
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- Grind garlic, black pepper, and cumin seeds together until you get a paste - Add dal and water in a cooking pan and cook it uncovered for 5 to 7 minutes on medium flame - Add salt and turmeric powder - Add chopped onions, green chillies, and curry leaves and mix well - Cook uncovered for 4 to 6 minutes on medium flame - Add thick coconut milk and ground paste and mix well - Cook uncovered for more minute on low flame - Serve
Whole Baby Squid Ingredients Baby squid/calamari: 250 gm Onion: 50 gm Thin coconut milk: 200 ml Thin tamarind juice: 100 ml Curry powder: 2 tbsp Garlic paste: 1 tsp Ginger paste: ½ tsp Curry leaves: Few Turmeric powder: ¼ tsp Fenugreek seeds: ¼ tsp Salt: As per taste Cooking oil
Method - Rinse baby squids, chop onions, and crush garlic and ginger to form a paste - Extract thin coconut milk from grated coconut - Heat oil in a cooking pan, add onions and sauté until soft and translucent - Add curry leaves and fenugreek seeds. Stir and cook until the onions turn a light golden in colour - Add ginger and garlic paste, continue stirring. Cook for 30 seconds - Add baby squids and mix well - Cover and cook on medium flame for 3 to 5 minutes - Remove lid, stir and cook uncovered on medium flame till dry - Add turmeric powder, salt, curry powder, and tamarind juice - Add coconut milk and mix well - Cover and cook on high flame for 3 to 5 minutes - Remove lid, stir and mix. Again cover and cook on low flame for 2 to 4 minutes - Adjust salt if needed and serve
Kick Off The Festive Season With These Easy-To-Make, Delicious Cocktails
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It's that time of the year when you can almost smell the festivity in the air, evenings are spent with family and friends over food and drinks, and parties go on till the wee hours of the morning.
And to make your celebrations all the more special, we've rounded up some of our favourite cocktail recipes that are sure to win your guests over.
It's that time of the year when you can almost smell the festivity in the air, evenings are spent with family and friends over food and drinks, and parties go on till the wee hours of the morning.
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Ingredients Vodka: 60 ml Dry Vermouth: 15 ml Bianco Vermouth: 15 ml Rosemary Sprig Lemon Peel
Method - Stir the ingredients with ice in a mixing jar - Strain into a chilled Martini Glass - Garnish with lemon peel and rosemary
(Courtesy: SKYY Vodka)
IngredientsVodka: 60 mlDry Vermouth: 15 mlBianco Vermouth: 15 mlRosemary SprigLemon PeelMethod- Stir the ingredients with ice in a mixing jar- Strain into a chilled Martini Glass- Garnish with lemon ..
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Ingredients: Hennessy Very Special: 400 ml Cinnamon syrup: 100 ml Sugar syrup: 50 ml Ginger ale: 600 ml Mint leaves: 1 bunch Ginger: 20 slices Cinnamon 10 sticks
Method - Pour Hennessy Very Special, cinnamon syrup, sugar syrup into a punch bowl - Add mint leaves, cinnamon sticks and ginger ale - Add ices cubes and stir gently with bar spoon for 15 seconds - Serve
(Courtesy: Hennessy)
Ingredients:Hennessy Very Special: 400 mlCinnamon syrup: 100 mlSugar syrup: 50 mlGinger ale: 600 mlMint leaves: 1 bunchGinger: 20 slicesCinnamon 10 sticksMethod- Pour Hennessy Very Special, cinnamon ..
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Ingredients Hennessy Very Special vacuum infused with ginger: 60 ml Vermouth: 10 ml Angostura bitter: 3 dashes Dried orange: 1
Method - Take all ingredients into a mixing glass, add ice cubes and stir gently for 10 seconds - Strain into a chilled martini glass - Garnish and serve
IngredientsHennessy Very Special vacuum infused with ginger: 60 mlVermouth: 10 mlAngostura bitter: 3 dashesDried orange: 1Method- Take all ingredients into a mixing glass, add ice cubes and stir gent..
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Ingredients Vodka: 45 ml Freshly squeezed lime juice: 15 ml Ginger beer: 90 ml
Method - Fill a chilled copper mug with ice - Add vodka, fresh lime juice, and ginger beer - Garnish with a lime wedge or wheel
(Courtesy: Tito’s Handmade Vodka)
IngredientsVodka: 45 mlFreshly squeezed lime juice: 15 mlGinger beer: 90 mlMethod- Fill a chilled copper mug with ice- Add vodka, fresh lime juice, and ginger beer- Garnish with a lime wedge or wheel..
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Ingredients Vodka: 50 ml Campari: 7.5 ml Fresh raspberries: 6-8 Vanilla sugar flavored with chili pepper: 5 ml Grand marnier flambé: 1 splash
Method - Muddle the raspberries in a cocktail shaker - Add vodka, campari, vanilla sugar and ice - Shake well and strain into an Old Fashioned Glass - Flame the drink with Grand Marnier
(Courtesy: Roberto Cavalli Vodka)
IngredientsVodka: 50 mlCampari: 7.5 mlFresh raspberries: 6-8Vanilla sugar flavored with chili pepper: 5 mlGrand marnier flambé: 1 splashMethod- Muddle the raspberries in a cocktail shaker- Add vodka,..
