The Cottagecore Cook: A Sri Lankan Homestyle Cooking Blog

  These cookies are pretty to look at and delicious to boot! For the cookie dough: 4 tbsp butter 4 tbsp sugar 1/4 tsp baking powder 2 tbsp milk 1 cup flour 1 tsp vanilla Cream the butter, sugar, and vanilla until smooth. Sift the sugar and baking powder in. Mix well, and then add the milk to make a soft dough. Chill in the fridge for 15 minutes and cut out into the desired shape. Arrange on a greased baking tray. For the sugar flowers: Pluck some edible flowers, rinse gently, and leave to dry. Brush the flowers with soybean oil and press into the middle of the cut cookies. Sprinkle liberally with sugar. Bake at 150C for 10 minutes.

  A fun and deliciously sweet weekend treat. For the dough (dry mix):  3 cups flour 4 tbsp butter 1/2 tsp salt 3 tbsp brown sugar 1 large egg, beaten Mix all the ingredients together well until the butter/oil is completely incorporated into the dough. For the yeast (wet mix) 3 tsp yeast 3 tsp sugar 1.5 cups lukewarm milk Dissolve the sugar in the milk and then stir in the yeast. Leave aside for 5 minutes in a warm dark place until frothy. Pour the wet mix into the dry mix and combine into a dough. Knead for 15 minutes and leave aside in a warm place in a bowl, covered with a damp cloth. After 1 hour, deflate the dough gently with your palm. Divide the dough into ping-pong sized balls. For the coating: 5 tbsp butter, melted 1 tsp cinnamon 5 tsp brown sugar Mix the ingredients well.  Coat the dough balls in generously by rolling them around in the mixture. Place the balls in a well-oiled non-stick baking pan. Cover with a damp cloth and leave to rise for a second time in a warm place for

  This basic dough recipe is the heart of bread baking. For the dough (dry mix): 2 cups flour 3 tbsp butter, cold OR 3 tbsp oil 1/2 tsp salt Mix all the ingredients together well until the butter/oil is completely incorporated into the dough. For the yeast (wet mix): 2 tsp yeast 2 tsp sugar 1 cup lukewarm milk Dissolve the sugar in the milk and then stir in the yeast. Leave aside for 5 minutes in a warm dark place until frothy. Pour the wet mix into the dry mix and combine into a dough. Knead for 15 minutes and leave aside in a warm place in a bowl, covered with a damp cloth.  After one hour or when the dough has doubled, gently deflate it with the palm of your hand and leave to rise for another 30-45 minutes.

  Pol roti kottu is a great homemade alternative when you need to sate those street food cravings without resorting to eating out. For the pol roti: 3 cups flour 1 cup grated coconut 1 tsp salt 1/2 tsp pepper 3 tbsp oil 1/2 cup water  Combine all the ingredients to make a soft dough. Separate into 3 big balls. Cover and leave aside to rest.  Roll out to make thick rotis and fry in a large flat pan. Cool and cut into square bite-sized pieces. For the kottu: 1 large onion, chopped  3 cloves garlic, minced 1/2 inch ginger, minced Curry leaves Pandan 1/2 cup tomatoes, chopped 3 green chillies, chopped 1 tbsp chillie flakes 1 egg 3 tbsp butter 2 cups chicken curry made with thick coconut milk gravy Fry the onion, garlic, ginger, tomatoes, curry leaves, pandan, green chillies, and chillie flakes in the butter. Beat the egg and add it into the pan along with half a cup of chicken curry gravy to make a sort of scramble slurry.  Add the roti pieces and mix well so each piece is coated. Add the

  Making your own butter chicken and naan is a deliciously rewarding experience. For the naan (yields 3 big naan) 2 cups flour 1/2 tsp salt 2 tsp yeast 1 cup warm milk 2 tsp sugar 2 tbsp yoghurt 2 tbsp oil Combine the sugar, yeast, and warm milk and leave aside to froth. Meanwhile, mix the flour, salt, and yoghurt until the ingredients are evenly distributed. Use 1 tbsp of oil to coat your palms and mix the rest of the oil along with the milk-sugar-yeast mix into the flour mix.  Knead for 10 minutes until a non-sticky dough forms. Put the dough into an oiled bowl, cover with a damp cloth and leave to rest in a warm place for 1 hour. Deflate and break into 3 pieces, shape back into balls and leave to rest for a further 30 minutes. Roll out the naan. Combine butter with garlic paste and a pinch of pepper and spread over the top of the naan. Fry the naan in a well oiled pan until its light and puffed up.  For the butter chicken: 1 chicken breast, diced 1 cup yoghurt or curd 1/2 cup choppe

  This rice dish is a quick and hearty meal or snack solution that feels like you put in a whole lot more effort than you actually did! For the rice: 3 cups of cooked rice, cold 1 cup kimchi (find the recipe here: https://thecottagecorecooksrilanka.blogspot.com/2020/11/homemade-kimchi-with-gochujang-korean.html) 1/2 cup bacon ends, chicken, or diced sausage 3 cloves garlic, diced 1/2 an onion, diced 1 tbsp soy sauce 1 tbsp oyster sauce 1 tsp chillie flakes 1 tbsp soybean oil 1 egg Fry the meat, onion, and garlic in oil until translucent. Add the soy and oyster sauces along with the chillie flakes and mix well.  Stir in the rice and kimchi. Stir until well combined. Serve with an egg, sunny side up.

  Making your own kimchi sounds challenging but it's a lot easier than you think! Gochujang is an essential ingredient for kimchi making and I had to make a few substitutions because some ingredients weren't obtainable so I'll get to that first. For the gochujang: 1 tsp chillie powder 4 fresh red chillies 1 tbsp soy sauce 2 cloves garlic 1/2 inch ginger root 1 tbsp sugar 1 tsp cornflour 1 tbsp vinegar 1 tbsp dried shrimp 1 tbsp red chillie flakes Grind all the ingredients together into a paste. Add half a cup of water and cook on a low flame until thick. For the Kimchi: 1 head Napa cabbage 1 bunch spring onions, chopped 1 large radish, chopped into thin batons 1 large carrot, chopped into thin batons Grated garlic and ginger 3 tbsp salt (without iodine) 3 bsp soy sauce 1 tbsp oyster sauce Wash the cabbage and salt it. Leave it aside for half and hour, then wash and drain well. Slice it into big chunks and mix with the other chopped vegetables.  Combine the soy sauce, oyster

  An easy vegetarian pasta dish that's tasty and satisfying. For the sauce: 1 big squash (batana) peeled and chopped into small cubes 1 tbsp oyster sauce 1 tbsp soy sauce 2 cups vegetable stock 4 cloves garlic, crushed 1 big onion, chopped 1/2 tsp pepper  1/2 tsp chillie powder 1/4 tsp cumin 1 bay leaf 2 tbsp butter 1 cup fresh milk Salt to taste Sautee the squash, onion, and garlic in butter. Add the spices once the onion is translucent and continue to cook for 2 minutes. Once the pan starts to dry up, add the stock and sauces. Cover and cook until the squash is soft.  Blend with fresh milk until it forms a smooth thick sauce. Add salt if needed and return to the pan. For the pasta: 1 pack angel hair pasta (400-500g) Cook the angel hair pasta as instructed, preferably al dente. Stir the pasta into the sauce and bring to the boil. Turn off the heat and serve immediately.

  Dessert can't get any easier than this! Ingredients: 2 cups fresh milk 3 tbsp cornflour 3 tbsp tepid water 1/2 cup sugar 1 tsp vanilla extract Grated nutmeg and cinnamon to taste 1 tsp unsalted butter Mix the cornflour in the tepid water until its smooth and free of lumps. Pour the mixture along with the sugar and vanilla into the milk and whisk well. Sprinkle the spices and stir. Microwave for 2 minutes and stir. Then microwave at 1 minute intervals, stirring the mixture each time until it reaches a thick but smooth pudding consistency. Stir in the butter and mix well. Leave to set and cool, then chill in the fridge.

  This is a decadent chocolatey spin on the classic kimbula banis. For the dough (dry mix): 2 cups flour 3 tbsp butter, cold 3 tbsp cocoa powder  1/2 cup chocolate shavings Mix all the ingredients together well until the butter is completely incorporated into the dough. For the yeast (wet mix): 2 tsp yeast 2 tsp sugar 1 cup lukewarm milk Dissolve the sugar in the milk and then stir in the yeast. Leave aside for 5 minutes in a warm dark place until frothy. Pour the wet mix into the dry mix and combine into a dough. Knead for 15 minutes and leave aside in a warm place in a bowl, covered with a damp cloth. After 1 hour or when the dough has doubled in size, divide the dough into 4 long pieces. Cover again and leave to double once more. Roll each piece into an elongated triangle, fold, and shape into a roll. For the sugar syrup: 2 tbsp sugar 3 tbsp water Boil the water and sugar into a thick syrup  Brush the dough with the sugar syrup. Then sprinkle coarse sugar over the top. Bake at 200C

  Whether you're a casual marmite fan or someone who puts in on everything, this is a recipe you're sure to love! For the chicken marinade: 10 pieces of chicken (breast, wings, drumlets) 1 tbsp soy sauce 1 tbsp ginger garlic paste 1/4 tsp chillie powder 1/4 tsp pepper 1/2 tsp vinegar 1/2 tsp oil Marinate the chicken in the mix for at least 4 hours in the fridge. Coat the chicken generously in cornflour and shallow fry on each side until golden and crispy. For the sauce: 1 tsp Marmite 1 tsp soy sauce 1 tsp tomato sauce 1 tbsp bees honey 1 tsp sugar 1/2 tsp chillie flakes 1 cup water Combine the ingredients and boil it down until a thick sauce forms.  Toss the chicken in the sauce until its coated well. If the mixture is too wet, put the pan back on the heat and toss the chicken until the excess moisture is gone. Serve hot over rice with a little pickled ginger and chopped fresh chillies.

  Making mochi the traditional way involves a lot of specialised equipment, ingredients, and techniques, but this homemade version comes pretty close in terms of texture and taste! Ingredients: 1 cup keeri samba rice, washed well and drained 1.5 cups water Strawberry essence Vanilla essence Natural strawberry jam Red food colouring  Cornflour First, spoon out small 1/2 tsp dollops of strawberry jam onto a buttered plate and put it in the freezer to harden. Cook the samba rice in the rice cooker with the amount of water mentioned. As soon as its cooked, transfer it immediately to a grinder along with a drop of food colouring, vanilla, and strawberry essence to taste. Grind it until there are no lumps (don't add any additional water) and the mixture is dough-like and sticky. Scrape the dough into a deep bowl and use the dough hook attachment on your kitchen beater to mix the dough further until its smooth and light. Turn the dough out onto a surface that has been generously dusted wi

  If you're looking for a quick homemade lunch or dinner, this is a healthy and filling one pot rice that hits the spot! For the rice: Cook basmathi rice with a piece of pandan , a teaspoon of coconut milk powder , a pinch of turmeric , and salt to taste. To fry: 1 tbsp butter 2 large carrots, diced 1 large package of beansprouts, soaked in cold water for 5 minutes 1 large onion, diced 3 cloves of garlic, minced Chicken sausages, sliced 1 egg 1/2 tsp stock powder 1/4 cup fresh milk Salt and pepper 1 tbsp chillie paste 1 tbsp soy sauce 1 tbsp peanut butter or 1/4 cup crushed peanuts (or both) Fry the onions, garlic, carrots, sausages in butter for 2 minutes.  Then add the soy sauce and chillie paste and continue to fry for one minute. Meanwhile, beat the egg with milk, salt, pepper, and stock powder. Turn off the heat and add the egg mixture to the fried veggies and sausages, stirring to make a sort of soft scramble. Add the peanuts/peanut butter and mix thoroughly. Turn on the heat

  Putting together an elaborate ramen dish isn't practical for an everyday meal so here's an easy cheat version that tastes pretty good! For the broth: 1/4 cup minced chicken 1 tsp chicken stock powder 1 tsp soy sauce 1 tsp oyster sauce 1 tsp ginger garlic paste 2 tsp onion paste 1/4 tsp brown sugar 1/2 tsp red chillie flakes 3 cups water 1 tsp butter Sautee the minced chicken and onion and ginger garlic paste in butter. Once done, add the water and the rest of the ingredients and simmer slowly until it reduces to one cup of liquid. For the noodles: Boil the noodles but make sure they're still firm and not over cooked. A thicker instant noodle is ideal for this dish. Garnish: Caramelize some onions with garlic, ginger, and brown sugar . Chop some scallions. Fry a chicken breast marinated in soy sauce and chillie oil until its cooked through and tender. Slice thinly. Half boil an egg , making sure to leave the yolk moist and soft. Halve it and sprinkle salt an pepper ov

  If you're a fan of carbs, this is the perfect recipe for you when the cravings hit! For the crust: 2 cups flour 1/2 cup cold salted butter 1/2 tsp pepper Cold water as needed Crumb the butter into the flour with a fork  and sprinkle in the pepper. Add water gradually as needed until a slightly crumbly but malleable dough forms. Cover and leave it in the fridge. For the filling: Slice potatoes with the skins on very thin and sprinkle some salt on the slices to draw out the excess moisture. Roll out the dough into a large circle, thicker at the center. Layer the potatoes in the middle of the dough, leaving a generous area around the edges empty. Sprinkle salt, pepper, and rosemary over the potato slices, then drizzle oil or melted butter over them generously.  Grate two cloves of garlic over the filling. If desired, pour some heavy cream or a few tablespoons of milk over the filling. Fold the edges of the dough in over the filling. Bake at 180C for 30-40 minutes.

  Japanese curry isn't your average spicy Sri Lankan curry- its sweet and salty but still has that hit of spice that we love. This is my version of kare raisu from scratch, roux and all, because good curry cubes are impossible to come by. For the vegetable and chicken base: 1 cup of diced chicken breast 2 large potatoes, diced 2 large carrots, diced 1 small apple, grated 1/4 cup green peas 1 big onion, finely diced 3 cloves garlic, finely diced 1/2 inch ginger, grated 1 tbsp soy sauce 1 tsp honey Salt and pepper to taste Butter, as needed 6 cups chicken stock 2 tbsp tomato sauce 3 bay leaves Caramelize the onions in butter. Then add the garlic, ginger, and apple. Let it cook for a minute before adding the chicken and seasoning. Fry it until the chicken had browned. Then add the rest of the vegetables and sautee for 3-4 minutes. Add the stock, bay leaves, honey, and tomato sauce and let it simmer down slowly until the vegetables are cooked through. For the curry roux: 2 tbsp butter

  This is one of the first desserts I experimented with back when I was a teen and its still a favorite! Bake a simple vanilla cake (or buy one if you don't have the time for it- just make sure to put it in a dish where it fits snugly) Mix one packet of strawberry jelly crystals in 500ml of hot milk. Stir until its completely dissolved. Use a fork to poke holes in the cake. Be careful not to break the cake but make sure there are plenty of holes so the jelly milk can absorb evenly.  Slowly pour the jelly milk mixture on top of the cake. Leave it to absorb and cool, then transfer it to the fridge to set.

  One of the things I missed the most during Covid lockdowns is boba milk tea, so I absolutely had to learn how to make it from scratch, tapioca pearls and all! For the tapioca pearls: 1/2 cup tapioca flour (If you don't have tapioca flour, soak and mash regular sago with warm water until it has a slightly moist paste) Black food coloring 2 tbsp cornflour Mix the ingredients, adjusting the moisture until it forms a dough. Shape them into small balls, rolling them between your palms. Don't worry if the dough looks like its not black enough because the color develops later! Boil the tapioca balls in sugar water (3 cups water to 1/2 cup sugar) until they're the right consistency. Strain and let them sit in a sugar syrup if desired. For milk tea: Brew the milk tea as you usually would but add a little extra milk. You can also add cinnamon and cardamom for a spiced up variant. Chill in the fridge until ice cold. Add the pearls to the bottom of the glass and add a spoon or two of

  This is such a simple recipe that I wonder, is it really even a recipe? Shred 12-20 white string hoppers gently, without mushing them Fry in butter or oil: 1 onion, diced 1 tomato, diced 3 garlic cloves, chopped finely 2 large carrots, chopped finely 3 large capsicums de-seeded or 1 red bell pepper Protein (shredded chicken/beef, crumbed fish, soya meat mince, fried seafood like prawns or cuttlefish, fried tofu, fried chickpeas, sausages, corned beef/mutton, fried meatballs etc.) Curry leaves Pandan/rampe Onion leaves/shallots Freshly boiled corn 1 tbsp chillie flakes Add soy sauce and salt to taste. Add the string hoppers and mix well.  If you have it, add chicken curry gravy before tossing the kottu.

 This recipe yields 5 square waffles. For the batter: 1 cup flour 1 cup warm milk 2 tbsp salted butter 1 large egg 1 tsp vinegar 2 tbsp brown sugar 1/2 cup water 1 tsp vanilla extract 2 tsp baking powder Melt the butter in warm milk. Add the vinegar to the mixture and let it sit for 5 minutes to allow curdling. Whisk in the sugar and water, followed by the egg and vanilla. Sift in the flour and baking powder, then whisk the batter thoroughly to make a thick batter. Add more water if required. Brush the waffle iron with a bit of melted butter before pouring in the batter. Serve topped with butter, treacle, syrup, powdered sugar, chocolate sauce, or fruit.

  Both the filling and the pie crust are made from scratch. For the crust: 1 cup flour 1/2 cup salted butter or margarine, cold chunks 1/4 tsp cinnamon powder 4 tbsp ice water  Sift the flour and cinnamon over the chunks of cold butter. Dip your fingers in cold water and crumble the flour and butter together. Add the ice water spoon by spoon until a firm, non-sticky dough forms. Cover it and leave it to rest in the fridge. For the filling. 1.5 cups ripe pumpkin, boiled and mashed 1 large egg 3/4 cup brown sugar 1/2 tsp cinnamon powder 1/2 tsp ginger powder A dash of grated nutmeg 1 cup fresh milk (can be substituted with cream) Note: If you're using condensed milk, omit the sugar and use only quarter a cup of milk. Combine all the ingredients and whisk well until a thick pudding-like custard forms. Although blind baking the pie crust is possible, its not essential. Form the crust in a well-buttered baking dish or pie tin.  Pre-heat the oven to 200C for five minutes. Pour the fillin

  This recipe yields 8 pieces of ravioli. For the dough: 1 cup flour 1 egg 1/2 tsp salt 1 tsp oil 1/4 cup spinach juice (1 cup of spinach blended with 1/4 cup of warm water and strained) Mix all the ingredients well to form a non-sticky but soft dough. Cover with a damp cloth and leave it to rest in a warm place. For the filling: 1 cup of finely diced pumpkin 3 cloves of garlic, finely chopped 1 tsp oyster sauce 1 tsp chillie flakes 1 tsp dried rosemary Fry the ingredients in 1 tbsp butter . When the mix starts to brown, add 1 cup of chicken stock. Cover and boil down until the pumpkin is soft. Add salt to taste if needed. Cut the rested dough into two pieces and roll out into two separate sheets. Use a knife to gently make marks dividing the sheet into 8 squares, 4x2 (do not cut or separate yet) Spoon the filling into the center of each square. Brush the dough around the filling with water or egg wash. Carefully place the second sheet of dough over the first and press down firmly to

  For this recipe, I use Ma's Biriyani Masala Mix and basmathi rice .   For the rice: 1 big onion, chopped 4 cloves of garlic, diced 1/2 inch piece ginger 2 ripe tomatoes curry leaves Pandan leaf 1/2 cup diced chicken breast 2 tbsp Ma's Biriyani Masala Mix Salt to taste 1 tbsp soy sauce 3 tbsp fresh curd 1 tsp brown sugar Sautee everything except the sugar and curd until the onions are translucent. Then add the curd and sugar and continue cooking until everything is well-coated and the chicken is cooked through. Then prepare the rice as usual for the rice cooker (2.75 cups water to 1.5 cups basmathi) Add the mixture into the raw rice and water, stir well, and cook. For the chicken: Gently simmer the chicken drumsticks in stock water (1 tsp of chicken stock powder or 1 stock cube per 3 cups water) When the chicken is cooked through, sautée the drumsticks in butter with 1 tsp each of garlic paste, soy sauce, oyster sauce, and tomato ketchup . F

  This recipe with a twist plays on Sri Lankan style Nasi Goreng by adding dried salted prawns, a whole lot of different veggies, and a simple omelette to top it off. For this recipe, I use one packet of Knorr Nasi Goreng Mix for 1.5 cups of uncooked basmathi rice. To begin, cook the rice with a generous piece of pandan leaf and 1 teaspoon of coconut milk powder stirred into the cooking water. Leave aside to cool. Heat a tablespoon of butter with a teaspoon of coconut oil in a big wok. Add: 1 big onion, chopped 3 cloves of garlic, chopped 1/2 inch piece of ginger root, chopped Curry leaves, chopped finely 3 fresh red chillies, chopped 1 cup dry salted prawns, soaked in warm water with the heads removed 1/4 cup koonisso aka dry shrimp Stir fry these ingredients well until the onions are translucent. Then add: 1 cup carrots, chopped into sticks 1/2 cup cabbage, finely chopped 1/2 cup green peas Fry everything for 2 minutes. Add one cup of thin coconut milk and the Knorr Nasi Goreng mix