The Cottagecore Cook: A Sri Lankan Homestyle Cooking Blog

Tender and flavoursome pork chops in under 30 minutes makes a great protein-packed main meal For the rub (four 100g chops): 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp pepper 1/4 tsp oregano I sprig fresh rosemary, chopped 1 clove fresh garlic 2 tbsp vegetable oil Coat the chops well in oil and then pat on the dry rub well on both sides. Leave aside for 10 minutes. Prep: Sear the chops for 3-5 minutes in a pan on medium heat with a pat of butter . Transfer to a baking tray, onto a bed of boiled vegetables coated in butter and fresh basil . Garnish with fresh fennel . Baking: Bake for 15 minutes at 200c fan. Let it rest for 8-10 minutes and serve.

  The perfect tea time snack for when the sweet tooth hits. For the batter: 1.5 cups flour 1/4 tsp salt 1 large egg 1 cup fresh milk Pinch of turmeric Whisk the egg, salt, turmeric, and milk together till frothy. Add the flour and whisk until smooth. If the batter is too thick, add a little water. Leave the mixture to rest in the fridge for 30 minutes. Make the pancakes in a lightly oiled non-stick pan and set aside. For the pani pol: 1 cup freshly grated coconut 1/3 cup coconut treacle 3 tbsp brown sugar 1 pod of cardamom A small piece of cinnamon or a pinch of cinnamon powder 1/2 tsp vanilla or caramel essence Being the treacle, sugar, and spices to a boil. Then add the grated coconut and stir until its well integrated. Turn off the heat, add the essence and mix well. Assembly: Ladle a generous tablespoon of the pani pol into the center of the pancake. Fold the bottoms of the pancake up over the filling and then fold the remaining two sides over one another to secure the pancake. Ser

  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