How to make Kizhi Parotta Prepared in Banana Leaf
Kizli Parotta, also known as Killi Parotta, is a popular street food in South India where layers of
Parotta are covered in a Chicken Curry and then wrapped in a Banana Leaf and steamed for 3 minutes.
It is a very tasty and complete meal and because it's wrapped in a Banana Leaf, it makes a great
travel meal. Although we added raw Onions for this recipe, you can maker it tastier by frying the
chopped Onions first.
Wondering what to make for Sri Lankan Daane or to include in a travel Lunch packet?
Try these 3 special Sri Lankan side dishes: a spicy Stir Fried Sprats,
a savory Cassava Leaves and Wild Eggplant Mallum, and a
and a spicy Horse Gram curry.
These side dishes go great with a bowl of Red Rice.
If you prepare the Stir Fried Sprats according to this recipe, you can keep it up to about 3 to 4 weeks. 
If you are tired of eating the same Pol Roti (Coconut Roti) everytime, try one of these stuffed
Roti instead. Each Roti contains a different type of filling such as a sweet Pani Pol, a spicy
traditional Ihi Nala Lunu Miris, a spicy regular Lunu Miris, and a savory Parripu Curry
Roti. These Roti are very quick to prepare and requires only a few basic ingredients so it makes a tasty
snack for afternoon Teatime. 
This is a quick and easy Dosa made using String Hopper Flour and it makes for a tasty breakfast, dinner,
or even a teatime snack. Although Dosa is usually eaten with a Sambol, we are making a Pol Sambol
Hodda (Pol Sambol Curry) for this Dosa.
A simple way of eating this Dosa is to spread some of the Pol Sambol Curry into the middle of the Dosa and then
fold the Dosa in half. 
In this Sri Lankan recipe, we will guide you through preparing a wholesome and authentic meal that
showcases the rich flavors of our island. Our menu includes a delightful Egg Rice,
a tantalizing Pineapple Curry bursting with taste, a fiery Devilled Soya Meat for spice lovers,
and a flavorful Devilled Kangkung stir fry. 
Mani Pittu is a steamed breakfast food made from Rice Flour in Sri Lanka and is popular for breakfast and dinner.
In this recipe, we make Mani Pittu using 3 types of Flour: Wheat Flour, Rice Flour, and Red Rice Flour.
Mani Pittu is a popular food amongst the Muslim community in Sri Lanka and it is eaten commonly with Babath Curry.
In this recipe, we're making 3 traditional vegetarian and vegan dishes that Sri Lankan villagers gave
for Almsgiving in the olden days. We're making a mouthwatering Onion Curry that you can eat
with anything. When villagers used to work in the Rice paddy fields, they would make this Onion Curry
to eat with Bread, String Hoppers, and Roti. 
Lamprais is a special meal that traditionally consists of Ghee Rice made with Chicken Stock,
3 Meat Curry (Chicken, Lamb, and Goat), Ash Plantain and Brinjal Curry, Frikkadel (made with Beef),
Belacan, fried whole Egg, and Seeni Sambol or Chutney. These ingredients are wrapped in a Banana Leaf
and then baked in an oven to give a wonderful aroma. 
Fish Eggs, known as Malu Bithara in Sri Lanka, are rich in Omega 3 Fatty acids which are essential for brain and heart health
and it helps reduce inflammation in the body. In this recipe, we show you 2 ways of using Fish Eggs to make a
Malu Bithara Curry and Malu Bithara Omelette. 
In the old days, villagers would give Almsgiving using the vegetables they grew and ate.
We're going to make several meals that would have been given for Almsgiving in those days.
Anyone who is having trouble matching foods for occasions or Almsgiving, we show you one menu you could make.