Well dried coconuts are must when making Desiccated Coconut and sweets & sambols | Traditional Me Traditional Me 2026-09-22 | Well dried coconuts are must when making Desiccated Coconut and sweets & sambols | Traditional Me
ASMR Durian Delicacies, Pudding, Chocolate Coffee & Seeds fry | Nadees ASMR Cooking |Traditional Me Traditional Me 2025-09-21 | Today I’m bringing you another very special treat — our Durian ASMR version 🥰.In this video, you’ll experience the pure and gentle sounds of cooking, all centered around unique durian recipes. Listen closely to the soft crackle of nuts roasting, the delicate chopping of dried fruits, the bubbling of sweet syrup boiling, and the frothy rhythm of egg whites being beaten and mixed into our durian marshmallow pudding. 🌸You’ll also hear the sizzles and cuts as I prepare devilled turkey berries and durian seeds — frying, chopping, and cooking with rich, earthy sounds that make you feel right there in the kitchen. And finally, my brother’s Durian Chocolate Coffee ☕🍫 — with the comforting sounds of boiling, pouring, and serving into cups — a moment that was as satisfying to watch as it was to drink. Also you will have a chance experience the sounds of picking Durians from huge trees.Every sound has been carefully enhanced with ASMR touches, from the sizzling pan to the pouring coffee, to bring you tingles, calm, and a deep sensory connection to the cooking. ✨This version is created without background music, so the natural whispers of cooking can shine through — the sizzles, boils, chops, and pours, all in their purest form. 🎶🚫Many of you, our beloved loyal viewers, asked for more ASMR cooking experiences. With love, we heard you 💖. From now on, every month we’ll share one ASMR version of our videos, while keeping our usual cooking videos with music just the way you love them 🌹.I hope this Durian ASMR journey brings you joy, comfort, and maybe even a few tingles 💕. Thank you, always, for being here and inspiring us to explore new ways of sharing our cooking with you.With love,Nadee #ASMR #ASMRCooking #ASMRFood #ASMRVideo #ASMRMukbang #ASMRCommunity #FoodASMR #CookingSounds #TraditionalCooking #ASMRLunch #asmrdurian #CoconutRecipes #SatisfyingSounds #nomusicasmr
Creamy Mango Rice Pudding, My brother & Grandmas favourite dessert! | Traditional Me Traditional Me 2025-09-15 | Though we have plenty of rice in Sri Lanka, rice pudding isn’t something you commonly find on our tables. But because I love experimenting and trying out new dishes, I often end up making rice pudding at home. Since grandmother and brother both enjoy it so much, I decided to make a special version this time, using the last of our Alphonso mangoes.I made it as a beautiful layered pudding. The first layer was fresh, juicy mango cubes at the bottom of the dish. Then I cooked a creamy rice pudding mixture using fresh milk, condensed milk, sugar, cinnamon powder, and a touch of vanilla. I poured this mixture, still hot, over the mango cubes, gently cooking them a little and creating a lovely, unique flavor. For the third layer, I made a coconut sauce with just the right touch of salt — the perfect contrast to the sweet pudding underneath. Finally, I decorated the top with thin slices of mango shaped like flower petals, adding a few fresh mint leaves for that picture-perfect finish.While I was busy with the pudding, brother surprised me with a drink he had just made. It was a refreshing blend of green grapes and long, black grapes — a special variety — with lime juice and crunchy Alphonso mango cubes mixed in. Every sip had a burst of flavor and texture that worked together beautifully.Everyone enjoyed the pudding so much, and seeing their happy faces made me even happier. For me, that’s the real joy — creating dishes that bring love and smiles to the people around me.Love you all,NadeeWatch part 1 - Juicy big Mango harvest to a magnificent dessert! Brother made a surprising hot brewyoutube.com/watch?v=QxCOsqP-HQk&t=238s© All rights reservedCreamy Mango Rice Pudding, My brother & Grandma's favourite dessert! | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © FACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #villagelife #recipes #nadee #dessert #cooking
Nadees ASMR Cooking 🥥 | Traditional Coconut Dishes & Paddy Field Lunch Basket | Traditional Me Traditional Me 2025-08-23 | Today I’m sharing something very special with you — a whole new experience. This is not just another cooking video… this is our first ASMR version 🥰.In this video, you’ll hear the pure, gentle sounds of cooking — the sizzle of the fish vinegar fry made with coconut milk, the crackle of my brother’s burnt coconut sambol, and the soft touches as we prepare and serve a traditional paddy field lunch basket 🌾. Every sound has been lovingly enhanced with ASMR sounds, so you can feel closer to the cooking, like you are right here with us in the kitchen.Many of you, our dearest loyal viewers, have been asking for this kind of video. And we listened to you with all our hearts 💖. Music is beautiful, yes, but sometimes it hides the little whispers of cooking sounds. This ASMR version is made to let those sounds shine, to help you focus, relax, and enjoy the real soul of cooking. ✨This version is created without background music, so you can immerse yourself in the raw cooking sounds — the gentle crackle, sizzling, stirring, chopping, and the rhythm of traditional cooking. 🎶🚫 We’ve enhanced every sound with ASMR effects to give you tingles and a calming sensory vibe.From now on, every month we will gift you one ASMR version of our previous videos. And don’t worry — our usual recipe videos with music will always be there too, just like before 🌹.I hope this new journey will bring you joy, comfort, and maybe even some tingles 💕. Thank you for always being with us, for your love, and for inspiring us to try new things.With love,Nadee 🥥✨#ASMR #ASMRCooking #ASMRFood #ASMRVideo #ASMRMukbang #ASMRCommunity #FoodASMR #CookingSounds #TraditionalCooking #ASMRLunch #ASMRFishFry #CoconutRecipes #SatisfyingSounds #nomusicasmr
Fresh Dragon fruits from the garden! We made a Creamy trifle, Sauce & a Milky drink | Traditional Me Traditional Me 2025-08-14 | The morning sun had just begun to brighten the dragon fruit garden when I arrived. The trees were heavy with big, purple-skinned fruits, each crowned with striking magenta spikes. I went searching for the deep-red variety — the ones with rich crimson flesh — but they weren’t ripe yet. So I picked the pinkish-white ones instead, their pale flesh blushing with a gentle pink hue.When I got home, our brother was already busy making some sort of drink with dragon fruit. He had his heart set on using the rare red-fleshed ones, but from the last batch, only two were left — and I had secretly hidden them away for a dessert I had planned. I kept them tucked safely in the cupboard, just in case he went on a “treasure hunt.” But guilt got the better of me, so I offered him one of my precious red ones.With it, he made a beautiful and colourful drink. Our grandmother was away at elder auntie’s place, and since she had been walking a lot on the way home and was likely tired, my brother decided to wait until she came home to serve her first — before I could give her my dessert. Oh, these crazy brothers! I watched him stand outside, patiently waiting for her return.Meanwhile, I was busy making a trifle-style dessert — layered into cups so each person would have their own treat. For the topping, I used the last red dragon fruit to make an irresistible glossy, sauce that flowed beautifully over the creamy layers.And who ended up winning? My brother, of course. When I came with my finished dessert, grandmother had already gone to sleep, saying she was full and would eat my dessert later. Mission accomplished for him! But the funniest part? He still ate my dessert and declared it the best I’ve ever made.Love you all,Nadee© All rights reservedFresh Dragon fruits from the garden! We made a Creamy trifle, sauce & a Milky drink | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © FACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #villagelife #recipes #nadee #dessert #cooking
Juicy big Mango harvest to a magnificent dessert! Brother made a surprising hot brew| Traditional Me Traditional Me 2025-07-21 | The mango trees in the ancestral house garden have now grown quite large. My elder uncle planted them because they were a larger variety of mango. Yellowish mangoes adorned the trees, giving the entire ancestral garden a festive appearance. Since these mangoes are very big, the basket quickly filled up after picking just a few.Although the mangoes appear yellow and ripe on the outside, they are not fully ripe inside. They require a few days to ripen properly. This variety is very tasty, offering a sweet honey-like flavour and a pleasant fruity aroma.At home, we have someone who is absolutely addicted to the sweet, honey-like taste of mangoes. I've noticed our brother frequently heads to the kitchen to grab one and bites into it. This mango-eating habit of his has become quite the routine. To make the most of these delicious mangoes before they’re all gone, I decided to whip up a dessert. I also made sure to send some to our elder uncle's house as well. The dessert I created with desiccated coconut turned out even better than I expected. My brother has taken advantage of my culinary skills, especially since he realised that I tend to overlook his requests to make certain dishes. Now, he’s fully embracing the idea of making his favourite things himself.Very recently, one of our relatives' uncles had boasted about his pilgrimage to Thailand with elder aunt and grandmother at elder aunt's house. while boasting about his Thailand trip, I think our brother had heard about the practice of adding hot water to many fruits in Thailand in order to make it as a brew, and they have made it one of their national custom. Since then, our brother keeps on adding hot water to many fruits and drinks different tasty hot fruit drinks. This time we also got a chance to taste a delicious, unusual drink that our brother has made by adding hot water.Actually, it was an unusual fruity taste as he had mixed passion fruits along with mangoes. In fact, we have never tasted a hot fruit drink at all. Well, it's best to drink it by yourselves to experience that deliciousness. It's difficult to explain the taste with words. It was absolutely delicious indeed. Yet I strongly felt that there was a secret ingredient to it to made this yummy. Of course, my brother was the only one who knows about this secret ingredient.Love you All!Nadee© All rights reservedJuicy big Mango harvest to a magnificent dessert! Brother made a surprising hot brew | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © FACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Violet colour King Yam! Purple steam buns or Pink Congee. Which is your favourite? | Traditional Me Traditional Me 2025-06-27 | During the last Poson full moon Poya day, we went on a pilgrimage to the most important city for Buddhists in Sri Lanka, which is the centre of Buddhist temples and rituals in the North Central Province. On our way, there were many food offerings along the road from numerous people due to this important Buddhist full moon day, and of course, it was late at night as well. Unlike at home, we never had to think of food and cooking that day because of all the food giveaways from so many people along the roads.The next day, we woke up late due to the long walks and fatigue from the trip. I quickly planned to make something for breakfast. There were some King yams (Raaja Ala) at home, which we had received from the elder uncles a few days earlier. I boiled a large yam after cleaning and cutting it into pieces. To make it more tasty, I made a bird chilli chutney by adding some shallots, even though cleaning the shallots is not an easy task. with this task at hand, I couldn't finish the chilli chutney and couldn't scrape the coconut as well. I didn't have any other choice but to call my brother to scrape the coconut, telling him that the breakfast would be delayed without his help!! Had to make a bit of a drama to get the coconut scraped.I truly enjoy the taste of the king yam and its purple colour after boiling. Once cooked, scatter the steaming pieces into the basket. It is mesmerising to see the different shades of purple on each boiled piece, with a darker purple similar to violet from its skin and a softer, whitish purple from the tender inner parts, showcasing the natural purple hues of the king yams. These colour variations in the steamed yam pieces create a visually stunning display. The scenery of white marble mountains shrouded in early morning mist was truly breathtaking, transporting me to a different world. However, there was no time to admire the view, as two of them would go hungry if I delayed in cooking. We all thoroughly enjoyed the steaming purple mountain pieces, along with the chilli chutney and grated fresh coconuts, devouring them greedily. In fact, all three of us were so hungry by that point.Since we had a late breakfast, we were not very hungry at lunchtime, as all of us were really tired from the pilgrimage. Grandmother fell into a deep sleep until the evening because of the late and heavy breakfast of king yams. I also took a light nap, but my brother was loafing around. Later, I decided to make steam buns by mixing grated king yam with wheat and rice flour. I made this for the evening tea and added a bit of sugar to make it sweetened, adding candied pumpkin preserves and placing a date on each of the sections of the buns.Suddenly, I saw a glimpse of my brother pacing up and down near the Rose kitchen through the window. I usually don't like the bush drama of my brother, though I knew what he was up to at the moment. He must have got hungry after the late breakfast, and not only that, he was telling me that he was feeling lifeless are eating the king yam breakfast. I was touched by his statement and I wish that if could feed him right that instant with a few mouthfuls of rice. It's good that I don't have a power like that, as I am sure if I had, my brother would keep on asking me to cook for him every hour. Always, boys will be boys with their enormous appetite.It was a normal practice that I used to make a Congee out of king yam and milk yam from time to time. Both my brother and I know how to make this congee since we were kids. Now he had come to get this congee to be made by me, but alas! finally, he had to make the congee by him self. At last, I knew that I won't be able to drink the same congee that I used to make, as his cooking was always much elaborated and different. He had made a pinkish purple colour delicious congee with Tapioca pearls(sago), and bits of dried fruits in every mouthful. All of us sat in the verandah and started to enjoy my brother's delicious congee and yam buns that I made, gossiping about our pilgrimage, enjoying them happily. I felt as if even the coconut trees in the garden were enjoying our discussion with the swaying of their leaves under a gentle breeze.Love you All!Nadee© All rights reservedViolet colour King Yam! Purple steam buns or Pink Congee. Which is your favourite? | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © FACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Wild Black Cherry season! We turned the cherries into a violet dessert & a drink | Traditional Me Traditional Me 2025-05-18 | Wild black cherries (Ambilla) from our aunt’s garden are a delightful sight each year. The small black and blood-red fruits hang from the branches, resembling exquisite dots of velvet. Located in a tranquil corner of her garden, the tree transforms into a vibrant spectacle when the season arrives. My brother looks forward to this event annually; he approaches the tree with enthusiasm, carefully picking the cherries and enjoying them fresh, embodying the joy that only childhood memories of fruit can evoke.On the early morning that day, as the sun gently sets its golden rays on the leaves, we visited the orchard. To our pleasant surprise, the tree was abundant with fruits, exceeding our expectations. We gathered as many as possible. My brother expressed an interest in making juice, so I took on the responsibility of separating the fruits from the intertwined branches. The juice from the fruits stained my fingers, and the aroma brought back fond memories of our youth—those carefree moments when we would savor cherries directly from the tree, allowing the juice to trickle down our chins while sharing in laughter, our mouths stained a vibrant purple.My brother brought a large loaf of bread with the intention of having me prepare prawn toast for him, one of his favorite dishes. I made the prawn toast to make him happy and he complemented the meal with a strikingly vibrant drink made from wild black cherries and watermelon. Upon reflecting on the remaining bread, I decided to utilize it to create a dessert infused with wild cherry syrup, turning the leftover bread into a delightful treat.I carefully simmered the cherries until their vibrant color and rich flavor transformed into a thick syrup. This syrup was then drizzled over the bread, allowing it to absorb the essence before I enhanced the dish with a creamy milk custard blended with pineapple jam and a touch of orange juice to elevate the flavor profile. Using the back of a spoon, I created a swirling effect by mixing the custard with the wild cherry syrup, resulting in a presentation reminiscent of the serene blue and violet waves of the sea.By the time we gathered for dessert in the evening, the afternoon light had softened. My brother, grandmother, and I savored the dish together. The harmonious blend of colors, flavors, and the shared moment of silence spoke volumes, expressing our appreciation without the need for words. It felt as though we were collectively perched at the edge of a cherished memory—a profound sea of reminiscences.Love you All!Nadee© All rights reservedWild Black Cherry season! We turned the cherries into a violet dessert & a drink | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © FACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Had to pickle the entire fish for a reason. Bro made a juice with surprising bubbles| Traditional Me Traditional Me 2025-04-12 | Though we had planned to visit our aunty in Nawalapitiya since January this year, we couldn't do so because of heavy fieldwork in the rice fields. Those plans were postponed day by day. However, we finally decided to visit them before the Sinhala and Hindu New Year. The city of Nawalapitiya, with its picturesque landscaping, is located in the hill capital and is indeed a sight for sore eyes. Having been born in a coastal city, we truly love and always look forward to our yearly trips to see our aunty in Nawalapitiya, mainly because of its unique location in the cold and misty hill country. To our surprise, the day before we decided to go to Nawalapitiya, Uncle Siriwardena bought us a big, long eel fish because of his usual habit of buying fish for us every time he visited the Negombo fish market(Lellama|). Even though I had told him that we were going out for three days recently, he must have forgotten. He usually brought us fish for two or three days. Now, what is to be done? I used the entire fish to make a fish pickle to take with us to Nawalapitiya, and I also made a very spicy fish chilli paste. Actually, my aunt doesn't get fresh fish at all since they live in the hill capital. By evening, I had finished preparing everything to take with us to Aunty in Nawalapitiy, and I bottled them after they cooled down. Alas! Right at that moment, my brother arrived with a delicious fresh drink that looked different as well. Looking at the colour, I thought it had to be a pomegranate drink, but it took me some time to realise that the juice was made by soaking raisins in mint leaf juice as only when I bit into a raisin bubble and when the flavours popped out in to my mouth. Of course! my Brother is a genius when it comes to making juices.Love you All!Nadee© All rights reservedHad to pickle the entire fish for a reason. Bro made a juice with surprising bubbles!| Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © FACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Biggest bundle of Cassava weve ever harvested! I made creamy curry & easy dessert | Traditional Me Traditional Me 2025-03-20 | This time, the elder uncle has planted cassava in half of the vegetable garden due to the frequent heavy rains. He kept expressing concerns that other vegetables wouldn’t thrive in such conditions. Recently, he sent a message asking my brother to dig out some cassava roots when they were ready before he sold them at the market. He also instructed my brother to water the ground around the cassava plants to soften the soil, which would make it easier to extract the roots. As usual, my brother only remembers half of what he’s told. While he was digging out the cassava, he only recalled the part about the elder uncle’s message. Regardless, he had no choice but to struggle through the task with difficulty. Our elder aunty has gone on a holy trip to climb and worship at the Adams Peak temple, where the holy footprint of Lord Buddha is said to be imprinted on the summit of the mountain. My brother has already undertaken this very sacred journey with his friends, which holds great significance for all Sri Lankans. I wasn't keen on joining my elder aunty because my grandmother was unable to climb to the top due to her old age. Instead, I decided to send lunch to my elder uncle, who was all alone at home. I quickly made a cassava white curry to accompany the meal. My brother, being an expert in making mallum, prepared cassava leaves to stir fry for us. Since the mackerel was cooked as a spicy curry, I also made a fresh tomato salad. Knowing that my older uncle loves dry fish fry, I whipped up a dry fish chilli fry for him as well. The combination of dry fish fry and cassava white curry really complements each other beautifully.The next day, I decided to prepare a dessert for tea using the remaining cassava roots. If anyone ever tasted it, no one would believe that this dessert was made with grated cassava roots and coconut. It turned out remarkably delicious, and it is a very simple recipe as well. One must exercise caution when preparing any dish with cassava roots. They should not be used after a couple of days from being dug up. It is crucial to consider the health and safety of our loved ones while cooking, as when cooking delicious and healthy meals, certain practices must be adhered to in order to safeguard our loved ones at all times.Love you All!Nadee© All rights reservedBiggest bundle of Cassava we've ever harvested! I made creamy curry & easy dessert | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © FACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Dragon fruit Yoghurt Cake with Black Custard! one of my Brothers favourite desserts| Traditional Me Traditional Me 2025-02-25 | Generally, April is the hottest month in Sri Lanka. However, this year, we began to feel the heat as early as February. Although it is spring, a time when trees start to bloom and nature comes to life, the summer month of April brings an abundance of fruits and harvest. In Sri Lanka, we celebrate our New Year in April, which coincides with our summer festival. As April approaches, I asked my brother to help clean the house. As usual, he requires a little incentive to get things done, so I made him an egg coffee. Everyone knows that with a dash of fresh cinnamon powder, egg coffee is a delightful and energising drink, making it a perfect bribe!After making the delightful egg coffee for my brother, I reminded him about the dragon fruits he had brought home a few days ago. As soon as I mentioned them, he began to talk about how the dragon fruits were too ripe and asked me to make a dessert with them. He always had a way of steering our conversations toward food or drinks, because that is his usual way. I made a delicious yoghurt cake for our evening tea using dragon fruits. Since I couldn't made an oven in our ancestral house yet, I decided to steam the cake instead. It turned out delightful, rising beautifully with sultanas and raisins. I used the red colour from the dragon fruit skins to add a unique pink hue to the cake. My brother made a black custard with dates and coffee, which paired perfectly with the cake. He poured a generous amount of custard onto his slice, as he wanted to "swim" in the custard rather than just eat the cake. That brought him so much delightful joy, and I couldn't help but smile at his enthusiasm.I usually don’t comment on his love for food and tastes, but I appreciate how he truly enjoys the food I make. After all, that’s just how he is with all meals. Everyone has their own way of enjoying life, and I believe that living authentically brings happiness. Allowing others to embrace their preferences is one of the best ways to give them the freedom to live fully. That’s how I see it. I always hope for everyone to live a happy and free life, pursuing what they love and enjoy most.Love you All!Nadee© All rights reservedDragon fruit Yoghurt Cake with Black Custard! one of my Brother's favourite desserts| Traditional Me#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Baby Jackfruit! Made a curry in a different way & also a pickle & easy evening snack| Traditional Me Traditional Me 2025-02-14 | The jackfruit tree, known as "Kos" is an incredibly versatile tree that produces essential fruits for food. It belongs to the mulberry family and is native to Sri Lanka, our neighbouring country India, and many Southeast Asian countries such as Indonesia, Malaysia, Thailand, Vietnam, the Philippines, and China. It is a nutritional powerhouse and a staple food in various South African and South American countries, including Brazil, where it is used both as a dietary staple and enjoyed as a sweet and delicious fruit. In Sri Lanka, we refer to this versatile tree as "Kos" and also refer as "Herali" and "Pana." The jackfruit tree holds significant importance in our culture and is woven into various legendary stories and historical folklore. The ripened versions of jackfruit are known as 'Wala' and 'Waraka' by the villagers. The difference between Wala and Waraka can be easily identified by the touch; if the jackfruit bulb is hard, it belongs to the Waraka variety, while a soft and silky bulb indicates the Wala variety. At first glance, there isn't much difference in color or sweetness between these two varieties. The villagers are experts at identifying both the tree and the variety of this amazing and versatile fruit, using the ripened jackfruit and its fragrance as indicators.I remember our grandmother telling me that baby jackfruit from a "Waraka" jackfruit tree variety is more delicious than "Wela". However, I plucked the baby jackfruit, also known as polos, from a "Wala" jackfruit tree. This particular "Wala" jackfruit tree was enormous, even when I was a kid, and it was laden with jackfruits from the lower trunk upwards.I cooked a curry using the polos I collected, although this is not the traditional method for making baby jackfruit curry. Some people prepare a large polos curry in a very big pot using about 4-5 baby jackfruits. They cook the baby jackfruit pieces slowly over a low fire, often overnight. This dish can last several days and can be reheated multiple times before consumption. It’s quite easy to cook the curry by frying the baby jackfruit slices, and my grandmother loves it when prepared this way. There are different names for the jackfruit based on its age. In its baby stage, the jackfruit is called “pana gate,” and once it grows a bit larger, it is referred to as "polos" (Baby jackfruit). As the seeds mature, the jackfruit is known as "Wan Kos." While baby jackfruit (polos) can be used to prepare a variety of delicious dishes, "Wan Kos" is typically made into a stir-fry by mixing it with freshly grated coconut and other ingredients. Villagers traditionally prefer to use mature jackfruits, either well-ripened "Wala" or "Waraka", once the outer covering of the seeds has matured. To preserve jackfruits and prevent spoilage, villagers sometimes throw excess jackfruits into a well. This method protects the fruit from drying out and keeps it fresh. Jackfruit has been a significant part of our culture, deeply intertwined with our civilisation, which boasts a rich history of ten thousand years or more. "The jackfruit tree, also known as the 'Bath Gasa' (Rice Tree), holds immense value as a staple food. Just like rice, jackfruit can sustain people, providing essential nutrition and serving as a reliable food source. Its versatility and nutritional benefits make it a worthy alternative to rice, ensuring survival even in times of scarcity." The jackfruit tree is central to our cultural identity. For centuries, we have shared jackfruit (Kos) and baby jackfruit (Polos) with our neighbours. This large fruit can feed four to five hungry families, fostering unity and harmony among villagers as they come together to enjoy it.The next day, I made a pickle from the remaining baby jackfruits. Polos pickle (Achchaaru) is a traditional dish in Sri Lanka, often made during weddings and almsgiving ceremonies. I prepared a large quantity to share with my elder aunty, our other aunty, and my uncle. The pickle becomes even more delicious when simmered repeatedly for a few days. Meanwhile, my brother brought some small balls made from mashed baby jackfruit, and they were truly delicious. After coating them in bread crumbs, some people make cutlets from boiled baby jackfruits. My brother’s dish had a unique taste; I felt that those small balls were fried in butter instead of coconut oil. Sometimes he doesn't reveal his secrets, which seems to be a point of pride for him. I wonder if all younger brothers are as proud as mine. In contrast, sisters with younger brothers often feel proud of them because of that special sister-brother bond.Love you All!Nadee© All rights reservedBaby Jackfruit! Made a curry in a different way & also a pickle & easy evening snack| Traditional Me#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Longest Snake gourds ever seen! I made a curry, salad & of course a surprising snack| Traditional Me Traditional Me 2025-01-26 | This time, Uncle Gunadasa's vegetable garden yielded a bountiful harvest of snake gourds. The field, spanning about half an acre, was covered by a stunning light green canopy created by the snake gourd vines. The sunlight that filtered through this web-enhanced its beauty, creating a breathtaking spectacle. When viewed with half-closed eyes, the glistening canopy resembled a field of diamonds. The snake gourds hanging down from this shimmering canopy created the illusion of numerous barriers obstructing the radiant display of dewdrops.After being mesmerised by this enchanting early morning scene, I almost forgot the reason for my visit to the snake gourd garden. When I mentioned that I was going to pick snake gourds, the elder aunty requested a few tender ones. In the end, I found myself plucking extra snake gourds for her as well.I cooked snake gourd white curry to complement the chicken dry fry. To enhance the flavour and improve the texture of the somewhat watery snake gourd, I added a handful of boiled channa dhal. It definitely improved the taste of the curry. I asked my brother to prepare a snake gourd salad by himself to avoid his usual hints and complaints. He had made a delicious salad with cherry tomatoes that he had brought from our elder aunty's house. This fresh salad, made with tender fresh snake gourds, is truly a delight to look at and has a wonderful taste as well.After an early lunch, my brother began whining in the evening, asking me to make something for him to satisfy his appetite. I couldn’t refuse, as before my bath, I had promised him I would prepare a dish using the snake gourds I had picked early that morning. When I came out of the bath, my brother had already started to arrange the ingredients. I knew he would have made by himself and eaten everything if I had taken even a little longer. However, he spoke as if I was making the dish because I was hungry that evening.Later that evening, I used the leftover chicken fry and potatoes to create a filling for the snake gourds. This dish was simple to prepare; I coated the filled snake gourds with breadcrumbs and deep-fried them. I made sure not to fry them for too long, as the fresh snake gourds could lose their fresh deliciousness. I always pay close attention to every new recipe to maintain its delicious taste and nutritional value because my loved ones always come first in my family.Love you All!Nadee© All rights reservedLongest Snake gourds ever seen! I made a curry, salad & of course a surprising snack| Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © FACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
I made the easiest and most delicious Gobi Masala Rice in no time for my brother! | Traditional Me Traditional Me 2025-01-14 | My brother can be quite a bother and a nuisance at times. However, his demands are often for pleasant and sweet things. Today, I began cooking rice to satisfy his craving for masala rice, which he kept insisting on. Although he had already eaten his breakfast earlier, he started complaining about his insatiable hunger. Recently, he has taken up a new pastime travelling around the country with his friends to sample different dishes. Once he returns home, he inevitably requests that I make those same dishes. Gobi Masala Rice is one of his latest cravings. He has a tendency to want these meals prepared quickly, yet he insists on perfect taste and quality. He even went to Uncle Gunadasa’s house to get a pot of curd, claiming he needed it to make a salad with curd to go with the rice.Uncle Gunadasa is the only one in our village who has a herd of buffaloes, and we always get our curd from him. Given the high demand for curd in our village, I never thought there would be any left at his house. Uncle Gunadasa is very kind; he never charges us for a pot of curd. Although our relationship with him is somewhat distant, many of the elderly people in the village have great respect for my grandmother. I prepared everything for a green salad, hoping there would be some curd available. Since I was in a hurry to get to the village committee meeting, I decided to cook the rice so that my brother could make the salad on his own once he brought back the pot of curd. I had my doubts about whether the rice, made with fried cauliflower (gobi) and eggs, would actually turn out to be delicious.I felt very tempted to eat a mouthful of rice alongside my brother's green salad, which included raw tomatoes, green bell peppers, and green apples, just before attending the committee meeting. Despite my cravings, I decided to attend the committee and then come home and eat the delicious-looking rice instead. After that, I quickly headed to the committee meeting.Love you All!Nadee© All rights reservedI made the easiest and most delicious Gobi Masala Rice in no time for my brother! | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Christmas Trifle! A sweet treat for my Brothers craving | Traditional Me Traditional Me 2024-12-28 | During this festive season, Christmas parties and celebrations are happening all week at Aunty Mary's house to commemorate the joyous occasion of the Birth of Christ the Savior. Since she prepares for the festivities well in advance, Aunty Mary's home always resembles a small festive carnival. Recently, my brother has been roaming around her house, drawn in by the Christmas celebrations. Each year, instead of sticking to the same dishes, Aunty Mary adds a variety of festive recipes to her Christmas table. She has been incredibly kind and helpful, teaching me many new Christmas dishes over the years. My brother has been making a big fuss, asking me to prepare one of Aunty Mary's newest dishes that he tasted at her home. So, I decided to make that pudding the very next day after getting the recipe from Aunty Mary.I was feeling overwhelmed that day when my brother praised this Christmas trifle I made, which combined fruit cake and chocolate cake both. I mixed the fruits with king coconut wine, following Aunty Mary's instructions. Even though our grandmother doesn't like a strong liquor taste, the original flavour wouldn’t be enhanced by omitting any ingredients. I decided to incorporate the wine into the pudding. King coconut wine is a popular type of wine in Sri Lanka. It has a slightly thick consistency and a hint of sweetness. Aunty Mary began the wine-making process with freshly plucked king coconuts in November. She typically produces a large quantity of wine in big wooden barrels. I have also made king coconut wine a few times at home. However, just like the rest of the preserved foods, the wine quickly disappeared due to my brother's frequent tastings. Because of this, I haven't made much wine since, as it tends to vanish into his stomach before long. Frequent wine drinking can become addictive. Even when I do make wine, I don’t keep it at home; instead, I distribute it to my neighbours. I could see how my brother's face lit up when he received a wine bottle from older brother, Krishantha. I gathered all the ingredients for Aunty Mary's pudding from the Negombo town. I made the ginger preserve(candied ginger) the day before, and there is enough to last for a year or so. This time, the Elder Aunt's harvested ginger wasn’t very spicy, so I boiled the ginger water only once. When ginger is cooked in sugar syrup, its taste and spiciness become more intense over time. As I was preparing the Christmas trifle, I found myself wishing sincerely for everyone in the world to have the happiest and most joyous Christmas, along with a prosperous and peaceful New Year. The holy land, the birthplace of the Prince of Peace, has become gloomy and dark, and today, peace seems to be nowhere to be found. Due to the greed of certain individuals fighting over the lands of this beautiful Earth, even innocent newborns and toddlers are enduring unimaginable suffering, perishing by the dozens. The Supreme Lord Buddha taught us that the only way to extinguish the fire of hatred is through love, compassion, and kindness. Our sincere wish for all peace-loving world leaders is that the message of peace, love, and compassion from the glorious Prince of Peace serves as an eternal blessing in the upcoming new year. May their hearts be filled with togetherness, kindness, and selfless love, uniting to extinguish the raging fires of war and the destruction of innocent lives. This is my personal thinking. I wish you all A Merry Christmas and Happiest and a peaceful New Year!Love you All!Nadee© All rights reservedChristmas Trifle! A sweet treat for my Brother's craving | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
I made colourful stir-fry Noodles and Purple Soup for Lunch with Purple Cabbages! | Traditional Me Traditional Me 2024-12-14 | Walking early in the morning in this cold weather and witnessing the purple cabbage fields is truly an exciting form of emotional therapy. The cold dew droplets spraying all around as the cabbages are being harvested send delightful shivers down your spine. It is a heartwarming and joyous experience to see the beautiful purple colour emerging from the cabbages when removing the mature leaves from each one.After harvesting the purple cabbages early in the morning from the field, I attended to the household chores, planning to take a bath afterwards. Once I finished my bath, I noticed that time had flown by, and it was almost lunchtime. I started thinking about a quick lunch that didn't involve making rice and curry. The only idea that came to mind was noodles. Even my grandmother loves to eat noodles. Usually for my prawns noodles, I don't add anything extra to flavour the noodles, as they are boiled in the water from the prawns, which adds rich flavours. However, as a home-cook, I believe that extra attention should be given not only to the dish's flavour but also to its presentation and nutritional value. With this in mind, I prepared the noodles by mixing in slices of lotus root, purple cabbage, thinly cut carrot, bell pepper, and winged beans. I added the purple cabbage last, as it tends to lose its colour and flavour if cooked for too long. The cabbages retained their perfect dark purple colour after being steamed.Though I originally planned to make just a simple and quick one-course meal, I couldn't resist my brother's enthusiastic request. He had recently decided to lose weight after hearing comments about his gaining a few pounds. To accommodate him, I prepared my potato soup using a couple of small potatoes. The potatoes are essential to the soup; otherwise, it wouldn’t be filling, and he would undoubtedly complaining about being hungry soon after. In addition to the boiled and mashed potatoes, the purple cabbage added a beautiful colour to the soup. My brother genuinely enjoyed it, but despite his intentions, he didn’t stick to his diet that day and decided to postpone it until the next day. It was clear he couldn't resist the enticing aroma of the prawns coming from the lunch table. Knowing his tendencies, I made extra noodles to prepare for his cravings. I believe that many older sisters who care about their younger brothers share similar sentiments. If I can keep everyone at home happy and satisfied, there is nothing more I want in life; it brings me immense joy and fulfilment.Love you All!Nadee© All rights reservedI made colourful stir-fry Noodles and Purple Soup for Lunch with Purple Cabbages!乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
I made a huge lunch basket with coconut dishes for hungry paddy field workers! | Traditional Me Traditional Me 2024-11-26 | Today is a significantly busy and exciting day for all of us. The men in our family have started sowing the paddy field at our ancestral home for the new season. They all gather to plough the land and prepare it for sowing. During this season, our family prepares and sends the morning and noon meals from home. I was able to get some fresh sailfish from Negombo through Uncle Siriwardena early this morning. On a hardworking day like this, I believe the meal should be not only delicious but also well-balanced and nourishing. Since they will need extra energy, I decided to include eggs for lunch aswell. Coconut sambal pairs perfectly with fish, so I intended to make some. However, I soon discovered that we had no coconuts at home. The day before, I had reminded my brother multiple times to husk a few coconuts for me, as we had a pile of freshly plucked coconuts at the edge of our ancestral home garden. Unfortunately, reaching that spot was a bit challenging since it was located at the far end of the land along the field. My brother, being a bit absent-minded, forgot to husk the coconuts. In the end, I had to tackle that task myself and lost track of time. Thankfully, my grandmother was there to help me with cutting the vegetables.I cooked the sailfish with thick coconut milk. After allowing the fish curry to reduce, I mixed it with a mustard vinegar mixture, which gave the dish an amazingly authentic and rich flavour. Instead of the usual coconut sambal, I used a different method of preparing the coconut by burning it with its husk. This technique complemented the tasty fish-fry beautifully. Since the coconut was burned with the shell intact, the flesh was effectively cooked, enhancing the flavour into a rich and appetising experience. I got my brother to help me, prepare the coconut sambal as he rushed home to take the lunch to the paddy field workers. It was a relief to have the food ready on time, as it is customary to serve nourishing meals to the hardworking men promptly. I packed the lunch into the lunch basket in haste. Although we were pressed for time to deliver the food to the paddy field, my brother, as always, took his own sweet to enjoy his share at home before we left.Love you All!Nadee© All rights reservedI made a huge lunch basket with coconut dishes for hungry paddy field workers! | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
The tastiest cake mix Ive ever made in my life! And a Ginger coffee to go with it | Traditional Me Traditional Me 2024-11-16 | It had been a long time since I made a date cake. Since my grandmother's ancestral house does not have an oven, I initially thought I wouldn't make any cake until I built a new wood oven. However, I later decided to make a cake using a pan in the stove top, mainly because of my brother's persistent requests. I decorated the date cake, which was made with dates, kithul jaggery, and cocoa powder, with cashew nuts and red cherries.To accompany the pan-baked date cake, I made a custard using Rathnamalu bananas (red bananas). Serving bananas with many of our local delicacies is a tradition in various parts of our island. We use a variety of bananas in our traditional sweets, such as Kavum (oil cakes), Kokis (rosette cookies), and cake. Additionally, we enjoy bananas with our national dish, milk rice (Kiri bath). Sri Lanka has a strong traditional connection with bananas, primarily because the island is home to a wide variety of banana species. We boast around forty distinct types of bananas, each varying in shape, size, and taste. Some of these banana varieties are even used in Ayurvedic medicine to treat certain physical ailments. This is why I decided to prepare a banana custard to accompany the date cake instead of serving the usual bananas with it.Grandmother's ginger coffee is the perfect treat to enjoy after an evening of date cake and tiffin. Every time I make date cake, our dear brother always dreams of having our grandmother's ginger coffee. That evening, we truly enjoyed the ginger coffee made by our grandmother's hands, which paired wonderfully with the date cake. Truly a match made in Heaven!Love you All!Nadee© All rights reservedThe tastiest cake mix I've ever made in my life! And a Ginger coffee to go with it | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Easy yet tasty Potato Rice! The first meal I created in my New Kitchen | Traditional Me Traditional Me 2024-10-28 | I was pleasantly surprised to discover a delightful new variety of apples that Uncle Siriwardena brought us on his way back from Negombo. These small apples were incredibly sweet, tantalising my taste buds. My dear uncle always brings me something new whenever he returns from Negombo, knowing my passion for trying new dishes and tasting exotic fruits. Thanks to his thoughtful nature, we often enjoy a variety of fruits such as different types of grapes, apples, pears, mandarins, oranges, and kiwis—all of which typically grow in cold, snowy countries.My grandmother and I had an early lunch since my brother was out. After lunch, I suddenly had a wonderful idea: I could make a tiffin for our evening tea using the abundant new apples. I quickly prepared a pudding by cooking finely chopped apple pieces in water, mixed with sugar and cinnamon powder. I added the cooked apple pieces to the pudding, which imparted an unusually rich flavour. Some might wonder if the apple pieces needed extra sugar since they were already sweet. Although these apples were quite sweet, they also had a hint of sourness. This sourness caused the hot milk to curdle when added, but with the added sugar, the flavours balanced perfectly and it will never get curdled.While I was making the pudding, I caught a glimpse of our brother, who arrived home at a slow and unenergetic pace. It seemed like he hadn't had lunch, as he usually skips it when he doesn't like the taste of the food that was available in that house or possibly because he might have a stomach issue. My brother tends to be quite reserved; when he feels unwell, he often avoids discussing it with me and our grandmother, not wanting to worry us. This is a common trait among boys.When he mentioned that he didn’t feel like eating, my suspicions were confirmed. Perhaps due to an upset stomach, he made a drink using a few mandarins, but he didn't elaborate on it. The mandarin drink, a perfect blend of honey, pepper, and small pieces of amla, was incredibly refreshing. I can't imagine creating such a perfectly balanced and flavourful drink, except by someone truly skilled in mixing delicious drinks.I made a different rice dish for my brother since he didn't have a homemade lunch either. My grandmother and I had both eaten early, and there was some rice left in the pot. I used ghee, in which I had fried onions and potatoes, to flavour the mixed rice. While my brother and grandmother enjoyed their mixed rice, I took that time to decorate the steamed apple pudding. To create a contrast of flavours, I garnished the pudding with sweet raw apple pieces, while also including steamed apple pieces within the pudding. Adding tiny mint leaf buds not only enhances the exotic beauty of the pudding but also imparts a cool, minty flavour. My brother enjoyed this meal with such enthusiasm, which made me incredibly happy, knowing I could fill his stomach with his favourite food.Dear friends, as you may have noticed, of course! It's a new kitchen. We moved into our grandmother's ancestral home, as it was her birthplace and she cherished living there. Regardless of where I live, I appreciate a conventional lifestyle. I made some changes and refurbished the old kitchen in the ancestral house to match in my style. I firmly believe that our lives should evolve alongside new changes, and these transformations can positively impact us. Embracing new ways of living can be a blessing in disguise. I wholeheartedly welcome these changes in our lives. They pave the way for a fresh start in this new era that we are living in. Love you All!Nadee© All rights reservedEasy yet tasty Potato Rice! The first meal I created in my "New Kitchen" | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Delicious Drumsticks! (Moringa Pods) Recipes for tasty & colourful lunch table! | Traditional Me Traditional Me 2024-09-25 | Drumsticks (Moringa pods) are harvested once a year, causing moringa trees to often be laden with them, outnumbering their leaves. One evening after sunset, I went to pluck some drumsticks, and I was captivated by the sight of the tree abundant with drumsticks, momentarily entranced by its beauty.I quickly gathered some slightly mature drumsticks and returned home. Upon entering, my brother treated me to a refreshing drink he had made. It was so delicious that I asked for the recipe, but he mentioned I should wait until it’s published later.I made a drumstick curry with extra gravy for lunch the next day. This wholesome and flavorful dish, enriched with coconut milk, is a traditional cuisine from our country. While cooking, I placed two drumsticks over the hot coals, which turned their skin black. I then scooped out the half-cooked flesh and fried it with dry prawns, creating a delicious dish. It’s said that drumsticks can lighten the heaviness of prawns. Actually, moringa is a cooling and healthy food, and the taste of the dish was really enhanced, especially after adding eggs, which my brother really enjoyed.We know how much you enjoy cooking up the delicious dishes we share! If you're eager to try these recipes at home, head over to our second channel, where you can find the full recipes from the video, plus even more mouthwatering dishes from Malli, myself, and our beloved grandmother. Get ready to whip up some family favorites and new culinary surprises!Recipe Channel Link 👇 - My Digital Cookbook youtube.com/@UCNKHEcZGHo3hvALNdubuc1Q Love you All!Nadee© All rights reservedDelicious Drumsticks! (Moringa Pods) Recipes for tasty & colourful lunch table! | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Breadfruit Sweets! I made candies for Kids birthday party & Pudding with Breadfruit | Traditional Me Traditional Me 2024-08-11 | Since the moment I plucked breadfruits, my brother gave me a hard time asking me to make a breadfruit pudding for him. So I asked him to buy half a kithul jaggery to make the pudding since he repeatedly reminded me. But his troublesome request for me to make the pudding increased since he purchased the kithul jaggery. This breadfruit pudding was once made by one of my aunts and due to its delicious richness, it is not a surprise that if someone is keep asking for it again and again!.It is so suitable not only as a dessert but even as a tea time tiffin as well. Though I planned to make the pudding for the evening tea, the plans were delayed as suddenly next door Sister Nayana came and asked me whether I could make a colourful sweet as a party treat to keep on the party table for her little one's birthday that day. So I made a different coloured party treat out of breadfruit to be served for the birthday party that evening. Usually what I do is cut them into small thin strips and deep fry them but today I cut the breadfruit into thin slices to make them attractive for little ones. Cutting the slices into thin slices was the hardest part as it was very important to cut the breadfruit slices into equally thin slices for them to fry each slice evenly and consistently. Since I wanted the breadfruit to keep its precise shape, I carefully scraped off its skin by using a sharp knife. Alas! because of the next-door little one's party treat, I forgot the promise that I gave to my brother to make his favourite pudding. But my brother will never forget a food request like that and certainly not even his sleep. To confirm my thought correctly, he came looking for me in the evening. His face became so long when he saw that the pudding had not been made and yet his disappointment was fair as I promised him to make it. I just kept quiet about his complaining tone. Those other breadfruits will definitely ripen within the next 2 to 3 days. Otherwise, the grandmother will make a breadfruit preserve with the leftover breadfruits. I could not escape from my next-door sister Nayana's request as well as my promise to make the pudding for my brother, so I asked my brother to finish off the final touches of the party treat so I could start to make his pudding. Once the pudding was baked after pounding the breadfruit pieces into a paste and mixing them with kithul jaggery and other ingredients, the taste and quality of the pudding were amazing as one might wonder whether this pudding was made from breadfruit. I reduced the quantity of the kithul jaggery to the pudding to balance the sweetness as I already planned to drizzle the baked pudding top either with, kithul treacle or coconut treacle and besides one of the ingredients are dates as well. I baked 2 pudding cups for my brother as he loves this pudding.Once I put the pudding for baking, my brother had already drizzled the sugar syrup on top of the breadfruit rings as the final touch for the party treat. The outcome of the golden brown deep-fried breadfruit fruit rings drizzled with radiant blue butterfly pea flower juice mixed with sugar syrup gave a grand festive look. My brother had done a neat job with the final touches too. Afterwards, I went and gave the birthday party treat to my next-door neighbour Sister Nayana and came home to enjoy the delicious breadfruit pudding. When I saw my brother's joyous and satisfied look on his face due to the deliciousness of the pudding, I remembered the genuine and joyful look on Sister Nayana's face when I gave her the party sweets as well. Actually, she didn't even open and check inside the sweets container at all. I always felt so privileged to think about the satisfaction and happiness of others after tasting our food even for a few moments. Even cooking for others is very strenuous, all that tiredness melts away when I see how happy others become after enjoying the truly loving and caring dishes that I cook for them everyday.Love you All!Nadee© All rights reservedBreadfruit Sweets! I made candies for Kids birthday party & Pudding with Breadfruit | Traditional MeWatch part 1 (Breadfruit) - (Breadfruit creamy curry & Brother's Breadfruit peel-fry made a perfect combination)youtube.com/watch?v=gEbALsl2B_sWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Creamy Breadfruit Curry & Brothers Breadfruit Peel-fry made a perfect combination | Traditional Me Traditional Me 2024-07-17 | This is the breadfruit season. During the July-August season, some specific vegetables and fruits such as Durian, Rambutan, Mangosteen, Gaduguda, (Lanzone) and Donga (sour apples) are in plenty in Sri Lanka. But all these fruits are heaty fruits. Some people do not eat them a lot because of this reason. Our ancestors knew that the heat effect would be reduced when breadfruit was cooked or eaten with coconut milk or freshly grated coconuts. So they indulged in eating lots of breadfruit for its season. When breadfruit becomes mature, they start to ripen within one or two days. So I plucked some mature breadfruits in plenty this time. In a breadfruit tree that has grown on its own in the ancestral house garden, there were branches laden with breadfruits. Since it was a newly rooted breadfruit tree, the tree was laden with breadfruits, which I plucked in the evening. For the next day's lunch, I prepared to cook a breadfruit curry. Since the breadfruits were fresh, I decided to ask my brother to make his special spicy breadfruit peel fry, as he is very skilled at making it. With that in mind, I cut the breadfruit skin into thicker pieces. My brother creates this delicious fry by frying the breadfruit peels with ghee and adding dried shrimps. As a complement to that, I also made fish red curry, carrot sambal, and a green mallum (a type of mixed green stir-fry). To complete the lunch menu, it's essential to cook the breadfruit curry with thick coconut milk to enhance its flavour. I added a handful of purple bird's eye chillies and some spinach leaves to enhance the deliciousness of the breadfruit curry. When the lunch table is filled with a diverse array of delicious dishes, it means that each of those dishes is filled with the necessary nutrients for our bodies, while at the same time filling our minds with happiness. My ultimate joy every day is also to bring happiness to my grandmother's and brother's minds as well.Love you All!Nadee© All rights reservedBreadfruit creamy curry & Brother's Breadfruit peel-fry made a perfect combination | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Warm Vegetable soup was the perfect match for the Rainy day in Monsoon! | Traditional Me Traditional Me 2024-06-24 | We experienced torrential rains during the past month and even though it stopped, we still get intermittent rains. These unexpected sporadic spells of rain disturbs work and daily work routines. It is difficult for us to step outside due to these monsoonal rains. But of course, there is ample time for my home cooking of my favourite dishes to feed my brother and grandmother with love. So, I started to cook slowly that afternoon. The moment I stepped into the kitchen after cleaning and washing the prawns which I had received in the morning, suddenly my brother said that it was about to rain and that he was too lazy to eat rice for lunch, and he wanted soup. But his weather prediction came after checking the sunny skies without even a distant sign of rain. I smell something cheeky about this guy. Somehow, he had spoken to my grandmother and had convinced her after putting the idea of the soup craving also, thereafter only that he came closer to whisper into my ears about his soup craving. Of course, I obliged his request with love as he is my little brother. After all, where can he enjoy his favourite food except, only from home? I am sure that other elder sisters also go soft in front of their little brothers' requests in life. I started to wash the vegetables and got ready to make the soup. I cooked the soup with a combination of vegetables such as carrots, potatoes, leeks, beans, cabbage, and tomatoes. Some cut the vegetables into small chunks for this soup. But I cut them into bite-sized chunks since the soup is for lunch. I barbecued the cleaned and seasoned prawns in skewers, with pieces of bell pepper even though my brother asked me to put the prawns into the soup. it was a coincidence indeed as the moment I kept the soup on the stove to be cooked, torrential rain started to fall, confirming my brother's earlier weather prediction. what a telepathic mouth he has. While I was making the soup, my brother also came with some fried crackers. His Mung crackers which he had fried in oil were very tasty and looked good as well. All of us enjoyed the soup and the crackers amidst the spell of that rain. It was such a pleasant experience as all of us enjoyed the soup for lunch more than our usual rice and curries. Just as my brother predicted, the rich taste of the soup really complimented the cold rainy weather that day.Love you All!Nadee© All rights reservedWarm Vegetable soup was the perfect match for the Rainy day in Monsoon! | Traditional MeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Cherry like Jamson fruit! My secret Rice Pudding was so tasty with candied jamsons!| Traditional Me Traditional Me 2024-06-16 | At the ancestral house garden, the Jamson fruit (Karamba) trees were laden with reddish and white mixed shining fruits and were giving such a beautiful sight. I still recall how both me and my brother used to pluck those jamson fruits from the same tree when we were kids. Since the tree is old now, it has fallen to the ground but still, the tree produces fruits in plenty. Near our kitchen, also there is another jamson fruit tree which has grown recently but bears only a few fruits because the tree does not get plenty of sunshine into place.I got a very good idea to make candied jamsons out of it. Actually, it is a unique fruit that has a unique sweet and sour flavour in them. Can be use as cake decoration since they look like candied cherries but with different strong flavour and also as a flavouring addition for milky puddings.These candied jamsons can be used by storing in tightly closed bottles for a few weeks. My clever brother started to make one of his delicious juices out of the ripened jamson fruits while I was making the candies. These ripened jamson fruits are so delicious with their reddish colour in them. It was my first time to taste such a tasty juice made out of these ripened jamson fruits thanks to my juice maestro who is a genius in making all kinds of fruit juices.I mentioned that I would make a pudding to have it after lunch but I made it for the evening tea as it was made out of rice. This pudding was made by myself very frequently as the method is very easy but it's a top secret recipe came from my Grandmother from her Grandmother. This pudding is a favourite of my brother's and grandmother's too and it needs lots of fresh milk to make it. I garnished the pudding with dates and the previously made candied jamsons. My garnish itself enhanced the usual taste of the same pudding that I used to make before. I was so happy when I saw how my brother and grandmother truly enjoyed the pudding this time.Love you All!Nadee© All rights reservedCherry like Jamson fruit! My secret Rice Pudding was so tasty with candied jamsons!| Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Cooking mission of making my Brother eats Bitter gourd by removing its bitterness! | Traditional Me Traditional Me 2024-05-16 | In this season, the Bitter gourd harvest was abundantly successful in the elder uncle's bitter gourd field. The moisture in the soil together with the scorching heat, means a sign of abundant harvest yield in bitter gourd fields. Actually, the hot season gives a satisfactory abundance for the bitter gourd growers. The bitter gourd field proudly boasted of a plentiful yield with beautiful dark green colours. The plentiful bitter gourds that I picked from the elder uncle's field were more than enough for two to three occasions as I made only a simple raw bitter gourd sambal on the first day. my dear brother does not fancy eating the dark green bitter gourd compared to the lighter and whitish variety because of the intense bitter taste. I used to experiment with different bitter gourd dishes since I wanted him to eat them because of the high nutritional and medicinal value in them.I made a special dish by filling big bitter gourd pieces with an egg mixture for lunch. As usual, my brother was a bit annoyed and complaining for making a bitter gourd dish for lunch, but he made a delicious drink for me and left. The drink has been made out of a very rare fruit in Sri Lanka called sweet yellow cucumber (sweet melon / Seeni kekiri). It was a somewhat funny fruit as when it is fully ripe, there is no taste at all but when eaten with kithul treacle, it gives such a sweet and refreshingly different taste. We loved to eat this sweet yellow cucumber fruit as kids, those days and still our brother likes the taste of this fruit. Of course because of his greediness to eat treacle not because of the fruit. Our food genius once revealed the true taste of this amazing combination of sweet yellow cucumber and treacle as well as another superb combination of avocado with it too. Of course, it was because of the delicious drink that he made. But I frequently sense that whatever the argument may be, our brother's sweet loving ways add such super deliciousness to his drinks at all times. for his sweetness, I decided to make another different bitter gourd dish that he could eat and enjoy. Some of the bitter gourds have already started to ripen since it was a few days that I went and picked these bitter gourds and brought them home. I separated the ripe bitter gourds away from the raw ones the ripened bitter gourds tend to quicken the ripening process of the raw ones when kept close to each other. So I decided to make a chilli paste by mixing the raw and the ripened bitter gourds and ripe capsicum as well. The combination of the jaggery and tamarind reduces the bitter taste of the bitter gourd and the sweet flavour of the reddish ripened outer layer of the bitter gourd seeds gives an extra sweet flavour to the chilli paste. When extra oil has been added to the paste, it can be kept for a bit of a longer time. My brother loved it but yet I somehow made him eat the usual bitter gourd dish also because of his health properties.Love you All!Nadee© All rights reservedCooking mission of making my Brother eats Bitter gourd by removing it's bitterness! | Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Better than Biryani! I baked a prawn & tomato Pot Rice in my wood oven! Bro made Sago|Traditional Me Traditional Me 2024-04-26 | Though I was planning to make tomato rice since there were plenty of tomatoes at home, I changed that plan as Uncle Siriwardena brought some fresh prawns from the Negombo main fish market (Lellama). Yet I was a bit upset as the tomatoes were fully ripened and I was afraid that they would be spoiled by tomorrow. So I got a super idea to make tomato rice mixed with these prawns. My dear brother left for my elder aunt's house to give some prawns to them, promising to return quickly to get the wood oven ready and heated up for me to make the prawn pot rice. But to my annoyance, he never came back home for hours.So with all my other work, I started to get the wood oven ready by putting the firewood as I couldn't wait for him anymore. When I was preparing the oven halfway through only he returned home and I was a bit annoyed too. He didn't come home empty-handed as always but with 3 big fresh pineapples and with one of his usual excuses as always. With his story of having made a pineapple salad with our younger sister at my elder aunt's place, and then I started to worry a bit about the effect of these two dishes of prawn curry mixed with tomatoes and pineapple salad on our bodies as they were both heaty food items. I completely forgot to add some moringa leaves to the prawn curry to mellow the heaty effect of the prawns as I was very busy and preoccupied with getting the wood oven ready on time. On top of that worry, my brother brought a pineapple salad for lunch also.Anyway even though our dear brother does some silly things on and off, I must admit that he also does some amazing things with his innovative and quick-thinking brain. Since I was worrying about these two dishes' impact on our body heat, he suddenly came up with a sago dessert to have after lunch. Actually, this sago dessert was so simple and mind-blowing, with an excellent taste and it gave me such emotional and body relaxation too. Drinking a glass of lime juice, with a mixture of mint juice was so familiar as it was a common thirst quencher. But it was very difficult to imagine that unique and fruit-bursting taste when the same taste was in each sago seed as if I was biting and tasting a pomegranate seed nectar from each seed. This was why I gave such credit for my brother's genius cooking expertise and creativity. It was an entirely different experience with a new prawn and tomato pot rice and a unique sago dessert that completed our lunch table. It is so refreshing to experience new food innovations in our lives. These new taste creations, add unforgettable refreshing memories to our lives all the time.Love you All!Nadee© All rights reservedBetter than Biryani! I baked a prawn & tomato Pot Rice in my wood oven! Bro made Sago | Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Plucked so many ripe Star fruits & made a magnificent cake, jam & a fancy mocktail! | Traditional Me Traditional Me 2024-04-09 | Recently, my brother informed me that the star fruit tree near our ancestral house is brimming with sweet star fruits (Kamaranka). Later that day, I ventured to pluck some of these fruits. To my amazement, the tree was adorned with a mesmerising array of ripe yellowish star fruits(Carambola), exuding a delightful fruity scent, even though there was an unpleasant odor of overripe ones scattered on the ground. I harvested both ripe and partially ripe star fruits, as the tree bore an abundance, sufficient even for the entire village.Having made star fruit jam before, I decided to craft another batch given the plentiful yield. Care must be taken when making jam from these fruits due to their high moisture content. My brother also took a few star fruits to prepare a mocktail. After making the jam, I also went to that side to take a peep. Upon sampling his juice, a delightful blend of star fruit, ginger beet(natural carbonated bottled ginger drink) and pomelo pulp, I was treated to a delightful tingling sensation in my mouth when biting the pomelo segments.Knowing the perishable nature of star fruits, I decided to bake a semolina cake the following day, infusing it with the fruit's essence. Opting for the kitchen stove instead of a traditional oven, I ensured even heat distribution by placing a metal roti pan beneath the baking pan. The resulting cake, mixed with star fruits and dried blueberries, emerged perfectly baked and risen after an hour. To enhance its flavour, I soaked the cake in star fruit juice, adding richness with, already infused orange zest and juice of 6 oranges. Each bite offered a unique blend of flavours, especially with the star fruit jam filling I added for more richness. Witnessing my brother and grandmother relish the cake filled me with immense joy, a happiness beyond words compared to any other joyful moments in life.Love you All!Nadee© All rights reservedPlucked so many ripe Star fruits & made a magnificent cake, jam & a fancy mocktail! | Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Beetroots were sweet enough for my Red velvet pudding & savoury enough for my curry | Traditional Me Traditional Me 2024-03-15 | The lunch table that day looked very nice with the beetroot leaves stir-fry (Mallum) and the beetroot curry made using coconut milk. The beetroot curry that cooked with big potato pieces, is a prevalent dish in our country and loved by all. When the sweet taste of the beetroot and the red colour get absorbed by the softly boiled potato pieces, it gives a very pleasant taste when biting in them, it gives you a very unusually sweet taste. Most of our Sri Lankan people add a cubed potato to the beetroot curry, maybe because they all love that unusual taste. The same goes for the beetroot leaves stir-fry as well. I truly love the sweet taste and the beautiful red and green colours of the beetroot that mix up together with the green beetroot leaves and the taste of coconut sambal. I used one stove to cook the beetroot curry while the Mallum(stir-fry) was cooked under low heat in the side stove.I was feeling very tired, coming under this scorching heat after plucking the beetroots. It was very late by the time I came home, so quickly I started to cook lunch despite my tiredness. Then suddenly as a blessing in disguise, I was presented with a king coconut which was given to me by my brother who appeared out of nowhere with a bunch of king coconuts. Wow! such a cool relief. At a hot weather like this, a king coconut is such a heavenly gift. Even the next day my brother made a delicious drink with king coconut water. It was a very unusual drink mixed with red apple, green apple, pears and orange slices, together with king coconut water, beetroot juice and lime juice was indeed a thirst quencher with a delicious punch. it was such a sweet experience with each bite of different pieces of fruit and gave such a satisfying feeling as you were drinking many flavoured fruit juices at once. Anyway our family's best taste expert is my brother indeedWhile drinking my brother's awesome and delicious juice, I made my brother's favourite dessert by using beetroot. It is a pudding that was made by using red velvet cake. The cake pudding was made by using red velvet cake made by mixing beetroot juice to get the red velvet colour naturally. I incorporated the fresh ground peanut and our familiar desiccated coconut flavour into the pudding. Not only my brother but also our elder aunty's younger daughter (our little sister) loves this pudding so much. The pudding was enjoyed by all of us when our elder aunty and little sister came to our place in the evening for a visit.Love you All!Nadee© All rights reservedBeetroots were sweet enough for my Red velvet pudding & savoury enough for my curry | Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
This pink cake, sure would be a surprise! & Coconut stirfry, 2 pickles from Cabbages |Traditional Me Traditional Me 2024-02-25 | We had plenty of cabbages left at home. I was planning and thinking of making either a kind of a pickle or some dish using a suitable cooking method to preserve such lots of cabbages without letting them go to waste. Suddenly it occurred to me that yesterday our elder aunty told me that my brother had promised her yesterday that he would make a special kind of a pickle for her. So I changed my idea and took only one whole cabbage and made a coconut cabbage stir-fry to go with the lunch. I took only one cabbage because there might not be enough for my brother's special cabbage pickle!!I was salivating when I set my sight on my brother's pickle dish. it was very reddish with yellow touch. This pickle was fully sun-dried for 2-3 hours and then stored in clean and dry bottles and can be used for a long time. Then only I realised that grandmother doesn't eat chilli or spiced pickles at all. So I also thought to make a less spicy pickle for her. first I added, chow chow, carrots, along with shredded cabbage into the bottles. Then I poured a brine made with beetroot and natural condiments, vinegar, sugar and salt into the vegetable bottles until they were fully covered. Eventually, after a few days of this fermenting process, the stored vegetable pickles started to get more enhanced with their unique flavours and even they started to become reddish pink in colour as well because of beetroot juice. The next day evening, I thought of making a dish out of gram flour (Chickpea flour) to go with the evening tea. This special dish is called 'Dhokla' and is been made by steaming. it is a very popular conventional dish in our neighbouring country, India. My aunty taught me how to make this dish. When my aunt was working in the Middle East, she had learnt how to make it. To enhance the flavour of Dhokla, I added some of my pink pickles to it. Since the pickle was very salty and sour, I washed the pickled vegetable pieces in cold water before adding them to the dish. My dear brother surely got tricked by this savoury Dhokla that looked like a sweet cake and as he was under the impression that it was a normal sweet and buttery cake. But he liked this new taste and enjoyed it well too. Well, everything that I make is delicious to my dear brother!!!Love you All!NadeeWatch part 1 - Cabbage harvest was so satisfying, Lunch I made with cabbages was more scrumptious!youtube.com/watch?v=Tf6oAr-c9aU&t=83s© All rights reservedThis pink cake, sure would be a surprise! & Coconut stir-fry, 2 pickles from Cabbages|Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Juicy Tomato harvest! I made ghee rotis, crispy fish with red sauce & hot wraps too!| Traditional Me Traditional Me 2024-02-13 | We had continuous rain during the past months but now the hot and dry season has started with cold air in the mornings. The dew drops are all over the leaves of the tomato trees and on other trees in the early morning and when the hot sun rises, all the leaves in the tomato trees get burnt. The tomato leaves become white and the harvest becomes less. I knew that my elder uncle was a bit worried about the reduced harvest. when the first harvest season came, my elder aunty called me first to be there in the tomato field. All the green trees were decorated with beautiful bright red tomatoes. what a sight for sore eyes! like a carnival with red shining bulbs. Didn't feel like going and enjoying the festive sight of the tomato trees because of the scorching heat. I went to the tomato field in the late evening. My brother was the one who helped the elder uncle to grow and maintain the tomato harvest this time. when I went there that evening, my brother was also busy in the tomato field, tying the trees to the wooden supporters. In previous harvest seasons, there were other vegetable crops such as brinjal, lady's fingers, bitter gourd, snake gourd, ridged gourd, cucumber and pumpkin planted and received a very good harvest. Yet since it was continuously raining during the past few months, elder uncle was not at all keen to grow anything else. This time he planted half-grown tomato plants in the field even. Earlier I was planning to make a chutney or sauce out of the tomatoes, but later I had to forget about the idea as there weren't enough tomatoes after giving the elder aunts share. I plucked half-ripened tomatoes mainly because I could keep them for about a week or so. Then I thought to keep the tomatoes for home use. It was a very busy day and had to do lots of household chores. So I didn't have much time to make something special out of the tomatoes that day. But since my brother was troubling me, I made a tomato-mixed roti to have with the evening tea. Since there was leftover chickpea curry and a chilli-dried fish after lunch, I didn't cook anything more to have with the tomato roti.Since my dear brother couldn't eat leftovers, he went to the kitchen and made one of his special and peculiar dishes by using the leftovers from lunch. Even though I nag him sometimes, touch wood! his special dish was delicious. He had made a kind of mixed salad with purple cabbage, bell pepper and raw tomato slices, which elevated the taste buds to a different level. His dish was beautifully presented and delicious and was very filling, that I decided not to have dinner at all. The next day morning Uncle Siriwardena brought us a spotted scat fish(Ilaththi fish) from the biggest and the main fish market (lellama) in Negombo. My mind got a different idea to do something different from this flat fish. Since the fish dish has to be an accompaniment with noodles, I deep-fired the scat fish and poured a sauce made out of tomatoes and garlic. I baked one whole lemon and mixed it with the sauce to give it a more tanginess. I mixed the leaves and the stems of the beetroot which gave a very pleasant crunchiness and a look as well. Since my main idea was to make the fish so crispy, moments before I put the fish into the very hot deep oil, I added the corn flour to oil so that when the fish was getting deep fried, the corn flour would coat the fish completely. This method gives a crispiness to the fish.As a daily habit, lunch was ready in the centre of our small round table where grandmother, brother and I sit for our daily meals. The table looked nice with the vegetable noodles, with the special fried fish that was drizzled with my special tomato sauce. To fill the void of a salad, I added a simple salad made of sliced green cucumbers, onion and a lemon slices into it. Anyway for some reason, I kept some mango chutney also on the table, maybe because my heart was feeling a bit uneasy when I saw the lunch table only with two dishes that gave a decorated yet simple atmosphere. But when I took the first mouth, I was thinking how delicious and fulfilling our lives could be with only, one or two simple yet deliciously mindful dishes than so many varieties of unmatched dishes across one's lunch table.Love you All!Nadee乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeMusic - Traditional Me © My life journey (web) - https://www.traditionalme.life#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Cabbage harvest! Lunch menu with cabbage meatballs, Pink Raita & Curry was so devine| Traditional Me Traditional Me 2024-01-20 | For that day's lunch, I made green peas and potato mixture to be placed in the middle of steamed cabbage leaves and folded into parcels, and cooked in coconut milk, a pink raita salad mixed with cabbage and a snake gourd white curry. Since there should be something spicy to go with, I again decided to make spicy chicken curry as well. Even though in the morning, on my way to pick cabbages, my brother asked me to make cabbage and chicken mixed meatball fry, I brushed aside that idea because I didn't like to fill up the lunch table only with cabbages so instead I decided to make a spicy chicken curry to suit the menu with a variety of tastes too. But I had to escape our brother's pestering as well, so since he wanted to make the chicken meatball fry by himself, I also kept quiet. After all, to prepare something that one would love to eat at one's own home is one's pleasure and privilege. I truly believe that Happiness is very vital above all the other things in life. Brothers Devilled Meatball fry is always first class with a perfect combination of taste and spices. It is well-known a fact in our house that my brother's dishes are more spicier than mine. Anyway, when men cook, they always add spices more elaborately than women. Our lunch table looked so elegant with various colours with a mixture of a very colourful salad made of beetroot, chunks of cabbage, red and green apple slices and curd, the cabbage parcel dish cooked in thick coconut milk, brothers' soulful meatball devil and the snake gourd curry. Tomorrow I am going to be busy with rest of the cabbages that I picked, as I planned to preserve them for a long time without getting them spoiled. Love you All!Nadee© All rights reservedCabbage harvest was so satisfying, Lunch I made with cabbages was more scrumptious!| Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Farm fresh Okra harvest converted into steamed egg cup curry & fried Okra patties! | Traditional Me Traditional Me 2023-12-22 | This time elder aunty’s vegetable garden was not at all flourished. Elder uncle said that it was due to the continuous rain that we are getting! Since the pollen of those little flowers of brinjal, ridge gourd, and bitter gourd washed away due to the continuous rain the harvest have got very low this time it seems! Yet it was a very pleasant and a beautiful sight to see that the okra (ladies' fingers) trees were filled with lady’s fingers pods. Elder uncle harvested the okras every once in 3 days. Because they get mature fast! I was asked to pick some of the tender okras repeatedly by elder aunty. But I waited until they harvest the ladies' fingers by elder uncle as he grow these with utmost care, to sell.These tender okras are very tasty. Even they can be eaten raw as well and the tender okras seeds gives a milky taste. okras are a versatile vegetable where they can be cooked either as a spicy or white curry, or fried spicy dry vegetable dish as well. But this time I thought of making a different dish out of them by steaming eggs and ladies' fingers together. Actually my newest innovation went well with cooking melon black coconut curry, spicy beans fry, and beet and cucumber salad for lunch. Since ladies' fingers are a cooling vegetable, it is not good to eat them frequently during this rainy season. Because of this reason I didn’t cook them for every meal. I sent the extra okras to my aunty's and uncle Siriwardena’s home. After two days I made a special different dish for the evening tea! Even our brother had made a very tasty pomegranate tea. When the tea brewed with mint leaves and honey, the flavour was heavenly. What ever it is there was a rich cinnamon flavour as well. But there were no sign of cinnamon at all yet with the okra patties, my brothers pomegranate tea complimented each other like a match made in heaven.Love you All!Nadee© All rights reservedFarm fresh Okra harvest converted into steamed egg cup curry & fried Okra patties! | Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Juicy & Purple Vilad mangoes! Desserts & easy Mango rice were surprisingly delicious| Traditional Me Traditional Me 2023-11-27 | Usually, in our village, 'Dankotuwa', as a traditional practice, farmers sow the paddy fields in the month of November. But lately, it's been raining continuously and now farmers do not care for the old practice of the usual tradition in the month of November but they sow the fields whenever they feel like it. Our older aunt's fields were harvested sometime back. So they started to sow their fields now. During the sowing and the harvested seasons, my brother, myself and grandmother get very busy. It's a tradition to send the morning and the afternoon meals to the field as well as to send some tiffin for the evening tea as well. Early in the morning. I went to pluck some mangoes as I am going to be very busy in the afternoon. All the newly planted Vilad mango trees were heavy with mangoes in the ancestral home garden. To walk through the early morning cold misty climate, on the dew drops-soaked fresh grass to pick those mangoes was a fabulous experience. The dew drops glistening, purple-coloured Vilad mangoes were a truly beautiful sight to see. Most of the mangoes were half-ripened and some of them had begun to ripe almost ready to pluck. I was amazed to see the large quantity of mangoes which I had plucked at the end though it was not my intention. The time is passing so fast, that I got late in sending the morning meals to the field. Unlike the usual meals that have been sent by every household, I always made sure to send unusual meals to the farmers who were working in our fields. The previous night we discussed and decided to send a tasty mango rice for the next day's bteakfast. Adding half-ripened mangoes to this delicious rice gives an authentic taste which is very familiar to us, as well as a novel experience for them. Since I was late to come back home, my brother had prepared the morning rice and left home for the fields on time.It was our elder aunt's turn to provide lunch for the people who had been working in the fields. So I got a little break to make this delicious mango kavum(Fried Nango Balls) by using the 4 ripened mangoes which I plucked that morning. Our brother is so greedy to eat mango kavum. Yes, the correct word for his love for this mango kavum is nothing but greediness! This sweet is not exactly an oil cake but has more of a miniature cake kind of texture because of the eggs in the recipe. You get a divine taste when you bite into every tiny piece of mango in them. All the mangoes were fully ripened at once after two days. It was very good that all the mangoes were ripened at once without getting ripened batch by batch. Otherwise, our brother's visits to the kitchen will surely be very frequent too! Since the mangoes were ripened naturally, right in the tree, the divine taste, the beautiful colours and the fragrance were spot on. I decided to make a new dish out of these amazing Vilad mangoes. Even though I had prepared the mango pulp and the small rice balls before, it was the first time that I made a dessert with these multi-coloured pearls with different designated tastes in each pearl. Our dear brother of course was dismayed when he saw the dessert and said that they were truly look like pearls. When grandmother was also fascinated by the taste, it made me so overwhelmed. Since there are many mangoes left at home, I decided to make this dessert again soon and send some to my elder aunt's house as well.Love you All!Nadee© All rights reservedJuicy & Purple Vilad mangoes! Desserts & easy Mango rice were surprisingly delicious | Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Creamy Bananas! for Honey banana pudding, Chocolate banana chips & Yoghurt lassi | Traditional Me Traditional Me 2023-10-27 | About a year ago, I planted a small banana tree which was given to me by my older uncle. In fact, he told me that this is a new variety of Ambun bananas and I planted them in the backyard of our house. Though the tree has not grown that much taller compared to other varieties of banana trees yet has already started bearing fruits as well. A few days ago a new banana bunch with six combs were seen in a perfect condition to cut it off from the tree. I repeatedly told my brother for the past few days, to cut the bunch and keep it inside the house which he failed to do. Today when I went to cut a few banana leaves, I saw a few of the bananas had already split in the middle indicating that they were over-ripen.. on the same evening, I got my brother to come with me to cut the banana bunch and bring it home. When some people cut a bunch of bananas, it takes a while for the bananas to ripen, though I am not sure as to the logic behind it. I also heard the same story about my older uncle, when he cut a bunch of bananas and how slow they take to ripen. Maybe it is the positive aura of each person! I am not sure because it was my positive energy, but after I cut the banana bunch, within 2 days 4 combs of bananas were perfectly ripened. This new variety of Ambun bananas and the taste is also similar to 'Anamalu' (green bananas). The bananas instantly fell out of the comb since they were in the perfect ripened condition. Sri Lanka boasts more than 30 varieties of bananas, with various tastes and sizes, and are locally grown in different areas. Green bananas or 'Anamalu' variety is the best to make banana milk. Since banana milk can be made deliciously when the bananas are well-ripened, I decided to make a banana pudding today and kept the sweet banana milk-making adventure for tomorrow. One of the main ingredients for the pudding was winter melon candy. After adding the Kithul palm treacle, the taste was so heavenly as it was like having buffalo curd and treacle. The look of the banana pudding was enhanced after garnishing it with mint leaves. While I was busy making the banana pudding, I fried some banana chips by cutting a few raw bananas into slices and coated them with cocoa, cumin and cinnamon powder. To sweeten and give the chips a beautiful golden caramel colour, I added sugar syrup to the hot oil while frying them. Otherwise banana fries will not absorb sweetness if add the suger after frying.I thought the banana pudding was the best to go with the evening tea but then only I saw that my brother had made banana lassi as well. What's to be done? Just the way grandmother suggested, we all had the banana lassi and kept the pudding to have after dinner. Mind you, my friends, as always brother's banana lassi was spot on! With the dried fruits and added variety of nuts, he should be given an award for such delicious drink. Our grandmother truly fancied bananas a lot. She loves to have bananas with hoppers, Pittu, and occasionally she loves to have milk rice with sour bananas too. I feel that Grandmother's past had been entwined and enriched with this sweet fruit, mainly because of the abundance of the bananas and their knowledge of its wholesome goodness.Love you All!Nadee© All rights reservedCreamy Bananas! for Honey banana pudding, Chocolate banana chips & Yoghurt lassi | Traditional Me乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
I made super Masala dishes with sliced Stingray fish with this super special recipe!| Traditional Me Traditional Me 2023-10-06 | The people who have tasted Stingray fish (Madu fish) know the authentic taste of this fabulous fish. I say the same yummy story about the stingray-dried fish as well. This stingray fish should be cooked into a blackish spicy curry with a thick sauce. Also divine scrumptious taste of a deep-fried dried stingray fish chilli fry is a real rice puller. Yet I wondered what these people who are familiar with these awesome flavours of stingray fish curry and the dried fish fry would think of an entirely different taste in between of these two traditional dishes?I have had seen and learnt the traditional method of how both my grandmother and elder aunty smoked stingray fish since my childhood. People smoke sea fish like shark fish, lake fish as well as cold water fish in Sri Lanka. In most places where people engage In breeding sea fish varieties in lakes, this smoked dried fish is a fast selling item and a delicacy. Of course the smoked fish has a different taste than the sun dried fish varieties. It’s a unique method of preserving the fish and people adjust the time period of the smoking process as per the desired taste that they like in these fish. But adjusting the smoking duration may affect the preservation time period of the fish too.Elder uncle had bought a big and a very fresh stingray fish from the “Lellama” the biggest fresh fish selling market located near the lagoon in Negombo. He had cleaned the fish and had sliced it evenly and had sent through our brother asking me to smoke them. Usually both me and elder aunty do it. But this time maybe elder Aunty must have got caught in the rain as she was not feeling herself lately. It was a privilege that the rain ceased during the smoking process. Otherwise, it would have been a hassle to do it outside on a newly made hearth. So I smoked elder aunt's share of stingray fish as well! I use the dried wood of cinnamon trees together with the raw cinnamon leaves and tea leaf powder mixed with sugar, which gives a tantalising cinnamon and caramel taste to the dried fish. On other days, I add rice also but this time I didn’t add rice as these days even a grain of rice is very important.Due to this continuous rain, grandmother refrains from coming to the kitchen often. So we had an early dinner. When smoked fish is fried with eggplant and tomatoes as a spicy chilli fry, one cannot resist that taste. When combined with the capsicum white curry, onion sambal and smoked chilli fish fry, it is indeed a match made in heaven.The next day morning I steamed string hoppers red rice flour. Both brother and Lahiru brother had already planned to go to the vegetable garden and re-do the ditches near the field. I flaked the smoked fish into very small pieces and steamed them. Then add them to the yellow coconut sambol. I packed the string hoppers, smoked fish yellow coconut sambol in banana leaves. Then only I noticed my brother's newest invention. He had made an unusual drink with king coconut water, basil seeds(kasa kasa seeds) and green chillies added into to it. It’s good because the drink is for brother Lahiru as he is always keen try new things. But one thing I say from my own experience about my brother's talents for his exquisitely delicious drinks with green chilli is par excellence. His drinks are always spot on. But, I couldn’t help thinking of what type of mischievous stunt he was up to with this drink, like the drink that he made on that day at the pineapple garden.Love you All!Nadee© All rights reservedI made super Masala dishes with sliced Stingray fish with this super special recipe!乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert
Tasty & Golden Aloo bondas!, My Brother was surprised to see what was inside them!| Traditional Me Traditional Me 2023-09-05 | When I am free and unwinding, our brother can't handle it since he always wants me to cook him something special to eat. Until I cook to satisfy his desires, I can never find mental peace. He and a handful of his buddies had recently travelled to Negombo, where he had eaten potato bonda(Ala Bonda / Aloo Bonda) at a Tamil eatery. Since then, he has pursued me and made it difficult for me to be at peace. I'm confident that if I fulfil it at the same time as his request, the demand for and value of my abilities will decline. However, despite my best efforts to put off his desire until a later time, I received no relief from him. I resolved to prepare him the Aloo Bonda in the evening with such a determination to make them much better and tastier than what he had from the eatery because I also don't have many brothers but only one sweet brother. I made my Aloo Bonda in such a way that the chicken eggs and the quail eggs that I had at home were kept in the centre of the Aloo Bonda, because I genuinely wanted to make a difference and to surprise him. After preparing breakfast and lunch, I merely made a green chutney to go with the Aloo bonda because I was exhausted. He approached me carefully as I was preparing these, gave me a juice made by him and then requested me to make the red chilli chutney as well because he fancied both the chutneys it seems to eat Aloo bondas. when I refused to do it, he left after assuring me he would make it on his own with a long face. Since my brother brought me juice as well, my heart prompted me to prepare both chutneys for him, but I didn't want to give in to his requests because it would become a habit, which is why I refused.The red chilli chutney had been prepared by my brother which was exceptionally tasty, and he had made such a big quantity. The chutneys paired so much better with the potato bonda that had the eggs in the middle. He began to explain that he made a lot of the red chutney because he wanted to eat the Aloo Bonda until he was completely satisfied, but I didn't realise my cheeky brother's plan until I saw him slowly slink away from the footbridge with the Aloo bondas and the red chilli chutney. His original intent was to take and share my homemade Aloo bondas with his buddies who travelled to Negombo with him. My brother will occasionally come up with incredibly cunning plans to get away with whatever he has in mind. Actually, I could have made extra Aloo bondas and red chilli chutney for his pals if he had told me about his plans a little sooner.Love you All!Nadee© All rights reservedTasty & Golden "Aloo bondas!", My Brother was surprised to see what was inside them!.乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert #srilankancooking
Juicy Dragon fruit harvest to a magnificent Dessert & Mocktail from its outer peel | Traditional Me Traditional Me 2023-08-14 | When we were children, this wonderful tropical Dragon fruit didn't exist in Sri Lanka and of course in the world. But soon after it was introduced to Sri Lanka recently, it became so well-known and adored by all. In our hamlet, the dragon fruit is a highly popular fruit. Brother Thusitha has a sizable dragon fruit farm not far from our home. Actually, he invited me to visit and gather whatever I choose because the current dragon fruit harvest was thriving and prosperous. Anyone who looked at them would find it attractive because they resembled gorgeous red balloons and were also plumped. This time, Brother Thusitha grew a different variety with white flesh in bit of pink in outer layer.I had never previously made jam with dragon fruit. In contrast to the previous jam I produced from various other fruits, I suddenly observed while creating the jam that its tint was pale. I unexpectedly noticed the blue butterfly pea blossoms that were looking at me in vase, like they asking me to put them in the jam, so it was just a coincidence. The brilliant peacock blue colour of the jam was created when the lovely blue of the blue butterfly pea flower was blended with the yellow tint of the jam. When compared to other jams, it'd bit of slimy and even the texture of this dragon fruit jam was quite unique, and the colour was further accentuated by the dragon fruit seeds. Our Brother took a long time to prepare one of his mocktails as I was making the jam. I cautiously moved over to that side to check why he was taking so long to bring the drink. I was enthralled to see that he had put a lot of time and work into slicing the dragon fruits and the yellow water melon(honey melon) into incredibly little bits, and his beverage was stunning with an arresting rose colour. I was quite intrigued about how he achieved this brilliant shade, and he responded by explaining that he boiled lemon and dragon fruit skins to produce a stunning rose hue. His beverage was also incredibly tasty and reviving.I had the idea to add some dragon fruit jam to an entirely different dish to make it unique and international. I obtained some imported fruits through Uncle Siriwardena from Negombo as my ingredients for this new international dessert. When I looking the dessert that I had made it by incorporating plums and red and black grapes, I was filled with joy and satisfaction. I was overcome with joy when I heard my Brother's sincere remarks about how good the dessert was. Of course, I kept my inside happiness hidden from him as knowing my brother, he could refrain from complimenting any of my other delectable dishes in the future, thinking that I will be proud of his constant compliments.Love you All!Nadee© All rights reservedJuicy Dragon fruit harvest to a magnificent dessert & mocktail from it's outer peel.乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert #srilankancooking
I converted leftover rice into Bombay Halwa (Musket) & had with condensed milk tea!| Traditional Me Traditional Me 2023-07-27 | Sometimes, I'm unsure of whether or not to comment on certain things my Brother does. Uncle Siriwardena just brought some fresh "Handallo" (anchovies) from the Negombo fish market for us. I'm particularly interested in cooking fish using a variety of suitable methods rather than always using the same technique. These little fish require tedious cleaning, but I did it fast. I then fried the fish after dipping them in the flour batter and coating them with desiccated coconut for lunch. Even lunchtime took a little longer to get ready because cleaning the fish required some time. However, my Brother has not yet returned home. Since my Grandmother was hungry I had no other option but to sit for lunch with her. Suddenly Brother appeared out of nowhere and swiftly ate his lunch, but what was unusual was that he only had a few mouthfuls. He then said that since he couldn't refuse his elder aunty's request, he also ate some hot rice from elder aunty's home. Now that I've prepared lunch for all three, what do I do with it? This was why I admitted that I was unsure of whether or not to speak out about my Brother's some childish behaviour due to his careless actions.Then, when I questioned what I was expected to do with these cooked rice, he also had prepared an answer that was in his favour too. Now he wanted me to use the leftover rice to create rice muskat (Rice Bombay Halwa). After eating lunch on some days, I used to make rice muskat using leftover parboiled rice. Despite being cooked with parboiled rice, this muskat is exquisitely tasty. I used to prepare it by incorporating a wide range of flavours and a number of other ingredients. On that particular day, I made the decision to add green cherry pieces in sugar syrup to the muskat. Before adding the green cherry pieces into the white muskat mixture. I added the white muskat mixture into cups with dried blackcurrents in the bottom to enhance the look. So ultimately the muskat will be presented in two flavours and two gorgeous colours too. It should also be prepared quickly since I need to remove the muskat mixture from the fire to acquire the proper consistency. On some days, instead of pouring the mixture into cups, I just cut the muskat mixture into pieces after flattening it out into a thin layer.While I was making the muskat (Bombay Halwa), I requested my Brother to make tea. Mainly because I missed my relaxed afternoon leisure time due to his muskat request. Always my Brother's tea was exceptionally good. Condensed milk, vanilla, cinnamon flavour and the ideal consistency of his prepared tea worked wonders as well. It actually went well with the muskat. Although the muskat's sweet flavour is unmatched, I am not particularly interested in cooking it frequently because it calls for a lot of sugar and oil. So, instead of saving the balanced muskat for a later time, I delivered it to the elder aunty's residence so they may enjoy it.Love you All!Nadee© All rights reservedI converted leftover rice into Bombay Halwa (Musket) & had with condensed milk tea!乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert #srilankancooking
Ever tried PINK chai tea?? 😮😯 | Traditional Me Traditional Me 2023-07-20 | I made some sweet snack on the next day for the evening tea. I hurried to our elder Aunty's place to fetch our Grandmother with some of the sweets for them too, because she went to visit our Elder aunty earlier that day. I got a sweet surprise when I came back with Grandmother as my Brother had already made tea for us. How nice of my little brother. He had made an unusual milk tea with some of my dried hibiscus petals, adding an attractive pink colour with a very fresh taste as well. I wondered silently with a very pleasing mind of this awesome match made in heaven, with hibiscus colored sugar dusted snack(Seeni Bello) and brothers pink hibiscus flower milk tea. I couldn't help smiling to myself to hear Grandmothers long and non stop praising of our brothers pink tea until the day ended.Love you All!Nadee© All rights reservedHibiscus flowers! Not only to make purple tea, also to make purple desserts & sweets*Turn CC on for subtitles乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - https://www.youtube.com/watch?v=Gz7Dd......Music - Traditional Me © My life journey (web) - https://www.traditionalme.life#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood
Long beans! Longest ones I ever harvested for curry, tea time snack & Bros Omelette| Traditional Me Traditional Me 2023-07-06 | The Brother's vegetable garden, which is situated next to the marshy field, started getting busy just after the month of April came to a close. Even on a modest scale, growing winged beans, ridged gourd, tomatoes, spinach, and brinjals was normal in his vegetable garden. Even though my Brother is slack with various household tasks, I have never witnessed him being so enthusiastic and active with his vegetable garden. This time, the vegetable garden saw the earliest budding of long beans. Not just long beans... Longest long beans! I went that evening to the vegetable garden and harvested enough long beans for us and the elder auntie as they mature quickly. Long bean seeds have a fresh milky flavour to them when biting into them and fresh, tender long beans can be eaten raw. In order to prepare something for the evening tea, I combined finger millet flour, atta flour, turmeric, chilli flakes and other spices. I then mixed in buffalo curd and made a dough, part of which was then patted down onto a banana leaf. Then I delicately placed some soft long beans in the centre of the flattened dough. Then I cut those rolls into thick slices after steaming them. Actually, finger millet and long beans are a great combination. A cup of sweet Ceylon tea enhances their flavour.I prepared a traditional curry using long beans and crushed jackfruit seeds that were on the smoked hearth for lunch the following day. Because I wanted the jackfruit seeds to be correctly cooked into a soft and crunch texture, I did't add the salt on that stage, otherwise they won't get properly cooked. I cooked the long beans without the cover being closed, since I want for them to keep their beautiful green colour. One of our extremely traditional and delectable curries, which the majority of housewives are highly adept at making this unusual dish made from crushed jackfruit seeds combined with long beans. After cooking all the curries for lunch, our Brother suddenly developed a yearning for a long bean omelette as well. However, I already have the necessary ingredients. Anyway, I already had the omelette's ingredients prepared and since he reminded me, I slowly gave him the reins to cook the omelette this time. Actually my Brother's omelettes are always better than mine, now that I think about it, I don't know if the reason is he is a boy. Trust me his omelettes are always super tasty. In addition to the long beans and jack seed curry, I also made carrot sambal, sea fish red curry with drumstick white curry for Lunch with red rice. The excellent omelette that Brother had made with ghee-fried mushrooms and long beans was also served at the lunch table. Naturally, Brother began bragging about his omelette as usual, claiming that it was superior to all other dishes on the table. It always prepares the path for a highly delectable result when everyone starts to wish that any meal would turn out better. So I complimented his omelette and made a joke about it before sitting down to eat my meal.Love you All!Nadee© All rights reservedLong beans! Longest ones I ever harvested for curry, tea time snack & Bro's omelette乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert #srilankancooking
🌺 Time to dry them and make TEA! ❤️🌺 | Traditional Me Traditional Me 2023-06-28 | Almost every house in the adjacent village, have grown hibiscus trees in line on their fences. When the flowers blooms on those trees, the red hibiscus flowers gives an amazing sight to everyone. I used to pick hand full of flowers when I passed through that way and used to make hibiscus tea. Actually hibiscus tea has a very medicinal and nutritional properties. Yesterday I went that way, mainly to pick hibiscus flowers as the red colour of the petals can be used to make purple mixed red colored desserts and other dishes. This extraordinary medicinally valued flower gives a very beautiful color close to magenta when poured hot water in them! That colour can be used to color different varieties of desserts , sweets and fruit smoothies as the color can be used as a natural food colouring. What I do is that I dries petals of the flowers so they can be kept for longtime and use.Love you All!Nadee© All rights reservedHibiscus flowers! Not only to make purple tea, also to make purple desserts & sweets*Turn CC on for subtitles乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - https://www.youtube.com/watch?v=Gz7Dd......Music - Traditional Me © My life journey (web) - https://www.traditionalme.life#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood
Yep.. they are Crunchy and Sweeeet 😋 | Traditional Me Traditional Me 2023-06-24 | I made some sweet snack on the next day for the evening tea. I hurried to our elder Aunty's place to fetch our Grandmother with some of the sweets for them too, because she went to visit our Elder aunty earlier that day. I got a sweet surprise when I came back with Grandmother as my Brother had already made tea for us. How nice of my little brother. He had made an unusual milk tea with some of my dried hibiscus petals, adding an attractive pink colour with a very fresh taste as well. I wondered silently with a very pleasing mind of this awesome match made in heaven, with hibiscus colored sugar dusted snack(Seeni Bello) and brothers pink hibiscus flower milk tea. I couldn't help smiling to myself to hear Grandmothers long and non stop praising of our brothers pink tea until the day ended.Love you All!Nadee© All rights reservedHibiscus flowers! Not only to make purple tea, also to make purple desserts & sweetsWatch Full video - youtu.be/rjb3e4gAELo乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneMusic - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme
🌺🍐🌺 Ever tasted a RED PEAR pudding? 🌺 | Traditional Me Traditional Me 2023-06-22 | Mmm... Red pears..The most phenomenal thing happened when I added the hibiscus flowers into the sugar mixed water as the water changed into a beautiful red color. Then when I added the deskinned pears to the boiling sugar syrup, amazingly the pears also became beautiful and red in color. I made the pudding with freshest cows milk together with China moss(agar agar) and condensed milk. Once it set I decorated the pudding by placing the pear cubes around it with syrup and added pears slices to make it more appetising! As always our brother was more eager to taste it than enjoying that eye-pleasing dessert. Love you All!Nadee© All rights reservedHibiscus flowers! Not only to make purple tea, also to make purple desserts & sweets🌺🍐🌺 Ever tasted a RED PEAR pudding? | Traditional Me - ShortWatch Full video - youtu.be/rjb3e4gAELo乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneMusic - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme
Fried Chicken Buriyani! The Secret way I make this All in one platter, Biryani | Traditional Me Traditional Me 2023-06-14 | Despite how tricky it may sound, our Brother is quite skilled at employing his usual tricks to demonstrate his sweet side to my Grandma or to me when he desired to have his favourite meal prepared by either of us! He came today as well, bringing two pots of freshly made buffalo milk curd, asking our Grandmother to prepare Buriyani(Biryani). By offering to make the curry leaf sambol which is must when Biryani, Those days When we had a visitor or two, Grandmother used to make biriyani at least once per month or two. I don’t like to see Grandmother exerting her self toiling with heavy clay pots and pans in the kitchen. Because now Grandmother is not strong physically! That is why I promised to cook the Buriyani for Brother! Yet I can’t stand his annoying regulations after doing the cook for him. He said that he is not going to eat the Biriyani if it’s not up to Grandmothers taste.Though Biryani originated in India, when it is In Sri Lanka, "Biriyani" the name has changed into "Buriyani" and it is traditionally prepared in a somewhat distinct manner. We utilise our own spices like mace, fennel seeds, pandan leaves, and curry leaves in place of star anise and bay leaves etc. We use short grain rice like Samba instead of long grain Basmati rice. We cook the rice with a curry that has a chicken flavour rather than cooking it with chicken and stock. Additionally, we add ghee to the rice in such a way that the rich buttery flavour of the ghee added when steam cooking each grain of rice will improve the flavour of the rice. In addition, unlike the raita salad made with cow's curd, for a salad to accompany the biriyani, we don't mix in any curd. Even our curry leaves sambol, which is made with fresh coconut, has taken the place of the customary mint chutney of India. The delicious Biriyani pairs perfectly with a side dish of any chutney and a mixed vegetable dish made with carrots, potatoes, and green peas. Lettuce, pineapple slices and large onion slices added to the rice as a garnish improve the dish's appearance and flavour. In any case, I was relieved that I had finally mastered the art of making a delicious Biriyani that lived up to my Brother's expectations of my Grandmother's original, delectable Buriyani.I must share another incredible and very interesting story with you all. My stunning island paradise, which is surrounded by the Indian Ocean, is blessed with a highly rich culture that has long since travelled towards our contemporary future through connecting with the world's heritage. Our island paradise's prime location along the historic Silk Road, which connects the east and the west, has greatly enriched us with both authentic local traditions and cultures from around the world. Since historical days, We are indeed blessed and lucky to be a country that is uniquely and geographically located in the ancient Silk Road that merged the east and the west, at the same time Sri Lanka became very fortunate to experience and be part of very rare opportunity of being enriched with so many international cultural diversification! Above all internationally rich culture and traditions, our neighbouring country India takes such very special place, not merely because it’s position as our immediate neighbour but Sri Lanka shares unique similarities of cultural values and diversities with India. I have the same perception about our cuisines as well. Even this delicious biriyani story also holds such similarity! But the story changes a bit when sailing it into Sri Lanka, crossing all the seven seas.I made sure to learn Grandmother’s perfect Biriyani recipe without a tiniest mistake. Our Brother’s complimentary words are the best evidence for it. My sincere gratitude and appreciation for India for gifting us such salivating and richly delicious dish and for my dear Grandmother for teaching me how to cook this biriyani as "Buriyani" in our own special Sri Lankan way!Love you All!Nadee© All rights reservedFried Chicken Buriyani! The Secret way I make this "All in one platter, Biryani"乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - youtube.com/watch?v=CUq9RUJdNSA&list=PLmz2QxbXLPGQaN9z12hwoxxqQz4YvIf87Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert #srilankancooking
Java apples! as a jammy filler for my Custard cloud Pudding & made Pink Cordial too | Traditional Me Traditional Me 2023-05-19 | Pink Java apples!... I never had a school friend who didn't have a java apple, a few Indian olives, or a raw guava in their hand. Of all, we were all naive little schoolgirls at the time. The only fruit from the mandarins, oranges, lovi-lovis, governors plums and June plums in our family's garden that were protected from us only if fruits were covered in a fire-ant nest or if the tree's height prevented us from reaching to those. Otherwise we eat them all!We were the only ones who periodically went to our remote ancestral garden to gather fruit from the many fruit trees there. It was amazing to see Java apple trees full of shimmering bright reddish fruits that looked like fire, as well as half-ripe pink Java apples and completely ripe ones that had fallen to the ground and looked like a basket of vibrant red flowers. We were both really anxious because of the relentless torrential rains since we assumed that every single Java apple must have fallen to the ground. We both visited our family's garden with much doubt but were pleasantly surprised to discover the java apple trees in the family garden were all laden with red java apples, making them look as though they were eager to greet us both.The green java apple that our brother gathered from our aunt's garden, which is on the same route that passes our family home, and the red java apple that we picked as far as we could in those high branches swiftly filled our basket.Since I was a young kid, I have always loved eating my brother's sour java apple salad which he always made, with such a great blend of lime juice, salt, and pepper. At that time he was also very small. The way we gorged ourselves on his tart green java apple salad amazed and amused my little brother, and that was the only thing he knew how to make at that time. Poor guy!. This unexpected yearning to sample some of my brother's java apple salad, who is now a very robust young man who is far taller than I am, took me back to our shared childhood.Because it was pointless to waste these fruits, and yet making jam from Java apples is quite different from making jam from other fruits, I started to make some jam out of them. Since there is a lot of water in these java apples, I first separate the liquid that has been oozing from the fruits during cooking to make cordial before making jam from the pulp that is drier. Because Java apple jam is a little different from other fruit jams, I used to always make another dessert to pair with the jam. Consequently, next day, I made a meringue pudding like a cloud, poured freshly made custard that I had also made into the centre, added java apple jam and then garnished the pudding with multi coloured java apple pieces and raisins. While eating the pudding and sipping a glass of juice that my brother made from the cordial, with my grandmother seated next to me, it was heaven Without my knowledge, my mind wandered nostalgically back to my school days when, with my closest friends, I would eat java apples clasped in my hands, joking with them under the mango trees in the school garden.Love you All!Nadee© All rights reservedJava apples! as a jammy filler for my Custard cloud Pudding & made Pink Cordial too乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - https://www.youtube.com/watch?v=Gz7Dd....Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert #srilankancooking
So simple to make! 🍈🍈 Guava bites | Traditional Me Traditional Me 2023-05-07 | That day in the morning, I got ready to go and pick some apple guavas and repeatedly calling our brother but he was not to be seen. Finally I went alone as brother was not to be found. Since they were new guava trees, they were small and was easy to pick the fruits. Unlike those days guavas, these guavas didn’t have much pips and the skin was thick as well. When they were cut, they were a bit like apples too. Since I went alone, I quickly picked the guavas and came home.Since I picked such lots of guavas, I made brothers favorite chilli guava salad from the balance as well.Love you All!Nadee© All rights reservedApple Guavas! layered pudding in no time & guava curry were delicious & scrumptiousWatch Full video - youtube.com/watch?v=XhbKGsIzklo&t=17s乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneMusic - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme
🍈🍈 Mmm... Guava Curry! 😋 😋 spicyyyyy... | Traditional Me Traditional Me 2023-05-02 | I got a new idea to make a guava curry for lunch. Though I have tasted the guava curry that was made by my aunt, at her place several times, I have never made it by my self. I cooked the curry exactly the way it was told to me by aunty. Since these guava was plump and fleshy as apples, the cooked curry looked so nice. On the other hand it was tasted similar to a yellow cucumber curry but tasted as breadfruit curry when it was eaten. It has to be cooked from mildly ripen guava as you cannot get the exact taste from v ripe guavas. Since I picked such lots of guavas, I made brothers favorite chilli guava salad from the balance as well.Love you All!Nadee© All rights reservedApple Guavas! layered pudding in no time & guava curry were delicious & scrumptiousWatch Full video - youtube.com/watch?v=XhbKGsIzklo&t=17s乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneMusic - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : facebook.com/traditionalme
Biggest LIME harvest ever! Tree with 1000s of limes to make my Bros favourites! | Traditional Me Traditional Me 2023-04-27 | There are instances when the number of leaves on the lime trees outnumbers the number of fruits. I recall how we used to be when we were younger. Grandmother used to make lime pickles out of all the extra lime tree yield. She makes lime pickles in a variety of ways. I like to create these by boiling limes in a solution of vinegar, lime juice, salt crystals and chilli flakes, primarily because, unlike other lime pickles, this method does not necessitate sun drying the limes for an extended length of time. In the family house garden, I noted that the musk-lime trees are overflowing with fruit. So I brought my brother and a large basket with me and gathered a giant basket full of musk-limes and made my favourite lime pickle(lunu dehi) in the most convenient way for me as well. This time, the musk-limes are quite sour, and despite my want to gather them all from the tree, their sourness caused my mouth to quiver all over. These musk limes have a therapeutic quality that can help people suffering from phlegm conditions. They are instructed to cut a slice of musk lime and bite it combined with peppercorn, keeping it inside the side inner jaw. It's akin to retaining phlegm inside the jaw to get rid of it.In general, I make the pickle by boiling the limes and cutting each fruit into four wedges without separating. the most difficult part is filling the gaps with salt crystals and chilli chunks. My brother, as usual, assisted me by grumbling and complaining. Even my grandmother came to aid me in the end. We got to try a fantastic mocktail produced by my brother near the finish of the work. His drink mixed with pomegranate and white pepper powder provided us with an extraordinary essence of energy and zest.If made correctly, this lime pickle can be preserved and utilised for more than a year, but unfortunately, keeping them that long with our loving brother is exceedingly tough. He always pulls the bottle from the shelf and adds a bit of pickle to every rice plate. well, after all, it was meant to be eaten, right?.After a few days, I had an interesting idea to make a crab devil by combining the lime pickle with Blue crabs. When we incorporate sour components into seafood recipes, their taste transports you to another world. I added a handful of moringa leaves to the crab dish to temper the heat. it really doesn't matter whether I have already added a lime pickle to this dish as my brother began to enjoy the wonderful and rich crab meal and devoured another piece of a musk -lime pickle with the full plate of rice.Love you All!Nadee© All rights reservedBiggest LIME harvest ever! Tree with 1000s of limes to make my Bro's favourites!乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneInspired by 李子柒 Liziqi and Dianxi XiaogeWatch all my videos(playlist) - https://www.youtube.com/watch?v=Gz7Dd....Music - Traditional Me © My life journey (web) - https://www.traditionalme.lifeFACEBOOK : https://www.facebook.com/traditionalm...#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood #dessert #srilankancooking
Crispy & Crunchy Mix!, was the Star dish of the Lunch table 🤩🤩 | Traditional Me Traditional Me 2023-04-20 | Though there were so many other tasteful dishes on the Lunch table, the Crispy fried mix was the "star dish" of the day on the table. I made it with Papadams, peanuts, curry leaves and red dried chilles, exactly in the way my Grandmother taught me few years back. Love you All!Nadee© All rights reservedApple Guavas! layered pudding in no time & guava curry were delicious & scrumptiousWatch Full video - youtube.com/watch?v=UmG2XaUsshw&t=5s乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneMusic - Traditional Me © My life journey (web) - https://www.traditionalme.lifeACEBOOK : facebook.com/traditionalme
😋 Mmm... Creamy and Chunky...🍈🍈🍈 | Traditional Me Traditional Me 2023-04-17 | Meanwhile our cheeky little brother has taken 2 guavas and had made a drink by adding few strawberries which uncle Siriwardena brought to us from Negombo town. Such a crafty fellow our brother was as he brought me a glass of drink as well saying “I made this juice because grandmother wanted me to make it”. Of course I know his tricks as I correctly guessed why he brought a glass for me also as he was dying to eat my delicious guava pudding. He flatly refused the guava salad and the pudding when I “ pulled his leg” by telling him that both me and grandmother finished the pudding without keeping for him. I later felt a bit bad as brother got very sad n upset but how can I ever eat anything without giving it to my one and only loving little brother. That afternoon ended with a very enjoyable note as grandmother, brother and I, nicely enjoyed the Lemon milk with guava pieces and also had the pudding even before our dinner.Love you All!Nadee© All rights reservedApple Guavas! layered pudding in no time & guava curry were delicious & scrumptiousWatch Full video - youtube.com/watch?v=XhbKGsIzklo&t=17s乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctioneMusic - Traditional Me © My life journey (web) - https://www.traditionalme.lifeACEBOOK : facebook.com/traditionalme
