Pol Roti is one of the many traditional foods of Sri Lanka. The word “Pol” is the Sinhalese word for Coconut which is used in a mixture of flour, salt, water and a bit of oil to turn out a thick flat roti. Resembling bread dough prior to baking, Pol Roti tastes delicious with Lunumiris, Fish Ambulthiyal or Beef Curry. For kids, a dollop of butter and jam makes the roti taste delicious.
To add flavor and for variation, chopped onions and green chillies are added to the dough mixture.
Method of Preparation
The flour is sieved and scrapped coconut and salt water are mixed in. A dollop of butter could be added. Once the mixture resembles a dough and does not stick to the bowl, flatten on a greased banana leaf or oil paper with a little margarine or oil. Flatten evenly. Heat a flat pan and put the roti on it. When one side is baked, turn it over to the other side and bake. The roti can be served hot or cold as per your preference.
Pittu is a South Indian and Sri Lankan breakfast and dinner dish of steamed cylinders of ground rice, mixed with scrapped coconut.
Method of Preparation
Pittu is made by gradually adding water to a ground rice and coconut mixture to form a grainy substance.
Pittu is generally cooked in a metal pittu vessel which has two sections. The lower section is a pan that holds the water and the upper section holds the pittu. Perforated lids separate the sections to allow the steam to pass between them.
Pittu can be eaten with any meat curry (Tripe curry is the preferred accompaniment for pittu), raw coconut milk and katta sambol. A piece of jiggery is also a good accompaniment with raw coconut milk.
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Nutmeg and Mace are products of the same tree. Nutmeg is the seed and mace is the outer covering. This spice is expensive but has many medicinal benefits. It is an amazing ayurvedic home remedy that can cure many physical and psychological ailments. Nutmeg is by appearance roughly egg shaped and has a rough shell while Mace is the dried lacy reddish covering of the nutmeg.
Digestive: Nutmeg assists in digestion and relieves nausea, vomiting and flatulence. Powdered nutmeg mixed with honey can be taken to cure diarrhoea. Even children could be subject to this remedy. However, pregnant mothers should avoid this as it may have harmful effects like miscarriage.
Insomnia: Nutmeg fruit paste made out of nutmeg powder processed with ghee and applied on the forehead induces restful sleep.
Menstrual Cramping: Nutmeg powder consumed with a little bee’s honey reduces menstrual cramping.
Asthma: Mace is an excellent medicine to alleviate attacks of Asthma. Mace powder is administered in a dosage of 1 gm mixed with honey 4-5 times a day.
Acne: A Nutmeg, Milk and Honey paste is a great home remedy for acne. Mace has anti-fungal and antibacterial capabilities. According to Reader’s Digest Notes, honey helps kill bacteria and may also promote wound healing. Honey may not only encourage your acne sore to heal fast but also helps prevent future outbreaks. Compounds in milk are likely to have similar healing effects.
Preparation method of Nutmeg, Milk and Honey Paste:
Mix honey, nutmeg powder and milk in a bowl. Use less milk and more honey and nutmeg and mix well until it forms a thick consistency. Apply a thick layer of the paste over the area affected by acne. Sandi Burner, Author of “Beauty and the Budget” suggests leaving nutmeg, milk and honey paste on your skin overnight before carefully rinsing it off. Powdered milk may also be used and would be easier to make a paste out of.
Note: If your skin becomes red or uncomfortable from any version of the above paste, discontinue use.
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4 boneless chicken breast halves, 2 tablespoon vegetable oil, ¾ cup Mc Currie Mango Chutney, ½ cup dry white wine or chicken broth, 1 teaspoon Mc Currie Garlic paste, ½ teaspoon Mc Currie Salt, ½ teaspoon Mc Currie Curry Powder, ¼ cup all purpose flour.
Coat chicken lightly with flour. Heat vegetable oil in large skillet over medium high heat. Add chicken and cook for 2 to 3 minutes on each side or until browned. Combine chutney, wine, garlic powder, salt and curry powder in medium bowl and pour over chicken. Reduce heat to low, cover. Cook, stirring occasionally, for 20 to 25 minutes or until chicken is no longer pink in center. Remove chicken. Increase heat to medium high. Cook sauce, stirring frequently, for 1 to 2 minutes or until slightly thickened. Pour sauce over chicken before serving.