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Cuisine Of Sri Lanka
Sri Lankan cuisine
Sri Lankan cuisine
has been shaped by many historical, cultural and other factors. Contact with foreign traders who brought new food items, cultural influences from neighbouring countries as well as the local traditions of the country's ethnic groups among other things have all helped shape Sri Lankan cuisine. Influences from Indian (particularly South Indian), Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine
Sri Lankan cuisine
sharing close ties to other neighbouring South and Southeast Asian cuisines.[1] Today, some of the staples of Sri Lankan cuisine
Sri Lankan cuisine
are rice, coconut and spices
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Indian Cuisine
Indian cuisine
Indian cuisine
consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions.[1] Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine
North Indian cuisine
from the years of Mughal rule.[2] Indian cuisine
Indian cuisine
is still evolving, as a result of the nation's cultural interactions with other societies.[3][4] Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country
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Idiyappam
Idiyappam(Malayalam: ഇടിയപ്പം,നൂൽപ്പുട്ട്)(Tamil: இடியாப்ப‌ம், also known as Semige or Semé da Addae in Tulu, Shavige (Kannada: ಶಾವಿಗೆ), Nooputt or Noolputtu (Kodava: ನೋಲ್ ಪೂಟ್ಟ್), "Irmandappa" in Beary, Putumayam (in Malay), and string hoppers in English, is a traditional Sri Lankan and South Indian food consisting of rice flour pressed into noodle form and then steamed. Putu mayam
Putu mayam
in Malay or Idiyappam
Idiyappam
(இடியாப்ப‌ம்) in Tamil is a Tamil dish from southern India. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore. The process for making putu mayam (also known as string hoppers in English) consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles
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Egg
An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own; at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some, such as scorpions and most mammals, do not. Reptile
Reptile
eggs, bird eggs, and monotreme eggs are laid out of water, and are surrounded by a protective shell, either flexible or inflexible. Eggs laid on land or in nests are usually kept within a warm and favorable temperature range while the embryo grows. When the embryo is adequately developed it hatches, i.e
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Meat
Meat
Meat
is animal flesh that is eaten as food.[1]:1 Humans have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. This eventually led to their use in meat production on an industrial scale with the aid of slaughterhouses. Meat
Meat
is mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi. Meat
Meat
is important in economy and culture, even though its mass production and consumption has been determined to pose risks for human health and the environment
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Cheese
Cheese
Cheese
is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto
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Tamil Language
 Sri Lanka  Singapore  India:Tamil Nadu[3] Puducherry[4] Andaman & Nicobar Islands[5]Recognised minority language in Malaysia[6]  Mauritius[7]  South Africa[8]Language codesISO 639-1 taISO 639-2 tamISO 639-3 Variously: tam – Modern Tamil oty – Old Tamil ptq – Pattapu BhashaiLinguist Listoty Old TamilGlottolog tamil1289  Modern Tamil[9] oldt1248  Old Tamil[10]Linguasphere 49-EBE-aThis article contains IPA phonetic symbols. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Unicode
Unicode
characters. For an introductory guide on IPA symbols, see Help:IPA.This article contains Indic text. Without proper rendering support, you may see question marks or boxes, misplaced vowels or missing conjuncts instead of Indic text.Tamil is written in a non-Latin script
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Appam
Appam
Appam
is a type of pancake made with fermented rice batter and coconut milk
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Fermentation
Fermentation
Fermentation
is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically.[1] Humans have used fermentation to produce drinks and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt (see fermentation in food processing), as well as for producing alcoholic beverages such as wine (see fermentation in winemaking) and beer
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Rice Flour
Rice
Rice
flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice
Rice
flour is a particularly good substitute for wheat flour, which some people believe irritates their digestive system. Rice
Rice
flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.Contents1 Production 2 Types 3 Uses3.1 Mushroom cultivation4 In popular culture 5 References 6 External linksProduction[edit] Rice
Rice
flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types[edit] Many dishes are made from rice flour, including rice noodles and desserts like Japanese mochi and Filipino cascaron
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Milk
Milk
Milk
is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients[1] including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy
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Palm Toddy
Palm wine
Palm wine
is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms.[1][2] It is known by various names in different regions and is common in various parts of Asia, Africa
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Lunu Miris
Lunumiris
Lunumiris
(Sinhala:ලුණු මිරිස් [lunu-miris] some also refer it as "Katta Sambal" [Sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]]) is a spicy Sri Lankan sambal paste served as a condiment. It consists of chili pepper, red onions, Maldive fish, sea salt, black pepper and lime juice, usually ground with mortar and pestle or grind stone. However red onions aren't used when making katta sambal, and red onions is used in lunu miris so lunu miris has a more wet texture than katta sambal. This is a paste which is a little bit hot because of the chili powder added. Lunumiris
Lunumiris
with Kiribath Lunumiris
Lunumiris
with AppamContents1 Etymology 2 Usage 3 Ingredients 4 Health Effects 5 See also 6 References 7 External linksEtymology[edit] The translation of Sinhala word Lunumiris
Lunumiris
loosely translates to Salt Chili in Sinhala
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Wheat Flour
Wheat
Wheat
flour is a powder made from the grinding of wheat used for human consumption. Wheat
Wheat
varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture.[1] Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour
White flour
is made from the endosperm only
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Kottu
Kottu, also known as Koththu Rotti or Kothu Roti
Roti
(Sinhala: කොත්තුරොටි; Tamil: கொத்துரொட்டி; meaning chopped bread), is a Sri Lankan dish made from godhamba roti (a type of Sri Lankan roti) and vegetables, egg and/or meat, and spices.[1][2] The bread is described as similar to the type found in the south Indian kothu parotta and roti canai, with the former dish overall being very similar to the Koththu Rotti.[3] A common dinner dish,[4] kothu has become popular in cities with a significant Sri Lankan diaspora population, such as
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Lamprais
Lamprais, commonly known as lump rice, is a Dutch Burgher-influenced dish,[1] that is very popular in Sri Lanka.[2] Lamprais
Lamprais
is derived from the Dutch word lomprijst, [3] which loosely translated means a packet of food. Composition[edit] It consists of two special curries (a three meat curry - beef, pork and lamb - and ash plantain with aubergine), seeni sambal, belacan, frikadeller meatballs, a deep fried boiled egg and rice boiled in stock, all of which is wrapped in banana leaves and baked in an oven.[4] The rice is made by frying raw short grain rice with onions and spices in butter or ghee and then cooking it in a meat stock. The traditional recipe always contains three meat items however modern versions include just a single meat, such as fish or chicken or as a vegetarian version with TVP or grilled, cubed veggie burgers. History[edit] From 1640 until 1796, Sri Lanka
Sri Lanka
was under Dutch rule
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