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A Feast of Serendib: Recipes from Sri Lanka
In A Feast of Serendib, novelist and post-colonial academic Mary Anne Mohanraj introduces her mother's cooking and her own American adaptations, providing an introduction to Sri Lankan American cooking that is straightforward enough for a beginner, yet nuanced enough to capture the unique flavors of Sri Lankan cooking.
Homemade Sri Lankan Curry Powder (4 oz.)
One of the main characteristics of Sri Lankan cooking is that the spices are dark roasted. You cannot simply substitute yellow curry powder!
We know that some folks like a lot of heat and some prefer less. We have not added any cayenne to our curry powder so that you can adjust the heat level to your own preference by adding as much or as little as you like. In Sri Lanka we use about 1 – 2 teaspoons per 4 – 5 oz. batch.
Cranberry-Cashew Milk Toffee (6 pieces)
A classic Sri Lankan dessert, very sweet, with a crystalline texture that melts in your mouth. Contains sweetened condensed milk, sugar, cashews, cranberries, vanilla extract, and butter.
Passionfruit Marshmallows (6 pieces)
A classic Sri Lankan party treat! Contains: gelatin, passionfruit puree, sugar, corn syrup, salt, confectioner's sugar, butter.