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The laddu was made to a traditional Boondi recipe. The ingredients included ghee, refined oil, cashew nuts, sugar, almonds, cardamom, and water. A laddu weighing 6,300 kg was made for a Ganesh festival in Andhra Pradesh, India in September 2012. This was claimed to be the largest known laddu. [16]
Boondi raita typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal. [1] Homemade Boondi from West Bengal. To make boondi laddu, fried boondi is dipped in sugar syrup and compacted into ...
Name Image Main ingredients Category Arisa Pitha: Rice flour, Jaggery Fried, jaggery based Apple Halwa [2]: Apple, Milk, Ghee: Halva: Boondi: Gram flour (besan), ghee ...
Exception from the standard are the romanization of Sinhala long "ä" ([æː]) as "ää", and the non-marking of prenasalized stops. Sinhala words of English origin mainly came about during the period of British colonial rule in Sri Lanka. This period saw absorption of several English words into the local language brought about by the ...
Hoppers (appa in Sinhala) are based on a fermented batter, usually made of rice flour and coconut milk with spices. The dish is pan-fried or steamed. The fermenting agent is palm toddy or yeast. Hopper variants can be either spicy (such as egg hoppers, milk hoppers, and string hoppers), or sweet (such as vandu appa and pani appa). [4]
Kulatunga, a Sri Lankan computer engineer, [16] [17] wrote a program in Visual Basic for an English–Sinhala dictionary, using the dictionary entries from the English–Sinhalese Dictionary of Gunapala Piyasena Malalasekera. [18] [19] The program was marketed from 23 November 2002.
Sinhala idioms (Sinhala: රූඩි, rūḍi) and colloquial expressions that are widely used to communicate figuratively, as with any other developed language.This page also contains a list of old and popular Sinhala proverbs, which are known as prastā piruḷu (ප්රස්තා පිරුළු) in Sinhala.
Kalu dodol (Sinhala: කලු දොදොල්, Tamil: தொதல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare.