I assembled carrots,leeks,cabbage,and an array of essential ingredients,meticulously slicing hot wheat bread brought from the kottu shop in the market into immaculately thin pieces.The making of kottu traditionally occurred in an iron plate.A space for the wood-burning stove was thoughtfully arranged by my younger brother,showcasing an inspiring initiative.Since that moment, kottu had been masterfully hammered on iron plate.The wonderful sound resonated as the wheat bread pieces sizzled on the metal plate mingled with chicken broth,transforming into a red hue in the shimmering oil,It is impossible to determine whether the sensation of the bubbles is pleasant in this context.
In a culinary endeavor, purple cabbage is meticulously thinly sliced and accompanied by a slender cucumber, merging with the pineapple to craft a tangy and spicy salad, evoking the distinctive flavor of kottu.Uncles Kalu,Some, and Sumith congregate the following day.A delectable dish of shrimp tempura, brimming with capsicum and cabbage,is complemented by a rich filling of crushed bread slices soaked in grated potato and spread of cheese on the plate.
Two bundles of mushrooms were torn into two or three pieces,and sprinkled with salt,turmeric,and pepper,they seemed to quiver with a sense of modesty when plunged into the hot oil,shouting 'chas' as they twisted and turned.A handful of milk was added to the golden mushrooms,stirred,and sautéed with boiled diced carrots and green peas. This mixture was then lovingly stuffed into boiled and wilted cabbage leaves and steamed once more until resulting in a dish worthy of any distinguished dining table. I made a 'coconut sambal' using a traditional hand grinder and a cabbage omelet was also prepared with incorporating tomatoes plucked from the home garden in the previous day to ensure my brother would not feel the comfortable absence of non-veg dish in the table.
Embrace the nature..🌿
Be good, do good, enjoy this flying life and depart..🙏🏽
May Triple Gems Bless You!!
With love, Poorna 🧡

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