Avurudu kevili

by Nilma Dole

Straight from the secret kitchen of the Galadari Hotel, we can see Pastry Chef Nimal dishing out delectable wonders and 'Rasa Kevili' for the Sinhala and Tamil New Year in the month of April. Here is a chance for those who like to make homemade and simple 'Rasa Kevili' for the Avurudu season.

Bibikkan
(Coconut Cake)

Ingredients

One Shredded Coconut
100g Raisins
100g Dates
100g Pumpkin Preserve
100g Cashew Nuts
Kithul (Treacle)
125g Flour
125g Bread rolls dough
1g Baking powder
1tsp Sweet cumin seeds (roasted and powdered)
5pips Cardamon
One Grated Lemon Zest
1tbsp Arrack/Wine (optional)

Procedure

* Mix the coconut with the treacle and cok for 10 minutes

* Cool this and mix the arrack/wine if preferred with the lemon zest and add the fruits

* Beat the bread dough and gradually add the coconut mixture until the bread dough has completely dissolved

* Mix the flour, baking powder and baking soda

* Turn the mixture into a lined cake mould

* Bake at 140 degrees Celsius for 90 minutes

Aluwa

Ingredients

250g Rice Flour
75g Roasted Cadjunuts
75 - 100ml Kithul (Treacle)
A pinch of Cardamom powder (for taste)
Food Colouring (optional)

Procedure

* Heat the treacle in a pan at around 35 to 45 degrees Celsius, warm enough to touch

* In another pan, brown the rice flour for about 10 minutes till it gives a light brown colour but make sure you don't overheat it or else it will burn

* Gradually add the treacle to the rice flour, fold and mix gently little by little

* Add the roasted cadjunuts, cardamom powder and food colouring if required

* Then feel the mixture until you can roll it into a ball but make sure it isn't hard otherwise it will be impossible to eat

* Take a tray with the bottom wrapped in cling wrap or tracing paper (so the mixture doesn't stick) and spread the mixture evenly with a spatula

* While it is still hot, cut it into diamond shapes because traditionally, the Avurudu table has colourful and decorative dishes which look and taste delicious

'Kavun'

Known as oil cakes, these are small and round and no Sinhala New Year will be complete without "Kavuns". There are many varieties of "Kavuns" and this particular one is known as "Konda Kavun" as this contains a knot on top like the traditional hair knot.

Ingredients:
8 oz rice flour
8 oz coconut treacle
Oil for frying
An ekel (spine of a coconut leaf)

Method:

1. You will need a deep wok-like pan for this
2. Mix the flour with the coconut treacle.
3. Stand the batter for 1/2 hour.
4. Heat the oil for frying.
5. Pour 1/2 tablespoon of batter into the heated oil. The oil must not be too hot or the cake will remain raw in the inside. As it begins to fry, the centre will rise.
6. Pour a little more batter into the centre and insert an ekel in the middle of the cake, taking care not to pierce through.
7. Twist the ekel continuously while spooning the oil on top of the cake. This will create the knot at the top.