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Sunday, December 30, 2007

Super Model - Rozelle Plunkett

She was pushed into modeling carrier by her sister at the age of 15. Her first TV commercial was for Cream Soda. Now she is a regular face in modeling industry. She has recently completed a course in bridle designing and is aiming to launch her own bridle house.

Some facts of her
Date Of Birth 10 April 1982
School Attended St Anthony's Convent, Colpetty
Motto Of Life "Do what you think is right as long as you don't hurt anyone."
Titles 'Miss Sri Lanka For Miss World' and 'Miss Sri Lanka for Miss Asia Pacific'
(1999). 'Miss Sri Lanka For Model Of The Universe' (2002), 'Miss Sri Lanka
for Model Of The World'

Super Model - Bianca Pahathkumbura

10 years into her modeling carrier, Bianca is now a popular catwalk model. She is a regular face in the Sri Lankan fashion industry. She has worked with designers in India, Pakistan and Sri Lanka. She has modeled for Sri Lankan airlines destination shows.

Some facts of her.

Date of birth : 2 November 1981

School Attended: Sujatha Vidayalaya Nugegoda

Favorite Outfit : Anything glamorous

Titles : Runner-up ‘Miss Venus’(1999)

Friday, December 28, 2007

Paradise Island Resort

Set between the Bentota river and the sea, the Paradise Island Ayurveda Resort is ideally located on a long palm-fringed sandy ocean beach, 62kms south of Colombo. Its focus is its natural, simple setting providing a harmonious atmosphere for a tranquil health-holiday Comfortably furnished individual bungalow - style double rooms afford a sense of privacy to complement the restful atmosphere. You may choose a beach or river -front bungalow with its own terrace in close proximity to fresh water swimming pool. The Ayurveda treatment centre consists of 20 well equipped cubicles which offer the whole variety of Ayurveda therapies, combined with facilities for yoga and meditation.

Accommodation and Services: 25 terraced bungalow-style rooms with veranda; attached toilet and bath-room; hot and cold water; ceiling fan; mosquito-net; air-conditioning on demand; swimming pool; lobby; open-style restaurant serving tasty Ayurveda cuisine; spacious room for Yoga and Meditation; room service; Ayurveda health product shop; laundry service; safe; foreign currency exchange; IDD facilities; internet access; credit cards.

Web Address

The Privilege

“The Privilege” is an exclusive small luxury, elegance hotel lies 35 kilometers south of Colombo. You will be a getting marvelous and unique service by the friendly staff.

The concept of “The Privilege” is to identify your unique and individual high expectations. So the tailor made high quality service is focused on helping you enjoy your stay at the Privilege to your fullest.

“The Privilege” will give you the preference of selecting your individually prepared sit down meals with no fixed meal times and buffet’s. A sumptuous Breakfast of your choice and a seven course dinner could be selected from a wide ranged A ’la carte menu, except for lobster and jumbo prawns.

The Privilege also consists of a main pool, kiddies pool, two bars, 24 hour room service, indoor games such as billiards, Table Tennis, Mini golf etc.

You could visit the fully equipped Ayurvedic centre for a stress relieving therapeutic massage.

Don’t forget to visit “The Privileges” if you are coming to Sri Lanka .

No: 260, Samanthara Road,
Molligoda, Wadduwa,
Sri Lanka.

Head Office:
No: 12, Sri Gunalankara Mawatha, Dehiwala,
Sri Lanka.


Please visit for Contact phone numbers and more details.

Thursday, December 27, 2007

Ayurveda history of Sri Lanka

Sri Lanka developed its own Ayurvedic system based on a series of prescriptions handed down from generation to generation over a period of 3,000 years. The ancient kings, who were also prominent physicians, sustained its survival and longevity. King Buddhadasa (398 AD), the most influential of these physicians, wrote the Sarartha Sangrahaya, a comprehensive manuscript which Sri Lankan physicians still use today for reference. It is said that King Buddhadasa had done a surgery to cure a snake.

Ancient inscriptions on rock surfaces reveal that organized medical services have existed within the country for centuries. In fact, Sri Lanka claims to be the first country in the world to have established dedicated hospitals. The Sri Lankan mountain Mihintale still has the ruins of what many believe to be the first hospital in the world. Old hospital sites now attract tourists, who marvel at the beautiful ruins. These places have come to symbolize a traditional sense of healing and care, which was so prevalent at that time.

Historically the Ayurvedic physicians enjoyed a noble position in the country's social hierarchy due to their royal patronage. From this legacy stems a well-known Sri Lankan saying: "If you can not be a king, become a healer." Along with Buddhism, the interrelationship between Ayurveda and royalty continues to influence politics in Sri Lanka.

History of Ayurveda

Ayurveda has a long history. It was believed to be born five thousand years ago. It was written by the greatest sages of India Sila Vyasadeva in his veda Gantha (book).

According to many scholars knowledge of Ayurveda originated from India and influenced the ancient Chinese system of medicine and medical system practiced in Greece . Thus, Ayurveda is also known as the “Mother of all Healing”.

The complete knowledge of Ayurveda along with spiritual insights of virtue and self-realization was placed in written form over 2000 years ago in Vedas. The four main Vedas included topics like health, astrology, spiritual living and behaviour. These four Vedas are Rig, Sama, Yajur and Atharva Veda. Ayurveda was a sub section attached to the Atharva Veda.

This sub section dealt with the diseases, injuries, fertility, sanity and health. All the secrets of life were revealed in the first Veda i.e. Rig Veda. Rig Veda shows the discussions on the three doshas-vitta, pitta and kapha and the use of various herbs to cure the diseases. It also included the five elements of creation, namely, the earth, water, fire, air, ether that forms the basis of all forms of life. It consists of three aspects of Ayurvedic knowledge known as the Tri-Sutras that includes cause of illness, symptoms and treatments of the disease. These tri-sutras were further elaborated in eight divisions of Ayurveda and were listed down in Atharva Veda.

The knowledge of Ayurveda is believed to be of Divine origin and was communicated to the saints and sages of India who received its wisdom through deep meditation. Originally only Brahmins were considered as physicians. But later people from other castes also learned this art of healing and a specific term Vaidya was used for these practitioners.

The state of the art of ancient healing was enhanced by the myths and legends of the God of healing, Divodosa Dhanvantari. It is believed that Dhanvanatri, who later wrote down the text of Ayurveda, taught the science of medicine to the sages. According to another legend, the knowledge of healing originated from Brahma who taught it to Daksha, who further taught Indra.

When diseases and death started creating havoc, all great sages gathered in order to find solution to this havoc-creating problem. During this meeting sage Bharadvaja came forward to learn this art of healing from Indra. He then taught this science to Atreya- who further transmitted this knowledge throughout world. Later Agnivesh who was foremost among the disciples of Atreya wrote Agnivesha Samhita- the most comprehensive form of Ayurveda. The oldest compilations of Atreya and Agnivesha are lost. There are three main re-organizers of Ayurveda whose works still exist and in use. These works were compiled in texts of Charaka, Sushruta and Vaghbata Samhita.

Charaka was the first man who based his Samhita on Agnivesha Samhita and enlarged it with his interpretations and annotations. Sushruta based his Samhita on the Dhanwantri school of Ayurveda. Vaghbata compiled the third treatise called Ashtanga Hridaya that is a concise version of both the works of Charaka and Sushruta Samhita. These texts still contain the original and complete knowledge of the Ayurvedic world of medicine.

Charaka Samhita represented the Atreya School of physicians that shows discussions on physiology, anatomy, etiology, pathogenesis and symptoms of diseases. In brief it included the internal and external cause of illness. According to Charaka the first and the main cause of illness is the loss of faith in the divine.

Sushruta Samhita comes from the Dhanvantari School of surgeons. The Samhita contains details and discussions of various surgeries, burns, fractures, wounds and amputation. In includes the complete discussion of the human anatomy. The first science of massage of vital body points originated from Sushruta Samhita. Of all the treaties available Charaka Samhita is considered the best. It consists the details about the elements of Ayurvedic therapeutics and is also the only work that covers Ayurveda comprehensively.

The Sri Lankan Ayurvedic tradition is a mixture of the Ayurveda and Siddha systems of India, Unani medicine from the Arabs, and most importantly, the Desheeya Chikitsa, which is the indigenous medicine of Sri Lanka.

What is Ayurveda ?

Ayurveda literally means “The Science Of Life” . It is an ancient system of health care that is native to the Indian subcontinent. It is presently practiced by millions of people in India, Nepal, and Sri Lanka and worldwide.

The word Ayurveda
"Ayurveda" is a tatpurusha compound of the word āyus meaning "life", "life principle", or "long life" and the word veda, which refers to a system of "knowledge".
“Health”, according to Ayurveda, is not merely the freedom from diseases. A person is to be treated as healthy only when his mind, sense, organs and the soul are in the state of perfect of equilibrium to endow happiness. In addition, the body should be free from diseases.
Ayurveda lays a lot of emphasis on the prevention and cure of diseases. Therefore several therapeutic measures both for patients and healthy persons are prescribed in this system of medicine.

Functions of Ayurveda
1. Preservation and promotion of positive health
2. Prevents diseases
3. Cures diseases.

Wednesday, December 26, 2007

Some More Beautiful SL models

East or west Lanka is the best.
Models : Maritta, Maria Fernando, Asanki, Miriam K, Nadeeka mPerera, Radhika

Iraj - maestro of Sri Lankan hip hop

Iraj is known as the maestro of Sri Lankan hip hop. After his success of debut album he has returns with his fantastic second album –Aloka which is holding on to the record of fastest selling debut and fastest selling album in Sri Lanka’s history.

Iraj has been in the forefront of this change, driving the industry from ‘Small Island’ - breaking record after record and shocking music analysts by his success. His remix of best friend Ranidu's Ahankara Nagare and Ran Ran Ran became the first Sri Lankan videos to debut on both MTV India and Channel V. Following their massive success, Ahankare Nagare became the island’s first single to be released world wide in both Essential Asian R n B and Asian Flavour: Volume 1 albums. His continuing success saw his next single, Aloke, hit the No.2 slot in the Asian Chart on BBC One Radio, where he remained for an entire four weeks. Aloke’s success led to its release in India through internationally renowned DJ Nihal’s Bombay Bronx album – another number one best seller.

These records are but a fraction of the phenomenal success of Iraj, who has developed over the years into a brand itself. Dubbed by analysts and critics as the Revolutionary of the Sri Lankan music industry, Iraj’s success saw him drawn into a record breaking series of merchandising and marketing campaigns. Today he hosts his own radio and television shows on two of the island’s most successful stations – Y FM and Derana. The Hip Hop Party recently broke ratings records as the most listened to teenage radio programme in the island, and his television breakthrough – The Iraj Show, continues to top viewer ratings in the entertainment category.

The change of Iraj’s image, from maestro to icon, has seen Sri Lanka experience technological breakthroughs in his many videos and the establishment of a truly household name. His sold out world tour over the last year has seen Iraj in venues all across the island and in some of the world’s most celebrated international platforms. The tour saw Iraj performing to packed audiences at the Sydney Opera House, London, New York, Cyprus and Dubai – strengthening his fan base and promoting Sri Lankan music the world over.
With fifteen No.1’s already under his belt, Aloke Chapter 2 will feature seven of his biggest and most recent hits, including Sirasa’s 2007 Song of the Year – Hitumate, and twelve other songs that have never been released to date. The long-awaited and highly anticipated second album is expected by analysts to surpass the records set by his debut – that sold over one hundred thousand copies within four weeks. Aloke will be the first album in music history to introduce Sinhala rap and will also set the stage for Iraj’s Maldivian venture with the archipelago’s biggest star Shani and his highly anticipated Tamil album. Other productions in the pipeline are a collaboration album with Ranidu and Killer Bee's debut album, produced entirely by Iraj himself.
Aloke is a shining example of a true masterpiece of Asian hip hop that has so easily blended people, their cultures and languages. Featuring a huge chunk of the star’s number one hits, it will set the benchmark higher for a music industry that owes a lot to its beaming icon of modern hip hop.

Monday, December 24, 2007

Siddhalepa Ayurveda Health

Siddhalepa Ayurveda Health Resort was surrounded by woodland & meadow and fronted by sparkling blue waters of the Indian Ocean. Enjoy a harmonious holiday in Siddalepa Ayurveda resort comprising 50 Rooms. Luxurious Chalets with TV, Radio, A/C, attached Bath with Hot water, Hair Dryer, IDD Tel, Electronic Safe, Mini Bar in Theme Rooms. The Architectural Designs of the Resort depict the ancient heritage and culture of Sri Lanka transcending different eras.

The Siddhalepa Ayurvedic Health Resort is situated in Wadduwa, on the southern coastal belt of Sri Lanka, approximately 30 km from the capital, Colombo. Located by the beach, the Resort consists of 50 chalet type cottages. The Resort's architecture depicts Sri Lanka's ancient cultural heritage. The gardens consist of various medicinal plants.Resident Ayurveda therapy packages ranging from one week to four week treatments are available at the Health Resort. The uniqueness of Ayurveda is that it is devoid of any allergies or harmful side effects.

Samanthara Road, Pothupitiya, Wadduwa, Sri Lanka.

Please visit for rates and further details.

Sunday, December 23, 2007

Hotel Tree of Life - The Nature Resort

Surrounded by 700 acres of Tea land the Hotel Tree of Life has a rich history. The Old wing was an estate bungalow built during the colonial era over 100 years ago in Sri Lanka.

The Tree of Life has a unique architectural design. A fusion of colonial style and an openness of nature are put together in surroundings that are untouched by artificial landscaping.

A Place where nature takes pride when surrounded by green carpets of vegetation, with the knuckles mountain range of place. Set in 64 acres of idyllic uplands of Sri Lanka the authentic draw of nature's tranquility is hard to resist.

Experience Genuine , Reliable and Traditional Ayurveda in Kandy Sri Lanka

Herbal Treatment Head , Face and Body Massage Snehana (Oil Massage) Swedana (Steam Bath) Shirodara Kutisweda (Herbal Sauna) Aroma Therapy.

Choose from a wide variety of ayurvedic treatments ranging from a couple of hours to a couple of days.
Inquire from our ayurvedic center about the specially planned herbal health program which is of interest to you.

Hotel Tree of Life, Yahalathenna, Kandy, Sri Lanka
E-Mail /

Please visit for more details.

The Aida Ayurveda & Holistic Health Resort

The Aida Ayurveda & Holistic Health Resort, which began as a single resort, has today expanded into two sprawling resorts located at Bentota and Induruwa. Both resorts specialize in Ayurveda, the ancient healing philosophy of Sri Lanka, and are renowned for their Ayurvedic treatment plans which combine back-to-nature therapy with state-of-the-art comfort and convenience. Aida has further diversified into the Textile Trade and the Gem & Jewellery industry and has on offer exquisite jewellery studded with precious and semi precious stones.

A Sanctuary. A Safe Heaven. A Luxury Hotel. Whichever name you choose to call it, you are sure to leave its confines fully relaxed and rejuvenated.

Imagine a moment in time where time itself would stand still as you unwind under the soothing care of Ayurveda.If you can imagine such a moment, then you are already en route to the Bentota Aida Ayurveda & Holistic Health Resort. There are 16 guestrooms in the main Bentota Aida Ayurveda Hotel, with a further six by the river on the garden floor of the adjoining Bentota Aida Restaurant pavilions. The Lagoon View wing is the latest addition to the Resort. Nestled on the banks of the river and facing the lagoon, the new wing boasts of 19 super deluxe rooms with spectacular views.

12A, Managala Mawatha, Bentota, Sri Lanka

Visit for more details.

Ayurveda Pavilions Negambo

The first health holiday resort to be on the West coast, Ayurveda Pavilions is designed for people seeking in-house Ayurvedic therapy in quiet, peaceful surroundings.

The hotel is a village-like collection of guest villas of two sizes – King Size & Queen Size. The King Size Villas consists of an entrance pavilion, a courtyard and a bedroom with a luxurious bathroom and modern conveniences. The Queen Size Villas consists of a small entrance gateway with the bedroom across the courtyard, which combines the massage area in its verandah. These guestrooms include luxurious bathrooms and all other modern facilities. Both types of villas provide typical Sri Lankan village atmosphere with comfortable verandahs, simple furniture suiting the tropical climate and semi-outdoor use. The internal courtyard of both are inspired from the traditional courtyards of Sri Lankan and ancestral houses called the “midula” with tropical trees and medicinal plants which over the next few years will provide handsome foliage.

Value added facilities at Ayurveda Pavilions

1. Consultations and all treatments are done in the treatment room of your own villa.

2. On request, in-house Doctors will visit your villa to discuss any of your health problems and bring more awareness of Ayurveda.

3. A consultant will pay you a visit twice a week.

4. Every guest will be given a Detailed Health Report once the programme is complete.

5. In order to inner balance your mind, Dr. S. Karunatilekke, who has a Ph.D. in music, will visit your villa once a week and play the sitar for 45 minutes for each guest.

6. We serve individual catered meals, according to the body constitution of each guest. Daily purchases ensure that only the freshest food items are on offer to you.

7. Our flexibility has resulted in the removal of meal times, so that you may walk in any time & enjoy your meal.

8. All items that are served at the restaurant contains a description of the ingredients used & their benefits to you.

Mrs.Rookmanie Fernando
Sri Lanka


Visit for more details and rates.

Ayurveda Center Maho

Ayurveda Kurklinik Maho is a company registered under Companies Act in Sri Lanka to build and operate a fully-fledged Ayurvedic hospital. It is approved by the Board of Investment and registered with the Indigenous Medicine Sector of the Ministry of Health. The trade name of the Hospital is "Ayurveda Center Maho".

The fully equipped Ayurveda Treatment Centre comprises treatment rooms and saunas fired by fragrant herbal woods. This Centre is segmented into numerous areas where special treatments are carried out amidst the tranquil surroundings. It also houses a well stocked Ayurvedic pharmacy with qualified pharmacists.

Contact Address - Sri Lanka, Ayurveda - Center - Maho (Pvt) Ltd, Yapahuwa,Sri Lanka.
Email :,

Visit for more details and rates.

Diyaluma Waterfall

Diyaluma Waterfall is the most beautiful waterfall in Sri Lanka. It is situated at Koslanda. Koslanda is situated between Beragala and Wellawaya.
Diyaluma Falls, the "Fall of Smoking Water" at 212 metres is the second tallest waterfall in Sri Lanka and the sixth tallest in the world.
Diyaluma waterfall was admired by both local and foreign tourists because of its unique features. Diyaluma is seen as a soft veil hanging endlessly from the top of a mountain. It is visible from the Balangoda - Wellawaya highway too.

Saturday, December 22, 2007

Aubergine Pickle Sri Lankan Recipe

2 large aubergines (eggplants)
2 teaspoons salt
2 teaspoons ground turmeric
oil for frying
1 tablespoon black mustard seeds
½ cup vinegar
1 medium onion, peeled and finely chopped
4 cloves garlic, peeled and sliced
1 tablespoon finely chopped fresh ginger
1 tablespoon ground coriander (cilantro)
2 tablespoons ground cumin
1 teaspoon ground fennel
½ cup tamarind pulp
¾ cup hot water
3 fresh green chilies, seeded and sliced
8 cm (3-inch) cinnamon stick
1 teaspoon chili powder, optional
2 teaspoons sugar
extra salt to taste

Slice aubergines thinly, rub with salt and turmeric, put in a bowl and leave at least an hour. Drain off liquid and dry aubergines on paper towels. Heat about 2.5 cm (1 inch) oil in a frying pan and fry aubergine slices quite slowly until brown on both sides. Lift out with slotted spoon and put in a dry bowl. Reserve oil. Put mustard seed and vinegar in blender container, cover and blend on high speed until mustard is ground. Add onion, garlic, and ginger, cover and blend again until a smooth paste. Set aside. Put coriander, cumin and fennel in small dry pan and heat gently, shaking pan or stirring, until medium brown in color. If preferred, substitute 1½ tablespoons Ceylon curry powder for these ingredients. Squeeze tamarind pulp in hot water, strain and discard seeds, reserve liquid. Heat half cup reserved oil and fry blended mixture for 5 minutes. Add coriander mixture or curry powder, chilies, cinnamon, chili powder if used and tamarind liquid. Add fried aubergines and any oil that has collected in the bowl, stir well, cover and simmer for 15 minutes. Remove from heat, stir in sugar. Add extra salt if necessary. Cool thoroughly and store in clean dry jars. Keeps for weeks in the refrigerator.

Appé - Hoppers

15 g (½ oz) fresh compressed yeast or 1 teaspoon dried yeast
½ cup warm water
1½ teaspoons sugar
1½ cups ground rice
1½ cups rice flour or plain white flour
2 teaspoons salt
2 cups desiccated coconut
2½ cups hot milk
2 cups hot water


Sprinkle yeast over warm water, stir to dissolve, add sugar and leave for 10 minutes or so. If yeast starts to froth it is active and you can proceed with the recipe. If it has no reaction, start again with a fresh batch of yeast, or the hoppers will not be a success. Put ground rice, rice flour and salt into a large bowl. Make coconut milk, using milk instead of water. When the first milk has been extracted, use the same coconut and repeat the procedure with the water. Keep the two extracts separate. Add yeast mixture to the first extract of coconut milk and stir into the dry ingredients to form a smooth, thick batter. Allow to stand overnight, or put in a warm (turned off) oven for 1 hour until mixture rises and doubles in bulk. The batter should be of a thick pouring consistency, but thin enough to cover the sides of the pan with an almost transparent coating when the batter is swirled. It will be necessary to add some of the second extract of coconut. A little practice will tell you when you have achieved the perfect consistency, and so much depends on the absorbency of the flour that it is not possible to give an accurate measurement. Heat the pan over low heat, rub the inside surface with a piece of folded kitchen paper dipped in oil, and pour in a small ladle of the batter. Immediately pick up the pan by both handles, using pot holders, and swirl it around so that the batter coats the pan for two thirds of the way up. Cover pan (any saucepan cover that fits just inside the top edge will do) and cook on very low heat for about 5 minutes. Lift lid and peep. When upper edges begin to turn pale toasty color, the hopper is ready. Where the batter has run down the sides to the center there will be a little circle of spongy mixture, rather like a crumpet, while the curved edge is very thin, crisp and wafer-like. With a curved slotted utensil or flexible metal spatula slip the hopper from the pan on to a wire rack. Wipe pan again with oiled paper and repeat. Serve the hoppers warm, accompanied by lunu miris sambol or any kind of meat, fish or chicken curry.

Sour Fish Curry Recipe (Ambul Thiyal )

500 g (1 lb) firm fish fillets or steaks
1 rounded tablespoon tamarind pulp
¼ cup vinegar
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon salt
6-8 curry leaves
1 stalk lemon grass or 2 strips lemon rind
2.5 cm (1 inch) piece cinnamon stick
¼ teaspoon fenugreek seeds
¼ teaspoon ground black pepper
¼ teaspoon chili powder, optional
1½ cups water
2 tablespoons oil

Wash and dry fish, cut into serving pieces. Soak the tamarind in the vinegar until it is soft. If tamarind is very dry, heat the vinegar and tamarind in an enamel saucepan for a few minutes, adding some of the water. When cool enough to handle, squeeze the tamarind in the liquid to dissolve pulp, strain through a fine nylon sieve and discard seeds and fibers. Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil. Reduce heat and simmer uncovered until fish is cooked and gravy is thick. Shake pan or turn fish pieces carefully once or twice during cooking. Serve with white rice.

Milk Rice (Kiri Bath Recipe)


2 cups short grain white rice
3 cups water
2 cups thick coconut milk
2 teaspoons salt
1 stick cinnamon, optional

Wash rice and put rice and water into a pan and bring to the boil. Cover and cook over medium heat for 15 minutes. Add coconut milk, salt and cinnamon, stir well with handle of a wooden spoon, cover pan and simmer on low heat for further 10-15 minutes, when all the coconut milk should be absorbed. Remove cinnamon, cool slightly, then turn out on to a flat plate. Mark off in diamond shapes and serve with coconut sambol.

Fish Curry (Malu Curry)


4 large fish steaks (Spanish mackerel, jewfish, kingfish or cod)
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground turmeric oil for frying
2 medium onions, finely chopped
½ teaspoon fenugreek seeds
2 cloves garlic, finely sliced
1 teaspoon finely chopped fresh ginger
1 small stick cinnamon
few pieces dried daun pandan (screwpine leaves) or rampe leaf
8 curry leaves
1½ tablespoons Ceylon curry powder
¼ cup tamarind liquid
2 cups coconut milk

Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt and turmeric. Heat about 1.75 cm (½ inch) oil in a large frying pan and fry fish quickly to a golden color. Drain on paper while preparing the gravy. Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden. Add cinnamon, pandan or rampe, curry leaves and curry powder and fry for two minutes, stirring. Add tamarind liquid and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced. Put in the fish steaks. If they are very large, divide into serving pieces. Spoon gravy over the fish and simmer for about 10 minutes. Serve hot with boiled rice and vegetable curries.

Crab Curry


2 large crabs
3 medium onions, peeled and finely chopped
6 cloves garlic, finely chopped
2 teaspoons finely grated fresh ginger
½ teaspoon fenugreek seeds
10 curry leaves
8 cm (3 inch) stick cinnamon
1-2 teaspoons chili powder
1 teaspoon ground turmeric
3 teaspoons salt
4 cups thin coconut milk
2 tablespoons desiccated coconut
1 tablespoons ground rice
2 cups thick coconut milk
3 tablespoons lemon juice

Remove large shells of crabs and discard fibrous tissue found under the shell. Divide each crab into 4 portions, breaking each body in half and separating large claws from body. Leave legs attached to body. Put onion, garlic, ginger, fenugreek, curry leaves, cinnamon, chili, turmeric, salt and thin coconut milk into a large saucepan. Cover and simmer gently over low heat for 30 minutes. Add crabs and cook for 20 minutes if using raw crabs. Cook for only 5-7 minutes if cooked crabs are used. If pan is not large enough, simmer half the pieces of crab at a time. Crabs should be submerged in sauce while cooking so that the crabs can absorb the flavor. Lightly fry the desiccated coconut and ground rice separately in a dry frying pan over moderate heat, stirring constantly to prevent burning, until each is golden brown. Blend on high speed both in an electric blender together with half the thick coconut milk for 1 minute. Add to curry with lemon juice and wash out blender with remaining coconut milk and add in. Simmer curry uncovered a further 10 minutes on low heat. Serve with boiled rice.

Goat Meat Kebabs

1 1/2kg chevon leg steak
1 clove crushed garlic
Large can pineapple pieces
2 large red capsicums
2 tblspns soy sauce
2 tblspns lemon juice

Cut the steak into 5 cm cubes, drain the pineapple and put aside the juice for the marinade. Remove seeds from the capsicums and cut the flesh into 5cm pieces. Combine 250mls of pineapple juice with the soy sauce, lemon juice and garlic. Add the meat and stir well. Allow to marinate for at least 2 hours. Thread meat on skewers, alternating it with the pineapple and capsicum. Grill or barbecue for 10 minutes or until tender, basting frequently with the marinade.

Goat Meat Curry

2kg lean goat meat [shoulder]
Oil for frying
1 sliced onion
3 teaspns cummin seeds
1 1/2 teaspns fenugreek seeds
3cm piece cinnamon
8 whole cloves
1 tablspn crushed green ginger
4 cloves garlic [crushed]
3 desrtspns curry powder
1 tablspn paprika
1/2 teaspn chilli powder
500gms tomatoes
1 teaspn cardamon


Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chili powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamom over the top. Cover and simmer for 1 1/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yogurt and puppodums.

Chicken Cacciatore-italian

2 tablespoons olive oil
1.5 kg chicken pieces
1 medium brwn onion finely chopped
1 clove garlic,crushed
1/2 cup dry white wine
1 1/2 tablespoons vinegr
1/2 cup chcken stock
410g can peeled tomatos
1 tablespoon tomato paste
1teaspoon finely chopped fresh basil
1/4 milk
60g seeded black olives, halved
1 tablespoon finely chopped fresh farsley
3 anchovy fillets, chopped finely

1 Heat oil in large fringpan;cook chicken until browned all over.Place chicken in ovenproof dish.
2 Pour off most pan juices, leaving about 1 tablespoon in pan. Add onion and garlic to pan; cook until onion is soft. Add wine and vinegar;bring to a boil. boil until reduced by half Add stock; stir over high heat2 minutes. push tomatos with their liquid through sieve; add to pan with paste, basil,sugar.Coo further 1 minute.
3 Pour tomato mixture over chicken pieces.Cover; cook in moderate oven 1 hour.
4 Soak anchovy in milk 5 minutes;drain on absorbent peper. Arrange chicken pieces on serving dish; keep warm.Pour pan juices into medium saucepan. Bring to a boil boil 1 minute. Add anchovy, oilve and parsley to pan; cook 1 minute.pour sauce over pieces. sprinkle with extra chopped parsley, if desired.

Nimmi Harasgama

Goldsmiths College, U. of London
BA (HONS), Drama & Theatre Arts, 1992 — 1995

Received the award for best actress at the Las Palmas international film festival (march 2004) for August Sun
Received the Presidential award for my acting work (July 2005) (Sri Lanka),
Received best actress special jury award (February 2007, Sri Lanka) Presidential film awards.
Received best actress award at the Saraswi film awards, Sri Lanka (April 2007)

1. "Doctors" .... Mira Chopra (1 episode, 2005) - Leap in the Dark (2005) TV episode .... Mira Chopra
2. Madre Teresa (2003) (TV) ... aka Mother Teresa (Australia) ... aka Mother Teresa of Calcutta (International: English title: cut version)
3. Ira Madiyama (2003) ... aka August Sun (International: English title)

4. Mother Teresa: In the Name of God's Poor (1997) .... Christina ... aka Mutter Teresa (Germany)

Ramzi Rahaman

Ramzi Rahaman (born January 11, 1954) is a well known Sri Lankan fashion designer born to a Sri Lankan Malay family.

Early life

Ramzi grew up with his parents, his father, an accountant, and his devoted mother Florine. At age of five a skill for art, which gradually enhanced his makeup and hairstyling abilities. In his younger days his father sent him for lessons to Ivor Baptist, a renowned landscape artist. He loves Oil paining and sketchingin and also in school very attentive during Arts and English lessons.

Ramzi is one of the founding member of "Sri Lanka Association of Hairdressers and Beauticians (SLAHAB)", which affiliated with the government of Sri Lanka and in conjunction with several professional hairstylists in the country, are presently working on the development of a comprehensive new study syllabus equipped with a skills development program to elevate hairdressing in Sri Lanka to an international level.


1. ^ SLAHAB holds open forum for fashion extravaganza - The Sunday Times (html). Retrieved on 2007-01-14.

External links
* Ramzi Rahaman's - Personal Website
* Official Website - The Model Network, Sri Lanka

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Ramzi Bridal collection 2007 at SLECC on 15 July 2007

SL models in sexy posing

One of the most exciting things about photography is how the use of light, perspective, and color
can actually make a person, scene, or object look completely different. Its the photographers talent what really count.

Models : Glisha, Dilki, Anjana, Anusha, Yamuna, Nayana
Please give credits to the photographer.