Saffron & Vanilla, Wattarappala Road, Mount Lavinia (2026)

27/05/2026

Many in Sri Lanka’s Eastern Province, especially in Kattankudy, associate Haj palaharam with festive food. Yet I’ve often wondered: why was there such a strong tradition of making palaharam for Haj, more than for both Eids?

Looking back, it may have been rooted in hospitality surrounding the pilgrimage itself. Before leaving for Haj, pilgrims received relatives, neighbours and well-wishers who came to offer prayers and farewell wishes. After returning, homes stayed open to a steady flow of visitors—those who came to congratulate the haji, hear stories of Makkah and share in the blessing of the journey. Palaharam became a practical and meaningful way to welcome guests.
Rest is in the comments [..]
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27/05/2026

Many in Sri Lanka’s Eastern Province, especially in Kattankudy, associate Haj palaharam with festive food. Yet I’ve often wondered: why was there such a strong tradition of making palaharam for Haj, more than for both Eids?

Looking back, it may have been rooted in hospitality surrounding the pilgrimage itself. Before leaving for Haj, pilgrims received relatives, neighbours and well-wishers who came to offer prayers and farewell wishes. After returning, homes stayed open to a steady flow of visitors—those who came to congratulate the haji, hear stories of Makkah and share in the blessing of the journey.
Pls continue reading in the comments […] #𝗰𝗼𝗺𝗺𝗲𝗻𝘁𝗦𝗲𝗰𝘁𝗶𝗼𝗻

19/05/2026

Sweet, tangy pineapple jam nestled on a buttery cookie base.

The biscuit itself is made without added sugar, allowing the fruity pineapple filling to shine while pairing perfectly with a warm cup of tea. Crisp, buttery, lightly sweet and pleasantly tangy — the kind of homemade treat that disappears quickly from the table.

I was truly delighted to teach these beautiful pineapple cookies at a cooking class and share one of my favourite bakes.

13/05/2026

Traditional Khorma Spice Blend (From the Mill)

The same uncle who once spoke about my mother’s gentle curry powder blend also shared this khorma spice mix—one he used to prepare at his mill. Unlike everyday curry powder, this blend is deeper, warmer, and more aromatic, perfect for rich, comforting khorma-style dishes.

This blend carries the essence of traditional mill-ground spices—bold, fragrant, and deeply rooted in home cooking. Making it yourself not only enhances your dishes but also preserves a beautiful culinary memory.
Recipe is in the comments
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# homemadeapiceblend

09/05/2026

For the last 14 years, I made my own masala chai spice blend by memory — until I lost the little note with the exact proportions. Since then, I’ve simply been eyeballing the measurements.

Recently, I came across a recipe by Aarti Madan and realised the ingredients were very close to the blend I had been making all these years. Thank you 🙏

This comforting spice blend truly kept me going after ifthar this Ramadan. I store it in the refrigerator to preserve its freshness, and honestly, I always pause to smell it before making my masala chai. The aroma alone feels comforting.

It’s incredibly easy to make, deeply fragrant, and would make such a thoughtful homemade gift for Mother’s Day. If my mom and mother-in-law were still here, this would have definitely been their gift 🤍

I promise you — any chai-loving mom would adore this. The warm aroma lingers beautifully in the air and on your palate long after the last sip.

Recipe is below:

Masala Chai Spice Blend

Ingredients

* ¼ cup green cardamom
* 5–6 black cardamom pods
* 2 tbsp fennel seeds
* 2 tbsp black peppercorns
* 1 tbsp cloves
* 2 cinnamon quills (about 3 inches each)
* 1 whole nutmeg
* 2 small pieces dried ginger
OR
2–3 tsp ginger powder (I used ginger powder)
* 1 star anise

Method

1. Add the green cardamom, black cardamom, fennel seeds, peppercorns, cloves, cinnamon, nutmeg, star anise, and dried ginger to a dry pan.
2. Roast on low heat, stirring frequently or shaking the pan gently to prevent burning, until fragrant.
3. If using ginger powder, add it towards the end and roast briefly for a few seconds.
4. Allow the spices to cool completely.
5. Grind into a fine powder and store in an airtight container in a cool, dry place.

Notes

* I store my blend in the refrigerator to maintain freshness and aroma.
* Adjust the pepper and cloves slightly if you prefer a milder chai.
* This blend also works beautifully in milk tea, iced chai, and desserts.

A few observations:

* The fennel balances the warmth nicely and gives a subtle sweetness.
* One star anise is perfect — more could overpower the blend.
* Nutmeg can become dominant if oversized, so using a medium/small nutmeg is ideal.
* Using ginger powder gives a smoother blend texture compared to dried ginger pieces.

06/05/2026

“The way your mom blended her spices… always gentle on the stomach.”

That’s what the mill uncle told me 🤍

So I made her curry powder again—sun-dried, ground the old way, and full of memories 🌿
Recipe is in my blog and the link is below.

https://saffronandvanillablog.wordpress.com/2026/05/03/when-i-recently-visited-kattankudi-my-hometown-i-happened-to-meet-the-uncle-who-used-to-work-at-the-mill-where-my-mother-ground-her-curry-powders-what-started-as-a-casual-conversation-turned-unexpe/

31/03/2026

First bite, and I was hooked ❤️

I still remember tasting these Northern Sri Lankan peanut cookies at a cousin’s wedding… and it was love at first bite. Ever since, I’ve been trying to recreate that same magic at home — not quite perfect yet, but getting closer each time 🌿

Growing up, Muslim weddings in Colombo had this beautiful tradition — coffee marawa. Soon after the wedding, the bride’s home would be filled with the groom’s relatives, welcomed with coffee and an abundance of sweets. Think trays of dosi (fruit preserves), homemade treats, and so much warmth.

Back then, fruits were carefully preserved during seasons of abundance, only to be brought out for special moments like weddings and festivals… such a thoughtful and meaningful practice 🤍

I’ve always wondered — how did this coffee marawa tradition begin, especially right after weddings? If you know the story, I’d love to hear it! And if your community has similar traditions, please share below 💬✨
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30/03/2026

Craving satisfied 🤍
Baked these comforting chicken quiches after a while — and they were worth every bite.

A buttery, flaky shortcrust pastry made from scratch, filled with perfectly seasoned chicken and fresh herbs straight from our garden 🌿
Simple ingredients, homemade with care… and you can truly taste the difference.

Because nothing beats knowing exactly what goes into your food ✨
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28/03/2026

A little taste of nostalgia ✨
Whenever I visited my maternal great grandma, she would welcome me with these precious sweets 🤍

In Tamil, it’s called தேங்காய் மசுகட் — coconut musket 🥥
A traditional delight from Kattankudi, Sri Lanka, made with coconut, flour, and sugar.

I made a small batch today, with a little twist… added roasted mung beans for that perfect crunch 🌿
So delicious with a warm cup of tea ☕️

Do you have a version of this in your part of Sri Lanka? Tell me in the comments 💭
Reel coming soon 🎥

# saffronandvanilla

28/03/2026

A little taste of nostalgia ✨
Whenever I visited my maternal great grandma, she would welcome me with these precious sweets 🤍

In Tamil, it’s called தேங்காய் மசுகட் — coconut musket 🥥
A traditional delight from Kattankudi, Sri Lanka, made with coconut, flour, and sugar.

I made a small batch today, with a little twist… added roasted mung beans for that perfect crunch 🌿
So delicious with a warm cup of tea ☕️

Do you have a version of this in your part of Sri Lanka? Tell me in the comments 💭
Reel coming soon 🎥

Saffron & Vanilla

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