Monthly Archives: April 2014

Love thy Earth

In Sri Lanka people mostly live with the nature especially in villages. Still utensils that are made out of palm leaves, wood, and other natural materials are still in existence. I still remember when we were kids, we used put seeds like coriander, papaya, and chili and watch them grow. The most happiest part is harvesting the papaya fruits. Even in college my Biology professor was so much into nature and we take bicycle trips out to fields, farms and the beach to collect specimens and the effect of human created waste on these eco systems.

Here are some of the nature’s beauties that are so majestic.

The Majestic Devils Rock of Wyoming:


The beautiful Bad Lands National Park with multi colored rocks


When we were driving in South Dakota outside of Bad Lands national park, I saw this beautiful landscape with cows grazing with a backdrop of beautiful mountains I could not walk away without taking this photo.  It was so pristine and the air was so pure.


We all can follow some simple rules and save this earth:

1. Use re-usabe bags when shopping which reduces wasting plastic bags.  When plastic bags are thrown away, it is really hard to clean since they fly around with wind and get tangled on tree tops as well.

2. Maintain your car and check  for Motor vehicle emission which contributes to air pollution.

3. Pay attention on water usage – fixing leakages and using a dish washer etc.

4. Recycle as much as possible

5. Changing light bulbs to fluorescent light bulbs since they last longer than the standard bulbs.

6. Turn off lights when not needed.

7. Use public transportation as much as possible

8. Grow trees since they use carbon dioxide for photosynthesis and release oxygen to the environment.




Asparagus and Portabella with Roasted Sesame Seed



  • ½ lb asparagus
  • ½ lb portabella caps (stems removed)
  • 7-8 garlic cloves
  • ½ teaspoon coriander seed
  • ¼ teaspoon cumin seed
  • 2 teaspoons sesame seeds lightly roasted
  • 1 tablespoon crushed red pepper
  • 1 tablespoon cooking oil
  • Salt


  • Crush coriander and cumin seed with a mortar and pestle and set aside.
  • Peel and cut garlic cloves into thin slices
  • Remove the thick end stems of asparagus and peel the thick parts. Cut diagonally into about one inch pieces.
  • Add oil to a skillet and when hot add sliced garlic and cut asparagus and sauté for about five minutes in medium flame.
  • Lower the flame and add mushroom, crushed coriander and cumin and sauté for another 8 minutes
  • Add crushed pepper flakes and sauté for about 2 minutes. Season with salt.
  • Lightly crush the sesame seed and mix into the asparagus and mushroom. Turn off heat and let stand for about 5 minutes
  • Yields about 2-3 as an accompaniment
  • Note: This can be eaten with rice or as is as a snack. For a twist as a snack, divide the cooked asparagus, and mushroom into separate plates and top with shredded parmesan cheese.

Spicy Potato and Asparagus Curry



  • ½ lb Asparagus
  • ¼ lb potatoes
  • 1 small red onion
  • 3 teaspoons cooking oil
  • Few curry leaves
  • 1 ½ cups water
  • ¼ cup coconut milk or milk
  • 1 – 1½ teaspoon chili powder
  • Salt to taste
  • Couple of dried red chilies broken into 2-3 pieces

Curry Powder:

  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds



  • Peel though outer layer of asparagus
  • Peel and cut potatoes into about ½ inch cubes.
  • Wash the cut potatoes (it is better to wash them after cutting since it will remove the starch from the potatoes. The starch causes sticking to the pan when sautéing)
  • Cut asparagus diagonally into 1 inch pieces. For the thick part of the stalk, split lengthwise and then cut into 1 inch pieces
  • Cut red onion into thin slices
  • Add 2 teaspoons of cooking oil to a saucepan and add onion and sauté until golden brown
  • Add curry leaves and potatoes and fry until the potatoes are lightly browned at the edges
  • Add asparagus and sauté for another minute.
  • Add water, salt, chili powder and cover and cook for 10 minutes
  • Now add curry powder and cover and cook for another 5 minutes
  • Add coconut milk and cook uncovered until gravy thickens
  • Transfer the curry to a serving dish
  • In a separate skillet add the rest of the 1 teaspoon cooking oil and when hot add dried red chilies. Sauté until the chili is almost black and crisp
  • Sprinkle fried chilies with the oil over the curry
  • Serve warm with rice or flat bread
  • Yields: 3 servings.

Curry Powder:

  • In a skillet, roast coriander seed, cumin seed, and fennel seed lightly over low flame
  • Let cool and grind into a powder