Shana’s Kitchen

06/02/2026

https://youtu.be/6sIlyZXEttc?si=EEcGIi3azKA2oBOt

Fail-proof Sri Lankan Milk Toffee Recipe Sri Lankan milk toffee is a traditional sweet made from condensed milk, sugar, butter, and cardamom, often with roas...

02/02/2026

https://youtu.be/PaHXWoJhN5M?si=GozwFOVPv7bbP7vk

Sri Lankan Golden Rich Cake Recipe(Yield: ~25 pieces | Size: 2 × 2 inch)This traditional Sri Lankan rich cake is often served as a wedding favour and festive...

30/01/2026

29/01/2026

Chicken Submarine Recipe ~~Like & SAVE NOW~~

Ever wondered why it’s called a submarine? 🥖
Because this long, filled sandwich looks just like a submarine!
Soft buns stuffed with spicy juicy chicken, melted cheese, and creamy sauce, this chicken submarine is a total flavour dive 🤤🔥

Ingredients
For the Chicken Marinade
• 500 g boneless chicken
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• 1 tbsp yogurt
• 1 tbsp olive oil
• 1 tsp pepper powder
• 1 tbsp lemon juice
• Salt, to taste
• 1 tsp soy sauce
• 1 tbsp oyster sauce

For the Chicken Filling
• 1 large onion, sliced
• 1 tbsp ginger-garlic paste
• 1 tbsp vegetable oil
• Salt, to taste
•. 1 tbsp crushed red Chili flakes

For the Submarine Buns
• 500 g all-purpose flour
• 7 g instant yeast
• ½ tsp salt
• 4 tbsp sugar
• 3 tbsp milk powder
• 3 tbsp melted butter
• 1½ cups lukewarm water
• 1 egg (for egg wash)

For the Dressing
• Sliced cheddar cheese
• Lettuce
• Sliced onion

For the Sauce
• ¼ cup yogurt
• ¼ cup tomato ketchup
• ¼ cup mayonnaise
• 2 tbsp mustard sauce (optional)

Baking Details
• Temperature: 190°C
• Time: 20–25 minutes (preheated oven)

25/01/2026

https://youtube.com/shorts/-Ff1H7q1jS4?si=km_FJrds1yREARLJ

Batu Moju Recipe (Sri Lankan Style)Batu Moju is a classic Sri Lankan sweet, sour & spicy eggplant pickle. Perfect with rice, biriyani, or festive spreads. Th...

10/01/2026

Seeni Sambol Recipe | Sri Lankan Sweet & Spicy Onion Relish ~~SAVE NOW~~

Seeni Sambol is a classic Sri Lankan caramelized onion relish that perfectly balances sweet, spicy, and tangy flavours. It is traditionally served with roti, milk rice, hoppers, or even bread. This is how I make my seeni sambol at home, using simple ingredients and slow cooking for maximum flavour.

Ingredients
• Large onions – 3 (thinly sliced)
• Green chilies – 2 (slit)
• Curry leaves & pandan leaves
• Fresh ginger garlic paste – 1 teaspoon
• Tamarind pulp (thick) – 2 tablespoons
• Sugar – 4 tablespoons
• Cardamom – 3 pods
• Cloves – 3
• Cinnamon stick – 1 small
• Red crushed chili flakes – 2 tablespoons
• Red chili powder – 1 teaspoon
• Maldives fish flakes – 2 tablespoons (optional but recommended)
• Oil – 2 tablespoons
• Salt – 1 teaspoon or to taste

Method
1. Heat oil in a pan over medium heat.
2. Add curry leaves, pandan leaves, green chilies, ginger garlic paste. Cook until the raw smell disappears.
4. Add sliced onions, half the sugar, tamarind pulp and a little salt. Cook, stirring often, until onions soften and lightly caramelised.
5. Add red chili powder and crushed Chili flakes and maldives fish flakes (optional) . Stir and cook (close the lid) for 10 minutes in medium to low heat.
6. After the onions are translucent, open the lid and add the rest of the sugar mix well and reduce heat to low.
7. Cook on low heat, stirring frequently, until the mixture becomes dark, glossy, and jam-like. This will take another 10 minutes.
9. Remove and discard whole spices and leaves before serving.

Tips
•Slow cooking on low heat is key to deep color and flavor.
•Stir frequently during the final stage to prevent burning.
•Add 1–2 tablespoons of water if the mixture sticks while caramelizing.
•Tastes even better after resting for a few hours.
•Keeps well in the fridge for up to 2 weeks.