Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Filtering by Tag: momsrecipes

Kale & Coconut Mallung

Sonali Perera

Mallung in Sri Lanka means to "mix up" and typically mixes up shredded leafy vegetables, coconut, onion, chiles, spices and lemon. Mallung is usually served with every Sri Lankan meal which consists of rice and curries. My mother-in-law's kale and coconut mallung recipe is my favorite!


  • 1 bunch of kale, stems removed and leaves finely chopped
  • 1 red onion, chopped
  • 1 serrano chile, seeded and chopped
  • 1/4 teaspoon cumin
  • lime juice
  • generous grating of black pepper
  • 1/2 cup shredded coconut
  • salt and pepper to taste


  1. Heat oil in a skillet. Add onions and chile, stirring often until onions soften
  2. Add in the kale and cumin, and cook until kale is cooked through
  3. Add in the coconut, lime juice, salt and pepper and cook enough to heat through
  4. Serve hot or cold with rice and curry or by itself

Mint Chutney

Sonali Perera

Mint chutney (pudina ki chutney) is one of favorites when it comes to Indian sauces. This chutney is not only great for Indian cooking but also one of my favorites to use in American cooking. I use it as a dip for fries, pakoras, grilled meats and more, as a marinade for meats or as a spread on sandwiches (chutney & cucumber sandwiches are my favorite)! Here is my moms pudina ki chutney recipe...


  • 1 bunch of cilantro chopped (include the stems)
  • 1 bunch of mint with stems cut off
  • handful of peanuts (optional)
  • 1-2 cloves garlic
  • 1 serrano chile
  • 1 lemon
  • a pinch or two of ginger
  • salt to taste
  • sugar to taste
  • coconut (optional)


  1. Combine all the ingredients in a blender, adding little water and blend

  2. The lemon juice enhances the taste and keeps the chutney green

  3. Chutney will keep in fridge for a couple days or in the freezer for up to a month

I make a couple jars and keep them in the freezer. Add yogurt to the chutney and use it to marinade chicken overnight. Cook in on the grill and serve with rice, raita and a cucumber salad.