Bambarakanda Falls

 

Bambarakanda Falls

Bambarakanda Falls is the tallest waterfall of Sri Lanka situated in Haldummulla. In height it's about 263 metres. The waters fall down from a high rock on toothers and adding beauty to this fall. Water comes from a tributary from Horton Plains. From there it goes to Samanala Weva, meaning the Lake of butterflies and finaly falls to Walawe River. Travelling to this place is not easy as to the other falls of Sri Lanka. This fall is far away from the main road and the turning point is Kalupahana Junction (160 kms from Colombo) and is the closest main road to fall. The distance between Kalupahana and the waterfall is about 5 kms. This 5 Kms is a narrow road and a light vehicle can take you closer to the fall.

Colombo Terminus railway station

Colombo Terminus Station was the primary railway station in Colombo, Sri Lanka in the nineteenth century. It was retired from service at the beginning of the twentieth century and replaced by Maradana Station. The preserved building is now home to the National Railway Museum.

Colombo Terminus Station was opened in 1865 to serve all trains at Colombo.

In 1906, a project was launched to reorganise the railway within the Colombo area. Colombo Terminus Station was closed and replaced by the new Maradana Station.

Today  the station is the site of the National Railway Museum

Terminus Station was originally the end of the Main Line. The construction of the Coast Line towards Slave Island turned the Terminus Station into a quarter-mile-long siding, making operation inconvenient.

Instead of a clock, a sundial was originally used to tell the time. This would have avoided the cost of installing a mechanically-operated clock

Homemade Marshmallows

 When it comes to marshmallows, I’ve been spoiled. I’ve enjoyed PERFECT homemade marshmallows since I was little, because my grandmother was an absolute pro at making them. She passed on the obsession to me, and I’ve been fluffing ’em up for as long as I can remember

Ingredients

Makes 64 marshmallows

Vegetable oil for brushing pan

About 1 cup confectioners' sugar for coating pan and marshmallows

3 (1/4-ounce) envelopes powdered unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract

Special equipment:

Pastry brush; 1 (9-inch) square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermomete

Step 1

Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.

Step 2

Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.

Step 3

In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly

Step 4

With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.

Step 5

Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.

Step 6

Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

Kuttam Pokuna

 One of the best specimen of bathing tanks or pools in ancient Sri Lanka is the pair of pools known as Kuttam Pokuna (Twin Ponds/Pools). The said pair of pools were built by the Sinhalese in the ancient kingdom of Anuradhapura. These are considered one of the significant achievements in the field of hydrological engineering and outstanding architectural and artistic creations of the ancient Sinhalese.

A garden was landscaped which separates the two ponds which long is 18.5 feet (5.6 m). The larger pool of the two is 132 feet (40 m) by 51 feet (16 m), while the smaller pool is 91 feet (28 m) by 51 feet (16 m). The depths of the two pools is 14 feet (4.3 m) and 18 feet (5.5 m) for the smaller pool and the larger pool respectively.

The faces of the pools were cut granite slabs which includes the bottom and the sides of the pool. A wall was also built around the pool which encloses the compound. Flights of steps are seen on both ends of the pool decorated with punkalas, or pots of abundance and scroll design. Embankments were constructed to enable monks to bathe using pots or other utensils. Water to the pools were transferred through underground ducts and filtered before flowing to the pool and in a similar fashion the water was emptied.

Dr. Senarath Paranavithana was actively involved in the restoration of the ponds, in which small figures of fish, a conch, a crab and a dancing woman were found in the bottom

Muthiyangana Raja Maha Viharaya

 

Muthiyangana Raja Maha Viharaya

Muthiyangana Raja Maha Vihara is an ancient Buddhist temple located in the middle of Badulla town in the Badulla District of Uva Province in Sri LankaBuddhists

 Believe that this site has been visited by Gautama Buddha, and it is regarded as one of the Solosmasthana, the 16 sacred places in the country. On the 8th year after attaining the Enlightenment, the Buddha made his 3rd visit to Kelaniya on the invitation by a king of Naga people named Maniakkitha. During this visit, a local chieftain named Indaka invited Buddha to visit his place in Badulla. At the end of sermons made by Buddha there, Indaka had wanted something to worship in memory of Buddha's visit. The Buddha is said to have given him a few of his hairs and a few drops of sweat that turned into pearls (mukthaka). Indaka had enshrined these sacred hair and pearls in a stupa, believed to be the stupa here.  Indaka, the chieftain of then Deva people is now regarded as a deity, reigning the Namunukula mountain range and Muthiyangana Raja Maha Viharaya. 

This site is not cited in well known historical chronicles such as Mahavamsa, Bodhi Vamsa or Dhātuvansa but mentioned in the Samantapasadika which is older than the former documentaries. It states, "The Lord Buddha visited this island thrice. Third time He arrived with 500 monks. Being entered into Nirodha Samapatti (attainment of ceasing of feeling and perception)  He stayed here...", turning the site into most sacred religious one for the Buddhists. This is also regarded as one of 32 Buddhist religious sites wherein the saplings bred from Anuradhapura Jaya Sri Maha Bodhi have been planted.

TRADITIONAL HAND CRAFT IN SRI LANKA

TRADITIONAL HAND CRAFT IN SRI LANKA

 Sri Lanka has a proud heritage of arts and crafts and you’ll find a distinctive memento to take home among the wide range of items for sale in Colombo. Popular handicrafts include gold and silver jewellery set with gems, wooden masks, intricate lace-work, lacquerwork and ceramics.

The full-range of handicrafts is available in the many stores in and around the capital, but you can also see the work that goes into creating them as you travel around the country – watch deft hands weaving intricate lace patterns in towns around the south-western coast or see the pottery wheels in action at the small village of Molagoda in the central provinces.

Masks

One of the most popular and ancient acts is the 18 Sanni that are thought to represent diseases or ailments caused by yakkas (devils). Eighteen masks carved to represent the torment felt through these deceases are worn by an exorcist and a tovil, devil dance, is performed. Other popular mask dances or dramas are Kolam and Raksha, one a comedic performance and the other masks mainly used in festivals and processions. 

Ambalangoda is known to be the heart of mask carving with many shops dotting the road side as you drive along this coastal town. If you happen to pop into one of the stores, you will be able to see how these masks are carved and painted with brilliant colours and take one along as well.

Handloom

Long ago handloom was reserved exclusively for the royalty and the renowned in the country and special villages were designated to practice the craft. However, now Handloom is generally found around the island as a self-employed or entrepreneurial activity where this skill which has been passed down from generation to generation has been revived and practiced.

Among handloom products in Sri Lanka are, curtains, cushion overs and other household decorative items, saris and garments as well as everyday items such as books and bags.

Handwoven fabrics, with its vibrant colours and simple or elaborate patterns have become a favourite among shoppers.

Making of
traditional drums 

The traditional drums or Bera, is undoubtedly part of the Sri Lankan culture. The special skill and craftsmanship required for the making of these drums are possessed by a numbered few—communities across Kurunegala and Hodiyadeniya in the Kandy district. The body of the drum is fashioned mostly out of Jack tree, and the skin is made out of animal hide. After long hours of divided work within each group, the keen and detail oriented drum makers present beautifully shaped and designed drums with the right sound.

Drum making is also largely practiced in Hikkaduwa located in the Southern region of Sri Lanka.

TRADITIONAL CRAFT OF POTTERY MARKING IN SRI LANKA

 TRADITIONAL CRAFT OF POTTERY MARKING IN SRI LANKA

The pottery of Sri Lanka has a very long history. There are pieces of evidence about the history of pottery in Sri Lanka that goes back to the second century BC. It has become unbroken tradition that was passed from one generation to other. There is evidence from the archeological excavations at the Anuradhapura Gedige and Kandarodai in Jaffna that has found pottery items in the early stage of history in Sri Lanka.,  the archeolo gical excavations done near the Thissamaharamaya found many pottery items dated back to second BC. Some of them were imported from various places in the world. That proves pottery items were one of the main good which was traded in international trading in ancient Sri Lanka.

The techniques that are used by most potters have not been changed for a long time. Materials are prepared by thoroughly mixing red clay and black clay. Then the mixture is heaped and kept aside for about a month for seasoning. Then the broken heap is sliced by using a sliver of bamboo. The purpose of this is to remove dust and dirt. Then it is kneaded and trample with adding adequate water. Then it is kept for another day.

The traditional potters' wheel is called 'Sakaporuwa' (සක පෝරුව). It is a wheel around 2.5 feet in diameter. it is flexible to rotate and fixed firmly to the ground. The traditional wheel was turned by the potters' wife or a child while the potter was making the pot. But currently, most of the potters' wheels are driven by electric motors. While the wheel is turning potters puts a ball of clay at the center of the wheel and moulds the pot with both hands. He makes the shape and the mouth of the pot using the wheel. Then the pot is cut and taken out by using a small spoke. The ring of the pot is made using a piece of cloth or rubber tubing. Then the shaping and trimming are done. The bottom of the pot is not finished yet. Before that, the pot is kept for another day to dry. Then the potter takes the pot to his left hand and 'Walantalana Lalla' (වලං තලන ලෑල්ල) or 'Mati Aluwa' (මැටි අලුව) to his right hand which is a bat-shaped wooden tool. Then he holds a round stone inside the pot near the bottom and shapes the bottom by patting it with the Walantalana Lalla. Then the pot is rubbed smoothly and any decoration is added.

The kiln is used to burn pots to the required temperature. The Kiln is a square-shaped enclosure that is built to stack pots and burn. The firing is done by the potter himself. The materials that commonly available are used as fuel for firing. The most common fuel materials are coconut husks and coconut woods. There are few opens in the kiln to escape the smoke. Pots are stacked inside the kiln and first, it is smoked for around two days. This process is called 'Dun gahanawa' (දුං ගහනවා). Then gradually the temperature is increased and the pots are burnt for another one day. This needs the experience to make sure pots are burnt adequately. Otherwise many pots break when they are taken out from the kiln. After that, it is kept to reduce the temperature dramatically for about two days. Then the kiln is broken and the pots are taken out.

This is the traditional process of making a pot. There are some new techniques added. But still, most of the potters make their pots in a traditional way in Sri Lanka.

GINGER CULTIVATION

GINGER CULTIVATION

One of the most popular herbs around the world, Ginger (Zingiber officinale) is an intricate part of Sri Lanka cuisine and traditional medicine. Aromatic, pungent and hot with hints of sweetness and zest, ginger grown in Sri Lanka belongs to three varieties;

1. Sri Lankan Ginger - With small rhizomes and white fibrous flesh Sri Lankan ginger has a stronger flavour and aroma compared to other varieties which makes it more suitable for use in producing beverages and confectionery like ginger beer, ginger tea, gingerbread and ginger toffee.
2. Chinese Ginger - Large rhizomes with pale yellow watery flesh, Chinese Ginger has low notes of flavour and fragrance and is ideal for pickled ginger.
3. Rangoon Ginger - Medium-sized rhizomes with multiple fingering mild notes of flavour and fragrance
   
   

Mostly used in its fresh form in Sri Lankan cuisines and herbal medicine, ginger is also available as dried ginger powder, pickled fresh ginger, salted ginger, and ginger jaggery. Moreover, fresh ginger is also used in manufacturing gingelly oil and oleoresins, which are widely used in the food and confectionery industry, perfumery industry, and in manufacturing Ayurveda medicine.

The characteristic fragrance and flavour of ginger result from volatile oils primarily consisting of zingerone, shogaols, and gingerols. The presence of a higher amount of [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone in Sri Lanka ginger variety is believed to give it the characteristic strong aroma and flavour.

Ginger has long proven to have a curing effect on nausea and has been recently found to have strong anti-diabetic effects by lowering blood sugar. The herb is also a home remedy for indigestions used mostly in Asia.

Cultivation of ginger in Sri Lanka is governed by small and mid-scale farmers with large home gardens and mixed crop plantations, where ginger is grown as an intercrop with coconut, and other fruits. Today, the country has nearly 1900 hectares of ginger cultivation. And Sri Lankan ginger farmers produce an annual turnover of nearly 14,000 tons of which a considerable proportion is used in local industries including food and beverage, Ayurveda and cosmetics.

To maintain a strong price for Sri Lankan ginger in the global market, local ginger farmers operate in farmer collectives, bargaining together with large scale exporters and global buyers of ginger. As most of the bulk ginger stocks exported from wholesale ginger suppliers in Sri Lanka, ginger sourced from Sri Lanka has a zest with a hint of puniness unique to the terroir of the country

Hair Mask treatment

 HAIR MASK TREATMENT

Hair masks can help moisturize and nourish your hair. They're especially beneficial for dry , damaged or frizzy hair. Some hair masks may even improve the health of your scalp and boots the strength of your hair, some masks can stay on your hair for several hours, depending on your hair type and the ingredients.

1. REVITIALISING HAIR MASK

Mix 1 egg yolk , 1 tbsp beer, 1 tbsp castor oil, 1 tbsp honey and cover hair from root to tips. Put on a plastic shower cap and wrap your  head with a towel. Wash off after half an hour and so a final rinse with apple cider vinegar . Using this mask thrice a week gives excellent result.

2. STRENGTHENING BANANA MAK

Peel two ripe bananas and puree them in the mixer. Add 3 tbsp mayonnaise , 3 drops of lavender essential oil  and 1 tbsp olive oil. Mix well. Apply and leaves on hair for 30 mins. Wash hair with lukewarm water. This mask may be refrigerated for future use.

3. POTATO HAIR PACK 

Peel one large potato and grate it Squeeze juice from the grated potato into a bowl. Mix 2 tbps aloevera gel and 2 tbsp honey to this. Mix well this all the honey dissolves into the solution.  Massage onto hair roots for a few minutes. Cover  head with a shower cap and towel. Leave on for 2 hours and then wash off with warm water. Use the mask twice weekly.

Sri Lanka Montane Rainforest

 Sri Lanka Montane Rainforest

The Sri Lanka Montane Rain Forests ecoregion represents the island's montane and sub-montane wet  forests above 1,000 m. After the Miocene-era geologic upheaval over 7 million years ago that created these mountains, the forest and the species in them have been isolated from the rainforests in the Indian subcontinent. Over time, the flora and fauna evolved into new species that are now endemic to the rainforests of Sri Lanka, including to the montane rainforests.

The forest vegetation ranges from the tall sub-montane forest to cloud forests with stunted twisted tree on wind swept slopes in the upper mountains rising to over 2,500m. The  could forest are characterized by moss draped endemic Rhododendron species giant tree ferns of Cyathea species and an understory with endemic
strobilanthes species that bloom every twelve years creating a tapestry of purple yellow and orange. The could forests are interspersed with montane grasslands but have now been extripated. However the Sri Lankan leopard and their principal prey sambar deer are still abundant here.

The monsoon wind and rain along with morning fog and mist play a large part in shaping the forest communities and their structure. The strong winds restrict the trees from growing tall on the higher slopes with shallow soils. 

 

Over the past two centuries most of the montane rainforest have been cleared for large tea plantations. Although this made ' Ceylon Tea ' a famous brand worldwide .it took a heavy toll on the island's biodiversity; we will never know the full extent of the endemic  biodiversity that has been lost forever .

Water lilies

 

Water lilies  

Nymphaeaceae is a family of flowing planta, commonly called water lilies. They live as rhizomatous aquatic herbs in temperate and tropical climate around the word. The family contains five genera with about 70 known species. Water lilies are rooted in soil in bodies of water with leaves and flowers floating on or emergent from the surface. Leaves are around with radial notch in  Nymphaeaceae and Nuphar , but fully circular in Victoria and Euryale. It is the national flower of Bangaladesh.

Water lilies are a well studied clade of plants because their large flowers with multiple unspecialized parts were initially considered to represent the floral pattern of the earliest flowering  plants and later genetic studies confirmed their evolutionary position as basal angiosperms. Analyses of floral morphology and molecular characteristics and comparisons . 

Water lilies do not have surface leaves during winter and therefore the gases in the rhizome lacunae access equilibrium with  the gases of the sediment  water. The leftover of internal pressure constant streams of bubbles that outbreak when rising leaves are ruptured in the spring.

 

How to make soap at home

 HOW TO MAKE SOAP AT HOME

My experimentation with homemade soap began when I started to get enamored with marking things at home the long way; marking and maintaining my own sourdough starter, painting our kitchen cabinets and repairing my cloths. Even if time-consuming I found that doing things myself from start to finish, was immenesely rewarding. It gave me a far greater appreciantion for the goods that came my way and made me a lot more conscious of the quality of ingredients. 

As time went by and me life got busier , my hobbies started taking up less of it .Although it can seem very complicated at first and therefore off putting to some , I've actually found it has one of the best effort .

With just some tools and armed with an understanding of how it all comes together homemade soap really doesn't feel that much more ambitious than some of the more adventurous . Once you have a base recipe down you can also play with shapes , color, scents and make them your own.

Home made face pack for clear skin

   

HOME MADE FACE PACK FOR CLEAR SKIN

We all dream of clear and radiant skin . Who does not wish their skin to shine and look youthful. Proper care and time should be given to make sure skin is in its form and can be done either by using cosmetics and chemical masks or using homemade natural  ingredients. The advantage of the latter is they are all  made with our own ingredients and have no side effects . Hence here we are with a top trending face mask for clear skin. Achieving clear skin isn't as difficult as you think with these masks. 

 They are made with fruits ,vegetable and naturally healthy ingredients to succeed in getting a youthful skin. Any skin blemishes ,concerns, fine, lines, acne and wrinkle can be treat  easily with these natural methods .These face packs for clear skin is all that you need to look all fresh and glowing.

Benefits of  face pack

• These are absolutely easy to make and apply. They are not-time-consuming at all.
• Radiant and youthful skin will be yours in no time.

Lime Pickle

                                                                       LIME PICKLE

Lime pickle is a traditional spicy condiments from Sri Lanka. Sri Lankan cuisine is known for its fiery curries, the sweet and spicy relishes like seeni sambol and the sour and spicy pickles. Their entire spread is packed with dominant and powerful flavors. It is rightly said that the Sri Lankan dishes are  not for the faint of hearts. 

Any Sri Lankan home, meals regularly consist of rice and a curry. Rice-based dishes like kiribath ,pittu and string hoppers are also quite common. In order to balance the subtle taste of these rice dishes, a spicy side is always served along. These hot and sour  pickle or relishes perfectly complement the dishes and hence they became a must -have during the meal. Lime pickle is an integral part of the Sinhalese cuisine.it  is a piquant condiment from the tiny island ,that adds a zest and punch to meals and awakens the senses.

Lime pickle  is a hot and pickle made of limes. Pickling is one of the ancient methods of food preservation and is still commonly done in many  South Asian Countries  like India and Sri Lanka. The ingredients are to increase their longevity. It is one of the best ways to preserve abundant seasonal harvest to be consumed during the non-seasonal time.

Pickle preparation is time consuming and laborious. One has to follow the steps patiently and carefully; else the food might easily spoiled. 

Sri Lankan sour fish curry

 

SRI LANKAN SOUR FISH CURRY

 

                            

A must-try Sri Lankan sour fish curry . Made with goraka and black peper not only gives the fish sour fish curry a unique taste but is also a method of preserving it. 

I had Amulthiyal at an almsgiving and let me tell you something , I simply relished every single morsel of the blackened fish I was served.  Wherever the recipe originated on the island, you have to admit. Its definitely Sri Lanka but its is what I would like to categorize as a Sinhalese dish.

Ambulthiyal is the Sinhalese word for a very distinct fish curry. Its cooked using a spice blend that turns the outer part of the fish black in color. "Ambul" actually means sour hence the name " sour fish " 

The type of fish to make the sour fish 

• kelawella ( yellowfin tuna)
•  Balaya ( skipjack tuna ) 
• Thalapath ( sailfish)

Contains vitamin in Carrots

CONTAINS VITAMIN IN CARROTS 

The  carrot  is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty and highly nutrition. Carrots are a particularly good source of beta carotene fiber, vitamin K1, potassium and antioxidants 

They  also have a number of health benefits. They're weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.

What's more, their carotene antioxidants have  been linked to a reduced risk of cancer.

 Carrots are found in many colors , including yellow, white, orange, red and purple. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts vitamin A.

Nutrition facts 

• carrots' water content ranges from 86-95%, and the edible portion consists of around 10% carbs. carrots contain very little fat and protein.
• calories; 41
• water: 88%
• protein: 0.9 grams 
• carbs : 9.6 grams 
• sugar: 4.7 grams
• fiber; 2.8 grams 
• fat: 0.2 grams  

Diets rich in carotenoids may help protect against several types of cancer. They may be a useful addition to an effective weight loss diet. 

Drinking water first thing in the morning

DRINKING WATER FIRST THING IN THE MORNING 

 

      Drinking a glass or two of water when you wake up however is a good way to quickly rehydrate your body batayneh says. Most people have their coffee first thing in the morning , Although is is a good source of antioxidants, You can offset this with water.

  One of the biggest indicators of lethargy or low energy is that you are dehydrated . Because water aids in both regulartion and brain function , it is also closely related to balancing out our moods.

After a long period without anything to eat or drink the first thing you consume in the morning can be a shock to the body. If that first is ice water, it will get the body working and can boots your alertness and low energy levels.

When it comes to daily productivity, hydration is crucial. The humans brain is made up of 73% water so staying hydrate is especially essential for maintaining optimal brain activity. It is, of course a daylong process but starting with a glass of water right away is a step in the right direction.

 

How to make yogurt at home

 HOW TO MAKE YOGUERT AT HOME

If you want make yogurts at home, 

INGREDIENTS 

• 4 cups milk
• 3 tablespoons plain yogurt or powdered yogurt starter 
• flavoring such as jam , honey, dulce de leche fresh or dried fruit ,herbs ect.

if using store-bought yogurt choose a yogurt that tastes good to you. Its important to select an unsweetened version that contains live cultures but the fat content doesn't  matter.

Powdered starters can be found at some grocery and health food store from online sources such at the New England Cheesemaking Supply Company. Read the package instructions to determine how much starter to use for a batch of yogurt many come in small envelopes or packets perfectly sized to make a single batch.

Special Equipment

Candy thermometer; Yogurt maker or other incubator, such as a thermos cheesecloth for straining mason jars or other container for storage.