Watch the Barberyn cooking webinar which was recorded at Barberyn Sands Ayurveda Resort in Bentota. Learn how Barberyn chefs prepare the food with love using only natural ingredients. Our chefs do not use fast cooking methods and that is one of the reasons the guest feels good after eating Barberyn food. It’s also nutritious and healthy when you prepare according to the Sri Lankan traditional way of cooking.
For this webinar video, Geetha and Mily along with the chef of Barberyn Beach leads the cooking demonstration.
In this demonstration, Geetha and Mily will select vegetables according to the different doshas advised by Dr.Pushpa. They will create 3 dishes that can be easily made at the comfort of your homes.
The Barberyn staff has also prepared and looks forward to bringing their New Year greetings to you.
In this food demonstration, you can learn how to choose healthy food when you cook next time and deepen your understanding of a healthy Ayurveda diet.
This is one of our weekly webinars recorded at one of our Barberyn Ayurveda Resorts during the Covid-19 pandemic to share Barberyn Ayurveda knowledge with all of you.
In this webinar, Barberyn Chef will show you how to prepare Kurakkan Roti, Paneer with mung bean sprouts, and Kurakkan Halapa, a traditional Sri Lankan dessert. Learn to cook simple and quick vegetarian Sri Lankan meals maintaining nutritious values
Ayubowan!
As Autumn settles in the colder climes where most of the Barberyn Guests live, we are happy to continue our Webinar Programme into November. We hope you will continue to keep the dates free.
The schedule for November is as follows:
November 1st – Being in the Present Moment – Meditation with Geetha
November 8th – Indigenous Medicine and Immunity Enhancing Medicinal Plants of
Sri Lanka
November 15th – Yoga Practice for Tranquility
November 22nd – Cooking with the Barberyn Chefs
November 29th – Nature and Art come together in the Healing surrounds of Diyabubula.
The webinars will be at 11:00 AM Central European Time/ 10:00 AM GMT /7:00 PM Japan Standard Time.
Click here to Join the Webinars.
Password (if asked for): BARBERYN
We look forward to your participation.
In this Cooking demonstration, the Barberyn Chefs will take you over the steps to create some of your favourite Barberyn dishes.
Ayubowan!
We are happy to let you know that we will continue the Barberyn webinars in the month of October.
The webinars will continue each Sunday at 11:00 AM European Summer Time/ 10:00 AM UK/ 6:00 PM Japan Standard Time. – click here to join
The lineup of webinars in October is as follows:
4th October – Meditation with Geetha at the Agrabodhi Temple.
11th October – Good digestion is your key to good health. Join the Barberyn doctors as they discuss how to maintain our Gut Health.
18th October – Yogi Anoja’s exquisite voice is well known in Sri Lanka. Enjoy her yogic Chants and practice Yoga Asana with Amesh.
25th October – Cook with Manick and the Barberyn Chefs.
We look forward to your participation.
Click here to Join the Webinars.
Password (if asked for): BARBERYN
In this Food Demonstration you will learn to make a Sri Lankan Milk Coconut Rice (aka kiribath), Dhal curry (Lentils), Seeni Sambol (Cooked onions), Pepper Chillie Paste (alternative for Sri Lankan spicy chili paste, aka Lunumiris).
In this webinar, Manick shares the creation for August – Vegetable Sandwich Roll. Additionally, they demonstrate the steps to cook Semolina Pancake, Cauliflower and Carrot curry and Herbal tea.
These dishes are easy to make, wholesome, tasty and contain one whole meal that brings the taste of Barberyn and Sri Lanka to your home.
We are showing in this video how to prepare a delicious ‘Vegetable Curd Rice’, ‘Almond Sambol’ and ‘Green Gram Curry’ (Mung Bean Curry) in accordance with the principles of Ayurveda. Vegetarian food prepared with love.
Ingredients
200 grams Basmati rice
02 tea cups full water
200 grams Carrot, thinly sliced
200 grams Leek, thinly sliced
100 grams Cabbage, thinly sliced
04 Cloves chopped Garlic
10 grams chopped Ginger
25 grams chopped onion
01 pinch curry leaves
03 tea spoon cumin
02 tea spoon coriander powder
1/2 tea spoon turmeric powder
07 table spoon curd or yoghurt
01 table spoon olive oil
Salt and pepper to taste
Method:
Wash the rice and add the water and bring to boil and then let it cook on low heat until the grain is cooked. Heat a separate pan & put the olive oil and when hot add the garlic, ginger, onion, coriander powder, turmeric powder and curry leaves & sauté for about 2 minutes. There after add the carrots and stir for about 03 minutes. Add the cabbage and leek and mix and let it cook until tender. Add the cumin powder & pinch of salt & pepper to taste. Stir for 02 minutes and then add the curd or yoghurt. Reduce the heat and mix in the boiled rice. Stir well for 02 minutes and serve.
Serves four persons with green gram curry
Ingredients:
100 grams green gram
02 tea cups light coconut milk
01 cup thick coconut milk
04 cloves chopped garlic
30 grams chopped onion
01 sprig curry leaves
1/2 tea spoon turmeric
02 tea spoon curry powder
02 green chilies (finely chopped)
Salt to taste
Method:
Firstly, wash and soak the green gram about 04 to 05 hours. If you wish to germinate the green gram you can wash and soak the green gram overnight and then remove the water and place a cotton cloth on a plate and spread the wet gram and keep to germinate for 24 hrs.
Secondly, boil the green gram in the light coconut milk until the gram is lightly boiled and add all the other ingredients and continue to boil until soft to the touch and the liquid has evaporated. Add the tick coconut milk and salt to taste, and let it cook for another 5 minutes on a low fire, stirring from time to time until the curry has thickened.
Take off the fire and it is ready to serve.
Serves 4 persons with rice
Ingredients:
100 grams almond
30 grams onion chopped (small red onion /shallots preferred)
03 tea spoon chili powder (use 02 tea spoons if you want a mild dish)
1/2 tea spoon salt (to taste)
08 drops of lime (to taste)
Method:
Boil the almonds in a pan of water for about 05 minutes. Remove the skin (it peels off easily)
Grind the almond coarsely in a grinder. Remove and mix in the chopped onions and chili. Add the lime last and the sambol is ready to serve.
Now you have lunch for four persons.
The Ayurveda medicine that we drink (Decoctions, powders and pills and sweet elixirs) are plant-based. Individually and in combination these plants have unique properties that help in preventing and curing disease. Ayurveda food is also plant-based. And each of these plants and their combinations have medicinal values. This is why we hear from the physicians that “we are what we eat” or more precisely “we are what we digest” When the food is fresh, cooked with compatible ingredients and prepared in accordance with the principles of Ayurveda, food becomes medicine. Medicine becomes food and nourishment.
In this webinar, we share with you some of the dishes you have come to love at Barberyn Kurakkan Roti, Lunumiris, and rice flour pudding. They are easy to make, nourishing, wholesome and tasty. Try making them and you will taste your reward.
The Barberyn webinar team
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