The Sri Lankan favourite, that goes well with any dish, at any time. It's Exploding with flavour.Try the classic Seeni Sambol. Official: www.anomaskitchen.com Facebook: / anomaskitchen Email: anomaskitchen@gmail.com
Aunty I made this today. Thank you so much. All your guidances makes me a great cook. Husband loves my recipes more than ever. It’s all because of you. Thank you so much aunty🥰🥰🥰😊
Every time I followed your videos also I made your fish bun and club sandwiches...also thank you so much for your lovely videos...budu saranai Anoma aunty oyata...
Delicious recipe anoma" i dont knew how to cook 🇱🇰 style I learn how to cook 🇱🇰 style from ur recipe s thank s lot Because you cook with love God bless
I cooked seeni sambol today. Followed exactly the procedure you explained for us. It is really nice and gives aroma of spices. I used white onion instead of red onion. But it turned up very nice reddish and black color. Your explanation is superb. Well done and many thanks for sharing your cooking experience.
Hi Anoma, I learn lots of things from you how to cook, thank you so much. and I like asked you how make is so wade. Please teach us how to do that. May god you with health & happiness.
Love this Seeni Samabol. I made 6 jars to share with my friends. Feel grateful for many wonderful recipes and tips in cooking this year. It is a pleasure to watch your videos. Wish you a very merry Christmas, a happy holiday season and a blessed New Year! Look forward to your videos.
Thank you so much for showing Sinhalese recipes. Your videos are amazing! Truly appreciate appreciate you showing how to make old sinhala food. You are doing a great service to the country and helping to keep our culture and food alive.
Dear Anoma Your recipes are good. I have tried them with great success. Thank you A small tip , follow some professional chefs and see how quickly they do a video demonstration. They don’t talk unnecessarily. When you cut something show just the first bit and then go to next step. Like when you keep on stirring for long it consumes time of people who want to make a quick dish. Your newer videos are better. Of course way better than some others in town these days. Cheers
Seeni sambolai paanui kanna mama harima asai. mama chuty kaale ape gedara aya trips yaddi ape amma hemadama hadanawa. i feel the smell of my mother's seeni sambol when i watch your video. thanks and love. I am Lakmali from. Germany
It is interesting that you add the chilli right at the end - I always add it early on - at the same time as the Maldive fish. Does it make a difference to the taste? And I add vinegar as well near the end. I would love to hear your thoughts on this.
Mam comment 1 k dalama ne.ada daannama one kiyala hithuwa.koy tharam vedios thibunath mam balanne oyage vidiosmay.harima saralawa anam manam nathuwA hari asawen kiyadenawa.anoma mahathmiyata bohoma pin..!
Oyage seeni sambole harima rasa patai. Hadana hatith hodata kiyala dunna. E unata siyambala dala mati athiliyaka iwwanam neda hoda? Aluminum wisa wenawa neda?
Can you pls let me know at which point you add the sugar to the seeni sambol. Thank you very much for the recipe. Instructions are very clear and precise. You are very careful about the amount of oli you use. That is a very healthy approach for making food. Thanks again.
Your explanation is good & best but my small request if you posting new videos again pls put ingredients on beginning of video or end of the video. it's very useful for us. Thank you
