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Vehicle Permits Information Sharing !


zeristo
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Hey guys it would be nice if you all could elaborate on the type of permits available currently (aug-sept 2013) , the extension of CIF values permitted and vehicles that can be brought down ! Any important stuff about permits, buying them, importing vehicles through permit, precautions and so on shared here would be useful to many of our forum readers as well as those who google search it !

* Kindly avoid trolling and don't post anything if you are not interested in sharing info regarding this topic.

THANKS

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Hey guys,

It would be nice if you all could elaborate on the type of recipes for polos mallum available currently (aug-sept 2013) , the amount of cholesterol and side dishes that go well with it! Any important stuff about kos, plucking them off the tree (or buying them), precautions and so on shared here would be useful to many of our forum readers as well as those who google search it!

Here's my contribution:

Ingredients
  • 200 g Jack fruit
  • 1 onion
  • 1 slice ginger
  • 2 cloves garlic
  • 2 no Kocchi
  • 50 g grated coconut
  • 1/2 tsp mustered powder
  • 1 tsp tumaric powder
  • 1 tsp crushed pepper
  • karapincha
  • salt
Method Step 1

put onion,kocchi,karapincha,pepper,ginger,garlic in to the hand grinder

Step 2

and add coconut and tumaric and mustered next.

Step 3

mean while,stem the jack fruit in little water,add the grind past in to the steam jack fruit pot.mixed well.and let it cook for 5 minutes in very slow fire.

Step 4

add salt,and season well.ready to go to table for lunch with steamed rice.

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Kalu Pol Maluwa (කළු පොල් මාළුව)

Ingredients

50 Jack beans (Kos Ata)

2 tbsp Scraped Coconut

1 tbsp raw rice

2 cups thick Coconut milk

1 cup light Coconut Milk

1.5 tbsp roasted curry powder

1 tsp roasted chilies powder

1/2 tsp Pepper Powder

10 Red Onions

5 Garlics

Cinnamon, Rampe, Curry leaves

4 Green Chilies

1/2 tsp kaha

1 tbsp Maldive Fish

1/2 Tomato

Salt

Method

Wash the Jack seeds and boil without removing the skin, then cut them in half without separating Fry the Coconut and raw rice till gets brown in colour and grind. Mix all other ingredients and put 1 cup of light coconut milk and cook. Add the 2 cups of thick coconut milk in between and cook. Taste will be good if you cook in a clay pot.

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Why dont you just call the Central Bank and get all the details you want, that way no one will troll your precious thread.... :)
Hey guys,

It would be nice if you all could elaborate on the type of recipes for polos mallum available currently (aug-sept 2013) , the amount of cholesterol and side dishes that go well with it! Any important stuff about kos, plucking them off the tree (or buying them), precautions and so on shared here would be useful to many of our forum readers as well as those who google search it!

Here's my contribution:

Ingredients
  • 200 g Jack fruit
  • 1 onion
  • 1 slice ginger
  • 2 cloves garlic
  • 2 no Kocchi
  • 50 g grated coconut
  • 1/2 tsp mustered powder
  • 1 tsp tumaric powder
  • 1 tsp crushed pepper
  • karapincha
  • salt
Method Step 1

put onion,kocchi,karapincha,pepper,ginger,garlic in to the hand grinder

Step 2

and add coconut and tumaric and mustered next.

Step 3

mean while,stem the jack fruit in little water,add the grind past in to the steam jack fruit pot.mixed well.and let it cook for 5 minutes in very slow fire.

Step 4

add salt,and season well.ready to go to table for lunch with steamed rice.

Kalu Pol Maluwa (කළු පොල් මාළුව)
Ingredients

50 Jack beans (Kos Ata)

2 tbsp Scraped Coconut

1 tbsp raw rice

2 cups thick Coconut milk

1 cup light Coconut Milk

1.5 tbsp roasted curry powder

1 tsp roasted chilies powder

1/2 tsp Pepper Powder

10 Red Onions

5 Garlics

Cinnamon, Rampe, Curry leaves

4 Green Chilies

1/2 tsp kaha

1 tbsp Maldive Fish

1/2 Tomato

Salt

Method

Wash the Jack seeds and boil without removing the skin, then cut them in half without separating Fry the Coconut and raw rice till gets brown in colour and grind. Mix all other ingredients and put 1 cup of light coconut milk and cook. Add the 2 cups of thick coconut milk in between and cook. Taste will be good if you cook in a clay pot.

We are sharing information... not trolling... :)

A very big thanks to your contribution ! I was just trying to take an initiative to gather info relevant to the topic that would be useful to others !

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A very big thanks to your contribution ! I was just trying to take an initiative to gather info relevant to the topic that would be useful to others !

You're most welcome!

But you're gathering of info wont be relevant in 35 days time cos you only gather info for the period of August-September 2013. But a polos malluma will be tasty and relevant forever!

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A very big thanks to your contribution ! I was just trying to take an initiative to gather info relevant to the topic that would be useful to others !

So if you are taking an "Initiative", why don't YOU put some effort and post some useful information for others, then invite them to contribute?

> Permits are not an unknown or a strange thing to anyone now so you could have easily listed the details the permits you know about

> You could have at least searched GIC and post the information that it had.

So I don't see any genuine initiative here other than trying to piggyback on others knowledge.

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A very big thanks to your contribution ! I was just trying to take an initiative to gather info relevant to the topic that would be useful to others !

You are welcome, why don't you also put on some recipes... a far more useful exercise. Do you have any good pork recipes?

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The big tomato is 2800CC machan. You can only bring it down on a politikka's permit. On the other hand, the little one is 800CC. Not worth buying. You ought to sell your permit to a mudalali and get yourself a nice second hand wambatu. You ought to be able to get a X-grade lady driven wambatu for low price because the wambatu market is low now. When you buy a lady driven wambatu, just make sure it hasn't had any unwanted accidents and the mileage is low.

Edited by Crosswind
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You are all wrong!!! If you bring small tomatoes and parts of big tomatoes... you can mix them all together and get one nice tomato sauce... might have a some issues registering it... but who ares... as long as it is tomato sauce... :)

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Hey guys,

It would be nice if you all could elaborate on the type of recipes for polos mallum available currently (aug-sept 2013) , the amount of cholesterol and side dishes that go well with it! Any important stuff about kos, plucking them off the tree (or buying them), precautions and so on shared here would be useful to many of our forum readers as well as those who google search it!

Here's my contribution: Ingredients

  • 200 g Jack fruit

  • 1 onion

  • 1 slice ginger

  • 2 cloves garlic

  • 2 no Kocchi

  • 50 g grated coconut

  • 1/2 tsp mustered powder

  • 1 tsp tumaric powder

  • 1 tsp crushed pepper

  • karapincha

  • salt
Method Step 1

put onion,kocchi,karapincha,pepper,ginger,garlic in to the hand grinder Step 2

and add coconut and tumaric and mustered next. Step 3

mean while,stem the jack fruit in little water,add the grind past in to the steam jack fruit pot.mixed well.and let it cook for 5 minutes in very slow fire. Step 4

add salt,and season well.ready to go to table for lunch with steamed rice.

I see Mr. Publis Silva is no longer the only masterchef :)

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You are welcome, why don't you also put on some recipes... a far more useful exercise. Do you have any good pork recipes?

Id love to see some pork recipes up much more interesting than a permit i say

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Here you are

Pork Black Curry 1 Kg pork, cut into bite size pieces

20 Dried chillies
2 tsp freshly ground Black Pepper
Piece of a Rampe leaf (about 3 inches)
Stem of a Lemon Grass
Curry leaves
Garlic
Piece of Ginger
5 Cloves
5 Cardamoms
7 pieces of Goraka
10 Red Onions (Rathu Lunu)
2 tsp Roasted curry powder (Thunapha) -
little oil
Salt to taste

Fry the chillies in the little oil until dark.
Grind them with red onions, garlic, ginger, curry leaves and rampe to a fine paste.
Soak the Goraka in some warm water for a few minutes and grind Goraka too to a paste.
Mix the grounded pastes well with the cut meat.
Add black pepper and salt to this mixture.
Add water to cover the contents and cook until the meat is done properly and the water is absorbed to the meat.
At this point sprinkle roasted curry powder over the curry and cook further till the pieces are nicely coated and dry.
This preparation could be kept for about a week without chilling. You may heat the pot daily to preserve it.

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lady driven wambatu! oh god this has to be the funniest thread ever!!

so much for a very gentlemanly effort at leaching info on the latest axio-humping.

i like the passive aggro warning at the end. like that helped

I think that was the proverbial stick to the proverbial beast :D

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