Articles

The A.B.C. of Lankan Cricket

by Desmond Kelly; “the Star of eLanka”

desmond kelly

Congratulations are in order to our Sri Lankan Cricketers, all. After beating South Africa, in South Africa, which wasn’t at all easy, their T20 “team” came to Australia, beat the Prime Minister’s “Eleven” which should not have happened because our P.M. seems to be having a rough time of it, off the field as well, then came to the M.C.G. in Melbourne to defeat the “home-side” in one of the closest T20 cricket matches I have ever seen. Right down to the “last” ball, with Lanka needing just one “run” to win, a boundary of 4 was hit, giving this “entertaining cricket team” another well-earned win.

It is “on purpose” that I will refrain from actually naming the gentlemen involved in the game that they love so much. Firstly, all their names seem to be so lengthy (these days), what happened to “Kalu” who kept wickets and helped Sri Lanka win the World-Cup a few years ago?, & shortened his name to help me minimize the risk of writer’s cramp,& secondly, the details of names, scores, averages etc., comes under the jurisdiction of my good mate, Trevine Rodrigo, who,being a top “Sports-Writer”, handles all this with great skill, for & on behalf of both eLanka & the Lanka Times.

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Know Your Gall Bladder

by Dr. Harold Gunatillake

Gall bladder is a pear shaped sac hidden under the liver and connected through its duct to the common bile duct. Its main function is to store bile a greenish secretion formed in your liver. Bile is really an excretory product of the liver to get rid of excess cholesterol and bile acid required for the digestion of fatty foods in the proximal small gut. It is coloured because it contains breakdown products of the blood pigment haemoglobin. It excretes a bile pigment called bilirubin which is orange or yellow and its oxidized form biliverdin, which is green. When you eat your food, especially fatty food the gall bladder squeezes the bile into the gut.

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Sri Lanka Cricket on a high

by Quintus de Zylva

Thilanga and Samadara Sumathipala have been the strength behind Sri Lanka’s emergence as a T20 force to be reckoned with. The manner in which they humbled Australia at the MCG and in Geelong must surely have sent shivers up Cricket Australia.

Thilanga and Samadara nursed Lasith back in to a state in which he could believe in himself and provide the backbone to the team for inspiring successes in T20 cricket. His toe-crushing yorkers will be spoken about for many a year to come.

Sri Lanka’s cricketing High Commissioner – Skanda – has also been an inspiration to the team and the country – he was at the helm some years ago when the ICC were impressed by the good governance that Sri Lanka showed in getting things together. And now a new era dawns with his words of encouragement and wisdom at The Grand on Saturday 18th when he spoke of the good times and the hard times that Sri Lanka cricket has been through.

The future looks bright for such a young team and the T20 World Cup must surely be within their grasp.

Samadara is shown here at the felicitation dinner for the cricketers at The Grand .

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NUWAN KULASEKERA

by Quintus de Zylva

Nuwan is another of the senior players in the Sri Lankan cricket team that toured Australia for three one day T20 matches at the MCG , order Geelong and Adelaide. He is a right hand bat and right arm pace bowler who was educated at Bandaranayake College Gampaha and has played for the NCC, Sussex and the Chennai Super Kings.

Along with Lasith Malinga and Upul Tharanga these three senior players have given stability to the young side that has so far won the first and second T20 matches both of which ended in thrilling last over successes.

Sri Lanka looks forward to a clean sweep of this Australian tour – a great performance from a young team. Thilanga and his commitee have steered the side to a winning way after a turbulent period last year. We are proud of them and the leadership role played by Susantha Katugampala in the organisation of the tour. The felicitation dinner at the Grand was also a great success and the part played by the Victorian Government and the Hon. TelmoLanguiller -Speaker of the Victorian Legislative Assembly was noted. All this augurs well for the future of Sri Lankan cricket tours down under.

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Whatmore returns to Sri Lanka, this time to coach school team

by Rex Clementine 

This time Whatmore has been employed by S. Thomas’ College, Sri Lanka’s most prestigious school. © Getty

Sri Lanka’s cricket team has been coached by over a dozen foreign coaches including Sir Gary Sobers (1981-1983). But not even the greatest all-rounder of all time earns the admiration and attention of locals that Dav Whatmore gets. The World Cup winning coach, who had two stints with the Sri Lankan team from 1995-1997 and 1999-2003, has returned to Colombo again. This time he has been employed by S. Thomas’ College, Sri Lanka’s most prestigious school.

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Sri Lankan Recipes by Curry Mad – Spicy Butternut Pumpkin Patties

Ingredients

1-2 Cups *Urid flour
1 Medium size Butternut Pumpkin
2 Eggs
2 Green Chillies
1/2 Lemon (Zest)
Oil to fry
1 Tblsp Olive Oil, for mixture
*1 Tsp Pepper powder, to taste
Salt to taste

Preparation

*It depends on how much Salt and Pepper powder You prefer.

*The amount of Urid Flour depends on what consistency you prefer. It is usually good to achieve a `pasty’ consistency to make the `Patties’ from the balls of the mixture.

Wash and skin the Butternut Pumpkin, cut into approximately 1” squares and mince using a Food Processor (Do a little at a time) and put aside.
Now mix the Green Chillies, Salt, Pepper powder, Eggs and Urid Flour together.

Oil your palms and form spoonsful of the mixture, flatten into Patties and put into pan with hot Oil. Cook both sides till golden brown. Enjoy with either a salad or chutneys or anything else you fancy!

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Sri Lankan Recipes by Curry Mad – Spicy Belly Pork Roast

The bowl contains a natural accompaniment to Pork, Apple Chutney.

Ingredients

1 Piece Belly Pork
1 Tsp Chilli powder
1/2 Tsp Cooking Oil
1 Sprig Curry Leaves
1 – 2 Sprigs Fresh Coriander
1 Tsp Garlic & Ginger paste, or fresh Garlic &
Ginger

1/2 Lemon (Juice)
1/2 Cup Lemongrass Syrup***
2 Small Onions, chopped
1 Tsp Salt, or to taste

Preparation

Mix all ingredients well into the Belly Pork and let it marinate for around 3-4 hours. Make sure that the Belly Pork is marinated in the same pan that it is to cook in.

Heat oven to 150 ⁰ C and put the Belly Pork in and roast for about 30-40 minutes. Then turn the heat down to 100 ⁰ C and allow to cook for about another hour.

***Lemongrass Syrup

Put a piece of frozen, or fresh, Lemongrass about 2-3’/10 cm in ½ cup water, put in to the microwave oven for about 1 minute and pour over the Belly Pork to marinate.

Enjoy.

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India

by Desmond Kelly “the Star of eLanka”

desmond kelly

I have written many “articles”, on Ceylon (as I always prefer to remember her), many poems, many “stories”, many songs, and even my own brief version of her history, which has been read and enjoyed by the readers.of eLanka, our major website for all Lankans & Lankan-Aussies, plus Lanka Times, the newspaper for all our older readers ( I suppose), who have only heard about “mosquito & fishing nets” and, as such, have no time for the “Internet”.

Yes, many are the “comments” I have made, on this tiny Island, so it would be remiss of me to “forget” the huge Land that is our closest neighbour, India.

I will now rectify this “delay” and give my readers 20 amazing facts about the Country bred unassuming but uncanny people like the ” Mahatma Ghandi” and Saint Theresa amoung others. Here we go again.

1. Ceylon was once a part of “Mother India”. After separation, my lovely Island home was also known as “The tear-drop of MOTHER INDIA”

2. India produces about a THOUSAND varieties of MANGOES. Each of these varities is named after various colours, places, shapes, tastes, flavours, precious stones & even Royalty.

3. India experiences 6 Seasons every year These are Spring, Summer, Summer (Monsoon), Autumn, Winter, Winter (Monsoon), followed by Winter.

4. India has the most number of MOSQUES in the World. It has approximately 400000, far exceeding even the Mosques in Muslim Countries of the World.

5. COTTON was first spun & woven in India. Mughal referred to the fabric as “Cloth of running water” or “morning few”

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