am Mrs.Mano Saminathan
from Thanjavur of Tamilnadu and currently living in the United Arab
Emirates for the past 27 years. My
husband is running a south Indian Restaurant in Sharjah, which is
famous for its cricket here. My
only son is a graduate and PGD Holder in Hotel Management and
Catering Technology from Switzerland.
he is doing MIB here. As you find, cookery is a fascinating
art for me. Besides I am also an artist[of portraits, glass painting,
water painting and oil also] and was a short story writer in the past.
Finally I must appreciate you for the efforts you have taken to improve
your website and thank you for giving me an opportunity to post a recipe
in yr site.
Onion-11/2 cups [sliced]
Small brinjals-3[ cut into small pieces]
medium sized potato- 1[grated]
Red chillies-4 to 6
Tamarind-a lemon size
Ghee -1/4 cup
Curry leaves-1 spring
Enough salt and oil
Soak the tamarind and extract the juice. Wash the rice and the dhal and
pressure cook them with enough salt. Fry all the spices except mustard
seeds and asafoetida powder in a tsp of oil to a light brown colour and
powder them very finely. Heat a kadai and pour the oil. Add the mustard
seeds and when they splutter add the onion. Toss well until they
become transparent and
the colour changes. Add the tomatoes, asafoetide powder,
green chillies, curry leaves and the
turmeric powder. Cook well until they are mashed well and the oil floats
on the surface. Now add the brinjal pieces and cook for some minutes. Add
the grated potato and carrot and cook for some minutes. Add the
tamarind extract with enough salt and cook for some minutes until it is
thickened and the raw flavour goes. Add the powder and mix well. Reduce
the fire. Add the cooked dhal and the rice. Mix well over slow fire. Add
chopped coriander leaves and the ghee.
and serve hot.