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I, 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. 

Now 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.




Raw rice-2 cups
Dhal-1 cup
Tomates-2cups[finely chopped]
Onion-11/2 cups [sliced]
Small brinjals-3[ cut into small pieces]
 medium sized potato- 1[grated]
carrot- 1[grated]
green chillies-3[slit]
mustard seeds-1sp
asafoetida powder-1sp
coriander seeds-4sp
pottu kadalai-2sp
Bengal gram-2sp
Red chillies-4 to 6
Fenugreek seeds-1sp
Tamarind-a lemon size
Ghee -1/4 cup
Chopped coriander-2tbsp
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. 

Mix and serve hot.


Thanks to all the ForumHubbers for making this happen