Putting my dad to work — he kindly went through the TOC of the new Sri Lankan cookbook and corrected all my transliterations. I got a *few* right…
In my defense, the issue is that there are gazillion ways to transliterate Tamil words, and if you just google, you’ll get a lot of variations. Especially since some of the letters just don’t exist in English — three variants of an ‘l’ sound, or a ‘ng’ sound, for example. But my dad is something of a purist and a scholar about Tamil, so this way, we get pretty close to how it would sound in Sri Lankan Tamil.
A fresh, green element on the dinner plate.
1 medium onion, minced
1 tsp black mustard seed
1/4 rounded tsp turmeric
1-3 dry red chilies, broken into pieces (optional)
1 lb green beans, chopped finely (in a food processor is fine)
1/4 rounded tsp fresh ground black pepper
1 rounded tsp salt
1/2 cup shredded unsweetened coconut
- Cook onions with turmeric, black mustard seed, and chilies in a dry pan over high heat, stirring constantly, for a few minutes, until semi-cooked.
- Add green beans, pepper, and salt, and cook a few minutes more, enough to take the raw edge off. Green beans should still be crispy.
- Turn off heat, stir in coconut, and serve with rice.
One consequence of writing a cookbook is that now when I eat out, I find myself taking mental notes and/or critiquing the food. These are two dishes from the Marriott I was staying at in Walnut Creek. The clam chowder was delicious, but the best part was how they served it in a little individual bread bowl, that they had buttered and crisped up before filling it with soup. Great contrasts of crispy bread exterior with soft, soup-soaked interior. Would make a fabulous autumn / winter appetizer or light meal.
I also liked this watermelon salad appetizer — so pretty! But the raspberry dressing was too sweet; it needed to be more citrus, to contrast with the candied nuts. And while the long cucumber slices are pretty, they required pulling out a knife, which none of the rest of the salad did, which was sort of annoying. I’d do it on a bed of round cucumber slices instead.