Cricket and Doosra

I remember Raghavan  ( now in Florida) telling me happy holiday means { 'okka manchiga bhojanmu', 'okka bekkaru matchu' and 'okka jayamalini dansu' } Of course any day all my children and cousins will exchange any of these for a good well contested cricket match. You may wonder why this sudden talk of cricket. Recently we saw a drama by name Doosra by Anandh Ragav. I would say it was well thought out attempt to talk of cricket, how dear it is to all of us. how it has mired in money by mostly non cricketers and a few crickets too getting carried away by this and of course the love of the game by all those especially the young children who love the game for nothing but the beauty of the game will prevail. Of course the auditoriums's response a few jokes on corruption and todays political situations well talk of the public's reaction to these and how much the anti incompetence and incumbency is in the minds of the public. Most of senior actors (whom we believe are performing more for their love of the drama) gave a wonderful loving performance. We really enjoyed the drama.
They did try novelty in the form of certain portrayal of the cricket stadiyum , match in progress etc., which i think. given the restrictions , was wonderful. I wish all of them well and best wishes for more such attempts. Incidentally i missed their earlier drama DHANUSHKODI.

Kattharikkai rasavangi

Kaththirikkai ( Brinjal ) Rasavanghi:
Ingredients:-

1.        Toor Dal - 3/4 cup

2.        Channa dal - 3 tbsp

3.        Brinjal - 4 or 5 (cut it in an inch shape)

4.        Tamarind - one small lemon sized

5.        Coriander seeds - 3/4 tbsp

6.        Fresh coconut - 1 tbsp

7.        Fenugreek seeds - 1/4 tsp

8.        Red chilies - 2 (or according to taste)

9.        Asafoetida - a pinch

10.     Salt to taste

11.     Sambar powder - 3/4 tsp

12.     Turmeric powder - 1/4 tsp

13.     Ground nuts  - 2 tbsp

14.     Oil

15.     Mustard seed

16.     Curry leaves.

Take a small pan; add a drop of oil and fry coriander seeds, fenugreek seeds, red chillies, coconut scrapped and 1 tsp of channa dal with a pinch of asafoetida powder, to golden brown. Grind it and make it into a paste.

 Cook both Toor dal and 3 tbsp channa dal in a pressure cooker. 
In a wide pan, put the brinjal cut into pieces, add tamarind water, sambar powder, salt, turmeric powder and peanuts. Let it boil for 10 to 12 minute

 Add the cooked Toor dal and Channa dal to it and let it cook for another 5 minutes.

Add  the  grounded chille coconut paste  and  allow it  to boil

Till it  become  thick

Take a small pan, pre heat the oil, add mustard seeds, let it splutters, then add asafoetida powder and curry leaves to it. Pour the seasoned oil into the rasavanghi.  Now the Kaththarikkai rasavanghi is ready to serve.