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Author: Sathanithi Somasekaram
ISBN13: 978-9559276012
Title: Introduction to Jaffna cookery
Format: lrf mobi lit rtf
ePUB size: 1663 kb
FB2 size: 1929 kb
DJVU size: 1872 kb
Language: English
Publisher: Arjuna Consulting Co (1995)
Pages: 163

Introduction to Jaffna cookery by Sathanithi Somasekaram

Somasekaram, Sathanithi. Varying Form of Title: Jaffna cookery. Publication, Distribution, et. Dehiwala, Sri Lanka. Arjuna Consulting C. (c)1995. Download book Introduction to Jaffna cookery, by Sathanithi Somasekaram.

Introduction to Jaffna Cookery By Sathanithi Somasekaram. You'd be forgiven if you didn't know much about the cuisine of Jaffna, in Sri Lanka. According to author Sathanithi Somasekaram, the food is "known for variety and distinct taste" while "the preparation of even the ordinary dishe. emains something of a mystery to people from other communities. Unfortunately, she doesn't elaborate about the uniqueness of the cuisine in her one-page introduction.

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Sathanithi Somasekaram. Introduction to Jaffna cookery. Cookery, Indic, Cookery, Sri Lankan, Indic Cookery, Sri Lankan Cookery.

Book Views: 12. Author. Sathanithi Somasekaram.

Sri Lanka Sikhamani Thamotharam Somasekaram (22 September 1934 – 11 March 2010) was a leading Sri Lankan Tamil geographer and Surveyor General. Somasekaram was born on 22 September 1934. He was educated at the Jaffna Hindu College. After school he joined the University of Ceylon, Colombo from where he graduated in 1956 with a BSc degree. Somasekaram married Sathanithi. They had three children (Damayanthi, Jayanthi and Arjun).

Somasekaram married Sathanithi Career. Somasekaram became Surveyor General in 1991 Somasekaram was president of the Surveyors' Institute of Sri Lanka (1985–87) and the Sri Lanka Association for the Advancement of Science. In 1998 he was admitted as a fellow of the Royal Geographical Society and received an honorary doctorate from the University of Jaffna

Somasekaram married Sathanithi. After university Somasekaram joined the Government Survey Department as an Assistant Superintendent of Surveys. Pictures, videos, biodata, and files relating to T. Somasekaram are also acceptable encyclopedic sources. Somasekaram former Surveyor General of Sri Lanka and Jaffna Hindu College Oldboy passed away". lk/2010/03/12/main Obituaries.

When she left Jaffna on her husband's arm as an 18-year-old, Sathanithi Somasekaram took with her the secrets of her mother's kitchen - she carried the recipes of curry powder and kool, the bruised pink of the Rasavalli pudding, and the delicacy of the milk rotti in her head. When she finally put them to paper, her book "Jaffna Cookery" became one of the few compilations of authentic Jaffna recipes, and a compendium of the tastes of her childhood. Coconut and palmyrah make many an appearance, but so do drumsticks and eggplant. Jaffna cuisine is above all famous for its use of the fresh seafood that abounds along those coasts. The soup known as Kool is among the region's signature dishes. "Everyone likes it," says Mrs. Somasekaram, explaining that the dish is a meal in itself. Its unique flavour results from a slew of mouth watering ingredients. Crab, fish, cuttlefish, prawns and crayfish create a seafood broth into which Mrs. Somasekaram adds long beans, jak seeds, manioc and spinach. With hints of tamarind, the entire dish is thickened with the help of palmyrah root flour. Mrs. Somasekaram's book includes pictures of some signature dishes. In a layout for lunch, red rice accompanies a set of curries that appear to conform to the standard rice and curry menu that is so common across the island. A closer inspection however, provides something of a surprise.