Friday, November 18, 2011

Brinjal Peanut Curry

My cook at home comes out with very unusual foods. Sometimes, she makes things for herself, and puts a bit on the table for us to taste. And more often than not, they end up being very tasty and a staple on the dining table.
This is one such dish. I think it is fairly typical of the Nellore region.


1/2 kg Brinjals/Aubergines
2 Onions
2 Tomatoes
2 pods Garlic
50 grams of Roasted Peanut, powdered
1 teaspoon Red Chilli Powder
Few curry leaves
1/2 teaspoon Mustard Seeds
1 tablespoon Oil
Salt to taste


Chop the onions, tomatoes and garlic finely.

Dice the brinjal into bits and keep in a vessel of water to prevent discoloration.

Heat oil on a medium flame.

Add the mustard seeds.

Once they start crackling, add the garlic and curry leaves.

When garlic has browned nicely, add the onions.

Fry till  it starts getting brown, add the tomatoes and fry till mushy.

Now add the salt and red chilli powder.

Add the brinjal and fry for a few minutes. Add a quarter cup of water and cover.

Check periodically till the the brinjal is cooked well.

Now add the peanut powder, and give one last boil and switch off.

Serve hot with rice or chapatis.


Wednesday, November 9, 2011

Daily Salad - Kids Favorite

At home, salad is an integral part of each meal. Without fail, we have a raw vegetable salad everyday. 

Fresh vegetables are full of vitamins, minerals, fibre and all the goodness which leads to a healthy lifestyle. They offer quantity AND quality and at a low calorie cost. Raw food is nature in its purest form.

Today's theories state that adding a lot of colour to the meal is important. That is,different coloured vegetables add various vitamins and minerals that the body needs. So what I am saying here is the experts believe a plate piled with fruit and vegetables with all the colours of the rainbow will ensure that you eat a wide array of nutrients essential to the body.

I love this salad a LOT and so do my kids. They enjoy it and just go though bowlfuls without a murmur. I first had it at the Gymkhana Club when someone ordered it as a starter. Initially I was take aback, salad for an appetiser??  But it tasted good... And now though I may not actually serve it as an appetiser along with drinks, I most certainly adapted it to make it healthier and tastier. 

It is easy enough to make if you discount the the effort that goes into dicing all the vegetable finely..


1 Red Capsicum
1 Green Capsicum
1 Yellow Capsicum
1 Tomato
1 small Cucumber
1 Carrot
1/2 cup Peanuts
1/2 cup Corn Niblets
3 Cheese cubes (or 75 grams Cheddar cheese)

Juice of 1/2 Lime
Salt to tatse


Dice the Capsicums, tomatoes, cucumber, carrot finely into even sized bits.

Dice the cheese into bits of the same size.

Mix everything into a serving bowl. Top with the corn and peanuts.

Just before serving. squeeze the lime juice over and season with salt.

Keep chilled until serving.