Brinjal puli pachadi

Katharikkai - Brinjal / eggplant , puli - tamarind , pachadi - less cooked curry / salad.
other names: Sutta kathirikkai puli mandi, eggplant tamarind chutney.

Ingredients:

brinjal - 1 (100 gm)
green chilly - 2
curry leaf - 1 sprig
shallot - 3
asafoetida / hing - a pinch
red chilly powder - 1/2 tsp
coriander powder - 1/2 tsp
cumin - few seeds
salt - to taste
tamarind - 3 inch strip

Method:

Wash the brinjal and pat dry. Apply few drops of sesame oil allover the brinjal and rub well. Pierce a metal skewer (vadai kambi) into the brinjal and start broiling it over medium flame. (In olden days they place these brinjals over hot charcoal, after cooking rice and let them get broiled themselves).

After sometime we may see the skin of the brinjal getting char and it will start smelling great. It will take around 5 minutes in low heat to get it cooked completely. I broiled chinese eggplant, that was long and slender.

Place it over a plate and let it cool. Then peel and discard the skin. Mash the brinjal coarsely with hand. Chop the onion, chilly, curry leaf and add them to the brinjal. Extract the tamarind juice with very little water and pour it to the mixture. Add all the powders, salt, cumin and mix well.

Brinjal puli pachadi is ready!

Serving suggestions:

Serve as side dish with any rice.
The tamarind taste and spice level should be dominating in this pachadi.

Roasted cashew (Indian style)

Some years ago, there were myths about these innocent cashews and weight conscious people stayed away from them. Gone are those days and now everyone recommends them to stay fit:). Anyways if you are more particular about weight loss, then roast the cashews in oven without butter or oil. But recently I prepared this Indian style spicy roasted cashews for our road trip. This is how my mom used to do occasionally and I am glad that we found a good snack for the weekends. Should I say, Xav likes it very much and he has promised me that he will avoid store-bought snacks (!).

Ingredients:

Cashews(raw and whole) - 20
ghee / butter - 1 tbsp
salt - to taste
pepper - 1/2 tsp
red chilly powder - 1/4 tsp
garam masala powder - 1/8 tsp (optional)

Method:

Heat the ghee and fry the cashews in very low flame. It will take almost 5 minutes in that low heat. Switch off and take out the nuts. Drain the excess butter using a paper towel.
(If you need to roast more cashews, then add another tbsp of ghee and fry them 20 by 20. Don't crowd them).
Wipe the wok and put the cashews, salt, pepper, chilly powder, garam masala and mix well. Let them cool completely.
After cooling the nuts will turn more crispy.
Store in an air tight container.

Serving suggestions:

Serve with coffee or tea as snack.

Facts:
Consume them moderately. Cashews can be roasted in oven also.
Oven fried cashews (5) with less salt can be consumed 30 minutes before meal to achieve the satiety factor.
Microwaving the cashews: It may take less than 3 minutes to get it roasted.
Oven: Spread 2 cups of cashews over a cookie sheet, in single layer. Temperature 375 deg F and time 15 - 20 minutes with constant stirring. Coat them with a tbsp of butter and salt before taking out.