Crunchy Salad

This is a recipe adapted from one of my dear friend's. I try multiple versions of it. I let my creativity fly and mix n match the ingredients.
Servings: 2 to 4
Here is the list of all possible ingredients to this snack:
1. Black Beans - 1 tin
2. Carrots - 1 big / 2 medium
3. Corn - 1 cup
4. Peanuts - 1 cup
5. Corriander - chopped 1 cup
6. Green chillis - 2 nos
7. Onion - 1 medium
8. Tomatoes - 1 medium
9. Lime/Lemon Juice - 2 tbsp


Set up work:
1. Wash the black beans
2. Grate carrots
3. If the corn is fresh, there is no preparation. If not, microwave corn in a cup with some water for about 2 minutes.
4. Finely chop corriander , onions and green chillis
5. Tomatoes need to be firm. Chop small pieces. Don't finely chop them as they could make the salad squishy
6. Microwave the peanuts also with water till they are a little soft. Don't overcook them as they could get soggy and squishy too!

Method de Prep:
1. In a bowl add all the above ingredients, some salt and lemon/lime juice. Toss together and it is ready to eat!

Simple and delish!

Bon App!

ps: I tried adding some grated ginger, but B dint enjoy it. Let me know if you find anything else you can add to the mix..Cheers!

Twist on a Chutney

Last week, my dear husband decided to get down and turn kitchen into his creative workshop. We both enjoyed a wonderful dinner of Sathamudhu (that is the iyengar speak for Rasam), a brinjal subzi and rice (he added some cloves and bay leaves while cooking..hmm interesting!). As usual, there was some left over subzi. Usually with brinjal, I find it hard to repeat the item for another meal. Added to that, my husband doesn't exactly like brinjals. He had made them the other day simply because the pantry was empty :). So I spruced up a quick side dish for delish dosas or idlis or any snack!
Ingredients:
1. Brinjal - one big size
2. Red Capsicum - 2 big/3 medium size
3. Green chillis
4. Asafoetida
5. Ginger - optional
6. Curry leaves
7. Urad dhal - 1 tsp
8. Mustard seeds - 1 tsp

Method de Preparation:
1. Roast the big brinjal either on the stove or in the oven. While making it in the oven, I usually coat the skin with some oil and leave it on 400 F for 5 mins. Ensure all sides are evenly cooked
2. Skin the brinjal and mash it with some salt and drop it into a mixer
3. Heat some oil in a pan, add asafoetida poweder and then urad dhal. Roast till light brown
4. Add the red capsicum and fry till you get the scent of capsicum. You can add the capsicum seeds also
5. Add the slightly cooked capsicum to the mashed brinjal in the mixer
6. Add chopped green chillis, ginger
7. Grind into paste
8. Heat some oil on the tava. Splutter mustard seeds, curry leaves and add to the ground paste.

Serve with any south indian tiffin or snack

Bon App!

ps: I haven't tried it with tamarind, but you can add some tamarind paste too for a tangy flavor!