Health for life

As i told earlier, i baked 3 cookies out of 4 cookies suggested by Vijayalakshmi for our this months Home Bakers Challenge, one among the cookies is this peanut butter cookies. Am an ardent fan of peanut butter and my pantry will always a huge bottle of this nutty butter. This peanut butter is quite versatile and tried many dishes out of it, even i tried adding in our Indian eggplant curries, trust me they tastes fantabulous. I baked this peanut butter cookies immediately once Viji announced her choice of cookies and everyone at home just loved munching this super nutty cookies.

Peanut butter cookies with crunchy peanut butter tastes fantastic and obviously they makes a pect pair with a cup of warm milk. Eventhough am not a breakfast person, i dont hesitate a second to munch these baked goodies for my breakfast, yep i just love it that much. Now you may know how much i love these super nutty butter.To add more nuttiness to this delicious scrumptious cookies, you can also some chopped roasted peanuts too.Sending this biscuits to Gurus Giveaway - Kids Special.


Recipe Source : Martha Stewart
1+1/2cups All purpose flour
1tsp Baking powder
1+1/2cup Crunchy peanut butter
1cup Packed light brown sugar
1/2cup Unsalted soften butter
Milk (as per need)

Preheat the oven to 350F.

In a mixing bowl, beat together the peanut butter, sugar and butter until they turns smooth.

Sift the flour and baking powder together and keep aside.

Gradually add the flour mixture to the wet ingredients and combine,sprinkle milk to turn everything as soft dough.

Pinch off the dough as medium size balls, and roll.

Place it over a baking sheet lined over a baking tray, press the balls with a fork.

Bake the cookies for 15-18minutes until they turns lightly golden.

Cool the cookies on a wire rack and enjoy.

- Helps to maintain the health and flexibility of blood vessels will prevent the deposition of cholesterol and blood vessels that cause blockage.
- Raise beneficial HDL cholesterol and lowers bad cholesterol
- Peanut oil is used in massage paralyzed muscles and diseased as it increases the weight and muscle density.
- Helps to develop muscles and fed, and strengthen the nerves that feed the muscles.
- Stop the bleeding for the presence of a high percentage of calcium, which helps the blood to clot.
- Reduces the level of sugar in the blood in people with diabetes.
- Helps to increase mental activity because it contains a high proportion of protein, phosphorus, and vitamins B1, B2. 9
- Nourishes and strengthens the body.
- Several studies indicate its influence to prevent the types of cancer that affects the muscles.

My grandma prepares wonderful eggplant curry with peanuts, obviously we never failed to make eggplant curries with peanuts. For a change,i tried my hands in making a wonderful,flavourful gravy with peanuts and coconut paste. Serve this gravy with rice, you can have an extra plate of rice with this nutty,delicious gravy. Also this gravy works out wonder even along with simple phulkas or parathas.We get eggplants easily here thats why i usually skip our usual Indian variety brinjals if the recipe asks for brinjals.

Since i used eggplants i didnt stuffed them and this gravy goes for small eggplant chunks. Seriously i love small cubes of eggplants than the stuffed brinjals in my curry,if you want to replace the eggplants obviously you can go for the small brinjals.Sending to my event CWS-Peanuts hosted by me.


1no Medium eggplant (cubed)
1no Tamarind (lemon sized)
2nos Garlic (chopped)
1no Onion (chopped)
2tsp Coriander powder
1/2tsp Turmeric powder
1tsp Garam masala powder
1/2tsp Mustard seeds
3tbsp Peanuts
4nos Dry red chillies
1/4tsp Asafoetida powder
1/4cup Coconut (grated)
Salt
Oil

Soak the tamarind in warm water and extract the juice from it.

Heat enough oil in a pan, add the onions,garlic,peanuts,dry red chillies,coconut and fry everything in simmer until a nice aroma comes from.

Once cooled,grind them together as smooth paste.

In the same pan, add enough oil again, let splutters the mustard seeds,asafoetida powder, add the cubed eggplant chunks, turmeric and fry for few minutes.

Add the grounded paste and saute for few more minutes.

Now add the tamarind juice,coriander powder, garam masala powder,salt,water (if needed) and cook in simmer.

Cook everything until the oil gets separates from the gravy.

Garnish the gravy with coriander leaves and serve with rice.