To be or not to be….Organic

The argument continues over this topic. It is still unclear for many as to what is best for them. Having its own pros and cons, organic food is still not affordable to all. If that’s the best for all then why make inorganic produce? All along synthetic pesticides have been causing problems for the consumer, producer and the environment. Suddenly farming techniques changed and farmers decided to go against the use of synthetic pesticides thereby leading to organic farming.

The whole process of how it came about appears to me like a long term mistake being rectified. And it hits the consumer in all ways, naturally. Organic products cost 50% more than conventional products. And when it comes to dairy, it is 100% more than conventional dairy products. I assume in this age even a toddler can see how organic milk is superior to normal milk. But still there is a majority of the population who wants to turn organic but truly cannot with this racing price line for organic products. Again, there are people who prefer to go organic in everything for the fear of diseases, as means of protecting the environment and minimizing the risk of exposure to pesticides.

Research does not positively prove that organic produce is more nutritious than conventional produce. It is also said, that the intake of these pesticides, both synthetic and natural does not pose a high risk for the consumer since it is within the parameters of permissible levels. Thereby if that’s the case, then there is no difference between organic and conventional produce.

It is very difficult to remove these chemicals from our environment, our food and our bodies once they have entered our ecosystem. No matter how young or old you are, a balance is what you need…..eventually

Tomato & Tamarind chutney

You need
Tomatoes - 3 (finely chopped)
Tamarind paste - 1/2 teaspoon
Curry leaves - 5 leaves
Garlic cloves - 2 
Mustard seeds - 1 teaspoon
Ginger - a small piece
Red chillies - 1-2
Green chillies  - 1-2 
Jeera - 1 teaspoon
Cashew nuts - a handful or little less
Asafoetida - 1/2 teaspoon
Mint leaves - few - optional
Salt
Oil


Method

• In a pan start by adding oil and splutter the mustard seeds, followed by cumin seeds, curry leaves, garlic cloves, ginger, red chillies, green chillies, Asafoetida and cashew nuts. 
• Saute for a minute.
• Add the tomatoes, tamarind, salt, cover and cook well until the tomatoes turn really soft.
• Allow to cool and grind this into a paste.Add water if required.
• Serve with Idli or Dosa.

Eggplant fry

You need

Big Eggplant - 1

Salt

Chilli powder - 1 teaspoon

Chaat masala - 1 tablespoon

Garam masala - 1 teaspoon

Curry leaves - finely chopped

Coriander leaves - finely chopped

Oil

Lemon juice 

Method

• Slice the eggplant into discs not too thin.
• In a bowl mix all the spices, curry leaves, coriander leaves and lemon juice and add enough oil to make bring to sauce consistency.
• Rub the eggplant slices with this sauce mixture on both sides and place it on a tray.
• Heat a skillet and place the eggplant slices on the skillet and fry both sides until brown and done.
• It is not needed to add oil to the skillet before frying since the eggplant marinate itself has oil.
• Remove onto a plate and squeeze a juice of lemon and serve warm