The Tomb of Hercules

Book Review: The Tomb of Hercules

Title: The Tomb of Hercules (Nina Wilde & Eddie Chase #2)

Author: Andy McDermott

This is the second book in the Nina Wilde & Eddie Chase series. As for the first book as well as second book, the title is not at all apt. the book describes the tomb of Hercules in about 30 pages and rest of the book revolves around a different plot. 

The book is interesting, no doubt but very disappointing for people like my husband who buy the book in the hope of reading about the tomb of Hercules. The book starts with a fight between Nina and her bodyguard turned boyfriend Eddie. Just to go against Nina, Eddie goes to help his ex-wife Sophia and gets entangled in a series of unnecessary events. He jeopardizes his and Nina's life to rescue Sophia. But eventually realizes that Sophia had been playing with him all along. At the end, as is Eddie's habit,  he fights all odds and saves the world and his relationship with Nina. 

The author has described some of the plots in minutest details which makes the book all the more interesting. Overall it's a good read if you read without any anticipation of a breakthrough about the tomb of Hercules and historical details.

About the Author: 

Andy McDermott is a British thriller author, former magazine writer, journalist & a film critic. Under Nina Wilde & Eddie Chase series he has written about 13 books and this is second book in the series.

Matar shenga bhaaji

Matar (Green peas) Shenga Bhaaji

Green peas goes well with anything and everything. We have all eaten green peas but have you ever heard of Green peas pod bhaaji. 

Yes... you heard it right. I too was surprised and obviously little hesitant when I heard my mother in law making Matar shenga bhaaji. 

But, to tell the truth, it was very tasty. And, the best part it's simple to make using usual ingredients.

So, here goes the recipe.....

Ingredients:

Onions: 2 chopped

Tomato: 1 chopped

Garlic: 2 cloves crushed

Cumin: 1 tablespoon

Mustard: 1 tablespoon

Asafoetida: 1/2 tablespoon

Turmeric powder: 1 tablespoon

Masala: 3 tablespoons

Ginger-Garlic paste: 1 teaspoon

Coriander: To garnish

Oil: 2 teaspoons

Green peas pods: 250 gms (Wash the pods and remove green peas. From the inner side, peel of a transparent layer and use the other green part. Cut into small square pieces.)

Method:

• Heat oil in a pan.
• Add cumin and mustard seeds. Let them splutter. 
• Now add Garlic followed by onion.
• Saute onion for 5 minutes and add tomato.
• Let the tomatoes cook well.
• Now, add salt, turmeric powder, asafoetida, masala and ginger garlic paste.
• Mix well and let it cook for a minute.
• Add green peas pods and saute for 2 minutes.
• Place a lid and let it cook for about 15 minutes.
• Remove from the burner and garnish with chopped coriander.

Note: This Bhaaji tastes kind of sweet, so add masala accordingly. Tastes great with chapati or as a side dish with Daal rice.