Memoirs From My Kitchen

Sunday meals are usually elaborate and rich. Not for me, yesterday, at least. Yesterday I had hardly any time to cook. I was busy. Busy in what? On MISSION ORAD! ORAD? 'One Room A Day'!! I am in a cleaning mode presently - and not just cleaning, but detailed cleaning! It was the bedroom yesterday - started with straightening out the almirahs, changing the paper on the shelves, the cobwebs, washing windows, polishing furniture, the fan, the switchboards, the light fittings, the door, taking off the curtains and washing, polishing the woodwork, making the mirror shine till my hands ached, scrubbing the tiles on the floor, washing Tanisha's toys - THE ENTIRE WORKS! Though the target had been one room in a day but that room took me two days - doing all of that does take time!

So, with a satisfied smile on my face as I glowed in the feeling that one room is done, I set out preparing lunch which was very simple - Rotis with Shimla Mirch Paneer Sabji. The Sabji tuned out to be good but ended with a couple of burnt rotis though...CULPRIT? Thoughts of which room to target next and listing out the order in which the above cycle would be repeated were going on in the background!!

Shimla Mirch And Paneer - With A Difference

I've made the normal Capsicum with Paneer Sabji many times and was looking out to trying something different. The recipe below is more or less the same but its got Besan (Gram Flour) added to it which makes it taste a bit different!

Cut 2 Capsicums ( Shimla Mirch), 100 gms Paneer (Cottage Cheese), 1 Onion into medium sized chunks.

Heat 2-3 tbps Oil in a thick bottomed pan and add 1/2 tsp Red Chilly Powder to it. Saute the Onions in this seasoned Oil.

Add 1/4 tsp Tumeric Powder and 1 tsp Garlic Paste to it after the Onions have browned a bit.

Wait for a minute and then add 1 1/2 tsp Garam Masala and stir it for another minute.

Add 2 tbsp Dahi (Yoghurt) to it slowly bit by bit and keep stirring it.

After the masala looks well blended add the Shimla Mirch pieces and cook for 5-7 minutes till it becomes a bit soft.

Sprinkle around 2 tbsp Besan ( Gram Flour) and keep stirring it otherwise it may start sticking to the pan.

Next, its time to add 1 chopped tomato and wait for around 3 - 4 minutes till it becomes mushy.

Add the Paneer cubes, Salt to taste and 1-2 slit Green Chillies.

Mix the whole thing well, and keep it on the fire for 3-4 minutes more and garnish with chopped coriander leaves.

The Sabji tasted good with Rotis (not the burnt ones!)...the Besan adding that 'different' flavour to it.