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25 March 2013

Series Break, Once More

In no mood today once again to write the story. I have had a severe acidity attack which has resulted in a bad and terrible head ache. Dad always told us when we were kids that he never knew what headaches were until he was 30! He hadn’t tasted tea until he went to college! I now know why he never had a headache until 30! He was 30 when I was born! He turned a senior citizen this year and I 30! With two kids, now even I can boast, I never knew what headaches were until I turned 28!
My older daughter Jisha was born a few days after I turned 28 on the 28th day in the 3rd Month of the year. She turns 2 in less than 3 days now. I would be having a few friends and lots of kids from the street over for it. However, later that evening, I am planning on a nice large peg of Black Dog and some spicy Paneer Chilly. It’s not that scotch can only be paired with non-veg food. I am a pure vegetarian. We don’t even have eggs at home.
This time I would not be alone. My in-laws are going to be here. So that would mean my brother and I don’t drink alone. I would have my Dad, Dad-in-Law and my brother along! The more the merrier! Any ways, not much to write but I am leaving you with a recipe of Paneer Chilly that I intend to cook myself and serve it with style!
This is a recipe by the master chef Sanjeev Kapoor! You can find it here as well.
Ingredients
Cottage cheese (paneer) 300 grams
Oil 2 tablespoons + to deep fry
Corn flour/ corn starch 3 tablespoons
Garlic,crushed 3-4 cloves
Onion ,halved and thickly sliced 1 medium
Green capsicums,cut into thick strips 2 medium
Green chillies,sliced 6 to 8
Vegetable stock 1 cup
Salt to taste
Soy sauce 2 tablespoons
MSG 1/4 teaspoon

Method
  1. Cut the cottage cheese into medium sized diamonds.
  2. Heat sufficient oil in a wok, roll the cheese diamonds in one tablespoon of corn flour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper.
  3. Mix the remaining corn flour in half a cup of water.
  4. Heat two-tablespoon oil in a wok, add the garlic and stir-fry for half a minute.
  5. Add the onion, capsicums and green chillies and continue to stir-fry for a couple of minutes.
  6. Add the fried cheese and stir in the vegetable stock. Add the salt, soy sauce and MSG and mix well.
  7. Add the corn flour mixture and cook on high heat stirring and tossing until the sauce thickens to coat the cheese and the vegetables.
  8. Serve hot immediately.


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