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.
|Cottage cheese (paneer)
|2 tablespoons + to deep fry
|Corn flour/ corn starch
|Onion ,halved and thickly sliced
|Green capsicums,cut into thick strips
|6 to 8
- Cut the cottage cheese into medium sized diamonds.
- 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.
- Mix the remaining corn flour in half a cup of water.
- Heat two-tablespoon oil in a wok, add the garlic and stir-fry for half a minute.
- Add the onion, capsicums and green chillies and continue to stir-fry for a couple of minutes.
- Add the fried cheese and stir in the vegetable stock. Add the salt, soy sauce and MSG and mix well.
- Add the corn flour mixture and cook on high heat stirring and tossing until the sauce thickens to coat the cheese and the vegetables.
- Serve hot immediately.