I know its been a long time and io know i ve been lost. lost in nothing. and i know very weel that it is not for the good. anyways here is something dat broke my heart yesterday. little did i know that tornedo warning from storm TV and chris's mail regarding shift for the day cld give me an insight into how my husbands lunch breaks become a disaster.
everytime he complains to his mother that i do some last minute 'arai kurai' cooking for his lunch box, all i knew was that either i get angry or frustrated coz all these 'cooking experiments' and 'new dishes' i try out go unrecognised. I woke up only yesterday. since his daily work time was changed to evening shift we sat together for lunch with lots of odd stuff to eat. the centre piece of the show is the 'thogayal sadham' dat i had packed for him in the morning. I had a difficult time eating it and i felt so guilty to even let him eat it. the rice so all packed and became a big bulk of 'pongal' which even refused to be broken into 'urundai' so that it can be eaten and i heard my husbands voice say this' it is always like this and sumtimes my throat even refuses to let this thing in'.
I asked him if it would be better if i mix proper kuzhambu with rice and pack it, only to get a reply "only worse". chapathis were out of option because i was there. sitting with the chapathi prepared in the morning and microwaved in the aft for lunch. I was there sitting and seeing the reality of how my husband's lunch breaks are only pathetic.
Consequence of this event: several searches for 'lunch' menu in all my cooking guru's sites.
To every person his/her mom is the best cook and no restaurant can serve a mom's food. You can find few such recipes and some authentic style here. And trust me with a little attention to detail anybody can cook delicious food, serve it with love... like a mom
peyar soottu vizha..
Named my blog. Felt like me, my blog and my blogging have come to life. the "New Born"
Panner Burji... with a hint of sourness
Paneer... The hit in everyone's 'favourite' list. And now it is in my kitchen menu.
Compelled to finish off the two gallons of milk within a week, I went looking for ways to preserve milk in any form (milk or milk products). And this is when i tumbled upon paneer bhurji. With 6 cups of milk i ended up getting almost more than 2 cups of paneer and a lot of whey(that finally was used up by chapathi dough instead of water)
Now directly to the dish...
Ingredients:
onion : 1 (chopped finely)
paneer : 1/2 cup (scrambled)
carrot : 1 big carrot (grated)
capsicum : 1/2 (cut into pieces)
yogurt : 1tsp
ginger garlic paste: 1/4 tsp
lemon juice: 1/4 tsp
chilli pwdr: 1/4 tsp
garam masala : 1/4 tsp
turmeric powder: a pinch
salt : to taste
oil: 1 tsp
cumin seeds: a few(for tempering)
Procedure:
1) in a pan add oil and when it is medium heat add cumin seeds.
2)when they splutter, add ginger garlic paste and saute for a minute and add onion.
3)when the onion has changed colour, add turmeric pwdr, chilli pwdr, garam masala and stir well.
4)add carrots and mix it well by sprinkling water. add salt.
5)when the carrots are half cooked add capsicum and stir for 2 minutes.
6)Now add scrambled paneer and lemon juice and sprinkle water if the mixture is too dry.
7)when it is all cooked, add yogurt and stir and leave it for a minute.
Notes:
1)I did not add lemon juice when i prepared this. My paneer itself had some 'lemon' acidic(sour) taste in it as idid not wash the paneer when i prepared it(after straining off the whey when the milk was completely curdled.) Moreover the curd was sour too.
2)the original recipe did not have curd. I added it coz our household is not a fan of too dry curries. esp for chapathi. the dish overall had a sour taste which was nice with chapathi. I am planning to change the curd+paneer ratio the next time to alter the sourness..
Now directly to the dish...
Ingredients:
onion : 1 (chopped finely)
paneer : 1/2 cup (scrambled)
carrot : 1 big carrot (grated)
capsicum : 1/2 (cut into pieces)
yogurt : 1tsp
ginger garlic paste: 1/4 tsp
lemon juice: 1/4 tsp
chilli pwdr: 1/4 tsp
garam masala : 1/4 tsp
turmeric powder: a pinch
salt : to taste
oil: 1 tsp
cumin seeds: a few(for tempering)
Procedure:
1) in a pan add oil and when it is medium heat add cumin seeds.
2)when they splutter, add ginger garlic paste and saute for a minute and add onion.
3)when the onion has changed colour, add turmeric pwdr, chilli pwdr, garam masala and stir well.
4)add carrots and mix it well by sprinkling water. add salt.
5)when the carrots are half cooked add capsicum and stir for 2 minutes.
6)Now add scrambled paneer and lemon juice and sprinkle water if the mixture is too dry.
7)when it is all cooked, add yogurt and stir and leave it for a minute.
Notes:
1)I did not add lemon juice when i prepared this. My paneer itself had some 'lemon' acidic(sour) taste in it as idid not wash the paneer when i prepared it(after straining off the whey when the milk was completely curdled.) Moreover the curd was sour too.
2)the original recipe did not have curd. I added it coz our household is not a fan of too dry curries. esp for chapathi. the dish overall had a sour taste which was nice with chapathi. I am planning to change the curd+paneer ratio the next time to alter the sourness..
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