A question of balance
Blindingly simple brunch of Paneer Bhujia
Off I went to the dreaded yoga class. Me in gym-friendly spandex amidst a sea of linen cotton.
An hour into the class the Irish sadhu instructor whispered, now you are going to do a shoulder stand. Stretch your legs to the heavens, then gently extend them sideways and take deep breaths.
I lay there twisted into an unrecognisable human tower. The blood rushed to my brain before I could say Dal Makhani. I. Felt. Empowered.
So I decided to master the wonderful world of the blogosphere. I finally worked out how to read all my favourite blogs in one go. This site is now complete with a super recipe index and snazzy food conversion calculators (in the toolbar) thanks to my blog and children’s storytelling supremo Hugh. And then, I found this fantastic resource, Foodari, that allows you to create your own cookbook online.
Feeling rather smug over the weekend, I made a fresh, healthy and blindingly simple Paneer Bhujia or Paneer crumble. Then, tried chappati making with renewed gusto. And finally, plate heaped with brunch, found my inner peace in front of the telly.
PS = It would come as no surprise to learn that I NEVER make my own paneer or Indian cheese. Store bought is fine. I wouldn’t know the difference anyway.
- 250 gm Paneer or Indian cheese
- 2 small tomatoes
- 1 small onion
- Quarter tsp turmeric powder
- Half tsp chilli powder
- 1 tsp whole cumin
- 1 large bay leaf
- 4-5 sprigs of fresh coriander
- 2 tbsp oil
- Salt to taste
Chop the onion, tomatoes and paneer into little pieces.
In a small saucepan, heat the oil over a high flame. When it is hot, add the cumin seeds and bay leaf. As they sizzle up, stir in the onions and tomatoes
Fry, stirring well for about five minutes. By this time the onions will be limp and the tomatoes disintegrated. Now mix in the turmeric and chilli powders and fry for another two minutes until the raw smell of the spices go.
Finally, stir in the paneer and mix thoroughly smashing it up with your spoon as you do to get a crumbly mixture. Add salt to taste, fresh coriander and eat hot while the paneer is soft and full of flavour.
This entry was posted on Tuesday, July 1st, 2008 at 1:57 pm and is filed under Breakfast, Chit chat, Cooking to impress, Highlights, Home Alone, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.