I'm away....

Hey hey... please stay with me, I'm the Kitchen Corner and you are at the right site. Sorry that I've been away without any news as my life is upside down now with my little one.

For this reason, I hardly bake anything at this stage but your comment is always welcome. Hopefully, I could be back to the kitchen soon as I really miss my oven and mixer. 

So, for those bloggers who are on my list please don't be lazy when I'm not around ok, I'm still checking and reading your updates from time to time although I might not be able to give any comments :) Miss you all!!

Paneer Capsicum Stir-Fry , Microwave Version

Paneer Capsicum Stir Fry, an aromatic side-dish, which goes great with your Roti's. This Recipe is from Tarla Dalal's Paneer Cookbook. The reason, i tried this in MW is, this recipe doesnt have tadka!!!! :) Doing tadka in a MW, is something i m still not confident with. I Keep my fingers crossed if i do a recipe with tadka and stand near the MW, to switch it off in-case of any mishap. Some Mental Block!!!! Sending this recipe to MEC - Lunch Box, happening @ Lataji's Blog Flavors and Tastes, Event by Srivalli.

Ingredients (Serves 2 Adults)
100gms Paneer (i used store-bought), thinly sliced
2 Capsicums (1 red, 1 green), thinly sliced
2 Medium Tomatoes, Chopped
3 cloves of Garlic
1 green chilli, finely chopped
1/2 tsp ginger juliennes
1/2 tsp Coriander seeds
1 whole dry red chilli
1/4 tsp Kasuri Methi
1 tbsp Oil 
Salt to taste
Fresh Coriander for Garnishing


Method
To Prepare Store-bought Frozen paneer

In  a Microwave-safe deep bowl, add 1 cup of water and Microwave high for 40 seconds. Take it out of the oven and add the frozen paneer to the water and let it sit covered for 4-5 minutes. Paneer will turn soft, Drain the water and Slice them thin.

The Stir-fry

Grind the Garlic to a fine paste. Pound Coriander seeds and red chilli together. In a Microwave-Safe Bowl  heat oil for 1 minute @ MW high. Add Garlic Paste and Cook @ High for 2 minutes, Stirring in-between. That will give-out a very nice aroma. Add Capsicums and Cook @ high for 3 minutes, Stirring for every 1 minute. Next add the Pounded Spices and mix well. Cook @ high for another 2 minutes. Add Chopped green chilli and ginger juliennes, mix well and Cook @ high for another 2 minutes. Next Add tomatoes and Cook @ high for 5 minutes. Stirring in-between. By this time, tomatoes must have cooked very well or else cook for 2 more minutes @ high. 

Next add Kasuri methi and mix well and Cook for another 1 minute. Finally add, sliced Paneer and Cook for another 1 minute. Garnish with Fresh Coriander and Serve Hot with Roti's.

Sambar Puli - A Powdery And Spicy Tamarind Relish

SAMBAR PULI

Sambar puli in Tamil means 'spicy tamarind' or 'spice tamarind' to be precise. My great grand mother had very active taste buds all through her ninety sixty years of life. She loved to savour spicy and tangy dishes and had them cooked with her expert instructions. As kids we hovered around her to taste her favourite yummy dishes which she lovingly shared with us. Her sambar puli mixed with rice and a spoon of pure ghee used to be a great relish. But we as kids pinched spoons of sambar puli , rolled them into marble size balls and dumped them into our eager mouths.The spice and tang caressed each and every taste bud on our rolling tongues and it was an undescribable experience by itself!
Fresh green coriander is used in the preparation of sambar puli. Instead I have used curry leaves here as per a friend's request. Sambar puli ensures great relief after a grand feast or after a prolonged bland diet. It is a good digestive and relieves nausea.

                                           
INGREDIENTS

Curry leaves separated from the stalks - 2 cups
Tamarind - 1 small lime size
Split black gram dal - 4 tbsps
Red chillies - 6
Asafoetida - one small piece
Sesame oil - 2 tsps
salt - 1 1/2 tsp



                                         

                                          

METHOD

1. Separate curry leaves from the stalks and wash them thoroughly.
2. Spread the washed leaves on a towel and blot them dry.
3. Shread the tamarind into tiny bits and keep aside.
4. Heat the oil in a pan and fry the asafoetida. ( If asafoetida powder is used add it after the red chillies are fried - Step 6 )
5. Add the split black gram dal and roast till it is golden brown in colour.
6. Add red chillies and fry till they are crisp and switch off flame.
7. Cool the fried ingredients and process in a mixer till it is coarsely powdered.
8. Add shreaded tamarind and salt and blend by running the mixer for a few seconds.
9. Add the curry leaves and again run the mixer so that all the ingredients of the smbar puli blend together  till you get the required texture.

                                       

Cool it and store in a clean dry jar. Sambar puli is neither a dry powder nor a wet chutney. The tamarind and the raw curry leaves give it a damp texture. Enjoy with steaming hot rice and a spoon of desi ghee.