Sunday, May 15, 2011
Recently, I got a new mikcee. A no-frills, three-jar affair which doesn't even have a jooser. As fate would have it, I've used it very little in the three weeks since I bought it.
A few days later, during my weekly shopping for vegetables, I saw nicely sliced jikini in the store - this store cuts and packs some vegetables everyday but as I almost always go there on Sunday evening, I rayrely buy them as I no longer like to store them in the fridge for whenever I next cook, which could be too days later or five days later. This time, I couldn't help myself, I bought the pack.
I also had a slap of paneer, a couple of carrots and I don't remember what else, the photo may offer some cluse.
I had coriander and I knew there were some kashyoos in the fridge. I had also seen some fresh red chiles in the store so those were there too.
So I desided to make a miksed vegetable currry - and I could test the mikcee too. After all, hadn't I bought it after a lot of research - all the Internet opinion slammed it but real-world opinion was dayametrically opposite so I went for it.
Mixed Up Paneer And Vegetable Curry
Paneer/Cottage Cheese, cubed - 250 gm
Zucchini, diced - 2 cups
Carrots, diced - less than a cup
Cumin - 1 tsp
Oil - 2 tsp
Salt - To taste
Grind the following to a fine paste with a little water (only as much as you want):
Coriander - 1/2 a cup
Cashewnuts - 10-12/a fistful, soaked for a little while
Fresh red chillies - 2
Heat the oil and pop the cumin.
Lightly fry the paneer and then add the zucchini and carrot. Saute for a couple of minutes
Turn the heat down, sprinkle a little water and cover and let it cook till done (but I wouldn't want my zucchini to be shapeless).
Then, add the salt and the ground paste/liquid, whatever it has become.
Turn the heat up just a tad, mix well and simmer for a minute or two.
Don't forget Of Chalks and Chopsticks - get that imagination working and send me your entries by May 31.