>> Thursday, January 17, 2013
We are starting the third week of Blogging Marathon and going by my recent online activity, looks BM is saving the blog from not going into a deep slumber. Imagine it felt like yesterday it was the beginning of the month and now it already so many days passed. I know I will always end up feeling as if I am not doing anything and nothing to stop the days from flying. And I end up feeling I wasted the day. How do you measure how effective you spent your day? If you are not up to my rants today, please ignore my banter and go ahead to check out my recipe of the day.
However if you are okay reading and empathising, then be my guest. Why is that we feel 24 hours is not just enough? How do you really measure how much we did in a day. There have been days when I wake up and plan as I carry on my morning cooking, on the tasks that I need to complete. I diligently write them down on a paper, always carry that paper wherever I go and keep striking out things that got done. After a while I was feeling I was simply passing my life on the tunes of that paper. Then came some days, when with vengeance I vowed to just enjoy my present. I used to stay up the whole night sometime, reading or watching what I wanted to catch up. At about 5 in the morning, I realise I still got to cook, report to work and most important get the kids ready for school. Exactly at that point something sort of heaviness settles down and I force myself to simply carry on. Life went on for a while like this. Then again I got back my vigour and wanted to cook and keep updated. And yes, for a while you saw posts that were not BM related.
Now enough of my ranting, if you felt I spoke what you thought, then you have my heartfelt thanks and I feel little relived for having some company. It does feel lonely to think I might have been the eccentric one.
Coming to the recipe of the day, I had this earnest wish to cook from restaurant menus. When ever I glance through the menus, I read more in detail to see if I can decipher what exactly goes into that dish. Most times one is stumped. Nevertheless, I have attempted this exercise with Amma and Athamma for the entire time long. While Hubby dear would be entertaining and playing with kids, this used to be our pass time. So when I decided that I wanted to do this as a theme, I searched for many sites that share their menus.
I selected some with different combinations. I decided to do the menu from India Palace Restaurant
This is a simple and delicious Paneer gravy in a Achari style. Now don't ask me how this name came about, for I have no clue.
Paneer - 1/2 kg
Oil - 2 tps
Fennel seeds - 1 tsp
Black mustard seeds - 1/2 tsp
Fenugreek seeds 1/4 tsp
Nigella seeds 1 tsp
Cumin seeds 1 tsp
Ground onions 4 nos
Chopped green chillies 8 nos
Turmeric a pinch
Ginger Garlic paste 1 tsp
Whipped Curd - 1/2 cup
Dry mango powder 1 tsp
Kashmiri mirch 2 tsp / Or regular Chili powder - 1 tsp
Sugar - 1 tsp ( I didn't add)
How to make Paneer Achari
Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds.
After few seconds, add onions and green chillies. Stir and fry until golden in colour.
Add turmeric powder, garlic and ginger pastes. Fry for a minute.
Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt.
Cook until oil separates.
Add paneer with about 150 ml water. Allow it to heat through. Season and serve.
In the hurry, I forgot to grind the onions as we have power cuts. So I chopped it very fine and add.
The reception was very excepted and pleasing. Parents loved it so much. If you are not used to eating kalonji you might need a while to get used to it.