Chili Paneer - Indo Chinese Style - 2

In late 2018 I decided to take a break from my software engineering job to concentrate on my second more interesting career - being a farmer. The first few months I took it easy, the weather was cold and there was nothing much to do in the farm. Then came the spring months where I was busy but the work plan that I had for the down time never got done. I mean the previous year I had my regular job and the farm work and both got done. Go Figure! Right? So I spent a year like this with many things that needed to be not being done. Then in the fall of that year when things were slowing down at the farm, my old job came calling. I thought why not and set the wheels in motion. But by the time the contract and everthing got setup, it was the first week of the Covid lockdown.

I knew that things were going to get really busy at the farm with the new growing season but I thought, hey I mananged once maybe I could do it again. But this time there was a slight problem, I had increased the growing area in the farm so was a bit apprehensive. But a funny thing happened I mean more like a aha moment, I was busier than ever but was able to do all of my office work, farm work and also house work which included cooking more than ever :) Thinking back on it now I am not sure how I managed. Since everyone was home, all pitched in and with people wanting to be outside in nature and volunteer it all worked out. I have also noticed that I enjoy my software work more when I have a lot of farm work. Go Figure! Right?

Actually that was not the point at all. The fact of the matter is that the more work I have to do the more I accomplish. The less work I have the less I accomplish. I am curious about the psychology behind this. I have been extremely thankful for all the work and it has helped me not fret about what is going on in the world and I have absolute no control over.

With that we will go on to today's recipe, who deosn't like Chilli Paneer, this is a quick version and with some noodles nothing can beat this. Indo Chinese is what I crave when looking for something away from the normal. Also I tried growing green onions this season with the single reason of making this paneer and Indo Chinese style noodles.

Chop the green onions, the green and white parts. Dice the bellpeppers into 1/2 inch pieces.
Chop the garlic into fines pieces and grate the ginger. Prepare the spices for the paneer.
Cut the paneer into bite sized cubes. Add the oil with the spices.
Mix the oil with the spices. Add the paneer cubes into the spices and toss it so they are well coated.
Heat the cast iron pan, add oil and when hot add in thegreen onions, ginger and garlic and saute for a minute.
Add in the bell pepper and onions and saute till they are almost cooked.
Now add the paneer cubes and suate till the spices are cooked on the outside.

While I am a convert to paneer there are folks who simply adore it like my DDs. Nothing can be wrong with however paneer is cooked but this is one of their favorite recipes. Something I'd order whenever we go to a restaurant that makes Indo-Chinese food. But homemade is simply fresh and can't be beat.

Chili Paneer
Preparation Time:20 minutes
Cooking Time:15-20 minutes
Ingredients

1. 1 block paneer, about 4 cups of cubed paneer
2. 5-6 small bell peppers, seeded and cubed
3. 1/2 red onion cubed
4. 3 garlic cloves chopped fine
5. 1 tbsp grated ginger
6. 2 green chilies finely chopped
7. 4-5 stalks of green onions
8. 1 tbsp of oil
For the Paneer
9. 1 tsp turmeric powder
10. 1/2 tbsp garlic powder
11. 1/2 tbsp ginger powder
12. 2 tsp of pepper powder
13. 1 tsp of cumin powder
14. 1 tsp of mustard powder
15. 1/2 tbsp of red chili powder
16. salt to taste
17. 1 tbsp olive oil

Method

1. Mix all the spices listed under 'For the Paneer' along with the oil and make a paste.
2. Add the paneer cubes and toss so they are well coated. This can be prepared the previous night/ahead of time.
3. In a cast iron pan add oil and when hot add the grated ginger and garlic and saute for a couple of minutes, take care not to burn it.
4. Add in the green onions and saute till they wilt.
5. Add the cubed onions and the bell pepper and saute till the required level of cooking is reached, bell pepper does not have to be cooked too much so do it till your preference is reached.
6. Now add the paneer and saute for 4-5 minutes. Till the outsides seal and the spices look cooked.

Serve with noodles or steamed rice. Like what you are reading? Subscribe!

Ridge Gourd with Shrimp - Peerkangai eraal poriyal

These months of being cooped up in the house, some of us ought to have realized how fortunate we are. Those of us who have the ability to work from home have actually in my opinion have a better quality of life. All the commuting and sitting in traffic has stopped and we find ourselves with extra time. How to best make use of the time? There are a lot of people who don't have the luxury of a paycheck struggling to meet their daily needs. I have heard friends and folks complain about not being able to take vacations and do thing that they normally take for granted. I guess a little perspective is required. I am in no way diminishing the mental stress and pressure this has put on everybody.

There are things that people can do to help other in need, which while providing relief from everyday stress can actually be good for the soul. Contact your local food pantry and see if they need help. Contact your local farmer and see if you can volunteer. Join an exercise group and start to get fit(virtually of course). Our farm has hosted a lot of volunteers this season and I have heard from them that the experience has been satisfying and the bonus of getting fresh air and being around green things. In turn it has reduced a lot of burden on the farm as well. It has been a mutually rewarding experience.

Moving on to the recipe, Ridge Gourd, was not something I looked forward to enjoyed very much growing up. Once I started growing them I have realized how versatile they really are. With their natural sweetness, just quickly sauteing them is sufficient. My friend who uses fried fish, shrimp or small fish to most of her vegetables told me that her grandma always cooked ridge gourd with some shrimp. Srilankan style. Thought I have know for a while, I tried it only this year and boy am I glad. Shrimp and Ridge Gourd are a match made in heaven.

If you have some tiny shrimp good else just chop up the regular shrimp into smaller pieces. Not a very hard recipe at all. Just a few simple everyday ingredients. I wouldn't add too many spices to it as it will overwhelm the inherent sweetness of the ridge gourd and shrimp.

Here's the recipe in pictures,

Prepare the shrimp, cut into small pieces and set aside.
Saute the onions and ridge gourd with seasonings and green chilies and and add the shrimp.
Saute till the moisture evaporates and desired consistency is reached.

Ridge Gourd with Shrimp
Preparation Time:10 minutes
Cooking Time: 15-20 minutes
Ingredients

1. 2-3 medium sized young ridge gourd, ridges scrapped and cut into small cubes. About 4 cups of ridge gourd.
2. 1/2 cup chopped red onions
3. 3-4 slit green or red chilies
4. 1 tsp sambhar powder or curry masala powder
5. 1 cup of chopped shrimp (about 8-10 medium sized shrimp)
6. 2 tsp of oil
7. seasongings: mustard seeds, cumin seeds
8. salt to taste

Method

1. Heat a flat bottomed saute pan, add oil, when hot add mustard seeds and cumin seeds.
2. Add in onion and green chilies and saute till the onions become translucent.
3. Add chopped ridge gourd and cook till the ridge gourd is soft (about 6-8 minutes)
4. Add the sambhar powder and mix it in.
5. Add salt and the shrimp and cook for another 3-4 minutes till the shrimp turns pink. Turn off the heat. Do not overcook.

Goes well with rice or as a side dish. Like what you are reading? Subscribe!