Hello dearies! it's feels really good to be back to the blogsphere. I missed bloggig a lot and all your yummy recipe posts too! Now that I'm back I'll try and be regular to all your blogs as much as possible. Talking about the relocating part, We have settled down well in the new house and have started inviting friends, relatives over for get togethers. It feels great to be back to where one belongs :) and I am enjoying it through and through.
This one being the first Diwali in our new house, we used it as an opportunity to meet up with the neighbours and introducing ourselves. All the neighbourhood families gave us a warm welcome and spent good amount of time with us. This Diwali was really a memorable one as we'd lit up the inside as well as the outside of the house with diyas. We had friends and realtives over during the evenings for tea and sweets. We had loads of fun bursting crackers too!
So, that was how I spent the last couple of weeks. Now coming to the recipe of the day- I made Babycorn Paneer Jalfrazie for dinner last night. This one had been in my "to do" list from a very long time. Here's the recipe read on.......
Dish: Babycorn Paneer Jalfrazie
Recipe courtesy: Tarla Dalal's book - Curries and Kadhis
Ingredients:
6 nos, babycorn, cut into 4 lengthwise
1 cup paneer
1/4 cup sliced spring onion whites
1/4 cup sliced green capsicum
1/4 cup sliced red capsicum
1/4 cup sliced green capsicum
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander-cumin powder
1/2 cup sliced tomatoes
2 tbsp tomato puree
2 tbsp tomato-ketchup
1/4 cup chopped spring onion greens
2 tsp vinegar
1/2 tsp garam masala
1/4 tsp sugar
2 tbsp chopped coriander
2 tbsp oil
salt to taste
Method:
Method:
1. Heat oil in a pan and add spring onion whites and capsicums and saute for 2-3 minutes.
2. Add the baby corn, chilli powder, turmeric powder, coriander-cumin powder, tomatoes,
tomato puree, tomato ketchup, salt and saute on slow flame till the baby corn gets cooked.
3. Add the paneer, spring onion greens, vinegar, garam masala, sugar and toss lightly.
4. Garnish with coriander leaves and serve hot.
