So there we were..I hadn’t had a night out with a friend sans family for like aeons. It was like a scene out a sci-fi flick where the alien steps it’s foot (right to be precise) out from the spaceship onto earth for the first time and curiously scans the new environment…yep! that was pretty much me.
You would know of the three wishes a Genie grants but this evening I had three whinges that I grant me. First of all we end up in a restaurant that as per reviews was supposed to be one of the best in my city. Food was just ok…you know timepass but a bit on the pricey side. Oh why oh why did I not suggest good ole Maccas instead. Could have niptaya/tackled my mate in cheap lol (hoping he never reads this😁).
Secondly it was meant to be Chinese food but ended up western eastern confused infusion with a twist. Thirdly we sat near an old and shabby window corner which made me worry I’de be consuming more dust than food as the cool breeze between the cracks (sounds so wrong😁) blows it into my rice. We managed to survive the evening after being interrupted by my buddys humble iphone which went off every five minutes. Although I must say I wasn’t complaining as I sat there scanning the view of a spunk out the window which looked pretty interesting to me (wink! wink!😉).
Anyway so there we were and I was intent on being the observer this time and allow my buddy to talk while I listened for a change. My aim was to ensure he was being pampered and well fed in exchange for the countless sessions I’ve had with him which saved me thousands on a shrinks fee. Well we have a saying in Hindi “bakre ko halaal karne se pahle usko achche se khilao pilao” (hinglish translation – goat sacrificing before we do we feed and quench it really well 😂). After all, my buddies are my best and most patient sounding boards. The poor things they sure get a good piece of my lifes annoying rantings. Gotta impress them in some way so through their stomachs it is then.
Good food and good water (we love our Canberra tap water) and great company was all that was needed. Before we dug into the first bite there was a question which has often lingered on my mind so I asked my friend “Umm why is that we place the serviette on our laps rather than around our neck? I find it annoying as it keeps slipping off my lap onto the floor. As far as I know I drop food on my top half rather than my lap half”. He proceeded to give me a long dreary response about how he would reach closer to his plate and as he’s about to take a bite..oops! he would drop it on his lap blah! blah! blah!…yawn.😴 I was half listening to what he was rambling on about. How rude do I hear you say? Haah!..the truth is I was just feeling immensely relieved..phew! Luckily just like me, my buddy can be a tubelight as well (flickers a few seconds before lighting up) and couldn’t figure out my “speed hump” issue.😂 I had then wished I shouldn’t have said what I did but hey!…wait a minute…he wouldn’t be my BFF (Best Friend Forever) if I had to watch what I say right?
Friends…simply the best..bumps, humps, scars and all.😘😘
500 g Paneer (cut into small cubes)
1/2 Tspn Kitchen King Masala
1 Tspn Haldi/Turmeric
1/2 Cup Red Shimla Mirch/ Capsicum or Bell Peppers
1/2 Cup Green Shimla Mirch/Capsicum or Bell Peppers
1/2 Tspn Dhaniya/Coriander Seeds (coarsely crushed)
1 Tspn Jeera/Cumin Seeds
1 Medium Tomato (finely chopped)
1 Tspn Dried Kasuri Methi/Fenugreek Leaves
1 Tbspn Ginger-Garlic Paste
1 Green Chillies (chopped finely)
Salt To Taste
Oil For Cooking
• Heat oil in a pan and add jeera and dhaniya seeds. Allow it to brown lightly then add onion along with ginger-garlic paste.
• Saute onion until lightly browned then add Kasturi methi along with the tomatoes and dry spices haldi, salt and masala. Stir well and let it cook on low heat until the oil separates and floats to the top.
• At this stage add the paneer along with the shimla mirch and stir gently to coat. Cook further 5 mins if you like your peppers half cooked (add the paneer at a later stage if you like your peppers well cooked). Finally garnish with fresh dhaniya leaves.
This dish is best served with Roti/Phulka/Chapaati.