Since few schools take kids from their pre school, we decided to get applications into those schools. And what a torture it is. Though the school was giving away applications for a week, all the parents were up early and by the time hubby dear reached at 7 am, there were about 200 people before him. He returned back to go the next day. And imagine his shock, when he was attending a mini interview! He was asked lot of questions and then was told that the child should be able to recognize circles, and other table manners. Imagine that! How on earth they expect a 2 year old baby to know how to draw a circle or that they should go throw the chocolate paper in the dustbin, is beyond me. They even should know the colours! Peddu, if he has the mood, will show only geeen, buue, when not in mood, whatever he touches will be geeen or buue. And Chinnu won’t even bother waiting for me to ask him.Peddu will atleast say something that might sound like A B C,, then it will go into a big song, which I can never understand what. But Chinnu, if you ask him for long, he will launch into singing Amma Nanna I LL LU..I can very well imagine the look on the teacher if they are going to ask Chinnu to say ABC. And if you happen to give a toffee to Chinnu, first thing he will do is, to throw the paper down. He will look at the dust bin, only if he has the mood. I seriously hope the teachers know that a 2 year old kid is very much motivated by their moods!
As I said today’s Paneer curry is a treat to senses. Its a mix of South and North Spices and arrived at a delicate dish to treat your senses. When I served with Parotta, it was one yummy lunch!
For the gravy
Paneer – 250 gms
Onions – 2 medium
Tomatoes – 2 medium
Turmeric powder – 1/4 tsp
Chilli powder – 2 tsp
Coriander powder – 2 tsp
Oil – 3 tsp
Salt to taste
Coriander leaves for garnish
For the ground Masala
Fresh Grated Coconut – 1 cup
Onion – 1 big
Garlic – 3-4 pods
Whole Black Peppercorns – 10 – 15 nos
Cinnamon – 2″
Cardamom – 2
Cloves – 3
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Poppy seeds /Gasa Gasa – 1 tbsp
Oil – 1-2 tsp for frying
Cut the Paneer into small pieces. Roast the Paneer in oil. Then sprinkle turmeric powder and soak in water for 10 mins.
Meanwhile, heat a pan with oil, deep fry the onions till light brown, drain and keep aside.
Next fry the grated coconut till light golden, then add garlic, continue to fry for a min. Next goes the peppercorns. Sauté everything well. Simmer for 1 min.
Then add one after the other, the cinnamon, cardamom, cloves, fenugreek, cumin seeds. Fry everything for 2 mins in sim.
Finally add the poppy seeds and fry for a few seconds. Remove from heat and add the chilli powder and coriander powder and mix well.
Allow it to cool. Then add the deep fried onion to the spices and grind to a smooth paste using little water.
Heat a big pan with oil. Add the chopped onions and sauté till light brown. Then add the ground paste, finely chopped tomatoes and adjust salt. Cover and simmer for 10 mins. when the oil comes out, add 1 cup water. bring to boil and simmer for 10 mins.
Finally add the Paneer cubes and sim for 10 mins. Garnish with coriander leaves.
Tastes great with Rotis!
Check out the marathon runner’s exciting dishes!
DK , Siri , Anu, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha , Divya M, Lak, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, and Roochi