I am in the last few weeks of pregnancy. In the home stretch. So far everything has been same as first pregnancy.
Except that since I am at home ( and pregnant and writing food blog), I am hungry. A lot. All the time.
After breakfast. After lunch. And mostly immediately after dinner. Also especially around 4:00 pm.
I feel like a cow, grazing all day long.
Fed up with constantly raiding the fridge, I decided to make something more filling and scrumptious so that I could eat it again.
Paneer masala toast was born out of that necessity.
Hot buttered toast, spicy paneer spread on it and topped with cool crunchy tomatoes.
I ate one. And decided to save one for Varun as he loves paneer. But it was so good that I made myself another one half an hour later. Gobbled it all up. Cleared it all up so there was no trace of it left.
I felt so bad ( for being a bad parent and not sharing it with Varun) and yet so good.
I have to make it again. In a bigger batch. And share with family. Because thats what home cooking and parenting is all about. Right? Right?
Paneer Masala Toast Recipe
- 1/4 – 1/2 cup fresh paneer crumbled ( use tofu instead of paneer)
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds
- 1/2 serrano chili finely diced
- 1/4 cup finely diced red onion
- Pinch of Cumin powder, Corriander powder
- Handful of cilantro leaves finely chopped
- Salt to taste
- 2 slices of whole grain bread
- 1 tablespoon butter
- 1 tablespoon pesto sauce
- 2-4 slices of tomato
1. Heat oil in a skillet. Add cumin seeds once heated. As the seeds sizzle, add the chillies and red onion. Let the onion cook for a minute or so taking care not to burn it.
2. Add the spice powder and paneer. Add salt. Mix well.
3. Add cilantro leaves and let cook for another minute or so till the paneer is cooked. Taste and adjust seasonings.
Remove and keep aside in a bowl.
4. In the same skillet, heat tablespoon of butter. Grill bread slices in the buttered skillet. Flipping over once browned taking care not to char it.
5. Once the bread is grilled, spoon pesto sauce on one of the bread slices. Layer the paneer masala filling. Lay the tomato slices on top.
Cover with the other grilled bread. Press down with a spatula.
6. Remove from the skillet and cut in half.
Serve warm with ketchup and hot tea!
When we visited Kumarakom in Kerala last year, we had a fried chicken appetizer with our drinks. The dish was so loved by Vipul that I got the recipe from the chef. Hyderabad is sizzling in the summer heat and we cooled off one evening with beer. We recalled, fried chicken was the perfect accompaniment for beer and wine.
So we quickly made plans to make some to go along with the drinks. I am sure you can replace chicken with any other meat, fish or even tofu though cooking times may vary a bit.
A quick and easy recipe, it comes together with very little effort and planning. It was filling, spicy and with a little crunch. Add a salad, some crusty bread and it has makings of a summer meal when you don’t want to tinker much in the kitchen but yet impress the family.
Give it a try this weekend. Am sure your family will love it as much as mine did!
Kerala Style Fried Chicken Recipe
For the marinade:
- 1 lb boneless and skinless Chicken (breast or thigh) cut into bite sized strips
- 2 -3 teaspoons – Chilli powder ( adjust to taste)
- 1/2 teaspoon – Turmeric powder
- 1 1/2 teaspoon – Coriander powder
- 1/2 teaspoon – Garam masala
- 1 spring Curry leaves
- 1 teaspoon – Salt
- 1 1/2 teaspoon – Lemon juice
- 2 teaspoon – Rice flour or Whole wheat flour
- 2- 3 cloves garlic, minced
- 1/2 “ginger root, grated
For the Masala:
- 1/4 cup – Vegetable or Canola Oil
- 1 spring – Curry leaves
- 2- 3 cloves garlic, minced
- 1 Medium sized Onion , sliced
- 1 “ginger, Julienned
- 1 teaspoon – Red Chilli powder
- Salt to taste
1.Marinate the chicken with all the ingredients listed in marinade section. Set aside for 30 minutes.
2. Heat oil in a wok and then fry the chicken till cooked. Remove with a slotted spoon and set aside.
3.In the same wok, fry the curry leaves and garlic. After they sizzle and cook for about 1/2 a minute, add the sliced onions. Once the onions are cooked, add ginger, chilli powder and salt. Keep tossing and cook for about a minute taking care that the ingredients don’t burn.
4. Add the chicken back into the pan. Toss and let it cook for another 1/2 a minute. Taste and adjust seasonings.
Serve hot with beer or wine. If with beer, also serve sliced onions and lemons. Enjoy!