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Stress cooking is a real thing.

Today was a long day at work- long meetings, lot of firefighting behind the screens and I was exhausted by the time I logged off. I told the husband to order pizza and I was going to sit on the couch and stare at my phone. Another work call and I decided to cook- to unwind.

I love the rhythm of slicing and dicing, the mixing of spices, marinades and finally watching it all come together. Tonight I cooked besan wali Capsicum & a quick kadhai paneer with daal fry and steamed rice.

Quick paneer kadhai recipe :

Marinate paneer cubes with yogurt, Chili powder,coriander powder, Kasuri methi and salt. Keep it aside for 15-20 minutes. Heat oil in a pan toss in diced onions and capsicum – cook for 2 minutes, dump the marinated paneer in the pan and let it sizzle. Lower the flame, add a little water, cover and cook on low flame for another 2-3 minutes. This whole dish took me about 15-20 minutes from start to finish.

While the paneer was getting cooked, I chopped the onions for my daal fry , while talking to my dad and seasoned the daal- burnt the onions a little accidentally but in the end that made the daal tastier.

While the daal was simmering away, I sliced up the red & yellow capsicums for ‘besan wali capsicum’ .

My mom used to cook it for our school lunches and I have finally mastered it.

For this dish: heat oil in a pan, add some cumin seeds. Once the cumin seeds start to splatter, add the diced capsicum and stir fry. Season with salt, turmeric powder, Chili powder.When the capsicum is semi cooked, add some besan (Chickpea flour) . Two large heaped teaspoons for 2 medium sized capsicums. Mix well, cover and cook on medium flame for 3-5 minutes. The idea is to cook the chickpea flour by steaming. Try to not add any water, while cooking this dish.

It was a lovely meal to end the long day and there are enough leftovers for our lunches tomorrow . The only person not impressed with tonight’s offerings was MsAn, who ate a cheese toasty instead. Oh well, 3 out of 4 is not bad 🙂

More later,

Trish 💕

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