November 11, 2008

Kadhai Paneer

Kadhai dishes, be it Kadhai Chicken or Kadhai Paneer essentially have Capsicum (Green Pepper) as a main ingredient...I am not too sure if the 'Kadhai' term attributes to making it in a Kadhai (wok) or the inevitable capsicum...

I find this recipe so irresistible that I munch away half the paneer before it reaches the dining table ;)

  • Paneer - 200 gms cut in cubes (the shape is, however upto you, I infact mash a couple of cubes to give it a nice texture)
  • Oil - 2 tbsp
  • Garlic - 5 large flakes - crushed
  • Tomato puree - 4 tbsp ( or 3 small tomatoes halved and grated to get the pulp)
  • Salt - 1 tsp or as required
  • Sugar - 1/2 tsp
  • Chilli powder - 3/4 tsp
  • Coriander (dhania) powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Capsicum - 1 medium ( or 2 if you need more volume) cut into thin long strips


  • In a kadhai, add oil and when hot add the crushed garlic
  • Add the tomato puree
  • Add salt, sugar, chilli powder, dhania powder, garam masala and mix well
  • Add capsicum and under high heat stir fry until the capsicum turns in colour to a dull green
  • Lower the heat, add the paneer and cook for a couple of minutes until the paneer softens


  • Make sure no water is added. If done properly you will not have to add water. When capsicum is cooked in water, it leaves an unpleasant taste
  • You can derive inspiration for stir frying from any street side fast food guy
  • At the end while Paneer is being cooked, sprinkle some water and cover for a couple of minutes while it softens

November 07, 2008

Do onions make you cry?

NO! You probably haven't dated one yet...

It does make me teary-eyed and here's the explanation why...

When an onion is cut, the ruptured onion cells release enzymes which break down nearby sulphur compounds into oxides and acids. These re-form to make a gas. This gas moves into your eyes and then mixes with your tears to form sulphuric acid.

Check out here for some suggestions to have fewer tears.