Since the start of this new year, life has been busy, but I am not
complaining its been happy busy; work has been good, past few months good
things happening with lifezing, lots of new things are in offing, working on
improving photography techniques, Teen’s Exams approaching and of course
loads of cooking happening on the cooking front.
When I say cooking, these days I have started cooking more often than I used
to cook in past, still with so many other things going around did not seem to
find time to write a post about it.
Winters are times when generally excesses in eating happen with mom cooking
gajar ka halwa (carrot halwa), Laddus and many such traditional North Indian
winter food and sending across for kids and hubs, who love to gorge on them, of-course
with visible results .
By the time winters
are about to be over and spring is approaching fast, everyone starts clamouring for
light and healthy food. Once again seasonal ingredients, whole grains have
started taking main place on our table. This time I turned to my trusted stir
fries which I absolutely love.
My food philosophy generally revolves around using fresh ingredients, lots of herbs and spices with negligible use of canned sauces or tinned
food. So while making stir fries too I
try not to use too many sauces or too many overpowering spices.
When ever I am making stir fries there are two things, which particularly
fascinates me one is texture and other one is color, this paneer jhalfrezi is
one such dish which fits the bill. Cooked this jhalfrezi with mushroom and
pepper quiche and brown rice and so happy to see the satisfied grins.
Paneer & Pepper Jhalfrezi
Servings – 4 Preparation Time-10 minutes Cooking Time-12-15 Minutes
Green bell peppers strips 1 cup
2 medium sized Roma tomatoes
2 Tbsp Olive oil
1 large onion, sliced
2 green chillies
1 inch ginger
1 tsp chilli flakes
1 tsp salt
Lemon juice 2 tsp
Heat oil in skillet or woke, once the oil starts smoking, add ginger
Next add sliced tomatoes and salt and red chilli flakes. Cook for 4-5