This red capsicum curry (red bell pepper curry) is among the quickest dishes you can make on rushed days. It doesn’t take long to cook and more importantly, doesn’t demand meticulous slicing: cut the vegetables into large irregular chunks and you’re good to go.
I’ve been looking for interesting ways to incorporate flaxseed into my meals – this peanut flaxseed chutney is a surefire winner. You can actually try it on those who turn their noses up at flaxseed: the peanutty, sweet-sour flavors of this chutney mask the taste of flaxseed. If anything can get your flaxseed-hater to convert, this is it.
Weekdays are busy times for many of us who come back from work late evening and then fix a meal. We want weeknight dinners to be easy to put together, taking little time to move from kitchen to plate. [Not counting the blessed few like Rohit’s boss with the gusto to whip up a fancy meal at that hour ;-)]
One could cook loads on Sunday and freeze for the week. But that’s not so exciting, is it? So how does one reach that elusive balance between easy+quick (pre-cooked) and tasty+interesting (freshly cooked)?
Here’s a middle ground.
Make-ahead food parts. Mix and match. Embellish.
Use the Pareto Principle to your advantage: identify the steps in cooking that consume a majority time and labor, and do them beforehand. The chopping of greens. The slow-frying of spices. The boiling of dal. When the time comes to make your weeknight dinner, all that remains to be done is the remaining 20% of cooking that produces 80% of the result.
A hot and sour tomato peanut chutney (pachadi), the making of which a friend from Andhra demoed to me in my kitchen last evening. Tomato peanut chutney is a great side dish with boiled rice, especially on days when you don’t have another curry to accompany your meal.
Cross off red chili flakes from your grocery shopping list. You can make red chili flakes in the comfort of your home, with your choice of chilies. If you want the chili flakes bright red and medium-hot, use Kashmiri red chilies. If hot is your preference, use Guntur red chilies. Or mix up the chili varieties as you like.
I am a fan of the fierce, bitter methi chutney, but I gather that not many are on my side. Most friends find it "a bit much" for their taste. And so – for them and for those of you that share their taste – here’s a milder, nuttier version of it: sesame fenugreek chutney or til methi ki chutney. (more…)