I realize this when I live here in Nairobi, where someone like my household help runs miles away from chillies or pili pili as she calls it. When I am dousing a teaspoon of chillies or chopping green chillies into my curries after I take out her share, her eyes are splitting wide open sometimes i feel they will just pop out. And she asks me “how much pili pili do you eat?”, “I cant do without it Aunty” I say!! There are some for whom too sweet is never too sweet, while I cringe and put back the spoon. I never liked “too sweet”. What is perfectly salted for me, is sometimes too salty for DH. So no two tastes can ever match, can they??
My next recipe is somewhat like that, or maybe it is not. Its bell peppers and cottage cheese. Some just hate the taste of bell peppers but others love it. It is only after coming here that I first tried yellow and red peppers and I found that they have a lot less strong flavour than the green ones. Since then, I have favoured them. Not just do they do add a lovely colour to the dish, but also add the flavour. Its a simple to do, yet flavourful dish. No harm trying
250 gms – cottage chesse or paneer (diced into cubes)
1 red bell pepper – (diced into cubes)
1 yellow bell pepper (diced into cubes)
1/2 green bell pepper (diced into cubes)
1 big onion – diced into cubes
2 medium tomatoes – pureed
4-5 pods garlic – grated
1/2 inch ginger – grated
1 tbspn – cream
1/4 tspn – turmeric / haldi powder
1/4 tspn – red chilli powder
1 tspn – corriander / dhania powder
1/2 tspn – garam masala powder
In a wok add a tbspn of oil and add the onions. Fry on low heat till they get soft and pink.
Try doing it on slow heat so as not to burn it.
Add the ginger and garlic and fry well
Add the turmeric and fry well
Add the corriander and chilli and garam masala and fry well
Add the tomatoes and fry till the oil separates. Add salt to your liking.
Now add the bell peppers and mix and cover and cook for about 5 minutes
Add the cottage cheese and cream and toss everything together and cook for about 2 minutes on high. Close the flame and garnish with corriander leaves.
Serve with fluffly rotis or naans.