I am a big believer of signs. Last week, one morning I woke up singing “Oru poongavanam”. I set up the Bose Soundlink on the kitchen counter and played the song on repeat while I cooked. I let the onions blacken busy singing and mimicking the swimming action in the song. I had to drop off the kids at their grandma’s house before work. I switched on the radio and what song does it play? “Oru poongavanam pudhu manam…” We looked at each other open mouthed. It was a sign. It definitely was a sign. A sign of what I didn’t know but it was a sign. I sang to it in the car delighted. Only the previous day I felt like nothing was going my way, that I wasn’t doing things right. Then god plays my mind-song on radio to tell me I am doing fine.
The traffic light turning to green as soon as you reach the junction, waking up early when you have to, you think you’re looking pretty and someone compliments you on how pretty you’re looking, a selfie that turns out to your liking, somebody brings you food, somebody buys you ice cream, somebody has a tablet when you have a headache.. are all good signs.
Hasini has a great knack of finding out when I’ve upcycled something and I do a lot of that because I hate seeing food go waste. I don’t usually tell them because I don’t trust them to be open minded about it. Hasini makes sure to find out and announce it to everyone. This Paneer kothu chapathi however went down well with everyone. It’s super quick to put together if you have leftover chapathis or rotis in your or parathas in your fridge. You can use even the hardest, stiffest of your old rotis in this recipe. The liquid in the recipe helps soften your rotis just enough and the oil adds the delicious fried taste to it. You can add in scrambled eggs, cooked shredded chicken, peas, chopped carrots or anything else you fancy. I happened to have paneer so I made paneer kothu chapathi. Make it your own. Don’t let another old chapathi go waste.
Paneer kothu chapathi
- 3 cups Chapathi/Roti, chopped into bite sized pieces
- 100 gm Paneer, chopped or crumbled
- 1 Onion, sliced
- 1 Tomato, chopped
- 2 Green chillies, chopped fine
- 1/2 tsp Turmeric powder
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp Garam masala powder
- Salt to taste
- 2 tbsp Oil
- 3/4 cup Leftover korma/gravy or coconut milk (use water if none of these are available)
- 1/2 cup Coriander leaves, chopped
- Heat a heavy, thick bottomed pan. Add oil to the pan. When oil turns hot, add the chopped onion and green chillies and fry until the onions turn translucent. Add the chopped tomatoes and fry for 1-2 minutes or until they turn soft. Add chopped paneer and mix well.
- Add red chilli powder, garam masala powder and salt and mix well. Pour the korma or coconut milk if available. Else add water and mix well and cook until the liquid reduces and coats the back of a spoon. Now throw in the chopped chapathi and mix well. Cook for 3-4 minutes while constantly mixing and tossing the contents of the pan until the flavours have blended and the chapathi are nicely coated. Sprinkle chopped coriander leaves and mix in. Switch off. Serve hot. Enjoy!