The smoke alarm went off, its excruciating sound ripping through the apartment walls and its deafening tone hammering into my head. That is when I realised something was burning. That something was palak paneer, our dinner. Who burns palak paneer, it is like saying I burnt tomato soup. You don’t burn soup. Soup is easy and soup almost cooks by itself. Palak paneer is one of those fool-proof dinner dishes that you cannot go wrong. It is a recipe I had cooked from a million times and yet, I burnt it. I had done everything the recipe asked for, patiently chopped the onions, ground the spices, minced the ginger garlic. For most of the time I watched the pot like a hawk as the spices sizzled and the spinach puree bubbled. Then my attention was drawn towards the television. The Big Bang Theory was on and they were going to telecast that episode where Sheldon and Amy finally do it, they get intimate. I was so excited, I knew I could not miss it. So in my eagerness to watch the episode, I hurriedly wrapped up everything in the kitchen and made myself comfortable on the sofa, all set for the Big Bang Theory.
It was well over half way into the episode when the smoke alarm went off and the Husband came rushing out of his study, the kitchen was filled with smoke and well some thing just smelt awful. That is when it struck me, that I had forgotten to turn the heat down on my stove and my spinach puree must have caught on to the base of the dutch oven. By the time I made my way to the kitchen, the smoke had mostly died down but the alarm just would not stop. We opened all possible doors and windows and it took a good 3-5 mins (what seemed like eternity) for that painfully hammering noise of the alarm to finally die out. When I finally managed to look into the pot, the spinach puree had been reduced to a charred sticky lump. So there it is, how I burnt spinach puree. The whole damn thing went into the bin and dinner that night was Subway foot longs. The only good thing that came out of all this was that Sheldon and Amy finally did it and as it happens, I did manage to burn my greens. There will have to be a redemption.
Speaking of Greens, this recipe has been making quite a few rounds on Facebook. There is this new community on face book called Tasty and they do come up with some interesting recipes from time to time. Personally, I love broccoli. I could eat broccoli heads anytime. But I mean the same old stir fry does get boring and variety is always welcome. So when I came across the video post for this recipe, it looked interesting and worth a try. Moreover, one way or the other, I was eating my greens 🙂
Broccoli Tots – Tasty food forum- https://youtu.be/PG0GVNN-rm4 they wont let me upload the video so here is the link if you want a visual walk through.
- Broccoli heads- 2 medium chopped into florets
- Egg- 1 beaten
- Breadcrums-2/3 cup
- Green Onions- 2 finely chopped the green portion
- Garlic powder- 1 teaspoon
- Chedder cheese- 1/2 a cup
- Pinch of salt
- Siracha/or any chilli sauce
- Set a deep pan or pot with water and salt to boil. Once the water is bubbling, add the florets. Do not cook the florets for any longer than 2 mins. Drain the broccoli and set it to cool for about 3-5 mins. Then chop them finely using a clever of a sharp knife.
- Next in a bowl add all the ingerdients to the broccoli except the oil.
- Cover it and set it to chill in the refrigerator for about 45 mins to an hour.
- Line a baking sheet with parchment paper and brush it with oil and preheat the oven to 350 degrees F.
- Next bring the mixture out out of the refrigerator and let it rest for about 10 min at romm temperature. Then take bit sixe portions of the mixture and shape them however you want.
- Cook it in the oven for about 12-15 mins when the top of the tots have a nice crispy look.
- Cool them and serve with your favourite sauce.
- Do not over cook the broccoli otherwise they loose the crunch and the colour.
- Baking is a healthier option and I have seen they tend to break if fried.