Late fall brings excitement over the return of soups, spicy meals, desserts, pies, and the opportunity to fill the kitchen with the heat and heady smells of herbs and spice. Winter follows with spectacular holiday celebrations, with friends talking around grand feasts.
This is one dish which is present always at winter parties and meat eaters adore it equally.
This month was my whole grain month. As I measured out the barley to cook that morning, I did not realize that I had to be creative about how I made use of it for the next three days.
Little did I know that after you have a decent portion of this grain, you won’t be hungry for hours. But isn’t that a good thing? Oh well, maybe. For me, it was ok. So, long story short, I cooked 4 cups of barley which turned out to be around 8 cups of cooked barley. The kids were very apprehensive at the sound of the grain but it turned out they enjoyed it especially when I paired it with something they love.
I happen to love paneer (non melting, unaged, farmer’s cheese).
Growing up, I don’t remember mom cooking much paneer (cheese). It was something that we ate at restaurants.
As a South Indian our diet mostly consisted of rice, lentils, vegetables, and chicken. Paneer/cheese was considered ‘North Indian food’. So when we wanted to eat, we would go out to a restaurant for a treat, and what a nice treat it was.