What’s In My Lunch Today?

Monday blues aren't easy to tackle, and so does the morning schedule. After resting for two days straight, I need another holiday, then another, and so on. So, when I woke up today, I found it challenging to get out of bed because there was a long list of chores to accomplish before I left for the office. After much effort to stay in bed, I finally got out of bed at 7:15 a.m. I freshened up and took a cold shower, which was more of a hot bath because of the heat in the NCR region. I watered my plants and went to the kitchen.

It was the day when I chose the option for cooking that was in my mind when I slept last night. It was time for potato capsicum curry. I chopped the capsicum and took a bowl with water to keep the peeled potatoes till I kneaded the dough for it to settle when I cooked the curry. There she was, the maid arrived right when I started kneading. The doorbell rang and I had to attend the door. She entered and waited for me to confirm if she should wash the utensils first or do the cleaning. I put it on her to decide and continued to prepare dough for soft chapatis.

Once I finished kneading, I took the pressure cooker. Yes, I prefer my potato capsicum curry cooked in a cooker rather than in wok which would demand more oil or ghee which I feel is unhealthy and time-consuming. I put the ghee in the cooker and added mustard seeds. As soon as the mustard seeds started sizzling I added chopped capsicum and potato. Stir them for a few minutes and add a few drops of water to not let it burn. I doubted that water was soaked in vegetables but taking the leap of faith I closed the cooker and allowed time for it to whistle. And my doubt turned into reality, due to the lack of water curry was burnt. Luckily, there was not much damage so I took out capsicum and potato in a bowl. I found the potatoes were not cooked so I had to redo it. After cleaning the cooker I put some ghee and added half-cooked curry in the cooker to allow it till two whistles to be cooked completely. This time with more water than the previous attempt.

While the curry was getting prepared I rolled the chapatis to cook it. Once the cooker was done whistling, I put the griddle on gas. As it was hot, I put the first chapati to be cooked and followed the process for the remaining ones. I packed my lunch with three chapatis and capsicum potato curry.

This post is a part of #BlogchatterFoodfest