Halloumi – A variety of Cheese that is believed to be originated in Cyprus. It is widely used in Middle Eastern cooking and is popular in many western countries as well. The cheese is produced from Cow’s,Sheep’s and Goat’s Milk. When compared to other cheese varieties I find this cheese a bit extra salty and hence while cooking adjust the quantity of salt accordingly. Few months back when we had our lunch at a restaurant, we tasted Halloumi Skewers for the first time. Loved it totally and since then its been on my monthly grocery list. I usually pan fry the cheese and add it on top of salad. Unlike other cheese varieties, Halloumi is hard cheese and it won’t melt easily.
Roti with Dal/Aloo/Paneer/Cauliflower based gravies is our standard week night dinner menu. Yesterday when I saw the slab of Halloumi in fridge, I thought of preparing a side dish for roti with this cheese. Somehow I love indianising every ingredient possible. From couscous pongal to pasta upma 😉 there is something so satisfying in our traditional flavors. So the first thing that came to my mind was obviously Bhurji.
For those of you who don’t know ‘Bhurji’, it is an Indian way of preparing scrambled eggs with spices & herbs. Instead of eggs, vegetarians prepare Paneer(cottage cheese) Bhurji. Very easy to make, you can add extra veggies of your choice along with the ones mentioned below.
