Sunday Edition

Eat healthy

Sunday PIONEER

Paneer/Tofu Satay 

Ingredients Quantity

Paneer/Tofu 200 gm

Thai red curry paste 2 tablespoon

Coconut milk 6 tablespoon

Fresh red chilli   2

Oil 30 ml

Lemon grass 1

Lemon leaf 2no

Glangal 1 small

Corinder 5 gm

Lemon 1

Salt to taste

Method

  • Mix all the ingredients together in a bowl except the paneer/tofu.
  • Cut the paneer/tofu into half inch thick finger shape.
  • Now put the ready mixture of step one over the paneer/tofu fingers and mix well. Check for seasoning and let it marinate for one hour.
  • Put the marinated fingers on individual stay stick or a long toothpick.
  • Cook on a grill and baste with oil. When cooked remove from grill and serve hot on a sizzling plate along with peanut sauce.

Courtesy: Ashish Joshi, Executive Chef, Jaypee Siddhar

Peanut sauce

Ingredients Quantity

Coconut milk 1 cup

Peanut 1/4 cup

Red curry paste 1 tablespoon

Lemon leaf 2-3

Coriander 5 gm

Galangal 2 gm

Fresh red chilli   2-3

Salt to taste

Method:

  • Blend the above ingredients together till smooth.
  • Heat the pan and put oil add the above paste into it and reduce it till it is a thick coating consistency.

Vegetable, Sprouts & Oats Cutlet

Ingredients

Chopped carrots: 20gms

Chopped beans: 20gms

Green peas crushed: 20gms

Home grown sprouts: 100gms

Cottage cheese grated: 30gms

Oats powder: 40gms

Cumin: 5gms

Ginger Chopped: 5gms

Green Chill chopped: 5gms

Salt: As required

Hing: As required

Peanut oil: for shallow fry/20ml

Fresh coriander

Chopped: Sprigs

Method:

  • Put peanut oil in a pan. Add cumin, ginger, greenchillies,  hing and sauté well.
  • Add carrot, beans, peas and sauté well till tender.
  • Add turmeric, sauté and remove from flame and  let it cool.
  • Mix together mixture, cottage cheese, oats powder and salt and chopped coriander.
  • Divide in small portions as desired and give shape, dust with oats powder.
  • In frying pan shallow fry cutlets with peanut oil till golden brown from both sides and become crisp.
  • Serve with mint chutney and/or tomato ketchup.
  • Courtesy: Chef de cusine - Indian, Anuj Mathur, Paatra Jaypee Greens Golf and Spa Resorts