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[dropcap]D[/dropcap]iwali being just around the corner here starts the season of celebration and joy. Apart from beautiful decorations, rituals and lights, the festival also calls for a tradition of preparing lip-smacking delicacies for your guests’ hunger pangs. To make your parties happening, Del Monte brings to you two exciting recipes with a modern twist. So, this festive season make your vegetarian menu a bit more exotic with these recipes. Celebrate and enjoy with one and all.
Peach Paneer Grill
Preparation Time: 30 minutes
300 grams, paneer, cut in to batons
½ cup, Del Monte Peach Halves, syrup drained completely
2 tablespoons, peanuts, roasted
1 teaspoon, ginger paste
1 teaspoon, garlic paste
1 teaspoon green chilli paste
1 teaspoon garam masala powder
1 teaspoon cumin powder
½ tablespoon, lemon juice
salt and pepper to taste
Oil as needed
For peach chutney:
½ cup, Del Monte Peach halves, syrup drained
½ cup coriander leaves, tightly packed
3 cloves of garlics
Juice of 2 lemons
4 green chilies
Salt to taste
- Blend together peach and peanuts to a smooth paste
- In a bowl. Add, blended peach peanut mixture, lemon juice, ginger paste, garlic paste, green chilli paste, garam masala powder, cumin powder, 2 teaspoon oil. Season with salt and pepper. Mix well.
- Add paneer batons and mix well. Cover and keep it aside for 15 minutes.
- Heat the grill pan, brush it with little oil. Fry the marinated paneer (along with the marinade) from all the side until just brown. I cooked for 3 minutes only over all. Too muck cooking of paneer will make it chewy, so avoid over cooking.
- Peachy paneer grill is ready to be served
To make chutney: Blend all the ingredients mentioned under chutney until smooth. Serve peachy paneer grill with peach chutney and onion rings.
Paneer Satay Recipe with Tandoori Mayo
The word Satay is a modern Indonesian and Malay spelling of Sate, that is a dish seasoned and skewered, served with a sauce. Usually satay is typically made with chicken, mutton, beef, pork etc. but with the evolution of time, satay also became a popular snack among the vegetarians who opted to make this amazing dish with tofu or paneer. Paneer cubes/slices are seasoned and marinated to make a perfect grilled satay. Tandoori satay is yet another Indian version of this delicious Korean appetizer. So if you want to try your hands on some Indian or Punjabi Tandoori flavour, try using Del Monte Tandoori Mayo. The Tandoori Mayo created by Del Monte works as a magic ingredient when you want to get that authentic Tandoori flavour. It fulfills the requirement of cream along with Tandoori seasoning that gives a luscious texture to the paneer even after grilling.
Type: Party Snack
Flavour Used: Del Monte Tandoori Mayo
Recipe serves: 4
Preparation Time: 30 mins
Cooking Time: 10 mins
Total Time: 40 mins
400 grams Cottage Cheese (Homemade Paneer)
4 tablespoon Del Monte Tandoori Mayo
2 tablespoon Peanuts, coarsely pounded
1 teaspoon Lemon Juice
1 tablespoon olive oil
salt, to taste
- Cut paneer into long slices measuring around 4”x 1” inches and keep aside
- In a mixing bowl add Del Monte Tandoori Mayo along with salt, lemon juice, some crushed peanuts and oil. Mix all together with a spoon to make a paste.
- Take paneer slices and coat them well with the prepare mayo mix from all sides.
- Place the coated paneer slices on a plate, cling wrap and marinade for minimum 30 mins before cooking.
- Heat a grill pan or a non-stick pan and grease it with some oil or butter.
- Take mini bamboo skewers and insert into the paneer piece from one end.
- Place the skewers on the grill pan and grill from all sides.
- Collect the grilled paneer satay and plate them well on a serving plate.
- Sprinkle some crushed peanuts on top and serve hot with tomato ketchup or any of your favourite dip.