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Suresh Thimiri cooking Guru – Grilled Paneer Cheese with Mango Tomato Chutney and Curry Vinaigrette Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling. Serve with a mango and tomato chutney and a drizzle of curry vinaigrette for a unique twist on the classic Caprese salad.

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  • Grilled Paneer Cheese with Mango Tomato Chutney and Curry

    Vinaigrette

  • Paneer is a fresh, firm and mild-tasting Indian cheeseperfect for grilling. Serve with a mango and tomatochutney and a drizzle of curry vinaigrette for a uniquetwist on the classic Caprese salad.

  • Ingredients

    Grilled Paneer

    175ml (6fl oz) plain yoghurt

    1 tbs lemon juice

    2 tsp Schwartz Garam Masala

    1 tsp Schwartz Sea Salt Mill

    tsp Schwartz Garlic Granules

    tsp Schwartz Ginger Ground

    400g (14oz) paneer

    Mango Tomato Chutney

  • tsp Schwartz Cumin Seeds

    4 plum tomatoes, chopped

    1 ripe mango, cut into 1cm chunks

    onion chopped

    2 tsp Schwartz Coriander Leaf

    2 tsp honey

    tsp Schwartz Cinnamon Ground

    tsp Schwartz Sea Salt Mill

    Curry Vinaigrette

  • 50ml (2fl oz) olive oil

    2 tbs white balsamic vinegar

    2 tbs Dijon mustard

    tsp Schwartz Medium Curry Powder

    tsp Schwartz Garlic Mill

    Methods :-

  • STEP 1

    For the paneer combine yoghurt, lemonjuice, Garam Masala, Salt, GarlicGranules and Ginger in a small bowluntil well blended. Place paneer in alarge re-sealable plastic bag, add theyoghurt marinade and turn to coatwell, place in the refrigerator for 1 hour.

  • STEP 2

    Meanwhile, for the Mango Tomato Chutney,toast the Cumin Seeds in a large pan over amedium heat for 1 minute, or until fragrant.Add the tomatoes, mango, onion, Coriander,honey, Cinnamon and Salt. Cook for 8-10minutes, stirring regularly until thetomatoes soften and the sauce is slightlythickened.

  • STEP 3

    For the Curry vinaigrette, combine allingredients in a small bowl with a wirewhisk until well blended.

    STEP 4

    After the paneer has marinated, spray agriddle pan with oil and pre-heat tomedium. Remove paneer from themarinade, discarding any remainingmarinade.

  • Grill paneer for 5-6 minutes, or until lightlybrowned, turning frequently. Cut into 1cmthick slices, then serve layered with the MangoTomato Chutney and drizzled with the CurryVinaigrette.

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