Ingredients: 6-10 Red chillies 1 tbsp Coriander seeds 1 tbsp cumin 2 tsp black pepper corn 1 tbsp fennel seeds 1tsp fenugreek seeds 3-4 cloves 5-6 garlic cloves 1 inch ginger 5-6 curry leaves 1 tsp jaggery 3 tbsp curd/ plain yogurt 250 gm Paneer Paneer Ghee Roast This dish is a coastal Karnataka specialty known for its fiery red color, tangy undertones, and the rich aroma of clarified butter (ghee). Ingredients Prep • The Masala Paste: Red chillies, coriander seeds, cumin, black peppercorns, fennel seeds, fenugreek seeds, cloves, garlic, ginger, and curry leaves. • The Base: Paneer (250g, cubed), yogurt, and jaggery. • Pantry Steple: Ghee (clarified butter) and salt. Instructions 1. Prepare the Roast Masala 1. In a small pan, dry roast the red chillies, coriander seeds, cumin, fennel seeds, black peppercorns, cloves, and fenugreek seeds over low heat. Roast until they become fragrant and the chillies darken slightly. 2. Once cooled, transfer the spices to a grinder...
What else can be more perfect than grilling some of our fav ingredients like Tofu , Brussel sprouts, cherry tomatoes, bell peppers & Zucchini all marinated in a simple pesto sauce. Believe me this vegan marination tastes heavenly 😀 Super easy if you have some pesto in hand. INGREDIENTS: Tofu 1 block cut in cubes Red bell pepper 1 cut in small squares Brussel sprouts 5-8 Cherry tomatoes 10-12 Green Bell peppers 1 cut in small squares Zucchini 1 sliced Pesto (homemade / storebought) 1 cup Oil for grilling INSTRUCTION: 1.If you're using wooden skewers, soak them in water for about 30 minutes to prevent them from burning. 2.Wash and prepare your vegetables by cutting them into chunks or slices, making sure they're all roughly the same size for even cooking. 3.Dice Tofu into cubes. 4.In a big bowl, take 1 cup of pesto, add in all the veggies and tofu. 5.Stir gently to coat them with the marinade. 6.Keep aside in the Fridge for 1/2 an hour. ...