Friday, May 2, 2014

Cilantro Chutney and Barbecued Stuffed Paneer

I have found that people either love or hate Indian food. My husband and I fall into the love category. The blends of herbs and spices are so fragrant and leave me wanting more. I took a course at Whole Foods Market to learn more about re-creating Indian dishes at home. What I have found is that making Indian food is not a rushed process. At times, it can take a full day to make a meal. In the end, it is so worth it!

Using products from Dorot tremendously cut down the time to make these dishes. I didn't have to peel, grate, or chop the garlic and ginger. Nor did I have to worry about chopping hot chili pepper. That is a major plus in my book!

Cilantro Chutney
by Tonda
Adapted from Whole Foods Market Culinary Center "Hot! Hot! Hot! with Shefaly Ravula" course

1 medium bunch cilantro
2 cubes Dorot Chopped Chili
6 cubes Dorot Crushed Ginger
1/4 cup raw unsalted peanuts
1 teaspoon kosher salt
1/2 teaspoon sugar
1 Tablespoon fresh lime juice
1/2 cup water

Combine all ingredients in a food processor or blender. Blend until it makes a nice spread.
*For a thinner chutney to use as a dip, add more water.,

Barbecued Stuffed Paneer
by Tonda
Adapted from Whole Foods Market Culinary Center "Hot! Hot! Hot! with Shefaly Ravula" course

2 blocks paneer cheese (14 ounces each)
1 cup cilantro chutney

For the marinade:
3 cubes Dorot Crushed Garlic
3 cubes Dorot Crushed Ginger
3 cubes Dorot Chopped Chili
9 cubes Dorot Chopped Cilantro
2 Tablespoons canola oil
2 Tablespoons water
1 cup plain yogurt
1 Tablespoon paprika
1 teaspoon coriander powder
1 Tablespoon chili powder
1 teaspoon salt
1 Tablespoon fresh lemon juice
Melted butter for basting on the grill

Slice the paneer in half longitudinally so that you have two large rectangles. Cut each piece into thirds to make 6 small rectangles per block of paneer. Using a paring knife, cut a deep pocket into the long edge of each piece of paneer. Remove bits of paneer if needed. Fill each pocket with a spoonful of cilantro chutney and set aside while making the marinade.

Add the garlic, ginger, chili pepper, cilantro, canola oil and water in a food processor, and process to a coarse paste. Pour the paste into a medium mixing bowl and add the yogurt, paprika, coriander powder, chili powder, salt and lemon juice. Mix well. Dip the pieces of stuffed paneer into the marinade and then place them in a baking dish. Pour the rest of the marinade over the top of the paneer pieces. Allow to marinade for at least 4 hours, up to 12 hours in the refrigerator.

Preheat the grill to high and oil the grill grate when ready. If you have a stovetop griddle, you can alternatively cook them on that. Grill for about 3 to 4 minutes on each side, basting with melted butter a few times. Serve with some chutney on the side for dipping.

*This marinade is so tasty! If you cannot find paneer, try it on chicken.

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