Cottage cheese (paneer) 250 grams
Dried red chilies 2-3
Garlic cloves 2-3
Red bell pepper 1 medium
Vinegar 1 teaspoon
Salt to taste
Fresh coriander sprigs 10-12 + for garnishing
Oil 1 tablespoon + for grilling
Crushed black peppercorns 1 teaspoon
Potato boiled and peeled 1 large
Spring onion bulb with stem 1
Salad leaves 4-5
Fresh basil leaves 5-6
Red bell pepper julienned for garnishing
To make Piri Piri sauce, deseed red chilies, break and place in a grinder jar. Add garlic cloves.
Roughly chop bell pepper and add along with vinegar, salt, coriander sprigs, 1 tbsp oil and crushed peppercorns and grind into a smooth sauce.
Transfer the sauce into a bowl.
Heat some oil in a non-stick grill pan.
Cut cottage cheese and potato into thick slices.
Dip cottage cheese slices in the Piri Piri sauce and place on the grill pan. Grill till evenly done from both sides and grill marks appear on them.
To make salad, diagonally slice spring onion bulb with some of its stem and place in a bowl.
Tear salad leaves and add. Toss well.
Remove grilled cottage cheese slices from the pan, clean the pan with some water and wipe dry. Heat some more oil in it.
Reserve 1 tsp Piri Piri sauce and dip potato slices in the remaining Piri Piri sauce and place on the grill pan.
Grill till evenly done from both side and grill marks appear on them.
Tear basil leaves and add to the salad along with reserved 1 tbsp Piri Piri sauce and mix well.
Place salad on a serving plate. Put grilled cottage cheese and potato slices on top, garnish with coriander sprigs and bell pepper julienne and serve immediately.
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