Paneer/Tempeh Lollipop

Paneer/Tempeh Lollipop

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This was a canapé that I served at my Indian Fusion Tapas party

It can be made using paneer or tempeh if you want to make a vegan version. It is super easy and fun visually – we all have a little artist in us, trying to get out!

You can also increase or decrease the spice levels, depending on who is coming to dinner. Mr B likes the highest spice levels possible and if he had it his way, this dish would be just a chill pepper covered in sesame seeds!

Ingredients

  • 1 block paneer/tempeh, cut into rectangles
  • 1 tsp. coconut oil
  • 2 tbsp. organic ketchup
  • 1 tsp. Sriracha
  • ½ tsp. tamari
  • 2 tbsp. white sesame seeds, lightly toasted
  • 2 tbsp. black sesame seeds
  • Hand full of bamboo skewers

Method

  • Cut the paneer/tempeh into rectangles, important for the sesame layering
  • Mix the ketchup, Sriracha and tamari, marinate the paneer in the mixture for 10 minutes
  • Heat the oil and sear the marinated paneer/tempeh on all sides
  • Let cool and place on bamboo skewer
  • Paint with leftover marinade to act as an adhesive
  • Sprinkle white sesame seeds on half the piece, turning as you go
  • Do the same with the black sesame seeds
  • Serve as a lollipop for a fun canapé
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Methi Matar Malai (GF, DF)

Methi Matar Malai (GF, DF)

Mattar Malai

This is a beautiful fragrant vegan curry from the north of India. It is made with Methi, which is Fenugreek, Malai which is cream, which I substituted for tofu cream and Matar which is green peas

It is a beautifully balanced dish, due to the bitterness of the Fenugreek and sweetness from the onions, almond milk and sugar

Fenugreek is good for liver function, cholesterol and digestion and is therefore used a lot in Indian and Ayurveda cooking

‘When diet is wrong, medicine is of no use, when diet is correct, medicine is no need’

I served these as a canapé at my Indian inspired dinner party, but it is good with rice or a flatbread also

Ingredients

  • 2-3 cups of Fenugreek/Methi
  • 1 cup cooked peas
  • 1 cup tofu cream cheese
  • ½ cup almond milk
  • 1 tsp. garam masala
  • 2 tbsp. coconut oil
  • 1 tsp. sugar
  • Salt to taste
  • Chopped coriander
  • 1 cup chopped onions
  • 1 tsp. cumin seeds
  • 5 garlic cloves
  • 1 inch ginger, chopped
  • 1 chilli, chopped
  • ¼ cup cashew nuts

Method

  • Blend the onions, cumin, garlic, ginger, chilli and cashew nuts into a smooth paste
  • Heat the oil and fry this mixture for 5-10 minutes until the raw taste is gone
  • Add the fenugreek, cook for 2/3 minutes
  • Add ½ cup almond milk, mix well and cook for 3-5 minutes
  • Add the cooked peas, tofu cream cheese, garam masala, salt, sugar, mix well and cook for 5 minutes on a low flame
  • Garnish with the coriander leaves and serve with roti, rice or in tart cups as a fun canapé

Chicken 65 (GF, DF)

Chicken 65 (GF, DF)

Fried Chicken

This is an amazingly addictive dish and very popular at my Indian Inspired dinner party. It is real mash up of flavours, with spiced chicken and cooling yogurt or my favourite way of serving, with a little smoked maple syrup glaze for contrast

I don’t usually cook much meat and when I do, it is organic, free range and listens to opera when indoors, but fried chicken is such a classic in the USA that I had to give it a go. I did a cauliflower version (Gobi 65), which I will post another week

Mr B liked both versions and noted that it was the spicing and contrast of flavours that really elevates either one

Go Mr Foodie B!

Ingredients

For the chicken marinade

  • 1 tbsp. chilli powder/smoked paprika (dependent on spice preference)
  • ½ tsp. ground coriander
  • 1 tsp. garam masala
  • 1 tbsp. lemon juice
  • 2 cloves garlic, crushed
  • 1 inch piece of ginger, grated
  • Salt and pepper to taste
  • 6 boneless, skinless chicken thighs

For the coating

  • 4 tbsp. cornstarch
  • 4 tbsp. rice flour
  • 5 tsp. chilli powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 egg, beaten
  • Neutral oil, for frying

For the yogurt sauce

  • ¼ cup. Almond yogurt
  • ½ tsp. cumin
  • 1 clove garlic, crushed
  • Salt and pepper to taste

For the smoked maple syrup glaze

  • ¼ cup. Maple Syrup
  • Pinch of smoked salt, to taste

Method

  • Cut the chicken into bite size pieces
  • Whisk together the marinade ingredients and cover the chicken, allow to sit for at least an hour/overnight if possible
  • To make the seasoned coating, stir together the coating ingredients and place in a bowl, beat the egg and place in another bowl
  • Heat the oil in a deep pot to 375f. Dredge the chicken pieces in the egg, then in the coating. Carefully deep fry the pieces, 4-5 minutes each
  • Remove from the hot oil, using a slotted spoon and drain on a paper towel lined plate
  • To make the yogurt sauce, whisk together the yogurt, cumin, garlic, salt and pepper
  • Serve on the side or stir fry with some curry leaves
  • Instead of the yogurt sauce, I like to brush the chicken with smoked maple syrup, giving a spicy, smoky, sweet flavour
  • Either way is great