Out & About
Cooking with Friends
March 18, 2020
MINALS JUMEIRAH SPICE
Makes approx 4
100g Paneer (sliced in finger sizes)
1 large onion (sliced)
Wraps can be rotli/tortilla/Lebanese bread
For Lebanese Spice:
1 tbsp Black pepper
1/4 piece Nutmeg
1 stick Cinnamon
1 tsp Methi
2-3 whole red chilli
1 tsp Aniseed
1 tsp Dry Ginger powder
2 tbsp Coriander seeds
4 tbsp plain Yogurt
1 tsp Lemon juice
2 -4 tbsp Lebanese Spice
1 tbsp Ginger garlic paste
2 tbsp Olive oil
salt to taste
Mint chutney or Tahini for spreading inside the wrap
Fresh lemon or mint for garnishing.
Dry roast the Lebanese spice ingredients, allow to cool before grinding them to a coarse powder.
Marinate the paneer with the marination ingredients.
Heat some olive oil in a non-stick tawa. Place the marinated paneer fingers on it and grill, turning sides, till all sides are golden and evenly done.
The onions can also be slightly grilled if you prefer or left raw.
Take a wrap and spread either mint chutney or tahini then place the grilled paneer and onions. wrap into a roll.
Can be served individually or on a platter.
I'm busy working on my blog posts. Watch this space!
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March 2020 (3)