What can be greater than the joy of sharing with family and friends! I’m sharing recipes that people have loved, time and again, at my home. From my hearth to yours! (These recipes were also a part of the Live cookout I conducted for ElsaTable). * The recipe for Thai peanut dipping sauce can be found at https://elsatable.com/recipe/thai-peanut-dipping-sauce/
Heat 1 tbsp vegetable oil in a wok/ deep pan. Add onion, garlic, ginger, and chillies. Cook on slow flame for a few minutes till soft.
Add all the other ingredients listed for the marinade (EXCEPT lemon juice and lemon rind). Simmer for 10 minutes or so. Then add lemon juice and rind and switch off the gas. Let cool.
After about 15-20 minutes when the mixture is sufficiently cool, grind it in a mixie and pour it in a big bowl. Dice the bell peppers and paneer/tofu into square pieces of about an inch each. Add them to the prepared marinade and rest them for a minimum of half an hour or more.
Arrange the vegetables and paneer/tofu alternately on skewers. Heat oil on a tawa/grill pan and place the skewers. You can use the oven too at 200°C for 15 minutes. Grill on all sides till the vegetables are light brown. Serve with Thai peanut dipping sauce. *
Refrigerate for 1-2 days
