Vegetable Satay with Peanut Sauce

About Vegetable Satay with Peanut Sauce

Ingredients

• Babycorns, halved ½ cup
• Green capsicums, cut into square pieces ½ cup
• Cottage cheese (paneer) cubes, ½ cup
• Onion, cut into square pieces ½ cup
• Curry powder / sambhar powder 1 tsp
• Salt to taste
• Oil 1 tbsp
• Peanut sauce
• Peanuts 2 cups
• Sesame (til) oil 1 tbsp
• Garlic cloves, finely chopped 2
• Onion, finely chopped 2 tsps
• Soy sauce 2 tbsps
• Brown sugar 2 tbsps
• Coconut milk ½ cup
• Tamarind water 1 tbsp
• Red chilli sauce 1 tbsp
• Salt to taste

How to Make Vegetable Satay with Peanut Sauce (Stepwise Photos)

Method

1. To make peanut sauce, grind peanuts in a mortar-pestle.
2. Heat sesame oil in a non-stick wok pan, add garlic and onion and saute. Add peanuts and saute for 2-3 minutes on high heat.
3. Add soy sauce and mix. Reduce heat, add brown sugar and mix. Add coconut milk and mix.
4. Add tamarind water, chilli sauce and salt and mix. Cool and grind the mixture in a mixer to a smooth peanut sauce. Transfer into a bowl.
5. Mix baby corns, capsicums, cottage cheese and onion in a bowl.
6. Add lemon juice, sambhar powder and salt and mix well.
7. Soak skewers in water for 30 minutes so that they do not burn while grilling. On each skewer insert a piece of capsicum, onion, baby corn and cottage cheese.
8. Heat 1 tbsp oil in a non-stick grill pan, place the satay sticks in it and grill, rotating the skewers so that the vegetables get cooked evenly all around.
9. Place the skewers on serving platter, pour peanut sauce over them and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps