Paneer, Mushrooms and Capsicum Satay: The capsicums and paneer contribute a refreshing medley of colours and thereby a visual appeal to this healthy and tasty satay. This is a slightly-heavy snack that goes well with a hot and sweet dip. The dip is quite spicy, but if you want it spicier you can add more red chilli flakes!
Peanuts are a forbidden food for diabetics due to their high calorie content; therefore I have used it very sparsely. Lemon grass and coconut milk are typical Thai flavour enhancers.
But coconut milk is also very high in calories, so I have added very little of it just to bring out the Thai flavour. Since this snack is a wee bit high in calories, have it only once in a while.
Preparation Time: Cooking Time: Total Time: Makes 6 satays
For The Hot and Sweet Dip
2 tbsp vinegar
1 tbsp sugar substitute
1 tsp cornflour
1 tsp dry red chilli flakes (paprika)
salt to taste
For The Peanut Sauce
1 tsp oil
1/4 cup finely chopped onions
2 garlic (lehsun) cloves , finely chopped
2 tbsp peanuts , roasted and powdered
2 tsp sugar substitute
2 tbsp coconut milk (nariyal ka doodh)
1 stalk lemongrass (hare chai ki patti)
1 tsp chilli powder
salt to taste
1/2 tbsp lemon juice
1/2 cup low fat paneer (cottage cheese)
1/2 red capsicum , cut into 50 mm. cubes
1/2 yellow capsicum , cut into 50 mm. cubes
6 mushrooms (khumbh)
1 onion , cut into 50 mm. cubes
2 tsp oil for cooking
Method To Make Paneer, Mushrooms and Capsicum Satay
For the hot and sweet dip
- Combine the vinegar, sugar substitute, cornflour and 1 cup of water together in a small non-stick pan, mix well and cook on a medium flame till the mixture becomes translucent, while stirring continuously.
- Remove from the flame and keep aside to cool.
- When cool, add the red chilli flakes and salt and mix well.
- Allow to stand for a while before using.
For the peanut sauce
- Heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame till they turn translucent.
- Add the peanut powder, sugar substitute, coconut milk, lemon grass, chilli powder, lemon rind and salt, mix well and simmer for 10 to 15 minutes, stirring once in between.
- Remove from the flame, discard the lemon grass and add the lemon juice and mix well. Keep aside to cool.
How to proceed
- Combine the paneer, red capsicum, yellow capsicum, mushrooms and onions together in a bowl, add the peanut sauce, toss gently and keep aside for 15 to 20 minutes.
- On a skewer, arrange one piece each of paneer, red capsicum, yellow capsicum, mushroom and onion.
- Repeat with the remaining ingredients to make 5 more satays.
- Heat a non-stick pan and cook the satays on a medium flame using oil till all sides are golden brown in colour.
- Paneer, Mushrooms and Capsicum Satay is ready.