Home Food Comfort food expert Priti Jogani gives us her prized recipes for baked cheesy masala pav and paneer satay skewers

Comfort food expert Priti Jogani gives us her prized recipes for baked cheesy masala pav and paneer satay skewers

by Tom

These two hearty dishes will have you savouring every last bite.

By Tom McLean

“I grew up in Chennai and, as the youngest daughter of the household, spent countless hours of my childhood watching my mother cook. As I began to raise my own family, I took inspiration from my mum’s self-taught culinary prowess and began developing my own cooking skills. After moving to Thailand in 1991, I began adopting local techniques and flavours into my dishes. I wouldn’t necessarily call my cooking style Thai or Indian. I like to take the best bits from different types of cuisine and combine them into dishes that transcend.

“Most recently, I’ve begun crafting my own business venture, alongside my family, that provides hungry customers with a wide assortment of made-to-order delicacies. Titled Spicy Señoras, we offer everything from homemade masala to traditional, after-dinner Mukhwas (for the full list and to put in an order, contact 081 916 1248). I hope you enjoy cooking the dishes I’ve created for you as much as my family has enjoyed eating them.”

BAKED CHEESY MASALA PAV

PREP TIME: 20 MINUTES

TOTAL TIME: 30 – 35 MINUTES

SERVING: 3-4

INGREDIENTS:

  • 6 fresh bread rolls, cut into top and bottom halves
  • 100g mozzarella cheese, grated

FOR GARLIC BUTTER:

  • 3 tbsp melted butter
  • 1 tsp pav bhaji masala
  • 1 tbsp garlic, finely chopped
  • 2 tbsp coriander
  • ¼ tsp salt

MASALA FILLING:

  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp garlic, finely chopped
  • 1 tbsp green chilli, finely chopped
  • 1 medium-sized onion, finely chopped
  • 2 large tomatoes, finely chopped
  • 1 medium-sized capsicum, finely chopped
  • 1 tbsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp chaat masala
  • 1 tsp pav bhaji masala
  • ½ cup coriander
  • salt to taste

INSTRUCTIONS:

  1. In a bowl, add all of the ingredients for the garlic butter. Mix well and set aside.
  2. For the masala filling, add butter and oil to a pan on a low-medium heat. Add the onions, garlic, and capsicum, and sauté. Add the chillies and tomatoes, cover the pan, and cook for 2-3 minutes.
  3. Add the red chilli powder, turmeric powder, chaat masala, pav bhaji masala, salt, and coriander. Mix well and cook for 1 minute.
  4. Transfer the masala filling to a separate bowl and set aside.
  5. To a frying pan, add ½ tbsp garlic butter on low-medium heat. Toast the bread rolls face down in the garlic butter mixture.
  6. Spread 1 tbsp garlic butter across the bottom of a baking dish and place the bread rolls on top. Cover half of the rolls with layers of the masala filling and grated cheese. Top with the other half of the rolls.
  7. Make small cuts across the top of the bread rolls and spread over the remaining garlic butter.
  8. Cover the dish with foil and bake in a preheated oven at 180°C for 10-15 minutes.
  9. Remove the rolls from the oven and plate them. Garnish with chopped onions, tomatoes, and coriander, and serve.

PANEER SATAY SKEWERS WITH PEANUT DIPPING SAUCE

PREP TIME: 15 MINUTES

TOTAL TIME: 3-4 HOURS

SERVING: 3-4 (15-20 PCS)

INGREDIENTS:

  • 250g paneer
  • 1 pack wooden skewers
  • black and white sesame seeds

MARINADE:

  • 1 cup coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp lemongrass paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp lemon juice
  • 1 tsp brown sugar
  • 2 tsp corn flour
  • 1 tbsp soy sauce
  • 1/2 tsp chilli flakes
  • salt to taste

PEANUT SAUCE:

  • 2 tbsp Thai red curry paste
  • 1 ¼cup coconut milk
  • ½ cup roasted peanuts, ground
  • 2 tbsp roasted white sesame seeds, ground
  • 1 tsp soy sauce
  • 2 tbsp palm sugar, finely chopped
  • 2 tbsp tamarind juice
  • salt to taste

INSTRUCTIONS:

  1. Cut the paneer into 15-20 equally-sized strips and place onto the wooden skewers.
  2. In a bowl, mix together all of the marinade ingredients. Add the paneer skewers to the marinade, making sure they are thoroughly covered in the mixture. Cover with cling fi lm and refrigerate for 3-4 hours.
  3. For the peanut dipping sauce, add ¼ cup coconut milk to a small pan on low-medium heat. Add the red curry paste and sauté. As the oil begins to separate, pour in the remaining coconut milk.
  4. After the sauce begins to thicken, add the rest of the ingredients and stir well. Transfer to a bowl for serving.
  5. Add the marinated skewers to a nonstick pan and grill all sides on medium heat, occasionally brushing the paneer with more of the marinade. Sprinkle the paneer with white and black sesame seeds as it is cooking.
  6. After the paneer is cooked, remove from the pan and serve with peanut sauce.

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