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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Piri Piri Paneer Tikka   
    Categories: Indian   
         Yield: 1 Batch   
       
   MMMMM----------------------PIRI PIRI SAUCE---------------------------   
         2 tb Olive oil   
         4 lg Fresh Fresno peppers or any   
              - hot pepper *   
         1 sm Red bell pepper;   
              - seeds removed & diced   
         1    Shallot; diced   
       1/4 ts Cumin seeds   
       1/2 ts Kashmiri chili powder or   
              - paprika   
         1 tb Cilantro (3 to 4 sprigs);   
              - chopped   
       1/4 ts Black pepper; freshly ground   
       1/2 ts Salt   
       1/4 c  Water   
         5 cl Garlic   
     1 1/2 ts Fresh lime juice   
       1/3 c  Olive oil; or as needed   
              -during blending   
      
   MMMMM------------------------PANEER TIKKA-----------------------------   
         6 oz Paneer (200 g); cut into   
              - batons or 2x2" slabs   
       1/2 c  Piri piri sauce;   
              - adjust quantity to   
              - desired heat level   
       1/4 ts Garam masala   
         1 pn Sugar; scant   
       1/2 ts Salt   
         1 tb Oil   
         3 tb Oil; up to 4 tb, for cooking   
      
   MMMMM------------------------FOR SERVING-----------------------------   
              Onions; sliced   
              Lime wedges   
              Chaat masala   
              Cilantro   
       
     * Note:   
        
     Piri Piri is an extremely hot sauce. I usually de-seed and de-vein   
     half the quantity of Fresno peppers to reduce the heat level. You   
     could reduce the quantity in marinade too. If you do not get use any   
     red colored peppers, just ensure that they are hot.   
        
     Piri Piri Sauce:   
        
     In a sauce pan, heat up the 2 tb oil. Add all of the ingredients   
     except the garlic, lime juice, water & olive oil (needed for   
     blending) & stir for 1 minute or so. Add the water and cook covered   
     over medium heat for 5 to 6 minutes until the pepper skins are soft.   
     Remove from heat, and allow to cool to room temperature. When the   
     mixture has cooled, put into a blender, add the garlic cloves, lime   
     juice, and blend drizzling the olive oil to a smooth blend. Strain   
     the sauce through a fine mesh strainer. Pour into a clean glass   
     container and cover with a lid. Let sit for at least 2 days before   
     using.   
        
     Paneer Tikka:   
        
     Marinate the paneer in piri piri sauce, garam masala, salt to taste,   
     and sugar. Add the oil and combine so that the paneer pieces. Skewer   
     the paneer if you want. Let sit for 30 minutes, refrigerated.   
        
     Heat up your grill pan or outdoor grill and grill the marinated   
     paneer for 1 to 2 minutes on both sides. Paneer does not need much   
     cooking so this should be fast. Brush liberally with oil while you   
     grill. Take off the grill as soon as you get grill marks and sprinkle   
     with chaat masala (optional).   
        
     Serve immediately with green chutney, onion slices, cilantro & lime   
     wedges.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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