Tofu and Pineapple Skewers with BBQ Sauce and Mango Salsa
Ingredients:
Tofu - 1 pkt (200 gms)
Pineapple - 1 nos (large)
BBQ sauce - 4 tblsp
FreshThyme - 3-4 sprigs or 1tsp [dried]
Malgova Mango - 1 nos
Red chillies - 3 nos
Coriander - 3-4 sprihs
Red bell pepper - 1 nos
Onion - 1 nos
Jalapeno [bottled] - 1 nos
Lime - 1 (small)
Salt - to taste
Crushed pepper- to taste
Method:
Cut the tofu and pineapple into bite-sized cubes.
Mix some chopped thyme with BBQ sauce and marinate the tofu and pineapple chunks into it. Skewer them alternately and keep aside.
Peel the mango and cut them into small dices along with red chilies, coriander, red bell pepper, onion and jalapenos. Mix them well, season it, a drizzle of lime juice to balance the sweet-spicy-sourness flavors.
Grill the skewers till a charred texture is obtained. Plate these and add a heap of mango salsa.
Grilled Romaine & Mango Salad with a Pepper Yoghurt Dressing
Ingredients:
Romaine lettuce - 1 head
Mango - 1 nos
White/ Red onions - 1 nos
Dill - 2 sprigs
Black Olives - 4-5 nos
Red & Yellow bell peppers [roasted and skinned] - half each
Honey - 2 tblsp
Curds - 4 tblsp
Salt - to taste
Crushed pepper - to taste
Method:
Peel the Kesar mango and slice the flesh into thick slices. Slice the onions into rings.
Roast the bell peppers on flames and peel the skin off, cut into strips.
Mix the hung yoghurt, honey, crushed pepper and some dill and stir well.
Grill the Romaine lettuce on a very hot grill with a light drizzle of oil. Let it char well.
Plate it and arrange the sliced mangoes on it with the processed vegetables. Sprinkle it with some salt and pepper and drizzle the yoghurt honey dressing.
(Chef Tanmoy Savardekar)