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