Godrej Sahi Shuruaat Cook Book

Quinoa Paneer with Chilli Pineapple Marmalade Cottage cheese - 300g Quinoa roasted - 50g Sumac spice - 10g Garlic powder - 15g Green chilli - 5g Salt - 5g Pepper powder - 2g Pineapple puree - 300g Ginger - 25g Ingredients Chilli Pineapple Marmalade Method Chilli pineapple marmalade In a clean vessel add pineapple puree, sugar, pineapple juice, grated ginger and lemon juice. Cook till half reduced on slow flame Upon attaining gel like consistency, add chilli powder and let it cool in sterilised glass jar. Quinoa Paneer Cut paneer into cubes Marinate them using sumac spice, garlic powder, finely chopped green chilli, rosewater, rose syrup, salt, pepper and oil. Separately, on a nonstick pan roast quinoa grains on slow flame until it gets nutty and crunchy. Marinated paneer could be either grilled or pan seared. Coat the individual pieces of paneer in quinoa and arrange them nicely on a platter. Serve them hot with chilli pineapple marmalade. Corporate Chef - Bawa Group of Hotels Chef Rosewater - 2drops Rose syrup - 5ml Godrej Sunflower oil - 10-20ml Sugar - 100g Pineapple juice - 100ml Deghi mirch powder - 10g Lemon slices - 4nos Lemon juice - 5ml 41