When you are craving for a wholesome bowl of food loaded with nutrients and flavours, Sriracha Paneer Millet Bowl is the response! This bowl will not just fill your tummy however also your soul!

SRIRACHA PANEER MILLET BOWL

Active ingredients

300 grams cottage cheese (paneer).
2 1/2 tbsps sriracha sauce.
1/4 cup kodo millet.
1/4 cup banyard millet.
2 1/2 tsps + 1 tbsp sliced garlic.
Salt to taste.
Squashed black peppercorns to taste.
1/2 tsp dark soy sauce.
1/4 tsp red chilli sauce.
1 tsp lemon juice.
1 tablespoon rice flour.
1 1/2 tbsps + 1 tsp oil + for barbecuing.
2 medium onions, chopped.
4-5 button mushrooms, quartered.
1 medium onion, quartered and layers separated.
1/2 little green zucchini, cut into triangles.
1/2 small yellow squash, cut into triangles.
1/2 medium red capsicum, seeded and cut into triangles.
1/2 medium green capsicum, seeded and cut into triangles.
4-5 fresh parsley sprigs + for garnish.
1 tsp butter.
1 tbsp peanut butter.
1/4 cup coconut milk.
1 tablespoon honey.

Technique.

1. Slice the cottage cheese block thickly and further cut into triangles.
2. For the marination, take 1 1/2 tablespoons sriracha sauce in a bowl. Include 1 tsp garlic, salt, crushed black peppercorns, dark soy sauce, red chilli sauce, lemon juice and rice flour and blend well.
3. Add the home cheese triangles and mix well. Reserve for 10-15 minutes.
4. For the spiced millet, heat 1 1/2 tablespoons oil in a nonstick pan. Add 1 tbsp garlic and sauté for 30 seconds.
5. Include 1onion and sauté till clear. Add kodo and banyard millet and blend well. Sauté for a minute.
6. Include 1 1/4 cups water, salt, crushed black peppercorns and blend well. Cover and prepare on high heat for 5 minutes. Reduce the heat and cook for 2-3 minutes. Set aside for 5-10 minutes.
7. For sautéed vegetables, heat remaining oil in a nonstick pan, include 1 tsp garlic and sauté for 30 seconds.
8. Add mushrooms and cook for 2 minutes on high heat. Include onion, green zucchini, yellow squash, and sauté for 2 minutes.
9. Add red capsicum, green capsicum, salt, crushed black peppercorns and toss well.
10. Slice the fresh parsley and contribute to the pan. Transfer in a bowl and set aside.
11. For the sauce, heat butter in a nonstick pan. Add staying garlic and sauté for 30 seconds. Add staying onion and sauté till clear. Include salt, crushed black peppercorns, staying sriracha sauce and sauté for a minute.
12. Include 3/4 cup water and mix well. Include peanut butter and sauté for a minute.
13. Add coconut milk and mix well. Include honey and mix.
14. Heat oil in a nonstick grill pan. Location the home cheese triangles and cook on medium heat for 3-4 minutes on each side.
15. For assembling, position the millet in the serving bowl. Organize the vegetables on 1 side.
16. Drizzle little sauce and location the cottage cheese pieces on millets. Sprinkle some more sauce on cottage cheese pieces.
17. Slice some parsley over and serve hot.

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