• Juice of 1 lemon, kosher salt and freshly ground black pepper, to taste
• 2 medium organic zucchini, cut diagonally into ½-inch-thick slices
• 2 tbsps chopped fresh parsley leaves.
Preparation
• In a small bowl, whisk together butter, garlic, Indian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
• Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about two minutes per side.
• Serve immediately, garnished with parsley, if desired.
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
