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Vegetarian Malaysian Satay

Lip smacking vegetable satay served with peanut sauce. This recipe has featured on the show Khanakhazana.

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Vegetarian Malaysian Satay
Main Ingredients Potatoes, Green peas
Cuisine Indonesian, Malaysian, , ,
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Vegetarian Malaysian Satay

  • 2 large Potatoes boiled and mashed
  • 1/2 cup Green peas boiled and mashed
  • 1/4 cup Corn kernels boiled and crushed
  • 100 grams Paneer (cottage cheese) grated
  • 2-3 Green chillies finely chopped
  • 1 inch piece Ginger finely chopped
  • 6-7 cloves Garlic finely chopped
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 2-3 tablespoons Cornflour/ corn starch
  • to shallow fry Oil
  • FOR PEANUT SAUCE
  • 1 teaspoon Oil
  • 1 small Onion finely chopped
  • 4 cloves Garlic finely chopped
  • 1/2 teaspoon Red chilli powder
  • 1 tablespoon Dark soy sauce
  • 1/4 cup Peanuts roasted and crushed
  • 3 tablespoons Tomato puree
  • 2 teaspoons Honey
  • to taste Salt
  • TO SERVE
  • to deep fry Oil
  • 20-25 Rice wafers
  • 10-12 Potato skins prepared
  • 8 Cabbage leaves
  • 4 cups Plain pilaf rice cooked
  • 2 tablespoons Butter

Method

  1. Heat the sizzler plate. Mix together mashed potatoes and peas in a bowl. Add crushed corn and paneer. Add green chillies, ginger, garlic, garam masala powder, salt, turmeric powder, red chilli powder and mix well. Mix in one tablespoon of cornstarch. Take satay sticks. Take a portion of the mixture and pat it on the stick in a shape. Dip a fork in remaining cornstarch and press the kabab with it to flatten it on both sides.
  2. Prepare other kababs in a similar way. Refrigerate for half an hour. To prepare sauce, heat oil in a pan. Add onion and garlic. Sauté for a few seconds and add red chilli powder, soy sauce and crushed peanuts. Mix well. Add tomato puree and one cup of water. Bring to a boil. Add honey and salt to taste. Keep warm. Heat two to three tablespoons of oil on a tawa. Fry kababs on both sides till done. Heat sufficient oil in a wok or kadai.
  3. Deep fry the rice wafers in hot oil. Drain onto an absorbent paper and set aside. Deep fry potato skins and keep aside. Place the cabbage leaves on the hot sizzler plate. Place two or three satays on it. Pack the pilaf rice in a greased mould, press lightly and invert in onto the plate. Arrange the rice wafers and potato skins. Pour peanut sauce over them. Pour melted butter for sizzling effect. Garnish with a sprig of parsley and serve immediately.
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