The traditional method of preparing the fajitas is by grilling them, but they can also be pan fried and if using meat, oven broiling works (meat requires more marinating time than vegs and paneer). Its the marinade which holds the key to a good fajita. Vinegar or lemon juice is a must to lend a sour flavor. As told by a chef friend who used to work at a multi cuisine food joint – “experiment with anything which has a sour flavor like orange juice or even a coke”. Well, I haven’t got that creative yet.:). I’d love to learn more about marinades for fajitas if you’d like to share. Tried and tested recipes of fajitas (veg/non-veg) are also welcome..:). 1 Marinate the paneer squares with lemon juice, olive oil, worchestshire sauce, cumin pwd, mustard pwd and dry parsley and salt for 30 mts. Prep & Cooking: 15 mts, marinate time: 30 mts Makes approx 15-20 fajitas Cuisine: Mexican inspired . juice of 1 lime 1 tbsp olive oil salt to taste 2 tbsps red chilli flakes 1 tsp mustard pwd 1 tbsp Worcestershire sauce (optional) pinch of cumin pwd 2 tbsps sesame seeds 1/2 tsp dried parsley For salad: 1 onion, finely sliced 1 capsicum, finely sliced 1 tomato, finely sliced fistful boiled green peas fistful boiled sweet corn a small cup of finely sliced cabbage fresh parsley for garnish salt to taste pepper to season 1 tsp lemon juice (optional) 2 Combine sesame seeds and chilli flakes in a small bowl. Coat both the sides of the paneer in this and place them on a greased baking tray or a grill. 3 Grill the paneer in a pre-heated oven for 10 mts, till the paneer attains a light brown shade. 4 Saute the vegetables for salad, season with salt, arrange on a serving plate, sprinkle some parsley on top and place the grilled paneer fajitas on the salad. Serve hot with salsa. I, in turn, learnt it from one of her student, Alka. Do visit this website for more information on Mexican recipes and cooking classes. The above recipe was originally prepared by Manju Sethia who also designed the taco maker.
