Sriracha Paneer Millet Bowl

Ingredients

• 300 grams cottage cheese (paneer)
• 2½ tablespoons sriracha sauce 
• ¼ cup kodo millet
• ¼ cup banyard millet
• 2½ teaspoons + 1 tablespoon chopped garlic    
• Salt to taste
• Crushed black peppercorns to taste
• ½ teaspoon dark soy sauce
• ¼ teaspoon red chilli sauce
• 1 teaspoon lemon juice
• 1 teaspoon rice flour
• 1½ tablespoons + 1 teaspoon oil + for grilling
• 2 medium onions, chopped   
• 4-5 button mushrooms, quartered
• 1 medium onion, quartered and layers separated
• ½ small green zucchini, cut into triangles
• ½ small yellow squash, cut into triangles
• ½ medium red capsicum, seeded and cut into triangles
• ½ medium green capsicum, seeded and cut into triangles
• 4-5 fresh parsley sprigs + for garnish
• 1 teaspoon butter
• 1 tablespoon peanut butter
• ¼ cup coconut milk
• 1 tablespoon honey

Method

1. Slice the cottage cheese block thickly and further cut into triangles.
2. For the marinade, take 1½ tablespoons sriracha sauce in a bowl, add 1 teaspoon garlic, salt, crushed black peppercorns, dark soy sauce, red chilli sauce, lemon juice and rice flour and mix well.
3. Add the cottage cheese triangles and mix well. Set aside for 10-15 minutes.
4. For the spiced millet, heat 1½ tablespoons oil in a non-stick pan. Add 1 tablespoon garlic and sauté for 30 seconds.
5. Add 1 chopped onion, mix and sauté till translucent. Add kodo and banyard millet, mix well and sauté for 1 minute.
6. Add 1¼ cups water, salt, and crushed black peppercorns and mix well. Cover and cook 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 another non-stick pan, add 1 teaspoon garlic and sauté for 30 seconds.
8. Add mushrooms, mix and saute for 2 minutes on high heat. Add quartered onion, green zucchini and yellow squash, mix and sauté for 2 minutes.
9. Add red capsicum, green capsicum, salt and crushed black peppercorns and toss well.
10. Chop the fresh parsley and add to the pan. Transfer into a bowl and set aside.   
11. For the sauce, heat butter in yet another non-stick pan. Add remaining garlic and sauté for 30 seconds. Add remaining chopped onion, mix and sauté till translucent. Add salt, crushed black peppercorns and remaining sriracha sauce, mix and sauté for 1 minute.
12. Add ¾ cup water and mix well. Add peanut butter and cook for 1 minute. 
13. Add coconut milk and mix well. Add honey and mix.   
14. Heat oil in a non-stick grill pan. Place the cottage cheese triangles in it and grill on medium heat for 3-4 minutes on each side.  8
15. For assembling, transfer the millet into a serving bowl. Arrange the vegetables on 1 side.
16. Drizzle little sauce and place the cottage cheese pieces over the millets. Drizzle some more sauce on cottage cheese pieces. 
17. Chop some parsley and sprinkle and serve hot.