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TIRANGA PANEER TIKKA
Preparation Time : 20-30 minutes
Cooking Time : 10-15 minutes Servings : 5
INGREDIENTS
Cottage cheese (paneer)
450 grams
4 tablespoons
2 1/2 tablespoons
5-6 strands
to taste
1/2 tablespoon
1 cup
1 tablespoon
4 tablespoons
3-4
1 tablespoon
1 1/2 tablespoon
for basting
Preparation Time : 20-30 minutes
Cooking Time : 10-15 minutes Servings : 5
INGREDIENTS
Cottage cheese (paneer)
450 grams
Green chutney 4 tablespoons
Khoya/mawa 2 1/2 tablespoons
Saffron (kesar) 5-6 strands
Salt to taste
Red chilli powder 1/2 tablespoon
Hung yogurt 1 cup
Ginger-garlic paste 1 tablespoon
Fresh coriander leaves, chopped 4 tablespoons
Green chillies, chopped 3-4
White pepper powder 1 tablespoon
Lemon juice 1 1/2 tablespoon
Butter, melted for basting
METHOD
Grate one hundred grams of cottage cheese and cut the remaining into one and a half inch cubes. Slice each cottage cheese cube into three layers without cutting through.In a bowl mix khoya, saffron and salt. In another bowl mix grated cottage cheese, red chilli powder and salt. Take a cottage cheese cube, spread green chutney over the first layer, khoya mixture in the second layer and cottage cheese mixture in the third layer. Similarly treat the remaining cottage cheese cubes. Mix together hung yogurt, gram flour, ginger-garlic paste, coriander leaves, green chillies, white pepper powder and lemon juice in a deep bowl. Add the stuffed cottage cheese cubes and mix gently so that all the cubes are evenly covered with the marinade. Set aside for about an hour. Thread the cottage cheese cubes onto skewers keeping sufficient distance between each and roast in a tandoor or over a charcoal grill at moderate temperature for five to six minutes. You can also cook them on a hot tawa. Baste them with melted butter once in between. Serve hot with onion rings and lemon wedges.
Grate one hundred grams of cottage cheese and cut the remaining into one and a half inch cubes. Slice each cottage cheese cube into three layers without cutting through.In a bowl mix khoya, saffron and salt. In another bowl mix grated cottage cheese, red chilli powder and salt. Take a cottage cheese cube, spread green chutney over the first layer, khoya mixture in the second layer and cottage cheese mixture in the third layer. Similarly treat the remaining cottage cheese cubes. Mix together hung yogurt, gram flour, ginger-garlic paste, coriander leaves, green chillies, white pepper powder and lemon juice in a deep bowl. Add the stuffed cottage cheese cubes and mix gently so that all the cubes are evenly covered with the marinade. Set aside for about an hour. Thread the cottage cheese cubes onto skewers keeping sufficient distance between each and roast in a tandoor or over a charcoal grill at moderate temperature for five to six minutes. You can also cook them on a hot tawa. Baste them with melted butter once in between. Serve hot with onion rings and lemon wedges.
