Tandoori Cottage Cheese Salad Cooking Recipes

Ingredients :

1

20 g

20 g

20 g

20 g

3 g

5 g

10 g

5 g

15 ml

100 ml

150 g

30 g

10 g

3 g

15 g

15 g

10 g

cottage cheese (paneer)

capsicum

tomatoes

onions

pineapple

black cumin (shah jeera)

white pepper powder

garam masala

turmeric (haldi) powder

lemon juice

cream

yoghurt, drained

gram flour or corn flour

red chili powder

saffron (kesar)

ginger paste

garlic paste

chaat masala (optional)

butter for basting

salt to taste

1. Wash and cut the cottage cheese, vegetables and pineapple into 4 cm cubes.
2. Mix black cumin, white pepper, garam masala, turmeric powder, 2/3 of the lemon juice and salt together.
3. Add the cottage cheese cubes to this mixture and refrigerate for 1 hour.
4. Mix together, the cream, yoghurt and gram flour or corn flour.
5. Add remaining ingredients (except butter) and whisk to a fine batter.
6. Add the refrigerated cottage cheese cubes, pineapple cubes and vegetables to the batter and leave to marinate for at least 1 hour.
7. Preheat oven to 150 - 75C (300-50F).
8. Skewer 6 paneer cubes and 4 vegetables - pineapple pieces per skewer (one portion) and pack tightly together.
9. Roast in an oven/tandoor/charcoal grill for 5 - 6 minutes, basting regularly with melted butter.
10. Sprinkle chaat masala and the remaining lemon juice.
11. Serve hot, garnished with slices of cucumber, tomato or onion and accompanied by Mint Chutney.

Serves 4 - 5

Preparation time : 2 hours

Cooking time : 15 minutes

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