PANEER TIKKA
|
S.NO
|
INGREDIENTS
|
QTY
|
|
For Marination
|
|
|
|
1
|
Hung Curd
|
200 gm
|
|
2
|
Lemon Juice
|
2 no's
|
|
3
|
Chilly Powder
|
70 gm
|
|
4
|
coriander powder
|
1Tspn
|
|
5
|
Ginger garlic paste
|
1Tspn
|
|
6
|
garam powder
|
1Tspn
|
|
7
|
Kasoori methi
|
1/2 Tspn
|
|
8
|
Mustard oil
|
100 ml
|
|
9
|
Cumin powder
|
1Tspn
|
|
10
|
Salt
|
to taste
|
|
11
|
Black salt
|
to taste
|
|
12
|
Chat Masala
|
a pinch
|
|
13
|
Butter
|
few drops
|
|
Base Ingredients
|
|
|
|
14
|
Cottage Cheese
|
1Kg
|
|
15
|
Red capsicum
|
1 no's
|
|
16
|
Yellow Capsicum
|
1 no's
|
|
17
|
Green Capsicum
|
1 no's
|
|
18
|
Onion
|
1 no's
|
METHOD:
* Take mustard oil in a round mixing bowl.
Add chili powder and rub it well, so that chili powder will mix and will give a
good colour at the time roasting.
* Add other ground spices which are
mentioned in the “For marination” column.
* Mix it thoroughly, and keep a side.
* Cut Cottage cheese,
bell pepper and onion in to big dices, marinate them and keep them at least for
20 minutes.
* Next,
skewer the marinated Paneer, by adding Bell pepper and onion in between gap of
Cottage cheese, and
cook in an oven for 10-15 mins at 180 degree C.
*For home maker who don’t want to use oven can use non stick
Pan and grill the skewer (Wooden skewer can be used).
*Remove from the oven or from pan once it is cooked,
sprinkle chat masala and drops of butter, serve hot as a starter with lemon
wedges and Indian salads as an accompaniment.
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