Cooking Ingredients :
Cottage cheese (paneer) 500 grams
Ginger, peeled 3/4 inch piece
Garlic, peeled 5 cloves
Green capsicums 2 medium
Oil 2 teaspoons
Gram flour (besan) 2 tablespoons
Turmeric powder 1/2 teaspoon
White pepper powder 1 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Green cardamom powder 1/2 teaspoon
Fennel seed (saunf) powder 1/2 teaspoon
Saffron (kesar) a few strands
Fresh cream 1 cup
Butter for basting
Chaat masala 1 1/2 teaspoons
Lemon juice 1 tablespoon
Cooking Method
Cut paneer into one and a half inch squares of half-inch thickness. Grind ginger and garlic to a paste. Cut capsicums into one and a half inch squares.
Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder. Cool flour and transfer into a bowl.
Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter.
Add paneer cubes to the batter and marinate for at least an hour.
Thread paneer cubes and caspicum squares onto skewers .
Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.
Alternatively you can cook the tikkas in a convection oven or on a grill. Preheat the oven to 220C and cook for three minutes on either side, basting once with butter in between.
Remove and sprinkle with chaat masala powder and lemon juice.
