Ingredients:
2 cups Cottage Cheese (Paneer) Cut Into 2" Cubes.
½ cup Capsicum, Cut Into 2" Pieces
½ cup Onions, Cut Into 2" Pieces
1 cup Yogurt
2 tbsp Flower Brand Tandoori Masala
¼ tsp Flower Brand Garam Masala
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
2 tbsp Edible Oil
For Serving
1 tsp Flower Brand Chaat Masala
Hung Yogurt
To get hung Yogurt (Curd), hang yogurt in muslin cloth and drain out the liquid. This takes about 20 minutes. Approximately 1 cup of yogurt will give 1/2 cup of hung yogurt.
To get hung Yogurt (Curd), hang yogurt in muslin cloth and drain out the liquid. This takes about 20 minutes. Approximately 1 cup of yogurt will give 1/2 cup of hung yogurt.
Serves 2-3 Persons
Procedure:
1
Mix well-hung yogurt, Tandoori Masala, Garam Masala, dried fenugreek leaves (lightly crushed) & 1 tbsp of Oil to prepare the marinade.
2
Add Cottage cheese, capsicum, and onion to it and keep aside for 15-20 minutes.
3
Heat 1 tbsp of oil on a nonstick griddle (Tava) for a minute.
4
Arrange Cottage cheese and Capsicum pieces on the nonstick and sauté it on all sides till light brown. (approximate 4 minutes)
5
Remove paneer tikkas from the griddle and arrange them on Barbeque Sticks and sprinkle them with Chaat masala and Mint Chutney.
6
Serve Hot
Ingredients
2 cups Cottage Cheese (Paneer) Cut Into 2" Cubes.
½ cup Capsicum, Cut Into 2" Pieces
½ cup Onions, Cut Into 2" Pieces
1 cup Yogurt
2 tbsp Flower Brand Tandoori Masala
¼ tsp Flower Brand Garam Masala
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
2 tbsp Edible Oil
For Serving
1 tsp Flower Brand Chaat Masala
Hung Yogurt
To get hung Yogurt (Curd), hang yogurt in muslin cloth and drain out the liquid. This takes about 20 minutes. Approximately 1 cup of yogurt will give 1/2 cup of hung yogurt.
To get hung Yogurt (Curd), hang yogurt in muslin cloth and drain out the liquid. This takes about 20 minutes. Approximately 1 cup of yogurt will give 1/2 cup of hung yogurt.
Serves 2-3 Persons