Cottage cheese (paneer) Green chutney Khoya/mawa,grated Saffron (kesar) Salt Red chilli powder Hung curd Gram

flour (besan) Ginger-garlic paste Fresh coriander leaves,chopped Green chillies,chopped White pepper powder Lemon juice Melted butter

450 gram 4 tablespoon 2 1/2 tablespoon 5-6 threads to taste 1/2 tablespoon 1 cup 2 tablespoon 1 tablespoon 4 tablespoon 3-4 1 tablespoon 1 1/2 tablespoon for basting

Method
Grate one hundred grams of cottage cheese and cut the remaining into one-and-a-halfinch cubes. Slice each cube into three layers without cutting through. In a bowl, mix together the khoya, saffron and salt. In another bowl, mix together the grated cottage cheese, chilli powder and salt. Take a cottage cheese cube, spread the green chutney over the first layer, the khoya mixture on the second layer and the cottage cheese mixture on the third layer. Mix together the yogurt, gram flour, ginger-garlic paste, fresh coriander, 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 coated with the marinade. Set aside for about an hour. Thread the cottage cheese cubes a little apart onto skewers and roast in a tandoor or over a charcoal grill over a moderate heat for five to six minutes, basting them with melted butter once in between. You can also cook them on a hot tawa. Serve hot with onion rings and lemon wedges.

Ingredients
Cottage cheese (paneer) Green capsicums Green chillies,destemmed Ginger,peeled Garlic,peeled Hung yogurt Green chutney Turmeric powder Carom seeds (ajwain) Garam masala powder Chaat masala Kasoori methi ,powder Roasted chana dal powder Fresh cream Salt Mustard oil 250 grams 2 large 3 1/2 inch piece 5 cloves 3/4 cup 2 tablespoons 1/4 teaspoon 1/2 teaspoon 1 teaspoon 1 teaspoon 2 tablespoons 2 tablespoons 1/4 cup to taste 2 tablespoons

 Lemon juice Oil

2 tablespoons 2 tablespoons

Method
Cut paneer into one and a half inch sized pieces. Deseed and cut green capsicums into one and a half inch sized pieces. Grind green chillies, ginger and garlic into a fine paste. Take hung yogurt in a bowl. Add green chutney, green chilli-ginger-garlic paste, turmeric powder, ajwain, garam masala powder, half of the chaat masala, kasoori methi powder, roasted chana dal powder, fresh cream, salt and mix. Add paneer cubes to the marinade and add mustard oil. Soak wooden skewers in water for fifteen minutes. Pierce onto the skewers capsicum cubes and paneer cubes alternately. Cook on an oiled grill. Turn the skewers a few times so that the tikkas get cooked from all sides. Arrange the tikkas on a plate, sprinkle the remaining chaat masala and lemon juice and serve hot.

Black peppercorns Cottage cheese (paneer),cut into 1 inch cubes Ginger Garlic Green chillies Oil Onions,sliced Hung yogurt Fresh cream Cornflour/ corn starch Egg white Garam masala powder Green capsicum,cut into 1 inch pieces Salt Green cardamom powder Melted butter

12-15 500 grams 1 inch piece 6-8 cloves 2-3 4 tablespoons 4 medium 1 cup 3 tablespoons 1 tablespoon 1 1/2 teaspoon 1 medium to taste 1/4 teaspoon for basting

Method
Dry-roast the peppercorns and crush to a coarse powder. Grind the ginger, garlic and green chillies to a fine paste. Heat the oil in a kadai and saut the onions till brown. Cool and grind to a paste. In a large bowl, combine the onion paste, yogurt, cream, cornflour, egg white, ginger-garlic-green chilli paste, garam masala powder, capsicum, crushed peppercorns, salt and green cardamom powder. Add the cottage cheese cubes, mix well and set aside to marinate for one hour preferably in a refrigerator. Thread the cottage cheese and capsicum cubes alternately onto a skewer and grill for five to six minutes, basting occasionally with butter. Serve hot with onion rings and mint chutney