Student who is selected for the Chef of the day is Mr. JAIDEV(BCT&CA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
INGREDIENTS :
- 500gms Cottage cheese
- 100 gms Onions
- 2 nos Red and Yellow capsicum
- 2 nos Green capsicum
- 100 gms Tomatoes
- 2 nos Lemon juice
- 25 gms Ginger garlic paste
- 20 gms Roasted gram flour
- 75 ml Mustard oil
- 20 gms Ghee/butter for basting
- 8 gms Turmeric powder
- 12 gms Kashmiri chilli powder
- 10 gms Coriander powder
- 8 gms Cumin powder
- 5 gms Garam masala powder
- 10 gms Chat masala powder
- 150 gms Hung curd
- 12 gms Kasoori methi powdered
- 5 gms Black salt
- 12 gms Salt
- 5 sprigs Coriander leaves
- 5 sprigs Mint leaves
METHOD:
- Cube the paneer into 2 inches square shaped.
- Cut the onions, tomatoes and capsicumsin 1.5 inches square pieces.
Making Marination
- In a large bowl, place the paneer and the veggies. Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
- Take the hung curd and whisk it lightly till it becomes smooth. Add it to the marinated vegetables.
- Chop the mint and coriander leaves and add it to the paneer.
- Mix well. Check the taste and add more seasonings if required. Slowly and gently mix them with the marinade.
- Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
- After 2 hours, thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
Grilling Paneer Tikka
- Heat a griller with charcoal or gas.
- Arrange the paneer skewers on the griller. Brush some oil on the veggies and paneer cubes all over.Then slowly turn the skewers. Baste it with ghee and oil mix periodically.
- Place back on the grill for 3 to 5 minutes till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes burnt.
- Remove from the griller and then place the paneer skewers on a serving plate. Sprinkle some chaat masala and lemon juice.
- Serve grilled paneer tikka with mint chutney and onion rings with lemon wedges