The student Mr.VENKAT BCTCA 2nd sem is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavors has earned him the prestigious title of Chef of the Day at IIHMCA.
Ingredients:
- 240 gm Cottage cheese
- 250 gms Green capsicum
- 200 gms Yellow capsicum
- 200 gms Tomatoes
- 250 gms Onions
- 150 gms Zucchini
- 250 ml Hung curd
- 25 gms Ginger
- 25 gms Garlic
- 30 ml Oil
- 5 gms Kasoori methi
- 15 gms Red chili powder
- 10 gms Garam Masala powder
- 1 no Lemon juice
- 30 gms Butter
- 5 gms Salt
Method:
1. Cut paneer into one and a half inch sized cubes. Wash, halve, deseed and cut green and yellow capsicums into one and a half inch sized cubes. Wash, halve, deseed and cut tomato into half inch sized cubes. Cut the onions into cubes.
2. Dry roast kasoori methi till it emits a nice aroma and grind to a fine powder. In a large bowl combine hung curd, kasoori methi powder, ginger paste, garlic paste, red chilli powder, garam masala powder, lemon juice, salt and mix well.
3. Add paneer, capsicum and yellow capsicum cubes to the above marinade and allow to stand for half an hour. Take a wooden or a metal skewer and skewer the paneer, capsicum, yellow capsicum and tomato cubes alternately in this order: tomato, capsicum, yellow capsicum and paneer.
4. Use up all the pieces similarly. Cook in a grill on moderate temperature for eight to ten minutes, occasionally basting with butter or oil.
5. Serve hot garnished with onion rings and lemon wedges accompanied with mint chutney.