900 g (30 oz) Cottage cheese (paneer)
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/4 cup (50 ml) 1 3/4 fl oz Cream
1 tsp (2 g) Red chilli powder
1 tbsp Yellow chilli powder
1 tsp (2 g) White pepper (safed mirch) powder
1 tsp (2 g) Carom (ajwain) seeds
Salt to taste
3 tbsp (30 g) 1 oz Raisins (kishmish)
2 tsp (4 g) Fennel (moti saunf), powdered
2 tsp (6 g) Sugar
1/2 cup (100 g) 3 1/2 oz Mint chutney
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/4 cup (50 ml) 1 3/4 fl oz Cream
1 tsp (2 g) Red chilli powder
1 tbsp Yellow chilli powder
1 tsp (2 g) White pepper (safed mirch) powder
1 tsp (2 g) Carom (ajwain) seeds
Salt to taste
3 tbsp (30 g) 1 oz Raisins (kishmish)
2 tsp (4 g) Fennel (moti saunf), powdered
2 tsp (6 g) Sugar
1/2 cup (100 g) 3 1/2 oz Mint chutney
method
1. Hang the yoghurt in a muslin cloth for 2 hours, till the whey is drained. Add cream, red chilli powder, yellow chilli powder, white pepper powder, carom seeds, and salt; mix well.
2. Add raisins, fennel powder, and sugar to the mint chutney.
3. Cut cottage cheese into 1 1/2 inch cubes. Slit the cubes and spread with mint chutney mixture.
4. Press the halves together again.
5. Marinade the cheese cubes in the yoghurt-cream-spice mixture for 15 minutes.
6. Put on skewers and cook in a preheated oven at 140°C (275°F) for 5 minutes. Serve hot as a snack.
2. Add raisins, fennel powder, and sugar to the mint chutney.
3. Cut cottage cheese into 1 1/2 inch cubes. Slit the cubes and spread with mint chutney mixture.
4. Press the halves together again.
5. Marinade the cheese cubes in the yoghurt-cream-spice mixture for 15 minutes.
6. Put on skewers and cook in a preheated oven at 140°C (275°F) for 5 minutes. Serve hot as a snack.
serving amount
serves: 4
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