Saunfia Paneer Tikka Cottage Cheese Squares In Fennel Seed Recipes

PANEER TIKKA

Steps:

• Combine the curds,ginger-garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade.
• Add the paneer and capsicum and keep aside for 15-25 minutes.
• Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
• Serve hot,sprinkled with chaat masala.

SAUNFIA PANEER TIKKA (COTTAGE CHEESE SQUARES IN FENNEL SEED)

Steps:

• Wash and cut paneer into one and a half inch sized squares of half-inch thickness. Peel, wash and grind ginger and garlic. Wash, remove stalk, halve, deseed and cut capsicums into one and a half inch sized squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.
• Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter.
• Add paneer cubes to the batter and marinate for at least an hour.
• Thread paneer cubes and caspicum squares onto skewers .
• Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.
• Alternatively you can cook the tikkas in a convection oven or on a grill.
• Preheat the oven to 220°C and cook for three minutes on either side, basting once with butter in between.
• Remove and sprinkle with chaat masala powder and lemon juice. Serve with chutney of your choice.