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INDIAN RECIPE: Tandoori Cottage Cheese Salad

Serves 4-5
Preparation time: 2 hours
Cooking time: 15 minutes

Ingredients for Tandoori Cottage Cheese Salad:

  • 1 kg cottage cheese (paneer)
  • 20 gms capsicum
  • 20 gm tomatoes
  • 20 gm onions
  • 20 gm pineapple
  • ½ tsp balck cumin
  • 1 tsp white pepper powder
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tbsp lemon juice
  • Salt to taste
  • ½ cup cream
  • ¾ cup yogurt, drained
  • 2 tbsp gramflour/cornflour
  • 2 tsp red chilli powder
  • ½ tsp saffron
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • Butter for basting
  • 2 tsp chaat masala (optional)

Directions for making Tandoori Cottage Cheese Salad:

  1. Wash and cut the cottage cheese, vegetables and pineapple into 4 cm cubes.
  2. Mix black cumin, white pepper, garam masala, turmeric powder, 2/3 of the lemon juice and salt together. Add the cottage cheese cubes to this mixture and refrigerate for 1 hour.
  3. Mix together, the cream, yoghurt and gramflour/cornflour. Add remaining ingredients (except butter) and whisk to a fine batter.
  4. Add the refrigerated cottage cheese cubes, pineapple cubes and vegetables to the batter and leave to marinate for at least 1 hour.
  5. Preheat oven to 150 to 175 degrees C.
  6. Skewer 6 paneer cubes and 4 vegetables-pineapple pieces per skewer (one portion) and pack tightly together.
  7. Roast in an oven/tandoor/charcoal grill for 5-6 minutes, basting regularly with melted butter.
  8. Sprinkle chaat masala and the remaining lemon juice. Serve hot, garnished with slices of cucumber, tomato or onion and accompanied by mint chutney.
  9. Enjoy your Tandoori Cottage Cheese Salad. Hope you love this Indian recipe.


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