Tangy Paneer Stick

About Tangy Paneer Stick

Ingredients

• Cottage cheese (paneer) 200 gms
• Medium onion 1
• Button mushrooms 15
• Medium red capsicum 1
• Medium yellow capsicum 1
• Medium green capsicum 1
• Oil for grillling
• Marinade
• Garlic paste 1 tsp
• Red chilli powder ½ tsp
• Cumin powder 1 tsp
• Dark soy sauce 2 tbsps
• Tomato ketchup 6 tbsps
• Black pepper powder ½ tsp
• Sugar 1 tsp
• Salt to taste

How to Make Tangy Paneer Stick (Stepwise Photos)

Method

1. Cut cottage cheese and onion into medium cubes and halve the mushrooms. Cut red capsicum, yellow capsicum and green capsicum into medium square pieces.
2. Take garlic paste, red chilli powder, cumin powder, dark soy sauce, tomato ketchup, black pepper powder, sugar and salt in a mixing bowl and mix well. Add cottage cheese cubes and all the vegetables and mix well. Let them marinate for 15 minutes.
3. Thread marinated cottage cheese and vegetables onto skewers.
4. Heat some oil in a non-stick grill pan, place the skewers in it and grill, rotting the skewers till everything is well grilled.
5. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps