Annanaas Paneer Tikka

About Annanaas Paneer Tikka

Ingredients

• Canned or fresh pineapple (annanas) slices, cut into 1 inch cubes 3
• Cottage cheese (paneer), cut into 1 inch cubes 220 gms
• Medium onion 1
• Medium red capsicum ¼
• Medium yellow capsicum ¼
• Meduim green capsicum ¼
• 1st marinade
• Ginger-garlic paste ½ tbsp
• Yellow chilli powder (optional) ½ tsp
• Salt to taste
• 2nd marinade
• Hung yogurt 3 tbsps
• Red chilli powder 1 tsp
• Ginger-garlic paste ½ tsp
• Garam masala powder ½ tsp
• Lemon juice 1 tbsp
• Roasted chana powder 2 tbsps
• Salt to taste
• Oil 2 tsps + to shallow-fry
• Chaat masala to sprinkle
• Lemon 4 wedges
• Onion, sliced as required
• Mint chutney as required

How to Make Annanaas Paneer Tikka (Stepwise Photos)

Method

1. Cut onion, red capsicum, yellow capsicum and green capsicum into large dices 1 inch squares.
2. For the 1st marinade, mix together ginger-garlic paste, yellow chilli powder and salt in a bowl, add cottage cheese cubes, mix till they are well coated with it. Set aside to marinate for 10-15 minutes.
3. For the 2nd marinade, mix together hung yogurt, red chilli paste, ginger-garlic paste, garam masala powder and lemon juice in another bowl. Add 2 tbsp roasted chana powder, oil and a little salt and mix well. Add the pineapple, onion, all the capsicums and marinated cottage cheese cubes and mix lightly. Keep the bowl in the refrigerator to marinate for 30 minutes.
4. Skew all the pieces in the following order: onion, pineapple, cottage cheese, red, green and yellow capsicum on each satay stick.
5. Heat oil in a flat non-stick pan, place the satay sticks in it and cook, rotating the sticks to ensure even cooking, till they are evenly done on all sides.
6. Transfer them onto a serving platter, sprinkle some chaat masala over them. Serve garnished with lemon wedges and sliced onions and a bowl of mint chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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