Cottage Cheese Shaslik
Top Rated Recipe
Key Details:
prep time: 55 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Fusion
Key Ingredients:
Cottage cheese
Tomatoes
3 coloured capsicums
Onions
Pineapple
Borges light olive oil
Black olives
Fresh basil leaves
Extra virgin olive oil
Mustard sauce
About Cottage Cheese Shaslik
Table of Contents
Cottage cheese cubes
marinated in a flavourful marinade with some vegetables, grilled and served with salsa
- Cottage cheese, cut into medium sized cubes 200 gms
- Tomato cubes 1 cup
- 3 coloured capsicums, cut into medium sized squares 1 cup
- Onion cubes 1 cup
Step 1. Take tomatoes, capsicums, onions and pineapple in a mixing bowl and mix.
Step 2. Add cottage cheese cubes, garlic, ginger, green chillies, salt, basil leaves and light olive oil and mix gently till all the vegetables and cottage cheese cubes are well coated. Let them marinate for 15 minutes.
Read MoreIngredients
- Cottage cheese, cut into medium sized cubes 200 gms
- Tomato cubes 1 cup
- 3 coloured capsicums, cut into medium sized squares 1 cup
- Onion cubes 1 cup
- Medium pineapple, peeled and cut into medium sized cubes ½
- Garlic, chopped 2 tbsps
- Ginger, chopped 2 tbsps
- Green chillies, chopped 1 tsp
- Salt to taste
- Fresh basil leaves as required
- Borges light olive oil 4 tbsps
- Salsa
- Tomatoes, roughly chopped 1 cup
- Black olives, chopped ½ cup
- Fresh basil leaves, torn 4 to 5
- Extra virgin olive oil 4 tbsps
- Mustard sauce 4 tbsps
How to Make Cottage Cheese Shaslik (Stepwise Photos)
Method
- Take tomatoes, capsicums, onions and pineapple in a mixing bowl and mix.
- Add cottage cheese cubes, garlic, ginger, green chillies, salt, basil leaves and light olive oil and mix gently till all the vegetables and cottage cheese cubes are well coated. Let them marinate for 15 minutes.
- Skew the cottage cubes, pineapple cubes, tomato cubes, basil leaves, onion cubes and capsicum pieces one after the other onto skewers.
- Heat a non-stick grill pan, place the skewers in the pan and cook, rotating the skewers so that everything is cooked evenly all around.
- To make salsa, take tomatoes in another mixing bowl, add olives, basil leaves, extra virgin olive oil and mustard sauce and mix well.
- Place the shashliks on a serving platter and spread the salsa alongside and serve.
Additional Tips and Tricks
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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
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