This is the first thing I made the morning after I got my new grill. This dish is fun to cook and so delicious. While the preparation part of it takes a little time, the recipe itself is simple. Try it out.

Cooking time: 10-15 min (if the grill is hot)

serves: 4 people

Calorie per serving: 460.6

Ingredients:

For tikka masala:

1 tbsp    – Ginger Garlic Green chilly paste (GGG paste)
1 cup     – Red chilly paste
1/2 cup  – Hung curd
1 tsp      – Mustard oil
1/2 tbsp – Ginger chop
1/2 tbsp – Garlic chop
2 tbsp    – Coriander leaves chop
1 tbsp    – Mint leaves chop
1/2 tbsp – Lemon juice
1 tsp       – Garam masala
1 tsp       – Jeera powder (cumin powder)
Salt to taste.

For grill:

1 each   – Bell peppers (red, yellow and green- Capsicum)
300 g     – Paneer (cottage cheese)
2            – Tomato big
4            – Baby corn
1            – Onion big
1            – Zucchini (optional)
1            – Potato (half cooked- optional)
Oil as required.

Method:

For tikka masala:
Take a packet of dried Kashmiri red chilly. Remove the stem at the top. Cut them in 2 to 3 parts and put in a bowl. Shake it a bit so the seeds settle at the bottom. In a pot, put the chilly without the seeds. Add water and heat it. Let it boil for few minutes. In a bowl put ice cubes. Now strain the chilly from boiling water and put it on ice. Put the chilly with little ice in a blender. Blend until paste like consistency.
Take a packet of curd. Put it in a muslin cloth or a thin cloth (see to it that the cloth is washed properly). Tie the curd in the cloth tightly. Tie the clot over a pipe or tap and put bowl under it(I tied it on tap in kitchen sink and left it over night). Leave it overnight. The excess water will come out. The left over in the cloth is hung curd.

Now that the hung curd and red chilly paste is prepared, put the required amount in a bowl (mentioned above). Add other ingredients listed for masala and mix well. Taste it once if you need to adjust the spice according to your requirement. Keep the bowl aside.

For the grill:
Cut cottage cheese in square shape with about 1 cm thickness. Cut bell peppers in approximately same size. Cut the tomato in 4 parts. Remove the middle part until only the fleshy part at the end is left. Cut it in cube. Remove the outer covering of onion and cut in 4 parts. Separate the layers of onion. Do not use the smaller layers. Cut the zucchini in cube.  Cut potato in square with about 0.5 cm thickness. Boil it until more than half done. Cut the baby potato the length of the cube.
Using a brush, grease the grill and also the skewer. Dip the vegetable and cottage cheese. On skewers, Put alternate vegetable and cottage cheese. Grill on all sides for few min.

Serve with slice onion and mint chutney.

Note:

In the red chilly paste, the seeds make it more spicy. It is mainly used to give the red color to the grill. To make faster hung curd, Put curd in muslin cloth. Tie it tightly in it. Then keeping a bowl below, squeeze the curd part of cloth lightly. Increase the pressure slowly until most of the water is gone. Do not apply extreme pressure directly. it could result in muslin cloth tearing. After that tie it up on a tap or a pipe for an hour so excess water can come out.
Keep the middle part of tomato aside. You can grind it later and use for tomato gravy. Remember to grease the grill and skewer every time you use it. Do not put cottage cheese first or last on a skewer. As cottage cheese is delicate there is a chance it could break from skewer and fall in the grill. The hard vegetables on both sides of the cheese holds it there.

 

Happy munching!🍡🍢🧀🥒🌶🌽

Like if you have had it before or would love to try it out. Comment if you would like me to try out a dish. I will post the recipe along with my notes and experience of cooking it.