Independence Day Special Recipes

TRI COLOUR PANEER TIKKA

A patriotic take on grilled paneer with an array of vegetables and spices
Serves: 3
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients :

 Paneer cubes – 200gm ( 12 piece)
 Ginger garlic paste – 60gm
 White pepper powder-2gm
 Salt – to taste
 Yogurt -150gm
 Diced onion – 12pieces
 Diced green capsicum -12pieces
 Green chilli -4no’s
 Mint leaves -50gm
 Corinder leaves-50gm
 Lemon juice -3tsp
 Kashmiri chilli powder-5gm
 Cumin powder -3gm
 Chat masala -6gm
 Mustard oil -30ml
 Garam masala -6gm
 Cooking fresh cream -10ml
 Cashewnut paste -5gm

METHOD :

For white colour marination

1.Take a small bowl and add 50gm yogurt , fresh cream ,cashewnuts paste ,20gm ginger garlic paste ,white pepper powder , 2gm chat masala ,1tsp lemon juice , salt to taste and 10ml mustard oil
2.Mix until smooth, and add 4 diced onion ,4 diced green capsicum ,4 pieces paneer
3.Mix well and put it aside for marination for about 20minutes.

For green colour marination

1.Make a fine paste of green chilli , a hand full of mint leaves, and corinder leaves
2.Take a small bowl add 50gm yogurt ,green paste , 1gm cumin powder ,1tsp lemon juice, 2gm chat masala, 2gm garam masala ,salt to taste, and 10ml mustard oil .
3.Mix until smooth then add 4 diced onions ,4 diced green capsicum and 4 pieces of paneer
4.Mix well and put it aside for marination for about 20 minutes.

For red colour marination

1.Take one small bowl add 50gm yogurt, kashmiri chilli powder ,20gm ginger garlic paste, 2gm chat masala ,1tsp lemon juice , salt to taste , 2gm garam masala and 10ml of mustard oil

2.Mix until smooth, then add 4 diced onion ,4 diced green capsicum ,4 pieces of paneer
Mix well and put it aside for marination for about 20 minutes.

For Grilling:

• Soak wood skewer in water.
• Pre-heat the grill on medium heat.
• Put paneer and vegetables onto the skewers
• Cook on the grill for 10 to 15 minutes, Turn the skewer every 5 minutes and baste with melted butter until cooked.

By Chef : Thayanithy Tamilarasu
Designation : Sr.Sous Chef – Signature Club Resort

Cauliflower Stem Hummus

Serves: 4 – 6

Method:

Soak Chickpeas overnight. Clean and wash cauliflower stems well

Boil the chickpeas and the stems until soft.

Make a fine paste of Boiled Cauliflower Stem and Chickpeas in a food processor

Take the paste in a bowl, add olive oil, lemon juice, garlic paste, tahini and salt, roasted cumin powder. Mix well and chill.

Dish out in serving or dipping bowls, garnish with a drizzle of olive oil and paprika. Serve with toasted bread, warm pita or vegetable crudites.

By Chef Arjyo Banerjee, Vice President Culinary and CPU, Compass Group India