Rainbow Shashlik

Ingredients list for Rainbow Shashlik

• 500 grams Cottage CHeese 1 1/2 inch cubes
• 2 medium Green Capsicum deseeded
• 2 medium Yellow capsicums deseeded
• 2 medium Tomato deseeded
• 1 tablespoon Kasoori methi
• 1 cup Hung yogurt
• 2 teaspoons Ginger paste
• 2 teaspoons Garlic paste
• 1 teaspoon Red chilli powder
• 1 tablespoon Garam masala powder
• 1 tablespoon Lemon juice
• to taste Salt
• for basting Butter

Method

1. Cut paneer into one and a half inch sized cubes. Wash, halve, deseed and cut green and yellow capsicums into one and a half inch sized cubes. Wash, halve, deseed and cut tomato into half inch sized cubes.
2. Dry roast kasoori methi till it emits a nice aroma and grind to a fine powder. In a large bowl combine hung curd, kasoori methi powder, ginger paste, garlic paste, red chilli powder, garam masala powder, lemon juice, salt and mix well.
3. Add paneer, capsicum and yellow capsicum cubes to the above marinade and allow to stand for half an hour. Take a wooden or a metal skewer and skewer the paneer, capsicum, yellow capsicum and tomato cubes alternately in this order: tomato, capsicum, yellow capsicum and paneer.
4. Use up all the pieces similarly. Cook in a grill on moderate temperature for eight to ten minutes, occasionally basting with butter or oil.
5. Serve hot garnished with onion rings and lemon wedges accompanied with mint chutney.

Nutrition Info