Recipe
This is a protein rich snack , inspired by Tarla dalal's recipe with my own twists .Didn't click a pic , so borrowed it from Google !
3 tbsp grated coconut
1/4 tsp sugar
1 tbsp lemon juice
3 green chillies
Salt to taste
2 tbsp curd
3/4 cup boiled sweet corn
2 tbsp Hara chutney
Salt to taste
1/4 cup finely chopped onion
2 tbsp milk
1 tbsp finely chopped coriander
Paneer , cut into square pieces , approx 20 to 30
Oil for roasting
1 whole Capsicum
1 big Onion
1 big Tomato
Tooth pics or skewers
Ingredients:
For the marination: ( Hara Chutney )
1 cup coriander3 tbsp grated coconut
1/4 tsp sugar
1 tbsp lemon juice
3 green chillies
Salt to taste
2 tbsp curd
For the stuff:
3/4 cup boiled sweet corn
2 tbsp Hara chutney
Salt to taste
1/4 cup finely chopped onion
2 tbsp milk
1 tbsp finely chopped coriander
For roasting:
Paneer , cut into square pieces , approx 20 to 30
Oil for roasting
1 whole Capsicum
1 big Onion
1 big Tomato
Tooth pics or skewers
Method:
Hara Chutney:
* Take the curd and keep it aside.
* Blend all the other ingredients to a smooth paste.
* Transfer the paste into a bowl.
* Mix the curd to the paste.
* Keep the bowl aside.
* Keep 2 tbsp chutney separately for the stuff.
Marination:
* Remove the seeds in capsicum , cut it into small square pieces.
* Remove the seeds in tomato , cut it into equal square pieces.
* Cut the onion into equal square pieces.
* Dip the paneer pieces one by one in the chutney bowl , coat it with the chutney and place it in a wide plate .
* Finally add all the cut vegetables in the bowl , mix it together and pour over the paneer pieces.
* Marinate the paneer and veggies in the refrigerator for 2 hours.
* Meanwhile prepare the stuffing.
Stuff:
* Blend the boiled corn , pinch of salt , 2 tbsp hara chutney into a coarse paste.
* In a bowl mix the coarse paste with milk and finely chopped corriander.
* In a pan add oil , fry the chopped onion until golden brown.
* Add the corn paste and saute for 3-5 min in a medium flame.
* Remove from flame and transfer to bowl and allow to cool.
Roasting:
* Thread the capsicum on to a skewer , then the tomato.
* Then paneer carefully , as it may break , then add the stuffing and then the next paneer piece. Thus the stuff being in between the 2 paneer pieces.
* Finally thread the onion.
* Do this for all the paneer pieces approx 15 skewers .
* Now brush the big non stick pan or a grill with oil.
* Once the pan is hot, grill the paneer until its roasted to golden brown on all 4 sides.
* Serve it with mint chutney.
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