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Monish Gujral, award winning writer and owner of
the Moti Mahal group of restaurants in India, sends us this recipe :
In the land of Krishna - one visualizes milk, , curd, panir and butter
oozing out of handis and and every nook and corner of the house .Yes,
we belong here, where milk and its products are given prime
importance. From very child hood to adulthood , I wonder how many
gallons of milk we consume , may it be in form of butter, lassi,
cream or Panir .
Panir occupies a pivotal place in vegetarians diet. Being rich in
calcium and proteins it helps in growth in kids . Many recipes have
evolved to make different panir dishes .
Today I chose a rather unusual combo - Panir and pudina and above all
a recipe that is good for weight watchers . Pudina has also been
advocated in our hindu scriputures since olden times. Dried mint is
commonly used in Indian curries. It has digestive properties , hence
most Indians eat their kebabs dipped in mint chutney hoping to digest
the tasty kebabs as they eat . Mint is high in iron, calcium
chlorine, sulphur, phosphorus and vitamin A , B and C .
Panir (cottage cheese)- 350 gm
Salt to taste
Vinegar - 1 tsp
White pepper powder- 1 /2 tsp
Mint (Pudina) chutney- 2 tsp
Red chilly powder- ½ tsp
Cumin powder-(Zeera powder)- ½ tsp
Garam masala- ½ tsp
Hung curd- 100ml
Asafetida (Hing) powder- ¼ tsp
Oil for basting-
Method-
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1)wash and clean .Cut the panir in to 1 ½ " by 1 ½
" cubes and pat dry with a cloth
2. For mint sauce- sauce- In a blender , add mint leaves , lemon,
little water Cumin powder, salt, red chili powder , garam masala and
blend well
3)First marination- Apply salt , white pepper, vinegar to the fish
cubes and keep aside for 30 minutes
4)For second marination- In a bow, whisk hung curd add red chilly
powder, mint paste , hing and mix them well.
5 )Remove excess moisture from the panir tikkas and apply the 2nd
marinade on them and rub well .Keep aside for about 1 hour
6)Take a skewer .Skew the marinated fish cubes one by one and roast
in a preheated tandoor for about 8 minutes.
7)Remove from tandoor hang it about 2 minutes to drain out excess
moisture , bast with oil and turn the skewer upside down and roast
again for about 3-4 minutes till tender and cooked.Alternatively can
be cooked in an oven at 300 C
8)Serve hot with mint chutney |
