BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR PREMIERE BODHGAYA
| Ingredients | INGREDIENTS | Quantity | UOM |
| large ripe mango | 1 | No | |
| Ginger | 0.025 | Kg | |
| Green chilies | 0.01 | Kg | |
| Cloves garlic | 0.02 | Kg | |
| Hung curd or greek yogurt | 0.025 | Kg | |
| Red chili powder | 0.01 | Kg | |
| Turmeric powder | 0.005 | Kg | |
| Roasted cumin powder | 0.05 | kg | |
| Mango powder (amchur) | 0.05 | No | |
| Kasoori methi , crushed | 0.015 | kg | |
| Salt | 0.001 | kg | |
| Black salt | 0.001 | kg | |
| Garam masala | 0.01 | kg | |
| Carom seeds (ajwain) | 0.02 | kg | |
| Besan (gram or chickpea flour) | 0.035 | kg | |
| Mustard oil | 0.01 | Lt | |
| Malai paneer | 0.125 | kg | |
| onion | 0.05 | kg | |
| Green capsicum | 0.035 | kg | |
| Tomato | 0.025 | kg | |
| Butter | 0.015 | kg | |
| Lemon | 1 | No | |
| Jalepeno | 0.005 | kg | |
| dry fruits | 0.015 | kg | |
| Chat masala | 0.015 | kg | |
METHOD :
For the marinade, blend together the mango, coconut milk, ginger, green chilies, jelepeno , dry fruits and garlic into a smooth paste.Transfer this to a bowl and mix in all the remaining ingredients. Your marinade is ready! .Add in your cubed onion, bell peppers, and paneer. Give this a gentle mix until just coated.Arrange the vegetables and paneer in an alternating pattern on the skewers.
In a pan, heat oil or butter on medium heat. Cook your skewers on the pan for 3-4 minutes on medium heat until just about halfway to ensure the marinade has dried a bit. Then brush the tikkas with butter. Then, turn your grill or a gas flame on high heat, and finish your tikkas by roasting them on open flame while rotating them continuously for a couple of minutes until they get a beautiful char.Serve with a sprinkle of chaat masala and a squeeze of lemon juice.
oak your wooden skewers in water for 6-8 hours before grilling to ensure that they don’t catch fire during roasting on open flame.
For the marinade, blend together the mango, coconut milk, ginger, green chilies, and garlic into a smooth paste.
Transfer this to a bowl and mix in all the remaining ingredients. Your marinade is ready!
Add in your cubed onion, bell peppers, and paneer. Give this a gentle mix until just coated.
Arrange the vegetables and paneer in an alternating pattern on the skewers.
In a pan, heat oil or butter on medium heat. Cook your skewers on the pan for 3-4 minutes on medium heat until just about halfway to ensure the marinade has dried a bit. Then brush the tikkas with butter.
Then, turn your grill or a gas flame on high heat, and finish your tikkas by roasting them on open flame while rotating them continuously for a couple of minutes until they get a beautiful char.
Serve with a sprinkle of chaat masala and a squeeze of lemon juice.
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