RECIPE OF THE DAY : CHARGRILLED COTTAGE CHEESE STUFFED WITH RAW MANGO

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.