It’s always possible to make nutritious food tasty. A combination of fruit and vegetable, Tandoori Chaat can be served as an evening snack or a starter.
4 slices, each 1” thick, of fresh pineapple – cut into 1½” pieces, about 6 pieces from a slice
200 gm paneer – cut into 1” cubes (8 pieces)
1 large red capsicum – cut into 1½” pieces
2 medium green capsicum – cut into 1½” pieces
2 small onions – each cut into 4 pieces and separated
2 tomatoes – each cut into 4 pieces and pulp removed
marinade (mix together)
1 tsp salt, or to tatse, 1½ tsp degi mirch or 1 tsp red chilli powder
2 tbsp kasoori methi – dry roast in a microwave for 30-40 seconds, cool and crush
½ tsp garam masala, 2 tsp cumin (jeera) powder, ¼ tsp carom seeds (ajwain)
1 tbsp chat masala, 3 tbsp white vinegar, 5 tbsp oil
* In a big, flat dish mix all ingredients of the marinade. Add paneer and vegetables and mix nicely. Keep aside for at least 1 hour for the flavours to develop.
* Take a skewer and pierce a pineapple, capsicum, paneer, onion and tomato alternately.
* Place the skewers in the preheated oven. Grill for 5-8 minutes, turning the skewers frequently. When light brown patches appear, gently remove the kebab from the skewers and transfer to the serving platter.