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- Cottage cheese 800 gm
- Carom (ajwan) seeds 5 gm/1 tsp
- Cream 20 ml/4 tsp
- Cumin (jeera) seeds 5 gm/1 tsp
- Egg 1
- Garam masala 10 gm/2 tsp
- Gram flour (besan) 30 gm/2 tbs
- Salt to taste
- Turmeric (haldi) powder 2.5 gm/ ½ tsp
- White pepper powder 2.5 gm/ ½ tsp
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Directions: one line for each direction.when saved the lines will be numbered. |
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- Cut cottage cheese into 2 inch cubes. Sprinkle cumin, carom, white pepper, turmeric, salt and half the garam masala on the cheese and set aside for 15 minutes. Whisk egg in a bowl. Add gram flour, cream and salt. Coat cottage cheese pieces with the mixture and set aside for 45 minutes.
- Skewer the cottage cheese pieces 1 inch apart. Skewer a peeled whole onion at the end to prevent the tikkas slipping out. Roast in a moderately hot oven or charcoal grill for 12 minutes or in a preheated oven for 14 minutes.
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