Paneer Sashlik

 What is sashlik?

Sashlik is a Russian style of kabab. It is actually a shik kakab made with strongly marinated, skewered lamb combined with vegetables and grilled to perfection to make the ultimate cook out food. In India vegetarians replace meat with paneer.

Here is the recipe of paneer sashlik :

Ingredients

Fresh Panner ( made from fullcream milk, cut into large cubes:1.5'"x1.5")
Capsicum (washed and cut into square )
Tomato ( washed and cut into square)
Onion ( Cut into square)
Fresh Curd
Amchur powder
Sattu ( Roasted and ground Chana, 2 tablespoonfull)
Onion, Garlic, Green Chilly and Ginger paste ( 2 tablespoon full)
Garam Masala Powder ( 1tsp)
Kashmiri Red Chilly Powder (1tsp)
Salt & Sugar to taste
A little butter for brushing

 Procedure

Take e large bowl and put all the ingredients together except the sattu, butter and the veggies.
Marinate the panner in fresh curd and other ingredients for at least 3-4 hours.
Refrigerate.
Take the marinated paneer out from fridge and sprinkle sattu on top.
Take a large shik/skewer or a knitting needle and arrange  the marinated paneer cubes. alternately with capsicum, onion and tomato cubes.
Brush with butter.
Put the skewers into preheated OTG rack at 200 degree celsius
Grill for half an hour till brownish tinge appears on the paneer cubes
Take out and serve hot as an weekend snacks

Chicken Tawa Kabab

Ingredients :

Boneless Chicken Chunks 300gms
Fresh Curd 4tbsp
Garlic Paste 4tsp
Onion Paste 2 tsp
Ginger Paste 2 tsp
Red Mirchi Powder 1tsp
Salt and a pinch of Sugar
Sattu( dry fried Chana Powder) 2tbsp
Refined Oil 1tsp

Procedure :

Pat dry the chicken chunks and mix all the ingredients except the Sattu and oil. Marinate for at least 6 hours and refrigerate ( not in the deep freezer)
Mix the sattu and sprinkle oil on top of the marinated chicken.
Take a nonstick pan and put the chicken inside it. Cook under low flame. Cover the lid of the pan. Saute' until the marinade dries up and the chicken becomes tender. Cook under high flame ocassionally. Take out the hot chicken pieces and skewer them on a piece of stick and hold it over an open flame for a few seconds to get the classic kabab style  burnt effect on the chicken pieces.

Serve hot with onion and tomato rings and of course with Green Chillies and Lemon slices.