Paneer Tikka & Grilled Broccoli

Serves: 4
Time required: 30 minutes plus draining time for the curd and marinating time

500 g paneer, cut into 2 cm cubes
60 g processed cheese. finely grated
60 ml cream
50 g cream cheese
50 g hung curd
30 g tahini
10 g sesame seeds
10 g salt
10 g rock salt
10 g green chilli, ground to a paste
10 g green cardamom
1o g coriander stems, ground to a paste

50 ml sesame oil
5 g shahjeera powder
50 ml lemon juice

10 g chaat masala
200 g onion, finely sliced
200 g carrot, finely sliced
200 g beetroot, finely sliced
4 lemons, cut into wedges

Place all the main ingredients, except the paneer and cream, in a bowl and mix well to a form a smooth paste without lumps.

Once the marinade is ready, add the cream to it and mix well, taking care that cream does not coagulate. Also check that the mixture is not too watery. Then add paneer cubes. Set aside to marinade for at least three to four hours so that all flavors get well blended and the paneer absorbs them.

Thread the paneer cubes onto skewers and cook in a moderately hot tandoor or charcoal griill for eight to ten minutes or till cooked, but still soft and juicy.

Serve garnished with the finely sliced onion, carrot and beet root, accompanied by the lemon wedges. Sprinkle chaat masala over the paneer cubes just before serving.

1 kg broccoli, separated into florets
100 g hung curd
150 g processed cheese
10 g ginger, ground to a paste
5 g ajwain
10 g salt
10 g rock salt
30 ml lemon juice
100 ml thick cream
50 g butter, softened
10 g white pepper powder
50 g roasted gram flour

15 g green chillies, ground to a paste
50 g cashew nuts, ground to a paste

10 g chaat masala
100 g carrot, thinly sliced
100 g onion, thinly sliced
100 g beet root, thinly sliced

Blanch the broccoli florets in boiling water for five minutes and then immerse in cold water, so that they retain their color and becomes tender. Set aside.

Mix all the other ingredients except the butter, in a bowl, ensuring that the mixture is smooth and free from lumps.

Spoon it in between the small stems of the florets, so that the broccoli is nicely stuffed.

Wrap in cling film and freeze for around three to four hours, so that the mixture settles and will hold well in the florets. Remove from the freezer. Allow to thaw a little.

Brush the broccoli with the melted butter and thread onto skewers. Place in a tandoor, or on a charcoal grill on light to medium heat and grill for a few minutes, taking care that the broccoli does not brown. Remove and discard the excess part of the steam. Serve hot, with the sliced onion, carrot and beet root and a little chaat masala sprinkled over it.