Paneer tikka & grilled broccoli

Ingredients

1)Paneer Tikka:

• 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

For the accompaniment:

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

2)Grilled Malai Broccoli:

• 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

For the accompaniment:

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

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Preparation

• 1)Paneer Tikka:
  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.
• 2)Grilled Malai Broccoli:
  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.