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Tuesday, February 19, 2013

Paneer shashlik




In this post I want to share an appetizer or you could also call finger food, good to be served for barbeque or summer parties. Paneer shashlik - to me the name sounds a little musical!
Shashlik as the word defines A dish consisting of marinated cubes of lamb or beef grilled or roasted,  often with slices of eggplant, onion, and tomato and bell peppers!
The other day  wanting to try something other than the traditional sheekh kebabs, I was delighted to find paneer in the refrigerator and I set out to try  paneer shashlik. This is an adaptation of the recipe that I had read in a cook book by Nina Mehta, with my own variation of the ingredients.
Ingredients: 
Paneer - 250gms/8 oz -cut into squares about 1/2 inch thickness.
Bell peppers: Green, red, yellow/orange -cubed about 3/4 inch cubes - Variety of bell peppers would have a more inviting look to the dish.
For the marination: 
1tablespoon cornstarch
1teaspoon chilli garlic sauce
1 1/2 teaspoon soya sauce
1teaspoon tomato ketchup
1/2 teaspoon red chilli flakes
1/2 teaspoon chaat masala (optional)
Salt to taste
Black pepper 1/4th - 1/2 teaspoon if preferring a little more spicier.
Thick yoghurt about 1/2 - 3/4th cup.*Strain the whey from the yoghurt, this would ensure good coating and cooking the marinated paneer would be lot easier as thick marination would stick to the paneer.
Cooking oil - 2-3 tablespoon.
Oil spray
Toothpicks to serve the paneer shashlik. Preparing the marination: To the thick yoghurt add the remaining ingredients except the cooking oil. To this mix add the cubed paneer and refrigerate. 
When ready to serve: Heat a non-stick pan,coating the pan with 2-3 tablespoons of cooking oil. Arrange the paneer cubes in the pan, cook them on all sides, ensuring the cooking is done on medium heat and this will also ensure the thick marination will be well coated on the paneer cubes.
Likewise dip the cubed bell peppers and cook after the paneer cubes have been all cooked.
Important to note: Do not overcook the paneer as excess heat will rob the paneer of its moisture.
For the bell peppers to have charred look - leave them in the hot pan a little longer with the shiny side down!
Serve, placing a piece of bell pepper over the paneer cube and inserting a toothpick to hold the two together!
My suggestion would be to spray a little oil to give the added glaze! 
Sprinkle chaat masala to have more tangier taste.
Tastes great when served hot!
 *Oil spray: I prepare a mix of olive oil and melted butter in equal proportion! The oil spray can be reused if stored in the refrigerator. Just heat for 10-15 seconds in the microwave to ensure fluid consistency!
 *Strain the whey from the yoghurt, this would ensure good coating and cooking the marinated paneer would be lot easier as thick marination would stick to the paneer.

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