STARTER / Uncategorized




  • Paneer (cottage cheese) 400 grams

  • Gram flour (besan) 2 tablespoons

  • Black grapes chopped 1 cup

  • Oil 1 tablespoon

  • Salt to taste

  • Black salt (kala namak) to taste

  • White pepper powder 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Saffron (kesar) a few strands

  • Milk 2 tablespoons

  • Fresh cream 1 cup

  • Lemon juice 1 tablespoon

  • Chaat masala 2 tablespoons

  • Yellow & red capsicum 1 inch pieces seeded 2 large

  • Chilli powder 1 teasp


Step 1

Cut paneer into 1 inch squares.

Step 2

Heat oil in a pan, add black grapes and sauté. Add salt, black salt,chilli powder and cook till soft.

For marinade take besan in a bowl. Add salt, pepper powder, amchur and mix. Add saffron dissolved in milk, fresh cream and mix well. Add  lemon juice and mix well.

Step 3

Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them. Spread some grape chutney evenly on them.

Step 4

Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by  capsicum pieces. The  capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers.

Step 5

Heat oil in a pan. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. Place these skewers in the heated pan and cook till golden on all sides.

Step 6

Alternatively you can cook them in an oven.

Step 7

Preheat the oven to 200°C, place the skewers on a greased tray or on a rack and grill till golden from all sides.

Step 8

Serve hot with the remaining grape chutney.





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