Ingredients:
Cottage cheese – 900 gms
Ajwain seeds – 1 tsp
Cream – 1/4 cup
Fennel seeds – 2 tsp, powdered
Mint chutney – 1/2 cup
Raisins – 2 tbsp
Red chilli powder – 1 tsp
Salt to taste
Sugar – 2 tsp
White pepper powder – 1 tsp
Yellow chilli powder – 1 tbsp
Yogurt – 1/2 cup
Method:
1. Hang yogurt in a muslin cloth for 2 hours, till water is drained.
2. Add cream to the yogurt and mix in red chilli powder, yellow chilli powder, white pepper powder, ajwain and salt.
3. Add raisins, fennel powder and sugar to the mint chutney.
4. Cut cottage cheese into 1 1/2 inch cubes.
5. Divide each cube in half and spread with mint chutney. Press halves together again.
6. Marinate the cheese cubes in the yogurt-cream-spice mixture for 15 minutes.
7. Put on skewers and cook in a preheated oven at 275F for 5 minutes or roast in the tandoor for a few minutes till lightly browned.
