RICOTTA & PANEER KEBABS

INGREDIENTS

Cottage cheese 360 gm, Ricotta cheese 120 gm, Hung curd 120 gm, garam masala 5 tbsp, cumin powder 2 tbsp, chopped onion 40 gm, fresh coriander 60 gm, fresh red chilli 4

For the stuffing: Green peas 150 gm, chaat masala to taste, mint leaves 30 gm, Olive oil 10 ml

METHOD

Grate the cottage cheese using the finest grate side. Combine cottage cheese, ricotta cheese and hung curd. Mix well. Slit the chillies lengthwise and remove seeds. Chop finely and mix into the cheese and cottage cheese mixture. Add spices, chopped onion and season with salt and pepper. Add chopped coriander and mix. Cover and refrigerate. In a sauté pan, add oil and sauté green peas, roughly shred mint leaves and add to the pan. A little water can be added to cook the peas. While cooking mash the peas a little. Finish with chaat masala and cool. Take about 50 gm cheese mixture and form into balls. Flatten ball and place a little mashed peas, form a disc shape. Sear kebabs in ghee till golden brown. Finish with a sprinkle of aam chur and serve with warm pav, tomato onion seed chutney.