Canned or fresh
pineapple (annanas) slices, cut into 1 inch cubes 3
Cottage cheese (paneer), cut into 1 inch cubes 220 gms
Medium onion 1
Medium red capsicum ¼
Medium yellow capsicum ¼
Meduim green capsicum ¼
1st marinade
Ginger-garlic paste ½ tbsp
Yellow chilli powder
(optional) ½ tsp
Salt to taste
2nd marinade
Hung yogurt 3 tbsps
Red chilli powder 1 tsp
Ginger-garlic paste ½ tsp
Garam masala powder ½ tsp
Lemon juice 1 tbsp
Roasted chana powder 2 tbsps
Salt to taste
Oil 2 tsps + to shallow-fry
Chaat masala to sprinkle
Lemon 4 wedges
Onion, sliced as required
Mint chutney as required
Methods
Cut onion, red
capsicum, yellow capsicum and green capsicum into large dices 1 inch squares.
For the 1st marinade,
mix together ginger-garlic paste, yellow chilli powder and salt in a bowl, add cottage cheese cubes, mix till they are well coated with it. Set aside to marinate for 10-15 minutes.
For the 2nd marinade,
mix together hung yogurt, red chilli paste, ginger-garlic paste, garam masala powder and lemon juice in another bowl. Add 2 tbsp roasted chana powder, oil and a little salt and mix well. Add the pineapple, onion, all the capsicums and marinated cottage cheese cubes and mix lightly. Keep the bowl in the refrigerator to marinate for 30 minutes.
Skew all the pieces in
the following order: onion, pineapple, cottage cheese, red, green and yellow capsicum on each satay stick.
Heat oil in a flat
non-stick pan, place the satay sticks in it and cook, rotating the sticks to ensure even cooking, till they are evenly done on all sides.
Transfer them onto a
serving platter, sprinkle some chaat masala over them. Serve garnished with lemon wedges and sliced onions and a bowl of mint chutney.