It’s always possible to make nutritious food tasty. A combination of fruit and vegetable, Tandoori Chaat can be served as an evening snack or a starter.
4 slices, each 1” thick, of fresh pineapple – cut into 1½” pieces, about 6 pieces from a slice
200 gm paneer – cut into 1” cubes (8 pieces)
1 large red capsicum – cut into 1½” pieces
2 medium green capsicum – cut into 1½” pieces
2 small onions – each cut into 4 pieces and separated
2 tomatoes – each cut into 4 pieces and pulp removed
marinade (mix together)
1 tsp salt, or to tatse, 1½ tsp degi mirch or 1 tsp red chilli powder
2 tbsp kasoori methi – dry roast in a microwave for 30-40 seconds, cool and crush
½ tsp garam masala, 2 tsp cumin (jeera) powder, ¼ tsp carom seeds (ajwain)
1 tbsp chat masala, 3 tbsp white vinegar, 5 tbsp oil
* In a big, flat dish mix all ingredients of the marinade. Add paneer and vegetables and mix nicely. Keep aside for at least 1 hour for the flavours to develop.
* Take a skewer and pierce a pineapple, capsicum, paneer, onion and tomato alternately.
* Place the skewers in the preheated oven. Grill for 5-8 minutes, turning the skewers frequently. When light brown patches appear, gently remove the kebab from the skewers and transfer to the serving platter.
Tip: Alternately you can pan grill the vegetables on a tawa on fire without stirring too much. Put them on the pan in batches and mix to serve.
Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows.