r marination:- 1 cup hung curd, refined oil-2-3tbsp, 2 tsp saunf, ½ tsp mustard seeds, methi dana- ¼ tsp, ½ tsp kalonji, ½ tsp jeera, 1” ginger piece, haldi- ½ tsp, besan- 1-2 tbsp, Ginger-garlic paste-1tbsp, kala namak- ½ tsp, degi mirch powder(1-2tsp)/color(1 pinch) – for red color, Amul fresh cream- 3-4tsp, salt and red chilli powder – to taste, Oil – 1-2 tbsp
Method:
(1) Collect all seeds.
(2) Heat oil in a kadhai and add all the seeds. Let them crackle. Add besan. Roast besan mixture for 1-2 min but don’t brown.
(3) Add ginger-garlic paste. Cook for 1-2 min. Remove from heat.
(4) Pour the mixture in a bowl. Add hung curd, cream, salt and pepper. Mix well.
(5) Add paneer and vegetables in the prepared marination.
(6) Arrange the marinated paneer and vegetables in satay sticks.
(7) Sprinkle oil on them and grill on a wire rack for 30-35 min or till brownish spots appear on paneer pieces. Turn the sides in between. Serve hot
CHOCOLATE MOUSSE:
Ingredients:
Milk- 1 ½ cup, sugar 3tbsp, solar china grass- 5g/half packet or veg gelatin- 1tbsp, whipping cream- 75g, corn flour- ¾ tbsp, cocoa powder- 1½ tbsp, dark cooking chocolate – 30g, coffe
e powder- ½ tsp, for decoration – whipped non dairy cream – 50g, Chocolate sauce- 1 tbsp, chocolate curls/ choco-chips for decoration.
Method:
1. Mix cocoa and corn flour In ¼ cup milk in a small bowl to make a paste.
2. Boil rest of the milk with sugar in a heavy bottomed pan.
3. Add cocoa paste in boiling milk, stirring continuously.
4. Add chocolate pieces. Cook on low heat for 3-4 minutes till chocolate dissolves. Add coffee and mix. Remove from fire. Keep aside.
5. In between break china grass into small pieces. Soak in water for 5 minutes. Heat on slow fire to dissolve it completely.
6. Gradually add hot china grass solution to hot chocolate custard, stirring continuously. Let it cool at room temperature. It will turn slightly thick.
7. Beat cream in a bowl till thick and fluffy.
8. Add whipped cream to the chocolate mixture. Beat well till smooth.
9. Coat the serving dish or individual cups with chocolate sauce. Transfer the mixture in it.
10. Refrigerate for 2-3 hours till set.
11. Decorate with whipped cream and sprinkle chocolate curls.