Walnut Cheese ki Sheekh

• 200 gm paneer (cottage cheese)
• ½ tsp green cardamom powder
• 40 gm walnuts
• 30 gm chopped coriander leaves
• 50 gm grated amul cheese or mozzarella cheese
• 1 tsp roasted cumin powder
• 50 gm chopped peppers (yellow, green and red)
• ½ tsp chat masala
• 5 chopped green chillis
• 45 gm cornflour
• Butter and chat masala to baste
• Salt to taste

You may use locally purchased cottage cheese but for a more authentic flavour you should prepare your own paneer (cottage cheese). To do this, boil two litres of milk and add white vinegar to ferment the milk. Then re-boil for no more than one minute. Remove the excess milk by straining through a cheesecloth. What remains is the paneer. Wrap this in the cheesecloth and place a heavy weight on top to flatten it. Leave for 30 minutes.

Crush the cumin seed and roast until dark brown.

Take a deep bowl and mix the grated paneer with grated amul or mozzarella cheese, roasted cumin seed, green cardamom powder, chopped green chillis, chopped coriander leaves and chopped peppers and a pinch of salt to taste. Finally, add the cornflour as a binding agent and grill for three or four minutes until light brown.

Mint Sauce

• 150 gm coriander
• 5 green chillis
• 50 gm mint
• 5 gm ginger
• 2 garlic cloves
• Salt to taste

Wash and chop all the ingredients and mix in a blender until a paste texture is achieved.

To serve

You may use locally purchased cottage cheese but for a more authentic flavour you should prepare your own paneer (cottage cheese). To do this, boil two litres of milk and add white vinegar to ferment the milk. Then re-boil for no more than one minute. Remove the excess milk by straining through a cheesecloth. What remains is the paneer. Wrap this in the cheesecloth and place a heavy weight on top to flatten it. Leave for 30 minutes.