Khaas seekh

November 7th, 2006

1 cup cottage cheese (paneer), grated
½ cup processed cheese, grated
600 gm chicken mince (kheema)
1½ tsp green cardamom powder
1 tbsp garam masala powder
1 tbsp fresh mint leaves, chopped
½ cup khoya/mawa, grated
1 egg
Salt to taste
1 tsp white pepper powder
Oil to shallow fry
1 tsp chaat masala

Soak the satay sticks in water for a while. Take grated paneer, processed cheese, half of the green cardamom powder, half of the garam masala powder, mint leaves and mix mashing with your hands. Take a portion of this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly.

In another bowl mix grated khoya, chicken kheema and mix. Break an egg and add. Add salt, remaining green cardamom powder, white pepper powder and remaining garam masala powder and mix well.

Take a portion of this mixture and spread it over the paneer mixture. Similarly prepare the other seekhs. You can keep the seekhs in the refrigerator for some time before frying.

Heat sufficient oil in a pan and place the seekhs on it and shallow fry. Turn the sticks when one side is done so that the other side gets cooked similarly.

Serve hot sprinkled with chaat masala.





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