( A tantalizing starter with butter soft cheesy hearts uniquely stuffed with Californian prunes and spices, pan seared with lemons – A perfect Punjabi Satay )
serves — 4 cooking time taken — 35 mnts
|1. Curd (wheyed out)||200gm|
|2. Fresh cottage cheese (cow milk)||100gm|
|3. Green chilly (chopped)||10gm|
|5. Green coriander||10gm|
|6. Green cardamom||5gm|
|8. Roasted gramflour powder||15gm|
|9. Chilly flakes||3gm|
|10. Salt||to taste|
|11. Garam masala||3gm|
|12. White Sesame seeds||40 gm|
|13. Prunes||20 gms|
- Mix hung curd & grated cheese in a bowl.
- Add all the other ingredients, form uniform balls and stuff with a pinch of prunes and chilly flakes – Make heart shaped patties with moulds and leave it in refrigerator for 30 minutes to firm.
- Before shallow frying, dust with sesame seeds on a concave tawa till golden, crisp texture with an appetizing aroma.
- Grill slices of lemon, and place it against each Narm dil tikki. Pierce satay stick one by one through each heart shaped starter looking like hearty treat on a pouring day with choicest of chutneys.
Regional Exec. Chef
The Pride Hotel