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Tandoori Salad

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Published under: Salad

Onion – 2, medium, cut into 2 inch cubes
Green Capsicum – 2, medium, deseeded and cut into 2 inch cubes
Tomatoes – 2, medium, deseeded and cubed
Pineapple – 100 gms, peeled, cubed
Paneer – 100 gms, cubed
Oil for bastiing
Chaat Masala – 1/2 tsp

For Marinade:
Yogurt – 2 to 2 1/2 tblsp
Red Chilli Powder – 3/4 tsp
Cumin Powder – 3/4 tsp
Garam Masala Powder – 1 1/2 tsp
Black Salt – 3/4 tsp
Chaat Masala – 1 1/2 tsp
Salt – 1 tsp
Kasuri Methi – 3/4 tsp (dried fenugreek leaves)
Ajwain – 3/4 tsp

1. Mix the marinade ingredients in a bowl.
2. Add the cubed vegetables, pineapple and paneer.
3. Keep aside for 60 minutes.
4. Skewer the vegetables, paneer and pineapple.
5. Roast in an oven at 180C for 5 minutes.
6. Remove and baste with oil.
7. Roast again for 2 minutes.
8. Remove them from the skewers and arrange on a plate.
9. Garnish with chaat masala.
10. Serve hot.

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