Ingredients:
Paneer 500 gms
Ripe pineapple 250 gms
Thick curd 300 gms
Cream 50 ml
Finely chopped ginger ½ teaspoon
Crushed peppercorns 1 teaspoon
Salt to taste
Green/ red capsicum 1 each
Pineapple slices 4
Sugar 2 teaspoon

Method: Cut the paneer into 2x2 inch cubes, which are ½ inch thick. Give a slight cut on the side to create a pocket for stuffing. Make a fine paste of 200 gms of pineapple and chop the rest. Mix together the beaten curds, pineapple paste, chopped ginger, salt, cream, crushed pepper and make it into a smooth marinade. Stuff each of the paneer pockets with chopped pineapple. Cut the capsicums into two-inch cubes. Now marinate the paneer cubes and capsicums well with the above and leave it for 15-20 minutes. Sprinkle the pineapple slices with little salt and sugar. Now arrange the paneer, capsicum and pineapple on to a skewer and cook it in tandoor for 6-8 minutes or arrange on a oven skewer and cook in an oven at 200C for 8-10 minutes. Remove and serve hot.

(Recipe created by Milind Sovani, director, Cuisines ‘The Song of India’ restaurant at 33 Scotts Road, Singapore.) 

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