High Protein Foods – Skewered Feast Indiana


Marinated cottage cheese/tofu with peppers on skewers served with a nutty dip


For the skewers:

  • Cottage cheese/paneer/tofu – 200 gms cut into squares
  • Assorted capsicums – 1 cup red/green/yellow
  • Additional – onion cubes/ tomato cubes as desired
For the marination:
  • Oil/olive oil/sesame oil – 2 tbsp
  • Ginger garlic paste – 1 tsp mix
  • Salt and crushed black pepper to taste
  • Roasted crushed cumin powder – 1/2 tsp
  • Chaat masala – 1/4 tsp
  • Lime juice – 2 tbsp
  • Honey – 1 tsp
  • Chopped coriander – 1 tbsp
  • Hung curd – 1/2 cup beaten up with 1/2 tsp turmeric powder
For the dip:
  • Peanut butter – 2 tbsp mix with little warm water to blend it
  • Oil – 1 tbsp
  • Garlic – 1 tsp
  • Spring onions – 1/2 cup chopped
  • Salt and pepper to taste
  • Lime juice – 1 tsp
  • Mayonnaise – 1 tbsp optional
  • Tomato ketchup – 1 tbsp
  • Olives & parsley to taste


  • Prepare the cottage cheese/tofu cubes and other colourful veggies and apply the marination mix on them, keep aside for 10-15 mins. Can use chicken cubes/prawns/fish cubes as well.
  • Using a grill pan/oven tray/non-stick pan cook the set skewers on all sides for 2 mins approx. To bake, put it in a pre-heated oven at 180 deg C for 12-15 mins.
  • Meanwhile, to prepare the dip, heat oil in a pan, add in the garlic, onions and saute. Add in the peanut butter with little warm water to blend it well, add the other ingredients. Mix well, cook on a low flame for 3 mins, turn off the flame, cool it down then add the mayonnaise, sliced olives, crushed peanuts, parsley etc. if desired and the dip is ready to be served with the skewers.

For more delicious recipes, Click here.

Previous articleSpiceJet-Avenue Capital Group Sign MoU For 50 New Aircraft
Next articleCocktails – Blue Paradise
A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".