Ricotta and Fenugreek Marinated Chicken `Tangdi' Kebabs
Chicken Marinated overnight in a paste of Fenugreek leaves and Ricotta Cheese.
Ricotta is is low in Fat and Sodium and has a nutty Dry texture.When the chicken is baked the Ricotta gratinates leaving a nutty crust and thereby shielding the juices of the chicken thus resulting in a succulent kebab.
Fenugreek Leaves from Rajasthan ,India is well know for the appetizing fragrance.It has a strong 
characteristic smell but because of its versatility can be in many dishes ,eg, Naans,Curries,Samosas and even Soups.
Mint,Corriander and Cider Vinegar
- marinated Paneer Cubes
Paneer /Cottage Cheese Cubes
can be made at home, like i always do, by curdling Buffalo milk .If Buffalo Milk is not available full fat Milk can be a good substritute.A paste of Mint,Corriander,Green Chillies and Cider Vinegar.The Cider Vinegar gives a nice Pickled tang to the Paneer Kebabs.
Accompaniments
-Batons of Celery,Cucumber,Peppers and Daikon tossed in lemon oil.
-Mint and Yoghurt Chutney
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