Paneer kebab 400 gms cottage cheese 2 medium-sized onions (roundels) 2 medium-sized tomatoes (roundels) 8 tbsp mint chutney 8 cheese slices 5-6 tbsp fresh cream 1 cup cheese (grated) ½ tsp peppercorns (roasted and crushed) For marinade 1/3 cup hung yogurt 2 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 2 tsp ginger-garlic paste 1 tsp garam masala powder 2 tbsp mustard oil Chaat masala to taste Salt to taste Slice paneer into seven slices of two inches by two inches. Mix well all marinade ingredients and spread evenly on paneer slices. Keep aside for ten minutes. Preheat oven to 150° C. Spread mint chutney evenly on paneer slices. Arrange onion and tomato roundels on each paneer slice and cover with cheese slice. Stack each paneer slice with its layers one on top of other, by repeating the process. Make a mixture of fresh cream, grated cheese and crushed peppercorns and pour over topmost layer. Place last cheese slice on top and bake at 150° C for ten minutes. Cut into pieces of one inch by one inch. Serve hot.