Serves

Ingredients
250 gms bhee (lotus root) sliced and boiled

For marinade
2 tbsp olive oil
½ tbsp mustard paste
½ tsp crushed black pepper
½ tsp chat masala powder
½ tsp red chilli powder
½ tbsp lime juice
Salt to taste

For satay sauce
1 cup peanut butter
2 tbsp crushed peanuts
½ tbsp stir fry sauce
½ tbsp soya sauce
½ tsp chilli flakes

For satay accompaniment
1 red capsicum, diced
1 yellow capsicum, diced
1 green capsicum, diced
250 gms cottage cheese cubes
12-14 satay sticks

Methos
Clean, wash and boil the bhee until well done. Apply the marinade and keep aside. Skewer the cottage cheese, pepper, and bhee onto the satay stick. Grill. Coat with satay sauce and serve hot on a decorated platter.

Chef’s Variation
Baby corn, mushroom, capsicum and chicken liver as optional ingredients lend a different texture to the dish.