Wednesday, May 21, 2014

Rosemary and Marjoram Cottage Cheese

Rosemary and Marjoram Cottage Cheese

I was a little confused about what to name this dish as I have used four types of herbs in it - Rosemary, Basil, Oregano or Marjoram and Orange Mint. Came up with this words using the first letter of each herb - ROMBO Cottage Cheese, ROBO Cottage Cheese, BORM Cottage Cheese, MORB Cottage Cheese, etc etc. Then thought how about Flora Cottage Cheese, LMAO. Finally settled on Rosemary and Marjoram Cottage Cheese with all due respect to - Orange Mint and Basil; please don't misinderstand me, the dish is incomplete without you, you are the hidden highlight :)



100 gms cottage cheese
Half cup Olive Oil
Few sprigs of Rosemary
Few Sprigs of Oregano or Marjoram
5-6 leaves of Basil chopped finely
5-6 leaves of Orange Mint chopped finely
1 tsp salt
1 tsp black pepper powder
1 tsp dry ginger powder
1 tsp red chilli powder
2 tbsp lemon juice
1 tsp chaat masala (optional)


Separate all herbs from the stem and chop them finely, you can leave rosemary as it is without chopping.
Mix all the above contents and prepare the marinate.
Cut cottage cheese in huge squares.Soak cottage cheese in the marinate for 2 - 3 hours.
Take a non-stick covered pan and grease it with little oil and put the cottage cheese pieces in it and cover the lid and let it cook slowly.
After sometime, change the side and let the other side cook well.
Do this just before serving time.
When you open the lid, you get a mind blowing aroma because of the herbs cooked covered.
While serving you can drizzle 1-2 drops of lemon on it and sprinkle little chaat masala or black pepper.

You can use the above marinate for meat too and grill it!

It is already quite rich in flavor so you don't really need any dip along but in case you want, you can use of your preference. Something like coriander and mint would go along well.

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