• 1 cup thick, day- old curds .

• 1 teaspoon ginger-garlic paste

• ¾ tablespoon and coriander and cumin powder (dhaniya and zeera).

• Salt and red chilli powder to taste.

• A pinch of red food colour.

• 400 grams small round potatoes. (bigger ones may be used but they require more time for cooking).

• A few teaspoons butter or oil, melted.

METHOD:

Drain the curds, for an hour or two or till it is a thick creamy mass. Stir in the all ingredients except the potatoes and oil.

While the curds are draining, wash the potatoes well, prick each one of them at a couple of spots with a fork, and on a paper napkin, lay all around the circumference of the turntable. Microwave at 100% power for 5 minutes. When the potatoes are cooking, stand a glass half full of water in the center of the turntable. This helps the potatoes not to get wrinkled as also to peel them easily afterwards.

Put the peeled potatoes in the marinade. Set aside for as many   hours as you can. About half an hour before you wish to serve, preheat the grill for 15 minutes. Skewer the potatoes, brush with the butter or oil and grill 15 minutes or till the potatoes are appetizing brown on all sides.

Serves 4.