Heat the oil in wok or large frying pan, then put it in the coriander and cumin seeds.
Allow them to sizzle and pop for a few moments.
Stir in the cheese and fry for a couple of minutes until its edges begin to brown.
Add the garlic, green chilies and salt and stir for another 2 minutes.
Finally sprinkle in the chili powder and soy sauce, and stir, then take the pan off the heat.
Insert one cube in each toothpick.
Scatter over the spring onions and serve with cumin ketchup.
Crumbled cottage cheese with spring onions, cumin, red chilli and soy sauce.