Skip to main content

One more Paneer Tikka

I took my go-to paneer tikkas to work when the annual summer party was cancelled. Then, it actually happened, so I had to come up with a new version of paneer tikkas to feed the vegetarians, since it was the same crowd. Thanks to Sanjeev Kapoor, this recipe was a supar hit:

Copied from here:
http://sanjeevkapoor.com/hara-bhara-paneer-tikka.aspx

Ingredients
•Paneer (cottage cheese),2 inch cubes500 grams
•Fresh coriander leaves2 bunches
•Fresh mint leaves1 bunch
•Green chillies4
•Garlic10 cloves
•Ginger1 1/2 inch piece
•Lemon juice2 teaspoons
•Onions,chopped2 medium
•Saltto taste
•Hung yogurt1 cup
•Fresh pomegranate pearls2 tablespoons
•Gram flour (besan)4 tablespoons
•Kasoori methi powder2 tablespoons
•Chaat masala2 teaspoons
•Roasted cumin powder2 teaspoons
•Garam masala powder2 teaspoons
•Mustard oil2 tablespoons + for basting
•Onions,2 inch pieces2 medium
•Green capsicums,seeded , 2 inch pieces2 medium
•Tomatoes,seeded , 2 inch cubes2 medium
For garnishing
•Onion ,sliced1 medium
•Lemon,cut into wedges2
Method
Grind together green chillies, coriander leaves, mint leaves, garlic, ginger, lemon juice, onion, salt, yogurt and pomegranate pearls into a thick paste using very little water. In a pan roast gram flour for two to three minutes and set aside. Place the paneer in a bowl, add kasoori methi powder, chaat masala, roasted cumin powder, garam masala powder, roasted gram flour and the ground paste and mix well. Add one tablespoon mustard oil and mix well. Marinate the paneer for two hours. Thread the paneer pieces onto skewers alternating with onion, capsicum and tomato pieces. Season the grill stone with oil and heat. Place the skewers on the hot stone and grill for three to four minutes. Baste with oil, turn the skewers and cook for two to three minutes. Serve hot with onion slices and lemon wedges.

Comments

Post a Comment

Popular posts from this blog

Jalebi and Fafda

 Fafda:  200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder.  https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi:  In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,
Post a Comment
Read more

Badam Puri

 Reminder of childhood diwalis... Soak a pinch of saffron in about 2-3 tbsp of milk for half an hour or so. Preheat oven to 350. Mix 2 cups almond flour (ideally freshly ground, but realistically, regular store bought), 1 cup sugar, a tbsp of milk powder (optional), 1 tsp of ground cardamom powder, and the soaked saffron + milk mixture. Start kneading a dough, and add milk a small tsp at a time (this dough needs very little milk, so be careful).  Knead a relatively hard dough (although, I'm not sure if this was the best texture. Next time I might try slightly softer). Divide in two, and roll into 1/2 in ch thick disk between two parchment paper sheets. Cut with a small cookie cutter, and bake for 8-10 minutes, rotating in between until light golden spots appear. I think I might have slightly under baked them, but next time..
Post a Comment
Read more

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma
2 comments
Read more