Hey....
So sorry for not posting all these days , but it was a tuff time for me. Thankfully it got over and hope to keep posting regularly from now onwards.
Without wasting any more time.. lets start with the recipe of Tandoori Paneer Tikka. For paneer tikka , it is not important for you to have barbeque grill /tandoor/oven , you can simply make it even on a griddle/tawa and heated properly.
Ingredients :
For Marinade
1).Curd : 3/4 Cup or 150 gms
2).Besan : 2-3 Tablespoons
3).Mustard Oil : 2 Tablespoons
4).Ginger/Garlic/Green Chilly : 1/2 Cup
5).Roasted Cumin Seeds : 1/2 Teaspoon
6).Black Peppercorns : 1 Teaspoon
7).Saunf : 1 Teaspoon
8).Ajwain : 1/2 Teaspoon
9).Lemon Juice : 1 Teaspoon
10).Red Chilly Powder : 2 Teaspoons
11).Turmeric Powder : 1/2 Teaspoon
12).Salt to Taste
Grind all the ingredients in a fine paste in the mixer.
To Marinade
1).Paneer : 250 gms (Cut in cubes)
2).Onion : 1 Big ( Cut in big square shaped pieces )
3).Tomato : 1 Big ( Seeds removed , Outer shell cut in square shaped pieces)
4).Capsicum : 1 Big ( Seeds removed , Outer shell cut in square shaped pieces)
5).Butter : 1 Tablespoon
6).Chaat Masala : 1 Teaspoon ( Sprinkling after grilling)
Procedure
1). Take a big bowl and put all the chopped veggies and paneer cubes in it.
2). Add the marinade to the veggies and paneer cubes.
3). Toss properly and make sure all the pieces are properly covered in the marinade.
4). Keep it in refrigirator for about 30-40 minutes.
5). Now , its time to arrange the veggies and paner cubes on the skewers for grilling in oven or on a hot tawa.
6). Put one piece of onion , tomato , capsicum and paneer and repeat the sequence till the time the skewers is full.
7). Preheat oven at 110 degree for 15 minutes. Now , put the skewers in the oven for grilling for about 10-12 minutes or until the edges of the paneer are golden brown or even a bit dark and crispier as per your taste.
You can even heat a non- stick tava and cook the satays on a medium flame using butter till the paneer is light brown in colour from all sides.
8). Serve immediately sprinkled with chaat masala with minty dahi dip.
Minty Daahi Dip :
Ingredients :
1). Pudhina : 1/2 Cup
2). Green Chillies : 5-6
3). Curd : 2-3 Tablespoons
4). Red Chilly Powder : 1 Teaspoon
5). Salt to Taste.
Grind all the ingredient in a fine smooth paste. Garnish with mint leaves and serve chilled with hot steaming Paneer Tikkazz...
Enjoyy and have fun ..... Hope to catch up with you all soon...
So sorry for not posting all these days , but it was a tuff time for me. Thankfully it got over and hope to keep posting regularly from now onwards.
Without wasting any more time.. lets start with the recipe of Tandoori Paneer Tikka. For paneer tikka , it is not important for you to have barbeque grill /tandoor/oven , you can simply make it even on a griddle/tawa and heated properly.
For Marinade
1).Curd : 3/4 Cup or 150 gms
2).Besan : 2-3 Tablespoons
3).Mustard Oil : 2 Tablespoons
4).Ginger/Garlic/Green Chilly : 1/2 Cup
5).Roasted Cumin Seeds : 1/2 Teaspoon
6).Black Peppercorns : 1 Teaspoon
7).Saunf : 1 Teaspoon
8).Ajwain : 1/2 Teaspoon
9).Lemon Juice : 1 Teaspoon
10).Red Chilly Powder : 2 Teaspoons
11).Turmeric Powder : 1/2 Teaspoon
12).Salt to Taste
To Marinade
1).Paneer : 250 gms (Cut in cubes)
2).Onion : 1 Big ( Cut in big square shaped pieces )
3).Tomato : 1 Big ( Seeds removed , Outer shell cut in square shaped pieces)
4).Capsicum : 1 Big ( Seeds removed , Outer shell cut in square shaped pieces)
5).Butter : 1 Tablespoon
6).Chaat Masala : 1 Teaspoon ( Sprinkling after grilling)
Procedure
1). Take a big bowl and put all the chopped veggies and paneer cubes in it.
2). Add the marinade to the veggies and paneer cubes.
3). Toss properly and make sure all the pieces are properly covered in the marinade.
4). Keep it in refrigirator for about 30-40 minutes.
5). Now , its time to arrange the veggies and paner cubes on the skewers for grilling in oven or on a hot tawa.
6). Put one piece of onion , tomato , capsicum and paneer and repeat the sequence till the time the skewers is full.
You can even heat a non- stick tava and cook the satays on a medium flame using butter till the paneer is light brown in colour from all sides.
8). Serve immediately sprinkled with chaat masala with minty dahi dip.
Minty Daahi Dip :
Ingredients :
1). Pudhina : 1/2 Cup
2). Green Chillies : 5-6
3). Curd : 2-3 Tablespoons
4). Red Chilly Powder : 1 Teaspoon
5). Salt to Taste.
Grind all the ingredient in a fine smooth paste. Garnish with mint leaves and serve chilled with hot steaming Paneer Tikkazz...
Enjoyy and have fun ..... Hope to catch up with you all soon...
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