Tandoori Paneer tikka

Tandoori Paneer tikka

INGREDIENTS

• 2 cups Paneer(Cut into cubes)

To be mixed with marinade

• 1/2 Cup Thick Curd( Whisked)

• 1 tsp Ginger Paste

• 1 tsp Garlic Paste

• 2 tsp Chilli Powder

• 1/4 tsp Dried Fenugreek Leaves

• 1/2 tsp Garam masala Powder

• 2 tbsp Chopped Coriander

• 1 tsp Chaat masala

• 1 tbsp Oil

• salt to taste

PROCEDURE
Combine the paneer strips with prepared marinade & toss gently till the marinade coats the paneer pieces evenly from all sides.Keep aside for 15 minutes. Arrange the paneer pieces on the wire rack in a preheated oven at 200 degree Celcius & grill for around 15 minutes.
Remove from oven & serve hot with chatni!!

Tandoori Paneer tikka

Tandoori Paneer tikka

INGREDIENTS

• 2 cups Paneer(Cut into cubes)

To be mixed with marinade

• 1/2 Cup Thick Curd( Whisked)

• 1 tsp Ginger Paste

• 1 tsp Garlic Paste

• 2 tsp Chilli Powder

• 1/4 tsp Dried Fenugreek Leaves

• 1/2 tsp Garam masala Powder

• 2 tbsp Chopped Coriander

• 1 tsp Chaat masala

• 1 tbsp Oil

• salt to taste

PROCEDURE
Combine the paneer strips with prepared marinade & toss gently till the marinade coats the paneer pieces evenly from all sides.Keep aside for 15 minutes. Arrange the paneer pieces on the wire rack in a preheated oven at 200 degree Celcius & grill for around 15 minutes.
Remove from oven & serve hot with chatni!!

Dahiwali Pudina Chutney

INGREDIENTS

• 3/4 cup fresh curd whisked

• 1 Cup Pudina chutney( given in earlier posts)

• Salt to taste

PROCEDURE
Combine all the ingredients in a bowl & mix well. Store refrigerated in an air tight container & use as required.

Soya Mutter pasanda

Soya Mutter pasanda

Basic Pasanda Gravy

For the Onion & Cashew paste

• 1 Cup Roughly chopped Onions
• 5 Cloves Garlic
• 1/2”piece Ginger
• 2 tbsp Cashew

For the Brown Onion paste

• Oil for deep frying
• 1/2 Cup sliced Onions

Other Ingredients

• 2 tbsp Oil
• 1 tsp Chilli Powder
• 1/2 tsp Garam masala
• 3/4 Cup Fresh curd beaten 
• Salt to taste

For the Onion & Cashew paste

Combine all the ingredients in a deep pan, add3/4 cup of water & simmer for 8-10 minutes. Keep aside to cool.

Blend in a mixer till smooth. Keep aside

For the Brown Onion paste

Heat the Oil in a kadai, add onions & deep fry till they turn golden brown in colour. Drain on absorbent paper

Blend the onions in a mixer till smooth using 2 tbsp of water. Keep aside.

How to proceed?

Heat the oil in a kadai, add onions & cashew paste & cook on medium flame for  a few seconds, stirring continuosly.

Lower the flame, add the curd & mix well, simmer for 2-3 minutes, stirring continuosly. Add the brown paste & salt & simmer for another 2 minutes.

Now this is the basic pasanda gravy, heading now for

Soya mutter pasanda

INGREDIENTS

• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• 1 tsp ginger garlic paste
• 1 basic pasanda gravy
• 1/2 tsp Turmeric powder
• 1 tsp Chilli powder
• 1/2 tsp Sugar
• 1/2 cup Boiled green peas
• 3/4 cup Soya chunks

For the garnish

• 1 tbsp Fresh cream

Heat the oil in a kadai & add cumin seeds. When the seeds crackle, add the ginger garlic paste & pasanda gravy & saute on medium flame till oil separates

Add turmeric powder, chilli powder, sugar &1/4 cup water, mix well & simmer for 5 minutes, stirring once in between. Serve hot garnished with cream.

Coconut Butter Milk

This is one of the easiest recipie in my knowledge which is always a fun to make, is ready in a few seconds

 
INGREDIENTS

• 1/2 Cup Curd

• 1 Glass Water

• 1/2 tsp Rock Salt

• 1 tsp Fried Cumin

• 1/2 tsp Ginger Green Chilli Paste
• 1 tsp Coconut Powder

• 1 Pinch Black Pepper

• Green coriander leaves (Chopped)

• Mint Leaves (Chopped)

PROCEDURE
In a blender add water, curd, salt, Ginger Green Chilli Paste & zeera to form a paste. Put this in a fancy glass & garnish with chopped coriander & mint leaves.