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Showing posts with label Party Food. Show all posts
Showing posts with label Party Food. Show all posts

Thursday, July 14, 2011

Paneer Tikka With Minty Yoghurt Dip and Green Chutney!

Chunks of paneer marinated in spicy masala marinade and then grilled with veggies! Does that sound appetizing!

I can't tell you how my taste buds are watering even when I write this. Paneer Tikka is a perfect barbecue option for vegetarians and it is one of the most popular paneer dishes around. It's non-vegetarian option, Chicken Tikka is more famous in the western world.

I had been searching a perfect tikka recipe and was trying out different ones at a time. After several trials and errors, this one has worked best for me. I have adapted this recipe for SharmisPassions and have actually made it a couple of times. It has been a hit every time. Thanks Sharmi for the recipe. It is definately a keeper for all paneer lovers.


Makes 5 Skewers

15  1'' cubes of Paneer
15 1'' peices onion cut in squares
15 1'' peices of green pepper cut in squares( You could also use different colour of peppers if you like)

For marinade:

1/4 cup thick yoghurt /greek style yoghurt.
1 tbsp oil
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 tsp chat masala
1 tbsp lemon juice
1/4 tsp pepper powder
1/2 tsp grated ginger.
2 cloves of garlic pounded.
Generous pinch of salt.

1. Mix all the ingredients of the marinade in a bowl and add in the paneer cubes and square cut onion and pepper.
2. Cover the bowl with a cling film and keep it inthe fridge for a minimum of 1 hour or up to 12 hours for marination.
3. Pre heat the oven on grill mode at 200-210 C.
4. In skewers (I use wooden, so I keep them immersed in water for 2 hours or more before using) thread pepper, onion and paneer alternately) I use 3 of each in each swekers.
5. Line a baking tray with foil and place them on it. drizzle any extra marinade from the bowl over the skewers.
6. Grill in the preheated oven for 20-25 mins turning them upside down once in midway.
The baking tray will not be the cleanliest thing, but I can assure you on the taste of the tikkas.

7. To check done ness, see if they are charred round the corners. I love the resulting smokey flavor. Take them out and let them cool a bit before serving.

Serve them hot with minty yoghurt dip and (follow link for recipe of green chutney) Green chutney.

 We had Soda Lemonade as a drink with it. Recipe to follow soon!

Minty Yoghurt Dip:

1/2 tsp dried mint powder.
1/2 cup yoghurt.
1 tsp sugar.
Salt to taste.


1. Mix all the ingredients and dip is ready. Pairs well with hot and spicy dishes as yoghurt and mint together has a double cooling effect.

Linking it to Serve it Grilled . Enjoy!

Thank you for stopping by! Cheers!

Thursday, January 27, 2011

A fun day and a chocolate-y trifle!

The description of my blog says 'My pages about books, food and more', but even after 2 months of its creation, not a single post on food. Thats not fair! Books have found a good space here, so has the 'more' thing. So, I decided to post something really nice and sweet for my first food post here.

Yesterday, we had a small get-together at my place. It was a occassion to bid a formal farewell to our freind T who is going back to India for good and to convey our heartfelt wishes to N, who is a to be mother!

Our get-togethers are not just about meeting one another but also about food. It gives us an opportunity to flaunt our culinary talent :-)!

The menu was long and varied. Of course there was contribution from all of them. We talked, ate and palyed, talked, ate and played and by the end of the day, we were exhausted as if we were back from a long day of tedious work. But, it was a fun day and thank you friends for making that happen. Before sharing anything else I will like to share the menu which goes like this:

Lemonade, Kiwi Panna,Orange Juice, Onion Bhaji, Mint flavoured potato puffs, Savoury Semolina Cake, Shakarpare, Vegetable Paneer Lasagne (At least I intended to make that, but the outcome was different, but my friends said it tasted good and I believe them!), Chocolate Cupcakes, Vanilla Cupcakes and my Chocolate-y Trifle! On top of these there were lots of chocolates!

Well, I am sure you will say thats quite a menu and I agree. Here are some pictures too!

Now coming back to the recipe of my Chocolate-y Trifle which actually Chocolate Cookie Trifle. I got this recipe from my elder sis and have tried a couple of times before. My DH loved it too. So, instead of experimenting something on my friends(which i usually do), I went for the safer bet.

This is a very easy recipe and if you love chocolate, its for you!

(Click here for the printable version)

300 ml fresh cream.
1/4 cup icing sugar or finely powdered sugar.
less than 1/2 cup of grated chocolate.
200 gm chocolate chip cookies.
4 galce cherries cut into half for decoration.

For ganache:

100 ml cream
100 gm chocolate.
1 tsp oil (optional)

The measures will vary according to the size of bowls you are using. I made them in individual small glass bowls and I got 8 with these measurements.


1. Put the cookies in a zip lock bag and run the rolling pin over it so that they are coarsely crushed. Keep it aside.

2. Whip the fresh cream and sugar till stiff.

3. For ganache, melt the chocolate either in a microwave or by putting in in a heatproof vessel and placing it over hot boiling water. When melted add the cream and oil if using and stirring well till everything is well incorporated. Keep it aside.

4. Now take the bowls u are using and line it first with the cookie mixture and then a layer of the whipped fresh cream. You can use an icing bag to make a layer of cream or use a spoon. Then line it with grated chocolate. Again put a cookie mixture followed by cream and top it with ganache. You can make as many layers as possible. Top it with glaced cherry.

5. Keep it in fridge for a day (See notes). The cookie mixture must absorb the moisture of cream and loose its crunchiness. Take it out of fridge 10 mins before serving.


1. It is always better to make it a day in advance.

2. If you are making it on the same day. Keep it in freezer for 45 mins and then take it our for an hour. Keep it back in fridge until needed. The tempreture difference it will face will make the process faster.

3. While making the layer of cream, if the cream stick and is not spreading evenly then take a cup of hot water and dip a clean spoon into it and then smoothen the cream with it. Dip it in hot water as many times as neccesary.

Sending this to Lets Celebrate Sweets-Chocolate. This event is the brain child of Nivedita.

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