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Showing posts with label Punabi. Show all posts
Showing posts with label Punabi. 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.


Ingredients:

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.

Process:
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.

Process:

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!

Tuesday, May 17, 2011

Mango Mania ~ Mango Lassi/ Mango Smoothie!

Lassi is a yogurt based drink from Punjab, India. It can be either sweet or salted or flavoured with fruit. It is usually served chilled as a refreshment during summer days. Mango being in season, this Mango Lassi is currently at the top of my drink list. It is best to use ripe, sweet Alphonso mangoes when available or you can use canned mango pulp as well. I prefer to use fresh mangoes.



Mango is a nutritionally very rich fruit. Read this to know the benefits of this exotic tropical fruit. Coming back to the recipe, here is what you will need to blend a yummy Mango Lassi.

Ingredients:

Flesh of 1 ripe mango chopped.
150 ml low fat yogurt.
150 ml water
2 cardamom pod seeds freshly powdered.
Sugar to taste.
Ice cubes (Optional)


Process:

Add all the ingredients in a blender and churn till smooth. Sieve it to remove any fibre and adjust the sugar as per your taste and the sweetness of mango. Serve chilled. It like it reasonably thick, add more water if you like thinner.
Linking it to Fun N Sun , Seasonal Indulgence Series- Summer Coolers , Only Mocktails and Coolers . The 'Only series' is a brain child of Pari Also linking it to Healing food Sukham Coolers, this event is the brain child of Siri

Thanks for stopping by! Cheers!
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