Saturday, 1 March 2014

CHEESE TIKKA (PANEER TIKKA)

http://paakvidhi.blogspot.in/2014/02/cheese-tikka-paneer-tikka.html
Ingredients:

250 gms paneer
3-4 tsp besan or cornflour
2 tbsp curd
1 tsp salt or to taste
1/8 tsp red chilli powder
2 tsp schezwan  sauce
1/2 tsp garam masala or sabzi masala
a few drops orange red colour (optional)
1  tbsp lemon juice
1 capsicum diced
1 onion diced
1 tomato de -seeded and diced
2  tbsp oil or ghee
1/2"piece ginger  and 3-4 flakes garlic or 2 tsp ginger garlic paste
1 tsp jeera powder
1/2 tsp green cardamom powder
2-3 green chillies
2  tbsp chopped coriander

Method:
  1. Grind coriander and green chillies to a paste.
  2. Add besan, curd, salt, chilli powder,schezwan sauce garam masala, jeera powder. green cardamom powder, ginger garlic paste, half of ghee or oil  and lemon juice to the paste.Add enough orange colour to get a nice colour.
  3. Cut paneer into cubes.Put the paste in a big bowl and add the paneer pieces and mix well so as to coat the paste nicely on all the pieces.Add the onion ,tomato and capsicum pieces also and mix lightly.Keep in side the fridge till the serving time.
  4. If you are using wooden skewer sticks then soak them in water for some time before use.
  5. Now pierce the cheese onion and capsicums in the order of your choice in the skewers and cook them on greased hot griddle pan  (or directly on flame putting the skewers on a wired rack) from all the sides while turning the sides after regular intervals.
  6. Or you can heat an oven to 180 C or a gas tandoor on a moderate flame.Grill the paneer pieces and vegetables by passing through skewers and keeping on a hot oven on a greased wire rack.Keep in the oven for 10-12minutes. Remove from oven.
  7. Heat malai or cream in a kadhai on a very low flame, to make it just warm.Do not let it turn into ghee by keeping on the fire for a longer time.
  8. Add the grilled paneer and vegetable pieces.Toss gently and remove from fire or pour the cream over the skewers.
  9. Sprinkle chaat masala and lemon juice, serve with nachos and pudina chutney.

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