Paneer Tikka

Paneer tikka is a popular north-indian starter which is readily found in mostly all the restaurants. Being a big fan of all sort of vegetarian grilled food, it is one of my comfort food that I like to make quite often at home because of its hassle-free recipe. Moreover, the amount of oil or butter used during grilling can be easily controlled and the addition of cream by most of the restaurant chefs at the end of grilling the tikkas can be completely omitted, making it healthy. Check out step by step preparation of this delicious appetizer and do give it a try as it is simple and appealing yet filling dish at the same time.


Preparation time: 15 min.
Marination time: 2 hrs
Grilling time: 20 min.
Cuisine: North-indian
Type: Starter
Serves: 4-6

INGREDIENTS:

• 500gms cottage cheese (paneer)
• 1 cup bell peppers (capsicum-red, yellow, green) cut into 1" pieces
• 1/2 cup onion (cut into 1'' pieces)
• 1/4 cup tomatoes (deseeded and cut into 1'' pieces)-optional
• 2 tbsp oil or melted butter (for brushing)

For Marination:

• 1 cup hung curd
• 1/2 tbsp kashmiri red chilli powder
• 1/2 tbsp salt or to taste
• 1/2 tbsp chaat masala
• 1 tbsp ginger-garlic paste or crushed 
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1 tbsp lemon juice

METHOD:

1. Cut cottage cheese, bell peppers, onions, tomatoes into 1'' pieces.                                                                                    
   
2. Take 500 gms of yoghurt or curd in a sieve and keep refrigerated till all the water gets seperated and a cup of hung curd is left on the sieve.                                                                                                                
   
3. In a bowl take all the ingredients of marination.                                                                                                                       
   
4. Mix well using a whisk.                                                                                                                               
   
5. Add all the pieces of paneer, bell peppers, onions etc. and mix gently in order to coat all the pieces well with the marination. Keep refrigerated for atleast 2 hrs. or overnight to get the best taste.                                                                                                                                                              
   
6. If using wooden skewers, soak them in water for atleast an hour. No need to soak, if using metal ones.
7. Pre-heat the oven at 200 degree celcius for atleast 15 min.
8. Arrange the marinated pieces of paneer and vegetables on the skewers, keeping 3-4 paneer pieces on each skewer and vegetables in beween each paneer piece.                                                                                   
   
9. Brush oil on the skewered tikkas and keep in the oven over wire rack.
10. Grill for 10 min. on each side, until slightly charred or grill marks appear on the tikkas.
11. Serve hot with mint chutney, onions and lemon wedges.

Note:

• The more you marinate the tikka, the more tastier and juicier it will be.
• Mushrooms and broccoli can also be added in the veggie list. But do keep onions and green capscicum for extra crunch which after caramelizing give better taste to the buttery and juicy paneer tikka after grilling.

Dhokla

Dhokla is a famous gujarati snack which is not only healthy but mouth-melting as well. It is a steamed savoury sponge cake made using chickpea flour soaked in flavourful sweet and sour water infused with green chillies and curry leaves. I really enjoy it as an evening snack and sometimes in the breakfast also. Today, I am sharing the fool-proof recipe of dhokla which makes soft, spongy and juicy dhokla everytime I make it.

Preparation time: 5 min.
Steaming time: 20 min. + 10 min.
Type: Appetizer
Cuisine: Gujarati
Serves: 4-6

INGREDIENTS:

For Dhokla Batter:

• 1 cup chickpea flour (besan)
• 2 tbsp semolina (sooji/rava)
• 1 cup curd 
• 1 pinch turmeric powder
• 1/4 tsp red chilli powder
• 1 tsp ginger+green chilli paste
• 1/2 tsp salt 
• 2 tsp eno or fruit salt
• water as required

For tempering:

• 1 tbsp oil
• 1 tbsp black mustard seeds
• 5-6 green chillies (slit)
• 8-10 curry leaves
• 1 tbsp lemon juice
• 2 tbsp sugar
• 400ml water

For Garnish:

• coriander leaves as required
• coconut grated(optional)

METHOD:

1. In a mixing bowl, add besan, sooji, curd, ginger+green chilli paste and mix well.
   
   
   
2. Add salt, turmeric powder, red chilli powder and water to make a smooth batter.                                        
   
3. Grease a pan using oil.                                                                                                                                                
   
4. Heat around 500 ml of water in a kadai or pressure cooker.                                                                                                         
   
5. Add eno to the batter and immediately pour the batter into the greased pan.  
   
                                                                            
6. Steam on high flame for 15- 20 min. in a kadai or pressure cooker till a knife inserted comes out clean.    
   
                                                                                                                                                                                 
7. Heat oil in a pan, add mustard seeds and let them splutter.
8. Add green chillies and cook for few seconds.
9. Next, add curry leaves and cook for 30 sec.
10. Add water and let it boil. 
11. Add sugar and cook for 10-12 min.      
    
                                                                                                                                                
12. Finally, add lemon juice and remove from flame.
13. Pour this flavourful boiled water on the steamed dhokla and let it rest for 30 min. until all the water gets absorbed by the dhokla.                                                                                                                                                 
    
14. Garnish with coriander and coconut.                                                                                                                                              
    
15. Enjoy hot or cool alongwith tamarind chutney or coriander-mint chutney.

Note:

• In order to make a soft and spongy dhokla, the batter should be beaten well but don't overbeat after mixing eno, immediately pour in the pan and keep it for steaming.
• Always use fresh packet of eno otherwise eno won't be effective enough and you won't get a fluffier dhokla.