Paneer Tikka

Paneer Tikka

I am a foodie person. I should say I have inherited it from my family. Here comes one of my favorite veggie recipe which would require a grill.


Ingredients

• 2 cups of cottage cheese, cut into medium size square pieces.
• 1½ cups Bell pepper pieces (green or red).
• 2 cups Onion pieces.
• 2 cups small tomatoes.
• 1½ cup Cauliflower (optional).
• 2 cups plain yogurt.
• 1 table spoon hot sauce.
• Metal or Wooden skewers.
• Salt.
• Red chili powder or red pepper flakes.
• Butter.

1. Mix all vegetables and yogurt in a bowl.
2. Add salt, hot sauce and red chili powder (or pepper flakes) as per the taste. If you can handle spicy and hot add both else you can skip red chili powder.
3. Mix everything well and marinate it for an hour.
4. Light the fire and preheat grill.
5. Assemble the kabobs by threading onto the skewers and alternating. Remember the sequence, a piece of bell pepper, onion, piece of cottage cheese, tomato, cauliflower piece and again start with green bell pepper. The green, red and white color combination looks presentable and yummy!
6. On the grill, turn frequently with tongs over direct heat. Grill the tikkas so they are done thoroughly, the cheese pieces are golden brown, and the tomatoes are just starting to char.

Serving:

Take out the vegetables and cheese pieces from the barbeque skewers.
Add 5-6 drops of lemon juice and salt for taste. Those who like butter can apply some on tikkas with a pastry brush. Serve hot as a side dish along with some roasted corns and burger. A perfect light meal when you go out for camping!

Khaman Dhokla

Ingredients

1.1 cup chana daal.
2.1/2 cup rice.
3.moong daal, urad daal and (chola or tuvar daal) 1 tbl spoon each.

mix all these daals and soak them for 5 hours in water. Take out extra water and grind it into thick paste.

4. Add 1 tea sppon of desi yogurt into this thick paste
5. Add 1 pinch of baking soda in his paste
6. Fremont it overnight. he paste should increase in its volume, that indicates its properly fermented. Oven (below the stove) is the best place to ferment this paste.

7. Once the paste is fermented, add 1 tea spoon green chilly paste. Salt, Hing turmeric.

8 Mix well. The paste should be as thick as Indian sweet dish (shrikhand).
9. Put 3 table spoon of paste in flat plate and steam it for 15 min.
10 Take out the steamed dhoklas, allow them to cool, cut into square pieces.
11 Garnish it with tadka of oil, sesame seeds, grated coconut, mustard seeds, pieces of green chilly and cilantro.
12.Serve with tamarind chutney or coriander chutney.

Home Made Indian Masalas

Kalo Masalo

1. Dhaana 1/2 kg
2. red chili, dried 1/4 kg
3 Cinnamon sicks 20gm
4. black pepper 20gm
5. Clove 20gm
6. Karna full 20gm
7. Triphala 20gm
8. Ganthoda
9 Suntha
10 Saha Jeeru
11 cumin seeds
12 Tez patta 50gm
13 Dagad full 50gm
14 Ram patri 20gm
15 Jai patri 20gm
16 Jai Fal(Nutmeg) 4 pieces
17 Green Cardimom(ilaichi) 20gm
18 mothi masala ilaichi 20gm
19 Asaphoteida (hing) 20gm
20 oil 200ml
21 dry coconut 1/4kg

Add 1 teaspoon oil in each ingredient and roast it till it becomes brown.
Gring it into fine powder.


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Kacchha Masala

To make this masala take all the above mentioned ingredients except coconut and grind it together without roasting.

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Sambhar Masala

Ingredients

1. 1 tabl spoon urad daal
2 1/2 tbl spoon chana daal
3. 1/2 tbl spoon dhaana
4 1/2 tbl spoon jeera
5. dalchini, laung and black pepper one pinch each
6 halkunda/haldi,turmuric
7. mustard seeds one pinch
8. methi daana one pinch
9 red chili 13 pieces

procedure

roast all daals with some oil separately. Grind them into fine powder.

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Paav Bhaji


1. Chana daal
2. Dhaana jeera, Black pepper, clov, dalchini, rampatri, jaipatri
3. Turmeric, lots of jeera and dhaana
4. red chili

roast and grind together

for Chole Masala
take above ingredients except daals, add lots of ram patri and jai patri and roast and grind.

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Black Eggplant Sabji Masala

burn coconut directly on a flame
burn onion on a flame
roast some clove, black pepper, jeera , dhaana red chili and grind them together

grind ginger, coconut and onion together, roast cana daal or Bajri flour and grind into fine paste/powder.

add some kaala masal while making sabji along with this masala.

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ChaatMasala

1. Saha jeeru
2. Jeeru
3. Kalu Meethu
mix well and add little black pepper , grounded.

Methi Nu Kadhan

Ingredients

1.Methi thick sticks
2.Green methi leaves
3. 1 tea spoon bajra flour(millet)
4. diced green chili and garlic and ginger 1/2 tea spoon
5. Mustard seed
6. red chili, dried
7. cumin seeds
8 oil
9 turmeric
10 jagger
11 salt

Procedure:

make juice of methi sticks, boil them and grind into pulp, add some water jaggery and salt into this pulp and simmer it again.
Take methi green leaves, chop it, take a bowl of these leaves.
take oil, heatit in a pan add mustard seed and cumin, splutter it, add bajra flour into the heated oil and roast it into golden brown.
add ginger garlic chili paste, add green chili red chili, add bowl full of methi leaves, add the boiled , simmering soup that you prepared into this.
If you like it dilute add some water, mix well and serve hot.