Malai Paneer Tikka

 

       These melt-in-the-mouth Malai Paneer Tikkas are just irresistible. They can be made at home, restaurant style, for some perfect appetizers. These delectable snacks goes well with tomato sauce or green chutney and onion rings. And not to forget with a sprinkle of chaat masala. So go ahead and try these party specials this Christmas and New Year.

        

         I tried to keep the cream and butter to the minimum. In that way one can have these Tikkas guilt free. These Tikkas can also be stuffed in parathas along with some coriander leaves and ketchup / kasundi / mint chutney and served as paneer rolls. So check out the step by step pictorial recipe to prepare this delectable treat.

• 250 gms. Fresh Paneer cubes
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• salt to taste
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted coriander-cumin powder
• 1/4 tsp. carom seeds
• 1 tsp. lime juice
• 1/3 cup hung yoghurt
• 2 tbsp. fresh cream
• 1 tbsp. melted butter
• 1 tbsp. roasted chickpea flour
• oil to grease the pan / tawa
• few cubed onion, capsicum & tomato
• few wooden skewers, soaked in water for an hour
• 2 pinches of chaat masala
• green chutney / tomato sauce and onion rings to serve

         In a bowl, combine all the above mentioned ingredients starting from ginger-garlic paste to chickpea flour. 

          Marinate the paneer and the veggies with the prepared paste for an hour in the refrigerator.

          Grease the skewers with a little oil and string the paneer cubes and the veggies.

          Heat some oil in a pan and roast the skewered paneer on all sides till done. Baste with the leftover marinade halfway.

          For a Smokey effect, place the skewers on a steel wire mesh directly on the flame and fire grill them till it is slightly charred. 

          Sprinkle chaat masala and serve, garnished with onion rings and tomato sauce / green chutney.

          

      In a bowl, combine all the above mentioned ingredients starting 

      from ginger-garlic paste to chickpea flour. 

             Add the paneer and the veggies to the prepared paste.

            Mix everything well and marinate for an hour in the refrigerator.

 Grease the skewers with a little oil & string the paneer cubes and the veggies.

      Heat some oil in a pan & roast the skewered paneer on all sides till done. 

      Baste with the leftover marinade halfway.

                   Now they are half done. 

      For a Smokey effect, place the skewers on a steel wire mesh directly 

       on the flame & fire grill them till it is slightly charred. 

       Sprinkle chaat masala & serve, garnished with onion rings &

       tomato sauce / green chutney.

Falafel (Fried Chickpea Dumplings - Middle Eastern Snack)

 

            Falafels are very popular Middle Eastern street food made of soaked & ground chickpeas, herbs, onion, garlic and other basic seasonings. They are then formed into balls and deep fried. So the texture is crisp from the outside and soft inside. They can be enjoyed as an appetizer with hummus or as a main course inside pita breads and salads. You can also wrap them in parathas for a meal on the go.

           In this recipe, I made use of a falafel maker to prepare these falafels. However, you can make them easily with your hands or can use an ice cream scoop. 

           Try serving them with some green chutney instead, a la Indian style. I sometimes make Indian chaat / Falafel Kadhi / Kofta Curry with the leftover falafels. So check out the step by step pictorial recipe to prepare it.

• 1 cup kabuli chana (white chickpeas), soaked overnight
• salt to taste
• handful of coriander leaves
• handful of parsley leaves
• 3-4 cloves, garlic
• 1 onion, chopped
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili powder
• a pinch of baking soda
• 2 tbsp. plain flour
• 1 tsp. lime juice
• oil to deep fry

          Blend together all the above mentioned ingredients (except oil) without adding any water. 

          Prepare small equal sized balls out of the ground mix with the help of a falafel maker. Refrigerate for an hour.

          Heat oil in a pan and fry the falafels in batches in a low to medium flame till  golden brown in colour. 

          Drain on a kitchen towel and serve hot as a snack with hummus or with pita bread and salad.

       Blend together all the above mentioned ingredients (except oil) without

       adding any water. 

         Prepare small equal sized balls out of the ground mix with the 

         help of a falafel maker. Refrigerate for an hour.

            Heat oil & fry the falafels in batches in a low to medium 

            flame till golden brown in colour. 

                  Prick them up with a slotted spoon. 

                Drain on a kitchen towel.

     Serve hot as a snack with hummus or with pita bread and salad.

Hummus (Chickpea Dip - Mediterranean style)

 

          This is a traditional Middle Eastern dip / spread, made of boiled chickpeas and blended with other ingredients. A very healthy and a nutritious dip which is usually relished with Arabic bread. However, it goes well with veggie crudités too. A few garlic cloves and Tahini or sesame seeds gives an unusual flavor. There is nothing like having a creamy homemade hummus for a quick snack. 

• 1 cup kabuli chana (white chickpeas), soaked overnight
• 1 pinch of baking soda
• 3 tbsp. olive oil
• 2 garlic cloves
• 2-3 tbsp. lemon juice
• 1/4 cup sesame seeds / tahini paste
• 1/2 tsp. roasted cumin powder
• salt to taste
• 2-3 tbsp. chilled water / 2-3 ice cubes
• 1-2 tbsp. olive oil, red chili powder and few boiled kabuli chana to garnish

          Pressure cook the kabuli chana along with a pinch of baking soda for 5-6 whistles or till soft. Leave aside few to garnish. 

         When cool, blend with olive oil, garlic, sesame seeds, cumin powder, lemon juice and salt to taste. 

          Scrape the sides and blend again along with some chilled water / ice cubes till you get a smooth texture. 

          Transfer the hummus onto a plate / bowl. With the back of a spoon, create few swirls and make a dent in the center.  

          Pour olive oil, few boiled chickpeas and garnish with red chili powder, cumin powder and a sprig of parsley.

         Have it as a dip with falafel, vegetables crudités, kubus bread, pita bread or chips. It can also be had as a spread on breads and parathas, a la Indian style.

         Pressure cook kabuli chana with a pinch of baking soda for 5-6 

         whistles. When cool, blend with olive oil, garlic, sesame seeds, 

         cumin powder, lemon juice and salt to taste. 

      Scrape the sides & blend again along with some chilled water till 

      you get a smooth texture. 

    Transfer the hummus onto a plate / bowl. With the back of a 

     

     spoon, create few swirls and make a dent in the center.  

    Pour olive oil, boiled chickpeas & garnish with red chili powder,

    cumin powder and a sprig of parsley. Have it as a dip with falafel, 

    vegetables crudités, kubus bread, pita bread or chips. It can also

    be had as a spread on breads and parathas, a la Indian style.

Shorshe Ilish Begun Bhapa (Steamed Hilsa Fish & Eggplant in Mustard gravy - Bong style)

 

           Check out this irresistible Bong delicacy and my all time favorite comfort food, is this traditional Bengali delicacy where Hilsa fish is steam cooked in a yummy mustard-yoghurt-coconut sauce. However, I also added some sautéed eggplants to it for an interesting twist to the dish. Mustard oil is used for an authentic taste and flavour. It is best enjoyed with hot steamed rice.

          So this dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, a tinge of heat from the green chilies and some tang from the yoghurt.

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

         I always opt for this simple recipe whenever I need something quick as Ilish Maach, being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste. This is then mixed along with the sautéed eggplant and raw Hilsa fish. Later it is steamed to perfection and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe too, when you have guests around.

• 2 pieces of Hilsa (a river water fish), washed well & drained
• 2 tbsp. mustard seeds
• 2 tbsp. yoghurt 
• 1 tbsp. fresh coconut
• 4 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1 tbsp. coriander leaves, chopped
• 1 long eggplant, cut lengthwise

         Grind the mustard seeds, 2 green chilies, turmeric powder, salt and fresh coconut into a smooth paste. Mix the yoghurt and transfer into a steel tiffin box. 

         Add coriander leaves, 2 tbsp. mustard oil and 1/4 cup water. Give it a stir. Add the fish and mix with this paste. 

          Meanwhile, marinate the eggplants with a pinch of turmeric powder and salt. 

          Heat remaining 1 tbsp. oil in a pan and sauté the eggplants till light brown. 

          Arrange the sautéed eggplants and remaining green chilies on the surface. Close the tiffin box with a lid.

         Pour little water at the bottom of a saucepan. Place a stand and over it the steel container. Close with a lid.

         Steam for 10-12 minutes on a low to medium flame. Serve with hot steamed rice for a divine experience.

                  Grind the mustard seeds, 2 green chilies, turmeric powder, 

                  salt & fresh coconut into a smooth paste. Mix the yoghurt 

                  and transfer into a steel tiffin box. 

                  Add coriander leaves, 2 tbsp. mustard oil & 1/4 cup water. 

                  Give it a stir.

                          Add the fish and mix with this paste. 

                   Meanwhile, marinate the eggplants with a pinch of turmeric

                   powder and salt. 

                 Heat remaining 1 tbsp. oil in a pan & sauté the eggplants 

                 till light brown. 

                   Arrange the sautéed eggplants & remaining green chilies 

                   on the surface. Close the tiffin box with a lid.

                   Pour little water at the bottom of a saucepan. Place a 

                   stand & over it the steel container. Close with a lid.

                        Steam for 10-12 minutes on a low to medium flame. 

                       Serve with hot steamed rice for a divine experience.

Green Mutton Curry

 

           This is an incredible Green Mutton Curry perfect for special occasions. This great party recipe has very simple ingredients easily available in your kitchen. You can keep the gravy thin or thicken it accordingly. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, lachcha paratha or chapatti for a sumptuous meal. Give it a try by following the step by step pictorial recipe to prepare this mouth-watering delicacy. 

          The main flavor in the gravy comes from the use of fresh coriander and mint leaves that gives this yummy mutton gravy the perfect green color. In fact, in this recipe, I have made use of some leftover green chutney and it turned out just amazing. So it has a balance of sweetness, tanginess and spiciness coming from the use of onion, yoghurt, lime juice and green chilies. 

Ingredients - 

• 600 gms. mutton on bones, curry cut, washed well & drained
• 1 tbsp. mustard oil
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 3 tbsp. oil
• 1 onion, chopped
• 3 green chilies
• handful of coriander leaves, chopped

To grind - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 tbsp. yoghurt
• 1" ginger
• 3 garlic cloves
• 2-3 green chilies
• 1 tsp. lime juice
• salt to taste

          For the green paste, grind all the above mentioned ingredients into a smooth paste. Add this paste to the mutton. 

          To it add roasted coriander powder, roasted cumin powder, garam masala powder, 1 tbsp. mustard oil and kasuri methi. Mix well. 

          Marinate the mutton with this green paste overnight. 

          Heat 3 tbsp. oil in a pan and sauté the onion till light brown. 

          Now add the marinated mutton and sauté till the oil separates. 

          Add 1 cup water, green chilies and coriander leaves. Mix well and pressure cook for 1 whistle on a high flame. Then simmer on a low flame for 15-20 minutes or till the mutton is tender.

          When done, switch off the flame and serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, paratha or chapatti for a sumptuous meal. 

                 For the green paste, grind all the above mentioned ingredients 

                 into a smooth paste. Add this paste to the mutton. 

                   To it add roasted coriander powder, roasted cumin powder, 

                  garam masala powder, 1 tbsp. mustard oil & kasuri methi. 

                  Mix well & marinate the mutton with this green paste overnight. 

                      Heat 3 tbsp. oil in a pan & sauté the onion till light brown. 

                    Now add the marinated mutton & sauté till the oil separates. 

                       Add 1 cup water, green chilies and coriander leaves. 

                  Mix well & pressure cook for 1 whistle on a high flame. Simmer

              on a low flame for 15-20 minutes or till the mutton is tender.

                         Green mutton curry is now ready to enjoy.

                    Serve with steamed rice, jeera rice, plain biryani, naan, tandoori 

                 roti, paratha or chapatti for a sumptuous meal.