Thecha Paneer Tikka

 

          Brighten up your party tonight with this amazingly spicy THECHA PANEER TIKKA. Thecha is a traditional Maharashtrian chutney that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth, chapatti, etc. It is also called Hirvi Mirchi Thecha in the local lingo. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves with stems and peanuts. 

          Coming back to the recipe, this particular dish of paneer is marinated with the thecha chutney and pan fried till well browned on all sides. Serve as an appetizer with green chutney, any dip, mayo or tomato sauce. My personal choice is tomato sauce as both sweet and spicy goes well hand in hand. So check out the step by step pictorial recipe to prepare these yummy small bites. 

       You can substitute hot chilies with some green chili pepper if you wish, to have less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. You can refrigerate it for a couple of days to be had later. So these Thecha Paneer Tikka is to die for and is a perfect party recipe.

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/3 cup roasted peanuts
• 1/4 tsp. asafoetida
• 1/2 cup coriander leaves with stems
• 1 tsp. cumin seeds
• 1 tsp. oil
• salt to taste
• 1 tsp. lime juice 
• 300 gms. Paneer cubes

          Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves + stems, asafoetida and salt to taste. Give it a stir and switch off the flame. Allow it to cool down. 

          Add the roasted peanuts and then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          When done, drizzle some lime juice. Coat all the paneer cubes with the thecha.

          Heat oil in a pan / grill pan and fry them, few at a time, till well browned on all sides. 

          Serve hot as an appetizer with green chutney, any dip, mayonnaise or tomato sauce. 

        Heat oil & sauté garlic, green chilies & cumin seeds for 2-3 minutes.

  Add coriander leaves + stems, asafoetida & salt. Mix well & switch off the flame. 

                        Allow it to cool down. 

                        Add the roasted peanuts.

      Pound them in a mortar & pestle into a coarse consistency.

                    Drizzle some lime juice. 

                               Cut the paneer into cubes.

                   Coat all the paneer cubes with the thecha.

  Heat oil & fry them, few at a time, till well browned on all sides.

                   Fry the remaining cubes and transfer to a plate.

Serve hot as an appetizer with green chutney, any dip, mayonnaise or tomato sauce. 

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, khubz or tortillas 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. 

                  Pick them up with a slotted spoon. 

                Drain on a kitchen towel.

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

Falafel Tikki

          Falafel is a very popular Middle Eastern snack which is basically deep fried chickpea dumplings. They can be relished as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini / olive oil. However, I gave a slight twist to this classic dish by giving the falafel mix a flat tikki shape and shallow frying them. 

          This is a very simple, healthy and a nutritious snack that is quite wholesome and a meal on the go. You can also enjoy them with any homemade chutney. They can be wrapped in parathas with your favorite toppings and sauces, a la Indian style. This is a great party recipe that you need to try out. So check out the step by step pictorial recipe of this fusion delicacy. 

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup parsley leaves
• 1/2 cup mint leaves
• 2-3 garlic cloves 
• 2 green chilies
• 1/2 tsp. salt or to taste 
• 1 tsp. coriander-cumin powder
• 1 tsp. lime juice
• 1/3 cup dry roasted oats
• 2-3 tbsp. roasted chickpea flour (opt)
• 1 tbsp. sesame seeds
• oil to shallow fry 

         Blend chickpeas with parsley, mint, green chilies and garlic in a mixer grinder with very little water into a slightly coarse paste.

          Mix with rest of the ingredients (except oil) and form into tikkis of any shape. Refrigerate for a couple of minutes. 

          Heat oil in a pan / tawa and shallow fry them in batches till golden in colour on both sides. 

          Drain on a kitchen towel and serve as an appetizer with tomato sauce or any chutney of your choice. 

                    Blend chickpeas with parsley, mint, green chilies & garlic with very little                                            water into a slightly coarse paste. 

                                  Mix with rest of ingredients (except oil).

                           Form into tikkis of any shape. Refrigerate for a couple of minutes. 

                        Heat oil in a pan and shallow fry them in batches till golden in colour 

                        on both sides. 

                              Drain on a kitchen towel.

Serve as an appetizer with tomato sauce or any chutney of your choice. 

Falafel Kadhi (Falafel in Yoghurt Gravy - Fusion Style)

          Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is that of Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style. 

          Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 8-10 Falafels
• 1/2 cup yoghurt
• 3 cups water 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 2 tbsp. besan (gram flour)
• 2 tbsp. fried onion powder / paste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder (preferably dry roasted and ground)
• coriander leaves to garnish
• fried onions to garnish

          Grind the fried onions to a powder or to a paste and keep aside. Whisk together the yoghurt, water, salt, turmeric powder, chili flakes, besan and powdered fried onion. Keep aside.

          Heat oil in a pan and temper with mustard seeds, cumin seeds, cinnamon, cardamoms, cloves and curry leaves. Sauté till it stops spluttering.

          Add the ginger-garlic paste, red chili powder and coriander-cumin powder mixed with 1/4 cup water. Sauté till oil separates.

          Now add the yoghurt mix and bring it to a boil. Drop in the falafels and simmer on a low flame for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

          Keep stirring at intervals. When done, add the coriander leaves and serve, garnished with the fried onions.

                                 Whisk yogurt, water, salt, turmeric powder, red chili flakes,

                                 besan (gram flour),

                                 and ground fried onions. Keep aside.

                    Heat oil & temper with mustard seeds, cumin seeds, curry leaves, cinnamon,                                      cardamoms & cloves.

                    Add ginger-garlic paste, red chili powder & coriander-cumin powder. 
                    Sauté till oil separates.

                                Add water & salt. Bring it to a boil.

                             Drop the fried falafels & simmer till gravy turns slightly thick.

                                  When done, add coriander leaves & take off the flame.

                                Serve, garnished with fried onions.