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.

Achari Paneer Tikka

 

           Check out this yummy Achari Paneer Tikka. The paneer cubes and the veggies were marinated in homemade raw mango pickle, yoghurt, ginger-garlic paste and other spices. I first shallow fried them in a pan. Then threaded them into greased skewers. To give a Smokey flavor, I placed the skewers on a steel wire mesh and fire grilled on a direct flame on the stove top till it is slightly charred. 

          

            These yummy small bites are best enjoyed with green chutney and accompanied with sliced onion, lime and green chilies. They can also be served in sandwiches or as a paneer roll for a light meal on the go. You can pack them up for lunch in parathas. So check out the step by step pictorial recipe to prepare it. 

• 200 gms. paneer cubes
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 2 tbsp. mustard oil
• 1 tsp. lime juice
• 2 tbsp. hung yoghurt
• 2 tbsp. roasted chickpea flour 
• 1 tsp. ginger-garlic paste
• 2 tbsp. grated raw mango pickle (recipe given below)
• few wooden skewers, soaked in water for 30 minutes
• few dices of onion and tomato
• chopped coriander leaves to garnish
• any chutney, sliced onion, lime & green chilies to serve

           Make a paste of yoghurt, raw mango pickle, roasted chickpea flour, Kashmiri red chili powder, turmeric powder, lime juice, 1 tbsp. mustard oil, ginger-garlic paste and salt.   

          Add the the paneer cubes and the diced onion and tomato. Marinate them with the achari paste for an hour in the refrigerator.

          Heat the remaining oil in a pan and sauté the marinated paneer and veggies for a few seconds on all sides. Keep aside.

          Thread the sautéed paneer and veggies into greased skewers.

          

          To give a Smokey flavor, place the skewers on a steel wire mesh and fire grill on a direct flame on the stove top till it is slightly charred. 

          Garnish with coriander leaves and serve along with any chutney, sliced onion lime and green chilies as an appetizer. 

     

             Make a paste of yoghurt, raw mango pickle, roasted chickpea flour, 

              Kashmiri red chili powder, turmeric powder, lime juice, 1 tbsp. 

               mustard oil, ginger-garlic paste and salt.   

                          Add the paneer cubes & the diced onion and tomato.

             Marinate them with the achari paste for an hour in the refrigerator.

                       Heat the remaining oil & sauté the marinated paneer.....

                       and veggies for a few seconds on all sides. 

                            Keep aside.

                   Thread the sautéed paneer & veggies into greased skewers.

                    For a Smokey flavor, place the skewers on a steel wire mesh fire 

                grill on a direct flame on the stove top till it is slightly charred. 

              Garnish with coriander leaves & serve with any chutney, sliced

                  onion lime and green chilies as an appetizer. 

Raw Mango Pickle - 

• 2 medium raw mango, grated
• 2 tbsp. dry roasted panch phoron, powdered
• 1 tsp. turmeric powder
• 1 cup mustard oil
• salt to taste
• 3 tsp. red chili powder

          In a bowl, combine all the ingredients well and store in an airtight container. 

          Refrigerate it and consume after a week.

        

Note - 

         1.  Panch Phoron - (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds).


2.  The quantity of fenugreek seeds in the panch phoron masala may be reduced due to its bitterness.

Hariyali Paneer Tikka

 

          These are delectable small bites of homemade Hariyali Paneer Tikka, restaurant style, which are absolutely simple to make. In this recipe, paneer cubes are marinated in a green chutney paste and are pan grilled to perfection. To give a smoky flavor, I fire grilled on the stove top. 

          

            They can be served as appetizers with any chutney and salad of your choice. For more variation, you can also roll them in chapattis / parathas along with some sliced onion and chutney for a wholesome snack or a lunch box meal. So check out the step by step pictorial recipe to prepare this great party recipe,

• 200 gms. paneer cubes
• 2 tbsp. yoghurt
• 1" ginger
• 3 garlic cloves
• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2-3 green chilies
• 1/2 tsp. lime zest
• 1 tsp. lime juice
• 1 tbsp. mustard oil
• salt to taste
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 2 tbsp. roasted chickpea flour
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. carom seeds, crushed
• few wooden skewers / satay sticks soaked in water for an hour
• few dices of onion, tomato & capsicum
• 1/2 tsp. chaat masala, to garnish

     

          Make a paste of coriander leaves, mint leaves, green chilies, ginger, garlic, lime juice, lime zest, mustard oil and yoghurt in a blender. 

          To it add, roasted chickpea flour, salt, pepper powder, garam masala powder, roasted cumin powder, roasted coriander powder, kasuri methi and carom seeds. 

          Marinade the paneer cubes and all the diced veggies with this green paste for an hour.

          Grease the wooden skewers and thread the marinated paneer and the veggies. 

          Grease the grill pan with some oil and pan grill the skewered paneer in batches till done on all sides. Brush with some oil in between.

          

          To give a Smokey flavor, place the skewers on a steel wire mesh and fire grill on a direct flame on the stove top till it is slightly charred. 

          Sprinkle some chaat masala and serve them hot as an appetizer with any chutney and salad of your choice.

 

                  Make a paste of coriander leaves, mint leaves, green chilies, ginger,                                                  garlic, lime juice, lime zest, mustard oil & yoghurt in a blender. 

                       Add, roasted chickpea flour, salt, pepper powder, garam masala powder, 

                  roasted cumin powder, roasted coriander powder, kasuri methi & carom seeds. 

                        Add the paneer cubes & all the diced veggies.

                         Marinate with this green paste for an hour.

                  Grease the wooden skewers & thread the marinated paneer & the veggies. 

                     Grease the grill pan with some oil & pan grill the skewered paneer

                            in batches till done on all sides. Brush with some oil in between.

          

                     For a Smokey flavor, place the skewers on a steel wire mesh & fire 

                          grill on a direct flame on the stove top till it is slightly charred. 

                     Sprinkle chaat masala & serve with chutney & salad of your choice.

Pan Fried Achari Paneer Tikka

 

           Paneer Tikka is a yummy and flavorful appetizer / snack found in most of the Indian restaurants and dhabas. This is a very easy and a quick paneer recipe that is very popular globally. It literally translates to marinated cottage cheese that is pan fried. It can also be pan / oven grilled to perfection.

          However, I gave a slight twist to the recipe by adding some homemade grated raw mango pickle for some achari flavour. This is a soul satisfying comfort food, a weekend menu and a great party recipe too. So check out the step by step pictorial recipe to prepare this delicious and succulent restaurant style vegetarian tikka.

           Paneer is traditionally grilled in a tandoor (clay oven) for an amazing smoky flavour. However, it can also be pan fried as the best alternative. For best results, marinate the paneer slices for longer duration, preferably overnight.

       

            Every individual / restaurant have their own special way of preparing it and this is my version of this yummy Punjabi style paneer tikka. It is native to the Indian State of Punjab, that is now universally popular. So do give it a try and enjoy with your loved ones.

    

• 300 gms. paneer slices
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. grated raw mango pickle
• 1 tsp. mustard oil
• 1 tbsp. yoghurt
• 1 tsp. lemon juice
• 1 tsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 2-3 tbsp. oil to pan fry
• mint & coriander leaves to garnish
• Pickle oil to drizzle

          In a bowl, take all the ingredients (except oil to fry) and mix well. Marinate the paneer slices with the paste for a minimum of 2 hours, preferably overnight for best results. 

          Heat oil in a pan and fry the marinated paneer on both sides till light golden in colour. Serve as an appetizer / snack with or without any chutney/ dip / sauce.

In a bowl, take all the ingredients (except oil to fry).

Mix well. 

Marinate the paneer slices with the paste for 1-2 hours. 

Heat oil in a pan and fry the marinated paneer .....

...... on both sides till light golden in colour. 

                    Serve as an appetizer / snack with or without any chutney / dip / sauce.