Hariyali Paneer Tikka / Green cottage cheese tikka

Ingredients

No. of  Portions: 2

Paneer/Cottage (cheese cut into cubes)   200gms

For 1st marination

Ginger and garlic paste             25gms

Salt                                          5 gms

Lemon Juice                             40ml

For 2nd marination

Hung curd                               1 ltr

Salt                                 (according to your taste)

Ginger and garlic paste            20gms

Turmeric powder                     5gms

Garam masala                          18gms

Yellow chilli powder                 25gms

Green chillies chopped              10gms

Mint + Corriander paste           100ml

Kasuri methi                             8gms

Mustard oil                               20ml

Fresh cream                             80ml

METHOD:

1. First marinate the Cubes of paneer with !st marination as written above.
2. Leave it to marinate for 45 minutes.
3. Till the time it takes for 1st marination, make second marination .
4. After the 1st marination is done then add the cubes of paneer marinated in first marination to the second marination batter and leave it in fridge for 30-40 mins , so that all the masala get blended inside the paneer.
5. When the second marination is done , bake it in tandoor or you can also bake it in oven at your home at 250 degree celsius.

NOTE:  you can add dices of pineapple,onions,tomatoes in between the paneer to give flavour and juiciness to the kebabs. While serving sprinkle some corriander leaves and chaat masala.

DUDHIYA KEBAB / cottage cheese kebab

INGREDIENTS

No. of Portions  : 4

Cottage cheese (paneer)   300gms

Fresh Cream                   350ml

Amul processed cheese   350gms

Corriander chopped        50gms     

G. Chillies                       30gms

Garam masala pwdr.        25gms

Cumin powder                20gms

Cardamom powder         15gms

Chaat masala                   20gms

Kewra jal                       (for flavour)

cornflour                        (for binding)

Ginger and garlic paste     25gms

Potatoes(blanched)           150gms

METHOD:

1. Grate paneer and add all the dry masalas.
2. Then mash the boiled potatoes and mix it with grated paneer.
3. Grate cheese and blend it in food processor along with corriander stems, cream.
4. Add this mixture to the paneer and to bind it add a little cornflour to it.
5. Then heat the tawa and grill on it using refined oil.
6. Garnish : Chopped corriander leaves, and sprinkle some chaat masala on top .

NOTE: you can deep fry it also if you are cooking it in bulk

Palak aur makai ki tikki / Spinach and corn tikki

palak aur makai ki tikki

Ingredients

Boiled potatotes         100 gms

Spinach (blanched)      50 gms

Sweet corn                 50 gms

Red chilli powder       15 gms 

Chaat masala              10 gms

Jeera powder             12 gms

Garam masala            10 gms

Salt & pepper             as per your taste

Semolina (sooji)          as required

Refined Oil                

Method

1. Firstly blanch the potatoes , after cooling it mash it down.
2. Then blanch the spinach and corn and then slightly cook it with oil.
3. Chop the spinach and mix it with corn and other masalas.
4. Then coat it with semolina and then cook it on tawa , or deep fry it till both sides become crisp.
5. Serve it with mint or tamarind chutney.

Variations : You can just stuff the palak n corn mixture into the mashed potatoes.

Mutton/Lamb Tandoori boti kebab

Hii all readers today i tried tandoori boti kebabs at home,
if you don't have a tandoor at your home then don't worry at all , you can make it in your oven.
I hope you all would enjoy my recipe.
Please leave a comment if you liked my kebabs or have any questions .

Ingredients

Mutton boti /lamb boneless    250 gms

Ginger &Garlic paste             45 gms

Red chilli powder                  60 gms

Raw Papaya paste                 30 gms

Mustard oil                            50 ml

Hung Curd                           350 gms

Salt                                    as per your taste 

Kasuri methi powder            30 gms

Black pepper powder          as per your taste 

Mrthod

1. In hung curd add red chilli powder ,salt , kasuri methi ,black pepper powder & mustard oil  combine all the ingredients together until all the masalas have been incorporated then keep it aside
2. Marinate the chicken with ginger & garlic paste add salt , raw papaya paste and a little black pepper.
3. Now mix the mutton with marinade made above in step 1 and leave it in fridge for 2-3 hours before baking so that the meat absorbs absorbs all masalas well.
4. After 2-3 hours of marination preheat the oven to 250 celcius and bake the kebabs for 30-35 minutes or untill it is soft and well cooked.

Note: you can add sprinkle some chaat masala on top of kebabs and it goes very well with mint chutney.