Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Paneer Tikka Recipe | How to make Paneer Tikka [Video]


Paneer Tikka Recipe with step by step photo and video instructions. Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney. 

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Paneer Tikka


Sitting on a sea-facing table on a shack and eating Paneer Tikka on a skewer along with a cold drink while listening to the waves crashing against the shore and the sun all orange and ready to set. The ideal setting in my head, something absolutely impossible at the moment. But when I can be transported to my favorite places in my head, hell, why not!

Food does transport you to places, doesn't it? And to me, the setting of a seaside while I eat these hot spicy yet soft paneer tikkas with that zingy green sauce seemed so much more enticing than being cooped up in front of the TV. Oh yeah, that sauce is Z-I-N-G-Y right up to the last Y. And that's a sauce that I use with everything. And while that is not the traditional sauce for Tandoori dishes, it goes perfectly well, as per me.


What is Paneer Tikka?


Paneer Tikka is a very very popular appetizer, entree, starter from North India. Big pieces of soft paneer are marinated in hung curd (yogurt), besan (chickpea flour), and a lot of different spices along with some quick cooking veggies like capsicum, tomatoes and onions. This is then skewered and traditionally cooked in a Tandoor. Let the Tandoor not stop you from making Paneer Tikka. Use the grill mode in your oven, or the barbeque, or just the simplest - a pan on the stove to grill these babies.

Paneer Tikka tastes heavenly when it has that slight char, so go for it.

To make the tastiest Paneer Tikka, buy the best Paneer you can get. Normally I would suggest making it from scratch, but I've never found homemade Paneer works best for this as it is slightly more crumbly than required. Buy the softest and freshest Paneer you have available, maybe malai paneer.

Paneer Tikka


What all Spices are we using?


While we use a lot of spices in Paneer Tikka, it is actually not "hot" on the palate. The spices just add flavor without adding any real chilli heat. Today we are using the following spices to flavor our Paneer Tikka:

Coriander Powder
Cumin Powder
Red Chilli Powder
Turmeric Powder
Garam Masala
Chaat Masala
Amchur (dried mango powder)
Kasuri Methi (dried fenugreek leaves)
Black Pepper
Ajwain or Carom seeds

I know, it is a big list, but most Indian households have this readily available in their pantry. But if you don't you can just go ahead and buy Tandoori Masala. Oh yeah, there is a shortcut and it tastes equally good. Tandoori Chicken Masala is readily available in all famous Indian brands, and it does not contain Chicken. It is a vegetarian masala and it is being marketed to cook chicken, but it tastes equally good with vegetarian dishes like Paneer Tikka or Tandoori Gobi. 

We also specifically used Mustard oil as it adds that kick of pungency. Use any neutral oil if you don't have access to it.

That Zingy Sauce/ Chutney


Usually Paneer Tikka is served with a light green yogurt based chutney that tastes amazing. Really! I can actually eat bowlfuls of that chutney. But I usually make this green chutney/sauce for most of my appetizers. It is made of just 4-5 ingredients - fresh Coriander leaves, fresh Mint leaves, fresh Green Chillies, and lime juice. Blend them together with salt and water and you have a sour, salty, fresh sauce that can wake you up in a jiffy. I sometimes add a clove of garlic too. You can also add a teensy spoon of sugar to balance the chutney.

Paneer Tikka


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Paneer Tikka Recipe


Paneer TikkaPaneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney.

Recipe Type:  Appetizer
Cuisine:            North Indian
Prep Time:     2 hours
Cook time:     30 minutes
Total time:     2 hours 30 minutes
Yield:                Serves 5-6
Author:                Anupama

Ingredients:


400gms Paneer
1 Capsicum
2 Tomatoes
1 Onion
Oil to grill

For the marinade:


2 cups Hung Curd
3 Tbsp Chickpea Flour (Besan)
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
0.5 Tbsp Turmeric Powder
1 Tbsp Red Chilli Powder
0.5 Tbsp Garam Masala
1 tsp crushed Black Pepper
0.5 tsp Carom seeds (Ajwain)
0.5 Tbsp Chaat Masala
1 tsp dried Mango Powder (Amchur)
1 Tbsp Kasuri Methi
1-2 Tbsp Lime juice
2 Tbsp Mustard Oil
1.5 Tbsp Ginger Garlic Paste
Salt to taste

Method:


1. Cut the Paneer into 1" cubes. Deseed the tomatoes and capsicum and cut into 1" sized pieces. Peel the onion and separate the layers and cut into 1" sized pieces.
2. In a large bowl, add add the ingredients for the marinade and mix well. Taste and adjust salt or spice as required.
3. Add in the cubed paneer, capsicum, tomato and onion and mix well until they are completely coated with the marinade.
4. Cover and allow to rest for 1 to 2 hours.
5. If using bamboo skewers, keep them soaked in water while the paneer marinates.
6. After 1-2 hours, skewer the paneer and vegetables onto a skewer.
7. Heat oil in a non stick pan and place the skewers. Cook in batches if required. The paneer tikka can be cooked in the oven in the grill mode or on a barbeque too.
8. Turn the skewer after the first side cooks. Do the same for the remaining sides.
9. Once all sides are cooked, remove from heat.
10. Serve the paneer tikka hot with coriander mint chutney.



Step by Step Photo Instructions:





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Roasted Butternut Squash and Artichoke Bruschetta [Video]


Roasted Butternut Squash and Artichoke Bruschetta. Crusty grilled bread topped with sweet cumin roasted butternut squash, artichokes cooked in the oven until soft, olive oil, and balsamic vinegar. This vegan appetizer is perfect for soirees and parties. Included is a video that shows how to roast butternut squash and how to cut and prepare artichokes to cook in the oven.

In a hurry? Jump to Video or Jump to Recipe

Crusty bread topped with roasted butternut squash and artichokes


Hey, we are mid week already!!

If you are an optimist (which I am sure you are), you are thinking you are halfway through to the weekend. So true!! Shouldn't we celebrate? I  say we should with this Roasted Butternut Squash and Artichoke Bruschetta.

Crusty bread topped with roasted butternut squash and artichokes

butternut squash

Crusty bread topped with roasted butternut squash and artichokes


I simply LOVE Butternut Squash. It's a beautiful vegetable. For those who haven't had one, it is the closest in taste to red or orange pumpkin, but slightly firmer in texture. You can replace butternut squash with pumpkin too. But I love the texture of a butternut squash. And roasting it brings out the sweetness of the squash. I kept the flavor profile very simple, just red chilli and cumin. The red chilli brought a nice heat to the otherwise sweet squash and the cumin added a little earthy flavor that worked wonderfully with the sweet squash. The little cubes are so tasty, you won't stop eating them while cooking, so make a little more than you would like to serve. Your own secret stash.


Next in, the Artichokes. This is not something very regularly available in India. I happened to find it stocked in the supermarket near my house and I couldn't resist buying it. Good decision, though. The last time I had cooked artichokes, Raj was totally unimpressed. He almost forbade me to buy them this time. But after this time, I may have at least converted him to tolerating them. I almost steamed the artichokes in the oven and they turned out all soft and melt in your mouth texture, that was really appetizing. I absolutely loved them with just salt and olive oil. Gee preferred adding in some Italian seasoning. Season the artichokes according to your taste.

Good quality crusty bread works best for a Bruschetta, but you can use what you have. You can even use crackers.

This Roasted Butternut Squash and Artichoke Bruschetta is a perfect snack or appetizer that you can serve for a Sunday Brunch, or Friday night Cocktails, or a just a soiree with friends. It is also something that you can prepare in advance, so you can leave your hair loose and enjoy with your family and friends and just accept the compliments that will come your way. Happy celebrating!


Crusty bread topped with roasted butternut squash and artichokes

Crusty bread topped with roasted butternut squash and artichokes

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Butternut Squash and Artichoke Bruschetta


Crusty bread topped with roasted butternut squash and artichokesBruschetta is an Italian appetizer in which crusty grilled bread is topped with sweet cumin roasted butternut squash, artichokes cooked in the oven until soft, olive oil, and balsamic vinegar. This vegan appetizer is perfect for soirees and parties

Recipe Type:  Snacks
Cuisine:            Italian
Prep Time:     15 hours
Cook time:     60 minutes
Total time:     75 minutes
Yield:                Serves 4-5

Ingredients:


2 Baguettes
1 Butternut Squash
2 Artichokes
0.5 cup Extra Virgin Olive Oil
1 tsp Cumin Powder
1 tsp Red Chilli Powder
2-3 Tbsp Balsamic Vinegar
Salt to taste
Water as required
1 Lime or Lemon
2 Tbsp freshly cracked Pepper

Method:


1. Peel the butternut squash and remove the seeds. Dice it into bite sized pieces of about 1 cm.
2. Add salt, red chilli powder, cumin powder and 2-3 Tbsp of olive oil and mix well.
3. Layer them on a baking sheet and bake for 20 minutes at 220 degree Celsius or until soft.
4. In the meanwhile, prepare the artichokes. In a large bowl, take water and add lime juice to it and keep close by. Acidulated water prevents artichokes from browning.
5. Cut the top of the artichoke and remove the tough outer leaves. Keep dipping the artichoke in lime water to avoid browning.
6. Trim the stem and cut the artichoke into half and soak it in the lime water.
7. Once all the artichokes are prepped, place them in a baking pan and drizzle olive oil and salt over them. Use your fingers to rub the salt and oil into the artichokes.
8. Add water to the pan and cover with aluminium foil.
9. Bake for 35-40 minutes or until soft in an oven at 220 degree Celsius.
10. Allow the artichokes to cool a little and either chop them or separate the individual leaves.
11. Slice the baguettes and grill them or toast them until crisp.
12. Top with the artichokes and butternut squash.
13. Drizzle with olive oil and balsamic vinegar. Top with freshly cracked pepper for taste.
14. Serve warm or at room temperature.

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Shalgam Ke Kebab | Vegan Turnip Chops [Video]


Shalgam ke Kebab or Turnip Chops are crumb coated pan fried patties made from fresh seasonal turnips and mashed potatoes, flavored with spices. Perfect for winter evening tea !!

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vegan pan fried turnip chops

It feels so good to eat seasonal!!

I cannot remember the last time I ate turnips. Being seasonal, turnips start coming into the market around this time, and because the demand isn't so high I guess, they tend to be available in very few shops across Bangalore. I'm lucky I found them in my vegetable store. 

I haven't cooked much with turnips in the past. But this year, I've been buying them every week. I made a dry curry with grated turnips, I added them to sambar, I made parathas, and lastly, I made these delicious, crispy kebabs.

vegan pan fried turnip chops

Here are the details.

Since, they are called Shalgam ke Kebab, they have to taste of Shalgam (turnips). Turnips are slightly sharp or bitter in taste, but they are much milder than the daikon radish. At the peak of the season, they are actually sweet, which would be the best time to cook with them. You can either boil the turnips and use in this kebab or you can grate them like I did. Boiling them dilutes the flavor slightly as they combine very easily with the other ingredients. I grated them because I wanted the turnip flavor to be dominant in the kebabs. So, peel the turnips and grate them. Make sure you squeeze out as much water as you can from the turnips, this will prevent the kebabs from getting soggy on the inside.

We need binding agents to make the kebabs. And here, we are using two of them - potatoes and gram flour (besan). Use just enough to bind the mixture.

I mildly spiced the kebabs with turmeric powder, red chilli powder and some homemade garam masala. I added coriander leaves, because, well, I add coriander to pretty much everything. I love the freshness it adds. You can skip it or replace it with herbs like dill or parsley. 

In the absence of an egg wash, because I don't eat eggs, I made a simple plain flour slurry. This helps in crumb coating the kebabs. If you want to use eggs, you can.

The crumb coating - I ran out of bread crumbs, which would have been ideal, so I replaced them with coarsely powdered rolled oats. What can I say, it was fantastic. The oats behaved more like panko bread crumbs and they gave the kebab a nice crunchy outer layer. And may be made it feel a little healthier too. 

I shallow fried the kebabs until they were nice and brown. I've never tried baking them, so I don't know if that will work. But if you have already baked something similar, I'd say go ahead and bake them. If you do, leave me a comment so it helps out other readers who may want to bake.

Top the kebabs with some chat masala or squeeze some lime juice on them while eating. 
These Shalgam ke Kebab also go fantastically with green chutney

vegan pan fried turnip chops


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe






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Shalgam ke Kebab Recipe

vegan pan fried turnip chops
Shalgam ke Kebab or Turnip Chops are crumb coated pan fried patties made from fresh seasonal turnips and mashed potatoes, flavored with spices.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                5

Ingredients:


3 small Turnips
1 boiled Potato
2 Tbsp chopped Coriander leaves
2 Tbsp Gram Flour (Besan)
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
2 Tbsp Plain Flour (Maida)
0.5 cup Bread Crumbs or coarsely powdered Oats
Oil to fry
Salt to taste
Water as required

Method:


1. Peel and grate the turnips. Squeeze out as much water from the turnips as possible.
2. Mash the boiled potato and add it to the turnip.
3. Add in ginger garlic paste, turmeric powder, red chilli powder, chopped coriander leaves, garam masala, gram flour and salt.
4. Mix well until completely combined.
5. Divide the mixture and shape into kebabs or patties.
6. Mix together flour with 2-3 Tbsp of water to make a thick smooth slurry.
7. Dip the kebab into the slurry and coat it fully.
8. Dip the kebab into bread crumbs or powdered oats and coat it completely.
9. In a shallow pan, heat up oil.
10. When the oil is hot, add the kebab. Keep the stove on medium heat.
11. Fry until one side browns, then flip over and continue to fry until the other side browns.
12. Remove from the pan onto paper napkins.
13. Serve hot with chutney or ketchup.
14. Demould and serve hot with chutney or sambhar.
15. All rottis may not puff up completely, but do not worry, they are still cooked.
16. Serve the rottis hot/warm with curry.


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Chilli Tofu [Video Recipe]


Batter fried tofu tossed in a spicy Chinese influenced sauce

Batter fried tofu in a spicy chinese sauce with green capsicum

Has the football fever caught up with you? I know I'm reeling with it. How exciting was last night's match, the match swung the Portugal side and then the Spain side and unfortunately ended up a draw. An exciting match always demands exciting food to accompany it. And this Chilli Tofu is definitely as exciting as it gets. Batter coated Tofu fried crispy and added to a sweet, sour and spicy sauce influenced by Chinese flavors along with some green Capsicums or peppers.

In my last post, I showed you How to make Tofu at home!! And I made this Chilli Tofu following that exact recipe for Tofu.

Batter fried tofu in a spicy chinese sauce with green capsicum

Firstly, how do you like your Tofu? I personally LOVE fried Tofu. The first time I ate  tofu, I disliked it. But when I had it fried I was so hooked on. I now eat it in any form with relish. This Chilli tofu will convert any Tofu hater. Tofu is dipped in a simple batter made from corn flour or corn starch, ginger-garlic paste and red chilli powder or paprika. Pan fry the dipped Tofu. You can also deep fry it, but you know how I steer away from deep frying anything, so pan fried it was for me. 

The sauce is an extremely easy sauce. It is heavily influenced by Chinese flavors. It starts with sauteeing onions, garlic and green capsicum. In goes Soy Sauce and Sriracha Sauce. I like the tang and heat that Sriracha sauce brings in. If you don't have Sriracha Sauce, just use regular chilli sauce or tomato ketchup and increase the amount of red chilli powder you add. Thicken the sauce with cornflour and mix in the fried tofu. 

Who says Vegan food has to be boring? Serve this to all those who think so!! 

You can make this with Paneer if you want a vegetarian option following the same recipe.

Batter fried tofu in a spicy chinese sauce with green capsicum


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


Video Recipe




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Chilli Tofu


Batter fried tofu in a spicy chinese sauce with green capsicumBatter fried tofu tossed in a spicy Chinese gravy.

Recipe Type:  Snacks
Cuisine:            Asian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2-3



Ingredients:


For the battered fried Tofu:


200 gms firm Tofu
3 Tbsp Corn Starch / Corn Flour
1 Tbsp All Purpose Flour (Maida)
1.5 tsp Ginger-Garlic Paste
1 tsp Red Chilli Powder or Paprika
Salt to taste
Water as required

For the gravy:


2 Tbsp Sriracha Sauce or Tomato Ketchup
2 tsp Red Chilli Powder
1 Capsicum
3-4 Tbsp Oil
Salt to taste
1.5 cups Water
1 finely chopped Onion


Method:


To make the battered fried Tofu:


1. Take the cornflour in a large bowl.
2. Add in flour, 1.5 tsp ginger garlic paste and 1 tsp red chilli powder.
3. Add half cup of water and mix well to form a thin batter. Add salt to taste.
4. Dice the tofu into bite sized pieces.
5. Dip the tofu in the batter until each piece is fully coated.
6. Heat 3 Tbsp Oil in a pan.
7. Once the oil is hot, add the tofu.
8. Flip the tofu when it browns on one side. When all the sides of the tofu are brown, remove from oil and keep aside.
9. If you are using a small pan, you can fry the tofu in batches.
10. Remove from pan and keep aside.

To make the gravy:


1. In the same pan that we fried the tofu, there will still be some oil left. Add finely chopped onion to it and fry until translucent.
2. Add ginger-garlic paste and fry until fragrant.
3. Add diced capsicum and saute for 2-3 minutes.
4. Add the soy sauce and sriracha sauce. Mix well.
5. Add 0.5 red chilli powder.
6. Add 0.25 cup water and boil for 2-3 minutes.
7. Add salt to taste.
8. Add the remaining batter used for dipping the tofu. Add it by the spoonfuls as the corn flour will instantly thicken the gravy.
9. If the gravy is thick, add more water, if it is thin, add 0.5 tsp cornflour mixed with 1 Tbsp water.
10. Boil the gravy for 3-4 minutes.
11. Add the fried Tofu and mix well.
12. Simmer for 2 minutes and serve hot.
13. This can be enjoyed as an appetizer or served as a side with fried rice or noodles.



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