Paneer Tikka

Paneer Tikka

go to link by | Mar 25, 2017 | Main Meals, Side Dishes, Snacks, Starters

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Paneer Tikka
 
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This is a delicious quick way to jazz up a salad, fill a wrap or a pitta. I served these today with an easy yogurt dip and a mango salad.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • Marinade
  • 2 blocks Paneer
  • 2 tbsp oil
  • 3 tsp tandoori masala
  • 1 tsp red chilli powder
  • 1 tsp green chilli / garlic / ginger (pulped)
  • 1 large dollop of yogurt
  • ¼ tsp salt
Instructions
  1. Cut Paneer into chunks.
  2. Place in a bowl and pour boiling water over the paneer a d ensure all the cubes are submerged.
  3. Leave for 2 minutes - then drain water.
  4. Add oil, and coat softened paneer.
  5. Now add tandoori masala.
  6. Red chilli powder, green chilli, garlic, ginger pulp and salt.
  7. Mix thoroughly ensuring all the paneer is coated.
  8. Now add the yogurt.
  9. Mix, cover with cling wrap and refrigerate until you are ready to pan fry, grill, or BBQ.
  10. If you are pan frying use ghee or a blob of butter but add a tsp of oil to stop the butter burning.
  11. If grilling drizzle a bit of melted butter on the paneer tikka's as they cook.
  12. For BBQ skewer, then brush with melted butter wrap loosely in foil and cook on the BBQ for 5 minutes.
  13. Garnish with wedges of lemon and chopped coriander, serve with salad, wraps or pitta bread.

 

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla

http://modul.nl/portfolio-view/nabv-standverhuur/ by | Feb 20, 2017 | Side Dishes, Snacks, Starters, Uncategorized

Fenugreek Flatbreads Methi na Thepla
 
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This takes me about 25minutes to do as I cook and roll in tandem. If you are starting off roll them all out then cook them. This will increase your cook time but it does get easier. These freeze well and are great to have with any meal or even on their own with a nice cup of masala chai. Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 12
Ingredients
  • 2 cups chapati flour (I use Elephant Atta medium brown)
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 2 tsp Ajwain / Carom seeds (place in sandwich bag and crush by rolling with rolling pin)
  • 2 tsp sesame seeds
  • 1.5 tbsp oil
  • Handful of chopped fresh fenugreek leaves (methi)
  • ½ cup boiling water
  • Extra flour for rolling and extra oil for cooking.
Instructions
  1. Combine all the dry ingredients.
  2. Add water sparingly and bring the flour together to make a firm dough.
  3. Divide dough into 12 equal portions.
  4. Dust with flour and roll out to 10cm circumference.
  5. Cook on tavi (non stick pan) on both sides (low heat).
  6. Transfer to another tavi (non stick pan) and drizzle a teaspoon of oil cooking on both sides. (Med heat)
  7. Press down with a spatula, remove and cool on cooling rack.

 

Sev

Sev

Sev
 
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Sev are the yellow crispy Chickpea flour noodle bits you find in Bombay Mix but they are so much more to the savvy Gujju. We brighten up and lift breakfast dishes like makai and Khama dhokla by using sev to add a crunch factor to so many dishes. Master this basic and you will wow with the dishes you will be serving...watch this space!
Author:
Recipe type: Easy
Cuisine: Gujarati
Serves: 6
Ingredients
  • 1 cup Chickpea (besan) flour
  • ½ tsp salt
  • ½ tsp red chilli powder
  • 1 tsp oil
  • Additional oil for frying
Instructions
  1. Mix flour, salt and chilli powder.
  2. Add water sparingly to form a soft dough.
  3. Lightly grease hands to smooth the dough and set aside.
  4. Grease the inside of the sev maker and then place the dough in the machine.
  5. Place the oil over medium heat and test with a bit of dough dropped in - if it rises the oil is ready.
  6. Use the machine to gently make nests in the oil.
  7. When you've done a batch lower the machine in the hot oil to break the strands.
  8. Fry for a minute, turn and fry for another minute or so.
  9. Remove and repeat the process.
  10. You should get about six sev nests.
  11. Crumble and use as required.

 

Doodhi Muthia – Bottle Gourd Bites

Doodhi Muthia – Bottle Gourd Bites

In Gujarati, a fist is a Muthi so the Muthias are simply named after the way they are shaped. There are several ways to make these, and if you do not mind them soft you could steam the Muthias and then sizzle them up in a frying pan with a tbsp of oil and a tsp of Mustard seeds. My family, however, prefer the fried version as that’s how my late mum in law made them. However you choose to make yours, I hope you enjoy them.

Doodhi Muthia - Bottle Gourd Bites
 
Author:
Recipe type: Snacks
Serves: 30
Ingredients
  • 1 Dhoodhi (bottle Gourd peeled and grated)
  • 4 heaped tbsp Chapati flour (I use Elephant Atta Med Brown but whole wheat would work too)
  • 2 heaped tbsp Rice Flour
  • 2 heaped tbsp Besan Flour
  • 2 heaped tbsp Juwar Flour (Sorghum Flour)
  • 2 heaped tbsp Course Semolina or Maize Meal Flour
  • 1½ tsp salt
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 1 heaped tsp Garlic Ginger Chilli Paste
  • 2 tsp Brown Sugar
  • 2-3 tsp Sesame Seeds
  • 1 tbsp Fresh Chopped Coriander
  • *Approx 2 tbsp Water
  • Oil for frying
Instructions
  1. Place the grated Dhoodhi in a bowl and gently mix in the flours and the spices.
  2. You should have a crumbly mix - if it does not hold together when you make little fistful Muthia then add a tablespoon of water and try again.
  3. I needed 2 tbsp's but if your Dhoodhi is really moist you won't need the extra water to hold the mixture together.
  4. (You DONOT want to make it into a dough as these will make heavy stodgy and greasy Muthia)
  5. Slightly grease your hands and use a tbsp of mixture and gently press into little mini sausage shapes.
  6. Heat oil on medium heat and gently fry 5 - 6 Mathias at a time.
  7. Also, place a heavy bottomed pot on very low heat.
  8. Fry the muthia till they are golden brown (approx a minute) and remove and drop them into the pot on low heat.
  9. Continue until all the mixture is shaped into Muthias and fried.
  10. Gently toss the Muthias in the pot ensuring they brown evenly.
  11. Frying them will give a lovely crispy outer but gently cooking them on very low heat allow the insides to steam and cook through giving a lovely moist centre.

 

Magic Green Banana Crisps (Pantain)

Magic Green Banana Crisps (Pantain)

I love making batches of these Banana Crisps, for when I’m entertaining. I put bowls out when serving drinks and they go pretty quick, even my two-year-old niece’s claim a bowl each.

Magic Green Banana Crisps
 
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Author:
Recipe type: Snacks/Starters
Ingredients
  • 3 green bananas (plantain)
  • 1½ cup water
  • ½ tsp salt
  • 1 tsp green chilli / garlic (pulped)
  • Oil for frying.
Instructions
  1. Mix the green chilli, garlic, and salt in the bowl of water and set aside.
  2. Use a small wok, (lawyu) add oil and place over medium heat.
  3. Peel the bananas (1 at a time - use a knife as they are not like normal bananas)
  4. Thinly slice half of the banana.
  5. Gently drop in the heated oil and fry for a minute or two until they are just changing colour.
  6. Now this is the magic bit (do this quickly carefully and step away) - add a ladle (1/4 cup) of your spicy water mix to the frying bananas in the wok.
  7. Sounds mad but trust me - it will sizzle and bubble but step away you don't want to get burnt.
  8. When the bubbles settle, remove spiced crispy crisps.
  9. Drain on kitchen towel
  10. Repeat with the rest of the bananas.

I do say use a small wok to fry as the spiced water in the oil makes it unusable again! You can flavour your water with salt and pepper, salt and malt vinegar pretty much and herbs or spices you like just don’t try sauces – they splutter!

Banana Crisps

Banana Crisps

Desi Masala Omelette

Desi Masala Omelette

Desi Masala Egg omelette
 
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Ingredients
  • 4 Eggs
  • 1 Onion (chopped)
  • 2 Chillies (finely sliced)
  • ½ Green pepper (chopped)
  • 2 tbsp Coriander (chopped)
  • ½ tsp Salt
  • 1 - 2 tbsp Oil
  • Blob of butter
Instructions
  1. Whisk the eggs.
  2. Add all the other ingredients except the oil and butter.
  3. Place non stick pan on the stove and add oil and butter
  4. Pour half the mixture into the pan.
  5. Cook on low heat (either flip or fold in half).
  6. Press down and slide the omelette onto a plate and serve.
  7. Repeat with the remaining egg mixture.
  8. Enjoy.