Wednesday, April 8, 2015

Hariyali Paneer Tikka

Now a days I am liking the veg menus more. I tend to avoid meat or fishes, totally for no reason. I just don't feel like eating non-veg these days. Soya Chunks, soya keema, chickpeas, lentils and all other vegetables are more satisfying than eating meats or eggs. All those times, when I feel like this, I cook something pour moi separately. I made this hariyali paneer tikka on such a day and instantly fell in love with it. Its the perfect veg starter for any occasion.

how to cook Hariyali Paneer Tikka

how to cook Hariyali Paneer Tikka




The soft juicy morsels of paneer, coated with spicy green sauce....eating vegetarian has never been this s**y!!!

how to cook Hariyali Paneer Tikka


how to cook Hariyali Paneer Tikka

Now the good news...I checked my weight this Sunday and whoa!!! I have lost 9kg of weight in 1 and half months. I have gone through a pretty exhaustive diet plan and had done some exercises regularly, which at some point of time was very tiring and made me think that I should quit, but this result has waved away all those anxieties and I am feeling a lot more confident. If you are under any weight loss project too, please don't loose hope and continue doing whatever you are doing and the result will be more than just satisfying. There is no comparison to that warm feeling you get when you feet into your old trousers and feel comfy.

how to cook Hariyali Paneer Tikka

how to cook Hariyali Paneer Tikka


Hariyali Paneer Tikka
Serves 4-5

how to cook Hariyali Paneer Tikka
Ingredients:

  • 250gm cottage cheese / Paneer - cut in big chunks or cubes
  • 1 bunch of coriander leaves
  • a handful of mint leaves
  • 1 green capsicum
  • 1 medium tomato
  • 2-3 green chilies - roughly chopped
  • 6-7 cashew nuts
  • 2 tbsp gram flower
  • 1/2 cup curd
  • 1 tsp dried fenugreek leaves / kasuri methi - dry roast for some seconds and grind to make a fine powder
  • 1 tsp carom seeds
  • 1 tsp cumin seeds
  • 1 small stick of ginger - paste
  • 3 cloves of garlic - paste
  • 2 tbsp creme
  • 1 tsp garam masala powder
  • 2 tbsp mustard oil
  • 2 tsp + 2tbsp unflavored oil to fry
Method:
  • Heat 2 tsp oil in a pan. Add cumin seeds. As they start sizzling add the coriander leaves, mint leaves, green chilies, gram flower, and cashew nuts.
  • Sauté for some 45 seconds to 1 minute. Then take them out of the pan and grind to a fine paste using creme and curd.
  • Pour the mixture in a big bowl and add mustard oil, carom seeds, salt, dried fenugreek leaves powder, ginger - garlic paste,  and garam masala powder.
  • Put all the paneer cubes in this mixture and let it marinate for 5 minutes.
  • In the mean-time, de-seed the tomatoes and cut them into big chunks. Apply this method for the capsicum as well. Prepare your skewers. If you are using the bamboo skewers then soak them in water for 10-15 minutes. It will prevent them from burning while cooking.
  • Add this capsicum and tomato pieces also in the mixture.
  • Now skew the paneer cubes with the capsicum and tomato pieces.
  • Heat the remaining oils in the grilling pan or tawa and fry the paneer tikkas. Your grilling pan or tawa should be very very hot, or otherwise the panner cubes can stick to the pan while frying.Fry each side for 5-7 seconds.
  • Serve hot with your preferred chutney or sauce.

No comments:

Post a Comment