Paneer-Dahi-Tikka(Paneer Marinated In curd and Barbecued)

Paneer-Dahi Tikka Skewer on the Barbecue

Paneer or cottage cheese is similar to the    cheese. Paneer makes a wonderful starter/appetizer/main course snack. In my house if there is a party then paneer as appetizer as well one vegetarian dish as main course is a must else the meal as grand as it may be would be incomplete for my family members. Paneer tikka made on non-stick tawa/ pan is very easy to make but barbecued paneer is the best. Changing the marination of the paneer make tremendous difference in the taste and flavor of the Tikka. Paneer Dahi Tikka is oil less and very easy to make but extremely tasty.

Preparation Time: 45-50 min. (Marination time included)

Cooking Time: 5-10 min / Skewer

Servings: 6 Medium Servings

Ingredients Required For Making Paneer-Dahi-Tikka:

• 250 gm. Paneer (Cottage cheese/Ricotta cheese)

• 100 gm. Thick Fresh Curd

• 50 gm. Cream (Optional)

• 1/4Teaspoon Coriander Powder

• 1/2Teaspoon Red Chili powder

• 1/4Teaspoon garam Masala

• 1 Teaspoon Garlic paste (Optional)

• 1 Teaspoon ginger past.

Ingredients of Marinade for Paneer-Dahi-Tikka

• Different color bell pepper

• Salt to taste

Direction For Making Paneer-Dahi –Tikka:

• Cut paneer to 3-4 cm. Cubes.

• Take

• Curd

• Garlic paste

• Ginger paste

• Salt

• Garam masala

• Dhaniya powder

• Red chili Powder

• Cream and beat nicely to make thick, creamy, marinade for Paneer-dahi-tikka.

Spices in cream and curd mixture for making Marinade

Marinade for Paneer-Dahi Tikka

• Dip each paneer piece carefully in the Curdy-Creamy-Marinade and keep in a bowl.

• Pour the remaining marinade on the paneer pieces.

Paneer in Marinade

• Cover and keep for marinating for 30 min.

• Cut the pepperoni to 3-4 cm. cubes after removing the seeds.

• Skewer the marinated pepperoni first and then paneer piece. Alternate the paneer and bell pepper pieces.

Marinated Paneer and Yellow Bell Pepper In Skewer

• Each Bell pepper-Paneer pair should be 1 cm. apart from the other Paneer-pepperoni pair.

• Keep the skewer with paneer on the red hot charcoal barbecue and keep turning regularly to make sure that all side of paneer get cooked uniformly.

• When the edges start getting slightly brownish-black remove the skewer from barbecue and serve the hot paneer-dahi –Tikka and bell pepper pieces with salsa sauce or my favorite Indian sauce made from coriander-mint (http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html)

Tips:

• Do not cut the paneer pieces small and thin else they will break while skewering or fall off while barbecuing.

• Never keep the skewer directly on charcoal they should be kept above the charcoal not on it.

• Remember when it is garlic paste and ginger paste then take as said in recipe. Do not change it to garlic-Ginger paste, else the taste will change.

Suggested variations:

• Par boiled cauliflower can be skewered along with bell pepper.

• Barbecued tomato pieces taste great with Paneer-Dahi-Tikka so thick pieces of fleshy tomatoes can be skewered along with Pepperoni.

• Cherry tomatoes can be skewered after giving them a prick with tooth pick.

• Those who do not wish to eat garlic can avoid garlic from marinade mixture.