Paneer Tikka (Cottage cheese cooked with spices)

Juicy Paneer Tikka with salad on the sides

Cottage cheese is one of my favorite milk products. When it is made to Tikka it takes the subtle flavor of the herbs put in the marinade yet maintains the classic taste of its own. Though Paneer Tikka is made in different manner I write this recipe on the demand of my daughter-in-law’s sister Amrita. She liked it especially because it is literally oil less. Paneer Tikka can be had as snacks as well as side dish to the main course. I love it so much that for me every time is paneer tikka time.

Preparation Time: 45 min. (Including marination time)

Cooking Time: 10– 15 min.

Servings: 10- 12 Medium servings

Ingredients required for Paneer Tikka:

• 250 gm. Paneer (cottage cheese)

• 50 - 100 gm.  Cream (Malai)

• 100 gm. Thick Curd

• 1/4 Tea spoon Turmeric Powder

• 1 Tea spoon Amchur Powder (Dry raw mango powder)

• 1 Tea spoon Red chili Powder

• 1 Tea spoon Kasoori methi (Dried and powdered green leaves of methi)

• Salt to taste

• 2 Tea spoon Olive oil.

Direction for marinating Paneer:

• Cut paneer to 2cm.x2cm. pieces.

Cottage Cheese (Paneer ) cut into pieces

• Take Paneer pieces in a bowl.

• Add Turmeric powder, salt, chili powder and amchur.

Turmeric powder, Salt, Chili powder and Amchur added to Paneer pieces

• Add malai(cream).

Cream and curd added to Paneer pieces

• Add kasoori methi and mix well.

Mixed after adding Kasoori Methi

• Keep aside for at least 30 min.

Direction for Making Tikka

• Take a nonstick Tawa and keep it on high flame.

• When hot lower the flame and spread one tea spoon of olive oil on it.

Hot non stick tawa with one teaspoon of oil

• Place marinated paneer pieces on Tawa and let them cook for 3-4 min, without disturbing.

Marinated Paneer pieces placed on hot Tawa and being cooked

• The side of paneer which are in touch of tawa directly will become brownish pink.

• Carefully turn them upside down.

Turning Paneer pieces upside down to cook from both side

• Cook the other side also till brownish pink in color

Paneer Tikka with salad

• Serve the tikka with coriander mint chutney, 
•  http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

• http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

   

Tips:

• Do not make the paneer pieces very small.

• Tawa should not be smoking hot when you place paneer on it, because paneer will get burnt spoiling the taste.

• Curd should be thick and not too sour.

Suggested Variations:

• Kasoori methi can be replaced by oregano/ parsley/ basil to change the flavor of paneer tikka.

• Malai (cream) can be replaced by curd to reduce the fat content due to malai.

• Paste of green chili and coriander can be added to marinade instead red chili powder and methi, this gives very good flavor and color to tikka.

Baked Samosas( less oily, low calory snack)

Baked Samosas

While fried samosas have got their own wonderful taste they are very high in calories, so  I dedicate this recipe to all health and figure concious people who love eating but get detered some times due to oil and clories involved in fried samosas.


Preparation time: 15- 20 min.

Baking time: 10 - 15 min.

Servings made: Total Samosa made from above material  10 - 15.

Ingredients Required For Baked Samosas 

• 200 gm.  Maida (Refined wheat flour) .
• 3 gegg's White (Yolk to be discarded)
• 10 gm.  Butter 
• 4 medium sized Boiled Potatoes 
• 2-3 teaspoons Par boiled peas 
• 1 teaspoon finely cut  Green chilies 
• 1 teaspoon Dry mango powder 
• 1/2 teaspoon Red chilly powder 
• 1 teaspoon Garam masala 
• 1 teaspoon Coriander leaves finely cut 
• Salt to taste
• 50 ml. Milk 

Directions to prepare Baked Samosas

• Mix butter and maida nicely till it resembles bread crumbs.
• Beat egg white and add it to the butter maida mixture with continuous mixing and kneading.
• If required add little milk to it while kneading. 
• Knead the mixture to a soft but firm dough. Make sure the dough is firm, other wise the samosas will not be crispy.
• Keep the dough covered for 5 min.
• Mash potatoes to small pieces (not to pulp).
• Take1 tea spoon of oil in a wok and heat the oil, add cumin seeds let them splutter. 
• Add the following and cook for 5 min., mixing them continuously:
• Potatoes
• Peas
• Dry Mango powder
• Turmeric
• Green chilies
• Red Chilly powder 
• Take the above mixture in a bowl and add garam masala. Allow it to cool.
• Make small balls from the dough and roll them to 5-6 inches diameter circle.

Dough for baked samosa,rolled ball of dough and filling of potato,peas and spices

• Cut them to half with the knife, and make a cone out of the half piece and fill it 3/4 with the potato mixture.

Making cone of one half of the rolled ball of the dough

Filling the cone with potato, peas and spices mixture

• Seal the open ends by applying drop of water and pressing them together firmly. 
• Repeat the same for all the dough and bake them in preheated  oven at 150 C till they become golden in color(some prefer it slightly brownish golden). Turn them over when top side starts becoming golden brown.
• Bake again till other side also becomes golden brown.(Approximately 5-7 min. each side

Samosa getting baked

Enjoy the crispy less fatty samosas with coriander chutney / Hariyali chutney

Baked Samosas

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

Tip(s) :

• Do not bake to dark brown color.

•  For those who do not take eggs, eggs can be replaced by butter/ghee. 

Suggested variation:

• Minced meat (mutton / chicken ) can taken instead of potatoes.
• Coarsely ground powder of roasted moong dal can be taken instead of potatoes and peas.

Badeel (Low calorie Snack/Appetizer)

Badeel

My daughter's would be in laws were to visit our house for the first time so I wanted to make something Authentic Kumauni. And what did I make in snacks?? oh yes Badeel!!! They were an instant hit with all of them specially my daughter's would be Mom in law as she is fitness and weight conscious, hence calorie conscious. Now 5 yrs. after my daughter's marriage, she makes it when ever her in laws are at her house, and it is totally relished.
Ingredients required

• 250gm. Chana dal washed and soaked for 3-4 hrs.
• Salt to taste
• Chilly powder to taste.
• Cooking oil 100 ml (for frying)
• 2-3 Green chilies finely cut.
• 1/2 tea spoon Turmeric powder
• 1 Teaspoon Cumin seeds(1/2Teaspoon for seasoning , 1/2 Teaspoon for garnishing)
• 1 Tea spoon Mustard seeds ( 1/2 Teaspoon for seasoning, 1/2 Teaspoon for garnishing)

Directions to prepare Badeel

• Grind the soaked dal to smooth paste .

Dal paste

• Take oil in a kadhai and heat.
• When the oil is hot add , mustard seeds, cumin seeds,green chilies into it.

Green chillies, cumin mustard seed in hot oil

• When the seeds start spluttering and the green chilies turn slightly darker, or slight change in their color is observed, add the following and mix thoroughly:
• Dal paste
• Turmeric powder
• Salt
• Chilli powder



Dal paste with salt, turmeric powder, and seasoning 

• If the mixture sticks to the kadai then sprinkle some water occasionally.

•  When the mixture changes the color and starts leaving the sides of kadhai then sprinkle 1/2 cup of water to it.

• Cover and cook on low flame for 5 min.

Cooked mixture ready to be taken on a plate 

• Grease a plate, take the mixture in it and flatten the mixture nicely by patting .

Cooked dal mixture on a plate ready to be patted flat

Cooked dal mixture flattened on a plate

• When the mixture is cooled cut it to required size pieces.

•  Shallow fry them will little amount of oil place on a serving dish.

• Heat 1 teaspoon of oil, add the following and let them splutter (tadka) : 
• Mustard seeds
• 2-3 red dry chilies 
• Spread the hot oil with spluttered mustard seeds and chilly pieces on to the pieces in the plate.

Badeel

• As they have no starch, or fatty substance, they are low in calories and high in protein.

Enjoy Badeel as hot snacks  with Dhaniya/ Pudina ( mint leaves) chutney/raw amngo chutney or red Chili sauce 

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

http://jyotsna-pant.blogspot.in/2011/09/red-and-green-chilly-sauce.html

Tips:

• Do not add too much water while grinding.Lentil

• Take non-stick wok to reduce the amount of oil. 

Suggested Variation:  

•  The flavor can be changed by adding fresh coriander/ methi/ mint/ powder of dry methi leaves/finely cut onions to the dal paste. 

• Chana dal can be replaced by lentil , Tur dal ( Arahar dal ) or moong dal .