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.

Methi Puri(Puffed Fried Bread With Methi)

Methi Puri

Puris with methi not only give them colorful appearance but also make them tasty. These puris can be eaten with vegetables, chole, or simply with curd / pickle as they have the wonderful taste and flavor of methi leaves. I used to find them very easy to make for my children’s lunch box. They did not like to take vegetable daily, so vegetable puri, parathas, used to be the best option to keep them happy. These puris add a color to your laid table in any party.

Preparation Time: 10min.

Cooking Time: 20min.

Servings: 20 - 25 Puri can be made from the ingredients given below.

Ingredients Required To make Methi  Puri:

• 250gm. Whole Wheat Flour.
• 50gm. (one small bunch) Methi leaves.
• 1/2 Teaspoon salt.
• 10-15 ml. cooking oil.
• 100-150ml. Water to make dough.
• 200 ml. Cooking oil for frying.

Directions To Make Dough:

• Clean methi leaves.
• Wash the methi leaves and drain them.
• Cut the methi leaves finely.
• Take wheat flour in a bowl and add 5 ml. of oil and finely cut methi leaves and salt to it.
• Mix with your fingers.
• Add another 10 ml. of oil and mix nicely.
• The flour oil mixture should resemble bread crumbs.
• The requirement of oil changes with the quality of wheat flour.
• So if required then only add rest of the oil.
• Do not add too much oil otherwise the puris will become too oily.
• Add water in little amounts and mix and knead.
• The dough should be soft but firm.

Dough of methi Puri

Directions To Make Puri

• Put 200ml. oil in a wok and keep the wok on gas, with the gas on high flame.
• Make small balls from the dough.

Ball of dough for rolling the puri

• Oil the rolling board and rolling pin with few drops of oil.
• Keep the ball of dough in the center of rolling board and roll it to 8-10 cm. diameter round puri.

Rolled Puri

• When the oil is smoking hot reduce the flame.

Methi Puri being fried on one side

• To the hot oil put the rolled puri from the side of the wok.

• Fry it from both sides to golden color by turning it once or twice.

Methi Puri being fried on the other side

Methi puri is ready to be served.

Methi Puri

Tips:

• Take only leaves of methi.
• Add water in little amounts while making dough as requirement of water changes with different type of wheat flour.
• More you knead the dough softer it will become and puri will come out better.
• If you like you can add 1/2 spoon of red chilly powder to make them spicy.
• Take care while putting rolled puri for frying, it should be put slowly from side otherwise hot oil may spill causing burns.
• For those who are not too adept at rolling, you can roll few puris and keep them separated on an oiled plate and then start frying them one by one.
• The oil should be very hot while frying otherwise puri will not puff.

 Suggested Variations: 

• If fresh Methi is not available Kasoori methi can be taken to make the dough.