Cooking in India

Ingredients:

1. 1 Large block of Paneer
2. 1 Onion
3. 1 Capsicum
4. 1 Tomato
5. Few Mushrooms
6. Finely chopped Coriander leaves

 Marination:

1. 1/2 cup Curd  (plain yogurt)
2. 1 tsp Garlic paste
3. 1 tsp Ginger Paste
4. 2 tsp Tandoori powder
5. 1 tsp cumin (jeera) powder
6. 2 tsp Chaat powder
7. Salt (to taste)
8. Red Chili Powder (to taste)

How to make Paneer Tikka:

1. Cut Paneer into long 1/2″ thick cubes
2. Cut all vegetables into cubes
3. Mix all ingredients for marination (and keep aside)
4. Add the left marinade to the vegetables
5. Brush the marinade to the paneer and refrigerate it for 3 hours
6. Heat oil in a kadhai and fry marinated paneer till fully done
7. Also fry other vegetables
8. In a plate, arrange fried vegetables and then the paneer
9. Garnish with coriander and lemon slices
10. Serve tandoori paneer tikka hot with hari chutney.

 
(4 votes, average: 4.25 out of 5)
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Ingredients:

1. Ghee (for frying)
2. 1/4 c Besan
3. 1/2 c Water
4. Salt (to taste)
5. Pepper (to taste)
6. Chat Masala (to taste)
7. 1 1/2 c Yogurt
8. 1/4 c Milk

How to make Boondhi Raita:

1. Make a pouring paste of the besan and water.
2. Heat ghee and drop pasteinto it through a slotted spoon to get little drops that fall one at atime (these are boondhi).
3. Remove the drops when golden brown and dry ona paper towel to remove extra oil.
4. Soak the drops in warm water.
5. Add milk, salt, pepper and add Chat Masala to yogurt.
6. Squeeze water out of boondhi and add to yogurt.

 
(1 votes, average: 4 out of 5)
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