Paneer Tikka/ Tawa Paneer Tikka/ Grill Paneer Tikkas


Paneer Tikka is one of the
most common and simple tandoori snack which love by everyone….but still it’s
not as simple as look. Mostly people cook Paneer Tikka in tandoor or oven….. But
today I tried this on grill pan which look as awesome as taste……….so that’s why
we call grill paneer tikka or tawa paneer tikka.
Under this paneer tikka
which marinated into hung curd with spices for two hours………and cook them on
grill pan……

Today is last day of BM#13,
this time I had participated in twice time ……..Here is my all post at one
place
BM#13 under Chip Theme
16feb 1st day Potato French Fries
17feb 2nd day Tortilla Chips/ Corn Chips
18feb 3rd day Eggplant Fries
19feb 4th day Plantain Chips/ Banana Chips
20feb 5th day Sweet Potatoes Chips
21feb 6th day Taro Golden Coins
22feb 7th day Carrot Chips
BM#13 under Kebab Theme
23feb 1st day Dahi Kebab
24feb 2nd day Fruit Kebab
25feb 3rd day Kasuri Aloo Kebab
26feb 4th day Mix Dal Kebab
27feb 5th day Harabhara Kebab
28feb 6th day Tri-colored Vegetable Kebab
29feb 7th day Grill Paneer Tikka

Ingredients
300 gm. Cottage cheese
(paneer)
1 onion
1 capsicum
1 cup hung curd (keep it
for half hour in malmal fabric)
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1 tsp. coriander powder
1/2 tsp. red chillies powder
Salt to taste
1/2 tsp. black pepper
powder
1 tsp. olive oil
1 tbsp. vegetable oil
1/2 tbsp. kasuri methi
Chaat masala
Lemon wedges
Grill pan or tawa
Method
Cut the cottage cheese into
rectangle form or square shape and cut the onion and capsicum into square dice
shape. Now add hung curd, salt, olive oil, kasuri methi, red chillies powder,
turmeric powder, coriander powder, garam masala and black pepper power in one
bowl and mix well. Now marination masala is ready. Add cottage cheese into marinating
mixture and keep its bowl with cover into freeze for 2 hours.
After two hours, heat the
grill pan on medium gas and add ½ tbsp. vegetable oil on a grill pan. Place the
paneer cubes on the pan and cook till both side cook well o golden color
appears.
Wash and cut the capsicum
and onion into square dice shape and mix these into marination paste.
Now toss the onion and
capsicum cubes on the pan for 5-10 mintues….. Just sauté
Now take the tooth pick or
skewers, thread the onion, paneer and capsicum into skewers and sprinkle chaat
masala and lemon juice…… serve with drink…..enjoy….

Submit this recipe with following events as under:

Blogging Marathon page for the other Blogging Marathoners doing BM#13

Tri-Coloured Vegetable Grill Kebab/ Vegetable Kebab/ Grill Kebab/ Vegetable Seekh Kebab

Today my recipe is Vegetable Grill Kebab….. Under this recipe, I used three colours combination of
vegetable….like yellow, green and white…… and cook this kebab in grill pan with
very less quantity of oil and ghee……
As a vegetable, I used
green chickpeas, peas, sweet corn, potatoes, cottage cheese… and flavours comes
with salt, black pepper powder, raw mango powder and coriander powder…..
For this kebab,  at the time of plating or serving …….we used 2
type of dip….one is creamy and with green texture…second is very spicy and
tangy in flavour…… hope all my lovely friend love this recipe…….and after
arranging ice-cream stick ….its look fantastic……look like Veggie Kebab stick……easy to handle.

 

Ingredients

  • For yellow mixture
1 Tbsp. sweet corn
Salt to taste
1/2 tsp. coriander powder
1/4 tsp. raw mango powder
1/4 tsp. black pepper powder
  • For green mixture
1 tbsp.  Green chickpeas
2 tbsp. green peas
1 green chilli
Salt to taste
1/2 tsp. coriander powder
1/4 tsp. raw mango powder
1/4 tsp. black pepper powder
  • For white mixture
2 small boiled potatoes
3-4 cauliflower florets
1 ½ tbsp. cottage cheese
1 tbsp. bread crumbs
Salt to taste
1/2 tsp. coriander powder
1/4 tsp. raw mango powder
1/4 tsp. black pepper powder
  • Other Ingredients
1 tbsp. vegetable oil
4 ice-cream stick
Onion round slices
Tomato slices
Sweet corns
Green chickpea dip
Amchoor ki chutney/ raw mango powder dip

Method
For initial base (Yellow
color)
Boil and grind the sweet
corn in mixer and add salt, black pepper powder, raw mango powder and coriander
powder. Mix well.
For second base (Green
color)
Boil the peas and green
chickpeas (cholia) in the pan and grind the peas, green chillies, and green
chickpeas together in mixer and add salt, black pepper, raw mango powder and
coriander powder. Mix well.
For last and final base (White
color)
Boil and mash the potatoes.
Now add mash potatoes, crumbled cottage cheese (paneer) and grated cauliflower
together. Now add spices and bread crumbs mix well as a dough.
How to arrange kebab
Grease palms with little
oil and divide the all three mixture into 4 -5 portions. Take the corn’s
mixture first and cover with green pea’s mixture. Now cover this ball with potatoes
mixture….
Heat the grill pan and add ½
tbsp. vegetable oil and when it’s hot , place the flatten kebab in the grill
pan… and cook until become golden and crisp…specially check this grill lines on
Kebab…
Presentation
Now take crispy and well
cook kebab and add ice-cream stick in between of each kebab.
Take the serving plate,
place the first tomato slice, then onion slice last finally place on the top of
onion add kebab and garnish with sweet corn and tomato small cubes.
Serve with Raw-Mango Powder Dip
and Green Chickpea Dip……

submit this recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#13

Bunch Of Awards…….

This post is especially for my two lovely co-bloggers who
share wonderful awards with me….

First I have to say thanks to Ramya from Ramya’s Recipe……
for wonderful dessert chef award given to me

Secondly I want to say a big thanks to Vimithaa from My Culinary Trial Room….. For a wonderful bunch of awards.
She had shared three special awards with me J
Liebster Blog Award
The Versatile Blogger
Inspirational Blog Award
Now the time to share these lovely awards
with my co-bloggers, here I’m sharing two lovely Awards with my lovely friends.
The Versatile Award
Inspirational Blog Award

The rules for accepting this award are:
  • Add the versatile blogger award.
  • Thank the blogger who nominated you in a post with a link
    back to their blog.
  • Share 7 completely random pieces of information about
    yourself.
  • Include this set of rules.
  • Forward this award to 15 fellow bloggers and
    inform them with a comment on each of their blogs.

Please join me @ my blog Preeti’s Kitchen Life, I share these awards with my following fellow
bloggers as under

Now 7 random information about myself:
  • I’m a big foodie and love to cook always new
    recipes and cuisines…except cooking I love dancing and all creative work like
    packaging, saree making, mehndi, rangoli etc.
  • I love to make new friends always, its help
    me in increasing social relationships.
  • I love shopping and watching movie….
  • In my family, we are 3 members; me and my
    lovely parents….Happily live together.
  • I’m also big fan of harry potter series same
    like vimithaa.
  • These days, I have great passion to collect
    kitchen equipment’s and different patterns of crockery.
  • Now at the end but not least, I’m totally
    open minded, friendly and extrovert gal…….

Keep cooking…………J
With love
Your Preeti…
At the end once again a big thanks for sharing
these lovely awards…..

Hara Bhara Kebab With Green Chickpeas Dip

Today 5th
day of BM#13 under Kebab Theme……and here is my recipe “HaraBhara Kebab” which serves
with Green Chickpeas Dip and Tomato Ketchup…….
My family loves this
snack…….it’s color and taste both awesome…..really … and décor with halves of
cashew nuts…
From the nutrition
point of view: 
Chickpeas are a helpful source of zinc, folate and protein. they are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.
Green veggies are
full source of minerals and calcium…….and in this recipe, used green spinach,
green chickpeas, green peas, green chilies and green coriander….all are green.
For binding, I had
used corn-flour, bread crumbs and mashed potatoes……….

Ingredients
1 tbsp. boiled peas (mattar)
1 tbsp. boiled green chickpeas (hara chana or cholia)
15-20 spinach leaves (palak)
1 boiled potato (peel and mash)
1 green chilli (chopped)
1 tbsp. chopped green coriander
1 tsp. ginger (chopped)
½ tsp. cumin seed
½ tsp. raw mango powder (amchoor)
Salt to taste
½ tsp. garam masala
1 tsp. coriander powder
½ tsp. red chillies powder
2 tsp. corn-flour
1 tsp. bread crumbs
5-6 halves of cashews
Oil for shallow fry
Method
Wash and boil the peas and green chickpeas together in the pan for
10-15 minutes.
Wash and blanch the spinach leaves in 2 cup water. Then drain hot
water and immediately transfer in cold water.  Slightly squeeze out water from spinach.
Add spinach leaves, boiled peas and chickpeas, green chillies, ginger
and coriander leaves and blend it. Do not add water.
Transfer the blended paste in bowl and add mash potato, spices,
corn-flour and bread crumb together and mix well.
Grease your palms lightly with oil and divide the mixture into
equal 4-5 portions. Make smooth round shape kebab and press slightly to flatten
a little. Gently press half of cashew nut at top of kebab.
Add enough oil in the pan for shallow fry when it’s hot enough, add
kebab one by one until cook well. Serve this kebab with green chickpea dip or
sauce
For Green Chickpea Dip recipe click here…..

Green Chickpeas Dip
Ingredients
1 cup Green chickpeas
1 tbsp. Green coriander
2 Green chillies
Salt to taste
Half Lemon juice
2 tsp. Curd
4-5 cashew nuts
1 tsp. Coriander powder
½ tsp. raw mango
powder

Method
Mix all ingredients
in the blender and blend it as smooth paste. Remove this smooth dip into separate bowl…..
You can preserve this dip for 1 week in refrigerators.
Serve this dip with
snacks and starters.
Submit this recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#13

Mix Dal Kebab/ Dal Kebab

My
recipe of today is “MIX DAL KEBAB” or DAL KEBAB or DAL VADA, whatever u like, u can
say……

This
recipe already posted by some my blog fellows…..I hope, u all like my recipe
also…..

Today
is 4th day of BM#13
for kebab theme….. and I‘m more exciting with all updates and recipes posted
by me or my fellow members………..completely enjoying blogging marathon…….all
members running so much and performed very well……its pleasure for me being a
part of it…..

In
this recipe, I’m using three types of pulses…..1 is yellow split gram, 2 is
dried split chickpeas and last and 3rd is split yellow pigeon peas…..with
some more co- ingredients for mix and matchup for ultimate recipe……..

Pulses are the great source of protein, energy, calcium and iron also….we have
to take a 1 cup of pulses in diet in a day……for great health…..

At
the time of serving sprinkle little chaat masala and lemon juice on the top of
the dal kebab and enjoy this yummy ………kebab………..muhhh…:)

Ingredients
1 tbsp. split yellow gram (peeli moong dal)
1 tbsp. (split chickpeas) chane ki daal
1 tbsp. split yellow pigeon peas (arhar dal)
1 onion chopped (pyaz)
1 green chilli chopped (hari mirch)
1 tbsp. gram flour (besan)
1 tsp. ginger (adrak)
1 tbsp. fresh chopped green coriander
Salt to taste
¼ tsp. garam masala
½ tsp. red chillies powder
½ tsp. coriander powder
½ tsp. cumin powder
1 tsp. lemon juice
Oil for shallow fry
Method
Wash and clean all the pulses and soak in the water for 3-4 hours. Then drain
the excess water and grind the pulses in mixer for paste. Don’t make smooth
paste like batter.
Add the pulses paste in bowl with onion, green coriander,
ginger, lemon juice, green chilli, spices and mix well. Now add gram flour in mixture for binding.
Now heat the oil in the pan for shallow fry. Take 1 tbsp.
portion of batter in between palm and give the shape of round as tikki and flat
it. Place this tikki in pan and fry in small quantity of oil until become
golden and crispy.
Serve this Dal Kebab with salad and chuney…..
Submit this recipe with following:

Blogging Marathon page for the other Blogging Marathoners doing BM#13

Fruit Kebab

Today, my recipe name is “FRUIT KEBAB”…… its very simple and
interesting recipe……. Which easily prepared by anyone……? Hope my friends like
this one……. Sorry for late posting under BM#13 …….
Fruits and chocolate ……it’s a great combo…..it’s contain sweet and
tangy both flavors….which adult and kids both like so much……
Ingredients:
Black grapes
Cape gooseberry
Apple
Melon
Chocolate sauce
Butter
Grill pan
Method:
Chop the melon and apple in
large cube and thread onto skewers…..keep this skewers on grill for 5 minutes…….
And serve this kebab with dark chocolate sauce…………..

Blogging Marathon page for the other Blogging Marathoners doing BM#13

Kasuri Aloo Kebab

Today I post my recipe for BM#13 under Kebab Theme…… my recipe name is “KASURI
ALOO KEBAB”………
Under this recipe ….we mash potatoes and rice flakes with some more
ingredients and spices and mix well and grill this kebab or fry them….

From
the point of nutrition value…..there are 98 calories in one cup of rice flakes….
Calories breakdown into 3% fat, 90% carbo and 7% proteins.

Ingredients
2 med. Boiled potatoes
2 tbsp. rice flakes
(chivda)
2 small onions (chopped)
2 green chillies (chopped)
1 tbsp. kasuri methi
1 tsp. chopped cashew
5-6 raisins
1 tsp. coriander powder
¼ tsp. turmeric powder
½ tsp. garam masala
Salt to taste
Chaat masala
¼ tsp. black pepper powder
½ tsp. red chillies powder
Tomato ketchup
Method
Mash the potatoes in large
bowl and add chopped onions, green chillies, chopped cashew, raisins, spices,
kasuri methi, and rice flakes (wash and drain from water). Mix well and give
the shape of kebab. Heat the oil in the deep vessel, when oil is hot enough…..fry
this kebab if u r calorie conscious then grill this kebab on grill pan……………. Serve
kasuri Aloo kebab with chutney…… in chilled winter days…… 

Blogging Marathon page for the other Blogging Marathoners doing BM#13

Dahi Kebab

Now BM#13 goes to
second stage of this month and this time I’m selecting “kebab Theme”. Hope all
of you like my chips recipes in last week…..
Today I’m posting
my first recipe under kebab theme i.e “DAHI KEBAB”…….
I love this snack
anytime ……….
Today we celebrate
my mom dad 26th anniversary……. It’s a very spl day for us…… so that
we made this snack for that day…

From the nutrition
point of view

Curd is nutritious. Four ounces of fresh cottage
cheese or curd contains: 111 calories; 13 g protein, 5 g fat and 3 g carbohydrates
in the form of lactose. It also contains measurable amounts of vitamins A, E
and K; thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, foliate and
vitamin B12. It also contains calcium, iron, magnesium, phosphorus, potassium,
sodium, zinc, copper, manganese, fluoride and selenium, as well as saturated
fats, and oleic acid, which is a monounsaturated fat.

Ingredients
500gm cottage cheese
(crumbled)
400gm whipped curd
50gm gram flour (besan)
Salt to taste
1 tsp. black pepper powder
1 red chillies powder
½ tsp. garam masala powder
2 green chillies (chopped)
100gm chopped onion
1 tbsp. green coriander
chopped
½ tsp. green cardamom
powder (elachi)
Oil for deep frying
Method
Mix all ingredients in one
bowl except gram flour. Now add besan (gram flour) in mixture and mix well and
leave for 5 minutes.
Now divide the mixture into
equal portion and flat with palm and place in refrigerator for 30 minutes to
set.
Heat the oil in deep pan
and when oil is hot enough then fry the kebab one by one safely in oil until
color become golden
Serve this hot dahi kebab
with salad and chutney…..

Submit this recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#13

Carrot Chips

Today is last day means 7th
day of BM#13 under chips theme for 1st group. It’s a pleasure for us
to be a part of it and enjoy a lot with variation of different cuisine and food
patterns.
Today I post “Carrot Chips”
in which, chop the carrots in very thin and round slice and fry them in
vegetable oil and toss with salt and chaat masala. Hope all my viewers and
friends loved my all recipe this week….. And thanks for your lovely
appreciations…….
From the nutrition point of
views, carrots are healthy additions you can
make to the vegetable list in your diet. Indeed these root vegetables comes
with wholesome health benefiting compounds such as beta-carotenes, vitamin A,
minerals and anti-oxidants in ample amounts. For the recipe read more……

Ingredients
Carrot
Chaat masala
Oil for deep
frying
Method
Wash and peel the carrot and using the chip slicer
or sharp knife, slice the carrot into thin and round shape. Heat the oil in
deep and heavy bottom wok. Fry the chips in small amount until crispy and
golden, near about 5-10 minutes. Remove the chips on kitchen towel and sprinkle
chaat masala. Serve with tea and any drink. You can keep these chips in air
tight container for few days.

All 7days recipe at one place…….

16feb 1st day Potato French Fries
17feb 2nd day Tortilla Chips/ Corn Chips
18feb 3rd day Eggplant Fries
19feb 4th day Plantain Chips/ Banana Chips
20feb 5th day Sweet Potatoes Chips
21feb 6th day Taro Golden Coins
22feb 7th day Carrot Chips

submit this recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#13


Taro Root Chips/ Taro Golden Coins/ Arbi Chips

Today is 6th day of Blogging Marathon chips theme……my
chips name is “TARO GOLDEN COINS” and in simply word you can say Taro Root
Chips/ Arbi chips. In India, Taro Root know by the name of Eddoe, Taro and Arbi
or Arvi in Hindi..

Taro is a root vegetable
that is eaten in many different cultures around the world and has a rich
history, with many possible recipes. The leaves of the taro plant are also used
as a vegetable. Taro root is easily digestible and the leaves are a good source
of vitamins A and C. Taro is nutritious, and is an excellent source of
potassium, which is an essential mineral for many bodily functions. Taro also
contains some calcium, vitamin C, vitamin E and B vitamins, as well as
magnesium, manganese and copper.
How to cook taro root chips/ coins read further…

Ingredients
5 med. Sized taro
root (arbi)
1 tbsp. plain flour
(maida)
Salt to taste
Black pepper
Oregano
Chaat masala
Oil for deep frying
Method
Wash and peel the
taro root and chop with the help of fine and sharp knife in round shape and again wash
this round shaped chips in water.  Remove the
excess water with the help of kitchen towel.
Add flour, salt,
pepper powder and oregano in bowl and coat the chips in flour mixture.
Heat the vegetable
oil in the deep vessel or pan and when oil is hot enough, fry the chips until
more crispy and color become golden, near about 15 minutes.
Remove the chips on
the kitchen towel and absorb excess oil. Sprinkle little salt, chaat masala.
Serve these taro
golden coins with hot tea….Enjoy Happy eve snack…

submit this recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#13