Saturday, May 30, 2020
ADVT 
Appetisers

Paneer Tikka

By Gary Sidhu, 31 Oct, 2018

     

     
     

    Ingredients

    • 250 gms organic paneer (Indian cottage cheese)
    • ½ cup organic diced onions
    • 1 cup organic coloured bell peppers (green, yellow and red)
    • ½ cup strained organic yogurt 
    • 1 tsp organic ginger garlic paste
    • ½ tsp organic turmeric powder 
    • 1 tsp green chillies 
    • ½ tsp garam masala
    • ½ tsp coriander powder
    • ½ tsp chaat masala 
    • ½ tsp cumin powder 
    • 1 tsp salt
    • 1 tsp lemon juice
    • 2 tbsps organic avocado oil
     

    Preparation 

    • Strain one cup of yogurt in a muslin cloth to remove water. You can also use Greek yogurt. Then beat the yogurt in a large mixing bowl.
     
    • Add the ginger garlic paste to the yogurt. Also add turmeric powder, green chillies paste, garam masala, coriander powder, chaat masala, cumin powder and salt.
     
    • Add one teaspoon of oil and some lemon juice. Mix all the ingredients to prepare a thick paste.
     
    • Cut the paneer into thick inch cubes. Dice the onions and bell peppers into roughly one inch squares. Remove the seeds from the bell peppers. You can also add diced tomatoes. Add all the vegetables to the yogurt.
     
    • Mix well to coat the paneer and vegetables with the spicy yogurt paste. Cover the bowl and let the paneer marinate for 20-30 minutes.
     
    • Arrange the paneer and vegetables on a skewer. Try to include two paneer pieces per skewer alternated with two to three pieces of vegetables. Ensure that you have roughly the same distribution of the paneer and vegetables on all skewers.
     
    • Then brush oil on a tawa or pan and place the skewers on it. If you don’t have skewers, you can also use toothpicks, or just grill the paneer directly or put it in the clay oven for 15 minutes at 250 degrees Celsius.
     
    • Paneer tikka is ready. Sprinkle a few drops of lemon juice and some chaat masala on it before serving. 

    MORE Appetisers ARTICLES

    Cranberry and Lemon Chutney

    Cranberry and Lemon Chutney
     This can be stored in an airtight container in a refrigerator for up to 3 months.

    Cranberry and Lemon Chutney

    Keralan-style Crab with Coconut

    Keralan-style Crab with Coconut

    A simple yet fabulous adaptation of a popular crab dish from Kerala. 

    Keralan-style Crab with Coconut

    Dine Out Vancouver Festival event tickets on Sale now

    Dine Out Vancouver Festival event tickets on Sale now
    A New Crop of Culinary Events Announced for 2018 Festival

    Dine Out Vancouver Festival event tickets on Sale now

    Crisp Fried John Dory with Gorkha Chutney

    Crisp Fried John Dory with Gorkha Chutney
    In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.

    Crisp Fried John Dory with Gorkha Chutney

    Steamed Mushroom Momo

    Steamed Mushroom Momo

    Momos are a Nepalese dumpling similar to the Chinese dim sum but made with Nepalese/Indian ingredients and a touch of spice.

    Steamed Mushroom Momo

    Crispy Spinach Chaat

    Crispy Spinach Chaat

    This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.

    Crispy Spinach Chaat