One very basic thing
that I kept getting confused about was the difference between tablespoon and
teaspoon. Understanding the difference between the two is very essential,
especially for baking etc. The standard measure is that a tablespoon measures
about 15mm and a teaspoon measures about 5 mm, to put it simply one tablespoon
equals to three teaspoons. Hope this helps J
Well coming back to the
Tandoori paneer tikkas now, paneer tikka is an all time favourite of most
people who love paneer and have a palate for Indian spices. I learnt about this
recipe in a youtube video and added my bit to it, I’ve prepared my paneer
tikkas on a flat non-stick tawa instead of a tandoor or grill, ofcourse there
is something innately different about cooking tikkas on a tandoor but this
preparation tastes just as good.
Ingredients:
1 cup cubes of paneer of
about 1 inch in size
1 cup diced capsicum of
about 1 inch in size
1 cup diced onions of
about 1 inch in size
2 tbsp gram flour
1 tbsp corn flour
1 tbsp garlic paste
1 tbsp ginger and green chilli
paste
1 tsp red chilli powder
2-3 tsp tandoori masala
Juice of 1 medium sized
lemon
Salt to taste, and oil.
You will also need
skewers and cling film.
Method:
1. Marination - Take a bowl
and throw in the gram flour, corn flour, garlic paste, ginger and green chilli
paste, red chilli, salt, tandoori masala, lemon juice and about 1 tbsp water
and one tbsp of oil.
2. Mix all the ingredients
well enough to form a smooth thick paste (not too thick) make sure no lumps
remain.
3. Once the marination is
ready, add to it the paneer cubes, be very gentle so as to not crumble the
paneer; add the diced capsicum, tomatoes and onion. Once all the dices are
coated nicely with marination, cover the bowl with a cling film and put it in
the refrigerator for about 20 minutes.
4. Now take the marinated
mixture and skewers the paneer, onion, tomato and capsicum alternating between
one-one dice of each.
5. Heat up a flat non-stick
pan and spray some oil over it. Then put the skewers on it, spray some oil over
it and grill the skewers from all four sides.
6. Serve them with
coriander and mint chutney and Relish!
Tips: You can always use toothpicks and make mini paneer tikka skewers.
It’s very essential to cling film your marination and then refrigerate it. Also let it be outside the fridge for a while before grilling it or else I’ve noticed that the paneer tikkas tend to get a bit too dry.
