Tandoori Paneer Tikka

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Tandoori Paneer Tikka

 

Soft, juicy chunks of paneer marinated in Tandoori masala and then grilled with

veggies! This is a great dish to serve at your next barbeque.

Ingredients:

 

30, 2 " cubes of paneer (cottage cheese) - see recipe below

3 tbsps Tandoori Masala (see recipe below)

1/4 cup yogurt

1 large onions cut into 1 " square pieces

5-6 tbsps vegetable/ canola/ sunflower cooking oil

2 tbsps Chaat Masala - available at most Indian grocery stores

Lemon wedges to garnish

Preparation:

 

Mix 2 1/2 tbsps of Tandoori Masala with the yogurt, 2 tbsps cooking oil and salt

to taste and make a smooth paste.

Put the paneer chunks in a bowl and pour the above Tandoori paste on to it. Mix

gently to coat all the paneer well. Cover and keep in the refrigerator to

marinate for two hours.

Mix the remaining 1/2 tbsp of Tandoori Masala with the onion pieces to coat them

well.

Thread the marinated paneer and onion pieces onto bamboo skewers in a

combination of your choice.

Preheat your grill on medium. Put the paneer skewers on it and brush with a

little cooking oil. Grill till paneer is light golden and the onions soft. Do

not overcook or the paneer will become rubbery.

Remove onto a plate and sprinkle with Chaat Masala. Squeeze some lemon juice

over the paneer skewers, garnish with lemon wedges and serve piping hot!

Making your own Paneer (cottage cheese)

A special favorite with North Indians, paneer (cottage cheese) with its delicate

milky flavour is used all over India to make delicious dishes ranging from

curries to desserts. Available at most supermarkets in block form or even as

curds, it readily takes on the flavor of the spices in which it is cooked. When

used to make desserts it gives a rich and creamy flavour. Paneer can be bought

at the supermarket or better still, made at home quite easily. This recipe

yields enough paneer to serve 2 people.

Cook Time: 0 hours, 15 minutes

Ingredients:

 

1 litre full-cream milk (use lean milk for a low-fat version)

½ tsp citric acid/lemon juice

½ cup warm water

Preparation:

 

Set the milk up to boil.

As the milk is readied, dissolve the citric acid/lemon juice in half a cup of

warm water.

When the milk comes to a boil, pour the acid-water/lemon juice-water mix into

it.

Reduce the heat and stir continuously until the milk is completely curdled.

Remove from the heat when the separation of the curds and yellowish whey is

complete.

Strain the mixture through a clean muslin cloth.

Hold it under running water for a minute and then press out the excess water.

Hang the muslin for 15-20 minutes so that all the whey is drained out.

To make the paneer into a block tie the muslin and place it under something

heavy.

The paneer can now be cut into chunks and used as required.

Tandoori Masala

 

Make this popular masala ahead of time and store in an air-tight container.

Creating a tasty meal will then be a simple matter of marinate and grill!

Ingredients:

 

100 gms cumin seeds

35 gms coriander seeds

20 gms cloves

5 pieces of 2 " cinnamon sticks

20 gms ginger powder

20 gms garlic powder

20 gms red chilli powder

20 gms turmeric powder

20 gms mace powder

20 gms salt

1 tsp orange food coloring

Preparation:

 

Dry roast the cumin, coriander seeds, cloves and cinnamon sticks in a pan on a

low flame, till they begin to release their aroma. Remove from fire and allow to

cool.

Grind all the ingredients together in a coffee grinder to make a smooth powder.

Store in an air-tight container for upto 6-8 weeks.

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