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Paneer Parcha Sabzi Recipe | Indian Main Course – Restaurant Style Indian Recipes

Hey Foodies,

Paneer Parcha, a dish close to paneer pasanda though quite different.


This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, basically any side dish.


A mild flavored rich birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now!


Recipe below!



Step 1: Add Plain flour to a mixing bowl.


Little high on the fats, but this paneer parcha tastes divine. Much better than the one I tasted at the restaurant. Why not try this and share a virtual treat with me? That’s all for today, keep cooking & stay fantastic!

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Veggie Rolls Recipe / Vegetable Filled Healthy Flavorful Snacks | Snack ON!

Hey Foodies,

How have you been? There’s always space for some snacks isn’t it?


Here’s one delightful one for you ~ Veggie Rolls or Veg Buns or Veggie Curry Rolls or Veg Bun Chop. Anything you call it, this guy is pretty delish. Soft Bun, flavorful filling, cheesy yet sweet & spicy topping, good to go anytime! Inspired from the in-house bakeries of super markets, these ones are just not stoppable. Let’s not delay the recipe further, here we have it.


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I categorize recipes(to be published on channel) into mainly three dimensions – star, good to go and filler. I’ve been posting filler recipes of so late~ 8 months eh? I’ll take time to catch up again with star recipes, be patient guys, whilst I do that, request you to follow CookingShooking on Facebook, Twitter, Google+ to catch more recipes and let me know what you’re looking for..

That’s all, keep cooking & have fun!

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Malai Paneer Tikka Recipe | Vegetarian Tandoori Recipes at Home

Hey Foodies,

Malai Paneer Tikka, a name which tells you what you should expect in the dish..


Cubes of Paneer pieces marinated gently in a mix of mild flavorful aromatic spices & cream then cooked over charcoal.. Resulting in an extremely soft & succulent paneer tikka with cubes of smoked & crunchy pepper & onions..


Sounds delightful isn’t it? It is, and is easy to make, let’s get to make now shall we?


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Malai Paneer Tikka Recipe | Vegetarian Tandoori Recipes at Home
Serves: 4
  • Malai / Heavy Cream – 3 tbsp
  • Cream / Milk – 3 tbsp
  • Cashewnut Powder – 2 tbsp
  • Ginger garlic paste – ½ tsp
  • Salt - as per taste
  • Coriander leaves – 1 tbsp (chopped)
  • Green Chili - 1 small (chopped)
  • Kasoori Methi - ½ tsp
  • Besan - 1 tsp
  • Fennel Seeds - ½ tsp
  • Cardamom Pods - 4-5
  • Black Pepper - ¼ tsp
  • Paneer - 250g {diced, 16 pieces}
  • Sugar - ¼ tsp
  • Capsicums : 16 cubes
  • Onion : 16 Shells
  1. For Marinate : In a mixing bowl, add in 3 tbsp of malai, 3 tbsp cream, 2 tbsp cashewnut powder. ½ tsp ginger garlic paste, salt as per taste, 1 tbsp chopped coriander, 1 small chopped green chili, ½ tsp kasoori methi and 1 tsp of roasted besan, ¼ tsp sugar. Mix the ingredients really well.
  2. Crush : ½ tso Fennel seeds, 4-5 cardamom pods and ¼ tsp black pepper in a mortar & pestle. Add the crushed spices to the marinate and mix well.
  3. Add the paneer pieces and marinate gently. Cover the bowl, and let it rest for an hour. While the paneer pieces are getting marinated in this wonderful combination of spices, you can light up the barbecue or tandoor..
  4. Making the tikkas : After an hour, mix the paneer once again gently and then skewer the paneer pieces along with cubes of capsicums and onion shells in skewers, preferably metal skewers. I did - 4 pieces each of paneer, capsicums and onions in a skewer.
  5. In a hot charcoal lighted tandoor/bbq place the skewers and cook it in high heat, fanning the charcoals if the heat is low. Turn the tikkas every 10-15 seconds to ensure a even cooking.
  6. After the paneer starts getting golden spots, it all ready! Serve the tikkas hot with onions and green chutney..
Malai : Malai is the thick skin/part that comes on top of the cream. We Indians, usually take that from the milk and keep it another bowl in the refrigerator. After we get sufficient amount of it, like a cup or two is collected then we make White Butter out of it, or Ghee. If you do not have malai, it is recommended to use heavy cream..
Cream : The 3 tbsp of cream is replaceable with 2 tbsp of milk.(Do not use skimmed/toned milk, use full fat milk).


Try it, Try it! I’m dead sure you’re going to love this super soft & succulent tikka.. That’s all for today, Thanks 🙂



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Veg Seekh Kebabs Recipe | Vegetarian Tandoori Recipes at Home

Hey Foodies, The season is all here when we crave for some spicy, chatpata dishes & more..

Need not worry about what to make.. I’ve arranged a lineup of lipsmacking vegetarian tandoori recipes at home just for you.. And today, here we start with seekh kebabs..

A series of recipes it is, let’s get to today’s recipe.. Seekh Kebabs, usually made with minced meet, spices & cooked in tandoor.. Here, I bring vegetarian version ~ loaded with veggies, flavorful spices & cooked in the same authentic way! All made at home, let’s make it 😀


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Veg Seekh Kebabs Recipe | Vegetarian Tandoori Recipes at Home
  • Potato – 1
  • Carrot – 1
  • Peas – 2-3 tbsp
  • Corn – 2-3 tbsp
  • Soy granules – 4 tbsp [soaked in ½ cup water for 30 mins]
  • Onion – 1
  • Green chili – 2
  • Coriander – a little
  • Mint - 2-3 leaves
  • Paneer - 25g appx.
  • Ginger garlic paste – 1 ½ tsp
  • Ginger powder – ½ tsp
  • Crushed pepper – 1 tsp
  • Nut Powder – 2 tbsp
  • Nutmeg Powder – a pinch
  • Bread Crumbs - 1-2 tbsp
  • Soy Flour – 3 tbsp
  • Roasted Besan – 3-4 tbsp
  • Garam masala – 1 tsp
  • Salt – to taste
  • Cumin Powder – ½ tsp
  • Kashmiri red chili – 1 ½ tsp
  • Lemon Juice – ½ tsp
  • Butter – to baste
  1. Preparing Vegetables : Add the potato, carrot, peas, corn in a chopping machine or a mixer grinder and pulse the veggies until very finely chopped - kind of minced.
  2. Transfer the veggies to a muslin cloth lined steamer rack. Squeeze water out of the soaked soy granules and add to the rack along with the veggies. Steam this for 13-15 mins in medium flame. Then let it cool down.
  3. Preparing Kebab MixtureTo the same chopper/food processor add - 1 onion, 2 green chili, coriander, mint leaves and process it to a very fine mixture. Transfer to a plate, also add in : 25g paneer, 2 tbsp nut powder, ½ tsp ginger powder, ½ tsp cumin powder, 1½ tsp kashmiri red chili powder, 1 tsp pepper, 1 tsp garam masala, 1½ tsp ginger garlic paste, a pinch of nutmeg powder, ½ tsp lemon juice & salt to taste.
  4. Using hands, mix all the ingredients together, mashing the paneer pieces well. Add the steamed vegetables to this mixture, along with 3 tbsp Roasted Besan, 2 tbsp soy flour & 1 tbsp bread crumbs. Mix all ingredients making a dough kind of, if it is very sticky and has much moisture and not forming into dough, add more Roasted besan & Bread Crumbs.
  5. After it starts turning into dough kind of mixture, let it rest for 10-15 minutes minimum.
  6. Making & Cooking Seekh Kebabs Divide the kebab mixture into 6 portions. Grab one portion, start shaping into slight oblong shape. Now press it in a Skewer/Seekh. Dip your hands in water, and shape the seekh kebab in the skewer your your hands. Make sure the kebab mixture is nicely distributed over the seekh, thickness should be equal in all sides, otherwise it may fall while cooking. Approximate length of 1 seekh kebab - 5-6 inches. Make more kebabs like so.
  7. Cooking the kebabs In a Coal Lighted Barbecue/Mini Tandoor/Sigree we are going to cook it. Fan the coals well, now place the seekh kebabs in the barbecue/mini tandoor. Keep fanning it to ensure cooking in high heat. Turn the sides of the kebabs after a few seconds.
  8. After getting a good color in them, take one out, and brush the kebab very nicely with melted butter or ghee. Now place it again the tandoor & cook for another 30 seconds. Take the kebabs out.
  9. Serving Suggestions After the kebab cools for 30 seconds, grab the kebab with hand and gently take it out of the seekh. Drizzle a few drops of lemon juice and sprinkle some chat masala, mint powder. Serve it with raw onions, tomatoes, lemon wedges.. Enjoy 😀
Steaming Veggies : You can add the veggies to a utensil, cover it and place it inside a cooker with a stand and steam it like that if you wish to.
Alternative Kebab Cooking Choices : You can cook this in your oven at the highest temperature if you wish to, but nothing like cooking it in charcoal the authentic way.

I do say it is a bit tedious to make it, but it’s easy if you make it, and much much more worth than the effort we put into it.. Soft, Moist Seekh Kebabs loaded with flavors, once you have it you just can’t control.. Do make it & let me know how you liked it 🙂 That’s all for today 🙂

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