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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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Mili Juli Sabzi Recipe – Restaurant Style Indian Main Course Recipes

Hey Foodies,

Here’s another sabzi for you..


This Mili Juli Sabzi is a very similar recipe to mix veg sabzi, but has some good amount of influence from South parts of India..


A combination of flavors so great, I’m sure you’ll love it! Let’s get to the recipe now 🙂


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Mili Juli Sabzi Recipe - Restaurant Style Indian Main Course Recipes
  • Onion - 2 {finely chopped}
  • Coconut - ¼ cup
  • Potato - ¼ cup {roughly diced}
  • Carrots - ¼ cup {roughly diced}
  • Cauliflower - ¼ cup {small florets}
  • Beans - ¼ cup {chopped}
  • Paneer - 50g {cubes}
  • Oil - 2 tbsp + as required to shallow fry veggies
  • Cumin Seeds - ½ tsp
  • Asafoetida - ¼ tsp
  • Curry Leaves - 4-5
  • Green Chilis - 2 {slit}
  • Dry Red Chilis - 3 + 1
  • Bay Leaf - 2
  • Ginger Garlic Paste - ½ tbsp
  • Blended Tomatoes - 6 Medium
  • Salt - as per taste
  • Kashmiri Red Chili Powder - 1 tsp
  • Black Pepper - ¼ tsp
  • Amchoor Powder - 1 tsp
  • Garam Masala - 1 tsp
  • Sambhar Masala - 1 tsp
  • Sugar - ¼ tsp
  • Coriander - handful [chopped]
  • Corn Flour - ½ tsp
  • Capsicum - ¼ cup {roughly diced}
  • Coconut Milk - 3 tbsp
  • Tadka Garnish : Oil - 1 tsp
  • Mustard Seeds - ½ tsp
  • Split Bengal Gram / Chana Dal- ½ tsp
  • Split Skinless Black Gram / Dhuli Urad Dal- ½ tsp
  • Curry Leaves - 2-3
  • Dry Red Chili - 1
  • Coriander - 1 tsp {finely chopped}
  1. Preparing Vegetables : Heat up a pan, add 1 - 1½ tbsp oil, followed by the carrots & potatoes. Stir occasionally and cook till golden then take down in a bowl. When the potatoes & carrots are done, add the beans & cauliflower to the pan and cook till golden transfer to the same bowl.
  2. Then add about ½ tbsp of more oil if needed, and add the paneer cubes & cook till golden. Take down these paneer cubes separately.
  3. Brown Onion Paste with Coconut : In another pan, add about a tablespoon of oil and the two chopped onions, Stir & cook till brown in medium flame. Add the ¼ cup of fresh coconut & cook for a minute. Let it cool down to room temperature and then blend to a paste.
  4. Preparing the sabzi : In a kadhai or wok heating up in medium flame, add in 2 tbsp of oil. After it gets hot, add : cumin seeds, asafoetida, curry leaves, slit green chili, dry red chili, bayleaf. Stir and cook for 3-4 seconds, then add in the ginger garlic paste & cook for half a minute.
  5. Now, add in the brown onion paste we made earlier & cook it until it starts leaving the sides of the pan & starts oozing out oil. Pour in the blended tomatoes, add salt as per taste & cook till it starts leaving the sides of the pan.
  6. Add the masalas to it : kashmiri red chili powder, black pepper, amchoor powder, garam masala & sambhar powder and a pinch of sugar. Also add in a handful of chopped coriander and stir well, cook for a good minute of two.
  7. Dissolve the ½ tsp corn flour in 1 tbsp water. Pour that in to the gravy, mix well.. Then add the roughly diced capsicum, fried vegetables(only veggies not paneer.) & about 3 tbsp of coconut milk. Stir well, add a cup or two of water & cook it for 2-3 minutes in medium flame.
  8. Then add in the fried paneer, stir well cook for a minute and transfer to a serving platter.
  9. For Tadka Garnish In a tadka pan, add a tsp of oil. Once hot, add in the mustard seeds. As they splutter, add the chana & urad dal & stir till golden. Then add the curry leaves & dry red chili. Switch off flame, add a good tsp of chopped coriander & pour right into the sabzi. Serve hot/
The restaurant I had this sabzi served it with a garnish of kurkuri beans.. Basically a fritter similar to kurkuri bhindi. You may make that, out of the 4 attempts I made at home I made the kurkuri thing thrice,, But the recipe gets more complicated and takes longer time.. So to reduce the hassle, I skipped it the fourth time, and it was still great 🙂 If you are a person who likes eating chicken pieces in a dish with a hand, you would like the kurkuri thing in the dish.
Also in the dish at the restaurant, it was loaded with black cardamons & cloves.. I skipped 🙂
You can add tamarind pulp instead of amchoor powder, I ran out of it that's why replaced with amchoor powder.


I hope you like this beautiful combination of flavors, now come-on try the dish & tantalize your tastebuds! That’s all for this week.. Thanks 🙂

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Veg Chili Momos Recipe | Local Nepali Style | Momos Recipe

Dear Foodies,

Momos, or dumplings are one of its kind.. But this time, it’s double the delish ~ Chili Momos is here for you 🙂


I have been to Kathmandu couple of times, and have stayed for a good time as well.. And, all after that I have a very big soft corner for the city, or I must say the Country Nepal.. This delicacy is very popular around Kathmandu & Nepal.. It’s just divine, but it’s damn spicy 😀


My version is slightly drier as a gravy sorta(that’s how I prefer), you can make it with gravy if you want so.. Also not as spicy as we get there.. So let’s get cooking, shall we?


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Chili Momos | Local Nepali Style with Veg Momo Recipe
  • For Momos : Cabbage - 1 [grated]
  • Onion - 2 [chopped]
  • Ginger - 3" Piece [grated]
  • Salt - to taste
  • Pepper - ½ tsp
  • Oil - 2 tsp + to grease
  • Dough - as required [see notes]
  • For the chili momo prep - Oil - to fry + 3 tbsp
  • Green Chili - 6
  • Garlic - 10 cloves [pressed]
  • Momo Red Chutney - 4 tbsp [Recipe video in end]
  • Vinegar - ¼ tsp [I used chili vinegar]
  • Red Chili paste - 1 tsp
  • Soy Sauce - 2-3 drops [totally optional]
  • Ketchup - 6 tsp
  • Onion - 1 [shelled]
  • Salt - to taste
  • MSG - a pinch
  • Sugar - ¼ tsp [to balance, optional]
  • Fried Momos - 18-20
  • Scallions & Coriander - As desired
  1. We'll start by making the filling for momos, for the same - add cabbage, onions, ginger, salt & pepper in a bowl & mix really well. After 2-3 minutes, the mixture will feel much more moist & it;ll start oozing moisture.
  2. Take some mixture in your hands, squeeze hard and put the mixture into another bowl. Like so, take out excess moisture from the mixture. See notes for uses of the liquid you are left with.
  3. To the cabbage mixture, add the oil and mix well. Filling is ready. Grease steamer plates with oil.
  4. Roll out the momo dough(see notes) into 3-4" circles then place about ½ to 1 tsp of filling. Make plates till half(or until semicircle) as shown in video, then press the empty side of dough to the plates. Place into steamer racks. Make more momos like so, then steam for 10 mins in med flame. Let momos stand for 5 mins, then take them out of the steamer and let them cool completely,
  5. For the chili momo prep ; Heat up oil in a pan to fry the momos. Once hot, fry in high flame until golden. Keep aside.
  6. In a bowl mix - red momo chutney, vinegar, chili paste, soy sauce, ketchup.
  7. Heat up a wok, add 2-3 tbsp of oil. Once hot add the slit green chili, garlic. Stir once, then add the onion shells & toss for a minute. Add a pinch of salt & msg and toss.
  8. Pour down the sauce and ¼ tsp of sugar and cook for a minute. Add the fried momos, stir until momos are coated. Sprinkle a bit of scallions & coriander if you wish, then serve hot!
1. You can watch my momo recipe video for the dough recipe. Also the red chili chutney video, both are embedded below.
2. Locals mostly make it with raw veggies, that's why I showed this method this time.
3. The liquid from the veggies is very nutritious & delectable.. You can drink it as it is, I do it all the time I drank all of it, I like it a lot! You can also make thupka, or soup with it.. Or use it as a stock if you wish!
4. My mom has been making momos since like many years, like when I was 3-4 years I have been seeing her making.. In my family everyone loves momos, and so she used to make for us almost every week.. Now-a-days once in a month.. She used to say me, make loyi out of the dough(divide the dough into smaller portions).. I used to enjoy that 😀 Experienced hands!

Fried momos with juicy filling with a spicy & garlicy sauce.. Double the delish for sure.. Make sure you try it, and do share how you liked the dish 🙂

Red Chutney for Momos :

Veg Momos Recipe :

Thanks for tuning in, Bye!


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