Who does not like anything cooked in a tandoor, but mind you tandoor cooking is an art to master over time. So we just decided to give it our own version of tandoor cooking. Today’s recipe is just, that making tandoor cooking easy. Tandoori Gobi is just one of the few dishes that are apt for all veggie food lovers. Pieces of gobi florets marinated in a thick yogurt and mildly spiced marinade. Smoked for 30 minutes with the help of hot burning charcoal and ghee, until the smoky flavor and aroma is captured in the Gobi and then delicately skewered and cooked over direct heat until lightly charred and cooked. Tandoori Gobi is a popular Indian appetizer and every piece is full of flavor, delicious and mouthwatering.
Looking forward for an upcoming party, but you’re running out of ideas. Then you’ve come to the right place. Tandoori Aloo is a simple recipe and can be served as a starter. It can be a part of your Tandoori Platter as well. It’s prepared with boiled potatoes, which are marinated with fresh green mint and coriander paste, pan fried and smoked. And it can be made quickly with minimal ingredients, available at your home. This is a definite winner.
We’ve made a few tandoori recipes earlier, but in our very own tandoor/charcoal bbq/grill at home.. It’s time to make some tandoori flavor paneer tikka in tawa or over stove top..
Paneer, peppers & onions marinated in a charred tomato & spices marinate then cooked in a skillet..
,A dish to impress anyone with, and extremely easy to make.. what else from a recipe we desire for? Let’s get cooking 🙂
Now time for the text recipe 🙂
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Video Recipe:
Soft & Juicy Cubes of Paneer, coated in a rich smoky marinate and cooked in a tawa.. I & my family simply loved the dish, and din’t miss anything in this Paneer Tikka.. So make it, & share how you liked it. That’s all for today, Thanks 🙂
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?
Malai Paneer Tikka Recipe | Vegetarian Tandoori Recipes at Home
Serves: 4
Ingredients
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
Instructions
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.
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.
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..
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.
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.
After the paneer starts getting golden spots, it all ready! Serve the tikkas hot with onions and green chutney..
Notes
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).
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Try it, Try it! I’m dead sure you’re going to love this super soft & succulent tikka.. That’s all for today, Thanks 🙂
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 😀
Veg Seekh Kebabs Recipe | Vegetarian Tandoori Recipes at Home
Ingredients
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
Instructions
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.
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.
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.
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.
After it starts turning into dough kind of mixture, let it rest for 10-15 minutes minimum.
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.
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.
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.
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 😀
Notes
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.
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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 🙂
