Ingredients needed for the Hariyali Paneer Tikka
500 gms Paneer
1 cup capsicum pieces
1 cup tomato
1 cup onion
For the marinade
1 cup hung curd
1 tbsp mint leaves
1 tbsp coriander leaves
4- 5 green chillies
1 tsp lime juice
5-6 garlic flakes
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp chat masala powder
Salt to taste
1 tbsp butter / oil
1 medium cucumber
How to prepare Hariyali Paneer Tikka
Cut the Paneer into big pieces. If the onions are medium sized quarter them. Tomatoes and capsicums should be cut into cubes.
Grind Mint, coriander, green chillies,. garlic to a smooth paste.
Blend hung curdm garam masala, chat masala, turmeric powders , salt to taste, lime juice to the ground green paste together .
Apply this marinade all over the paneer, tomato, onion and capsicum pieces.
Now you can place the paneer cubes and cut vegetables on the wire rack and grill for 15 – 20 mins till golden brown on all sides.
Keep moving the paneer and the vegetables and brush with oil.
Remove fron oven and sprinkle chat masala powder
Serve with slices of cucumber and tomato plus Mint Chutney.
Other Paneer Recipes
Tofu / Paneer Pepper Fry
Masala Paneer
Paneer Stir Fry with Vegetables
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Thursday, September 30
Wednesday, October 21
Aloo Methi Recipe
This is an easy recipe which can be used as a starter as well as a side dish for any type of food.
To use as starters cut them into finger sized pieces which can be taken just like that with fingers / tooth picks / forks.
Ingredients needed for Aloo Methi
250 grams of small / baby potatoes
1 tsp garlic chopped fine
1/2 tsp red chilli powder
1/2 tsp salt ( as per taste)
1 tsp Kasoori Methi (dried fenugreek leaves)
1 tbsp refined oil
How to prepare Aloo Methi ?
Boil, peel and prick the small potatoes with a fork. Be careful to see that they do not break or lose the shape. Apply salt, chilli powder to the potatoes and keep aside.
Heat oil in a non stick fry pan, add chopped garlic and fry till golden.
Add the small potatoes and chilli mix well
Stir fry till the poatoes get golden coloured. Add Kasoori methi and mix well. Cover for a minute or till the flavours combine well.
Serve hot in a serving dish, garnished with chopped coriander leaves.
Notes
You can use fresh fenugreek leaves if you can get them. You will have to add the fresh leaves with the potato mix itself and then fry till the leaves also get fried, along with the potatoes.
Serve either toothpicks or small fruit forks for the guests to be able to eat with out touching the food.
To use as starters cut them into finger sized pieces which can be taken just like that with fingers / tooth picks / forks.
Ingredients needed for Aloo Methi
250 grams of small / baby potatoes
1 tsp garlic chopped fine
1/2 tsp red chilli powder
1/2 tsp salt ( as per taste)
1 tsp Kasoori Methi (dried fenugreek leaves)
1 tbsp refined oil
How to prepare Aloo Methi ?
Boil, peel and prick the small potatoes with a fork. Be careful to see that they do not break or lose the shape. Apply salt, chilli powder to the potatoes and keep aside.
Heat oil in a non stick fry pan, add chopped garlic and fry till golden.
Add the small potatoes and chilli mix well
Stir fry till the poatoes get golden coloured. Add Kasoori methi and mix well. Cover for a minute or till the flavours combine well.
Serve hot in a serving dish, garnished with chopped coriander leaves.
Notes
You can use fresh fenugreek leaves if you can get them. You will have to add the fresh leaves with the potato mix itself and then fry till the leaves also get fried, along with the potatoes.
Serve either toothpicks or small fruit forks for the guests to be able to eat with out touching the food.
Tuesday, August 4
Recipe for Chicken Fingers - Tea time snacks
Ingredients needed for the recipe of Chicken Fingers
2 chicken breasts
4 tsps limejuice
1 egg beaten
1/2 tsp red chilli powder
1/2 cup bread crumbs
Salt and pepper to taste.
How to prepare the Chicken Fingers
Shred the chicken breasts into thin long pieces.
Sprinkle salt, pepper, red chilli powder and lime juice on the chicken pieces and mix well.
Leave it for an hour in the refrigerator.
Dip in the beaten egg and roll over in the breadcrumbs.
Deep fry in oil, until they are golden and crisp.
Serve with lime wedges.
Points to Note while making Chicken Fingers
It is not that you just have to use only chicken breasts, you can make use of any boneless parts for this recipe also. but be careful to see that there are no small bones in the meat before marinating it.
2 chicken breasts
4 tsps limejuice
1 egg beaten
1/2 tsp red chilli powder
1/2 cup bread crumbs
Salt and pepper to taste.
How to prepare the Chicken Fingers
Shred the chicken breasts into thin long pieces.
Sprinkle salt, pepper, red chilli powder and lime juice on the chicken pieces and mix well.
Leave it for an hour in the refrigerator.
Dip in the beaten egg and roll over in the breadcrumbs.
Deep fry in oil, until they are golden and crisp.
Serve with lime wedges.
Points to Note while making Chicken Fingers
It is not that you just have to use only chicken breasts, you can make use of any boneless parts for this recipe also. but be careful to see that there are no small bones in the meat before marinating it.
Monday, June 15
Batterfried fish Recipe
Ingredients:
1 kilo fish fillets
1" piece ginger
2 green chillies
1 tsp pepper powder
1 tsp chopped garlic
1 tbsp lime juice
Salt to taste
Salt to taste
2 tbsp Maida
1/2 tsp pepper powder
1 egg
bread crumbs as needed
Method:
Clean and cut fish in to smaller pieces or into longish pieces as you feel like.
Grind ginger, garlic, 1tsp pepper together with lime juice to a nice curry paste.
Add a little salt and mix well.
Spread the curry paste on to the fish pieces and keep aside for an hour.
Mix Maida, salt to taste and pepper powder together.
Sprinkle the mix over the fish pieces and see that they are coated well.
Dip in the beaten egg and roll in the breadcrumbs. Deep fry in oil and serve hot with sauce.
Note:
If you cut into bite sized pieces this dish and then fry, this can be served as appetizers or starters.
1 kilo fish fillets
1" piece ginger
2 green chillies
1 tsp pepper powder
1 tsp chopped garlic
1 tbsp lime juice
Salt to taste
Salt to taste
2 tbsp Maida
1/2 tsp pepper powder
1 egg
bread crumbs as needed
Method:
Clean and cut fish in to smaller pieces or into longish pieces as you feel like.
Grind ginger, garlic, 1tsp pepper together with lime juice to a nice curry paste.
Add a little salt and mix well.
Spread the curry paste on to the fish pieces and keep aside for an hour.
Mix Maida, salt to taste and pepper powder together.
Sprinkle the mix over the fish pieces and see that they are coated well.
Dip in the beaten egg and roll in the breadcrumbs. Deep fry in oil and serve hot with sauce.
Note:
If you cut into bite sized pieces this dish and then fry, this can be served as appetizers or starters.
Sunday, May 13
Fish balls or Koftas
Ingredients:
1 cup fish , cooked and cleaned without bones
2 cups maida
2 green chilli, chopped
2 onions, chopped
1 stalk celery, chopped
1 tsps pepper powder
1/4 cup bread crumbs
salt to taste
oil as needed
Method:
Crumble the fish pieces.
Heat 2 tsps of oil. Saute onions and green chillies.
Add the fish to this and stir well. Add chopped celery, pepper powder and salt to taste.
Mix so that all the ingredients blend well together.
Knead maida with salt and enough water to get a stiff dough.
Roll out small puris, put the filling in it and shape them as per your liking.
ie, into rounds or any other shape you fancy. Deep fry in oil till golden and drain in a towel.
Serve hot with ketchup or sauce.
1 cup fish , cooked and cleaned without bones
2 cups maida
2 green chilli, chopped
2 onions, chopped
1 stalk celery, chopped
1 tsps pepper powder
1/4 cup bread crumbs
salt to taste
oil as needed
Method:
Crumble the fish pieces.
Heat 2 tsps of oil. Saute onions and green chillies.
Add the fish to this and stir well. Add chopped celery, pepper powder and salt to taste.
Mix so that all the ingredients blend well together.
Knead maida with salt and enough water to get a stiff dough.
Roll out small puris, put the filling in it and shape them as per your liking.
ie, into rounds or any other shape you fancy. Deep fry in oil till golden and drain in a towel.
Serve hot with ketchup or sauce.
Tuesday, May 1
Chicken Fry Recipe ( Non-Spicy dry dish)
Ingredients needed for the Non spicy Chicken fry dish
1 chicken, cut into 8-10 pieces
1/4 tsp cumin seeds powder
1/2 tsp fennel seeds powder
1 tsp turmeric powder
1 tsp pepper powder
1/2 tsp vinegar
juice from one lime ( about 2 tsps )
a handful of coriander leaves
2 eggs
1/2 cup Maida / All Purpose Flour
1 cup bread crumbs
How to prepare the Non spicy Chicken fry dish
Clean and wash chicken. Use only the fleshy part of the chicken.
Make a paste of jeera powder, saunf powder, turmeric powder, pepper powder, vinegar and salt to taste.
If all the powders are not available, then take the appropriate quantities and grind them to a paste with vinegar and a little water.
Marinate the chicken pieces with this masala mix. Leave it for an hour, in the refrigerator.
Make a batter of maida and eggs together. Dip the chicken pieces in the batter and roll in the bread crumbs.
Deep fry in oil. Drain them in a kitchen napkin or towel.
Garnish with coriander leaves and serve with lemon wedges.
Points to note:
This Chicken fry Recipe can be served as appetizers or as a side dish with spicy Pulaos and Biryanis.
Related Topics
Chicken Fry
Dry Hunan Chicken
Chicken Pepper Fry
Chicken Chukka Varuval
1 chicken, cut into 8-10 pieces
1/4 tsp cumin seeds powder
1/2 tsp fennel seeds powder
1 tsp turmeric powder
1 tsp pepper powder
1/2 tsp vinegar
juice from one lime ( about 2 tsps )
a handful of coriander leaves
2 eggs
1/2 cup Maida / All Purpose Flour
1 cup bread crumbs
How to prepare the Non spicy Chicken fry dish
Clean and wash chicken. Use only the fleshy part of the chicken.
Make a paste of jeera powder, saunf powder, turmeric powder, pepper powder, vinegar and salt to taste.
If all the powders are not available, then take the appropriate quantities and grind them to a paste with vinegar and a little water.
Marinate the chicken pieces with this masala mix. Leave it for an hour, in the refrigerator.
Make a batter of maida and eggs together. Dip the chicken pieces in the batter and roll in the bread crumbs.
Deep fry in oil. Drain them in a kitchen napkin or towel.
Garnish with coriander leaves and serve with lemon wedges.
Points to note:
This Chicken fry Recipe can be served as appetizers or as a side dish with spicy Pulaos and Biryanis.
Related Topics
Chicken Fry
Dry Hunan Chicken
Chicken Pepper Fry
Chicken Chukka Varuval
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