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  • Paneer Tikka Recipe

    Paneer Tikka Recipe

    Jump to Recipe

    Paneer Tikka is a popular snack known to India and its neighbouring countries. It is often served as an appetiser. Paneer pieces are marinated in spices and grilled to make a perfect snack.

    Paneer or cottage cheese is extensively used in Indian cooking . It is used in gravies, sabzies and snacks. Paneer Tikka is a popular North Indian snack, often served as an appetiser. These tasty bits are ideal to binge on a holiday or at a party. It is made by marinating the cottage cheese  in a blend of spices along with a few veggies and grilled or roasted.. This post is also a part of blog hop with the theme “appetisers” 

    paneer tikka

    A few other appetisers shared earlier are Vegetable Manchurian, Gobhi Manchurian, Veg Shami Kebab, Hara Bhara Kabab

    Paneer Tikka Recipe

    Ingredients :

    • 200 grams cottage cheese 
    • 1 onion 
    • 1 capsicum 
    • oil for frying

    For the marinade :

    • 1 cup thick curd or yoghurt 
    • 1 teaspoon cumin powder 
    • 1 teaspoon coriander powder
    • 1/2 teaspoon amchur powder 
    • 1 teaspoon chilly powder 
    • 1 teaspoonn chat masala 
    • 1 teaspoon ginger garlic paste 
    • salt to taste

    To Make the Paneer Tikkas :

    • Cut cubes of paneer , onion and capsicum.
    • The paneer should be kept in boiling water for at least fifteen minutes before using it.
    • Mix all the ingredients under the section ” For the marinade” 
    • Put the pieces into them and marinade them for an hour. Keep it covered in the refrigerator.
    • Take a skewer, pass on a capsicum, onion and paneer piece  on it. Repeat with a couple more.
    • Take another skewer and put the in the same order.
    • Heat a skillet. Roast them with a little oil. After a minute, change thee direction of the skewers. they should be well cooked.
    • Serve them hot.

    Take a tip :

    • Tomato slices may be used along with other vegetables.
    • To make ginger garlic paste, I have used an inch of ginger and eight cloves of garlic.

     

    About the event:

    This is an old post which I have edited with better pictures. With time, there is a change in the way we write and our pictures are better. Sending this to Foodies_Redoing Old Post 75, a fortnightly event. I have missed a few in between but joined back again.

    Evergreendishesdev

    Paneer Tikka

    Cottage cheese or paneer cubes marinated in spices and deep fried makes a tasty snack.
    Print Recipe
    Servings: 4
    Course: Snack
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 200 grams paneer or cottage cheese cubes
    • 1 onion
    • 1 capsicum
    • oil for frying
    For marinade
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon amchur powder
    • 1 teaspoon chilli powder
    • salt to taste
    • 1 cup curd

    Method
     

    1. Cut the onion and  capsicum into  cubes. Remove the paneer cubes and put them in hot water for fifteen minutes.
    2. Mix all ingredients under the section “For marinade”
    3. Put the veggies and paneer  in the marinade mixture for  an hour, preferably keep them in the refrigerator.
    4. Deep fry them in oil.
    5. Paneer Tikka is ready to serve. 

     

    The other appetisers can be read below. Do not miss them

    Vani’s Boondi Chaat

    Piyali’s Rajma pops withTzatziki dip

    Shubha’s Punjabi Samosa

    Padma’s Punugulu

    paneer tikka

    If you ever make Paneer Tikka  recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

  • Guilt free Masala Papad

    Guilt free Masala Papad

    Masala Papad is a tasty appetiser which is relished by most of us. It is easy to make and here it is guilt free. I have used spicy urad dal papads which are readily available in the super market (more…)

  • Cream of Tomato soup

    Cream of Tomato soup

    Cream of Tomato Soup is a popular winter treat when vegetables are available in plenty. It is ideal for the cold winter nights.

    Appetisers are anything, food and drink that are served before the food, which are considered to increase the pangs of hunger. These are usually served during parties and it can include a whole array of juices, soups and tasty snacks which are usually eaten in just a few nibbles. This “Appetisers”  marks a new category in my blog. Today I present to you  “Cream of Tomato Soup”.

     

    Tomato Soup is the most cherished and the oldest ever known soup to us. It is a classic soup which you can serve for any occasion, be it a party or just a get-together.

    The making of soup involves three steps.

    •  Boiling of vegetables
    • Extracting of pulp
    • Making of the soup

    When you boil the vegetables, never discard the water. It is rich in nutrients, you can add it later in the soup. To extract the pulp, you need a blener or a grinder and a metal sieve, neither too small or big.

    cream of tomato soup
    cream of tomato soup

     

    Ingredients :

    • 12 tomato  
    • 4 onion  
    • 1 pod garlic  
    • 1 teaspoon sugar 
    •  1/2 cup fresh cream
    •  salt to taste
    • water
    • 1 teaspoon pepper powder 
    • bread croutons

     

    Method :

    Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.

    Take a sieve and pass through it. Repeat the procedure.You can do it two or three times.  Depending on the consistency, add water to the pulp.

    Keep it to boil. Add salt, sugar  and pepper powder to it. Finally, add cream to it and remove from fire.

    Take a tip :

    • Use firm, red tomatoes.
    • Bread croutons are made by tossing the pieces in ghee or oil. Alternatively, you can put them in an air fryer.

    About the event :

    Sending this to Foodies _Redoing Old Post _144. It is a fortnightly event, a group of bloggers work together on an old post, it can either be by fixing with a better picture or adding more text. Sometimes, we do multiple things. Here, I have changed the pictures, the recipe remains the same.

     

    Cream of Tomato Soup

    5 from 6 votes
    Tomato Soup is a winter treat. The addition of cream makes it tasty and creamy.
    Print Recipe
    Course: appetisers
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 12 tomato
    • 4 onion
    • 1 pod garlic
    • 1 teaspoon sugar
    • 1/2 cup fresh cream
    • salt to taste
    • water
    • 1 teaspoon pepper powder
    • bread croutons

    Method
     

    1. Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.
    2. Take a sieve and pass through it. Repeat the procedure.You can do it two or three times.  Depending on the consistency, add water to the pulp.
    3. Keep it to boil. Add salt, sugar  and pepper powder to it. Finally, add cream to it and remove from fire.

    Notes

    Use large, firm, red tomatoes.
    Bread croutons are made by tossing the pieces in ghee or oil. Alternatively, you can put them in an air fryer.

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    cream of tomato soup

  • Banana Smoothie

    Bananas , store house of nutrients, love to use this fruit in as many ways as I can. Unlike other fruits, it is available all round the year and these fruits are always in store at home. Banana smoothie is another way to use this fruit.

    (more…)

  • Rajasthani Kadhi

    Rajasthani Kadhi

    Kadhi is a popular accompaniment served with plain rice or jeera rice. It is a yoghurt based dish, usually served along with steamed rice. It is prepared in different kinds in different parts of the country. Today, I am presenting you with the tasty Rajasthani Kadhi.  

    The other Rajasthani recipes shared earlier are : Vegetable Curry, Moong Dal Bada,

    Rajasthani Kadhi
    Rajasthani Kadhi

    INGREDIENTS :

    measurement: 1 cup=250ml

    • 1 cup sour curds (yoghurt)
    • 2 tablespoon gram flour
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 2.5 cups water
    • 1.5 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon fenugreek seeds
    • 1/2 teaspoon cumin
    • 1 small bay leaf
    • 1/4 teaspoon chilli powder
    • 1-2 red chillies

     

    METHOD :

    Whisk the curds, add the salt, turmeric  water and gram flour and mix well. Put it in a thick bottom pan and let simmer Make seasoning by taking oil in a small pan. You can use ghee too.Add mustard seeds, as they splutter add cumin, fenugreek ,asafoetids and bay leaf. Break the  red chillies and put it, let cook for a while. Remove from flame and chilli powder. Add it to the kadhi and keep aside for sometime.

    To make it gluten-free, avoid using asafoetida.

    The recipe is adopted from here.

    Rajasthani Kadhi
    Evergreendishesdev

    Rajasthani Kadhi

    Rajasthani kadhi and steamed rice is a soulful food anytime. Serve it with a few appalams and pickle for a tasty meal
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 4
    Course: Side Dish
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 1 cup sour curd (yoghurt)
    • 2 tbsp gram flour
    • 1.5 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp mustard seeds
    • 1/2 tsp cumin
    • 1-2 red chilly
    • 1/2 tsp turmeric powder
    • salt to taste
    • 1 small bay leaf
    • 1/4 tsp red chilly powder

    Method
     

    1. Whisk the curds with water. Add turmeric powder, gram flour and mix well.
    2. Put it in a thick pan and simmer on low flame. Add salt to it.
    3. Make seasoning, add mustard seeds, as it splutters put fenugreek, cumin, bay leaf and red chilly to it. Remove from flame, put chilly powder to it. Pour it over the kadhi.
    4. Let cook for one minute. Close and keep it for sometime.

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  • Banana and apple smoothie

    Smoothie are an healthy alternative for the calorie conscious.It is a blend of various ingredients with or without yoghurt.  Various kinds of smoothies can be prepared. One can prepare of different vegetables or a combination  with green vegetables. Here is one kind,using fruits, banana and apple smoothie, to keep you going for long hours.

    (more…)

  • Semolina Dosa

    I am glad to share this recipe with you all today. As the title suggests, it is ” Semolina Dosa ” but of a different kind.This is part of our blog hop with the theme “dosas” . Hence, you can have a galore of dosas today.

    (more…)

  • Kanchipuram Idli

    Kanchipuram Idli

    kanchipuram idli | idli variety | south indian breakfast recipes | good food everyday |

    Jump to Recipe

    Kanchipuram idli is yet another kind of idli. It is spicy, tasty and ideal to serve as a finger food for small children. It needs no accompaniment. 

    With the summer showing it’s true colours, I am on an Idli spree,I think nothing is more comforting in the blazing heat. After the semolina idli, we come to the kanchipuram idli.

    This recipe is ideal to make when you have leftover idli batter in the refrigerator. It is often regarded as a boredom to eat anything more than once a week. This is easy to make and tasty,, needs no accompaniment and  ideal for breakfast or serve it at  tea time.

    I often keep a little batter aside to make kanchipuram idli. It is usually made during dinner at home. The variations you can make here are ample. Use coarsely ground pepper powder in the idli batter and it is known as pepper idli.  Another variety  is to add cumin, curry leaves and some chopped coriander in the batter. Steam the idli and later sprinkle a little chilli powder over it. 

    kanchipuram idli
    kanchipuram idli

    The Story Behind Kancheepuram Idli

    I recently came to know  from my aunt about it and I thought I must share it here. It is a traditional prasadam offered in the Varadharaja Perumal Temple of Kancheepuram. Thus it is popular by the name. The idlis are cooked in the bamboo casings lined with the dried mandhara leaves. The leaves lend a good aroma to the idlis.

    The batter is specifically ground for the purpose and the spices used in the temple preparation are black pepper, cumin, cashew, asafoetida and dried ginger. There is a long queue in the temple for the tasty prasadam.

    My way of making the idli

    The recipe is adopted from my mother who was making it quite often when we were young. I realised that making simple changes in the breakfast menu was ideal for all of us  and soon it was the kanchipuram idli with leftover idli batter. Instead of making the regular idli, it was a spicy idli which needed no accompaniments. A simple mango tasted best along with some butter.

    It is ideal to serve for breakfast, lunch or dinner. You can even serve it  in the lunch box. The only thing you should not forget while making these spicy idlis is to grease the container with a little oil. The idlis will not stick to the bottom and come out perfectly.

    I would like to remind that if you are like me, making with the leftover batter, be careful with the addition of salt. The batter has salt initially added in it. The quantity of chillies given below is just an indicator and the level of spiciness is not much. You may add a little more if you wish.

     

    Why should you make kanchipuram idli ?

    • it needs no accompaniment
    • a good way to use the leftover batter
    • steamed food is ideal during summer
    • it is healthy breakfast option
    • another variation for the morning breakfast

     

    Print Recipe
    kanchipuram idli
    Evergreendishesdev

    Kanchipuram Idli

    Kanchipuram idli is another variety of idli ideal for breakfast. It is spicy, tasty and needs no accompaniment. It tastes good with pickle.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: Breakfast, healthy snacks
    Cuisine: karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • Ingredients :
    • Idli batter 1/2 kg
    • bengal gram 2tbsp
    • green chilli 2
    • ginger 1 inch
    • coriander 1/2 bunch
    • cumin 1tsp
    • oil 1tsp
    • mustard 1/4tsp
    • asafoetida 1/4tsp

    Equipment

    • 1 idli maker
    • 1 small seperator ( the container we get along with pressure cooker )
    • 1 bowl
    • 1 ladle
    • 1 knife
    • 1 wide bowl

    Method
     

    1. Soak bengal gram in water for an hour.
    2. Wash coriander leaves and grind it along with green chilli and ginger.
    3. In a small pan, make the seasoning,add the mustard seeds, as they crackle add cumin and curry leaves. Add it to the batter.
    4. Drain water from the soaked bengal gram, and put it along with a pinch of salt.
    5. Take a seperator and smear some oil in it. Pour the batter, to half the quantity.
    6. Heat water in a pressure cooker and let cook without whistle until done.
    7. Remove and cut it diagonally into pieces.
    8. Tasty kanchipuram idlis are ready to serve.

    Notes

    • Adjust spiciness as per your taste.
    • Grease  the tin before pouring the batter into it.
     

    If you ever make this Kanchipuram Idli ,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

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    kanchipuram idli
    Kanchipuram Idli
  • Rava Idli Recipe | Instant Suji Idli

    Rava Idli Recipe | Instant Suji Idli

    Jump to Recipe

    Rava Idli  aka Semolina Idli is a popular breakfast from South Idli. It is an easy to make and filling breakfast. It is an instant version of idli made with sooji and curd.

    A simple coconut chutney pairs well with it. Sooji and semolina are one and the same. Sooji is more commonly used in North India while semolina or rava is the term used in South India.

    Rava Idli was made popular by the MTR brand. Soon, it became a super hit in every household when it could be made in 15 minutes from scratch.  Check the recipe below to make it in your kitchen.

    rava idli

    What goes in making Rawa Idli?

    Rawa or Semolina : It is the primary ingredient we need to make . I use Bombay Rawa and it turns out good every time.

    Sour Curd : Here, I set the curd on a daily basis. Keep it out for a day and then use it. Do not use foul smelling curds.

    Vegetables : I use finely chopped onion and grated carrot. You may add green peas and capsicum too. You will also need green chilli, curry leaves and fresh coriander. Grated ginger may be added.

    Seasoning : Oil is heated in a pan with a little mustard. We add asafoetida, bengal gram, urad dal, cashew nut pieces and turmeric powder along with green chillies. The semolina is put in the seasoning and roasted for a couple of minutes on a slow flame. Ensure it is roasted well.

    Mixing of the batter : Once the roasted semolina cools down, curds and salt is added.  Close a lid and keep it aside for ten minutes.

    Soda-bi-carbonate : Since it is an instant recipe, you will need an  leavening agent to activate it. You may use eno also.

    Can the pre-mix be ahead and used later ?

    Yes, you can make the pre-mix and store in an air-tight container.

     

    About the event :

    It is an old post which I have edited on 23/2/24 by changing the pictures. Sending this to Foodies_Redoing Old Post_123. It is a foortnightly event, a group of bloggers work together on an old post. Please do note, I have not added carrot in the new pic.

    Rava Idli | Instant Sooji Idli

    Rava Idli is a popular breakfast from South India. It is a healthy and easy to make breakfast option. Tastes good with coconut chutney.
    Print Recipe
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup semolina bombay rawa
    • 1.5 cup sour curds
    • 1/4 cup finely onions finely cut
    • a small carrot grated
    • 1/2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 1/4 teaspoon asafoetida a pinch mustard seeds
    • 1/4 teaspoon turmeric powder
    • a few cashew nut pieces a few
    • 1/4 teaspoon soda bi carbonate

    Method
     

    1. Take oil in a thick bottomed pan and heat it on a low flame. Add mustard seeds, when they crackle add bengal gram and urad dal. Stir with a spatula and let them turn pale brown, then add cashew pieces, asafoetida, turmeric powder and curry leaves. Add the semolina and saute for some time. Turn off the stove and let cool.
    2. Take yoghurt and whisk it. Mix the seasoned semolina in it. Add grated carrot, onion pieces, coriander and salt to it.
    3. Put water in the idli pan and heat it on a low flame. Take the idli stand and grease it with a little oil. Add soda to the batter and mix well. Put a spoonful into each mould. Steam it for almost fifteen minutes on a medium flame until done.
    4. Semolina idlis are ready to serve. Serve hot with chutney.

    Notes

    Addition of onion is optional. Thus,  it can be made on no onion garlic days.
    Use a day old curd to make these idlis.
    Eno may be used instead of soda bi carbonate.
    Use fresh coriander and curry leaves to enhance the taste.
    Rava Idli
    Rava Idli is a healthy, tasty and an easy to make breakfast option.

     

     

     

  • Mint Chutney

    This green chutney is ideal as an accompaniment with snacks as samosas or cutlets. It can also be used with chapati, idli or dosa as a change from the regular one. Mint chutney in the refrigerator can be a quick fix  solution in emergencies. Do give it a try.

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