Evergreendishes

Category: vegetarian

  • Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

    Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

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    Aloo Mangodi ki Sabzi is a popular Rajasthani dish. It is ideal to pair with steamed rice or chapati. It is a semi-dry side dish made using dried nuggets and potato. 

    What is Mangodi ?


    Mangodi is a dried lentil nugget used in dry lands of Rajasthan. It is usually made of moong or urad dal. The people of Rajasthan make these and store them at home. They use them regularly in cooking sabzis and other dishes. They make a good replacement when vegetables are not easily available during summer.

    The lentil is soaked for a couple of hours, it is then made into a paste, seasoned with some spices and it is spread on a sheet in the sun for a couple of days. They are stored and used as and when required.

    The first time I had mangodi ki sabzi was  at a Rajasthani city like entertainment place made here. Later, it was during my Jaipur trip I found it commonly in the thali meals.  A few months back, while shopping online, I found these ready made mangodis  and bought a packet of them to try at home.

    How to use Mangodi ?

    Mangodi can be used in stir fry, curries and pulaos. It is ideal to use in curries along with other vegetables. Here, mangodi is fried in oil to a golden colour. Later, it is cooked along with the potato pieces. They may be crushed and added. As the one I have are small in size, I just added them.

    Alu Mangodi Ki
    Alu Mangodu ki sabzi

    What goes in the Aloo Mangodi Sabzi ?

    • Potato : It is one of the the essentials in making the sabzi.
    • Mangodi : Mangodi is available in the super market. It is ideal to store a packet ot it as it is useful when we do not have any vegetables
    • Onion
    • Oil : Any neutral oil is ideal.
    • Ginger garlic paste : It can be made in a small quantity using the small jar.
    • Cumin 
    • Chilli powder: If the chilli powder is too spicy, be mindful while using it.
    • Coriander powder: You can use a good quality one from the market. Store it in a tight container.
    • Salt 

    Can I make mangodi at home?

    Yes, you can make it during the summer time. It is a regular affair in Rajasthan to make it during summer.  Moong dal is soaked overnight. It is then made into a paste with very little water. To the batter, salt is added and well beaten for sometime. It is then put as small droplets on a tray and dried in the sun for two or three days. It is then stored and used as required.

     

     

    Print Recipe

    Aloo Mangodi ki Sabji

    Aloo Mangodi ki sabzi is a popular side dish from Rajasthani cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course: Breakfast, dinner, lunch
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 4 potatoes
    • 2 onions
    • 1/2 cup mangodi
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon ginger garlic paste
    • 1 teaspoon chilli powder
    • 1.5 teaspoon coriander powder
    • salt to taste

    Method
     

    1. Wash, peel the skin and cut the potato into cubes.
    2. Cut onions and keep them aside.
    3. Make a paste of ginger and garlic.
    4. Take oil in a pan, add mangodi and shallow fry them Once they are golden in colour, remove and put them aside.
    5. Now, add cumin, as it splutters put onion to it. Saute for a few seconds. Put the ginger garlic paste to it and continue to saute for sometime.
    6. Add potato pieces and fried mangodi pieces to it. Let cook for sometime. You may add salt at this stage.
    7. Once the potato pieces are cooked, add chillo powder and coriander powder to it.
    8. Finally, garnish with coriander leaves .
    9. Aloo Mangodi Sabji is ready to serve.

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    Aloo Mangodi ki Sabzi is a popular side dish from Rajasthani cuisine. It is a semi-dry preparation ideal to pair with chapathi.
    Aloo Mangodi ki Sabzi

     

    If you ever make this Aloo Mangodi ki Sabzi,  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 !

  • Rumali Roti | Roomali Roti recipe

    Rumali Roti | Roomali Roti recipe

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    Rumali Roti / Roomali roti is a soft, thin, unleavened flat bread from Indian sub-continent. Roomal translates to a handkerchief, these rotis are thin and may be folded as a hand- kerchief, hence the name.

    Rumali roti is also known as Manda roti. In Punjab, it is called as lamboo roti. The roti is made into a thin, long flatbread, hence the name.

    It is usually made with all-purpose flour. A mix of wheat flour and maida too gives a good one.

     

    Rumali Roti / Roomali Roti
    Rumali Roti /Roomali Roti

     

    The other kind of flat breads shared earlier are potato and peas paratha, zucchini paratha, gujarati thepla, masala paratha, mint paratha

    A few side dish to pair with it are Alu Palak, Dal Palak, Malai Kofta, Dum Aloo,  Methi Chaman, 

    On a busy day, you can make this Rumali roti and pair it with Butter Paneer Masala from Alco Foods. They also have Royal Paneer and Paneer with Onion and Capsicum which are delicious. Children will be happy with these curries. 

     


    Let us get to the  Rumali Roti / Roomali Roti recipe



    Ingredients:


    2 cup wheat flour
    1/2 cup maida
    1 teaspoon ghee
    salt
    1.25 cup water
    2 teaspoon oil

    Equipments: 

    pan, rolling pin, kadai, 


    Method:

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well. 
    2.  Using a small quantity of water at a time, mix the dough. 
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour. 
    4. Remove the dough, knead it again for sometime. 
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth. 
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry. 

    Take a tip: 

    • You may use only maida.
    • These rotis are best served hot. They turn crisp if left for sometime.
    • Do not use non-stick kadai. Iron kadai is the best. 
    Rumali Roti / Roomali Roti
    Evergreendishesdev

    Rumali Roti / Roomali Roti

    Rumali Roti is a soft, unleavened flatbread. It is ideal to serve with any curry.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    2 hours
    Total Time 3 hours
    Servings: 4 people
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup wheat flour
    • 1/2 cup maida
    • 1 teaspoon ghee
    • salt
    • 1.25 cup water
    • 2 teaspoon oil

    Equipment

    • pan
    • rolling pin
    • kadai
    • small plate
    • bowl

    Method
     

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well.
    2. Using a small quantity of water at a time, mix the dough.
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour.
    4. Remove the dough, knead it again for sometime.
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth.
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry.

    Notes

    You may use only maida.
    These rotis are best served hot. They turn crisp if left for sometime.

     

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    Rumali Roti/ Roomali Roti is a soft, unleavened flatbread. It is ideal to serve for lunch or dinner.
    Rumali Roti / Roomali Roti

    If you ever make this Lemon Rasam   recipe or any of my other dishes,  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 !

     

  • Kashmiri Dum Aloo | how to make kashmiri dum aloo

    Kashmiri Dum Aloo | how to make kashmiri dum aloo

    Kashmiri Dum Aloo is one of the most preferred vegetarian curries. Baby potatoes are deep fried and cooked in a vibrant and spicy yoghurt based curry with a blend of spices and kashmiri chillies that pairs well with any Indian flat bread. (more…)

  • Guest Post Series – Palak Paneer Wrap

    I am excited and happy as I start my guest post series on Evergreendishes. It’s been on my mind since a long time and did have many requests, but I was never ready then. Today, I have Palak Paneer Wrap by Sasmita. (more…)

  • Aloo Matar / Potato Pea Curry

    Aloo Matar / Potato Pea Curry

    Aloo matar/ potato pea curry  is a classic  North Indian accompaniment. Chunks of boiled potato and green peas are immersed and cooked in a delicious gravy laden with spices, it makes a tasty accompaniment with any Indian flat bread as roti, nan, chapathi or phulka.

    Potato is a versatile vegetable and easy to prepare. It helps to prepare tasty dishes that is loved by all.

    Aloo Matar can be served  during breakfast, lunch or dinner. It is ideal to pack in lunch box too. It is vegan and gluten free.

    My other North Indian curry on the blog

    Restaurant Style Veg Hariyali, Tuvar Lilva Masala Curry, Matar Paneer

    aloo matar potato pea curry
    aloo matar potato pea curry

    Aloo Matar, Potato Pea Curry

    Measurment used : 1 cup =200 ml

    Ingredients:

    • 4 potatoes boiled
    • 1 cup green peas
    • 2 onions
    • 3 tomatoes
    • 1 tablespoon melon seeds
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon turmeric powder
    • 2 teaspoon coriander powder
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • salt to taste
    • 1/4 teaspoon kasuri methi ( dried fenugreek leaves)

    Method:

    1. Blanch the tomatoes.
    2. Soak the melon seeds in water.
    3. Peel the skin and cut into cubes.
    4. Make a puree of the tomatoes.
    5. Make a puree of the soaked melon seeds.
    6. Boil the green peas, if using frozen peas, put them in hot water.
    7. Take oil in a pan, add cumin, as it splutters, add onion to it.
    8. Saute it for sometime.
    9. Add the puree and continue to saute for three minutes. Add turmeric powder, garam masala and coriander powder to it. Let cook for sometime.
    10.  Put the melon paste to it.
    11. Add water accordingly to get the consistency of the gravy.
    12. Peel the skin of potatoes and cut into cubes. Put potato pieces and boiled peas to the gravy.
    13. Crush kasuri methi with fingers and sprinkle over it.
    14. Cook for three minutes.
    15. Serve with hot phulkas.

    Take a tip:

    • Having boiled potatoes in the refrigerator eases quicking.
    • Kasuri methi is readily available in the market. You can make it at home also. Take a bunch of fresh fresh fenugreek leaves, cut the stalk, wash the leaves by rinsing a couple of times in water and put it dry. After sometime, put the fenugreek leaves in a microwave safe bowl and mixcrowave for two or three minutes. Fresh kasuri methi is ready. You can also dry the leaves in sunlight.

    Aloo matar| Potato and peas curry
    Aloo Matar | Potato and peas curry

    Evergreendishesdev

    Aloo Matar Potato Pea Curry

    5 from 2 votes
    Aloo matar is a delicious north indian side dish served with any Indian flat bread as roti, nan or phulka.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 person
    Course: kids favourite, lunch box, lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 cup green peas 1 cup =200 ml
    • 2 onion finely cut
    • 3 tomato
    • 1 teaspoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 3/4 teaspoon garam masala powder
    • 1 teaspoon chilly powder
    • 2 teaspoon coriander powder
    • salt to taste
    • 1/2 teaspoon kasuri methi

    Method
     

    1. Boil potatoes in pressure cooker.
    2. Boil peas separately. If using frozen, do not boil for long. Soak melon seeds in hot water for fifteen minutes. 
    3. Blanch tomatoes and make a puree. Make paste of melon seeds. 
    4. Take oil in a pan, add cumin, as it splutters, put onion in it.  Saute for sometime, until it turns light pink in colour. Add ginger garlic paste and let cook for sometime.
    5. Add tomato puree, let cook for two minutes. Add turmeric powder, garam masala, coriander powder and salt to it. Let cook for sometime, add the melon paste and mix it well. 
    6. Adjust the consistency of the curry. 
    7. Peel the potatoes and cut them into cubes. Throw them into the curry along with green peas. Crush the kasur methi with finger and sprinkle over it.Let cook for sometime.
    8. Serve hot with phulkas.

    Notes

    • Having boiled potatoes eases cooking.

     

    Aloo matar Potato pea curry
    Aloo Matar Potato pea curry

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    Aloo Martar
    Aloo matar

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  • Nippattu| Rice crackers | Karnataka recipe

    Nippattu| Rice crackers | Karnataka recipe

    Nippatu or rice crackers as they may be called are popular snacks prepared during festivities. They can be stored for a long time and can be used with tea or as an evening snack. In Karnataka, nippattu is different from other states. Here is one such kind. (more…)

  • How to make chiwda at home

    How to make chiwda at home

    Chiwda is one of the snacks stored in the kitchen shelves. It is primarily made during Diwali, when a variety of snacks are prepared. Here is my version of Chiwda recipe. It is a tasty, guilt free snack.

    Plain chiwda is usually made by frying flattened rice or poha. It is then mixed with spices and other condiments. But, here we are lucky enough to get the ready, roasted version of it. Thus, a guilt free snack is ready in no time.

    Update : Plain chiwda is available in all outlets as half kilogram and one kilogram packets.

    Snacks in the jar as avalakki, chiwda and  murmura are always seen in the kitchen shelves. Along with it comes other snacks as chakli, nippattu and kodbole which are loved by all but not made often.

    Chiwda makes a good snack with tea. It is ideal to serve with breakfast as an accompaniment. An easy to make, quick snack is more than welcome here. Check out the recipe.

    Can we store chiwda ?

    Yes, chiwda can be stored for a long time. Keep it in a clean, air-tight container.

    Is it a festive snack ?

    Yes, it is mostly made during Diwali.

     

    chiwda

    What goes in the chiwda ?

    • Chiwda : It is the star ingredient. You can use the store bought chiwda or fry the rice flakes in oil  and use them. Using the store bought is easier and healthier. Just clean it once and use it.
    • Oil : Use good quality oil.
    • Sesame seed : Use the white sesame seed.
    • Cumin : A dash of cumin elevates the taste.
    • Turmeric powder : A dash of turmeric in the seasoning gives a good colour. It also has anti-bacterial properties.
    • Dry coconut : Cut them into thin and small pieces.
    • Curry leaves : Cooking seems to be incomplete without the humble curry leaves.
    • Red chillies : Throw in one or two in the seasoning.
    • Asafoetida: Sprinkle a little bit of asafoetida for that nice aroma.
    • Dry fruits: Cashew pieces and raisins are usually dded. You may add almond pieces too.
    • Ground nut and dalia: For that crunchy taste in between.
    • Chilli powder : To give a spicy taste to the dish.

     

    chiwda
    Evergreendishesdev

    How to make chiwda

    Chiwda is a delectable snack to binge on. It is usually made during festivals as Diwali and Holi. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 19 minutes
    Total Time 29 minutes
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram plain chiwda
    • 1/2 cup ground nuts
    • 1/2 cup split dahlia
    • 8 cashewnuts
    • 15 raisins
    • 1/4 teaspoon mustard seeds
    • 1/2 teaspoon cumin
    • 1 teaspoon sesame
    • 1 teaspoon chilly powder
    • 1/2 teaspoon sugar
    • salt to taste
    • curry leaves
    • oil for frying and roasting

    Method
     

    1. Take oil in a pan. Deep fry the groundnuts. Remove them and keep aside.
    2. Similarly, fry the split dahlia, cashew nuts, raisins and curry leaves seperately.
    3. Take two tablespoon of that oil and make the seasoning. Add mustard seeds, as it splutters, put cumin and sesame. Add asafoetida and turmeric. A few seconds later, add chilly powder, salt and sugar.
    4. Mix well. Put the fried ingredients into it. Add the plain chiwda and mix well.
    5. Heat it for a few minutes. Tasty chiwda is ready to binge.

    Notes

    To make chiwda, take flattened rice (poha or aval) and deep fry in oil. Do not make it brown in colour.

    About the event :

    An old post was updated today31/8/2025 with better pictures. Sending this to Foodies_Redoing Old Post_159. Here, I have changed both the text and the pictures, a lot of changes has been made in the post. The recipe remains the same.

    Subscribe to get updates of new posts and a book of handy hints for free! If you have liked this recipe, do like, comment and share.

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    chiwda recipe
    a bowl of chiwda

     

  • Ring Murukku snacks in the jar

    Ring Murukku snacks in the jar

    Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

    ring murukku2

    Other snack recipes;

    Kodbole Instant Chakli Poha Chiwda

    Ingredients:

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method:

    1. Wash and soak moong dal for half an hour.
    2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
    3. Once the water, put the rice flour, keep stirring continuously.
    4. When the consistency becomes thick, turn off the gas. Let cool.
    5. Add chilli powder and asafoetida to it. Knead it to a dough.
    6. Take a small ball of the dough and roll into the shape of a ring.
    7. Repeat for a few more balls.
    8. Heat oil in a frying pan.
    9. Once it is hot, put a few murukku (six to seven ) in the oil.
    10. Deep fry on medium flame until golden in colour.
    11. Repeat for the rest of the dough.
    12. Ring Murukku are ready to serve.

     

    Evergreendishesdev

    Ring Murukku

    5 from 1 vote
    Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: festive treats, kids favourite, Snack, snack in the jar
    Cuisine: Andhra pradesh, Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method
     

    1. Wash and soak moong dal in water for thirty minutes.
    2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.
    3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.
    4. Let cool. Add chilli powder and asafoetida to it and knead well.
    5. Take a small ball of the dough and roll into a ring shape. 
    6. Make a few more rings.
    7. Heat oil in a pan.
    8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.
    9. Remove them on an absorbent paper. 
    10. Repeat for the rest of the dough. Ring murukku are ready to serve.

    Notes

    Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

    Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

    South Indian Breakfast
    South Indian Breakfast

    It is always good to have your feedback. Please do leave a comment below, it really motivates me to write more. If you have liked this post, do share it further.

  • Alu Methi | no onion garlic recipe

    Alu Methi | no onion garlic recipe

    Alu Methi is a popular accompaniment that tastes good with any Indian flat bread. It is lightly tossed with spices in a seasoning of fenugreek leaves.
    I make this dish quiet often; primarily for three reasons, it is easy to make, liked by my family and ideal for those days of no onion -garlic. Yes,it is sans these two ingredients.

    My other potato dishes : Alu Jeera, Potato Bonda

    alu methi
    alu methi

    INGREDIENTS:

    • 4 Potatoes
    • 2 clusters fenugreek leaves
    • 1 1/2  teaspoon coriander powder
    • 1/2 teaspoon cumin
    • 1 teaspoon chilli powder
    • 2 green chilli
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste

    alu methi
    alu methi

     

    PROCEDURE :

    Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato  cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.

    A few similar kind of recipes from my blogging friends

    alu methi
    Evergreendishesdev

    Alu Methi

    Alu Methi is a popula, vegan, no onion garlic accompaniment. It pairs well with any Indian flat bread.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Notes

    Ingredients
      

    • 4 Potatoes
    • 2 clusters fenugreek leaves
    • 1 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin
    • 1 teaspoon chilli powder
    • 2 green chilli
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida

    Notes

    Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato  cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.

        Let’s be connected and do share if you have liked it !

     

     

  • 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!